Drought Preparedness

EarthKind drought preparedness can be found at the following website:


http://aggie-horticulture.tamu.edu/earthkind/drought/

Turn Your Residential Design into Edible Landscaping

Grow herbs next to perennials; let parsley and sage take advantage of early morning light next to your perennials that welcome visitors to your door.  Along your Arborvitae row, plant garlic bulbs for cooking as well as acting to keep neighbors’ dogs away from tender, young bushes.

Nowadays, everyone is talking about edible landscape on any size property.  Plants such as vegetables, fruits, berries, nuts, herbs and edible flowers qualify.  A grape arbor or kitchen garden for herbs, salad greens, and colorful vegetables might have their own space or can be mixed into existing perennial beds.

As grocery prices soar, the quality and flavor of produce drop.  Organics are on the rise each year.  People want control of their food source, especially wanting to know that few or no chemicals have been used.  Modern-day solutions include edible landscaping, home gardens, community garden plots, buying from a local farm and farmers markets, where growers answer questions about the processes used on their individual farms.

Historical victory gardens were a war effort but they are needed now more than ever to address health and well-being as well as environmental issues.  Instead of buying tired, imported, waxed vegetables from the store maybe we should have vegetable gardens in every front, back or side yard.  Home-grown vegetables taste good so we will eat them.  Think about growing your own garden next time you go to the grocery store to buy vegetables.  As Mr. Food would say  “It’s so good!”

 

Five Steps to Healthy Roses

1. Plant roses in full sun.

2. Use drip irrigation or soaker hoses.

3. Water in early morning.

4. Selectively prune to open canopy and increase air circulation.

 

5. Manage weeds and insects to prevent the spread of viruses.

 

Food Safety Shopping Tips for Farmers Markets

Check fruits and vegetables for bruising and damage. Any cuts or holes are hot spots for microbial growth.

Before preparing or cooking fruits and vegetables, rinse the produce under cool running water, being sure to remove dust, soil and bugs.

Pay particular attention to spinach, salad greens, melons and any other produce that comes in contact with the ground; these items require greater food safety vigilence.

Milk, cheese, juices and ciders are required to have been pasteurized or treated prior to packaging. Canned goods (with the exception of jams and jellies) must come from a registered processing facility that has a license from local, state or federal authorities. If you have any questions about a product, ask the vendor.

If you are unsure of food ingredients or have allergy concerns, check the product packaging. All food should be labeled with the common name of the item and both the name and address of the producer.

Pay close attention to ready-to-eat foods such as sandwiches, dips and other prepared samples. Ask the vendor how long the samples have been sitting out and how the food was prepared to ensure food safety.

Assess the sanitation and food safety practices of the vendor by checking the environment. If the vendor is located in the sun without shade, does not have a hand washing station or fails to promote cleanliness, the products may be more at risk for containing pathogens that may lead to foodborne illness.