This area of the courtyard gets scant sun from end of Nov., so what better time for garden construction? Motivated by recent draught and desire to conserve water, i’m experimenting with sinking the garden beds below the paths. i figure it’s like hair – if i don’t like the haircut, it’ll grow back in.
02. one of the 18″ holes at the “U” end of a bed that has just been “lasagna” composted for 12″, keeping it 6″ below the path, which is built up with some of excavated hard pan.
03. 1st layer of kitchen scraps on top of some reedy plant material – the breathing tubes. within 8 weeks, i expect these kitchen scraps to be converted to composted so
04. lasagna style composting kitchen scraps covered with water, soil & corrugated cardboard; repeat x 12″.
05. ready for next layer of kitchen scraps & a “worm transplant” from another active compost site. note border of nasturium transplants along outside
06. newly composted bed (right) , raised path (left).
most of beds are cover-cropped with clover when they’re finished, but i decided to plant some of the bulk room fava beans adjacent to the transplanted volunteers.
07. volunteer favas, tomato & lettuce rescued from this construction site
08. fingerling potatoe patch
couldn’t resist planting fingerling potatoes from george in one of the trenches. composted soil will be used to hill them up until bed is 6″ below path.
09. site for circular herb bed which will not be connected to drip irrigation. Lavenders, sages & rosemary – low water needs plants are planned.
10. Queen comfrey continues to provide leaves for comfrey fertilizer tea.
We use the recipe for Apple Pan Dowdy from my ancient Fannie Farmer cookbook.
Edy does the math to double the recipe and makes the cottage pudding topping.
Apples, raspberries and concord grapes from our gardens are baked in the solar oven with cinnamon, nutmeg & ginger and placed in the bottom of the pan.
It took about 1 1/2 hours to bake.
Edy carries his creation to the art studio opening
- 1/4 cup butter
- 1/4 cup sugar
- 1 egg
- 1 cup water
- 2 1/4 cup flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 medium apples, peeled, if desired, and sliced
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
Heat the oven to 350 degrees.
Arrange the sliced apples in a greased pie pan or 9-by-9-inch baking dish. cinnamon, nutmeg, ginger
In a large mixing bowl, cream the butter and sugar well. Add the egg, and beat until smooth. In a separate mixing bowl, combine the flour, baking powder and salt, and add this to the butter-sugar-egg mix, alternating with the milk. Spoon this batter over the apple slices. Bake for about 30 minutes or until the cake is golden brown. Cool slightly before cutting.
Our kitchen scraps have been converted into fantastic compost and I wanted to top dress some of our plants with it – but it’s full of sow bugs & pill bugs who don’t care if their meal is kitchen scraps or live plants. Yesterday, i picked them out & fed them to the chickens for about 45 min. Today i got smarter & put several boxes of compost in the chicken coop. It took them about 5 min. / box to eat the bugs.
these girls are really into it!