Showing posts with label gardening. Show all posts
Showing posts with label gardening. Show all posts

Monday

Organic vs. Non Organic?



What's the difference, & why does it matter?  Or DOES it?

OK - Yes, our family still eats mostly non-organic food.  But only because it is still more expensive, and there is not as much food choice at the grocery store.  However...
Prices ARE coming down as more people are opting to return to the organic way of life, & the selection is definitely better than it was a few years ago.  And if non-organic bananas are .59/lb versus organic bananas at .89/lb - I usually go for the organic.  It's not *THAT* much more expensive, and definitely worth my family's health. 


For those of you who don't understand what "organic" means & tend to turn your nose up at the term,  here is the plain and simple definition from Wikipedia:

Organic foods are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives.[1]
For the vast majority of human history, agriculture can be described as "organic"; only during the 20th century was a large supply of new synthetic chemicals introduced to the food supply.


(((And this includes hormone & additive induced meats)))


Check this out :
  • Organic farms do not consume or release synthetic pesticides into the environment—some of which have the potential to harm soil, water and local terrestrial and aquatic wildlife.
  • Organic farms are better than conventional farms at sustaining diverse ecosystems, i.e., populations of plants and insects, as well as animals.
  • When calculated per unit area, organic farms use less energy and produce less waste, e.g., waste such as packaging materials for chemicals.
Now, if you actually read that,  you saw that organic is simply 'all natural'...  THE WAY GOD PUT IT ON THE EARTH, IN ITS ORIGINAL FORM,  WITHOUT ALL THE NASTY JUNK, as that good ol' definition listed.  Yuck!!!  Is it any wonder why there are so many growing illnesses/conditions, & people just don't feel good so often anymore?  Your body is a temple.  Remember that?  I'm pretty sure God wants our bodies to be as healthy as possible, so that it's in optimal condition for housing our wonderful spirits! 

Did you know that if you simply grow a garden in your back yard & don't use pesticides, chemical fertilizers, etc...  (& use seeds that haven't previously been grown with that junk)... that you've just grown an ORGANIC garden!?  Surprise, surprise!

Over the past 3 years, my family has made the change to almost all whole foods.  There's been a big change in how we all feel, since we did.  All organic is coming for us, as we are able.  I want my family to eat these beautiful foods as they were intended, by God, in their original natural form, & our bodies & minds will be healthier & thank us for it.   I'm determined!  :)

Do you have to do this too?  No.  Of course not.  It's your choice, obviously.  But as Martha Stewart says.....  "It's a Good Thing!"  

More on this subject later...  But for now, here's a chart for you to take a look at!


CLICK THE CHART TO MAKE IT LARGER

Thursday

Winter Gardening?


Did you know you can have a garden year round? Now, you might not want to plant corn inside, or you'll have stalks up to your ceiling... but there are several things that are great for planting in your house. Here is a chart that provides basic information on container/indoor gardening:

AND DON'T FORGET THOSE SPROUTS & HERBS -
THEY TAKE UP VERY LITTLE ROOM!

Keep your plants near a window, preferably on a south facing wall...(More heat & more light)


GROWING VEGETABLES IN CONTAINERS:

1* Vegetable Name

2* Light Requirement (see FS/PS info below)

3* Minimum Container Size

4* Distance (inches) between plants in container

5* Days from Seed to Harvest

6* Comments

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FS = Full sun
FS/PS = Full sun/Part shade
PS = Partial shade
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Beans, bush
FS
2 gal.
2-3"
45-60 days
Several plantings, two-week intervals

Beets
FS/PS
1/2 gal.
2-3"
50-60 days
Thin plants when 6 to 8 inches tall

Carrots
FS/PS
1 qt.
2-3"
65-80 days
Several plantings, two-week intervals

Cabbage
FS/PS
5 gal.
12-18"
65-120 days
Requires fertile soil

Chard, Swiss

FS/PS
1/2 gal.
4-6"
30-40 days
Harvest leaves for long yield

Cucumbers

FS
5 gal.
14-18"
70-80 days
Support vining types

Eggplant
FS
5 gal.
1 plant per container
75-100 days
Requires fertile soil

Kale
FS/PS
5 gal.
10-15"
55-65 days
Harvest leaves

Lettuce, leaf

PS
1/2 gal
4-6"
30-35 days
Harvest leaves

Mustard greens

PS
1/2 gal.
4-5"
35-40 days
Several plantings, two-week intervals

Onions
FS/PS
1/2 gal.
2-3"
70-100 days
Require lots of moisture

Peppers

FS
2 gal.
1 plant per container
110-120 days
Require hot weather

Radishes

FS/PS
1 pint
1"
25-35 days
Several plantings, weekly intervals

Squash

FS
5 gal.
1 plant per container
50-60 days
Plant only bush type

Tomatoes
FS
5 gal.
1 plant per container
55-100 days
Stake and prune or cage

Tomatoes,
cherry

FS
1 gal.
1 plant per container
55-100 days
Helps to stake and prune

Turnips
FS/PS
3 gal.
2-3"
30-60 days
Harvest leaves and roots

Monday

TOO MUCH ZUCCHINI???


I read about one lady who did her first garden & planted 10 zucchini hills... Do you know what that produced? A whopping 16 bushels of zucchini!

Maybe you didn't end up with THAT many, but here are a couple of ideas for using up what you have left, after your neighbors finally tell you to stop donating it to them :)

If what I've shared here just isn't enough, then feel free to visit this site FULL of zucchini recipes!!!

www.basic-recipes.com/veget/zucchini.htm

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DEHYDRATED ZUCCHINI:

SHRED ZUCCHINI OR CHOP INTO SMALL PIECES, & LAY EVENLY ON DEHYDRATOR TRAYS. LET DRY TILL FAIRLY CRISPY, & STORE IN AIRTIGHT CONTAINER FOR FUTURE USE IN SOUPS, BREADS, PIZZA TOPPING, ETC...

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DEHYDRATED ZUCCHINI CHIPS:

CUT YOUR ZUCCHINI INTO THIN SLICES & LAY EVENLY ON DEHYDRATOR TRAYS. SPRINKLE LIGHTLY WITH SEA SALT OR YOUR FAVORITE SEASONING (BBQ, HERBS, LEMON PEPPER ETC...)
LET DEHYDRATE TILL SLIGHTLY CRISPY (THEY MAY STILL BEND JUST A LITTLE). STORE IN AIRTIGHT CONTAINER & SNACK AWAY!

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CARROT/ZUCCHINI PIZZA:

YOU'LL NEED A PIZZA CRUST (I'LL TRY TO POST A RECIPE LATER, BUT FOR NOW, JUST 'GOOGLE' IT :o)

ON TOP OF YOUR CRUST LAYER IN THE FOLLOWING ORDER:

PIZZA/PASTA SAUCE (WHATEVER TASTE YOU PREFER)
MOZZARELLA CHEESE
SHREDDED CARROTS
SHREDDED ZUCCHINI
LIGHT SPRINKLE OF SEA SALT & PEPPER (OPTIONAL)
A TINY BIT MORE CHEESE

BAKE AT 425 FOR 15-20 MINS...
(UNTIL CHEESE IS MELTED & TOP BEGINS TO BROWN)

*I'M THINKING NEXT TIME I MAKE IT I'LL ADD A LAYER OF CHICKEN TOO!
IT MIGHT EVEN BE YUMMY WITH FRESH RANCH DRESSING INSTEAD OF PIZZA SAUCE! MMMMM!!!!!

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CRUSTY TOP ZUCCHINI BREAD:

1 C. BUTTERMILK OR SOUR MILK (ADD 1T. VINEGAR TO REGULAR MILK)
1 1/2 C. ORGANIC COCONUT PALM SUGAR (OR 1/2 & 1/2 WITH XYLITOL)
2/3 C. OIL
1 LARGE ORGANIC EGG
1 1/2 C. SHREDDED ZUCCHINI
1/2 C. FINELY CHOPPED RAW NUTS
1 TSP. SEA SALT / HIMALAYAN SALT
1 TSP. BAKING SODA
1 TSP. VANILLA
2 1/2 C. WHOLE WHEAT OR OTHER WHOLE GRAIN FLOUR

TOPPING:
1/2 C. ORGANIC COCONUT PALM SUGAR - OR XYLITOL
1 T. MELTED ORGANIC BUTTER
1/2 TSP. CINNAMON

COMBINE LIQUID INGREDIENTS... ADD SIFTED DRY INGREDIENTS...THEN ADD ZUCCHINI & NUTS.
MIX WELL. POUR INTO 2 WELL GREASED LOAF PANS.

COMBINE TOPPING INGREDIENTS & SPRINKLE ON TOP.

BAKE AT 325 DEGREES FOR ABOUT 40 MINUTES. (DON'T OVER BAKE)
WHEN DONE BAKING, REMOVE BREAD FROM PANS AFTER 2-3 MINUTES & COOL ON RACK.

(YOU CAN LINE THE LOAF PANS WITH PARCHMENT PAPER ON THE BOTTOM, THEN GREASE THE SIDES FOR EASIER REMOVAL.)