Nicky and Dave Schauder are passionate about helping families grow their food, and medicine and find God in the garden
Chefs Who Compost + A Special Invite This Wednesday 🌿
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Hey, Reader! Let’s talk about composting.We believe the heart of a permaculture garden isn’t just the amazing trees, the beautiful guilds, or even the pollinators. It’s the humble compost bin. The compost bin:
Thanks to Grandad, we now have a 3-bin compost system in place! “But I can’t compost…”Before you say, “I can’t compost because I live in an apartment, not a farm like you, Nicky and Dave”—pause for a moment. There are many ways to compost. 👉 Click here to read the blog and find your composting style »​ Chefs who CompostOne of the many blessings of growing food for chefs is that we’re often paired with people who share our values, who care about relationships, quality ingredients, and the planet. Chef JR Tiernan is one of those rare finds. He's down to earth, makes the most delicious shrimp and grits, and likes working with local food producers. At age 18, Chef JR started as a line cook at a place called Blackfinn Ameripub (now in Washington DC). Fast forward 10 years and many culinary travels later, he is now Executive Chef of The Comus Inn, a place that seems to me to double both as both beer garden and fancy date place. In fact, last Father's Day, that's where we had brunch to celebrate Dave and my dad! When speaking of his experience, Chef says: "Travels and experiences across the nation, pail in comparison with providing job opportunities and a sense of purpose to others in the workplace.
​ The best way to implement a genuine cuisine to implement a compassionate culture,"
What a big heart! He also sends spent oyster shells back into the Chesapeake Bay to help restore the oyster population. "Recycled" shells thrown back into the ocean become foundational homes for oysters and fish! Already composting? Go one step further.If you, like Chef JR, already have composting under your garden belt, it may be time to try the next level: Compost Tea. And no, we don’t drink this tea, but our plants sure love it! For the past two years, we've been conducting research on the Effects of Compost Tea on Leafy Greens, thanks to a grant from Southern SARE (Sustainable Agriculture Research & Education).​ This week, we'll be sharing the first full-phase results of that research in a live webinar.
and let’s grow healthier plants and build better soil, together. Grow abundantly Nicky & Dave |
Dave & Nicky Schauder
Nicky and Dave Schauder are passionate about helping families grow their food, and medicine and find God in the garden
God created it all — the sun, moon, and stars, the seas, all they contain, the dry land too, and all of humanity — so that we might enter into the amazing and awe-inspiring life of the Father, Son, and Holy Spirit. — Fr. James Dominic Brent, The Father’s House Thanksgiving for the Home Harvest This season, as many of us gather in homes, may we take a moment to reflect on what makes home special. Just like our gardens, our homes are imperfect. Yet the things we love about them — a shared meal,...
Hello, Reader! This season, we wanted to share a little extra abundance with our garden family. For this week only, when you join the SAGE App with a yearly membership, you’ll receive a signed copy of our book, Permaculture Gardening for Everyone, mailed to you (or a loved one) in time for Christmas. It’s our way of saying thank you for believing in what we believe — that every family can grow food, medicine, and faith right where they are. 🌿 Here’s what you’ll receive: SAGE App (Annual...
Hey Reader! When we first started gardening, we made the classic mistake: trying to grow everything. Tomatoes, melons, lettuce, mangoes (in a pot indoors) ! You name it, we planted it. But over time, we realized that good gardening isn’t about growing more. It’s about growing what fits. 1. Observe before you plant. Notice which corners of your yard get the most light, which stay moist, and which stay dry. Then choose the appropriate plant for that spot. 2. Grow what you love to eat. You’re...