As awareness grows of the food we eat, we can inform our choices of what’s nutritionally meaningful with what’s available locally. Yes it’s true, we do have local alternatives to matcha, quinoa, and more – AND they’re superfoods. Read 10 Indian Alternatives to International Superfoods by Kumud Dadlani (published in Conde Nast Traveller) to learn about moringa, amaranth, and more of our local hidden treasures.
Image: Source CNT August 11, 2017
‘Nother fabulous season – thank you all! 7 weeks and nearly 6000 kgs of mango fed to the city! Close to another 1000 kg shared locally in our village, including the birds, critters, and bacteria claiming their share. Highlights of our season…
– The land fed us more mango and variety than ever before (oh the secrets the trees hold).
– We met some amazing people. You shared our mangoes with your friends (and gave us so much Insta love), that brought more mango to more people.
– We reached nearly every corner of the city (and several others), with the mango, despite our uber small team.
– Kitchens, Cafes, Restaurants served up some super fun mango dishes (often leaving us jonsing for a taste).
– A farm visit saw folks gather and feast on the mango at source.
– Hands continue to come out of nowhere to help us.
– Spreading the sweetness at the betterfoods farmers’ market.
– At distribution, one of the most fulfilling parts of the season, while his friends were asking for raincoats, one bright lad with a mango grin said, “Didi tution dilva do” (so a side shout out – anyone educating street kids in south Bombay?)
– And finally, while buying mango, you’ll even contributed to our fund raiser to kick start an organic farm for an Adivasi farmer in our village.
Thanks for making this so much more than just a mango season.
While that’s a wrap for our fresh mango, we’ve got mango thins, aamrass, herbal teas, preserves, and other awesome produce we grow year-round.
…growing heirloom tomatoes
heirloom cherry tomatoes
heirloom cherry tomato mix box
heirloom tomatoes for seed
…learning about roots
beet, our 3rd season of trials, and finally!
purple vienna knolrabi, atomic red carrot
…making ghee (clarified butter)
…grazing and milking our growing family of cows
Aaie and Baliya on their morning graze… Baaliya’s first walk into the wild
Dharti… she’s really a deer dressed as a cow
…making our own packaging from supari (betel) tree leaves
heirloom tomatoes in-house packaging
heirloom tomato box
…fermenting edibles from the zen garden!
pickins from our zen garden to ferment. herbs, leaves, flowers, spice
choucroute ready to sit
…expanding our heirloom tomato collection
cornu des andes
…sourcing produce from other farmers to encourage their good practices and get them better value for their work
Rice grown by farmer Prakash
Indigenous tomatoes grown by farmer Biju
What’s on the horizon? … Bees! We hope to home the hardworking-pollinating-honey-making-compound-eyed ones soon.
The monsoons, the earth births all seed that until now sat in potential, including a variety of edibles… kaodi sabzi, kadu kand, mahua, and more. The forests leave no man hungry. The knowledge too exists. The lands we’re willing to leave wild though, these are the lands where one can find the most nutritious foods.
londha, traditionally cooked in dried bombeel and red chili prepared here with onion
kadu kand (bitter root)
madhua (the king of avocado)
ghod sabzi (purslane)