Humus and organic matter performs various roles. Humus is the ultimate prize in your soil! One could see it as black gold for your garden, lawn, or pastures. The various microbes and animals, such as earthworms, begin to consume the fallen plant matter and slowly turn it into a dark rich material called humus. What does organic matter do for the soil and what are the effects? Once the various leaves, bits of grass, and other plant parts come in contact with the soil's biology, work begins. This can come from many sources such as leaves as they fall from the trees or even the grass as you mow your lawn. Organic matter is made up of mostly decomposing plant material. Organic matter, what is it and why is it important? Organic matter may only make up a small percentage of soil, but it is a crucial part of having healthy soils for plants. Add the lemon juice and turn off the heat.After the soup is cooked through, stir in the kale* and keep over the heat for a minute longer-just long enough to wilt the kale.Add the vegetable broth, water, wakame flakes, and black-eyed peas.* Bring to a gentle simmer and cook, uncovered, for 30 minutes, adding more water if needed.Stir in the oregano, thyme, chipotle, and paprika and cook for about 30 seconds.Add the celery and bell pepper and cook for a few minutes longer.Add the onions and garlic and cook for 2 minutes, stirring occasionally.In a large pot, melt the coconut oil over medium heat.wakame flakes, ground or crushed into fine piecesġ head kale, stems discarded and leaves chopped If you're making some of Howdy Farm’s purple-hulled peas ahead of time, set aside 3 cups cooked to add to this flavorful soup. Or, use any other southern pea like black-eyed peas.Ģ cups diced white onions (about 1 medium onion)Ģ Tbsp. It can be purchased at a health foods store or found on the international aisle. It is an edible seaweed sold dried and when added to a soup, will expand. Wakame, Morris explains, is a sea vegetable, or green to be exact. In her smokey kale and black-eyed pea stew, Morris uses fresh oregano and thyme, wakame flakes, kale, and a garnish of parsley as her superfoods of choice. We peeled away all the leaves from the bottom half of the herbs for easy arranging. Outside, I harvested rosemary and chocolate mint (some of which was flowering for an added detail to the bouquets) to add as our “greens” to the bouquets. She took off the leaves of the cut flowers and immediately put them in water to keep them hydrated, fresh, and turgid. Taylor harvested many zinnias, a few wild sunflowers and “brocade mix” of marigolds. Taylor gave me a quick design 101 about other styles, too, like the Flemish style. We made a bunch of “roundy moundy” bouquets in which the shape of the bouquet is round and forms a dome. I learned to crisscross the stems and swirl them in the same direction. However, she taught me the tricks and the proper way of making a bouquet. I thought I had it down, as I am the only one in the family who arranges the flowers in a vase. Taylor Paine, Program Coordinator of Benz School of Floral Design, harvested the flowers and shared her floral design knowledge. The outcome is vibrant, summer-y, and makes me happy. To salvage the beauty and spread it around the town, we harvested fresh, howdy farm “organic” flowers to arrange handheld bouquets to sell at market. With a heat wave hitting college station, the beautiful yellow zinnias quickly became a sickly yellow the next day. Each is simply named based on the color of the “eye” of the pea. Black-eyed peas and pink-eyed peas are all part of a group of peas called Southern Peas. Hence why these purple-hulled peas are also called “pink eye” rather than “black eye” peas. When shelled, the fresh peas will have a color ranging from green to greenish-white with a pinkish-purple dot or “eye.” For fresh purple-hulled peas, harvest the crisp, full, mostly-purple pods. Perfect peas are a nice, deep purple – but we don’t always go for perfection! Once the peas turn purple, you only have a few days to harvest before they become soft or dried out. If they look 50 percent purple one day, wait another until they look 75 percent purple. Each day you wait to harvest, the peas will quickly change color. The pods should start feeling full and crisp, with visible lumps where the peas and forming inside. Soon, the color will start to turn and become a mixture of green and purple. But to cook the peas, wait for purple pods. When pea pods are green and look like string beans, they aren’t ready - although they can be picked early and eaten like green beans if you’d like.
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