It’s early to mid February and my two small experimental cold frames are showing some signs of life. It’s amazing that the lettuce and spinach are now over three months old yet look (and taste) great.
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♥ SUBSCRIBE FOR NEW VIDEOS EVERY WEEK: bit.ly ♥ FOR MORE INFO: BexLife.com ♥ MY DIET PLAN & GEAR bexlife.com ♥ VICTORIA KEEN YOGA GEAR: v-keen.com 15% COUPON CODE “BEX15” ✔ EXPLORE: bexlife.com ✔ FOLLOW twitter.com ✔ LIKE: facebook.com ✔ SUBSCRIBE: bit.ly This is just a little slideshow I put together to document our first […]
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We raise pastured poultry this is just what we have now, we are getting anotehr 150 chickens on July 1oth.
Continue reading …FOOD CURATED: Brooklyn’s Urban Beekeepers: “Watch Out Ladies” Honey Harvest (Part II)
June 17, 2012 3 Comments
Six hours later, the first drop emerges… Follow the eccentric crew of Brooklyn beekeepers for their very first illegal honey harvest for their restaurants. See how the entire process takes place over a few laughs and a little help from friends – from stealing honey from the hive to collecting every last sticky drop. After […]
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Reared in the pristine, cool waters of Tasmania the Huon products are prepared and processed by some of the most skilled and experienced hands in the world. Skill and passion are Huon hallmarks. That’s why the Huon Reserve Selection range is not just excellent salmon – it’s the best of the best. For more information […]
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Dr. Oppenlander gives an example in his lecture “Comfortably Unaware”, of what foods are truly sustainable and what foods have a profound effect on global depletion. All this and more is discussed in Dr. Oppenlander’s book- soon to be released- “Comfortably Unaware- Global Depletion and Food Choice Responsibility”.
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Permaculture student Inga van Dyk show us how to make a free range worm farm, using two plastic 20 litre buckets and her magic finger. The benefit of a free range worm farm is that it is integrated into the garden bed and worms distribute their nutrititious castings directly to the vegetable root zone.
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Ii’s interesting that the European Heirloom Cantaloupe has decided to make a home for one of its melons on the cucumber trellis. Also, it apears I do not have enough space for the cantaloupe vines overall. It’s the end of July and I wonder when we’ll harvest our first melons.
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www.howdini.com We don’t know why it’s called monkey bread – there are no monkeys and no bread in this sweet treat. All we know is it’s delicious and easy to make, if you follow the recipe from Pillsbury’s Lauren Chattman. How to make monkey bread 1. Heat oven to 350°F. Lightly grease 12-cup fluted tube […]
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