I let all my orach go to seed for the past couple of years & now it is like a cover crop over my whole garden, we are eating thinnings in every meal & I am adding them to my fermented vegetables. Hopefully this is ok as I assume it is high in oxalates.
Western toad lives in the greenhouse, he/she is so tiny.
This picture looks disgusting, my smoothie before shaking it up. I’ve been making goat milk yogurt since I can’t find kefir grains, and goat yogurt is runny. So, the goat yogurt in a jar, add stevia, a tsp spirilina, tsp vanilla, dash cinnamon, and I’ve opening up capsules of probiotics & digestive enzymes to give an extra little blast of goodness. Shake it & drink up!
Bordeaux spinach & Space spinach
Italian Silver Rib Chard:
Planting potatoes as a prayer to stay here a little longer…
some steamy greenhouse shots:
Starting seeds, first under the lights, then the trays graduate to the greenhouse during the day, back in this cool room in the house for the nights.
Everyday I’m digging up something to transplant to our new place,
filling my car with plants & skateboards & helmets.
Spring feels so good.
I let the orach go to seed in here in the fall & was rewarded with a full greenhouse of early greens, enough for a meal each day. Spinach & cilantro are on their way, lots of calendula & echinacea, all volunteers in the cozy little hoop house.