vegetable vagabonds, simple living, food for foodies, food for thought, exit the grid

Dear Diary – 08.07.2021
Serious harvesting started. We had peas and purslane, spinach and radishes and lettuce so far, but now the bigger hauls …
Beetroot Smoothie
Yesterday's harvest included some small beet roots, as the beets needed thinning. I was planning to cook a summer borschtsch …

We are… let me introduce myself. my name is Lena and I am your host for most of the posts. my job takes me around the world with a relocation coming up every one to four years. this is how we count our days – more or less one thousand days make up one regular term in a country. one thousand days in arabic, that’s “alf ayam”. in our family we speak four languages. three between all of us and one we keep as a secret language between the parents to discuss whether there’ll be ice cream later. my partner in crime – and my husband and father of our two daughters – is Yosef. he is the chef and the engineer, he also owns a book called “The Maker’s Guide to the Zombie Apocalypse: Defend Your Base with Simple Circuits, Arduino, and Raspberry Pi” and I think that describes him quite well. for money, he designs and improves industrial Wifi networks. he has a background in hospitality that will help us build our own restaurant (some day some place). our girls will be known to you as the trolls. they know lavender from basil and that a strawberry plant will need a bee to produce a berry. considering that they are city kids, I am quite proud.

our kitchen philosophy… high-quality ingredients with valuable nutrition. as much home-grown and seasonal as possible. if your produce is right, you don’t need to add frills. always be open to trying new things, but never forget that soul food usually is the simplest dish on your grandmother’s table. most of our food is inspired by the cuisines of the mediterranen and the middle east. veggies, fish, organic meat.