I'd like regular ancestral cooking emails!
Fermented food waste grew this chard!
I have a tiny, container-only patio garden with no space for making compost. Last year, I started making bokashi – that is fermenting my food waste. Come winter, I dug the fermented scraps (including bones, cooked food, cheese as well as veg scraps) into my containers and left them to ‘sleep’ until Spring.
Having no idea whether it had worked, I planted beets, carrots, borage, calendula, parsnips, buckwheat and more into the containers a few months back. They’ve dug their roots into the ferment and are doing really well!
This is my second chard harvest (I thought I was growing beets, but seems the greens are doing amazingly too). Going to steam and eat with some sausages and bread for lunch.
If you’ve thought about making bokashi, I’d give it the thumbs up.