It is easy to go to the store and purchase a box of fertilizer for your garden. But why not take advantage of natural amendments that are all around us, free for the taking.
1. Look No Further Than The Sea.
Seaweed is a nutrient rich garden amendment full of trace elements. Unlike a commercial fertilizer that only feeds your plants, seaweed is a natural amendment that feeds your soil. We have an abundance of invasive seaweed washing up on our shores every day. Collecting seaweed for your garden helps keep our shorelines healthy and enriches your soil.
2. Vermicasting and Bokashi Composting.
Vermicasting and Bokashi composting are two ways to turn your kitchen scraps into rich organic compost, necessary for a healthy garden. While vermicasting uses composting worms, bokashi composting uses microorganisms to anaerobically ferment, or pickle, organic waste. While finished vermicast can be added directly into your garden, the contents of a full bokashi bin must be buried and allowed to sit for two weeks before it can be used. Bokashi composting includes meat and dairy.
Garden to Table recipe: Starfruit, Shiso and Sea Asparagus Salsa Verde
I love grilled meats, especially steak or fish, with salsa verde. Something about the contrast of the rich meat with the piquant sauce makes my taste buds buzz. I have made traditional salsa verde, with parsley, anchovy and olives but I have also discovered that you can change out the ingredients for a different spin on the classic green sauce. Here is my local take on one of my favorite condiments. Note: You can keep this 100% local by omitting the garlic and only using macadamia nut oil, if desired.
Makes about 3/4 cup
1 ripe starfruit, edges trimmed, sliced and chopped, seeds removed
6 large shiso leaves, chopped
5-6 sweet basil leaves, chopped
3T finely chopped sea asparagus, plus more to taste if necessary
1 small scallion, chopped (white and light green parts)
2T macadamia nut oil
3 T olive oil
1 garlic clove, minced (optional)
Squeeze of Meyer lemon
Combine all the ingredients in a small bowl. Stir to combine. Add more sea asparagus and lemon juice to taste. Use immediately or make ahead and store in refrigerator, with parchment paper covering surface of salsa verde to allow flavors to meld. Enjoy with local grilled meat or fish. Enjoy!
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