Finally got around to mulching the garden area. Eight bales of wheat straw and I’m still not quite done. The mulch will keep the mud off our feet, discourage weeds, and the weeds that do come up will be easier to pull. It is also hoped that mulching will prevent soil borne diseases from infecting the tomato plants.
I marked the perimeters of two round ground level beds with green paint so the thin metal borders won’t be stepped on and crushed.
I didn’t mulch this bed, at least not yet, because of all the volunteer cilantro, basil and purslane growing amongst the pepper plants. These things come up wild every year.
Purslane is a weed which grows in gardens almost the world over. The plant is a powerhouse of nutrition including more omega-3 essential fatty acids than any other plant and even some fish oils. It even has a type of omega-3 generally found only in fish or algae. The list of vitamins and minerals purslane contains is extensive but not the focus of this post. I only mention it to explain why I allow it to grow in my garden.
I harvested some purslane to use today in our first cookout of the season.
I also harvested some young amaranth leaves, another weed which grows prolifically in the garden.
I wrapped the amaranth leaves, purslane and homegrown asparagus in foil to cook on the charcoal grill.
Also on the menu were grilled jicama and roasted homegrown radishes. The peeled and sliced jicama and halved radishes were coated with avocado oil, salt and pepper. The radishes were wrapped in foil and the jicama slices were placed directly on the grill.
When the radishes and jicama were done cooking I doused them with a marinade consisting of cilantro, jalapeño and white balsamic vinegar.
We also had roasted corn the way I like it, rubbed with a wedge of lime dipped in a mixture of chili powder, cumin, pink salt and oregano.
Faye grilled a couple pork chops for herself and I had just the veggies.
The meal was half over before we remembered the mashed potato salad Faye had made. It included some sweet yellow squash relish I had made in July of 2017, still just as crunchy and good.