Tiny House Treats

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Wowie-ker-powie—Wienie muffins and a Lilliputian tea set!

What fun to find this spread in the tiny house where I stayed while visiting family way up north in Craftsbury Common, Vermont mid-March.

  

I’m not sure how the delivery happened, as the path was banked with nearly three feet of snow on each side, and a stream of ice at the turn, but my wee snack was delicious!

The only downside was eating alone, although, had another full sized being joined me, sixty square feet might have been a bit crowded. Who am I to complain, cozying up to the small wood stove, gazing out at mountainous scenery, while chowing down fresh goodies?

While I was visiting my daughter and her family, I enjoyed the change of scene, along with sharing soups and meals which I’d brought frozen from home in a cooler. I gifted my daughter a huge bag of homegrown sage and another of nettles, reducing my surplus, as I know that neighborhood nettles will soon be poking their prickly heads out of the earth, and I’d harvested and dried more sage than one person could use, even for sore throat tea.

Now that I have returned home, I have resumed eating my way through my cupboards and freezer. I just took inventory, and although I have used up two thirds of my food supplies, emptying jars and freezer bags daily, I still have ample provisions. My recipes are more unusual, and I am coming up with combinations I would have never imagined, some better than others, but am determined to follow through with my intention. Today’s salad is rehydrated dried beets, dried apricots, and rice with a dressing of OJ concentrate, pomegranate syrup, rice vinegar, with a dash of cardamom. It actually is surprisingly tasty. The beets have taken on an interesting chewy texture.

I realize it may not be until June that I have eaten my way down to spices and condiments. Hmmm... Two more months might drag on, but already I have fresh greens peeking out of the garden mud, so meals will soon take on a fresher focus with wild leeks, green onions and spinach.

I am blessed and grateful to have such abundance, both food-wise, and time-wise. Combining ingredients into hearty meals continues to be a fun challenge, as well as a practical strategy to start anew.

I can’t even imagine having shopping lists come June. I kind of like this eating locally, so by then, maybe I will just eat my yet-to-be grown veggies, and forage even more local wild plants than last summer.