Tuesday, October 21, 2014
Lots of folks have tons of green papay now after that wet summer and are wondering how to use some as they wait for some to ripen. I use them to make excellent kimchi that has been a real hit at potlucks, like to add raw chunks to salads and stir fry and soups, have also pickled them with ginger roots. I also add them to smoothies as a very nutritious thickener. Just be sure to remove the peel and seeds as they are very bitter.
Monday, October 20, 2014
The Magenta Spreen lambs quarters that I got seeds of from ROOTS and that is now 6 feet tall in a back porch Water Wise Container Garden, has begun budding up just as Craig Hepworth said should happen...he says to expect it to self sow maniacally. And the self sown "Lagos Spinach" (Celosia argentea?) that Tom Carroll shared seeds of at a potluck here a few years ago that have thrived in 18 gallon Water Wise Container Gardens in my back east bed all summer have now begun to form bloom spikes....the edible leaves are so attractive as are the blooms that I'll scatter seeds in my front beds. Both are high in oxalates so I simmer the leaves in salted water with butter or coconut oil for 10-15 minutes before serving.
Wednesday, October 15, 2014
I love pickled ginger with home made sushi or even as a snack, but most have artificial sweeteners added, some have artificial color too. For a fraction of the cost of one bottle of store bought I made two quarts. I took someone's advice and added carrot for color and crunch. I opened up one jar last night...I can't believe how good it turned out! Not a fermented food this time, more along the line of refrigerator pickles. Now that I am growing 3 plants of culinary ginger, and one of galangal ginger in four 1/3 barrel Water Wise Container Gardens beneath my avocado tree, within a year I should never have to buy it again.
Sunday, October 12, 2014
Spraying Coke Classic on the weeds yesterday morning as a possible weed killer had no effect. Since it is 10X more acidic than white vinegar, I'll use the 2nd two liter bottle to make a scaled down version of that original home made weed killer with Dawn and Epsom salts that did quite a good job on my bricks driveway. But I'll wait until after Tuesday's rains. Paul Zmoda suggested I try the Coke when he saw I was seeking out phosphoric acid as a possible weed killer....Coke Classic has a pH of just 2.5 because of it. I've used it to remove mineral build up in my toilet bowl.
Thursday, October 9, 2014
Josh Jamison is a brilliant, passionate and truly decent young man who embraces and exudes the very best of both permaculture and his Christian faith. It is always a joy to see him and his delightful wife Emily at gardeners' gatherings.