Over the last several months there has so many different topics going through my noodle. From the oil spill, to the holes in the Tundra, to dolphins, to Monsanto, and on and on and on. I decided to stay consistent. It all keeps coming back to the local and familiar. So this entry is a tribute to the ones that are making those efforts.
I begin with these:
Mytte & Cole Kraft's:
The Krafts are growing everything from tomatoes, to carrots, to a variety of herbs. These are a couple who is committed to seeing the big picture and not only because they are both amazing chefs, but because they truly understand what it means to grow your own.
Their garden consists of a variety of carrots, herbs and mixed greens. They share their gardening with their three year old son Mace. He is part of the process from planting the seeds to harvesting delicious carrots. Absolutely delightful. Thank you guys for sharing your knowledge and seedlings and endless sense of humor.
Cristina Pulido-Lopez:
Cristina is currently in school majoring in environmental sciences. She's also a mom who truly believes in teaching the next generation to be sustainable and grown their own. She brings a lot to the table as far as educating the masses on what's currently going on with our green movement. Thank you for being a strong, informed and involved entity. Truly valuable.
Ailen Rivera:
Ailen is also a mom of two gorgeous kids. Ailen is the perfect example of the long time effects of eating GMO's. For years Ailen had rashes on various places of her body. It turned out to be that her chemistry is extremely sensitive to GMO's. Since eating clean (organic) these discomforts have disappeared. A testament of what a difference eating clean makes. She grows herbs that she uses for multiple recipes including an assortment of teas. Ailen is also one of those voices who believes on shining the light on the current issues that affect us all whether we know it or not. Thank you for the insight on the establishment.
During this time I've come across a great organization running an urban garden out of a local school. They are called Troy Gardens. Growing everything from Swiss Chard to Papaya, they are undoubtedly realizing the sustainable culture. And more importantly with the next generation.
As for me things have been kind of slow. I've had success with the herbs, alliums, and the mixed greens. I've fallen in love with garlic chives, which I found out go back to Asian cuisine. They are amazing in an omelette, salad or marinade. My aloe plants have thrived and provided much needed liver/bloodstream/colon cleansing.
So I'd like to close with yet another sincere message. Please educate yourselves about what it is you're consuming. The more you know, the more control you have, the more powerful you are and the more difference you can make. It all starts with ourselves. It's not easy, but it's worth it. The cell phones, the cars, the clothes, the gadgets, these aren't the long-lasting. What is long-lasting is the basics.
Plant something. Nurture it. Watch it grow. Enjoy it.
A sincere thank you for stopping by..
beatiful sista! tell it! loveu
ReplyDeleteHey, forgot to mention our raspberries, ginger, lemon grass, mangos, bananas, star fruit, mulberry, dragon fruit, passion fruit, chilies and pineapple...ha ha ha. I guess you didn't want it to take over.
ReplyDeleteLove your blog, I thought I had successfully commented on it earlier but I guess I didn't do it right. It is so nice that you are sharing your homegrown experience with people. Hopefully it will encourage them to start their own edible gardens. It is really amazing how much we can grow out here in South Florida. Some take for granted how blessed we are to have the climate we live in which lets us grow as many things as we do.
Keep up the good work my friend =.)
Funny, I had to add the sea grape pix cuz, even though they don't grow in my back yard, I make the yummiest jelly from it and can it too. They grow in the park behind our house and we forage for them every fall for winter canning. They taste like a mixture of guava and honey.
ReplyDeletesea grape jelly is so yummy on toast or brie or confections too.
ReplyDeleteGo Homegrown!!!!
ReplyDelete