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 doesn’t have apprehension, but has foresight. The Land Arts kitchen
anticipates
tiredness. 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 often operates in darkness. The Land Arts kitchen sees temperatures below freezing. The Land Arts kitchen is oriented with the sun in consideration. 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 knows fossil water and the state of the Ogallala Aquifer. The Land Arts kitchen anticipates mud and dust. 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)
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.
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
Small dice potatoes, dice onions, slice shallots, smash garlic.
Saute shallot, onion. Add herbs, garlic, potatoes, cook. Add splash white wine, season with salt and pepper. Add broth, chickpeas. Simmer until potatoes are fork tender.
Remove half mixture and blend, return to pot.
Zest and juice lemons.
Add in chopped greens, simmer a few more minutes. Add lemon juice.
Fry capers, remove from pan and rough chop with olives, parsley. Add to a small bowl with lemon zest.
Serve soup with caper/olive/parsley topping spooned over.