M and Dad are back from the mountains. First they have to mix the dirt they dug up from the mountains with store-bought organic soil to create the optimal soil mixture. M helps Dad cut open the package of store-bought soil with her Muji scissors.

M scoops in soil from the bag, while Dad dumps in dirt from the mountain. 

M crawls into the bucket to help mix the dirt and soil.

Dad dumps the soil mixture into the trough. M helps to smooth it out.

We’ve been collecting vegetable scraps for two days. They add it to the soil as worm food. It’s raining and M looks pooped in this picture, but trust me, in real life, she’s still going!

Dad adds the worms to the soil. Apparently, these red wrigglers help produce the best planting soil. We think we might even start a worm farm! Dad covers up the worms and food with another layer of soil. The worms need one week to do their magic before we start planting. 

The next day, we add more worms. Even B can’t resist getting involved – once you get past the ‘ewww’ factor, they are really fun. Even I’m hooked!

If you’re looking for a reason to plant with your children, consider these benefits:

1. Sensorial exploration (wet, cold soil and wriggly worms)
2. Gross motor skill development (treading wet mountainous soil while carrying a pail and shovel)
3. Fine motor skill development (cutting, scooping, mixing, spreading vegetable scraps, picking up small worms)
4. Appreciation for nature/cycle of life (composting, preparing the soil, planting)
5. Language development (‘gardening trough,’ ‘composting,’ ‘prepping the garden bed,’ ‘red wrigglers,’ ‘starter plants,’ ‘clay soil’ vs ‘sandy soil’ – even I had to learn these!)

But my favorite part of this whole process is watching how much effort M puts into it. She uses her whole body to dig, transfer, mix and pat. There’s nothing better than watching young children use maximum effort to engage in tasks they’re interested in. And after a few hours of work like this, M (who usually hates napping) is out like a light-bulb at nap time and stays asleep for THREE straight hours! 

More gardening posts to come!

I’m a city girl. As a child, I grew up in a condo building in Taipei. As an adult, for 20 years, I lived in New York City. So if you ever tried to talk to me about gardening, worms, dirt and nature in general, I would’ve tried to change the subject on you. 

Well, now that I live in Portland, I’ve decided to do “as the Romans.” Almost everyone here has a garden. If you are not composting, raising a worm farm and eating dinner out of your garden, then seriously, don’t you care about the environment?? 

So, after much research, discussion with seasoned locals and Youtube videos, we decided to give this ‘grow your own food’ a shot. 

First, we went to the famous Portland Nursery and bought a whole bunch of ‘starters,’ or baby plants. You just have to transplant them into your garden and they’ll grow into fruits and vegetables! I sat there envisioning a garden full of food I’d want to eat. We ended up settling on some strawberries, bok choy, spinach, carrots, scallions and napa cabbage. I really would have preferred some watermelons, figs, kiwi and chocolate cake, but apparently Mark thinks we should start with the basics. He’s soo conservative sometimes. 

Of course we decided to involve B and M (now 2 years, 4 months) in the process. And when I say ‘we,’ I mean my husband, Mark. I followed everyone around and took pictures. 

So before you plant, you need something to plant in. Mark decides to build our own gardening troughs. After a trip to Home Depot, he showed up with all these cedar planks and got to work. Whenever he builds things, he thinks of ways for the children to help. Here he is screwing in castor wheels and the girls are helping fetch the screw and lining them up in the hole.

B lines up the screw

B holds the screw in place

Dad uses an electric drill to screw in the screws

The finished gardening trough!

Next, we put on our rain boots, grab our pail and shovel, then go for a short 30-second hike into the mountains (right behind our house). Oh, by the way, we tried to buy dirt at the nursery, but they didn’t have any to sell! I’m not used to that. I’m used to New Yorkers who will selling you anything you ask for. Oh well. We decide we’ll go digging for our own.

B, M and Dad digging for dirt in the mountains

B had enough. She said, “Dirty. Brooke wants to go home.” Just like that, she picks up her pail and goes home.

Dad and M keep going. M is using the smallest shovel you’ll ever find in the stores. Small yet mighty effective!

To be continued…

Every Monday, I cook a traditional Taiwanese dish, called 魯肉飯. It’s like spaghetti bolognese, except we use soy sauce instead of tomato sauce, shallots instead of onion and we eat it over rice instead of spaghetti. We also put hard-boiled eggs in it. Every Monday afternoon, you’ll find B and M in the kitchen helping me do the following:

After cutting off the ends of the shallot, I hand them over to M, who loves to peel pretty much anything

After she finishes peeling them, she puts them in the food processor for dicing later on

She picks up the cutting board with all the shallot skin…

and throws them in the dirty dish basket (this is where they put all their dirty dishes and food-related trash)

Later on in the afternoon, B and M help me peel the hard-boiled eggs that go into this dish

M helps me put cinnamon sticks and other spices into the pot

Time to eat dinner! It’s no accident – their favorite foods are the ones they help cook!

魯肉飯 Recipe

6 shallots – peeled and finely diced

4 shitake mushrooms – soaked and diced, separate mushroom and the mushroom water

1.5 pounds ground pork

6 hard-boiled eggs

oil for sauteeing

4 tbsp soy sauce, 3 tbsp rice wine, 2 cinnamon sticks, 1 tsp five spice powder, 3 star anise, handful of rock sugar

Add 2 tbsp oil in wok. Add shallots and saute for 20 minutes on low heat, making sure it doesn’t brown. Remove from wok. Put mushrooms in wok with 3 tbsp of oil, sautee, then add 1 tsp salt and sautee some more. Add shallots and ground pork. Add soy sauce, rice wine and sautee till most of the pork is brown. Add 5 cups water. Add mushroom water. The water should cover the meat, if it doesn’t, add enough water till it does. Let boil. Add cinnamon, five spice powder and star anise. Turn to low heat. Cook for 40 minutes. Add hard boiled eggs and handful of rock sugar. Cook for another 30 minutes. Serve hot over rice.