Water aerobics and winter gardening today. Had a great workout which focused on the body’s core. Exercise is good for me! Now is is time to put in what may be my last planting for the winter garden. I live in upstate Washington. It is a little different from the 4000 foot level in the California desert, where I was last winter. I had a beautiful garden going. Now, since I am here in northern Washington state close to the bay, it will be a new learning experience with the winter garden.
I am planting 12 Green Comet Broccoli starts and 10 Bright Light Swiss Chard starts. The plant stores around here don’t really cater to winter garden gardeners. Maybe that is telling me something like, “Winter gardens don’t do so well here, so we don’t the garden stores do not carry winter plants.” Of course, when I was in the high desert in southern California I was one of the few in my area that had a winter garden – and it did well. Guess I just don’t listen to what others are doing. For me. . . not only is gardening a pleasant activity, but the results produce me some very alkaline foods. I am lucky to have space to have a garden.
As you probably know Broccoli and Swiss Chard are alkaline. The only acidifying vegetables on this particular chart are corn, olives, lentils, and winter squash. Remember, all these Alkaline/Acid Food Charts are not all the same. Some say that fresh corn is alkaline, where as canned corn is acidic. Guess we just have to make up our own minds.
Here is part of a chart that classifies alkaline foods. I gleaned it from this website –
Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.
Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices.
Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).
Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider).
Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).
Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat’s milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes).
Butter (fresh, unsalted), cream (fresh, raw), cow’s milk and whey (raw), margine, oils (except olive), and yogurt (plain).
Notice that my garden goodies are mostly in the “Moderately to Slightly Alkaline” departments. Too bad I cannot grow lemons where I live. I do however, buy them. We squeeze a lot of lemons and add the juice to water, as well as eat a lot of watermelon. I take pride in incorporating as many alkaline foods into my recipies that I can. That is why I like the garden. I currently have turnips, tomatoes, mustard greens, large variety of lettuces, and carrots growing, so the winter veggies I will be able to harvest this winter, while the summer crops will be toast in a month or so. I tried beets, but with little success. I do not know what went wrong. I do like the beet tops as well as the beets themselves. See this earlier post about the beet experience. Collard greens are growing the garden, but they are not very popular with me nor Alice. We like broccoli, all the lettuces, and Brussel Sprouts. No we love Brussel Sprouts. Especially steamed and eaten as a side dish or served with a Thai dish called Swimming Rama. Some may look at this recipe and say, “Vernon, it is not very alkaline.” And I would say, “No, but you can make it much more alkaline by using Stevia, Sucanat, or other more of an alkaline sweetner instead of sugar. Raw honey would work also. And the rice I use is a combination of Wild Rice, Quinoa, and Brown Jasmine. That helps a lot. Besides Brussel Sprouts, Swimming Rama is very good with fresh spinach or broccoli. BTW, I cut the Brussel Sprouts in half before steaming.
There are other goodies in the garden. I will speak of them later. Good Day! Vernon “Vito” Johnston