The Land Arts kitchen responds to weather. The Land Arts kitchen forecasts, it speculates. The Land Arts kitchen
anticipates changes in moisture, considers soil composition. The Land Arts kitchen attends to substrate. The Land
Arts kitchen watches the sky. The Land Arts kitchen has the capacity to change shape in the case of strong wind.
The Land Arts kitchen has backup ignition devices. The Land Arts kitchen requires a specific motion between thumb
and forefinger to make sparks. The Land Arts kitchen substitutes, the Land Arts kitchen forgets. The Land Arts
kitchen sees temperatures below freezing. The Land Arts kitchen has backup water jugs. The Land Arts kitchen is
timely, pending certain conditions. The Land Arts kitchen requires music. The Land Arts kitchen often frames
shifting light. The Land Arts kitchen meets at 6:15 a.m. and 6:15 p.m.
anticipates changes in moisture, considers soil composition. The Land Arts kitchen attends to substrate. The Land
Arts kitchen watches the sky. The Land Arts kitchen has the capacity to change shape in the case of strong wind.
The Land Arts kitchen has backup ignition devices. The Land Arts kitchen requires a specific motion between thumb
and forefinger to make sparks. The Land Arts kitchen substitutes, the Land Arts kitchen forgets. The Land Arts
kitchen sees temperatures below freezing. The Land Arts kitchen has backup water jugs. The Land Arts kitchen is
timely, pending certain conditions. The Land Arts kitchen requires music. The Land Arts kitchen often frames
shifting light. The Land Arts kitchen meets at 6:15 a.m. and 6:15 p.m.
BLUE CORN PANCAKES
2 cup blue cornmeal
1 cup spelt or whole wheat flour
1 tsp salt
2 Tbsp sugar
6 tsp baking powder
Hint of freshly ground cinnamon
Hint of freshly grated nutmeg
3 cups non-dairy milk or buttermilk (more as necessary)
4 beaten eggs (sub one cup mashed banana or applesauce)
Gently Fold in:
2 stick of melted butter
1/2 cup dry roasted pine nuts
Maple syrup
Fruit
- Mix dry ingredients together first then quickly mix in the wet ingredients with just a few strokes - a few lumps in the dough are good. Do not over mix.
- Cook on unbuttered hot griddle. Flip only once.
- RESIST the urge to flatten with spatula.
- Good with maple syrup and fresh fruit.
POTATO CHICKPEA SOUP
4-5 shallots
3 lb gold potato (small dice)
6 cans chickpeas
splash white wine
3 onions
Big bunch fresh oregano
Bunch fresh thyme
15+ cloves garlic
10-12 cups broth
2-3 lemons
1-2 bunches greens – kale, collards, chard, etc
Capers
Green olives
Parsley
Bread
- Cook shallot, onion
- Add herbs, garlic, potatoes, cook
- Add splash white wine, salt and pepper
- Add broth, chickpeas, chopped greens
- Simmer until soft
- Remove half mixture and blend, return to pot
- Fry capers, chop with olives and parsley
- Serve with caper/olive/parsley topping