So by now we all know that adding compost to your garden is a good thing to do, but, how do we go about getting compost? One reason we might garden is to save some money. If that is the case than we don't want to go out and spend all kinds of money on compost.
You can make your own compost. Composting doesn't have to be your collage science project that became so complicated that even the professors don't even fully understand what is going on.
Composting is nature reclaiming that that belongs in the soil. In reality we don't have to do any thing for composting to take place. Our roll in composting is and should be minimal.
My way of thinking, here is my part of the composting process.
I find the location. I can build the bin, dig a hole or buy a snazzy new composer. I get to add the goodies, and keep out what I don't want in my compost. I get to water and turn it. Now that is all that I do, I can do more, or less as I want. Once I start putting waste in a pile the microbes start the break down process that is needed to make compost. Now I can leave it or I can help make it a pleasant place to be around.. (and if I lived in town my neighbors will appreciate that.)
Here is the basic to “easy” composting.
Size, stay with compost bins 3 x 3 x 3 up to 6 x 3 x 3 remember you will need to turn your pile. My bins are 4ft long by 2 feet wide by 2 feet deep. I chose that size because for me it is a manageable size.
Your bin / pile needs to be large enough to generate heat. Heat is a part of the composting process.
Now with some of my compost I will feed to my worms and I will let them take over from this point. The compost that I don't feed to my worms will need more work. I will water, turn and give it time to compost. When I start a bin I will first add straw, or grass to keep the material I want to compost off the bottom and let air in. Once I add the first layer of material to the bin I will add about ½ to 1 inch of soil to cover the material that is to be composted. The soil will serve a dual purpose, 1 it will cover the material and help keep fly's down and rodents out of the bin. 2. There are microbes in even the worst soils that will “kick start” the composting process. Now all I do is let the little fungi and microbes do there work for a few months and we will have nice rich compost.
There are a lot of great web sites and books on composting, I have cut my trash to the curb down by about 80 to 85% of what it was before I started composting, also I figure that I have payed for everything I compost once why pay for compost when I can make my own.
Till next time
Happy Composting
Wednesday, August 4, 2010
Monday, August 2, 2010
New can be good.
I got this recipe from a friend of mine.
When I first saw it my mouth started watering, however, it sounded like it would take for ever to cool and my family likes to eat NOW not when dinner is ready. So I did put it off for a bit than I just decided to go for it and it didn't take all that long to get it to the table.
Apricot Chicken with Almond Raisin Rice Pilaf.
( okay) I left out the raisins but that is just me.
1 ½ T. olive oil
2 lbs. Boneless, skinless chicken breasts in ½ – pieces.
2 tsp paprika
1 tsp cinnamon
2 pinches cardamom
½ tsp cumin
½ tsp ginger
½ tsp salt
1 large onion
1 large clove garlic, minced
2/3 c dried apricots, cut in quarters
1 c apricot preserves
2 (61/4 oz) cans rice pilaf mix (I used the box)
4 c reduced sodium chicken broth
2/3 c raisins
1 c slivered almonds
Mix paprika, cinnamon, cardamom, cumin, ginger and salt in a bowl; add cubed chicken, tossing to coat. In very large skillet, heat olive oil over medium heat. Add chicken and onion; saute 7 to 10 minutes or until chicken is cooked. Add garlic, apricots and apricot preserves the last 2 minutes of cooking add stir. Keep warm. In the meantime, prepare pilaf according to pacage directions, substituting chicken broth for water and adding raisins. Serve chicken over rice and sprinkle with almonds. Makes 8 servings.
(By: Shirley Penkoff Amazing Grace Fellowship cookbook)
This is a great dish, the next time I make it I think I will add less apricot preserves. It was a little two sweet for me. I think I will just add about ½ cup maybe 2/3rds cup.
Give this a try hope you like it as much as I did.
Till next time
Happy Cooking
When I first saw it my mouth started watering, however, it sounded like it would take for ever to cool and my family likes to eat NOW not when dinner is ready. So I did put it off for a bit than I just decided to go for it and it didn't take all that long to get it to the table.
Apricot Chicken with Almond Raisin Rice Pilaf.
( okay) I left out the raisins but that is just me.
1 ½ T. olive oil
2 lbs. Boneless, skinless chicken breasts in ½ – pieces.
2 tsp paprika
1 tsp cinnamon
2 pinches cardamom
½ tsp cumin
½ tsp ginger
½ tsp salt
1 large onion
1 large clove garlic, minced
2/3 c dried apricots, cut in quarters
1 c apricot preserves
2 (61/4 oz) cans rice pilaf mix (I used the box)
4 c reduced sodium chicken broth
2/3 c raisins
1 c slivered almonds
Mix paprika, cinnamon, cardamom, cumin, ginger and salt in a bowl; add cubed chicken, tossing to coat. In very large skillet, heat olive oil over medium heat. Add chicken and onion; saute 7 to 10 minutes or until chicken is cooked. Add garlic, apricots and apricot preserves the last 2 minutes of cooking add stir. Keep warm. In the meantime, prepare pilaf according to pacage directions, substituting chicken broth for water and adding raisins. Serve chicken over rice and sprinkle with almonds. Makes 8 servings.
(By: Shirley Penkoff Amazing Grace Fellowship cookbook)
This is a great dish, the next time I make it I think I will add less apricot preserves. It was a little two sweet for me. I think I will just add about ½ cup maybe 2/3rds cup.
Give this a try hope you like it as much as I did.
Till next time
Happy Cooking
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