excited to wake up this morning and see some new sprouts in the garden... quinoa, cabbage, & marigolds!! just seeded them about 10 days ago...this sunshine is doing the trick! this is my first year growing quinoa, and i really don't know what i'm doing...so if anyone has an advice or stories to share, i'd love to hear them! here's a little peak of them coming up this morning....
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quinoa sprouts!
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| marigolds |
also had some cabbage sprouts & marigolds, too! planted the marigolds around the tomato bed... they are a great way to keep away the tomato
worms!!
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cabbage
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super hot here today...so everything was just reaching for the sun. here's a little of everything....
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| saturday morning |
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| good morning, broccoli :) |
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| beets, snap peas, broccoli |
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| greens, peas, beans, edamame |
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| look at the orange! |
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| closest bed...broccoli, radishes (both white & red), and carrot sprouts! |
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| tomatoes x 9 |
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| Japanese Trifele Black |
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| Pineapple |
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| dinner :) |
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| my briefcase |
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| my office |
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| Three Sisters mounds ... see the corn?! |
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| my company today. |
Thanks for the tip on marigolds keeping away hungry peaty pests. I'm working a gardening/weeding job locally and told the owners about marigolds for their veg garden and they're picking up a flat this weekend so I'll be planting a border tomorrow!
ReplyDeleteQUINOA! The Incas of the Andean region of South America referred to quinoa as the "mother of all grains". It's the seed of the Chenopodium plant AKA goosefoot plant. >120 species. Technically, it's a fruit, not a grain. Nonetheless this ancient seed is used as a grain because of its cooking characteristics. Weston Price says its a grain & recommends carefully preparing it because they contain antinutrients that can cause serious health problems: Phytic acid & enzyme inhibitors. SO proper preparation of grains is a kind & gentle process that imitates the process that occurs in nature. It involves soaking for a period in warm, acidulated water (add 1-2T apple cider vinegar, lemon juice, or raw yogurt to filtered water & cover with towel at room temp overnight). This neutralizes phytic acid & enzyme inhibitors...vitamin content INCREASES, particularly B vitamins. Tannins, complex sugars, gluten & other difficult-to-digest substances are partially broken down into simpler components that are more readily available for absorption. ALWAYS rinse rinse rinse quinoa before soaking/cooking.
ReplyDeleteLovely quinoa contains nearly perfect balance of all 8 essential amino acids = complete protein food. Quinoa is exceptionally high in amino acids lysine, cystine & methionine (typically low in other grains)- it's 12-18% protein. 4 oz/day (1/2c) meets a childs daily protein needs. Compared with other grains, quinoa is relatively high in fat 6-7% & valuable source of starch & fiber. Quinoa also contains albumen (protein found in egg whites, blood serum & many plant & animal tissues). If nothing else, REMEMBER BEFORE COOKING seeds must be rinsed to remove the bitter resinlike coating, which is the phytochemical saponin. When water is no longer 'sudsy' you are done rinsing.