#organic plant foods

[petula-xx]

MAY 5 - 11 2024

Only a couple of sleeps left to go!!!!!

[natureisthegreatestartist]

What's this? The remarkable garden at Canada's first grocery store that sells organic produce grown on its roof. Don't you wish lots more grocery stores would do this, and not just in Canada?

[wildrungarden]

7/13/24 ~ harvest 🧺

[justalittlesolarpunk]

hello! I've just found your blog and that's AMAZING, but I have a question: what do you think about industrial food? it's super low quality, and furthermore, they produce a lot of trash as plastic (unnecessary) packaging! It would be easier just to say "starting eating organic food", but for poor people, buying grapes or apples, even not organic, costs more than buying cookies full of fat, sodium and carbohydrates (not talking about all the chemicals). I personally, think about non conventional food plants as an alternative since most of them are super resistant to weather changes and easy to rise. I wanna know what you think about

Hi! Thanks for getting in touch. The long and short of it is, I hate industrialised farming. It pollutes the air, soil and water, poisons and impoverishes farmers, increases the likelihood of zoonotic pandemics, reduces the genetic diversity of plants and encroaches upon wildlife territories. We need a massive return to local, small-scale regenerative agriculture if we are to feed everyone and equitably share the earth with other species. But you’re right, it has to be done in a way that’s just and fair for people who can currently only afford plasticked, pesticided and processed food, as well as making a living for farmers. We’re all on the same side here, but people often don’t realise that. I also think we need to massively diversify our food plant range - a system that relies on just a few staple crops is insanely vulnerable, especially with more and more extreme weather coming our way. So many plants I was raised to think of as ‘weeds’ are not only edible but highly nutritious and often medicinal. Where are the dandelion farmers? The mycologists selling turkey tails? And foraging should be taught in all schools so kids can feed themselves in the wild and pass these skills on to future generations. As with most climate solutions, I don’t think it’s an either/or - I’d welcome pretty much any solution as part of a wider melting pot of alternatives. The only thing I won’t budge on is that we have to change, because the way we in the North and West farm right now just isn’t sustainable.

[chokrihizem]

🍓🌱 Excited about growing your own organic strawberries right at home? 🌱🍓

Did you know you can grow delicious, pesticide-free strawberries even if you have limited space? 🍓🌿 Container gardening is the perfect solution! 🌞🏡

👩‍🌾👨‍🌾 Whether you're a seasoned gardener or just starting out, here are some tips for growing juicy strawberries in containers:

1️⃣ Choose a sunny spot: Strawberries love sunlight! Place your containers where they'll get at least 6-8 hours of direct sunlight daily.

2️⃣ Pick the right container: Opt for large containers with drainage holes to prevent waterlogging. Terra cotta or plastic pots work well.

3️⃣ Use quality soil: A well-draining, nutrient-rich soil mix (like compost and peat moss) is ideal for strawberries.

4️⃣ Planting time: Spring is perfect for planting strawberries. Space your plants about 8-12 inches apart to allow room for growth.

5️⃣ Watering and feeding: Keep the soil consistently moist, but not waterlogged. Feed your strawberries with organic fertilizer every 2-3 weeks.

6️⃣ Pest control: Keep an eye out for pests like slugs and birds. Netting can protect your berries while still allowing sunlight in.

➡️ Want to read my full article: How to Grow Organic Strawberries in Containers!

🎉 Growing your own strawberries is not only rewarding, but also a delicious way to enjoy fresh, organic fruit all summer long! Have you tried growing strawberries in containers? Share your tips and experiences below! 🍓💬

[leafy-m]

So I hit my 700th edit for the WHA wiki today, because I am a totally normal person

[fortheloveofnutrition]

I discovered a new product hiding on the Whole Foods sweetener shelves; Meet Fiji Ginger Syrup by The Ginger People. I figured since it's winter time when colds and flus are at their peak season, what better way to keep warm and keep colds at bay than with a ginger based hot beverage?

The ingredients are extremely simple with Organic Cane Sugar and Organic Ginger. The best part? It does not require refrigeration. I like how simple it is to use. You just open and pour for all the quality goodness of ginger with a touch of sweetness. No need to peel and chop an actual root that can shrivel up if you don't get around to using it in time.

They recommend pouring this over pancakes, waffles, ice creams, as well as adding it to cocktails and fruit.

Not only that but the little ginger character on the front has a name and it's Flapjack Knobs. No, really, that's his name.

If you may recall, the ginger we consume in juices and recipes is a wonderfully warming rhizome widely used for its medicinal properties like aiding in digestion or reducing inflammation. It has even been studied for its effectiveness in treating cancer.

I poured some of this in my morning mug of tea and it was a gentle flavor shot of warm, sweet gingery goodness. I started small and gradually increased the amount I added to my mug as I realized the flavor wasn't intense at all. I mean, the product is pretty much just ginger dissolved in sugar; it's perfect for tea!

Oh, you know what I'm going to try next? I'm going to caramelize some fruit by grilling it- maybe some pineapple, it grills well. And then I'm going to give this gorgeous syrup a drizzle over it and see how that tastes. Now if that isn't a cold busting remedy that is also delicious, I don't know what is. It's a combination that will certainly help give your immune system a kick in the pants, that's for sure.

This would've been good over the grilled peaches I posted a while back too. I'll post each incarnation of recipe I can think of to utilize this simple syrup.

Stay warm, friends.

[solarpunkbusiness]

Tayyib's journey with AquaOrganix showcases resilience, innovation, and a commitment to transforming waste into valuable resources for farming communities worldwide

Today, AquaOrganix stands as a leader in sustainable agricultural innovation, converting organic waste into valuable agricultural inputs. By repurposing agricultural and food waste into premium fertilisers, they actively reduce the amount of waste that ends up in landfills.

“Among our revolutionary creations is a dry soil amendment derived from food waste. Not only does this product enrich the soil, but it also boasts the remarkable ability to reduce water usage by up to 50%.

“Additionally, we developed a waste-based biostimulant (power shot) capable of cutting seed germination times in half.”

Tayyib’s journey has not been without stumbling blocks. Despite challenges, including repeated attacks on facilities in the Western Cape region causing equipment loss, the company faced operational difficulties. Patenting the waste conversion method was also hindered by South African regulations.

Due to the delays, Tayyib decided to make a strategic move to the United States in 2023. AquaOrganix now operates in Atlanta, Georgia, where he has garnered widespread acclaim among commercial farmers, nurseries, and home-growers alike.

“Our transition to the United States marked a pivotal moment for AquaOrganix. We found an ecosystem where visionary ideas are nurtured, enabling us to scale our sustainable agricultural solutions,” he says.

Source

[devilzfruit]

texted outtttt. fuck this. 🙏

[sidewalkchemistry]

[petula-xx]

International Compost Awareness week starts today!

Running from May 7-13 2023.  https://www.compostfoundation.org/ICAW/ICAW-Home

Hooray for compost!!!!!!

[natureisthegreatestartist]

What's this? My five-foot-tall purple tree collard, a wonderful perennial plant whose leaves are yummy when cooked. My tree collard is growing in a raised bed amidst rose campion, nasturtium and regular collard greens (under the white cover).

[wildrungarden]

5/4/24 ~ letting the bebes get some fresh rain 🌧️ 🌱

[coffeeworldsasaki]

The irony of living in a place where in general people are less unpleasant than they were in my previous city, but somehow ending up deeply disliking all people working where I buy stuff regularly

[chokrihizem]

Starting watermelon seeds indoors offers a rewarding way to jump-start your melon-growing season and enjoy a bountiful harvest of sweet, juicy fruits. By following this complete guide, you'll be equipped with the knowledge and skills to successfully start watermelon seeds indoors!

Seedling Success: Starting Watermelon Seeds Indoors

[peaceandplanet]

Fourth times the charm. Making sourdough might be easy for most but trying to make this with disabilities means adapting to a different way of doing things.

I simply can’t knead bread anymore, it’s beyond my dexterity now as my joints continue to be affected by this condition (EDS for the curious). All the recipe I had been trying to do were for stretch and fold, then shaping. I tried to adapt to them but simply wasn’t finding success.

That was until I found a standmixer recipe. The first one I tried was half stand mixer half traditional. So I figured I’d merge the first and second parts into one stand mixer recipe. By this point I was on my third loaf, suffice to say third time was not the charm. It was another pancake.

Then finally I found a loaf made entirely with the stand mixer with minimal shaping before bulk fermentation. The shaping was also done with a tool.

I followed this new method and it worked the first time. I wish I’d found this method sooner!

My recipe was 350g of room temperature filtered water, 100g of rye sourdough starter (fed the night before), 525g of wholemeal bread flour (Dove’s Farm) and 10g of Himalayan salt.

I used a standard paddle for the initial mix then the dough hook for gluten development (what would normally be the stretch and fold part of the process). In the end I had it on for 15/20 minutes. I then proofed it in a proofing basket (Brod and Taylor) for about four and a half hours then transplanted it to a banneton basket to bulk ferment overnight in the fridge.

In the morning I warmed up the oven for 30 minutes on 230°C before adding the loaf to a bread oven. I scored the loaf beforehand and cooked the first half for 25 minutes before removing the lid and cooking for a further 20 minutes. The picture you see is what it looked like after the second half of cooking was complete. Perfect blistering and nice ear.

What I would different is proof it less. It was nearly triple the size when I took it out before bulk fermentation and I think that over proofed it. So I will tweak it a little the next time I do this.

The best part is I didn’t need to do too much. Most of the work is actually the maintenance of the starter. The bread making part with the stand mixer was the easiest in the end, once I got that part right and stopped trying to do a loaf like able bodied people do.

My goal is to make a 100% spelt loaf with a spelt starter. I will wait until I’m a little more seasoned before attempting that though.

Very happy with how this loaf turned out.

As an aside I used rice flour to prevent the loaf from sticking to the bread basket. This worked a charm. I have learnt so much through this process (plus hours of watching YouTube videos) and built my confidence up. It also helps me feel a little bit more independent which is so valuable when you have disabilities.