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Building the soil food web for my new raised garden beds!

I planted oats, wheat, buckwheat, millet, brown and yellow mustard, mung beans and soy beans for nitrogen fixing, and sunflowers. 

I bought most of the seed from the bulk section of the health food stores to save money. Excited to see what sprouts! 

When it grows to about 10% flowering, I will push it all over, cover with mulch and then some compost. Then I will plant my veggie seeds and seedling directly into the compost. The microbiome of the soil will be nicely established and ready to nourish the veggie garden. 

Grateful for his bundle of healing goodness that my garden has gifted me! There is something so satisfying about gently digging out a clump of turmeric with such care that only a piece or two breaks off in the process. When I was cleaning the dirt out from around the rhizomes I found at least six big fat worms nestled in there! A sure sign of happy and healthy soil. 


My favourite way to use this fresh turmeric is to make a delicious hot drink with ginger, lemon, black pepper and honey! Here is the recipe: 

-1 tablespoon freshly grated turmeric

-1 tablespoon freshly grated ginger

-the juice of 1 whole lemon

-pinch of cracked black pepper

-honey to taste (optional)

-3 cups of water


Put all the above ingredients into a small saucepan on medium-high heat. Stirring occasionally, bring to a simmer. As soon as it is simmering, turn off the heat and strain to remove pulp and large pieces of black pepper. Enjoy! Extra can be kept in the fridge for 2-3 days. 



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