Which cuisine do you think of when you think about peas? French, with petits pois aux laitues? Italian, which offers piselli con prosciutto? Indian, and its mutter paneer? British, with buttered peas with mint?
And when you reach for peas, are they frozen or fresh?
Worldwide, most peas are consumed straight from the deep freeze. Many would argue that frozen peas are the better choice, for quality. They certainly can’t be beat in terms of convenience, and they do taste good. I am not immune to their charms when pea season is still a ways off.
Bokashi is for composters who are either freaked out by worms or just want to try out a new way to compost (it’s actually a quite ancient form of composting from Japan, FYI). Bokashi (ぼかし) means “shading off” or “gradation.”Here is a lovely Wikipedia page all about bokashi composting, so you can gather way more information than you ever thought you wanted…
Bokashi is pretty awesome because you can throw in pretty much any foods to compost. Unlike worm bin composting (see previous blog post), you can add meat, dairy, cooked and greasy foods, etc and Bokashi will work its magical wonders and do its “compost thang.” How bokashi works is through fermentation, which is an added plus because it won’t attract cockroaches or vermin… so if you’re doing your composting outside or in a city with anti-composting laws (due to the cockroach/rat problem), then this is the method for you!
Step 1:Buy a bucket (5 gallons works perfectly and fits under your sink!) with an air-tight lid because the bokashi is an anaerobic process…
Step 2:Put a bottom layer of Bokashi bran (buy it at your local hardware store or on Amazon) into the bucket, which is a cool mix of grains and microbes that cause the fermentation.
Step 3:Add any food bits you want to the bin, sprinkling a handful or so of the moist bran to the top every time you add food.
Step 4:Feel good about yourself because you’ve decreased your food waste!