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one of the things the Japanese do very well is utilize their land properly. I was here to take a photo and this farmer came over and gave me a bunch of veggies for free before they become frozen rotten in the next couple days from the bitter cold that's suppose to set in. Very nice of him. But not uncommon. Pesticides and chemical free veggies are common here. He looks about 85 years old and he told me he's never been to the hospital or had 1 shot. I believed him. I've heard this story often here.
ODC-Back To Basics
We have been growing our own food for about six years now. It's wonderful to eat delicious food straight out of the garden.
ODC-Earth Day
We are very passionate about the environment and what we eat! That's why we grow our own vegetables and recycle the scraps. We NEVER use chemical sprays on anything we grow. We are conscientious about our health that is why when I shop for food I buy Organic. The chemical sprays that are used on non-organic farms not only harm our bodies but they kill the bees and we need them to pollinate the crops. We also support local Organic/Sustainable Farmers! Our future depends on what we do today!
Catalogue reference: INF 3/96
POSTERS: Food Production: 'Dig for Victory' Artist's signature: Peter Fraser
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I know, I know....these silly food pictures. 1) That's all I got today 2) but seriously, I LOVE my currant bush - I've said it a lot, but I do!
So happy to have a crop of tomatoes that actually turned red on the vine. I'm growing more next year!
Processed with VSCO with fp1 preset and snapseed.
I've grown carrots in the garden almost every year. Here at Chiot's Run they aren't very fond of the heavy lean soil and thus they don't get very large. As a result I generally grow the small round variety. In my mom's garden however, she's spent years amending the soil and it's now a deep rich loam that grows some of the most beautiful carrots you've ever seen.
Bethesda, Maryland 2017. Overall, this was a wonderful year in the garden. The critters even left our large heirloom tomatoes and sweet peppers alone. This past Monday while we were at work somebody swiped the green Ikea portable table we placed near the Chelsea curb to distribute free produce to our neighbors and all who wander down our street. I mentioned the theft to a neighbor who was passing by and she returned less than ten minutes later with a spiffy Royal Blue folding table. So cool. Just to be on the safe side I secured the table to a street sign with $60 worth of heavy chain and padlocks. On the table today find yellow Cube Of Butter summer squash, yellow Hungarian Szentes roasting peppers, Corbachi Peppers for frying, sweet King Of The Japanese Chili Peppers Manganji, seriously hot Thai Peppers, hot Padron Peppers for tapas, sweet Red Cheese Peppers for roasting and grilling, Craig's Grande Jalapeno peppers (when red and ripe these make killer Chipotles when smoked with pecan wood...), hot Fish Peppers, German Lunchbox tomatoes, Black Cherry tomatoes and hot little Bird's Beak peppers. I had hoped to present of fuller picture of my gardening activities this season but our limited "free" non-work time was largely devoted to political activism in the wake of the election of Donald J. Trump to the presidency of the United States Of America. I've been participating in three to five protests, resistance meetings and other events almost every week, some of them on our newly refurbished deck behind the garden. It's been great to meet so many new friends.
I love getting food from my backyard!! Today's harvest was a pretty one. #growyourownfood #garden #veggies #backyardgarden
Our corn as of this morning...she is looking good!
The weather has been good to us..despite a slow start and late spring, the heat, humidity, sunshine and rain every few days has made this corn quite happy.
Double double, toil and trouble... this green chili pepper puree burns slow and steady, allowing the flavours of the peppers to come through the flames.
Makes about 2 cups
10 jalapeno chiles, chopped
10 green finger chiles or serranos, chopped
8 Scotch Bonnet chiles, seeds removed and chopped
1 scorpion pepper (optional, for hellfire version), seeds removed and chopped
4 small garlic cloves
2 tbsp kosher salt
1 cup white distilled vinegar
½ tsp guar gum (optional, for thicker sauce)
Pulse all the chiles, garlic, and salt in a food processor until very finely chopped.
Add vinegar and let the machine run for 1 minute.
Pour into a jar and let stand in the fridge for 1 week.
Transfer mixture to a blender and add the guar gum (if using).
Purée until smooth.
Transfer to jars and keep in the fridge up to 3 months.
2000km into the end bit of our road trip the best souvenir (and pretty much the only one except a fantastic tome of a book on the history of the trails and heritage/daily lives of the original German settlers of Wells Grey) that I’m bringing home is several new varieties of precious heirloom garlic to plant for next year. Red Russian is the garlic variety I’ve been primarily growing in my garden for the last few years, last year I added a hot Yugoslavian and some gorgeous fuschia Spanish bulbs that I brought home from the markets in Marrakech. Met a heritage garlic farmer on our travels who shared some of these beauties with me that I’m excited to put into the ground in October- Siberian, Tibetan, Doukhobor Dave, Bogatyr from Moscow, German Red, Korean Purple, Inchelium Red an artichoke garlic from Washington, Music- a porcelain, Early Purple Turban and an Italian variety as well. Now to find good markers so I can tell them apart after winter. They are a mix of hard and soft neck ☺️ #theoriginalsocialdistancer #heirloomgarlic #garlic #seedgarlic #kitchengarden #organicgardening #growyourownfood #nourishing #wholefoods #eatyourmedicine #feedingmyfamily #wholefoods #nutrition #nourishingfoods #allium