Healthy soil and sustainable growing

[Zachary Domike <zdomike@yahoo.com>]

We have become much more dedicated gardeners since joining the fad of raw 
food.  With the juicer, blender, processor and dehydrator going daily, the 
harvest has much more value.  We eat much less, but much higher quality.

The dehydrated linseed/veggie crackers are our new "Daily Bread" and the mix 
of juices based on winter squash carries us thru the lean periods.
Zack


> From: Norma Sutton <sweetspringfarm@gmail.com>
> Subject: Re: [Livingontheland] Resilient gardening - Part I
> by
>     Christine    Patton
> 
> And the one point they don't cover is that people are going
> to have to
> relearn HOW to cook.  Most of the people I know that
> cook from scratch still
> go by thea recipe.  They pull out the recipe, look to
> see what they need for
> it and then buy or grow the ingredients.  With this
> type of
> growing/harvesting you have to be able to look at what you
> have and KNOW how
> to make a meal from it.  I grew up doing that and to
> me it is easy, but I
> have so many friends that, if they don't have a recipe in
> front of them,
> can't pull a meal together.  As for the ones that cook
> from boxes . . .
> heaven help them.
> Norma
> 
> On 5/29/10, Tradingpost <tradingpost@lobo.net>
> wrote:
> >
> >
> > Yes, and IMHO the one size fits all is a route to
> disappointment at best.
> > Too many try to grow what does far better in a
> different climate or growing
> > season. BTW this year I have some sunchokes sprouting
> from Fedco, the
> > Clearwater variety less knobby for cleaning.
> >
> >
> >
> 
> -- 
> I now have 3 books available in my lulu store:
> 
> http://stores.lulu.com/store.php?fAcctID=174864
> 
> visit our farm site
> at:http://www.freewebs.com/sweetspringfarm/
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> End of Livingontheland Digest, Vol 249, Issue 1
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