27 Mar 2017 9 Comments
It’s that time of year again when we gardeners get SUPER excited. The garden is calling and we’re answering.
And who can blame us? It’s spring, the absolute BEST season of all.
For my gardening tip, I’m going to shock you. Organic is the name of the game when it comes to gardening, but did you know that those pesky weeds can actually be a gold mine when it comes to fertilizer?
Oh, yes. Forget WEEDING. You want to save those babies!
WEEDS. The endless supply of fertilizer growing at your toe-tips! Stinging nettles, comfrey, burdock, horsetail, yellow dock, and chickweed make wonderful homemade fertilizer. Why not make your own “tea” or add to your compost pile. So long as your weeds have not gone to flower, you can dry them in the sun and add to your garden as a mulch. We’re talking straight nitrogen, here, that will supply your plants with nutrients. Borage (starflower) is an herb, but for others it’s a weed. I say dry it, root and all, and add it to the compost pile. It will help break everything down and give the pile and extra dose of heat.
Another option is to allow the weeds to soak for several days. And while this process tends toward the stinky side, it’s definitely a win for the garden. Simply place a bunch of weed leaves and roots in a 5 gallon bucket and cover with water. You might need to “weigh down” the leaves with a stone or brick to ensure the plants remain covered. Stir once a week and wait 4-6 weeks for them to get thick and gooey. Then use that mess as a soil fertilizer.
Now for the prize. As a garden and foodie aficionado, I’m giving away a copy of the BRAND NEW book by Indiana Press, Earth Eats. Focusing on local products, sustainability, and popular farm-to-fork dining trends, Earth Eats: Real Food Green Living compiles the best recipes, tips, and tricks to plant, harvest, and prepare local food. And I’m a contributor!
Along with renowned chef Daniel Orr, Earth Eats radio host Annie Corrigan presents tips, grouped by season, on keeping your farm or garden in top form, finding the best in-season produce at your local farmers’ market, and stocking your kitchen effectively. The book showcases what locally produced food will be available in each season and is amply stuffed with more than 200 delicious, original, and tested recipes, reflecting the dishes that can be made with these local foods. In addition to tips and recipes, Corrigan and Orr profile individuals who are on the front lines of the changing food ecosystem, detailing the challenges they and the local food movement face.
I totally LOVE the concept, farm-to-table, because after all–isn’t that what we gardeners are all about? I’m adding a garden tea cup to the prize mix for your sipping-while-savoring-the-read pleasure.
Absolutely. So get busy–you have several options to win!