Tuesday, February 28, 2012

100% Sustainable?

Lunch Menu
Green Smoothie
Grapefruit Half with Honey
Goody Balls

Dinner Menu
Green Salad w/Romain, Mushrooms, Cucumber, Sprouts, and Tomato
Lemon Juice and Olive Oil Salad Dressing
Steamed Cabbage seasoned with Butter, Bragg's Seasoning, and Pepper

I went to 270 Farm Supply with my soil analysis report to see if they had urea and muriate of potash which the Cooperative Extension Service had recommended for my garden beds.  They gentleman at the farm supply said that every single person with a soil analysis from the Extension Service is getting the same recommendation.  I'm just an amateur, but based on that feedback I decided to follow what I learned from John Fielder in Australia and build up our soil with the mineral supplement, organic fertilizer, compost and mulch.   So I came home without urea and muriate of potash.  On a positive note, the man at the farm supply said that they were back-ordered on most of the organics they have on order.  He said the gardening world is really changing.  I told him that it is going to change even more.  

When I got home from flute lesson, Travis was working in the greenhouse planting seeds.  I was able to get out there with him for a while and plant a few things myself.  We planted Marglobe Tomatoes, Bibb Lettuce, Snowball Cauliflower, and Utah celery.  They got watered with water with some fish emulsion in it.  
Travis planting seeds in the greenhouse.

I got a new book in the mail today that was recommended by a friend that farms using permaculture design, Perennial Vegetables by Eric Toensmeir.

Sustainability is a subject whose time has come.  Is it possible to grow all the food necessary to have a healthy natural hygienic diet on a small piece of land?  The diet that Dr. Fielder teaches and practices could be followed in our climate by having fruit trees, veggie garden, herb garden, goats, chickens and bees.   It would be necessary to preserve by freezing and dehydrating for this to work.  I would sure miss my bananas, avocados, lemons, and dozens of other favorites.

50% from pears, apples, grapes, watermelon, strawberries, plums, tomatoes, cucumbers, canteloupes

35% from Brussels sprouts, radish, tomato, cabbage, leek, lettuces, turnips, asparagus, bell pepper, cucumber, sprouts, watercress, beets, carrots, endive, pak choy, cauliflower, peas, broccoli, celery, kale, and pumpkin

10% from potatoes, yellow corn, and sweet potatoes

5-10% from cottage cheese, honey, raisins, walnuts, pecans, butter, eggs, figs, and sunflower seeds

Condiments:  cottage cheese, onion, sage, thyme, marjoram, mint, parsley, garlic, shallots, honey, nasturtium, arugula, and cilantro

To health and happiness.

No comments:

Post a Comment