Thursday, April 28, 2011
Wednesday, April 20, 2011
Monday, April 18, 2011
Composting is basically a necessary action, whether situated in an urban or rural location. Since it does not include animal products and byproducts being broken down, there should not be significant trouble with critters wanting their share. A few select items are alright like eggshells but dairy and meat products are a no-no as they throw off the most ideal soil nutrient content and composting process. Animal feces (i.e. from your pets or farm animals) are of course great fertiizer but from what I understand are best to keep separately from your decomposing organic materials. Think about where this eventually rich soil will end up - for many the answer is in the garden - in your piece of earth - in your produce - and in you!
-good drainage -medium sunlight exposure -close to kitchen -away from wind
-away from wooden structures as it causes rotting
The links below should provide you with what you need to know including a list of compost friendly materials! Get ready to fertilize and produce rich garden material the organic and sustainable way.
Saturday, April 16, 2011
Eco-Veg Footprint will be at London's Handmade Festival along with Bezanson Dezign on Saturday May 7th! Come and see us along with other creative folk at London Central Public Library from 10am-4pm. This event is part of a program series offering various DIY workshops throughout the months of April and May. Experience personal creative ability and celebrate that of others in the main hall vendors area.
Wednesday, April 6, 2011
You may need: oil, salt& pepper, carrots, parsnips, sweet potato, squash, leeks, garlic, ginger, zucchini, spices Begin by heating veggie broth on the stove. Great option is to add previously prepared wild rice! Spice with various to taste. Suggested: cayenne, paprika, rosemary, thyme, nutritional yeast (to get this vegan some B12!) Simultaneously - Dice carrots, parsnips, sweet potato and squash into cubes/disks. Roast at 400 degrees and drizzle with oil, salt & pepper. Cook for 10 minutes. Add garlic, chopped leeks and mushrooms and cook for another 10 minutes. Puree veggies with veg stock and water as needed for consistency. I just used a little smoothie blender! Add to broth mix, leaving mushrooms whole if preferred. Stew the soup until ingredients are well blended and desired heat and consistency is reached. Garnish with shredded zuchini and shredded ginger!