Sunday, May 17, 2009

independence days - year 2 week 3

this year i'm feeling very challenged about gardening and everything else...too much going on and not enough time for it all! i restarted the id challenge to get me going and guilt me into being busy in ways i need to be.

want to play along? visit sharon (the creator of this great challenge) to read all about it!

this week we had a lot of rain which stunted my planting and weeding efforts.

1. plant something
~lipstick pimento peppers
~amish paste tomates (18?)
~5 yellow pear tomatoes
~1 sweet meat squash
~7 moon and star/cherokee watermelon
~2 hills of cukes
~2 table queen squash hills
~7 moon and star/van doren watermelon
~1 wormwood
~several all heal i dug up from the pasture
~transplanted a butterfly bush
~transplanted a lot of irises
~transplanted narrowleaf plantain

2. harvest something:
~eggs (chicken and turkey)
~various leaves for making my morning tea: sage, bergamot, thyme, oregano, echinacea, motherwort, dandelion, lemon balm, peppermint, spearmint
~grass from the lawn to feed to the sheep and goats
~radishes, lettuce, spinach, chickweed, dandelion leaves, kale, mint, lemon balm, cilantro, dill, borage, lamb's quarters, dianthus blossoms for salad

3. preserve something:


4. Reduce waste:
~use canvas bags at grocery store
~re-use egg cartons for our nest run eggs
~use plastic shopping bags for trash bags

5. Preparation and Storage:
~mulched paths
~mulched potatoes

6. build community food systems:
~sold eggs & milk to local people
~writing june issue of herbal roots to teach children about using herbs medicinally and for food
~met with the director of willoughby farm to discuss my master naturalist intern project, installing a woodland medicine garden using native plants and trees; confirmed the site location and discussed needs/strategies
~bartered milk for produce at market
~wrote article to submit to essential herbal

7. eat the food:
~weeds from my garden, using lamb's quarters sprouts by the handfuls (we let a lot go to seed last year)
~spinach, lettuce, radishes, chickweed, kale, chard, asparagus, dill, cilantro, borage for salads

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