Out of the Garden Today – June 14, 2014

Every evening, going into the garden is pure delight. Onions, shallots, carrots, mustard and lettuce greens will make a delicious soup tonight. Today, the New York Times had an article Threat Grows From Liver Illness Tied to Obesity today about the growing incidences of fatty liver.

In the past two decades, the prevalence of the disease, known as nonalcoholic fatty liver, has more than doubled in teenagers and adolescents, and climbed at a similar rate in adults. Studies based on federal surveys and diagnostic testing have found that it occurs in about 10 percent of children and at least 20 percent of adults in the United States, eclipsing the rate of any other chronic liver condition.

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A more progressive form of nonalcoholic fatty liver is called nonalcoholic steatohepatitis, or NASH. It is estimated that 2 to 3 percent of people in the US, some five million, have NASH. Many of these people will eventually need liver transplants. In 2001, 1 percent of liver transplants were due to NASH, but by 2009 NASH patients accounted for 9 percent of liver transplants.

The increase in NASH is due to poor diets and lack of exercise. Thirty years ago, the condition was so rare, there wasn’t even a name for it.

Some point out that access to fresh vegetables and fruit is limited in many communities, forcing residents to rely on fast and junk food. Yet you can grow a lot of fresh vegetables in a small space. Even a ten by ten foot plot can provide enough greens for a daily salad for a family. Travel through any city and you will find plenty of unused lots which could be used as community gardens to provide fresh produce for the neighborhoods.

City parks could be redesigned to include vegetable gardens and fruit orchards to be used by local residents. These spaces would not only provide delicious, healthy food, they would also provide exercise opportunities and could be used to teach children where food comes from, how it grows, and how important a clean environment is for everyone.

Out of the Garden Today – June 10, 2014

So what should I make for supper tonight? It’s an answer we all answer day after day. For some it’s going to a restaurant. For others, it’s take out. For others, it’s what is in the fridge or in the cupboard. For others it’s what they picked up in the grocery on the way home from work. For me the answer is in the garden.

Tonight I found raspberries, Chrysanthemum greens, garlic scapes, shallot greens, arugula, choy, sage and rosemary. Everything but the rosemary is going into a stir fry. The rosemary is going into rosemary crackers.

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After “grocery shopping” out of the garden and making meals with just-picked produce for years, I’m spoiled. It’s nearly impossible to find food so fresh when we eat out. Very few places have gardens full of produce, which the chefs can go into and gather the produce they need to make your meal.

Upcoming Berry Season

Berry season is fast approaching. Salmon berries are starting to turn golden. Thimble berries are taking shape and will be turning red in a few weeks. Raspberries are just about ready to be picked. Berries make the long, wet winter worth enduring.

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On the Board Today – June 5, 2014

Greens for this evening’s meal include young onions, chrysanthemum greens, lettuce, and arugula. Vegetables are best eaten as soon as they are picked, and yet few live in an environment where that is possible. If you can step outside your door and harvest the produce for your meal, consider yourself infinitely blessed.

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Out of the Ground Today – June 5, 2014

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It’s egg and salad delivery day. In the cool, early morning, the produce in the vegetable beds is awake and succulent. Picking the greens in the quiet of the morning is almost a meditative exercise. It’s an opportunity to clear the mind and think of nothing as I snip, snip, snip away. It’s much better than toiling away in a corporate cubicle, staring into a monitor for hours on end.

Once washed and stacked, the fresh produce has a beauty all its own. If you’re eating at Tweets this weekend, you may be lucky and enjoy some of these fresh greens. Currently, I’m making a single delivery on Thursdays, but in the near future I will be making deliveries of produced picked that morning on Friday, Saturday and Sunday. You’ll enjoy salads at Tweets made from greens picked just hours before. You can’t get that Mickey D’s or most any restaurant.

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The Joy of Weeds


Play the bird song above and you can experience what it is like to spend an afternoon weeding here at a man and his hoe®. That is the song of the Black-headed Grosbeak, one of the more colorful birds that are in the woods this time of year. The weeds have such beautiful flowers, even if some are tiny, that it’s a shame to dig them up … but I have customers who want their fresh vegetables, so the weeds will have to be satisfied with blooming on the sides of the vegetable beds.

Tourists from all over the world make pilgrimages to Tweets Café, and they are expecting to savor fresh, local produce. Some of it will come from this special spot where the Black-headed Grosbeaks sing. When you’re at Tweets having a salad, close your eyes and imagine those salad greens listening to the singing of wild songbirds.

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The Promise of Good Things to Come

This is how nature’s grocery store works. There’s no marketing, no glitzy displays to lure you in. It’s all up to chance. The thimbleberries (rubus_parviflorus) and salmonberries (rubus_spectabilis) get closer to perfection each day.

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According to Practical Plants, leaves of the thimbleberry are used to line baskets for carrying soft fruit or other delicate items, and a soap can be made by boiling the bark.

The leaves are antiemetic, astringent, blood tonic and stomachic. An infusion is used internally in the treatment of stomach complaints, diarrhoea and dysentery, anaemia, the spitting up of blood and to treat vomiting. An infusion has been taken by women when their periods are unusually long. A poultice of the dried powdered leaves has been used to treat wounds and burns. The leaves have been crushed and rubbed over the skin to treat pimples and blackheads. A poultice of the leaf ashes, mixed with oil, has been used to treat swellings. The young shoots are alterative and antiscorbutic. The roots are appetizer, astringent, stomachic and tonic. An infusion has been used by thin people to help them gain weight. An infusion has also been used in the treatment of stomach disorders, diarrhoea and dysentery. A decoction of the roots has been taken in the treatment of pimples and blackheads.

Natural Medicinal Herbs, states that the shoots of thimbleberries can be picked while they are still young and tender, and cooked like asparagus, and are rich in vitamin C.

Hansen’s Northwest Native Plant Database lists quail, grouse, partridge, thrushes, thrashers, towhees, cardinals, grosbeaks, bears, coyotes, raccoons, squirrels, foxes, opossums and skunks as all lovers of thimbleberries.

And yet the fruit is too delicate to package and sell in supermarkets. Which means that there are just a few lucky folk who get to eat these delicious berries. If you have space and live in an area where thimbleberries grow, plant a few and enjoy a fresh treat in midsummer. They are simply divine on ice cream or with a bit of heavy cream.

Bees Need Undisturbed Landscapes

Few things have impacted the lives of bees, butterflies, and other wildlife more than modern agriculture. In the European Union, more than €41 billion has been spent since 1994 to improve the landscape for wildlife. But there have been few studies to see if this effort has been helpful.

Margaret J. Couvillon, Roger Schürch, and Francis L.W. Ratnieks of the Laboratory of Apiculture and Social Insects, School of Life Sciences, University of Sussex, decided to study bees to see which landscapes they preferred for foraging.

According to Professor Francis Ratnieks:

Historically the British countryside has been good for wildlife including having many flowers to provide pollen and nectar for bees. But particularly since World World II the countryside is no longer as wildlife friendly as it used to be.

Bees are the one animal which can tell you where they have been eating. They do this through the waggle dance bees perform when they return to their hive. Through the waggle dance, the bees tell other bees where and how far away they found good foraging. Only bees who’ve had a profitable forage do the waggle dance.

Over two complete foraging years, the researches decoded 5,484 waggle dances of bees from hives on campus. The hives were less than a mile from Brighton, and so the bees had access to urban landscapes, farmland, and nature preserves. By studying the bees, the researches were able to survey nearly 100 square kilometers of land to see which areas the bees were foraging. Surveying that large an area would have been an herculean task involving many people, but by letting the bees tell them where they had gone, the researchers were able to do a thorough study.

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They then plotted all the places the bees were foraging. They divided the area into 60 sections and plotted the foraging locations of the bees. The favorite foraging spot for the bees turned out to be the Castle Hill Nature Reserve.

Next, the researches divided the landscape into seven broad categories of land types. They found that rural lands and those with a higher level of protection were where the bees foraged the most.

Even though they only studied one insect, the bee, since many other insects forage where bees forage, they were able to see where many insects like to forage.

As Dr. Margaret J. Couvillon says:

The honeybees possess great potential for monitoring the landscape for flowers. One reason is because they forage at long distances, so in our study, the bees from a single location could survey and area of 100 kilometers square. … Here we have shown that listening to the bees may give us information that is relevant in helping them, such as knowing where they have gone to get their food. This makes the waggle dance more than just a honeybee behavior, it’s a powerful tool for ecology and conservation that may give us unique guidance to help let us sustain a more wildlife friendly world.

Here is a video abstract of the study:


And you’ll find abstracts of the study at these links:

The Beauty of Food Growing

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Whether it be sprouting mustard greens, developing cherries, or stately garlic stalks, food that is beautiful. When you are lucky enough to see the whole process, from tiny seed or bulb to fully developed plant, cut and on your cutting board, the flavor of the plant is enhanced.

As you eat it, you see all the many forms it took and the weeks or months or even years it took before it was ready to be eaten. You miss all that when everything you eat is purchased at a store. Even growing a few things, if you can, is worth the effort. Even if you fail, you’ll learn to appreciate that it’s not always an easy process producing fresh food.

And if you’re lucky, you’ll get to see the many beautiful forms your produce goes through as it grows.

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Bees Feed Us

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BumbleBeeOnArugulaFlowerA patch of arugula is in full bloom. The wild bees are buzzing all afternoon, finding plenty of food to gather as they buzz from flower to flower. Luckily for me, this means I will have plenty of arugula seeds to keep planting through the summer. The great thing about many vegetables is that you don’t have to keep buying seed. Let some of the plants flower and go to seed and you have a supply of vegetable seeds in perpetuity.

That’s assuming that the wild bees will keep coming. There’s no guarantee that they will. They can’t reproduce and survive if their habitat, our gardens and our fields, are continually doused with poisons. When I visit garden and hardware stores and see aisles of poisons and herbicides, I wonder how much longer our fragile environment will last. It’s a sobering to think that one of these springs, the buzzing of bees may be gone.

Honeybees abandoning hives and dying due to insecticide use, research finds
Beyond Honeybees: Now Wild Bees and Butterflies May Be in Trouble
Decline of bees forces China’s apple farmers to pollinate by hand
Declining Bee Populations Pose
A Threat to Global Agriculture

Bee Sustainable