Want to spend your evenings and weekends this summer in Seattle learning to be a small farmer? The Viva Farms practicum school is having its open houses on Feb. 3rd. One in Mount Vernon and one in Woodinville.
https://vivafarms.org/practicum-in-sustainable-agriculture-2/
#seattle #skagit #marketGardening #sustainableFarming #GardenVegetables
Nano Trust: https://www.aurianneor.org/nano-trust/
#amap #art #aurianneor #consumers #cooking #meat #eating #food #foodindustry #gardenvegetables #health #hygiene #industrial #learntocook #liver #local #nanoconfidence #nanotrust #nanoparticles #nofoodwaste, nononsense #nutrition #Photomontage #plants #politics #qualityproducts #richerinvitamins #seasonalvegetables #shocking #supermarket #sustainability #taste #titaniumdioxide #vegetablesfromthegarden #vitamins
It's a little cold outside today, so perfect weather for adventures in the kitchen preserving fruit and vegetables. I finally dealt with the remaining apples harvested from the tree in our yard, resulting in nine more jars of chunky applesauce!
I then moved on to a couple of ferments. First up is new to me: turnip and beet. Very curious to see how it turns out. Second up is a favourite: dilly beans!
The apples came from our yard, but the vegetables came from Herrle’s Country Farm Market, a favourite local source of fresh produce, before they closed for the season a week ago.
We had a hard frost last night, so today I pulled the last jalapeños out of our garden They’re small and green still, but I’ll find something to do with them. Not a bad haul for late-October in South-western Ontario!
Good News from #Bywong Today
The sorrel has recovered now that the bunnies are kept out by a new fence.
The white kangaroo is growing up fast.
I had to give way to a shingleback on the driveway (my partner had to do the same for an echidna yesterday).
It is shingleback sexytrain season, be careful out there boys and girls.
The second coat of paint seems dry enough to apply a third tonight, and the cement filler (in the floortiles where the wall isn't anymore) worked a charm.
Kitchen/garden project number two for today is a batch of chili using fresh vegetables from our garden (and elsewhere): multiple varieties of tomatoes, Habañeros (not all were used!), corn (from Herrle’s Farm Market, not our garden) and sweet peppers (not pictured). Looks good so far, and my caution with the Habañeros seems to have been smart 😀🌶️🌽🍅
In a departure from my usual fermentation, this afternoon I made salsa using tomatoes, chilies, and sweet peppers picked fresh our garden. Tasted good but we’ll find out for sure using it on nachos tonight 😀🍅🌶️
Here’s a new ferment for me: slices of Jalepeños and Hungarian Wax Peppers, both fresh from our garden. The Jalepeños are hotter than what our local grocery stores carry!
Last night’s pizzas featured sweet red peppers, Durango peppers for a mild heat, and basil, all fresh from our garden.
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