Protective Diet Class #291 Notes:

July Garden Tour: Learn as we GROW with Community Support

This class enlivens with an update on Protective Diet Homestead development including garden tours, tips for building the soil microbiome, and the happy debut of three “spent” hens that literally rejuvenate with lavish helpings of PD chopped salads.

Announcements

• Engage in our official support group, Protective Diet Living (PDL). Join Live Chats & Coaching Hour for personal assistance.
• Shop www.protectivediet.com/bulk, an independent source for low-cost, high-quality PD staples in bulk.

Vocabulary

Plant-Based Homestead

Gut Microbiome

Soil Microbiome

Plant Diversity

Action Steps for Fresh Seasonal Protection

• Prioritize Plant Diversity for Gut & Garden Health

PD Kitchen Garden Layout—Year One

Julie and Jerry’s vegetable garden is planted in 18’ raised beds of concrete cinder blocks, lined with chicken wire and filled with aged organic poultry manure compost with a wood mulch top dressing. It is fertilized with organic compost tea from free-range chicken manure compost, aged on-site. Diverse plantings boost the soil microbiome, inviting a host of protective microbes that help plants absorb water & nutrients, and defend against diseases & pests. Soil alive with interacting beneficial microbes contributes beneficial microbes to our gut, along with a diversity of nutrient-rich plant fiber that promotes our epithelium for resilient protection against viruses, bacteria and other pathogens. Healthy Soil Microbiome = Healthy Human Microbiome = Powerful Immunity

Herb Garden

Green Basil   Purple Basil   Collards   Purple Okra   Bunching Onions   Rosemary   Sage   Eggplant   Chives   Cilantro   Dill   Parsley   Thyme   Marigolds

“Unusual” Tomato Bed (with Radishes as a Companion Crop)

Persimmon Tomato   Brandywine Tomato   Indigo Blue Beauty Tomato   Cherokee Green & Purple Tomatoes   Sausage Tomato   Blush Tomato   Grape Tomato   Cherry Tomato   Black Prince Tomato   Tomatillos

Okra, Eggplant, variety of Peppers

Spaghetti Squash   Okra   Eggplant   Serrano Peppers   Gourmet Orange Pepper   Mini Yellow Bell Pepper   Cherry Hot Peppers   Habanero Peppers   Ghost Peppers   Snapdragon Edible Flowers

Green beans

Royal Burgundy Bean             Traditional Green Beans                   Orca Green Beans (black and white)

Squash and Melons

Green Zucchini       Yellow Crookneck Zucchini       Acorn Squash       Unique Melon           Mini Watermelon

Potatoes

Red Potatoes         Purple Potatoes         Gold Potatoes         White Potatoes       Pickling Cucumber     Armenian Cucumber     Cosmos

Cruciferous Corner

Napa Cabbage     Red & Green Cabbage     Swiss Chard     Broccoli     Cauli-flower   Russian White Kale   Russian Red Kale   Roja Red Kale   Lacinato Kale   Green Kale

Lettuces

Dill       Walla Walla Onions       Kohlrabi       Red Leaf Lettuce       Spinach       Red Leaf Lettuce

• Find a unique variety of organic plant starts and fruit trees at protectivediet.com/bulk. These plants are guaranteed.
• Choose varieties not available at the grocery store or the farmers market. Enjoy trading your unique harvests with neighbors.
• Control weeds naturally by handpicking, which also allows you to bank essential Vitamin D, or laying a natural barrier such as cardboard and mulch. Chemical weed killer sprays are carcinogenic and pollute soil, groundwater, and air.
• Consider keeping chickens for natural organic compost and pollinator ‘mason’ bees to boost production.
• Plant edible flowers to attract pollinators.
• Include fruit. Fruit is more protective than vegetables. Fruit crops in addition to Julie and Jerry’s protective garden include: blueberries, kiwi, Thomcord grapes, Green Marquis grapes, peaches, apples, apricots, Beers Black figs, mint, and goji berries. Their community garden offers pollinator bees, pears, plums, corn, pumpkins, carrots, & diverse varieties of the same crops they are growing at home.
• Consume summer’s plant diversity from your own garden, neighbor’s gardens, a community garden, and farmer’s markets.
• Consider container gardening and sprouting if a vegetable garden is not currently possible for you.

Cooking Tips

• Add fresh radish leaves to Perfect Pesto Sauce for a peppery flavor similar to arugula.
• Cut radishes in half and roast them to reduce spice and eliminate the gassy/burping effect of raw radish.
• Freeze tomatillos whole and thaw later to make Salsa Verde, or make and freeze as salsa.
• Harvest spaghetti squash when the stem is dehydrated and the squash is no longer receiving nourishment from the plant. Let it sit and cure for a few days before cooking with it. Harvest crops with sturdy sheers to prevent damage that invites pests.
• Add organic snapdragon flowers to your salad. They taste like peas.
• Use broccoli leaves the same way you use kale leaves.
• Slice fresh kohlrabi and store in a jar of saltwater in the fridge for a crisp snack. Kohlrabi leaves are also protective.
• Brew fresh mint in hot water. Then chill to make a delicious, refreshing mint tea.

Encouragement

• Engage with neighbors in the community garden.  They will love your enthusiasm for homegrown fruits and vegetables.
• Reach out to your neighbors. Learn planting, irrigation, harvest, preparation, and food storage methods from them.
• Grow a garden. Grow what you can. Sprout something if you can’t grow a garden.

“Garden bounty–We want it on a Protective Diet because we know how to use it.”

Recommended Recipes

Oil-Free Dry Browned Zucchini	Summer Spaghetti	Zucchini Bread	Fat-Free Brown Rice Risotto
Dammeron Valley Vinaigrette	Cruciferous Chop	Jerusalem Salad	Buttermilk Ranch Salad
Lady Fingers	Gumbo	Kosher Deli Pickles	Spicy Green Enchiladas
Baba Ganoush	Mama Ganoush	Dry Steamed Kale	Probiotic Pepper Sauce
Jerry’s Organic Plant-Based Yogurt	Ruby Raw Kraut	Dill Rice	Chorizo Tacos
Roasted Salsa Verde	Falafel	Roasted Eggplant	Smashed Cucumber Salad

Recommended Classes

#286 Our New Workplace for Wellness	#066 Checking In to Your Healthy Life	#182 A Summer Day Eating PD
#267 Finger Salad, Chips & Dip for Dinner (plant diversity)	#109 Protection For Our Planet
#257 How the Gut Microbiota Influences Our Behavior & Controls Our Wellbeing	#265 What’s Your Food Mood
#232 Fermentation Techniques & Tools Part 3—Probiotic Pickles	#192 Co-Cooking Sauerkraut
#272 Allergies and the Microbiome	#083 Sip On This
#148 Sulforaphane Protection: Sprouting, Chopping & Maximizing Protection	#213 Healthiest Summer
#041 Veggie Gardens, Growing Potted Herbs or Sprouting	#274 Road Trip Travel

Class Description:

This class enlivens with an update on Protective Diet Homestead development including garden tours, tips for building the soil microbiome, and the happy debut of three “spent” hens that literally rejuvenate with lavish helpings of PD chopped salads.

Tagged with: Gut Microbiome • Homestead • Microbiome • Plant Diversity • Plant-Based • Soil
Class URL: https://protectivediet.com/courses/protective-diet-education/lessons/class-291-july-garden-tour-learn-as-we-grow-with-community-support/