We are eating the third garden salad of the year tonight made of greens from our house! The first was made by Katia and it was amazeballs.
Tonight’s will feature radish sprouts and turnip tops. :D
Filed under gardening food why spring is the best
getyourhealth:
Took this shot in Berkeley the other day, I loved it so much it inspired me to do a post.
7 Reasons Why You Should Grow Your Own Food:
1. Supplements household food supply, helps save money on food.
2. There is nothing more local than food grown in your own…
This is stuff to tell my mother-in-law. She thinks we are nuts for bothering. Why produce your own food when it comes pre cooked from Burger King? Ahhhhhh!!
Filed under food gardening
utnereader:
Meet the companies behind Big Organic at Boston Review.
Which is why we all need to grow our own, buy locally, and learn how to FUCKING COOK! This stuff the big companies are selling may be “organic”, but it’s still overly processed. Did you know you can make garden burgers yourself and freeze them for later? Novel idea.
(via yarrowandyew)
Filed under food
mothernaturenetwork:
Failed backyard farms lead to growing number of homeless animals
As more urbanites abandon their attempts at homesteading, farm animal sanctuaries are feeling the crunch and animals are suffering.
This article is a little silly. “…pigs that are going to be killed if we don’t take them.” Have they never heard of bacon? One commenter suggests slaughtering the animals that can’t find homes and donating the meat to foodbanks. There is a similar program here called Hunters Against Hunger that does the same with poached wildlife. The article states that “no one wants roosters” but I bet a family in need knows what to do with 2 legs and a breast.
Filed under food
not awesome.
nedsecondline:
The casual admission that animals that are not sick are being routinely given antibiotics is striking in and of itself. But I couldn’t help but imagine applying a similar approach to our own consumption of antibiotics. We would never feed all the children in a classroom antibiotics with their daily breakfast to prevent against having to give one of them an antibiotic if they got sick on a given day. Why then should consumers accept millions of pounds of antibiotics being used this way on food animals? The fact is, three times more antibiotics go to healthy farm animals today than to sick people. Today’s industrial livestock production system might produce hundreds of millions of food animals with factory-like efficiency, but what is efficient about a system that so massively overuses and misuses a resource as precious as antibiotics? It doesn’t have to be this way. We have systems that can raise meat and poultry without reliance on antibiotics and they don’t result in food that is less safe. Indeed when CU tested chicken raised organically, a standard that precludes the use of antibiotics, they found no salmonella at all in one of the organic categories tested. As Jean concluded, “this shows you that you can raise chickens without antibiotics and they’re not overrun with disease-causing bacteria—quite the contrary.”
The food we eat should be safe and healthy for everyone and should not put essential medicines and our health at risk. Farmers around the world, from Texas to Denmark, are already raising healthy livestock without the use of antibiotics. I wish some of them had been invited to participate in yesterday’s discussion.
(via impulsivefarmer)
Filed under food industry meat sustainable living organic mainstream
With my new iPhone I have been playing with all the nifty apps and bells and whistles. I have been geeking out on podcasts a lot. One of my favorites is Grow Your Grub. I am really interested in his recent broadcasts because he is talking about things like low-producing wells, raised bed vs. in ground, gmo’s, rain barrels and all this other crap I an Michael have been obsessing on lately. If you are into food and dirt, go listen. I don’t know his name, but he is a good hearted guy who is really easy to follow.
Filed under grow your grub podcasts gardening food
Filed under Garden gardening lawn food
Filed under moo? cow food
katiainmissoula:
nationalpost:
French beekeepers blame M&M’s candy for mysterious blue and green honey
MULHOUSE, France — Bees at a cluster of apiaries in northeastern France have been producing honey in mysterious shades of blue and green, alarming their keepers who now believe residue from containers of M&M’s candy processed at a nearby biogas plant is the cause.
Since August, beekeepers around the town of Ribeauville in the region of Alsace have seen bees returning to their hives carrying unidentified colourful substances that have turned their honey unnatural shades. (Vincent Kessler/Reuters)
gross.
THAT’S honey? not yummy.
(via katiacambia)
Filed under bees honey food contamination
Filed under food farmer love farmer's market because it's not a farmer's market
73x5sunrises:
nickelflowers:
so how can I make brussels sprouts and beets taste great?
GIRL, both these things can be so tasty lemme at you
Brussels sprouts:
Don’t overcook—put em in cold water & then take it off the heat when it STARTS to boil (I’ve been told this is called blanching and it’s how I cook all my veggies except the hardest ones). Toss w/ seasalt/pepper/lemon/olive oil. Also good if you stirfry them briefly in these things to brown them up a little! easier if they’re cut in half rather than whole.
BEETS OMG BEETS:
Make sure you buy little ones and not huge fuckin giant beets, they don’t taste as good. Boil until they’re like, half-cooked and then stick em in the oven (at like 400 maybe? similar to cooking squash) with some olive oil, salt, pepper, and baste with a mixture of soy sauce, balsamic vinegar, and brown sugar (or agave or maple syrup). Beets take a pretty long time to cook, which is why I suggest boiling them partway before roasting (which will be tastiest), and also cut them down into small chunks before roasting. Cuts the time waaaay down.
I also like to roast beets alongside winter squash cubes because they’re tasty together. Kale tossed in a skillet for like 30 seconds (just enough to wilt it a little bit, but still have a crunch) with olive oil, lemon, and soy sauce is a good side/addition to this!
Raw beets are also really good diced and put in salads :) they’re sweet if you have good ones!
Really sounds like you know your beets. Like, yum.
Filed under vegetables food yum
consulting-pervert:
twilights-blue:
sarrel:
Ingredients:
CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Directions:
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
OH MY GOD
(via lindentea)
Filed under yum food pancakes
Filed under GMO food organic
krippner:
And in your chicken, it seems…
Its all about connections. Connections between arsenic used in chicken feed for pest control and to make the meat pink. Arsenic used as pesticide on cotton crops. Arsenic in chicken poop being spread on fields. Connections to a breed of rice developed specifically to be resistant to arsenic.
And plants being what plants are, the rice takes up the arsenic as if it were another micronutrient and concentrate it in the seed we eat.
The origins of this Mother Jones story is Consumer Reports. CR is recommending adults eat no more than 2, one quarter cup servings of rice per week, and children should eat no more than about 1/3 cup per week.
When in the world are we going to learn that you can’t dump poison into the environment without harming ourselves?
WHAT? I eat WAY more rice than that. So, I’m going to die soon? Is that what you’re trying to tell me? Of rice poisoning? Well, that figures.
(via impulsivefarmer)
Filed under food WTF poison
Filed under food food laws gmo
