When the landscape outside your window resembles an arctic tundra – as mine currently does – there is nothing better to turn to than warm bread fresh out of the oven. So appropriately, this hearty and flavour-filled loaf is dedicated to the Roman Goddess of Ovens, Fornax, and her February festival of baking. It’s a…
COMMON NAME: primrose
SPECIES, HYBRIDS, CULTIVARS:
P. denticulata-lavender, purple, or white flowers; grows to 12 inches. P. japonica ‘Millar Crimson’-flowers whorled around 24-inch stem; blooms May-June. P. polyanthus-best known; colors are red, pink, blue, gold, and white, all with small yellow eyes.
DESCRIPTION: Primroses form an attractive rosette of crinkly, light green leaves. The flowers are generally brightly colored and occur in tight bundles on individual stems above the leaves.
CULTIVATION: Needing partial shade, primroses thrive in well-drained, rich soil. They are indigenous to cool, moist meadows and woodland environments Duplicating these conditions as closely as possible will create the best growing conditions for primroses. The soil should not be allowed to dry completely. To retain vigorously blooming plants, divide clumps every four to five years. Seeds should be sown in midsummer for bloom the following spring.
Primrose is beloved…
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In February, continue to prepare for frost events and take necessary frost protection measures. Don’t let a warm week in February fool you into believing spring has arrived. The low-desert can still have periods of freezing temperatures during the month.
Mesquites may ooze an amber-colored resin; this can be normal or released as a result of an injury. The exudates are often sweet smelling and tasting. If the exudates are dark in color, sticky and odiferous it is caused by a bacterial infection called slime flux. You can prune affected branches, but once it has been established the tree will remain diseased and take years to die.
February is still a good time to prepare a new vegetable garden bed for spring planting. Prepare your vegetable bed by using a digging fork or rototilling to approximately 12-18 inches deep. Do not work soil if it is too wet as it…
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Juicing has become a popular way to boost energy and lose weight. You may have heard juice cleansing radio ads, seen (or bought) expensive juices in the store, or maybe you’ve even made juice from scratch. But does juicing for weight loss work?
Juicing refers to using a juicer or blender to liquefy fruits, vegetables, and herbs. Juices differ from smoothies because the latter include additional ingredients like milk, yogurt, seeds, and sweeteners. Juices typically contain only the liquid components — although some juices contain pulp. Making your own blends is easier with a juicer, although some people use a blender.
When used with other dietary and lifestyle changes — particularly increased exercise and a plant-based diet — juicing can help you lose weight. You can add juice to your regular diet to maintain a healthy metabolism and detoxify your body, and some people juice-fast as a short-term detox or body cleansing regime.
Is Juicing Good…
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There is a virtual cornucopia of foods, herbs, and other forms of nourishment that are readily available to lower high blood pressure, or hypertension, naturally. Fruits, vegetables, and nuts are just a handful of healthy things you can eat to promote healthy blood flow. Learning the benefits of these foods and determining which ones are best for your diet may help to lower your blood pressure and maintain circulatory health.
The Importance of Your Blood
“Blood is a very special juice,” wrote the famous 18th-century author Johann Wolfgang von Goethe, but it is more than just “special.” Blood is the fuel that sustains human and animal life. It enables the body to stay alive by carrying oxygen and nutrients to living cells, taking away waste products, and transporting immune cells to fight infections. The average human adult body contains more than six quarts of blood which travels through the blood vessels and…
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Classifying wild mushrooms as edible or not edible isn’t as straightforward as one may think. Confusing matters even more, the labels edible and poisonous aren’t always clearly defined either.
Take the mushroom pictured above, for example.
Its name is the Late Fall Oyster, and this wild mushroom is listed in many field guides as edible. It’s no surprise, then, that countless hungry mushroom enthusiasts forage and eat the Late Fall Oyster every year.
However, if you do a little digging around online, you’ll eventually encounter the warning that the Late Fall Oyster is potentially carcinogenic. Consequently, many people recommend against eating this fungus due to the possibility that it may contain cancer-causing compounds.
I’ve heard both sides of the story, and having eaten the Late Fall Oyster in the past, I was recently inspired to discover any “truth” to this issue. After a little bit of work and research, I received some answers.
If you’d like to learn more about the controversial status regarding the Late Fall Oyster’s edibility, check out the brand new video!
Thanks for reading and watching, and as always, thank you for your support!
There’s a myriad of choices when it comes to composting, and if you live in a small space with no access to a garden, worm composting, in particular, is still an option. Urbalive Worm Farm is an indoor kit for composting kitchen bio waste with red worms.
Designed by Czech designer Jan Pelcl, the Urbalive Worm Farm is a stylish container which stands on wooden stilts, like a stool. Its modern design is made up of composting layers where worms help create vermicompost leading to a container where the worm tea collects.
Vermicompost contains essential enzymes and natural growth hormones that are great for soil fertility and feeding gardens. Worm tea is rich in natural nutrients and enzymes that help plants grow strong and healthy. The tea can be mixed with water and added to soil in flower pots and plants for use as food.
By following a few simple basic rules,
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A hydroponic farm at a Bronx school is New York City’s biggest student-built, indoor, vertical hydroponic farm.
DeWitt Clinton High School campus students teamed up with Teens for Food Justice (TFFJ) to build an indoor, vertical hydroponic farm in an unused third-floor lab in the school building.
Students will grow more than 25,000 lbs of produce annually to feed their entire school and its 1,300 students daily and the local community on an ongoing basis, while mastering key STEM concepts and skills needed in a green workforce economy.
TFFJ works to ensure universal equitable access to healthy, fresh, affordable food. The organisation train youth in 21st century hydroponic urban agricultural farming techniques, entrepreneurship, and health/nutrition education and advocacy, empowering them as change agents who can lead themselves and their own food insecure communities towards healthier futures.
DeWitt Clinton High School is located in one of the most food insecure communities in NYC. Around 125…
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I recently made a hundred-year-old recipe for Graham Pop-overs. The pop-overs did not rise as much as anticipated, but nevertheless they were a delightful bread that seemed more like a muffin than a pop-over. The Graham Pop-overs had a slightly nutty flavor, and were wonderful when served warm with butter or honey.
Graham flour is a coarsely ground whole wheat flour that contains the endosperm, the bran, and the wheat germ. Modern graham flours sometimes have most of the wheat germ removed to prolong shelf life and to help keep it from going rancid.
Year ago graham flour was considered a health food, and I regularly see recipes that call for it in hundred-year-old cookbooks.
Graham flour is named after its inventor Sylvester Graham. He began making graham flour in the 1830s, and promoted it as part of a health movement which encouraged eating vegetarian meals and unseasoned foods.
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There is nothing like cake to celebrate a special occasion and Imbolc (on February 2nd) is no exception. And I think this “naked” sponge cake would be a wonderful addition to any Imbolc Feast! It’s kept gorgeously moist with brushings of lavender and rosemary syrup (between cake layers) but the slight tang of the Mascarpone…