The Primo Peach Pudding

Most raw people I know really love tropical fruits.
Tropical fruits are awesome, no doubt, but I'm
starting to think that its more of a
"Grass is Greener" sort of thing.

I once asked a cambodian rickshaw driver what
his all-time favorite fruit was.
His answer? Apple. "So sweet and crisp!" he told me.

Maybe the tropical thing is so prevalent because
most of us don't have the access like we would hope.

There are some jewels from the temperate regions though.
Most notably...the peach.

I planted two peach trees last year and they both
died over the winter. I think it would be a good greenhouse
tree if I had any space left (which I dont).

That was a bummer...losing those trees.
But onto brighter times. Its peach season, so at least
we can get them from the professionals who know what
they are doing when it comes to growing primo peaches.

I like "leaners". The ones that are so damn juicy
that you have to hunch over to keep them from getting
all over your clothes. When I am in MN, I get them at the
grocery store, wash them off in the bathroom after
checking out, and proceed to eat two or three on the drive home.

Its a good thing I dress like hell when I'm there, because
that peach juice is all over me by the time I pull into
the driveway. A great benefit of not having to care about
appearance! Full peachy enjoyment!

Mango lovers say that eating them in the shower is a good idea.
Peaches may just be the same, but peaches are pretty clean
compared to those ripe gushy mangoes.

Here's an idea. Peach pudding con (that means with)
aguacate...(that means avocado).

(that bowl to the right is a kelp soup which I diluted and poured on my sq ft gardens)

Avocados blended with most fruits make a crazy-good
pudding, but peaches take it to the upper levels.

I add in a bit of sea salt to balance it out,
and if one was inclined...a little raw honey.

Seriously...a super quick and satisfying treat.

One avocado per peach is the way I do it,
but you may need to tweak it to your taste buds and fat needs.

We are so lucky to have the peach...enjoy the good ones while
you can...because soon after its gone again.
And peaches shipped from China and Chile just dont cut it.
(Although China is where peaches are originally from)

Local is logical, both for taste and environment...
get tuned in with the seasons and go with the flow.

Try that pudding and see the light.

MN Update

(the back half of the garden...just planted more buckwheat
because the soil still needs more loosening)

Things are growing really well here right now.
Some things...too well.

There is a point where a plant turns into
an ORGANISM that simply cannot be stopped.
I have encountered a pumpkin vine that almost
choked out two persimmons, one fig, and had vines of 15 feet
in 4 directions. I have never seen anything like it.

As the vines spread out, they would send out
little rootlets that would probe the surface for moisture
and nutrients. This thing was just way too healthy.

Cover crops are doing their thing too.


I wish I would have been smarter and did them right away
last year. They add so many flowers and greenery to the
landscape. We have buckwheat everywhere and the bees
are simply going crazy for the flowers.
They are staying very close to home this season.

A very happy cacao tree. Growing quickly now that its humid.

The square foot garden area.
Remember, this spot looked like this in mid may:

We can always re-green our living space.

This is a voracious cucumber vine trying to
probe its way outside the front door of the dome.
I kid you not, the vine is at least 12 feet long.

Horse manure seems to do the trick!
I layered that with chopped leaves last fall,
and planted this cucumber in mid may.
Two months later and it looks like that.


I'm also adding another layer of newspaper for the worms to
feed on. You should see the soil now...crumbly and full
of worm castings. The stuff smells sweet though...funniest thing.

Ill be adding more soil and planting some more cover crops
when I get back again.

Raspberries are coming too!!!

Getting better every month...

Heading Back to MN

I envy most permaculturists.

They get to be with their projects nearly all of the time.
I'm perpetually waiting for the chance to get back and
start working on my site again...waiting for pictures
and asking my parents questions about how the place looks.

Here are some pics:

remember...it looked like this on may 22nd:


My sister told me that its unbearable inside...
hot, muggy, and full of spiders.
To me, that is a dome TEEMING with life.
If there are spiders in there, that is a GREAT sign
that there is lots of life. I want predators in there!

Here are some pics of the sq foot gardens.
This is where I am growing most of my summer plants.

May 22nd and now

Obviously I have some weeding to do.

No one in my family pulls weeds.
Their reasoning is that they know how I value most plants
and they are scared of pulling up something of worth.

There is just so much going on in those pictures,
and I'm a bit overwhelmed and excited at the same time.
My dad told me that we have thistles taller than 6 feet. Crazy.

I have more tomatoes to put in, more mulching and biomass
gathering to do. All the hard labor stuff. Seriously, if you need
to get in shape, become a permaculturist. Its practically
impossible not to get fit when you are out there digging
and "working" all day long. Its good for mental and spiritual
health as well. All the ills of humanity can be solved with a garden.

Chris Rock on Michael

Surthrival

It feels like it should be the name of
a pro wrestling event.

Surthrival 2009...BE THERE!

I think this will be a major event though,
life-changing for many people I would bet.

I fully support both Daniel and Vanessa's ventures,
for they are providing true quality for all of us.
Daniel's talks will shake many to their core,
and very few walk away unaffected.
If you are near NYC this Saturday,
I would highly recommend attending.
I'll be there for sure, and to sweeten the day's events,
Im going to host a meetup open to Surthrival attendees
in Central Park. I was planning some kind of light-jog/
powerwalk coupled with some wild foraging, mostly
focusing on mulberries and some juneberries.

I know a few sweet spots along the path and
it would be fun to visit with everyone attending the event.
How will I know you are attending? I wont.
These things attract honest people, and if you
arent planning to go to Surthrival at 5:30, we wont try to
hold it against you. You should really attend though,
because the talk and the treats will be stellar.

The only question is whether people would get all
sweaty from jogging and then have to go home and clean up
before the event at 530. We could do something at noon,
but that might be early for some,
and many people don't feel like powerwalking. Understood.
The park is a 6 mile loop,
and really shouldnt take more than
70-90 minutes. We can talk about whatever.

Food, permaculture, traveling, exercise...you name it.
I can get cleaned up after jogging, so I am going
to do the loop, probably around noon.

So meet us in front of Whole Foods at Columbus Circle
at 12 noon.

If you are going to do the jog-powerwalk,
bring good shoes and be prepared for a 5.5 mile jog
(which you can always cut short by cutting across the park
and meeting us at the spot on West 72nd.)

Everyone else should then meet at 72nd and Central Park West,
by Strawberry Fields. I would be there
at 2 pm. We can then have a mulberry/juneberry buffet
provided by mother nature. The birds will be fine, they get
their share..trust me. Humans without ladders eat about 5%
of the available fruit on a tree if it doesn't fall to the ground.
Ask me any questions you might have that you think
I may be able to help with...there are no dumb questions!
(remember though, I am a fellow student, so dont take
my words for gospel. You are the true expert for yourself.)

I checked the mulberries on Sunday morning and a few were
ready, so by this Saturday there will be plenty for all.

Surthrival is 10 blocks south of Whole Foods Columbus Circle
and 5 blocks south of Westerly, which has a great raw section in the
back of the store...really wonderful place and I always stop in
if Im in the area for work or castings.

I will leave the park around 330 to get ready for the event.

Also, I will be selling kefir grains that we have raised recently.
We have produced a very happy water kefir population,
and are looking to sell off some excess.

$15 to get you started with a good population and instructions
and they will be packed so you can
easily bring them home. We have a limited amount
so please let me know if you are interested so I know
just how much I should prepare.
First come, first serve.

See you all on Saturday!