Compost: Reducing the Impact of Wasted Food
The vegetable donations that we get on a weekly basis from our own gardens, farmers’ markets, and other charitable partners, are at their peak of ripeness so we end up with a ton of vegetable trimmings and scraps that would otherwise go into our local landfill.
Instead we transform it into soil gold with a simple composting process/recipe.
Freshly cut vegetable scraps go into the first tier (nearest in the picture) where they are mixed and turned under with dirt, dead leaves, grass clippings, small branches, etc.
Once that tier is full we start a new tier to allow the previous one to “cook” and worms find their way into the each fresh batch because they love that stuff and are an important partner in the decomposition process.
At the end of this process we end up with many emerging “surprise” plants from the seeds that were mixed in with the trimmings. At first, we tried to rid the trimmings of all of the seeds which was a real pain in the neck. Now, we just roll with whatever plants we get, and identify them when a tomato, squash or cucumber pops up!
Separately, we maintain a “worm farm” for red wigglers to cultivate castings (worm excrement) that adds more important nutrients to the soil. The watery runoff from that is used to feed both indoor and outdoor plants.
“There can be no life without soil and no soil without life; they have evolved together.”
– Dr. Charles E Kellogg
At the beginning of this adventure, we sought to make small changes that collectively contribute to larger cultural shifts. Composting is a great example of how one can personally contribute to larger societal goals.
Thank you for your continued support and always remember that small steps together can make a big impact.
-Cass & Teresa Ripley, Executive Directors
SPROUTS!
Sprouts are full of nutritious omega-3 fatty acids, vibrant B-complex vitamins, and packed with iron. And did you know you can sprout almost anything right on your kitchen counter? Add crunch to your salads and sandwiches using a mason jar and some sunlight. A fun little science experiment to feed the mind and the body!
“Food is the problem and the solution.” – Ron Finley
Areas without access to nutritious, high quality, affordable food are known as Food Deserts, and they affect the healthy eating habits of over 25 million Americans.
But what exactly is the “food” in Food Desert. It’s not necessarily that people living in food deserts don’t have access to plenty of calories. In fact, these areas tend to be oversaturated with convenience stores, fast food and other establishments that sell highly processed foods containing excess levels of sugar, oil, salt, and artificial ingredients. There is no shortage of cookies and snacks, crackers and soda but nutritious foods that nurture the body and mind, not so much.
Around the world, there is a direct correlation not just between poverty and hunger, but also between poverty and obesity. The reality is that being a person of low income makes it difficult to feed your family and even harder to provide them with healthy food. People living in food deserts are seven times more likely to have a stroke before the age of 45, double their risk of heart attack, and have four times the risk of kidney failure. And if you’re eating poorly and suffering health problems, it’s awfully hard to get ahead in life.
While this issue mostly affects low income areas, it may be tempting for those of us with plenty of food to think that equality in access is not your problem, but the truth is we are all impacted. The Milken Institute found that treating the seven most chronic diseases in America, costs the US over a trillion dollars a year. And even the most modest changes to unhealthy eating habits could prevent 40 million cases of chronic illness annually. That’s a lot of savings!
So what can you do to help? The quickest and easiest solution is to grow your own produce if you’re able and to share that bounty with your neighbors and community. Consider creating a Free Little Pantry, just like Free Little Libraries but filled with extra produce and personal care items. Donate your excess produce to a local food pantry or neighbor in need. Educate yourself on the reasons why food deserts are more prevalent in communities of color. And support those establishments that educate and cooperate with community members, such as our friends at the Lewes Community Garden and Richard Allen School.
Or get creative like Ron Finley. Tired of having to drive 45 minutes to his local grocer he decided to turn the 150ft by 10ft street median in front of his house into an edible garden which he shares freely with all who pass by.
Real food can bring us all real change.
For more inspiration find Ron Finley’s TED Talk HERE.
Consider wild game. Wild game meat such as venison is a natural, low-fat, high-protein, nutrient-rich red meat that efficiently fuels your body. In fact, eating venison instead of beef can help build lean muscle, regulate your metabolism, and reduce the risks of heart attack.
Due to human encroachment, deer populations have blown dangerously out of control. High populations in a system that cannot support them, and few to no natural predators in most areas, lead to poor health through the herd. Culling the population and harvesting the meat balances and supports the health of the local ecosystem. In addition to the benefits of eating venison, reducing our beef consumption is also a healthy choice.
Cattle farming became a major source of greenhouse emissions tracing back to the 1950s when its consumption skyrocketed. The animals are raised in high-density, inhumane conditions, and they are fed corn and other carbohydrates that fatten them up, but are not part of their natural diet, creating an excess release of methane gas from the cow’s digestive system. Next, trucks ship the meat for potentially long distances in plastic packaging. On top of these factors, we recently saw what something like COVID-19 can do to the supply chain when we as a society rely so heavily on meat manufacturing: Slaughterhouses became overloaded and workers were forced to work in unsafe conditions to keep up with demand resulting in illness and sometimes death.
Locally caught and harvested wild game meat makes sense in so many ways, it can sometimes even be more sustainable than organic pasture raised beef when we account for the carbon footprint of all these factors combined. Venison deserves a place in our diet and on our tables! With alternative protein sources, our dinner can make us feel good inside and out.
Try these delicious wild caught recipes at your next gathering!
Venison Sliders with Tomato Jam: https://www.foodnetwork.com/recipes/new-zealand-venison-sliders-with-tomato-chile-jam-recipe-2111895
Venison Quesadilla: https://www.foodnetwork.com/recipes/venison-quesadilla-recipe-2104933
Prepping your garden for Spring planting takes just a few minutes to plan but will reward you tenfold! Here are a few quick tips that can help you get the most out of your harvest.
- Carefully consider what you will plant. You’ll not only want to think about your hardiness zones, but make sure you choose something you like to eat! If you plant six tomato plants, you’ll be having tomatoes with every meal, all summer long with leftovers to can! So, be sure to vary your crops to match your dinner table.
- Pick a good spot. Most vegetables need 6-8 hours of full sun a day, but think about the sun’s intensity as well. Accidentally burning your crops can leave you with low yield and stunted roots.
- Test your soil. Residential soil almost always needs a boost, especially in neighborhoods with new construction where topsoil has been stripped away. The answer is easy: Add organic matter. The addition of a 2 to 3 inch layer of compost, decayed leaves, dry grass clippings, or old manure to the soil when you dig or till a new bed will redeposit the minerals that vegetables love most. Essential nutrients can be boosted with the addition of earthworms, which can be bought at local hardware stores or you can hunt for them yourself after a nice rain.
- Cass has discovered that using a covering mixture of pine needles and dried leaves as a quick and easy mulch blend, placed around the base of your plants, helps them to retain moisture between waterings.
- Here’s a tip from our friend Tony Mattox of Three Maples Farm: “When watering, make sure you water the roots of the plants rather than the leaves.” It is the most efficient way for your plant to absorb and utilize the nutrients it needs.
Let us know how you’re prepping your plot for the upcoming season!
Have Potatoes spuds growing on your potatoes? Cut off the growth and stick it in water. When you see roots, it’s time to plant. FREE Potatoes!
Plant the new growth in the ground or in a pot and let grow. Water regularly. Harvest the potatoes when the plant leaves turn brown.
Here are the some potatoes from the picture above.
Don’t through out lettuce bases. Stick in water and watch new lettuce come up. When you see roots, it’s time to plant. FREE Lettuce!
Keep it growing! Change water every day for better results!
Have a seed and want to grow it? Cover the seed in a wet paper towel and let sit. Keep paper towel wet, when you see growth, time to plant.
Need a little extra heat for a small greenhouse or the hoop house?
Here is a great little heater to keep those plants from freezing on those very cold winter nights! I use a ceramic bread bowl and two ceramic plant pots, one bigger than the other, and some candles. The heat from the candles warms the bowls on top. As the candles burn out, the ceramic bowls will keep the place warm for a while.
