Plant sage in a pot and shelter it from persistent rainfall where possible. Trim back any affected foliage and stems with a sterile pair of pruners. And as detailed here , raw steak can be safely refrigerated for three to five days. Scale back the watering and improving the drainage are key for the sage for sage to recover for a brown appearance. Sage that is turning brown (or yellow) is a sign of stress due to excessively damp soils and not because the sage requires more frequent watering which is a common mistake when growing Mediterranean herbs. Do not use organic material around the base of â¦ Amend the soil with a particularly high amount of sand or grit (up to 50% sand to 50% compost). High rainfall and humidity can also significantly contribute to the conditions that promote root rot can cause sage leaves to turn brown. If the plant seems salvageable, trim off any of the mushy roots and replant. Do prepare sage â¦ Inadequate irrigation may result in dry, scorched leaves, particularly for newly planted sago palms or plants growing in full sunlight. In climates that are cooler and have higher rainfall then the Mediterranean your sage plant may not require any water at all, (perhaps only in times of drought) attaining all the moisture it requires from the environment. Choose fresh sage carefully. Skip to main content 20% OFF YOUR PICK-UP IN-STORE OR CURBSIDE ORDER* 20% OFF YOUR TOTAL PURCHASE* APPLY FINAL DAY! Be careful to wipe the pruners after each snip. Propagating sage and other Mediterranean herbs is easy and inexpensive, watch this YouTube video for a good guide: Cilantro (also known as coriander) is an annual leafy herb that is relatively easy to grow once you have recreated its preferred growing conditions. Sage prefers a soak and dry style of watering as this encourages the roots to grow and establish so always water generously but not too frequently to avoid root rot and the leaves turning brown. Aulacaspis scale (Aulacaspis yasumatsui Takagi) insect damage initially appears as yellowish spots on leaves. Use a cloth with disinfectant to wipe the pruners after every snip of the plant to prevent the spread of fungal infection. Sage is a Mediterranean herb that grows natively in sandy soils on hillsides in Southern France where the soil tends to drain very quickly and moisture quickly evaporates in the blazing sunshine. Drought: Too little water causes plants to become warped, stop growing, and develop brown tips or yellowing leaves. Replant the sage and let it dry out for a few days if the leaves are brown before a generous watering in around a weeks time. The plant requires a very well-draining soil, ideally enhanced with organic matter. Planting in pots and containers is always best in rainy area as pots have more favourable drainage then garden soil so the roots are not surrounded by damp soil. Sage is a hardy perennial with pretty, grayish green leaves that like as good in a perennial border as they do in a vegetable garden. If you see these symptoms, destroy the plant and donât grow oregano in the same location for at least three years. If your salvia or sage plant is dying, root rot could be the cause. Browning may be a result of pests or a cultural problem such as scorch or nutrient deficiency. This means that you should opt for sage with leaves that look brightly colored and with leaves that stand up. To 13 feet tall, 1212 feet wide; stems often root where they touch soil. The plant's primary ornamental feature is its dark green, shiny foliage, making it a real shame if the leaves turn brown and sickly. Place the sage in the planting area and back fill the area with at least 20% horticultural sand or grit and 80% compost or potting soil. As the condition worsens the leaves begin to turn yellow and fall off the plant. Sage does not require any water in the Winter as the plant is in a state of dormancy, unless it is indoors in which case water once every few weeks to avoid the plant drying out completely. Can Neem Oil Kill Scale on a Curry Plant? Sage that is outdoors often does not require any additional water in rain climates so avoid over watering to keep the plant healthy and to ensure the leaves have a good flavour. Be sure to disinfect pruning tools by dipping them in a 10 percent chlorine bleach solution or rubbing alcohol between each cut. This is the â¦ With enough time the soil around the roots can dry and the sage can begin to recover. If the disease has impacted the entire root system, itâs time to pull up and destroy the plant. Michelle Wishhart is a writer based in Portland, Ore. She has been writing professionally since 2005, starting with her position as a staff arts writer for City on a Hill Press, an alternative weekly newspaper in Santa Cruz, Calif. An avid gardener, Wishhart worked as a Wholesale Nursery Grower at Encinal Nursery for two years. Soft, brown spots appear on leaves, stems, and flowers following periods of low temperatures and wet conditions. Sage is a plant that thrives in the hot and dry region of Southern Europe with infrequent rainfall, and blazing sunshine. University of California Statewide Integrated Pest Management Program: Sago Palm, Cycad—Cycas Spp. Rust is another fungal disease that sometimes causes oregano problems. Botrytis blight causes buds and flowers to develop abnormally and turn brown. Pots are an excellent way to grow sage as you can very easily control the soil profile and the pot can be moved indoors to protect sage from cold weather (sage is not very cold hardy). On the residue, they spread their spores on the stem tissues of your plant. Discussion in 'Growing Marijuana Indoors' started by xklipx, Nov 13, 2009. xklipx Registered User. It may also cause cane canker. Wishhart holds a Bachelor of Arts in fine arts and English literature from the University of California, Santa Cruz. Stem sap produces strings while the vascular system turns brown. A sago palm suffering from a lack of manganese may develop yellowish-brown spots or streaks. To prepare or amend the soil for planting sage, that is turning brown you will need to: Sage does not always recover from root rot and it depends how much of the plant has turned brown but re-planting the sage in well draining soil mix is key to help it recover. Sage, Salvia officinalis, is a perennial shrub in the the family Lamiaceae grown for its aromatic leaves which are used as a herb.Sage can be erect or grow along the ground and possesses a dense arrangement of woody stems with broad, elliptical,silvery-green leaves which are arranged alternately on the stems. In USDA zone 8, you can provide additional warmth by planting the cycad near a south-facing wall. The reason for potted roses dying is often because of pots that are too small, or pots without drainage holes in the base. For instance, itâs common for beef to turn more of a brownish shade, due to oxidation. Asked October 12, 2015, 9:18 PM EDT. Usually, if the roots are affected by rot, the crown of the plant will also begin to turn brown or darken in color. I'll attach a photo, to give you an idea. If your sage is turning brown due to high rainfall then there are 2 things you can do: Well draining soil is important for growing sage but is it crucial for sage grown in rainy climates to avoid root rot. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum", this with 30g butter and 30 fresh sage leaves to feed four. Prune the diseased stems back to healthy growth during the early spring. If the sage plant is turning significantly brown then the best thing to do is to: Alternatively you can cut some of the healthy grow to use for propagation to save the plant. When raw meat goes truly bad, on the other hand, other signs of spoilage are usually present, including an off odor, a sticky or tacky feel, or a slimy appearance. I have been a qualified professional landscape gardener for over 10 years and I'm here to share all my experience with you on gardener report! Sage is a very low maintenance plant, however it is very important that they are planted in well draining soil that does not hold onto to water to replicate the growing conditions of their native environment. What Causes Brittle Leaves on Palm Trees? If there are vegetables already growing the blight may begin to rot them also. APPLY EXTENDED TODAY ONLY! Scale back the watering, amend the soil with sand or grit to improve the drainage, shelter the plant from high rainfall and place pots about 2-3 feet away from each other and the sage can recover. At up 50% sand as a soil mix may seem excessive but consider that sage grows in very sandy soils on hill sides and thrives in its native environment with fast draining soil conditions. You can also spray the plant with a horticultural oil, applied every 10 to 21 days depending on the label recommendations. Often brown leaves are caused by environmental factors, which can be remedied by paying close attention to watering, drainage and shelter. Examine the plant to see if the brown spots occur only on certain leaves. Avoid injury to plants. However in climates with high rainfall the soil conditions becomes even more important to avoid root rot and the leaves turning brown by ensuring excess water can drain away from the roots of the sage efficiently. Depending on the cause of the browning, an evergreen may be able to generate new growth from the tips, but sometimes the tree ends up looking like a tree made up of bottle brushes. Sago palms naturally lose fronds as the plant grows. A heavy population can cause the leaves to turn brown and new growth to appear stunted and deformed. New fronds may be stunted and quickly turn yellow and brown. Stem of plants turning brown...HELP NEEDID. Burn or throw away the affected brown foliage rather then placing it in a compost heap. Although most salvia varieties are highly resistant to insects and diseases, root rot, which is caused by a type of fungus, is a common problem among the hundreds of types of salvia that grow throughout the world today. We are compensated for referring traffic and business to Amazon and other companies linked to on this site. The infestation is normally noted when the stem near the soil begins to turn dark brown or black. The stem looks pretty weak at this point and malnourished.....kinda woody too, however...not mushy. Russian Sage Leaves Are Turning Black. My favourite sage and butter pasta recipe...... says "place butter in a saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Small pots dry out much quicker which results in a wilting and dying rose.... Hey I'm Mark. Sage is traditionally used to flavor fatty pork sausages in Germany. Sage grows a dry climate with infrequent rainfall, however it is an adaptable plant that can grow in a wide variety of different environments with some adjustments to the conditions. Hey everyone, Palm and Cycad Society of Australia: Cycas Revoluta. You can prevent many foliage problems by planting sago palm in the right cultural conditions. Therefore sage is adapted to a harsh dry environment and when established it is a drought resistant plant and actually thrives in these conditions, particularly in terms of the aroma of the leaves and the bold taste for cooking. link to How to Revive a Dying Cilantro Plant, link to How to Revive a Dying Potted Rose, Amend the soil with sand or grit to improve the drainage so that it is roughly. Once healthy green fronds appear, you can gradually remove discolored older fronds, as they will not recover. This is â¦ Sage prefers dryer soil so more problems occur because of over watering rather then under watering. Choose a pot that is roughly 16 inches across to ensure that roots have enough space to establish. Examine the base of the stems and the roots for brownish or black discoloration. Too much sand or grit is always better then not enough when it comes to growing Mediterranean herbs. It tends to be pillowy soft and retains flavor well. The development of brown leaves on a prized plant can be a worrying discovery. The University of Florida Extension recommends applying 1/2 to 1 pound of manganese sulfate per plant to the soil to help make up for the deficiency. Do use sage in sausages. Russian sage grows best where there is full sun and good drainage. Aromatic, oval to oblong, wrinkled, 2- to 3 inches leaves are gray-green above, white and hairy beneath. Once the needles or fronds turn brown, they stay brown. In the past 3-4 weeks they've started to turn brown â¦ This distance allows for airflow around the plants and avoid the micro climate that can happen when many potted plants are in a crowd. Symptoms of chemical damage include distorted and twisted stems and foliage, browning in an even pattern over the whole plant, or irregularly-shaped brown spots. Affected parts â¦ Sage (Salvia officinalis) is a short-lived perennial herb grown for its aromatic leaves. Better suited to drought, this plant does not do well with excess water. Keep reading to learn more about why sage plants turns brown and how to solve it…. You may need to remove and destroy heavily infested leaves. The University of Florida Extension recommends washing scale off with a strong, direct stream of water. Frost damage can also result in brown tips. Make your cut just beneath the spent flower stem. Featuring floral stems, floral sprays and a variety of other artificial flowers and plants. The solution for growing sage plants in a humid climate is to always plant them in a pot and space the roughly 2-3 feet away from each other. Water established sage plants every week when planted in pots with a generous soak during the Spring and Summer if the weather is hot. Only plant sago palm where hardy, in U.S. Department of Agriculture plant hardiness zones 8 to 10. In severe cases, fronds may wilt and drop prematurely. We recently moved to Lafayette and planted five 6 foot Arborvitaes back in early June. The symptoms of root rot are brown leaves, brown stems and a drooping appearance. Hi there, thanks for the help. Overwatering is a tricky term. Sage plants turn brown because of root rot. Sage grows often by the coast so it is able to tolerate some sea mist but the Mediterranean sun often dries any humid conditions throughout the day. A heavy population can cause the leaves to turn brown and new growth to appear stunted and deformed. Branching, 8- to 12 inches stems bear loose, spikelike clusters of 12 inches flowers in late spring, summer. As with any herb, you will want to look for the freshest and most vibrant-looking leaves. Â© Copyright 2020 Hearst Communications, Inc. On plants affected by root rot, the feeder roots will no longer be attached. Dry ground sage is the least appealing of the three. If the sage plant is turning significantly brown then the best thing to do is to: Trim back any affected foliage and stems with a sterile pair of pruners. Herbs Affected â Coriander (cilantro), foxglove, nasturtium, sage, and scented geranium. If sage is planted in rich compost, clay soil or compacted soil, then water will not drain away from the roots efficiently. An aloe vera plant that is getting sunburned will start turning red or brown, starting at the tips due to inhibition of photosynthesis. They may be removed as they yellow to keep the plant looking tidier. If it is easy enough to take the plant out of the soil, inspect the roots and snip away any that are brown and slimy as these are infected. Overwatering. If your sage has stunted growth, dig down and check out the roots. A fragrant, spiky, bushy plant, Russian sage (Perovskia atriplicifolia) has silver-gray leaves with a faint green tinge. The reason for sage plants turning brown is because of the fungal disease root rot which is caused by excess moisture around the roots due to over watering or slow draining soils. The insect itself, which is waxy and white, may also be visible. Arborvitaes turning brown - should I worry? Ensure that sage is planted in well draining soil amended with sand or grit, scale back the watering, plant sage in pots or containers in gardens with slow draining soil or high humidity and space the pots 2-3 apart to allow for airflow. In fact, I wrote a whole blog post â¦ If you look closely, you can see the new (green) growth at the soil line. If you water your sage plant too frequently then there will be persistent moisture around the roots which can lead to root rot and the leaves turning brown. Make sure that a 90cm (3ft) is in place near the main stem - the plant can be tied to it as it grows. To help retain moisture in the soil, apply a 1- or 2-inch layer of bark or leaf mold. Phialophora gregata is the fungus that causes this disease. Slow draining soils that retain water around the roots of the sage plant, promote the conditions that lead to the fungal disease root rot which turns the sage brown or yellow and can kill it if left untreated and often has a wilting appearance (read my article on why sage plants wilt and how to solve it). It forms a shrub up to 2 feet high with gray-green leaves and attractive lilac flowers. Russian sage grows best when pH is between 5.1 and 6.5. Brown stem rot is caused by the fungus Phialophora gregata. The reason for sage turning brown is most commonly due to: If your sage is planted in a pot or container, ensure the pot has drainage holes in the base for excess water to escape. Joined: Oct 4, 2009 Messages: 14 Likes Received: 10 #1 xklipx, Nov 13, 2009. Despite its palmlike appearance, the sago palm (Cycas revoluta) is actually a cycad, a living fossil that has lived on earth for more than 150 million years. Sage can stand by itself most of the time, but the odd strong wind may snap the brittle woody stem. Later blight may affect the stem along joints. The plant is about 6 inches tall. If the sage leaves are turning brown then shelter the sage from more rainfall that is forecast as this will compound the root rot problem. Soft, brown roots mean you have root rot. You can also spray chelated manganese on the foliage, as per label recommendations. On both plants, at the base of the stem (very close to the top of the soil) the stem is pretty brown for about an inch and then green again below the soil line. Rubbed is dried sage leaves that have been quite literally rubbed off the stems. Infections occur through the roots and lower stem early in the season and the mycelium growâ¦ Sage requires soil that is well draining so that the soil around the roots dries out somewhat between bouts of watering. Here is a pic. The leaves of the plant may turn into a faded green color or they may develop brown â¦ It grows spikes of spring flowers in different colors, including purple, blue, white, and pink. Lower fronds turn yellow and brown before they die. 1.99 SHIPPING ON ALL ORDERS 1.99 SHIPPING ON ALL ORDERS. The cause of root rot is because of too much moisture around the roots due to over watering or slow draining soils. To Control â Remove diseased plants very quickly. Persistently damp soil around the roots of the sage results in brown leaves stems and roots with a wilted appearance. The fungus survives in plant residue on which spores are produced from precolonized woody stem tissue. Many arborvitae trees succumbed to the drought of 2012. Sage thrives in well-drained, slightly acidic soil and full sun or light shade. One thing about the fungus is that it can stay on plant residue for a long time. The plant stem is turning brown mainly because it has the brown stem rot disease. Not all sage varieties are culinary; the most popular kitchen sage is called Salvia officinalis. Healthy roots have smaller feeder roots, or rootlets, which can be easily spotted when checking the root system. The traditional culinary and medicinal sage. Basically, the plant looks healthy with abundant blooms, but then the plant turns brown and dies back. Sage can grow very well in rainy areas of the Pacific North West in the USA and the UK. Excess humidity can be a problem for sage plants as the lower rate of evaporation means that the soil around the roots is likely to stay damp for longer. For the next 3.5 months, they stayed green and looked healthy. Water regularly throughout the growing season. Fertilizing is not generally necessary since it promotes leggy growth that will need staking for support. It depends on the specific conditions of your environment but sage planted in garden soil often only requires watering once every two weeks if the weather is hot and with no significant rainfall. This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Infected plant residue is thought to be the main source of spread for the fungus. However, it doesn't neccessarily mean you will lose the plant. 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It must be added either directly or with a metering pump during the filling of the tank. Just before use, to ensure adequate mixing, it should be diluted in 10 to 20 times its volume of water.
Active from: 20 to 60°C - PH 3.0 to 5.0
Sizes available: 1L, 10L


Celebrating 50 Years of Lake Lindero
Join us in celebrating our 50th year of providing fantastic golf to the public in Agoura Hills! We are excited to continue sharing the joy of golf with our surrounding communities for another 50 years and more to come. During our celebration, we invite you to come experience all of the enhancements to our facility and amenities at Lake Lindero Golf Course. When you step foot on our renovated campus, you will experience a warm welcome from our staff who are ready to serve you for on your adventure through our golf course. From teeing off on our 9-hole golf course to taking that first sip of your favorite beverage, we want to bring you the best possible experience while at our facility.
Bringing Back the Golf Course
We are thankful for everyone who has played our course during the last 50 years. We are especially thankful to those who have been steadfast in their support of Lake Lindero Golf Course. Over the past several months, our agronomy team has been hard at work restoring the golf course to its original glory. Our team started by eradicating weeds from our greens and fairways to create smooth and even playing surfaces. Our team’s second area of focus was addressing the aesthetics of the golf course by creating more defined cuts of the fairway and greens. If you have played the course recently, you may have noticed the defined cuts of the fairway and improved greens. While we cannot guarantee that these changes will shave a few strokes off your score, we hope that they will enhance your golf experience at Lake Lindero Golf Course.
New Name, New Attitude
Lake Lindero Golf Course was previously known as Lake Lindero Country Club, which operated the golf course, pub, restaurant, and other club amenities for the past five decades. In golf, “country club” is synonymous with a private course requiring a membership to play. The golf course at Lake Lindero Golf Course is a public golf course and open for everyone to come and play. In 2021, the Lake Lindero Homeowners Association Board of Directors changed the name of the golf course to Lake Lindero Golf Course. Our new name also signifies a new and improved golf experience. We invite you to come for a round of golf and see for yourself elevated service standards, an enhanced golf experience, and, most importantly, incredible golf at LLGC.
As we celebrate 50 years of golf at Lake Lindero, we want to apprise you of the revitalization, re-energization, and upgrades that will enhance your experience at Lake Lindero Golf Course. To efficiently implement these upgrades, the Board of Directors recently hired Western Golf Properties, a professional golf management company, to operate Lake Lindero Golf Course. In early May of this year, Western Golf Properties was brought aboard to run all operations at Lake Lindero Golf Course. Western Golf Properties has been managing golf courses for over 36 years and is the perfect fit for Lake Lindero Golf Course due to their experience with similar facilities. We are very excited to have Western Golf Properties as part of the Lake Lindero Golf Course family! Western Golf Properties has already brought a new level of professionalism and their tried and true best practices to our historic golf course.
Land That Meets The Sky
It’s 1972, gas prices are fifty-five cents per gallon, Richard Nixon is running for reelection, Don Mclean has released the song “American Pie,” and Lake Lindero Country Club has opened its doors, and greens, to the Conejo Valley. Golf at Lake Lindero has reached its golden anniversary marking 50 years of golf in Agoura Hills.
Sitting on the eastern edge of the Conejo Valley, our 9-hole gem, designed by Ted Robinson Sr., has certainly weathered many ups and downs, hooks and slices since 1972. From its humble beginnings as a ranch formerly owned by C.L. “Kelly” Johnson of Lockheed Martin Corporation, to how it stands today as the heart of the Lake Lindero Homeowners Association. Throughout our 50th year, we want to celebrate with you and introduce you to the next 50 years of golf at Lake Lindero Golf Course.


Bits of Books - Books by Title
The Fate of Food
More books on Food
As many as two billion people might not exist if not for modern agribusiness. Farmers today produce 17% more calories per person than they did in 1990. And while 800 million people still suffer from chronic hunger, that is 200 million less than 30 years ago.
In 1950 the average household spent about 30% of its budget on food. Today we spend 13%. And processed food has freed both men and women from the drudgery of preparing every meal from scratch.
Flash drying food - ingredients are blast frozen at minus 80°C to prevent the formation of ice crystals. Then it goes into a heated vacuum chamber where the ice sublimes (change from solid to a gas without going through water phase). Pores left from the vanished ice quickly absorb water when the foods are rehydrated. The process takes double the energy used for canning but retains 90% of the foods nutrients and preserves it for far longer.
Tempting to idealize the small scale farmers in developing world, uncorrupted by moderd BigAg practices. Bit IRL the yields are low and the farmers struggle to get enough food on the table even in good times.
The average apple sold in US shops has been in storage for between 6 and 12 months. Apple trees produce a crop only every second year, and only in autumn, but demand is year round.
Every major agricultural state except California voted fro Trump. Even though farmers recognize that the weather trends are out of whack, many still accept the prevailing conservative mantra that climate science is bunk.
(Author describes trip to Kenya where she tried to show off her lang skills by greeting someone. Unfortunatel it came out Jamba! which means 'fart' rather than Jambo! which means 'hello'.
Before farmers, carrots were runty and pale, tomatoes were small and bitter, and leafy greens were so sour they'd make your lips curl. Wheat and barley originally carried their grains on top of the stalk and which abruptly shattered when ripe. Then a farmer noticed a mutated version that didn't shatter. In the wild that wd be a lethal mutation but bc people cd gather that one, carry it back to camp and replant or just spill on the way, it was selected for.
Modern corn produces abt 15 million calories per acre. Potatoes are close to that. Rice gives 11 million cals pa, soy abt 6 mill and wheat 4. Corn is crucial to African subsistence farmers.
Seventy per cent of American processed food (incl pizza, crisps, ice cream, corn syrup, baking powder) has at least one GMO ingredient.
The argument against GMOs is as much against BigAg - the dominance of corporate farms vs small holdings. All the evidence shows that the benefits of GMOs outweigh any of the postulated drawbacks, and there is, after 20 years, no evidence of drawbacks. The resistance to Monsanto et al comes from people who can afford to pay a premium for their food, and who romanticize an agricultural past that can't meet the environmental andpopulation pressures ahead.
Farmed fish are better than farmed animals. Because they're cold blooded they don't need to divert energy into fur or fat making. Because they live in water they need less energy to resist gravity. It takes a pound of feed to produce a pound of salmon.
Books by Title
Books by Author
Books by Topic
Bits of Books To Impress


Boost Biomes, the Y Combinator-backed developer of microbiome-based bio-fungicides and bio-pesticides for agricultural applications, has added $2 million in funding and picked up a new strategic investor in Japan’s Universal Materials Incubator.
To date, Boost Biomes has raised over $7 million in financing to support the development of new products like its biofungicide developed from the micro-organisms that live in the soil in a symbiotic relationship with the plants.
The work that Boost does is primarily on understanding the interactions between microbes and plants in the soil. “The goal is to be the discovery engine and develop new microbial products for use in food and agriculture,” said Boost chief executive and co-founder Jamie Bacher.
The commitment from Japan’s Universal Materials Incubator expands on a $5 million institutional round led by another strategic partner, Yara International, a global crop nutrition company and venture investors like Viking Global Investors and Y Combinator.
Boost hopes to tackle issues in agriculture like spoilage, bacterial contamination and pathogen infrestations, as well as addressing diseases that can affect plant health directly.
Boost is already working with an undisclosed biomanufacturing partner to develop its biofungicide.
“UMI’s decision to invest in Boost comes from our evaluation of their team, technology, and the associated market opportunities. We believe that Boost’s platform generates a unique data set that can be exploited for far superior products with many diverse microbiome applications in food and agriculture,” said Yota Hayama, an investor at UMI, in a statement. “These are critical areas to achieve food security and promote sustainable agriculture. We also expect Boost’s huge potential on other areas where microbiomes are utilized.”


Our previous post focused on a study indicating climate change can lead to a net decline in African agricultural productivity – at least for five major food staples, with maize being the most important. The study also showed that it is not precipitation changes, but heat stress that is the main concern.
That is not a uniquely African problem, nor a problem that is constrained to the tropics. Paradoxical as it may seem, increasing heat stress is set to create comparable declines in agricultural productivity in colder (subtropical and temperate) climate regions – affecting other global food staples, like wheat, rice and soy…
Heat stress damage from climate change for major agricultural production areas for four global food staples: rice, maize, soy and wheat. Increasing heat stress from climate change is a global problem, not limited to the tropics and subtropics, but extending to Earth’s temperate climate zones.
Agricultural declines in let’s say a 3 degrees warmer world
Before the 2013 report (IPCC AR5) introduced the four ‘representative concentration pathways’ – numbered from the most ambitious (RCP2.6) to unabated emissions (RCP8.5) by the average-expected climate forcing these scenarios exert in Watts per square meter – the world used another set of climate change scenarios. These were based on 4 global development families: A1, A2, B1 and B2
These climate scenarios you may remember from the third (2001) or the fourth (2007) assessment report, or the IPCC special report on emission scenarios (SRES) from 2000 – a range that proved in the decade to follow to be an underestimation of both rapidly rising emissions and of the economic and geopolitical reality, and was replaced by this somewhat more sobering outlook based on the RCP scenarios.
Nonetheless the A1-B2 scenarios still surface in many important climate impact studies from before 2013-2014. Like the one we discuss today, a study titled ‘Global hot-spots of heat stress on agricultural crops due to climate change,’ performed by an international group of crop researchers in 2011 and then published in 2013 in the journal Agricultural and Forest Meteorology.
For your information the future-warming scenario is this study is ‘A1B’. The A1 storyline is based on the assumption of a future world of very rapid economic growth, global population that peaks in mid-century [which is certain by now it will not] and declines thereafter, and the rapid introduction of new and more efficient technologies. Unlike the ‘fossil-intensive’ A1FI, the A1B sub-scenario adds a ‘balanced energy mix’ to this global economical development. All in all A1B is not your worst scenario (although it probably compares better to RCP6.0 then to RCP4.5). That’s always good to be aware of, when you try to interpret quantitative results of a climate impact study: if we stay on the current track, reality will be worse…
Crop belts are like biomes – all are affected by climate change
The study investigates a possible research bias, namely that tropical agriculture is the most sensitive to the consequences of climate change [presumably because you go from hot to hotter quicker when your baseline temperature is higher – we’re speculating].
“Global hot spots of crop heat stress overlap with important agricultural regions such as Eastern China, the Northern United States, South-Western Russian Federation and Southern Canada. This indicates that agricultural production in temperate countries may suffer substantial production losses from climate change (as for the A1B emission scenario used in our study), extending the findings of previous studies that impacts would mainly occur in sub-tropical and tropical regions…”
Of course there are strong comparisons to make between agriculture and ecology, and the word’s major crop belts are in a sense like biomes. And from climate impact studies on ecology we know colder biomes – like the rapidly changing taiga and tundra – are at least as affected by climate change as tropical regions, and also temperate zone biodiversity is not exempt from (specific and complex) warming damage.
It would imply, like biomes, different crop belts are faced with their own individual challenges as both the climate-average temperatures go up and extremes increase. As is often the case, the higher likelihood of ‘old extremes’ and the emergence of a new category of super extremes, is what creates most of the damage. For crops these fall in several categories: droughts, floods, storms – perhaps you can even include plagues as ‘climate extremes’ – and heat extremes, like the increase of summer heat waves. Especially the latter is an important factor determining productivity.
But when you’re a wheat farmer in the Ukraine, there is a big difference between an August heat wave and one in June. That has to do with the ‘thermal sensitive’ period in the growing season for respective crops, a crucial period illustrated below:
Heat stress from climate change depends on thermal-sensitive period for a crop.
And that’s what the crop researchers have tried to model for various global food staples, comparing a baseline climate between 1970 and 2000 with a warmer new climate average between 2070 and 2100, in line with the A1B emissions scenario, as the maps at the top of this article show for rice, maize, soy and wheat.
“The percentage of days, within a 30-year period, with heat stress events increased from the Base to the A1B climate scenario. This increase was most evident for wetland rice in suitable areas of Central Asia, South Asia and Central North America where a high prevalence was predicted.”
“Most affected lands were located in continental regions at mid to high latitudes, particularly in the Northern Hemisphere. The largest extension of land at risk was predicted to occur between 40 and 60◦ N.”
“Extending the findings of previous studies which concluded that mainly tropical agriculture will suffer from climate change, our results indicate that global food supply may also be affected by heat stress in temperate and sub-tropical regions. Without mitigation measures to combat climate change or the implementation of local adaptive technologies, countries with extensive agricultural lands in continental regions at high latitudes may experience significant crop losses. Investment in local adaptive measures such as development of resistant varieties and changes in crop management are therefore necessary to minimize risks to global food supply.”
Interesting little detail: rice, maize and soy all show strongly significant increases in heat stress damage, leading to net production declines. Wheat seems a bit different, not because heat stress damage is lower in a warmer climate – but because it was already equally high in the baseline climate (or even a bit higher).
Other interesting findings are that projected crop damage from heat stress is largest for rice and maize and smallest for wheat – and that “negligible heat stress effects were simulated for equatorial regions”.
Let’s see if we can find other studies that have opposing conclusions again somewhere about these effects of heat stress. Or studies that focus on other climate change impacts on agriculture. We’ve only just started.
© Rolf Schuttenhelm | www.bitsofscience.org


Box Rincón de la Subbética - 9 Bottles of 250ml
Taxes, fees and shipping for the USA included, for Europe consult
- 100% organic olive juice.
- A true masterpiece for the most demanding palates.
- Taste and smell absolutely irreproachable. Without any defects.
- The most awarded oil in the history of Spain.
- The best organic in the history of Spain.
- Monovarietal Hojiblanca.
Rincón de la Subbética is obtained in the first days of the harvest. It is an organic extra virgin olive oil Hojiblanca variety, obtained with all the care of the experts who protect the fruit of our best olive groves throughout the year.
It is a true masterpiece for the most demanding palates. It is a gastronomic journey to the essence of authentic organic extra virgin olive oil.
Very intense green fruity. A multitude of nuances show its great complexity. Fruit and citrus reminiscences. Herbaceous sensations, thyme and peppermint. Notes of vegetable like tomato bush.
In the mouth of sweet, almond-green, bitter and spicy of medium intensity. Oil perfectly structured, long, persistent and oblivious to the indifference of the taster. It is a balanced, complex and harmonious oil.
For raw consumption it is ideal for toast, toast and gourmet dishes, mixed and tomato salads, meats, oily fish.
Es el mejor aceite qué he probado. Yo lo tomo exclusivamente en el desayuno con tostadas de pan de centeno integral. Es un disfrute absoluto. Una pasada. Se han ganado un adepto qué cuando se me terminé volveré a comprarlo


For example, from tothere was an increase in the percentage of people who reported flying in dreams. This could reflect the increase in air travel.
An explanation of the purpose for each component of chemical fertilizers "The reason I'm surfing is to find what nutrients are referred to in fertilizers, i. Fertilizers, such asare identified on their package by their chemical analysis.
The three numbers on the bag or container refer to the percentages of nitrogen, phosphorus, and potassium components in the fertilizer. Chemical fertilizers for the home garden are available in two forms. The granular form is sprinkled on the soil and worked in with a tiller or hand tool.
Water soluble types are mixed with water and the feeding is accomplished by sprinkling onto the leaves of the plant foliar feeding or used as part of the watering process, in which the plant takes in the nutrients systemically through the roots. Fertilizer components and what each does for your plants The first number in a fertilizer formula is the nitrogen content Nitrogen is used by plants for producing leaf growth and greener, lusher leaves.
The second number in a fertilizer formula is the phosphorus content Phosphorus is used by plant to increase fruit development and to produce a strong root system.
The Facts About Dreams. Pinterest. View All Start Slideshow Dreams may be more than just random brain patterns. Later, when woken during the first stage of sleep, of those who could recall their dreams, three-quarters were dreaming about Tetris. The researchers believe that by dreaming about the game, the subjects were working on . A Time-line for the History of Mathematics (Many of the early dates are approximates) This work is under constant revision, so come back later. Please report any errors to me at [email protected] There are lots of giggles and grins before and after the shooting of Caned at Home - which was filmed in a single take, without any cuts. As soon as the camera stops rolling, Pandora and Tai share a gleeful hug.
The third number in a fertilizer formula is the potassium potash content Potassium is used by plants for flower color and size. It is also important to the strength of the plant. Using Fertilizers Properly The easiest way to explain this would be that a bag of converted to component weight would equal 25 of nitrogen, 50 of phosphate, and 25 of potash.
Before applying fertilizer to the garden, it is best to test your soil or have it tested by sending a sample to your local county ag agent. The 'basics' testing can be done with the use of reasonably inexpensive home testing kits that can be purchased at most garden stores.
These soil tests will tell you the level of nutrients that are already in the soil, as well as the acidity pH of the soil. Adjusting the pH of your soil is essential, because some nutrients may become unavailable to your plants if the soil pH is above or below a certain range.
If your test is done by your county extension service, the test results will be much more detailed, and will also provide their recommendations for any needed additions of lime and fertilizer to your soil.
The timing of the application of fertilizers is very important. Too much fertilizer, or applying it at the wrong time can lead to an over abundance of foliage, delayed flowering, leaf and root burn, or even plant death due to excess fertilizer!
It is essential that you always read and follow the product recommendations for fertilizers, or any other garden chemicals. Other articles you might like:Why do we have dreams and what do they mean? These questions have for centuries been the subject of a debate that has recently become the center of a heated controversy.
The Incredible Human Body. The human body is defined as the entire structure of a human being and comprises a head, neck, trunk (which includes the thorax and abdomen), arms and hands, legs and feet. We propose that the function of dream sleep sleep has an important function, at least for mammals.
Since the majority of dreams are not remembered, that function is more likely to be associated with the unconscious dreaming process - that is, with REM sleep without awakening - rather than. Dear Twitpic Community - thank you for all the wonderful photos you have taken over the years.
We have now placed Twitpic in an archived state.
Dreams Puerto Aventuras Resort and Spa - All-Inclusive, CancunMX Hotel Deals & Vacation Packages. Start studying Unit 5 Psychology Sleep and Dreams terms. Learn vocabulary, terms, and more with flashcards, games, and other study tools.


1 allocation, allowance, apportionment, appropriation, grant, lot, measure, portion, quota, ration, share, stint, stipend
2 kitchen garden, patch, plot, tract
Dictionnaire anglais Collins English synonyme-Thesaurus
allotment ( allotments plural )
1 n-count In Britain, an allotment is a small area of land in a town which a person rents to grow plants and vegetables on.
2 n-count An allotmentof something is a share or amount of it that is given to someone.
oft N of n
His meager allotment of gas had to be saved for emergencies.
Traduction Dictionnaire Collins Anglais pour Apprenants
Ajouter votre entrée dans le Dictionnaire Collaboratif .


Cucumber beetles…. mere mention strikes fear in the hearts of vegetable gardeners, countrywide. Or, at least, it should.
They attack flowers and ornamentals as well as cucumbers. In fact, over 270 plants in 29 families fall prey to this little trouble-maker.
To learn more, I consulted Golden Harvest Organics online library. It was fascinating to learn (among other things) that the beetles actually transmit bacterial diseases which overwinter in their intestines, infecting plants in their earliest of stages.
According to ghorganics.com, the striped cucumber beetles do the most damage to the cucumber families or cucurbits, appearing a good four weeks before their spotted relatives.
Aside from hitting potatoes, squash, asparagus, tomatoes, fruits, and melons, they go after corn with a vengeance. Larvae infestation will impact the root system so forcefully, the corn appears to be drought-stricken. Adult beetles burrow into the silks when pollination is due to occur—resulting in “poor grain set.”
There are repellent plants which could be planted to deter the beetle and various other organic methods. (Try placing aluminum foil beneath plants to reflect light—the beetles prefer the underside of leaves because of the shade.)
David prefers the route of “integrated pest management” (IPM). Which is our very next blog entry….


Money may not grow on trees, but chocolate does!
OK! OK! So technically CHOCOLATE doesn't grow on trees, but one of its ingredients, Cacao (pronounced Ka-Cow) does. The Cacao tree (Scientific name: Theobroma cacao) is traditionally grown in South America, but can be found in West Africa. It requires a shady, humid climate with lots of rain and moist soils. The Cacao tree grows up to a height of 8m and the pods can grow to 30cm long and can contain between 20 and 60 beans. Pods are usually harvested at the end of the wet, or


We went in the backyard and planted a seed. We talked about how to nourish the seed so it will grow. Well, a week later we checked on our neglected seeds and had to talk about the consequences...the soil had dried up and our seeds were "dead".
Last but not least we always have a treat (that is corn bread and honey if you were wondering). This is a key element to a successful night.
Yay for Family Night!
Oh yes, and speaking of planting, I did plant a very late-in-the-season "garden". I planted at least 10 different things and only two are thriving. Sad. I have to work on getting my thumb green.


Sunday, May 04, 2008
Tomato Invaders have Arrived
I've been very light handed with the organic bug spray on the vegetable garden, and now I'm paying the price for it. The tomato invaders have arrived. As I was watering the tomato plants and getting ready to stake them out some support to hold their heavy boughs, I spotted a plump green caterpillar on the top soil. I checked my one little green tomato and something was poking its little brown caterpillar head (or bottom??) out. Dang. I plucked the plump Caterpillar from the ground and then plucked my little tomato from the vine. Looking through the green leaves I found another little green caterpillar, got the spray out and doused the plants but good. Take that tomato invaders.


Wednesday, October 1, 2014
Sunday, July 1, 2012
Above all loves in the Louisiana landscapes is the love for the Southern Azalea. A hardy, evergreen plant in varying sizes and endless colors, the Azalea is noted as the most popular flowering shrub in Louisiana. A native of Japan, the close association of Azaleas and the West Feliciana Antebellum homes date back as far as 1836, and the initial planting of the Orient’s flora in Martha Barrow Turnbull’s famed `Rosedown Gardens.’
PLANTING AND BED PREPARATION: The most important aspects in planting Azaleas are the right location and correct bed preparation. Azaleas prefer partial sun and loose, well drained soils. Though azaleas can tolerate full sun, they will not like wet soil conditions. Please refer to Imahara’s Bed Preparation Guide for a detailed step-by-step description of our secrets for success in planting (also provided on website www.imaharas.com `Timely Tips’).
Remove all weeds and grasses from new bed area. Apply weed preventative (Dimension or equal) and roto-till the earth to a depth of six to eight inches. Raise the planting bed 4 to 6 inches minimum, amending the existing soils with aged pine bark mulch and sandy-topsoil (1: 1 ratio, one cubic yard per 160 sq.ft.). Spread peat moss (6 cu.ft. bale per 50 sq.ft. bed area) and apply fertilizer as described by manufacturer (we like `Grower’s Special’ for planting). Roto-till to incorporate all mediums, and rake smooth, pitching slightly to encourage positive drainage.
Locate the Azaleas, dig the holes and plant the shrub. Always plant the shrub a little above soil level remembering to allow some room to install mulch. A two-inch layer of pine straw or pine bark mulch is ideal for the mulch material.
The last step is to water well using a fine mist. Remember that you have a planting medium which will absorb and hold moisture, so frequent watering won’t be necessary even in drought periods. Watering twice a week for the first month should be sufficient to insure a proper moisture level.
PRUNING: Using the correct Azalea at planting with its full growth size in mind can reduce pruning efforts. After Azaleas bloom is the ideal time for pruning. Unless a formal clipped hedge is desired, a little shaping is all that is required. First identify the tallest shoots, and using hand pruners (or pruning lopers for reach), cut the branches low within the shrub. The new growth will be inside the shrub, creating a thicker, fuller shrub. Pruning may continue through June and next year’s buds have formed.
FERTILIZING: Azaleas need regular fertilization to perform well. Fertilize azaleas after bloom and in combination with pruning. Evenly broadcast (`chicken-feed’) Azalea-Camellia fertilize with a systemic insecticide evenly over the bed area, being careful not to allow fertilize to touch the base of the shrub. It is very important to apply the systemic insecticide along with fertilize as preventative for Azalea lace-bug. Repeat fertilization in late-Spring (June) and mid-October. Our goal is to achieve a soil pH of around 5.5. Don’t guess about soil pH. Conduct a soil test. In beds where azaleas are currently growing, use copper sulfate to lower the pH. Foliar application of iron, such as Ironite, or a granular fertilizer containing iron may also be used to correct soil pH.
PEST CONTROL: Azalea lace bugs are the leading pest and can be detected by the stippled white spots on the top-side of leaf. A close inspection can reveal a small insect with `lace-like’ wings feeding on the under-side of leaf. Infestations begin in late winter to early spring with a typical repeat in early summer, so inspect the healthy new growth regularly and treat with Triple-Action spray as required. The best preventative is to apply a granular system insecticide when fertilizing in March, June and mid-October.Spider mites, though not common, is currently a problem on Azaleas. Bronzing on older leaves is one of the first indications of a possible spider mite problem. Triple-Action spray, or a miticide, can be applied at a 7-10 day interval for control. Usually fall, followed by late spring, is the recommended application.
Friday, June 1, 2012
Who can deny the completeness of beauty found in the Crape Myrtle tree? the glorious outbreak of Spring-time leaf, the fragrant splendor and abundant, unrestrained Summer bloom, vibrant Autumn hues of gold-red-and orange, and the quiet picturesque Winter structure of the muscular, buff colored trunks. Undeniably, the Lagerstroemia indica `Crape Myrtle’ is the most popular, vastly planted small flowering tree in the Southeastern United States.
Select the right Crape Myrtle for the space requirement so only minor pruning is needed. Ideally prune in late winter, when the tree has no leaves and the branches are easily seen. Remove small twiggy branches inside the plant to promote good air circulation. Remove crossing, rubbing and dead branches. Remove lower branches or suckers that grow from the base of the trunk. Crape Myrtles bloom on the current season’s growth, so they can be pruned in the Spring without loss of flower buds. Clipping faded blooms at their base will encourage another round of blossoms.
Fertilize in late winter to early spring with a complete general-purpose garden fertilizer, such as 8-8-8, or 10-10-10 at a rate of 1 lb. per 100 sq.ft., or 13-13-13, or 12-4-8 at a rate of ½ lb. per 100 sq.ft. Preferably, drill holes in the ground about 8 inches deep near the drip line (encourages lateral roots for better anchorage), and use a granular fertilize with a systemic insecticide for pest control.
Planting Crape Myrtles in full sun with good air circulation and proper drainage greatly diminishes pest problems. Also consider planting improved disease resistant Crape Myrtle varieties. Disease and insect problems are less severe in open, sunny sites.
Powdery mildew is a fungus disease developing in late Spring and Fall and is associated with warm days and cool nights and high humidity. Leaves, young shoots and flowers are heavily coated with a powdery, white mold that can distort new growth. Infected flower buds may not open, and severely infected leaves and buds often drop early.
Cercospora leaf spot is another damaging disease for Crape Myrtles. Spots develop in mid-summer through Fall during wet, humid weather. Large, dark brown spots develop on lower leaves and progress upward through the plant. Infected leaves turn yellow around the spots and drop prematurely.
Powdery mildew and leaf spot can be controlled by applying fungicides when the diseases are first noticed. The best approach to prevent diseases is to plant disease resistant Crape Myrtle cultivars, such as Basham’s Party Pink, Hopi, Lipan, Sarah’s Favorite, Tuscarora & Catawba.
Crape Myrtle aphids are small pale yellowish green in color, and found on the underside of the leaf. Several generations are produced each growing season, with the aphids sucking plant sap from tender new leaves. The aphid then excretes large amounts of sugary sticky liquid called honeydew. The honeydew serves as food for the sooty mold fungi. The aphid also injects saliva into the leaf, causing yellow spots and distortion to the leaves.
Ladybird beetles (lady bugs)and other beneficial insects feed on the Crape Myrtle aphid. As much as possible, these natural predators should be allowed to reduce aphid populations. In addition, aphids can sometimes be removed by spraying plants with strong streams of water.
Insecticidal soaps, neem oil, or soil drench systemic insecticide may be necessary for control.
Best alternative is to plant Crape Myrtle hybrids that have a moderate resistance to aphids, such as Natchez, Muskogee, Tuscarora, Acoma, Tuskegee, Hopi, Lipan, Sioux and Comanche.
Sooty Mold indicates that there is an insect problem on the plant. A black sooty substance covers the leaf and stem surfaces, causing them to appear black and dirty. These molds are caused by fungi that grow on the sugary substance, called honeydew, produced by the excretions of Aphids, scales, mealybugs or whiteflies. Sooty Mold can be washed from the leaves by drenching with a dish soap solution (4 ounces per gallon of water), waiting three to four minutes, and then blasting the foliage with a strong stream of water. If you control the insect, no sooty mod will develop.
Lichens are an unusual organism composed of a fungus and an alga living together in the same body. Lichens often appear as green to gray-green crusty growths on the trunks or branches of plants. Typically, they occur on plants that are declining in health or vigor. They are harmless to the plant and in no way responsible to the poor health of the plant. Lichens will gradually disappear if the health of the plant is restored. However, an application of copper sulphate can be used in January-February to reduce an unattractive appearance.


Feb 5, 2020
In this interview, I am talking to Michael Kelly of Grow It
Yourself and Grow Head Quarters in Waterford. His top 3 tips
To find out more check out https://giy.ie/grow-hq/
or my website: https://www.fionasfoodforlife.ie
A podcast to inspire people to make good food choices through tips from various experts in the world of food and diet. Each Interviewee provides its 3 tips to help improve the health of the nation.
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Wednesday, August 31, 2005
If I can figure out how to post pics to this blog I'll post a pic of my neighbors tree, the leaves are shock yellow.
Here's pics of my garlic chives, hubby cut them down about 20 minutes later, they are quite prolific in their ability to spread seeds! I have them growing every where, mainly places where I don't want them.
What's worse is I can't seem to get their roots out of the ground and they are taking over my herb garden, what a mess that is, I'm not even sure what's in it anymore, other than sage and mint.


ASPARAGUS, SPRING’S TREAT
An esteemed vegetable in ancient Greece and Rome, asparagus faded away with the fall of Rome, re-emerging in the 16th century to find a renewed audience in Europe and the British Isles. Asparagus, known to scientists as Asparagus officinalis but to British growers as sparrow grass, followed newcomers to Canada. Here it has always been special: often a luxury, much anticipated after a winter of roots and tubers, discussed at length, eaten with gusto and pleasure.
Is it fresh? Yes, if the stalks are firm and deep green fading to white at the cut ends. The tips are tight, dark green or purple. The best stalks are straight, and in a bunch; look for them to all be of similar thickness. It’s smart to harvest (buy) asparagus and enjoy it the same day. If that’s not possible, remove the elastic bands that hold the bunch.
Do not wash the asparagus until just before cooking. Some cooks like to wrap the stalks in a clean kitchen cloth and enclose in a plastic bag. Others are just as vehement about putting the spear bottoms in a jug of water; some wrap cut ends in damp towelling and enclose the asparagus in a reusable plastic bag. Refrigerate. Any stalks showing yellow or wrinkles aren’t worth eating.
Green or white? Green’s the top choice in Canada. Of the 3,500 acres given over to asparagus cultivation in the leading grower province, Ontario, only three acres produce the milder-flavoured less-grassy white asparagus. White is more labour intensive, as growers must hill soil over the asparagus plant to prevent light turning emerging stalks from white to green.
Thick or thin? It all depends. In the wild, the stalks were originally very skinny, but thick stalks got the nod, and growers cultivated increasingly stocky stalks. Nowadays, both are available. The thinner are often imported season-extenders; thumb-thick stalks are the pride of local growers. Use the thin for slicing into salads, soups and pasta, the thick for wrapping in prosciutto and grilling for a fine spring appetizer, stir frying with mushrooms and Parmesan, as a starter course with melted butter and lemon. Or Hollandaise. Or vinaigrette. For roasting and grilling, thick is the way to go.
Bottom line: It’s all asparagus, and that’s all good.
Peel or not to peel? The tried-and-true method of prepping asparagus is to snap or cut off the woody white ends. Peeling asparagus has often seemed a little too “cheffy” for everyday, but with a two-blade peeler or sharp one-blade peeler you use for carrots, you will have asparagus that cooks quickly and evenly. And looks rather pretty. Reduce cooking times for peeled spears.
Some basics: How much to buy? As a side, count on 1/4 lb (125 g) per serving; when asparagus is the star of the meal, go up to 1/2 lb (250 g).
Immersed in a deep skillet of boiling water, or in a steamer, 2 to 3 minutes for the thin ones, 4 to 6 for thick. But whatever method, be ready to drain the asparagus or remove from the heat when it reaches the tender-crisp stage.
If serving asparagus hot, get it to the table on warmed plates PDQ. If serving asparagus cold, immediately plunge the stalks in a basin of icy cold water. As soon as they’re cold, remove from the water and pat dry.
Try something new: How easy it is to roast a sheet pan of asparagus. A drizzle of olive oil, freshly ground pepper and a pinch of salt are all you need, and 8 minutes in a 375°F (190°C) oven does the rest.
- Quick tricks: Sauté in a skillet with garlic and olive oil or butter. Add a touch of stock or white wine vinegar, cover and steam a couple of minutes to finish.
- Serve cold with a vinaigrette featuring Dijon mustard and lemon juice.
- Serve hot with toasted sesame seeds, a drizzle of dark sesame oil and a splash of Japanese soy sauce.
Steam or boil spears; drain and drizzle them with olive oil, a splash of lemon juice, minced garlic if you like, and freshly grated Parmesan, Grana Padano or Asiago.
SPRING FRITTATA WITH PAN-ROASTED CHERRY TOMATOES
Supper on a Tuesday night, just the time in the week for a quick and easy meal — all you need to add is a salad and toasted whole grain bagels. What makes this frittata special? Aside from the freshest of eggs and spring herbs is the addition of a pan-roasted cherry tomato sauce spooned over the frittata — as easy on the eyes as it is pleasing to eat. Bonus: Use up leftovers such as potatoes or short pasta — your planned-overs!
Pan-roasted cherry tomato sauce
2 tbsp (30 mL) extra virgin olive oil, approximate
2 large cloves garlic, thinly sliced 1 ½ cups (375 mL) red cherry or grape tomatoes
¼ tsp (1 mL) each salt and pepper 2 tbsp (30 mL) minced parsley
1 tbsp (15 mL) extra virgin olive oil
1 onion, halved and thinly sliced crosswise
½ cup (125 mL) diced orange or yellow bell pepper
1 tbsp (15 mL) chopped fresh thyme or oregano, or 1 tsp (5 mL) dried
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
2 cups (500 mL) cubed cooked potato or 1 ½ cups (375 mL) cooked short pasta such as rigatoni
6 large eggs
½ cup (125 mL) crumbled feta cheese
Sauce: In a skillet or shallow pan, heat the oil over medium-low heat. Stir in the garlic and let soften slightly without browning, about 3 minutes. Add tomatoes, salt and pepper, stirring to combine the flavours. Cook gently, stirring from time to time until the tomatoes start to wrinkle and soften. Mix in the parsley. Remove from the heat and set aside. Reheat to serve, adding a splash more of olive oil if needed to loosen the sauce.
Frittata: In a 9-inch (23-cm) non-stick skillet, heat the oil over medium-low heat. Stir in the onion, bell pepper, thyme, salt and pepper. Fry gently until softened, about 4 minutes. Increase heat to medium and stir in the potatoes. Cook just long enough to heat and crisp the potatoes, but without browning the onion mixture.
In a deep bowl, whisk the eggs; pour over the potato mixture. Stir once to combine eggs and vegetables. Let the frittata firm up along the bottom and up the sides of the pan, about 3 minutes. The top will still be jiggly. Sprinkle feta over the top and broil just long enough to firm up the top, about 4 minutes. Cut into 6 wedges. Spoon the sauce over the top of the frittata and serve from the skillet. Makes 2 to 3 servings.
Tip: Leftovers? Wrap up what’s left and enjoy for breakfast or lunch — as is, or warm and tucked into a sandwich.
FROM SIDE TO MAIN
It starts like a side dish — a plain but fluffy baked potato — but ends up fully loaded or stuffed, with seasonings, cheese and sour cream, and moves to centre plate as a main. Stuffed potatoes are well suited for solo suppers; simply multiply for more servings.
It all begins with starter spud:
1 oval russet potato, about 8 oz (250 g)
¼ cup (60 mL) sour cream
2 tsp (10 mL) butter
½ cup (125 mL) shredded old cheddar cheese or aged Gouda, divided
1 green onion, thinly sliced
2 tbsp (30 mL) diced red bell pepper
½ tsp (2 mL) chopped fresh sage or thyme, or ¼ tsp (1 mL) dried Pinch each salt and pepper
2 slices cooked bacon, crumbled, or ¼ cup (60 mL) bacon bits, diced ham or smoked turkey
Preheat the oven or toaster oven to 400°F (200°C). Scrub the potato, then puncture in 4 places with a skewer. Set on an ovenproof pan and bake until soft when pinched and a skewer inserted into the middle of the potato goes in and out without resistance, about 1 hour.
Wearing oven mitts, cut potato in half lengthwise. Scoop potato flesh into a bowl, leaving a thin coating attached to the shells. Mash the flesh until smooth. Mash in the sour cream and butter, half of the cheddar, the green onion, bell pepper, sage and salt and pepper. Spoon a quarter of the potato mixture into each of the potato shells; top each with a quarter of the bacon. Press in remaining potato mixture, doming and smoothing the top. Cover with remaining bacon and cheddar.
Makes 1 generous main serving, 2 sides if you must.
- Instead of bacon: Layer ¼ cup (60 mL) chopped cold-smoked salmon or 1/2 cup (125 mL) hot-smoked salmon, trout or canned tuna between the potato layers. Dill is nice with fish.
- With an Italian touch: Pack each shell with 1 quarter of potato filling. Overtop, layer 2 to 4 chopped marinated artichoke hearts, 2 tbsp (30 mL) extra red bell pepper and 2 tbsp (30 mL) diced pitted black olives. Top with remaining potato filling. Make the cheese mozzarella and let oregano replace the sage.
- Vegetarian: Omit the bacon, replace the cheddar with shredded provolone or Gruyère and make the middle layer roasted cherry tomatoes or roasted peppers with shredded basil or parsley. No need for sage.
Spoon Overs can also turn baked potato sides into mains. Simply cut the top of the baked potato lengthwise and squeeze up the soft potato flesh into peaks and valleys. Spoon on:
- Baked beans and a little cheddar. Broil if desired.
- Ditto with chili and shredded Monterey Jack.
- Pasta sauces: tomato with basil or chick peas, or tomato and eggplant (pasta alla Norma), meaty sauces with ground meat, sausages, meatballs. Aged provolone or mozzarella. Broil if you like.
- Indian chicken or vegetable curries, Greek yogurt topping and minced fresh cilantro.
Tip: A toaster or other small oven is ideal for baking potatoes.
SUPER SIMPLE SAUSAGE SUPPER
This recipe, a household favourite, calls for a variety of vegetables, cooked one-pot style with full-flavoured sausage. You will need 4 to 5 cups (1 to 1.25 L) of long-cooking vegetables: carrots or parsnips, onions and potatoes, the last few radishes — yes, radishes! — a wedge of fennel bulb, cubed butternut squash and turnips. Last-minute additions, quick-cooking vegetables: a generous cupful of spinach, chard, green beans or small broccoli florets. Don’t forget frozen peas. This list is only a starting point — mix, match and stir in your favourites.
1 cup (250 mL) vegetable stock or water, approximate
2 lean mild Italian or farmer’s sausages, about ¾ lb (375 g), in 1 ½-inch (4-cm) pieces
4 to 5 cups (1 to 1.25 L) long-cooking vegetables, see below
1 tbsp (15 mL) chopped fresh thyme, oregano or sage, or 1 tsp (5 mL) dried
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
1 cup (250 mL) or more quick-cooking vegetables, see below
2 green onions, thinly sliced
¼ cup (60 mL) minced parsley
All vegetables are washed and, with the exception of potatoes, peeled. Cut the carrots, parsnips, potatoes and squash into generous chunks, the onion into 6 wedges. Halve the radishes. Cut the turnips into 3/4-inch (2-cm) cubes.
Wash and trim selected vegetables. Only 1 cup (250 mL)? Go ahead, add a little more — you’ll like this touch of freshness.
Pour ¼ cup (60 mL) of the stock into a 4-litre saucepan. Add the sausages and cover. Over medium heat, cook the sausages, stirring occasionally, until the stock has evaporated, the sausages are browning and a little fat has been rendered, about 5 minutes.
Drain off any fat; deglaze the pan with the remaining water. Add the long-cooking vegetables, the thyme, salt and pepper and toss to season evenly. Simmer, covered, until the vegetables are fork tender and the stock is only about ¼-inch (6-mm) deep, moving and turning the vegetables and sausage as needed, about 15 minutes. Adjust the heat and add a little more stock if needed to prevent over-browning.
Nestle the quick-cooking vegetables among the sausage and other vegetables; cover and cook until tender and remaining stock has reduced. Ideally, there will be enough liquid to drizzle over the vegetables. Serve with sliced green onions, parsley and the pan drippings over the top.
Makes 2 generous servings. For 4 servings, double the ingredients, increasing the simmering time to make up for the larger quantity of vegetables.


By: Kristen Fedie
The Brown County Connecting for Success- Hmong Food Systems Project is one that recently developed out of a multi-year survey project conducted by Karen Early and in association with the University of Wisconsin Extension program. The project studied household food security throughout Brown County, Wisconsin, discovering that due to such factors as economic instability and a lack of access to transportation the Hmong population was disproportionately affected by food insecurity. According to statistics presented by Karen Early, 96% of the Hmong population in Brown County identified as having low or very low food security (18).
This study uncovered drastic inequalities in food access. Additionally, the study concluded that the inability to meet the most basic of food needs was extremely prevalent among the Hmong population in Brown County. According to Early, the program emerged from the desire “to provide a forum for members and community partners to take action toward improved food security and relieve hunger” (Early 7). As a result, UW Extension applied for and received a “3-year USDA Community Food Systems grant to expand and enhance elements of the local Hmong food system” (Rhodes and Joseph 5). Through the collaboration between UW Extension, community partnerships, and the USDA grant, the Hmong Food Systems Project was able to emerge, serving as a viable way in which to provide the food insecure community with both nutritious and well-balanced diets.
The Hmong Food Systems Project works to provide the population with not only access to healthy food options but also education surrounding farming and small-scale marketing. Over 200 gardeners, 80% of which are Hmong participate in the county’s community gardening program. Additionally, according to Rhodes and Joseph, “A number of projects are underway with some already completed; a shared commercial kitchen and produce cold storage, pastured poultry demonstration, expanded community garden plots, as well as integrated pest management, education on pesticide usage, produce marketing, food preservation, and food service sanitation, farmers’ market and roadside stand start-ups, and a composting video dubbed in Hmong” (5). The diversity of projects offered has proven to be central to the success of the Hmong Food Systems Project.
Through UW Extension, the Hmong Food Systems Project is also seeking to provide assistance to Hmong landowners. The project is working to educate its members on how to fully utilize their land as well as how to diversify their crops and farming operations; such changes become particularly essential when farmers are seeking to not only healthily supplement their diets but also improve their income. Additionally, “there is also a continuing effort to connect local landowners and Hmong families without land with opportunities to rent, lease or purchase of land for start-up farming operations” (Rhodes and Joseph 6). Yet another successful venture created through the programs is the formation of a Hmong Farmers Co-op that is currently pursuing funding.
The Hmong Food Systems Project has begun to expand, increasing its involvement with not only food insecure but also food secure populations throughout the Wisconsin county, bringing the community together to address food security. The Hispanic population of Brown Country, both US citizens and recent immigrants, also struggles with low and very low food security. As such, the Hmong Food Systems Project is eager to provide assistance to the county’s Hispanic population. The Hmong Food Systems Project demonstrates the various positive changes a small-scale, university extension program can incite. The project has been successful in not only providing food insecure populations with access to healthy food options but also providing education and opportunity. Although the project has been successful, its future relies heavily on both continued funding and community support.
Early, Karen. Brown County 2009 Household Food Security Report. 30 September 2010. Web. 14 March 2013. <http://www.co.brown.wi.us/i_brown/d/uw_extension/wnep/2009-brown-county-food-security-report.pdf>
Rhodes, Marla; Joseph, Hugh. January 2004. Immigrant Farming Programs and Resources: A Guide to Projects, People, Places, Publications, and Other Information on Immigrant Farming Activities Across the United States. January 2004. Web. 14 March 2013. <http://smallfarms.wsu.edu/wsu-pdfs/ImmigrantFarmingGuide.pdf>


Sweet, sweet sugar. What’s not to love? But we’re not talking about eating it—we’re talking about wearing it.
Most commercial fragrances are made with something called SD 40, which is made with ethanol that's typically fermented from corn. But Skylar scents are made using organic cane alcohol, which is derived from sugar cane. What’s the difference?
1. For one, cane alcohol is way more environmentally friendly than corn-based alcohols. An acre of sugar cane produces double the amount of alcohol than corn does, which means you don’t need as much land to produce the same quantities. It’s also energy efficient and cost effective. Win-win.
2. Organic sugar cane alcohol is even better. Since it’s distilled from cane sugar that was grown without any pesticides or fertilizers, there’s no fear of any of these chemicals ending up in, or on, your body. We can probably all agree that worry-free breathing is what we all deserve.
3. In order to be certified as organic, not only must the cane sugar itself be grown without chemicals, but the production methods used for distilling cane alcohol mustn’t result in pollutants that harm the environment. Conventional alcohol production can leave a trail of residues that infiltrate the soil, water, or air. You never have to worry about that with organic cane alcohol.
That’s why we’re so sweet on organic cane alcohol. It’s the perfect base for our luscious, natural, hypoallergenic scents, and the fact that it’s better for the earth is just icing on the cane. Curious about how Skylar? Try our scents today.


|This is a plant of boggy heaths and moors and is usually
found on peat soils which is why we found a profusion on them growing
in a Dartmoor bog. It overcomes the nutrient lacking environment by catching
and digesting insects such as ants, beetles, damselflies, midges and wasps.
Easily recognisable with its rosette of reddish leaves; each leaf is covered
in long hairs each of which is covered in a sticky liquid which acts as
a lure for insects. Once an insect takes the bait and settles on a leaf
it becomes stuck, the hairs bend over and enclose the prey suffocating
it in the liquid. In a few hours the plant digests its victim through
its leaves using acids and enzymes; each leaf can only be used three times
in this fashion by the plant before the leaf dies. Traditionally the liquid
has been used as a cure for warts and corns.


Topp 21-stipendier för högskolestudenter i Kalifornien 2020
Wilted, Volume 6: Pathogens, Chemicals, and the Fragile
There's an unofficial welcome sign with a cartoon avocado fellow year round. Our strawberry farmers are recognized world leaders in sustainable farming. More than any other commodity group in the world, they continue to invest millions of dollars in sustainable and innovative ways to grow the strawberries we all love so much. For more information, visit www.calstrawberry.com. Plant City is known as the winter strawberry capital of the world and hosts the annual Florida Strawberry Festival in the late winter (usually in February or early March), which is attended by people from all over the United States as well as many people from around the world. Wish Farms is your go-to source for all things BERRY!Did you know that Plant City, Florida is the Winter Strawberry Capital of the World? Can you guess whic China leads the world in strawberry production, but its growing season usually ends in May, when California is reaching peak production.
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It's fiberglass, and was dedicated in the late 1960s, designed by a local ad agency, and fabricated by an unidentified California company (wehave our theories) Home Lifestyle Destinations Ponchatoula: The “Strawberry Capital of the World” Irapuato has the best strawberries in the world and nothing is better than FRESAS CON CREMA from Cristalita. Also, fireworks are a common occurrence and they We connect the folks who grow strawberries with the consumers who enjoy them. This is a destination for all things strawberry, from sweet & savory recipes to nutrition facts & stories from the farm. Get all the strawberry information you're looking for. 2012-05-17 Last month the 2017 report was released and showed Monterey's continued strength as the Salad Bowl of the World. Monterey was named the strawberry capital of America in this year's report.
Known as the “Cowboy Capital of the World” for 21st Amendment Celebrates California Craft Beer Week 2021. 21st Amendment Brewery Chains (Nielsen).
Lista över stadens smeknamn i Kalifornien - List of city
Shipping daily from Watsonville, strawberry capital of the world. Once the plants have been harvested and packaged, the boxes are shipped by refrigerated truck to our storage facility in Watsonville, California, where they are kept dormant at 28F degrees until shipping. 2019-07-17 Generations of strawberry farmers in California have dedicated their lives to producing healthy, safe strawberries that are famous throughout the world. Take a moment to check out this video and discover the history captured in this brief, KVIE video.
Roasted Garlic Chicken + seasonal vegetables Fresh Strawberry
world a little later, the egg capital of the world not long after that, and the strawberry capital of the world in the late '50s. Plant City was named after railroad developer Henry B. Plant. The town is known as the Winter Strawberry Capital of the World and hosts the annual Florida California strawberries are packed with nutrients & antioxidants. Available year- round, California strawberries are a sweet & versatile fruit. Learn more! In fact, more organic strawberries are grown in California than anywher 23 May 2019 Discover Plant City, Florida, best known for its Florida Strawberry Festival, and home to Dinosaur World and the International Softball I've always worked the strawberry harvest here in Oxnard.
Houseboat Capital of the World DOWN 1. Media Capital of the World 2. Date Capital of the World 4.
With an annual strawberry production of 1.43 million tons of in 2018, the United States is the leader of the global strawberry market, accounting for a third of the total world’s production. California closer to sending strawberries to the Chinese market. A strawberry fi eld in California, the state that produces threequarters of the US crop. California Strawberry Commission. It may Strawberry Point, Iowa is the better known of the big berry locales, and its statue is probably the technical champion of the World's Largest Strawberry title.
California's strawberry-producing regions extend 500 miles from San Diego to San Francisco. The earliest strawberries are from three southern California counties--San Diego, Orange, and Los Angeles. Harvest is from January through May, with fresh-market shipments usually peaking in April. STRAWBERRY FESTIVAL HOURS: 8:00 a.m.
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Strawberry Banana French Toast - Welcome to IHOP
The start of winter signals the beginning of The Sunshine State’s strawberry season. The fruit offers a taste of Florida sunshine all winter long. Plant City, FL, where most of the state’s strawberries are grown and shipped, is known as “Winter Strawberry Capital of the World.” With an annual strawberry production of 1.43 million tons of in 2018, the United States is the leader of the global strawberry market, accounting for a third of the total world’s production. Second World War and California became the nation’s leading producer of strawberries with astonishing rapidity . The first postwar decade was a “boom” period in strawberry production, particularly in California (Figure 1). The Salinas Valley became the largest commercial strawberry producing area in the world. The “California is a tough place to do business but it’s still the best place in the world to grow strawberries,” said Thomas AmRhein, the vice president of Naturipe Berry Growers and chairman of the California Strawberry Commission (CSC).


The Australian good life, Bottled.
40 years of being a family owned winery
Through three generations of Peace family toil the ‘country retreat’ vineyard produced its first vintage in 1995 and a commercial winery was born.
Every vintage since has accompanied another chapter of family life – celebrations, milestones and happy memories.
Come experience great Australian wine with us.
To play, press and hold the enter key. To stop, release the enter key.
"A lot has changed since dad drove past the vineyard in 1980 and bought it as an excuse to escape from the city.
The family has put in a lot of hard work since then to build ourselves into one of Australia’s leading family owned wineries.
I hope you enjoy these wines as much as we’ve enjoyed making them."
Geology, soil & climate combine to create Australia’s most unique growing conditions
Sitting on the banks of Australia’s Murray River system was born. Commonly referred to as the ‘Food Bowl of Australia’, it is Andrew Peace Wines’ main source of water and nutrients.
More than 400km inland, the climate is semi-arid with hot summers and cold to mild winters akin to a ‘continental climate’ not unlike Burgundy
Nutritious sandy and clay earth provide Andrew Peace Wines with a soil type typical of Champagne and Burgundy, and ideal for both red and white wines.
(hover cards for more info)
Over the last 25 years we have planted more than 15,000 trees – some of which have formed corridors all the way from the river to the edge of our property.
100% of water re-used.
There are many ways that we have worked to achieve this, including using drip irrigation and water monitoring devices when cultivating our land.
We have now installed 1574kw of solar panels helping to provide our winery and vineyard with the 3.170 megawatts of electricity we need. Further expansion in our solar capacity is planned to support our irrigation infrastructure.