Latest garden update

Kale, corn, zucchini, beets, cucumbers, tomatoes, asparagus!

DB with 2 month old everything!

The Kale is doing well

A juicing family's dream come true - endless kale

this plant does this every week

Radishes and Kale - organic!

The seeds Sprout



One month later, radishes and kale appear and grow fast...



A sea of kale...in thirty short days...

our first harvest, a radish for the angel juicer...

Happy kale...

One month later, the roses are blooming and every garden needs some color about...for balance

More balance and buggles

Beginning an organic garden

One must clear and till the earth...

Then add rock dust, sea kelp (Atlantic ocean only, no radiation from Fukushima), compost, and stear manure...

Water and keep wet...then sow...keep wet

Planter boxes are good for control features...

work it dude...or no fruits of your labor

Kale...

Kale is a wonderful green food that supplies more usable calcium to the body than any other thing on Earth. It's natural and comes in colloidal form, which is how the body wants to get calcium anyways.

. Anti-inflammatory: Inflammation is the number one cause of arthritis, heart disease and a number of autoimmune diseases, and is triggered by the consumption of animal products. Kale is an incredibly effective anti-inflammatory food, potentially preventing and even reversing these illnesses.


2. Iron: Despite the myth that vegetarians are anemic, the number of non-vegetarians with iron-deficiencies is on the rise. Per calorie, kale has more iron than beef.

3. Calcium: Dairy and beef both contain calcium, but the U.S. still has some of the highest rates of bone loss and osteoporosis in the world. Kale contains more calcium per calorie than milk (90 grams per serving) and is also better absorbed by the body than dairy.

4. Fiber: Like protein, fiber is a macronutrient, which means we need it every day. But many Americans don't eat nearly enough and the deficiency is linked to heart disease, digestive disorders and cancer. Protein-rich foods, like meat, contain little to no fiber. One serving of kale not only contains 5 percent of the recommended daily intake of fiber, but it also provides 2 grams of protein.


5. Omega fatty acids: Essential Omega fats play an important role in our health, unlike the saturated fats in meat. A serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids.


6. Immunity: Superbugs and bacteria are a serious risk to our health. Many of these come as a result of factory farm meat, eggs and dairy products. Kale is an incredibly rich source of immune-boosting carotenoid and flavanoid antioxidants including vitamins A and C.


7. Sustainable: Kale grows to maturity in 55 to 60 days versus a cow raised for beef for an average of 18-24 months. Kale can grow in most climates and is relatively easy and low impact to grow at home or on a farm. To raise one pound of beef requires 16 pounds of grain, 11 times as much fossil fuel and more than 2,400 gallons of water.