Saturday, April 28, 2018

Bus Converted into Mobile Food Market Brings Fresh Produce To Low-Income Neighborhoods

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Urban areas are difficult for someone who wants to maintain a fresh diet. The main reason is money: fresh vegetables and fruits are expensive because the product has to be shipped and you end up paying for the delivery cost more than for the quality of the product itself.

With the Mobile Good Food Market, you can have your fresh veggies and greens without traveling. Thanks to a collaboration between FoodShare Toronto, the City of Toronto, and United Way Toronto, an old bus was converted into what is a mobile food market.

Everything from broccoli and lettuce, to apples and onions or other fruits and vegetables, are available when the bus comes to town, twice per week.

The price isn’t that much lower, because they have to take care of the costs involved by the bus, but all in all, the idea behind such a conversion is easy to praise and be impressed by.

See the rest of the story at: “GoodHomeDesign.com

Tuesday, April 24, 2018

Enter our PHOTO CONTEST to win FREE SEEDS!

Enter our UOG Photo Contest to win a FREE 6 month, 3 month, or 1 month subscription full of heritage garden seeds! Your subscription will be customized to your grow zone, location, and garden type! Entering is fast and easy. Good-luck!

Saturday, April 21, 2018

Strange Ways To Use 30 Most Common Household Things In Your Garden!

Learn 30 Things That Can Make Your Garden Better! 1. Cardboard and Newspapers

Must you have cardboards and newspapers? Do you know you can use them in your garden? From putting them into the compost to suppressing weeds or this DIY newspaper seed starter, there are many ways. Find out more cardboard uses here!

2. Wine Bottles

From creating a water fountain to bird feeder to self-watering pots, there are not just 3 or 4 uses; your old wine bottles can be used to complete these 26 DIY projects listed here

3. Pennies

Have pennies? Use them to control tomato blight. Also, drop a penny into the vase as it’s made of copper, which is a known fungicide (especially the older one, made before 1982) and helps in keeping your cut flowers fresh or you can create a penny birdhouse!

4. Aspirin

Have aspirin tablets? Use them in your garden–fight fungal diseases, propagate plants from cuttings successfully and quickly, and improve the productivity of your fruit trees. Check out the science behind these claims in this article.

See 26 MORE Common Household Things that can make your garden better, HERE at Balcony Garden Web

Tuesday, April 17, 2018

Common Gardening Problems and How to Cure Them

shutterstock_80524903Seedlings do not emerge after planting:
It’s possible that not enough time has passed. Make sure your soil is not too dry and that the temperature is correct for starting whatever seeds you’re trying to grow. Wondering what plants grow best during specific times of the year? Read Gardening Through the Different Seasons.

Plants grow slowly with light green leaves:
It sounds like your plant isn’t getting enough light. Make sure the temperatures are warm enough for the variety of plant you’re growing and check how much you’re watering your plant.  Do not overwater, and try to improve your drainage. Check your pH levels and try adding some amendments to your soil if you feel it might be a nutrient deficiency. Read more about Soil Amendments.

Neil Phillips - Large Yellow Underwing caterpiller (by)
Seedlings wilt and fall over/young plants die:
It’s possible your seedlings are suffering from “damping off”, which is a fungal disease. You might also have root maggots, cutworms, rotting roots, dry soil or could be over-fertilizing. Avoid overwatering and check for grubs at the base of your plants. Keep your garden free of rotting plant matter and weeds. Try treating the soil with a fungicide and avoid over-watering.  Suspecting pests? Read Dealing With Pests & Insects.

Plants wilt:
It’s likely your plants are suffering from too much or too little water. Roots may be rotting or you may have root-knot nematodes. Try watering deeply, and more consistently. If the soil is soggy, stop watering all together for a while and let the soil dry up a bit. Practice good crop rotation, and plant disease-resistant varieties. Do you think you’re overwatering? Read more on Watering.

Tetranychus urticae with silk threads

Leaves have tiny white spots:
White spots usually mean you have spider mites. Spray affected areas with an organic insecticidal spray.

Leaves look scorched, then fall off:
“Burnt” looking leaves can be the effect of salt damage, low temperatures, dry soil or over fertilizing.  To protect from cold temperatures, use a floating row cover in the garden. If you’ve salted your walk-ways or driveways, make sure the water running off isn’t going into your garden, this would be the cause of your “burnt” looking plants. Water deeply and regularly, and don’t over fertilize.

Mildew-back

A powdery white coating on tops of leaves:
Sounds like powdery mildew. This usually occurs when your plants are dry but the area around them is humid and moist. Try planting in full sun, and provide adequate spacing between your plants to promote good air circulation.

Brown spots on leaves:
This usually occurs from chemical burns or over fertilizing.  It also could be the result of too cold of temperatures or a potassium deficiency.  If your soil seems dry, try watering more frequently. If you’ve over-fertilized, remove fertilizers from the soil by overwatering for a day or two. If you’re lacking potassium in your soil, try adding some wood ash, aged compost or aged manure. Using, Buying and Applying Organic Fertilizers.

Blossom end rot

Blossom end of tomatoes are rotten:
“Blossom-end rot” on tomato plants is the result of either a calcium deficiency, soil that is too compact, root injury, and/or inconsistent watering.  Mulch around plants that are affected to promote even soil moisture. You can also incorporate lime into your soil to help with the calcium deficiency.  Don’t forget to add some aged compost and organic matter into your soil.  Read our Intro to Mulch.

Leaves are curled or scrunched together:
When the leaves curl, this could mean several things. It could be from a disease, moisture imbalance, aphids or from too much herbicide. Treat aphids by spraying leaves with water and using an organic insecticidal spray. Remove your affected plants if you suspect disease. Keep the soil evenly moist and try adding mulch around your plants suffering from curled leaves.

Cucurbita flower squash bee - Nancy Adamson-the Xerces Society

No fruit:
When you have beautiful plants that don’t produce fruit, there can be several reasons to blame. The first is, to much nitrogen. There’s also the possibility of no pollination so you might want to try some hand pollination techniques.  If your plants are mature enough to start setting fruit and the temperatures are right then try adding some nitrogen-rich fertilizers and pollinate the blossoms with a small brush or gently shake the plant.

Plants are “spindly” & weak:
Your plant may not have enough light. It also may have been watered too much. Are your plants crowded or planted too close together? Your plant could be getting too much nitrogen as well.  Ensure your plants get 6-8 hours of sunlight every day, improve drainage, and thin your plants further apart. Avoid excess fertilizing.  Wondering Where You Should Plant a Garden?

Tomato late blight fruit cluster (5816739612)

Fruit and stems turn brown:
Sounds like blight. It usually occurs later in the season and can affect all areas of the plant. Apply a copper spray to keep it from spreading and killing the entire plant.

Leaves are yellow but do not wilt:
Test your soil for deficiencies and ensure that your plant is getting enough sunlight. Thin plants if necessary and move to a sunnier location if they are getting too shaded in the garden.  Learn more with our Intro to Soil.

Zucchini yellow mosaic virus leaf

Mosaic-like spots on fruit, leaves, stems etc.:
This disease causes green, and yellow spots on plants and foliage. Leaves can crinkle on plant, turn yellow, and growth will be stunted. There are no cures for this disease but you can help prevent it by controlling aphids and leafhoppers. Remove and destroy ALL plants affected by the Mosaic Virus.

Growth is stunted, yellowing of the leaves:
Your plant probably is suffering from insufficient nutrients. Use a complete fertilizer, and try incorporating aged manure into your soil. Insects, disease, poor drainage, and acidic soil are likely culprits as well. Test your pH and remove affected plants from the garden if you suspect disease.

Saturday, April 14, 2018

The Organisms in Your Compost

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“While browns and greens are essential to composting, they only provide the venue and the buffet. A vast web of critters, creatures, and itty-bitty beings do all of the work of transforming browns and greens into black gold. Composters fondly refer to them as the F.B.I.: fungi, bacteria, and invertebrates. Check out their dossiers.

1. Fungi

Why did the mushroom get invited to the compost dance party? Because he’s a fungi (geddit, fun-guy?) . . . and he can sure break it down!

Fungi are microorganisms that include molds, mushrooms, and yeasts. Common in cooler temperatures, they do a great job of decompos­ing cellulose and lignin, the woodier components of plant matter that can be too dry, acidic, or low in nitrogen for bacteria to work on. Fungi perform this vital task by squirting enzymes into their food and noshing on the nutrients released in this process. This occurs predominantly in meso­philic temperatures, which range from 40 to 110 degrees Fahrenheit. Fungi are most commonly found in compost made from leafy, woody ma­terials. If you’d like your compost to be more fungally dominated, make sure to work lots of landscaping waste into your pile.

2. Bacteria

Bacteria are single-celled microorganisms that exist virtually everywhere. In fact, they are inside your body right now, about a hundred trillion of them, or ten times the number of cells you have. (Are you freaking out? Don’t.)

In a compost pile, bacteria do most of the decomposition work. Me­sophilic bacteria chow down on sugars and starches and are most produc­tive in a temperature range of 70 to 90 degrees Fahrenheit. Most backyard compost piles are mesophilic, taking their temperature cues from the ambient air. As mesophilic bacteria eat, they produce heat, and the tem­perature of the compost system begins to rise. If they achieve temps of about 104 degrees, it gets a little too warm for them and their population dies off.”

READ THE FULL LIST AT: MotherEarthNews.com

Friday, April 13, 2018

The Rise in Urban Chicken Farming


DENVER — Gone are the days of moving to rural communities to become farmers. Instead, more and more people living in metro areas are becoming, ‘Urban Farmers’; especially when it comes to raising chickens.

“I joined a lot of chicken groups on the internet I never thought I’d join,” a slightly embarrassed Aaron Serna admitted.

At first, Serna didn’t know a thing about chickens. But the more he researched them, the more he found himself intrigued. Same goes for Ryan Zeman.

“Chicken facts 101,” Zeman joked.

Both men started raising chickens as a way to appreciate their food more and because of the health benefits associated with it.

“We just kind of wanted to experience and be more connected to our food,” Serna said. “I think it’s something people don’t really understand the amount of energy and work that goes into making food. So it was a way for us to understand that and be more appreciative”.

Read the FULL STORY at: “KDVR.com

Wednesday, April 11, 2018

How Urine Can Replace Synthetic Fertilizer

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“The nitrogen used in commercial fertilizers is synthesized in a process fueled by natural gas, a fossil fuel, which now is increasingly derived using the controversial practice of fracking.

The phosphorus comes from the mined rock phosphate, a non-renewable resource. High-quality reserves are gradually and steadily being depleted. Rich Earth says along with “peak oil,” we’re now entering a period of “peak phosphorus.”

The potash that’s being mined for potassium is also a non-renewable, depleting resource.

So why not do what humans and other animals have done for millions of years — recycle the nutrients from our waste back into the soil? Not only does the practice replenish the soil, it keeps the nutrients out of waterways, where they don’t belong.

Urine typically passes through wastewater treatment plants into rivers, lakes, and bays. In the aquatic environment, excess nutrients (particularly nitrogen and phosphorus) can cause destructive algae blooms that eliminate oxygen from the water.”

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Read the FULL STORY at: “ReturnToNow.net

Friday, April 6, 2018

Spiral Shaped Beehives Mystify Scientists [Video]

“Scientists baffled by the mysterious spiral-shaped fortresses of curious species of “stingless” bees in Australia.”“The spiral hives have only one entrance protected by a mix of beeswax and propolis to kill any outside germs and guardian bees to kill any intruders. Any invaders that do make it through are “mummified” in mud and soil, Heard tells National Geographic.”

Not only do Australia’ Sugar Bag Bees, not sting, they are brilliant architects, building amazing spiral-shaped hives.

Original story ReturnToNow.net: “ReturnToNow.net”

Thursday, April 5, 2018

Lemon Sponge Cake with Strawberry Buttercream (Using Cassava Flour)

It’s become my tradition to share a cake recipe in celebration of my birthday. One year it was a Healthy Ice Cream Cake and another year it was a grain and gluten free Chocolate Cupcake with Peanut Butter and Banana Frosting. I have a special relationship to chocolate, peanut butter, and banana as a flavor combination – who doesn’t love those three things together?! In the spirit of my April birthday, spring, and to showcase my love for all things lemon (another favorite flavor of mine-see here and here), this year I decided to make a Lemon Sponge Cake with Strawberry Buttercream.

This year I also wanted to highlight a completely different ingredient that I haven’t baked with yet. I have heard so many great things about cassava flour (Otto’s brand in particular); it is easy to use and works great in baked goods. I knew I had to try it out for myself. Many of my clients go grain free even if it is for a short time during the healing process, so I am always looking for more recipes to share with them (and with you).

Showcasing grain free cassava flour- Lemon Sponge Cake with Buttercream Frosting @organicRD
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The verdict: cassava flour really is amazing! It is grain free, gluten free and contains beneficial resistant starch. Resistant starch helps feed your good gut bacteria which helps produce short-chain fatty acids. Those fatty acids support the health and healing of cells in the small and large intestine.

Lots of grain-free desserts use almond flour which I love to use as well but not everyone can tolerate nuts. Nuts are higher in more inflammatory fats so you never want to overdo it when it comes to eating nuts. To support a healthy inflammatory response it is all about balance. I have also experimented with coconut flour in the past as another option for grain-free baking but never enjoyed the texture. Cassava flour is a great nutrient-dense solution while still being grain and gluten free.

When experimenting with this cake I discovered a couple of things that I wanted to mention. If you want a slightly fluffier cake, then I recommend separating the eggs and whipping the whites. Folding the whipped eggs whites into the batter before baking helps add more air and results in a lighter cake. If you are in a hurry or don’t feel like taking the extra time to perform this step, then you can simply add in the whole eggs. This cake will still work and be delicious, but it will be slightly denser.

If you don’t like strawberries or want to switch things up, then you could absolutely use whatever fruit you have on hand or enjoy. I bet this would be amazing with raspberries, blackberries, blueberries, or peaches. Inside the cake you could also use grapefruit, lime, or oranges instead of lemon. I can’t wait to make all kinds of combinations. When you make this be sure to share it and tag me over on my Instagram page – I want to know what combo you chose!

Lemon Sponge Cake with Strawberry Buttercream (Using Cassava Flour)

Celebrate spring with this Lemon Sponge Cake with Strawberry Buttercream, a grain-free, gluten-free cake made from cassava flour. Lots of combinations to try!

  • 3 each eggs, seperated
  • 1/2 cup organic cane sugar (or coconut sugar)
  • 1/2 cup Nutivia Organic Shortening (dairy free) (or one stick of butter, softened)
  • 2 Tbsp lemon zest
  • 1/2 cup fresh lemon juice ((about 2-3 large lemons))
  • 1/2 cup coconut milk
  • 1 cup Otto's Cassava Flour ((other brands won't result the same))
  • 1/2 tsp salt
  • 1/2 tsp baking soda
Buttercream Frosting
  • 1 cup fresh strawberries, stems removed
  • 1/4 cup Nutivia Organic Shortening (dairy free)
  • 1/4 cup coconut butter, softened ((note coconut butter and NOT oil))
  • 1 Tbsp raw honey or pure maple syrup
  1. For the cake, preheat oven to 350 degrees F.

  2. Seperate the egg yolks from the whites.  Reserving the yolks.

  3. Whip the egg whites using a whisk or hand blender until soft peaks form.

  4. In a seperate bowl, cream together the sugar and shortening (or butter).

  5. Mix in the lemon zest, juice, milk, and egg yolks.

  6. In another bowl, blend together the cassava flour, salt, and baking soda.

  7. Add the dry ingredients to the wet ingredients. Mix until incorporated.

  8. Gently fold in the whipped egg whites.

  9. Pour the batter into a 9 inch well greased cake pan. (I like silicone pans)

  10. Bake until the top is golden brown and a knife comes out clean.  About 25-35 minutes. (30 minutes was perfect for me)

  11. When the cake is done allow it to cool for 5-10 minutes and flip the cake out of the pan onto a cooling rack to allow it to cool completely.  (or the frosting will melt)

  12. Add all of the buttercream frosting ingredients to a food processor and blend until smooth.  Add in a couple teaspoons of extra coconut milk if you need help mixing everything together so that it comes out smooth.

  13. Once the cake is fully cooled.  Spread the frosting all over the top.

  14. Serve with extra berries as desired.

  15. Store in an airtight container for up to one week in the fridge. Note the frosting will firm up in the fridge but still delicious.

The post Lemon Sponge Cake with Strawberry Buttercream (Using Cassava Flour) appeared first on The Organic Dietitian.

Wednesday, April 4, 2018

10 Cauliflower Smoothies You Won’t Regret Trying!

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We’ve gone crazy over these super healthy shakes/smoothies that all have
1 SECRET INGREDIENT in common, Cauliflower!

Here’s a collection of our favorite Cauliflower Smoothie Recipes that we know you won’t regret trying.

shutterstock_140609545smallCauliflower-Smoothie-3 1. Malted Chocolate Cauliflower Smoothie via Eating Bird Food

“A chocolate cauliflower smoothie made malty with maca powder! The frozen cauliflower makes the smoothie thick and creamy without any added sugar or fruit.” [Get this recipe]

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2. Creamy Cauliflower Coconut Smoothie via The Glowing Fridge

“This Creamy Cauliflower Coconut Smoothie is the creamiest blend of whole food goodness… you’d have no idea it was veggie based!” [Get this recipe]

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3. Skinny Fruitless Sweet Potato Pie Smoothie via Paleo Gluten-Free Eats

“…this smoothie is a good one and I have been known to eat it for breakfast, lunch, and dinner (all in the same day). So, if the same happens to you- don’t say I didn’t want you. I’m dead serious when I say this is my go-to, make every day, never gets old, love of my life, smoothie. I don’t even know what to say, it’s just my absolute FAVE. I hope ya love it too!” [Get this recipe]

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4. Classic Cauliflower Blueberry Smoothie via Lee From America

“This classic, lightly sweetened mostly-cauliflower smoothie is a great introductory smoothie for those wishing to try a vegetable-based smoothie. It’s smooth, thick, and creamy. Trust me, you won’t even miss the banana! This is one of my all-time favorite smoothies and a regular occurrence in my breakfast rotation.” [Get this recipe]

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5. Salted Tahini Maca Smoothie w/Dates & Cauliflower via Running on Real Food

“This Salted Tahini Maca Smoothie is a little different but it’s really, really yummy and very filling and satisfying. Tahini is one of my favorite ingredients both for its flavor and nutritional benefits and maca is a wonderful adaptogenic superfood that pairs well with the other flavors in this healthy, nourishing smoothie.” [Get this recipe]

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6. Vegan Strawberry-Cauliflower Smoothie via Katalyst Heath

“Sneak in an extra serving of vegetables with this Strawberry Cauliflower Smoothie! Both vegan and paleo, this smoothie is thick, creamy and bursting with berry flavor! You won’t even know the cauliflower is there – I promise!” [Get this recipe]

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7. Blueberry Coconut Smoothie with Cauliflower via Running on Real Food

“If you’re not adding vegetables to your smoothies, you’re missing out! We’re talking ingredients beyond spinach and kale, too. Think zucchini, sweet potato, cauliflower, and beets. Adding vegetables to smoothies is a great way to sneak more veggies into your diet and take full advantage of the wide range of health benefits they offer. This healthy, low-sugar blueberry coconut smoothie bowl tastes like blueberry ice cream but won’t spike your blood sugar and will help keep you full and energize you for hours.” [Get this recipe]

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8. PB & J (&B) Shakes / Banana-Free via Flora and Vino

“These PB & J (&B) Shakes require only 5 minutes and 6 ingredients to start your day with a healthy dose of PB&J, protein, and veg.” [Get the recipe]

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9. Chocolate Gingerbread Protein Smoothie via Hummusapien

“This Chocolate Gingerbread Protein Smoothie is creamy, decadent, and packed with plant-powered protein, fiber, iron, calcium, and a secret ingredient…cauliflower! Enjoy this delicious shake for breakfast or as an afternoon snack.” [Get this recipe]

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10. Turmeric & Chai Spiced Cauliflower Smoothie via Feast of Green

“In this smoothie, chai spices and a bit of banana are the primary flavors, but there is definitely a hint of bitterness from the cauliflower. I was very skeptical while testing the recipe, but I found myself returning for sips with growing enthusiasm. I would definitely make it again and will be experimenting with more cauliflower smoothies in the future…”[Get this Recipe]

Check out more delicious Cauliflower Smoothie Recipes on this Pinterest Board!