African Blue Basil Chicken Soup

Total Page：16

File Type：pdf, Size：1020Kb

African Blue Basil Chicken Soup Objective: Celebrate African cuisine Herb of the Month: African Blue Basil In Africa, soups are prolific- some would even say they are the main attraction of African cuisine. The most common sight in an African kitchen is a simmering stewpot filled with meat and vegetables, usually greens. African soups vary from country to country as they feature the vegetables and flavors unique to their part of the continent. They are often eaten with a starchy staple food such as rice, fufu (made from plantains) or pounded yam. Thought to originate from Kenya, African Blue Basil is less sweet than its more well- known cousin, sweet basil, with a flavor described as clove- like. Some have claimed that the flavor of this hybrid herb is best showcased in soups. So this recipe honors the African soup tradition and highlights African blue basil at its best by serving the quintessential comfort food, chicken soup, infused with the savory flavor of African blue basil. It may take time to make this soup, but as they say, good things come to those who wait! Ingredients: • 1 whole chicken (approximately 2 lbs) • 2 tbsp olive oil • 5 carrots • 1 celery root • 2 leeks • ¼ cup mushrooms (shitake or your preference) • 2 garlic cloves • Bay leaves (handful) • ½ cup kale chopped • 1 tablespoon of fresh African blue basil • Salt and pepper to taste Copyright © 2018 Eldergrow. All rights reserved. Directions: 1. Add 1 tablespoon of olive oil to a large soup pot and heat. 2. Add the chicken, onions, 1 clove of garlic, cabbage, 2 medium- sized carrots and 1 medium-sized leek, and fry for 3 - 4 minutes, stirring frequently. 3. Season with salt and pepper, add bay leaves and cold water to the pot until ingredients are completely covered. 4. Reduce heat and allow to simmer for an hour and a half. 5. When the stock is ready, save the liquid and discard the vegetables. 6. Allow the chicken to cool, and then shred it into pieces, taking care to discard all the bones. Set aside. 7. Rinse and dry your pot and prepare the base of your soup. 8. Place pot on low heat and add 1 tablespoon of olive oil. When hot, fry the garlic, shallots, remaining carrots, leek, mushrooms and African blue basil for about 5 minutes, until soft but not browned. 9. Add the stock to the pot, bring to boil, and then simmer for15 minutes. Add the chopped kale and cook for a further 10 minutes. 10. Taste the soup for seasoning and adjust to taste. 11. Serve with a starchy side, like a crusty piece of bread. Copyright © 2018 Eldergrow. All rights reserved. .

Copy Link

Recommended publications

CHICKPEA CROSTINI Pear, Grilled Mustard Greens, Gorgonzola 10
items to be shared by the table SEAFOOD FRITTO MISTO 14 PORK MEATBALLS 12 ARANCINI 11 arugula, lemon tomato, fig mostarda smoked caciocavallo, sicilian pesto CURED SALUMI PLATTER 16 CHEESE PLATTER 15 LA QUERCIA PROSCIUTTO 12 pickles, mustard mostarda, condimenti white wine braised fennel, capers, grapes CHICKPEA CROSTINI pear, grilled mustard greens, gorgonzola 10 FARM EGG** polenta, foraged mushroom 10 SMOKED ARCTIC CHAR apricot mostarda, hazelnut, gaeta olive 12 WARM MOZZARELLA pistachio mascarpone, italian herbs, apple 12 GIARDINARA SALAD farm greens, potato, smoked almond, chili, pickled corn, fried onion 12 RYE LUMACHE brown butter, roasted sunchoke, texas golden beet, smoked caciocavallo 18 RICOTTA RAVIOLI butternut squash, sumac biscotti, preserved cherry, cured egg yolk 17 BUCATINI AMATRICIANA pomodoro, calabrese chili, guanciale, pecorino 17 TRIANGOLI texas lamb, fennel, orange, eggplant, mint, castelvetrano olive, pecorino romano 18 LINGUINE NERO rock shrimp, calamari, red onion, arugula, breadcrumbs 19 RISOTTO brown butter butternut squash, celery, endive, lemon, parmigiano reggiano 18 TEXAS NEW YORK STRIP panzanella, tomato vinaigrette, frisée, blistered tomato, parsley 36 TEXAS GULF BLACK DRUM baby lettuce, spaghetti squash, shallot, pistachio, acciuga crema 28 GRILLED TEXAS LAMB LEG sweet pepper, onion, rosemary, garlic confit, lamb jus, mustard 27 MARINATED SUMMER SQUASH ricotta salata, pickled red onion, pine nuts, garlic, oregano 8 NEW POTATOES gaeta olives, grape tomatoes, breadcrumbs, pancetta vinaigrette 8 CRISPY EGGPLANT garlic, celery, olives, capers, raisins, white wine 10 **There is a risk associated with consuming raw animal protein. If you have a chronic illness of the liver, stomach or blood or have immune disorder, you are at greatest risk of illness from meat.
[Show full text]
Angelica Arugula 'Wasabi' Basil, African Blue Basil, Amazel Basil
Variety Description Culinary Uses Works Well With Type Angelica The foliage has a slight celery taste which can be used Jams and Jellies, Salads, Lavender, Lemon Perennial in recipes. The young flowering stalks, which has a Stewed Fruits, Tea Balm, Nutmeg, mildly sweet flavor, can be peeled and cooked or Pepper candied. Artichoke 'Imperial Star' These plants have grey-green foliage that grows up to Side vegetable, stuffing, If left unharvested it Annual 4' in height and width. You will get an abundance of 4 soups, stew, steamed, will produce lg. 1/2" artichoke that has a sweet and mild flavor. roasted, braised or grilled. purple, thistle-like blooms that are great for arrangements. Arugula 'Wasabi' This arugula has a sharp, tangy bite with a spicy, nutty Great for cooking, eating Annual flavor. Deep green spoon shaped leaves can be sowed fresh or in salads multiple times during the summer. Basil, African Blue Basil is an exquisite culinary herb that also makes an Sour Cream for Baked Parsley, Chives, Dill, Annual attractive addition to the garden. Great seasoning for Potatoes, Pasta Dishes, Garlic, Onion pastas, pizzas and sauces. The flowers are pink with a Ginger Ale dark purple calyx, making them attractive, and tasty, for salads, drinks or garnishes. Basil, Amazel Basil is an exquisite culinary herb that also makes an Tomato Dishes, Pasta Sauces, Garlic, Marjoram, Annual attractive addition to the garden. This Italian Sweet Salads, Poultry, Herb Vinegars Oregano, Parsley, Basil is unlike other basils it is seed sterile. That means Rosemary you get more and longer yields of usable aromatic leaves.
[Show full text]
NOON Located Just Off Henry Thomas Drive Sout
NEW ORLEANS BOTANICAL GARDEN PLANT SALE PELICAN GREENHOUSE AUGUST 6, 2016 9 AM – NOON Located just off Henry Thomas Drive south of the 1-610 underpass Lucky Lantern Yellow Abutilon Abutilon ‘Lucky Lantern’ 01 Flowering Maple Abutilon pictum 01 Abutilon Variegated Abutilon pictum ‘Gold Dust’ 01 Nabob Abutilon Abutilon x hybridum ‘Nabob’ 01 Amaryllis Amaryllis hippeastrum 01 Butterfly Iris Dietes iridioides 01 St John’s Wort Hypericum perforatum 01 Shasta Daisy Leucanthemum superbum 01 Red Firecracker Russelia sarmentosa 01 Hanging Baskets Scaevola 01 Red Fountain Scutellaria Scutellaria longifolia 01 Bridal Wreath Spirea cantoniensis 01 Variegated Jewels of Opar Talinum paniculatum ‘Variegatum’ 01 Eastern Blue Star Amsonia tabernaemontana 02 Swamp Milkweed Asclepias incarnata 02 Swamp milkweed Asclepias incarnata ‘Soulmate’ 02 Common Milkweed Asclepias syriaca 02 Milkweed Asclepias tuberosa 02 White Wild Indigo Baptisia alba 02 Buttonbush Cephalanthus occidentalis 02 Blue Mist Flower Conoclinium coelestinum 02 Lanceleaf Coreopsis Coreopsis lanceolata 02 Clasping Coneflower Dracopis(Rudbeckia) amplexicaulis 02 Purple Coneflower Echinacea purpurea 02 Maximilian Sunflower Helianthus maximiliani 02 Ashy Sunflower Helianthus mollis 02 Virginia Willow Itea virginica 02 Orange Shrimp Plant Justicia fulvicoma 02 Blazing Star Liatris spicata ‘Kobold’ 02 Cardinal Flower Lobelia cardinalis 02 Coral Honeysuckle Lonicera sempervirens 02 Dwarf Barbados Cherry Malpighia glabra ‘Nana’ 02 Turk’s Cap Malvaviscus arboreus var. Drummondii 02 Foxglove Penstemon
[Show full text]
PUTTANESCA CROSTINI Olive Tapenade, Marinated Mussels, Smoked Trout Roe, Pancetta Vinaigrette 11
items to be shared by the table SEAFOOD FRITTO MISTO 14 PORK MEATBALLS 12 ARANCINI 11 arugula, lemon tomato, fig mostarda smoked caciocavallo, sicilian pesto CURED SALUMI PLATTER 16 CHEESE PLATTER 15 LA QUERCIA PROSCIUTTO 12 pickles, mustard mostarda, condimenti white wine braised fennel, capers, grapes PUTTANESCA CROSTINI olive tapenade, marinated mussels, smoked trout roe, pancetta vinaigrette 11 FARM EGG** polenta, foraged mushroom 10 RED LEAF SALAD ricotta, cherry, pepperoncini, shallot, balsamic vinaigrette (great with protein) 10 WARM MOZZARELLA pistachio mascarpone, italian herbs, apple 12 CHICORY SALAD carrot sott'olio, radish, almond, ricotta salata 12 PAPPARDELLE sage, garlic, king trumpet mushroom, pecorino 18 RICOTTA RAVIOLI roasted beets, walnut, brown butter, sage, pecorino 17 BUCATINI AMATRICIANA pomodoro, calabrese chili, guanciale, pecorino 17 MEZZALUNA texas lamb, asparagus, spring onion caponata, parmesan brodo, pecorino 18 LINGUINE NERO rock shrimp, calamari, red onion, arugula, breadcrumbs 19 GREEN GARLIC RISOTTO green garlic, cherry tomato, radish, parmesan 16 TEXAS NEW YORK STRIP grilled broccoli, fingerling potato, celery, spiced cracker 36 SEARED BRANZINO texas field peas, smoked pork belly, hazelnut, sweet potato agrodolce 27 LAMB BOMBA grilled escarole, green chickpea, pickled mustard seed, olive 27 CHARRED SWEET POTATO toasted walnuts, texas goat cheese, african blue basil, smoked balsamic 8 ROASTED BRUSSELS olive tapenade, pecorino 9 TEMPURA SPRING ONION balsamic coriander agrodolce, onion top aioli 9 **There is a risk associated with consuming raw animal protein. If you have a chronic illness of the liver, stomach or blood or have immune disorder, you are at greatest risk of illness from meat. Parties of 6 or more will have a suggested gratuity of 18% indicated on their bill.
[Show full text]
LGC Standards Pharmacopoeial Reference Standards 2014
LL CTS INKSP RODUTO A L P ITH W WEBSHO LGC Standards Pharmacopoeial reference standards 2014 FOR STANDARDS WITH CofA SEE OUR CATALOGUE: PHARMACEUTICAL IMPURITIES AND PRIMARY REFERENCE STANDARDS LGC Quality – ISO Guide 34 • GMP/GLP • ISO 9001 • ISO/IEC 17025 • ISO/IEC 17043 Pharmaceutical impurities Code Product CAS No. CS Price Unit Adiphenine Hydrochloride O LGC Standards N O MM1172.00 Adiphenine Hydrochloride 50-42-0 A 250mg HCl Pharmaceutical impurities and Adrenaline Tartrate OH H OH O OH primary reference standardsMM0614.00 2014 N OH Adrenaline Tartrate 51-42-3 A 500mg OH OH O OH OH H MM0614.02 L-Adrenaline 51-43-4 A 500mg OH N OH Imp. C (EP) as Hydrochloride: 1-(3,4-Di- O H OH MM0614.13 hydroxyphenyl)-2-(methylamino)ethanone 62-13-5 A 100mg N HCl Hydrochloride (Adrenalone Hydrochloride) OH (1R)-1-(3,4-Dihydroxyphenyl)-2- OH O S O MM0614.01 methylaminoethanesulphonic Acid H 78995-75-2 A 100mg OH N (Adrenaline -Sulphonate) OH Alanine NH2 MM0566.00 Alanine 56-41-7 A 500mg OH O Imp. A (Pharmeuropa): (2 S)-2-Aminobutanedioic Acid O NH 2 MM0567.00 OH (Aspartic Acid) 56-84-8 A 500mg OH O Albendazole O H MM0382.00 Albendazole N O 54965-21-8 A 500mg N H S N Imp. A (EP): 5-(Propylsulphanyl)-1H- H MM0382.01 N 80983-36-4 A 100mg NH2 benzimidazol-2-amine S N O H Imp. B (EP): Methyl [5-Propylsulphinyl)- N O MM0382.02 N 54029-12-8 A 100mg H 1H-benzimidazol-2-yl]carbamate S N O O H Imp.
[Show full text]
FARM EGG** Polenta, Foraged Mushroom 10 CROSTINI Green
items to be shared by the table SEAFOOD FRITTO MISTO 14 PORK MEATBALLS 12 ARANCINI 11 arugula, lemon tomato, fig mostarda smoked caciocavallo, sicilian pesto CURED SALUMI PLATTER 16 CHEESE PLATTER 15 LA QUERCIA PROSCIUTTO 12 pickles, mustard mostarda, condimenti pickled green bean, calabrese chili, romaine, crispy pea FARM EGG** polenta, foraged mushroom 10 CROSTINI green chickpea hummus, confit tomato, garlic, mint 11 RED LEAF SALAD ricotta, cherry, pepperoncini, shallot, balsamic vinaigrette 10 CHICORY SALAD carrot sott'olio, radish, almond, ricotta salata 12 WARM MOZZARELLA roasted chiogga beet, cucumber, mint, verjus 12 add n'duja +3 CHITARRA apple, roasted garlic, fresh peas, grilled bread crumb, sorrel, pecorino 17 RICOTTA RAVIOLI roasted eggplant, squash, coriander, celery, pecorino 18 BUCATINI AMATRICIANA pomodoro, calabrese chili, guanciale, pecorino 17 MEZZALUNA texas lamb, asparagus, spring onion caponata, parmesan brodo, pecorino 18 LINGUINE NERO rock shrimp, calamari, red onion, arugula, breadcrumbs 19 GREEN GARLIC RISOTTO green garlic, cherry tomato, radish, parmesan 16 TEXAS NEW YORK STRIP grilled broccoli, fingerling potato, celery, spiced cracker 36 SEARED BRANZINO texas field peas, smoked pork belly, hazelnut, sweet potato agrodolce 27 LAMB BOMBA grilled escarole, green chickpea, pickled mustard seed, olive 27 CHARRED SWEET POTATO toasted walnuts, texas goat cheese, african blue basil, smoked balsamic 8 ROASTED SUMMER SQUASH rosemary, roasted tomato, basil pesto 8 TEMPURA SPRING ONION balsamic coriander agrodolce, onion top aioli 9 **There is a risk associated with consuming raw animal protein. If you have a chronic illness of the liver, stomach or blood or have immune disorder, you are at greatest risk of illness from meat.
[Show full text]
2019 Spring Plant Order Sheet
2019 Spring Plant Order Sheet Customer Name:______________________________ Delivery : Pick-Up: Date Requested:______________ 8-06 Flats Durango Bolero ____ Vegetable 4” 12ct tray Lemon Grass ____ Vanilla ____ Bean Blue Lake ____ Ageratum Hawaii Blue ____ Marvel Orange ____ Mint Mojito ____ Marvel Yellow ____ Cucumber Slicing ____ Ginger ____ Alyssum White ____ Petunia Coral Morn ____ Pickling ____ Lav. Shades ____ Deep Purple ____ Parsley Curly ____ Violet ____ Eggplant Classic Black ____ Italian ____ Begonia Green Leaf Red Picotee ____ Fairytale ____ Pink ____ Purple Star ____ Pot Black* Patio 2 gal. ____ Oregano Hot & Spicy ____ Rose ____ White ____ Scarlet ____ Pepper Red Bell Baron ____ Rosemary Tuscan Blue ____ White ____ Portulaca Banana ____ Green Bell Better Belle ____ Prostrata ____ Bronze Leaf Rosita ____ Orange Bell Golden Cal. ____ Blush ____ Tropical Mix ____ Yellow Bell Yellow Spark. ____ Sage Tricolor ____ Red ____ Italian Fryer Cubenelle ____ Berggarten ____ Deep Rose ____ Salvia Red ____ Jimmy Nardello ____ Purple ____ White ____ Mix ____ Jalapeno ____ Golden ____ Victoria Blue ____ Poblano ____ Celosia Ice Cream Mix ____ Super Chili ____ Savory Summer ____ Snapdragon Plumblossom ____ Cleome Lavender ____ Citrus Mix ____ Squash Yellow ____ Stevia sweet ____ Mix ____ Red ____ Zucchini ____ Blush ____ Rocket Mix ____ Thyme French ____ Tomatillo Super Verde ____ Silver ____ Coleus Jade ____ Verbena Purple ____ Golden Lemon ____ Red ____ Merlot Mix ____ Tomato Beefmaster VFN ____ Mix ____ Red Eye ____ Burpee Big Boy ____ Herb Planters See Patio Page Blue ____ Early Girl ____ Cosmos Pink ____ San Marzano ____ Purple Shades ____ Zinnia State Fair - LANDSCAPE ____ Sunsugar Cherry ____ Mix ____ Sweet 100 Cherry ____ White ____ Brandywine ____ Old German ____ Dahlia Fagaro Mix ____ Vegetables 8-06 Black Krim ____ Better Bush* 2 gal.
[Show full text]
Download the Full PDF of Sample Menus
PO BOX 22691 CHARLESTON, SC 29413 TEL 843 323 2696 EMAIL [email protected] Brick Lane Catering Sample Menus Photography courtesy of www.danacubbagephotography.com PO BOX 22691 CHARLESTON, SC 29413 TEL 843 323 2696 EMAIL [email protected] In today’s abundant catering market Brick Lane Catering is a dynamic catering company that stands out from the rest by specializing in hand crafted custom menus that offer world culinary styles & flavors to our cliental. As an elite caterer in a competitive market we strive to set ourselves apart from the typical catering offerings by delivering memorable, flavorful and appealing cuisine hosted in the utmost professional environment by highly trained professional staff. Whether planning a small cocktail party, a large gala, or anything in between our personalized and detailed consulting services will help you customize your event. Owner and Executive Chef Charlie Giordano brings years of experience to the Charleston catering market. His 30 years of experience as a Chef, has allowed him to impress clients in Charleston for 14 years. Before he joined Brick Lane Catering, he spent 5 years as the Executive Chef at Duvall Catering and Event Design, Charleston’s largest full service catering company. Charlie strives to create memorable dishes that will “wow” your guests. He spends countless hours creating unique, custom and new menu items that are sure to please. Christy Roper fell in love with the food and beverage scene at what began as a college side job with catering and restaurant group Crew Carolina. After 8 years in the business as a Catering Director and then Wedding Planner, Christy joined the Brick Lane Catering team in 2011 as their Catering Sales Manager.
[Show full text]
Name: Basil – African Blue
Name: Basil – African Blue African blue basil (Ocimum kilimandscharicum x basilicum 'Dark Opal') is an accidental hybrid between an East African basil and a garden variety basil called 'Dark Opal.' The African parent is a perennial shrub from forests of Kenya, Tanzania and Uganda, valued for its camphor scent. African blue basil was first seen in 1983 when Peter Borchard, owner of Companion Plants in Athens, Ohio, noticed it growing in the path between beds of the two presumed parents. The green-leaved East African basil parent grows to 6 feet tall in his garden. 'Dark Opal' is a small plant with deep purple leaves and a typical Italian basil flavor. Borchard dug the hybrid and brought it into the greenhouse, hoping to save seed, but the cross between the two species seems to be too far a stretch, because no seed formed. Borchard grew more plants from cuttings, and by cuttings has African blue basil entered the herb market. The variety is African blue basil. It is a decorative plant, which, if allowed to bloom, is covered with long flower stems of purple buds that open to lavender flowers. The 1- to 2 1/2-inch long leaves are a slightly grayed green with purple speckles on their undersides. The plant grows 1 1/2 to 2 feet tall when pinched to harvest, but would grow taller unpinched, and is much bushier than regular basil varieties. African Blue Basil also grows very well in a container. It is an extremely drought-tolerant herb. It will do fine in sun or partial shade, but should get at least 2 to 3 hours of sun per day.
[Show full text]
Availability Guide
AVAILABILITY GUIDE Growing vegetables slowly and gently in full accord with nature. August/September 2018 The Chef's Garden, Inc. AVAILABILITY|August/September| 2018 Growing vegetables slowly and gently in full accord with nature. The Chef’s Garden We offer a variety of products each month. We are dedicated to growing vegetables slowly and gently in full accord with nature. Below are descriptions of each of the categories we Herbs offer along with the specific products from A to Z. Herbs are an essential part of every dish. Whether you desire a kick of heat or a subtle sweetness, The Chef’s Garden has an herb for you. Experiment with our varieties. They are perfect for cocktail hour through Micro Greens dessert and every savory bite in between. Plants offer different flavors and textures at every stage of growth, so we’ve developed unique sizing options that let a chef’s creativity soar. Miniature vegetables, herbs, greens and lettuces in Micro size pack a punch of flavor that can be used to add complexity of flavors or simply enhance a dish with their aroma, texture and visual appeal. Flowers and Blooms Simple touches can turn any dish into something truly extraordinary. See and taste the difference when you add a bloom or petal to your dish. Our greenhouses are Greens overflowing with Edible Flowers of all shapes, sizes and Our Greens from Petite to Baby make a big visual impact colors to accent any dish. and feature an intensely spicy flavor. We have a wide variety to choose from in fresh, beautiful tones of green and red to complement any dish, sized between 2 and 6 inches.
[Show full text]
FARM to FORK
® FARM to FORK PRODUCE AVAILABILITY SPRING & SUMMER 2020 TABLE OF CONTENTS TRENDS FOOD FOR THOUGHT ...................................8 PLANT BASED IS BOOMIN’.......................... 10 FERMENTED FOODS TAKE FLIGHT .............12 MOCKTAILS GO MAINSTREAM .................... 14 SUPERFOODS .............................................. 16 KID’S MENU: MILLENNIALS TO THE RESCUE!...... 18 PRODUCE APRIL PRODUCE .................................... 20-23 MAY PRODUCE ....................................... 26-29 JUNE PRODUCE .....................................30-33 JULY PRODUCE ...................................... 34-39 AUGUST PRODUCE ................................42-45 4 With every year that passes, it seems as though we get more and more excited for the spring and summer harvests. As we reflect on this excitement, we come to realize that it’s much more than excitement. It is a deep rooted passion we all share for everything produce. This passion keeps us connected to farmers across New England and as far west as California. We are looking forward to an amazing season ahead filled with bountiful harvests and newly imagined culinary creations. From the dirt to your door, Sid Wainer & Son 6 7 RAINBOW SWISS CHARD The succulent leaves of rainbow Swiss chard are earthy with some tang. The appealing rainbow colors come from the presence of betalain pigments found in the plant. This phytonutrient protects the plant from UV damage and also attracts bees for pollination. 8 9 FOOD FOR THOUGHT 2020 brings global shift to menus across the industry. Consumers are in go-mode for searching out more adventurous flavors, menus that cater to “lifestyle eating” (dietary restrictions), Instagrammable eye-candy plates, and good for you foods. This demand has been growing year after year for some time now and has been primarily motivated by the knowledgeable, modern, and health- focused millennial cohort that seems to be in the super-influential driver’s seat of specialty food growth.
[Show full text]
Pollinator Friendly Cooking
P O L L I N A T O R F R I E N D L Y C O O K I N G A compilation of recipes featuring ingredients that rely on pollination services. www.pollinator.org 475 Sansome St. 17th Floor San Francisco, CA 94111 [email protected] (415) 362-1137 P O L L I N A T O R F R I E N D L Y C O O K I N G What do pollinators have to do with cooking? Food is a basic human need, and without pollinators, humans would go hungry! Birds, bats, bees, butterflies, beetles, flies, and small animals that pollinate plants are responsible for bringing us one out of every three bites of food. With the decline of pollinators on the rise, our food is on the line. More than 200,000 species of pollinators are critical to the stability of our food supply. Pollinating animals travel from plant to plant carrying pollen on their bodies in a vital interaction that allows the transfer of genetic material critical to the reproductive system of most flowering plants. Somewhere between 75% and 95% of all flowering plants on the earth require animal pollination – they need pollinators. In addition to the food that we eat, pollinators support healthy ecosystems that clean the air, stabilize soils, protect from severe weather, and support other wildlife. Use this cookbook to create culinary masterpieces that honor pollinators and the work that they do. In your search for ingredients, we encourage you to support local farmers that practice pollinator-friendly management techniques.
[Show full text]