VOLUME TWO                         March 2007                                    NUMBER 3
 

 
 

Building A Compost Pile

 

 
 
     1. Carbon-rich "brown" materials, like fall leaves, straw, dead flowers from your garden and shredded newspaper. 2. Nitrogen-rich "green" materials, like grass clippings, plant-based kitchen waste (vegetable peelings and fruit rinds, but no meat scraps), or barnyard animal manure (even though its color is usually brown, manure is full of nitrogen like the other "green" stuff). 3. A shovelful or two of garden soil. 4. A site that's at least 3 feet long by 3 feet wide. Here's what to do: Start by spreading a layer that is several inches thick of coarse, dry brown stuff, like straw or cornstalks or leaves, where you want to build your pile. Top that with several inches of green stuff. Add a thin layer of soil. Add a layer of brown stuff. Moisten the three layers. Continue layering green stuff and brown stuff with a little soil mixed in until the pile is 3 feet high. Try to add stuff in a ratio of three parts brown to one part green. (If it takes awhile before you have enough material to build the pile that high, don't worry. Just keep adding to the pile until it gets to at least 3 feet high.) Every couple weeks, use a garden fork or shovel to turn the pile, moving the stuff at the center of the pile to the outside and working the stuff on the outside to the center of the pile. Keep the pile moist, but not soggy. When you first turn the pile, you may see steam rising from it. This is a sign that the pile is heating up as a result of the materials in it decomposing. If you turn the pile every couple weeks and keep it moist, you will begin to see earthworms throughout the pile and the center of the pile will turn into black, crumbly, sweet-smelling soil. When you have enough finished compost in the pile to use in your garden, shovel out the finished com- post and start your next pile with any material that hadn't fully decomposed in the previous one. You don't need a compost bin to make compost. You simply need a pile that is at least 3 by 3 by 3 feet. A pile this size will have enough mass to decompose without a bin. Many gardeners buy or build compost bins, however, because they keep the pile neat. Some are designed to make turning the compost easier or protect it from soaking rains.

*Vitae-Myte is an excellent source of 74 trace minerals which will ensure a proper nutrient presence. In major University study's this soil additive has been shown to be a good source of a significant amount of minerals. These trace and essential minerals are bio-incorporated into the plant's system, creating more nutritious vegetables and fruit

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Kosher Kooking                             Turkey                                      page 7


LIGHT COLORED STUFFED PEPPERS
 


4 bell peppers, preferably a mix of yellow,
green and red
Cooking spray
1/2 cup chopped onion
4 cloves garlic, minced
1 pkg. JENNIE-0 TURKEY™
Extra Lean Ground Breast
2 teaspoons dried basil
3/4 teaspoon salt (optional)

1/2 teaspoon freshly ground black pepper
1 can (14-1/2 oz.) diced tomatoes
or seasoned diced tomatoes, drained
1-1/2 cups cooked white or brown rice
6 oz. imitation cheddar cheese, diced
3/4 cup fresh matzoh or challah crumbs
Paprika (optional)
Directions:
Heat oven to 375 degrees. Cut peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins. Cook in boiling salted water 5 to 6 minutes or until crisp-tender; drain well and place cut side up in a 13 x 9-inch baking dish. Coat a large non-stick skillet with cooking spray; heat over medium high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Crumble turkey into skillet; add basil, salt and pepper. Cook 5 minutes, stirring occasionally. Add tomatoes and rice; continue to cook 5 minutes or until heated through. Remove from heat; stir in cheese. Mound mixture into pepper halves. Sprinkle bread crumbs evenly over filled peppers. Coat with cooking spray; sprinkle with paprika, if desired. Bake about 30 minutes or until bread crumbs are golden brown, filling is hot and peppers are tender. Makes 4 servings.
Recipe courtesy of Jennie-0 Turkey Store
 
     
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