Backyard Potato Bed

I spent a couple hours a day these last 3 days working up our potato bed. I used just a shovel and a hoe and it’s a great workout. No gas spent driving or tilling, no gym fees and free organic food and washboard abs (just kidding) as an end product. I bought 70lbs of Fingerlings, Reds, Yukon Gold, and Russets from our organic grocery store last January. Bagged the spuds up in clean chicken feed bags and placed them in a cool dark closet until planting time. I usually put around 10lbs of potatoes per bag and check the bags once a month while in storage for any rotten potatoes. I didn’t get one rotten potato this year! I enlarged the potato bed this year and we should get around 300lbs of potatoes this year. I give a 1/4 of our harvest to our local community center. I did this bed all by myself and I am in average shape and in my mid-fifties.


New Batch Of Freshly Hatched Chicks

Second batch of chicks are taking their time hatching. There are always early birds. The two I’m posting are the first to hatch. In this picture I have a Cuckoo Marans and a Cochin Bantam cross Cuckoo Marans. I always get tired during hatching even through there is very little physical work. Plus I stayed up and partied as the moon went through its eclipse. What a blast staying up until midnight, hanging out with my husband drinking coffee together and watching the stars and moon. unfortunately we did not get to see the dark phase when the moon turns blood color. Clouds were coming and going here in Oregon. At least we could watch the first two phases. I have fifty eggs hatching this evening and tomorrow.

I love spring!

Scratch Cooking Organic Spicy Fried Tofu and Greens

Scratch Cooking Spicy Fried Tofu and Greens

Have you ever used Chive flowers for seasoning? Yummy! Left over soya pulp dried and ground into flour used for coating tofu squares. Chili powder and garlic were added along with dried chive flowers mixed with Okara flour.

Home made spicy crusted tofu fried in olive oil. Remove fried tofu and place in strainer. Add some water to the bits left over from fried tofu and add veggies. Steam up till tender. Serve up for a yummy lunch or dinner.


Detox With Green Smoothie

Ingredients from our gardens: rhubarb and collards. Canned peaches from organic local farm canned in light organic cane sugar and a teaspoon of Atlantic kelp powder. Ingredients from our gardens: rhubarb and collards. Canned peaches from organic local farm canned in light organic cane sugar and a teaspoon of Atlantic kelp powder.

I'm off coffee with sugar, I trade out that habit for green tea along with my green smoothie
I’m off coffee with sugar, I trade out that habit for green tea along with my green smoothie

I am going on a 4 week detox. Off all animal products, most sugar, coffee, black tea, grain. I am eating as much greens a day as I can in soups and green smoothies. I am eating lots of soups, they keep me full and warm. I am also eating at least a tablespoon of powdered kelp a day from the Atlantic ocean, it keeps me warm, helps my body detox and also ramps up my endocrine system. Your hormones are the communication system for the body and tied to closely to your immune systems. Iodine is what your glands need like the thyroid, which will take in fluoride in water and bromide in bread if it isn’t full of iodine. Both bromide and fluoride will kill your empty thyroid. Without a thyroid your bodies communication system is crippled. Side effect from detox, I get tired the first week and my skin breaks out. Some people have old injuries flare up or get a cold. I also get emotional and grumpy. After first week unless my body is really full of nasty stuff my energy picks up and I feel great.

I detox 4 times a year. I also clean my house during this time. So this is an inner and outer cleaning. Join me please. It is kind of lonely doing this by myself.

This is the site I used the first time I detoxed back in 2008: Green For Life

A Little Girl ask, “Which potato would you rather eat?”

The dangers of bud nip, a chemical herbicide also known as Chlorpropham, become clear in a simple yet illuminating message from a young lady named Elise. In the video below, Elise, a slight girl in a blue shirt, is nervous and sweet as she tries to remember her lines and looks down at her cue cards to explain her “Potato Project.”

With the help of her grandma, Elise buys a sweet potato each from three different sources: one from the grocery store, one “organically” labeled from the same grocery store, and one from Roots, a certified organic food market. Each sweet potato is placed in a glass of water in order to track its cultivation of vine sprouts and growth.

The first sweet potato, the one from the grocery store, does not sprout any vines after three weeks. The second one sprouts a “wimpy, little vine” after over a month. The third sweet potato, the one bought from Roots, flourishes with cascading, healthy green sweet potato vines after just one week.

What seems like an innocent fourth-grade science project is actually an informative and effective account of the effects of a commonly used chemical herbicide called “bud nip.” The produce man at the grocery store informs Elise that the first potato won’t sprout any sweet potato vines because it has been sprayed with bud nip. According to the Pesticide Action Network, the dangers of bud nip include toxicity to amphibians and honeybees, important pollinators of crops we eat every day. Bud nip can be found on potatoes, kale, peaches, broccoli and other common fruits and vegetables.

Elise’s sweet potato project is a subtle, but insistent reminder that bud nip and other chemical herbicides harm us as well as the world around us. In her words, “Which potato would you rather eat?”