Category Archives: Say no to GMO

Weeds in the Garden

“What is a weed? A plant whose virtues have never been discovered.”

~Ralph Waldo Emerson

Or, even better yet… EAT THEM!

That’s right, I said it.

Weeds.

If you can’t beat ’em, EAT ’em.

Most weeds are edible at some point in their growth. Even tumbleweeds here in the Southwest!


U.S. Farm Subsidies


Blog Action Day: Food–Guess What? There’s Enough

Blog Action Day: Food–Guess What? There’s Enough.


Quote of the week…

Quote of the Week (From Organic Bytes)

Monsanto’s Corn Is Toppling Over

“As the summer growing season draws to a close, 2011 is emerging as the year of the superinsect – the year pests officially developed resistance to Monsanto’s genetically engineered (ostensibly) bug-killing corn.

“In late July scientists in Iowa documented the existence of corn rootworms (a ravenous pest that attacks the roots of corn plants) that can happily devour corn plants that were genetically tweaked specifically to kill them. Monsanto’s corn, engineered to express a toxic gene from a bacterial insecticide called Bt, now accounts for 65 percent of the corn planted in the US.

“The superinsect scourge has also arisen in Illinois and Minnesota.

“‘Monsanto’s insect-killing corn is toppling over in northwestern Illinois fields, a sign that rootworms outside of Iowa may have developed resistance to the genetically modified crop,’ reports Bloomberg. In southern Minnesota, adds Minnesota Public Radio, an entomologist has found corn rootworms thriving, Bt corn plants drooping, in fields.

“[A] 2008 study, conducted by University of Missouri researchers and published by the Proceedings of the National Academy of Sciences found that within three generations, rootworms munching Monsanto’s Bt corn survived at the same rate as rootworms munching pesticide-free corn-meaning that complete resistance had been achieved. Takeaway message: rootworms are capable of evolving resistance to Monsanto’s corn in ‘rapid’ fashion.”

– “Monsanto Denies Superinsect Science,” by Tom Philpott, Mother Jones, September 8, 2011

Ummm, seriously. How do we continue to uphold a system that supports this sort of agricultural practces!!!???

“Monsanto’s insect-killing corn”

Sounds like something we should run away from screaming, not support through practice and policy!!


Loaded Baked Potato Pizza Experiment

Love pizza? Love loaded baked potatoes? Why not have it both ways, I thought!!

And so I made some fresh pizza dough and mushroom gravy and layered on ingredients that would make a baked potato delish, combing two cheeses for their flavor and texture combination. One being smoked gouda for that added extra “bacon” bit flavor it would give and the other being ricotta for the sour cream like topping. AND of course a few fresh things from the garden. Recipe below…

First prepare fresh pizza dough from your favorite recipe. I prefer mine rolled out extra thin and that seemed to work really well with this version. It is easiest to roll out the dough and set it aside on your pan in the fridge while prepping the rest. Optional though, you could just set the dough in the fridge as a ball still while prepping.

Pizza toppings:

  • Mushroom gravy
  • Fingerling potatoes, purple potatoes, red potatoes…one or two of each variety
  • One small onion of your favorite variety
  • Green onion and/or chives
  • Smoked gouda or smoked mozzarella cheese
  • Ricotta cheese
  • Minced Garlic
  • Fresh cracked pepper

The amount of each ingredient will vary according to what size pizza you are making and your preferences. Preheat your oven to somewhere between 350 and 450 degrees. I like to make thin dough and cook for less time so I heat mine to 450. I also cheated with the gravy and just got a vegetarian mushroom gravy packet mix. While your gravy is simmering, slice the potatoes (thinly) and the onion. Set aside the green onion and chives. In a pan with a little bit of olive oil saute the garlic, add the onion next, and finally the potato slices. After a minute or two of sauteing, add a tiny bit of water to the pan to steam the potatoes and cook it back off completely. Saute further until the onion is translucent and some of the potatoes are beginning to brown a little.

Next, grate the smoked cheese and roll out the dough if you haven’t already. Put the rolled out pizza dough in the oven for a few minutes. Make sure the gravy has simmered long enough to be as thick as possible. Take the pizza dough back out and spread the gravy on for sauce. Next, layer on the garlic, onion and potato slices. Top with smoked cheese, then chives and green onion. Follow with little drops of ricotta and fresh cracked pepper. Bake 10 to 20 minutes according to pizza crust preferences.

ENJOY!


Get your read on!

I have a few books that I wanted to pass on to all of you with high recommendations!

I was assigned several books to read for my Foodshed Field School Course as follows:

  1. Imhoff, D. (ed.). 2010. The CAFO Reader. Watershed Media.
  2. Franceschini, A. and D. Tucker. 2010. Farm Together Now: A Portrait of people, places, and ideas for a new food movement. Chronicle Books, San Francisco.
  3. Rodríguez, Sylvia. 2006. Acequia: Watersharing, Sanctity, and Place. School for Advanced Research, Santa Fe.
  4. World Economic Forum. 2011. Water Security: The Water-Food-Energy-Climate Nexus Island Press. ISBN-10: 1597267368.

Now, a quick check on that list… The number 4 book I would NOT recommend. I read a good portion of it and it raised the hair on my neck a few times. Part of the contributors for the text are CEOs of CocaCola and Pepsi. Obvious hidden agenda with companies like that telling others how they should conserve water!! It takes over 16 gallons of water to make just one 12oz can of soda… Think about it.

The other books are good reads so far.

It was hard in the last month to actually get any reading in during the field school but I am catching up now. I am nearly done with Farm Together Now and love love love this book. The CAFO book is graphic and harsh but that never stops me from reading on. The truth hurts at times 😉 The Acequia text I have actually used as a reference before for other school works I have written.

I would recommend book number2 the most.

The book that I really want all of you to read besides Farm Together Now is:

The Dirty Life: On Farming, Food, and Love.

 

I could not put this book down. It is so open, inspiring, and real. I always thought of myself as settling down later in life to run some sort of farm but this book has made me think why wait? It really was almost more informative that all of the texts that I was assigned during the field school. I referenced it so many times in discussions en route to new locations on our NM foodshed tour that my peers dubbed it “my bible”. I love this model though. How more connected to your food, land, love, and community can you get than this??

Read it and get inspired!

For more about the book/farm/author here are some links:


Garden Chronicles IIII

Wow!! What a fly-by-the-seat-of-your-pants month June was… Can I breath yet??

Hence, I have not shared this year’s garden’s progress for a bit.

Well hold onto your pantalones because it is growing fast and I am ready to share some loveliness!

E above, watering the Posole corn.

First and foremost, I must give credit where credit is due and if it wasn’t for a few of my beautiful friend’s my garden would not be the lively, thriving place that it is right now. Thank you to everyone, especially E, for helping me keep it watered through my absentee month and our no-rain-for-140-days summer! Where in the Sam-hell is our monsoon season anyhow??

The following photos were taken last weekend when I was home for two days and was able to get in some work in the garden as well as some harvesting. I gave away a bit of it and ate some delisciousness myself. I tell you what, there is nothing like the taste of fingerling potatoes and green onions fresh from the soil and straight from a wash into your pan. Those damn potatoes were so buttery tasting that I could have cried! I cannot wait for the next harvest for those.

I will be making a kale-beet salad tonight from my garden for my field school potluck wrap-up. That shall likely be equally divine tasting. I really cannot stress enough the richness of flavor that comes in food that you grow yourself.

Okay, I will stop my yapping and let you have a look-see…

The medium bed.

Large bed.

Flowers, tomatoes, green onions, and kale.

A yet green Roma tomato.

Row of beans sprouting well!

Giant kale loveliness!

Posole corn.

Flowers for the kitchen window view.

Flowers in the small bed.

Onions.

Drying Dill.

Box of my harvest!

Three kinds of lettuce, various greens, green onions, two kinds of basil, kale, dill, chamomile, baby beets, and fingerling potatoes.

Eat your heart out!

Whats in your front yard/back yard/windowsill garden or farm? What have you harvested lately? Whats doing well and what is not?