Podcasts about salad greens

Mix it up by adding some unconventional greens to your salads. Try fava bean leaves or pea shoots. Check out Linda's  new cookbook for some unique salad recipes The No-Waste Vegetable Cookbook.Epic Gardening Shop Homepage: https://growepic.co/4csv6ZNBotanical Interests Shop Homepage:  https://growepic.co/45Cwoz1Book Collection Page: https://growepic.co/3xs71U2EG Homesteading Book: https://growepic.co/4eB9TPoLearn More: Do Regrowing Food Scraps Hacks Actually Work?Connect With Linda Ly:Author and blogger Linda Ly started writing about gardening, garden-to-table recipes, and outdoor adventures on Garden Betty in 2010. Since then, her stories, tutorials, and free resources have attracted 5 million visitors per year from around the world. Linda has written several cookbooks, including The No-Waste Vegetable Cookbook, and has appeared in Time, Food & Wine, HGTV Magazine, The Wall Street Journal, and The Washington Post.The No-Waste Vegetable CookbookInstagramFacebookEmail ListYouTubeLazy Gardening AcademyShop the StoreAs an exclusive for listeners, use code THEBEET for 5% off your entire order on our store, featuring our flagship Birdies Raised Beds. These are the original metal raised beds, lasting up to 5-10x longer than wooden beds, are ethically made in Australia, and have a customizable modular design. Get Our BooksLooking for a beginner's guide to growing food in small spaces? Kevin's book, Field Guide to Urban Gardening, explains the core, essential information that you'll need to grow plants, no matter where you live!He also wrote Grow Bag Gardening to provide you with specialized knowledge that can bring you success when growing in fabric pots.Preorder Kevin's newest book Epic Homesteading if you are looking to turn your home into a thriving homestead! Order signed copies of Kevin's books, plus more of his favorite titles in our store.More ResourcesLooking for more information? Follow us:Our BlogYouTube (Including The Beet Podcast,  Epic Homesteading and Jacques in the Garden and Botanical Interest )Instagram (Including Epic Homesteading, Jacques)PinterestTikTokFacebookFacebook GroupDiscord Server

Biotech giant Bayer plans to distribute mustard greens that have been genetically altered to make them less bitter to grocery stores across the country. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to The KSL Greenhouse Show! Join hosts Maria Shilaos and Taun Beddes as they talk all things plants, tackle your toughest gardening questions, and offer tips that can help you maintain a beautiful yard. Listen every Saturday from 8am to 11am at 102.7 FM, 1160 AM, kslnewsradio.com, or on the KSL NewsRadio App. Follow us on Facebook and Instagram at @kslgreenhouse. Happy planting! #KSLGreenhouse  10:05  Feature: Growing salad greens  10:20  Topics: Arugula, Grape flavors, Shade trees, Lilacs, Paperwhites, Vegetables, Dwarf peach tree varieties  Questions: How soon can you plant arugula and can you successfully grow it in Utah, Are seeded grapes more flavorful than seedless grapes, When should I prune shade trees, When should I cut off the dry brown parts from my lilacs after they bloom in the spring, What should I do if my 2 ft tall paperwhites aren't blooming, What are the best vegetables to grow where there isn’t consistent sun, Is there a good dwarf peach tree variety to plant in Vineyard?  10:35  Topics: Top soil, Berries, Shade cloth  Questions: How long is the life of clay soil that’s been amended with top soil, Is there a good strawberry or raspberry that will grow against the side of my house that faces directly west, Where is the best place to plant raspberries, When is it effective to use shade cloth?  10:50  Topics: Wild parsnips, Poisonous weeds, Best support for grapes, Venus fly trap varieties  Questions: What are the best structures to support grapes, Where can I find some good Venus fly trap varieties? 

In this episode, I dicuss how Morgan and I got started growing salad greens for market. He also I also discuss how easy it is to grow them in a home garden. I talk about arugula specifically and discuss a few different ways to enjoy the peppery green.,  Show notes and Mentions:Push seeders.  I mention these in the episode. This is a link of the one I used on the farm. These are unnecessary for the home gardner unless you have a BIG home garden!The newsletter where I discuss putting in our fall salad garden.  Also a short video demonstration is included. Here are a few seed mixes to consider. "Elegance" is the one mentioned in the show.Johnny's ‘Elegance' MixJohnny's Kalebration MixBaker Creek's ‘Rocky Top' Salad MixContact us with any questions at Taylor@acommonlife.coFind us Elsewhere:Instagram - @_ACommonLife - MorganCommunity Newsletter - The CommonTwitter (X) - @_ACommonLifeTwitter - @Taylor__Myers - TaylorLinkedIn - Taylor MyersMusic on the podcast was composed by Kevin Dailey. The artist is Garden Friend. The track is the instrumental version of “On a Cloud”

Mix it up by adding some unconventional greens to your salads. Try fava bean leaves or pea shoots. Check out Linda's  new cookbook for some unique salad recipes The No-Waste Vegetable Cookbook. Connect With Linda Ly: Author and blogger Linda Ly started writing about gardening, garden-to-table recipes, and outdoor adventures on Garden Betty in 2010. Since then, her stories, tutorials, and free resources have attracted 5 million visitors per year from around the world. Linda has written several cookbooks, including The No-Waste Vegetable Cookbook, and has appeared in Time, Food & Wine, HGTV Magazine, The Wall Street Journal, and The Washington Post. The No-Waste Vegetable Cookbook Instagram Facebook Email List YouTube Lazy Gardening Academy Buy Birdies Garden Beds Use code EPICPODCAST for 5% off your first order of Birdies metal raised garden beds, the best metal raised beds in the world. They last 5-10x longer than wooden beds, come in multiple heights and dimensions, and look absolutely amazing. Click here to shop Birdies Garden Beds Buy My Book My book, Field Guide to Urban Gardening, is a beginners guide to growing food in small spaces, covering 6 different methods and offering rock-solid fundamental gardening knowledge: Order on Amazon Order a signed copy Follow Epic Gardening YouTube Instagram Pinterest Facebook Facebook Group

As part of our series exploring "heat," Vermont Public's Joia Putnoi visited Bread & Butter Farm in Shelburne to learn the behind-the-scenes of winter greens production.

Love salads? Join me today and we will talk about how you can have greens all year long for those delicious salads. Show Notes: (*links below contain affiliate links, which means if you click through and make a purchase, we will earn a commission at no extra cost to you.) Organic REV The first thing to understand about REV is that it is not an ordinary humic acid product that is chemically-extracted from leonardite, lignite, or other coals.   Rather, it is a 100% naturally-occurring carbon, humic acid & fulvic acid source - along with exceptionally high levels of naturally-occurring microbial biomass  that can increase nitrogen efficiency by up to 25%.  REV replaces depleted soil carbon & bacterial biomass - and absorbs nutrients to make them more readily  available to plants via their root systems. Promo Code for 10% off JILL10 Wood Prairie Family Farms A small family farm on the edge of Maine's North Woods is located just six miles from the Canadian border. For over 45 years they have dedicated themselves to time-honored organic regenerative farming practices and building up the fertile soil of Wood Prairie Family Farm. Certified Organic by MOFGA (USDA-Accredited) since 1982. Their organic crops are sold to customers like you through their website and their FREE mail order catalog.  Check them out and use my code JILL5 for 5% off Succession greens YouTube video https://youtu.be/NMqqQxs0_bo Salad all summer YouTube video https://youtu.be/VwHZnQFBJ5Q Aero Garden https://amzn.to/3lXtCli 269 - Tobie Stanger - Countertop Indoor Gardens https://journeywithjill.libsyn.com/269-tobie-stanger-countertop-indoor-gardens Want to see more? Patreon Channel https://journeywithjill.net/patreon  My Products: 2023 Complete Garden Planner https://journeywithjill.net/shop/ Vegetable Gardening for Beginners Book: https://amzn.to/3TZeJux Products I recommend: Recommended Brands & Products page:  https://journeywithjill.net/recommended-brands-and-products/ https://www.amazon.com/shop/thebeginnersgarden Connect with Jill:    Sign up for Friday Emails: https://journeywithjill.net/gardensignup Instagram: https://www.instagram.com/thebeginnersgarden/ Beginner's Garden Shortcut FB Group: https://facebook.com/groups/beginnersgarden/ Link to Beginner's Garden Podcast past episodes: https://journeywithjill.net/podcast  

Mike Cunningham believes that having a salad every day is probably one of the healthiest things you can do for yourself. In this episode we will discover how simple, easy, and quick growing greens can keep your salad bowl full all winter. Fresh tasty nutritional eating right from your deck, patio, or backyard sounds great to me.Mike and Judy Cunningham have been teaching people how to grow, cook, and preserve good organic food for over 10 years.Country Gardens Farm is a third-generation family farm growing a wide assortment of organic year-round vegetables they sale to the community from their 3 acres.This episode 077 - Growing Baby Salad Greens all Winter with Mike CunninghamMike's blog post Baby Salid Greens with video on how to plant in a bed.Judy's RecipesFacebook: Country Gardens FarmInstagram: MikeCunningham1529Website: Country Gardens Farm

Not ready to let go of growing fresh salad greens even though the summer season is waning? Fret not and grab the nearest garden container or cozy up to a cold frame.

It's springtime and one of the first crops up is bountiful mixture of salad greens. In recent years there has been an explosion of availability both at the market and coming from gardeners' backyards. Join Chef Barton Seaver to explore the diversity of this versatile ingredient category. Discover how different cuisines both build upon salad greens and showcase them. We'll discuss the endless variety of greens and their preparations. Did you enjoy today's event? If so, please consider making a donation to World Central Kitchen as they continue to feed Ukrainian refugees. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Nearly a whole show about lettuce. Yep. Lettuce. Add lettuce to your garden. Julie approves. Plus dividing perennials.

  Vidcast:  https://youtu.be/U_0EPJok3X4   The FDA and Bright Farms now recall Bright Farms Salad Greens.  These lettuce varieties are contaminated with salmonella.  Salmonella cause a serious and sometimes fatal gastroenteritis and sepsis in the young, elders, and those with complicating medical issues.  This lettuce has been sold in IL, WI, IA, and IN at various stores including Mariano's, Walmart, Strack Van Till, Sullivans, Caputo's, Jewel-Osco, Pick 'N Save, Metro Market, Copps, and Tadych's.  If you purchased greens at any of these outlets, don't consume it but call Bright Farms by phone at 1-866-857-8745 to check if the product you have has been recalled.  If in doubt, return it to the point of purchase for a refund.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/brightfarms-announces-voluntary-recall-packaged-salad-greens-sold-illinois-wisconsin-iowa-and   #brightfarms #lettuce #salmonella #gastroenteritis #recall  

On today's episode of Live Lean TV, we're sharing 5 ways to keep salad greens fresh longer in the fridge. ✔ Try BluApple FreshMats: https://amzn.to/3kEpDHu ✔ Try VegiBag: https://amzn.to/3zgQGN7 ✔ Free 7 Day Meal Plan And Recipes: https://bit.ly/3hUZN0q ✔ Take The Live Lean Body Quiz To Find The Best Program For You: https://bit.ly/3xVZHLl ✔ Live Lean 20 Diet System: https://bit.ly/2UAatZf Timestamps: 00:00 Introduction 01:50 Add Paper Towel To The Salad Container 02:48 Specialized Fridge Shelf Liners 03:17 Specialized Crisper Bag 03:44 Freeze Your Salad Greens 04:07 Eat Your Salad Greens Faster Here's today's viewer question: "Any trick to keep my greens that are in the plastic containers from getting so wet and soggy after opening? What is your best simple tip to keep salad greens fresh longer in the fridge?" These 5 simple tips applies to most types of salad greens, including spinach, lettuce, and arugula. Subscribe Here! http://bit.ly/SubLiveLeanTV Check Out Our Top Videos! http://bit.ly/LiveLeanTVTopVideos Read the blog post here: https://bit.ly/3ixQouM Listen to the podcast here: https://www.liveleantv.com/podcast WANT MORE DAILY TIPS ON HOW TO LIVE LEAN?: ✔ INSTAGRAM: http://www.instagram.com/bradgouthro ✔ INSTAGRAM: http://www.instagram.com/JessicaGouthroFitness ✔ INSTAGRAM: http://www.instagram.com/LiveLeanTV ✔ SNAPCHAT: http://www.snapchat.com/add/bradgouthro ✔ FACEBOOK: http://www.facebook.com/LiveLeanTV ✔ TWITTER: http://www.twitter.com/bradgouthro ✔ TWITTER: http://www.twitter.com/LiveLeanTV ✔ TIK-TOK: https://www.tiktok.com/@bradgouthro ✔ TIK-TOK: https://www.tiktok.com/@jessgouthro #KeepSaladGreensFresh #Nutrition #LiveLeanTV About Live Lean TV: Welcome to Live Lean TV. The online fitness and nutrition show, hosted by Brad and Jessica Gouthro, teaching you how to LIVE THE LEAN LIFESTYLE 365 days a year. Watch hundreds of fat blasting & muscle building workouts, easy and delicious recipes, as well as fitness and nutrition tips to get you your dream body (and maintain it 365 days a year). Make sure you click the SUBSCRIBE button for new fitness and nutrition episodes every week! Business Enquiries: info@LiveLeanTV.com 5 Ways To Keep Salad Greens Fresh Longer In The Fridge (FOR WEEKS) | LiveLeanTV https://youtu.be/64Vgv_2QYgw Live Lean TV http://www.youtube.com/LiveLeanTV

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When you live in the Northeast USA,  making sure you take advantage of as much of the growing season as possible is key to maximizing your garden's yield.  Jessie talks about the shoulder season (transitioning from winter to spring), how she prepared for it to get plants started as early as possible, and what the What-Jessie-Grew Garden yielded from these efforts.  Eric and Jessie also discuss some of the creative things they did with their harvest.  Show links:Baker Creek Seeds: https://www.rareseeds.com/Johnny's Selected Seeds: https://www.johnnyseeds.com/Podcast Episode 43- What is Vinegar, How do You Make it?: https://whatericmade.buzzsprout.com/327845/6500524-vinegar-101-what-is-it-how-do-you-make-itPodcast Episode 18- Vinaigrettes: https://whatericmade.buzzsprout.com/327845/2246108-vinaigrettes-building-blocks-and-alternative-uses

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Are you familiar with the donut peach? If not, we will tell you all about it, on today’s edition of Fabulous Fruit Fridays. And we will shine the spotlight on one particularly delectable variety, the Scarlet Halo donut peach. Fruit tree expert Ed Laivo of tomorrowsharvest.com tells us all about it. One of the more frequently asked questions we get here is, how long should I run a drip irrigation system. Our resident retired college horticulture professor, Debbie Flower answers that while contemplating the question of dying loropetalum shrubs.You want to grow salad fixins in a hurry? We talk with Brad Gates from Wild Boar Farms, not about his tomatoes, but about a quick and easy way to grow greens, even in hot summer climates.It’s all on episode 98 of the Garden Basics with Farmer Fred podcast, brought to you today by Smart Pots and TomorrowsHarvest.comAnd we will do it all in under 30 minutes. Let’s go!Pictured: ‘Crimson Fire’ loropetalumLinks:Smart PotsScarlet Halo Peach Tomorrows HarvestHow Long to Irrigate with a Drip Irrigation System (FF Rant)More episodes and info available at Garden Basics with Farmer FredGarden Basics comes out every Tuesday and Friday. More info including live links, product information, transcripts, and chapters available at the home site for Garden Basics with Farmer Fred. Please subscribe, and, if you are listening on Apple, please leave a comment or rating. That helps us decide which garden topics you would like to see addressed.Got a garden question? There are several ways to get in touch: leave an audio question without making a phone call via Speakpipe at https://www.speakpipe.com/gardenbasicsText or call us the question: 916-292-8964. E-mail: fred@farmerfred.com or, leave a question at the Facebook, Twitter or Instagram locations below. Be sure to tell us where you are when you leave a question, because all gardening is local. And thank you for listening also to the Green Acres Garden Podcast with Farmer Fred .All About Farmer Fred:Farmer Fred website: http://farmerfred.comDaily Garden tips and snark on TwitterThe Farmer Fred Rant! BlogFacebook:  "Get Growing with Farmer Fred"Instagram: farmerfredhoffmanFarmer Fred Garden Videos on YouTubeAs an Amazon Associate, I earn from qualifying purchases from possible links mentioned here.

S1E5 Tess and Alyce chat about Autumn salad greens. Did you know that you should water your Autumn salad crops in the morning to help avoid slugs and snails in the evening? Listen out for Alyce's tips on lettuce being an excellent entry-level vegetable if you're learning how to grow from seed.

Soleil Ho is the James Beard award-nominated food critic for the San Francisco Chronicle and one of the most important voices currently working today in food. In today's Lunch Therapy session, we talk about reviewing restaurants during Covid, what's fair game and what isn't, the food that her mother made for her growing up in New York, how she channels her anxiety into writing, how Ruth Reichl helped her overcome her fears about publishing reviews, how she sees her job as an opportunity to correct chefs' bad behavior, and what she puts on her avocado toast. See acast.com/privacy for privacy and opt-out information.

If you are still a high school or college student and you want to get into this industry, I hope this podcast will open up the pandora’s box of opportunities we’ll be laying out before you. But even if you are maybe a bit further along in your career, there is always time to jump in. Marie Gibbons is probably the most famous clean meat scientist for multiple reasons. She is funded by the Good Food Insitute, she is currently doing her research in Harvard, and she’s really passionate in what she does. Marie’s passion and kindness resonate in this interview. She is an extremely authentic and transparent scientist who explains the process of clean meat in simple yet dense detail. Do note, some of the experiences Marie has being a farm animal veterinarian are quite graphic, of course, to prove a point. We only talk about it in the beginning, but just be forewarned. Otherwise, I’m glad that Marie has a sense of humor so enjoy a bunch of smart alec scientists talk about clean meat among other things. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what. They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split. Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876. Show Notes On the shownotes, I did something special and labeled Opportunities that are available in the industry. Clean Meat by Paul Shapiro 80,000 hours podcast – effective altruism podcast Zak Weston Harvard medical school Gym Meats When someone asks what you do for a living, what do you usually tell someone in a sentence or less?: I grow animal cells for meat. Dr. George Church How did you get to work with Dr. George Church?: I met him at an Effective Altruism conference and I contacted him after the show. We got to talking and here I am! How do you get funding for Clean Meat?: You have to write a grant or a giant lab report. When did you find interest in Clean Meat?: It came from when I was 12 years old and my dad gave me two pet snakes. I had to feed them mice. In order for snakes to live, they have to kill and then I thought of clean meat. Then I became a veterinarian and became a farm animal vet. And I realized farm animals aren’t treated the same way as other animals. I had to do a lot of really gruesome stuff as a farm animal veterinarian. If they get a disease, we have to find painful ways to remove it. How do you get in the foot in the door for Clean Meat?: Just like the food industry, there are so many avenues to help with clean meat. How is clean meat made? Opportunity: If you want to get into the science, focus on 3D modeling to prepare for baby back ribs and t bone steak. I can grow a nugget for $400 dollars Opportunity: Replace Fetal Bovine Serum to make plant-based growth media Opportunity: Somatic Cell Technology:Use pluripotency and turn them back into Stem Cells. Media components: Gatorade and Protein Powder. The standard Protein Powder has Fetal Bovine Serum Fetal Bovine Serum is quite a painful process by stabbing unborn baby cows in the heart to extract the fluid The growth factors have to be part of the serum which is the hard part because they have to tell the cell to grow. Opportunity: You can create growth factors with Recombinant DNA technology. You can get bacteria to create growth factor Algae Soylent Green Opportunity: Cut out the middle man to get the cells to automatically grow their own growth factor How do you change cells?: DNA, RNA, gene editing, environmental media etc. Induced Plurry Potent Opportunity: Scaling up Clean Meat. Regulatory, what is it going to be called? Opportunity: Induced Immortalization. To get cells to continuously grow until we said no. We just need to tell them to grown certain cells. Embryonic Stem Cells should be immortal. Telomerase Telomeres – serve as a buffer for our chromosomes to create DNA. What kind of resources do you use to find out about Clean Meat?: Sometimes, it’s literature based, sometimes it’s the feedback from professors and industry folks. Opportunity: Though there isn’t a lot of clean meat research, there is a ton of research in regenerative agriculture. Pigs are so physiologically similar to humans, which is why there is tons of research on pigs. We still need a lot of hands to sift through the research My Food Job Rocks: I get to study how life works. And not only that, but I have a chance to help animals and end animal suffering What would be your dream job title?: Clean Meat Scientist. I am funded by the Good Food Institute Harvard is generally interested in clean meat. Clean Meat and Plant-based meat actually has a lot of overlap. What companies are doing a great job in Clean Meat? Memphis Meats Mosa Meats JUST Foods Finless Foods What’s your favorite quote book or kitchen item: Blender and George Foreman Grill. I can make BLAT. Vegan bacon. If you’re trying to go more plant-based, you need to start with products with a lot of things going on and eliminate meat. A vegan food you really like: Tofu Scramble with Salad Greens and Asian spices Kimchi and lactic acid Smoothies – vegan chocolate protein powder, blueberries, greens Soylent Drinks Necter Soylent Rice and beans, and Indian food Do you have any advice to be a clean meat scientist?: Get familiar with cellular biology. All of these companies are looking for people and if you want to get into this, reach out and apply. It doesn’t hurt to reach out. If you want to reach out, you can go to the GFI and contact them. What should colleges teach you about to prepare you for life?: Taxes haha. Business course. There is a lot of common sense in business. A mandatory class on how to grow food. Where can we find you for advice?: My email is on the Harvard website, also on facebook, linkedin, or Instagram. I’m kind of bad for getting on emails but be patient.  

Olivia Hubert farms with her husband, Greg Willerer, at Brother Nature Produce in Detroit Michigan, as well as at a farm an hour north of the city. Specializing in salad mix and fresh herbs sold to farmers markets, grocers, and restaurants, Brother Nature provides a living for both Greg and Olivia. Olivia grew up in Detroit, where she fell in love with agriculture as a high school student. After studying at the Royal Horticulture Society of London, Olivia returned to Detroit, where she met Greg and joined him on his upstart urban farm. Olivia shares her experience farming with both sides of Detroit’s environment, where gunshots and extreme poverty are never far from health nuts and concentrated wealth. She digs into what she learned about urban farming from the World-War-II gardening ethos in England, how they’ve learned to manage flea beetles, and how she and Greg grow fresh salad greens in the city without active refrigeration. Perennial support for the Farmer to Farmer Podcast is generously provided by Vermont Compost Company. Pictures, show links, and more at farmertofarmerpodcast.com/episodes/hubert.

Shawn Kuhn of Vitruvian Farms raises about five acres of vegetables with his business partner, Tommy Stauffer, in McFarland, Wisconsin, just outside of Madison. Vitruvian Farms raises a little bit of everything, and a lot of salad greens, so we dig into the ins and outs producing 1,200 pounds of salad greens a week, from bed shaping and weed control through harvest and delivery. Shawn shares the ways they have – and have not – mechanized their salad production, and how they make this intensive level of production work on a small scale. We also look at the key success factors for their other main crops, oyster mushrooms, tomatoes, and microgreens. Most of Vitruvian Farms’ produce is sold through 45 restaurants in Madison, and Shawn shares how they got started in that marketplace and how they maintain those relationships. We dig into what quality really means when selling to restaurants, and how Vitruvian Farms gets top-notch produce to demanding chefs in a crowded marketplace. Perennial support for the Farmer to Farmer Podcast is generously provided by Vermont Compost Company and BCS America. Pictures, show links, and more at farmertofarmerpodcast.com/episodes/kuhn.

Given summer heat growing certain crops can be really tough, especially greens.  Given the tendency of the normally cool weather lettuces to bolt quickly, turn bitter, and have their foliage burn, many growers simply pass on trying to grow summer greens.  The challenges are too great and the returns are too low. But not for all growers.  Over the past few weeks I talked to a lot of growers and I tried to track down farmers who were growing greens exceptionally well in some very adverse hot conditions. For today's show I got a group of those growers together and asked them all how their doing it, growing greens during the summer heat.  And not just growing them, but growing them very successfully. In today's episode you will hear how their doing it and what goes into growing the greens from establishment to harvesting to storage. There are some similarities in their strategies and some differences.  There's a lot in here. The Farmers: Elliot Seldner of Fair Share Farm in Winston Salem, NC. Brandon Gordon of Five Acres Farms in Pleasant Plains, AR Erich Schultz of Steadfast Farm in Queen Creek, AZ Ray Tyler of Rose Creek Farms in Selmer, TN Increase farm efficiency with the Paperpot Transplanter and Other Small Farm Equipment at https://www.paperpot.co/ Follow PaperpotCo on Instagram: http://bit.ly/2B45VK

Given summer heat growing certain crops can be really tough, especially greens.  Given the tendency of the normally cool weather lettuces to bolt quickly, turn bitter, and have their foliage burn, many growers simply pass on trying to grow summer greens.  The challenges are too great and the returns are too low. But not for all growers.  Over the past few weeks I talked to a lot of growers and I tried to track down farmers who were growing greens exceptionally well in some very adverse hot conditions. For today's show I got a group of those growers together and asked them all how their doing it, growing greens during the summer heat.  And not just growing them, but growing them very successfully. In today's episode you will hear how their doing it and what goes into growing the greens from establishment to harvesting to storage. There are some similarities in their strategies and some differences.  There's a lot in here. The Farmers: Elliot Seldner of Fair Share Farm in Winston Salem, NC. Brandon Gordon of Five Acres Farms in Pleasant Plains, AR Erich Schultz of Steadfast Farm in Queen Creek, AZ Ray Tyler of Rose Creek Farms in Selmer, TN Learn more at http://www.permaculturevoices.com/farmsmallfarmsmart

In this episode of the Stella Culinary School Podcast, we start a four part series on basic Garde Manger, also known as the "cold kitchen". In the discussion segment, we talk about flavor structure and how it applies to making your own mixed greens. In the technique segment, we go over the building blocks of a vinaigrette, including the science behind vinegar, and why it's so important in flavor extractions. Then, in the culinary quick tip, how to properly wash and store your salad greens. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.  

Salad greens generally prefer to grow in cooler weather conditions, thriving in temperatures around 60 degrees F. This makes them a great spring and early summer crop, but growing great greens can start to get tricky in the hottest months of the year and in areas that receive full, direct sun. This week we have Natalie Carver, from Love and Carrots, a DC-based edible landscaping company, to discuss warm weather salad greens with us. Don't forget to leave us a review on iTunes for your chance to win 7 warm season salad greens packets from Seattle Seed Co! Just search for Encyclopedia Botanica in iTunes, click on our podcast icon and you can leave us a review right on your phone! We need your help to keep this podcast going! Consider supporting us at the $5/month level for access to our Slack group- maybe we'll even answer one of your questions in an episode! For more info, check out our Patreon page! Patreon: https://www.patreon.com/encyclopediabotanica Show notes: http://www.seattleurbanfarmco.com/blog/ Don't forget to Tweet us @seattleurbnfarm using hashtag #EBpodcast with your garden questions!

Josh Slotnick has farmed at Clark Fork Organics on the outskirts of Missoula, Montana, with his wife, Kim Murchison, since 1992. With about eight acres in vegetables and eleven acres of total crop ground, Clark Fork Organics is a pillar in the Missoula local foods community, and is well-known for their salad greens. They sell at two farmers market, through a local health food store, and to restaurants in the community. In 1996, Josh and a few others founded Garden City Harvest, a non-profit in Missoula that builds community through agriculture. Garden City Harvest does this by providing community education while managing ten community garden sites and four neighborhood farms in Missoula. Josh is the director of Garden City Harvest’s largest farm, the PEAS Farm, which is a partnership between Garden City Harvest and the University of Montana’s Environmental Studies program. Josh digs deep into how Clark Fork Organics builds and maintains relationships with their restaurant clients, both during the short, intense growing season and over the winter, when the farm doesn’t operate. We also discuss how these same techniques spill over to the farmers market, and how they’ve used those relationships to keep a marketing edge as the local foods scene has grown up around them. And, Josh shares the many ways that the PEAS Farm and Garden City Harvest have contributed to the overall social ecology of Missoula. We also talk at length about salad mix production at Clark Fork Organics, as well as their irrigation tools and strategies – and about how Josh juggles two farms, family, and friends. Perennial support for the Farmer to Farmer Podcast is generously provided by Vermont Compost Company and BCS America. Pictures, show links, and more at farmertofarmerpodcast.com/episodes/slotnick.

Marc Millitzer is the owner and farmer of Tree of Life Gardens in Cuba City, Wisconsin. Marc grew up in the city moving around a lot with his family until the age of ten when his family settled in eastern Iowa. Marc grew up helping on other farms. His farming experience came mostly from his extended family and neighbors. After a small career in glassblowing Marc pursued healthy living in the country and discovered organic gardening was a passion. He then traveled to Belize receiving education from a permaculture design course at Mayan Mountain Research farm. After a few years of practice in small scale gardening Marc took a course in market gardening at U.W. Madison. This spawned his current farm Tree of Life Gardens. With the help of his retired parents and his Partner Jessica Paarmann, Marc farms over ten acres of vegetables a year. He also grows many different kinds of mushrooms. He has marketed his produce in diverse ways including CSA, large wholesale accounts, local groceries, restaurants, and farmers markets. Currently Marc specializes in salad greens and mushrooms. He plans to expand his farm in the next few years and wants to explore small grain, bean, and cover crop seed production.

Julie Chai, associate garden editor of Sunset magazine, shows how you can save money by growing your own greens, as well as the best way to harvest them to ensure that you have a constant supply for salads.