Child of the Planet

This is the first year I'm going to plant garlic seed saved from last years crop. The blubs that I stored in a dry cool place last year are looking pretty good.  I left a few up in the roof of the garag e over the summ er and they look ok too.    I've cleared out most of the zucchini from the summer and have dug in wood mulch, fish bits, coffee grounds, kumal kumal and comfery leaves,  And buried everything under a blanket of horse manure.

I finished off the fermenting attempt today. The liquid was like a thick syrup and the shreds of beetroot near the top had a brown tint. After removing the weight, I scooped out the discoloured bits I sampled a few bits and found them super salty. I rinsed the beetroot out in a colander and packed it into a jar. Topped up with tap water and stored in the fridge. The beetroot was still a bit crisp which was nice but not a lot of flavour. I might need to leave it to ferment longer and add some spices.

... to recondition the soil.      

It's ten days since I processed some beetroot and there is defiantly some fizz going on in there. Have been reading up on fermenting and chlorinated water inhibits the process (also for pizza dough it turns out) so I'm collecting rainwater.

I've also been freezing lots of juice as ice cubes... You can see that I'm using the same idea for storing stock.

... to allow more chances for buds to form ( read about it here ) Autumn is here and the apples are doing the job.

Read about the planting last year by clicking here

Looking much better now with lots of new leaves.

Beetroot be inside I'm using a tiny Moccona coffee jar as a weight