by Te Radar
In an exclusive extract from his diary, Te Radar reveals the horrors of trying to lead a more sustainable life.
September 28, 2007
I have brought with me, to the paddock in which I now find myself domiciled in a tent, a copy of Stephanie Alexander’s The Cook’s Companion. This may have been overly optimistic. In all of its 1100-odd pages, there are only four dedicated to silverbeet. This may seem an adequate number of pages for silverbeet, but when all a man has to eat is the green leafy vegetable, any way of varying its taste is welcome.
I have an abundance of silverbeet, as it’s all that’s growing in the derelict garden that is my food supply until such times as the seedlings I have planted are ready for harvest. That time is not nigh.
Over the past several days, I have run the gamut of Alexander’s suggestions that are open to me, given my limited set of ingredients. These have included such culinary delights as Silverbeet on Toast, and Silverbeet and Parsley. I have endured both repeatedly. This morning, though, I experienced a disaster. I ran out of toast. Whatever will I do now?