From Soil to Table: April
April brings an array of seedlings ready for planting.
I have learnt from past mistakes that labelling is essential to growing from seeds. Cucumber, pumpkin, squashes and courgettes all belong to cucurbit family and look the same. The sight of hundreds of seedlings which need to be planted out may look daunting. But any negative thoughts quickly dissipate.
Greens are full of Vitamin K, folic acid and natural colourings of lucetin and beta-carotene. Good for my brain. Then there is an added bonus – my soul. The ancient Hindu book the Bhagawad Gita – one of the most powerful books ever written – mentions that connection with the earth is good for the spirit. What would I not do to have my spirit and brain looked after? I feel energised by all this goodness already! Soft feathery fennel leaves and sweet smelling lavender, oregano, chives and rosemary urge me on.
So, in the next few weeks, I will get planting.
I spent the last two weeks preparing my soil – weeding, digging and hoeing. This is a good time to tidy up the garden as the baby slugs would be under your pots waiting to eat all those lovely greens. Now is the time to dispose of them and will save you from using chemicals to kill them later.
Composting of my organic waste is structured into my daily routine. This week I emptied two compost bins full of ‘black gold'. All this compost will be put on my vegetable patches as they need to be fed.
Dall recipe – Guyanese style
- Soak one cup yellow split peas overnight
- Boil with a teaspoon of turmeric, pinch of salt and 1 onion
- Soften with a potato masher
- Add spinach which will wilt in the hot dall
- Separately fry garlic and cumin seeds in a tablespoon of oil and add to dall
In : Gardening
