Foodie food.

There are some hot new trends in the foodie world. Local, wild, heritage this and that, traditional, full fat, organic, sustainable, fair trade are all the buzz amongst those interested in food and a lighter way to live on the planet. Almost all my meals are glorious expressions of these new trends. I feel inspired to share some of the more exciting examples of this way of eating and obtaining food. So, this is the first installment of my new foodie series.

This morning, on the menu was, poached eggs on toast, with roasted and refried root vegetables.

The eggs (organic, free range [they go right outside and run around], from the farm I live on), were poached to perfection in water heated by the wood stove that also heats my home. The vinegar in the water to keep the eggs from being diluted into the cooking water was pressed from surplus apples picked last fall on this island and fermented by a friend of mine.

The bread for the toast was baked by my lover, Kate. A traditional German whole grain rye, called Volkenbrot. It is a sourdough bread with sunflower seeds, whole rye kernels, rye flour, wheat flour, pumpkin seeds and sesame seeds. This was toasted on the surface of the wood stove.

On this toast was wild cultured butter from the cream of the milk of the cows I milk on the farm I live on. On top of this was a cheese made by straining the whey out of yogourt made from milk from the same cows. Then the pesto went on. This came from the freezer, made last year of the basil grown on this farm, garlic from the island, sunflower seeds from i-don't-know-where, sea salt.

On top of this pile went the eggs and topped with salt that I made on the woodstove from water from the sea and pepper that I got from the freestore. And a sprinkle of raw spring garlic shoots, chopped, and a blob of steamed nettles that were dried from last year completed this part of the dish.

At the side of this creation was a little pile of potatoes, parsnips, onions, squash, garlic greens all grown by myself and others on this land that I live on. They were roasted the night before in cow fat rendered from a cow killed on the farm, and then refried.

I was researching the eating of garlic greens when I cam across a foodie blog about just that. And I thought, pshaa!, I can beat that. And this wasn't even an effort. These are just the natural combination of the fabulous ingredients that I have surrounded myself with. It's easy. ... Hot shit.

Sally Fallon, eat your heart out. (??What an expression??)

L!fe is good.