In the Garden of Good and Vivid – Indie News

The first thing you need to know to grow boldly: Tamar Haspel’s fun description of finding joy, adventure and dinner in your own backyard, feeding and self-sufficiency, you don’t need to own a clay patch to realize what it is. About the book

Next: Although this review will seek critical autonomy, the reviewer must be biased. The author, her husband Kevin and I have been friends since 2013, when Tamar began writing her food policy and nutrition column for the Washington Post. After all, as Pauline Kyle puts it, “Every good critic is a preacher.”

This is not necessary, but I can verify that the guests gathered near the couple’s built-in wood-fired stove are served with some delicate pizza, on top of which they cut the cock, they cut the herb, and the sausage ground researched with the fat ratio. Meat I can be sure that every learning curve Tamar describes করা raising chickens, backing up a boat trailer, keeping the slag of newborn Shita away from mushrooms — began with the same humility and intellectual curiosity that inspired Tamar’s decades of journalism.

These features make the book very entertaining. In the chapter “Plants Everlasting” the author thinks about the evolution of organic gardens and natural pesticides, or as he puts it, “a global conspiracy created by insects.” They were supposed to, but they never got close. “

Spinosad is the pesticide Tamar chooses. But before he reports on their effectiveness in fighting the insect infestation of Collard, we treat him to the story behind the invention of the natural compound: an Eli Lily scientist lets a Caribbean soil sample be fermented year after year. It has been shown that certain bacteria, such as Saccharopolispora spinosa, can kill leaf beetles, but their greens cannot be chewed.

Sevin did a single application technique, a liquid version of the unnatural pesticide, when a young Kevin saw his father planting tomatoes in the backyard. It was Kevin’s first choice.

The incident underscored an important takeaway from To Boldley Grow, a lesson in partnership. Tamar and Kevin respect each other. Complement each other’s characters and quirks. They met and married a little later than some people, and anyone who spends any time around them will soon realize that their union is rock-hard and enviable. They were New Yorkers who moved to Cape Cod and made a lasting presence there. In seeking advice from fellow first-handers, the couple also acknowledges the value of interdependence.

One of the rules they use when resolving disagreements is to “let the person who is more caring decide.” He has boat experience, so they bought a bigger fishing boat. He calculated that a certain amount of gourmet-salt could be extracted by boiling seawater over their wood stoves; He puts his skepticism, the game away, to try. It works, for their direct enjoyment.

In her words, “She’s the guy who brings Roadkill home and I’m the kind of woman who wants it.” (In a personal note, I predict that her book will provoke daydreams about husband cloning because Kevin is one of the most skilled, hands-on, people I know.)

In addition to “food science”, tags it as a “cooking joke” to grow boldly, and you’ll agree if you simply scan the paronomassic table of contents. Acornocopia. Dynamic duck. I’m a deer. A tablespoon of fun helps sink food science.

Copper’s culinary skills are nothing like spitting. The woman makes an average black blue fish sandwich, the recipe of which is rarely detailed. Legend of his lobster recovery. Some of the indicators in his kitchen hold a certain Peg Bracken disrespectful: “Anyone who has ever tried to wash rice until the water is clean… knows that the water is never really clean. It will gradually become less cloudy until you can no longer take it. “

Every description of his first-hand progress and how the striped mold or fungus or venison comes to their table tells the story of the food. But the essence of the book lies in its sure results. Tamar is promoted to be the master. It boosts her confidence. Her distance from the universe of packaged / processed food is what she hopes for her readers.

He does not expect us to follow his specific path, but to create a parallel in our own universe. Start small. See stuff up. Sweat Equity Embrace. The real message is one of empowerment. From that comes joy and perhaps, finally, a satisfying meal.

Growing up boldly: Finding joy, adventure and dinner in your own backyard
By Tamar Haspel
GP Putnam’s Sons, 272 pp., 26

Bonnie S. Benwick is a Washington Freelance Editor. He retired in 2019 as deputy editor and recipe editor of the Washington Post’s food department.

Post in the Garden of Good and Weavil first appeared on the Washington Free Beacon.

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