What Organic Really Means

Organic Gardening - Photo: Pxhere

The word "organic" may appear on packages of meat, cartons of milk or eggs, cheese and other single-ingredient foods. Certified organic requires the rejection of synthetic agrochemicals, irradiation and genetically engineered foods or ingredients. Literally, of course, the term is a redundancy: all food is composed of organic chemicals (complex chemicals containing carbon). Any materials used in the production or processing of organic food must be proven safe. Awareness is growing about the value of organic foods. But, whether the organic chicken or pesticide-free lettuce represents "healthier" alternatives has long been a subject for debate.

Organic farming is one of the fastest growing segments of the U.S. Gardening organically is much more than what you don't do. In fact, sales of organics have surged more than 20 percent each year in the past decade. In terms of a number of farms, acreage, and value of production, the organic food industry is growing at a rate of 20-30% per year. As commodity programs are eliminated, more farmers have discovered that organic production is a legitimate and economically viable alternative enterprise. The growth in the number of organic farmers has increased steadily, similar to the growth of the U.S.

In current organic production systems, growers are not permitted to use conventional synthetic organic fungicides in their disease management program. Non-organic milk comes from farms that are allowed to use genetically modified cattle feed, along with routine antibiotic treatments and synthetic pesticides. Arguments have long raged as to the effects these hormones and chemicals have on the bioproducts. Growth hormones in cows, pesticides on produce and antibiotics in poultry are among the reasons many Americans are turning to organic foods. 

Organically raised animals may not be given growth hormones to or antibiotics for any reason. Producers are required to feed livestock agricultural feed products that are 100 percent organic, but farmers may also provide allowed vitamin and mineral supplements.

The US Department of Agriculture finally put in place a national system for labeling organic food. The new federal rule guarantees you, the consumer, organic products that are grown without toxic pesticides, herbicides, or fertilizers. Pesticides derived from natural sources (such as biological pesticides) may be used in producing organically grown food. Limitations in relation to which pesticides may or may not be used, present the organic grower with some unique and very demanding challenges. Food that is at least 70 percent organic will list the organic ingredients on the front of the package. More than 40 private organizations and state agencies (certifiers) currently certified organic food, but their standards for growing and labeling organic food may differ. 

Even with these labeling rules in place, consumers should be prepared for some confusion when shopping for organic foods. For one thing, organic products are not uniformly labeled because many farmers using organic methods do not pursue certification at all. In addition, the language contained in seals, labels, and logos approved by organic certifiers may differ.

While consumers struggle with the fact that often, the availability of organic materials is limited when large quantities are needed. More and more people have come to appreciate the added dimensions of value and quality available in the organic marketplace.

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Why is Barbequing So Popular?

Rice - BBQ - Photo: Pixabay

Barbequing is an American tradition. Each year, statistics show that at least 90% of families attend at least one barbeque party or celebration. About 40% of families delight in throwing parties that center around the idea of barbequing. With statistics like that, one must wonder why barbequing is such a popular event and tradition.  

First, barbequing or grilling allows you to create a meal that is unmatched by any other type of cooking. The grilled smell and taste will perk up even the pickiest meat eater.

A variety of meats and side dishes are used when barbequing. Traditionally, families cook pork, beef, and fish on their grills. When visiting your local grocery store, look for meats that are specifically cut and packaged for barbequing. If you do not find pre-packaged meats, then chances are spices, marinates, and kits for grilling are somewhere nearby.   

Traditional side dishes include potato salad, beans, and coleslaw. These sides work well with the variety of meats available and are easy to prepare and store until it is time to eat.

Your traditional condiment bar should include pickles, relish, and onions. 

Different types of grills will present different types of flavors. Charcoal and smoker grills present a natural “smoked” flavor which is one of the most known tastes of barbequing. Smokers even allow you to control slight changes in the favor of the meat by using different types of woods.  Alternatively, propane grills allow grillers to cook their meals faster but still have a grilled flavor.

Some grills have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allows you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly. Some gas grills even contain a Wok type surface for cooking pasta and rice dishes or a full rotisserie set that allows you to cook rotisserie chicken.

Another reason barbequing is so popular is the fact that it gives you a reason to hold a party or celebration. 

Outdoor parties not only allow your guests to be present during the cooking of the meal, but also give them the opportunity to be with friends. 

Themed parties are always fun for your family and guests. Festive decorations can be found at any local party or general store. You may also consider purchasing decorations that can be stored and reused at a different time, such as reusable tablecloths and Tiki torches. Give your clambake a beach theme by adding tropical music and you may even consider adding some sand.

Finally, barbequing is popular because it can be considered a hobby as well. Barbequing, like anything else in life, takes time and practice. It can be fun to play and experiment with different techniques and recipes. Once you have developed a like for barbequing, then you can focus on creating your own variations on traditional recipes and ideas.  

Barbequing is typically thought of as a summer event, but some diehard fans of barbeque will not think twice about breaking out their barbeque grills right in the middle of winter. 

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Beautify With Garden Plants

Flower Plants - Photo: Pixabay

There are many ways to make your house and lawn turn into a home. Every bit of careful touch you add will help your space feel more personal and inviting for your friends and family. As a landscape architect, one of my favorite ways to improve the look and feel of a home is through garden plants.

I love to encourage all of my clients to invest in some great garden plants when they are at work creating a lawn or renovating their lawn. I love garden plants for so many reasons, but the obvious reason is that they are beautiful. There is nothing better than spending time in a home and a yard that is filled with uniqueness and beauty. Planting a wide variety of garden plants is a great way to add much-needed beauty to the outside of a home. Even the most beautiful homes can look mediocre when there isn't a great lawn and garden to accompany them.

Another reason I encourage my clients to invest in garden plants for their home is so that they will have a reason to get outside and work the land with their hands. I believe that people take much more pride in a land that they have to work to cultivate. Our culture has lost something dear and precious since we stopped being a farming culture, and planting even the most simple arrangement of garden plants can be a great way to feel the pride of working the land again. Having to spend time working with garden plants is also an easy and fun way to get outside and get some exercise. Far too many people are stuck in their homes watching television or reading and just getting outside to tend garden plants can be a great way for them to get more active.

If you're looking to add garden plants to your lawn, then I'd suggest you grab a couple of easy to understand books on the topic and soak up all the knowledge you can about how to properly plant garden plants in your lawn. There is much to be learned about gardening, and taking time to get even the most basic knowledge will help you considerably when you are trying to plant the best garden plants for you.

Get to a local gardening shop and see what garden plants will go great on your lawn. And then begin the fun work of planting them and tending to their growth.

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14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes

Slow Cooker - Photo: Wikimedia

The first Christmas we spent with my in-laws in their new country home, my mother-in-law wisely gave me a slow cooker. Her thoughtful gift helped Dan and I enjoy the most convenient of all cooking methods, even with our long work days and commute.

I'll always treasure the memories of delicious aromas wafting through the front door as we stepped into the house after a long day at work and a nerve-jangling commute in heavy traffic.

Most of the slow cooker recipes I used were based on meats and poultry.  Here are 14 easy tips to make your slow cooker recipes tasty and safe:

Tip # 1 - According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165°F. Meats cooked in the slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.

Tip # 2 - It is best not use the slow cooker for large pieces like a roast or whole chicken because the food will cook so slowly it could remain in the bacterial "danger zone" too long.

Tip # 3 - Always defrost meat or poultry before putting it into a slow cooker.

Tip # 4 - Meats generally cook faster than most vegetables in a slow cooker.

Tip # 5 - Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the slow cooker and decrease the cooking time.  This will cause the food to be overcooked.  Fats will also melt with long cooking times and will add an unpleasant texture to the finished dish.

Tip # 6 - Cooking at higher temperatures will generally give you a tougher piece of meat. for all day cooking or for less-tender cuts of meat, you may want to use the low setting.

Tip # 7 - The slow cooker recipes are best used with the tougher cuts of meats.

Tip # 8 - For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes.

Tip # 9 - It is not necessary to brown meat before slow cooking, but it gives more depth of flavor in the food and removes some of the fat, especially in pork, lamb, and sausages. If the meat is lean, well trimmed and not highly marbled, it doesn't need to be browned.

Tip # 10 - For roasts and stews, pour liquid over meat. Use no more liquid than specified in the slow cooker recipes. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.

Tip # 11 - Dark meat takes longer to cook, so if a whole cut up chicken is used, put the thighs and legs on the bottom.

Tip # 12 - The slightly coarser texture of corn-fed, organic or free-range poultry is ideal for slow cooker recipes.

Tip # 13 - Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better for slow cooker recipes. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.

Tip # 14 - Farberware FSC600 6-Quart Oval Slow Cooker oval design accommodates oversize roasts, whole chickens, hams, and/or ribs. It features a large, 6-quart capacity stoneware liner, which nests inside a chrome slow cooker base and the auto setting switches to a lower 'keep warm' setting after cooking food.

For those who are not concerned about cooking in aluminum the West Bend Versatility 6-Quart, Oval Slow Cooker will work well to cook meats. It has a removable aluminum insert that can be used on the stovetop to brown meats and caramelize onions before slow cooking. The bottom unit can also be used on its own as a small griddle. Its dishwasher-safe insert has a nonstick interior and an included roasting rack.

Author: Anjali Dawson

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Balcony, Patio, and Courtyard Gardening

Photo: Pixabay

People choose balcony, patio, and courtyard gardening for many different reasons.  Some are moving from a large house to smaller accommodation, some don’t want the hassle of a large property, and some chose to live in rental property to avoid the high cost of owning a home.  Whatever the reason, this doesn’t mean we can’t garden.  No space is too small for a small space garden.  One plant in a container is a garden.  In fact, ever more gardening options are available in terms of pots, half-barrels, window boxes, troughs, cast-iron planters, recycled materials – the list is unending with possibilities.  

Planning a Small Space Garden  

When planning your small space garden several steps are fundamental.  The first consideration is to determine what purpose this space will serve.  Do you want to grow vegetables, herbs, entertain family and friends, meditate, create a place of peace, healing, a memorial garden – the list is endless.  Next, walk around your space and really look at what you have.  Where are doors, sheds, permanent planters located?  Is there any clutter?  Clear out the clutter by asking yourself: ‘Do I love it?  Have I used it in the past year?’  If it no longer serves you, turfs it out, paints it or fixes it, give it to somebody who needs it.  

If possible, take a chair and sit down, move it around, and think about where the energy feels best for you.  Wherever that is, place your seating such as a park bench, lounge, Muskoka chairs, dining furniture, swing, etc.  Do you want a formal or informal setting?  What features do you want?  Features such as water, flowers, vegetables, herbs, wind chimes, wildlife, colour, etc. add the finishing touches to your small space garden.  Finally, make a plan particularly if you are going to use large features such as a half-barrel.  Once filled with the soil you will not want to be moving it.

Creating a Small Space Garden

Containers.  Generally speaking natural materials such as wood, clay, stone, or cast iron in all their forms make better companions for plants.  Remember that wet soil weighs a lot so if you garden on balcony weight restrictions may apply.  Containers made from lighter weight materials such as fibreglass are ideal for roof or balcony gardens.  Styles of containers include hanging baskets, wirework stands and baskets, wood window boxes, sinks, troughs, galvanized buckets, old shoes or boots, bathtubs, old tires, and all manner of recycled objects.

Scale.  A scale is extremely important in small space gardening.  For example, small plants look more balanced in small containers, large plants in large containers.  I especially like the effect of vines growing on a trellis in half-barrels with smaller plants edging the container.  In the half-barrels I use, I have grown many different vines but have found that the effect of scarlet runner pole beans (Phaseolus vulgaris) is really a knockout with their gorgeous red flowers and you can eat them too.

Microclimates.  Which plants prefer which location?  Choose plants according to the conditions suitable for their optimum growth.  Plants such as begonia (Begonia x semperflorens), coleus (Coleus x hybridous), and Fuchsia (Fuchsia x hybrida) prefer shaded areas while geraniums (Pelargonium x hortorum), marigolds (Tagetes erecta), and petunia (Petunia x hybrida) prefer full sun.  Wind can be a major factor and damage fragile plants.   Choose plants that are wind tolerant such as many of the grasses; the sound of the rustling of the grasses as the wind blows through them is very pleasing to the ear.  

Soil.  I buy pre-mixed potting soil from the garden centres or shopping malls.  These are generally lighter in weight to carry, sterilized to prevent weed seeds from germinating, and contain a lot of peat moss that helps loosen the soil so that it doesn’t compact in pots.  I also buy organic soil that doesn’t have artificial chemicals added as I dump my pots of used soil into the garden where I grow vegetables.

Watering.  Check daily as container plants often dry out more quickly.  This is especially true if you are using clay pots.  Make sure pots have drainage holes, as roots sitting in water will rot.  When there has been excessive rain or water, empty saucers that are full.  If you garden on a balcony sit plants on something to catch the water so that it doesn’t run down on your neighbours. 

Fertiliser.  Due to frequent watering, container plants require fertiliser on a more consistent basis then plants in the ground do.  Use organic fertilisers such as blood meal, bone meal, or fish emulsion, particularly if the soil is going to be added to the garden at the end of the season, as chemical fertilisers harm the wildlife.  

Function.  When you are creating your small space garden you are actually designing an outdoor room.  Keep in mind that this can be colour coordinated to appear as an extension of your home.  I move my indoor plants outside for the summer (which they love) and design these areas as garden rooms.

Focal point.  Create a focal point such as a large pot, tall plant or tree, colour, or a water feature.  Perennial vines such as Virginia creeper (Parthenocissus quinquefolia) will grow in a large container and come back year after year.  Create a sense of mystery by hiding a plant or ornament behind something else to give the pleasure of discovering it.

Colour.  In a small space, use three colours such as pinks, blues, and whites; reds, oranges, and yellows; reds, whites, and blues; or reds, whites, and purples that provide continuity rather than too many colours which tend to be distracting.   Cool colours make space appear bigger and brighter while intense colours shrink spaces.  A white and green colour theme called a ‘moon garden’ is more formal and particularly at night is spectacular.  Many white flowers are fragrant at night as well.

Lighting.  I especially like the small Xmas lights hidden in plants and interwoven throughout a trellis with climbing vines.  Uplighting with small spotlights can focus attention on a particular area for evening entertaining.

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Brazilian Cuisine

The cuisine of Brazil - Photo: Wikimedia

It began as most ‘ethnic food movements’ do – with small restaurants in the neighborhoods where immigrants settled, diners and lunchrooms and tea rooms opened by those who wanted to offer a taste of home to their fellow émigrés. Chinese, Italian, Middle Eastern, Thai – from family-run bistros, the cuisine spread as those outside the cultures of the ‘neighborhood’ learned of the good food and the word spread. The latest ‘new cuisine’ that is spreading like wildfire is Brazilian – a delicious blending of three separate cultures that come together in dishes and delicacies that aren’t found anywhere else in the world.

To understand the cuisine of Brazil, one must understand a little of its history. The base of Brazilian cuisine is in its native roots – the foods that sustained the native Brazilians – cassava, yams, fish and meat – but it bears the stamp of two other peoples as well: the Portuguese who came to conquer and stayed and the African slaves that they brought with them to work the sugar plantations. Brazilian cuisine today is a seamless amalgam of the three influences that interweave in a unique and totally Brazilian style.

The staples of the Brazilian diet are root vegetables, seafood, and meat. Manioc, derived from cassava root, is the ‘flour’ of the region and is eaten in one form or another at nearly every meal. The bitter cassava root is poisonous in its raw state, but when prepared properly, the cassava root yields Farinha and tapioca, bases for many dishes of the region. The Portuguese influence shows in the rich, sweet egg bread that is served at nearly every meal, and in the seafood dishes that blend ‘fruits de mer’ with coconut and other native fruits and vegetables. The national dish, bobo de camarao is one of these, a delicious mingling of fresh shrimp in a puree of dried shrimp, manioc (cassava) meal, coconut milk, and nuts, flavored with a palm oil called dende.

It is the African influence that is most felt, though – as is to be expected of the people who worked in the kitchens. Pineapple and coconut milk, shredded coconut and palm hearts worked their way into everyday dishes, flavoring meat, shrimp, fish, vegetables, and bread. Brazilian food, unlike the cuisines of many of the surrounding countries, favors the sweet rather than the hot, and more than any other South American cuisine, it carries the savor of tropical island breezes rather than the hot wind of the desert.

The most common ingredients in Brazilian cuisine are cassava, coconut, dende, black beans and rice. Bacalao – salt cod – features in many dishes derived from the Portuguese, but flavored with typical Brazilian insouciance with coconut cream and pistachio nuts it becomes an entirely different food. It is typical of the Brazilian attitude toward food – an expression of a warm and open people to whom feeding and sharing food is the basis of hospitality. Brazilian cuisine is like its people – all are welcome, all are welcomed and all make their mark – without ever overwhelming the contributions of the other.

Author: Kirsten Hawkins

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Using Rain Barrels to Survive Droughts

Rain Barrels - Photo: Flickr

If you’re a gardener that has an unlimited supply of water, consider yourself lucky. There are many of us who live in drought zones where the garden and lawn watering rules are very constrictive to the healthy growth of gardens and plants. Many people just give up when they find out how few gallons of water they are permitted to use, but some of us have just found ways to cope with less water. There are many ways to optimize one's garden to conserve water while still keeping it lush.

Some of the ways include drip irrigation (the use of a pipe or hose with small holes to gradually seep into the roots of the plant), the placement of plants in groups of equal watering needs (to prevent wasting water on plants that don’t need it), and using compost or mulch to insulate the water and prevent drainage.

But one of the best ways to keep your garden alive during a drought is to take preventative measures. Occasionally a drought will be predicted far in advance, or those already experiencing a drought will be given a few weeks of heavy rain. When this occurs, you should take the opportunity to set up several rain barrels. Many people think this would be a time consuming, silly thing to do. But it can save you many gallons of water, and hardly requires any work.

Finding the barrels will probably be the hardest part. You can use your own garbage cans, or head to your home improvement store to get a few 55-gallon plastic drums. These can be expensive and difficult to transport, so keep that in mind before you go to the store. You will probably want to cover the top of the barrel with a screen of some sort to filter out any unwanted leaves or debris that might fall off the roof of your house.

Once you have your barrels ready, you’re faced with the decision of where to place them. Usually, during rainfall, there is one corner or segment of the house that rain tends to pour off of. If you are taking the simple approach to barrel placement, just place the barrel under all the places where you see large amounts of drips. However, while this might be the easiest way to place them, you won’t see very high volumes of rain in the barrels.

If you want to take a more complicated approach to placing the barrels, you should consider tweaking your gutter system a bit. If you remove each individual segment and place it at a very slight slant so that all the water is diverted to the nearest corner of the house, you can place a rain barrel at each corner. So essentially your entire house acts as a catcher for the rain, instead of just a few feet worth of shingles. This is how to maximize the amount of water your rain barrel will catch.

After a heavy rainfall, each individual barrel probably won’t see very much rain. If it looks like it won’t be raining more any time soon, it’s a good idea to empty each barrel into one main central barrel. Seal it and save it out of the way, for whenever you may need it. Then the next time it starts to rain, you’ll be able to quickly put all your catching barrels into place without having to lug around all the water you’ve accumulated so far.

The use of water barrels might sound like an antiquated idea. However, when you’re in the midst of a drought and you’re able to spare that extra couple of gallons for your garden, in addition, the city allotment, you’ll be grateful for every bit of time and money you spent on collecting all that rain. All it takes is a few trips out in the backyard every time it starts to sprinkle, and you’ll be a very happy gardener when water isn’t so abundant.

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