Saturday, March 3, 2012

 It was chilly this morning, but I got out and worked a bit in the garden bed that had the strawberries moved out yesterday.  I fed it with the mineral supplement and fertilizer.  I started putting on compost, but ran out of time before I finished.  We are going to plant some kale in this bed.
Bed #3 weeded, minerals added, fertilized, and partly composted.

Travis and I went to an estate sale today.  First thing we saw was a garden shredder.  We bought it for $60.00 and brought it home.  There are lots of leaves in my yard that could be shredded.
Our new used Alco shredder...made in Germany.   
For dinner tonight I made a soup.  The inspiration came from Dara Dubinet on her You-tube video, but mine was different because I used what we had.

My vegetable soup recipe:  Juice a beet, 6 carrots, 3 broccoli stalks, and a sweet potato.  Then heat a pot of water on the stove, but do not boil.  In the Vita-Mix, put 3 medium tomatoes, 2 zucchini, and the juice.  Blend well and add hot water to make the soup warm.   Pour into bowls.  Season with a little olive oil and a little cayenne pepper.  Travis ate organic crackers with his.

I served it with a salad (romaine, mushrooms, olive oil, apple cider vinegar) and avocado.

A garden falls apart if left untended; Nature doesn't.  Design a garden that will inherently become more fertile, healthy, and well-watered and have the dynamic stability, resilience, and exuberance of natural ecosystems. - from Gaia's Garden.

The emphasis will have to be on perennials rather than annuals in order to do that.  Many annuals can be replaced with perennials such as Good King Henry, perennial kale and collards, French sorrel, perennial onions, root crops, herbs, asparagus, artichokes, berries, fruits, and nuts.  It's a fascinating subject.  Some of the perennials grow wild in our yard already, such as dandelion.  There is a lot to learn.

To health and happiness.

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