World Ark Magazine - November/December 2008 - (Page 7)

good Giving Green thumb After the harvest, your garden may look dead, but below the surface the cycle of compost and decay continues. Encourage the process by spreading a layer of organic mulch over the ground. Cover crops such as clover or vetch will enrich the soil for next year’s crops. This is also the time to plant bulbs, like crocuses and daffodils, which will be the first harbingers of spring. WHAT’S THE bEST WAy TO CONTRIbUTE? Early winter can be the most important time for charitable organizations, which count on holiday giving to get them through the rest of the year. gOOD :: If you have a bag of goodies for your local Salvation Army or homeless shelter, make sure everything’s clean, usable, and most of all, needed. ★ bETTER :: Since there is often an abundance of goodwill around the holidays, why not find out what your favorite local organization needs the rest of the year? Sign up to volunteer or mark your calendar to make donations during the “dry seasons.” ★★ bEST :: If you can spare the time, the old cliché is true: The best gift is to give of yourself. ★★★ Bring your own mug In 2005, threw away { 14.4 billionAmericans coffee cups. { disposable Many coffee shops offer a 10-cent discount to patrons who bring their own mugs. If your favorite café doesn’t, ask if it would be willing to jump on the bandwagon and credit you a dime for saving trees and landfill space. HARVEST: Potatoes Dense with nutrients, fiber and energy, and practically as durable in storage as rocks, the lowly potato sustained many a farm family through the frozen winter. And now there’s new evidence to suggest that they may lower blood pressure. The key is in the preparation, of course, so forgo the grease-soaked French fries and try this satisfying leek and potato soup. On a bitter winter evening, it’s a simple, tasty reminder of how the land sustains us. leek and Potato soup 4 cups leeks, white part only, chopped 4 cups baking potatoes, cut into 1-inch pieces 6 to 7 cups chicken or vegetable stock (or water) Salt and pepper to taste optional: ½ cup heavy cream or crème fraîche, chopped chives Bring leeks, potatoes and stock or water to a boil in a stockpot, then cover and simmer for 30 minutes. Process in a blender for smoothness or serve chunky. Garnish with a dollop of cream, ground black pepper or chopped chives. www.heifer.org November/December 2008 | WORLD ARK 7 http://www.heifer.org

Table of Contents Feed for the Digital Edition of World Ark Magazine - November/December 2008

World Ark Magazine - November/December 2008 Contents Letters For the Record The Good Life Asked and Answered Finding Peace in Africa Sierra Leone on the Mend The Roma: A People Apart Mixed Media Heifer Bulletin Heifer Spirit Calendar First Person

World Ark Magazine - November/December 2008

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