We are connected with all living things in ways we do not quite comprehend and our behaviours may well backfire on us.
I eat rainbows daily!
and purple and blue and yellow and orange
but mostly green
Working on our plantations
PARTICIPER ACTIVEMENT AU RENFORCEMENT DE LA COUVERTURE VEGETALE DE NOTRE PAYS
http://reslesverts.skyrock.com/5.html
Senegal’s Planting program. Check out their Website.
Update
Working with my Advance Tech class trying to promote the Biogarden Project with Adobe Indesign.
Good results from out planting already a week later and we are seeing some progress.
Lets see what will grow faster.
How to prepare a sweet potato for planting!
Supah easy.
Yes! Just fill a cup with water, pierce the potato/yam with a skewer or toothpicks so that you can rest them on top of the cup with half the potato in the water. You can also cut your potatoes, for more starts. However this exposes the plant to disease and also shocks them so that they take longer to sprout. (You can cure cut potatoes and put them directly in the ground, but I would keep it cautious and do the water if cutting.)
Once your potato has some leaves, you just twist off the shoots where they meet the tuber and put them in their own cup of water to root. When the roots are about 1” long, they’re ready to plant.
(oh. Now I see there is a teeny link when you expand the photo. I guess now you have my version, too ;)
Nearly a month after getting back from the market in Santa Monica, I still have vivid flashbacks of the produce. It is completely unlike any other market I’ve seen in the this country. It’s massive - three full downtown city blocks closed off for the market on Wednesday. And there is a robust wholesale business happening along with the normal customers. Restaurants and distributors show up with trucks, vans and carts to load up with the highest quality and cheapest organic produce I’ve seen. My heart remains true to Union Square, but now I have a real vision of what we might one day become.
I am obsessed. With chard stems. I find myself magnetically drawn to the fluorescent colors of chard when I’m at the market. It’s not even that I like cooking chard that much (I mean, it’s tasty, but it’s no kale). I’m just a sucker for gorgeous colors. Almost every produce farm I know grows chard. It is the plant that keeps on giving. It’s quick growing and you can harvest repeatedly over the course of the season.
But even though chard is ubiquitous at markets across the country lots of people don’t really know what to do with it besides a quick sautee. And when they sautee it they often discard the best part - THE STEMS! Chard stems are perfect for pickling. Just a quick pickle will do - leave it in brine in the fridge for a couple of days, then chop and add to salads for a zing, or serve them with a cheese plate. At the restaurant where I work, Allswell, we serve a little chard stem snack that takes the stems to another level. Here’s what Pete Wells has to say about that: “When I tasted little canapés he had made of spicy chard stems wrapped in ultrathin bacon, I didn’t want the recipe. I wanted to pass a law making it illegal to cook chard leaves without doing this to the stems.”
So, I say, let’s go to the market to buy chard, not for its leafy greens, but for its stems!
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