Thai Micro-Farming on the Windowsill

Rerooting lemongrass

I was very excited to cook Green Curry from The Everything Thai Cookbook for the first time recently! Authored by Jam Sanitchat, owner of Thai Fresh, one my favorite local hangouts, buying this book was a motivational reward for finally getting my house sold after two years. I really like Thai food, and it’s one of the cuisines that is easiest to eat on any form of carb-restricted or low-gluten diet.

A lot of ingredients for Thai cooking must be purchased in bulk, even though only a small amount is needed for cooking. Many can be frozen, but some, like this lemongrass, can be re-rooted and grown fresh.

This kind of thing is a perfect way to feel more connected food without a huge amount of effort doing Big Gardening! I found that once I started using even a few ingredients grown myself in my meals, I wanted to grow more.

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2 Responses to Thai Micro-Farming on the Windowsill

  1. Vasa says:

    Yummiest motivation ever!

    • Scott Mauer says:

      Yes! We had a second run of the Green Curry tonight, this time with ham, broccoli, and mushrooms. It got to sit for several hours to blend the flavors, which didn’t happen last time, and had better spicing. Delicious!

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