Grow your own resilience 🌱

Hi friends,

Unbelievably, it’s May. The season for CSA signups and veggie starts is upon us. I’ve revived a few hardy plants in my garden box–and by revive I mean I was thoroughly surprised when the mustard greens and strawberries came back in full force despite my unintentional attempts to kill them. Gardening is an act of resilience, at least in my yard. 

I’m reminded of temporal seasonality, in all things, moving into warmer months. Untenable as things may appear, lifeless as my garden bed may look, there are always unknown forces at work. Taking root, building networks–small snippets of life waiting for the right moment to break the surface. I’m holding onto this sentiment, looking for open spaces I can drop my own tender starts into, and do my part. (I believe in you purple kale.)

In our current flux, find places you can plant your own seeds and look for inspiration in what’s sprouting. Literal grounding as we navigate social uprootings and uncertainty. And like my overwhelming abundance of green onions–sometimes it just takes a season for things to take hold.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Use it up roasted Buddha bowl.

What’s cooking?

If you haven’t made these choco matcha macaroons, now’s the time (scroll to watch me make them live on air!)

Busy with a studio move this week (more to come!) I’m relying on the tried and true roasted Buddha bowl with added maple miso brussels sprouts. 

You can bet on seeing more recipes in the coming weeks as I get settled into my new space!

Reduce waste this week

What food scraps have you tried growing lately? Green onions are my go-to: remove white root ends (1-2 inches) and place in water. Change out water every 2-3 days and once roots have grown (about 3-4 weeks) you can replant in soil. Other scraps to save–carrot tops, potato / sweet potato eyes, celery / lettuce / bok choy roots, leek ends… to name a few! Here’s to finding more ways to grow your own this season.

The dish

• You can watch me whip up my fav dark chocolate dipped match macaroons live on KATU2!

• Have you made beet bioplastic yet?

• Must meme brain rot thoughts from David Z.

• Has anyone listened to Eat for the Planet podcast?

• Good to see Kind bars ditching plastic wrappers.

• Obsessed with Interspecies Library of artists’ books, you should be too. Check out QBV’s latest video interview with the founder.

• Eyeing spicy side tables.

A light letter this week as I transition into a new space, stay tuned for updates!

Marimekko pasta collab has no right to be this cute.

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