Last year, I found a way to make a compost pit to take care of my kitchen scraps. I have been doing it ever since and our trash really was reduced. I lost track of how many batches I have done already with this compost pail but so far, it has sustained my mini food forest.

My husband raided our drawer full of documents and warranty papers from the appliances we bought. He discarded those that were already expired. I shreded them and dumped them all in the compost pail. That's gonna take some time to decompose so in the meantime, I tried a sorta kinda hydroponic gardening style.

Still, of course, using recycled materials. I am getting a bit worried though with the amount of plastics we are accummulating over the past few months. Anyways, I have used this method for my water spinach or kangkong and so far, the plants are fine. I have cooked a couple of meals from these kangkong.

This time, I'm trying it on lettuce and pechay. My mom gave me a lot of seedlings the last time so I'm still working on them right now. These will be planted on PET bottles, using just a little amount of soil and a lot of water on the base. I think it's a good idea since the sun always dries up all my plants. The water under these plants will keep them hydrated. Hopefully this experiment succeeds.

Aaaaaand I just realized my mini food forest is f growing. I now have Ginger, sweet basil, green amd red bell pepers, siling labuyo, green chilli (the one we use for sinigang), calamansi, monggo, palay, kangkong, oregano, pechay, long beans, and avocado. I'm expecting lettuce in a few weeks maybe. It needs a lot of work organizing and cleaning but maybe this weekend I can dig deeper into this little forest.

It really feels good to just go outside of the house to pick an ingredient for the dish you are cooking. I used to laugh at my mom before when she talks to her plants. But now, I just caught myself asking permission from my bell pepper plant when I picked from them. I guess I'm weird too.