Thanks to a damp, mild and gloomy Brisbane winter, succulent mushrooms have boosted my menu from a low of 112 taxa last month to 157 taxa.
Pigeon peas are a 21st century crop. Last spring I decided to grow my own dal. Protein-rich split peas are the main ingredient, also added to soups and stews, and these are dried pigeon pea seed, Cajanus cajan.
Pigeon peas are as useful as maize, but have a far smaller ecological footprint, and are easier, but slower, to grow. They’re a universal food, but India grows 80% of the global harvest. Continue Reading →