Locavore Chronicles

I haven't written for ages.....

2011-01-18T18:21:00.000-08:00

I began this blog a few years ago as I began my journey as a locavore. Three years later, I am fully entrenched in my local food scene and I am so happy! My 'screen name' is Linna the Locavore and I truly love the rhythm of my town and the food supply of this region. I also write many other blogs- and am now trying to consolidate my writing onto into one location.... having two kids and a full time job force me to be efficient.

So here it is, I won't post to this blog very often, but if you want to see my recent articles, please go to http://www.examiner.com/food-gardening-in-washington-dc/linna-ferguson

So please check out my articles or my garden portfolio at http://www.foodscaper.com/

Happy eating and gardening!

New Film Takes on Organic Food Critics and Kicks Ass - "What's Organic about Organic"

2010-06-13T09:22:00.000-07:00

Well I was glad to stumble upon this announcement, a film that really delves into what organic is and isn't. I am so mad at the large bully-like corporations that are seeding the media with claims about organic food not being better for you .... not tasting better etc. Why can't they just leave well enough alone and stop poisoning us with their food and chemicals..... all for the benefit of a good bottom line. I can go on and on, but I am thinking I should better use my time by watching this movie!!!

http://www.huffingtonpost.com/starre-vartan/new-film-digs-deep-into-w_b_605378.html

Surely you've heard the arguments: "organic isn't any healthier," "organic food is too expensive," "organic doesn't mean anything," or maybe you've seen Penn and Teller's take-down of the "Organic tastes better argument." During the last 12 months, a slew of anti-organic messages have been promulgated in the media. Good thing filmmaker Shelley Rogers has spent the past five years of her life putting together a movie that not only refutes most of these bogus talking points, but gives us an up-close look at what organic agriculture really is (as well as addressing some of the criticisms brought against it).
Rogers' conclusion, after years of work and research, is that organic isn't just a question of personal health, and that standards really do make a difference. But rather than telling us this, she lets the experts -- farmers, scientists, activists, doctors, and ecopreneurs -- explain from their knowledgeable and frontline perspectives.
This film arrives at a critical time as it doesn't just explain how organic food IS actually a healthier choice for the individual, but delves into how "organic farming can be used as a soil and air protection system, a healthy solution to toxic pollution and an innovative means to combat global warming."
There are a number of upcoming screenings happening in New York City, with panels hosted by luminaries from the locavore and foodie movements, including nutrition expert Marion Nestle, NYC restaurateurs Jimmy Carbone (Jimmy's 44), Carlos Suarez (Bobo) and others. If you're not in the NY Metro area, check out the website for screenings or to host one in your community.

How cool is this?!

2010-04-29T12:30:00.000-07:00

Thanks to my friend Sarah who sent this to me..... Check out this article about people who have converted candy vending machines to now sell 'seed bombs' which are mixtures of clay, compost and seeds that can be thrown anonymously into derelict urban sites to (temporarily) reclaim and transform them. Wow. I love it.
http://www.springwise.com/eco_sustainability/greenaid/

Now we just need vegetable 'seed bombs' to get food accessible to all!

Loving Greens.....

2010-04-24T08:12:00.000-07:00

With the spring making its entrance, days are warm and nights are cool, GREENS are thriving in most of the country that enjoys 4 seasons. Things like spinach, collards, kale, tatsoi, and lettuce and enjoying the prime growing season. If you are trying to eat locally, then greens a big part of your diet last night. Thanks to Tara at http://www.nourishingyourfamily.com/, here are some creative ways of using those greens!

10 Creative Ways to Use those Greens!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Here are quick 10 ways to use those greens:

10) Use in juicer or smoothies. No one has to know.

9) Wash, steam lightly, drizzles farm butter or olive oil & lemon over it and enjoy.

8) Puree or finely chop and add to brownies or homemade chicken finger egg mixture

7) Chop finely, add to taco meat (see recipe below)

6) Chop finely and add to soup about 10 minutes before serving. Adds a last shot of wonderful nutrients and enzymes.

5) Chop finely and add to spaghetti sauce, Chili, any entree.

4) Chop and add to scrambled eggs or quiche

3) Finely chop and add to your pets food. Our bearded dragons love Dandelion Greens best.

2) Blanch and freeze if you are in danger of them spoiling before you can use them.

1) Saute' with coconut oil and fresh garlic

Creative Ways to Use those Greens!

Tara's Tacos

(gluten-free, casein-free)

Here is a fairly quick, very easy recipe from our kitchen:

- 1 1/2 - 2 lbs of ground meat (grass fed beef, buffalo, turkey, etc.)
- 1 cup pureed squash (great to keep on hand)

- 1-2 cups finely chopped greens (dandelion, chard, kale, whatever shows up in your CSA basket)

- 1 large yellow onion

- Spices: tumeric, garlic, cumin, chili pepper, a dash of cayenne pepper, salt

- Freshly chopped Garlic clove

- Rice Chips, Sprouted crackers, Organic Tortilla Chips or serve over salad.

- coconut oil, or other stable fat for cooking such as farm lard or fresh butter

Heat skillet and a then add cooking fat. After oil gets hot, add garlic and onions and saute until golden. Add ground meat and squash puree. Add spices and let cook. Add chopped greens. Greens such as collards can be added with meat, and softer greens added later. Spice to your taste. ***Note: some greens may have a spicy taste to them. Dial that into your recipe.

FIXINS' on the side: chop more greens and lettuces to serve cold. Chop Tomatoes, salsa, raw cheese or grated carrots, farm fresh yogurts or coconut yogurt, beans, quinoa, brown rice, etc.

Serve Hot and Enjoy! Other variations include serving as a salad, deleting the "chip"/Starch thing all together, or using rice or whole grain soft tortillas.

***Note: some greens like collards are tougher, and hence tougher to digest. Cooking them with steam unlocks various nutrients is often times easier to digest and assimilate nutrients.

Relating Michael Pollan's Food Rules to Being a LOCAVORE

2010-03-07T17:52:00.000-08:00

So I typically post articles that relate to local eating, or just talk about my journey as a locavore, but I am going to take a new angle for the next 64 posts! Michael Pollan, the real food advocate, wrote a book with 64 simple rules on how to eat well. I am going to post an entry based on each food rule and talk about how eating locally, being a locavore, relates to the food rule. OK- not sure if this will even work, but here goes!

FOOD RULE #1- EAT FOOD

Pollan talks about how many 'foodlike' items exist on the market today. They all have crazy ingredients that we can't pronounce or know how and where they came from. They keep for centuries on our shelves and are lucky to receive their own marketing campaigns to help make us 'want them'. Well gees, this is an easy one! When you eat food raised/grown/ or prepared locally, you don't have this issue. Note when I say eat locally -I don't mean visiting McDonald's in your home town -I mean eating food either raised by you, or by people locally. Typically you can find this food at either farmer's markets or through CSAs (Community Supported Agriculture programs). I guarantee, that even the 'junk food' at the farmer's markets (a sweet cookie or homemade pie) are definately still real and wonderful food!

Closing the Local Food Gap

2010-01-31T07:33:00.000-08:00

So I wanted to talk about one of the biggest road-blocks to being a LOCAVORE if you live in a 4 season area- WINTER! Even if you preserve alot of your summer harvest, the winter time lacks the fresh vegetables that we all love. One winter I tried not to eat veggies that weren't local and spinach and hydroponic lettuce were my only options. This year two local farmers are attempting to break this trend by offering some interesting food options:

Second Spring Farm (http://www.secondspringfarm.com/) is growing cold weather veggies and offering weekly pickups. The Pok Choi , Kale, and Tatsoi have been so delicious .... My hat goes off to David for attempting this feat! (pic is of some Hakurai turnips and Pok Choi that I purchased from SSF)
Moutoux Orchards (http://www.moutouxorchards.com/) has organized a CSA from December to March in which Rob has coordinated with local farmers for a monthly pickup of: 4 dozen eggs, mixed beef, chicken, and lamb assortment, 1 peck apples, 16 lbs vegetables, and unlimited freshly ground whole wheat flower or wheat berries. I have had two pickups and it is so awesome to see so many people coming to get healthy local food.

This year I am attempting to be abit more local in my eating habits by growing some veggies in my own coldframe. Thus far it is pretty awesome -- even though Virginia is having one of its coldest and snowiest winters ever! (below is a pic of my newly built coldframe) So being local in the winter means to me:

Not eating as much fruit or a variety of fresh vegetables
Enjoying the produce I have preserved which is mostly fruit and tomaotes
Enjoying local meat from the cow and hog I purchased in the warm months
Figuring out how I can have a root cellar so I can preserve MORE!

So be CREATIVE, ask around, see what others are doing- and you may find that your local food gap is shrinking too!

Simple Food Rules

2010-01-05T09:36:00.000-08:00

So today I read a great article by Michael Pollan on his new book, "Food Rules". It is so simple yet so powerful, to heal our bodies we need to live by a few basic food rules. Give your body good building blocks and fuel- and it will in turn reward you with youth and vigor and health. Since it is winter and cold I have more time to reflect on what my vegetable garden means to me. It is not only an outlet for creativity and solace, but also a vehicle to provide nutrition and health to my family. This doesn't come from a bottle or get prescribed --- just good quality food. So check out the full article and book! http://www.huffingtonpost.com/michael-pollan/food-rules-a-completely-d_b_410173.html

An excerpt:

#19 If it came from a plant, eat it; if it was made in a plant, don't.
#36 Don't eat breakfast cereals that change the color of the milk.
This should go without saying. Such cereals are highly processed and full of refined carbohydrates as well as chemical additives.
#39 Eat all the junk food you want as long as you cook it yourself.
There is nothing wrong with eating sweets, fried foods, pastries, even drinking soda every now and then, but food manufacturers have made eating these formerly expensive and hard-to-make treats so cheap and easy that we're eating them every day. The french fry did not become America's most popular vegetable until industry took over the jobs of washing, peeling, cutting, and frying the potatoes -- and cleaning up the mess. If you made all the french fries you ate, you would eat them much less often, if only because they're so much work. The same holds true for fried chicken, chips, cakes, pies, and ice cream. Enjoy these treats as often as you're willing to prepare them -- chances are good it won't be every day.
#47 Eat when you are hungry, not when you are bored.
For many of us, eating has surprisingly little to do with hunger. We eat out of boredom, for entertainment, to comfort or reward ourselves. Try to be aware of why you're eating, and ask yourself if you're really hungry -- before you eat and then again along the way. (One old wive's test: If you're not hungry enough to eat an apple, then you're not hungry.) Food is a costly antidepressant.
#58 Do all your eating at a table.
No, a desk is not a table. If we eat while we're working, or while watching TV or driving, we eat mindlessly -- and as a result eat a lot more than we would if we were eating at a table, paying attention to what we're doing. This phenomenon can be tested (and put to good use): Place a child in front of a television set and place a bowl of fresh vegetables in front of him or her. The child will eat everything in the bowl, often even vegetables that he or she doesn't ordinarily touch, without noticing what's going on. Which suggests an exception to the rule: When eating somewhere other than at a table, stick to fruits and vegetables.

Huh.....pretty simple! I think that is the point, KEEP IT SIMPLE!

Moving in the right direction - local food support from the top!

2009-11-21T13:13:00.000-08:00

Thought this was a great artilce....moving in the right direction!

USDA launches new local food initiative (09/15/2009) http://www.eenews.net/eenewspm/print/2009/09/15/7
Allison Winter, E&E reporter

Agriculture Secretary Tom Vilsack launched a sweeping new federal initiative today aimed at breaking down some of the bureaucratic barriers to regional food systems and supporting local food.

The "Know Your Farmer, Know Your Food" campaign will employ existing USDA programs -- many of which have been solely focused on large-scale production agriculture -- to support local and regional food systems. For example, the administration announced plans today to alter its requirements for meat processing plants to allow small state-certified plants to ship across state lines for the first time. The new rules will alter previous requirements for a federal certification that kept some small ranchers near state borders from being able to ship their product to the nearest town.

The agency also released $4.8 million in grants for universities and programs across the country that focus on local agricultural jobs. And the agency also kicked off a new program that will look for ways to incorporate more local foods in school lunches. USDA plans to alter some food procurement rules for schools to allow them to buy minimally processed foods locally and invest at least $50 million per year in the program.

Today's announcements are the beginning of what Vilsack says will be a larger effort to direct an array of programs to help support local food systems. A task force will look for more opportunities to support local food systems in the coming year.

"By reconnecting consumers with local producers, we will create income opportunities for farmers, we can promote sustainable agricultural practices, and we can help generate wealth that will stay in rural communities," Vilsack said in an online video posted to launch the campaign. "And we can decrease the amount of energy used to ship food all over the world."

The new initiative has the potential to put significant resources and heft into a local foods movement that has grown in popularity over the past three years in citizen groups, restaurants and farmers markets across the United States but has previously not significantly touched federal policy. Advocates for local foods have criticized the federal government for investing billions of dollars each year in agriculture programs that do little to help very small farmers who grow fruit or vegetables or raise animals for consumption.

"This reflects a new attitude within USDA to recognize and serve the broad spectrum on American agriculture," said Aimee Witteman, executive director of the National Sustainable Agriculture Coalition, who praised the new initiative.

Vilsack's No. 2 at the agency, Deputy Secretary Kathleen Merrigan, is helping to lead the effort. Merrigan has long been an advocate for local and organic foods. Prior to joining the Obama administration, she researched sustainable agriculture and led the agriculture, food and environment program at Tufts University. Merrigan said in her confirmation hearings earlier this year that her "goal and passion" would be to make sure the Child Nutrition Act improves access to fresh food, especially fruits and vegetables in school lunch programs.

Invest in yourself- Grow your own fruit and berries!

2009-10-30T10:53:00.000-07:00

So last year I invested in my family and I bought 4 fruit trees (2 apple, 1 nectarine, 1 pear) and 18 berry plants. I knew that the payback would take some time, but I felt it was worth the wait. Well now it has been one year since I planted these jewels, and I already got payback! The heritage raspberries came as living 'sticks'- but are now branching and growing and I got two harvests from them. It was such a surprise to see so much fruit on these plants that were literally sticks when they arrived. My son who is three LOVES going out to pick berries and it is such a rewarding feeling to have fresh fruit right outside my door.

The message: Consider investing in some fruit and berry plants this year. Even if you don't have alot of room, there are new dwarf varieties that either grow in pots or only grow 6 feet in height. They also have disease resistent varieties that will assist in process of having 'organic' fruit free of pesticides. NOTE: planting in the fall or early spring are the ideal times to plant....so do it NOW or wait until February/March depending on where you live (the operators at Stark Bros are VERY helpful)

I like ordering from Stark Brothers- they have a great variety and the plants are very healthy. I even got a pear tree that has two varieties growing in one tree (they are grafted). This means I don't need to buy two trees to pollinate one another, I have two varieties growing on one tree that pollinate one another! (note the catalog tells you if you need another tree to pollinate so you get fruit). http://www.starkbros.com/

Intersting Food Numbers....WE CAN DO BETTER!

2009-10-18T14:13:00.000-07:00

So I read this article on Kitchen Garden International, and I thought it was very interesting! Full article available here: http://www.commondreams.org/view/2009/10/15-8 Check out these numbers. In the full article they actually have their sources for these numbers so that apparently they didn't just make them up.

1: number of new kitchen gardens planted at the White House this year
1943: the last time food was grown at the White House White House
20 million: the number of new gardens planted in 1943
40%: percentage of nation's produce coming from gardens in 1943
7 million: estimated number of new food gardens planted in the US in 2009
$2000: amount of savings possible per year from a 40' x 40' garden
90%: percentage of fruit/vegetable varieties lost in the US the last 100 years
3500: number of vegetable varieties owned by Monsanto Monsanto
18,467: number of new small farms counted in the last agricultural census USDA
4,685: number of farmers markets nationwide USDA
4,100: number of Wal-mart stores and clubs in the US
(see article for full listing of figures)
1: number of people needed to make a positive difference in any of the above: you!

So the very basic point in all of this is, wouldn't it be nice if everyone did abit of growing their own food?! Our bodies health, and the planet's health are all tied together and if we pay attention to one we in turn impact the other. So go ahead and grow some herbs, toss some lettuce seeds in those containers or turn that lawn into a food factory - you will be happy that you did.

Silence is going to end....

2009-10-05T20:04:00.000-07:00

So my silence is ending and I am back in the saddle..... Lots has been hapening in my life and I have had to direct my attention elsewhere :)

So I wanted to share a new site that is very interesting, it is called VEGGIE TRADER.com, the concept is to join people in local areas to swap/trade/buy excess veggie and fruit that they have. Here is what they write about themselves:

"A very juicy lemon tree in our neighborhood that rarely got picked. The lonely lemons inspired us: how could we keep all the excess food people grow from going to waste?

Veggie Trader is our pilot effort to see if we can help more families eat well, make the most of the environment, and put more backyards to work for the benefit of neighbors, community and country.

We think knowing where your food comes from and supporting your local economy are more important these days than ever. And saving money (or making a little extra) doesn't hurt either"

Great concept.... I will have to see if anyone wants any of my Swiss Chard!

Another good explanation of 'What is Organic'

2009-04-27T03:00:00.001-07:00

So although I am always touting the benefits of buying and eating local, eating 'certified organic' is an option. In my opinion, I first look for local, and then buy organic if that is not available. I have written a previous post about the differences between the two, but found this nice article that helped sum it up. Enjoy!

"Excerpt from Weight Watchers.com http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=38381&sc=3022#Story

With organic foods showing up everywhere, it pays to know what you're buying. As if there weren't enough to choose from at the grocery store, now foods labeled "organic" are showing up in every aisle-from bagged and loose produce to cereals, beverages, eggs, milk, poultry, meat, even cheese puffs and chips. Read the article below

Sporting the green and white organic label from the United States Department of Agriculture (USDA), these foods often have a price tag that's pennies more or sometimes double that of food without the label. But what are you buying? And when is organic food worth the extra cost?
To help decide what's best for you, here's what to keep in mind when considering buying organic.
What does organic mean? The USDA is in charge of making sure that foods with the organic label follow specific guidelines. To be labeled "organic" foods must meet the following conditions:

Produce must be grown without man-made pesticides, fertilizers, sewage sludge or irradiation.
Produce cannot be grown from seeds that have been genetically modified.
Animals that are raised organically, including milking cows and egg-laying chickens, must eat organic feed, must not receive antibiotics and must have access to the out-of-doors.
Grains must be grown without use of toxic and persistent pesticides and fertilizers and without artificial preservatives, irradiation or genetic engineering.
Processed/packaged foods labeled "100% organic" must contain all organically produced ingredients, including no artificial sweeteners, such as high fructose corn syrup, or trans fats.
Processed/packaged foods labeled "organic" must contain at lease 95 percent organic ingredients; remaining ingredients are approved for use in organic products.
Processed/packaged foods labeled "made with organic ingredients" must contain 70 percent organic ingredients.

While the USDA makes no claims that organic foods are safer, more nutritious or better in any way than conventional foods, some differences do exist. Studies show that some organic foods are higher in antioxidants than their conventional counterparts. "On average, when you look at foods that have been tested, organic foods are about 30 percent higher in antioxidants than conventional foods grown in the same area and picked on the same day," says Alan Greene, MD, a pediatrician at Stanford University's Lucille Packard Children's Hospital.

For example, USDA researchers found that the three brands of organic ketchup they tested had 55 percent more of the antioxidant lycopene than the non-organic brands they bought. One had double the amounts. At the University of Washington, ongoing studies show that organic strawberries have more vitamin C and antioxidants—and are sweeter—than conventional.
Another benefit of eating a diet of organic foods is that it may result in lower amounts of pesticides in your body. "Reducing exposure to pesticide and herbicide residues is always a desirable feature when choosing foods," says Jamie Stang, PhD, MPH, RD, Assistant Professor, School of Public Health, University of Minnesota. According to a University of Washington study, when a group of school kids switched to a diet of organically grown foods, the amount of pesticide residues in their urine dropped to undetectable levels. Then they went back on their regular diets. "The levels of pesticides shot right up above EPA safety levels," says Greene.
When is it worth it to buy organic?If you choose to buy organic, you'll want to know how to get the most for your grocery dollar. It will pay most to buy organic if you choose:

Foods that, when produced conventionally, contain a lot of pesticides.The USDA tests fruits and vegetables, analyzing the number of pesticides on each sample. The 12 with the most pesticides, according to an Environmental Working Group analysis, are: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, pears, imported grapes, spinach, lettuce and potatoes.

Foods that you eat most frequently or in great quantities.If your favorite fruits or vegetables contain a lot of pesticides when produced conventionally, and you eat them often, consider seeking out organic versions when possible.

Foods eaten by pregnant women and children under age three."During pregnancy and the first three years of life when the brain and organs are developing, kids are more susceptible to carcinogens, neurotoxins and hormonal disrupters," says Greene.

It doesn't pay to buy organic when:You're buying foods already low in pesticides.USDA tests show that the 12 fruits and vegetables with the fewest pesticide residues are: onions, avocados, frozen sweet corn, pineapples, mangos, asparagus, frozen sweet peas, kiwi, bananas, cabbage, broccoli and papaya.

It's a food you don't eat often.Foods you consume only on rare occasions may be of less concern than those you have frequently or in large quantities.

You know where the food comes from and how it's grown.If you buy food at a farmer's market, ask how they raise their crops. Foods grown locally and consumed in season (peaches in summer, apples in the fall, for example) also tend to have fewer pesticides, Greene says.

You're buying fish.There are currently no USDA standards for fish. So if a fish is labeled "organic" there's no guarantee that it actually is.

How much can growing your own food REALLY save you?

2009-04-21T08:42:00.000-07:00

So here is an excellent article from the Wall Street Journal on the economics of growing your own food:

"Michelle Obama has put a vegetable garden on the grounds of the White House. Sales of seeds and plants are soaring. And pro-garden groups are churning out studies that show huge paybacks on investing in a home garden. The nonprofit National Gardening Association just produced a study -- sponsored by ScottsMiracle-Gro Co. -- that found the average family with a vegetable garden spends just $70 a year on it and grows an estimated $600 worth of vegetables. George Ball, chairman and CEO of seed giant Burpee, can rattle off the savings for dozens of homegrown crops. Green beans will generate $75 worth of crops for each $1 you spend on seeds, Mr. Ball calculates. Even the lowly potato will generate $5 of spuds for each $1 you invest in seeds.

Does it all sound too good to be true? Depending on your situation, it may be. Neither Mr. Ball nor the National Garden Association study focus on how much you may have to sink into your garden before you can grow anything. TO READ FULL ARTICLE GO TO: http://online.wsj.com/article_email/SB123983924976823051-lMyQjAxMDI5MzE5NjgxMzY5Wj.html"
NOTE: Garden start-up costs CAN BE SIGNIFICANT, but you can use local resources to keep those costs down. I recommend using the Lasagna Gardening Method of building soil, which is essentially sheet composting. This way you don't have to buy soil, but can build it with local materials. Remember Craig's List and Freecycle are excellent resources for finding free garden 'stuff'.

Keeping DEER OUT of the garden- Deer Resistent Plantings

2009-04-21T07:40:00.000-07:00

Here is an interesting article from MARTHA STEWART online that talks about using Deer Resistent plantings to keep them away from your veggies and flowers. Many people have asked me for recommendations for how to keep deer out. Note I really recommend deer fencing as the best way to control them, but using plantings can help. Full article is here: http://www.marthastewart.com/article/deer-resistant-garden?xsc=stf_MSLO-ARTICLE They provide a very long list of plants - so check it out!

"Deer-Resistant Garden: The need to ward off unwelcome wildlife is a common problem for gardeners. For many that means deer, and if they live in your area,
chances are they will find their way into your garden sooner or later. By planting wisely with deer-resistant plants, you can decrease the chances of deer stopping by.Deer-resistant plants have pungent aromatic oils in their leaves that deter deer from munching on their leaves. Also, if leaves are hairy, such as lamb's ears, deer are likely to leave them alone. Plants such as hellebores are poisonous to deer. Plants with thorns on their leaves or stems are also likely to be left alone by deer, though they are not resistant against squirrels and other small animals. These plants should be used as fillers throughout your garden to spread the scent of aromatic leaves to deter deer. With proper planning, there is hope for planting in deer country."

Deer-Resistant Hardy Perennials

Agastache 'Golden Jubilee' ('Golden Jubilee' anise hyssop)

Ajuga reptans 'Black Scallop' ('Black Scallop' ajuga)

Conavllaria majalis (lily-of-the-valley)

Corydalis 'Berry Exciting' ('Berry Exciting' corydalis)

Corydalis cheilanthifolia (ferny corydalis)

Crambe cordifolia (giant seakale)

Euphorbia amygdaloides 'Craigieburn' ('Craigieburn' wood spurge)

Euphorbia cyparissias 'Fen's Ruby' ('Fen's Ruby' euphorbia)

Geranium wlassovianum (Wlassov's geranium)

Geum coccineum 'Borrisii' ('Borrissii' geum)

Hakonechloa macra 'Aureola' (variegated Japanese wind grass)

Hedera helix (variegated English ivy)

Helleborus foetidus (bearsfoot hellebore)

Helleborus x hybridus (Lenten rose)

Iris 'Gerald Darby' ('Gerald Darby' iris)

Lithodora diffusa 'Grace Ward' ('Grace Ward' lithodora)

Lysimachia nummularia 'Aurea' (golden creeping Jenny)

Milium effusum 'Flashlights' ('Flashlights' wood millet)

Muscari botyrioides (grape hyacinth)

Narcissus 'Cheerfulness' ('Cheerfulness' daffodil)

Narcissus 'Tete a Tete' ('Tete a Tete' daffodil)

Origanum vulgare 'Aureum' (golden oregano)

Peucedanum officinale (giant fennel)

Polemonium 'Bressingham Purple' ('Bressingham Purple' Jacob's ladder)

Polygonatum falcatum 'Variegatum' (variegated Solomon's seal)

Rheum palmatum var. tanguticum (Chinese rhubarb)

Sagina subulata 'Aurea' (Scotch moss)

Symphytum x uplandicum 'Axminster Gold' ('Axminster Gold' comfrey)

Thymus praecox 'Highland Cream' ('Highland Cream' thyme)

Veronica peduncularis 'Georgia Blue' ('Georgia Blue' veronica)

Deer-Resistant Tender Perennials

Alternanthera "variegated" (variegated alternanthera)

Angelonia (angelonia)

Calibrachoa 'MiniFamous Blue' ('MiniFamous Blue' trailing petunia)

Clerodendron ugandense (blue butterfly flower)

Coprosma repens 'Taupata Gold' ('Taupata Gold' coprosma)

Coprosma 'Tequila Sunrise' ('Tequila Sunrise' coprosma)

Euphorbia 'Helena's Blush' ('Helena's Blush' euporbia)

Euphorbia martinii (wood spurge)

Helichrysum 'Icicles' ('Icicles' helichrysum)

Helichrysum petiolare 'Limelight' ('Limelight' licorice plant)

Heliotropium arborescens (heliotrope)

Ipomoea batatas 'Sidekick Lime' ('Sidekick Lime' sweet potato vine)

Nephrolepis exaltata 'Rita's Gold' (golden Boston fern)

Pelargonium 'Crystal Palace Gem' ('Crystal Palace Gem' geranium)

Pelargonium 'Vancouver Centennial' ('Vancouver Centennial' geranium)

Pelargonium 'Variegated Lemon' (variegated lemon geranium)

Salvia chamaedryoides (germander sage)

Salvia elegans 'Golden Delicious' ('Golden Delicious' pineapple sage)

Salvia greggii 'Purple' (purple Gregg's sage)

Salvia guaranitica 'Black and Blue' ('Black and Blue' blue anise sage)

Salvia officinalis 'Icterina' (variegated culinary sage)

Salvia patens (gentian sage)

Sedum 'Lemon Ball' ('Lemon Ball' sedum)

Soleirolia soleirolii 'Aurea' (golden baby's tears)

Solenostemon cvs. (coleus)

Strobilanthes dyerianus (Persian shield)

Tradescantia pallida (purple heart)

Verbena 'Homestead Purple' ('Homestead Purple' verbena)

Deer-Resistant Shrubs

Acanthopanax sieboldianus 'Variegatus' (variegated fiveleaf aralia)

Buxus sempervirens (boxwood)

Buxus Sinica insularis (Justin Brouwers)

Buxus X (Green Mountain)

Corylopsis pauciflora (buttercup winterhazel)

Corylopsis spicata (spike winterhazel)

Cryptomeria japonica 'Sekkan Sugi' ('Sekkan Sugi' Japanese cryptomeria)

Deutzia gracilis 'Nikko' ('Nikko' slender deutzia)

Lonicera nitida 'Baggesen's Gold' ('Baggesen's Gold' boxleaf honeysuckle)

Physocarpus opulifolius 'Dart's Gold' ('Dart's Gold' ninebark)

Poncirus trifoliata 'Flying Dragon' ('Flying Dragon' hardy orange)

Spiraea 'Golden Elf' ('Golden Elf' spirea)

Spiraea thunbergii 'Ogon' (Mellow Yellow spirea)

New Food Grower TIPS

2009-03-24T10:36:00.000-07:00

With the extreme interest in people starting food gardens, here are some tips for people just getting started. NOTE planning is very important!

1. Location- Ensure this location has at least 6 hours of good sunlight

2. Soil- It would be best to get a soil test done (you can do this through the local extension service). Next best is to test the pH of the soil (you can get a home test at the store) 6.5 is optimal for most plants. If all else fails, just all lots of organic materials such as manure, grass clippings (not fresh), old leaves, compost etc. This organic matter will help improve the texture of your soil and will pay you back ten fold.

3. Determine your garden objective- this year it may be to have a small successful garden that you enjoy to tend. Be realistic so at the end of the season you can feel proud. Note you may just want to teach your children, or eat fresh lettuce....

4. Determine what to plant - List out what you like to eat, and then determine what you can do in the space you have. One of the greatest mistakes of first time planters is to over plant, since seeds are so small and plants at first don't take alot of room it is easy to over do it. So be realistic. Look under FILES on the Loudoun Locavore site and there is a .pdf suggesting what you should buy from seed or as plants. Honestly if I was starting out, I would buy as much as I could in the plant form, and then next year take on the challenge of dealing with seeds and keeping them moist, and battling insects and birds.....

5. Plan out what will work best with your space- Kind of like a puzzle, take what you want to plant, and draw out what and where you will plant things. I think this is critical to being successful. So for example, you could plant sunflowers in the southern most facing area, then plant pole beans at the base (so they use the sunflowers as support). You could then plant some more cool shade plants (spinach) close to this, and then based on space, plant your other items. I really recommend VERTICAL gardening for small spaces. Basically you grow things UP instead of out. So things like tomatoes, pole beans, squash, watermelons, gourds, cantelopes etc. I will also be providing bamboo to make the supports. You can read up on this technique in the Square Food Garden literature

6. Plant your plants/seeds at the right time!!! Note you have cool weather and heat loving plants. This year I am starting with peas and spinach and lettuce NOW during the colder times, then I will pull these and plant my warm weather crops once frost danger has passed.

Phew--- so that may seem like alot, but if you plan properly -- then you can just let mother nature do the rest!

Getting that Garden Going!

2009-03-08T08:45:00.000-07:00

On my other blog, Linna's Garden Journal (www.linnasgarden.blogspot.com), I am outlining, month by month, basic check-list of garden to do items. The weather is getting warmer, and so is our hunger for fresh vegetables.... check them out!

Feburary- http://linnasgarden.blogspot.com/2009/03/garden-checklist-february.html

March- http://linnasgarden.blogspot.com/2009/03/garden-checklist-march.html

Happy Gardening!

Without getting into politics....this is very cool.

2009-03-01T15:30:00.000-08:00

Good news for our food!

February 25, 2009 (pulled from an online announcement from The Organic Center)

The Organic Center would like to congratulate Kathleen Merrigan on President Obama's intention to nominate her to serve as Deputy Secretary of Agriculture, the number two post in the United States Department of Agriculture (USDA).

Kathleen has served as a distinguished board member of The Organic Center over the past few years, giving generously of her time, ideas and energy. As chair of the Center's Science and Technical Advisory Council, Kathleen has helped direct The Organic Center's work with universities and research labs across the country and experts in agriculture, health and nutrition. As a result, Kathleen has assisted The Organic Center in furthering its mission to advance credible scientific research behind the health and environmental benefits of organic agriculture and products.

Kathleen's thorough knowledge of the science behind the organic benefit as well as her involvement at such a high level at USDA is sure to bode well for organic agriculture and sustainable food systems.

And it couldn't come at a better time. Research shows that organic farming can have a beneficial impact in helping to mitigate global climate change by tying up more carbon in healthy organic soils; that organic fruits and vegetables are higher in nutrients and antioxidants compared to their conventional counterparts; that the U.N. determined that organic farming can help fight world hunger and contribute to increased food security in Africa; and that dietary pesticide exposure can have significant adverse effects on children's health.

The Organic Center wishes Kathleen well in her nomination as Deputy Secretary of Agriculture. She is sure to help build awareness of and interest in organic food and farming on a national level.

Sincerely,
Steven Hoffman, Managing Director
shoffman@organic-center.org

About The Organic Center
The Organic Center, based in Boulder, CO, is a 501(c)(3) nonprofit organization founded in 2002 to generate and advance credible, peer-reviewed scientific research and information on the health and environmental benefits of organic food and farming – and to communicate those benefits to the public through education, resources and information. By doing so, it helps promote the conversion of farmland to organic methods, improve public health, and work to restore our natural world through more sustainable and ecological practices. All of The Organic Center's research reports and publications are available for free download at http://www.magnetmail1.net/ls.cfm?r=101723513&sid=5983605&m=673953&u=ORGANIC&s=http://www.organic-center.org/. Individuals can also sign up for our free monthly e-newsletter, The Scoop. Additionally, consumers can download a free pocket guide, Organic Essentials, and access our educational video on our home page. For information about The Organic Center, its current programs and scientific reports please visit http://www.magnetmail1.net/ls.cfm?r=101723513&sid=5983606&m=673953&u=ORGANIC&s=http://www.organic-center.org/ or call 303.499.1840.

Musings about winter.....

2009-02-20T10:11:00.000-08:00

So just as my garden went to rest, so did my Locavore musings..... I guess I got caught up in enjoying all of my work from the growing season and just resting (and eating!)! But of course, being a locavore doesn't end just because the growing season does. So for this winter, here are the ways I tried to be local. Note it is VERY hard to be 100%, but we all do what we can:

Local free range eggs- this is one thing I really can't do without. Now that I am in love with those dark yolks, it is hard for me to like the store eggs. There are a few local vendors, and a small market that has many local eggs sellers.
Winter's Farmers Market- my town just started this. I have been really impressed with the selection - ostrich, beef, pastries, apples, and yummy German sausage's from Lothar! He is an artisan butcher and his brats are the best! The market is operated by http://www.smartmarkets.org/ Thus far I am very impressed!
Beef- I purchased 1/2 a cow earlier this season and I am barely denting my stash!
Veggies- Honestly I love my canned tomatoes, but my frozen veggies aren't impressing me much. Maybe I just hit a bag batch- but my beans just weren't the same blanched and frozen. I have been impressed with my dehydrated supply-- lots of yummy things to be done with dehydrated carrots, beets, squash etc. I do love the local hydroponic lettuce from endless harvest- sometimes you just need something fresh and green!
More veggies- So beyond what I saved from my garden, I tried and was successful with 1) growing my own Shitake mushrooms, they make the best omlets! 2) sprouting greens, great for using in green smoothies 3) my winter greens which lasted a good long time. My Kale is still holding on, even with the temp in the teens 4) my indoor garden....slow...but providig greens for smoothies and soups.

So overall - still lots of good thing local. I think the hardest thing is fruit. Sometimes you just want to feast on fruit and if you want to be local -- it isn't really feasible. Around here we have a good source of apples- but I must admit I have purchased some oranges, grapefruit, and pineapple from the store.

So the point- do the best you can! Be vocal, eat, think, and buy local!

Greens, Greens, EVERYWHERE!

2008-12-30T05:31:00.000-08:00

I love greens. They come in a all shapes, sizes, tastes, and colors. We typically recognize them as romaine lettuce, spinach, tatsoi , curly greens, and swiss chard. What is amazing about these greens is that they possess more valuable nutrients than any other food group, and they can grow in a wide range of temperatures, including our Purcellville winters. Currently, in my outside winter garden I am growing kale, tatsoi greens, swiss chard, seven top turnips, and southern curly greens. I planted these in September and they were ready to start harvesting in a few weeks. Once the cold really set in I mulched them with some leaves from my yard and I am happy to say that just yesterday I harvested some kale and added it to some soup I was cooking. Although I may not be able to grow tomatoes in December, it is nice to have a fresh tatsoi salad (very similar to spinach) or some sautéed swiss chard when the wind is howling outside. When growing your own greens, it is important to know that each green prefers a certain temperature, so make sure you read the planting instructions before you plant them. In the spring when the nights are still cold I will plant lettuce, spinach, tatsoi, and some kale. As the weather warms up I will switch to some ‘faux’ spinach varieties that do well in heat and some heat tolerant varieties of lettuce. You will know when you need to make the switch to other varieties because lettuce ‘bolts’ (grows quickly and sets its seed head) when the temperatures get warm and the leaves get a bitter taste.

Eating greens is always such an adventure. From soups, to stir frys, they have many uses. They are also nutritionally supreme, provide an excellent source of protein, and are the one group of foods that most completely match human nutritional needs. I never met a green I didn’t like, so be creative! One way I love to take in greens in by drinking green smoothies. By blending the greens with other fruits and vegetables, you break them down so your body can better absorb all the nutrients. Now the color may put some people off, but the flavor is clean and crisp and delicious. My favorite combination is spinach, granny apple, peaches and strawberries. Add abit of juice and water and blend away!

If you like your greens cooked, here is great recipe that I like to call Glorious Greens Lasagna: Preheat oven to 375. Melt 3 TBSP of butter in a small pot and sprinkle 4 TBSP of flour and mix. Cook until combined and whisk in 3 CUPS of milk. Season with salt, pepper, and add 1 cup of cheese (parmesan or whatever your favorite) and set the sauce aside. In another large pan, heat some about 2 TBSP olive oil, and add 2 cloves of chopped garlic and cook until light brown. Chop up 3 bunches of greens (spinach and/or swiss chard) and toss into the oil and garlic and sauté until wilted. Season with salt and pepper. Take 1 box of no-boil lasagna noodles and break into large pieces and mix into the greens until incorporated. Pour the sauce from the small pan into the larger pan with the greens and pasta and mix. Pour this whole mixture into a casserole dish and sprinkle 1 cup of cheese over the top. Put the casserole into the oven and cover with foil and bake for 30 minutes. Remove the foil and let it finish cooking uncovered for about 15 more minutes or until the top is brown.

Looking for greens locally, even during the dead of winter? Right here in Purcellville there is a very unique operation that grows greens hydroponically. This means that they don’t use soil, but suspend the plants in water with nutrients to grow. They are called Endless Summer Harvest and if you haven’t tried them, you should! Getting a bag of mixed salad greens never tasted so good! For more information go to http://www.esharvest.com/. Happy Eating!

Indoor Gardening!

2008-12-01T05:58:00.000-08:00

Here is a copy of the column that I write for the Blue Ridge Leader, in Purcellville, VA:

Many people think that the winter is a time for your garden to sleep, but it is also a time for my indoor garden to flourish. I went from ripping out my tomatoes and saying goodbye to my summer vegetables to planting garlic and a variety of greens on a card table in my bathroom. My mantra for this season is, "when the weather outside is frightful, garden inside.” I am not talking about growing food in a greenhouse, or anything high-tech. You can grow healthy vegetables and greens all winter by investing in a grow light, selecting a variety seeds that grow well inside, and learning techniques for sprouting seeds (sprouting seeds is different than growing the seeds, there is no soil and you eat the sprouts). You can start your indoor garden anytime you get the craving for some fresh vegetables. This year I began mine in November and am anxiously awaiting my first harvest. This small garden won’t fully sustain my family this winter, but it will add some fresh and tasty greens to my dinner routine. It also provides me an outlet to get my hands dirty, enjoy the smell of soil, and savor the taste of a fresh garden harvest. Who wouldn’t love some fresh lettuce or garlic greens mid-January?

It is important to know that not all vegetables will grow inside, and the ones that do won’t grow to the size that they do outside. With that said, you can still have a great variety of vegetables. This year I am growing: Bibb and Boston lettuce, radishes (which take about 6 weeks to develop and are milder than those grown outside), carrots (the short variety), Chinese cabbage (which grows tender, crisp and delicious under lights), beets (which won't grow to the outside garden size but a small bunch in February will do), spinach, parsley, chives, and dill. In addition, I plan to grow some container greens, also called micro greens, which are a mix of vegetables which you do not grow to maturity and you start taking cuttings after the third set of leaves develop . These are a great and nutritious addition to salads, soups, and sandwiches. I am growing a mix of lettuces, chards, onions, and herbs. Another interesting mix combines cress, basil, arugula, endive, escarole, radicchio, chicory, and mustard. I order my seeds from the Pinetree catalog (http://www.superseeds.com/) and they provide an impressive variety of vegetables, micro greens, and sprouting seeds. Both the micro greens and vegetables grow best in soil (best combination is 1/3 potting soil, 1/3 vermiculite, and 1/3 compost) in 4-5 inch pots or flats. The grow lights should be suspended 6 inches above the plants. Remember, plants under lights need to be left on longer than the sun normally shines. A good rule of thumb is 18 hours on, 6 hours off. So turn your grow lights on in the morning, and shut off before you go to bed. Plants need sleep too.

Sprouting seeds is different because you do not use soil, you do not need sunlight, and your objective is to sprout the seed and then eat it. I use either a glass mason jar with a mesh lid or a sprouting bag (made with natural fibers that provides good air circulation and drainage). The general process is to soak the seeds overnight, and then to rinse them twice daily for about 3-4 days depending on the type of seeds you are sprouting. They can be used in salads, stir frys, and green smoothies. This year I am trying mung beans (crisp taste similar to raw peas), lentil , barley, wheat, and alfalfa (high in nutrients with a delicate flavor and crisp texture). For an interesting variety, go to the Natural Mercantile in Hamilton where you can buy both the sprouting container and the organic seeds in bulk.
So no matter the season, there are always interesting ways to grow your own food. Let your imagination go and be creative! Happy eating.

Send any comments or questions to vafoodscaper@gmail.com.

"When the weather outside is frightful" FOOD GARDEN inside!

2008-11-04T06:05:00.000-08:00

Ok- I keep delaying this post because I want to reflect on this year's growing season....but literally I don't have ANY TIME to do that! I went from ripping out my tomatoes and saying goodbye to my summer veggies, to hauling manure, gathering leaves, digging new beds, picking my fall garden bounty, planting garlic and planning my winter garden!

So my new mantra for this season is, "when the weather outside is frightful", just garden INSIDE! OK, I know many are wondering what this really means- and I am not talking about growing food in a greenhouse, or anything hightech like hydroponic. It is quite simple - I can grow healthy veggies and greens ALL WINTER by:

investing in a grow light and growing a few select veggies
growing micro greens
sprouting greens

So exciting! I already invested in grow lights last year to help with sprouting seeds in the spring, but now I will put them to better use. I think I am so excited about trying these indoor gardening techniques because I am trying to go all winter without buying any veggies from the store. I diligently canned and froze and dehydrated my garden just so I could enjoy them in the deep of the winter. Supplementing these veggies with some fresh greens will keep my spirits high until the spring comes again. My inspiration comes from two sources, The Adventurous Gardener by Nancy Wilkes Bubel and the Pinetree Garden Seeds Catalog (http://www.superseeds.com/). They have dictated that this winter I will be growing (drum roll please..)

Lettuce (bibb and boston lettuce)
Radishes- take about 6 weeks to develop and are abit milder than those grown outside
Carrots- the short variety
Chinese Cabbage- grows tender, crisp and delicious under lights
Beets- won't grow to the outside garden size but a small bunch in February will do!
Spinach
Parsley
Chives
Dill

I plan to also grow some container greens. As stated in the Pinetree catalog, "micro greens have recenlty become the rage in trendy restaurants. They can easily be grown in a window box or under lights. After the third set of leaves begin to develop, begin to take cuttings with scissors. You can continue cutting every few days for several weeks." Note this is different than sprouting greens...well at least I think so! The micro greens I got are:

Healthy Blend Mix- includes broccoli, spinach, a number of lettuces, and kale
Pinetrees Kitchen Sink Mix- huge blend includes many greens, lettuces, chards, onions, and herbs.
Bok Choy-Ching Chang- basically baby bok choy. Can start cutting within 45 days and continue to harvest the delicious leaves for another 40 or so days.
Seedling Pea- restuarants hav begun using these tasy pea leaves in salads and they are very easy to grow. Start cutting leaves after a month, 10 days later blossoms will appear, and 20 days later some of the cutting will include small pea pods. This is a branching variety so you can continue to cut over a long period.

So there you go! I will keep updates of my progress and hopefully I will be eating well this winter!

Another Great Post by LocalHarvest

2008-10-31T04:19:00.000-07:00

So each month I just love the newsletters posted by LocalHarvest (http://www.localharvest.org/) I always find them insightful, timely and interesting. This month they talk about many things, the Food Declaration initiative and then dairies, and organic dairies to be specific. Seems there are many loopholes that allow dairies to say they are organic, but not what you might expect. I am not expert- so see her reference to the Cornucopia Institute report.

Note that in our effort to all be healthier and eat local food, we all can't find a local dairy that uses sustainable methods, so organic is/could be the next best option. Unfortanately not all Organic milk was created equal so WE ALL MUST BE VIGILANT in making good decisions. So here is a resource to help you make that decision! Here is the article and link to the milk report http://www.cornucopia.org/dairysurvey/index.html

LocalHarvest Newsletter, October 30, 2008
Welcome back to the LocalHarvest
newsletter.
Last night as my husband was going through the mail, he held up a dozen political mailers from both parties and asked, "What if they just weren't allowed to out and out lie? It would be so much better if what they said was at least true." Indeed. In these final days before the election, we at LocalHarvest have ears for only two kinds of words: those that give shape to the hope we carry for the future, and those that shine a bright light on dark corners.
In this issue of the LocalHarvest newsletter, we offer you one example of each. First, the hope. Good, honest food is making a comeback. Hallelujah. Beyond the table, we are seeing that food is central to many social ills. Pesticide abuse, food safety, obesity, immigration issues, climate change, gene patents, water quality – these issues and more are rooted in part in our collective approach to food. We know we can do better. The time has come to give voice to what a healthy food system would look like. Some of the finest minds in modern agriculture have carefully crafted a manifesto declaring just this. They call it the Food Declaration. It's meant to be used as a foundation for future agricultural policy, and a point of common agreement among food activists across the nation. The authors are looking to get a million individuals and organizations to endorse it. We think it's an excellent effort and well worth signing.
Now for the bright light on dark shadows. I have been wanting to write about dairy for a while now, but it keeps getting bumped down the list. Truth be told, one of the reasons for this desire was my discovery of Dexter dairy cows. They're miniature cows. Aren't they adorable? I want one for Christmas.
Anyway, back to the bright light. We know that all organic food is not the same, right? If it's grown on a vast scale, it carries many of the same problems as mega-scale conventional food. This goes double for dairy products. You've heard that despite organic rules, a few organic dairies milk thousands of cows held in confinement. So how are you supposed to know if the organic milk you're buying is really something you want to support? Thankfully, the Cornucopia Institute has made it easy. Their recently updated Organic Dairy Scorecard lists all the organic dairies in the country and gives each a rating, from one to five stars. The ratings criteria is described in their milk integrity report. Check it out, and stick to the good stuff if you can. Read on for an update on our pricing survey, health info about the brassicas (broccoli, cauliflower, cabbage and their cousins) and a recipe. As always, take good care, eat well and remember to vote!

Erin BarnettDirector,
LocalHarvest

Check out my new LOGO!

2008-10-26T18:51:00.000-07:00

When you have Green Tomatoes.....Make Jam!

2008-10-24T08:39:00.001-07:00

So an unusual post that not all will like...but here is an interesting approach to using all of those green tomatoes that we saved from the frost!

First you take green tomatoes:

Then you grate them, add sugar, add a packet of rasberry jello, boil for 15 minutes, pour into jars and cool ..... and

VALIO!

It is REALLY good. Now I know it isn't real jam, but it is a VERY good mock jam that even looks like the real thing! Full recipe is: 3 cups grated green tomatoes, 1-1.5 cups sugar, 1 packet of jello. Boil for 15 minutes, pour into jars, cool, then refridgerate or freeze! Talk about really being local and using IN SEASON PRODUCE!

Ode' to the First Frost....

2008-10-19T16:51:00.000-07:00

Well here I am, sitting in my warm house reflecting this year's garden.....tonight the first killing frost is predicted and I must say goodbye to this year's core growing season. Now don't get me wrong, things are still growing, my kale, tatsoi greens, garbanzo beans, lettuce, and turnips - but the bulk of my garden will look droopy and will destined for the compost pile.....

So my real adventure begins now. My objective for this year's garden was to grow and preserve enough food to feed my family (for veggies only) for the entire winter. I have diligently canned and dehydrated and frozen and NOW is my time to break into my stash. Wow - during the height of the season this day couldn't come quick enough, and now- it seems it came too quick. Here is a snapshot of all of the canned and dehydrated treats that are waiting to be cooked!

So in one last stance, I blanketed up my tomatoes in hopes it would protect them from the cold. I know, a futile attempt, but the attempt at least made me feel better, and provides a very funny picture!

Establishing a New Network...

2008-10-10T08:13:00.000-07:00

In an attempt to carve out a more national niche for locavore information sharing, I have started a new network, a social locavore network, on something called Ning. It allows discussions, blogs, and all sorts of communication. I just set it up, so not much information now- but I have several forum's set up on topics of different gardening styles, kid's gardens, Food in the News etc. I also have a recipe of the week based on local and in-season produce (and I am basing it on VA seasonal produce).

So if you can check it out - share with friends - and get engaged!

You are one link away: http://locavoreliving.ning.com/

Happy eating and Living!

"Is it more expensive to eat local food?"

2008-09-30T19:10:00.000-07:00

So everyone seems to ask me this question as well... and I really don't know the answer. I then read the most recent newsletter from LOCAL HARVEST (http://www.localharvest.com/) and here they addressed it head on. They don't have any answers, but are looking to do some collective research on the topic.

"What I have in mind is a kind of collective research project. This newsletter will go out to about 50,000 people. Certainly a few dozen of you might be interested in doing a little comparative shopping over the next couple of months and maybe again in the spring? I have a spreadsheet that I will send to anyone who is interested. You can fill out the portions of it that apply to the foods that are in season where you live, and send it back to me. We’ll compile all the data and report the findings back to the group. If you are interested in learning more about participating in this grassroots research, please contact me. "

I plan on getting this spreadsheet and will post to my LOUDOUN LOCAVORES group. You can join this group by going to: http://groups.yahoo.com/group/Loudoun_Locavores/

So wouldn't you like to know the answer?? Let's see what we find out!

Making the paper -- spreading awareness.

2008-07-23T06:37:00.000-07:00

So they wrote an article about me and used the word LOCAVORE in the story! The title is: Linna Ferguson: Fearless Fighter for Fit Food. How funny is that?! Anyhow it is all about awareness and getting people to think about their food more. If you want to read the whole article, shoot me an email at vafoodscaper@gmail.com. The word is spreading!

Food Prayer

2008-07-18T10:55:00.000-07:00

"Here is a food Prayer that Rudolf Steiner created. This prayer addresses the soul which sprouts within as do the plants outside which provide our nourishment. It points to the relationship of the germinating, sprouting, ripening of this earth food with the soul-spiritual sprouting and ripening process.

In the darkness of the earth the seed is awakened.
In the power of the air the leaves are quickened.
In the might of the sun the fruit is ripened.
Thus in the shrine of the heart the soul is awakened.
In the light of the world the spirit is quickened.
In the glory of God man's power is ripened.
Rudolf Steiner allegedly said once that through these words, if spoke in the propoer manner, a health-giving element will affect man down into his digestive processes" (Gerhard Schmidt, Dynamics of Nutrition)

LIFE is wonderful and wonderful is LIFE!

2008-07-17T08:16:00.000-07:00

Most of my posts have been about 'locavorian' issues, but today I want to be abit more personal and to sing the praises of gardening! So in my earlier posts you saw me preparing my garden for this year -- well now we are late in July and my garden is providing me all of its glorious bounty! If you want to read about the specifics, go to my garden blog: http://www.linnasgarden.blogspot.com/

So this morning I went out to the garden to do some picking and pruning and I was just overwhelmed with energy as my garden literally hummed around me! LIFE IS WONDERFUL AND WONDERFUL IS LIFE! Gosh, the sun was streaming in - the bees were whizzing about- my plants are bursting with fruit - and I paused to just soak it in..... What a wonderful balance I have here. I fed my soil and my plants are reacting in kind. The rains of the season have treated us well and daily I have new surprises to harvest. I have no idea what to do with it all! Each day I collect fruit, and think of new ways to eat or preserve my pieces of sunshine. They are all my babies and I realized that I will miss my garden family come winter. Each day my garden gives me something new: a new rush, a new fruit, a new bug, a new challenge, a new flavor, a new sensation ... I LOVE THEM ALL! It is also so fun to watch the different plants and how they interact together. They all have characters like:

my 'bully' birdhouse gourds, they just keep creeping on top of all of the other plants! At first I was hesitant to cut back anything, but now I am cutting back at will!
my 'simple' minded cucumbers, they are fine climbing my trellis support, but unless I tie them up, they forget and fall to the side
my 'calm' pole beans, they just keep climbing and climbing, even where there isn't anymore supports! They have been losing out to the birdhouse gourds.....but I am helping them take back some territory!
my 'crazy' tomatoes that need a good haircut
my 'bold' butternut squash that spreads like a wildfire and gets into everything!
my 'flamboyant' squash that has gorgeous leaves and shelters her tender fruits
my 'steadfast' Swiss chard that consistently produces week by week!
my 'sneaky' sweet potato that is stealthy in its vines

Can't you see, it is like I have a soap opera happening in my back-yard! So here is to being caught in the food web and loving it. I am now planning my fall garden to make sure I can keep this feeling going as long as I can -- it is keeping me mentally, physically and spiritually fit!

I want to be FEARLESS....change, here I come!

2008-06-23T19:13:00.000-07:00

So this article really, really inspired me. It really sums up well my feelings for what we/I are going through. Since it so well written, here it is (with my fave parts bolded!)

"LocalHarvest Newsletter, June 23, 2008 Things are different. You feel it too, right? With gas prices soaring, Iowa flooding, salmonella striking tomatoes, and a global food crisis threatening, it seems to us that America is finally, slowly waking up. The world is not what it seemed to be. Change feels inevitable in ways it didn't even a few months ago. The question now is not so much whether the collective we is going to change, but how - with what frame of mind. As we alter our consumption patterns, food and otherwise, we must be aware of how we approach change. We can be anxious or relaxed, defensive or curious, fearful or joyful. The differences are vast and vital.
Many of us live lives that are overly determined by convenience. Day to day decisions are made as if expediency and ease were our highest values. So habituated are we to these conveniences, so dependent on our luxuries (chocolate, coffee, bananas), that the idea of going without them actually makes us feel afraid. But fear - of scarcity, of change - is a terrible master. It makes us forget our own creativity and adaptability. We mistake the way it is for the way it has to be. In that mindset, there is no way to discover something that might be better.
Last month LocalHarvest was featured on a radio program out of Sacramento. The host started with the usual questions about how to define 'local' and how the website works. Once the conversation turned to actually buying local food, though, it became personal and he was stumped. Northern California offers astounding agricultural abundance, but this fellow could not see his way to buying this extraordinary produce directly from a farmer. He was used to shopping at Safeway, and the idea of deviating from the safe way (ironic, isn’t it?) made him tense. Shopping at a farmers market requires too much trust, he said, plus it's an extra trip and the veggies would sit in the frig drawer and rot anyway. Hmmm...
That interview stands out as an example of the kind of thinking we as a nation need to leave behind. If we greet every new idea with excuses that aim to defend our old ways, we will be lost. The future belongs to those who can walk lightly, willing to shift as needed, alert for the next ingenuity. If we let ourselves be afraid of this rapidly changing economy, it would be easy to lose site of the great beauty and new opportunities that surround us. If we keep ourselves relaxed and open, we will find ourselves reveling in the great gifts of this life: the beauty of nature, the comforting joy of friendship, the spark of creativity, and the civility of true community.

And then we will be fearless. "

Farmer's Markets 101

2008-06-20T20:45:00.000-07:00

As the season progresses and farmer's markets are swinging into full gear, I thought it would be interesting to describe some of the dynamics that make them a truly unique shopping experience. I got some inspiration from the Cincinatti Locavore blog -- and I added my own commentary. So here goes- Farmer's Markets 101:

Devote some time - There are so many things that can touch your senses at these markets, that you should really devote some time to walking, talking, looking, and trying food. It isn't like shopping at your local market - all of your senses will be engaged, so let them explore.
Ask questions, don't be shy- Take the opportunity to talk the farmers about the food you are buying. Ask them about their farming practices, how they deal with insects/pests, when was this food harvested etc. There truly is not stupid question - so ask away. You might even meet some like minded folks and get lost in chatter.
Price of real food - If you are new to farmer's markets, you will notice the prices may be higher than your typical supermarket- but you will be happy to know that you are truly paying the price for raising real food and that these farmers are an integral part of your local economy. In this venue, sale in aisle 5 is completely foreign. You can buy knowing that the quality, taste, and freshness cannot be matched by those chain stores.
When its gone, its gone. Since smaller farmers only grow a certain amount of certain produce, make sure to show up early is there is something you particularly want. It isn't uncommon for eggs and roaster chickens to sell out at my farmer's market.
Season dictates the selection- Don't be surprised if there are no tomatoes in June..... a farmer's market truly depicts the produce that is in season for the area. So although 'tomato looking' things are sold year round in the supermarket - take a leap of faith and try to cook with what is in season- and you might find that making dinner decisions is alot simpler.
Try something new- If there are some foods you are unfamiliar with, take a chance, talk to the farmer and try something new. Often helps to have the vendor suggest ways to prepare the food.
Perfection is in the eye of the beholder- Not all food looks uniform and 'perfect'. Industrial food producers have often shaped the way we perceive food and have framed 'perfect looking food' as something we equate to quality. Well toss that idea out and know that food that is raised consciously and does not overuse pesticides and fertilizer create a new look of perfection.
(I am copying this one verbatum as I thought it stated the point perfectly)

Become part of the process. When you shop at a supermarket, you're simply an eater. You have a very limited part in the process of bringing food to your table. When you shop at a farmers' market, you have an opportunity to become part of the process, but only if you take advantage of that opportunity. If you treat the farmers' market like shopping at Safeway, you'll probably be disappointed.

So there you have it - some tips and tricks and highlights on how you can create a true SHOPPING EXPERIENCE! Most of all - have fun!

For a full list of Loudoun County, VA farmer's markets- see the links section.

SKANIAUS= good eating.

2008-06-08T18:56:00.000-07:00

So check this out, a real FRESH and local meal. Peas from my garden, sauteed in butter and fresh Queso Blanco sauteed in butter and garlic. YUM! I literally made everything in this meal and it was such a reward to savor it. Now it wasn't the butter that made this meal so good - it was that rewarding feeling of eating what I made. Now as I ate this meal - it made me think about the love of food and GOOD EATING (i.e. skaniaus, a lithuanian word I use to start each meal).

Food is such a part of our lives, yet our culture has moved away from spending the required time to prepare our meals. With this, I think we have also lost some of the sensation of enjoying food, enjoying the experience, and allowing our bodies to enjoy its nourishment. There are so many things competing for our time, that eating sometimes loses out to other activities. Now I am a mom and have a full time job, so I understand the pressures of time- but 'breaking for food' may not only be good for our bodies, but our souls and minds. The point is, whatever you eat, take the time to enjoy the flavor, the taste, the act of eating. Once we start savoring our food - the rest of life's experiences follow :)

Getting tangled in the Food Web (it's a good thing)

2008-05-12T05:53:00.000-07:00

So I know I haven't written in awhile, been more of a work-a-vore than a locavore these days. My most recent pondering on LOCAVORIAN issues was WHY I am making such an effort for my food. It is certainly plentiful in the chain supermarkets, but WHY do I go to great lengths to know WHERE my food comes from, WHO grew it, HOW they handled/processed it, and WHAT their gardening principles are. I have stressed before how buying local is great for your physical health and the health of your local economy- but there is much more to it. It is then I realized the importance of BEING TANGLED IN THE FOOD WEB... Read on (from Michael Pollan's book In Defense of Food):

"Health is, among other things, the product of being in these sorts of relationships in a food chain - a great many such relationships in the case of an omnivorous creature like man. It follows that when the health of one part of the food chain is disturbed, it can affect all the other creatures in it. If the soil is sick or in some way deficient, so will be the grasses that grow in that soil and the cattle that eat the grasses and the people who drink the milk from them. Our personal health cannot be divorced from the health of the entire food web"

I stress over my food because I understand how we (all living things) are all connected and I want to make my web strong. I acknowledge my impact on this earth, and its impact on me - and because of that I am choosing to respect the quality of my food.

I am proud to be a LOCAVORE, hear me roar!

Local versus Organic - which is best?

2008-04-21T10:47:00.001-07:00

Should I try to avoid pesticides at all costs OR should I help suport the small local farmers who may use them?

Should I think about the carbon footprint and reduce the number of miles my food travels OR should I buy food produced in an ecologically sound manner no matter where it is grown?

So these questions have come up again and again in my mind and in discussion with my friends, and I think it deserves some more time to talk it through. The short answer: there is no answer. You need to weigh the pros and cons and come to a decision that makes sense for you and your family. I will list out some of the basic facts and you can make your own decision from there.

LOCAL:

Keep the money local: By purchasing from local farmers and business owners, more of your dollars will get reinvested locally – rather than filling the pockets of a national or multi-national chain store.

Support family farms: Locally produced food is also often produced by small farmers, not big agribusiness. It is this industrizliation of our food supply that minmizes our food choices. By supporting the family farm you support their values, and their way of life that produces superior food.

Reducing the carbon footprint: If you buy locally, you avoid creating as much of a demand for food to be flown and shipped long distances, hence you reduce the oil needed for transportation and the pollutants emitted by the cargo vehicles. Those pollutants contribute to climate change, so buying local food helps fight climate change.

Local variety: Local food usually tastes great and there typically is more variety in the types of produce, i.e heirloom tomatoes, and local varieties. It often is more 'fresh' since it has not been trucked across the country or flown in from another continent.

No pesticides?. : Some small farmers may use pesticides to deal with certain insects, diseases etc. When in doubt ASK. In my personal opinion, the question is not are no pesticides used, but are they used in the smartest/best way possible. Same is with giving animcal antibiotics. I don't think that animals should be given them all the time just 'in case' they get sick- but if they are sick, then yes, could be an option. Note that the organic law does not prohibit ALL pesticides, but it says MOST. So again- be smart and ask questions like, "'What pesticides and fertilizers do you use?" For the worst agricultural pesticides, see the Lawn Care Product Report at www.thegreenguide.com/reports.

ORGANIC

Protecting and preserving the environment: Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.

Labeling: To earn the organic label, farmers have to grow the food according to strict USDA guidelines. They can't use most pesticides and must also forego any synthetic fertilizers, sewage sludge, bioengineering and irradiation. Their fields have to be free of the prohibited substances for three years before they can harvest an organic crop. Look for labels that reflect your values. Know which labels are meaningful by downloading the Food and Drink Label Choices Smart Shoppers' Card. (http://www.thegreenguide.com/doc/116/local)

Inspections: Foods labeled "USDA Organic" come from producers that have had their operations inspected by a government-approved inspector. (note that with the explosion of organic products, certain vedors like Aurora farms have been fined for not following the organic standards. It begs me to ask if the USDA has enough inspectors to make sure the producers are not taking any privileges with the rules. Do you ever wonder how an organic apple looks just as perfect as teh conventional apples? Well I do)

It's an all around good choice: Organic farming is good for our land, waterways and people. It uses less energy, because it avoids synthetic fertilizers (which are petroleum products) and most pesticides. Some studies show that organic food contains more nutrients. So all in all, a good choice.

These questions arise because we want to do what's right. The problem, though, is that these questions set up false choices. When it comes to doing the right thing, what really mattered was thinking about the choice -- being aware, staying informed, and being conscious of our role as consumers. But what you actually chose -- local or organic -- doesn't really matter.
I loved this quote from an article I read ... summed it up perfectly for me.

"I buy local, organic, and conventional foods too, because each meets a need. Is the local product better than the organic one? No. Both are good choices because they move the food market in a small way. In choosing them, I can insert my values into an equation that for too long has been determined only by volume, convenience, andprice. While I have nothing against low prices and convenient shopping, the blind pursuit of these two values can wreak a lot of damage -- damage that we ultimately pay for in water pollution, toxic pesticide exposure, unhealthy livestock, the quality of food, and the loss of small farms. The total bill may not show up at the cash register, but it's one we pay nonetheless. So what's my advice? Think about what you're buying. If you want local food, buy local. If you want organic, buy organic. The point is to make a conscious choice, because as we insert our values into the market, businesses respond and things change. There's power in what we do collectively, so is there any reason to limit it unnecessarily?" (http://www.grist.org/advice/books/2006/05/18/fromartz/)

I summed up the info from these two articles: http://www.grist.org/advice/books/2006/05/18/fromartz/; http://www.thegreenguide.com/doc/116/local

SO ASK QUESTIONS, MAKE GOOD DECISIONS, AND MAKE A STATEMENT!

Simple Things.

2008-04-09T09:25:00.000-07:00

So I like to think that my locavore journey has made me appreciate the simple things, and respect the complexity of the food cycle. Simply stated-

A few of my favorite things:

non-packaged veggies (if you get them fresh, no time for packaging!); food gardening; sunday morning breakfasts; self-reliance; watching my son's curiosity about my garden; Farmer's Markets; Community Supported Agriculture (CSA); non-chain restaurants; people who care about the food they serve; seasonally inspired meals; the smell of soil; the color of newly sprouted seeds; grass fed beef; the yolk color of pasture raised eggs; fresh made ricotta; ingredient lists that I can pronounce; ingredient lists that are legible and pronouncable; chatting with neighbors; finding a new plant in my yard that I hadn't seen before; spring peepers; composts; feeling in control of my food choices; making smart food choices; my milkman; my friends who like to talk about food with me

A few of the things I care to do without:

Sitting in traffic; eating at chain restaurants; strawberries in January (it just isn't right); ultra pasturized milk; cheese 'products' (not real cheese); bleached and fortified flour; people that don't appreciate the time it takes to create/produce good food; labels that 'scream' how healthy they are; Government officials telling me what I should and should not eat; commercial animal facilities; people who don't know that they have a CHOICE about the food they eat; food that doesn't go bad for ages (due to all of the fillers and food preservatives used)

Point is, we all have some control over what we eat, and what makes us happy.

The Happy Chicken?.

2008-04-04T15:07:00.000-07:00

Another evolution for me is really knowing where my food was raised, and what the farmer's philosophies are about how they raise the food. I recently inquired about some eggs that I purchase. The carton screams of labels saying 'cage free', happy chickens etc. So I wanted to really find out what made those statements true. Further in this blog is my letter to that establishment - I wonder if I will get a response.

Upon some research, I learned that "chickens are perhaps the least protected of farm animals. All farm animals are exempt from the federal Animal Welfare Act, but unlike other types of livestock, chickens are also exempt from individual state laws prohibiting cruelty to animals and from the federal Humane Methods of Slaughter Act." http://www.csmonitor.com/2004/1027/p15s01-lifo.html . This article continues to define those different terms we see:

"Organic certified," explains Shapiro, means hens had plenty of access to the outdoors, they ate organic feed, and they were not injected with antibiotics.

"Free range" means the chickens were allowed to roam outdoors.

But "cage free" doesn't necessarily mean much in terms of quality of life for hens. Eggs labeled "cage free" often come from hens packed side by side in massive sheds, Shapiro says. Their access to the outdoors may be only through a tiny opening.

So I wonder if I will ever find out my chickens and their eggs are happy?! I guess the point is, if you want to know more about the food you eat, ASK QUESTIONS. You might be surprised about what you find out.

*************My letter**********************
Dear abc Farmer,

I really do appreciate you writing to answer my questions. Overall I just like knowing as much as I can about the food that I feed my family, that is why I asked your name to be passed onto me. So I purchase the cage-free eggs from you -- and from the packaging it seems that there is allot of writing proclaiming how wonderful they are. My question is, I know that the rules are 'flexible' and when people say 'cage free' eggs, that may mean there are no cages, but they may be squished into a room with no room to move. So I am curious as to what you mean when you say 'cage free'. I also wanted to know your philosophy on raising the chickens, on using antibiotics (and I know this is not a bad thing to use them, just wondering about your philosophy on using them), and on the types of food you provide. Are your chickens allowed to go outside and forage for food? It may be cliche to say that I like my food to have a 'happy' or at least a normal animal life. I just think that in this lifetime we all are due the liberty of living our lives as they were meant to be. I don't think food should be industry run or controlled- that is when basic respect of life seems to be forgotten.

Now with all of that said -- your philosophy may be different and that is fine. If you are concerned more with quantity than quality I respect you for that, I just do not want to support that kind of practice. So I really appreciate your honest answers.

One more thing, you sell both cage free and caged eggs? So on your property you have some areas with chickens locked into cages, and some are not? Hard to envision having the same animal in two different environments like that.

Again, please be honest and I really appreciate your time!

have a LOVELY day.

*****************************************************

(If you want to know their response, send me an email to vafoodscaper@gmail.com)

For the hate of PEAT MOSS.

2008-03-31T17:48:00.000-07:00

So just a rant and rave about why I hate PEAT MOSS. I used this 'stuff' (decayed, compacted Sphagnum moss has the name of peat moss. Peat moss can be used as a soil additive which increases the soil's capacity to hold water.) to build my lasagna garden beds, as well as grow my seedlings. So good stuff, but what I DIDN'T KNOW was that it is a pain in the arse to use! To sum it up:

When used on my large garden beds it formed a 'crust' that absorbed all the water on top and did not let a SINGLE drop of water below. After not seeing my pea plants for over two weeks, I scratched the surface and not only was it bone dry, but my seeds were in the same state as when I planted them! Even after numerous waterings/rainstorms.
SAME thing for my seedlings indoors. The seeds were able to sprout on the crust of the peat moss, but once their roots ventured below, they found a desert! No wonder they were all looking abit unhappy. (note I used a mix of peat moss and potting soil)

So moral of this story, and a lesson learned for next year - for the love of gardening- NO MORE PEAT! If any of you choose to use it, be prepared to be covered with its dust and make sure you soak it for a LONG time before use. GOOD LUCK!

Victory gardens .... call to arms.

2008-03-28T07:33:00.000-07:00

(thanks dad for the inspiration) I was revisiting the concept of the VICTORY GARDEN and I am updating its definition to fit this local movement. Here is original definition:

"Victory gardens, also called war gardens or food gardens for defense, were vegetable, fruit, and herb gardens planted at private residences in the United States, Canada, and United Kingdom during WWI and WWII to reduce the pressure on the public food supply brought on by the war effort. In addition to indirectly aiding the war effort these gardens were also considered a civil "morale booster" — in that gardeners could feel empowered by their contribution of labor and rewarded by the produce grown. Making victory gardens became a part of daily life on the home front." http://en.wikipedia.org/wiki/Victory_garden

So let's think about this - we are in a war(s), are paying

$100 + per barrel for oil, world food prices are going up, and our health is suffering from eating conventional food. So let's rally the 'food gardeners' once again and resurrect those VICTORY GARDENS! Not only good for your country -- good for your health, wealth, and well-being! Can you hear the trumpets blowing :) This is the local movement at its very best.

So whether you grow some sprouts in your window sill, tomatoes in your container garden, or till up your backyard for a large bounty, let's all invest in ourselves and our families. VICTORY GARDENS in its updated definition should be:

"Local food gardens that increase the quality of food and decrease the demand for mass produced, GMO, and chemical laden food. In addition, these gardens provide quality of life boosters by connecting us to the food that feed our bodies. Connecting to this cycle will help us not only improve our health but will also boost our local economies making us less susceptible to world changes. Make victory gardens a part of our daily life."

I now step down from my soap box.....

Food prices rising across the world

2008-03-25T12:17:00.000-07:00

Even more of a reason to grow your own food!

http://www.cnn.com/2008/WORLD/americas/03/24/food.ap/index.html?eref=rss_topstories

The facts about buying local.

2008-03-24T18:17:00.000-07:00

From A Tale of two Tomatoes:

"Keeping Dollars at Home. Buying from local growers pays off big for our region. One study shows that each dollar spent with a local grower is worth $2.50 for our community. The food industry is consolidating at an alarming rate. The top companies producing meats, grains, and other staples now enjoy virtual control over the markets for their products. It's gotten to the point where much of our nourishment depends on a handful of giants. And they're shipping foods an average of 1500 miles while being handled by a multitude of hands to reach your plate, a practice that strains anyone's notion of fresh. "

Check out the full article where you can follow the path of a local and a 'traveling tomato'. You decide which you want on your salad!

http://www.sectionz.info/ISSUE_3/content_1.html

Back to basics....keeping it simple.

2008-03-24T06:03:00.000-07:00

So over the weekend I was busy planting my peas, onions, and spinach - as well as setting up my deer fencing. As I was busily working the garden, I started to think about how this 'mind shift' and progression of being a locavore occurred to me. Now keep in mind, the changes I have made in my family's lives are not based on scientific principle, and many may not seem that major, but I am keeping to the basic principle of KEEPING IT SIMPLE. So what this means is:

I threw out all of my tupperwear and only use glass containers
I DO NOT buy food, if I can help it, with high fructose corn syrup (Trader Joes does a great job screening for you, I swear, I have never found a product they have with it)
I buy local before I buy organic.
I look at what country my food comes from, and will always buy food MADE IN THE USA first (many countries do not get held to the same standards food does here - there is no guarantee- but I think there is a bigger risk of buying food with excess pesticides/chemicals in those less regulated countries)
Basic rule- I don't buy food from CHINA, and if I can help it, I try not to buy other products made there. At this point I am still just amazed at how many of my products are made there. So I guess my first step is awareness, and next is finding alternatives. But for food, definately NO.
I make all that I can from scratch- yogurt, cheese, and meals. I figure the more control I have over who touches my food, the better.
Although things may be cheaper at a big box store, I am supporting, the best I can, local businesses.
I try to stay away from food chain restaurants and look for those privately owned food establishments where you can tell that someone cares.
Getting more knowledgeable about using certain herbal remedies. For now I am talking about basic things like stings and cuts and such. I am also getting into the making and use of herbal teas. Note for those new gardeners- herbs are not picky AT ALL! Just give them some soil, and they will grow.

Ok- not rocket science, but simple things that make me feel better about me and my family's health. My father-in-law asked me yesterday why I was making my own ricotta when I can just buy it in teh store. My answer was, "because I can". So kinda a culture clash there - but I am going away from being awed by the conveniences of this world and am now asking those hard questions about where and how my food was prepared. The more I learn, the more I am learning to do it by myself.

A start .... getting local

2008-03-21T11:03:00.000-07:00

So getting started with being local..... alot of it starts with getting to know your community, talking to the right people who have connections, and of course, the INTERNET! Once I started looking, and talking- I realized that the local movement is like and underground movement. Once you are 'in', you have access to so many resources and contacts! I learned about food co-ops and food pick-up locations for local farmers - all TOTALLY new to me. One resource that helped my understand the variety of options in my county was through the Loudoun County Committee for a Sustainable Society (LCCSS), they publish a Food Resources guide. In this they outlined all the Farmer's Markets, CSA (Community Supported Agriculture), Farms, Stores, Co-ops, Resources and Restaurants in my county. This was a great start to start shopping and asking these folks questions. This capture of the site is small, but the site is http://www.lccss.org/FarmFood.html

So if you are curious about what you can get locally- start with the internet and you would be amazed at what you find!

Seeds, glorious seeds!

2008-03-20T05:02:00.000-07:00

It is still cold outside, but my seeds are cozy inside. Here is my 'ghetto' seed starting arrangement.

As you see, I have reused all of those plastic clamshells that you get when you get take-out lunch, or buy lettuce at the store, or even that plastic container when you get rotissiere chicken. They have all been put to good use to start my herbs, flowers, and veggies. After I get the soil ready, all seeds and their containers get to sit on the heating pad for a night to 'jump start' them into sprouting. Then they just get to be lazy and grow.

Thus far I have artichokes, cucumbers, squash, star of veld, chamomile, parsley, catnip, basil, petunias, onions, micro tom tomatoe, peppers, bunny tails, bee balm, and midnight candy growing. What fun! Today the onion sets, spinach, and peas go in OUTSIDE, let the growing begin!

Garden Mania!

2008-03-19T05:25:00.000-07:00

So with my first season at this house, I really wanted to go all out with my garden. When buying the house, I had dreams of a large rolling garden where I could feed my family and not have to rely on anyone else. OK, that was a dream- and I have a life and work full time and have a 2 year old - so this rolling garden will have to stay in my dreams for now. So to understand my situation, you need to see what my garden looks like.

As you see, NOT MUCH AT ALL! I have space, but I literally am starting from scratch. I talked to the previous owners (three owners back to be exact) and they USED to have a large garden so I knew that MAYBE there was some decent soil below. The whole area is on a slight slope which is good, and I think it gets 6+ hours of sun. There is a big tree to the left and I am not sure how the shade will impact it, but only time will tell!

So the biggest part of planning for me was making me be realistic about what I would grow. I started huge, and then came back to reality, and paired it down alot. My overall objective was to grow food that I could freeze/store for the winter. Being local in the winter is pretty tough- salad and spinach is the extent of your options! So I decided to join a CSA (Community Supported Agriculture) to get my weekly veggies, and I would grow food for the winter. So right there I narrowed down my choices for veggies. Here is my initial list:

tomatoes
cucumbers
salad & spinach
peppers
pole beans
onions
garlic
squash

OK, then came the seed catalogs and my list grew to include Sunberry's, okra, lots of herbs and flowers, as well as micro tom tomatoes, carrots, watermelon, artichokes, and bird house gourds. As you see, I went away from the idea of food just to store as I really wanted artichokes and watermelon! So as you see- a give and take! So then I had to plan the actual garden. Since I didn't know what the soil was like, I decided to try lasagna gardening which is also called sheet composting. I basically would build beds above the ground with layers of materials like peat moss and manure and compost. So to make a long story shorter....last weekend I built my garden. Here is what I did - I planned to make 2 4x8 beds and then grow cukes and beans around this structure I have. This is what I ended up with:

If you notice, I 4 4x8 beds, a smaller square for squash, and a few areas around the bean area for salad, and a few other areas for companion plants like flowers for pollinating etc. So --- I planned on two beds, and ended up with many more!! The key was using my friend Ken's Mantis tiller, I loved it! You couldn't stop me. The soil, after I broke through the crust of sod, is WONDERFUL. A nice sandy loam.

Here I am tilling up the sod, the right shows the results of my work. THANKS KEN AND EILEEN!

The lasagna beds are the 'sloppy' looking ones. They ain't pretty but have great stuff in them. I got some rotted manure from my friend Becca, old hay from a neighbor, leaves from my yard, and compost from my yard as well. I bought peat moss and just kept layering! Here are some pics of the lasagna process:

As you see I first measured and marked where the bed would be, put down large mats of newspaper, covered with peat moss, then started layering. The final results is this:

So there you go! I am going to plant right into that peat moss and I should be good to go. I am going to do intensive planting like the square food gardening method. Beyond planting, the next thing to do is to put up a deer fence and to lay down cardboard and pine needles to make paths. If you note the large space between the beds, this is because I have lots of space, and wanted to be able to drive a wheel barrow between the rows.

So more from me once I start planing! My plan is to plant the peas, onions, and spinach this week. Other seedlings are growing inside getting strong and big for after frost time!

Suburbs and beyond.

2008-03-17T17:51:00.000-07:00

Now selling and buying a house wasn't part of the 'master plan'. It just happened. In the end it has helped me solidify and support some of my 'eat local' efforts. And get this, I only moved 20 minutes away! Now I really LOVED my first house (top pic) but my new (old) house, is just my style for now and many, many years to come!

So what are the main differences?

I now own a generator and have used it twice this season to stay warm during winter storms
I now have a well and septic system
My commute to work is longer
I wear clogs to work because my heels get stuck in the mud on the way to the car
We bought a truck to haul manure, straw, etc
The sky is darker at night and I can see more stars
Spring peepers are LOUD
It is so dark at night that I ALWAYS need a flashlight to see where I am going
People wave as they pass by the house
I have a milk delivery service that brings local milk, meat, honey, and cheese to my doorstep each week
I have a large yard ready for a HUGE garden
I have 5 rows of grapes to 'play with'
I have several fruit trees
I have SLOW and painful satellite internet and pay much more money for poor performance

To some these are good things, and some bad. I definately don't have easy access to stores and services anymore - but I have new access to other things. Now the point of this post was not to say country vs. suburb, but is to say DO YOUR BEST wherever you are and look into what options you have around you. I probably had many of the same options for food in my old house, but never asked the right questions or spent the time to ask around. I know lots of folks who live in DC who have even EASIER access to local food than I do, and they live in the city, it just seems wrong! Tips for finding local food:

Seek out local farmer's markets or shops that specialize in local food, ask the owners about the farmers and inquire about any food sources you are looking to find
Seek out your local development office or agricultural office and ask them where to start
Look into food co-ops in the area to get fresh vegetables delivered to you during the spring/summer
At your local grocery store, ask them if/when they will be carrying local produce
When buying either food or other items, try to buy things that are closest to you, hence used less energy to get to you (may also be fresher)
RECYCLE or REUSE as much as you can. You would be amazed at what containers I used as little 'greenhouses' this year to start my seedlings!
Support local vineyards. Just as local meat costs more, so does local wine. These vineyards usually specialize in quality not quantity- hence good wine takes time and money.
COMPOST- whether you use it for fertilizer for your food garden beds, or flower beds- make a compost so you don't throw all that nutritious stuff into the garbage!

You get the point. Once you start, you can't stop!

The start of something ...

2008-01-21T06:30:00.001-08:00

OK- so I keep procrastinating about when I am going to start this blog .... So many excuses:

"I want to start my story perfectly.... I want to tell the whole story.... I want to have TIME to actually write"

Well, what I forgot to think about during this whole process is that this is a CHRONICLE, so it doesn't need to be a perfectly strung together story. Also, I should have gone by the golden rule of just 'doing it' and starting my story even if I am well on my way. Always time to catch up - but ALWAYS hard to get started.

So here it is- with no real fanfare or adieu: my locavore chronicles. I am just a normal person who one day decided that local is better and that I was going to scrutinize what and how all of my food gets into my and my family's bodies. If you can't prounounce it, you must denounce it! (David, my husband, just came up with that one!)