Cassandra Warner
Freeze-dried foods in vacuum-sealed packets boast a 25 year shelf life. But who can wait to eat it!
then smashed, add butter, salt and pepper, mix with tomatoes that The bold and beautiful were baked with fresh oregano and No not the soap opera, maybe basil and cheese and, of course, top the squash opera. Zucchini Ram- it off with cheese. Delish! picante has been a real star of the squashes this season. It only takes Eco-enzyme? Garbage enzyme? one to feed the whole gang! They Enzyme ferment fertilizer? can be eaten as a summer squash or When preserving the harvest, let mature (and they will grow very save some of the fruit and vegetable long) and use for a winter squash. I scraps to produce your own fertilhave cut them up and baked them, izer.
prune them yet.
My Mom went to a class on Chinese remedies to learn how to make enzyme ferment fertilizer. At that time, we had an abundance of peach peels, so she decided to try it. I did some research on the topic and found several different names for the process which takes three months to complete. The technique was developed by Dr. Rosukon Poompanvong of Thailand (one of the pioneers of Thailand’s
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organic movement). She developed this method to tap the full potential of soil organisms by using fermented organic waste to increase crop fertility and protection against pests. How to make it!
Use sturdy plastic container with tight fitting lid. *1 part brown or raw sugar. (don’t use white) mixed in 10 parts water. *Add 3 parts chopped fruit and or vegetable waste. (We used 1 cup brown sugar, 10 cups water and 3 cups of scraps in a 1 gallon plastic mayonnaise jar which worked out perfectly to be 80 percent filled.) *Fill the container about 80 percent with the mixture leaving room for the fermentation. Close the cap. *Place container in cool, dry place at room temperature. For the first month, open the cap daily and stir with a stick or wooden spoon clockwise to release gases. Recap tightly