Rose Cottage

  Rice & lentils  is a year round favorite. Lentils take about as long as brown rice to cook, & are easier to digest than some of the larger beans. I like an organic mix including red & wild rice, and then add quinoa or buckwheat the last 20 minutes. Simmering I begin by putting the rice (usually ~  3/4 Cup rice to a Cup of lentils) & a chopped onion or the white part of a leek in a pan with a bit of olive oil, & heat water (or Stock *) in another pan. Stir the rice  frequently  till more than half the grains have turned white, & take pan off heat. Add the lentils & * stock or boiling water, season with herbs of your choice - fresh from the garden or favorite blends: Italian or Herbs de Provence (includes basil & lavender), a piece of  Kombu  (seaweed - great for additional flavor & extra nutrients - cut) & a bay leaf, sea and pepper.   Bring to a boil, then turn down & simmer for 20 minutes, then add ~ 1/2 C quinoa /buckwheat. I may or may

 An Herb Spiral is a common feature in permaculture gardens. Several herb plants have been in pots for quite awhile,  and I'd already planted some herbs in the bed to the left of my door, so decided that was a good place to add a spiral!  New Herb Spiral In her Lovely Greens blog ,  Tanya Anderson of wrote, "One of the smartest ways to grow herbs is in an herb spiral. Situated in a sunny location close to your home, they create micro-climates that allow you to grow many herbs within the same small space.  Typically made of bricks or stone, it winds up from the ground in a small spiral mound. Herbs that like more sun and drier feet get planted at the top. Plants that like moister soil and a little shade go towards the bottom. The sun also heats it through the day, releasing that warmth through the night." Rock pile under Elder The flat bed 'before' had the topset leeks, parsley, Chives, Rue, pansy, (Good King Henry - a perennial spinach) and celery Parsley, Alliums