Green driveway strip, kombucha mother, this year’s wine crop

– made apricot fruit sauce with homegrown apricots
– bought a few 1 gallon glass jars wholesale so can start kombucha and rejuvalac cultures (have to find ways to use 800 lbs of grain that were given to us by a friend). After sprouting and fermenting the grains will feed the sprouted grains to our pets, I’m sure they’ll enjoy these tasty treats)
– the graceful upscale garden trellises made by a local eco-artist have really added beauty and depth to the massive concrete wall that borders the urban homestead on two sides.  
– due to the lack of deep soaking rains this winter the blooms of wildflowers are short lived this year. Blooming gloriously one week and shriveled and dried the next. Scary to think it’s only June we sill have the sizzling months of July, August, September and even October to get through. We’ll be lucky to have rain come December.
– removed 1/3rd of concrete from the driveway and put in a “green strip” down the middle. Seeding a low growing clover and herbs
– filling a few Peddler’s Wagon orders. Thanks for your support! For those of you who ordered cloth tote bags.  They are on their way. The company can’t keep up with the demand since the bags were featured on Oprah.
– using the outdoorsolar shower. Can we beat last year’s record of 6 months without using the indoor tub facility?
– sun cooked meals on the menu. We were given aGlobal Sun Oven by a local college student who was doing a report on the different sun ovens for Africa. Thank you!  It’s a great addition to our sun oven family.
– succession summer plantings – cukes, basil, squash, tomatoes, eggplant, greens and more- the heat is on! So much for the typical “June Gloom” pattern which decsends every June on the Southland. The gloom’s gone and it’s sun and hot temperatures instead. – it’s straw bale time again. thanks to our clients recent party we are able to get a few free straw bales for the garden.
– harvested first grapes of the season…. homemade wine’s just around the corner.
– picked 15# beans
– making guava jam from last years guava crop

Speak Up
– Attn PTF readers. Re: PTF weekly menus: would you care for weekly postings, etc?  

Thank You
GM for $10 donation. Your support is most appreciated. BOOKMARKS
Freak winter is Europe’s warmest for 700 years {NewScientist}

Last autumn-winter season was Europe’s warmest for more than 700 years, researchers say.The last time Europeans saw similar temperatures to the autumn and winter of 2006-07, they were eating strawberries at Christmas in 1289, according to Jürg Luterbacher at the University of Bern, Switzerland, and colleagues.
read more

Planet-Saving Remedy Proposed: Stop Shopping {LiveScience}

The good news is that industrialized nations are recycling more. The bad news is that they are wasting more as well. In most places, recycling can’t keep up with higher and higher consumption rates. The problem is that capitalism creates hardened consumers, so even if many buy green, they still buy too much.
read more

Nonorganic ingredients get tentative OK {LATimes}

The USDA permits 38 items to be used in foods labeled as organic.The U.S. Department of Agriculture gave interim approval Friday to a controversial proposal to allow 38 nonorganic ingredients to be used in foods carrying the “USDA Organic” seal. But the agency also allowed an extra 60 days for public comment.
read more

Body absorbs 5lb of make-up chemicals a year {Telegraph}

Women who use make-up on a daily basis are absorbing almost 5lb of chemicals a year into their bodies, it is claimedMany use more than 20 different beauty products a day striving to look their best while nine out of 10 apply make-up which is past its use by date.Dependence on cosmetics and toiletries means that a cocktail of 4lb 6oz of chemicals a year is absorbed into the body through the skin.
read more

No Comments

  1. Stephanie Griffith says:

    I just wanted to chime in and vote for you posting your menus. I love reading what other people eat, and your menus would be especially inspiring.

  2. Tia Graham says:

    Anais, where did you find those gallon sized jars??? I’ve been trying to find some for over a year now; would love a local source so I don’t have to pay shipping but as time passes I’m getting less picky ;-).

    would love ptf menus…we’d like to do some solar cooking and are unsure of how/what to do.

  3. Amy says:

    I would also love to see your menus.

    This site is an incredible inspiration to my family. We’re too late to start veggies this year but are hoping to build some raised beds to have ready for next spring.

    We live in the interior of British Columbia, Canada (zone 2 to 3) so it’s fascinating to see what you are able to grow “down south”.

  4. Nancy Kelly says:

    Can you post your recipe for the apricot fruit sauce? My apricot season was over, it was short but intense, and next year I am hoping to have enough for fruit sauce.

    Plus my peaches are almost ripe and boy the tree is loaded, I don’t have the heart to thin.


  5. Helen says:

    I would love to see your menus. Also, please let me (us) know how the situation is going [comment edited].
    Helen in Needles

  6. Alissa says:

    Yes please, would love menu postings!!

  7. Ginny says:

    Yes, I would love to see your menus. About gallon jars. Several years ago, I gathered gallon jars from deli’s and grocery stores for free. They were used and sometimes dirty, but they were good and free. Many have gone to plastic now, but you can still find glass ones, if you look hard enough. Try pizza places, grocery store deli’s, restaurants, etc. They usually get pickles or peppers in them. Also, if you let friends and neighbors know that you are looking for them, occasionally someone will have one that they got pickles in or something. I have a couple dozen of them and use them as canisters, etc. They are really handy!

  8. Lucy says:

    Yes, Menus! So pleased to hear the information about succession planting. I got garden space late this year, so have been wondering what I can do with it.

  9. crystal says:

    Instead of “menus” I would love to see maybe one or two meals a week highlighted with some photos & input on flavors/ingredients.

  10. Nick says:

    I wouldn’t mind seeing the menus either. How much wine do you usually make per year, and is it all from your own grapes?

    BTW, you are misspelling Kombucha, the “u” is in the middle and the “a” is at the end.

  11. Andy in San Diego says:

    Anyone know how to comment on the USDA organic ingredients thing? I gave up trying to find anything on their site.

  12. michelle says:

    Would love to see menu postings!

  13. Andy in San Diego says:

    I found this link on another blog for responding to the USDA’s proposal:


  14. Sean says:

    I for one would love to see the what goes into that great blood orange salad you guys make!

  15. Kristina says:

    I’d love to see menu postings! I have a garden and it always helps to have more ideas for using it up. Thanks!