Garden

Daily harvest

Deep reds from two plants. One of cherry tomatoes and the other for a small, dry adapted variety. More tomatoes for the fall I think.

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Planting, Dying

It took a week of 100 degree heat to kill these flowers. I thought they were drought adapted. I dug deep holes, backfilled with compost and watered them well. But they burnt up before my next watering.

Daily Harvest

Big harvest today. I wonder what caused the growth spurt. I’ve been watering in Friday’s and today is Sunday. Is that how it works?

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Where are the pollinators?

I have plenty of flowers in my raised beds. The pepper plants, melons, cucumbers and tomatoes are all blooming but many blooms don’t become fruit.

Over the winter the wild mallow was full of bees, but now I barely see them. Where are the pollinators?

Vegan Yellow Squash Lasagna

I start by making a big batch of cashew vegan cheese. Soaking the cashews overnight with multiple drain/rinse/add fresh water cycles gives it a milder flavor that I prefer. 4 cups of soaked cashews with a cup of water and 1/4 cup of lemon juice blended smooth. You can salt and pepper if you like or spice it up. It’ll be creamy and heavy, giving weight to the lasagna.

I sautee onions with garlic, ginger and cilantro in olive oil, then add diced red and green peppers. I used all six of my yellow squash. Cut up and added to the sautee on high heat. A little water, salt and aminos for moisture. When they cook down and soften a bit, I put in the spaghetti sauce and spinach. If I’d had a bag of vegan crumbles on hand, I’d have dumped them in too. Lower heat and stir until well cooked and combined.

Organic lasagna noodles al dente, as I don’t want them to fall apart and they will finish during the bake. I layer the noodles first, then the red filling and a layer of the vegan cheese. The repeat. In this case, I cut a block of firm tofu as it’s own layer. Topped with red filling and sprinkled with vegan parm. Bake for an hour or the top slightly browned.

Adding Poo

Added this week’s bags of pet waste to the bokashi bucket. Smell was a yikes. I got ph test strips but the smell got in my mouth and I couldn’t take it anymore. I’ll try to test it next time. Apparently, the ph is the best indicator of the pickling and fermentation processes, not the smell or surface fungus.