Each day I place pots and pans and dishes outside my garden gate for the chickens to clean off before I wash them. Once again it seems that the flock has fully accepted the five new chicks, very little pecking.

Several years back when Allen Boatman and I were making and comparing hot sauce recipes, I made one very similar this recipe, though I used applesauce in a jar and added a little salt. I have tons of "Filipino Mexican Tree Peppers" so time to make some again. John

http://www.thewholehappylife.com/recipes/super-spicy-applesauce/

Except for no onions or garlic this diet sounds very appealing. I can imagine how wonderful that soybeans fermenting for 20 years would taste!

http://www.npr.org/sections/thesalt/2015/07/23/425386811/detoxing-the-buddhist-way-nuns-preserve-art-of-korean-temple-food?utm_source=facebook.com&utm_medium=social&utm_campaign=npr&utm_term=nprnews&utm_content=20150723

I've been to several delightful plant and seed potlucks at Jared and Tanya's place. What a yard!

http://www.tampabay.com/features/homeandgarden/whats-an-edible-landscape-worth/2237693

I've nibbled duck weed plus feed it to my chickens so this looks interesting!

http://www.lentein.com/

Seaweed bacon!

http://inhabitat.com/scientists-discover-seaweed-that-tastes-just-like-fried-bacon/

About a month ago I made a batch of moringa kimchi using raw moringa leaves, garlic, onions, hot peppers, water and a little salt...it has been fermenting in the fridge since. The flavor is very "pickly" and hot and garlicy.....but my intent to turn it in a spread is not happening. I've gotten the blender motor very hot after many times trying to puree it, but it is still just chopped. I don't think that I will try this again.

Two winters ago I trimmed my 12 year old 'Triumph' muscadine grape for the first time, right down to the trunk and side branches. But this did not help the yield. But this year it is burgeoning with grapes!

I picked a batch of Moringa drumsticks and cooked them a new way....cut off each end, cut in half, boiled them for twelve minutes barely covered in water that had a heaping tablespoon each of coconut oil and Indian chutney, lid on to trap the steam. I split them open and used my teeth to eat the tender insides....truly delicious! Reminiscent of asparagus. John

These came out wonderful after years of my trying to serve moringa drumsticks like beans. I let them cool a bit, they split open along the sides very easily, and used my teeth to scrape out the insides. The taste reminded me of asparagus.

http://everydaylife.globalpost.com/cook-cut-moringa-drumsticks-30456.html


I used the first one, Easy Boiled Moringa.