July 29, 2017
July 29, 2017
June 24, 2017
June 22, 2017
How to save lettuce seeds from your garden in two different ways, whether you have a few seeds to save, or a lot. It’s EASY and FREE.
May 13, 2017
February 27, 2017
My first garden tour for 2017. Woohoo! It is out of hibernation. Lots of edible greens and broccoli survived. I clean up my containers and get the transplant lettuces and greens into them. This is actually day 1 for me for 2017 minus seed starting indoors.. Might as well start the tours from the beginning.
January 8, 2017
Livestream from the garden (replay) – I talk about the salad-a-day challenge, harvest lettuce and answer your questions! Thanks for joining us!
November 21, 2016
Organic garden fall harvest of lettuce, chard and radishes from the Smart Pots containers! This is why we gardeners do it – so we can step outside our back door, pick fresh, tasty, organic vegetables and fruits, bring them inside to prepare a meal for those we love the most!
November 18, 2016
John from http://www.growingyourgreens.com/ goes on a field trip to Sustainable Harvesters, one of the largest commercial aquaponic farms in texas. You will discover how they are able to grow 7000 heads of lettuce a week using fish to produce fertilizer for the lettuce.
In this episode, John will give you a special tour of this commercial aquaponics farm. First, you will learn how aquaponics is different than hydroponics and which is more sustainable and better for the planet.
Next, you will learn all the different aspects of an aquaponics system and how it works and some of the special practices they do at Sustainable Harvesters that I haven’t seen anywhere else.
You will discover why they don’t add any additional nutrients to their system as well as why the only cultivate a special kind of fish that ensures their aquaponics system stays balanced.
John will then share with you how lettuce is grown from seed to full maturity in 6 weeks at Sustainable Harvesters Aquaponics Farm.
You will discover if Red or Green lettuce requires higher levels of nutrients. You will learn how they are able to cool their greenhouse efficiently using the least amount of energy and how they automatically control the temperature in the winter.
You will learn if green or red lettuce is healthier to eat.
You will also discover a home aquaponics system that you can purchase from sustainable harvesters and put on your patio at home to start growing more of your food today using the proven aquaponics technology they have been growing now for the over 3 years.
You will discover the one secret ingredient they add to their aquaponics system that caused their plants to grow faster and get greener than without it.
You will learn how you can visit Sustainable Harvesters outside Houston, TX to take an aquaponics farm tour or aquaponics class.
Finally, you will learn the one thing you need to do to ensure your success if you will be starting your own business or farm.
After watching this episode, you will have learned what it takes to grow 7000 heads of lettuce a week sustainably using fish and creating systems to ensure everything runs smoothly.
February 11, 2016
Many people have heard of the “pH miracle plan” for restoring and preserving health, but are unclear on exactly which foods are considered “acidic,” and which are considered “alkaline.”
The “pH miracle” is an idea developed by researcher Robert O. Young, and introduced in his 2002 book of the same name. Young suggested that the body’s natural pH is slightly alkaline, but that the modern diet is high in foods that tend to produce an acidic effect in the body. These foods, such as processed sugar, dairy, meat, junk food, alcohol and caffeine, shift the body’s pH towards acidic. This causes acid wastes to build up in the body’s organs, producing a variety of diseases, including cancer.
“The focus for preventing and reversing cancer must be on maintaining the alkaline pH of the body fluids, and a recognition that cancer is a systemic acidic condition,” Young has written.
Unsurprisingly for anyone who follows the most current dietary advice, the most alkaline foods tend to be fruits, vegetables and oily foods, such as avocados, nuts and olives. These foods, by no coincidence, also tend to provide numerous other health benefits. The following five foods are considered among the most alkaline-promoting:
Cabbage, in addition to its alkaline nature, has been shown to fight infections and cancer. If you boil cabbage, be sure to save the water and use it in soup, sauces, or even as a beverage. For an extra health boost, eat your cabbage fermented in the form of sauerkraut (make it at home, or buy it in the refrigerated section so it hasn’t been killed!).
Olive oil, made famous by proponents of the Mediterranean diet, is known to be high in heart-healthy monounsaturated fatty acids. It is also high in vitamin E, which has been shown to reduce the symptoms of hot flashes and may benefit heart health as well.
Flax seeds and flax seed oil have also gained quite a bit of attention, largely for their high content of omega-3 fatty acids. Omega-3s, which are thought to be too scarce in the Western diet, have been linked with improvements in cholesterol and blood pressure, among other benefits. Flax seeds are also high in lignans, which help fight cancer and improve kidney function. Flax seeds can be eaten whole or ground, but many of the nutrients are best absorbed from the ground seeds or the oil.
Melons are incredibly nutrient rich, containing high levels of dietary fiber, potassium, folic acid and vitamins A, B6 and C. They have been shown to help prevent heart attack and stroke, perhaps by helping thin the blood. Watermelon is also considered an alkaline food.
Buckwheat is relatively uncommon in the Western diet, but functions as a highly effective wheat substitute for those trying to reduce their intake of the latter grain. Buckwheat has been shown to help prevent strokes, and ease the discomfort of hemorrhoids and varicose veins.
Other alkaline foods include alfalfa sprouts, avocado, broccoli, brussels sprouts, cauliflower, celery, chives, cucumber, garlic, grapefruit, green beans, green peas, leeks, lemon and lime, lettuce, millet, onion, parsley, pears, pumpkin, radishes, sesame seeds and paste (tahini), soy (beans, sprouts and products), spinach, tomato, wild rice and zucchini.
January 23, 2016
Seeds are essential to maintain future food supplies. They are the foundation of life, from fruits and vegetables to grain and livestock feed — without them, we have no food. It’s estimated that upwards of 90 percent of our caloric intake comes from seeds, directly or indirectly.
Seeds represent hope and new beginnings. When you save seeds, you’re joining a lineage of farmers, gardeners and seed enthusiasts that dates back to the Stone Age — our civilization arose, in large part, due to seed saving.
Early humans selected the best wild plants with which to feed themselves, passing those varieties along to others by saving and sharing seeds.
Sadly, age-old heirloom varieties are disappearing at an alarming rate — 90 percent of the crop varieties grown 100 years ago are already gone. The Millennium Seed Bank Partnership estimates that 60,000 to 100,000 plant species are in danger of extinction.1
In response to these snowballing losses, a movement to save seeds is sweeping the nation.
The PBS documentary “Seeds of Change” features seed savers who are pursuing grassroots alternatives to GMOs and to industrialized agricultural practices that threaten our health and the health of the planet.
The Disastrous Consequences of Patenting Life
Traditionally, seeds have been saved and shared between farmers from one season to the next. Farmers rarely ever had to buy new seed. Nature, when left alone, provides you with the means to propagate the next harvest in a never-ending cycle.
Today, valuable heirlooms have been replaced by massive expanses of genetically engineered (GE) crops. According to the USDA, 94 percent of U.S. soy and 88 percent of U.S. corn are now genetically engineered.
It’s estimated that, since 1970, 20,000 seed companies have been swallowed up by mega-corporations. In 2005, Monsanto bought the world’s largest fruit and vegetable seed company, Seminis, for $1.4 billion.
Just four agrichemical companies now own 43 percent of the world’s commercial seed supply, and 10 multinational corporations hold 65 percent of global commercial seed for major crops.2
Farmers don’t buy the seed outright anymore — they essentially buy a license to use the seed for a short period of time — typically one season. It’s more of a lease, or a “technology use agreement.”
For 200 years, the patenting of life was prohibited, especially with respect to foods. But in 1978, all of that changed with the first patent of a living organism, an oil-eating microbe, which opened the proverbial floodgates. One of Monsanto’s proxies has a patent claiming 463,173 separate plant genes!
Patenting of life was never approved by Congress or the American public, but as far as the GMO industry is concerned, they own a gene wherever it ends up and however it gets there.
You have undoubtedly heard the argument that GE foods are the only way to feed the world (which is, by the way, completely false). What is often not mentioned in that argument, however, is the inequality of the playing fields.
According to the featured documentary, in one three-year period alone, public funding for the development of GE versus organic crops was 70 to one!
Every Day, Your Food Choices Become Increasingly Limited
Over the course of 80 years (between 1903 and 1983), we lost 93 percent of the variety in our food seeds. According to Rural Advancement Foundation International:3
Even the popular heirloom tomato has taken an enormous hit, having lost at least 80 percent of its diversity over the last century. Even more tragic is the fact that many of these precious plants are being replaced by patented GE varieties.