#organic food

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Building Soil Health for Healthy Plants by soil scientist Dr. Elaine Ingham

“A revolution in our understanding of soil has been taking place.

“Conventional” agriculture requires ever-increasing inputs and energy into the system to maintain production, while natural systems reduce the disturbances in the system, while increasing production.

Historically, soil science ignored or dismissed soil life as important, in large part because the methods used to study organisms in soil were mis-leading, inaccurate and missed about 99% or more of the species present in soil.

With the advent of microscope methods and genetic assessment of soil life, we are beginning to unravel the mysteries of the soil. A framework to help growers easily understand the differing specific sets of beneficial organisms required for healthy growth of different types of plants will be presented.

Understanding soil life is critical if we want to be sustainable; we need to work with nature, instead of waging war on natural laws as we do in our agricultural systems, to the detriment of people and the planet. 

View the slides from this presentation at permaculturevoices.com/96  “

#elaine ingham    #permaculture    #gardening    #aquaponics    #hydroponics    #science    #organic food    #biology    #fungus    #food web    #compost    #compost tea    #tutorial    
Good morning world!Sometimes mango cravings are too strong to ignore. Made myself a scrumptious ma

Good morning world!
Sometimes mango cravings are too strong to ignore. Made myself a scrumptious mango #nicecream this morning topped with fresh bananas, bloobs, strawberries, gluten-free fig bar bites and almond granola crumbles.

Mango Nicecream Recipe:
1.5 Frozen Nanas
7 Frozen mango bites (I get organic frozen mango bites from TJs)
1 Tbsp of organic soy yogurt (original)
2 figs
1 cup of ice
A splash of Almond milk

Blend and devour!


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“Stay aware & know how everything is connected. If one part of the ecosystem goes down, everything else goes down with it.“‬ Maurice Small

Snacks!!! They don’t need to be complicated or time intensive to be delicious .This super ea

Snacks!!! They don’t need to be complicated or time intensive to be delicious .

This super easy, quick and healthy snack is “clean”, organic and fits with all types of nutritional plans (paleo, vegan, gluten free, raw, low carb, heart healthy, organic, etc…)


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Love our weekly organic Imperfect Produce delivery!

Love our weekly organic Imperfect Produce delivery!


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Garden score!!!! Strawberries and pepper ❤️

Garden score!!!! Strawberries and pepper ❤️


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Nominations Sought for 2015 Moses Organic Farmer of the Year Award The Midwest Organic and Sustainab

Nominations Sought for 2015 Moses Organic Farmer of the Year Award

The Midwest Organic and Sustainable Education Service (MOSES) is seeking nominations for the “2015 MOSES Organic Farmer of the Year” award, which will be presented at the 26th annual MOSES Organic Farming Conference in La Crosse, Wis., Feb. 26 to 28, 2015.

The award recognizes an organic farmer or farm family with a history of outstanding land management, resource conservation, and farming innovation. These exemplary farmers also are committed to spreading the organic message in their communities. This is the 13th year for the award program, which comes with a prize package that includes full admission to the 2015 MOSES Conference.

North Dakota seed and grain farmers, David, Ginger, Dan and Theresa Podoll of Prairie Road Organic Farm and Seed in Fullerton, ND, received the 2014 MOSES Organic Farmers of the Year award. Their farm story and other recipients’ stories are online at the MOSES website under the “Projects” tab.

Anyone can nominate a farmer for this award. Nomination forms are available on the MOSES website, or by calling the MOSES office at 715-778-5775. Nominations are due by Sept. 15, 2014.

This prestigious award comes with a number of prizes including a cash award, lodging, a bookstore gift certificate and full admission to the Organic Farming Conference, the nation’s largest gathering of organic farmers. 


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SEED: The Untold Story (Official Theatrical Trailer)fromCollective Eye FilmsonVimeo.

This is a new documentary that a film school friend of mine, Taggart Siegel, made. This looks like it’s going to be amazing. I can’t wait to see it. It’s coming to theaters across the country.

 I love seeds! They’re fascinating and are the most basic part of all of life. Please check it out if you can. This is a very important film because there are greedy bastage corporations, who, for the past several years have been trying to patent the entirety of seeds. They’re doing it so they can control the food supply. If you control the food supply, you control the people. Fuck that. Check out this very important and amazing looking film at a theatre near you! 

#taggart siegel    #the untold story    #organic food    #non gmo    #organic    #healthy    #garden    #vegetable    #vegetables    #entertainment    #epicurious    #bon appétit    #no kid hungry    #potatoes    #french fries    #mexican food    #chips and salsa    
Lemon Garlic & Herb Chicken with Lemony Carrots and PotatoesHi Tumblrs! Happy Friday! I hope you

Lemon Garlic & Herb Chicken with Lemony Carrots and Potatoes

Hi Tumblrs! Happy Friday! I hope you are all having a fine summer and enjoying the start of Fall. Summer has been going by so fast! I’m shocked that the kids are back in school already. Is that just a California thing? The days are getting shorter, and nights are getting cooler. Yay, I love it. I’m still cooking, gardening and writing as much as I can. I have about 3 to 5 vegetable gardens I’m working on, in various stages of growth, harvest, demise, replanting, re-seeding, watering, weeding, fertilizing, pest and critter control etc. Anyway, all that work makes me hungry.   

This is an easy dish to make if you have a busy schedule but still want some amazing home cooking. My husband and I always say “home food is best”. It’s true, not just because of price, going out to eat is expensive, but it’s way more cozy and relaxing at home. And you’ll always buy or grow better quality ingredients for yourself than a restaurant will, like free range organic chicken, the most flavorful olive oil, and organic vegetables. 

Here is an easy dish perfect for chilly nights when you worked your ass off all day long and just want to throw everything in the oven and watch some smellovsision. This dish is lemony, garlicky, and deliciously savory. It’s addictive. You will find yourself eating the lemon slices from the top of the dish, they come out like tangy candy.

This is easy, the whole dish cooks in one pan. Here’s how: Wash and dry cut up chicken pieces, add to a large baking or roasting pan. Wash, clean and cut 2 to 4 potatoes into large 2 inch -ish cubes. Same with 3 or 4 carrots. Peel 1 onion and slice into large wedges. Crush and mince 5 to 8 garlic cloves. Chop fresh parsley, basil, cilantro, tarragon, dill, whatever you have, or all of them. Add all of these to a large baking dish, drizzle with about 4 tbsp olive oil, kosher salt and pepper, and 1 tablespoon palm sugar or brown sugar, optional. Cut a large lemon in half, squeeze the lemon juice on, straining out the seeds. Slice another small lemon into rounds, try to remove as many seeds as possible. Toss to coat everything. Arrange the pan with the chicken pieces on top of the vegetables, and lemon slices on top of the chicken. Add another grind of fresh ground pepper and another small pinch of kosher salt. Bake at 375 for about 45 min to 1 hour until cooked through and amazing. Yum! Home cooking is the best. 


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Organic Red Lentil & Vegetable Soup I love this soup, it’s hearty, savory, sweet and delicious.

Organic Red Lentil & Vegetable Soup 

I love this soup, it’s hearty, savory, sweet and delicious. It’s seasoned with tangy, lemony sumac, one of my favorite spices. This is vegan, gluten free, and non GMO, if you use organic ingredients to make it. I bought the organic carrots, sweet onions, and celery at our farmer’s market. The split red lentils are from my favorite company, Edison Grainery. They have a delicious taste and a wonderful texture

This is easy to make and only takes about 45 minutes of chopping and simmering until all the flavors come together. 

Chop 1 large sweet onion, 1 large organic carrot, 2 stalks organic celery, saute in 2 tbsp organic olive oil or your favorite cooking oil. Add 2 big garlic cloves, crushed, a pinch of kosher salt, a grind of fresh black pepper, and 2 tbsp tomato paste. Continue to simmer until the garlic and tomato paste become fragrant. Add 1 bay leaf, 2 cups water, ½ to 1 whole tsp soup base depending on how salty you like it, 1 small can diced tomatoes, 1 tablespoon dried parsley, 1 to 3 teaspoons sumac depending on how tangy you like your soup, and ½ tsp coriander powder. 

Simmer and stir on low until all the ingredients tenderize and become sweeter. For more sweetness, you could add a drizzle of honey, about ½ tsp. For more brightness, add a squeeze of fresh lemon.

I love to garnish this with lots of sumac, so that it’s nice and tangy. My husband doesn’t love sour flavors as much as I do, so I add the extra sumac just in my own bowl and leave his more savory / sweet. Serve with toasted croutons and a big salad. Yum!


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Cheesy Homemade EnchiladasHappy Cinco De Mayo Tumblrs! Cinco de Mayo is a celebration of the Mexican

Cheesy Homemade Enchiladas

Happy Cinco De Mayo Tumblrs! Cinco de Mayo is a celebration of the Mexican defeat of French forces in a clash during the Battle of Puebla in Mexico, in 1862. Mexican Independence Day is September 16. I’ve learned a little bit about Mexico in the past couple years. I live and work in California, and CA used to be part of Mexico. Sometimes when I’m looking at the hillsides, I try to think back hundreds or thousands of years and imagine what it looked like back then. Some of my co-workers are from Mexico and they’re awesome. Some are from Spanish ancestry and some are Indigenous People. Mexican food is amazing, because it’s a mix of so many ingredients and cuisines, going back hundreds and thousands of years. It’s a massive essay to explore all the flavors and influences. My favorite part of the day while working on a landscape, is lunchtime. I usually get steak tacos with all the sauces, and then we sit around and tell stories, before getting back to hard ass work. 

This is a dish which I particularly crave, corn tortilla enchiladas, either stuffed with cheese, black beans, or chicken. I usually don’t get this for lunch at work, because it’s sometimes too messy to get from a carry out place. I also like to make it at home because when you go out, no matter how nice the restaurant is, chances are you aren’t getting organic corn tortillas, and you might even be getting genetically modified corn. So I just make it at home.

I made this for lunch yesterday, and I have leftover sauce so I can make more today. I think I need to make some Taquitos today too, because I have all the ingredients and I need more crunch in my diet. And just fyi, the Vallarta recently started carrying a small selection of organic produce, beans, chicken, and some other products. Yay to not living in a food desert.

I recently started trying to crack the formula of basic enchilada sauce. It’s easier and faster than I thought. Basically you’re cooking a roux, with chili powder, tomato paste and seasonings, adding stock or broth and then stir and thicken.

In a sauce pan or skillet, add 1 tablespoon butter, a drizzle of olive oil, 1 small chopped sweet onionorshallot, 3 to 7 minced garliccloves,saltandpepper. Add 2 tsp all purpose flour, 1 tablespoon tomato paste and let it cook a bit. Add 2 teaspoons chili powder, and 1 additional tsp Ancho chili powder, 1 cup vegetable broth or chicken stock, or wine or water. I also added a spoonful of home made poblano salsa fresca that I made yesterday (optional). Simmer to thicken, blend if you want it nice and smooth. Heat the oven to 400. Roll corn tortillas around cheese, I used mozzarella, but you could use pepper jack or cheddar, or whatever you have. Pour some of the sauce in the bottom of a baking pan, add the rolled enchiladas, cover with more sauce, a little more cheese, and bake until bubbly. Yum! Serve with margaritas and beer, and a salad dressed with lime juice and olive oil.


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1日3組限定

無農薬レストラン 野苑

何が感動したかって、お腹いっぱいで食べきれなかった土鍋ご飯をお土産に握ってくれた、この丁寧なおにぎりしかも五島のお塩付き♡

土鍋のご飯の美味しさが圧巻。。。


Only Three groups a day

Organic restaurant Yaon

What impressed me most was the beautiful rice ball that we couldn’t finished clay pot rice because of a full stomach. Besides, with the salt from Goto,Nagasaki.

I was blown away by this clay pot rice..


Yaon Oita-city

野苑  大分市

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