Hunger Moon

I have been amply fed during this Hunger Moon of February, also known as Little Famine Moon and Bony Moon by Indigenous American Indians. I continue to have a pantry full of grains, beans and canned goods, and a nearly full chest freezer. This, in spite of the fact that I have not food shopped in two months. It seems that technology has supported me in planning ahead during gardening and foraging season, such that I can eat home grown and preserved foods all year. I have not been concerned with scarcity, and am grateful for all the time and energy I devoted last summer and fall to processing food, and for my solar panels that help keep that freezer running.

Lucky me.

Staying on Track- Food Buying Moratorium Challenge

Since I don’t enjoy grocery shopping, avoiding the process has been easy. However, I was recently tempted to consider online shopping, lured by an ad for two free chocolate bars with a $50 purchase, (dark chocolate with cashew butter and raspberry jelly—a $16 value). As I started perusing an enticing list of ingredients and products, I remembered my food buying moratorium challenge to use up my food supplies and frozen goods, and closed that window.

Never mind. I have plenty of red lentils and kimchi to enjoy.

Inventorying Surplus

I have been paying more attention to assessing my stock of in-house ingredients, figuring out what I should eat regularly, so that come May, I am not subsisting on applesauce and acorns.

My frig hosts large jars of pickled veggies, kimchi, fermented Asian greens, and sauerkraut. I realize that it is time to start using some of this up.

Thus, my creative substitute for letuce- fermented greens and sauerkraut atop a rice cake slathered with chipotle hummus. Pretty tasty as the saltiness complements the bland rice cake.

Rearranging Ingredients

Each week, I know I am using up supplies, as my pile of reusable zip bags and empty jars are piling up, but a strange phenomenon is happening. In spite of emptying containers, my frig and upstairs freezer oscillate between near empty and overflow. It seems I am rearranging ingredients, aerating them, and ending up with even more edible food than I started with. Like the fountain of youth, this seems to be the fountain of never-ending food…

Adaptations to Moratorium Rules

Tho’ I have not shopped, I have bartered, and accept that this is within the parameters of my challenge.

My son enthusiastically received my bucket of unprocessed acorns, and generously refilled the tub with carrots, sweet potatoes, onions, and hazelnuts.

Who came out ahead in this exchange?!

As I have been milk-less for a couple weeks, the hazelnuts came in handy to make nut milk.

How to make nut milk

Soak 1 cup raw, unsalted nuts (almonds, hazelnuts, Brazil nuts, pecans, macadamia, walnuts) in 2-3 cups water overnight.

Drain and discard water.

Blend nuts with 2-4 cups water until almost smooth. Use less water for thicker milk.

Strain the blended nut mixture using a tight-weave cloth, twisting the top tightly to squeeze out more milk.

Refrigerate. The milk will keep in the refrigerator for 3-4 days.

Using Leftover Nut Pulp

You can freeze it to later toss into smoothies, or fold it into quick-bread batters or pancakes, or warm oatmeal.

Yum- yum