Translate this Page

Jodie Baltazar

Oct 232014

namieszaj w ogrodzieAkcja edukacyjna dotycząca kompostowania

Zapraszamy wszystkich zainteresowanych na warsztaty edukacyjne, dotyczące powtórnego wykorzystania odpadów organicznych. Odbędą się w dniu 25 i 26 października br. (sobota, niedziela) w godz. 10:00-15:00 w 10 miejscach w Warszawie.Warsztaty będą się odbywały w cyklu ciągłym, jeden po drugim. Każdy warsztat przewidziany jest na ok. 30 minut.Warsztaty poprowadzą edukatorzy, którzy przeszkolą mieszkańców i zapoznają ich z zasadami prowadzenia kompostownika oraz wręczą materiały, niezbędne do rozpoczęcia produkcji własnego kompostu w przydomowym ogródku, w tym kompostownik oraz aktywator kompostu. Jest to akcja pilotażowa i jeżeli będzie się cieszyła zainteresowaniem mieszkańców, zostanie powtórzona na wiosnę. LOKALIZAJE:

SOBOTA – 25.10 g. 10-15

  • Centrum Kultury Łowicka, ul. Łowicka 21, Mokotów
  • Szkoła Podstawowa nr 115, ul. Okrężna 80, Mokotów
  • Urząd Dzielnicy Rembertów, ul. gen. Antoniego Chruściela “Montera” 28, Rembertów
  • Kampus SGGW, od al. J. Rodowicza „Anody”, Ursynów
  • Szkoła Podstawowa nr 171, ul. Armii Krajowej 39, Wesoła
  • Gimnazjum nr 114, ul. Malownicza 31 A, Włochy


NIEDZIELA 26.10 g. 10-15

  • Gimnazjum 86 w ZS nr 46, ul. W. Thommeégo 1, Bemowo
  • Zespół Szkół nr 43, ul. Kobiałka 49, Białołęka
  • Urząd Dzielnicy Bielany ul. S. Żeromskiego 29, Bielany
  • Dom Kultury Zacisze, ul. Blokowa 1, Targówek
  • Zespół Szkół nr 70, ul. Bajkowa 17/21, Wawer
  • Gimnazjum nr 55, Al. Wojska Polskiego 1 A, Żoliborz



Educational action about composting

We invite all interested residents to participate in educational workshops about how to transform and benefit from your organic waste. On October 25 and 25 between 10-15, there will be workshops taking place in 12 different locations around Warsaw (see below). The workshops will run in cycles one after the other and last about 30 minutes. The workshops will train residents on the basics of composting, familiarize them with the compost bin, and show them how to turn kitchen and garden waste into compost. At the workshop, people will receive the training along with a 400-l compost bin and compost activator. This is a pilot program and if it attracts enough residents, will be repeated in the spring.



SATURDAY, OCT. 25 10-15

  • Centrum Kultury Łowicka, ul. Łowicka 21, Mokotów
  • Szkoła Podstawowa nr 115, ul. Okrężna 80, Mokotów
  • Urząd Dzielnicy Rembertów, ul. gen. Antoniego Chruściela “Montera” 28, Rembertów
  • Kampus SGGW, od al. J. Rodowicza „Anody”, Ursynów
  • Szkoła Podstawowa nr 171, ul. Armii Krajowej 39, Wesoła
  • Gimnazjum nr 114, ul. Malownicza 31 A, Włochy


SUNDAY, OCT. 26 10-15

  • Gimnazjum 86 w ZS nr 46, ul. W. Thommeégo 1, Bemowo
  • Zespół Szkół nr 43, ul. Kobiałka 49, Białołęka
  • Urząd Dzielnicy Bielany ul. S. Żeromskiego 29, Bielany
  • Dom Kultury Zacisze, ul. Blokowa 1, Targówek
  • Zespół Szkół nr 70, ul. Bajkowa 17/21, Wawer
  • Gimnazjum nr 55, Al. Wojska Polskiego 1 A, Żoliborz


Oct 232014

This is the 400-liter compost bin people will receive at the workshops on Saturday and Sunday.

To jest kompostownik (400-l), który mieszkańcy będą otrzymali na warsztaty w ten weekend. (OK – wiem, to jest słabo polski– proszę o pomóc)

thermo04 thermo02 therm01

Aug 252014

This year I grew a lot of purple food, which all seemed to come ripe at the same time. Here we have: eggplant (two varieties), red basil, thai basil, black cherry tomatoes, Iko peppers, red russian kale, red curly kale and blueberries. Other purple/dark red food that I grew: red okra, blackberries, black currants, red lettuce, red peppers, black beans, red popcorn & cherokee tomatoes (the best tasting tomato I ever grew….)

Purple Food

Purple Food


Aug 142014

People are asking me for this recipe so here it is! I don’t have a picture. Do YOU ???

Baharat / Arabic Spice

All spices should be ground — freshly ground, if possible.

  • 30 ml cumin / kmin rzymski
  • 20 ml fblack pepper / pieprz czarne
  • 15 ml coriander / kolendra
  • 15 ml cloves / góżdziki
  • 10 ml cinnamon / cynamon
  • 5 ml nutmeg / gałka muszkatołowa
  • 3 ml cardamom / kardamon malabarski

Mujadara with greens

Mujadara with ( wild ) greens (adapted from this NY times recipe)


  • 250 g brown or green lentils
  • 2 leeks, white and light green parts
  • 2 1/4 teaspoons salt, more as needed
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 250 g basmati / jasmine rice
  • 15 ml baharat (arabic spice) — use more if you like
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon allspice
  • 4 cups trimmed and chopped spring greens (Wild spinach, wild mustard, sorrel, yellow/curly dock , wintercress, shepard’s purse or a combination of all – look for tart, pungent, or mild greens, not bitter greens)


  • Wash lentils. Cook lentils for about 10 minutes – until about half cooked. Do not overcook. Lentils will still be a little hard, but you’ll be able to bite through them. Strain the lentils. Keep the liquid.
  • Rinse greens in a colander and chop into medium sized pieces or strips, as you wish. Set aside.
  • Halve leeks lengthwise; clean. Slice into thin strips lengthwise.
Heat oil in a large heavy pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant.
Add rice to pot and sauté 2 minutes.
Add baharat, cayenne, allspice to the pot and sauté 30 seconds.
Drain lentils and stir into pot.
Use liquid from lentils and add water until you have about 4 cups. Liquid should cover the lentil-rice mixture by about 1 cm. Add this liquid plus salt, bay leaf and cinnamon stick to the pot. Bring to a simmer. Cover and cook over low heat for 15 minutes.
Open pot and spread greens over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted.
Remove from heat and let stand, covered, for 5 minutes.
Serve sprinkled with reserved crispy leeks. Also good with yogurt, parsley, cilantro and/or cucumbers.
Jun 152014

This year, I’ve decided to keep track of how much I harvest each month & see if it is enough or too much for a three-person heavy veg-eating family. My first planting was March 21.

Salad greens – 3+ kg

Here we have all sorts of lettuce including red leaf, oak leaf, green leaf, red romaine, plus nasturtium leaves and flowers, borage flowers, and spinach. For lettuce, I harvest the leaves, not the whole heads. I seem to be able to harvest leaves from a head of lettuce for about 4-6 weeks before it needs to be pulled and eaten. I have found that for a family of 3 heavy salad eaters, we need about 6 or so active heads of lettuce (that is, heads from which leaves can be harvested). So let’s say each human head needs two salad heads. As for spinach, about 5 plants per person every week seems about right. One can harvest a few leaves at first, but they mature so quickly, the whole plant must be picked within a week or so. My family seems to eat about 100 g of salad greens per day. During this time, even though I picked a lot of salad, I still had to buy one head of lettuce from the green market (ran out of garden lettuce). I also ran out of spinach — that’s to say, I didn’t plant enough.

Snow Peas – 1.2 kg

I planted about 10 rows double rows of peas starting in late March and ending May 1. A double row means a trellis with peas planted on both sides of it. Since late May — about 2 weeks — I’ve harvested only from the first 3 double rows of snow peas. They are incredibly tasty. Three double rows equals about 100 plants and about 1m2. I estimate that each m2 (three double rows) will give about 2 kg of snow peas over about 3-4 weeks. I’d say a generous portion for one person is about 50g of peas. So 2 kg means about 40 individual servings of peas over about 20 or 30 days. So for 2 people — that’s peas every day; for 3 or 4 people — peas every other day. This is not a problem for me. If the peas keep going we will be eating peas every other day for the next 6 or 7 weeks. That might be too much…

In simple English: 100 pea plants produces 2 kg of snow peas harvested over 3 or 4 weeks.


Strawberries 3.5 kg

I planted 15 plants last spring. These 15 plants became 30 plants. And then they became 45 plants or maybe more. Let’s say there are 50 plants. The mother plants give bigger strawberries than the daughter plants. There are still many more to be harvested. farm_0619_straw_IMG_1298

Asian brassicas / greens (savoy, tatsoi, hon tsai tai, pac choi, joi choi, bekana) – 750 g

Growing these tender little babies is a constant struggle as they are clearly the most favorite food of the SLUG. Even a good old Polish radish won’t distract them from these delicious greens. Picture shows 100g of greens. Not pictured is Savoy — a great green! These grow best in raised beds.


Brassicas & chards (kale, collards, mustard greens, chard) – 2 kg

Quite early in the spring I was able to harvest quite a lot of chard and mustard greens which were planted last summer. I am pretty much the only person in my family who eats this stuff.  I love the brassica family! No picture yet…

May 302014

Today was Work Day or Open Day at the Common Garden in the Służewiecki Dom Kultury. The “Wspólne Ogród” is still in its infancy and it hasn’t been easy to attract local residents to participate. Today, however, a great guy who has been helping a lot lately, Wojtek, stopped by with a new part for the hose. He helped move some dirt and some giant rocks. Hurray!

There has been a big pile of muł (pronounced “moo”), that is to say silt, just sitting in the path for weeks. It came up from the bottom of the beds. Up until just now this very moment, I thought it was “ił” (pronounced “ew” as in yuck or gross) because someone told me so and I never looked it up. I looked it up. Muł is SILT. Ił is LOAM. But  “muł” also means “mule” and ił is just muł with sand…. This is it:


After discussing with Wojtek what we could do with this pile of muł (throw it over the fence, spread it around a little here a little there) I suddenly got the idea to mix the silt (maybe about 60 liters) with the acid peat that was donated by Plantico. So that’s what we did: 180 liters of peat with 60 liters of silt. Starting to look like SILTY LOAM. Don’t ask me what THAT is in Polish. This is silt with peat (muł z torfem):


I also made some beautiful balls:


The garden is looking good. Each bed is its own universe of experimentation!


1 – Veges and herbs (mostly brassicas)
2 – Veges and herbs (mostly tomatoes and peppers)
3 – Nothing yet. A dirt-holding bed
4 – Double dug, and then soil over a “Permaculture bed” (grass, straw, woodchips)
5 – Compost bed
6 – Double dug and planted with a couple of pumpkins so far
7 – Lupine and alfalfa (łubin, lucerne)8 – Lupine and alfalfa (łubin, lucerne) with 4 tomato plants planted into the green manure
9 – A woman planted some cilantro and radish here!
10 – Mustard and Lupin (Gorczyca, łubin) plus 2 fennel and some wild mint



May 242014

Two years ago I made Elderflower wine. I can’t say it was a complete success. Making elderflower cordial, however, always succeeds! There are many recipes online — the ingredients are approximately:

30 flower heads – flowers removed
2 liters of boiled water, cooled
1 kg sugar, honey, agave, etc.
4-8 lemons

I like to add ginger and mint, too.

Some people like to put everything in one pot. Some people like to steep the flowers and then add the rest. Others like to make a syrup and then add it to the flowers. I have made it all the different ways & find they all work just swell.

pixxe_eldercordial01_IMG_1210 pixxe_eldercordial2_IMG_1229 pixxe_eldercordial3_IMG_1230 pixxe_eldercordial04_IMG_1232

Apr 302014

The idea was to make sculptures out of plants. First we went out looking for interesting plants to make art out of.



I found some burrs. I got the idea to make a sort of burr helmet or burr-haired head.


A couple of women made a cool mandala-thing, but I didn’t get a picture of the final work.

With some cedar and a basket, I made a body.

Omar replanted willows.

As they grow, Hirvitalo can use the branches to make a nice entrance into the yard.

Unfortunately, three hours wasn’t enough time to finish my “Plant Yeti” — maybe next time….

Apr 122014

uo_logoTomorrow is the first event for Uprawiajmy na Ochocie, a series of workshops for Ochota residents.

We will be learning about how to get started with growing food in your apartment and on your balcony. Lots of possibilities from the easiest (onions in bottles, sprouts) to the more difficult (tomatoes, peppers). All you need to bring is a container (pot, bottle, old shoe??)

It all starts at 11 am in the common building at the Zelmot Allotment Gardens in Ochota (where Pixxe Garden is located). There may still be time to sign up.

If you can’t make it, there are still two more workshops in May!