After cutting away the skin we chop the vegetables into small chunks, take out the pips and keep them to replant again and exchange with others gardeners.
Angel hair is a quite sweet pumpkin but we still added a bit of sugar to it for extra sweetness. We also added cinnamon, lemon rind and some fresh ginger. We leave this all to boil in a big pan for about an hour so that it becomes softer and then we can blend it.
We preserve the marmalade using the ‘bain-marie’ method. Firstly we submerge the empty jars in boiling water for about 5 minutes in order to sterilize them. Then using ‘Bain Marie’ we place the marmalade inside with a ladle and seal the lids very tightly shut. Afterwards we place the jars upside down in boiling water for 20 minutes and then allow them to cool on a surface.
It tastes so nice mmmmmm, spread on home made bread and enjoy! 




























Step 3: Dig up some soil from underneath an established tree or shrub (here we used a retama plant) which should contain mychorrizal fungi. Take it from a depth of around 20cm.
Step 4: Mix the soil from the tree with the soil you dug from the hole and also with some compost and return this mix to the pit.
Step 5: Sow seeds of plant from the legume family (peas, beans, clover, alfalfa etc) and the grass family (corn, millet, grazing rye etc). These two families make relationships with different kinds of mychorrizas. Water regularly.
Step 6: Let the plants grow for at least 10 weeks and then cut them down to ground level.
Step 7: Wait for a week or so after cutting for the fungi has time to produce spores, then dig up the soil and chop the plant roots into small pieces (5mm should be fine). This mixture of soil and plant roots is your mychorrizal innoculum.
Step 8: To use the innoculum, place some in the bottom of your planting hole when transplanting or place some at the bottom of a seed tray if you are sowing seeds. 

