Feast of Resilience: Celebrating Homegrown, Wild, and Fermented Creations
In the heart of El Castillo, where the demands of tourism have largely displaced local food production, a different kind of movement is taking root. With imported goods and mass-produced convenience foods dominating the shelves, growing and preparing our own food has become almost a radical act. But permaculture reminds us that regeneration begins with small, meaningful steps—nurturing the land, reclaiming knowledge, and sharing abundance.
Our New Moon Permaculture Mixer, held on March 29th, 2025, was one of these steps. A gathering of friends and community members, it was both a celebration of food sovereignty and a playful challenge to create dishes using homegrown, foraged, or traditionally prepared ingredients. The friendly competition added an extra layer of excitement, with winners enjoying a free night at the host’s establishment. But above all, the event was about inspiration—watching people engage with the challenge, think creatively, and bring forward incredible flavors and stories through their food.
Here’s an overview of the six food categories that shaped the event:
1. Wild Foods/Drinks – Made with wild plants or fungi
Represented by a beautifully crafted infusion of Goania polygama, this category brought attention to the hidden treasures of the wild. Traditionally used in parts of Central and South America, Goania polygama is known for its bitter yet refreshing taste, supporting digestion and liver function. As a medicinal infusion, it stimulates appetite, reduces inflammation, and reminds us of the deep nourishment found in the plants growing all around us—often overlooked, yet potent allies in health and sustainability.
2. Fermented Foods/Drinks – Show off your best ferments!
This category featured a rich variety of global traditions, highlighting the power of fermentation to enhance flavor, nutrition, and preservation. Representing both Korean and Costa Rican roots were beautifully crafted kimchi and a Japanese horseradish preparation, harnessing the benefits of lactobacillus and acetic acid bacteria.
Homemade yogurt, made with local milk, took on both a classic probiotic form and a refreshing frozen yogurt-fruit delight with caimito, strawberry, honey and banana.
Other exciting entries included chicha, a traditional fermented beverage crafted with flor de Jamaica and wild fungi, teeming with enzymes and vitamins, and a starter culture for homemade vinegar (madre de vinagre), ensuring that the art of fermentation continues to thrive within our community.
3. Herbal Preparations – Infusions, tinctures, or any other herbal creations
This category was graced by the Mountain Elixir, an invigorating blend of sugar cane juice, hibiscus flowers, ginger, salt, pepper, and honey, offering complex health benefits. Also by beautifully scented, handcrafted lavender-citronella soap, blended with coconut and almond oils.
Beyond its pleasant aroma, this herbal preparation showcased the versatility of plants beyond food—offering skin-soothing, antifungal, and calming properties. A simple yet powerful reminder that permaculture extends into all aspects of life, including the way we care for ourselves and our surroundings.
4. Homegrown – Straight from your garden to the table
One standout dish in this category proved so popular that it shared the grand prize with the frozen yogurt fruit delight.
Made from malanga, a tropical tuber closely related to taro and widely cultivated in the Caribbean, Central America, and parts of Africa, this dish brought attention to an underappreciated local staple.
Thinly sliced, breaded, and served with a unique variation of pico de gallo, it was designed to be eaten without cutlery—paired instead with thin slices of fresh sugarcane.
Cuadrado mini baskets – A creative use of this lesser-known banana variety, filled with a delightful mix of vegetables and chorizo, topped with cillantro sauce.
Yuca-coconut dessert – A tropical take on a classic pairing, balancing starch and sweetness.
Lemon cookies, naranjilla jam, and more—showcasing the diversity of what can be grown and enjoyed locally.
5. Whole Grains – Celebrating traditional, whole-grain goodness
Bread, the most ancient and fundamental of foods, was well-represented in this category. Four distinct whole-grain bread preparations were featured, some naturally leavened with masa madre (sourdough), others incorporating seeds like pumpkin, quinoa, and chia for added texture and nutrition.
The diversity of flavors and techniques on display was a testament to the endless possibilities that arise when working with wholesome, unrefined ingredients.
6. Macrobiotic – Balanced, mindful, and wholesome dishes
This category highlighted items such as passion fruit and honey drink and dishes that emphasized balance, nourishment, and whole-food principles. Among the entries were:
- Farro salad – A hearty, nutrient-dense dish, beautifully dressed with avocado and homegrown Okinawa spinach.
- Smooth pumpkin soup – A comforting and velvety expression of seasonal abundance.
- Garbanzo-coconut honey cookies – A low carb, high protein cookies with chopped up cranberries.
Special mention must be given to two additional standout dishes:
- A Thai pork stew, bringing depth and spice to the table.
- The host’s signature Limburg sour beef and lime pie, both of which left a lasting impression. Synchronicity had it someone brought Limburg’s flag at the same time….
This event wasn’t just about food—it was about reclaiming traditions, engaging with local ingredients, and proving that even in a tourist-driven economy, food sovereignty is possible. The creators of the two most popular dishes got rewarded. One by free night in Pura Vista Glamping Dome and one in Pie in the Sky. Special thanks go to the sponsors of the awards💝
The creativity and enthusiasm displayed by participants showed that we are not just consumers; we are growers, foragers, fermenters, and storytellers. And in gatherings like these, the seeds of a more resilient, self-sufficient future are sown.
