flame weeding, dirt digging and healthy snacks

Last Saturday we got a torch and propane tank to flame weed the tarped garden area that needs a bit of extra love (probably should have done that in autumn). Carbon holds four times its volume in water so is a great addition to the garden, fyi. We will never use chemicals of any sort anywhere in our gardens or homes and since our very fertile organic hay farm came with some pesky weeds, this feels like the best option to us, especially being on a timeline (if our savings account was bigger, we’d probably just continue the occultation process another half year and we’d be good but that’s not really an option).

After a few rounds of holy fire, the garden area actually now looks like a garden area which is pretty exciting. This is just phase one (of many).

It still totally cracks me up how tiny that “little” 3000sf patch looks amid the rest of the yard, which is really no small garden area in the grand scheme of things. 

On Tuesday, our organic compost arrived. It was steaming in the morning frost (the night before got down to 21 degrees).

It was cold enough to kiss our windows with frosty little smooches. It’ll be that cold and colder this week. Yikes!

Call me batshitcrazy if you must, but a square garden is boring. So, the first square (which is actually a rectangle) is the beginning of the leaf shape our garden will eventually be. The above photo was actually originally designed for a smaller greens garden so ignore the labels, and the longer flowing shape. Ours will be more like a popular or cottonwood leaf. I’ll doodle it up for you shortly.

We started marking out the center path and some of the side paths with meandering stakes and twigs already. Probably hard to see in the photo, but you get the idea.

Broad forking is butt kicking work for a little lass like me. My arms (and back and shoulders and neck and legs) are feeling it. It’s awesome — I’m starting to develop back muscles. You can come on over and try it if you’re longing for back muscles too.

Dirt and sunshine: the stuff that dreams are made of. That’s been our week.

We’ve also been spending time harvesting some of our bamboo to make trellises and such once dried. I do love that we have so much bamboo growing here! We use a lot of it in the gardens.

All this work is hungry making. We are big healthy smackers. Healthy snacks are stupid expensive… like the flax crackers I used to buy. At $6 a tiny bag that could be eaten in two days, plus my pumpkin and sunflower seed additions, plus my daily chocolate intake… yeah, stupid expensive. So I make our own crackers and snacks now. Above, flax, pumpkin seed and sunflower seed crackers with lots of savory and mildly spicy herbs and spices.

These were an experiment that turned out to be pure bliss. Golden flax, sunflower seeds, five spice, cinnamon and dried cranberries. Ohmygoshyum! It’s like a desert cracker.

I don’t measure stuff so would be despised if I started a food blog but here’s the gist… measure one cup of brown, golden (or both) of flax seeds. Put it in a big bowl. Add a cuppa water. Add salt and whatever herbs and spices you want (garlic, basil, thyme, oregano, rosemary, cumin, cayenne, five spice, cloves, whatever). Once you think you’ve added enough, add some more (flax really needs a lot of seasoning). Let sit 20-30 minutes. It’ll be like a slick dough or thick glob (usage of the word “glob” is further proof that I should never start a food blog). Toss in a handful of pumpkin seeds, sunflower seeds, dried cranberries, hemp seeds, sesame seeds, raisins, dried apple bits, etc. if desired. Mix again. Add a bit more salt. Spread on a cookie sheet lined with parchment paper. Toss in a preheated 200 degree oven, bake for an hour and a half. Flip (you may want to put a second piece of parchment on top and fold the two edges together to assist in such large flippage). Bake another hour and a half. Beep. Pull them out, let them cool, break ’em up and eat. Yum. If you like precision and fine lines, score them before baking. I like random shapes and sizes just fine, personally. 

I’m five spice obsessed right now after having accidentally grabbed that instead of the cinnamon for my ginger hibiscus cranberry tea a couple of weeks ago. That’s the happy accident that inspired my five spice and cranberry flax crackers. This week I’m making gluten free cheese crackers for the guys (they taste like clean and wholesome goldfish crackers), granola and chewy granola bars. And maybe some kale chips, dark chocolate and shredded coconut chunks, and cinnamon spice roasted pumpkin seeds. That’ll be plenty for a month of healthy mid-day and late-night snacking, and it’s all cheap to make yourself. Bam. Our $300/mo snack bill reduced to $30 at most.

Oh! Look what beautiful and sweet creation I awoke to on Valentine’s Day. I love my sweet and thoughtful man!! He said “flowers die, rocks are forever.” Truth. I’ve been working on moving this to my meditation garden. 

Back to the garden… it’ll be closer in shape to this stout little leaf. Closer paths, probably so there’s ever tromping through the actual beds but you get the idea — this is just a rough sketch for the purpose of visual explanation. It’ll be flowing, organic and beautiful, and will allow room for my mandala garden in the south side of it.

We won’t be starting the mandala one for a year or two, and haven’t decided if it will be all picking flower a mix of flowers, herbs, veggies and berries, but it will be colorful and stunningly beautiful. 

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