I taught a kimchi workshop this past weekend- rather a 'creative kimchi fermentation experiment workshop'. Piles of beautiful soaking vegetables all over the counter: cherry belle radishes, cauliflower, napa cabbage, bok choy, white scallions, dill, orange carrots, purple top turnips, cucumbers, and spicy peppers.
All were chopped, shredded, grated, or put in whole to the ferment. Delicious!
Spring is finally here! The garden is starting to poke it's head out of the dirt again, thankfully. I've missed my dirty fingernails and toes. thankfully- they're back :)
As soon as the beautiful weather last week hit, we were outside turning the compost and inspecting the garden. It looks AWESOME! So many of the little guys are coming back: chamomile, valerian, yarrow, garlic, onions, strawberries, chives, parsely, cabbages, kale, lilies, and sage. 4 beds got a good inch of compost added onto the top, and the compost got a good aerating. (Smelly from the winter, though. but, much better now :) )
I've been hard at work cleaning out the garden workroom adjacent to the garden. It's tidied, swept, vaccuumed, and slightly organized. (There's always more to be done!) My roommate Nick & I set up a great little growing nook in the garden workroom- a huge energy efficient grow lamp over a table with all my little starts on it. I've planted so much already! But now must take a small hiatus as I've run out of potting soil and cell packs. ha!
Here's a short list of what I'm REALLY excited about this season: