Podcasts about swiss chard

In this edition of DIG IT, Peter Brown and Chris Day chat with seedsman and passionate foodie Paolo Arrigo about Seeds of Italy, an importer for the prestigious seed producer Franchi Seeds. Paolo discusses the importance of regionality in food growing, how heritage seeds are now more important than ever and how the bureaucracy of the EU has caused issues for the vegetable seed market.Plants mentioned Aubergine, Kale Cavolo Nero, Basil, Spinach, Baby Leaf Spinach, Swiss Chard, Tomato, Broad beans, Garlic, Lambs Lettuce (Corn Salad), Peas, Sweet Peas, Brussel sprouts, Parsnips, Swedes, Peppers, Holy trinity of veggies – carrots, onions and celery, English Cucumbers, Spinach Monstreux de Virflay, good beefsteak tomato varieties – Marmande and Coeur Di Bue (Ox Heart), The Eternal Tomato – Principe Borghese da Appendere, Spaghetti tree, 100% Wildflowers with no fillers, Courgette for flowers Da Fiore Toscana and Papaver (Poppy)People and companies mentioned: Thomas Cook, Mozart, Montpellier Brothers, Kings Seeds, Thompson & Morgan, Real Seeds, Delia Smith, Dolmio sauces, Haxnicks cloches, Royal Horticultural Society, Eden Project, Charles Darwin, Hairy Bikers, Gallo wine, Jamie Oliver and U3A.The film, A Room with a View featured the grand tour in Victorian times and Stanley Tucci's BBC series Searching for Italy, highlighting regionality of food.Places mentioned: Apennines, Dolomites, Turin, Tuscany, Borough Market in London, RHS Harlow Carr, Kew Gardens, Lee Valley for Tomato growing and Welsh Tourist Board.Food mentioned: Meatballs, Panettone, Mushrooms, Cornish pasties (listed under Protected Food Names legislation), Buckinghamshire or Bedfordshire Clanger (savoury/sweet pasty), Devon/Cornish Scones, Pizza is a Neapolitan dish, Vesta Curries, Chick Pea Pasta, Ricotta, Dal, Parma Ham, Lime Oil, Peter's homemade Pesto, Spaghetti, Zucchini flowers and Omelettes.Ark of Taste is an international catalogue of endangered heritage foods maintained by the Slow Food movement.Seeds of Italy websiteSocials: X: @FranchiSeedsUKInstagram: @franchiseedsofitalyFacebook @SeedsOfItaly Book: From Seed to Plate by Paolo ArrigoOur thanks to Chiltern Music Therapy for supplying the music. Hosted on Acast. See acast.com/privacy for more information.

Today's recipe is How To Cook Swiss Chard.Here are the links to some of the items I talked about in this episode: #adHow to Cook Beet GreensColanderCutting BoardChef's KnifeLarge Sauce PanAll New Chicken CookbookThis episode was also published in January, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Aggie football. AI is here to replace our pets. Whole30 and eating healthier. Feral week. Coin flip. Brain rot. Magnifying glass starts a fire. Machete arrest. Watercress. Sean's new Blackstone.

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Please be aware: This episode contains sensitive discussion about animal death and stillbirth, which some may find upsetting.Seasonality is a powerful quality in any recipe, to which the abundance of delicious culinary ideas in Julius Roberts' new book ‘The Farm Table' is perfect testament.We explore Julius' journey as a chef, farmer, grower and author on ‘grow, cook, eat, arrange' this week, in an episode bound to inspire you with a renewed outlook on cooking, and a fresh appreciation for the work that brings a successful plate together.In this episode, discover:The most invaluable lessons that Julius learned from his training at the renowned London restaurant, Noble Rot  The greatest joys and most challenging emotional struggles of ‘nature first' farmingHow cooking makes us human, and why seasonality should be a central pillar to the food we grow and cook The very best recipes from ‘The Farm Table', such as Julius' fan-favourite Tarragon Roast Chicken and a lamb dish that champions the joy of humble Swiss ChardProducts mentioned:Swiss Chard 'Lucullus': https://www.sarahraven.com/products/chard-lucullusGet in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuVisit our Instagram : https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

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Joel Kocher is the Co-Founder & CEO of HumanN, America's #1 Beet Brand and the #1 Doctor, Pharmacist, and Cardiologist Recommended Beet Brand for Heart Health Support. You are going to discover the miracle molecule and secret to boosting  cardiovascular health and this incredible line of products leveraging its super power. HumanN is a recipient of the 2017 Nutrition Science Award by NBJ. We chat about where the idea for his entrepreneurial venture and pioneering health company, HumanN, began. Joel sheds light on the superpowers and health benefits of Nitric Oxide and its impact on cardiovascular health, and the reason he launched an entire brand around this super powerful amazing molecule and the nitrates found in root vegetables, in two of my fave foods, Beets and Swiss Chard. Joel dials us into HumanN's flagship product, Neo40, and shares how it supports healthy blood pressure levels, and how he has sold over 1 billion doses of product to date! He shares how HumanN has expanded its product offerings leveraging the multifaceted health benefits of Nitrate's to create Nitric Oxide in the body, into products for athletes and everyday health including SuperBeets Sport & Superbeets Sports and an entire portfolio of incredible products. We chat about his journey from spearheading Fortune 500 companies in the tech space for over 20 years where He is recognized for presiding over Dell's explosive growth in the early to mid 1990's as its number 2 executive behind founder Michael Dell during the company's meteoric rise to his entrepreneurial venture with HumanN. He sheds light on what inspired him to leave the corporate world to build this pionering new company, HumanN. And, of course we do a deep dive into athletics, exercise, and workouts fueling him for success from his early days at Dell to present times at HumanN and how they have shifted and evolved. OFFERS Ketone-IQ: Ketone.com/Marni for 30% Off First Subscription SiPhox Health: 20% Off First Purchase SiPhoxhealth.com/marnionthemove CONNECT HumanN on Instagram Marni On The Move Instagram, TikTok, LinkedIn, or YouTube` Marni Salup on Instagram and Spotify SUBSCRIBE TO OUR NEWSLETTER Sign up for our weekly newsletter, Do What Moves You, for Marni on the Move updates, exclusive offers, invites to events, and exciting news! SUPPORT THE PODCAST Leave us a review on Apple. It's easy, scroll through the episode list on your podcast app, click on five stars, click on leave a review, and share what you love about the conversations you're listening to. Tell your friends to what you love on social. Screenshot or share directly from our stories the episode you're listening to, tag us and the guests.  

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The month of resolutions, new starts, and big dreams for the coming year. Peter Brown and Chris Day take time to delve into some of the talked about trends of 2024, plus the usual mix of gardening news, events, and gardening advice for the month ahead.What's onMonday 1st January Sir Harold Hillier Gardens Guided Tour. Romsey, Hampshire.Thursday 18th January: Rose Pruning Masterclass with Michael Marriott at Borde Hill, Haywards Heath in West Sussex. Saturday 20th January: National Tulip Day in the centre of Amsterdam, 1:00 pm - 4:00 pm. Saturday 27th January: Talk ‘Puzzle Pictures', 2.30-5pm organised by the Buckinghamshire Gardens Trust and to be held at Aylesbury Methodist Church and Centre.26-28th January: RSPB Big Garden Birdwatch.27-28th January: Houseplant Weekend at RHS Garden Bridgewater.Saturday 3rd February: Buckingham Garden Centre's Graft and Grow Day featuring fruit tree grafting in conjunction with The Mid-Shires Orchard Group. 10am - 4pm.Looking to get out and about? There's plenty of great winter gardens around the UK to visit on the Great British Gardens website.Dig It top 5 selling trees of 2023 Sharing the top slot Malus ‘Aros' and Cotoneaster ‘Cornubia', joint 2nd place with Malus ‘Red Obelisk' and Prunus ‘Amanogawa' and in the third place Acer ‘Brandywine'.As we start the year, here's our followers top most popular guest podcasts to date. Top slot is No Dig with Charles Dowding, in the second slot is Cottage Gardening with Rosy Hardy. In third position The Queen of the Herb's Jekka McVicar followed by Cherry growing with Vikki Grainge and at the 5th slot Composting with Rod Weston.NewsEnd of the line for peat composts at Evergreen after 22 years.Arit Anderson, in her new book, highlights a range of garden trees that can stand up for our changing climate.Scientist calls for new ways to understand plant durability in recent RHS talk.Low-level offenders will clean up graffiti and plant trees instead of being sent to prison as ministers try to solve major overcrowding crisis in UK.Global action to save Aussie ‘living dinosaur' tree. International conservation charity Plantlife secures £80,000 campaign target to increase lichen research.UK bans giant rhubarb after study finds popular garden plant is invasive species.Plant fossils are remains of ancient baby turtles.The Young People in Horticulture Association (YPHA) reach a membership milestone of over 700 members.Peach Fuzz is Pantone colour of the year. A velvety gentle peach whose all-embracing spirit enriches mind, body, and heart. Expect to see plenty of peach tones and hues this year! 2024 is the year for Edimentals. Garden ornament turns out to be live bomb.Plant mentions: Box, Cyclamen persicum (large florist cyclamen), Broccoli, Purple and white sprouting broccoli, Globe artichoke, Reindeer moss, Mixed Native Hedging, Gunnera maculata, Honeysuckle hedging, Pansies, Swiss Chard, Chinese lanterns, Lettuce ‘Lollo Rossa,' ornamental grasses, Pea ‘Feltham First' and ‘Meteor,' Geraniums (from seed), Liliums, autumn fruiting raspberries, strawberry runners, and seed potatoes.Product Mentions: Kelkay trends for 2024, terracotta pots, lawn aerator, mower service, Haxnicks Fleece jackets and organic winter wash.Our thanks to Chiltern Music Therapy for supplying the music. Hosted on Acast. See acast.com/privacy for more information.

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This week we're talking about Fall foods! There's lots to love about Fall foods: lettuces, bitter greens, winter squash, and root vegetables. Fall and winter foods tend to be richer and more slowly cooked, so savor the preparation and the flavor. But there are some pitfalls too. Pumpkin spice latte anyone? We cover these too and give you some tips to remain healthy and strong as the days get shorter.00:01:34 I love fall foods, like bitter greens and winter squash.00:05:46 Hard sell: bitter greens, healthy, vitamin c, antioxidants, try recipes.00:09:49 Comforting foods and spices create grounding practice.00:11:41 Moon cycle affects women; food, meditation, walks help.00:15:13 Complex winter meals; simple summer salads.00:17:50 Be aware of portion sizes during winter.00:22:26 "Eating order affects digestion and glucose levels."00:25:02 Alcohol-free options: Seltzer water, Seedlip elixir.00:29:32 Cook bones with herbs, water, remove fat.00:30:57 Health store sells bones, lengthy but worth it.Amelia's bone brothPlace 2-3 bones (I use beed bones from my daughter's farm) in a crockpot or instant potAdd 6-8 cups waterAdd desired herbs such as rosemary or thyme sprigsAdd 1-2 tsp salt (optional)Cook on low heat for 10 hours.Remove from heat; put in glass jars and strain fat with cheesecloth or using a coffee filter. Alternatively, refrigerate and skim solid fat off the top.Mocktail resources:www.seedlipdrinks.comhttps://www.thehelpfulplate.com/spring-recipes#/lemonsage-mocktail/Stay Connected!Amelia Website: https://www.thehelpfulplate.com/ IG: https://www.instagram.com/thehelpfulplate/ Cam Website: https://www.camoyler.com/ IG: https://www.instagram.com/heymomma_cam/ TikTok: https://www.tiktok.com/@heymomma_cam Midlife Mommas IG: https://www.instagram.com/midlife.mommas/ Please share, rate, and review the podcast. We appreciate you! ❤️

Kyle White learns the only thing tougher than Swiss chard is good co-workers.

As ideas continue to spring forward for your compact, crop-packed kitchen garden, our podcast mini-series continues with a focus on Sarah's favourite vegetables.Whether it's the year-round joy of Swiss Chard or the Sugar Snap Pea Nairobi which is unrivalled in its taste and texture, episode 5 brings a wealth of ideas for both halves of the year.In this episode, discover:What makes Swiss Chard a versatile addition to any kitchen gardenVegetables to provide each half of the year with plenty of variety and delicious flavoursThe curious symbiotic relationship between eggs and spinach which makes the pairing fantastic for your healthOrder Sarah's new book - A Year Full of Veg: https://www.sarahraven.com/products/sarah-ravens-a-year-full-of-vegGet in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow Sarah: https://bit.ly/3jDTvBp

Kitchen gardens needn't be acres and acres - there'll be many urban gardeners turning window boxes and balconies into extensions of their kitchen.This final episode of our Beginner's Kitchen Garden Mini-Series is brimming with must-have herbs and veg for the smallest spaces, packing the punchiest flavour and boasting the very best productivity.In this episode, discover:Flat Leaf Parsley's rightful reverence for its ease of growing, hardiness and everyday pickingA climbing Courgette perfect for training up a wall or over an archHow to cook Swiss Chard, which is perfect for compact gardens with its remarkable versatilityOrder Sarah's new book - A Year Full of Veg: https://www.sarahraven.com/products/sarah-ravens-a-year-full-of-vegGet in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow Sarah: https://bit.ly/3jDTvBp

Amy Katz from Veggies Save the Day joins me to talk about all things asparagus as part of our new monthly series where we put a spotlight on a different vegetable. Each episode we will share facts, seasonal information, and recipes. Listen to these two veggie lovers nerd on about the colorful, hardy swiss chard.

Swiss Chard --- Send in a voice message: https://podcasters.spotify.com/pod/show/pamela-mccolloch/message

Growing Swiss Chard in Containers. Learn how you can grow nutritious Swiss chard in pots, grow bags, and other containers. Stephen will give you simple, easy tips for how to grow Swiss chard in pots on a balcony, porch, patio, deck, or rooftop. Also included are Stephen's favorite ways to prepare chard in the kitchen. Read about growing Swiss chard at www.Harvesttotable.com.  These articles will be helpful for Swiss Chard Seed Starting Tips and How to Plant, Grow, and Harvest Swiss Chard. You can keep growing with these books from Stephen Albert and Harvest to Table: Vegetable Garden Grower's Guide, also Kitchen Garden Grower's Guide, and Vegetable Garden Almanac and Planner.   Tune in now and Discover how you can grow your own delicious Swiss chard and enjoy it in your own unique way!    Highlights: (00:17) Benefits of Growing Swiss Chard in Containers (02:31) Step 1: Choose Your Container (04:02) Step 2: Fill Your Container with Potting Mix (05:41) Step 3: Select a Chard Variety to Grow (07:28) Step 4: Get The Chard Planted (09:11) Step 5: Water and Fertilize Your Plants (11:02) Step 6: Harvest Time (11:50) Step 7: Swiss Chard In The Kitchen (14:25) More Tips for Growing Swiss Chard Links: Website: Harvest to Table iTunes: Harvest to Table Podcast Spotify: Harvest to Table Podcast Google Podcast: Harvest to Table Podcast Amazon Music: Harvest to Table Podcast

Today's recipe is The Best Way To Cook Swiss Chard.Here are the links to some of the items I talked about in this episode: #adHow to Cook Beet GreensColanderCutting BoardChef's KnifeLarge Sauce PanHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Shawn and Simon dig out from December's snowpocalypse and bring with them a bounty of beautiful, bitter, brassicas.  Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Alexis Sawyer's Shilling Cookery For The People: https://www.amazon.ca/Shilling-Cookery-People-Embracing-Entirely/dp/1436749719 Caldo Verde: https://www.eatdrinkbreathe.com/portuguese-style-kale-soup/ Fermented Chard Stems: https://raiasrecipes.com/2018/04/lacto-fermented-rainbow-chard.html Track and Food Podcast: https://www.midrangevancouver.com/track-food The Great Courses on Kanopy: https://www.kanopy.com/en/category/915  

It's November! What should you be doing in the garden this month? Is there anything to even be doing? Let's talk gardening in November, based on your zone you may need a more ardent winterizing strategy than others. You should always know your hardiness zone! Find it here at Hoss University. The Basics of Gardening In November - for every zone Bring tender plants inside, and cover vulnerable plants (remember to take off when the threat of frost passes so they do not overheat) Clean out annual vegetables and flowers. Some may harbor disease, pests, and funguses. Many bacteria and pest eggs can overwinter in debris, and they will take over your healthy plants once spring arrives. Remove weeds: Like plants, weeds left in the garden through winter can host many pests eggs, and pathogens. Soil Test: Nutrients: Lime, Potassium, Phosphorus, Nitrogen Amend your soil for Spring: Manure, compost, and organic fertilizers Plant Cover Crops: Helps prevent soil erosion, break up compacted areas, increase levels of organic matter, add nutrients Replenish Mulch: Helps regulate soil temperatures and moisture, and protects crops from frost, added mulch breaks down, and incorporates fresh organic material into the soil. Tarp Clean and Sharpen Tools: Shut off irrigation systems when a freeze is indicated Zone 9 The weather is mild in USDA plant hardiness zone 9, and gardeners can grow nearly any delicious vegetable without the worry of hard winter freezes. All of November: Still plant your cold crops: Brassicas(transplants), Direct seed Spinach, Mustard, Turnips, Carrots, Beets, Radishes, Rutabagas, English Peas, lettuce, Kohlrabi, Kale, Strawberries, Elephant Garlic, Onion Starts, Plant till the end of November. USDA Zone 8 First of November: Still plant your cold crops: Brassicas(transplants), Direct seed Spinach, Mustard, Turnips, Carrots, Beets, Radishes, Rutabagas, English Peas, lettuce, Kohlrabi, Kale, Strawberries, Elephant Garlic, Onion Starts, Plant till end of November. Cover Crops Zone 7 Cole crops like Brussels sprouts, cabbage, broccoli, collards, and kale are made sweeter by frost so harvest them as long as possible. You can also use a cold frame or put up a low tunnel to extend the season. Last chance to plant garlic! Be ready with blankets/ floating row cover fabric for covering lettuce and other half-hardy crops during the first hard freeze. The end of the month should be consistently cold enough to start applying a 2-4” layer of protective mulch Zone 6 First of November sow seeds directly outdoors for spinach, and Swiss Chard.  Winterize irrigation systems, Frost protection material on hand. Product of the Week Onion Plants Watch the Complete Show on YouTube Below: https://youtu.be/AOFcgGiZMIc

Richard Hebert of Hebert's Garden Center joins us each Thursday at 11:30. This week, among other things, we discussed grass during the current dry weather and Swiss Chard.

On this episode of the Alachua County Extension Cord Podcast we discuss how to grow, select, store and prepare Swiss Chard. Guests: Dr. Cynthia Nazario-Leary, UF/IFAS Extension Environmental Horticulture agent and Martha Maddox, UF/IFAS Extension Family and Consumer Sciences agent. Host: Dr. Kevin Korus, UF/IFAS Extension Agriculture and Natural Resources agent. For more information visit. https://alachuacounty.us/news/article/pages/The-September-Plant-of-the-Month-is-Swiss-Chard.aspx Music by the Walkers: https://www.facebook.com/thewalkersbandgville https://the-walkers.bandcamp.com/track/rattling-bones --- Send in a voice message: https://anchor.fm/extensioncord/message

NOTE: We've been having some software related technical difficulties; we can't access some of our amazing/classic audio files, however that won't stop us from delivering. *Here's the first episode we recorded under these weird circumstances = Technical Difficulty One aka TD.1 / On this episode, Maui tackles Syphilis, Rachel Dolezal, TikTok Prisoners, Ime Udoka, Spinach vs Swiss Chard, Black Formula 1 Fans, ASAP Rocky, and a whole lot more! —— *Please rate and review MAW — 5 Stars for cultural purposes, let's grow this Bunsen burner. You can also listen to MAW on Spotify, Google podcasts, Stitcher, TuneIn or your favorite podcast app... MAW is literally everywhere! MAW is an XO thing, so show Love: xoroyalty.net —— One more thing... “Might As Well” is hosted and produced by mysterious South African comedian, Maui Maw. It's not for the politically correct. Thank you for Listening. P.S. COMEDY! ℗ 2022 XO LUXURY GOODS

This White Bean Soup with Swiss Chard, Butternut Squash and Farro, is a full of healthy produce and packed with fiber and protein-rich white kidney beans. You can make this soup in a pressure cooker, slow-cooker, Instant-Pot or on a stovetop—whatever you use, this soup is very easy-to-make and super delicious! This soup is the perfect healthy comfort food for a cold winter or fall day! Get the White Bean Soup with Swiss Chard, Butternut Squash and Farro recipe!        

Episode 417 Comic Book talk about Alice Ever After #2, The Blue Flame #8, The Boys #7 intro priced, Moon Knight Black, White & Blood #1, Richie Rich the poor little rich boy Vaults of Mystery #30, Star Wars Obi-Wan #1, Task Force Z #7 & 8. Multiple Sclerosis Health Talk about Wall Exercises, Swiss Chard, Healing Foods, Lose Weight by changing your Kitchen and other stuff with health and MS. Send comments, questions and tips to kevintheduckpool@gmail.com please help us out by rating and reviewing us and telling a friend. Also check out audio and video versions of Crimson Cowl Comic Club & Under the Cowl podcasts. A fun variety of great people talk comic books, entertainment or whatever and you can see or hear me on many episodes of those podcasts as well with many more great episodes to come out in the future. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/kevin-kleinhans/message Support this podcast: https://anchor.fm/kevin-kleinhans/support

Listeners will learn about plants that are able to tolerate and thrive in the cool weather of spring in this episode. The following plants are suggested for spring: 1. Kale  2. Broccoli 3. Sweet peas 4. Squash 5. Swiss Chard  

S4E6 Tess and Alyce chat about silverbeet, also known as swiss chard but whatever you want to call it, we'll give you all the tips to grow it! Silverbeet is a great crop for beginners, a little bit easier than spinach and just as versatile! Not sure how to eat or cook silverbeet? Alyce has a bunch of recommendations to tickle your tastebuds!

Beetroot, spinach beets, Swiss chard, sugar beets, mangel wurzel and fodder beets are all the same species?! Which plant is the wild ancestor of this widely cultivated vegetable? What is mangel wurzel? Why should you consider growing and incorporating Beta vulgaris into your diet? Opening tune: Amaranthaceae by Carmen Porter (https://carmenporter.com) References: https://www.hort.purdue.edu/newcrop/duke_energy/Beta_vulgaris.html (https://www.hort.purdue.edu/newcrop/duke_energy/Beta_vulgaris.html) https://www.researchgate.net/publication/353802475_Evolution_of_Root_Morphology_in_Table_Beet_Historical_and_Iconographic (https://www.researchgate.net/publication/353802475_Evolution_of_Root_Morphology_in_Table_Beet_Historical_and_Iconographic) https://www.betterhensandgardens.com/growing-mangel-beets-for-chickens/ (https://www.betterhensandgardens.com/growing-mangel-beets-for-chickens/) https://www.hort.purdue.edu/newcrop/duke_energy/Beta_vulgaris.html (https://www.hort.purdue.edu/newcrop/duke_energy/Beta_vulgaris.html) https://www.seedsavers.org/grow-beet (https://www.seedsavers.org/grow-beet) https://www.nutritionadvance.com/beet-greens-nutrition-benefits/ (https://www.nutritionadvance.com/beet-greens-nutrition-benefits/)

Hello!One more year of Delicious Legacy Podcasts!We conclude this year's episodes with a super Christmas Special episode!We look back at the foods and feasts of pre-Christian Rome and Greece, and then we have a lovely quick look at some interesting periods of history and how these shaped what we eat today!But the Greek Christmas doesn't end on Christmas Day. You didn't persevere with the Lent for 40 days -OK none of us did the whole thing actually- to just get one day of feasting, it hardly seems a fair exchange! No there's more, lot more, to come. Back to my immediate family's home (mum, dad, brother, me and our other yiayia), there is a lot more wholesome cooked food waiting! Both mum and grandma can't help themselves but cook a mountain of food, as if we haven't eaten for months, as if we're waiting the whole long lost family to appear -all 50 of them- for Christmas Dinner!And the celebratory dishes are many; Pork is the main meat, and there are countless dishes with it. The reason is Gourounohara: The most popular tradition in most regions of Greece is called Gourounohara or "Pig Joy" and takes place around Christmas. This is the slaughter of the pig which has been fattening away for a year. Traditionally it was always been a time of revelry. Not that the pig was joyous with the prospect of its sacrifice, this is certain, but a joy for the village folk. The felled animal will be savoured all winter long, usually as the only source of meat. Hence the tradition calls for pork on Christmas day either whole on the spit as my family did, or cooked in various different ways.Another one is Christopsomo which is a festive spiced bread: made at Christmas time and traditionally eaten on Christmas eve. It was always made with the most expensive ingredients. Highly sifted white flour, sesame seeds, and spice mixtures such as aniseed, orange, bay, cinnamon and cloves.On top, other dishes that are a must and adorn every festive dinner table; Stuffed cabbage leaves with veal's mince and spices, in a thick avgolemno sauce, pork tenderloin cooked with chestnuts and apricots, capon/cockerel stuffed with Swiss Chard, rice and wild fennel, mountains of nut and honey, syrup-soaked cookies called melomakarona, AND kourampiethes (almond shortbread biscuits related to numerous middle eastern biscuits known as qurabiya found in Ottoman and Persian cuisine) and countless pies; savoury meaty ones for New Years Eve (eaten late, around midnight just before we go out for an all nighter) and sweet cake like pie for New Years Day lunch: Vassilopita is prepared for Saint Vasileios (Agios Vassilis) our version of Santa Claus with a coin inside for good luck. These, any many many more traditions, dishes and memories from Christmas past, from Greece and beyond!Christmas Music my ArtsyGoat: https://audiojungle.net/user/artsygoat/portfolioEnd music theme "Romylia" by Pavlos KapralosThank you, and Kala Christougenna (Merry Christmas) and Happy New Year to all!The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

The first rule of lunch therapy is "never cook for your patient," but I break that rule today with director Craig Johnson (The Skeleton Twins, Alex Strangelove) for a very good reason: I'm married to him. In today's very special episode, we go deep on his submissiveness about food, his love for all things gooey, why he feels uncomfortable in formal/fusty dining rooms, and his love for apple pie. We also talk about how we travel together, hosting dinner parties together, grazing on set, forgetting to eat, and why we always fight about donuts. See acast.com/privacy for privacy and opt-out information.

This week Michelle and Matt explore why everyone is quitting their jobs, how lithium laced soda pulled America through the Great Depression, and what beer will taste like during the climate apocalypse.   Michelle discusses men with questionable thigh tattoos while Matt explains how to fight a cold using sheer willpower. The recipes discussed in this ep are Swiss Chard and Tomato Linguine w Balsamic Glazed Chickpeas AND the Naughty Sour Cocktail.    Sign up for The Broiler Room and get the weekly foodsletter in your inbox every weekend. Brave New Meal is available for preorder now.

The RunRunLive 4.0 Podcast Episode 4-465 – Murray – Modern Meditation  (Audio: link) audio:http://www.RunRunLive.com/PodcastEpisodes/epi4465.mp3] Link   Zero Prostate Cancer 2021 Boston - MarathonBQ – How to Qualify for the Boston Marathon in 14 Weeks - Chris' other show à Intro: Hello my friends and welcome to episode 4-465 of the RunRunLive Podcast.  Today we talk with Murray about a bunch of stuff.  He's written a new book on modern meditations, which impresses me as one of those great books to help you with your morning practices.  This weekend is the Chicago Marathon and Monday is the Boston Marathon.   There are a bunch of people who are running both.  Which is probably a once in a lifetime opportunity.  This being the big collection of races that were postponed from the spring into the fall by Covid. It looks like Chicago is going to be a little warm.  Remember the old rule of thumb says you should run 5 seconds per mile slower for every five degrees over 70.  Like most old rules of thumb this probably more anecdotal than scientific advice. I will be running, well kinda running, my Boston virtual Sunday.  I'm going to Run-walk it using the Galloway method and an 30-30 cadence.  Meaning 30 seconds of running, and 30 seconds of walking.  The knee seems to be responding well.  Hopefully I don't hurt it with this escapade. If it still feels good I can start ramping my training back up, but one thing at a time. In section one I'll share what I've learned using run-walk to work through my injured knee.  In section two I'm going to dust off an old piece about how to successfully implement change in your life. … It's still pretty warm up here in New England.   The temps are only going down into the 50's at night and it's still raining a lot.  Which means My garden is still kicking along with some odds and ends.  I've got one last Swiss Chard that is providing some salad.  Some robust Parsley as well.  A couple green tomatoes – we'll see if they ripen up before the frost.   I've got lots of mint and I've been thinking about drying it out for winter use.  I've got some Brussel sprouts, but the cabbage worms are in them badly – so I'm not sure if I'll ever get anything out of them.  My Zinnias are going strong, so is the second crop of raspberries.  I cut the sunflowers and was attempting to dry them in a box but they got all moldy and had to be recycled.  I ended up eating all the apples off the tree.  There were a lot. I was eating like 6 a day.  I did make a pie and a crisp as well.  Towards the end I was sharing them with yellow jackets. These are the local angry bees.  I never realized this but they actually eat into the ripe apples on the tree.  They dig little channels in them.  And finally – Ollie Wollie the Killer Collie graduated from K9 training with his certificate in basic dog stuff.  Which was great.  Yvonne was able to join me for every session so we got a consistency of training.  He's not perfect, but he's 87% better.  I can have him on the leash and he behaves.  He waits patiently for the release command before going through the door.  He has his own mat that is his ‘place' that we can put him on and he'll stay on it. And I've been run-walking with him on leash and he's pretty good with that.  He really likes to pull though so it's a constant battle.  It just goes to show you.  Even old dogs can learn new tricks. On with the show! About Zero ZERO — The End of Prostate Cancer is the leading national nonprofit with the mission to end prostate cancer. ZERO advances research, improves the lives of men and families, and inspires action. Link to my ZERO page: (for Donations) … I'll remind you that the RunRunLive podcast is ad free and listener supported.  What does that mean? It means you don't have to listen to me trying to sound sincere about Stamps.com or Audible.. (although, fyi, my MarathonBQ book is on audible) We do have a membership option where you can become a member and as a special thank you, you will get access to member's only audio. There are book reviews, odd philosophical thoughts, zombie stories and I curate old episodes for you to listen to.  I recently added that guy who cut off is foot so he could keep training and my first call with Geoff Galloway.   “Curated” means I add some introductory comments and edit them up a bit.  So anyhow – become a member so I can keep paying my bills.   … The RunRunLive podcast is Ad Free and listener supported.  Section One – Run-Walk - … Murray Du Plessis   Murray Du Plessis has studied and taught meditation for fifteen years and assisted the running of meditation centers in England, Burundi, Namibia, and South Africa. He has an MA in English education and is currently an assistant professor of English at Daegu University. He lives in Gyeongsan, South Korea, and is the author of Modern Meditations: 101 Ways to Slow Down and Connect to Spirit.  Here is the Amazon link to my book: Modern Meditations: 101 Ways to Slow Down & Connect to Spirit: du Plessis, Murray: 9780738768359: Amazon.com: Books Modern Meditations: 101 Ways to Slow Down & Connect to Spirit [du Plessis, Murray] on Amazon.com. *FREE* shipping on qualifying offers. Modern Meditations: 101 Ways to Slow Down & Connect to Spirit Section Two – Life Change -   Outro Ok my friends we have meditated 101 times through the ed of episode 4-465 of the RunRunLive Podcast.  Ohmmmm….   I'm still going to the gym.  Twice a week.  I do arms and shoulders one day and chest, back and abs the second. I'm not going down to the pond to swim anymore.  I've decided I don't want to.  I may swim at the gym, but swimming is kind of a high maintenance activity.  Instead, I've been run-walking 3 miles or so 3 times a week.   I'm still biking, but not this week because I'm in my taper, kinda.  I've been throwing in some yoga to try to loosen up a bit.   When I'm at the gym, after my weight sets, I roll out the mat in this other room where they do the classes.  Usually I have it all to myself.  So I can get into my bare feet and relax into a yoga session without bothering anyone. This Friday night, I was just finishing up my yoga and the kid came in to turn out the lights.  I always forget they close early on Fridays.  If he hadn't seen me I would have been locked in! I have mixed feelings about the marathon on Monday.  I see the people checking in and taking pictures at the finish line.  I remember that electric feeling of being there after 4-5 months of hard work.  Lean and nervous and ready to go.  I am very far away from that fitness right now.  Like I said.  Mixed feelings.  I do have another race on the calendar.  The Mill Cities Relay is ON for December 5th.  I'm putting in a team of my old running buddies.   If I come out of the Boston virtual healthy I'll see if I cant start slowly ramping it back up. Train for something in the spring. So that's it my friends.  Mixed feelings and some ennui this fall racing season.  Now my challenge is to turn those mixed feelings into a spark of hope an get back on the training wagon.  The first time I ran Chicago was in 1998.  I was hoping to go sub 3-hours there after coming off a 3:06 Boston.  It didn't come to pass because I got called away on a business trip to London that sidelined my training.   I ran ok, crashed a little at the end and missed my qualifying time.  That was 23 years ago. How time flies.  That's a lesson for all of us.  Appreciate what you're doing today.  In the blink of an eye it will be a memory.  Take time to breath in the gratitude. Take time to breathe out the love. And I'll see you out there. My Apocalypse show ->     MarathonBQ – How to Qualify for the Boston Marathon in 14 Weeks - Rachel -> Coach Jeff ->  

The RunRunLive 4.0 Podcast Episode 4-465 – Murray – Modern Meditation  (Audio: link) audio:http://www.RunRunLive.com/PodcastEpisodes/epi4465.mp3] Link   Zero Prostate Cancer 2021 Boston - MarathonBQ – How to Qualify for the Boston Marathon in 14 Weeks - Chris' other show à Intro: Hello my friends and welcome to episode 4-465 of the RunRunLive Podcast.  Today we talk with Murray about a bunch of stuff.  He's written a new book on modern meditations, which impresses me as one of those great books to help you with your morning practices.  This weekend is the Chicago Marathon and Monday is the Boston Marathon.   There are a bunch of people who are running both.  Which is probably a once in a lifetime opportunity.  This being the big collection of races that were postponed from the spring into the fall by Covid. It looks like Chicago is going to be a little warm.  Remember the old rule of thumb says you should run 5 seconds per mile slower for every five degrees over 70.  Like most old rules of thumb this probably more anecdotal than scientific advice. I will be running, well kinda running, my Boston virtual Sunday.  I'm going to Run-walk it using the Galloway method and an 30-30 cadence.  Meaning 30 seconds of running, and 30 seconds of walking.  The knee seems to be responding well.  Hopefully I don't hurt it with this escapade. If it still feels good I can start ramping my training back up, but one thing at a time. In section one I'll share what I've learned using run-walk to work through my injured knee.  In section two I'm going to dust off an old piece about how to successfully implement change in your life. … It's still pretty warm up here in New England.   The temps are only going down into the 50's at night and it's still raining a lot.  Which means My garden is still kicking along with some odds and ends.  I've got one last Swiss Chard that is providing some salad.  Some robust Parsley as well.  A couple green tomatoes – we'll see if they ripen up before the frost.   I've got lots of mint and I've been thinking about drying it out for winter use.  I've got some Brussel sprouts, but the cabbage worms are in them badly – so I'm not sure if I'll ever get anything out of them.  My Zinnias are going strong, so is the second crop of raspberries.  I cut the sunflowers and was attempting to dry them in a box but they got all moldy and had to be recycled.  I ended up eating all the apples off the tree.  There were a lot. I was eating like 6 a day.  I did make a pie and a crisp as well.  Towards the end I was sharing them with yellow jackets. These are the local angry bees.  I never realized this but they actually eat into the ripe apples on the tree.  They dig little channels in them.  And finally – Ollie Wollie the Killer Collie graduated from K9 training with his certificate in basic dog stuff.  Which was great.  Yvonne was able to join me for every session so we got a consistency of training.  He's not perfect, but he's 87% better.  I can have him on the leash and he behaves.  He waits patiently for the release command before going through the door.  He has his own mat that is his ‘place' that we can put him on and he'll stay on it. And I've been run-walking with him on leash and he's pretty good with that.  He really likes to pull though so it's a constant battle.  It just goes to show you.  Even old dogs can learn new tricks. On with the show! About Zero ZERO — The End of Prostate Cancer is the leading national nonprofit with the mission to end prostate cancer. ZERO advances research, improves the lives of men and families, and inspires action. Link to my ZERO page: (for Donations) … I'll remind you that the RunRunLive podcast is ad free and listener supported.  What does that mean? It means you don't have to listen to me trying to sound sincere about Stamps.com or Audible.. (although, fyi, my MarathonBQ book is on audible) We do have a membership option where you can become a member and as a special thank you, you will get access to member's only audio. There are book reviews, odd philosophical thoughts, zombie stories and I curate old episodes for you to listen to.  I recently added that guy who cut off is foot so he could keep training and my first call with Geoff Galloway.   “Curated” means I add some introductory comments and edit them up a bit.  So anyhow – become a member so I can keep paying my bills.   … The RunRunLive podcast is Ad Free and listener supported.  Section One – Run-Walk - … Murray Du Plessis   Murray Du Plessis has studied and taught meditation for fifteen years and assisted the running of meditation centers in England, Burundi, Namibia, and South Africa. He has an MA in English education and is currently an assistant professor of English at Daegu University. He lives in Gyeongsan, South Korea, and is the author of Modern Meditations: 101 Ways to Slow Down and Connect to Spirit.  Here is the Amazon link to my book: Modern Meditations: 101 Ways to Slow Down & Connect to Spirit: du Plessis, Murray: 9780738768359: Amazon.com: Books Modern Meditations: 101 Ways to Slow Down & Connect to Spirit [du Plessis, Murray] on Amazon.com. *FREE* shipping on qualifying offers. Modern Meditations: 101 Ways to Slow Down & Connect to Spirit Section Two – Life Change -   Outro Ok my friends we have meditated 101 times through the ed of episode 4-465 of the RunRunLive Podcast.  Ohmmmm….   I'm still going to the gym.  Twice a week.  I do arms and shoulders one day and chest, back and abs the second. I'm not going down to the pond to swim anymore.  I've decided I don't want to.  I may swim at the gym, but swimming is kind of a high maintenance activity.  Instead, I've been run-walking 3 miles or so 3 times a week.   I'm still biking, but not this week because I'm in my taper, kinda.  I've been throwing in some yoga to try to loosen up a bit.   When I'm at the gym, after my weight sets, I roll out the mat in this other room where they do the classes.  Usually I have it all to myself.  So I can get into my bare feet and relax into a yoga session without bothering anyone. This Friday night, I was just finishing up my yoga and the kid came in to turn out the lights.  I always forget they close early on Fridays.  If he hadn't seen me I would have been locked in! I have mixed feelings about the marathon on Monday.  I see the people checking in and taking pictures at the finish line.  I remember that electric feeling of being there after 4-5 months of hard work.  Lean and nervous and ready to go.  I am very far away from that fitness right now.  Like I said.  Mixed feelings.  I do have another race on the calendar.  The Mill Cities Relay is ON for December 5th.  I'm putting in a team of my old running buddies.   If I come out of the Boston virtual healthy I'll see if I cant start slowly ramping it back up. Train for something in the spring. So that's it my friends.  Mixed feelings and some ennui this fall racing season.  Now my challenge is to turn those mixed feelings into a spark of hope an get back on the training wagon.  The first time I ran Chicago was in 1998.  I was hoping to go sub 3-hours there after coming off a 3:06 Boston.  It didn't come to pass because I got called away on a business trip to London that sidelined my training.   I ran ok, crashed a little at the end and missed my qualifying time.  That was 23 years ago. How time flies.  That's a lesson for all of us.  Appreciate what you're doing today.  In the blink of an eye it will be a memory.  Take time to breath in the gratitude. Take time to breathe out the love. And I'll see you out there. My Apocalypse show ->     MarathonBQ – How to Qualify for the Boston Marathon in 14 Weeks - Rachel -> Coach Jeff ->  

Welcome to The Chef John Podcast! This episode, Chef John shares some memorable stories about the time he went to one of the first "Farm to Table" restaurants in his area and gives an alternative use for Swiss Chard. Also, Andrew and Chef John discuss the often angry and offensive debate; pineapple on pizza.Hosted by Chef John Mitzewich and acclaimed food photographer Andrew ScrivaniNew Episodes every other Friday!Follow us on...Twitter - twitter.com/chefjohnpodInstagram - instagram.com/chefjohnpodGo to www.thechefjohnpodcast.com for all things Pod related.Leave us a voicemail - (917) 818-3865(make sure you tell us your name and where you're from)

Your mother said "Eat your vegetables; they're good for you."

Do you want to know more about Swiss Chard? Well, today's episode is all about the ins and outs of this wonderful leafy green vegetable.

Happy Friday!Today on Dr. Amy Lindsey's B-sides to Health, we are going to discuss Mood & Food....Everyone knows that ice cream makes you feel better. & most people would agree they feel better instantly with some chocolate. Now if you go Chocolate Ice-cream? You can't lose.... right?While this instant sugar hit is a classic example of food that makes you feel good in the moment, let's dive deeper into nutrients that support your nervous system & may play a role in mental health!Some people who experience fatigue, sluggishness, lack of motivation, anxious thoughts & depressed mood have nutrient deficiencies! That's right. The body may not have enough of what it needs to make the chemicals in our brains that have an effect on mood.Many of the chemicals in our bodies that have an effect on mood are known as Neurotransmitters. A couple of the most famous neurotransmitters are Dopamine & Serotonin. Dopamine is a "feel good" hit to our brains. It also motivates us to seek food. Serotonin helps us feel safe & also is correlated with feeling good. Having low amounts of serotonin can lead to sugar cravings, anger, aggressiveness & a depressed mood.Neurotransmitters such as Serotonin & Dopamine are made from amino acids & undergo processes that involve the help of several minerals & vitamins. Dopamine is derived from the amino acid, Phenylalanine. Serotonin is derived from the amino acid, Tryptophan. Both are essential amino acids, meaning we must get them from food. Our bodies don't make them on our own.What do we do to make sure we get enough amino acids & enough vitamins & minerals to make our Neurotransmitters?1. Eat plenty of protein throughout the day. Proteins contain a variety of amino acids for the body to use. 2. Make sure you have enough B-vitamins in your diet as they play essential roles in your body transforming those amino acids into neurotransmitters3. Get enough minerals in your diet. A great source of Magnesium, Calcium, Iron & Zinc can be found in Green Leafy vegetables such as Swiss Chard, Kale, & Collard Greens. Be sure to eat with an acid on them such as lemon juice or balsamic vinegar to pull the minerals out.4. Go easy on the sugar first thing in the morning & late at night. While sugar cravings are super common, they are usually telling us that we need to eat something, but not necessarily sugar! It's our body telling us it needs nutrients. Grab a high protein snack instead.5. Eat plenty of fiber. Did you know that we have a whole microbiome of bugs living in our gut? Their preferred food is fiber. Our microbiome is responsible for making most of our Serotonin for our body!As you all know I'm a big fan of balance. So eat your green leafy vegetables, your protein, B-vitamins & fiber... but also... go for that bowl of chocolate ice-cream! You don't need any research to tell you it makes you feel better. Have a great week!

Health Benefits of Swiss Chard --- Support this podcast: https://anchor.fm/ronda-herbert/support

Always Have These Keto Foods In The House https://rockthatketo.com/always-have-these-keto-foods-in-the-house/ (https://rockthatketo.com/always-have-these-keto-foods-in-the-house/) There is something that is true everywhere in life. Your environments will have a big effect on you.  When you are trying to change your habits, it is always recommended to change the environments that got you into the bad habits. If you are trying to stop taking drugs, then you probably want to start spending time with people who don’t take drugs. If you are trying to stop smoking, then don’t hang around smokers. But if you are trying to change the way you eat, you might be having the enemy living right in your house with you….in your kitchen! When you open your refrigerator, is it filled with temptation? Or is it filled only with foods that will support your low carb diet? Your kitchen must be 100% support for you. Anywhere you look in your kitchen, you should see support. So try to Always Have These Keto Foods In The House 1. Precooked protein.   Ground meat is great,  and can be thrown in Tacos.    Grilled chicken strips can be used in a huge variety of  dishes, including throwing it on top of a salad.  You can add it to a quick veggie stir fry with the chopped veggies you made earlier. More on that in a minute. 2. Grass Fed butter - filled with CLA/s fatty acid.  bone health.  Butter has so many benefits, we did a whole podcast on it. Also Heavy Whipping Cream.  You can make sauces, use it in recipes and do whipped cream with berries as a dessert. Whipping cream in your coffee to replace milk is a match made in energy heaven. 3.  Avocado.   Ok, Avocados don’t go in the fridge until they are ripe. But 3/4 of the content of avocado is fat. Avocado is a perfect grab snack, but works really well as the center of a dish.  You can add them to smoothies or make guacamole of course. You can put a fried egg in the scooped out spot. Store them in the fridge. They can be frozen, if you scoop them out of the peel first. 4. Eggs.   Use them in baking, as snacks, or for breakfast.  They can be made fast and easy if you are in need. You can keep some already boiled for emergency or pre planned snacks. They are a complete protein.  5. Bacon.  I heard somewhere that people really like bacon. In addition to eating it as part of your meal, you can add it to all kinds of dishes to spice up the flavors. You can also keep the grease to add to other cooked foods.  Let’s face it, everything is better with bacon.  6. Chopped Veggies.  Get all the washing, slicing, chopping, done ahead of time. The thought of all the prep that veggies take can be a mental block when you go to make a meal. If they are all done ahead of time, it let's you be creative in the moment, instead of feeling dread to go through the whole process.  Cauliflower, onion, bell pepper, celery, broccolli are all great for prepping ahead of time.  Keep it in containers, ready to grab. It makes for easy snacking,  and to make snacks as the kids run out the door. 7.  Leafy green Vegetables. Spring Mix. Spinach.  Get the pre washed ones so you can grab and go.  They go great in a smoothie. Swiss Chard is my favorite, and it saute's well with butter.  8. Blueberries.  These are one of the few fruits that work with keto. They go great  added in with desserts. Also they make great smoothies. Don't wash them ahead of time because they may get moldy. Do have an easy system to wash the ones you are going to eat. Have the strainer or colander handy.  That’s it for today. If you Always Have These Keto Foods In The House, you will have maximum support and minimum temptation to overcome. It will help a lot! If you like these tips and would like to get more keto tips, endless...

4 Things Your Keto Fridge Should Have https://rockthatketo.com/4-things-your-keto-fridge-should-have/ (https://rockthatketo.com/4-things-your-keto-fridge-should-have/) Your refrigerator should be a happy surprise box for you.  When you are on the keto diet you need a place that will never let you down. A place where you can get help in times of need. You might need a pick me up. Or a little something to get your through a rough patch. Your refrigerator, and your entire kitchen need to be set up to support your keto journey, not to undermine it. So what are some of the things you might want to keep in your magical refrigerator to help you through the challenge of weight loss? Here is the list of 4 Things Your Keto Fridge Should Have.   Just have them in there, because when you need them, it may be too late to go find them. 1. Protein, precooked and ready to eat.  Ground meat is very good for this. It can be thrown in Tacos on a moment's notice.  Grilled chicken strips can be used in all kinds of dishes. They are often thrown on top of a salad, another easy to make meal. Or they can be eaten straight as a snack or to hold you over. 2.  Leafy green Vegetables.  Spinach. Spring Mix.  Either get the pre washed ones or prewash yourself so you can grab and go.  They go great in a smoothie. Swiss Chard is super good, and it sautes well with butter or olive oil. Kale may or may not be good for you, depending on a certain gene. If Kale makes you feel lousy, stop eating it, there’s a reason. 3. Grass Fed butter - filled with CLA/s fatty acid.  Great for bone health.  Butter has so many great benefits, we did a whole episode on it. Heavy Whipping Cream of course.  You can use it to make sauces, use it in recipes and do whipped cream with berries as a dessert. Whipping cream in your coffee is a match made in energy heaven. 4.  Avocado.  Of course you don’t put avocados in the fridge until they are ripe. But when they are, you can keep them ripe and ready for many days. They can be frozen too, if you scoop them out of the peel!   Avocados are 75% fat.  You can add them to smoothies or make guacamole, which has got to be one of the great keto dishes of all time. You can put a fried egg in the scooped out spot. A refrigerator is not much good unless it’s loaded. It needs to be loaded with support. Keto support. Foods that will HELP us on our keto journey, and not hurt us, or set us back.  When we open the refrigerator, it should seem like a wonderland. It should be like a child going to Disneyland. All the choices, all the fun things. But mainly, it needs to automatically support us, and not contain hidden obstacles. Next time, the other 4 Things Your Keto Fridge Should Have. If you like these tips and would like to get more tips, endless recipes, and lots of inspiration, then come to our free website and sign up for our mailing list.https://rockthatketo.com/ ( https://RockThatKeto.com) .  Act! Don’t React! Have a Happy, Healthy Day Livtar

Late fall and winter is a great time to feed your soil. How? Steve Zien has the tips. Also, growing Swiss Chard. Unusual cool season vegetables. Upcoming garden events.

Swiss chard and beet microgreens are beautiful and tasty! They may take a bit longer to grow than other microgreens, but worth the wait.Except for those nasty, ugly, hard, bark-like seed husks.If you've ever bitten into one of these seed husks, you'll never forget it. Grown conventionally, it's almost impossible to have husk-free microgreens. Worst, when you go to pick them off the microgreens, the husks usually take most of the leaf with it.At first, we tried soaking the seeds before planting, hoping that they would soften and come off as they grew.That wasn't the case, however.Finally, we found a way to remove almost all of the husks.In this podcast, we explain how we accomplished this task.More information can also be found on the Microgreens Podcast show notes page at HomeMicrogreens.com/012.Support the show (https://www.buymeacoffee.com/HomeMicrogreens)

Is Keto Healthy Long Term?https://rockthatketo.com/is-keto-healthy-long-term/ (https://rockthatketo.com/is-keto-healthy-long-term) We all know Keto is the way to go for weight loss, and to correct many other health problems.  I maintain that one of the main reasons people feel better on Keto is leaving out grains. Grains have gluten. Even the ones they say are gluten free, have a portion of the gluten protein.  A large study showed that EVERYONE is sensitive to gluten. Some of us are only slightly sensitive, and others it’s a life and death situation. But even if you are on the low end of the sensitivity scale, your body is constantly fighting the effects of gluten. It’s kind of like fighting a virus. Your body thinks the gluten is an invader, and not food. . And that is not good for you over time. What about the other parts of the diet, like low carbs?  Well, low carb doesn’t mean ‘no’ carb.  And you can pack quite a punch with the carbs you do eat. Leafy greens, colorful bell peppers, strawberries and other berries, mushrooms, olives, colorful cabbages, asparagus, etc.  There is actually quite a large field of nutritious, good for you carbs.  You are Unique You might have a genetic setup where you don’t convert fat well. You might do incredible on the standard keto proportions, while your spouse has to do it differently.  That’s fine. That’s OK. Each person will be have their own way to make this work for them. The thing is, everyone is different. And anyone can claim to know what is good for you. But unless they have seen your genetics and blood work, they can only talk in general terms. You are going to have to figure out which parts of the Keto diet, or any diet for that matter, work for you. You might do better with a little less protein, or a little more fat, than the person next to you.  Is Keto Healthy Long Term If you are careful to balance your nutrition, with lots of green, red, yellow, and orange vegetables, you should be totally fine.  If you sit around and eat only fat bombs all day, you won’t be fine. You need to put different nutrients in your body to cover your bases. If you are eating a lot of healthy vegetables in your diet, along with the protein and fat, you will probably be fine long term. But remember, I don’t know you. I haven’t seen your genetics or blood work. So it is up to you.  Use you brain to figure out the good foods to put in your body. IE, “I know I need healthy veggies for their minerals and fiber”.  Start Being Sensitive to How You Feel Use the way your body feels to adjust and fine tune your diet. Example “Everytime I eat X, I don’t feel that good after.”  You have to notice these things.  If you aren’t feeling good, try changing something. It could be one of the things you are eating. Spinach might make you feel strange, while Swiss Chard doesn’t. You have to leave things out and put things in until you feel good. One more thing. This advice is for people who have been on Keto for a while. When you first start you might go through some adjustment period where you don’t feel great. I’m talking long term here.  Is keto healthy long term?  I don’t see why not, as long as you do it right. Is eating a regular diet of white bread and high carbs healthy? NO. Unhealthy is everywhere. Keto is as good as any diet. If you like these tips and would like to get more tips, endless recipes, and lots of inspiration, then come to our free website and sign up for our mailing list.https://rockthatketo.com/ ( https://RockThatKeto.com) .  Act! Don’t React! Have a Happy, Healthy Day Livtar

Swiss chard is pretty much the king of nicknames. It's also known as silverbeet, spinach beet, crab beet, seakale beet, mangold, chard, white beet, perpetual spinach, strawberry spinach, Roman kale or bright lights. It's pretty bitter if eaten raw but that bitterness can be removed by cooking. That is mostly caused by the oxalic acid in the vegetable.  Speaking of oxalic acid, if you eat large quantities of it {ie. raw chard}, it can cause health issues for some people. Take a hard pass on chard if you suffer from kidney stones! These suckers can GROW! Swiss chard plants can grow to 28 inches high. Plus it's just so pretty to grow in your garden. Not a fact, just an opinion.  One cup of chopped Swiss chard has just 35 calories and provides more than 300% of the daily value for vitamin K. Chard is known to be a nutritional powerhouse vegetable packed with vitamins, nutrients and health benefits. It helps to regulate blood sugar levels, prevent various types of cancer, improve digestion, boost the immune system, reduce fever and combat inflammation, lower blood pressure, prevent heart disease, increase bone strength and development, detoxify the body, and strengthen the functioning of the brain. Anyone else want a second helping now? Don't forget, to check out our website https://vitalityfarmscompany.com/ (https://vitalityfarmscompany.com) where you can find more information, other products and resources. Be sure to like us on Facebook and follow us on Instagram @VitalityFarmsCompany. If you have any questions, feel free to contact us, we'd love to hear from you.  If you want the Free Microgreens Business pdf, click this link and get instant https://bit.ly/2UIKMCa (access)! Wanna learn all about how to dehydrate microgreens click https://vitalityfarmscompany.com/product/microgreen-after-the-markets/ (here) . Purchase our extensive list of microgreens https://vitalityfarmscompany.com/product/flavor-profiles/ (flavors ). Growing and need some help purchase our cheat sheetshttps://vitalityfarmscompany.com/product/microgreen-growing-cheat-sheets/ ( here). Wanna trying growing this click this https://vitalityfarmscompany.com/product/giy-microgreens-kit/ (link ). All our best wishes, Vitality Farms Company.  This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy

This Barilla Red Lentil Penne Pasta with Chorizo, Swiss Chard, Pinenuts and a zesty Sofrito sauce is a great match for the natural flavor of the pasta. A little bit of chorizo really ups the appeal, but if you leave it out, this dish is naturally vegan. With pasta providing a comfort-food base, the nutty crunchy pine nuts, pop of sweet currants, and salty-savory chorizo give this dish lots of flavor appeal. It also shows how using a small amount of animal protein can maximize flavor and still keep a plant-forward profile. Get the recipe: https://www.plantforwardkitchen.org/recipe/red-lentil-penne

EP35 Sexy Sam the Guitar Man vol 1: 'til the break of dawn, Sexy Sam the Guitar Man oversized annual spectacular #1. Music Therapy has the power to help people with Multiple Sclerosis, CAM Complimentary and Alternative Medicine methods and some wonderful health benefits of adding Swiss Chard to your diet routine. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/kevin-kleinhans/message Support this podcast: https://anchor.fm/kevin-kleinhans/support

For those of you who live in the West, the South, parts of the Midwest and mid-Atlantic states, (USDA Zones 7, 8, and 9) we get down to specifics in this episode on the best varieties of vegetables to grow during the cooler months of fall and winter: lettuce, spinach, Swiss Chard, cabbage, Chinese cabbage, cilantro, broccoli (pictured), cauliflower, beets, snow peas, fava beans, carrots, celery, onions, garlic, parsnips, shallots and turnips.We’ll tell you about some tasty, easy to grow varieties that maybe you’ve never eaten, such as pak choi, black seeded simpson lettuce, Danvers half long carrots, and Romanesco broccoli. What’s that? Give a listen. It’s Episode 43 of Garden Basics with Farmer Fred, “Veggies for Fall”. Plus, we’ll tell you why now is a good time to give a final 2020 feeding to your fruit trees.We learn something new, every time, on Garden Basics with Farmer Fred. And we will do it all in under 30 minutes.LinksUSDA Plant Hardiness Zone MapTips for the Fall and Winter Vegetable GardenPodcast Episode 18: "Greenhouse Basics"More info including live links, product information, transcripts, and chapters available at the home site for Garden Basics with Farmer Fred.Garden Basics comes out every Tuesday and Friday. It's available wherever podcasts are found.Got a garden question? Call and leave a question, or text 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.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 YouTube

Many gardeners are still enjoying the summer vegetable garden. But get ready…the days will be getting shorter and cooler this month and those vegetables may start to go into decline. Now is time to be planning and planting your second garden of 2020, the fall and winter vegetable garden. Our favorite college horticulture professor (retired), Debbie Flower, has tips for getting your lettuce, spinach, Swiss Chard (pictured), cabbage, Chinese cabbage, cilantro, broccoli, cauliflower, beets, snow peas, fava beans, carrots, celery, onions, garlic, parsnips, shallots and turnips started….if you live in the right zone. We explain the USDA plant hardiness zone maps as well as cold frame basics (for those of you who own snow shovels). Today's episode is presented by Smart Pots, the original, lightweight, long-lasting fabric plant container, made in the USA. Visit SmartPots.com/fred for more information and a special discount.We learn something new, every time, on Garden Basics with Farmer Fred. And we will do it again today in Episode 42, "Cool Season Garden Basics". And we will do it all in under 30 minutes.LinksUSDA Plant Hardiness Zone MapFall/Winter Vegetable Garden Varieties for USDA Zone 9Charley's Greenhouse and GardenVent Openers (wax hinges)Frost ClothRow CoversMore info including live links, product information, transcripts, and chapters available at the home site for Garden Basics with Farmer Fred.Garden Basics comes out every Tuesday and Friday. It's available wherever podcasts are found.Got a garden question? Call and leave a question, or text 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.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 YouTube

This episode is brought to you by Smart Pots. Visit smartpots.com/fred for a money-saving offer on the original, award-winning fabric planter, made in the USA.Ladies and gentlemen, this is how we water a plant. No! Don’t hit pause! Really, we have some tips about watering your garden that just might be new to you, no matter how many years you’ve held a garden hose! College horticulture professor Debbie Flower explains how correct watering can lead to healthier container plants, and that includes using the right equipment, including a water nozzle that's thorough, yet gentle. Debbie teaches us how to count...a vital function for applying the right amount of water (you might be surprised to learn how high you'll have to count for a plant in a one-gallon container).We talk with Renee Shepherd of Renee’s Garden seed company, about a dependable, beautiful, tasty leafy green for the summer that you can easily grow in a vegetable or ornamental garden: Swiss Chard. And, she shares a recipe using chard from her latest book, Renee's Garden Cookbook. Automate, Elevate, Eliminate, Delegate: those are the keys to several effective garden time savers, or just to make it easier on your mind and body whenever you head out into the yard. We talk about the benefits of raised beds, updating your irrigation control system, keeping fruit trees short, plus a real time-saver: removing part (or all) of your lawn to make room for an edible/ornamental garden, using soil solarization or sheet mulching.It’s all in Episode 16 of Garden Basics with Farmer Fred, and we’ll save you some time here, too… You’ll get your ears back in under 30 minutes. More episodes and info available at Garden Basics with Farmer Fred https://www.buzzsprout.com/1004629.Got a garden question? There are several ways to get in touch: call and leave a question, or text 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.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 YouTubeGarden columnist, Lodi News-Sentinel

This week, Matt walks you through the creation of TK’s Swiss Chard & Tomato Linguine with Balsamic Glazed Chickpeas   Recipe and photo at http://thugkitchen.com

Alex and Fiona are joined by twin bad b-ballers Kylie Jenner and Sarah to discuss their quite difficult personal pantasy pasketball, Crisp Ball saying the players want to play bad, and to play fan fave game "Pointing Guard, Shooting Guard, Swiss Chard"!!! What a time!!! SPONSOR: Mrs. Juice's Almond Juice MUSIC: Hotrock Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/

Alex and Fiona are joined by comedian and actor John-Michael Sedor to discuss his Personal Pantasy Pasketball, Commish Alan Silver willfully reducing his own salary, and to play the first ever Point Guard, Shooting Guard, Swiss Chard!  You figure it out! SPONSOR: Zoomer.us MUSIC: Happy Happy Game Show Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/

Swiss Chard Rolls - Quesadillas - Fritatta - Fun and Games During a Stay-at-Home - Corona Talk Two weeks into a stay-at-home, everything is shifting: parenting, menus, work and leisure time. We talk about how we're thinking, what we're doing, what we're eating and what we're talking about as the effects of corona continue to spread. --- Send in a voice message: https://anchor.fm/dinnertabletalks/message

Lately our Instant Pots have been getting a workout, between all the dried beans and comfort foods we’re making. Our review of Melissa Clark’s Dinner in an Instant and Comfort in an Instant was just in time. Make a quick, all-in-one meal of lentils and sausages, or go all out with a pork shoulder Bo Ssam. Either way, we loved Melissa Clarks solid guidance, clear recipes, and the delicious results. Both books were chock full of recipes we’d like to make for dinner again and again. Get some use out of your Instant Pot!Tara made: Bo Ssam, Ginger Meatballs with Swiss Chard, Middle Eastern Lentils, and Potato, Cauliflower, and Pea Curry. “The Bo Ssam was delicious and made enough to share with the neighbors.”Betsy made: Quinoa Porridge with Maple Syrup, Vegetable Stock, Chicken Stock, and Risotto Carbonara. “The Quinoa Porridge was so good to have in the morning and it reheated really well. It’s going into my rotation.”Kate made: Lentils and Sausages, Mussels with Lager. “The mussels were my favorite. Simple to put together and a treat of a meal.”https://dinnersisters.com/2020/03/30/episode-108-comfort-in-an-instant/

Angie Mar, co-owner and chef at the Beatrice Inn, introduces us to her world, a restaurant that cooks more animals than vegetables. We discuss smuggling beef, bone-marrow crème brûlée and her most polarizing dish—a 160-day whiskey-aged tomahawk rib-eye steak, which sells for more than $700. Plus, we learn about a society of beer can collectors; we share our recipe for Tunisian Chickpeas with Swiss Chard; and Dan Pashman tells us how grown-ups can get more out of Halloween. Share your Thanksgiving memories with us for a chance to hear yourself on Milk Street Radio! Here's how: 177milkstreet.com/thanksgivingmemories For this week’s recipe, Tunisian Chickpeas with Swiss Chard, visit: https://www.177milkstreet.com/recipes/tunisian-chickpeas For Deborah Ager's full story on beer can collectors, visit: https://narratively.com/they-meet-up-in-motels-across-americato-trade-old-beer-cans/ This week's sponsors: Go to https://www.fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout.

Host Richard Hentschel discusses vegetable gardening late into the season. Hardy crops will continue until a hard frost or light freeze, some crops like Swiss Chard will continue to grow even after that. Sowing greens like spinach and lettuces for a harvest of microgreens can easily be done. Season extenders get those warm season vegetables like peppers and tomatoes a few more weeks of productive growth.

Host Cara Kneer and Chef Brian Carson voice their favorite parts of our live-streamed cooking show - Cooking with Earth Fare. Come learn more about Swiss Chard and how to use Springer Mountain Farms Chicken to make Alabama Style white Bbq Wings, Corn Fritter, Bacon Cooked Chard! 

This week the lads talk about over heard conversations, dodging tax and playing board games

Swiss Chard is probably one of those vegetables that you walk by all the time and never give a second thought to. Its time to change that and to see what you're missing. --- Send in a voice message: https://anchor.fm/foodinfive/message

In this episode of The Gardenangelists, Dee and Carol talk about Thanksgiving/Christmas Cactus, Swiss Chard, Saffron Crocus and SlowFlowers.com

Surrounded by a vegetable garden and vineyards, we visit the picturesque Finca Altozano in Valle de Guadalupe. Here Chef-owner Javier Plascencia prepares rustic cuisine that celebrates Baja's local bounty. He shows us the restaurant's most popular dishes: Octopus with Chile de Arbol, Hoisin Sauce, Peanuts, Mirin, Ponzu, Ginger, Lemongrass and Lime; and Grilled Quail Marinated in Lime, Rosemary, Garlic, Chile de Arbol, Chiltepin Served with Swiss Chard, Zucchini, and Carrots.

Questions about milkweed, blueberries, low sunlight, Swiss chard and more... plus a piece of the origin story of Paul Zammit is uncovered.

Original Air Date: June 2, 2018 Garden Fortress: Beasts, Bugs, Blights, Oh My!  Weeds, Hot Days, Cold Nights, Wind, Hail, Yikes! There are so many elements that can in some way spoil your hard work in the garden.  There are beasts, bugs, blights, viruses, bacteria, weeds, soil imbalances and fertilizer needs. You need a sort of garden fortress to protect your plants. Beasts The voracious appetite of a ground hog can level a new crop of green beans in the blink of an eye. Chipmunks will steal you almost ripe strawberries just before you get there, bowl in hand and mouth watering for a treat.  Mice, moles, as well as chipmunks can eat the bottom half of you root veggies.  I have had almost a whole 4’x4’x bed eaten from below.  Birds are more of a problem with berries than with veggies.  I've watched birds fly off with a blueberry in his beak and back in minutes to steal another one.  I remember vividly the first time I saw that the ripe strawberries in the garden where gone to a chipmunk, “I can share, how much can they really eat?” I thought. Well they will eat them all, so I found out.  And come back for more! The birds will steal a few blackberries but the chipmunks don’t seem to like the thorns, so they leave them alone.  I have had chipmunks scale a dwarf apple tree and take a bit of not one be several ripe apples.  At least he could just eat a whole one instead of nibbling on a few apples. Sheeesh!  And once a chipmunk scaled a trellis to eat Sugar Snap Peas.  Not Just The Small Animals Either As if the little creatures were not enough of a bother, the last two years a bear has been knocking over out compost bins. This last fall the bear destroyed three bins completely, we had to recycle them.  They cost about $100 each so it was an expensive attack.  The deer generally leave us alone until fall when they like to level out Brussel Sprouts.  One year it was the night before our thanksgiving dinner.  I went out to pick them fresh for our feast to find almost all of the stalks stripped.  The deer will also level the Swiss Chard and the Collards overnight if there is any left. Bugs That’s just the beasts.  The bugs are a whole ‘nother story! The infamous Cabbage Worm and now the Midge attack the Cole crops along with the Cabbage Root Maggot. Young plants are regularly attacked by cutworms, slugs, flea beetles and root maggots.  If you have ever watched a Horned Tomato Worm feasting on your plants, you will agree that they are truly monstrous!  They must be the inspiration for horror movies.  I had one infestation of aphids the literally ate a bed of Chinese Cabbage I had in a hoop house.  I check in one weekend, everything was fine, the next weekend the plants were brown and dried out.  Yipes!  The weird thing is that I never saw them coming and by the time I noticed the damage they were moving to the next thing.  I will admit that I never have had a plague of locust!  I have had leaf miners attack my spinach, but the plant usually outgrows the problem. Colorado Potato Beetle lay bright orange eggs under leaves of potatoes and eggplants. It took us three years to get the Asparagus Beetle under control in our patch. Japanese beetles really eat hardy on my green beans and my Blueberries.  I manage squash vine borer by growing most of my cucurbits on trellis’ that seems to avoid the problem.  Blights, Wilts, Fungi, Viruses, Bacteria, Mildews. Oh My! In our region Late Blight is the most destructive of all of these, wiping out a whole crop of tomatoes or potatoes overnight.  Farmers and Gardeners alike can see their hard work vanish with no hope of recovery.  The most popular garden vegetable, the tomato, is affected by lots of wilts and diseases.  Fortunately Hybrids and NEW breeds have been developed to resist many of those diseases.  Already there are a handful of varieties are being goffered that are Late blight resistance.  Early blight is not as destructive and its cousin it still can cause troub...

Original Air Date: May 12, 2018 As Requested, More Detail on Planning Your Garden Last week we talked about planning your garden with a Garden Notebook and a Garden Map.  I had a number of requests for more detail about planning so I’m going to detail how I start the process.  This is just how I do it, and I know everyone has their own style but this might be a help some. Four Types of Beds  The way I look at it there are four different categories or types of garden ‘bed’ that I use.  One is the full 4’x4’ bed, a 16 square foot bed.  To symbolize this type of bed I draw a square with the number 16 in it at the top of my list. Type two is the Trellis.  The trellis covers 4 square feet across the back, north side of a 4’x 4’ bed.  Instead of the ‘back forty’ I have a back four! To symbolize the Trellis I draw an upside down ‘U’ shape with a ‘T’ in it at the top on my list for Trellised plants. Using the Trellis on the bed leaves 12 square feet in front of it open and these is my Third type of bed I plan for in my garden map, “The 12”.  Of the 50 4’x4’ beds I have a trellis on the north side of 24 of those beds.  Twelve squares works really well for the planning because most of my sets are in 6 packs, for instance I plan to plant 24 Broccoli plants, that’s two of ‘The 12’ beds and 4 of the 6 packs.  Easy.  The fourth type of bed I use to plan with is the Hoop House.  I use two 3/ 4” PVC pipes the full 10’ length, one in front of the bed and on at the back bent over and stuck in the ground inside the wooden box that make the raised bed.  The height of the hoop is about 30”, plenty of room for most plants. To that, I attach a 10’ pieces of galvanized 2x3 wire fencing with 3- 7” plastic ties to secure the fencing to the pipes.  This makes a veI symbolize this at the top of my list simply ‘HH’ for Hoop House.  Brilliant, I know!  In summary there are four types of beds I plan for: The 16, that is a full 4’x4’ bed The 12, that is the 12 square feet in front of the trellis The Trellis, on the North side of the 4’x4’ bed And the Hoop House, the 16 with a hoop on the bed. Of my 50 beds I have 15 4’x’4 beds (the ‘16’) I use for Garlic, Carrots, Beets, Bush Tomatoes, Bush Beans, Onions, Leeks and Potatoes.  As well as anything I plant in the ‘12’ beds I have 24 Trellises that I use for cucumbers, Cherry Tomatoes, Trombone Zucchini plants, Pole Beans, Peas, Tomatillos, Malabar Spinach and for Large Dill plants. I also use the trellis for large tomatoes if I don’t have room anywhere else in the garden.    With 24 Trellised beds I also have 24 of ‘the 12’ beds, the 12 squares on the front or South side of the 4’x4’ bed with a Trellis on it.   I use ‘the12’ beds for all of my lettuces, spinach, New Zealand Spinach, Parsley, Claytonia (Miner’s Lettuce), Mesclun Mix, Corn Salad (Mache), Swiss Chard, Broccoli, Cauliflower, Cabbage, Kale, Collards, Brussel Sprouts, Swiss Chard, Early Carrots, Bush Beans and more.  I use a hoop house for all of heat loving veggies, Peppers, Egg Plant, Basil and Holy Basil aka Tulsi.  Also, I use a hoop for those plants that are very susceptible to insect infestation, Chinese Cabbage, Daikon Radish, Tat Soi, and more recently Cole family plants to protect from the Midge, like Broccoli and Cabbage this is a new disease that can be prevented with a wrap of Remay fiber cloth.  With these beds in mind it is easier to figure out how much of what to plant where. When you head off to the plants sales with a clear idea of what you have room for in the garden it takes a lot of the guess work out of planning. Listener Questions Q: Joe in East Calais has two 40’ rows of Asparagus plants.  Last year they got hit with the Asparagus Beetle.  It is a small red beetle with spots on its back.  It is about half the size of a Lady Bug.  They eat the spears and the ferns and set them back so the harvest is not as productive.  The beetles lay eggs that become gooey larvae that eat the ferns.

Welcome to Spring 2018!  Believe it or not considering it was snowing on the first day of Spring. It is only a matter of time before we can get into the yard and get into the garden.  Before you can do that, you need to plant seeds and grow some seedlings!  In this post and episode of the Small Scale Life Podcast, I am going to discuss setting up an indoor gardening area and starting seeds indoors for spring gardens. Have you planted seeds yet?  I did on St. Patrick’s Day, and I have some great news to share with you about that! Introduction – How to Start Seeds Indoors for Spring Gardens If you have been following along over the past few weeks, we have been going through the general process for preparing for the 2018 Gardening Season.  We have done the following steps so far: Developed a garden plan – Developed a list of plants we want to grow) Ordered your seeds – Selected a reputable seed vendor and purchased seeds for our garden. While there are many seed vendors out there, I focused on four big vendors that members of the Small Scale Life Facebook Group and MN-WI Regenerative Agriculture Group use most often. Finally!  It is the moment of truth!  It is time to stop thinking and start doing!  I grabbed my seeds and some soil and got ready to get down to business…. Not so fast! Before I could start planting seeds, I had to some additional planning and prep work. Setting up the Indoor Growing Area Part of my planning and preparation work was to select an area in the house to grow seedlings.  In our previous house in St. Louis Park, I grew seedlings on two shelves in a cold and dark basement.  I discussed how I started seeds and some lessons learned after have some failures over the past few years in the following articles (on smallscalelife.com): How to Garden Indoores 8 Steps to Starting Plants Indoors Lessons Learned from Growing Indoors Four Lessons Learned from Starting Seeds For the 2018 Gardening Season, I had to find a new space to plant seeds and grow seedlings.  While I knew I would be regulated to the basement, it was a much different situation in this house in Minneapolis.  The basement is not as warm as the upper level, but it isn’t as brutally cold and dark as the St. Louis Park house.  I attribute that to the fact that half of the basement is insulated and finished, and that does help retain the heat!  Having more heat retained in the basement should help with germination, and I am hoping that having a warmer basement reduces the potential for damping off disease! I had to select my indoor growing area, and it really came down to three choices: the built-in near the television, the bar area or the workbench near the furnace.  I would not be able to use a shelf in this house simply because we have gear and things on all of our shelves.  We just do not have the extra shelf space! The biggest concern I had as I was evaluating each location was the availability of power (for grow lights, heating pads and a timer) and the impact on other basement users (like my son and wife Julie).  Each spot had power, so really it came down to finding a spot that would be out of the way and not bother anyone. The best spot was the workbench near the furnace.  While losing the workbench for potential projects is not ideal, it is important to remember that I would only need part of the workbench until mid-May.  What could possibly go wrong?  Besides, if we needed to use the workbench, everything can be moved quickly. Of course, that might mean that the trays go on top of the freezer, but I would only use it temporarily (I promise, Jules). The workbench is 27 inches wide, and that easily beats the narrow 18-1/2 inches on the St. Louis Park shelves.  In case you are wondering: yes, in this case, size does matter!  The extra width easily accommodates both seed trays in a side-by-side configuration on the workbench. On the shelves, I had to use scrap pieces of plywood to get over the lip of the shelf to get the trays to sit side-by-side.  This is much, much better! Equipment Needed Part of getting your equipment might include buying soil and seeds - March 2018 With seeds in my hand and a growing area selected, it was time to get my “equipment” out of storage in order to start seeds indoors.  My equipment consistec of the following: Seed trays 9x9 plug flats (or cells, as I like to call them) 5 gallon bucket or kitty litter bin (to hold the soil) Pro-Mix soil Heating pads Grow lights Timer Surge Protector Jumbo popsicle sticks or other labels for your seeds Most of these materials had been in storage for the winter.  I had to rummage around the garage to find what I needed, and then I realized that I had thrown away my 9x9 plug flats last season!  I had used these plug flats for a three seasons, and they were showing some age, wear and literal tears.  I wanted to get new plug flats, so I got rid of them. I went to the big box store and found that they did not have the 9x9 plug flats anymore.  I decided to pick up two McKenzie Pro-Hex Plug Flats instead.  They were relatively inexpensive: $5 per kit included a plug flat (72 plugs, tray and acrylic dome).  I would later throw away both of the domes (I feel they encourage damping off disease). On the same trip, I also picked up the Pro-Mix soil.  While I did pick up a package of Coir for the 2018 Soil Challenge, I wanted to have a more controlled experiment using smaller plug flats.  I also wanted the 2018 Soil Challenge to focus on the best soil for growing greens.  More on my thoughts and how I am going to conduct the 2018 Soil Challenge in a separate post! Armed with all of this gear and the seeds, NOW it was time to plant! Start Seeds Indoors: Time to Plant! Plug trays are loaded! St. Patrick's Day 2018 As I discussed in my Garden Plan, I want to plant at four distinct times this year.  I called these times “Stages.”  The first stage is early spring, right when the soil is starting to warm up.  There are plants that do well in those conditions, and I want to have a crop ready to put in the beds to take advantage of the season.  Plants that do well in the Early Spring Stage (when there are some cold nights) are: lettuce, spinach, Swiss Chard and green onions.  I added one more to my Early Season Stage: broccoli.  Most of these plants are quick-growing, and I decided to hold off from planting them on St. Patrick’s Day because I wanted to get the Late Spring Stage plants started. The Late Spring Stage plants are the vegetables and herbs that will be in the ground in mid-May and grow until late August.  These are the tomatoes, peppers, cucumbers, green beans, zucchini, squash and herbs that are listed on my plan.  Because some of these plants take 80 days or more to for fruit to be ready, I wanted to get them started as soon as possible.  For other plants such as zucchini, squash, potatoes, green beans and cucumbers on the list, I will sow them directly into the beds or planters in May.  The real critical ones are the tomatoes, peppers and herbs, so that is where I wanted to begin. On a beautiful St. Patrick’s Day, I poured a drink, put on some music and started planting seeds in my new plug flats.  I had so much fun getting my hands in the dirt and planting over 144 vegetables and herbs on my potting table outside!  It was fantastic!  All in all, I planted the following: Cherry Tomatoes (2 rows) – planted with seed I saved San Marzano Tomatoes (3 rows) Opalka Roma Tomatoes (2 rows) Jalapenos (2 rows) – planted with seed I saved Red Bell Pepper (2 rows) – planted with seed I saved Pepperoncini (1 row) Banana Peppers (2 rows) Sweet Bell Peppers (1 row) Yellow Bell Peppers (2 rows) – planted with seed I saved Orange Bell Peppers (2 rows) – planted with seed I saved Dill (1 row) – seed I saved Basil (1 row) Oregano (1 row) Rosemary (1 row) Broccoli (1 row) I made sure to label the rows with jumbo popsicle sticks.  With three different varieties of tomatoes and seven different varieties of peppers planted, I did not want to make a mistake this year! Finally, I brought the trays inside, put them on the heating pads and added water to the trays.  I figured I had 7 days before I had to hook up the grow lights, so I started working on a system to support the lights when needed. Again, it does not need to be expensive, sophisticated or fancy; it just needs to work! I have something almost ready for prime time, but I figured I wouldn’t need the lights for a few more days, right? Putting It All Together It is time to get planting those seeds for your 2018 garden!  You don’t have to have the most sophisticated equipment or a greenhouse start seeds indoors.  If you are overwhelmed with this whole process, you can buy plants from the big box store, from a greenhouse, or from a friend, but it isn’t that hard if you break it down into the following steps: Developed a garden plan Purchase Seeds from a Reputable Vendor Purchase Some Equipment (i.e., soil, grow lights, timer, heating pads and trays) Put the soil in the tray and put the seeds in the soil Label everything Add water to the tray Put the trays under the grow lights and on the heating pads Wait! Now, you see Number 8 above?  Tom Petty was correct when he sang, “The waiting is the hardest part.”  However, if you do all of these steps right, you DO NOT have to wait long…. I went downstairs after dinner and looked at the seedlings. I was shocked: After 4 days, I have seedlings!  Tomatoes, basil and broccoli have punched through the soil. I guess there is something to this starting seeds indoor thing! This is great!  Of course, I need to finish the light system as soon as possible (which is now complete and operational), but I am very excited for this season.  It should be a great year!

Bonus Episode 12: Kerry Audisho on the Tour De Coops A chat about organizing a tour of backyard chicken farms. In This Bonus Podcast: We chat with Kerry Audisho about an upcoming Tour de Coops in Phoenix, and she helps us understand what this event is and why it is something every city should have. She tells us about how she got involved in running the Tour de Coops and how she is ready to help other cities start their own. We also learn about Easter Eggers, the benefits of chickens, a garden program for kids, and getting kids to try Swiss Chard then ask for seconds.   Don't miss an episode! Click here to sign up for weekly podcast updates Kerry is a Dr. Sears Certified Health Coach, founder of Your Farm Foods, Friending Farmers, and the non-profit organization Garden Play. She has been a practicing health coach since 2011, and on the health seeking journey for over 15 years. In Garden Play, she and her team establish and maintain gardens in schools, as well as teach students how to garden, about the health benefits of eating fruits and vegetables, and how to prepare the foods they grow. Garden Play is also the organizer for the Phoenix Tour De Coops taking place on March 25th 2018. Go to www.urbanfarm.org/tourdecoops for more information and links on this bonus podcast, and to find our other great guests.

When I was a kid my mother had made something called Swiss Chard, a dark green leafy vegetable. To me, as a kid, it was disgusting, I could barely swallow it without initiating a gag reflex. One night while we were eating dinner I was attempting to gag down another mouthful of that and my dad, who was tired of watching me wrench in pain said, "Ok, enough, you don't have to eat anymore of it!". And with that I promptly spit out what was in my mouth. To which my dad retorted, "I didn't mean for you to spit out what you were already eating!!". But I was relieved! I'm looking at Bitcoin...who isn't!!? And there are two sides to that coin; there is an irresistible pull to jump in on the ever-higher price and try to get some of that for yourself. And then, there is the other side, which might initiate a gag reflex; with no regulation, or history of funding illegal activity, and so forth. I prefer a two-sided market where there are opportunities to participate in such great trends. After years of working with investments I find it unsettling to buy on the high! But, the notion of the decentralized crypto-currencies is very cool and has some promise of impacting our banking system and many other industries. So, what do you do? I have been looking at some Bitcoin-correlated instruments that have some of the upside potential without some of the less-favorable characteristics of Bitcoin. For example, GBTC, the Bitcoin Investment Trust has some volatility that can prove valuable; however, there are no options so you are working with the instrument directly. Of course there are other crypto-currencies such as Litecoin and Ethereum. If you are going to jump in to these then make sure you are using funds that you are willing to expose to a high amount of risk. In the meantime, while I really like the crypto-currency opportunities, I keep my portfolio well diversified. This means I continue to look for good ETF and Stock opportunities. For the ETFs I am usually tracking SPY, DIA, QQQ, and the Spyder ETFs life XLF and others. My algorithms identify high-probability opportunities on Dow Jones stocks and ETFs; and I track these in my Signal Reports...you can see an example on FinancialInvestingRadio.com (see: https://www.youtube.com/watch?v=PriK5_gokKM). Luckily my parents found some vegetables that were still good for me, but didn't have some of the downside issues. In our investing, we need to do the same; pick those instruments that help us PROTECT OUR INVESTMENT CAPITAL while growing at a reasonable rate. Until next time, Trade with your Brain!

Chef Lars Kronmark from The Culinary Institute of America prepares a bruschetta on multigrain bread topped with rosemary navy bean puree and garlicky Swiss chard. This is a quick, healthy and flavorful recipe great for any meal of the day! Recipe at: http://www.ciaprochef.com/northarvest/BruschettawithBeansandGreens/

On today's show I walk through the process to create a Swiss Chard Lasagna. This rather simple dish yields amazing comfort food that will be loved by all. An accompanying video is available on Youtube and at Harvest Eating.com

Weed control, planting up containers for spring, sowing herbs and night scented stock all featured on the first part of the programme this week. Paraic also spoke with Barry in the Bay Leaf Restaurant about herb planting and using natural ingredients in cooking. Topics discussed in depth included lawn care, treating leatherjackets and setting new lawns, sowing plants for school vegetable gardens and the importance of not over pruning Wisteria at this time of year. Listeners questions included Ardisia Crenata, growing Swiss Chard, cleaning out garden ponds to promote healhty pondlife and using brushwood killers to elminate underground roots.

Weed control, planting up containers for spring, sowing herbs and night scented stock all featured on the first part of the programme this week. Paraic also spoke with Barry in the Bay Leaf Restaurant about herb planting and using natural ingredients in cooking. Topics discussed in depth included lawn care, treating leatherjackets and setting new lawns, sowing plants for school vegetable gardens and the importance of not over pruning Wisteria at this time of year. Listeners questions included Ardisia Crenata, growing Swiss Chard, cleaning out garden ponds to promote healhty pondlife and using brushwood killers to elminate underground roots.

Also a phone interview with Chef Lindsay Autry with the results of the Cochon 555. You don't want to miss this!

While you might think of meatloaf as an all-American food, the Italians have a tasty version called Polpettone. CIA Chef Scott Samuel makes this produce-packed polpettone with a blend of ground turkey and white beans and serves it with a Swiss chard marinara sauce.    Recipe at: http://www.ciaprochef.com/northarvest/recipe3/

Recipe at: http://www.ciaprochef.com/potatoes/recipe13/ Cindy Pawlcyn demonstrates how to make a Potato & Swiss Chard Enchilada with Jicama Slaw — a flavorful vegetarian dish of potatoes, chard, cheese and caramelized onions wrapped in corn tortillas and baked in fresh salsa verde. Chef Cindy Pawlcyn, a pioneer in the development of wine country cuisine, and owner of of Napa Valley's beloved restaurants: the legendary Mustards Grill, and the eclectic Cindy's Backstreet Kitchen.

In this episode of Still Growing…(SG), I feature SG512 - Emily Tepe: Author of The Edible Landscape . Emily is an edible landscaping expert and a garden writer/researcher. I discovered Emily through her blog, Artichokesandzinnias.com; eating in season from the edible landscape. On her blog, Emily shares her genuine appreciation for the aesthetic value of edibles; and she has a particular passion for Swiss Chard. Often times, it's those little details (like having a soft spot for Swiss Chard), that help us find those kindred spirits among us. I'm quite certain that bit about Swiss Chard lead me straight to Emily. Ironically, she can't have a garden of her own… it's against the rules where she lives. Why? Because she's living on an historical ranch INSIDE the Grand Teton National Park! (All gardeners must make some trade-offs!) On writing her book with Voyageur Press, Emily says, "The book happened the way we dream of books happening...an editor who read my blog contacted me to ask if I'd be interested in writing a book on edible landscaping. How could I resist? Just about two years later, the book became a reality." Emily's interview is divided into two parts. This episode is Part 1. Author information Jennifer Ebeling Producer & Host at Still Growing... Gardening Podcast Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardening podcast dedicated to helping you and your garden grow. The show is an in-depth interview format. Guests featured on the show share a passion for gardening and include authors, bloggers, professional gardeners, etc. Listeners and guests of the show can join the Still Growing community on Facebook. It's a place to ask questions, share garden stories, interact with great guests featured on the show, and continue to grow and learn. Jennifer and her husband Philip have four children, a big golden lab named Sonny, and live in lovely Maple Grove, Minnesota. P.S. When she's not teaching her four kids a new card game - or teaching them how to drive a car - Jennifer loves inspiring individuals and groups to maximize and personalize their home & garden. Facebook The post SG512 Emily Tepe: Author of The Edible Landscape appeared first on 6ftmama. Related posts: SG513 Emily Tepe: Author of the Edible Landscape (Part 2)

In this episode I talk about strategies for cooking with game and get granular with a Elk meatball recipe idea. Also, an interesting salad that can be made easily with swiss chard and lentils and a feta vinaigrette...YUM!

Megan Shackelford returns from India to co-host our 82nd show. Author of the children's book That's Why We Don't Eat Animals. Ruby Roth is our featured guest. The banter between Megan, Derek and Scott is enlightening as they cover Humane Farming Myths, the Big Bang Theory, Onions, Swiss Chard, Little Red Riding Hood, and other topics near and dear to the hearts of vegans. We even give Scott a chance to wax metaphysical again!

Susan shows how to select and clean Swiss Chard