Delicious Squash Saturday, Apr 21 2007

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Early in the morning we pass through the garden, a backpack sprayer full of compost tea, and spread this rich, natural fertilizer and biological stimulant around the growing plants.
We make it with a little bit of healthy compost, some molasses, and clean rain water. It seeps for a good while, aerated with a small bubbler, and then we strain it. The result is a brew full of nutirents and beneficial microbial activity. To serve as a natural pesticide, we add ingredients like garlic, hot pepper, and the citric oil we extract from orange peels.
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This spicy mesclun mix grows like a delicious, living confetti. This mix of Arugula, Red Giant mustard, Bianca Riccia endive, Kyona Mizuna, and Tatsoi, with a mild base of red lettuces, was requested by Chef Marcel of Bistro M in McAllen. Its not only tasty, but packed rich with vitamins.
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