Hello! Anyone out there? I wouldn’t be surprised if some people have given up on me. After all, my last post and recipe here was 5 months ago…bad blogger!
But I have been busy. Things are ticking along quite nicely, to be honest.
I signed a BIG cookbook deal for my other blog, Outlander Kitchen, a couple of months ago, which is what I’ve been working towards for the past 5 years. I’m so proud that the hard work paid off and my dreams are coming true! Continue reading
If you’ve been around Island Vittles for awhile, then you’ll know I have an obsession with stinging nettles as food.
I’ve been out foraging almost everyday for the past week, spending 15-30 minutes a day clipping and gathering the tops off what most consider noxious weeds, but are, in reality, the healthiest, tastiest and cheapest food on the planet.
Go on…they won’t bite! At most, they’ll give ya a wee sting. Continue reading
We’re two months into our new composting regimen using Bokashi, a hundreds year old system that uses the power of fermentation to reduce ALL of your kitchen waste to rich, black soil ready for the garden, and I am impressed.
I haven’t held back in the first 60 days – our regional landfill no longer accepts kitchen waste of any kind, so I really don’t have a choice – I’ve thrown in bones, raw meat trimmings, fat used for frying, and most recently, the biggest test yet, a pound of prawn heads that missed their chance to become bisque when I accidentally buried them at the bottom of the freezer downstairs. They had been sitting there since last April, leaving them freezer-burned beyond use.
I opened the bucket about 24 hours after I had added the prawn heads and a healthy layer of Bokashi bran, and to my surprise, there was ABSOLUTELY NO SMELL. And by no smell, I mean our perpetually hungry little dog was standing right beside me when I opened it, and his nose didn’t even twitch.
We’re now about 4 weeks into using our new Bokashi composting system.
Bokashi is a Japanese method for breaking down ALL kitchen food waste, including meat, dairy and cooked food. This is different from the raw, plant-based composts that many of us use regularly.
Recently, the residents of the Southern Gulf Islands, including Pender, as well as everyone living in the Greater Victoria Area (aka the Capital Regional District), were given notice that as of January, 2015, The Hartland Landfill, depository for our region’s garbage will no longer accept kitchen waste of any kind.
While big city/island residents will have the option to have their kitchen waste picked up by a third party service provider, solutions aren’t quite so easy here on the smaller islands. The result has been a passionate, much-needed discussion about how and where we will handle our waste now, and in the future.