Straw Bale Gardening

When I created my garden I was a novice and did a poor layout.  It is difficult to rotate my crops properly and I like to plant way more than I have room for.  My tomatoes didn't do as well last year, and I think it is because I haven't been able to practice the 4 year crop rotation. It seems like too much work to create new beds.  If we were going to live her longer I would build more beds (Long and narrow).  Anyway I have been trying to think of solutions, and I have been reading about straw bale gardening.  I am going to try it this year.  It seems like a nice solution to a weed infested garden!  So you get a straw bale (hay bales have seeds and weeds so avoid them).  Soak it and keep it wet so that the rotting process can begin (you can add ammonium nitrate to speed up the process, although I don't know if this disqualifies a garden from being organic).  Then you kind of hatchet up the center a bit, pour in your compost and plant in it.  I'm excited to try it out this year.  I have a big sunny unused basketball court that could be a great location to turn my garden into a mini-farm.  (I've seen some cool plans for an easy straw bale cold frame online as well.)  Here is one of many websites giving directions on how to do this.  I wonder how potatoes would do.  I've never tried them, but this seems like an easy way to try.

Bean & Corn Tortilla Lasagna with Avocado

Here's what I am making for dinner tonight. I wasn't so sure about the avocados being cooked in it, but it was very tasty and soo easy. It's from the cookbook "Veganomicon: The Ultimate Vegan Cookbook" by Isa Chandra Moskowitz & Terry Hope Romero.

Bean & Corn Tortilla Lasagna with Avocado
MAKES 4-5 SERVINGS. I WHEAT-FREE


1 can (14-oz/398-ml) tomato sauce
1 tsp chili powder
11/4tsp cumin powder
1 tsp dried oregano
1/8 tsp allspice
1/4 tsp (rounded) sea salt
freshly ground black pepper to taste
½ tsp chipotle hot sauce (I use Tabasco brand)
1/4 tsp agave nectar
2 medium cloves garlic, finely minced or pressed
1/3 cup onion, diced
1 can (14-oz/398-ml) black or pinto beans, rinsed and drained(about 1 ¾ cups)
6-7 (6-in/15-cm) corn tortillas
1 large avocado, thinly sliced(or 2 small)
1 pinch sea salt
¾ cup frozen or fresh corn kernels
11/2 tbsp fresh lime juice (about 1 lime)
112 cup tortilla chips, crushed
¾ cup vegan cheese, grated (optional)
¼ cup fresh cilantro leaves, chopped (for finishing)
fresh lime wedges (for garnish,a must!)

Preheat oven to 400°F (205°C). In a large bowl, combine tomato sauce, chili powder, cumin, oregano, allspice, 1/4 tsp salt, pepper, hot sauce, agave nectar, garlic, onion, and beans and stir to mix well. Lightly oil an 8x12-in (20x30-cm) baking dish. Pour half of mixture in baking dish and tip back and forth to distribute evenly. Place half of tortillas on top of mixture (use 2 whole tortillas and cut a third tortilla to cover spots; or cut them all into strips). Place avocado slices on top of tortillas and season with a pinch of salt. Distribute corn. kernels over avocado, then drizzle with lime juice. Top this layer with remaining tortillas, spread with remaining sauce, and sprinkle with crushed tortilla chips, then cheese. Cover with aluminium foil and bake for 20 minutes, then uncover and bake for another 7-10 minutes, until the cheese is melted and casserole is bubbling at edges. If cheese hasn't melted, broil for 1-2 minutes. Remove from oven and cut into squares. Sprinkle with cilantro and serve with lime wedges.

Happy Cinco De Mayo!