Kathy Smith
organics
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| My Groups: | Biomassive | Green Dinners | Hypercar | ORGANIC HOME GARDENER | Positive Ecology | Sustainable Gardeners and Farmers |
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Comments (1 - 4 of 4)
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Remove organics 19 days ago
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MY BACK YARD
Try this: Alfalfa Meal, cold processed Kelp Meal, Bone Meal and Fish Meal, mixed according to the directions for your size bed, dig them well into fairly good soil, saturate it, put in your favorite vegetable seeds according to the directions on the package, and stand back. In a month or three, depending on what you planted, you’ll have the most and best vitamins that money could buy.
“Our food should be our medicine,” said Hippocrates. With our food traveling 1,500 miles, arriving at our table 12-14 days after it was harvested, it’s not very likely to contain much nutrition; much less of medicinal quality. Vegetables start to lose their vitamins and minerals, in other words their flavor, the moment they’re taken from the plant. The difference between vegetables just picked from the plant, and what the local grocery store calls “fresh,” in flavor, texture, color and appeal-not to mention vitamin and mineral content, is staggering.
You can do it. If you need or want any help, just let me know.
Lee O’Hara
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Why don’t tomatoes taste like they used to, or the ones that came from Grandpa’s garden? Tomatoes for supermarkets are picked in the field, boxed in the field, and stacked waiting for pick up by the truck. The boxes are loaded into the truck, driven to a rail station, or trucking terminal, where they may or may not be loaded again, shipped via rail or truck to a supermarket’s central warehouse, shipped to the various stores, and loaded into the back room in the produce department until they’re needed in the counter. Now they’re loaded into the counter, picked over, put in the cart, go through the check stand, into the trunk of the car, taken home, hauled into the kitchen, and used throughout the week. And of course they had to ripen somewhere along the way.
Commercial tomatoes have been created to withstand that kind of punishment. The varieties we use in our gardens would be tomato juice by the 2nd handling. Can we expect commercial tomatoes to be flavorful, juicy, or have any real resemblance to a tomato? It’s not going to happen. Lee O'Hara |
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