Signs of spring
It begins shortly after Christmas. An early sign of spring arrives in the mail; then another and another until my coffee table has a stack of seed catalogs 10-deep.
Winter may still be here in all its brown-and-cold glory but in a gardener’s heart it’s time to get growing.
Pouring over the photos of ripe red tomatoes and green peppers makes us yearn for warm weather and rich black soil birthing seedlings to care for.
Naturally, when the temperature reached the high 50s early in January I had to go out to my garden and see what was happening. I admit trying to pull a few weeds from the frozen ground – without any success of course.
Frozen ground does not stop a gardener from growing. One of my avocado seeds sprouted and I’m nursing a slender stick just now showing the promise of leaves. It’s been fascinating to watch how the roots flourished in a little water until the seed cracked in half and life began in earnest. You can see into the pit. It’s a wonderful lesson in plant biology. It’s also a thrill to be seeing life in the dead of winter.
We also have fresh carrots from last year’s harvest. Some of the tops are growing so I “planted” a carrot in a bottle of water and it’s spreading green all over my windowsill. At the same time I can see the roots forming in the clear plastic bottle.
Plants have an indescribable will to live - producing wonderful things for us to eat.
How often do we eat without giving any thought to our food? Plants are living, breathing organisms filled with nutrients, vitamins and even immune building ingredients that become a part of our bodies. We should be consciously choosing food that will become a part of us in a good way.
We are an inherent part of nature and eating in season keeps our bodies in tune with our surroundings.
How many of us are thinking about how to shed 10 or 20 pounds before spring? Our eating habits begin to “lighten” as the days grow longer and hopefully warmer.
Salads, pea pods, sprouts – the greens of the upcoming season are all important for our “new life” season that is just around the corner.
Cooking methods also follow the seasons. While in the winter months, we are baking pastries, stewing stews and simmering soups, now is the time to think lightly sautéed, fresh and less of the highly salted fatty foods of cold weather.
Then there is water – a very important and often overlooked part of our diets today. Our bodies are made of mostly water. Not the designer type of water either. Tap water, filtered or not, is okay for hydration. In particular during cold season, it is important to remain hydrated.
I used to drink fizzy water or mineral water until reading an article about how that water interferes with the acids in the stomach that are all important in digestion. Now I’m strictly water, coffee and lots of herbal teas. Okay, milk on my cereal and soy milk sometimes for a treat.
Microorganisms in the foods we eat also contribute to our digestive processes and I’m talking about a little dirt now and then and not a container of high-priced yogurt.
Without belaboring how I feel about drinking pop or soda consider this quote from the Jan. 15 Business Insider, “Data from a recent study by the American Diabetes Association shows that while diet sodas may be free of calories, they do not prevent you from gaining weight (via CBS). In fact, they may contribute to weight gain. Diet soda also contributes to diabetes, heart disease, cancer, and other chronic conditions. Read more: http://articles.businessinsider.com/2011-06-29/news/30010277_1_diet-soda-weight-gain-aspartame#ixzz1jcqZyh8k.”
Sorry, everything in moderation.
So get in tune with the season of spring whether growing or eating fresh vegetables and do your body a favor. Let’s talk more about growing vegetables starting next week. Until then…
There is a legacy to farming
No matter if you are the fourth generation to farm a particular piece of our planet or this is brand new real estate to you, we've all inherited a legacy with the land.
The first settlers to this area walked the same ground the native peoples walked for generations before them, the bison grazed and pounded, the ducks nested and the perennial grasses grew.
To truly "farm" the land, one must remember what has come before, the benefits and the harm. How can we preserve the land, heal it of past sins and regenerate the life it once supported?
Those are the questions sustainable farmers ponder, the legacy of farming. What will they leave for their families? What will they leave for the soil? The wildlife? Their communities? I'm willing to bet all of us ask those same questions, whether we farm or not.
A few weeks ago, a woman asked me what specific thing she could do to help FARRMS grow farmers. I responded that we had a farmer who really wanted to attend "The Sustainable Farm Series" to learn how to farm sustainably and develop his farm business, but he didn't have the funds to attend.
She asked what it would cost to get this farmer to the class and then promptly wrote out a check for the entire $250.
As a result of her generous gift, one more farmer is learning to grow his soil biology, how to grow food for his community, manage his farm's resources, how to make a living from his small farm.
Not only has she left a legacy of generosity, she has contributed in a significant way to the legacy of this man's farm.
You may not be a farmer, but you can contribute to a legacy of clean, wholesome, safe food by supporting your local farmers.
FARRMS works every day to provide learning opportunities and support for small, sustainable farmers. If you'd like to join us, please call or email our office. We can help you leave your legacy for farming!
Annie Carlson
Grants for Sustainable Education
Annie's offers grant opportunities
Goodness Grows
When your roots are in the garden, it's only natural you want to protect the planet and the community that helps you thrive. At Annie's, we believe in getting involved, giving back, and digging in! We help nourish communities by providing healthy food, promoting sustainability and supporting organizations who share our vision. We value all beings and are serious global stewards.
We work to make our footprint small, our generosity big and our impact on future generations positive.
Giving Back
Gardens are places to connect kids to real food, explore new flavors and talk about where our food comes from. We offer Grants for Gardens donations to community gardens, school gardens and other educational programs that connect children directly to gardening. These funds can be used to buy gardening tools, seeds or other needed supplies. We also offer our delicious product to organizations and events promoting gardening and the environment through Cases for Causes.
Sustainable Agriculture Scholarships
Sustainable and organic agriculture is at the very root of our philosophy: Planet to Food. Food to People. People to planet. We believe that healthy soils and healthy farms are the foundation for healthy foods, which help make healthy people! Therefore, we're proud to support the next generation of farmers by offering $75,000 in funds to students studying sustainable agriculture.
FOR INFORMATION ABOUT GRANTS - SEE ANNIE'S WEBSITE - CLICK HERE.
Pumpkin Roll
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
Directions
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
It's Harvest Time
There are many great things coming from the garden this month and to assist you with the preparation of root vegetables and even some tips on tomatoes - here is a "Minute to Skin It" guide to preparing pumpkin, beets and squash with a few great recipes also.
CLICK HERE to download your .pdf