One of the thrushes in our garden has built her nest right next to our outdoor dining table. She’s sitting on four beautiful turquoise eggs. There are plenty of worms, slugs and snails for her to eat during her forays away from the nest.
The spring compost we made at the ‘home composting for beginners’ workshop in August at EIT had reduced to half its original volume after 18 days. I’ll return after another couple of weeks. Even though we added lots of water when we made it, the main thing stopping it decomposing was being too dry. I added another two watering cans of water when I turned it.
I think we’re often overwhelmed by ‘what to plant now’ lists, but the Koanga Institute does a reliable and trustworthy one. If I were you, I’d sow spinach, coriander and peas this weekend. But that’s not enough you cry? Ask me again when you’ve sown your spinach, coriander and peas.
I bottled sauerkraut today – it astonishes me how I can fit three carrots and most of a cabbage into three peanut butter jars. I just shred the cabbage, grate the carrot and sprinkle with salt and leave it at room temperature for 24 hours before squeezing into jars. You can eat it because you think all that fermentation is good for your gut. That may be true. I make it because it’s a convenient, ready prepared, long lasting salad ingredient which makes it more likely that I’ll eat more carrot and cabbage than if I had to grate / shred a portion each time I wanted to eat it. And I want to eat more vegetables more easily.