Oh Banana!

There is always something to learn. Right?

Recently I read “banana peels are good for gardens because they contain 42 percent potassium (abbreviated to its scientific name K), one of the three major components of fertilizer along with nitrogen (N) and phosphorus (P) and shown on fertilizer labels as NPK. In fact, banana peels have the highest organic sources of potassium.”

I have been gardening for years and never knew this till, well, now.

So, an experiment.

According to the Farmer’s Almanac:

“Homemade fertilizer teas, like “banana peel tea,” are all the rage right now because green-thumb gardeners know that these organic liquid fertilizers are the best way to get nutrients to your plants. While dry, granular fertilizers are a common way to add nutrients to your soil, liquid versions administer nutrients quickly, ensuring your plants get what they need to grow faster, have increased yields, and improved overall health.

“Banana peels are loaded with nutrients, such as potassium, phosphorus, and calcium, and when used as a fertilizer, help improve overall plant strength, stronger stems, stronger root development, and more robust fruits. While you can toss your banana peels directly into your garden (like in trench composting), making banana peel tea is a much more effective method of delivering those needed nutrients to your plants.

To Make: Keep a pitcher of water in your refrigerator about ¾ full. As you eat bananas, place your discarded peels in the pitcher until it’s full. After about a week, strain out the liquid and reserve for your tea. (As you can see above I simply used one banana peel in one of our beloved Mason Jars–Susan just loves anything to do with Mason Jars!)

To Apply: Dilute this concentrated liquid solution 5:1 (five parts water to one part tea) and apply to the base of your garden plants—this mixture is good for potassium-loving plants such as tomatoes and peppers. Note that this tea does not contain nitrogen, so it is not a complete fertilizer.

Bonus: Adding this liquid fertilizer to your garden is also great for deterring aphids, as they detest the smell of bananas!”

So, my friends, stay tuned.

I will be fertilizing my tomato plants with my banana peel tea tomorrow. Say a little prayer for me–and my tomato plants!

Banana Mango Bread

What do you do when you have over-rite bananas and mangoes? You make Banana Mango Bread!

This is so easy to make, too!!!

Ingredients

  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 12 teaspoon salt
  • 34-1 cup sugar
  • 12 cup vegetable oil
  • 14 cup butter, melted
  • 14 cup nuts, chopped
  • 1 teaspoon vanilla
  • 2 cups ripe mangoes, chopped coarsely
  • 2 overripe bananas, chopped
  • 3 eggs, beaten
  • 12 cup raisins
  • 12 cup shredded coconut

Directions

  1. Combine dry ingredients in a large bowl. Make a well in the middle and add other ingredients. Mix thoroughly. Pour into a greased loaf pan and let stand for 20 minutes. Bake at 350 for 45 minutes to an hour or until nicely browned and the “skewer test” comes out clean or with just a few crumbs.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

Turnip, Blueberry, Banana Muffins

My wife found the recipe in Shape Magazine, which always has many great recipes. I added the banana. Delicious!

Ingredients

  • 1 medium turnip
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened vanilla almond milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon orange zest
  • 3/4 cup fresh or frozen blueberries
  • 2 bananas diced

Directions

  1. Preheat the oven to 375 degrees . Line or grease a 12-cup muffin pan.
  2. Grate the turnip and drain any water.
  3. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together eggs, applesauce, maple syrup, almond milk, vanilla, and orange zest.
  4. Add the dry ingredients and grated turnip to the wet mixture; mix to combine. Gently fold in blueberries.
  5. Divide batter evenly among muffin cups. Bake until a toothpick inserted in the center of the muffins comes out clean, 25 to 30 minutes.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.