The Preserving The Harvest Workshop did not record sound last Saturday. I'm sure it was something that I did, or rather did not do. Like I probably forgot to turn on the mike. I was having a very stressful weekend with a very sick old dog, so I was distracted. Sorry about the delay. The house will be quiet Saturday, so I will plan to redo the recording at 2pm Eastern on Saturday October 3. I won't put it on the calendar, so check in and pop into the live by clicking on the button on the community page. Thank you for your patience as I sort it out. In the mean time, join me on Friday or Sunday for Garden Chat.

I Garden in Tiny Spaces, Forage, Create circular systems of abundance, Teach, and Mentor Because The Land Remembers What we do What we do not do The harm we do The wounds we heal I encourage you to work to heal the wounds in the land where you plant your feet And support the healthy communities around you. What are some of the ways that you support the health of your garden, your community, and the Earth?

I harvested my parsley a couple of days ago, so I made one of my favorite meals today. When my cousin was in Bolivia, she learned this adaptation of Pesto and shared it with me. I love this recipe so I am sharing it with you. It is so simple and quick. So here goes. PESTO shared by my cousin 1 can evaporated milk 3 oz almonds 1/2 bunch Parsley 1 Tbs dried basil or 1/2 cup fresh 1 clove garlic Start your water to boil for spaghetti or angle hair pasta. Chop the parsley, almonds, and garlic very fine. It works better in a food processor. I don't have one right now, so I used 3 oz of almond butter instead. Put all of the ingredients into a saute' pan. While the pasta is cooking. Bring to a simmer and simmer until thick and bubbly. Serve over the pasta. Enjoy.

I forgot to update the calendar! Yes Garden Chat is happening today. Calendar is updated. And I will be live in a few minutes.

Here is how I save tomato and pepper seed.