Farm and garden hwy 86,gardening course in mumbai university,buy fresh organic garlic online - Plans On 2016

Author: admin, 09.06.2014. Category: Organic Products

I missed sharing this wedding I attended last month where Winz, my former officemate and a friend asked me to be their wedding emcee. Recently, I got a chance to visit the old town of Nagcarlan in  Laguna to attend a two-day HAKAMS basic mountaineering training. We specialize in working with a diversity of organizations, restaurants, wineries, residential communities, school garden and private clients to provide year-round abundance of fruits, vegetables, flowers and herbs. Experienced in Organic, Biodynamic, and Sustainable Farming, Permaculture, Annual and Perennial Agriculture, Educational Gardens, and Farm Marketing Strategy.
From the home Garden to the small Farm —┬áLunita Farm Design will work with you to create the food paradise of your dreams. The secret to this productive garden on a small urban lot is enriching the soil with compost and rock powder. Summer Fog Farm began as a clean-up project seven years ago, before an injury forced me to retire early from my job on the Golden Gate ferries.
An elderly French neighbor saw what I was up to and invited me to garden her back yard as well, and so began Summer Fog Farm.
Chicories and endives thrive in the crowded conditions of a scatter-sown bed (the short curly leaves are 'Neos' endive, the stall spoon-shaped leaves are 'Spadona', a chicory). If you love bitter Italian greens, you can hardly go wrong with red-ribbed dandelion (in the left hand), which looks great in teh garden and in salads, or with puntarelle (in the right hand), a little-known green here but a prized delicacy in Rome.
Fresh-tasting, pepper creess could be the next arugula among food lovers, according to the author. Paula encouraged me to try stinging nettle and other wild greens, such as mallow, purslane, chickweed, and milk thistle. Rock powder, worked into the beds in the fall and sprinkled on before each new planting, provides greens and other crops a slow-release source of trace minerals.
I tracked down a bulk source of rock powder and found that the price was reasonable, about $7 for a 50-pound bag.
This bed contains many lettuces grown from pelleted seeds, which make proper spacing easier.
The back yard behind my apartment in San Francisco’s fog-bound Richmond District was so choked with weeds and brush I could hardly fight my way through it.
I sold the greens I grew to a handful of top-flight restaurants around the city, and, for a time, it seemed as though my urban market garden might blossom into a bona fide business.

With the help of friends, I started clearing it out one day, and I’ve never looked back.
At one point, I even took on a partner and contemplated a city-wide network of backyard mini-farms.
A year later, the greens in the beds with the rock powder were sturdier, the harvest greater.
From front to back: 'Redina' lettuce, 'Diamond Gem' lettuce, 'Red Sails' lettuce, 'Gallia' endive, 'Speckles' lettuce, 'Sierra' lettuce, and a mix of 'Galactic' lettuce, 'Bianca Riccia' endive, and red-ribbed dandelion.
My next-door neighbor built me a dozen redwood-sided raised beds that took up almost the entire lot, and I planted them with whatever caught my fancy—mostly unusual lettuces and greens from Italy, especially bitter chicories and wild plants such as milk thistle and stinging nettle. Fratelli Ingegnoli offers a huge range of chicories and other greens, and, as I understand, they’re a large, rather mainstream seed company. After much disappointment, I’ve learned to transplant these or at least to thin them to give each plant adequate space. Many consider these latter crops to be weeds, a misguided view, in my opinion, but more about that in a moment. For maximum production in this maritime climate, where the temperature is rarely anything but cool, I rely on raised beds, row covers, dense plantings of scatter-sown blends, and the magic of rock powder, my soil amendment of choice. I myself am enamored of growing, cooking with, and eating bitter greens, and my best customer, Chef Reed Hearon of Rose Pistola, can’t eem to get enough.Where to begin to describe my love affair with bitter greens? Apparently powder from glacial rock has a range of trace minerals not found in other commercial soil amendments and fertilizers. If I have a competitive edge as a small-time grower, it’s thanks to my continued focus on greens that even San Francisco restaurants have trouble finding elsewhere.
My mother served salads of escarole and frisée back in the heyday of iceberg lettuce, and after my father opened a French restaurant, I developed a taste for Belgian endive. I apply it heavily in the fall and then dig in a little more prior to planting in the spring.
They’re a perfect combination of an iceberg or crisphead lettuce and a loose-leafed lettuce. This is a heading chicory, and in Italian parlance, all heading chicories are called radicchio. I also add a light dusting of sulfur because my soil is naturally alkaline, and bitter greens like a bit lower pH.

Herbs and edible flowers I grow along the fences and in large pots on my patio, close to the house. To my delight, bitter greens not only grew almost effortlessly in my back yard but proved highly resistant to insects, slugs, and snails.I kept going, growing every bitter green I could find, reading about them in cookbooks, listening to chefs with Italian grandparents. I prefer a nylon reinforced fabric called Agribon (available from Peaceful Valley Farm Supply), which resists tearing and wind damage and comes in several grades.
I treat my greens at the end of their life like tomatoes or wine grapes and dry farm them, withholding water for five or six days (though I never let the plants wilt). They add them to pasta dishes and soups, stuff them into ravioli and fish, toss them on top of pizza.
Once I gave a sample of my lettuces to the checkout clerk at the grocery store, a young girl who more than likely had eaten iceberg all her life.
The word got around I was growing exotic greens, and pretty soon I received a phone call from San Francisco food writer Paula Wolfert, who has an overwhelming enthusiasm for and an encyclopedic knowledge of Italian greens. Random plantings help me harvest an unpredictable blend of greens, full of surprise and delight you won’t likely find in a commercial mesclun mix.
Another green-leafed chicory, this one with smooth, globular leaves, perfect for cut-and-come-again harvesting.Pampanilla. I find pelleted, or coated, seeds in catalogs meant for growers, such as the commercial edition of the Johnny’s Selected Seeds catalog. Pelleted seed is ideal for butter lettuces, radicchio, and other crops I want to head up, because the large seeds are easy to space properly.My main trick, however, is to sow a blend of raw seeds in a bed.
Cresses are quick and easy, and I harvest several cuttings before re-sowing.Stinging nettle. The nice thing about selling to restaurants is that they’re happy give me back in the form of scraps and leftovers more organic material than I give them as produce. In addition to compost, I count on the tonic effect of rock powder, also known as rock dust or rock meal.
I first heard about it in conjunction with a grower for the highly touted Chez Panisse restaurant in Berkeley.

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