Composted by Mark in his bins:
· Branches and tree trimmings
· Christmas tree branches (we burn the trunk as the “Yule Log”)
· Rotten food
· Trimmings from veg.
· Paper towels for cleaning up cat barf
· Clothing, cotton and wool
· “compostable” plates, glasses, silverware, as well as all food soiled paper bags and napkins
Composted in the Gardens:
· Grass trimmings
· bunny and chicken poop
Recycled through the chickens:
· garden trimmings, like oversized kale leaves
· household veg trimmings
· stale bread ends and old muffins that have not molded
· old beans and tofu
· thousands of bugs
Recycled curbside or otherwise:
· Plastics with appropriate numbers
· Milk containers
· Films and plastic wraps, plastic bags
· Batteries, lightbulbs
· Occasional packing peanuts and bubble wrap
· Cloth napkins and real plates, even for parties
· Canning jars—for everything!
· Clothes into cleaning rags
· Plastic bags are washed and reused
· Plastic containers are washed and reused, or brought to the co-op for others to reuse
· Magazines have several readers, then the Senior Center
Yet another recipe for kale….
It’s been a good few weeks for the kale plants—the leaves are bigger than my head. We’ve had Kale and tomato soup, kale and tofu with rice, greens over toast, and this one. I like to say cous cous over and over again while it is steeping.
Kale with Cous-Cous From Recipes from the Root Cellar
1.5 cups of cous cous, cooked
One lemon, zested and juiced mixed with about .25 cup of olive oil and a teaspoon of mustard, whisked together and stirred into the grain.
About six cups of chopped kale, quickly cooked and cooled, then well drained. I gave it a good hand squeeze.
.25 cup of crumbled feta, some olives
Mix it all together and eat still warm of cool for lunch the next day.