Author: Michelle Bruhn (Page 1 of 10)

Ecological Observations on the 250th Anniversary of America: Pioneers vs. Exploitation

In nature, pioneer species (like lichens, crabgrass, or dandelions) sacrifice themselves to build the future. They break down rock, fix nitrogen, and accumulate organic matter. When they die out because other species move in, they leave behind rich, deep topsoil so that forests, prairies, and other stable climax communities can thrive.

America’s expansion on the continent has flipped this script, at least so far.

But I see change happening and hope rising all around me as people realize the they are part of nature.

Land Acknowledgement

I focus on land and ecology issues in this piece but am aware that the land I grow food on was tended by Indigenous peoples for thousands of years. Both genetic and archaeological data point to an inhabitation range of 23,000 to 30,000 years.  And in that time Indigenous people slowly populated the land. When the first Europeans made their way to North America in the 1500’s they found tribes growing food, foraging, hunting and managing the land in truly sustainable ways. I am repurposing our land acknowledgment statement from our book, Small-Scale Homesteading here:

We acknowledge that we’re writing on Indigenous Dakota and Lakota lands. By offering this land acknowledgement, we affirm tribal sovereignty and express respect for Native peoples and nations. We are on the ancestral lands of the Dakota people. We want to acknowledge the Dakota, Ojibwe, the Ho Chunk and other nations of people who all called this place home. We are grateful for the knowledge Indigenous peoples have gathered and continue to share with us. We urge you to explore the rich history and current Indigenous activism of your local community.

A mature forest of pine looking out onto mountains

The Artificial Ecological Climax

Real ecological succession matures into a self-sustaining ecosystem. The American model replaced a deeply rooted, self-sustaining mostly wild, yet also managed (Indigenous farmland) climax community with a fragile, highly managed monoculture (like endless fields of corn and concrete cities) that requires constant inputs of chemical fertilizers, pesticides, and fossil fuels to survive.

Nutrient Strip-Mining

Instead of creating soil, early American agriculture and expansion treated centuries of accumulated wild nutrients as an infinite bank account. They broke the prairie sod, farmed it intensely until the nutrients were spent, and then moved further west to repeat the process. Leaving a dust bowl and species decline of both plants and animals in the crumbling soil paths.

The Aggression of the Invasive Species

If plant pioneers build soil and invasives destroy balance, the American history aligns heavily with the invasive model. The American Homesteading Act of 1862 granted 160 acres of public land to any US Citizen (or intended citizen). This chopped up roughly 10% of the entire land into 160 acre chunks and transferred it from the government to anyone over 21 who could last 5 years on it. The way of looking at land like a commodity instead of a gift set Americans down a very narrow path.

Removing the Natives

Just like kudzu or garlic mustard, the new European immigrants didn’t integrate; they monopolized resources (water, light, space). They grew what they wanted, without learning what the land knew how to grow best. European settlers altered the entire chemistry of the environment to make it unlivable for the native species that had spent millennia adapting to that specific biome.

Row crops of lettuce with weeds growing between the rows

The Illusion of Virgin Soil

Invasive plants often thrive because they enter a system where they have no natural predators. Pioneers claimed the land was “virgin” or “vacant” wilderness, ignoring that it was already a finely tuned, actively managed human and wild ecosystem. They treated a mature garden as if it were bare mud.

European gentry started the “Enclosure Movement” of fencing off communal fields as early as the 16th century. The results were poorer yields, and poorer peasants. This history is discussed in Kate Browns’ book, Tiny Gardens Everywhere. But for some reason the European immigrants thought the same system would have different results with the lands and people of North America. Or maybe they just didn’t care.

Nature Heals

In botany, weeds are nature’s band-aids. If you scrape skin, you get a scab; if you scrape the earth, you get weeds to hold the dirt down and prevent erosion. Most weeds have crazy fast germination and growth, and tend towards shallow, fibrous root systems. Think of plantain, which is called ‘white man’s footprint’ by Indigenous people because of how it sprung up wherever they disturbed the soil.

Picture of a dust storm in the 1930s taken from History Channel

Failing to Heal: Americans acted like a weed layer that refused to let the skin fully heal. By continuously clearing forests, overgrazing plains, and damming rivers, the “pioneer” phase was artificially prolonged. The Dust Bowl of the 1930’s is the ultimate historical proof of this—the soil was stripped so bare of its native holding mechanisms that the wind simply blew the climax community’s foundation away. And yet, in other parts of the world, people are using planting techniques to create the Great Green Wall and hold back the Sahara Desert. And dams keeping salmon from spawning grounds are being removed and fish numbers are bouncing back. Americans just need to think in terms of nature’s timelines instead of our own.

Ecological observations show a quickly receding glacier in the Swiss Alps
A quickly receding glacier in the Swiss Alps. What we do here, affects the whole globe.

Cultural / Ecological Mirrors

  • Root Depth: Many native prairie plants have roots that go 15 feet deep into the earth. The annual food crops brought by pioneers have shallow, weak roots. This mirrors the cultural shift from deep, multi-generational, localized knowledge of the land to a transient, fast-moving, short-term economic mindset.
  • Weed Mentality as “Grit”: The very traits celebrated as American virtues—rugged individualism, high adaptability, rapid growth, and tough resilience—are the exact biological definitions of weedy, opportunistic species.

The Next 250 Years

So how do we move forward with our depleted land, a government that keeps making it harder for people to make better long-term choices?  Again, we learn something old. Indigenous teachings say to think seven generations ahead when making big decisions. While 7 generations might not get us to 250 years, it gets us Americans much further than the next paycheck.

We again look to nature for answers.

Farmland at Dream of Wild Health with trees planted into swales to stabilize erosion and best use water
Farmland at Dream of Wild Health with trees planted into swales to stabilize erosion and best use water

Seeking out your own Ecological Observations

As humans are remembering we are in fact part of nature and not separate from it, we’re beginning to see self-care includes earth-care.

Look into your local Indigenous run farms. One of mine is Dream of Wild Health

Nature and plants tell us to adapt more than rebel. We work within the system and dig our own roots deeper. We communicate with each other, like plants use far underground immense fungal networks to communicate. These unseen systems keep revealing more depth and strength the more we research them. And that’s what will get us through this together – taking time to learn and love this earth and each other, in all our differences.

Diversity is our strength.

And Nature is on our side, because We are Nature.

With love to you all,
Michelle

Growing Your Own Food: Regardless of the Space You Have

Grow Your Own Groceries + Take Back Control

Between unpredictable grocery prices and supply chain hiccups, it’s easy to feel a bit powerless when walking through the supermarket aisles. But what if the ultimate security system wasn’t something you bought, but something you grew? Growing your own food doesn’t have to be complicated, and you don’t need to grow everything. Just start with something!

Taking back your power starts with planting a few plants, using whatever space you have.

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Understanding Soil Temperature for Seed Germination

Understanding soil temperatures, rather than just the calendar dates, allows gardeners to get planting earlier by matching seeds to ideal soil temperatures for seed germination. Especially with local unpredictable spring air temperatures, this can make or break a garden season.

Let’s dig into soil temperatures for early season success.

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Rhubarb Sour Candy Strips

A recipe with two ingredients a little time in the dehydrator with a big pay off: rhubarb sour candy from the garden!

Strips of rhubarb on a wood surface.

These taste like if Sour Patch® had a kid with simple ingredients + kept the fiber. I like the big flavor coupled with the little chew. I get to help out at our local elementary school, and the kids go crazy for them every year!

It is a great, simple way to use up some of the rhubarb and not make yet another crisp… but if you’re looking for tips on growing rhubarb or other recipes, I have you covered.

Rhubarb Sour Candy Recipe

Ingredients:

  • 4-5 stalks of Rhubarb
  • 1 cup sugar
  • 1 cup water

Directions:
Slice the rhubarb lengthwise on a mandolin (I use my thin setting) leaving them as long as you can. This is the putzy part, and I usually save the extras pieces that don’t make nice long strips for making rhubarb sauce or something.

Mix a 1:1 sugar/water solution into a medium sized sauce pan so the rhubarb slices fits easily.

Simmer for 3-5 minutes or until you notice the stalk strips becoming much softer. Then, using a pair of tongs, gently pull out the strips and lay flat on either a dehydrator tray or parchment paper.

Set dehydrator to 140F and let them go for 7-8 hours, or set your oven at the lowest setting (usually 225F) and watch closely after 15 minutes. Remove from dehydrator or oven and let cool completely.

Chop into desired sizes, and store in airtight container for up to 1 week. (But they will be gone before that!)

Let me know if you try this fun “nature’s own” rhubarb sour candy recipe and what you think of it!

Enjoy!
Michelle

Best Edible Perennials for Northern Gardens

Growing edible perennials in the north is so valuable! Even though I am starting all kinds of food crop seeds inside while there’s still snow outside, the first crops I harvest always end up being our early spring perennials. Plus spring perennials play well with other early spring annuals like salads and radishes.

It can feel like a superpower to be eating from your land as early as May, especially when all you did was rake back a few leaves…

Edible perennials growing in the ground surrounded by straw mulch.

Why Grow Edible Perennials in Cold Climates?

We have an extremely short growing season in Minnesota, under 150 days! So we need plants that can take the freezing cold and then warm up fast, and early spring perennials make it happen.

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Turf Alternatives: From the Organic Professional

Let’s shrink your lawn with sustainable turf alternatives!

Michelle from Forks in the Dirt with Bob from Earthwise Organics.

This guest post is brought to us by the legend, Bob Dahm. Many of my Midwest garden friends will know him as “Organic Bob,” which is how I knew him when we first met about 5 years ago.

He has guided our family on our own home lawn re-seeding (with tougher native grasses) and bee lawn areas with great success. This is because he sees our yards and gardens as integral parts of the natural world, not separate from them.

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DIY Low Tunnel

Are you itching to get planting but the soil isn’t warming fast enough?

Growing under the cover of a low tunnel is the answer to jump start your spring vegetable garden. Most of the veggies shown here were started under a DIY low tunnel.

Big, leafy vegetable plants in the garden.

These temporary structures are basically ‘low to the ground’ greenhouses, hence the ‘low’ tunnel. The simple, arched structures are efficient at trapping passive solar heat and holding it in the soil. In Minnesota we often get snow into April, so the reinforced arches are key to keeping plants happy during spring storms.

Inexpensive and easy to build, low tunnels can be popped up anywhere, so they’re perfect for small space gardens. They also work well with crop rotation, as you can move where you’re growing your earliest crops each season.

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The Amazing Aronia Berry

A hand holding aronia berries growing on a plant and a yellow bowl full of aronia berries on the ground.

If you love growing beautiful medicine that also attracts the pollinators, then let me introduce you to Aronia Berry, aka Chokeberry. Actually, you may have already met Aronia Berry while walking in the woods or edges of prairies in the Midwest of America.

Officially named Aronia melanocarpa, this cold hardy North American native woody shrub is worth adding to your landscape for its adaptability, form, fall color, and, of course, its fruits!

Aronia Berry: Knowing + Growing

The aronia berry tends to stay around 8 feet tall (depending on variety) and is much less picky about soil as it has deeper roots than the elderberry. They are hardy to -40F or USDA Zone 3. They also don’t have any pest issues and are disease resistant.

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Best Healthy Broccoli Soup Recipe

I love a versatile soup—and this healthy broccoli soup recipe can be tweaked so many ways, from silky smooth puree to a hearty chunky pottage, to cheesy and creamy decadence—but it all starts with some beautiful broccoli!

My son about to cut a head of broccoli.

Start with the Best Broccoli

Broccoli is one of our family’s favorite garden veggies to grow. So much so that my boys will even go patrol for cabbage worms, the little green guys that can ravage this plant if left to their own munching.

I also love that when we eat broccoli, we’re eating the immature flower buds! I used to tell my boys they were eating broccoli bouquets, and I like to think that helped them grow in their love for this powerhouse veggie.

Bowl of Broccoli Florets with a hand holding them down - soaking in salt water to expose any cabbage worms

I’ve had good luck growing Bellstar, Emerald Crown, and Green Magic varieties of broccoli in our zone 4 gardens (all from Johnny’s Seeds).

Harvesting Tip** Soak your broccoli florets in salty water (1 Tbsp in a bowl of water) for a few minutes so any creepy crawlies float to the top!

Because it is a family favorite veggie, we grow a lot of broccoli and usually have some frozen to use during the winter months. And while we love many veggies from green beans to corn simply heated and eaten as side dishes straight from the freezer, I find broccoli needs a little extra love once frozen.

Broccoli Soup two ways, pureed with cream and garnished with cabbage microgreens and roasted chickpeas, or left chunky with pea shoot garnish

Soup is the perfect spin!

In addition to the blanched and frozen broccoli from the garden, I’m also saving broccoli stems all season to use in this broccoli soup. To make the best use of them, peel the ‘skin’ from the tender part of the stems closer to the buds. Toss the woody part (further down the stem) into the compost. These add great bulk and flavor to soups. And by peeling, you’ll get rid of the most gas-inducing part of the broccoli!

Bowl of broccoli soup and slice of bread

My secret ingredient in so many pureed soups is a little cream cheese. It adds such a depth of flavor and pairs well with broccoli.

You can keep it really simple, and even skip the pureeing, if you like it chunky. If leaving this kind of soup chunky, make sure to not overcook the vegetables. You can also add up to half cauliflower if preferred. See, super-flexible soups really are the best!

I’ve added the white beans and/or potatoes as a way to thicken this soup without adding gluten, and I like the flavor better too. Leave out the cream/cheese if you want to keep it dairy free or vegan.

Healthy Broccoli Soup Recipe

Broccoli Soup Ingredients on table. Chicken stock, broccoli florets, shredded zucchini, potatoes, celery, onion, white beans

Ingredients:

  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1-2 celery ribs, chopped
  • 1-2 yellow/white carrots (optional)
  • 1 tsp thyme
  • 1-2 cups shredded zucchini (optional but great thickener)
  • 2-3 Yukon Gold potatoes, chopped
  • 4-5 cups broccoli stems and florets (frozen is fine)
  • 6 cups chicken (or veggie) stock
  • ½ cup white beans (optional)
  • 1 cup milk, or ½ cup of half and half, or ¼ cup of cream cheese
  • Salt + pepper to taste
  • Olive oil to sauté

Our family’s favorite garnishes for this healthy broccoli soup recipe are roasted chickpeas, pea shoots, green onion—and of course always served with toasted bread.

Directions:

  • Chop veggies into desired sizes, considering if you’ll be pureeing.
  • Sauté onions for a few minutes, then add garlic, thyme, and celery.
  • A few minutes later add the shredded zucchini, potatoes, and stock. If you have lots of good broccoli stems, add those in now as well. Simmer for 10 minutes.
  • Then add in broccoli florets and cook for another 5-10. Or if pureeing, add florets at same time, cooking for 10-15 minutes total.
  • You can puree some stock with the white beans to thicken, or add milk, half and half, or cream cheese while pureeing as well.
head of Broccoli

Have fun garnishing! We love to sprinkle microgreens on top of our soups. And make sure that bread is extra toasty!

Last Words on This Healthy Broccoli Soup Recipe

For more Very Veggie Soup Recipes, check out my RECIPE page. I’m also perfecting a “Broccoli Leaf Soup” recipe—check out this deeply flavorful and nutrient packed recipe!

This healthy broccoli soup recipe makes excellent leftovers and keeps in the fridge for a few days.

Dig In,

Michelle

Roasting Pumpkin Seeds + Squash Seeds

Roasting Pumpkin Seeds and Squash Seeds

Who doesn’t love a good two for one? I’m here to show you that you can have your squash and eat the seeds too! So many of us skip over roasting pumpkin seeds and squash seeds because we’ve had a bad experience. Maybe you did it once and they were, well, stringy, chewy, like eating straw… and just not very good at all.

Well, that probably comes down to two main problems:

  • The wrong seed
  • The wrong preparation

So let’s get you back on track to using all of that pumpkin/squash/gourd! And if you’re into squash like I am, check out my Pumpkin Spice cake recipe, and my Winter Squash Lasagna recipe too!

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