Here are some frequently asked questions on hedging. Just click on a question below to see the answer. Feel free to contact us if you have a question that’s not listed here.
Note that the answer to this is always going to depend on the specific conditions you have planted into. However, generally, when you have just planted a hedge you should water every other day for the first 4 months then once a week for the next 6 months after that you shouldn’t need to water at all except dry parts of the summer. You will see if the plants need more water as the foliage will start to loose the healthy green colour and will start to droop. If the plants are under 2m tall then they will need 1 litre per day maximum and if they are over that height then 2 litres per day maximum. If you are over watering you will see yellow foliage on the tips of the branches. If you are not sure you can always contact us on 01932854135 or by emailing us.
When planting a hedge ourselves we will plant our 11 litre plants (5’-8’ tall) at 2 feet spacing. Everything else (Laurels and Leylandii in 45 litre or 60 litre pots) we would plant at 3 feet apart due to the bushiness of the plants. Occasionally a client will plant these larger plants in two staggered rows (effectively planting 2ft apart) - which gives a solidly instant hedge.
If you would like to see what the plants you are interested in look like when spaced at the recommended spacing please just ask as we can send you pictures.
Plants are living (at least our ones are!) and we are not able to guarantee what happens to them after they leave our nursery. For example, if they are not watered correctly, planted correctly, transported carefully, damaged by animals/insects after planting, staked where wind and size require, then the plant might not take but not due to the quality of what we supplied. So what we commit to is supplying healthy plants that have a top notch chance of surviving. If you have any concerns with the quality of the plants you are purchasing, we request that you share those concerns before taking receipt of your order, at which point the plants become your responsibility. When you sign the delivery off you sign to say that any complaints have been made to the office. You are, of course, more than welcome to come round and check the plants out on our nursery before they are dispatched out to you.
When you buy plants there are a selection of different ways in which you can have them supplied depending on their size and the time of year. Your main options with their descriptions are these:Bare root Summary: Getting plants bare root is a great way to save money but there are risks associated too. Bare root plants are usually smaller than 1m if evergreen and so we don't supply with plants with a bare root. Available: only Autumn/Winter time. Sizes available in: up to around 1m if evergreen or around 3m if deciduous Advantages: With bare root plants you can keep the weight down significantly (because there isn't all that soil) and thus shipping can be much cheaper. They are also lighter to move around and plant. Disadvantages: When you take the soil of a plant's root ball there will always be a certain amount of root damage. This needn't be a problem if the job is done well, the plants are kept well watered and then planted promtly but otherwise the chances of loosing plants are raised significantly. Make sure that the plants you buy come from a reputable source and are freshly dug to avoid disappointment. Root ball Summary: Root balling is much more common with larger plants where the roots need to be kept as safe as possible. Survival rates are often excellent and the plants are cheaper than their potgrown rivals. Watch out for the weight though! Available: Autumn/Winter to early Spring time. Sizes available in: any (plants over 2.5-3m will often come dug with a machine called a 'tree spade'). Advantages: Root balled plants are less costly than their potgrown rivals and because the roots have plenty of room to spread out in the ground the plants will typically be much bushier too. When dug and transplanted carefully there is not need to worry about survival. This is great way to get bushy instant hedging around 1.2-3m high (above this height the weight of the plants can be prohibitive). Disadvantages: The largest disadvantage of root balled plants is the weight as that quickly ads up, whatever the soil they are grown in. On the larger plants it can mean that they don't grown for a season and instead spend that energy getting established but once established they will grow well. Pot grown Summary: Pot grown plants have huge advantages like being lighter than rootballs and usually having a 100% survival rate. Risk is much lower but the price is a bit higher. Available: all year round Sizes available in: any (from us, up to 4.5m) Advantages: Plants that come in pots are always lighter than root balled plants because the soil in the pots is typically a well draining compost. That means you can get much larger plants and still be able to plant by hand. Because the roots are contained the pot size can also be smaller and thus easier to transport and plant. Roots are not disturbed when planting and so survival rates are excellent. And to top it all off, they are available all year round. Disadvantages: Some pot grown plants can be less bushy than their root balled rivals which makes getting that instant evergreen hedge a bit further away than ideal sometimes. However, there isn't aways that difference. If a plant has been in a pot for too long it can become 'pot bound' where it will take a season or so to get the roots out into the ground this will delay the establishment and growth of the plant.
We can take payment by bank transfer, cash or cheque. We don't currently accept card payments as we don't have these facilities. Payment will need to be cleared before delivery or can be on delivery/completion of planting job if it is cash.
Different councils have various different attitudes to hedges and how high they should be so it is probably best to make enquiries of your local council. Usually there is not problem with hedges up to 6’6” (2m) tall. However, the Anti-Social Behaviour Act 2003 relates to tall hedges and allows councils to take action where "reasonable enjoyment of a property is being adversely affected by the height of a high hedge situated on land owned or occupied by another person". A calculation sheet has been produced so that you can find out how tall your hedge is allowed to be. You can find the calculation sheet here.
We appreciate that VAT is high and does stick an additional 20% on the total sale price however as we are a VAT registered company we need to charge VAT. We try at all times to be honest in how we do business and so we will be as honest with the tax man as will be with you, our customer.


''Bud the Spud'' - 2nd Place
Tuesday July 1, 1997
WP Griffin Inc.'s ''Bud the Spud'' garnered Second Place honors for the Best Film or Mesh Bag. The Best Potato Bag contest is a North American event sponsored by Fraser's Potato Newsletter.
Ralph McNeill retires after 50 years of faithful service
Wednesday January 1, 1997
Elmsdale - Ralph McNeill has filled countless potato bags, dumped just as many and carted them through warehouses, trucks, rail cars and even basement storage bins. He has also helped plant thousands of acres of the tubers, trucked sets to the field and spuds to market, and combined granaries full of grain. In between, he has repaired and made field-ready pieces of farm machinery too numerous to count. Those are just some of the memories Ralph McNeill is taking into retirement with him. There are lots more memories, too, which is understandable, considering McNeill was employed with the same progressive farm operation for 50 years. McNeill went to work for McKenna and Griffin in 1947. Earlier that year Wilfred Griffin had taught school on the O'Brien Road in Elmsdale, McNeill was one of his students. When Griffin formed a business partnership with Ronald McKenna, who had started the farm operation, McNeill was hired on as one of the farm workers. Although the business continued to be known as McKenna and Griffin until 1969, when it became known as WP Griffin Inc., Griffin became the sole owner during the 1950s. WP Griffin Inc. will honor their long-serving and valued employee with a retirement party this Saturday, September 6, at the Elmsdale Community Centre. McNeill and his family, and all of Griffins' staff and their spouses will be treated to a dinner in McNeill's honor. Then, at 9:00 p.m., an open house in his honor open to the public, will be held at the Elmsdale Community Centre, followed at 9:30 p.m. by a dance. During his 50 years of employment with the Elmsdale farm operation and potato packing warehouse, McNeill has witnessed major changes in the way the work is done. Before the dawning of belts and rollers, and computerized weighing, there were bags of potatoes to be shuffled around, countless bags. "Nothing was easy then", McNeill recalls. "It was all labor work". When he started with McKenna and Griffin, the company bought and sold potatoes and lambs and supplied farmers with lime and fertilizer. On warmer winter days, farmers would haul their potatoes to their gate by horse and sleigh to be loaded onto Griffins truck and then taken to Bloomfield Station to be graded and loaded onto rail cars. McNeill said it would take up to two days to pack a car with 3,600 10- pound bags, whereas the modern day plant can match that production in about two hours. Everything went into bags, McNeill stressed, even culls. "We never thought of using a belt", he said. So, with all those bags to toss around, one would probably do okay at arm wrestling, right? "At that time I was good", he admitted sheepishly. There was even a spell in the 1950s when the company's new truck was used to haul asphalt during the summer season and for general trucking, including potatoes, during the rest of the year. McNeill was often at the controls. But potatoes soon became the mainstay of the operation. When Griffin became the sole owner in the '50s, he started out by growing six acres of potatoes, getting them out with a 1950 or 1951 grey Ferguson tractor and a digger-picker. The next year he grew 12 acres and the next year 24. McNeill recalls that the potato acreage just kept doubling from one year to the next for a while. There was a period, he said, when they'd be lucky if they had two tractors to handle to crop. There was also a John Deere planter which he attended to every spring for many years to get the crop in. Throughout it all, the business continued to serve as a packing warehouse for area farmers, a role it continues to fill today, including the addition of a wash plant operation. And, by contrast, WP Griffin Inc. grows considerably more potatoes than it once did. This year it has approximately 1,000 acres in production. McNeill helped put them in the ground this spring and then retired. McNeill recalls one working day when; he and his co-workers piled potato bags right to the ceiling in a warehouse. When they returned the following day the floor had given way and their bags of potatoes were in the basement. On another occasion, in 1960, the warehouse crew left to help fight a forest fire in Portage. While they were away, the warehouse they had been fixing up burned. WP Griffin Inc was the first warehouse, at least in the western part of the province, to fill paper 10 pound bags. McNeill said they used a board to pull potatoes into the bag and then the trick was to get the bags to stand on the scales to be weighed. The computerized baggers the operation now uses fills 10 pound bags to within a five gram tolerance. Working in warehouses, McNeill noted, was once fairly dirty work but he said a crew could work there now in white shirts and ties. Although he didn't reveal what his wages were like prior to retirement, McNeill said he recalls receiving 40 cents an hour. While that might not seem like much, he points out he and wife Theresa "raised 11 kids on that". And he worked long hours just to make ends meet. McNeill's family would later become involved in the operation. Kevin still works on the farm and Leonard, who was once a foreman there, still works there part time. Sons Joe and Allan also worked on the farm and daughters Elaine and Marie worked at the Griffins home. Then three years ago his wife Theresa started working at the warehouse in the spring and fall. Like her husband, she retired following this year's cropping. McNeill's first co-workers were Basil Griffin, Everett Arsenault and Claude McKenna. Today, the company has an average payroll of 25, employing as many as 50 people at peak periods. "I liked the farming part, the planting and the cultivating. I really liked out on the farm", McNeill said when asked what he liked best about working with WP Griffin Inc. He said he enjoyed his 50 years of employment with Griffins, indicating they were great employers. The company is now run by the sons of the late Wilfred Griffin. John is general manager and Peter is farm operations manager. Their mother, Marie, maintains an interest in the operation. McNeill also grew a few potatoes on his own, up to six acres. He borrowed a tractor from Griffins and the children helped with the digging. Once all the bills associated with the crop were paid, he said, he had just enough left over each year to cover the family's back to school shopping, which he described as a big help. Now that he's retired, McNeill plans to continue his woodworking hobby. He also has a large garden and he suggests his wife planted more flowers than usual this year, for the two of them to look after together. ________________ By Eric MacCarthy Western Bureau Manager Journal Pioneer


A good looking lawn is http://healthysuccessreviews.com enjoyed not only through the home owner but by neighbors and everyone who passes by. A lovely lawn might be the envy on the neighborhood. Numerous persons have reduce again on garden expert services to chop expenditures on this lousy economic system and therefore are performing it by themselves. Learning the way to effectively care for your lawn demands knowing phrases like dethatching. Specialists say that dethatching your lawn is a necessary endeavor if you prefer to own a wonderful lawn.
Thatch will be the layer of plant content both of those living and dead which will consist of grass clippings, leaves, lifeless stems and roots which reside in between the roots of grass crops as well as green grass. Thatch can build swiftly in the event you don’t mow your lawn consistently and depart the massive grass clippings for mulch. These massive grass clippings decompose little by little and will produce a thick layer of thatch. It’s best to mow the lawn often so that the grass clippings are modest and will decompose speedily. Thatch develops by natural means also as being the grass throws off roots, leaves, and many others.. Some thatch is good for the reason that it safeguards the roots. Far too considerably thatch stops the humidity, air and several vitamins and minerals from heading to the soil. Lawns with too much thatch dry out more quickly which makes the garden flip brown notably in the course of a drought.
How do you already know if your thatch on your own lawn is too thick? It is possible to explain to by searching at it nevertheless the thatch shouldn’t be a lot more than 1 inch deep within the lawn. If it is thicker than this it is a good idea to dethatch the lawn. Once this is certainly finished you’ll want to have only to dethatch every single two or 3 decades in the event you maintain your garden regularly.
In case you possess a modest lawn you can utilize a thatching rake. This rake slices to the garden vertically and delivers up all of the lifeless product. It is best to rake in one course to minimize damage to the grass roots. Once you have the lifeless thatch substance on the area you need to use a leaf rake to rake everything up. The thatch would make great compost that may be reapplied towards the lawn just after it has decomposed.
Should you have a huge lawn you can lease a power rake, also known as a vertical mower, from the products rental shop. This equipment has blades that spin vertically and pull the thatch on the floor since they minimize in the layer of thatch.
The best time of calendar year to dethatch a garden is during the summer months, fall or early spring. It should not be accomplished once expansion has commenced during the spring for the reason that the grass wants the vitamins and energy stored inside the roots.


Planting Your First Vegetable Garden. How To Get Your Garden Ready And Plant Your Vegetable Garden.
Growing Cucumbers Vertically | How to Grow Cucumbers in Small Garden
Cucumbers like it hot. Lettuce likes it cool and shady.
A handy vegetable planting calendar and useful guide to growing vegetables for beginners, perfect for those new to vegetable gardening allotment holders!
Store leftover herbs for a rainy day with these 4 easy methods.
How to Grow Potatoes for Beginners
Planting potatoes in the home vegetable garden is not very difficult, but does have a couple important steps. A very important thing to remember about growing potatoes is to make sure you use certifie
Instead of using commercial fertilizers and plant food, why not use some scraps from your kitchen that would otherwise end up in the trash or compost bin to amend and improve your garden soil naturally? Inexpensive and easy, these are my favorite ways to get my garden ready for spring planting. Eggshells, banana peels, Epsom salts, coffee grounds. Find out more at www.fresheggsdail…
Finishing the season with a bounty of fresh produce doesn’t have to be a waste. Learn how to make the most of your excess harvest.
10 Easy to Grow Vegetables for Beginner Gardeners


The cultivation of cannabis has evolved dramatically over the years, with growers constantly seeking advanced methods to optimise yield and quality. A crucial aspect of this evolution is cannabis plant training, a set of techniques that manipulate the plant’s growth to enhance its potential. This article will delve into various plant training methods and offer guidance on how to best implement them in your cultivation journey.
Low Stress Training (LST) for Autoflowers
Low Stress Training (LST) is a popular technique among autoflower growers. It involves gently bending and tying branches to create an even canopy, allowing all bud sites to receive equal light exposure. LST for autoflowers is especially beneficial as it maximises usage of the light spectrum, thus promoting better bud development. When done correctly, this method can significantly increase your cannabis plant’s yield without inducing unnecessary stress.
Topping and Bud Pots
Topping is a fundamental training method where the grower removes the main stem’s tip to encourage lateral growth. It’s often asked, “how many nodes before topping?” Ideally, you should wait until your cannabis plant has developed 4-6 nodes. This ensures that the plant is sturdy enough to recover from the procedure. After topping, growers often place their plants in bud pots to control their growth and manage nutrient delivery better.
Pruning During Flowering Week 3
Pruning is a critical aspect of plant training, which involves removing parts of the plant to improve its overall health and productivity. However, timing is key. Pruning during flowering week 3, for instance, can stimulate growth in lower branches and direct more energy towards budding sites. Be sure to use bud clips during this process to avoid causing any undue stress to the plant.
BudTrainer and Other Useful Tools
BudTrainer is a revolutionary tool designed to simplify the plant training process. It’s a flexible, spiral LST training tool that adjusts and supports plant growth without causing harm. Other useful tools include LST wires and LST clips, which help secure the plant in its desired position.
Deleafing and the Significance of Timing
Deleafing, or the removal of leaves, is another cannabis plant training method. It’s generally advisable to defoliate during week 5 of flowering. This allows the plant to focus its energy on bud development. However, as with all training methods, it’s important to be cautious and avoid over-stressing the plant.
To Top or Not to Top Before Flowering?
Should I top my plants before flowering? This is a common question among growers. Topping before flowering can promote bushier growth and higher yields. However, it’s crucial to give your plant ample time to recover before it enters the flowering stage.
In summary, cannabis plant training methods such as LST, topping, pruning, and defoliating play a significant role in maximizing your yield and ensuring the health of your plant. Whether you’re growing in a small space or a large garden, using tools like BudTrainer or LST wires, or asking questions like “should I top my plants before flowering?” or “how many nodes before topping?” – understanding and implementing these methods can empower you to become a more successful cannabis grower.


Now also low temperatures with low adjustable humidity – due to the possibility of connection to compressed air.
By the use of connection to compressed air.
Cooling incubators 300/2 and 600/2 with 2 seperate controlled rooms
With 300/2 and 600/2 l volume.
Refrigerators und Freezers
with 2 seperate controlled rooms
With 600, 1200, 300/2 and 600/2 l volume.
New freeze-thaw-cabinets with 600 and 900 l inside volume.
Plant growth cabinet PLG / PLGK also available in size 1800
For research and Arabidopsis research
also available with centrifuge for 8, 12 or 16 mojnnier tubs
Climate cabinet for Insect and mouse research
with special accessories like filters, Inlet and outlet air
and so on.
IDN Forensic climate cabinet
Also for Indandion tests.
Forensic climate cabinets
For the special requirements in the Crime sciene and in the Lab.
For development of DFO and Ninhydrin treated fingerprints.
New Touchscreen 7 and 10
Easy operation with the new touchscreen. Available for Plant growth and
Plant growth cabinets for Arabidopsis Research
The PLG and PLGK 600 / 1200 with lighting above an over the sheves
For Plant and seeds research, also adequate for Arabidopsis research.
Plant growth and Germination cabinet GC9 and GCK 9
The plant growth and germination cabinet also available with a
bigger useable inside space of HBD 1200x800x600mm.
Plant Growth cabinet PLG 600
Unique designed plant growth cabinet optional equiped with gloves in the inside thermopane glass door – for quaratine research to plants.
Temperature range +5 up to +50°C, lighting up to 20.000 Lux, o acc.
to your requirements.
New standard Size 500 l sinside volume
Standard euqipment like cooling incubators, incubators, drying ovens
or climate cabinets also available in 500 l volume.
Water bath with cooling
In temperature range +5 upt to +70 °C or acc. to your requirments.


It will be much weakened as an organization and farmers in Canada have lost the power to control the price of wheat.
We tried to save the Canadian Wheat Board but failed. It has been gutted. We supported the National Farmer’s Union. The bill to take away the automatic membership of farmers and take away its monopoly, making it a purely voluntary organization and dividing farmers politically — has passed through the Senate and been made law. This in spite of the fact that a plebescite of farmers showed the majority of farmers indicated in a that the Canadian Wheat Board is an important institution for farmers. In the Canadian Wheat Board Act it says that it cannot be dismantled without a vote from farmers. The Harper Government ignored this requirement and passed the bill into law without the agreement of farmers. The farmers of Canada have lost supply management in favour of open markets contolled by multinational agribusinesses such as Monsanto. How long will it be before they find they can no longer get any money for their grain? See the letter some people sent. It is a sad loss for our farming community. It will likely be fought to the Supreme Court, but by the time it goes through there will have been an open market for years and we will not be able to take it back. Now the question is: How can we influence the structure and nature of our food system in this new environment?
USC Canada on Food Security
CBAN — Canadian Biotechnology Action Network


Lawn Care and Maintenance
There are three most common ways to seed a lawn. Regardless of which method you choose, ASI recommends starting with at least three inches of amended topsoil. We also believe it is important to make sure your soil contains the proper pH levels.
The three ways of seeding are as follows:
· Broadcasting – This consists of the distribution of seed through a broadcast seeder on top of the topsoil covered by a straw based material. A starter fertilizer is always recommend.
· Slit Seeding – This process is done by seed dropping into a small trench created by a disk distributing the seed approximately one inch below the surface. A starter fertilizer is always recommend as well.
· Hydro-Seeding – This process is done by mixing water, seed, fertilizer and a bonding agent into a large tank and distributed onto the topsoil using a spray method.
For those of you looking for immediate results, sod is the perfect option. There are several steps ASI will take in order to ensure a healthy disease and insect free lawn. At ASI we take the following necessary steps to ensure healthy results:
· Three inches of amended and pH balanced topsoil
· A Healthy Watering Program


for your Upstate, SC landscape
At Greenleaf Lawncare we understand that each landscape is unique. Our service is designed to develop the proper program to help your landscape thrive. We provide your lawn with the proper nutrients for a greener, thicker, healthier turf. We also offer the most effective materials available to control existing, unsightly weeds. Our pre-emergent program will provide the preventative maintenance needed to control weeds before they appear. We also offer insect control for turf damaging insects just waiting for the opportunity to feast on your thick healthy lawn.
Working together with your good maintenance, we guarantee that you’ll be satisfied with our service or we will come back between regular applications at no extra charge.
With over 25 years experience in the lawncare industry we can develop a plan to meet your needs any time of year. Call or click here to arrange for one of our experts to come out for a professional assessment of your lawn.
Lawncare Applications: (5 to 7 Week Intervals)
Warm Season Grasses
Bermuda, Zoysia, & Centipede
2: Pre-emergent Crabgrass & Broadleaf Weed Control
3: Spring Fertilization Pre-emergent Crabgrass & Broadlead Weed Control
4: Summer Fertilization Pre-emergent Crabgrass & Broadlead Weed Control
5: Summer Fertilization Grub and Other Turf Damaging Insect Control
6: Fall Fertilization & Pre-emergent Weed Control
7: Winterization Pre-emergent & Broadleaf Weed Control
Cool Season Grasses
Tall Fescue, Bentgrass & Rye
2: Fertilization Plus Pre-emergent Crabgrass & Broadleaf Weed Control
3: Spring Fertilization Pre-emergent Crabgrass & Broadleaf Weed Control
4: Fertilization Pre-emergent Crabgrass & Broadleaf Weed Control
5: Grub and Other Turf Damaging Insect Control
6: Starter Fertilizer
7: Fall Fertilization & Weed Control
Note: Materials and rates will vary according to grass type and weather conditions


In India we are having spiritual belief that we pray to the Goddess called ANNAPURNA. We use to believe that, we should respect the food in all conditions and we should not waste or throw it, its the most valuable resource on earth as we can not survive without the food. I always wonder, god is not giving the food directly to us. but the farmers are growing with their hard work,that is the reason why they are called as the father of the world? but do you really know Why Farmers are poor in India?
We can live without the cigarettes but its manufacturer are billionaires. We can live without liquor but its manufacturer are also billionaires but we can not live without the food and the farmers are poor in India? Why Farmers are poor in India.
Here are the reasons Why the farmers are poor in India
Our Society and Our Belief
The top most reason for that is we as society respect the The doctors whom we need just when we are ill or no feeling well, We respect the engineers who are suddenly needed, but we do not respect the Farmers who give us the food, which is our daily need and essential part of our life. Every one wish the rise in there income and salary but no one wants to buy the food at the rate that a farmers deserves. We can eat pizza for thousands but we can not buy vegetables for 100 ruppys. While buying such grains, vegetables or fruits we forget completely, that the farmer has done hard work he has given time in planting, growing and cultivating that plant. The farmers work most hard part of all work as they are growing the plants or the crop as their children. all crop need lots of attention, care, time to time grass removal, Watering, Pesticides. So the biggest reason why Farmers are poor in India,are we and our society.
Well the farmers are helpless with this, but now days there are many dams over the rivers and that water are stored and pass to the farms using the canal network. so this is not a major issue if the government and the district level officers are taking care of it. The drought is main reason why the farmers are committing suicide in central India’s state like Maharashtra, Karnataka and Madhya Pradseh. this drought is leaving huge impact on the soil. Drought adversely affects the recharge of soil moisture, surface runoff and ground water table. Rivers, lakes, ponds and reservoirs tend to dry up wells and tube-wells are not serviceable due to lowering of the ground water table.
Indian agriculture is still largely depends on monsoon rainfall. About two-thirds of the arable land are lack of irrigation facilities and is termed as rainfed. This affects agricultural production in drought years.
Due to shortage of food-grains the country have to import food-grains to save the poor people from hunger and starvation. India is building a support load of food–grains and danger from dry seasons is not as genuine as it used to be before the Green Revolution.
Genetically Modified Crops
The above Image is a Genetically modified rice that has been approved by the European Union. There are 32 genetically modified crops are presently being researched across 111 government and 50 private institutes, and already 14 have entered the trial stage. We may be flooded with GM foods with unknown health risks unless the government ensures otherwise.
But the farmers of different country are keep opposing this genetically modified crops as they might be harmful to the humans and even many country like France, Belgium its prohibited. And this is one of the biggest reason that this crops are not trustworthy even not able to gain the trust of the farmers.
India is having second rank in worldwide in farm output. Agriculture, forestry, logging and fishing are giving 17% of the GDP and providing employed 52% of the total workforce in 2015. As the Indian economy has diversified and grown, agriculture’s contribution to GDP has steadily declined from 1951 to 2011, yet it is still the largest employment source and a significant piece of the overall socio-economic development of India. Crop yield per unit of all crops has grown since early independence time, due to the special emphasis placed on agriculture in the five-year plans (Panchvarshiya Yojana Ayog) and steady improvements in irrigation, technology, application of modern agricultural practices and provision of agricultural credit and subsidies since the Green Revolution in India. The states of Uttar Pradesh, Haryana, Punjab, Madhya Pradesh, Andhra Pradesh, Telangana, Bihar, West Bengal, Gujarat and Maharashtra are big contributors to Indian agriculture.
But still there are no commission made for the making the farmers life better, as the farmers are not gain enough money, Hence they sell their land and move to the city or metro, they change there profession as they find a steady income. they are willing to do labor work but not accept the agriculture as their profession.
One reason can be the education. they are not aware about the requirement in the market. as the thumb rule of market is demand and supply they should aware about the market need. The are not able to sell the end product on the time and even not having the personal storage facility. They are having less knowledge about the economics and the new technologies and training.


The Johnstown Farm has been transformed by snow! The hay slide changed quickly into a snow slide which started up by the house, and after much fine tuning, ended up past the horse corrals. Of course, we also went sledding Kansas style – pulling sleds behind the 4-wheeler!
We put our pumpkin patches to rest this past weekend by burning the fields. There are a few reasons to burn a field after a crop. One of the most important reasons for us is to kill the squash bugs that like to overwinter down in the soil. We choose to use as few chemicals on our fields as possible (pesticides, herbicides, etc), but when it comes to squash bugs, there is no great organic solution that has been offered to us to control the nasty bugs over acres of pumpkin fields. We use field rotation in an attempt to “outrun” the insects, guinea hens to eat the live bugs, and field burning to kill the overwintering insects. Despite these efforts, there are times when we need to spray, but these measures do help. If anyone has any suggestions on efficient and effective squash bug control PLEASE let us know!
“Agriculture is the process of preparing the soil to raise crops and livestock!” Just ask any 2nd grader from Washington Elementary, St. Joseph, or Elyria, and they will tell you. These were the three schools whose 2nd graders participated in our “In the Class and On the Farm (ICOF)” program for 2012. The program was made possible largely through grants and donations from Kansas Farm Bureau. Several local businesses also partnered with Grammy’s Pumpkin Patch to sponsor the agriculture education program – Krehbiel’s Specialty Meats, Kiwanis Club of McPherson, Artshirt, and Tractor Supply Co. Due to the increasing tightening of school budgets, we are so thankful that these businesses and community groups value ag education!
My family has been greatly blessed to grow up with personal access to a farm. We realize that this is not true for a growing number of students, even within McPherson county. Statistics show that, on average, the elementary student is two generations removed from the farm. Along with this gap, comes a growing disconnect between the field and the table for most students.We believe that everyone deserves to be informed consumers of all products (food, textile, etc). We also believe that to be an informed consumer, one must be made aware of true agriculture. What better way to teach than on the farm?
The curriculum is two-fold. Angie and myself, both Kansas certified teachers, go into the classroom to teach the basic “what, why, and so what?” about Kansas agriculture. We begin by posing the question, “Who in here has been affected by agriculture today?” We are usually met with 3 or 4 hands per class. Most responses include petting or feeding the family pet, seeing a cow on the way to school, or dreaming of barnyard animals. The next couple of hours are spent defining agriculture, learning how each and every person is affected by agriculture every day, and learning specifically about Kansas’s Top Crops. All of these lessons are hands-on and align with state teaching standards.
The second part of the ICOF program is a day of common core lessons taught through the lens of agriculture that takes place on Johnstown Farm during the pumpkin harvest season.
These were some packed full days – certainly some of my favorites from the season. We hope to see all three schools back next year, and also be able to extend the program to other 2nd grade classrooms. Thanks again to Kansas Farm Bureau, Krehbiel’s Specialty Meats, Kiwanis Club of McPherson, TSC, and Artshirt!Grammy’s Pumpkin Patch 2012 – McPherson, KS
I can hardly believe that this weekend is the final chance for families to come out to celebrate autumn at Grammy’s Pumpkin Patch. Somehow the past 5 weeks have flown by! We have enjoyed meeting many new families and students this season. Join us for one last hurrah this weekend! There are still pumpkins waiting to be chosen, train rides to be taken, pumpkins to be smashed, and family memories to be made. Sundance Farm will have Scotty out to pull the wagon on Saturday, so bundle up and come on out!
This weekend should be a great one to get out to the patch! Today’s wind is blowing in some nice weather for Saturday and Sunday.
The Johnson’s Strings will be providing live music out at Grammy’s. Check out their website at http://www.johnsonstrings.net
Kurt Krehbiel will also be out Saturday with his potter’s wheel throwing all kinds of creations.
We are looking forward to Sundance Farm bringing Scotty out on Sunday to pull the horse wagon again. I’ve been meaning to get a good picture of him pulling.
On Sunday, Nick Mourn, our pumpkin carver will be working on some crazy creation. Here is his pumpkin from last year:
Of course, there are still lots of pumpkins to choose from so you can carve your own at home!Grammy’s Pumpkin Patch 2012 – McPherson, KS


We specialize in domestic hay and forage product sales. We supply all types of baled hay for your large and small livestock/animal needs.
High Desert Hay & Forage, located in Vale OR, is family owned and operated, run by owner Lowell Whitaker and his son Matt. We’ve been a provider of premium quality dry hay and forage products for decades.
We offer hay that is packaged and set up for easy loading. Our custom pressing is available to help you haul and store hay in half the normal space. Our hay is available for both pickup and delivery.
A typical small bale that is fed to animals is produced by a small baler. One small baler takes a tractor and a man to operate, and can bale 30 tons per day, covering about 20 acres.
When harvested, hay is subject to variations in quality based on the weather at the time of baling. Too much humidity and not enough humidity, are the biggest factors that vary from day to day.
We bale with large balers that, using 1 man and 1 tractor, can cover roughly 100 acres per night, producing roughly 150 tons of consistent hay.
Pressed for Easier Hauling, Stacking & Space Saving!
The hay press takes these large bales and allows us to convert them to small bales. So 150 tons of consistent hay is then run through the press where the bales are cut and pressed into a consistent size, and quality level.
They are dense enough to stack easily without being prone to tipping or collapse like regular small bale stacks.
They are also almost double the density, so the same tonnage of hay can be stored. The higher density allows the same tonnage of hay to be stored or hauled in half the space.
For goat and sheep owners, the pressing process also crushes the stems, creating a more consistent and palatable forage for animals that are prone to picking off the leaves and leaving the stems of the plant. This results in better fiber intake for the animals and less waste for the owner.


I would like to introduce Theo Pouniotis, the Gardener.
In a small village called Livadia in Northern Greece, 12 year old Theo Pouniotis noticed a sparse patch of ground in the schoolyard. He asked his teacher if he could create a garden and grow vegetables. The students were all children of farmers; the teachers were sent to the school to serve short contracts. Theo imagined his teachers eating the produce from his garden. He had learnt, through watching and listening to his father, “If you worked the earth, the earth gave back”. True to his word, Theo planted his garden and produced vegetables and fruit; his garden flourished. This was to be the first of many gardens for Theo.
When he left school, Theo became a tailor but he never forgot about gardening.
There were difficult times ahead. After World War II Greece was devastated financially; all energy had gone into supporting the war effort. Civil war added to the chaos. By this time Theo was married and had two young children. He decided to emigrate to Australia, to join his brother.
Theo now lives on the Mornington Peninsula and is very proud of his garden. He grows wonderful produce for his family – his children, grandchildren and now great grandchildren.
Theo’s story is the migrant’s story.
I am honoured to have Theo as one of the nine men in my exhibition.


Mt. Pleasant Farmers Market Pavilion, 645 Coleman Blvd, Mt Pleasant, SC
Tuesday, August 20, 2019, 3:30 – 7pm
“The Mount Pleasant Farmers Market is where our community meets to share in a vibrant array of locally grown and SC Certified produce. Stroll through the market to find a bounty of just-picked vegetables, fruits, and fragrant flowers along with local seafood, fresh-cooked meals, baked and canned goods, and locally produced snacks.
Also available each week for your assistance are the Clemson Extension Master gardeners, seasoned volunteers who can help solve most pesky gardening problems.
Please visit www.experiencemountpleasant for seasonal crop list and other market information.”
Event Type: Farmers Market
More info: www.facebook.com…


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Vertical Farming Sustainability | Utilizing Agricultural Skills | Global Energy Show
Vertical Farming Sustainability in Alberta: How a Local Company is Changing the Game
If there's one thing this pandemic has done, it's enabled people to think outside the box, take on new hobbies or learn new skills. However, Jason Courtepatte of Kite AG Systems has taken more of an entrepreneurial approach which involves repurposing shipping containers (or sea cans) into vertical indoor farming systems.
With his new company Kite AG Systems, Jason is addressing the lack of food security in city centres, bringing food supply to urban areas, and leveraging the sustainability of vertical farming to address the environmental concerns associated with traditional agriculture.
Jason sat down with Rachel Gregory, Digital Host at The Global Energy Show, to discuss how his company is making a sustainable difference.
Launching a Sustainable Vertical Farming Business During COVID-19
Rachel: How did you launch a business throughout COVID-19?
Jason: It was a matter of necessity, really. I mean, things were shutting down. This was early April. We had to do something kind of new, different, and innovative. I was actually teaching a solar design and installation course up in a White Horse when I met some fine folks from Cold Acre Food Systems. I had a great conversation with them and really used that to springboard the idea of Kite AG. We decided to launch something that was locally sourced and locally sustainable. We wanted to be able to build something that is provided by small businesses here in town.
Turning Shipping Containers into Indoor Vertical Farms
Rachel: With this, you call them sea cans, what does this look like? What is happening inside of them?
Jason: So shipping containers, commonly referred to as sea cans, are what we're going to be using for the basis of our vertical farming systems, simply because they're plentiful, they're cheap to fabricate, and they're very easy to insulate as well. The vertical farming containers include racks of growing trays going front to back throughout the unit, with some room in the back end for some mechanical equipment. There is ventilation, humidity and temperature control, as well as lighting controls built into the food system. An ongoing watering system will keep the plants hydrated, and then, of course, you'll have remote access monitoring via an app to determine how your system is doing.
We're using nutrient film technology, which isn't an incredibly new, crazy, wild idea. This is pretty standard practice. However, we are working on building a supply chain of manufacturers, consultants, and designers to be able to build these systems right here in Edmonton, using the fabulous resources we have around us.
Increasing Food Production in a Significantly Smaller Space
Rachel: So the output for this system is quite huge. Can you talk more about how much food could be produced in a week or a month and how this is so impactful?
Jason: Our current estimates put our production at anywhere between 100 to 150 pounds of produce per week, including fruits and vegetables like tomatoes and berries, leafy greens such as kale and spinach, and herbs. Of course, that's going to be a bit too much for a single-family home. So, we're mainly targeting nonprofit organizations, community centers, and even farmers that are looking for a little residual income throughout the winter. You can park a few of these sea cans near your property and begin growing fresh produce year-round.
Making the Switch From Electrical Work to Shipping Container Farming
Rachel: Well, you're an electrician by trade. That's your background. So how did you become interested in starting an agriculture business?
Jason: That's a very good question. While agriculture is very different from electrical work, it's still very similar in many respects. I've found there are more than enough people that are willing to help you out and grow a business that you are excited about. I may not be as educated about it, but that's why I've surrounded myself with a close circle of people that are far more intelligent than me.
Improving the Sustainability of Food Production through Hydroponics
Rachel: How is Kite AG Systems addressing sustainability issues when it comes to food production?
Jason: The thing that's not often considered here is where does that head of lettuce come from? There are more and more local producers in Canada and in Alberta that are growing ingredient greenhouses or controlled environment agriculture (CEA) systems. But, a lot of produce is still shipped up from The States, so there are trucking costs. Traditional farming methods are associated with environmental costs in diesel, fuel, and truck maintenance, and in the agriculture and the land area that is used in California or Alberta. One of our systems at 320 square feet can yield roughly the equivalent amount of produce as one acre of farmland with traditional agriculture.
Rachel: You guys are doing amazing things and it's so great to learn about a sustainable solution for food production, especially within urban areas where food demand is increasing. So, thank you so much.
Learn More About the Future of Sustainable Food Production
With growing concerns about climate change, greenhouse gas emissions, declining arable land and energy consumption issues, sustainable development has never been more important. Kite AG Systems’ hydroponic systems are a great example of how industry leaders are overcoming the challenges of a growing population through innovation and sustainable solutions.
If you’re interested in learning more about sustainable energy innovations from the people actively changing the game in North America’s energy industry, register for the next Global Energy Show today.


CBD/Hemp Products-How to Tell the Best
By and large, the fact that is so commonly agreed on by many if not all, is that CBD is an amazing supplement. Looking at the fact that the CBD and hemp product industry is such a nascent and growing industry, the other fact that we need to highlight as well is the fact that it has indeed attracted lots of entrepreneurs some of whom are scam artists whose intent is to capitalize and exploit the needs of the unsuspecting consumers of the CBD and hemp products.
In the event that you happen to be a consumer of the hemp products for the many uses and health benefits that they have, you need to make such purchases with the assurance that you will be buying genuine hemp products and not snake oils and as such you need to ask yourself of the qualities and things to help you tell the difference in the two. But looking at the ever raging intensity in the competition in the industry, the players in the market are ever giving out promotional messages that all tell of their products being the best and as such consumers of hemp products are ever thrown in to further confusion when it comes to the need to tell which is actually the best.
This be as it may, consumers of the hemp products need not despair as there are some things that they can look into and as such tell of the highest quality CBD and hemp products that they can get to buy and use. As you go shopping for the CBD oils and hemp products, the following points taken into account will certainly see you pick nothing but the highest quality CBD oils and hemp products for your needs.
Cannabidiol is one of the many compounds that is extracted from the cannabis plants. Although it is a fact that this compound is so readily and as well easily available from the marijuana plant, the CBD oils are often an extract from the agricultural hemp. This is looking at the fact that these two varieties of the plant, the typical marijuana and the agricultural hemp, actually do differ in their quantities of THC, tetrahydrocannabinol, which is often the compound that causes the “high” feelings when taking cannabis. On the flipside, Cannabidiol, or CBD, has a number of health benefits in it and all without causing the “high” feelings. As such when it comes to the purchase of the right CBD oils and hemp products, look at the content of the CBD in relation to the THC composition, going for those that are as high in CBD and the least of THC for these are the particular strains that happen to be as friendly to you as a consumer and the community at large.
But at the same time, you need to as well be as on the lookout for the quality of the hemp product as those of low quality can actually contain harmful toxins which may seriously affect your health.


Amy Hurd Early Learning Centre is passionate about educating children about environmental and sustainable practices.
We have installed solar panels, solar hot water, self timer taps, water wise gardens, native plants, vegetable gardens, worm farm, bee hotel, etc.
We collect recyclable materials for craft as well as recycling as much as possible.
Scraps are fed to the worms or educators take them home for their chooks and dogs. Nothing is wasted.
Call in to see our amazing outdoor environment.
Some of our sustainable practices:
If you are thinking a year ahead,
Sow a seed.
If you are thinking a decade ahead,
Plant a tree.
If you are thinking a century ahead,
Educate the people.
- Cherie and the Ladybird children most recently created a 'Take a plant, leave a plant' stall. This was to promote the sharing of plants, succulents and seedlings. We encouraged families to bring in some cuttings of plants to leave at the stall and then take one in return.
- The Ladybird children helped to install and put together our new greenhouse and we have begun growing some plants and vegetables in it. The Bumblebee and Ladybird children regularly check and water our plants, ensuring they receive the nutrients they need!
- We have turned our recycled bathtub into a worm farm! The children help an educator to feed the worms our food scraps and frequently collect the worm castings (worm wee). Many families donate gold coins to purchase the worm wee to use as an organic garden fertiliser. This money is then put towards new plants/seedlings for our greenhouse or vegetable garden.
- Similar to our greenhouse, the Bumblebee and Ladybird children care for and look after our vegetable garden. We use the fresh produce in our meals, to feed our bearded dragon 'Spike', or to send home with families.
- Each year we participate in 'Clean up Australia Day'. Discussions with the children about the importance of recycling, placing our rubbish in the correct bins and caring for our environment occur which is then embedded into our practice. We go out to the reserve behind our Centre and collect any waste lying around to engage in meaningful hands on learning experiences.
- Wagga City Council came to visit and teach us all about bees. They gifted us a bee hotel which we learnt would be a great home for Australian native bees and that these are the type of bees that don't have stingers. Our bee hotel hangs in our apple tree in the backyard to keep our bees safe.
- The Ladybird children entered a sustainability competition at Lutheran Primary School by making an upcycled water wall. Costa judged the competition with our children taking out first prize.


Easy Access to Farm-Fresh Food Is Our Middle Name
Topeka Growers Group is a collection of producers from Shawnee and surrounding counties, coming together to provide convenient access to sustainable local produce, kombucha, ferments, and honey. We are committed to ensuring your family is able to enjoy healthy, locally grown food delivered to your doorstep every week. Purchase a Weekly Veggie Box from a combination of our growers with your choice of add-ons, or build your own basket. Order by end of Monday for safe delivery Wednesday evening. Enjoy FREE delivery for all orders over $15 to Topeka and surrounding communities.
Topeka Growers Mixed Vegetable Share BoxLEARN MORE
Share the weekly harvest from our partner farms. Each box is filled with seasonal vegetables grown right around Topeka.
Our Local FarmersMEET THE GROUP
Topeka Growers Group is a collective of farmers and producers around Topeka, KS, coming together to provide easier access to locally grown food.
Pop-up and PickupORDER FOR DELIVERY
We look forward to being able to meet in person once it's safe. For all of our protection we are holding off on pickup options until then. The Group can't wait for you to visit your farmers and sample the harvests in person again at a local event!


The rain has been such a welcome treat over the last few weeks. Our garden suffered the consequences of drought over the last few years but today, all the fruit trees are soaking up every drop of welcome rain. The citrus are glistening with a fantastic wash of water from the sky, the seedlings are ready for another growth spurt, and our pups…..Sierra and Lexi…..are hiding under their blankies, hoping all this dreaded rain will stop so they can go on their next dog-beach field trip.
Oy, the pups are never happy when it pours from the sky. But the rain is ok with us because it means we’re getting a bounty of veggies this spring!
All our beets are hearty and they’re the one vegetable that we can grow year round with plenty of harvest from. In early spring we have tender beet greens for terrific green salads and as the roots grow, we’ll pluck them from the ground and after a quick scrub, roast them for dinner.
Farmers markets in our area are starting to filll their stalls with so many varieties of beet root. A few years ago we asked you all about your love or hate for beets. What a fun read it was to see the split of opinions: those of you who loved beets really LOVED it. And those who disliked them still haven’t found a recipe to change your mind.
Well, hopefully for all you beet “haters” this could be the one to help turn you to the beet-loving team. This chopped beet salad has such great texture, brightness from the lemon zest vinaigrette and salty bite from feta cheese and nuts.
And we’re still hoping we get plenty of rain over the next few weeks because the garden is craving it so much. As for the pups beach-romps? We’ll just have to make it up to them this Spring.


In Season: Fava Beans
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5 fava bean recipes that will get you excited about spring
Fava beans are at their most tender when young, so select smaller pods when possible.
Spring is an exciting time of year, and just when people think that after getting buried in mountains of asparagus, artichokes, spring onions, ramps, and fiddlehead ferns, the harvest couldn't possibly yield more goodies, along come fava beans.
Click here to see the In Season: Fava Beans Slideshow
This ancient bean, also known as the broad bean or field bean, was a staple of Mediterranean and Italian cuisine long before it became the trendy and almost fetishized object of desire for chefs and adventurous cooks today.
Their refreshing, clean flavor and distinct aroma capture the essence of spring in much the same way as asparagus does, which makes them ideal for simple preparations like blanching, sautéing, and puréeing. For more tips on how to select fava beans, click here to see What Is… a Fava Bean?
The best beans, though, crop up early in the season, and so there's no time to waste. Make a trip to the nearest farmers' market with haste and try these recipes soon.
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
In season: Fava bean season is fleeting
Fava beans are a bit finicky to prepare but are worth the effort. Each downy bean pod holds 3-8 plump buttery beans inside. It is best to blanch the beans in salted boiling water to soften the skin of the bean for 30-60 seconds. Shock the beans in ice water to stop the cooking process. Pat them dry and pop the bright green beans out of their skin.
If that seems too fussy, lightly oil and salt the whole pods and cook them on the grill or under the broiler. The exterior will blister. Inside the beans will soften. With this method the beans will be delicious, but the exterior skin will have an opaque grayish color hiding the green gem inside.
I grew fava, or broad beans last season. Because I garden in a small raised bed, my yield for the entire season was unfortunately only enough to make one spectacular pasta dish featuring them. This season I'll let the farmers grow them for me and buy one pound per person when planning my recipes.
Pan-seared diver scallops with fava beans, rhubarb and a yuzu beurre blanc sauce.
A smaller concave pasta like campanelle or orechiette lets the favas, ricotta cheese and prosciutto nestle together, perfectly blending their flavors. Give a finish of freshly cracked pepper. Ravioli stuffed with fava beans, ricotta, mint and a brown butter sauce are transcendent. Pick up fresh sheets of pasta at the market if you don't have time to make your own.
Emiko Davies, who writes about regional Italian food, likes to serve a first course of fava bean crostini. The beans are smashed in a mortar and pestle and seasoned with pecorino Romano and lemon before being slathered on grilled ciabatta bread. Pick up a loaf of bread and some cheese at the vendors at your local farmers market for your own regional meal.
Artichokes stuffed with fava beans and fresh mint and dill are eaten throughout the Mediterranean region, popular in Italy, Croatia and Turkey.
In Egypt, ful medames, a stew made with dried fava beans, is eaten for breakfast. Falafel made with favas instead of chickpeas is another great way to use dried beans. Adding lots of fresh herbs to the mix make the inside of the patty bright green.
Before you go to market, watch a quick video of the peeling process. Fava beans contain tyramine which should be avoided by anyone taking antidepressant drugs that are monoamine oxidase inhibitors (MAOIs).
You can reach Rachel Weston at [email protected] or The Star-Ledger, Savor/Today, 1 Star-Ledger Plaza, Newark, N.J., 07102. Twitter: roxydynamite
Note to readers: if you purchase something through one of our affiliate links we may earn a commission.
In season: fava beans
Fava beans are the gourmet darling of the bean world. They’re not often brought to market here in the Atlanta area, but for the next few weeks Megan Davis of Habitat Farm in Mansfield will have fresh fava beans at the Saturday Snellville and Marietta Square farmers markets as well as at the Tuesday Whistle Stop Farmers Market in Norcross.
Home cooks won’t be the only ones enjoying the farm’s fava beans. The farm has just begun selling to local restaurants like Vino Venue in Dunwoody and Sotto Sotto and Fritti in Atlanta’s Inman Park.
It was her culinary background that prompted Davis and her husband Tyler to plant fava beans. “They’re such an unusual gourmet vegetable and it seems like they’re becoming really trendy. I wanted to cook with them,” said Davis.
She also knew that no matter how delicious the harvest, the plants themselves would be good for the pasture land the Davis’ are reclaiming on their new farm. At the end of the harvest they’ll cut down the plants and till the roots into the soil. The roots are where the plants store nitrogen and tilling them in makes the nitrogen available for other plants, in effect fertilizing the soil.
Fava beans went into the ground early in March, one sowing of about 600 row feet. Davis estimates they’ll get about 1,000 pounds of beans from that planting and should have fresh fava beans at market for two or three weeks. In the fall, they’ll plant again.
A fully grown fava bean pod looks a bit like a sugar snap pea on steroids. No doubt one reason they’re such a gourmet item is the amount of work it takes to go from fava bean in the pod to fava bean in your recipe.
First step in preparation is shelling the beans. Snap off the end and zip the attached string down the pod. It will split open revealing a line of large bright green beans shaped a lot like lima beans. But the beans still aren’t ready to eat.
Each bean is covered with a waxy-looking skin. Although some say you can eat the skin, most cooks will remove that skin, which can be a little tough and bitter. That step requires boiling the beans for just a minute and then popping the bright green bean out of its skin. Now they’re ready to eat.
Davis likes to use fava beans for succotash, a dish she creates on the spot with flavorful olive oil, fava beans, fresh corn, red onion and garlic. Another favorite way to use the beans is to make a dip similar to hummus.
There's still time to sign up for Habitat Farm's community-supported agriculture program. The new farm is home to an even larger population of hens and ducks and an egg subscription can be added to the weekly basket of produce. More information is available at http://habitatfarms.com/.
4 – 8 p.m., Thursday, June 6. Chef Seth Freedman of Forage and Flame offers demos throughout the evening.
9 a.m. Saturday, June 8. Chef David Larkworthy, Five Seasons Brewery, working with blueberries. Morningside Farmers Market, Atlanta. www.morningsidemarket.com
10 a.m. Saturday, June 8. Chef Ron Eyester, Rosebud and Family Dog. Peachtree Road Farmers Market, Atlanta. www.peachtreeroadfarmersmarket.com
11 a.m. Saturday, June 8. Emily Myers of Emily G’s Jam. Green Market at Piedmont Park, Atlanta. www.piedmontpark.org
Noon. Saturday, June 8. James Liles, Sprig. Green Market at Piedmont Park, Atlanta. www.piedmontpark.org
Vegetables and fruit: artichokes, arugula, Asian greens, beets, blackberries, broccoli, cabbage, carrots, celery, chard, collards, cucumbers, dandelion, English peas, fava beans, fennel, garlic and green garlic, herbs, kale, kohlrabi, lamb’s quarters, leeks, lettuce, mushrooms, mustard greens, onions, parsnips, peaches, potatoes, radicchio, radishes, rutabaga, sorrel, spinach, spring onions, strawberries, sugar snaps, summer squash, tomatoes, turnips
TAP’s Creamy Fava Bean Succotash
This recipe comes from Nick McCormick, executive chef at the Midtown gastropub TAP. He recommends serving this succotash as a side dish with grilled fish or chicken.
It will take at least 2 pounds of fava beans in the pod to yield 3 cups shelled beans.
1 cup oyster mushrooms, stems trimmed
6 tablespoons plus 1 teaspoon olive oil, divided
3 cups shelled fava beans
1/4 pound pancetta, cut into 1/4-inch dice
1 tablespoon minced shallots
1 tablespoon minced garlic
1 1/2 cups fresh corn kernels
1/4 cup chopped Italian parsley
1/4 cup chopped fresh tarragon
3 tablespoons fresh lemon juice
Preheat oven to 350 degrees.
Toss mushrooms with 1 teaspoon olive oil and arrange on a baking sheet. Roast until mushrooms lose their liquid and turn golden brown, about 10 minutes. Stir mushrooms at least three times during roasting. Remove from oven and set aside.
While mushrooms are cooking, bring a large pot of water to a boil. Have a bowl of ice water ready. Drop in beans and boil until skins start to shrivel, about 1 minute. Drain beans and drop into ice water. When cool, drain beans and peel off outer skin. Discard skins and set beans aside.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add pancetta and saute until crisp, about 5 minutes. Remove pancetta from pan and pour off any remaining fat, but do not wipe out pan. Add another tablespoon olive oil, lower heat to medium and add shallots and garlic. Cook until translucent, about 3 minutes. Add wine and scrape the bottom of the pan to deglaze it. After 30 seconds, add reserved mushrooms and fava beans, corn and cream. Raise heat and cook until cream reduces by half, about 4 minutes. Add parsley, chives, tarragon and lemon juice. Toss gently, then add remaining 4 tablespoons olive oil, season to taste and serve while hot.
Adapted from a recipe by chef Nick McCormick of TAP.
Per serving: 617 calories (percent of calories from fat, 46), 28 grams protein, 56 grams carbohydrates, 20 grams fiber, 32 grams fat (12 grams saturated), 68 milligrams cholesterol, 542 milligrams sodium.
Star Ingredient of the Season: Fava Beans
Fava beans are in season from late April through June in this region. These beans are tasty, versatile and really nutritious, making them popular with everyone from vegans and vegetarians to Hannibal Lecter, who is certainly at the other extreme of that scale! Also known as broad beans, field beans, bell beans, pigeon beans and English beans, these little legumes were cultivated in the Middle East for 8,000 years before they were grown in Europe. They were found in early human settlements and believed to date back to the neolithic era. Fava beans were cultivated in Egypt, Greece and Rome, although they were considered "poor people food" in ancient Egypt and therefore shunned by the upper classes.
How to Prepare Them
Check that your beans are fresh by opening a pod. The lining inside should be soft and moist. Fava beans keep in the refrigerator for up to 10 days, either in a paper bag or a plastic one. In France and the United States, the outer skin of the beans is removed before the beans are blanched, but in many other countries the skin is not removed. The beans are young and tender when they are harvested in the middle of spring, while the main crop sown in early spring is ready for harvest in mid to late summer.
The immature pods can be eaten, as well as the the young leaves of the plant, raw or cooked. Fava beans can be fried, which makes the skin split open. They are then spiced or salted to make a crunchy snack. Mashed fava beans are a common filling for Mexican antojito snacks. These beans are a popular addition to soups in Colombia, and they are also popular in Pakistan and the eastern province of Iran.
Fried favas are a great snack.
Health Benefits of Fava Beans
As well as being very high in protein and a good source of dietary fiber, fava beans are high in phytonutrients and L-dopa, a precursor of the brain's neurochemicals like epinephrine and dopamine. They are rich in folates and also contain Vitamin B1, Vitamin B6, niacin and riboflavin, along with copper, iron, calcium and magnesium. Fava beans are one of the best plant sources of potassium, something many Americans are lacking from their diet.
In a Starring Role at: Dandanah Café & Grill
Known for its exciting Egyptian and Middle Eastern cuisine, Dandanah offers a wide range of exotic treats. If you want to enjoy seasonal fava beans, consider the foul medemas (pronounced "fool") which are slow-cooked fava beans. You can get it prepared with tomatoes, garlic, lemon and tahini sauce or garlic, cumin and lemon, or in combination. Falafel is always popular and at Dandanah, these crunchy balls are made with fried, ground fava beans, herbs and spices. The falafel comes with tahini sauce, lettuce and tomatoes on homemade bread. The falafel platter is similar but includes pickles too. For dessert, choose the flaky, buttery, sweet feteerah with custard and nuts.
Recipe: Fava Bean and Fennel Spring Salad
This light and tasty salad pairs the fava beans and fennel with Parmesan, mint, green onions and lemon juice, for a crisp and zingy appetizer to showcase the fresh taste of the beans. This recipe makes four servings.
- 2 pounds fresh fava beans
- 1 small fennel bulb, very thinly sliced
- 2 sliced green onions
- Extra-virgin olive oil, to taste
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- 10 fresh mint leaves, thinly sliced
- 2 ounces Parmesan, sliced
Shell the fava beans by squeezing them with your fingers and bending the pods. You should end up with about 1 1/2 cups of beans. Put the shelled beans in a pot with 2 quarts of boiling salted water. Simmer for 3 minutes or until just tender. Remove them with a slotted spoon and put them in a bowl of ice water to stop the cooking process. This also encourages them to turn bright green. Let them sit in the water for 2 minutes then drain and remove the outer peel. Mix the beans with the fennel and green onions. Add extra-virgin olive oil and salt and black pepper and stir well. Add the lemon juice, mint and Parmesan and toss to mix. Serve garnished with some fronds from the fennel bulb if liked.
Stay tuned every week to learn more about what's fresh and exciting at the market and discover where you can enjoy the flavorful bounty of the season.
It's spring! Do yourself a fava
Fresh fava beans (a.k.a. broad beans) are not front and center in American cuisine, but they sure do deserve a spotlight. Legumes are nutritional powerhouses for those who eat the beans and for the soil they fertilize as they grow and then decompose. Frequently eaten in cuisines of the Middle East, Europe, South America and Africa, fava beans are high in protein and fiber and rich in antioxidants. Fresh favas have a refreshing, bright earthy flavor and a creamy, buttery texture (moreso than their dried counterparts). They are delicious, nutritious and can be used in a multitude of preparations.
You can make the fresh fava bean the star of the dish with a fava bean purée (fresh fava beans are much creamier than canned) or in this vegetarian spin on shrimp scampi. Favas play nicely with others, too, pairing particularly well with other young spring vegetables such as artichokes, asparagus and peas. Blanched in a salad, sauteed in a spring vegetable medley or lightly braised in a ragout they are equally delicious. Favas lend vibrance and texture to a stewy preparation like shakshouka. A creamy, tangy smash hits the textural midpoint between a puree and leaving the beans whole.
To the uninitiated, any of these recipes will be a good introduction to working with fresh fava beans as each describes how to shuck and peel the beans. One word of caution: People who are G6PD deficient should avoid favas, fresh or dried.
For a rundown of how different cuisines embrace this versatile legume, check out Sylvia Thompson’s timeless ode to favas.
What are Fava Beans (Broad Beans)?
Fava beans are legumes and are rather large when fully grown. The pods are much thicker than pea pods and the beans themselves have a thick coating which should be removed if they are really mature (because they can be tough). You can read more about the super interesting history of fava beans, including the fact that they’ve been cultivated since 6000 BC!
You can see the difference when these beans have been peeled (they split in half and look more tender).
How do you prepare fava beans?
Fresh fava beans are coming into season now. People tend to shy away from this somewhat fussy legume, and while yes, they are a bit of work, the results are so worth it.
Looking like giant, soft pea pods, fresh fava beans must be peeled and blanched before the bright green bean appears. They add a spark of flavour and lightness after a winter’s reliance on root vegetables. They are also a source of fibre, iron, protein and several vitamins.
Fava beans, known as broad beans in the U.K., also come dried, which can be cooked and puréed. You’ll find the dried beans both peeled and unpeeled the peeled ones are much easier to cook. When served with a side of chicory or rapini, they become the classic Puglian dish Fave e Cicoria (fava beans with chicory). Add tahini and spices to make fava bean hummus. These beans are also occasionally available frozen or canned. If you need a substitute, use lima beans.
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There are two steps to preparing fava beans: peeling off the outer pod and removing the waxy covering to reveal the creamy, delicious treat inside.
Peel the large pods from the top – they peel effortlessly – and remove the beans nestled inside. Bring a pot of salted water to a boil, toss in the beans and blanch for 30 seconds. Drain and immediately stir into ice water to cool. The tough, waxy outer skin will now easily be released. Slip or pinch off the skin from each bean and discard. The beans are ready for eating either raw or lightly cooked.
To highlight this legume’s flavour, try simple preparations. They can be sautéed quickly in olive oil with a little prosciutto, or eaten as a salad, served along with asparagus and a sharp cheese such as asiago. Try folding them into risotto just before serving or tossing with couscous. If they are large and tough, mash with butter or olive oil and add garlic, paprika, cayenne, ground ginger and cumin.
Fava beans freeze well. Remove the outer pod and freeze with the waxy skin still intact. Once defrosted the skin will peel off easily.
A pound of fava beans in the pod yields about one cup of shelled beans, and one cup of shelled beans will give you about ½ a cup of skinned beans.
Spring snow pea and fava bean salad
Peel outer pods from 450 grams (1 lb.) of fava beans. Bring a pot of salted water to boil and add fava beans. Cook 30 seconds and remove with slotted spoon. Add snow peas and cook 1 minute longer or until crisp tender. Drain. Run cold water over favas and peas. Peel tough skin from favas and mix with snow peas. Sprinkle with 1 tablespoon lemon juice, 2 tablespoons olive oil, salt and pepper to taste, and 2 tablespoons chives. Shave over as much Parmesan as you like. Serve on a bed of lettuce.
You can substitute asparagus for the snow peas, just blanch an extra minute.
Authentic Greek Fava recipe (Yellow Split Peas Puree)
- Author: Eli K. Giannopoulos
- Prep Time: 5 min
- Cook Time: 50 min
- Total Time: 55 minutes
- Yield: 10 portions 1 x
- Category: Dips
- Method: Boiled
- Cuisine: Greek
Creamy and super tasty! If you’ ve been looking for a fava recipe that actually tastes like the one served in Greece, then you have to try this authentic Greek fava recipe.
- 500g yellow split peas ( 18 ounces )
- 3 red onions, roughly chopped
- 2 cloves of garlic, chopped
- 1 lt warm water (3 and 1/3 cups )
- juice of 2 lemons
- 1/3 of a cup olive oil
- salt and freshly pepper
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- Rinse the split peas with plenty of water.
- Heat a large pot over medium-high heat add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
- As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
- When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
- Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!
- Serving Size: 1 portion
- Calories: 248kcal
- Sugar: 5.6g
- Sodium: 241.6mg
- Fat: 7.2g
- Saturated Fat: 1g
- Unsaturated Fat: 5.8g
- Trans Fat: 0g
- Carbohydrates: 35.8g
- Fiber: 13.4g
- Protein: 12.3g
- Cholesterol: 0mg
Keywords: Fava recipe, Greek Fava dip, Greek Split Pea Puree, Santorini Fava
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Eli K. Giannopoulos
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Over the past 8 years you have made My Greek Dish the number one destination for anyone searching for authentic Greek recipes! For that I cannot thank you enough!
It all started with an idea… To collate and publish all those recipes that I loved when I was young, the ones I made with so much love for my children and grand children!
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Cacio e Pepe
Cacio e Pepe is a simple, traditional Roman pasta dish with pepper and cheese, and it makes a perfect vehicle for spring veggies like fava beans and asparagus.
- 1-2 cups fava beans, out of their pods
- 8 oz. (250 g) long, dry pasta, such as spaghetti, bucatini or linguine
- 2-3 few asparagus stalks, cut into 1-2-inch lengths (optional)
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 1-2 tsp freshly ground black pepper
- 1-1½ cups finely grated pecorino Romano or Parmesan cheese (even better, a combo), plus extra for serving
Bring a pot of salted water to a boil and cook the podded fava beans for 3-5 minutes, until softened and losing some of their colour. Scoop them out with a slotted spoon into a bowl of cool water to stop them from cooking, then slip them out of their skins.
Cook the pasta in the water (the same, or fresh salted water) until al dente. If you like, add some asparagus for the last minute or two of cooking time. Before draining, scoop out about a cup of the starchy cooking water with a ladle or measuring cup.
As the pasta cooks, heat the oil in a large skillet (one that will accommodate your pasta) over medium heat, grind in a generous amount of pepper and allow it to toast for about a minute. Add the butter and about ½ cup of the starchy water and whisk it all together.
Drain and add the pasta (or transfer it to the skillet with tongs). Add the fava beans and cheese and toss with tongs, adding more hot pasta water until it emulsifies and turns into a creamy sauce. Serve immediately.


“The grass withers, the flower fades when the breath of YHWH blows on it; when the breath of YHWH blows on it; surely the people are grass. The grass withers, the flower fades, but the word of our God stands forever” (Isaiah 40:7-8)
I stand on top of the tumulus (burial mound) of a once-great Phrygian king. This earthen Ozymandias has no sneer, but rises, tired and worn, from a sea of gold. Hills roll away from my feet and disappear over the horizon. I tell myself again, this is modern Turkey. It might as well be Eastern Colorado. The wind whistles just the same.
Short grasslands are temperate zones dominated by prairie, steppe, or veld. They are fragile and transitional biomes, positioned between Mediterranean shrublands and warm deserts. They are part of a regional tapestry that may be explored in areas of modern Jordan, Israel, Palestine, Syria, central Turkey, Iraq, and Iran. Soil moisture in short grasslands cannot support a high canopy in the dry months, hence, trees are widely scattered or cluster in drainage systems. Some say this absence of trees is at the core of the Russian term steppe, although this word game is beyond me. What I do know is that the influence of season is powerful here; it spins the color palette annually: green goes quickly to gold to brown. Isaiah’s words are most appropriate at Spring’s end: “The grass withers, the flower fades.”
Despite these challenges, the grassland has historically been a pantry for human use. This is true both directly and indirectly. Kernels of wheat (Triticum; Heb. hitta) and barley (Hordeum; Heb. se’ora) are eaten raw or prepared in bread, gruel, or beer. Archaeologists suggest that these specialized grasses were “domesticated” at an early date and used to build a potent package of food production. Evidence may also be derived from the Hebrew Bible where wheat and barley lead the list of the “seven species” (Deut 8:8). They are fuel for both body and spirit: “you shall eat and be full, and you shall bless YHWH your God for the good land He has given you” (Deut 8:8-10). This, undoubtedly, is one expression of truth.
Another expression recognizes the impact of human choice on this God-given pantry. People shape the environment even as the environment shapes people. I muse over this circularity. Native grasses from this part of the world were cleared away long ago to make way for their domesticated (read “best tasting” or “plumper” or “faster growing,” etc) cousins. Large-scale food production has consequences. The question that hovers over these well-worn parts of the world—and best seen through a long-term vantage point—is this: can we avoid destroying ourselves? Modern Mesopotamia suggests one answer and it is not promising.
Calories that the human gut cannot digest may be digested by others, animal others. If Mediterranean shrublands are characterized by the presence of farmers, short grasslands may be characterized by the presence of herders. Here, flocks of sheep and goat move regularly with the season, plying the edges of the zones of possibility. Flocks devour the stubble of harvested grain fields and leave valuable fertilizer in their wake. Other grazers and browsers also take advantage of these grasses, including deer (Cervus capreolus; Heb ayyal) and gazelle (Gazella gazella; Heb. sebi).
Flowers may be found in grasslands but have a short life. Their appearance is also difficult to identify with precision in the Bible. The Hebrew sosan, literally the “whiteness,” is often translated as “lily” (e.g., 1 Kgs 7:13; Song 2:2), but may refer to any number of plants including the narcissus (Narcissus tazetta) or the daisy-like chamomile (Anthrmis noblis). Interestingly, one candidate for the “rose of Sharon” (Heb. habasselet) may actually be the tulip (Tulipa sharonesis).
Grasslands are a key aspect of the natural world of the bible. Understanding lifecycles here helps us be better interpreters, close observers, and responsible preservationists.


The right way to Develop Natural Broccoli at House: 6 Simple Suggestions
Broccoli is a extremely nutritious vegetable cherished by well being meals lovers from the world over. A typical ingredient in salads, it may be consumed both cooked or uncooked.
Broccolis are cruciferous greens belonging to the household of cabbage and cauliflower, and are wealthy in fiber. They’re additionally a superb supply of a number of vitamins like Vitamin C and Ok, iron, and potassium.
This dietary powerhouse of a vegetable is therefore thought of a superfood. However the world remains to be divided with regards to its style. There are numerous who love its barely bitter flavour, whereas there are others who hate its distinctive style.
Broccoli thrives nicely in cool weather conditions and subsequently grows nicely throughout winters.
Rema Devi, a terrace gardener from Changanassery in Kerala, says broccoli is simple to develop in any weather conditions, and even in off-seasons. “With just a little care and energy, broccoli might be nurtured wherever. Although it’s a cold-loving plant, it isn’t unimaginable to develop it in tropical climatic areas like Kerala. Simply make it possible for it’s not uncovered to an excessive amount of warmth or daylight and receives sufficient water,” she tells The Higher India.
Rema has been rising greens in her terrace backyard for the previous twenty years. She additionally has a YouTube channel named Rema’s Terrace Backyard, the place she offers out ideas and methods on preserve a cost-efficient and sustainable natural terrace backyard.
She shares just a few recommendations on rising broccoli organically at house.
1. Sowing seeds or saplings
Broccoli might be propagated both by seeds or saplings. In case you are utilizing seeds, sow them in a seed tray or pot and allow them to germinate right into a sapling. Sprouting seeds like that is an efficient technique to enhance the germination charge in addition to produce stronger seedlings. Ensure the soil is moist and never dry, because the seedlings gained’t develop nicely if the soil is simply too dry or too moist. Maintain a verify on the moisture degree and water if needed.
As soon as the seeds germinate into wholesome seedlings, they are often transplanted instantly within the soil.
“Earlier than transplanting the seedlings or saplings, you’ll be able to dip the roots in pseudomonas liquid for about half-hour. This helps strengthen the roots, that are liable to decay,” says Rema.
2. Making ready a nutrient-rich potting combine
Combine the soil with lime and dry the soil combine for a few week. “The ratio have to be 5 gm of lime for a single develop bag. After drying the soil combine beneath direct solar for per week, add some natural manure like cow dung powder or compost into it. It’s also possible to add some coco peat. Earlier than planting the sapling or seedling, add a handful of neem cake and bone meal for every develop bag,” says Rema.
3. Filling the develop bag
An vital step whereas rising seasonal greens like broccoli, cabbage, and cauliflower is filling up the develop bag based on the plant’s development.
“Fill simply 1/4th of the develop bag with the soil combine and plant the sapling/seedling in it. Later, when the plant grows, maintain including the soil to the develop bag. This helps speed up the expansion of the plant in addition to in forming large broccoli (head),” she provides.
4. Requires solely 50 per cent daylight
Broccoli grows nicely in cold-climate. Due to this fact, it’s steered to maintain the plant in a spot the place it receives as much as 50 per cent of daylight, versus instantly beneath the solar. “It additionally grows in temperate local weather areas like Kerala. However we now have to take additional care of the plant to make sure its development and yielding,” says Rema, including that she waters it twice a day to retain moisture within the soil.
5. Including natural fertilisers
After planting the sapling, make it possible for the soil doesn’t go dry, but additionally be sure to not overwater it. “You don’t have so as to add any fertilisers instantly after planting it. The soil is wealthy sufficient for it to determine development. So let it’s within the soil for a minimum of two weeks. Later, bio-slurries and different natural inputs might be added to it to complement its development,” says Rema.
The right way to make a bio-slurry: Combine some cow dung with groundnut cake, neem cake and leaves of Gliricidia/neem — or another inexperienced leaves — in a container and shut it. Maintain the combination for about 10 days. Then open it so as to add 100 gm of lime and blend it nicely. Maintain the combination for 5 extra days.
“Take one cup of this natural combination and dissolve it in 10 instances of water. This bio-slurry might be utilized to the plant every so often for higher development. Moreover, one can ferment groundnut cake and apply it to the plant twice per week,” she provides.
6. Combating pests
Broccoli is liable to pests, so it’s important to make natural pesticides to forestall this.
Take 100 gm of neem cake and blend it in about 3-4 litres of water. Grind 2-3 bulbs of garlic and add it to the combination. Maintain it in a single day (a minimum of 12 hours). Then pressure the combination and spray it onto the crops.
“If the plant grows wholesome, then the vegetable will probably be able to be harvested after 60 days from planting. Additionally, not simply the broccoli head, even its leaves are edible and nutritious,” provides Rema.
Edited by Divya Sethu; Photograph credit: Rema Devi


Go Turf is part of A&S Turf Pty Ltd, owned and operated by Anthony and Sonia Heilig along with their sons Matt and Nathan and daughter Jo and a small, dedicated team of employees. With 4 generations of farming in the Glasshouse Mountains area you can be sure of a product second to none.
Conveniently situated between Brisbane and the Sunshine Coast with over 80 hectares of turf, we only sell our own product. With 3 automated harvesting machines we have the ability to offer superior efficiency and certain continuity of supply.
Go Turf is the largest independent turf producer on the Sunshine Coast. Supplying developers, builders, landscapers, home owners and other turf producers.
Go turf offers ongoing support and advise and strive to make your turf purchase easy and trouble free whether your order is 1 square meter of grass or 20 000 sqms.
We are a Turf Queensland accredited grower with the best selection of advanced grass varieties to cater for all your turfing needs.
We pride ourselves on growing and delivering fantastic grass suited for South East Queensland conditions, at an economical price ensuring our clients receive nothing less than fuss free awesome service!
Our main turf lines are Wintergreen Couch, Palmetto Buffalo, Empire Turf and Sapphire Buffalo. We have found that these varieties are the best for Queensland’s weather and cater for all budget’s and lawn needs.


At Allpress it is all about pursuing flavour to deliver the best tasting coffee. Producing consistently great coffee is a tricky business and there are many steps from 'crop to cup' which we pay great attention to.
Coffee is an agricultural product and like a wine grape inherits distinctive characteristics depending upon its botanical species, geographic origin, altitude, growing conditions, cultivation and processing methods.
We spend a great deal of time roasting and tasting samples of specialty grade Arabica beans from annual harvests to evaluate flavour, acidity, body and aroma of each unique crop. The flavour profiles must meet our uncompromising standards to then be selected for our single origin and blended coffee offering.
Following green bean selection, the next steps of roasting, blending and cupping are measured and precise to ensure our roasted coffee retains every flavour characteristic and is always consistent.


Quantum Growth Light Quantum Organic Light
- APPLICATION USES
- MEDIA USES
- APPLICATION DIRECTIONS
- DOSAGE RATES
- STORAGE AND HANDLING
Quantum Growth Organic Light beneficial microbes is a naturally fermented live microbial product including photosynthetic strains designed especially for the treatment and growth enhancement of all types of plants, fruits, vegetables, turf, trees, shrubs, ornamentals and flowers. Regular use restores nature & microbes to the soil allowing plants to absorb the nutrients needed to reach its full growth potential. The results are evident in the form of more bountiful blooms, larger and more plentiful fruit and vegetables, well-established root systems, thicker stalks and even greener leaves. This product is being used on thousands of acres of agriculture land, golf courses, and gardens. Quantum Growth Organic Light can be combined with normal feeding regimens for all plants including high cbd hemp.
SOIL & HYDROPONIC PROBIOTICS
- OMRI LISTED FOR USE IN CERTIFIED ORGANIC PRODUCTION
- Maximizes plant photosynthesis and increases additional reserve energy from nutrients, carbon, and light.
- Living microbial inoculant naturally fermented including photosynthetic strains which enhance growth in all plants. Increased yields and healthier growth using this natural supplement.
- Helps all plants recover from damage by disease, environmental stress and drought.
- Get better fruit and vegetables while requiring less fertilizer and chemical additives.
Quantum Growth Organic LIGHT may be used indoors and outdoors on ALL plants, trees, shrubs, turf, landscape and houseplants. May also be used in all hydroponic, NFT, drip, aeroponic, irrigation, and continuous liquid feeding systems.
Quantum Growth Organic Light may be used with all soil and soilless media including Coco Coir, and is compatible with all nutrient programs - Always check pH and CF levels when using.
Shake well before using. Store in a cool dry place. Do not store in direct sunlight.
Use sufficient volume of water to achieve desired coverage. The amount of Quantum Growth per unit of application area is important, not the concentration of the solution. Use only dechlorinated water. Standard dechlorination treatments such as Microbe-Lift Super Dechlorinator Plus may be used.
This product can be applied with a watering can, hose-end sprayer, boom sprayer or injected into an irrigation system. Treated area may be re-entered immediately.
Initial dose, add 2 oz (60mL) per 5 gal. (19L) of water. Thereafter add 1 oz (30mL) weekly per 5 gal. (19L) of water.
HIGH VALUE CROPS AND TURF:
Apply at a rate of 3 oz per 1,000 sq. ft. (95mL per 100 sq. m) for initial treatment, and 1.5 oz per 1,000 sq. ft. (48mL per 100 sq. m) for subsequent treatments. Apply every 21 days for crops and 90 days for turf.
1 gallon per surface acre (3.8L per 4,047 sq. m) treated. 1/2 gallon for subsequent treatments.
SEED STARTING - CLONING - TRANSPLANTING:
Dilute 1% Quantum Growth Organic Light (i.e. 1.25 oz per gallon or 20mL per L of dechlorinated water) and 1% Quantum Growth VSC (i.e. 1.25 oz per gallon or 20mL per L of dechlorinated water) and soak seeds, clone cuttings and rooting substrate or dip root ball before replanting.
Shake bottle well/agitate before use. Re-cap as soon as possible. Store unused product in original container with bottle tightly sealed. Store out of direct sunlight between 32°F / 0°C and 110°F / 43°C. Shelf stable for 3 years unopened and 1 year after opening.


305 Tucker Hall
University of Missouri
Columbia, MO 65211
Phone: (573) 882-3583
Research Experience and Education
Postdoctoral Fellow, 2011-present, MU
Ph.D., 2001, University of Nevada
B.S., 1996, James Madison University
My research focuses on understanding molecular mechanisms involved in helping plants adapt to and respond to the environment. Plants can shed organs such as leaves or flowers in response to many environmental conditions like drought or pathogen attack. Developmental cues also regulate the timing of organ abscission (shedding). Elegant molecular regulatory networks tie together abscission, the drought response, pathogen defense, and plant development. It is our hope that understanding these regulatory networks will lead to an increased fundamental understanding of how plants work and also provide avenues for crop improvement. More research details and numerous video and print protocols can be found on my website.
(Full list at Google Scholar)
Patharkar OR (2018) Quantification of cauline leaf abscission in response to plant pathogens. Methods Mol Biol. In press.
Patharkar OR, Gassmann W, Walker JC (2017) Leaf shedding as an anti-bacterial defense in Arabidopsis cauline leaves. PLoS Genet. 13(12): e1007132.
Patharkar OR, Walker JC (2017) Advances in abscission signaling.J Exp Bot. doi: 10.1093/jxb/erx256
Patharkar OR, Walker JC (2016) Core mechanisms regulating developmentally timed and environmentally triggered abscission. Plant Physiol. 172, 511
Patharkar OR, Macken TA, Walker JC (2016) Serine 231 and 257 of Agamous-like 15 are phosphorylated in floral receptacles. Plant Signal Behav. 11 (7), e1199314
Patharkar OR, Walker JC (2015) Floral organ abscission is regulated by a positive feedback loop. PNAS. 112(9):2906-11.
Nemali KS, Bonin C, Dohleman FG, Stephens M, Reeves WR, Nelson DE, Castiglioni P, Whitsel JE, Sammons B, Silady RA, Anstrom D, Sharp RE, Patharkar OR, Clay D, Coffin M, Nemeth MA, Leibman ME, Luethy M, Lawson M. (2014) Physiological responses related to increased grain yield under drought in the first biotechnology-derived drought-tolerant maize. Plant Cell Environ. doi: 10.1111/pce.12446
Niederhuth CE, Patharkar OR, Walker JC (2013) Transcriptional profiling of the Arabidopsis abscission mutant hae hsl2by RNA-Seq. BMC Genomics. 14:37.


Make your garden flourish with this easy solution!
This Instant Rooting Powder can help you effectively propagate plants with the minimum effort no matter for ferns or flowers.
It's a true time and money saver to spread your existing plants by initiating the rapid rooting, as well as improving the survival rate of transplanted plants.
Formulated with naphthaleneacetic acid, this natural plant hormone helps to support and flourish the plants with a sturdier root structure.
HOW TO USE (GERMINATION):
PACKAGE INCLUDES :


A History, a Family, a Signature
Passion and tradition have been passed down the generations for over a century in this family who have been making wine since 1905 at Domaine Pascal & Richard Jaume.
The Jaume family recognised very early on that the soil was not just a simple medium, but a living source of energy. For more than 20 years we have been taking the greatest care of our vineyard, using reasoned, sustainable and responsible vineyard management practices. In this way we ensure that balance in maintained in the soils by creating a harmonious relationship between the earth and the plant life. We exalt the typical characteristics of our terroir with full respect for the environment, which ensures the quality and the expression of our wines.
The Jaume family estate spreads over 92 hectares at Vinsobres, a Côtes-du-Rhône Cru in the Drôme Provençale. The village nestles in the pre-alps, facing the majestic Mont Ventoux, in the northernmost part of the southern Rhone Valley.
Domaine Jaume, a terroir of character producing wines of excellence!