One step closer to minimalism

After moving to our apartment almost a year ago we realized that we need some storage space. We downsized our home from 1250 sq ft to 850 sq ft and still after selling and donating much of what we didn’t really need we still were lacking storage for our things.

After unpacking all our leftover moving boxes I realized that I had so many jams, syrups, sauces, vinegars, etc that our new cabinet is not large enough for my whole collection of homemade rations. The dream would be to have a larder one day just for all our goodies.

Right now we are head over heals with our new hand carpentered wardrobe made completely from local wood – see the pattern on the doors? They are made of one tree. And, everything is coated in a healthy layer of flaxseed oil. The awesome people of Münzinghof made our wardrobe-dreams come true.


Vegan Sunflower Bolognaise a la Mama

I’m sitting at the dining room table. The sun is shining through the windows and the sky is a crisp Fall blue. The leaves on the trees are a mixture or red and orange, and there is a slight chill in the air. I breath in deeply and take a bite of piping hot spaghetti and am transported back to winter in Miami as a kids sitting happily at the kitchen table.

I have been working on my bolognaise recipe for over 15 years and it finally tastes like my mom’s spaghetti. Ironically, I managed to nail it down with a few new products that I tried from our local organic grocery store – AND it’s vegan – the original recipe is meat based! So, not just 1 high five to myself, but 2!

Four years ago I decided to go vegan and in January of this year we decided to go all organic which was a harder step for us to take since organic foods are more expensive. However, it has been well worth the change. We have no more stomach aches or acid reflux from pesticide-laden foods or hidden additives that don’t need to be declared. What we have learned in the process is to buy only seasonal produce. We were already buying local before the change, but we don’t, for example buy tomatoes in Winter even if they are grown in a German greenhouse. They are more expensive than cabbage and kale and just don’t taste as good without all that Summer sunshine. Another thing we have learned is to avoid processed foods. We thought we did this before, but didn’t realize how many cans of beans we went through in a week.

So, to tie this to the bolognaise sauce – I have been eyeing ground freeze dried sunflower seeds (a processed product) at our local organic grocery store for a while. My niece recommended it to me, but I just didn’t have the heart to try it until this week when I had such a rare craving for spaghetti. I have to say that it’s a pretty impressive product. I am still going to stick to buying processed foods on rare occasions, but this is a great ground meat replacement.

For that special occasion:


3 Tablespoons Sunflower Oil

2 small yellow Onions, diced

2 gloves Garlic, finely grated

3 Celery Stalks, sliced

100 grams Brown Mushrooms, sliced

76 grams ground freeze dried Sunflower Seeds


1 Tablespoon Basil

2 teaspoons Oregano

1 teaspoon Marjoram

1/2 teaspoon Pepper

1 pinch Thyme

1 small Pinch ground Rosemary

1 Liter Tomato Püree

1 Cup Water

Salt, to taste

500 grams Spaghetti


Set a pot of water to heat up to a boil. In the meantime, prepare the sauce.

Heat oil in a large pot over medium-high heat. Sauté onions until clear. Add celery and sauté until it begins to soften. Add garlic and mushrooms and sauté until mushrooms begin to soften.

Pour the freeze dried ground sunflower seeds into a bowl and add a little bit of water at a time until they feel moist and no longer hard. Add ground sunflower seeds to vegetable mixture as well as basil, oregano, marjoram, pepper, thyme, and rosemary. Mix it up a bit to activate flavors. Add tomato purée and clean out the jar with a bit of water – add this water to the sauce – it’s about a cup. Give it a good stir and bring the sauce to a simmer. Turn the heat to medium-low and put a lid on it.

At this point the water for the spaghetti should be boiling. Add about 2 tablespoons of salt and allow the water to return to a boil. Add the spaghetti and let it boil for 2 minutes, the turn off the heat completely and put a lid on the noodles. Let them sit covered for 10 minutes. After 10 minutes they should be perfectly al dente. Pour out the spaghetti into a strainer and then return to pot to keep warm.

Taste the spaghetti sauce and adjust salt and pepper to your liking. Serve and enjoy!

Autumnal Salad with Delicata Squash

I have been coming across quite a few recipes for Delicata Squash on Pinterest lately. I’d never heard of it before needless to say ever seen it. Last week I found a really pretty looking one at the grocery store. I did some research and learned that it has a short baking time and doesn’t need to be peeled. And, when choosing your squash you should look for one that is heavy for it’s size. Perfect for a quick after work meal or a lazy Fall weekend.

I don’t really have a recipe per say, but I can share with you what I did and you can take it from there. I know this sounds weird, but it has a sweet nutty flavor and tastes a bit like chicken.

I preheated my oven to 200C and lined a baking sheet with parchment paper. I then washed my squash, cut off the ends, cut it in half lengthwise, removed the seeds (obviously saving some to dry and plant in my garden in the Spring should it taste good), and then cut each half into thin slices. I threw them all in a pile on the baking sheet and drizzled them with olive oil, gave them a toss with my hands, and then spread them out in a single layer. I put the sheet in the oven, set a timer for 20 minutes, and then started working on the other parts of the salad.

Now I made this salad as a main dish which gave me 2 servings, however if you make it as a side dish you can easily get 4-6 servings out of it.

To make the salad chop about 6 leaves of endivine lettuce into thin strips, slice about 1/3 of a cucumber, slice 2 radishes into thin rounds, and chop 1 avocado. Now you can arrange the salad either in a large bowl or plate or in individual portions as you wish.

In a small pan, mix together about 1/4 Cup sunflower seeds, 2 tablespoons pumpkin seeds, 1 tablespoon cedar nuts (or pine nuts), and 1 teaspoon flax seeds. Heat the pan over medium low heat to slowly release the roast aromas of the seeds. Make sure to mix them up every few minutes so that they evenly roast. Once they start to turn golden in color and a large pinch of salt, mix it up, and remove from heat.

For the creamy sesame dressing, I squeezed the juice of half a lemon into a tall container, added about 1/4 cup of tahini, 2 large pinches of salt, and about 1/4 cup of water and puréed it into a nice creamy consistency with my wand mixer. Taste and adjust the flavor to your liking.

At this point the squash should be done. Remove it from the oven and let it cool slightly. Sprinkle it with salt and some freshly ground pepper. Top the salad(s) with dressing, squash, a mild mixture or green and kalamata olives as well as roasted seeds.

Enjoy this salad after a long day of work or, as I did, after a long day of canning and preserving.

Catching Up & a bit of Farming

I am really behind on everything I would love to share. Between work, family, and all my projects my blog really suffers.

I will get around to posting my US travels at some point, but not today.

We have had a very unexpectedly warm, sunny, and dry Spring/Summer/Fall. Usually, we would be going back and forth between 12C and 4C days with wet gloomy grey skies, and instead we have had sunny cloudless 22C to 28C days! It’s like a dream come true. I know that nature is suffering under these conditions, but I am feeling great.

The best part (as a gardener) of this whole weird weather is that my plants are giving more fruits and the fruit is more intense in flavor – sun does wonders for food. This is thanks to my awesome neighbors who watered all my plants for 6 weeks! And, not one of them even had a wilted leaf on them.

Here’s an update on how my mini farm looked a few weeks ago. Now, 1/3 of the plants are indoors to protect them from the cold at night, and the outdoor plants are set up to better catch the lower sun’s rays. More pictures to come!

Autumnal Foraging

We went for a nice 13km hike this weekend around a small nature preserve just outside of Nuremberg. We had the greatest late summer warm sunny weather and filled our backpack with Fall goodies.

Our hike through the Rinntal Nature Preserve ended up being a forager‘s paradise! What should have been a 3 our hike turned into 5 because I just can’t walk by a bush or tree full of fruit and ignore it. We harvested wild juniper berries for our homemade sauerkraut and gravies, rose hips for jam, sloes for jam and olives, the most fragrant apples for apple sauce and vinegar, and elderberries for sweet elderberry-flower „caviar“. My cave womane genes really shine in the fall – forage, collect, preserve!

These are the fruits of my 13km long hike – no pun intended 😉 . I brought home tart flavorful red apples, super fragrant sweet green apples, elderberries, sloes, rose hips, and juniper berries and am already processing everything.

There’s nothing like getting out into the fresh forest air after a hard weeks work!

Our weekly crate of goodies – the Abokiste

Back in December of 2017 we decided that we would finally register for the “Abokiste” – a local community supported agricultural program that delivers organic produce and products to your doorstep on a weekly basis. The Abokiste offers a large selection of different crates and you can always manage what you will receive the following week through an online shopping cart system. We have a crate that always has 5-8 regionally grown vegetables and we often let ourselves be surprised by what they send us, and every once in a while we will change items out for other ones.

This week we received white asparagus, an Asian salad mix, red Spring onions, multicolored carrots, cucumber, and potatoes. We were really excited about the asparagus and prepared it right away.

Recently, I have had different neighbors at my doorstep asking me about our little green crate filled with goodies that waits for us on our doorstep until we come home from work. It is really great to have fresh produce waiting for you after a long day of work. A friend of mine has been receiving her crate for over 10 years now and it’s sad to say that it took me so long to try it out. Now, I can’t imagine not having it. Do you CSA?

Welcome to the Jungle

We have had an amazing Spring so far – with lots of sunshine and warm summer temperatures. This is quite a treat since we live in a pretty grey-sky-ladened region of Germany.

Here are some pictures of “the farm”. I was at our local garden market this weekend and couldn’t help but buy a few plants from my favorite organic farmers. Thank goodness that the balcony in our new apartment is much larger!

Now growing on the farm:







Scarlet Beebalm

White flowering Catnip


Chocolate Mint

Grenada Mint

Spear Mint

Strawberry Mint

Lemon Melisse


Italian Basil

African Basil

Krim Basil

French Tarragon

Leafy Mustard





Pineapple Sage

Mandarin Sage

Scented Geraniums


Green Onions

Bay Leaf


Creeping Rosemary





Pineapple Strawberries

Wild Strawberries


Cape Gooseberry



Bergamot Lemons


Vegetables & Co:



Wild white Tomatoes

Brown Japanese Tomatoes


Purple Jalapeños

Pimentos del Padron

Sweet Habaneros

Purple Potatoes

Pink Potatoes

Yellow Potatoes

mini Striped Eggplant

Cambodian Chilies

Cayenne Chilies

Expanding my mini urban farm & some good news

I am really excited to share that we will be moving! I have been living in downtown for the last 14 years and we are moving to a neighborhood on the outskirts of downtown – so still central with a bus stop in front of our new home and a train and subway stop a few minutes walk away – but it is green and there is no main road that runs by my bedroom window AND there is a really large balcony included! Yes, that means that our urban garden will be growing (even though we will be downsizing in living space – more on minimalistic living another time) and we will have a south facing balcony with enough room for outdoor dining and lots of planters to provide us with more food. Ideally we would be moving to a small house with a large piece of land that we could farm, but the time is not right. Luckily, this doesn’t have to keep us from farming our balcony. The move is not for another 2 1/2 months but there is a lot to do until then and planning the move of all my plants will take some thought.

So, I have decided to separate the wine crates that I have had stacked on eachother which originally allowed the roots of my plants to grow deep into the lower crates. At least that was what I thought my plants would do, but I recently realized that they were only staying in the upper crate and that I had 2 crates full of soil just sitting empty waiting to be used.

I have not decided how my new mini urban farm is going to look – I feel that I have to be there to make those sort of plans and it will be a project that will grow over time. I have to see how the sun shines on the different spots of the balcony and observe the wind and rain directions – there is a bit to take into consideration to get the most out of a small space.

Yesterday I visited a local garden market with a large variety of organic growers. I wanted to take at least half of everything I saw at the market home with me, but I decided that it would be wiser to just take a few plants and wait another few weeks for the next market since the danger of frost is still possible and would damage or kill my new plants. That would be terrible.

My youngest son loves raspberries more than anything, so we decided to take 2 raspberry plants home – a Summer and Fall fruiting one to make sure that we have fresh raspberries from July until the first frost (about mid November). The gardener that sold us the plants said that they would both fit in one deep planter that was about 60cm long and that a good companion would be strawberry plants. Both strawberry and raspberry plants like well drained soil and raspberries even like drying out periodically. So, when we got home we planted our raspberries in one of the extra wine crates with soil and transplanted 4 pineapple-strawberry plants that I picked up last Fall at my local organic grocery store. Then, we covered the soil with shredded wood to keep the soil from drying out so quickly. Usually, I would use straw, but I am all out and this is what I had lying around.

Using straw or other plants as ground cover in my planters is a valuable tip that I have picked up from my research on permaculture. It saves water and time and keeps plants happy. It tried it out on my plants this winter and it kept them from dehydrating especially when the temperature was too low to water. My experience over the years is that most plants don’t die from the freezing temperatures directly in Winter or Spring but rather of dehydration in winter or from rapidly warming temperatures in the Spring followed by frost and precipitation which damages the plants or even kills many of them.

Part of the permaculture gardening concept that I am trying to integrate into my balcony garden is a zoning plan. This zoning plan can be pretty intricate, but I am breaking it down into 3 vital zones:

  1. Zone 1 – a garden of edible goodies: this is closest to you and your home and where you plant fruits, berries, vegetables, and herbs that you harvest for personal use. For balcony gardeners this means keeping your planters with fruits, vegetables, lettuce, etc (when possible) in easy to reach places that make harvesting easy and enjoyable. You can keep cold-sensitive plants such as tomatoes in a pot or planter directly on an outer wall of your home to help extend the growing season because the wall will act as a battery when it releases it’s heat and will warm up any plants close to it when the temperature drops at night.
  2. Zone 2 – a garden of blooms: a flower “field” surrounding Zone 1 that attracts pollinators (such as bees and butterflies) to increase your harvest. For balcony gardeners this means integrating planters with local and native wild flowers and herbs. Many herbs, such as mint and chives, are good sources for bees while we enjoy their green leaves- a win-win for everyone.
  3. Zone 3 – a wild zone: this space surrounds Zone 2 and is living space for animals that helps keep your garden free of pests. For balcony gardeners this means bird and bat houses or maybe even a mini fruit tree large enough to house a nest. Did you know that a mother bird will collect up to 30kg (!!!) of insects to feed her babies in one season?

We bought a few plants for Zone 2 and are glad to have added: white flowing Catnip, Achillea, and Beebalm to our garden. I have always had various flowering herbs and plants in my garden, but the more I read about permaculture the more I learn how important this zone is.

If you are interested in reading (in German) about permaculture and homesteading, check out my favorite blog here or permaculture and insects here and here.

My mini Urban Farm

I would like to introduce you to the smallest and best spot in my apartment: the balcony – which I have now deemed my mini urban farm. It looks pretty dormant at the moment but in a few months we will barley be able to sit here because it will be an awesome jungle of edibles.

mini urban farm - blueberries and thyme

mini urban farm - rosemary and tulips

I have quite a few perennials growing in different planters: rosemary, thyme, tarragon, spearmint, Grenada mint, chocolate mint, strawberry mint, lavender, blueberries, clematis, wild strawberries, pineapple strawberries, mustard greens, peonies, savory, and raspberries.

mini urban farm - savory, lavender and mints

mini urban farm - strawberries

And, on the way in my mini urban farm – and still growing inside: tomatillos, Japanese sauce tomatoes, wild white tomatoes, sage, pineapple sage, mandarin sage, jalapeño, sweet habañero, cucumbers, basil, Texas tarragon, bay laurel, murmel melons, green onions, cilantro, pimenton del padron, and parsley. There is definitely more on the way, but I haven’t decided what flowers I will plant to attract bees to pollinate my plants or if I will bring more fruits and berries into my life. Some decisions are best made spontaneously when it it feels right.

mini urban farm - french tarragon and mustard greens

What I have definitely realized is that I can more efficiently use the space I have to plant more by better using the different vertical spaces on and around my balcony. I have quite a few fruit trees growing indoors that I will bring out when the temperature rises and they all need to be integrated into my concept. My indoor fruit trees haven’t given any fruit yet, but they should slowly be getting old enough for the first flowers to come this year. I have raised them each from seeds that I just took out of a fruit I was eating: avocados, grapefruits, bergamot lemons, mandarins, loquats, figs, jackfruit, and (not trees) pineapples.

A napping bumblebee in my planter

What are you planning in your garden/windowsill/balcony this year?

Hikers Paradise – La Palma, Canary Islands – Day 6

The first thought I had this morning, after a wonderful 10 hour sleep (!!!), is if the farmer sold his rooster.  I didn’t hear him this morning – just the faint calls of the neighbor roosters.  A few minutes later I was relieved to hear that he was still there…I might just have been too tired from yesterday’s hike to hear him.

It is late in the morning, and we enjoyed our breakfast of fruit and cereal grains with a hot cup of coffee while looking out over the ocean.  For the fourth time in the last few days, I watched a small speed boat head out south/south-west.  Where are they headed? …there is nothing out there.


After breakfast, we headed out to Los Llanos.  We parked our car and asked an old white-haired lady with a cane if she could point us in the direction of the farmer’s market.  She consulted with two other ladies that just happened to be passing by, and the consensus is that we need to go 2 street over and walk straight down hill for 5 minutes until we run into the market.  The directions are right on, and we meander down yet another town of perfectly clean roads, quaint colorful houses, and gardens full of trees and flowers.


We find the market at the end of the pedestrian zone, and walk through once before deciding to buy anything.  We return to the stands where we saw things that peaked our curiosity, and walked away with sweet-sour grapes, sweet tomatoes, huge red onions, pimentos del Padron, and a bag full of tangy tree tomatoes – all for a steel: 7,80€!!!



We walk back to our car, purposely winding through tiny roads with more colorful houses – some just taller than I at the entrance.  We then quickly make our way home and make lunch – a skillet dish of potatoes, carrots, pimentos del Padron, onions, olives, tree tomatoes, and a hint of oregano.  Wow – the tree tomatoes are a tangy explosion of sweetly citrusy tomato softened potatoes in every bite.  Fantastic!

After lunch, we head off to the beach in El Remo – the salty smell in the air calms me and I am flooded with joyful feelings of my childhood.  I have not been on a beach in 8 years.  And, I have never seen a black sanded beach.





We reach the beach – it is relatively small for a beach, but perfectly nudged in between volcanic rocks – like everything else around here.  The sand is hot – really hot.  We lay down on our mats and our towels, and still feel the burning heat soaked in by the island on our bodies.  The beach is pretty empty at 5:00pm.  The life guards have the red flag hanging high, forbidding everyone from swimming, it is high tide and there are strong rip currents.  An hour later, the yellow flags go up, the tide begins to subside, swimmers enter the lively waters, and the life guards stand directly on the beach to keep a close eye.  It is still not 100% safe, but the beach is starting to fill.  The sun is still high enough in the sky, and it will soon entertain everyone with a spectacular sunset.  As the tide falls, we walk to the water and cool our feet in the cold waves.  Every time a wave subsides back into the ocean, it reveals the end of the island…it just drops off a few meters in front of us.  How beautiful and scary at the same time.



We make our way back home and rid ourselves of the cakey-feeling of sunscreen under the shower, and make our way off to dinner.  On our way we met our hostess, Karen, a really nice German lady who speaks with her hands like a true Spaniard.  She convinces us to change the restaurant we want to visit because they have a larger vegan selection.

We drive to Franchipani, and are seated in a small room with 3 large tall wooden tables.  The service is spectacular, and our waitress speaks German and Spanish.  We were delighted throughout the night with the service of a 1-star restaurant, but, unfortunately, the food was not as impressive.  The thought behind each dish was creative and well meant, but not well executed, and I left with indigestion from overly oiled food and a yogurt sauce that accidentally ended up on my vegan dish.  Such a shame…it was very promising.  I think I will move here one day and open a vacation rental complex with a restaurant down bellow.  I can definitely do better than this.

A beautiful stone house with red tile roof, reminiscent of the traditional Canary-style architecture of ages ago…with small apartments on either side of the house to rent.  In the middle is a restaurant that spills into a patio in a large garden where we will harvest the ingredients for the dishes we will prepare.  After a day’s work, I will sit out on my patio – all lights turned off on the property – and watch the amazing view of the stars and planets in the night’s sky.  This place is perfect.