What’s Bokashi got to do with lunch?


Today we had fresh homemade pasta. For the first time ever! (Thanks Jamie Oliver…)

Not only was the pasta fabulous, it was astonishingly simple. 400g of flour on the bench, 4 eggs cracked into a well in the flour, mix and stir and knead. Grind through the benchtop machine. Ready!

But the second best thing with the lunch was what we had with it. I had no plan but came back from the garden with a handful of fresh ruccola, marjory, basil and chives. Chop chop and in they went with the only-just-blanched pasta. Then a handful of fresh mangold (which is its Swedish name, I think its called chard or something like that in English) into some olive oil sizzling with fresh garlic and chilli. Just a quick stir to heat it through.

The lunch was delicious. Such a treat to have a garden of stuff just waiting to be picked.

But the real point of my story is this: The whole lot had grown in Bokashi. The seeds were planted in seed soil atop a layer of Bokashi-enriched planting soil. The repotted seedlings were of course planted into a Bokashi soil mix and regularly watered with Bokashi juice and/or EM. The garden beds have had Bokashi dug into them for well over a year now and are jumping with worms. And they get a dose of EM watered onto them now and then for good measure.

It’s all very unscientific I know but the plants look great. They’re growing well, they taste great, and so long as I keep the snails off they are really healthy. I’m no super gardener and no super cook but I think its one of the rare luxuries in this world to go and pick lunch.

All that’s missing now is a few hens chooking around to provide us with all the eggs we’ll be needing for this new-found pasta passion. Watch this space!

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