From alexander in winter to wild strawberries in summer or burdock in spring and hazel in autumn, Edible Wild Plants and Herbs, indentification guide and cookbook combined, is an excellent compendium of all things foraged.
First published 25 years ago, this book has recently been brought up to date by the original author. The idea is not that we will all be able to live off the land self-sufficiently but that we can re-learn what our ancestors knew and used to pass on through the generations, a dying skill which, along with keeping chickens or pigs, cultivating your own fruit and vegetables, making pickles and preserves or even cooking with children, a growing number of people are trying to revive.
The calendar on the inside cover provides a quick reference of which plants (and which parts of the plant) to look for and when. Inside we learn more about each of those plants; it’s common and scientific name, where it grows, what it looks like, how it was discovered, the origins of the name and how it has been and is now used. Each description is accompanied by a selection of recipes for using the plant in food, drinks, lotions and potions and a beautiful painting or illustration from the botanical artist at Kew Gardens brings each plant to life.
If you don’t feel confident enough to get out and pick your own, a fair number of the plants and herbs described in the book can be successfully grown in your garden; lemon balm, mint, primrose and chamomile for instance. Alternatively, samphire can be found on our shores but is also ready available at most fishmongers, and chestnuts, if not picked from the tree, can be sourced from the market in the autumn.
But there’s no reason why each and every one of us, whether city or country bound cannot have a go at foraging for at least a few of the plants and enjoy our own bounty.
Try a range of recipes with wild garlic in early spring and nettles a little later in the season or elderflowers for cordial, fritters and jams in early summer and the berries for wine, sorbets and chutneys in the autumn.
There are few greater pleasures than eating or drinking a homemade product from free ingredients. I’ve got just one more week to wait before popping the cork and sharing my elderflower fizz with friends and we’ve already supped the cordial. There’s still time for you to make the most of elderflower too. What are you waiting for?


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purchase stromectol online In recent months it’s become increasingly difficult to source good quality thatching straw. The reason, according to the growers, was the weather conditions in the year leading up to the 2018 harvest. The resulting crop was high quality, but low yield.
buy modafinil online uk forum Master thatchers are having to plan accordingly, perhaps by stockpiling materials or pushing larger wheat straw projects back, till after the 2019 harvest. Where straw would only be used for ridging, for example on water reed thatched roofs, it’s possible to source alternative materials, such as sedge, and eliminate straw entirely. I’ve also heard of a number of thatchers making the decision to continue with their water reed projects, only to cover the ridge area with a tarpaulin, with a view to wait till more straw becomes available, before they complete the ridge. In several cases, wheat straw thatched roofs have been stripped off and replaced entirely with water reed as a response to the straw supply issues, although this does require listed building consent where the building is listed.
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Date(s) - April 18, 2023
9:00 am - 5:00 pm
Purdue Extension - Boone County, Farm Bureau Bldg.
Categories No Categories
The Indiana Farmers Market Community of Practice is hosting an in – person Produce Safety Alliance Grower’s Training with the Safe Produce Indiana Team. This training is for Indiana fruit and vegetable growers, specifically farmers market vendors and market managers interested in learning about produce safety, the Food Safety Modernization Act (FSMA), Produce Safety Rule, Good Agricultural Practices (GAPs), and co-management of natural resources and food safety.
The training is on April 18th from 9:00 am – 5:00 pm (ET) with registration starting at 8:30 am (ET) at the Farm Bureau Bldg on the Boone County Fairgrounds (1300 E 100 S., Lebanon, IN 46052). Lunch will be provided.
The cost of this training is covered by the Indiana Farmers Market Community of Practice. Registration closes on April 9th at Noon. For questions about the training, contact Amanda Deering or 765-494-0512.
For questions about registration, contact Christina Ferroli or 317-403-2801.
Register Your Spot!
Registration is closed for this event.


Three new farming apprenticeships has been unveiled by the government.
The Farm Manager, Farm Technician, and Horticulture trainee courses will offer the opportunity for students to develop skills in the daily operations of a commercial farm and build a career in farming.
The apprenticeships – the first of which will begin next month – will last for two years.
Higher Education Minister Simon Harris is enthusiastic about what this scheme could do for Irish farming, saying “this is really going to provide pathways and opportunities for the next generation of people who wish to work in farming, who wish to work in agriculture, who wish to work in horticulture”.
Harris also went on to say he was delighted “that the IFA have supported this initiative as well because I think it’s really important for the future of farming in Ireland”.


What Makes a Great Coffee Bean?
As most coffee lovers know, there's a lot that goes into making the perfect cup of coffee. For starters, you need the right water, the perfect temperature, a nice thick mug and the best mix-ins. But before any of that, great tasting coffee starts with a high-quality bean.
What makes a great coffee bean? There are a few different factors. Some of them are out of your control, but as long as you shop for beans with the following knowledge, you'll be in a better position to find the best ones for your morning brew.
Origin of Beans Everything from the climate to the altitude of the beans' place of origin factors into the taste. Coffee beans are best grown at high altitudes so they don't overheat or grow too quickly. When they grow slowly and at the proper temperature, they're more likely to withstand the hot temperatures they'll experience throughout the rest of the cultivating process.
Proper Harvesting You might not know this, but coffee beans grow inside coffee "cherries," which actually resemble the red fruit. It's important for farmers to pick the cherries at just the right time when they're full and meaty, much like a cherry that you're more familiar with. From there, they must be transported and milled in a timely fashion so their flavor and quality is preserved.
Diligent Roasting The right bean can go wrong rather quickly if the roaster isn't careful. Lighter colored roasts are cooked for a shorter period of time than other types, which allows them to keep their intense taste. As the roast gets darker, the acid levels reduce. Find a roast you like and inspect the bean for quality. They should be somewhat oily and not too dark - otherwise, they could be dry and burnt, which will affect the coffee's taste. Check for a roast date, rather than a "sell by" date, which will give you a better understanding of how fresh the beans truly are.
After all of this care is taken in growing, harvesting and roasting, it's important to follow through appropriately. Be sure to grind your beans for the freshest coffee possible. Opt for a high quality grinder. Be prepared for some great tasting coffee.
Experience the Taste™. (2015). What Makes a Great Coffee Bean?.Available: http://www.mrcoffee.com/blog/archive/2015/may/what-makes-a-great-coffee-bean%3F.html.


Join us for this celebration of all things autumnal! We will usher in the fall season with pageantry, poetry and music by the FUS house band, the Eclectics. In gratitude for the abundance of harvest time, we will collect canned goods for local food shelves. Rev. David Breeden will help us reflect on the changing season. Following the program, a festive fall luncheon will be served in the Lower Assembly Hall.
Children gather at 10:15 outside the UAH to participate in the festive harvest procession. They will be dismissed to their classes for a special project during the Assembly.
- Please bring non-perishable food items for a collection for local food shelves.
- Luncheon in Lower Assembly Hall—suggested donation $8/adult $4/youth $20/family max
- Volunteers are needed to help with luncheon – PLEASE CONTACT US.
The Autumnal Equinox marks the passing of summer and the arrival of fall. As we head into the waning year, we welcome this poignant season of reflection–prompting us to be more measured in our actions, more intentional about our numbered days, more accountable to the web of life. The abundance of harvest time summons us to lives of gratitude and generosity. We celebrate all the good the world has to offer and this caring community of which we are a part.


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The German word, Mais, which looks and sounds strangely familiar to the English word maize, which few people know or use.
The variety of this vegetable, actually a large grain plant was, according to Wikipedia, domesticated by indigenous people in Mesoamerica in prehistoric times. Somehow, the plant arrived in Germany, where it has been used by farmers, until recently, to feed pigs. Perhaps because many Germans traveled abroad and encountered humans eating corn, some clever marketer introduced the eating variety. Many years ago, I tried to cook and eat an ear (after stealing one from a nearby farm), but discovered it to be tough and suitable for--well--pigs.
Now, I can enjoy a taste learned as a young boy and enjoyed only upon occasional visits to the land of my birth. I taught my children how to shuck ears of corn, when visiting my mother. They also learned to appreciate the taste of fresh corn with butter and salt. Neither the frozen variety or the pig variety comes close the the enjoyment.
And, to think, Coke is flavored with the stuff...
This is my tip of the hat to Thanksgiving, a celebration of harvest (at least according to myth).
Avid followers of this wonderful blog (ha!) might recall a photo some weeks ago, which showed a cornfield awaiting slaughter.
The below photo reveals the aftermath of said slaughter. At some point, the remains will be plowed under, allowed to endure winter precipitation and cold, and be planted next spring.
In Germany, most corn (maize) is used as cow feed. Machines grind up the entire plant--stalks, leaves, and cobs--and shoot them into waiting wagons. The mash is kept in silos, surely fermenting, and used throughout the window to feed pigs, who will ultimately end up as ham, bacon, Schiitzel (cutlets), and sausages.
Few people eat corn, but cinema pop corn is popular. Unlike in the United States, every product does not contain corn syrup.
Prior to writing novels, the author enjoyed a multifaceted career: from decorated combat aviator to advertising professional to global communications director of a major consumer brand. He has traveled the world and met sports, film and television stars, political leaders, and royalty. He graduated from Middlebury College, is married, lives in Germany, and has two grown children.


The Australian grain industry is heavily reliant on land transport for its viability. Transport is a critical component of the grain supply chain. Getting grain to market quickly and safely, whether this be local storage, grain processor, packing facility or export terminal, is in the interests of farmers, grain users, grain handlers and grain transporters.
The process of road transport reform across Australia has introduced laws that impose duties and responsibilities on all parties in the road transport chain to take reasonable steps to prevent noncompliance with the heavy vehicle laws. This includes those consigning, loading, packing and receiving goods that are transported by heavy vehicles. The purpose of these laws is to raise industry standards and thus reduce the possibility of breaches of the law occurring.
Grain Trade Australia (GTA) have developed the Grain Transport Code of Practice (Transport Code) as an important tool to assist participants transport grain to their designated markets quickly, safely and within the relevant laws. It is critical that the Transport Code address the transport task in a holistic sense covering all parties’ responsibilities to ensure success.


Every year on the second full weekend in October, the Highland County Hands & Harvest Festival celebrates the culmination of the area’s agricultural production season with maple sugar camps, farm tours, apple butter, the Highland Farmers’ Market, maple doughnuts, local honey, local cider, and more. Visitors can traverse throughout the county and experience farm life amidst the vibrant, autumnal, rolling hills that lovingly embrace the fields and farmlands of Highland County.
Even though Highland County is one of the smallest counties in Virginia, there is still a lot of ground to cover. Here is a sampling of some of the regular activities festival-goers can enjoy during the event:
For more detailed festival information, visit the Highland County Chamber of Commerce website or call (540) 468-2550. We hope to see you at Hands & Harvest!


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Nicotinic Acid, or Niacin, is a form of vitamin B3 and is an essential nutrient in both humans and animals. While it can be found in various forms of feeds, Niacin supplementation has shown to have great health benefits for both humans and animals such as improved carbohydrate, protein and fat metabolism. Niacin supplementation has shown to increase milk production in dairy cows and improved response to heat stress during hot weathers.
Nicotinic Acid can be synthesized chemically using tryptophan as the starting reagent.
Nicotinic Acid improves ketosis and leads to increased milk production in cows.
Niacin deficiency in chicks are characterized by a loss of appetite and retarded growth rates. Niacin is thus supplemented to chicks at an early age to enhance growth.


The U.S. Department of Agriculture (USDA) announced last week that they would not be making changes to the allowable THC limit for legal hemp. While the 2018 Farm Bill passed by Congress legalized hemp, it came with the requirement that THC content must be under 0.3%, and any hemp found to exceed that amount must be destroyed. The USDA says that it’s up to Congress to make changes.
“The Farm Bill set forth these requirements,” Bruce Summers, acting administrator of USDA’s Agriculture Marketing Service, said on a call with reporters. “Any changes to these requirements require legislative action.”
“To go from 0.3 to one percent would have to be a statutory change,” he said. “In other words, Congress would have to take action. We couldn’t do that by regulation.”
While the THC limit will remain the same for hemp, the USDA is open to other changes to their rules. The USDA says it will use the 2020 growing season as a chance to “test drive the interim rule to help guide any adjustments that are made in the final rule.” After the 2020 harvest, the USDA will open a second public comment period before final regulations are set. The interim final rule will expire Nov. 1, 2021, after which the USDA will then deliver the final regulations.
One potential change could involve the disposal practices for “hot hemp.” Hemp that tests above regulated THC levels cannot be sold and must be destroyed. According to Summers, “there’s probably some flexibility there, and we hope to get some additional guidance on that out shortly.”
“Hot hemp” is ineligible for federal crop insurance programs, including the two new federal hemp insurance programs the USDA announced earlier this month.
Summers also said that there could be changes to the requirement that testing facilities must be certified by the Drug Enforcement Administration (DEA). Hemp farmers have been concerned that there are too few certified labs, which will cause backlogs and delays in hemp testing.
“It’s something we’ve heard loud and clear. It’s something we’re dealing with and something we’re hoping to have more information out about shortly,” Summers said about the lab shortages.
The Farm Bill gives states the right to submit their own proposed hemp regulations. The Colorado Senate has urged the USDA to loosen some of its hemp regulations.
“As presented by the U.S. Department of Agriculture…members, there will not be a hemp industry in Colorado,” said Colorado Sen. Don Coram (R-Montrose). “The rules and regulations are so onerous that we as farmers cannot comply, and the state cannot afford to comply.”
The state Senate adopted a resolution in January, pledging their support for regulatory revisions.
“Colorado has been a national leader in developing public policies that support hemp production, protect farmers and consumers, and treat hemp as an important agricultural product and not a controlled substance,” the resolution reads. “The State’s written comments on the interim rule present thoughtful and compelling recommendations on how the USDA’s rules could be improved to allow for greater flexibility and equity in state regulation of hemp production in a manner that protects farmers and consumers and promotes growth of the industry.”


Ohio Farm Bureau says food cost will rise
Officials with the Ohio Farm Bureau are saying the drought has hurt the state's corn yields a little less than it has the soybean crop.
Ohio Farm Bureau Executive Vice-President Jack Fisher said the drought has claimed about 30 to 35% of the state's corn crop. Saying " We are still in a weather situation we need rain right now".
Fisher says this means one thing for consumers: paying more for produce. " All of us have to realize that because of the drought there is going to be an economic impact on all of us".


Having your own garden is not as hard as you may think and having successful harvests just takes some basic knowledge. All you really need is the right gardening advice. Here are some basic tips to help you get started.
Choose a location with abundant sunlight throughout the entire day. The more sun the better your garden will be. Have the soil tested by the Volusia County Ag Center to see what you have to start with as far as pH and nutrient content. The pH should be 6.2 for best results. Tests are only a dollar or two.
Till and amend your garden soil at least one month before planting. Amending the soil with composted material is the best. Load it up with composted grass clippings, leaves, manures, and old produce; the more the better. If you can supply enough compost and manure, you will not need commercial fertilizers. If you do need fertilizer, look for organic products. They are available, so call us if you can't find them.
After the soil has been prepared, it needs to sit for a month to let the microbial activity perform their process of breaking down material and converting it to usable food. Once freezing temperatures are no longer in the weather forecast, it is time to plant. You can start seeds in trays or pots either indoors (freeze protection) or outdoors or plant directly into the soil.
Choose the right crops for the right time of year and seek out Heirloom seeds for the "old fashioned" taste that we all miss. In some cases, new hybrid seeds may be better for some varieties. After planting, keep the weeds out and provide the correct amount of water. Overwatering is common. Only when the top inch or two of soil dries out is it time to water.
Insects don't wake up and become a big problem until April. When they do, fight them with 1 tablespoon of Wesson Oil and 1 tablespoon of liquid dish soap (non-antibacterial) mixed into 1 gallon of water. Shake well and put into a spray bottle or pump-up sprayer. Like insecticides, this potion works only by contact. You must get it on the insect to kill.
For bigger insects like caterpillars, use Dipel (Thuricide) which is a biological control and completely safe for human consumption. Halfway through the veggies' growing cycle, amend the soil with another addition of fertilizer. Stake and prune plants as needed.


Are you curious to know what is color is maize? You have come to the right place as I am going to tell you everything about color is maize in a very simple explanation. Without further discussion let’s begin to know what is color is maize?
What Color Is Maize?
Colors have the remarkable ability to transport us to different times and places, evoking emotions and memories. One such color that embodies history, sustenance, and cultural significance is the color of maize. As a crop that has nourished civilizations for centuries, maize’s color carries a profound connection to the land, traditions, and culinary heritage. In this blog post, we embark on a journey to unravel the unique color of maize, delving into its characteristics, symbolism, and the ways it has enriched human lives throughout the ages.
The Color Of Maize: A Golden Legacy
The color of maize is often described as a warm, golden hue that ranges from pale yellow to deep amber. It mirrors the ripe, sun-kissed kernels that have been harvested for generations, representing the essence of this ancient crop. Maize’s color varies depending on factors such as its variety, maturity, and growing conditions, but it universally exudes a sense of nourishment and vitality.
Symbolism And Cultural Significance
- Agricultural Abundance: The color of maize symbolizes agricultural abundance and sustenance. For many indigenous cultures, maize has been a staple food source, providing sustenance and livelihoods for generations.
- Cultural Traditions: In numerous cultures around the world, maize holds deep cultural and spiritual significance. Its color often represents fertility, growth, and the interconnectedness between humans and the earth.
- Harvest Festivals: Maize’s color takes center stage in harvest festivals and celebrations, where communities come together to honor the land’s bounty. Its golden hue becomes a visual representation of gratitude and the cycle of life.
- Culinary Delights: The color of maize is infused into various culinary creations, from traditional tortillas and cornbread to modern dishes that celebrate the crop’s versatility. It adds a touch of warmth and visual appeal to a wide range of foods.
Culinary And Artistic Expressions
The color of maize inspires creativity in various domains:
- Culinary Arts: Chefs and home cooks alike celebrate the color of maize in a multitude of dishes. From sweet corn to polenta, its vibrant hue elevates both the visual and taste appeal of meals.
- Textiles and Crafts: Maize’s color is often used in textiles, garments, and crafts, connecting these creations to the rich cultural heritage and traditions associated with the crop.
- Visual Art: Artists use the color of maize to capture the essence of rural landscapes, harvest scenes, and cultural narratives. Its warm tones add depth and evoke emotions in visual compositions.
Preserving A Heritage
The color of maize encapsulates the resilience of ancient agricultural practices and the timeless connection between humans and the land. As modern society continues to evolve, the color serves as a reminder of the importance of preserving cultural traditions, honoring the earth’s gifts, and nourishing both body and spirit.
The color of maize is a testament to the enduring bond between humans and nature, reflecting the agricultural heritage that has sustained civilizations for centuries. Its golden hues evoke a sense of abundance, tradition, and nourishment, enriching both our visual and culinary experiences. As we embrace the color of maize, we celebrate the intricate interplay between culture, sustenance, and the timeless beauty of the natural world.
Let’s get to know more about various topics on Turnoffme
Is Maize A Yellow Color?
Maize yellow has a warm base tone that makes the shade darker and brings the colour closer to yellow-orange. Nevertheless, maize yellow is not an orange shade, but a strong yellow. The colour has a slightly earthy effect and is perfect for painting autumnal landscapes, still lifes with fruit arrangements or florals.
What Color Family Is Maize?
The color Maize belongs to the color family Pastel Orange. It is of high brightness and medium saturation. The color Maize corresponds to the hex code #F5D5A0. In the additive (digital) color space RGB (Red, Green, Blue), it corresponds to 96% Red, 84% Green, and 63% Blue.
Is Maize Yellow Or Gold?
Maize is a golden color that is used to communicate bravery, confidence, enthusiasm, sociability, and success. Maize Yellow is seen in nature in flowers like the dark-leafed dahlia and gorgeous fluttering Monarch butterfly.
What Are The Different Colors Of Maize?
Most corn comes in just yellow or white, but Indian corn is much more variable. Some varieties are a single color in shades of white, red, blue and black, but most are multi-colored.
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DescriptionWhether you are an experienced gardener or absolute beginner, everyone is welcome to join this group.
- Share gardening skills, tips and tricks
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Feel free to drop by to have a look at the garden, to find out more and to meet the garden coordinators. You can join at any time. It's free - we just need you to register once. For more information, call us on 9433 3744.
Ways that you can be involved:
- Attend gardening sessions and get your hands dirty; planting, propagating, weeding, composting...
- Donate items to the garden e.g. cuttings or seeds collected from your home garden, food waste for compost...
- Create artwork for the garden in class e.g. mosaics, pottery...
- Share gardening knowledge/skills with the group
- A ‘food swap’ - bring things from your home garden to swap with others
- Once we are ready to harvest a crop, share lunch!
This is not an allotment style garden.
This activity is open to people aged 18 years and over.
Venue(s)This activity is held at our:
- Eltham Neighbourhood House - 739 Main Road.
- Panton Hill Neighbourhood House - 18 Bishops Road.
Please read the information sheet for what to wear, what to bring and safety: Community gardening safety (PDF) / Community gardening safety (screen reader accessible version)
What to bring
|Community organic vegie gardening 2023||Eltham||Wednesday 1 Feb - 13 Dec 2023, 9:30AM - 11:30AM||$0.00|
- Phone: (03) 9433 3744
- Email: email@example.com
- Diamond Creek
- 119 Cowin Street
- Diamond Creek 3089
- 739 Main Road
- Eltham 3095
- Panton Hill
- 18 Bishops Road
- Panton Hill 3759
- Nillumbik Shire Council trading as Living &
- Learning Nillumbik, Registered Training
- Organisation No. 3989, ABN 64 487 894 794


With Spring coming and plants and animals emerging from their slumber, it is important to be mindful of just how incredibly valuable pollinators are. What better way to do that than to learn some amazing pollinator facts. They produce much of our food, fibers, oils, raw materials, and medicines, prevent soil erosion, produce oxygen, absorb C02 to counter climate change, keep waterways clean, and provide food and shelter for wildlife. This is all because they enable plants to reproduce. This collection of facts about pollinators is meant to inspire awareness and appreciation for the power of pollinators, as well as an understanding of the dangers they face. This year is the time to plant a pollinator garden and live more pollinator-friendly lifestyles!
Here are 10 fascinating pollinator facts to add to your garden of knowledge:
- Pollinators are responsible for much of what we eat. (source) About 1 out of every 3 bites of food that exists on our planet is thanks to pollinators.
- Insects are the most common pollinators, but many vertebrates help too. (source) Insects such as bees, moths, wasps, butterflies, beetles, and flies are the most abundant pollinators, but an estimated 1,500 species of vertebrates including birds and mammals also act as pollinators. These include perching birds, fruit bats, opossums, lemurs, hummingbirds, and even geckos.
- The chocolate midge is the only pollinator that pollinates the cacao plant. (source) Tiny insects (smaller than the size of pinheads) called chocolate midges are believed to be the only creatures that can fit into the intricate cacao flowers and pollinate them. Wild cacao flowers have over 75 distinct aroma ingredients, drawing in the midges. Cultivated cacao flowers (those found in plantations) only have a few aroma ingredients, making them less appealing to the tiny pollinators.
- Each year, pollinators contribute over $217 billion worth of products to the global economy. (source) Globally, pollinators are responsible for pollinating over 1,200 crops. 87 out of 155 of the leading food crops (about 75%) rely on pollinators to exist. Additionally, the staggering amount they contribute to the global economy is not factoring in the indirect products such as the animal feed like alfalfa for livestock.
- 90% of flowering plant species rely on pollinators to reproduce. (source) Flowering plants rely on pollinators to spread their pollen and seeds so that they can reproduce.
- There would be much less coffee in the world without bees. (source) While Arabica coffee plants are self-pollinating (they pollinate by the high winds of their high-altitude environments), their output increases by 16% when bees are present. On the other hand, Robusta coffee plants are self-sterile and depend entirely on bees to cross-pollinate. Robusta coffee makes up about 40% of the coffee market.
- There is a global decline of pollinators, especially bees. (source) Researchers have found that bumble bees are disappearing at rates “consistent with a mass extinction”. Here are some steps you can take to save the bees. Factors such as pollution, misuse chemicals, habitat destruction, and climate change are contributing factors.
- Without pollinators, much of the food we love and need will be gone. (source) Apples, strawberries, blackberries, raspberries, onions, avocados, green beans, sunflower oil, tomatoes, cucumbers, grapes, cauliflower, beets, chocolate, kiwi, melon, buckwheat, sugarcane, pumpkin, vanilla, tea, and almonds are just a few of the foods that rely on pollinators.
- A single Southeastern Blueberry Bee produce about $75 worth of blueberries in just a few weeks. (source) A single female bee visits about 50,000 blueberry flowers, which can lead to over 6,000 blueberries.
- Some flowers need their pollen to be “buzzed” loose by bumblebees. (source) Bumblebees use their powerful wing muscles to create vibrations that will shake out the pollen grains all over the bee. The bumblebee then grooms itself, mixing it with saliva and storing it in the pollen sacs on its legs.


We here in Georgia have had seven years of drought. Serious, for real, drought. Fertility plundering drought. The kind of drought that when it does rain, the delicate topsoil is so dry, the roots of the plants so frail that it simply washes away with nothing to hold it in place. It was the kind of drought where manure from our animals, rich with vital nutrients and potential to restore fertility shrivels, dries up, and blows away in the wind. It was the kind of drought that forced cattlemen to buy hay until the money ran out, then to sell their entire herds to the feedlot, abandoning their life's work. It was the kind of drought that caused vegetable crops to wither and succumb to disease. It was the kind of drought where folks worried about the long-term viability of ground water as a resource. It was the kind of drought that one summer, a few years ago, a family was killed in their car as a tree fell on them. The roots of the great oak had become so shallow from years of too little rain that when it rained in earnest for a few short hours, the tree had no grip on the softening earth.
So it was.
But not anymore. The relief has been more generous than any of us could have imagined. Sweet, summer rain, like God's own mercy. Only now, as summer wanes and the mercy continues day after day, there are some who scorn. Now, it is the special privilege of the farmer to complain about the weather. It is never perfect. It is never as we would have it be for our plants and animals in our custody. But mother nature always takes the long view. Our problems as farmers are present and near, despite the fact that a larger problem is resolving for the longer good.
Many of our vegetable farmer friends have been hit hard. Real hard. Tomatoes and peppers are late. Melons rot before they can be picked. Bugs gorge themselves on the overly lush leaves of crops. What little does come out of the field tastes watered down. Farmers can hardly work for the mud: delicate little plant starts can't survive in sodden ground and tractors slip and worse, compact the beds. Our farmer friend Darby of the magnificent Sun Dog Farm writes beautifully about the struggle the rain has caused her burgeoning vegetable operation. It's a mess. A mess that has demanded that customers step up and show up to often wet farmers' markets and shell out for the goods that are there. It is, in many ways, a test of the loyalty of customers to see their farmers through the rough patches and a test of the whole system of local agriculture. It is only sustainable if patrons sustain it, even when the tomatoes are infrequent and imperfect.
For us, however, and I say this with the deepest sympathy and respect to my suffering vegetable farmer friends, the rain has been amazing. Grass loves rain. It can't get enough of it. Our farmhand Pete recently noticed how a hose that had been left in the pasture for about a week had been devoured by the vigorous sward, making it nearly impossible to extract. Roots deepen and expand. Leaves turn lush, thick, and palatable to our sheep. The health of our sheep improves, for while the foul barber-pole worm that kills our animals loves the rain, the abundant, lush grass gives the ewes the nutrients they need to help fight it. We can't keep up with the growth. Plants grow tall and seed heads form before the sheep have finished eating the previous day's ration. This time last year we were buying hay and making sacrifice paddocks. The world felt frighteningly arid. This year the rain has made those sacrifice paddocks rich and green long before we thought they would.
We are excited. Organic matter produced by our sheep is soaking into the soil (not washing away), enriching it and building it, putting back what the poor farming practices of our forebears took away. More years like this will help us build our soil faster, and the more our soil is built, the more drought tolerance we can achieve for when the dryness returns (and it will always return). Organic matter, lively with bacteria and fungus, held together by a deep and broad network of roots, its surface utterly opaque with grass, is a sponge. It holds water. Water does not evaporate away off a bare surface. Fertility increases. Agricultural stability increases. The land, as Joel Salatin puts it, builds forgiveness (starts at 6:00 mark). And lord knows, we farmers could use some forgiveness.
And so I implore you, my vegetable-growing friends: have faith. Take the rain as a sign of good things to come. Take it as a sign that the world wants balance: that the long view bends towards stability, fertility, and abundance. Think on how a year or two of rain has the power to undo seven of drought. And to my good food eating friends, I implore you: have the tenacity to support us all through nature's ebbs and flows. Know that buying a blemished tomato this year is an investment in the perfect tomatoes to come. It is an investment in the process of restoration. Forgive the farmer her imperfect fruit and buy it anyway. Take the long view. Be the one who builds forgiveness into the system.


Visitors can meet up at the Naturalist Cabin located behind Old Man’s Cave Visitor Center in Hocking Hills. Visitors will be shown the process of boiling down local maple sap into syrup and will be given a discussion on the methods used throughout time to make the sweet syrup.
The activity takes place between 12pm-4pm on March 9 & 10
In the spring, warm temperatures cause the sugar maple sap to run—this starch stored over winter turns back into sugar in the spring. The water the trees absorb mix with the sugar to create the sap. The sap is only about 2% sugar, approximately 40 gallons is needed to make just on gallon of maple syrup!
The so-called “sugaring season” usually last a month to a little longer. Tapholes are made in the trees during this time and the cycles of freezing and thawing help draw the sap out of the trees. Several processes can be employed to remove as much water as possible before boiling.
The process of boiling sends sweet smelling plums of steam into the air. After the process is complete maple experts grade the syrup for color and taste before bottling and sending it off to market.


There is an accepted truth in the free-range egg industry that the better the welfare conditions for a chicken, the longer it will live, and the more it will produce. But despite this, producers have struggled to find a solution to reduce the number of chickens which die prematurely which is around 8%.
David Brass has spent decades working with industry leaders, scientists and academics to develop ways to overcome these problems.
“Genetically, the chickens used in our industry have been pushed to the limit, so the smallest human error - like leaving the lights on for too long, or the feed or water distribution not working properly for a few hours – or a disease challenge, can result in significant problems,” David explained. “A lost egg here and a lost egg there over the lifetime of a flock really adds up, and at the sharp end you’re looking at deaths, which can be significant numbers. Farmers and producers simply cannot stay on top of those problems 24-hours a day. And then it can be too late.”


Almost 80 years ago as he began to plant his coffee plantations, our grandfather had the great vision to not be persuaded by newer hybrids that promised greater yields and better disease resistance, but compromised flavour. He decided to plant old world varieties with strong flavour profiles. He also had the vision to plant some varieties exclusively on certain plantations, creating their own micro-niche. And so today we can enjoy the privilege of tasting our beans by their botanical variety; such as Bourbon from El bosque, Catuai from San Antonio and Las Pilas, or Maracatu from Los Robles.
As we appreciate the vision,great effort and passion behind processing green coffee beans by their bean varieties, we wanted to bring that experience to our coffee lovers. It is exciting to discover the subtle cup characteristics behind a yellow Catuai, Bourbon or Maracatu.
However, not all beans can be picked, washed, dried and sorted according to their botanical variety. This type of work is immensely detailed, and many of the growers we source our beans from simply do not have the opportunities to do that. For those growers that are not yet able to do this detailed work, or simply do not count with enough yield of each variety for it to make sense economically, we have the honour spot of including them on Don Rey's Private Reserve. These are beans, handpicked by our father, based on a specific cup profile and of the utmost quality.
Just as Merlot or Malbec grapes from the same vineyard can exhibit wonderful yet different flavours, and as you might enjoy a Royal Gala apple more than a Macintosh, then you can also appreciate the subltities of Bourbon, Catuai beans, Maracatu and Don Rey's Private Reserve.


Why the name 'Earth & Organics' The words in the name go hand in hand according to us.
What is global warming according to all of you? With increasing population, faster depletion of forest resources and farming land, the earth is getting less green every day. On the other hand, where farming exists, excessive use of chemicals and pesticides is killing not only the food, but also the hazardous chemicals are seeping into the ground-water and poisoning it.
With organic farming, we are not only consuming healthy food, we are making our earth healthy, helping farmers who are combating the problem of global warming in some way. This is helping the consumers and also producers as they do not intake any of the toxic chemicals.
By increasing awareness in the society our wish is for more to join the organic band wagon and contribute in their way to protecting the earth. Are you with me in this journey?
Earth & Organics was started by Anjali in 2018 with the soul purpose to make sustainability an intricate part of everyone's lives.
Every day we are on the constant hunt for good food by good people. It’s not only about food, there are number of habits in our daily life that we can change to lead a sustainable life.
We are committed to finding these and bring them to our customers. All we are saying is consume fresh, healthy unadulterated food. Together, we can make a significant impact and stop this abuse to the earth.
Nature has a beautiful way of setting an expiry date on what it produces – it just goes bad. Let nature tell us exactly when not to eat something, experience it the way it is with love and respect without interfering with its natural processes. When we do interfere with it in the form of chemicals and pesticides, not so good things happen to us. Just look at this way – how many of the illnesses we have now existed some centuries back?
We want to inculcate the habit of sustainability in all. Sustainability is not only about eating organic food, it’s about leading a life that’s beneficial for all.
Using earth friendly products in your day to day activities is the need of the hour. This includes personal care, house care products too. Using these are not only good for us but also have minimum impact on the environment.


Professional Registration: Certified Irrigation Designer
Education: Bachelor of Science, Ornamental Horti-culture, Minor in Landscape Irrigation Design, California State Polytechnic University, Pomona, 1987
Experience: Bernard leads the irrigation design group at KTU+A in providing irrigation services in design, construction management, system renovation, feasibility studies, master plans, and system management for projects involving municipalities, government agencies, developers, homeowners, and land owners with habitat restoration. Utilizing water conservation principles, in combination with many years of experience helps meet the goals for each project. Having a plant material background enables Bernard to most appropriately match irrigation requirements with plant needs.
Bernard is involved with government agencies and municipalities in creating guidelines for water conservation. With water being a most precious resource, he promotes efficient irrigation technology and irrigation practices.
Bernard volunteers time to civic projects and friends’ landscape and irrigation projects. In his spare time he enjoys kayaking, mountain biking, skiing, fishing, hiking, volleyball, softball, gardening, cooking, photography, reading and writing.


Hi all! Welcome back to my continuing saga on building elevated garden beds! I’m now going to talk about how you can fill your raised beds on the cheap. Although there are a lot of advantages to building elevated beds, there’s one downside – and that’s the fact that you are going to have to […]
How I’ve Been Winterizing My Garden Beds
Let’s talk winterizing your garden beds. Welcome and happy first day of spring peeps! (Did I miss the “Google Doodle”? I didn’t see one for this year…) Gosh, you wouldn’t know it here, as it was 29 degrees(!) when I woke up. Wow…that’s pretty cold for the Southeast this time of year? Sometimes the calendar […]
Why Build a Raised Bed Garden?
Why build a raised bed garden? Are you thinking about constructing one too? Next to container gardening, it is becoming one of the most popular approaches to design. Rather than spend laborious hours digging in the dirt, they’re spending that time building attractive frameworks for their veggie bounty, and you may be thinking about it, […]


Malagos means ‘Malakas na Agos’, alluding to the strong flow of the Malagos Creek which traverses our Golden Sunset Farm and the Malagos Garden Resort. It is also the name of the barrio where our farms are located. The fertile soil, gentle weather, and lush vegetation in Sitio Malagos makes it perfect for agriculture, be it for animal or plant production. In this Golden Sunset Farm, Mrs. Charita Puentespina, my mother-in-law, holds her court. She started raising the dairy goats and cows amid coconut and cacao plantation, embracing a symbiotic existence for all. Farming is tightly woven into the fabric of our family.
We are proud farmers and would want to share our products to a greater market base. So when I was brainstorming on the brand name for the first food venture I conceptualized for the family in 2006, I felt that Malagos would be the perfect background for a farm to fork venture.
Malagos Farmhouse wishes to convey the spirit with which we nurture our products. “Farmhouse” evokes the simplicity of rural life that the corporation embraces. Often handmade and using relatively small scale farmhouse batches, our products are carefully nurtured every step of the way. We proudly produce products of high quality in limited quantity. I wanted to put Malagos on the culinary map of the Philippines, where the name Malagos will be associated with fine food, made with passion and dedication.
The Malagos Food, Inc. dreams of being the leader in the field of artisan cheese production in the Philippines, propelled by dedication, artistry, and innovation.
The registered logo is an artist’s interpretation of the façade of the family house in Sitio Malagos. It is in this house where our ideas are nurtured, dissected and if merited, supported. The old world feel of the artwork is likewise achieved and invokes a bucolic existence of rural life. Malagos Farmhouse is the registered brand name of Malagos Food, Inc., registered under the Intellectual Property Office.
Malagos Farmhouse Cheese is born.


Ancient Mesopotamia, by the Tigris and Euphrates Rivers, where agriculture and cities first developed, was divided ecologically between two zones - the southern zone of Sumer and Akkad, and the northern zone of Subir, where present-day Syria, Iraq, and Turkey meet. ArchaeoSim tells the story of ancient Subir.
Rain-fed cereal cultivation in this area was bounteous and extensive, across low-rolling plains similar to the Ukraine and Kansas. Essentially, all grain was grown for the state, and stored by the state. People were paid rations of grain based on their needs and the kind of work they did.


Cortém winery is an organic farm of about 5 hectares and there is alot of manual work.
We subscribe to the Wwoof scheme, www.wwoof.pt and have guest workers here for several months during spring and early summer.
For those of you who would like to experience the mystique of winemaking, harvest time offers a great opportunity to learn how it´s done, meet other people. eat good food, enjoy good company and do some hard work. Grape pickers are welcome and we need up to 20 people for several periods of two to three days during the harvest, which goes from the end of September to first two weeks of October. We have people to carry the heavy loads, so pickers just have to pick and fill the buckets which are then loaded onto the tractor and taken up to the winery for destemming and crushing. There is a great lunch every day cooked by Helga, of course, with the best Cortém wines. At the end of the harvest we have a grill party, so if you live in our area you are very welcome to come and be part of the harvest time at Cortém. Just contact us at the end of August for information about the grape harvest.
See pictures of the harvest in 2009 and 2010 to get an idea of how it works.


Lost Tea - Chopped Lahpet (200g)
Traditional Burmese fermented tea leaves chopped up into an easy to use paste. The leaves are grown and handpicked by small holder farmers, then locally fermented in Pindaya, Shan State, Myanmar. Myanmar’s edible fermented tea, known locally as lahpet, has been enjoyed across the country for centuries. Lahpet is the essential ingredient in the iconic national dish Lahpet Thoke, a tea leaf salad. These famous tea leaves have been fermented for 3 months to produce a unique taste with a strong umami flavour, while also bursting with antioxidants. This Chopped Lahpet is a healthy and tasty addition to a range of dishes, perfect mixed with rice or added to a curry, but also can happily be eaten on it’s own as a snack on toast or a cracker biscuit.
Ingredients: Tea Leaves, Salt, Vegetable Oil, Kombu Dashi, Lime


australian school ~ splendid original oil painting ~ vegetable patch in art, paintings. Welcome to Vegetable Gardening @ The Vegetable Patch. Looking for the site full of organic vegetable gardening information. How To Grow Your Own Vegetable Garden Part One. by Linda Ross from Garden If you want the best vegetables in the street now’s the time to build a patch. Plant Queensland Blue pumpkin seeds in your organic vegetable garden or raised beds for big blocky blue pumpkins that develop in late summer for winter. Growing Vegetables. Vegetable Cultivation. Position Starting a Vegie Patch from Scratch. Protecting Vegies from Pests. Plant care for Vegetables. 10 Best Beginner Plants; people don’t mind 2 million kangaroos getting lopped each year but then ask them to remove a vegetable seedling from their patch. Townsville Organic Micro Farm - The Alligator Patch, Townsville, Queensland. 1,125 likes · 4 talking about this · 37 were here. The Alligator Patch.
Gardening in Queensland - news, resources ideas about plants gardens, with a focus. Byline: Gardening with Chelsea Van Rijn FEEL like having a dirty weekend packed full of TLC? Excellent, let's get outside in our vegetable patch and get dirty. -Feature writer and Queensland contributor for Burke's Backyard magazine and a In My Garden · What's Bugging You · Vegetable Growing · Planting Calendar. Our Organic Gardening Material. Our guide to building and maintaining your veggie patch at home has been put together especially for people with small areas. Duff's Vegetable Patch, Dalby, Queensland. 638 likes. This page is to promote healthy eating by growing home grown vegies. Vegetable Gardening for Beginners: Advice on plot size, which vegetables to grow, and other vegetable garden planning tips from The Old Farmer's Almanac. Welcome to The Veggie Patch! We are celebrating 6 years running a local vegetable CSA (Community Supported Agriculture). Over 100 people around the Peace River Region.
The Vegie Patch is a working display garden. The six bed crop rotation system is designed to fit into the average backyard. Autumn herb, fruit vegies planting guide by temperate zones. North Queensland, NT WA) HERBS FRUIT VEGETABLE – plant broad beans. Information on how to build your own veggie garden and what to plant. Hosts in Queensland (1882) - Page 1 of 189; Town or City vegetable and other gardens, 1 horse, free range chickens and a small herd of goats. Nets plus fabrics and Netting of fruit trees and vegetable gardens Sydney Bats Queensland fruit fly: control strategies for the home gardener NSW Dept Primary. 18 Mar 2013 Do you dream of growing your very own market garden in your backyard? Not surprisingly you are not alone with herb and vegetable gardens . How to Plant and Grow your own vegetable garden, including planning, soil preparation and planting vegetable plants and seeds.
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$250 million = the amount spent just by the US in FY2010 to counter narcotics in Afghanistan
$100 million = the amount earned annually by the Taliban from narcotics trafficking
304,000 acres = the number of acres devoted to opium in 2009
304,000 acres = the number of acres devoted to opium in 2010
$64 per Kg = the price of opium in 2009
$169 per Kg = the price of opium in 2010
Total production of opium did decline, but mainly because of a disease damaging the poppy crop. The spike in prices makes it likely that the number of acres devoted to the crop will increase in 2011.


We have farmed Wern Oleu under organic principles for over 30 years. Farm produced meat, eggs, fruit and vegetables etc, although not generally available to the general public, are available from time to time to guests staying on site.
Wern Oleu is a working smallholding and while those staying are very welcome to take an interest in the seasonal activities taking place around the farm, parents in particular should remember that farm environments, especially machinery, bring with them dangers. Livestock varies during the farming year at Wern Oleu. Depending on the season you may see sheep, pigs, cattle, horses and poultry including some rare breeds.
Wern Oleu participates in Conservation and Stewardship projects promoted by the Welsh Assembly Government. We are currently entering in an agreement to establish a broadleaf woodland and siting bird nesting boxes in established trees. The ancient county of Montgomeryshire is renowned for its oaks and you will find plenty of evidence of that at Wern Oleu.


SecureNutrition aims to bridge knowledge gaps between Agriculture, Food Security, and Nutrition. It will offer a space to exchange experiences, to disseminate information, and ultimately to increase coordination, collaboration, and co-generation of knowledge.
The SecureNutrition Knowledge Platform represents discussions with: the International Food Policy Research Institute (IFPRI), the associated CGIAR Research Program on Agriculture for Improved Nutrition and Health (CRP4), Harvest Plus, the University of Pretoria (South Africa) Institute for Food, Nutrition, and Well-Being, Save the Children, Concern Worldwide, the Institute of Development Studies (IDS), the Bill & Melinda Gates Foundation, the World Food Programme (WFP), the Food and Agriculture Organization (FAO), and the World Bank. The SecureNutrition Knowledge Platform team is eager to continue expanding this core group and is currently in the process of identifying more partners and establishing links with institutions interested in understanding and contributing knowledge on the linkages between agriculture, food security, and nutrition.
Over the next few months, the SecureNutrition team will continue to actively engage with existing and potential partners on the design and functionality of this new community of practice (both online and in person). An interactive website will be launched in April 2012.


Our mission here at Oregonians for Food and Shelter is to provide the public with education regarding the safe usage and importance of pesticides, fertilizers, and biotechnology. While it may not be easy for our members to express their stories publicly, we want to exhibit the extraordinary work these individuals put in day in and day out to produce the food and fiber we need, as well as protect us from the pests that threaten our health and property.
True stewards to the environment, our farm, and forest partners are professionals seeking to provide safe, high quality and affordable food and fiber products for Oregon and beyond by using all available tools judiciously and lawfully. Not only do they strive for the safety of the public, but they also seek to create a safe and sustainable environment.
In order to cultivate a prosperous and sustainable environment, human intervention is necessary through pesticides and fertilizers. There are pests out there that will destroy what nature has given us and we as a society cannot allow that to happen.
We hope that you view our website as a source for solid, scientifically accurate information on crop protection products, soil nutrients, and biotechnology.


Dear researchers, agri-techs, farmers, consumers, friends and relatives,
You have now reached the blog of Dr. Estrella Luna Diez, a BBSRC Future Leader Research Fellow in plant science currently working at the University of Birmingham (UK). I started this fellowship working in the Plant Production and Protection Centre of Excellence at the University of Sheffield. There, I had the opportunity to work closely to industry and find ways to apply my research in fundamental plant biology into real agricultural problems.
Nowadays, my work primarily focuses in the tomato crop and the overarching aim of my research is to make the tomato immune system stronger so that plants are able to fight diseases better.
Please find more information about my research projects here.
Opportunities to join the team can be found here.


How To Start A Gardening Blog And Make Money
If you love gardening and want to start your own blog, then this is the post for you! I am going to cover everything from what blogging entails, how to do it well, and how to get started.
This guide will help those who have gardening knowledge and want more information about starting a blog so they can provide people the inspiration for starting their own garden, and keep them thriving.
What Are The Different Types Of Gardens?
The first thing you need to do is to narrow down your niche. What type of garden blog do you want to make? Here are some of the most popular ones.
- aquaponic gardening blog
- apartment gardening blog
- aero garden blog
- backyard gardening blog
- organic gardening blog
- New York balcony garden blog
- container garden blog
- vegetable garden blog
- colonial gardening blog
- organic vegetable garden blog
- organic container vegetable garden blog
- cottage garden blog
- DIY gardening blog
- no dig garden blogs
- desert gardening blogs
- edible garden blog
- New England gardening blog
- fairy garden blog
- square foot gardening blog
- forest garden blog
- flower gardening blog
- front yard garden blog
- first-grade garden blog
- French garden blog
- herb garden blog
- healthy garden blog
- home gardening blog
- indoor vegetable garden blog
- Indiana gardening blog
- kitchen garden blog
- Kansas gardening blog
- seasonal living garden blog
- lazy garden blog
- garden landscape blog
- gardening blog midwest
- Michigan garden blog
- natural gardening blog
- native gardening blog
- Northern California gardening blog
- Northwest gardening blog
- permaculture gardening blog
- Pennsylvania garden blog
- rose garden blog
- Tennessee garden blog
- urban gardening blog
- sustainable urban gardening blog
- small urban garden blog
- urban veggie garden blog
- vertical gardening blog
- wildlife gardening blog
Once you have your niche, create an imaginary profile of a person you want to help, your target audience. List down his problems and the solutions to them. That will be your content.
Carla lives in New York in a small apartment. She has a balcony that she wants to transform into a small garden.
She wants something that does not require a lot of work because she's busy the whole day working. But at night, she would love to relax on the balcony, surrounded by plants that thrive beautifully together.
The balcony gets a lot of sun the whole day, so she would like to know what plants would do well considering the amount of heat it gets the whole day.
In winter, she would love to have something to protect the plants on the balcony without ruining the aesthetics.
By having this imaginary story, you can make your blog unique and stand out from the rest. It will also help you stick with your niche by not going too broad.
Do Gardening Blogs Make Money?
Making money with your blog will require visitors. Without visitors, there's nothing to "market" whatever you have.
In order to have visitors, you have to produce content - content that is good and useful to your audience.
Don't be discouraged if it's not perfect right away - you'll learn as you go. The more "value" there is in what content you produce, the better chance there will be for your traffic to grow faster.
Generate traffic by using SEO (Search Engine Optimization) and social media.
Don't forget that any other "marketing" strategies will work too as long as you make them targeted enough - i.e. you show your content to the people looking for them. You do this thru proper keyword research.
Creating useful content to show to people who are looking for them will drive your traffic (website visitors) up. Once you have enough visitors you can start to monetize your blog.
How Do You Monetize A Garden Blog?
The most common way newbie bloggers monetize their blogs is thru affiliate marketing. Affiliate marketing is where you sell other people’s products and get a percentage of the sale.
The best way to do this would be through Amazon Associates, as it has millions of items for sale on its site. When someone clicks an affiliate link from your blog they are taken directly to that item page on Amazon, which makes it easy to buy right there and then!
In Amazon affiliate marketing, you don't necessarily have to sell a specific product. Any purchase made thru your link, even if it is a grocery item, or a TV, can yield a commission.
If you have already built up a following online or have a decent amount of visitors by blogging regularly about gardening tips, you can apply to Mediavine or AdThrive to display ads on your site.
These are high-quality ads that can pay up to $100 per day, depending on your website traffic.
How Do I Name My Garden Blog?
It's easy to name a garden blog. Keep in mind that the title of your blog should not necessarily contain keywords. Instead, start with "your brand" that you will build over time.
Here's a complete guide on how to choose your blog's name.
A blog that is as simple as growing tomatoes for newbies can be an amazing tool for communicating with your audience, building trust and credibility, establishing yourself as a leader in that gardening field, increasing your search engine rankings, and generating revenue.
Your niche only needs to serve a specific audience in order to grow faster and therefore earn money.
Blogs are not hard to work when they're done right. They even provide an income stream with very little maintenance required. What's more, is that blogging doesn't have to be all-consuming.
It just needs to serve one narrow niche well so you know how much time each post will take (and therefore how many posts per week/day you need).
There are tools that can help you produce blog posts in less than an hour. That will free up your time to focus on other areas of the blog and feel less overwhelmed.
Blogging is not difficult when done right.
This mix of passive income generation and making enough money without expending too much effort is a good enough reason to start making money from what you love doing - gardening.
So, are you going to start your gardening blog now? Let me know your thoughts in the comment section below!
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Seth: Mami, what do you want to be when you grow up?
Mami: I want to be your mami.
Seth: No, I mean do you want to be something like an astronaut, or a farmer, or something like that?
Mami: Well, I guess I want to be a gardener or a photographer maybe. Why, what do you want to be when you grow up? (As if I have to ask, b/c he's been telling me since two or something :)
Seth: I want to be a farmer when I grow up so I can take care of the animals. Mami maybe you can come live with me at my farm
Mami: Yeah, and maybe I can be a gardener at your farm and grow vegetable and things
Seth: Yes, and I can feed the animals.


SIB is part of a newly launched pan-European project looking at how microorganisms can improve the climate resiliency of plants and crops. MICROBES4CLIMATE will provide researchers with an integrated network of infrastructure to boost our knowledge on the interaction between soil microorganisms, plants and the environment. In this ambitious endeavour, 30 partners from 13 countries are coming together to upscale the sharing of data on the topic, with SIB representing ELIXIR and Switzerland. Our teams will be involved in enabling faster insights across data sources, through knowledge representation and environmental bioinformatics expertise.
SIB brings its data management expertise in support of an international effort


We’re hosting a Composting Workshop on Saturday 21st June, 10am-3pm
The perfect excuse to use the words ‘poo’ and ‘wee’ as much as you want all day! Find out how to turn garden and kitchen waste into rich homemade compost, discuss the delights of manure and get down and dirty exploring The Community Farm composting systems.
Suitable for home gardeners and allotment holders aged 14+. Please come in appropriate clothing, and bring a packed lunch.
Led by Farm team composting guru Amanda Griffin (see Amanda in the Team section): Master Composter trained by Garden Organic with over 20 years’ experience of home composting and nearly 10 years of Permaculture practice. Self-confessed compost obsessive; has been known to get overly excited by productive wormeries.
- Types of compost bins (including ideas for making your own)
- Compost myth busting
- Pallet bins
- ‘Dalek’ bins
- Leaf mould
- Liquid fertilisers
- How to use compost
- Tour of the Farm
- Take home hand out
Using hands on learning, videos, games, some theory and lots of sharing experiences
Suggested donation to cover course materials – £35 (payable on the day)
To book please call The Farm on 610540 or use the contact form below.


We know the ancient Mayans had been popular for constructing sophisticated architectural achievements such as pyramids and cities, and their astronomers studied for centuries to build a 365 day calendar that is additional precise than the a single utilized in our lives these days.
Add to this mix the conquering Spanish moving meals supplies about and the Mayans trading with other civilizations, such as the Aztecs, and you may perhaps not be shocked to find out that the ancient Mexicans changed the way the globe eats. When living in Mexico you will learn lots of merchandise of Mexican origin are utilized as components about the globe these days.
We’re not speaking about the Mexican cuisine we all know and like, enchiladas, tacos and fajitas – just think about how your grocery list would appear without having the following things
Chocolate – Despite the fact that chocolate was discovered about by Cortes from the Aztecs it was the Mayans who initial cultivated the toasted fermented seeds of the cacao tree some three,000 years ago. The Mayans traded it across and cacao seeds had been an early type of cash. Each civilizations drank the chocolate, it was spicy and bitter as sugar was not found. Chocolate was a lot additional than a drink to the Mayans, it was a bridge in between heaven and earth, they believed chocolate came from the Gods. Living in mexico these days you can discover chocolate flavored with pepper or paprika in the Yucatan state.
Chiles – Becoming cultivated in the Americas 7,500 years ago, southern Mexico’s capsicum annum is a single of the species that is located in practically every single fiery dish in the globe.
Tomatoes – Cortes initial encountered a tomato from an Aztec market place about 1520, having said that the contemporary day tomato came from the Yucatan state of Mexico. It was almost certainly initially yellow in colour and smaller sized, additional like a cherry tomato these days. As they are closely connected to deadly nightshade, they had been when believed of as becoming poisonous, these days they are utilized about the globe, in practically every single cuisine.
Vanilla (vainilla) – Believed to be initial cultivated in the state of Veracruz by the Totonaca, by the 1500s this flavor had develop into common for the chocolate drink of the Mayans. This was traded with the Aztecs who would have introduced it to Cortes. Later explorers from Spain and Portugal introduced it to Africa and Asia in the 16th century. Vanilla planifolia orchids develop wild in the jungles of southern Mexico this is the only location in the globe it grows wild and there are native stingless bees that pollinate the flower and create Mayan honey. Tahitian vanilla that demands hand pollination also comes from Mexican stock.
Black Beans (frijoles negros) – It has been confirmed from contemporary day architectural digs that the black bean originated in Mexico and Central America additional than 7,000 years ago. Living in Mexico in the 21st century you will discover they are nevertheless a favored in and about the Yucatan, with velvety texture they complement nearly any dish at any time. Black beans spread broadly all through the Caribbean, Latin America, and the Southern US they now are becoming common in lots of contemporary dishes.
Corn/Maize – Mayans initial cultivated corn in roughly two,500 B.C, when they settled in villages and surrounded themselves with cornfields. Corn was the most vital meals for the Americans, now it is a component of a staple eating plan globally in contemporary day life.
Avocado – Mexico is nevertheless the biggest supply of avocados. Initially believed to be an aphrodisiac, the Aztecs referred to as it ahuacatal translating as testicle. Aztecs would even hold their daughters in their residences in the course of harvest season and had to campaign to persuade the public that consuming avocados would not equate to sensuality. The avocado later spread to Peru and the Rio Grande prior to heading towards Europe.
Papaya – The Papaya originated in the tropics of southern Mexico and Central America, it nevertheless grows wild in Mexico these days. The Spanish took papaya seeds to the Dominican Republic and Panama, then cultivation spread to the other continents. Papayas arrived to Hawaii in the 1800s, this is the only US state to develop them commercially. Living in Mexico you can love them fresh off the tree.
Sweet Potato (camote) – Native from the Yucatan to Venezuela, the sweet potato originated in the tropics. It was the Mayans that cultivated the plant about five,000 years ago. They then spread all through South America and the Caribbean by two,500 B.C. Yams are usually mistaken for sweet potato, butare essentially an additional wide variety native to Africa.
Squash – Mayan persons grew lots of varieties of squash as early as eight,000 B.C. and squash predates the additional typical foods connected with Mexico, such as beans and corn, by many thousand years. Ahead of the Spanish introduction of beef and pork oils, squash seeds had been the major supply of dietary fat. Ground and toasted pumpkin seeds nevertheless seem on menus these days.
No matter whether retiring or living in Mexico, you will be capable to love all these great all-natural merchandise, fresh and at nearby rates.


Drying grains before storage is a crucial step in the agricultural process. Whether you are a farmer or a business involved in grain production or trading, understanding the importance of drying grains cannot be overstated. In this article, we will explore the reasons behind drying grains before storage, the methods involved, and the implications it has on quality and spoilage prevention.
Preserving Grain Quality
Grains, such as wheat, corn, rice, and barley, are highly valuable commodities, and their quality directly impacts their market value. Properly drying grains before storage is essential to maintain their quality by preventing mold growth, insect infestation, and mycotoxin formation.
When grains are harvested, they typically contain a high moisture content. If these grains are stored without proper drying, moisture creates a favorable environment for mold and fungi to thrive. Mold can lead to a degradation in quality, affecting the taste, nutritional value, and appearance of the grains. Furthermore, certain molds produce mycotoxins, which are toxic substances that can pose serious health risks when consumed by humans or animals.
Drying grains effectively reduces the moisture content, creating unfavorable conditions for mold growth and reducing the risk of mycotoxin formation. By controlling moisture levels, farmers and grain traders can maintain the marketability and safety of their grain products.
Grains that are not properly dried before storage are prone to spoilage. Spoilage can occur during storage due to the presence of moisture, heat, and pests. Moisture inside storage facilities can result in grain clumping, fermentation, and heating, leading to spoilage and economic losses.
A high moisture content in stored grains also creates a breeding ground for pests, including insects and rodents. These pests can consume and contaminate the grains, causing further deterioration and reducing the overall quality.
Drying grains to the appropriate moisture levels significantly reduces the risk of spoilage. Dry grains discourage pest infestation and minimize the chances of fermentation or heating, ultimately ensuring that the grains remain viable for longer periods.
Drying Methods and Techniques
Various methods and techniques are employed to dry grains effectively. The choice of drying method depends on several factors, including the type of grain, environmental conditions, and available resources. Some common drying methods include:
- Natural Air Drying: This method involves allowing the grain to dry naturally, by exposing them to ambient air. The grains are spread in thin layers, facilitating airflow and moisture evaporation. Natural air drying is a cost-effective method, but it requires favorable climatic conditions and may be slower compared to other techniques.
- Artificial Drying: Artificial drying involves using mechanical devices, such as grain dryers, to reduce the moisture content of the grains. Grain dryers employ heated air or a combination of heat and airflow to accelerate the drying process. This method is advantageous in regions with high humidity or when quick drying is required.
- Sun Drying: Sun drying is a traditional method that relies on solar energy to dry the grains. The grains are spread on a clean surface under direct sunlight, allowing the heat to evaporate moisture. While sun drying is a low-cost method, it is highly dependent on weather conditions and may not be suitable for all types of grains.
It is important to note that each drying method has its own benefits and considerations. Farmers and grain handlers should evaluate their specific requirements and opt for the most appropriate drying technique to achieve optimal results.
Ensuring grains are properly dried before storage is essential to maintain quality, prevent spoilage, and uphold safety standards. By carefully managing moisture levels, farmers and grain traders can protect their investment and deliver high-quality products to the market. Utilizing appropriate drying methods and techniques, such as natural air drying or artificial drying, enables effective control of moisture content and reduces the risk of mold growth, mycotoxin formation, and pest infestation. TSGC Inc., a trusted source for marketing, web design, and advertising, understands the significance of proper grain drying and offers expert insights to ensure success in the grain industry.why is it necessary to dry grains before storage


We recycle more than 120,000 tonnes of green and food waste each year across our five composting sites, all producing a number of premium grade compost products which are used by local farmers, commercial gardeners and our local communities.
We operate two different types of composting facility across Oxfordshire and Hertfordshire -three Open Windrow Composting (OWC) sites that recycle green waste, and two In-Vessel Composting (IVC) sites that recycle a mix of garden and food waste.
Four of our five composting sites are in Oxfordshire and were built to service the long-term garden and food waste requirements of Oxfordshire County Council. We also receive garden waste from landscaping companies and commercial gardeners.
Our fifth composting plant (IVC) in Hertfordshire, was built to service the mix of the garden and food waste recycling requirements of Hertfordshire County Council.
To find out more about how we can help you recycle your garden or mixed food and garden waste please Get In Touch.
For compost availability and pricing, please email firstname.lastname@example.org


I am very proud of our family. This year we planted a garden and we are seeing quite a bit of vegetables growing. It is so exciting to go out everyday and see all the vegetables bigger and ripe. Some of the vegetables in the pictures are also from my mom's garden.
Jesse also got a beer making kit for father's day (yes, father's day) and is now starting to use it. He was a little nervous to start, thinking he would mess it up but he got up the courage and started it today. He is very excited.


A walk through the vineyards to a stunning lookout point for a wine tasting and picnic.
The vineyard Clos d’Agon is located in the medieval town of Calonge (Baix Empordà). Calonge itself has a long history of producing wine and today, is one of the few towns left in Catalonia where you can still find the traditional grape growing and wine producing methods side by side with modern techniques. Literally, as you walk down the road on the left you have a beautiful modern vineyard, in this case Clos d’Agon and on the right-hand side, a very traditional, family run farm. Amazing!
This particular visit was organised under the V Harvest and Family Festival in Calonge. Several vineyards had prepared activities, from wine tasting courses to paired meals in restaurants; family-friendly tours in the vineyard and tastings in the town square. More information on these activities can be found on the tourism website for Calonge and Sant Antoni – this particular celebration coincides with the grape harvest each year in September.
But back to our tour…
We were greeted at the foot of the vineyards with a glass of Cabernet Franc must (the freshest grape juice you could possibly ever try!). As we drank and enjoyed the view the lovely guide, Laura, explained a little bit of history about the place.
It turns out that there is documented proof that the old farmhouse known as Mas Sabater actually used the land for grape growing and wine production as early as the 15th Century! The more modern-day history of the cellar began however in 1987 when a French couple bought the land.
They began by ripping out the vines and planting new ones that were more suited to the climate. 11 years later, a group of 6 Swiss friends bought the property and expanded the plantation to 16Ha. There are 5 red grape varieties planted (Syrah, Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot) as well as 3 white grape varieties (Viognier, Marsanne and Rousanne). Recently they converted some of the plots to accommodate red, white and grey Grenache.
The modern cellar was built in 2002. Designed by Chus Manzanares, it’s functional design allows wine production to be done easily with the help of gravity. Grapes are received outside on a higher level and then processed below and put into stainless tanks.
After a little refreshment, we then set off on our little walk through the vineyard… and what a walk! All around the area you can find wild flowers, honeysuckle, wild herbs like fennel and that’s just proof of the care taken in the vineyard – no harmful substances are used and agriculture is limited to being as sustainable as possible. The historical and time-telling olive trees and cork oaks just take you back in time to when wine was originally produced on this land.
After walking for around 20 minutes we arrived at the old ruins and the lookout point. What a view!
From the top of the vineyard you can see all through the valley of Calonge, surrounded by the Gavarres mountains and out to the beautiful, blue Mediterranean sea. We stood sipping wine, the Amic blanc and the Amic rosé whilst gazing at the view. Standing there, so high up and looking down on the vines, on the town, it was almost as if you could imagine people cultivating the land hundreds of years ago.
We were offered a picnic bag each with a sandwich, fruit and water. In normal circumstances the food would have been a buffet stlye picnic but unfortunately this year, some things have had to be changed to ensure health and safety measures are met. What I loved the most about the picnic was the huge bunch of grapes we were given! Recently picked juicy, red grapes to eat whilst we gazed at the view. They really were delicious!
We were also lucky enough to visit the cellar on a day when they were harvesting the last of the grapes. It was busy with boxes coming and going, grapes being sorted etc. but this also meant that we couldn’t go inside the cellar.
The tour we did was in Spanish, but they do offer activities in English too. The cellar isn’t exactly the sort you can stumble upon whilst out for a drive, so make sure you book in advance and check their opening times. Follow them on social media and keep up to date with their new activities.
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