Have you ever heard the phrase “March is the hungry month”? In this month’s Journal episode, I discuss how scarcity can actually help us more deeply appreciate abundance, thoughts about how 24/7 supermarket shopping skews our perception of food’s value, and why there’s nothing as satisfying as a simple meal produced at home. Be sure to scroll down as there are a lot of details in this post that I hinted at in the episode, like a list of featured teas, a picture of my new tea shop, a granola recipe and a question for you about “alternative economies.” the granola recipe I wish I’d found 27 years ago: My belated foray into granola-making was inspired by the “Choose-Your-Own-Adventure” granola recipe from The Hands-On Home by Erica Strauss. While I heavily adapted Strauss’s recipe to suit my own preferences, it helped me realize is that the only “secret” to making granola is to mix together what you like and bake the whole mess on low heat so you don’t have to stir. Strauss’s suggestion to add oat flour to create a clumpier mix is a nice touch - but if you don’t have it, don’t sweat it; it’ll still taste great. Ingredients: * 4 cups dry rolled oats * 1 cup chopped pecans * 1 cup chopped almonds * 1/2 cup oat flour (this helps the pieces stick together for a clumpy texture; I’ve also used ground flax. You can also skip this step if you don’t have either one.) * 1/2 cup avocado oil (or any neutral-flavored oil) * 1 cup maple syrup (the original recipe called for 1/2 c maple syrup and 1/2 c brown sugar but I never seem to have brown sugar on hand so I often sub in maple syrup or honey) * 1 teaspoon cinnamon * 1 teaspoon sea salt * 2 cups dried fruit - I usually just use raisins but you can also use dried cranberries, cherries or a mix Directions: * Preheat oven to 300 degrees F, line a sheet pan with parchment paper * Combine the oats, nuts, seeds, and flour in a large bowl and stir together * In a smaller bowl, whisk together the oil, maple syrup, cinnamon and salt * Pour the wet mixture over the dry mixture and stir until it’s fully coated * Spread granola mixture onto the parchment-paper-covered sheet pan, using oiled hands to press down into a single, packed layer of granola. * Bake on the center oven rack until the granola is uniformly golden brown. This takes about 35 minutes in my oven but can quickly overcook if I don’t watch it. You don’t need to stir the granola, but turning the pan halfway through cooking is a good idea. * Once the granola is golden brown, remove from the oven and let cool completely. * When the granola has fully cooled, break it up into clumpy pieces, and add the dried fruit (and chocolate chips or coconut if you want to use them.) Store in an airtight container and enjoy! I love this granola with fruit and a drizzle of honey over yogurt - especially the homemade yogurt I have been making with this recipe. So simple, wholesome, and yummy. Featured Teas: I can’t wait until I have fresh flowers to add to my tea - but while I wait, I’m consoling myself with these favorite floral-forward teas: * Right as Rain from Light of Day Organics. A mix of nourishing organic herbs including raspberry leaf, nettle, dandelion, alfalfa, yarrow and milk thistle combine in a soothing early-spring tonic. * Peaceful Spirit from Flying Bird Botanicals - Lovely lemon balm, soothing oat straw and St. John’s Wort and Hawthorn flowers combine in an uplifting blend. * Flower Power Detox from Good Medicine Tea - The sweet, light floral flavors of clover, chrysanthemum, violet and honeysuckle are complemented by earthier notes of fennel and ginger. I offered tastings of this at opening day of my new tea shop, and it nearly sold out! Update: my new tea shop opened today! Today was the soft opening of my new location of Bevy, my brick-and-mortar shop. There was so much excitement, and I was thrilled to get to share my love of tea - and creativity - with my brand-new customers. I can’t wait to share more about this new adventure as it unfolds. Upcoming Events at The Kettle: Tuesday, March 4: Tune in for a live conversation with myself and Christine Koh at 11 AM EST/8 AM PT! We’ll be continuing the conversation from our recent podcast conversation: I’ll be sharing some in-progress herbal remedies and we’ll both discuss our gardening, foraging, and medicine-making plans for Spring. The livestream will be free and available to all here on Substack, and the recorded conversation will be available after the livestream for paid members. Put it on your calendar and keep an eye on your email or my Substack to join in! Wednesday, March 5: Join a supportive group of members of The Kettle at 9 AM EST for a live Co-Create Circle, where you can work on a creative project of your choice in quiet community with others. Upgrade your membership now to join us - I can’t wait to see you there. Question of the week: I’m curious: are you exploring any “alternative” economies like barter/trade or buying direct from makers/farmers/producers, for food or other goods? I’d love to hear about it - comment below! Other links mentioned in the episode: (If you’re viewing this in your podcast app, the links below this point may not format correctly. Click through to The Kettle on Substack to see & engage with this episode!) Get full access to The Kettle with Meagan Francis at meaganfrancis.substack.com/subscribe
