A work in progress each year as I layer composted horse manure, yard and kitchen waste, and coffee grounds. This year added soil from a place that recycles yard waste. Topped with straw to keep moisture in and prevent soil disappearing from the sun and heat.
Bok choy seedlings coming up from seeds I harvested last year, also diakon radish and mustard. Will become more lush over the winter into the spring. Eggplant, kale, and much more planted. Geared to warmer weather.
Sweet potato growing in vegetable bed, despite taking most of it out and planting in other areas of the garden as edible ground cover both root and leaves. Will grow throughout the year.
Moringa called the tree of life, in middle of beds, started from seed, a nitrogen fixer, green manure, and can make a living fence. Lined beds with small logs, keep moisture and soil in bed and gradually decompose for organic matter.
Pigeon pea growing in bed as a nitrogen fixer with edible beans, flowers, and leaves. Use dried beans to grow more plants, too. Planted around fruit trees.
Rosa ‘Louis Philippe’, everblooming here in south Florida, zone 7 to 9. I took this photo today, it’s December. I dry the petals and add to soap and tea. Plan to make rose water and perhaps a flower essence. It’s a pleasure to see and smell them most every day. I keep the bush trimmed and dead headed, to promote growth and more flowers.
Mead is honey wine. Fermented by honey, no yeast added. I used 3 cups honey from our hive to 12 cups water. Also, lemon grass, lemon balm, holy basil, and african basil flowers, from our garden added. Let sit for about 1 week until bubbly, stirring about 3 times daily. Fermentation started, then transferred to jug with airlock. Last batch used lemon grass tea. Makes a delicious semi-dry wine. Once bottled, the longer it sits, the better, like most wines.
Just sent out holiday cards I made. First used crayons, then acrylic paint. Prefer all painted ones, see on edges, came out more vibrant. Next year plan to make my own paper, this time used recycled paper. Peace & Love to all…
Just finished jarring almost 5 quarts of sauerkraut I made in our Harsch Gairtopf fermenting crock pot, started July 24, about 2 months ago. It turns reddish or purple color from using besides green cabbage, also red or purple. Glass jars can be used instead of a crock.
I let it sit for six to eight weeks. The longer it ferments the more sour it tastes and more probiotic, contains beneficial bacteria which aids digestion and supports immune system.
I use a rule of thumb and estimate per pound of cabbage use 1 tablespoon or a little less sea salt. I like to add an assortment of seeds and may vary it each time, for both flavor and medicinal qualities. We drink the sauerkraut juice, which I’ve seen sold in stores.
1 green cabbage, cut into pieces
1 red or purple cabbage, cut into pieces
sea salt, according to pounds of cabbage
black nigella seeds, caraway seeds, celery seeds, about 1 tablespoon each
Finely grate cabbage in a food processor. Place cabbage in a large bowl and gradually add salt, mix well with hands, squeezing cabbage as it releases fluid. Add seeds and mix well. Put cabbage with liquid in crock pot. Place stones on top of cabbage, pushing down to push up liquid, an inch or more above the stones. Cover crock and place water in rim gutter, gases escape, yet air unable to enter. Date crock.
Check rim daily, add water as needed to ensure rim is full. Let sit for 4 to 8 weeks. Remove top and water from rim. Place sauerkraut in glass jars, pour liquid to top off, cover, and refrigerate.