Tag Archives: organic

Growing cucumbers in your garden or container

STORY AT-A-GLANCE

  • While made up of 90 to 95 percent water, cucumbers still provide a host of valuable nutrients, including vitamins A, B5, C and K, manganese, potassium, magnesium, molybdenum, copper, silica and fiber
  • Technically, cucumbers are a fruit. Three main categories of cucumbers are: slicing cucumbers, pickling cucumbers and English or gourmet cucumber, a thinner version with very small seeds
  • Most grow on trailing vines, although you can also find bush varieties suitable for container gardens, such as Hybrid, Salad, Picklebush and Arkansas Little Leaf, the latter of which will produce fruit without pollination

Cucumbers are one of my most highly recommended vegetables, and if you have a garden, you can easily grow them at home.1,2,3 Aside from being able to control pesticide and fertilizer use, you’ll also avoid the wax applied to many commercially sold cucumbers. There are dozens of varieties that thrive in both cool and warm climates, although they can be a challenge to grow if temperatures are consistently in the mid-90s.

While made up of 90 to 95 percent water, cucumbers still manage to provide a host of valuable nutrients, including vitamins A, B5, C and K, along with manganese, potassium, magnesium, molybdenum, copper, silica and fiber. Cucumbers also contain lignans that bind with estrogen-related bacteria in the digestive tract, contributing to a reduced risk of several cancers, including breast, uterus, ovarian and prostate cancer.4

Other phytonutrients called cucurbitacins — part of a larger group known as triterpenes, and the part of the cucumber that gives it a bitter taste — also inhibit cancer cell development. Preliminary findings also suggest cucumbers have antioxidant and anti-inflammatory properties.5

In traditional medicine, cucumbers are used to treat headaches. The seeds are diuretic, and the juice — thanks to caffeic acid and vitamin C — can be used as an acne treatment and a soothing remedy for tired, puffy eyes.

Cucumber varieties

Technically, cucumbers are a fruit, related to both the melon and squash families. The three main categories of cucumbers you can choose from are:

Slicing cucumbers: thick-skinned and generally larger, growing to be 6 to 8 inches long

Pickling cucumbers: thin-skinned and smaller, reaching 3 to 4 inches in length

English or gourmet cucumber, also known as “burpless:” a longer, thinner version with very small seeds

Some varieties of cucumbers will be more bitter than others. Beit Alpha, Lemon Cuke, Tendergreen burpless and White Wonder are among the sweetest. You can find a listing of other popular varieties on Rodale Organic Life’s website.6 As a general rule, cucumbers need quite a bit of garden space, as they grow on trailing vines. However, there are also bushy varieties that only need minor staking, making them suitable for container gardens.

Popular bush varieties include Hybrid, Salad, Picklebush and Arkansas Little Leaf, the latter of which will produce fruit without pollination, making it an ideal choice for apartment dwellers and small container gardens. To optimize your container-grown cucumber, plant it in equal parts of potting soil, compost, perlite and peat moss, and use a container that is at least 12 inches in diameter and 8 inches deep.

The plants also need five to nine hours of full sun. The greater the sun exposure, the more productive the plant will be. An east-west directed trellis will optimize light exposure. That said, if temperatures are consistently in the mid-90s, provide the plants with filtered afternoon shade to avoid overheating.

Planting and growing cucumbers

Depending on the variety, your cucumbers will be ready for harvest in 50 to 105 days. For earlier harvest, start the plants indoors, using a grow light, approximately four weeks before your last spring frost date. They’re fast growers, though, so most gardeners will simply plant from seed directly in the garden.

For a late summer/early fall harvest, sow a second batch four to five weeks after the first. Cucumber plants are highly vulnerable to frost, so avoid planting seeds or seedlings in your garden until all danger of frost have passed, and the average soil temperature is at least 50 degrees F.

Directions

1.Plant seeds7 in rows, about one-half inch to 1 inch deep, anywhere from 1 to 6 inches apart. The plant will grow best in loose, well-draining soil. Mix in ample amounts of compost to encourage growth. Ideal pH is between 6 and 7.

2.Ideally, water heavily in the morning and allow it to lightly dry out to a depth of about 3 inches before soaking it again. This will help prevent stem rot and powdery mildew, as the plant has a shallow root system.

Allowing the plant to dry out too much can make the fruit bitter, however. A layer of mulch will help maintain the moisture balance. Adequate moisture is particularly important during flowering and fruiting. Sandier soils will require more frequent watering.

3.Once the plants are about 4 inches tall, thin the rows so the plants are spaced about 12 to 24 inches apart, depending on the variety.

4.Four weeks after planting, side-dress with compost, aged manure or 1 tablespoon of 10-7-7 organic fertilizer. A 7-5-5 or 6-3-3 balance can also be used, just make sure it has a slightly higher nitrogen ratio to stimulate leaf growth and fruiting.

That said, excessive nitrogen (and/or low boron or inadequate pollination) will result in cucumbers with hollow centers — a sign of excessively rapid growth, preventing the fruit from forming properly.

5.As the plant grows, train it upward on your trellis. Alternatively, grow them in a large pot, whiskey barrel or raised bed, where it can sprawl over the sides. Growing them vertically will produce straighter fruit, however, and protect the fruit from pests and rot.

READ MORE:

https://articles.mercola.com/gardening/how-to-grow-cucumbers.aspx

Advertisements

Survival gardening : growing your own nutrient dense food

From prepforthat.com

If you read a lot of survival articles online, you’ve probably wondered, “what is  survival gardening and how is it different from regular gardening?”

Survival gardening is a skill that allows you to grow your own food in the event of a short-term or long-term catastrophe.

It’s gardening, but gardening focused on growing plants without modern infrastructure. You have to realize, your neighbor that grows a garden probably uses modern methods and they probably grow plants that aren’t intended to fuel their survival.

A survival garden focuses on caloric density, nutrition, and seasonal implications.

READ MORE:

https://prepforthat.com/survival-gardening-an-ultimate-guide-to-growing-survival-garden-plants/

Study proves that people who eat organic have 25% lower risk of cancer

(Natural News) If you’ve ever doubted whether organic food is worth the higher price tag, a study that was recently published in JAMA Internal Medicine should put your concerns to rest. In the study, French researchers showed that people who consume organic food have a 25% lower risk of cancer.

The study, which was carried out under the guidance of epidemiologist Julia Baudry, looked at the diets of nearly 70,000 French adults with an average age in their mid-40s. The volunteers were divided into four categories according to how often they ate 16 organic products that included vegetables, fruit, fish, meat, prepared meals, condiments, dietary supplements, vegetable oils and other products.

After an average follow-up time of 4 ½ years, the researchers looked at how many of the participants had developed some type of cancer. After comparing the volunteers’ organic food scores with the cancer cases, they were able to determine that those who ate the most organic food were 25 percent less likely to develop cancer than those who did not eat organic food. When it came to specific types of cancer, the group who ate organic was 73 percent less likely to go on to develop non-Hodgkin’s lymphoma and 21 percent less likely to go on to develop postmenopausal breast cancer.

It might be tempting to assume that the group who ate organic food would be more health-conscious overall and likely had a healthier diet in general, and that may be responsible for the lower cancer risk. However, the researchers say that simply is not true; even those who ate a low- to medium-quality diet yet opted for organic enjoyed the reduced cancer risk.

READ MORE

https://www.naturalnews.com/2018-11-02-people-who-eat-organic-have-25-lower-risk-of-cancer.html

Reverse 28 health conditions when you cut out GMOs — researchers tracked the health benefits

(Natural News) You might be aware that organic food is better for you than GMO options, but sometimes the price difference can be prohibitive. If you’ve ever stood in the produce section of the supermarket and asked yourself if the higher price tag on organic offerings is worth it, the results of a peer-reviewed study published recently in the International Journal of Human Nutrition and Functional Medicine will probably help make that decision a lot easier.

The survey of 3,256 people found that 28 conditions could be reversed by switching to a mostly non-GMO and organic diet. This research is consistent with physician reports that show the power of making this type of dietary improvement.

The respondents were asked, among other questions, what conditions or symptoms they have seen improve since making the switch to a GMO-free diet. For each of the 28 symptoms listed, they chose between “some mild improvement,” “moderate improvement,” “significant improvement,” “nearly gone,” “complete recovery” and “not applicable,” which was the default.

Some of the most common conditions to note improvements from making the switch to non-GMO were digestive problems like fatigue and leaky gut, along with obesity.

In total, 85.2 percent of respondents with digestive problems noted they were severely reduced or reversed by switching to non-GMO food. More than 60 percent with fatigue and low energy reported improvements, while 54.6 percent said it turned around weight problems such as being obese or overweight. This is not surprising when you consider that a GMO diet has been linked to excessive cell growth in the lining of the stomach and intestines along with other physiological issues.

More than half of people said a non-GMO diet eliminated that feeling of “brain fog” that is familiar to many people, while a similar amount noted that the change helped them avoid food allergies and sensitivities.

Mood problems also benefited from the switch, with 51.1 percent saying it helped with anxiety and depression, and 48.1 percent noting improvements in memory and concentration.

Meanwhile, 47.5 percent of people said their joint pain improved, and 46.6 percent said a non-GMO diet meant the end of their seasonal allergies.

READ MORE

https://www.naturalnews.com/2017-11-16-reverse-28-health-conditions-when-you-cut-out-gmos-researchers-tracked-the-health-benefits.html

7 Steps To Help Reverse Type-2 Diabetes So You Never Have To Take Insulin Or Medication Again (from a MD)

Before the article, some brief stats regarding diabetes in NZ:

Prevalence of diabetes in NZ

At the end of December 2013, there were 243,125 individuals enrolled with a primary health organisation with either type 1 or 2 diabetes in New Zealand. [11]   Using district health board population estimates as at 30 June 2013, this represents approximately 5.4% of the estimated resident population. [12]

The Ministry of Health has estimated that there are approximately 100,000 people who have diabetes in New Zealand but have not yet been diagnosed. [13]
Parliament.nz

The prevalence of diabetes in New Zealand is increasing. The high frequency of prediabetes suggests diabetes is likely to become more common, particularly in high risk groups. Implementation of effective evidence-based diabetes prevention strategies are required to reduce the increasing health and economic costs of the diabetes epidemic.  NZ Medical Journal

EnvirowatchRangitikei


 

7 Steps To Help Reverse Type-2 Diabetes

From theheartysoul.com

What disease affects EVERY other American and one in four kids? Type 2 diabetes or pre-diabetes. Type 2 diabetes in America has tripled since the 1980s, and researchers estimate one in three Americans will have diabetes by mid-century. More than one-third of American adults are obese. [1]

And one in three Medicare dollars is spent on diabetes making it the biggest driver of our federal debt. Sadly, these numbers continue to increase. Overall, it’s not a pretty picture, and experts predict things will only become worse.

I use the term “diabesity” to describe the continuum of health problems ranging from mild insulin resistance and overweight to obesity and diabetes. Diabesity is the underlying cause of most heart disease, cancer, and premature death in the world.

READ MORE (VIDEO ALSO)

http://theheartysoul.com/steps-to-reversing-diabetes/?t=DrM

What’s in our meat? … and is NZ really GE free?

I purchased pork chops recently, and specifically chose the brand that advertises itself as being humane to its animals. Nice grassed grazing (for their chooks and pigs), outdoor huts with lots of hay. Definitely free range which is refreshing in a world where we’re seeing the steady growth of factory farming. The pigs and chooks looked happy indeed.

Not having done too much homework of late on this front, as in I buy organic when I can but mostly restrict my meat intake … I thought I’d better contact the manager and just check, do they feed their animals non GE food?

Well, the reply confirmed my suspicions and of course confirmed for me, no more pork, or any other meat, that’s not organic. Occasionally I obtain produce … vegetables, fruit and eggs, from growers who don’t use sprays of any kind which is next best to organic and less costly. In the instance of the pork, the manager told me he couldn’t rule out that the pigs weren’t eating GE feed as some of their soya feed is sourced from the US which he acknowledged meant it could quite well be GE. So … they are working on getting alternative feed but as yet … no … no guarantees. To recap here, it is definitely great to see farmers treating their animals well, housing them properly with room to roam and forage … definitely a huge improvement on the crates and tightly enclosed concrete and steel pens that occasionally feature on the news when animal activists expose them. So kudos to this farmer on that aspect. However, the GE food is definitely of concern, and especially if the animal is destined for your plate.

A couple of years ago I read a local book called ‘Seeds of Distrust’ by respected local investigative journalist, Nicky Hager. Our country, good old New Zealand, is touted world wide as being amongst other things ‘clean and green’, ‘pristine’, ‘unspoilt’ (the Rangitikei’s official logo), ‘GE free’ and even ‘nuclear free’ (it helps attract business). Interestingly, as an aside on nuclear free, radiation levels have been recorded at danger levels in the South Island. Fukushima possibly? That is definitely worse than what we’re told and definitely not all sorted by any stretch of the imagination.

Anyway, Hager’s book details the events surrounding the planting of GE sweet corn in several locations here in 2000. When this came to light the current Prime Minister at the time, Helen Clarke, ordered these be pulled up. As is the usual with such events, some discussion went on for a time and eventually it turns out, the corn was not pulled up, but was left to come to full harvest. And our threshold of acceptability for GE content was raised as well. Problem solved as it were. Thanks to big-business lobbying (corporate persuasion) and to Helen Clarke, the GE sweet corn plants were allowed to spread their pollen and were harvested for sale in NZ and overseas. The rest of the contaminated seed batch was also approved for planting and the public not told.  Do you still believe everything the Government tells you?

This has been a good reminder for me, don’t buy supermarket meat, or any meat that isn’t organic. Unless you know who bred and killed it. Otherwise you may likely be ingesting GE food.

I’ve replied again to the company that ‘can’t guarantee’ the pigs don’t eat GE feed, with a link to one of Jeffrey Smith’s videos (included below) about what the GE food does to animals’ livers. The animals are reported to smell highly putrid when slaughtered and their livers are obviously diseased. Which does remind me of the recent furore in the South Island when around 200 cows died after eating swedes that are herbicide tolerant. Predictably the link between swedes and these deaths has been all but wiped off the radar but that’s a topic for another post. Herbicide tolerant by the way, means that the crop can be sprayed with herbicide (as is the case with GE crops that are sprayed with glyphosate) killing the weeds but not the crop. The crop retains residues of the herbicide and of course whoever/whatever eats the crop ingests the herbicide as well. This is why glyphosate is being found in human blood, urine and breast milk, even in people who don’t use glyphosate. It is in our environment.

You can learn more about the glyphosate link to GE food on the Glyphosate page here on this site. I plan to include organic and GE sections to the Food page shortly. Another excellent resource, the one that educated me as to what Genetic Engineering of our food is all about, is the book ‘Hard to Swallow’ by Jeffrey Smith (who is featured on the video here).

Gluten-free food FRAUD exposed in new Health Ranger video: They’re loaded with MSG and GMO

(NaturalNews) Do you think gluten-free foods are always healthy and wholesome? Think again: many of them are highly processed junk foods loaded with GMOs and MSG.

I’ve just posted a new video exposing the gluten-free fraud by reviewing a few off-the-shelf gluten-free products. As the video reveals, some of the products are made with hidden forms of MSG and genetically modified ingredients. But others are truly wholesome or even labeled Non-GMO Project Verified.

The lesson here is simple: Just because some food product claims to be “gluten-free” doesn’t mean it’s good for you. In fact, many gluten-free products are no healthier than processed junk foods. You’d be far better off eating organic wheat products with gluten than consuming processed gluten-free junk food loaded with GMOs, glyphosate, pesticides and MSG.

Gluten may not even be your problem in the first place… it’s probably glyphosate

On the topic of glyphosate, by the way, it is my belief that many people who mistakenly think they’re allergic to gluten are actually being poisoned by the glyphosate pesticide that’s commonly sprayed on wheat harvests as a drying agent.

Non-organic wheat is almost universally contaminated with glyphosate, a cancer-causing weed killer chemical that permeates the wheat berries and persists in wheat flour. If you are eating non-organic breads, pastries, sandwich buns or even bagels, you’re eating glyphosate.

Learn more: http://www.naturalnews.com/054391_gluten-free_foods_GMO_hidden_MSG.html#ixzz4CCTbQ3bf


See our Food Additives (under Chemicals) and Glyphosate pages for more info & links, &/or search categories for further related articles (at left of any page).

Please like our FB page &/or follow our blog, and do spread the word on all the untruths we have been told!

 

EnvirowatchRangitikei

 

So our infants need corn syrup & GMOs? – Mike Adams on CNN’s “breastfeeding’s not natural” debacle

Further to the recent article in a pediatrics journal coercing us not to call breastfeeding ‘natural’, Mike Adams weighs in on their preferred alternative – formula with GMOs and corn syrup… satirizing and exposing the whole debacle for the idiocy that it is.
Published on Mar 28, 2016

Wow, CNN is so totally brain dead that it’s now warning against calling breastfeeding “natural.”

What’s the problem with that? They claim if we call it “natural,” then we might be encouraging moms to pursue other “natural” things like nutrition or organic food (or avoid vaccines).

And that’s BAD, according to CNN.

Yep, the Communist News Network has gone full retard…

Learn more at http://NaturalNews.com


 

RELATED:

Pediatrics Journal says to stop calling breastfeeding natural  

Kiwis everywhere are growing their own food again

Up until the 1950s folks grew their own food as a matter of course. It was what you did. Supermarkets kind of changed that but folks are catching on to the fact that processed foods are frequently devoid of nutrients and our fresh produce is sprayed liberally with toxic chemicals bringing with them a myriad of health risks. The financial squeeze is also a motivating factor and people are getting their fingers in the soil and producing their own food for cheap.

Here are some examples of that in the North Island, one is in the far North, and another in Hawkes Bay, both beautiful warm regions for growing things. A third I noticed recently on Facebook in Palmerston North, closer to home, illustrating the wonderful value of communities getting together and growing food… and sharing. That’s how our forbears used to do it.


North Hokianga Food Co-op aiming for food security

SARAH HARRIS (stuff.co.nz)

Brother and sister Joe Thompson and Jackie Thompson are encouraging people to grow their own food and be self-sufficient.

“Brother and sister Joe Thompson and Jackie Thompson are encouraging people to grow their own food and be self-sufficient.” (Photo courtesy of Stuff.co.nz)

“North Hokianga residents are on the path to making their food pantries and larders entirely self-sufficient.

The North Hokianga Co-op aims to get residents growing their own produce and wants to build a boutique abattoir to process local meat.

Co-op organiser Jackie Thompson says the area wants to make the most of their natural resources and change attitudes towards food and where it comes from.

The Co-op held a “Kai Rangatira” day on October 10 to introduce the community to gardening methods and information. More than100 people turned out to learn about grafting, worm farms, traditional Maori medicine, honey and housing projects.

“Food comes from the supermarket, from over the counter in a package. We’re eating too much sugar and too much processed food. That is basically seen as normal….”

Read more:  http://www.stuff.co.nz/auckland/local-news/northland/72995508/north-hokianga-food-coop-aiming-for-food-security


Aunty’s Garden

Published on Oct 9, 2015 (video at Tim Whittaker’s channel on Youtube)

“This is a short clip of Auntys Garden in Hastings. An amazing place to get fresh vegetables. Price = koha ..”

http://www.tim.co.nz
http://www.photodrone.co.nz

Posted on Facebook comments explain that the garden is  at “Waipatu Marae just before Whakatu in Hastings. It is a community garden that any one can get produce from. Payment is in form of a koha. Anyone is also welcome to go and help in the garden..”


Finally the Crewe Community Garden in Palmerston North have as their vision: “… to create a vibrant community hub whereradishes-788554_1280 neighbours are collectively involved in various sustainable living initiatives that provide healthy food, encourage social connections, and reduce family food budgets. A community garden achieves many of the goals that the group have.”

They also have a blog spot with the same name here
(Palmerston North (aka Palmy) is in the lower / central North Island.)
Check them out here on Facebook
There are many more of these ventures around the country, these are just three … really inspiring.

EnvirowatchRangitikei

Dude, That Isn’t Wax On Your Apple!

REALITY BLOG

Fancy yourself a vegetarian or vegan?

Think that the label that says “organically grown” has anything to do with the packaging, storage, and transport of that product to stores?

What if I told you that cow, pig, and chicken collagen is now used in place of wax on your fruits and vegetables, among many other  things much worse than you can probably imagine?

And what if then I told you, as with most atrocities that happen now-a-days, that this is all approved by the FDA…

Since the early 12th century, there has been a tradition of applying wax onto the skins of fruits and vegetables for longer storage life. Today, that tradition is being carried on with a whole new generation of chemicals and compounds that are genetically designed to accomplish the same goal. But in these modern times, the health and well-being of the consumer of that apple is not…

View original post 7,752 more words