Show notes
Replay of The Wisconsin Vegetable Gardener Radio Show from 6-30-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI,
listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz
Thank you for listening and downloading the show
Topics: Joey and Holly talk about weeds in your garden that you can eat. Plus the back to Eden gardening method, their guest Christopher & Kirsten of http://ferment.works/
Weeds you can eat
1.Lambsquarters – pigweed or goosefoot – substitute for spinach - good source of Niacin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Thiamin, Riboflavin, Vitamin B6, Calcium, Potassium, Copper and Manganese.
2.Dandelion greens - vitamins C and B6, thiamin, riboflavin, calcium, iron (crucial for generating red blood cells), potassium (to help regulate heart rate and blood pressure), and manganese. Other nutrients present in dandelion greens include folate, magnesium, phosphorus, and copper.
3.Dandelion roots - used for loss of appetite, upset stomach, intestinal gas, gallstones, joint pain, muscle aches, eczema, and bruises. Dandelion is also used to increase urine production and as a laxative to increase bowel movements. It is also used as skin toner, blood tonic, and digestive tonic. – Boil and drink as tea
4.Purslane - It tops the list of plants high in vitamin E and an essential omega-3 fatty acid called alpha-linolenic acid (ALA). Purslane provides six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C, magnesium, riboflavin, potassium and phosphorus.
5.Broadleaf plantain – cook like kale or spinach or any other green – good for digestive system and colds
6.Burdock - Burdock root is a blood purifier, lymphatic system strengthener, natural diuretic and skin healer. It also defends against diabetes, combats cancer, improves arthritis, helps treat an enlarged spleen and fights tonsillitis.
Back to eden garden method
1.Choose area
2.Cover area with newspaper – no gaps
3.Cover with compost
4.Cover with 6 inches of wood chips – mimic forest floor
5.Start planting – scrape wood chips and plant into compost
6.Wood chips will break down and feed soil
Kirsten and Christopher Shockey got their start in fermenting foods, first on in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They still experiment with new recipes, help others set up in-house or farmstead “fermentories”, teach classes at their farm and host small farm workshops.
1.What is the basis of fermentation and benefits fermentation has to our body?
2.Whats the difference of something like beer or wine vs lacto fermentation?
3. We know kraut as made with cabbage – can kraut be made with other vegetables?
4.It seems like a lot of people are getting into home fermentation – why do you think that is?
5.Anything a new home fermenter needs to be majorly aware of? Safety, health concerns, cross contamination….etc
6.Does home fermentation require a large investment or can it be items one has already in their kitchen?
7.How do we find out more about you?...website, etc
https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/
Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst
Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/
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