Start a biodynamic compost heap

Start a biodynamic compost heap

 The LWTM compost symbol

Compost is a great gardening tool and best of all it is free. Chemical fertilizers are expensive and damaging to wildlife. If you have not yet got a compost heap or bin, here are a few tips on how to get started:

Home-made compost is cheap and easy to make, but the downside is that it takes around 6 months to gestate. The speed depends on the position of your heap (sun or shade) and the climate.

The most productive location in your garden is in a hidden corner, away from direct sunlight in dabbled shade.  If you keep your bin/heap in full sun then the compost soil will dry out too quickly.   But positioning it completely in the shade will decrease the time good quality compost is produced.

Biodynamic Composting
The best time to start a compost heap is during  Waning Moon, the nearer to the New Moon the better, or whenever you see the compost heap symbol on the LWTM lifestyle calendar. Compost needs heat to develop, so the best time to start one is in early spring to early autumn. During the cold winter months, the compost soil will lay dormant and the process will restart when the weather gets warmer in spring.

 

What type of container shall I use?
There are many different varieties on the market. You can buy either a custom made container (usually made of wood) or you can buy one off the shelve (usually made of plastic).
I have also seen biodynamic compost heaps that are made out of four wooden posts and chicken wire. I would not recommend them as heat escapes too quickly and the process is not as efficient as it could be.

If you don’t want to opt for a container, then the best natural alternative is to dig a hole in the ground (roughly one square meter wide and one meter deep). That means the earth will act as insulation and all you need to do is cover it with a piece of wood or old carpet to protect the compost from the element

Once in place, sprinkle some earth on the ground, then add organic kitchen waste, grass clippings, leaves, eggshells, coffee and tea bags, hair, straw and wood ash. Avoid all kinds of weeds, metal, glass, plastic, cleaning agents, plants with diseases, dairy products and meat.

 

Make sure the waste is balanced

To achieve a good balance apply the four-element rule:

Fire         Make sure that compost is not too dry

Air           Make sure the compost gets enough air

Water     Make sure the compost is not too wet and slimy

Earth      Make sure the ingredients are balanced.

 Once the waste has reached about 30 cm (one foot), add a thin layer of earth and some compost tonic, then carry on with another layer and spread some earth on top until the compost heap is full. Finally, cover the full heap with some soil and leave to develop.

 How many compost heaps shall I have?

biodynamic compost heap

This depends on the size of your garden, but the minimum is two – one side to fill up and one to use. For a medium-size family garden, I would recommend three bins – one to fill up, one to develop and one to use. This system will ensure that you have good quality compost available all year round.

 

When shall I bring compost out? 


This is the symbol to look out for when turning the soil and to bring compost out. Earth Days are great for this.  

Spices of Life – nutmeg

Spices of Life – nutmeg

Nutmeg is the ground pip of the nutmeg fruit growing on the evergreen nutmeg tree. When you open the fruit you will find the dark brown seed and woven around a bright red material called mace. This is also used in baking and other dishes, as it is less spicy than the actual seed, which is gourn into the wellknown nutmeg powder.

The nutmeg fruit, mace and nutmeg seed

The ground nutmeg spice is predominantly used as kitchen spice and it is rich in magnesium, vitamin B6, calcium and iron.

Today nutmeg is grown in Indonesia, Malaysia, Grenada and India where it flavours a lot of their traditional dishes. Nutmeg came to Europe when the Portuguese, Dutch and Spanish started to travel the world and brought exotic spices back from far away land.
During Elizabeth’s I reign nutmeg was said to ward off the plague and the price skyrocketed.

Nutmeg should be used sparingly, as excess intake can cause allergic reactions.

Recipes:

  • Carluccio’s Spinach ball pasta  
  • You will need:
  • 500g/1lb 2oz spinach washed thoroughly, tough stalks removed
  • 2 free-range eggs, beaten
  • pinch freshly grated nutmeg
  • 1 garlic clove, blended to a purée with ½ tsp water
  • 110g/4oz fresh white breadcrumbs
  • 50g/2oz parmesan or similar vegetarian hard cheese, freshly grated
  • salt and freshly ground black pepper
  • 2-3 tbsp olive oil

For the courgette pasta sauce

  • 8 tbsp olive oil
  • 2 garlic cloves, peeled, finely chopped
  • 1 chili finely chopped
  • 2 courgettes, trimmed, finely grated
  • 60g/2¼oz parmesan or similar vegetarian hard cheese, freshly grated
  • salt and freshly ground black pepper
  • 400g/14oz rigatoni or similar pasta cooked according to packet instructions, drained (reserve a few spoonfuls of the cooking water)
  • How to cut your vegetables 

Method

  1. For the spinach balls, blanch the spinach leaves in a pan of salted, boiling water for 1-2 minutes, then drain well and refresh in cold water.
  2. Using your hands, squeeze out as much water from the blanched spinach leaves as possible, then finely chop the spinach.
  3. Transfer the blanched, drained spinach to a bowl, then stir in the beaten eggs, nutmeg, garlic purée, breadcrumbs and parmesan. Season to taste with salt and freshly ground black pepper. Mix well until the mixture binds together, adding more breadcrumbs or more water, as necessary, to bind the mixture.
  4. Roll the spinach mixture into walnut-sized balls and place onto a baking tray.
  5. Cover the base of a frying pan in a thin film of olive oil. Heat gently over a low to medium heat.
  6. When the oil is hot, add the spinach balls, in batches if necessary, and fry for 4-5 minutes on each side, or until crisp and golden-brown all over. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining spinach balls.
  7. Meanwhile, for the pasta sauce, heat the oil in a separate frying pan over a medium heat. Add the garlic and chilli and fry for 1-2 minutes, or until softened but not coloured.
  8. Add the courgettes and continue to fry for 3-4 minutes, or until the courgettes have started to soften.
  9. Add the parmesan and season, to taste, with salt and freshly ground black pepper. Mix until well combined, then stir in the reserved cooking water from the pasta and the cooked, drained rigatoni.
  10. To serve, divide the pasta and sauce equally among four serving plates. Place the fried spinach balls on top.

Home-made skincare using nutmeg

  • Reduces pigmentation and dark spots
  • Lightens skin
  • Antibacterial and anti-inflammatory, fights spots and acne
  • Stimulates hair growth

and these are just a few

Recipe to lighten your skin:
Combine 1/4 tsp of nutmeg powder with 1 tsp of fresh lemon juibe and 1 tbsp of yoghurt in a bowl. Apply this mask to your skin (avoid the eye area and mouth) and rinse off with lukewarm water. Then apply a good moisturiser. If you have sensitive skin I would recommend a patch test, where you put a small amount onto your arm to see if it provokes a reaction. Do this 24 hours before applying the mask. Once you know you are fine, use this mask consistently 3-4 times per week to notice a difference.

Nutmeg Spot Treatment:
Add a pinch of cinnemon powder and a pinch of nutmeg powder into a small bowl. Add a few drops of fresh lemon juice to it and add 1/2 tsp of honey. Put this mixture onto your spots and leave on them for about 20minutes before rinsing this mixture off.

Youthful nutmeg skin mask:
Mix 1 tsp of honey, 1/2 tsp of nutmeg powder, 1 tsp of Greek yogurt to form a paste. Apply to your face and leave for about 10 min( as always avoid the face and mouth and do a patch test 24 hours before applying for the first time). Wash it off with lukewarm water and make sure it does not get into your eyes as nutmeg does sting!

Nutmeg toner:  
Use 1 tbsp of coconut milk and a pinch of nutmeg. Stir well and put into a small bottle, then apply on a cotton ball on a clean face.

Spices of Life – Cayenne Pepper

Spices of Life – Cayenne Pepper

Spices of Life – Cayenne Pepper

By Jutta Russell

Founder of Living with the Moon

Cayenne Pepper is an ideal spice for weight loss and that is why I have chosen it for January. It is a medium hot chili pepper, mostly red in colour. Like most chili pepper it grows on a bush and the ripe fruit is then harvested, dried and ground to a cayenne powder, which is used to flavour dishes. It originates from South America and was brought to Europe by the Spanish in the 16th century. Here are the main benefits of cayenne pepper:

The capsaicin in cayenne peppers may help boost your metabolism. This can help people who suffer from a sluggish metabolism, but unfortunately, the body gets used to this effect. So this method is only to be used as a short-term boost rather than an everyday effect.

Cayenne Pepper/lemon and maple syrup cleanse: 

DAY1

I would say it is rather a cleanse than a diet. Start on the first morning (you need to start on an empty stomach) with the salt cleanse. 1 tablespoon of high-quality salt (like Himalayan salt) dissolved in a 1litre of warm water. Sip this and make sure you stay near a toilet for the next few hours, as you will have strong bowel movements.
Next-  prepare the Cleansing lemonade consisting of: 

  • 2 tbsp of organic lemon juice that must be freshly squeezed, no substitutes
  • 2 tbsp organic maple syrup, again strive for the best quality here
  • 1/10 tsp (so very small amount) of cayenne pepper (powdered)
  • 300ml (10 oz.) of filter water.

Drink as much you want over the course of the remaining day.

Just a word of warning: Choose a weekend or holiday for this, as many people are feeling headachy, light headed and you really want to stay in bed, relax, read and should not have a hectic day. Besides, you will need to visit the toilet on a fairly regular bases, so I advice you to call any social engagements off for the day.

DAY 2

If you still feel bloated repeat DAY 1 as above otherwise start with eating soups (home-made broth with vegetables) and drinking home-made smoothies or home-made fruit juices. Avoid anything commercially made as it invariably contains sugar and some form of preservatives.

DAY 3

Introduce solid food again. Today have some steamed green vegetables with a poached white fish or pieces of fruit.

Summary

Over these 3 days the only food intake allowed is 

DAY 1: The cleansing lemonade (drink as much as you want),

DAY 2: homemade soups and juices (broth with vegetables) – or just repeat Day 1.

DAY3: Steamed green vegetables and carrots, no potatoes and steamed white fish. No meat, dairies, sugar, anything preprepared, all juices and soups have to be home-made. If you opted for a 2 day cleanse, then start you liquid day on day 3 and go back to solids on DAY 4.

After you have finished the cleanse add some probiotic to you diet and start to eat as healthy as you can for as long as possible, but definitely stay off alcohol, tea, coffee, meat, dairies and anything process for at least a week to get optimum results.

Baking Christmas cookies

Baking Christmas cookies

Christmas is always a great time for baking and for get-togethers. So here are a few good recipes to get you into the mood. Funky Christmas Cookies: This is a very easy recipe and ideal for baking with children. First, make the dough and then get various cookie...

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Renewal pruning of deciduous trees and shrubs

Renewal pruning of deciduous trees and shrubs

The Waning Moon and New Moon in November/December is a good time for renewal pruning of any deciduous trees and shrubs. If the weather is too wet or cold, you can move this task to January or even February. But make sure you have pruned back your deciduous specimen by...

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Biodynamic gardening made easy

Biodynamic gardening made easy

What is the big difference between biodynamic gardening and traditional gardening? This is a question I have been asked a lot over the years. What is the big difference between biodynamic gardening and traditional gardening? This is a question I have been asked a lot...

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Spices of Life – Cinnamon

Spices of Life – Cinnamon

In Europe cinnamon is the spice of Christmas and mostly used in Christmas decorations and for baking. The evergreen cinnamon tree grows predominantly in Indonesia and China and its fragrant bark is rolled up and left to dry. Then it is cut up into pieces known as cinnamon sticks. Alternatively, it is available as a ground down mid-brown cinnamon powder.

Nowadays it is a must for every kitchen cupboard, but when it first entered the history books around 2500 B.C. it was so expensive that it was only used as an offering to kings and gods.  The Egyptian used it as part of the concoction in the mummification process and Pliny the Elder wrote that a Roman pound of cinnamon (roughly 320 pounds or 11.5 oz.) was worth the wages of fifty months’ of labour and therefore unimaginable for daily use.

From 1600 onwards the Dutch started to import cinnamon to Europe and later the British took over Ceylon from the Dutch and with it the cinnamon plantation. Then the East India company imported cinnamon together with tea and made it more accessible for the European taste.

Health benefits: It has anti-inflammatory properties and has been linked to a reduced risk of heart disease. Adding a small amount of cinnamon into your daily diet can help people with type 2 diabetes. 

Cinnamon also helps to fight fungal and bacterial infections, helps with insulin resistance. So, all in all, it has many vital health benefits.

Cinnamon in the kitchen:

Cinnamon rolls: 

This a recipe from Sweden and makes wonderful pre-Christmas treats.

Here is what you need: 3/4 cup milk – 1/4 cup margarine or butter, softened – 3 1/4 cups all-purpose flour  – 1 (.25 ounce) package instant yeast – 1/4 cup white sugar – 1/2 teaspoon salt – 1/4 cup water – 1 egg – 1 cup brown sugar, packed – 1 tablespoon ground cinnamon – 1/2 cup margarine, softened,  1/2 cup raisins (optional) 

How to do it: 

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine/butter and stir until melted. Let cool the mixture until it is lukewarm.
  2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  4. Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/butter/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. 

Cinnamon and apple tea cakes

Ingredients: 75g/2¾oz butter, melted, plus extra for greasing – 100g/3½oz self-raising flour, plus extra for dusting – 100g/3½oz caster sugar – 1 free-range egg, beaten – ½ tsp almond extract – 60g/2¼oz Bramley apples, peeled and thinly sliced – 15g/½oz flaked almonds – 1 tsp of ground cinnamon – crème fraîche, to serve (optional)

  1. Preheat the oven to 180C/160C Fan/Gas 4.

  2. Grease a cupcake tin or add muffin paper into each tin

  3. Pour the melted butter into a large bowl. Add the sugar, flour, egg, cinnamon and almond extract and mix together until combined.

  4. Spoon a little bit of the mixture into each paper and cover a layer of thinnly chopped apple pieces, then add some more batter and repeat the process finishing with a small layer of batter.  So batter – apples – batter – apples- batter

  5. Scatter each cake with flaked almonds. Bake for 25–30 minutes, or until well risen and golden-brown.

  6. Set aside to cool for about 10 minutes.  Serve warm with a dollop of crème fraîche.

Plum and cinnamon compote: 
500g of sweets plums, washed, cut in halves and stones taken out, juice of half a lemon, 1/2 teaspoon of cinnamon.
Place the plums into a saucepan and cook until they have dissolved into a compote/jam-like consistency. Then fill into sterilized glass jars and add to your breakfast cereals or use neat with bread or croissants. This is a sugar-free recipe. If you want it a bit sweeter add a touch of Algave honey to it.

Cinnamon recipe for health and beauty: 

Cinnamon & sugar lip balm/scrub: 

This is a great recipe for the cold winter month. I found it in an old book the other day  and thought I use it on myself and absolutely loved it. It tastes nice, the sugar gently scrubs off any flakey bits and the olive oil and honey nourish the lips. If your lips are very chapped you can keep it on for a little while until it has soaked in.

Here is the recipe which takes a few minutes to make:

1 tablespoon of brown sugar, 1/2 teaspoon of olive oil, 1/2 teaspoon of raw honey, a small pinch of cinnamon.

Mix all ingredients into a paste and let it all settle a bit. Then rub it gently onto your lips. If your lips are very dry and cracked,  please make sure you don’t rub too much, instead let it this mixture soak in and then gently take off with a damp cotton.  If your lips are not cracked, then you can rub this mixture over them to achieve a peeling effect. Blot dry with a tissue.  The rest of the mixture you can fill into an empty pot or jar and repeat the appliation when required.

 

 

Spices of Life – Turmeric

Spices of Life – Turmeric

Following on from my popular blog series

Cooking with herbs

I have decided to start a new series, called Spices Of Life. Over the coming month I will introduce you to the many benefits and recipes. I hope it will help you to discover a world of flavours out there and best of all most of them come with added health benefits.
Bon appetit !

We are kicking this season off with

Turmeric, the spice of good health

fresh turmeric flower

is part of the ginger family and predominately cultivated in India and Southeast Asia. The fresh turmeric plant has pretty flowers and the fruit is ginger- like.

In order to make the fresh turmeric last longer, the plant is first boiled for 40 minutes and then dried in hot ovens, finally it is ground into the orange-yellow powder that most of us know as turmeric. It has a warm, pepper-like earthy flavour and it an essential part of many curries. Its vibrant colour is also used as a fabric dye.

Turmeric’s best known health benefits are that it is anti-flamatory and a potent antioxidant.  

Read more about tumeric’s health benefits and supplements

Turmeric in the kitchen:

So here are easy to cook and tasty recipes:

Scrambled eggs with turmeric:

A great way to start the day. You will need:

½ garlic clove, finely chopped – 100g spinach leaves -4 large eggs – 50ml coconut milk- 2 tsp grated turmeric –  2 slices sourdough bread, toasted

    1. Put the coconut oil in a non-stick pan over a medium heat. Lightly fry the garlic, add the spinach leaves and wilt for a few mins – add a splash of water if they stick.
  1. Whisk the eggs with the coconut milk and turmeric. Season well. Add to the pan with the spinach and stir continuously for 5-8 mins until the scrambled eggs are at the desired consistency. Serve on slices of toasted sourdough.

Chicken Biryani:

300g basmati rice – 25g butter -1 large onion, finely sliced -1 bay leaf -3 cardamom pods -small cinnamon stick- 1 tsp turmeric- 4 skinless chicken breasts, cut into large chunks -4 tbsp curry paste – 85g raisins – 850ml chicken stock- 30g coriander (½ chopped, ½ leaves picked) and 2 tbsp toasted flaked almonds to serve.

    1. Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
    1. Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
    1. Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
    1. Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
    1. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
  1. Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

Turmaric for Health and Beauty:
Surprisingly turmeric is also a fantastic skin cleanser and should be used by anybody who suffers from psoriasis, dry skin, dark circles under the eyes and wrinkles.

Here is a face mask I found that will help you with a clear complexion

Turmeric Face Mask for Glowing Skin compiled by Dr. Axe

Total Time: 10 minutes

Serves: 1–2 applications

INGREDIENTS:

  • ½ teaspoon turmeric powder
  • ½ teaspoon organic apple cider vinegar
  • 1 tablespoon of organic, raw, local honey
  • ½ teaspoon milk or yogurt
  • [optional] 1 drop lemon essential oil or fresh lemon juice for additional skin brightening

Directions:

  1. Wash face and hands first to remove impurities and any make-up.
  2. In a small bowl or jar, mix the turmeric powder with the honey, apple cider vinegar, milk or yogurt and optional lemon oil. Try to get a consistency that will stick to your face. Be careful not to make it too thin as it may drip.
  3. Apply the mask carefully avoiding your eyes.
  4. Allow the mask sit on your face for 15–20 minutes then rinse with warm water.
  5. If you have any leftover, you can cover and leave in the fridge for your next application.
  6. Apply twice a week for best results.
Cooking and Baking

Cooking and Baking

 

TODAY IS A GREAT TO TO COOK IN BATCHES FOR FREEZING, MAKE  BREAD AND BAKE CAKE & COOKIES

I read that Mauro Colagreco, owner of the Michelin-starred restaurant Mirazur, situated on the French Riviera, has changed his menu post-COVID lockdown.  That would not be surprising for a place listed on the World’s 50 Best Restaurant list. But why is it news-worthy? Because he will tailor his offerings in accordance with what the moon is doing.

 

 

I am sure many readers thought ‘Ridiculous new fad- what next?’. Well, this ‘fad’ is actually not so new, it is in fact a few thousand years old.

 

 

Here is the article 

 

 

Mr. Colagreco reasons that he is already using biodynamically grown produce and so he might as well not stop there but carry this method over to the kitchen. Ah, now it makes sense.

 

 

In the Biodynamic garden, one aspect is that the gardener is plants, sows, and carries out any work in accordance with the biodynamic calendar. This has given Biodynamic farming always a ‘woohoo’ appeal, fit for a few crazy souls, but nothing for the sensible masses. But what many don’t realize is that for centuries this was actually THE normal way of farming, nothing ‘woohoo’ about this.

 

 

Generations of observations have led to practices which ‘just worked’ – olives picked on certain days had more oil and apples more juice. Spinach sown on this day was less susceptible to disease or grew quicker. The ‘why’ was less questioned, it just was called ‘tradition’ and it worked.

 

 

I assume the menu choices you will see in the near future at Mirazur, will be guided by the change of the moon phases and the elements.  When you take a look at our online calendar The Month Ahead   you will see that each day shows a moon phase (Waxing Moon, Full Moon, Waning Moon or New Moon) and an element (Water, Air, Earth & Fire) and activity symbols that are connected.

 

 

These symbols represent the observations that led to the creation of these calendars. But their widespread appeal was (and still is) that they are such great tools to structure time and life.

 

 

So what is cooking with the moon?

If you grew up with this ‘way of eating’, then your body is sort of programmed to fancy certain foods at certain times.
I guess this is nature’s way to make sure you get a well-balanced diet. If you have never heard or experienced it, then it does need a bit of time to get used to it. Firstly, you have to ‘detach’ from your current eating habits and ‘re-teach’ your body to develop what I call ‘healthy cravings’ and food management. I am currently working on a program that will teach these steps in more details.

 

 

But here is quick intro if you are completly new to this way of cooking and eating.

 

 

Eating with the moon cycle:

 

 

The Waxing Moon: As the moon grows, so do we. People seem hungrier and gain weight easier. It is a great time for those who find it hard to put weight on (say after an operation) or anorexic.

 

 

If you struggle with too much weight, it is crucial that you watch this time. Don’t lose weight, rather stabilize your weight and aim not to gain. Prepare meals that are filling and full of nutrients (fresh, healthy, organic produce is, of course, best) and that contains very little sugar and empty calories, such as white flour.

 

 

The Full Moon: Again, it is easier to put weight on, but as it is just a short time, you may as well enjoy it and go for a slap-up meal. Traditionally diets started at Full Moon.

 

 

The Waning Moon: Losing weight tends to be easier now.  We are also more active and as a result may eat less, as we are too busy with other things.

 

 

If you have no weight issues, just focus on moving more and keep eating a normal, healthy diet. If you need to lose weight, now is your perfect time. These 2 weeks go for it – there are numerous strategies depending on lifestyle habits and body types.

 

 

New Moon: Traditionally a rest and fast day.

 

 

Another area are the elements. Each day has a special quality and again you can see this on the calendar which ‘day quality’ is dominant.

 

 

Fire – dedicated to fruit – this could be picking, pruning fruit bushes and trees or making jam

 

 

Earth – anything to do with root vegetable and the earth. Digging, weeding harvesting potatoes, sowing carrots, etc.

 

 

Air: Anything to do with flowers and oils. Sunflower would be a top example. This is a great time to pick olives and press their oil, incorporate flowers into salads and dishes and eat ‘flowery’ vegetables such as broccoli and cauliflower.

 

 

Water: Leafy vegetables like spinach, all kind of salads and in the garden a great day for planting, fertilising and extra watering.

 

 

The reason I combined the gardening and eating is that until very recently you would grow your vegetable, harvest and eat them – usually all on the same day. There were no chest freezer or fridges available. When your trees had an abundance of fruit, you made jams, compotes, cider or stored them in a way that it lasted for a long time.

 

 

Root vegetables got pickled or fermented. Freezing is not a bad habit, but it works best if you pick and freeze, so the nutrients stay as fresh as can be. If you take only one thing away – try to eat less, but better and shop for food that is ‘alive’ – ideally grown near you, by an organic or even better biodynamic farmer or grow your own, making sure the soil is a nutritous as possible.