Sunday, May 1, 2016
Planting a Chef's Garden Class
I held the first official class at Ahimsa Health & Harmony recently, and it was a ton of fun! There's nothing like digging in the dirt and playing with food to make you feel like a kid again!
Twelve of us gathered in the classroom space to learn about "veganic" growing methods for kitchen gardens. This takes the principles of organic - no chemical fertilizers, pesticides or industrial products - a step further by also avoiding animal products. Instead of using bone meal, manure, blood meal or other animal byproducts, we use "green manure" such as seaweed, cover crops, and compost.
We planted up some pots with Fafard potting soil, coconut hulls, and liquid kelp and made a kitchen garden with oregano, chives, parsley and pansies, then tucked in some pea and nasturtium seeds to surprise us later in the season.
Everyone received a recipe for Chimichurri made with wild garlic mustard, dandelion greens, parsley and oregano, as well as a taste sample on some baguette. I hope these little pots inspire everyone to get digging in their gardens and grow a bountiful harvest to share with family and friends!