The soil is finally warm enough to be worked. It’s also not muddy, unlike in past years. So a mild Saturday provided a great opportunity to start preparing the garden, all one hundred square feet of it, for planting.
We sowed winter rye in the fall. Winter rye is one of several plants that local garden experts recommend as cover crops. Cover crops grow quickly, protect the soil from erosion, and pull carbon from the atmosphere. Because they grow later into the fall they provide these benefits when all the other annual plants have died from the cold. In the spring it’s a simple matter of turning the soil, plants and all, to keep the carbon and other organic matter safely in the ground and available for new crops.
We compost all year long. Several times a week we take a repurposed cookie jar filled with egg shells; vegetable and fruit cores, stems, peels, and rinds; coffee grounds; and tea bags out to a large beehive-shaped composting bin. Once or twice a month, maybe more frequently in some months, this hash of rotting vegetable matter gets mixed up to help even out and accelerate the process. Several buckets of compost came out of the bottom of the bin this year. After sifting, the yield was about a cubic foot of humus, which was supplemented with some commercially produced compost and manure and dug into the garden.
Composting has the added benefit of reducing the municipal waste stream. A conservative estimate puts the amount of vegetable matter that goes into our compost bin at over two hundred pounds per year. It includes approximately 300 egg shells, 200 banana peels, 500 tea bags, and enough grounds for 300 cups of coffee. If ten percent of the households in our city kept 200 pounds of vegetable matter out of the garbage every year, that would reduce the amount hauled to landfills by several truckloads every year. My approach to food and food waste is not entirely consistent with sustainable consumption practice, however. Bananas, for example, are never in season in New Jersey. Neither are oranges, coffee, or tea, but that doesn‘t stop me from consuming them. I have some work to do.
There’s a lot of good, interesting (yes, really!) reading available about soil health and its relationship to food security and the environment. Below are some suggestions for your reading pleasure. If you have read something else and would like to recommend it, please leave a comment.
- New York Times: “Soil Power: The Dirty Way to a Green Planet”
- The Conversation: “Healthy soil is the real key to feeding the world”
- Wildlife: “More than dirt”
- Modern Farmer: “Microbes Will Feed the World”
- Kristin Ohlson, The Soil Will Save Us
- Ragan Sutterfield, Cultivating Reality
- Courtney White, Grass, Soil, Hope: A Journey Through Carbon Country
Meanwhile the garden, with its seedlings and seeds, compost and mulch, is an exercise in hope. In a few weeks, God willing, we will have salad greens and more. In a few years, God willing, a larger “we” will see the results of our efforts to keep additional carbon out of the atmosphere. The effort we put into our hundred-square-foot garden will bear infinitesimal results toward that end, but we hope that others will make a similar effort toward sustainable food production and consumption and add their infinitesimal results to a larger total.
Meanwhile, I wish you God’s blessing, abundance, and peace this spring and for the balance of the Lenten and Easter seasons.
Thanks for stopping by.