Zephyr's Page

Have been cooking for 65 years, experience helps, but I have always loved cooking, it's a chance to use creativity, it starts with first class fresh ingredients so I grow a lot of my own vegetables, herbs, and fruit. I am vegetarian and it saddens me that so much in the supermarkets for vegetarians is just a poor imitation of meat dishes, vegetarian, can have its own eciting texture and taste. Good food and fresh vegetables need the lightest cooking
or none to be delicious.Heritage varieties of veg have so many wonderful flavours sadly lacking in modern supermarket crops, and nature is far more bountiful in seed production than modern seed packets. I am 70 this year and still gardening, I don't dig, do far less weeding than I used to do and soil fertility is improveng year by year, I work with not against nature. For easy gardening that survives drought or deluge well check out this link.

http://www.youtube.com/watch?v=ugFd1JdFaE0

I also innoculate seedlings with mycelium , by adding in a bucket of local uncultivatted woodland soil to the compost when potting up seedlings. this helps the plants by symbiotic exchange, the mycelium benefit by what the plant manufactures from the sun, the plant benefits from greater vigour, drought and disease resistence sharing the myceliums greater root system, and ability to move nutrients. When the mycelium fruits start popping up in your garden the job is done and doesn't need to be repeated once mycelium are in the soil.