Benefits of Organic Farming

What is organic farming?

Organic farming works in harmony with nature rather than against it. This involves using techniques to achieve good crop yields without harming the natural environment or the people who live and work in it. The methods and materials that organic farmers use are summarized as follows:

To keep and build good soil structure and fertility:

• recycled and composted crop wastes and animal manures

• the right soil cultivation at the right time

• crop rotation

• green manures and legumes

• mulching on the soil surface

To control pests, diseases and weeds:

• careful planning and crop choice

• the use of resistant crops

• good cultivation practice

• crop rotation

• encouraging useful predators that eat pests

• increasing genetic diversity

• using natural pesticides

Organic farming does not mean going ‘back’ to traditional methods. Many of the farming methods used in the past are still useful today. Organic farming takes the best of these and combines them with modern scientific knowledge. Organic farmers do not leave their farms to be taken over by nature; they use all the knowledge, techniques and materials available to work with nature. In this way the farmer creates a healthy balance between nature and farming, where crops and animals can grow and thrive.

On an organic farm, each technique would not normally be used on its own. The farmer would use a range of organic methods at the same time to allow them to work together for the maximum benefit. For example the use of green manures and careful cultivation, together provide better control of weeds than if the techniques were used on their own.

8 Benefits of Organic Farming

What would happen if what you’re doing at home with your small organic garden could be reproduced on a mass scale?

Here are eight benefits we might see:

1. The Promotion of Biodiversity

Organic methods such as rotating crops to build soil fertility and naturally raising animals helps to promote biodiversity, which returns health to each species. Organic farms are havens to wildlife, so our ecosystems are improved, as well.

2. The Reduction of Farm Pollution

No, there’s no such thing as “farm smog,” but conventional farms di create their own kind of pollution in the form of chemical pesticide and synthetic fertilizer run-off that harms the areas around them. With these chemicals removed from the equation, organic farming is far more beneficial and less impactful on our environment.

3. The Reduction of Toxic Substances in the Environment

Organic farming is not simply the substitution of approved input materials. It is the replacement of a treatment approach with a process approach to create a balanced system of plant and animal interactions. Over 900 million acres of land subjected to chemicals for fertilizer and pesticides, as well as other substances used in livestock farming. Any reduction of this number would have a benefit to the environment around us.

3. Better-Tasting Food

It’s not just imaginary: organic food actually can taste better than its conventionally farm-raised counterpart. One scientific reason for this is that some organic produce has lower nitrate contents than its non-organic version. This leads to sweeter-tasting fruits that also have been shown to contain higher levels of antioxidants. So it’s not really all in your head. Organic farming can lead to better flavor.

4. Better Soil

A Cornell University study estimates that conventional farming’s dependency on chemical fertilizers destroys topsoil, which generates a $40 billion annual loss. If organic methods were used – instead of chemical fertilizers and ammonia – we would instead see an increase in the healthiness of this topsoil, which in turn would produce fruit and vegetables higher in minerals and micronutrients.

5. Job Creation

The most recent statistics from the Organic Farming Research Foundation indicate that there are more than 10,000 certified organic producers in the United States. Compare that to the nearly 2 million conventional farms. However, the organic farms are more profitable – even though they often require more employees. It’s not difficult to equate the economic benefit and job creation that a shift to organic farming would create.

6. Assisting the Fight Against Climate Change

Because organic farming eschews chemical fertilizers and pesticides, it reduces nonrenewable energy use. It takes considerable amounts of fossil fuel to create the synthetic fertilizers and pesticides used in conventional farming. What’s more, organic farming increases the amount of carbon returned to the soil, which in turn lessens the impact on the greenhouse effect and global warming.

7. Safer Water

The runoff of chemicals from conventional farming seeps into groundwater supplies, and groundwater pollution has become a serious issue. Soil itself is a natural water filter. Organic farming enriches the soil, which not only removes the risk of groundwater pollution but can also act as a way to rehabilitate soil in areas where damage to water supplies has already occurred.

8. Preservation of the Culture of Agriculture

It is said that every culture shares one thing in common: Food. It is a universal celebration. Organic farming celebrates healthfulness and biodiversity. It removes damaging chemical toxins from our environment and our food. That is something to promote and foster!

Healthiest of ........ Dark Green Leafy Vegetables

Do you know which color of vegetables is the most nutritious and beneficial in our food supply? The answer comes as no surprise: dark green, leafy vegetables.

Most of us avoid eating green and leafy vegetables, and for some it, would be the last choice to have. In spite of our grandmothers continuous explanations about the benefits of eating green and leafy vegetables, as a child, we often hated eating green veggies, and would finish eating only if were offered a good tempting dessert. Similarly, almost every visit at the pediatrician during childhood would end up in a conversation discussing the amount of greens we would consume during a week- without any significant improvement in dietary habits. Very few people eat their greens and actually enjoy eating them; some are new starters and still love eating them; as they are aware of all the good benefits that green leafy vegetables contain. 

Why greens are needed?

Eat Green - leafy and other colourful vegetables to stay Healthy and fit.Green and green leafy vegetables are rich source of essential minerals and vitamins;they help to detoxify our body and regular intake of vegetables helps to keep away the serious diseases.

Dark green leafy vegetables are nutritional powerhouses filled with vitamins, minerals and phytonutrients. They are rich in chlorophyll, which alkalinizes the blood, and fiber, which keeps the colon healthy. The USDA recommends eating one-half cup of green leafy vegetables each day to prevent nutrient deficiencies and serious illnesses. There are many varieties of edible green leaves, and they are most nutritious when eaten raw or lightly steamed. These vegetables are packed with vitamins A, C, E and K, minerals, and an abundance of phytochemicals so vast that nutrition professionals are still trying to uncover all of their goodness. 

Green foods are crucial to our health for a plethora of reasons including their role in strengthening the immune system, cancer prevention, improved blood circulation, blood purification, lowering cholesterol, promotion of healthy intestinal flora, increased energy, detoxification through improved liver, gall bladder functions, kidney function, and even clearing congestion.

THE 10 BEST LEAFY GREENS

1. MICROGREENS

• Here’s proof that great things come in small packages. Microgreens—which are the underdeveloped greens of vegetables such as kale, arugula, and broccoli that are harvested just one to two weeks after planting—are a treasure trove of vital nutrients. A 2012 study lead by scientists at the U.S. Department of Agriculture found that several varieties of microgreens including cabbage and cilantro contain nutrient levels such as vitamins C and E up to six times greater than those found in the mature plants. During early development, vegetables need a full arsenal of vitamins, minerals, and antioxidants to support their growth, so they’re packed with more of the good stuff. Ranging in flavor from peppery to tangy, use microgreens to punch up salads, soups, and sandwiches.

2. KALE

• When it comes to grown-up greens, kale is deserving of its superfood epithet. It absolutely smashes its competitors in terms of lutein, a potent antioxidant shown to protect eyesight, and leads the way with respect to beta-carotene and vitamin C. As a member of the Brassica family along with broccoli and Brussels sprouts, kale also brings sulforaphane to the table, a phytonutrient shown to have cancer-fighting properties. Steaming or sautéing kale will mellow this all-star’s bitter flavor.

3. SPINACH

• Perhaps Popeye should have been a nutritionist instead of a sailor. Among the greens, spinach harbors the most folate, and according to a recent American Journal of Epidemiology study, consuming more of this B vitamin helps protect against breast cancer development, likely because folate is needed for proper cell division. Spinach is also tops when it comes to potassium, which is necessary for muscle functioning and to keep blood pressure numbers in a healthy range.

4. MUSTARD GREENS

• As the name implies, these are the lacy-edged leaves of the same plant that produces mustard seeds. Mustard greens tend to be a little less bitter and more peppery tasting than kale or Swiss chard and come second to only kale in beta-carotene. In our bodies, beta-carotene can be converted to vitamin A to bolster eye and bone health. The greens also contain an arsenal of phytonutrients called glucosinolates that can rev up detoxification enzymes to help protect the cells of our liver and other organs from all the nasties of free-radical damage.

5. COLLARD GREENS

• This Southern favorite has large, leathery leaves and a somewhat mild flavor, but its tough texture calls for longer cooking times than other greens. On top of providing a payload of vitamin K, vitamin C, and beta-carotene, collards contain higher amounts of dietary fiber than other leafy greens. A 2012 Swedish study found that women who ate the most fiber had almost a 25 percent lower risk of suffering heart disease than those who consumed the least.

6. SWISS CHARD

• There are two primary varieties of Swiss chard in markets: one with multi-colored stems and veins, called rainbow chard, and another with white stems and veins. Both types have a slightly bitter taste that wanes once cooked. Among chard’s many nutritional highlights is more vitamin K than any other green—three times the daily quota in a mere cup serving. On top of its role in proper blood clotting, vitamin K helps fortify bone strength and Dutch researchers recently determined that high intakes can slash the risk for type 2 diabetes by improving insulin sensitivity.

7. ARUGULA

• Arugula has a pungent, peppery flavor that has worked its way into the recipes of many rock star chefs. You’ll most often find it at the grocery store in plastic containers alongside baby spinach. Vegans, those lactose-intolerant, and anyone who doesn’t like milk should note that arugula is a surprisingly good source of calcium—it has more of this bone-builder than the other greens on this list. Loading up on arugula may also help you breeze through your workouts since it has high levels of natural nitrates—what your body uses to nitric oxide, which increases muscle blood flow—that Swedish scientists found can help your muscles work more efficiently during exercise.

8. ROMAINE

• If darker greens are too bitter to swallow, try this crispy lettuce. The medley of nutrients romaine provides includes beta-carotene, folate, potassium, and vitamin C. Science shows that women who consume higher amounts of vitamin C have healthier blood pressure numbers. Heads of romaine tend to be more perishable than heartier greens, though, so store them in the refrigerator wrapped in a damp paper towel for up to three days.

9. BUTTERHEAD

• Resembling a blooming rose with deliciously tender light green leaves, many people find eating raw butterhead lettuce more appetizing than the robust darker greens. Swap out your carby tortillas or flatbreads for the large, pliable leaves when making wraps for a good dose of vitamin K and manganese, a mineral necessary for proper carbohydrate and protein metabolism. And like other greens, this leafy green is exceptionally low-cal—a cup will set you back a mere seven calories.

10. ICEBERG

• This vegetables is far from nutritional nirvana. Made up mostly of water, iceberg lettuce pales, so to speak, in comparison to darker greens in terms of vitamins, minerals, and disease-busting antioxidants. Still, with just 10 calories in a shredded cup, it won’t do any harm to your beach body and its toothsome crunch can enliven sandwiches, tacos, and mixed green salads.

Are Local Vegetables safe to eat?

Increasing concern among consumers in and outside the country about the security level of the vegetables produced in Sabah. Importing vegetables more careful to buy vegetables produced in the state. Are these concerns unfounded?

Research made by members of the Council of Consumer Affairs State of Sabah has been found that most of the vegetables sold in the market for local consumers are not given identification tag. Identification tag or label is a measure used to ensure that vegetables are produced to meet the minimum standards of health and also as a way to monitor the use of materials of pesticides by vegetable producers. Currently, the only vegetables locally exported only given a temporary identification tag vegetables marketed to local consumers is not so. Vegetables sold in supermarkets, market stalls and not given the tag identification. The absence of the tag identification is difficult for authorities to ensure that minimum health requirements for 1985 full of vegetables.

In principle, all vegetable growers are required to register with the Department of Agriculture, Sabah. It is important to do so that each vegetable growers are given the code by the Department for the purpose of monitoring. Currently, the majority of vegetable growers who are registered to export vegetables because this is the prerequisite for export. Vegetables that are not given identification tags are not allowed to be exported. But will need identification tag is not yet enforced the grower-local vegetable growers.

Department of Health took samples of vegetables at random from the vegetable gardens, markets and supermarkets to test the residual insecticide. Recently, the Department has claimed that the owner of supermarkets in Kota Kinabalu for violating the Food Control Act 1985 for selling vegetables containing high residual insecticide that (Daily Express, 3.9.00). If the vegetables sold in local markets given the tag identification, the Health Department can also detect and fine-grower vegetable growers who use pesticides excessive.

Vegetables that contain levels of residual insecticide that proved to be higher in the statistics obtained. In 1999, four vegetable exporters from Sabah was found to export vegetables that exceeds the Maximum Level Waste (MRL) (Source: FAMA). Research Branch Department of Agriculture has also found that 10.4% of the vegetables imported from Sabah found exceeding MRL in 1998. MRL high levels found in 75% of the total sample of Chinese celery leaves, 50% chai sim (mustard flowers), 40% chilli (capsicum), eggplant 20%, 25% spinach (spinach) and 15.6% Chinese cabbage. Statistics in 1998 from the Department of Health also found that the insecticide is exceeded MRL for vegetable oil, bitter mustard, mustard flowers (Chai Sim), fragrant beans, spinach, mustard Taiwan, leaves "Sadri", cilli, horseback, coriander leaves (Chinese celery ) and spinach white. Statistics from the Department of Statistics showed that 21% of vegetables, low soil samples taken between January and May 2000 had levels of waste pesticides exceeding the MRL EBDC, according respectively.

Following this discovery, there is urgent need to improve the quality and level of security glassy-vegetables produced in the state. Control of pesticides must be tightened because of dietary vegetables that contain residual pesticides harmful to the user community in the long term. Furthermore, the image of vegetable products in Sabah will be contaminated local market and if there is no guarantee from the authorities that vegetables produced here have a high quality and meet the minimum health standards.

As a rare start, it is proposed that the test results of samples for a variety of vegetables made by the authorities published in local newspapers or the appropriate website. This is not only useful information is important to realize as a consumer but also pressure to vegetable producers to be more careful and responsible in the use of pesticides in their activities.

At the same time, more service connections (extension services) is required to educate growers about the vegetables in an integrated management of pesticides and other methods that is safe in their production process. It is also necessary to ensure that pesticides are prohibited (banned Pesticides) for vegetables stopped immediately. In fact, there has been awareness among consumers to switch to organic vegetables safer. The relevant authorities can promote organic farming by providing more assistance to vegetable farmers.

Based on Department of Agriculture, the cost to test a sample of vegetables is very high. Therefore, it is necessary to improve the provision of vegetable samples for testing to ensure that the sample size studied enough. Total staff in the Department that runs the test sample is added to vegetable also more frequent testing can be done at the farms, wholesale and retail markets and export door. We must ensure quality and safety of vegetables for the health of consumers before we go further promote the market for exports.

Grow Your Own Vegetables

Growing your own vegetables is both fun and rewarding. All you really need to get started is some decent soil and a few plants. But to be a really successful vegetable gardener, and to do it organically, you'll need to understand what it takes to keep your plants healthy and vigorous. Here are the basics.

"Feed the soil" is like a mantra for organic gardeners, and with good reason. In conventional chemical agriculture, crop plants are indeed "fed" directly using synthetic fertilizers.

When taken to extremes, this kind of chemical force-feeding can gradually impoverish the soil. And turn it from a rich entity teeming with microorganisms insects and other life forms, into an inert growing medium that exists mainly to anchor the plants' roots, and that provides little or no nutrition in its own right.

Although various mineral nutrients (agricultural lime, rock phosphate, greensand, etc.) should be added periodically to the organic garden, by far the most useful substance for building and maintaining a healthy, well-balanced soil is organic matter.You can add organic matter to your soil many different ways, such as compost, shredded leaves, animal manures or cover crops.

Organic matter improves the fertility, the structure and the tilth of all kinds of soils. In particular, organic matter provides a continuous source of nitrogen and other nutrients that plants need to grow. It also provides a rich food source for soil microbes. As organisms in the soil carry out the processes of decay and decomposition, they make these nutrients available to plants.

Make Efficient Use of Space

The location of your garden (the amount of sunlight it receives, proximity to a source of water, and protection from frost and wind) is important. Yet just as crucial for growing vegetables is making the most of your garden space.

Lots of people dream of having a huge vegetable garden, a sprawling site that will be big enough to grow everything they want, including space-hungry crops like corn, dried beans, pumpkins and winter squash, melons, cucumbers and watermelons. If you have the room and, even more importantly, the time and energy needed to grow a huge garden well, then by all means go for it. But gardens that make efficient use of growing space are much easier to care for, whether you're talking about a few containers on the patio or a 50-by-100-foot plot in the backyard.

Get Rid of Your Rows

The first way to maximize space in the garden is to convert from traditional row planting to 3 or 4-foot-wide raised beds. Single rows of crops, while they might be efficient on farms that use large machines for planting, cultivating, and harvesting, are often not the best way to go in the backyard vegetable garden. In a home-sized garden, the fewer rows you have, the fewer paths between rows you will need, and the more square footage you will have available for growing crops.

If you are already producing the amount of food you want in your existing row garden, then by switching to raised beds or open beds you will actually be able to downsize the garden. By freeing up this existing garden space, you can plant green manure crops on the part of the garden that is not currently raising vegetables and/or rotate growing areas more easily from year to year. Or you might find that you now have room for planting new crops—rhubarb, asparagus, small fruits, or flowers for cutting—in the newly available space.

Other good reasons to convert from rows to an intensive garden system like raised beds or open beds include:

Less effort. When vegetables are planted intensively they shade and cool the ground below and require less watering, less weeding, less mulching—in other words, less drudge work for the gardener.

Less soil compaction. The more access paths you have between rows or beds, the more you and others will be compacting the soil by walking in them. By increasing the width of the growing beds and reducing the number of paths, you will have more growing area that you won't be walking on, and this untrammeled soil will be fluffier and better for plants' roots.

Grow Up, Not Out

Next to intensive planting, trellising represents the most efficient way to use space in the garden. People who have tiny gardens will want to grow as many crops as possible on vertical supports, and gardeners who have a lot of space will still need to lend physical support to some of their vegetables, such as climbing varieties of peas and pole beans. Other vegetables that are commonly trellised include vining crops such as cucumbers and tomatoes.

The fence surrounding your garden may well do double-duty as a trellis, so long as the crops grown on the fence can be rotated in different years. Other kinds of trellises are generally constructed from either wood or metal. However, no matter which design or materials you use, be sure to have your trellis up and in place well before the plants require its support—preferably even before you plant the crop. With some vegetables, such as tomatoes or melons, you may also have to tie the plants gently to the support, or carefully weave them through the trellis as they grow.

Keep Crops Moving

Crop rotation within the vegetable garden means planting the same crop in the same place only once every three years. This policy ensures that the same plants will not deplete the same nutrients year after year. It can also help foil any insect pests or disease pathogens that might be lurking in the soil after the crop is harvested.

To use a three-year crop rotation system, make a plan of the garden on paper during each growing season, showing the location of all crops. If, like most people, you grow a lot of different vegetables, these garden plans are invaluable, because it can be difficult to remember exactly what you were growing where even last season, much less two years ago. Saving garden plans for the past two or three years means that you don't have to rely on memory alone.

A Continuous Harvest

Planting crops in succession is yet another way to maximize growing area in the garden. All too often, though, gardeners will prepare their seedbeds and plant or transplant all their crops on only one or two days in the spring, usually after the last frost date for their location.

While there is nothing wrong with planting a garden this way, wouldn't it be easier to plant a few seeds or transplants at a time, throughout the course of the whole growing season, rather than facing the herculean task of "getting in the garden" all at one time?

After all, a job almost always becomes easier the more you divide it up. Plan to plant something new in the garden almost every week of the season, from the first cold-hardy greens and peas in late winter or early spring, to heat-loving transplants such as tomatoes, peppers and eggplant once the weather becomes warm and settled.

Then start all over again, sowing frost-hardy crops from midsummer through mid-fall, depending on your climate. Keep cleaning out beds as you harvest crops to make room for new vegetables that will take their place. You can even interplant crops that grow quickly (radishes) alongside other vegetables that require a long season (carrots or parsnips), sowing their seeds together. This makes thinning out the bed easier later on, since you will have already harvested the quick-growing crop and given the long-season vegetables that remain some much-needed elbow room.

Another benefit of succession planting, of course, is that your harvest season lasts longer for every crop. This means that, instead of getting buried in snap beans or summer squash as your plants mature all at once, you can stagger plantings to ensure a steady, but more manageable supply of fresh vegetables.

Keep Good Records

Finally, we end up where we started—with the realization that, although vegetable gardening can be rewarding even for beginners, there is an art to doing it well. There is also a mountain of good information and advice from other gardeners available to you. Yet one of the most important ways of improving your garden from year to year is to pay close attention to how plants grow, and note your successes and failures in a garden notebook or journal.

Just as drawing a garden plan each year helps you remember where things were growing, taking notes can help you avoid making the same mistakes again, or ensure that your good results can be reproduced in future years. For instance, write down all the names of different vegetable varieties, and compare them from year to year, so you will know which ones have done well in your garden.

Many people keep a book in their car to record when they change their oil and perform other routine maintenance. In the same way, get in the habit of jotting it down whenever you apply organic matter or fertilizer to the garden, or the dates on which you plant or begin to harvest a crop.

Over time this kind of careful observation and record-keeping will probably teach you more about growing vegetables than any single book or authority. That’s because the notes you make will be based on your own personal experience and observations, and will reflect what works best for you in the unique conditions of your own garden. As in so many other pursuits, so it is in the art of vegetable gardening: practice does make perfect.

Organic Vegetable Garden Planting Tips

Vegetable garden planting is becoming one of the crazes today, especially since the media is promoting organic foods. However, vegetable garden planting is not just about being “in”. It is also about keeping you and your family healthy by eating only organically grown foods, like vegetables, which are free from artificial fertilizers that take not only the taste away but minutes of your life since artificial fertilizers have been proven to be detrimental to ones’ health in the long run.

If you already have a vegetable garden of your own or planning to grown one, here are some vegetable garden planting tips that you can learn from.

Sun, Sun, and More Sun

Yes, one of the greatest vegetable garden planting tips any vegetable farmer knows is that the vegetable crops need sun, and lots of them. If you already have a vegetable garden, check to see if they get ample sun. If not, then move them to a place where the sun is the brightest.

The Soil Matters

It might not be much, but the soil does matter when it comes to vegetable garden planting. So before you plant your seeds, prepare your soil first. Dig up the soil where you are going to place the beds and break apart any compressed soil. Your vegetable garden will need a good drainage, and by breaking up solid soil, you are promoting good water flow to the roots.

Remove Weeds Earlier

Another vegetable garden planting tip is removing the weeds earlier. Do not wait for the weeds to grow. Remove them now because it will haunt you later if you do not. When removing your weeds, remove the rocks as well. Both of these two can compete for space once your vegetable garden is in bloom.

Know Your Vegetables’ Neighbors

Knowing your vegetables’ neighbors is a great planting tip. It pays to know that some vegetables, when planted close to another kind of vegetable, can inhibit or benefit its neighboring vegetable crop. For example, planting beans next to onions can inhibit the growth of the onions.

Keep Them Near

If you are constantly going to go out and pick vegetables from your garden, you should then plant them nearer your kitchen where you can easily look at them as they grow. If you need anything, it will be easier for you to go out and pick the vegetables that you will be needing for your dishes.

Choosing Organic Food and Trying to Live Within a Budget

In today's market it is becoming more and more difficult to pick organic. As saving money has become a bigger concern, the decision to be organic is a money issue instead of a health issue. To help with the decision you should know which foods you should be ready to spend the money on because of your health, and which you can make a monetary decision on.

When you are deciding on which fruits and vegetables the worst for pesticides are peaches and strawberries. No matter how much you wash them, they are saturated with poisons, so if you can't afford to buy the organic strawberries and peaches, select something else.

Choose organic apples, nectarines, raspberries, pears, grapes and cherries; studies have shown that after rinsing, they still have really high levels of pesticide. If you are using orange, lime, or lemon zest, you want organic, as the skin holds the poisons in them.

When you are looking at papaya, pineapple, mango, and kiwi you can make it a monetary choice. Although there are traces of pesticides after rinsing, and I completely endorse organic, the scientists state they are well within healthy limits.

Always opt for organic bell peppers, spinach, potatoes, celery, cucumber, corn, green beans and carrots. There are a lot of recent studies that have shown that they have extremely high levels of poisons (especially chlorothalonil, methamidophos, benomyl and acephate), which have been shown to cause brain damage, nervous system damage, and birth defects. Asparagus, cauliflower, broccoli, sweet peas, and avocados show lower pesticide levels so you make the choice, although again I recommend organic, and if you shop around you will find reasonable prices for the above organic vegetables.

In today's world of genetic modification and pesticides there are some basic staples you should always have organic. Along with corn, rice is one of the most modified grains in the world. So always want use organic rice. It is also a good idea to only use organic oats as their texture allows them to hold pesticides.

This is also true with nuts, as they have a very high fat content which retains pesticides, no matter how hard you try to get it out. So you should try to always buy organic nuts and spreads. As the spreads can be very costly, it may be easier to remove them from your diet. A different option is to buy the organic nuts and prepare your own spreads. There are a lot of recipes to be found on how to do it.

Meat is always a difficult decision, as organic meat can be pricey. But when you think about the chemicals that are being used in order to make it more profitable for the processors, you should always spend the money to buy organic. There are a lot of studies on the effects of the hormones and antibiotics that are being used on meat.

Seafood, is a very hard food to judge when it comes to organic. There are no real regulations on what is organic seafood, so the best choice you can make is to stay away from fish that is known to contain high levels of mercury and PCB's. Bluefish, tuna, swordfish, and shellfish have high levels of both, otherwise you must do research on the latest studies.

Any manufacturer can put organic on the label, as long as they have used some organic ingredients. Be very wary of any processed and packaged food as what they say and what they actually are is not necessarily the same thing. Your best choice is to stay away from them, but if you choose to purchase them, do your research. Know what is actually in them, and find out how ethical the company is.

Choosing organic does not mean you have to go broke. Do your research and shop around for the best prices. With the Internet it becomes very easy to find the best prices on organic products and not break your budget.

Today, people are very health conscious. They exercise more and tend to go for healthier food. As demand for organic food is high, the cost of it increases too. Organic foods are healthy and finding fruits and vegetables that are organically grown in supermarkets is not easy because not all supermarkets carry them.

Organic foods are more difficult to produce and there are more work in which it is planted and harvested. This means that more manpower is needed and thus the cost of it is more expensive. Also, farmers do not use chemical to protect the food. They use other ways to care for the food and thus making the growth process very tedious. As more money is needed to grow these type of food, they will charge more so as to recoup their cost and time.

Farmers need to buy land in order to grow fresh organic vegetables and fruits. However, the yield of organic food is much lesser than with conventional methods. This means that a land will produce lesser food then it would otherwise produce. So they tend to increase the price of organic food so that they can make a good profit.

As you can see, growing organic food is not cheap. However, many people still wonder why organic foods don't cost less. They think that as they do not need to use chemicals to protect the food, they should be able to save some money and pass on the savings to the consumers. This is simply not the case.

While people always want to eat healthy food, some may not want to buy organic food due to the high cost. If you cannot convince yourself that the 10% - 30% markup is justifiable, organic food is not for you.

Now, it is time for some good news. Today, more farmers are growing organic foods. This means that the technology will improve. Hopefully, there will be new ideas implemented in the near future that will lower the overall cost to produce these food and pass the savings to the consumers so that more people can get to enjoy eating healthier food.

Organic is best

Spreading and growing naturally--for fruits and vegetables, that's the essence of organic gardening. Improvements can spread and grow naturally on the shop floor, too. Just as organically grown produce has benefits that are unattainable when artificial fertilizers and pesticides are applied, a shop's workforce can benefit more from developing new habits and adopting new techniques without a strong management push. It's better that way.

Many companies that make the move to lean manufacturing experience this phenomenon. The typical story goes something like this: One part of the shop floor is designated as a pilot area for lean implementation. The first step usually involves 5S, a systematic effort to "sort, shine, simplify, standardize and sustain" an organized workspace. Although the initial participants may resist at first, they are won over by the gratifying results of this "lean enabling" experience. The reduction in wasted time, motion and material is apparent--and not only to this group of pioneers, but also to the rest of the shop.

Before long, workers in other areas begin to copy the same principles on their own. Clutter begins to disappear. Tools and fixtures get designated spots. Soon, additional groups are clamoring to be next in line to join the lean transformation.

Promoting this sort of organic, "from within" change ought to be a goal for managers, regardless of whether lean manufacturing is under consideration. As the organic farmer or gardener can attest, taking the natural approach is mostly a matter of awareness and commitment. It does not necessarily mean more time, effort or money. Mulching with compost, for example, is likely to be as effective and economical as putting chemicals into the soil. Likewise, managers should be skeptical of imposing changes by mandate, even if positive gains in the short term seem to validate this tack. Rather, getting a production team involved in decision making leads to better choices and a smoother execution.

Because lean manufacturing is an on-going, systematic effort to eliminate the sources of waste in a production process, it doesn't simply happen on its own. Lean manufacturing is implemented step by step, with each step accompanied by a purposeful, conscious strategy that looks toward specific, measurable results. Lean techniques can grow, spread and be sustained organically within an organization, but this happens only when lean thinking and lean practice are properly cultivated.

Even used figuratively, that word precisely captures what must take place. Managers must tend patiently and consistently to the wants of customers and to the needs of employees on the production line. Managers have to care.

Growing Runner Beans

The ideal plant for the beginner gardener. If the soil is prepared well with lots of compost, runner beans are very forgiving vegetables. The foliage is attractive, and the red or white flowers making this a beautiful garden feature.

Runner beans prefer a position in full sun, although they tolerate part shade very well. Because of their height, they should not be grown in areas exposed to winds, they will easily be blown over.

Remember also that their foliage is very thick and this results in them casting deep shade over a wide area. Useful for some vegetables but not so good for others.

Part of the 'legume' family of vegetables, runner beans are able to extract nitrogen from the air and fix it in little nodules on its roots. For this reason, the soil should not be rich in nitrogen, which would only result in lots of leafy growth and few beans. The ideal soil is deeply dug with lots of well-rotted organic matter (peat or peat substitute is ideal) incorporated. This will ensure that the soil is capable of holding lots of water, a key need of runner beans.

If unprotected, Runner Beans are in almost all cases damaged by any degree of frost. Where the seedlings have appeared above the soil surface and a late unexpected frost strikes, it is best to remove them and plant more seeds in their place. The best time to plant Runner Beans outside is a week before the last frost.

Cloches or supported plastic will protect them if a late frost is predicted, as will plastic bottles with the bottom cut off placed over the seedlings. The other alternative is to sow the seeds in peat pots and initially grow them on the windowsill until all danger of frost has passed and then plant them, peat pots and all, directly into the ground. Remember to soak the peat pots in water prior to planting so that they will quickly break down in the soil.

A good tip for extending the cropping season of runner beans is to sow half the seeds indoors or in a greenhouse. When you come to sowing time, sow the seeds as normal on one side of the row and plant the indoor reared plants on the other (see picture on right). The indoor grown plants will crop first, followed by those sown directly in the ground a couple of weeks later.

Runner Beans can be given a head start (about four weeks) by sowing them inside and / or under cloches. Simply place the poly-tunnel in position two weeks before sowing (to warm up the soil), then sow the seed three or four weeks earlier than normal.

Supporting Runner Beans

Runner beans grow to about 1.8m (6 foot) high and they definitely need support. The idea is to provide a structure which their tendrils can grow round and pull the plant up.

The most attractive form of support is a wigwam - four or five bamboo canes tied together at the top will be sufficient. The growth at the top will be a bit crowded, but this structure will still produce a good crop of beans.

It is a good idea to twist some gardening twine round the bamboo canes, this will give the growing plants more to grab hold of.

Where space is really short, this type of structure can be used for container growing runner beans. In this case, insert one cane centrally in the container, tie six or so lengths of garden twine to the top of the cane and secure the other ends of the twine to the edge of the container. Plant three or four seeds, which will then grow up the twine. The plants will need their tips pinching out when they reach the top of the twine.

Other methods are to erect a criss-cross of canes, each pair tied together at the top, or simply a line of canes connected together with mesh netting. Both are illustrated in the diagrams below. Finally, don't forget that runner beans can be be grown up an existing fence which has been covered with mesh netting.

Two poles tied at the top - erect a row like this with each pair joined to the next with nylon twine.

A single row of canes with plastic mesh

Wigwam support

Row of canes support

Caring For Your Runner Beans
The requirements of runner beans are simple - water and weeding, possibly some feeding. All three can be accomplished by a mulch of organic material spread round the plants - this will help retain moisture, keep the weeds down and gently feed the plants. If the soil has been prepared as described previously the only other attention is hand watering in very dry conditions, especially as the flower buds begin to develop. Finally, pinch out the growing tips when the plants reach the top of the supports.

Start an Organic Garden Pest Control

Starting an organic garden pest control program is a smart way to help the environment. Avoiding the use of harmful chemicals is also safer for you and your family to eat. An organic vegetable garden requires some hard work and a pest management program that is different than traditional methods. Here are some steps to take that will help you start an organic garden pest control program.

1. Step 1

   Avoid the use of any man made chemical pesticides including insecticides and herbicides whenever possible. An organic garden pest control program replaces the use of harmful chemicals to the environment. While pesticides typically do their job - they can also harm helpful insects like butterflies and bees from doing their job.

2. Step 2

   Promote a healthy environment for helpful insects as part of your organic garden pest control program. Include plants in your organic garden that attracts butterflies, bees, and birds. Birds and a few insects are actually natural forms of pest control as many other bad insects will avoid them.

3. Step 3

   Include plants and herbs that naturally fend of harmful insects and other pests. For example, plants like garlic and tansy will distract harmful insects like mosquitoes from coming into your garden. Other plants and herbs you may want to consider using as part of your organic garden pest control program - onions, mint, hyssop, horseradish, geranium, lavender, rue, and thyme.

4. Step 4

   Use manual pest control methods that include weeding and pruning instead of using a herbicide to kill weeds. Another method is to hand pick worms and other insects off your plant as a form of pest control that does not use harmful chemicals. You should also try and use compost and several inches of rich topsoil to promote healthy roots.

5. Step 5

   Educate yourself on what works best as part of your organic garden pest control program. The key to success is to use multiple methods of pest control including the ones listed earlier. Take notes on what works best so you can improve your control.

Bitter Gourd or Bitter Melon - Gardening

Scientific Name : Momordica Charantia L.
Family : Cucurbitacea
Colour : Light Green
Common names : Bitter gourd, Bitter melon, Bitter cucumber, Karela (Hindi), Balsam pear, Balsam apple
Best Season : Throughout the year

Nutritional Value : 44 kcal, 5.6 g protein, 290 mg calcium, 5 mg iron, 5.1 mg vitamin A, 170 mg vitamin C per 100 g serving.

Bitter gourd is a fast growing warm seasonal climbing annual, native to South Asia. Considered one of the most nutritious gourds, the plant has medicinal properties. A compound known as 'charantin' present in the bitter gourd is used in the treatment of diabetes to lower blood sugar levels. The plant also has a rich amount of Vitamin A, vitamin C, iron, phosphorus and carbohydrates. There are several varieties available, having fruits 3-4 inches to even 12inches in length.

This vine has a slender hairy stem with numerous branches and dense foliage. The plant grows up to 6 feet tall and develops small, yellow flowers both male and female, on the same plant. The fruits are green usually oblong, has an irregular surface with warts and 8-10 vertical ridges. When ripe, the fruits turn yellowish orange in colour.

Propagation and Planting :
Mainly a warm season plant, bitter gourd thrives in hot and humid climates. Propagation is through direct seeding and transplanting. The best medium for the seeds is a fertile, well drained soil with a pH ranging from 5.5 to 6.7, enriched with organic matter, such as compost or dried manure. But it will tolerate any soil that provide a good drainage system. The soil must be prepared well by adding organic matter before planting.

Two or three seeds can be sown together in a pit 1/2 inch deep. Water lightly. For better results soak the seeds in water 24 hours before sowing. The seeds will germinate in 2-3 days. The germinated seeds can be replanted on raised beds 18-20 inches apart. Transplants should be done in such a way as to avoid disturbance to the root system.

As the plants grow, place poles 2m.high and give wire or twine supports in rows across the poles.

Regular watering with plenty of water is essential for its growth. Flowers will start appearing in 5-6 weeks and fruition will occur between two to four months. Mature fruits are ready to be picked within3 months from planting and they will be light green and juicy with white flesh but bitter. Pick the fruits every 2-3 days when they are still at the tender stage. Regular picking is important as fruits will become more bitter as they mature and it can also hamper the growth of new fruits.

Leave some fruits to reach full maturity if they have to be reserved for subsequent crops. When fully mature, the fruits will break open on its own and release brown or white seeds which can be collected.

Problems and Care :
Vines should be pruned at the tips when female flowers start developing to encourage branching and fast bearing. Regular fertilizing is essential for its growth. Water immediately after applying fertilizers.

Bitter gourd is susceptible to many diseases and insect pests. It is susceptible to watermelon mosaic virus, other cucurbit viruses and powdery mildew, which can be controlled by sulfur dust. Rust disease is controlled by spraying foliage with oxycarboxin. The fruits are subject to attack by various fruit flies and fruit rots. Pests attack on fruits can be prevented by wrapping fruits with newspapers, when they are about a few centimetres long.

Fruit and vegetable - types

Types of fruit
Fruit is the sweet, fleshy, edible portion of a plant. It generally contains seeds. Fruits are usually eaten raw, although some varieties can be cooked. They come in a wide variety of colours, shapes and flavours. Common types of fruits that are readily available include:

• Pome – apples and pears
• Citrus – oranges, grapefruits, mandarins and limes
• Stonefruit – nectarines, apricots, peaches and plums
• Tropical and exotic – bananas and mangoes
• Berries – strawberries, raspberries, blueberries, kiwifruit and passionfruit
• Melons – watermelons, rock melons and honey dew melons
• Tomatoes and avocados.

Types of vegetables
Vegetables are often cooked, although some kinds (salad vegetables) are eaten raw. Vegetables are available in many varieties and can be classified into biological groups or ‘families’, including:

• Leafy green – lettuce, spinach and silverbeet
• Crucifer – cabbage, cauliflower, brussel sprouts and broccoli
• Cucurbits – pumpkin, cucumber and zucchini
• Root – potato, sweet potato and yam
• Edible plant stem – celery and asparagus
• Allium – onion, garlic and shallot.

Legumes
Legumes or pulses contain nutrients that are especially valuable. Legumes need to be cooked before they are eaten; this improves their nutritional quality, aids digestion and eliminates any harmful toxins. Legumes come in many forms including:

• Soy products – tofu (bean curd) and soybeans
• Legume flours – chickpea flour (besan), lentil flour and soy flour
• Dried beans and peas – haricot beans, red kidney beans, chickpeas and lentils
• Fresh beans and peas – green peas, green beans, butter beans, broad beans and snow peas.

Colour is the key to healthy food
Maximum health and protection against disease comes from eating a wide variety of fruits and vegetables. The National Health and Medical Research Council (NHMRC) guidelines recommend that adults eat at least five kinds of vegetable and two kinds of fruit every day.

Foods of similar colours generally contain similar protective compounds so try to eat a rainbow of colourful fruits and vegetables every day to get the full range of health benefits. For example:

• Red foods – like tomatoes and watermelon contain lycopene, which is thought to be important for fighting prostate cancer and heart disease.
• Green vegetables – like spinach and kale contain lutein and zeaxanthin, which may help protect against age-related eye disease.
• Blue and purple foods – like blueberries and eggplant contain anthocyanins, which may help protect the body from cancer.
• White foods – like cauliflower contain sulforaphane, which may also help protect against cancer.

Things to remember

• Fruits and vegetables contain important vitamins, minerals and ‘plant chemicals’.
• There are many varieties of fruit and vegetables available.
• Eat five kinds of vegetable and two kinds of fruit every day for good health.
• A diet high in fruit and vegetables can help protect against cancer, diabetes and heart disease.

Cauliflower

Cauliflower and other cruciferous vegetables, such as broccoli, cabbage, and kale, contain compounds that may help prevent cancer. These compounds appear to stop enzymes from activating cancer-causing agents in the body, and they increase the activity of enzymes that disable and eliminate carcinogens.

Epidemiological studies have long suggested a connection between these vegetables and resistance to cancer. However, only in the past decade have we begun to understand how these compounds work.

Sulfur-Containing Phytonutrients Promote Liver Detoxification

We now know that cruciferous vegetables contain both glucosinolates and thiocyanates (including sulforaphane and isothiocyanate). These compounds increase the liver's ability to neutralize potentially toxic substances.

If potentially toxic molecules are not properly and rapidly detoxified in the liver, they can damage cell membranes and molecules such as DNA within the cell nucleus. Such damage can start a chain reaction that may eventually lead to carcinogenesis-cell deregulation and uncontrolled growth.

Many enzymes found in cauliflower also help with the detoxifying process. These enzymes include glutathione transferase, glucuronosyl transferase, and quinone reductase.

Both animal and human studies show increased detoxification enzyme levels from high-glucosinolate diets. Researchers suggest that this helps explain the epidemiological association between a high intake of cruciferous vegetables and a decreased risk of certain cancers.

New Research Expands our Understanding of How Cruciferous Vegetables Help Prevent Cancer

New research has greatly advanced scientists' understanding of just how cruciferous vegetables such as cabbage, cauliflower, broccoli, kale and Brussels sprouts help prevent cancer. When these vegetables are cut, chewed or digested, a sulfur-containing compound called sinigrin is brought into contact with the enzyme myrosinase, resulting in the release of glucose and breakdown products, including highly reactive compounds called isothiocyanates. Isothiocyanates are not only potent inducers of the liver's Phase II enzymes, which detoxify carcinogens, but research recently conducted at the Institute for Food Research in the U.K. shows one of these compounds, allyl isothicyanate, also inhibits mitosis (cell division) and stimulates apoptosis (programmed cell death) in human tumor cells.

Sulforaphane, a compound formed when cruciferous vegetables are chopped or chewed, is already known to trigger the liver to produce enzymes that detoxify cancer-causing chemicals, inhibit chemically-induced breast cancers in animal studies, and induce colon cancer cells to commit suicide.
An in vitro study published in the Journal of Nutrition suggests that sulforaphane can also help stop the proliferation of breast cancer cells, even in the later stages of their growth.

Sulforaphane may also offer special protection to those with colon cancer-susceptible genes, suggests a study conducted at Rutgers University and published online on May 4, 2006, in the journal Carcinogenesis.
In this study, researchers sought to learn whether sulforaphane could inhibit cancers arising from one's genetic makeup. Rutgers researchers Ernest Mario, Ah-Ng Tony Kong and colleagues used mice bred with a genetic mutation that switches off the tumor suppressor gene known as APC, the same gene that is inactivated in the majority of human colon cancers. Animals with this mutation spontaneously develop intestinal polyps, the precursors to colon cancer. The study found that animals who were fed sulforaphane had tumors that were smaller, grew more slowly and had higher apoptotic (cell suicide) indices. Additionally, those fed a higher dose of sulforaphane had less risk of developing polyps than those fed a lower dose.
The researchers found that sulforaphane suppressed certain kinase enzymes. These cell signaling enzymes are expressed not only in laboratory animals, but also in humans, and the ones supppressed by sulforaphane are involved in activities that promote colon cancer.
According to lead researcher, Dr. Kong, "Our study corroborates the notion that sulforaphane has chemopreventive activity…Our research has substantiated the connection between diet and cancer prevention, and it is now clear that the expression of cancer-related genes can be influenced by chemopreventive compounds in the things we eat."

Human population as well as animal studies consistently show that diets high in cruciferous vegetables, such as cauliflower, are associated with lower incidence of certain cancers, including lung, colon, breast and ovarian cancer. Now, research published in the International Journal of Cancer (Zhao H, Lin J) suggests that bladder cancer can join the list.
University of Texas researchers analyzed the diets of 697 newly diagnosed bladder cancer cases and 708 healthy controls matched by age, gender and ethnicity. Average daily intake of cruciferous vegetables was significantly lower in those with bladder cancer than in healthy controls.
Those eating the most cruciferous vegetables were found to have a 29% lower risk of bladder cancer compared to participants eating the least of this family of vegetables.
Crucifers' protective benefits were even more pronounced in three groups typically at higher risk for bladder cancer: men, smokers, and older individuals (aged at least 64).
Diagnosed in about 336,000 people every year worldwide, bladder cancer is three times more likely to affect men than women, according to the European School of Oncology.
Crucifers' well known cancer-fighting properties are thought to result from their high levels of active phytochemicals called glucosinolates, which our bodies metabolize into powerful anti-carcinogens called isothiocyanates.
Isothiocyanates offer the bladder, in particular, significant protection, most likely because the majority of compounds produced by isothiocyanate metabolism travel through the bladder en route to excretion in the urine, suggested the researchers.

The Least Contaminated Fruits and Vegetables

There's lots of reasons to buy organic. First, it's better for the environment. No pesticides means healthier soil, water, and wildlife. Buying organic supports small farmers. Organic farmers can earn a fairer price for organic produce compared to factory farming. Organic farming is good for biodiversity. Organic farmers are growing a wide variety of non-genetically modified (non-GMO) fruits and vegetables. Where factory farming has shrinked our choices in the supermarket to one or two types of any produce variety, organic farmers are resurrecting many heirloom varieties.

Finally, organic foods are healthier for you. The research on whether consuming organic food is healthier for people remains inconclusive. However, the USDA's own tests show that most non-organic produce contain residual pesticides even after washing. The long term effects of consuming these pesticides has not been sufficiently studied, but they can't be good for you.
In a perfect world, we would buy all of our groceries organic. Unfortunately, organic food is still more expensive (although the price is continually dropping) or even unavailable. To make wiser consumer choices here is a list of produce with the highest level of pesticide contamination. The following list is based on information and studies by the United States Department of Agriculture (USDA), Consumer Reports, and the Environmental Working Group.

1. Nectarines – 97.3% of nectarines sampled were found to contain pesticides.
2. Celery – 94.5% of celery sampled were found to contain pesticides.
3. Pears – 94.4% of pears sampled were found to contain pesticides.
4. Peaches – 93.7% of peaches sampled were found to contain pesticides.
5. Apples – 91% of apples sampled were found to contain pesticides.
6. Cherries – 91% of cherries sampled were found to contain pesticides.
7. Strawberries – 90% of strawberries sampled were found to contain pesticides.
8. Imported Grapes – 86% of imported grapes (i.e. Chile) sampled were found to contain pesticides.
9. Spinach – 83.4% of spinach sampled were found to contain pesticides.
10. Potatoes – 79.3% of potatoes sampled were found to contain pesticides.
11. Bell Peppers – 68% of bell peppers sampled were found to contain pesticides.
12. Red Raspberries – 59% of red raspberries sampled were found to contain pesticides.

Here is a list of fruits and vegetables found to contain the least amount of pesticides. Notice that many of these have thick, inedible skins which protect the fruit.

• Asparagus
• Avocados
• Bananas
• Broccoli
• Cauliflower
• Corn (However, almost all corn is genetically modified)
• Kiwi
• Mangoes
• Onions
• Papaya
• Pineapples
• Sweet Peas

How to Plant in Clay Soil

Clay soil can be discouraging to the home gardener both for the difficulty in digging and the potential death grip it can put on plants and flowers. But for all its drawbacks, clay soil does not have to keep you from having a beautiful landscape if you use a little hard work and careful planting.

Plant Effectively in Clay Soil

Step 1

Choosing the right plant is essential. Some plants that grow well in clay include: blue star flowers, swamp sunflowers, daylilies, Autumn Joy sedum, goldenrods and ornamental grasses such as switchgrass and Indian grass. The local nursery will help you with this as well. Look for hearty varieties that do not require good drainage or plants that grow well in pots.

Step 2
Using the pick ax, chop up the soil in the area you wish to plant. Chop up the ground in a circle roughly twice as big as the root-ball or pot of your plant.

Step 3
Using the shovel, dig a hole about six inches deeper than the root-ball or pot of your plant. You may have to alternate between the axe and the shovel depending on how hard the ground is. If it's excessively dry, soak the area you chopped up with the axe with water overnight to loosen the soil.

Step 4
Place a four-inch base of soil mixed with the compost mulch in the bottom of the hole. Then add roughly two inches of mulch and sprinkle plant fertilizer over the top of the mulch. Water until moist but avoid standing water.

Step 5
Carefully remove the plant from its pot or loosen the ties on a canvas root-ball. If it has canvas, leave the canvas on the bottom third of the ball as you lower into the hole. Remove the twine, but the canvas can stay to hold the ball together. Backfill around the plant with a mixture of soil and mulch. Slope mulch up and around the plant to an inch away from the base.

Step 6
Water until moist but not flooded. Water carefully the first week and fertilize to add nutrients to the tough terrain.

How to make your own organic fertilizer

Organic components

Seed meals and various kinds of lime are the most important ingredients. These alone will grow a great garden. Seed meals are byproducts of making vegetable oil. They are made from soybeans, flaxseed, sunflowers, cotton seeds, canola and other plants. Different regions of the country have different kinds more readily available. Seed meals are stable and will store for years if kept dry and protected from pests in a metal container with a tight lid.

Lime is ground, natural rock containing large amounts of calcium, and there are three types. Agricultural lime is relatively pure calcium carbonate. Gypsum is calcium sulfate and is included because sulfur is a vital plant nutrient. Dolomite, or dolomitic lime, contains both calcium and magnesium carbonates, usually in more or less equal amounts. If you have to choose one kind, it probably should be dolomite, but you'll get a better result using all three types. These substances are not expensive if bought in large sacks from agricultural suppliers. (Do not use quicklime, burnt lime, hydrated lime or other chemically active "hot" limes.)

If you routinely garden with this homemade fertilizer mix, you won't need to apply additional lime to your garden. The mix is formulated so that it automatically distributes about 50 pounds of lime per 1,000 square feet each year.

Bone meal, phosphate rock or guano (bat or bird manure) all boost the phosphorus level, and phosphate and guano usually are also rich in trace elements. Bone meal is usually available at garden centers. Kelp meal (dried seaweed) has become expensive, but it supplies some things nothing else does -- a complete range of trace minerals plus growth regulators and natural hormones that act like plant vitamins, increasing resistance to stresses.

Guano, rock phosphate and kelp meal may seem costly or difficult to obtain, but they add considerable fortitude to the plants and increase the nutritional content of your vegetables.

Some rock dusts contain a complete range of minor plant nutrients and may be substituted for kelp meal.

Making the organic fertilizer

To concoct the fertilizer mix, measure out all materials by volume: that is, by the scoop, bucketful, jarful, etc. Proportions that vary by 10 percent either way will be close enough, but do not attempt to make this formula by weight. An old 5-gallon plastic bucket will allow you to stir up about 14 quarts.

Mix uniformly, in parts by volume:

4 parts seed meal

1/4 part ordinary agricultural lime, best finely ground

1/4 part gypsum (or double the agricultural lime)

1/2 part dolomitic lime

Plus, for best results:

1 part bone meal, rock phosphate or high-phosphate guano

1/2 to 1 part kelp meal (or 1 part basalt dust)

This recipe is inexpensive when judged by its results. Farm feed and grain dealers are the best sources for large bags of seed meals, which are typically used to feed livestock. The other ingredients usually can be found at garden shops, although they probably will be sold in smaller quantities at higher prices per pound. You may find the best prices by mail order or on the Internet.

Applying the fertilizer mix

Once a year, before planting, uniformly spread this mix and finished compost over your growing area. For light feeders, such as carrots, radishes or onions, apply 4 quarts of fertilizer, plus about a quarter inch of compost, per 100 square feet. For heavy feeders, such as corn, potatoes, squash or tomatoes, apply six quarts and a half-inch of compost over the same areas. If you're planting in hills, mix an additional cup of fertilizer into each. Gardeners dealing with heavy clay soils should apply more compost and about 50 percent more fertilizer.

During the growing season, sprinkle small amounts of fertilizer around medium- and high-demand vegetables every three to four weeks, thinly covering the area that the roots will grow into. As a rough guide, side-dress about 4 to 6 additional quarts total per 100 square feet of bed during a crop cycle.

Using Organic Vegetable Gardening Products

Organic vegetable gardening has never been more popular than it is today, and for good reason. More than ever now the general public has come to understand the variety of benefits that are offered by organic vegetable gardening, and growing your own organic vegetables not only ensures that you are going to be producing safe, great tasting vegetables for you and your family, but also it will be a way of getting outside and getting active.

The process of starting an organic vegetable garden can take some time, but the payoff will be more than worth it. The first thing you are going to have to do is decide on which organic vegetable gardening products you are going to use to prepare the soil and provide it with nutrients as your vegetables flourish.

The Advantages Of Organic Vegetable Gardening Products

These days the shelves are literally stocked with a variety of different organic vegetable gardening products, but there are a few that definitely stand out from the competitors. Organic fertilizer is truly fantastic and works wonders for all sorts of plants. Organic fertilizer is naturally slow-releasing, and the nutrient value is not all available to the plants immediately but rather over time, which is one of the features that make it so great.

Organic vegetable gardening products are important to use because all plants need macronutrients to survive, including nitrogen, phosphorus and potassium. There are also many micronutrients which are important here such as boron, copper, nickel, manganese, zinc, and chlorine.

Organic vegetable gardening products help to improve the soil structure of a garden in many ways, but namely they work by providing food for soil microorganisms which convert essential nutrients bound up in organic matter into water soluble forms. This is necessary because then the plant roots are better able to take up and use for healthy growth.

There have been various studies and tests performed on organic vegetable gardening products in order to see what all the fuss is about and determine just what advantages and benefits these products hold over more conventional ones. The results have been astounding, and have proven once and for all that organic gardening is much safer and healthier, especially when it comes to vegetable gardening in particular.

Organic gardening does not require the use of any harsh chemicals or fertilizers, so you know that all the vegetables you are producing are as safe and delicious as possible. So whether you are selling your produce or just using it to feed your family you will feel a great deal better knowing that you are producing your vegetables naturally.