#Garlic Farm Project

[gagliandi]

Discovering the Power of Reaper: My Go-To DAW for Music Production

In the expansive world of digital audio workstations (DAWs), Reaper stands out not just for its robust features and affordability but as my DAW of choice for all my music production needs. From the intricate beats crafted for the Garlic Farm project to the diverse soundscapes explored in my other works, Reaper has been an indispensable tool in my creative arsenal. Here’s why Reaper has earned its…

[shireland-farm]

Garlic and onion drying rack. #diy #diyprojects #garlicharvest #garlic #...

Another project done. This one is the drying rack for curing garlic and onions.

#shirelandfarm #diy #diyprojects #homesteading #homesteadlife #homemade #farmlife #farming #farmer #onion #garlic #garlicharvest #onionharvest

[reasonsforhope]

"The transformation of ancestral lands into intensive monoculture plantations has led to the destruction of Guatemala’s native forests and traditional practices, as well as loss of livelihoods and damage to local health and the environment.

A network of more than 40 Indigenous and local communities and farmer associations are developing agroecology schools across the country to promote the recovery of ancestral practices, educate communities on agroecology and teach them how to build their own local economies.

Based on the traditional “campesino a campesino” (from farmer to farmer) method, the organization says it has improved the livelihoods of 33,000 families who use only organic farming techniques and collectively protect 74,000 hectares (182,858 acres) of forest across Guatemala.

Every Friday at 7:30 a.m., María Isabel Aguilar sells her organic produce in an artisanal market in Totonicapán, a city located in the western highlands of Guatemala. Presented on a handwoven multicolor blanket, her broccoli, cabbage, potatoes and fruits are neatly organized into handmade baskets.

Aguilar is in a cohort of campesinos, or small-scale farmers, who took part in farmer-led agroecology schools in her community. As a way out of the cycle of hunger and poverty, she learned ecological principles of sowing, soil conservation, seed storage, propagation and other agroecological practices that have provided her with greater autonomy, self-sufficiency and improved health.

“We learned how to develop insecticides to fend off pests,” she said. The process, she explained, involves a purely organic cocktail of garlic, chile, horsetail and other weeds and leaves, depending on what type of insecticide is needed. “You want to put this all together and let it settle for several days before applying it, and then the pests won’t come.”

“We also learned how to prepare fertilizer that helps improve the health of our plants,” she added. “Using leaves from trees or medicinal plants we have in our gardens, we apply this to our crops and trees so they give us good fruit.”

The expansion of large-scale agriculture has transformed Guatemala’s ancestral lands into intensive monoculture plantations, leading to the destruction of forests and traditional practices. The use of harmful chemical fertilizers, including glyphosate, which is prohibited in many countries, has destroyed some livelihoods and resulted in serious health and environmental damage.

To combat these trends, organizations across the country have been building a practice called campesino a campesino (from farmer to farmer) to revive the ancient traditions of peasant families in Guatemala. Through the implementation of agroecology schools in communities, they have helped Indigenous and local communities tackle modern-day rural development issues by exchanging wisdom, experiences and resources with other farmers participating in the program.

Keeping ancestral traditions alive

The agroecology schools are organized by a network of more than 40 Indigenous and local communities and farmer associations operating under the Utz Che’ Community Forestry Association. Since 2006, they have spread across several departments, including Totonicapán, Quiché, Quetzaltenango, Sololá and Huehuetenango, representing about 200,000 people — 90% of them Indigenous.

“An important part of this process is the economic autonomy and productive capacity installed in the communities,” said Ilse De León Gramajo, project coordinator at Utz Che’. “How we generate this capacity and knowledge is through the schools and the exchange of experiences that are facilitated by the network.”

Utz Che’, which means “good tree” in the K’iche’ Mayan language, identifies communities in need of support and sends a representative to set up the schools. Around 30-35 people participate in each school, including women and men of all ages. The aim is to facilitate co-learning rather than invite an “expert” to lead the classes.

The purpose of these schools is to help farmers identify problems and opportunities, propose possible solutions and receive technical support that can later be shared with other farmers.

The participants decide what they want to learn. Together, they exchange knowledge and experiment with different solutions to thorny problems. If no one in the class knows how to deal with a certain issue, Utz Che’ will invite someone from another community to come in and teach...

Part of what Utz Che’ does is document ancestral practices to disseminate among schools. Over time, the group has compiled a list of basics that it considers to be fundamental to all the farming communities, most of which respond to the needs and requests that have surfaced in the schools.

Agroecology schools transform lives

Claudia Irene Calderón, based at the University of Wisconsin-Madison, is an expert in agroecology and sustainable food systems in Guatemala. She said she believes the co-creation of knowledge is “key to balance the decision-making power that corporations have, which focus on profit maximization and not on climate change mitigation and adaptation.”

“The recovery and, I would add, revalorization of ancestral practices is essential to diversify fields and diets and to enhance planetary health,” she said. “Recognizing the value of ancestral practices that are rooted in communality and that foster solidarity and mutual aid is instrumental to strengthen the social fabric of Indigenous and small-scale farmers in Guatemala.”

Through the implementation of agroecology schools across the country, Utz Che’ says it has improved the livelihoods of 33,000 families. In total, these farmers also report that they collectively protect 74,000 hectares (182,858 acres) of forest across Guatemala by fighting fires, monitoring illegal logging and practicing reforestation.

In 2022, Utz Che’ surveyed 32 women who had taken part in the agroecology school. All the women had become fully responsible for the production, distribution and commercialization of their products, which was taught to them in agroecology schools. Today, they sell their produce at the artisanal market in Totonicapán.

The findings, which highlight the many ways the schools helped them improve their knowledge, also demonstrate the power and potential of these schools to increase opportunities and strengthen the independence of women producers across the country...

The schools are centered around the idea that people are responsible for protecting their natural resources and, through the revitalization of ancestral practices, can help safeguard the environment and strengthen livelihoods."

-via Mongabay News, July 7, 2023

[armandgender]

what are your ultimate spn fic recs? like, great writing, great plot, great characterisation, instant favourites?

my top 8 right now because i couldn't pick 5:

Fracture mechanics - very angsty post 15x18 fix it. one of those fics where it's hurt/comfort except the author is the one hurting and then comforting you

Spirit of the west - AU, Dean is eighteen and works on his dad’s ranch taking care of horses. Cas, a childhood friend, comes back to town. teen_dean's writing is always phenomenal

Canticles - what happens after dean and cas leave the brothel in free to be you and me. i regularly go back to this fic just to feel the heartache all over again Where black stars rise (also by teen_dean)- dean and cas explore a canyon. Interstellar vibes. Cas wears cute little hiking shorts

Swimming with the fish pond fish - amazing shorter (25k) post canon fix-it fic with trans dean

Psalm 40:2 - after 15x18 cas goes back in time to meet stanford era dean. Angsty. Young dean is like a fragile little bird i love him so much

You and me and the war of the end times - endverse grace shotgunning fic + jupernatural!

Put them in a box somewhere - 5k, technically a Mary fic but also a kid Dean study. consider it a backstory to why dean was so interested in those ballet shoes

others that are also amazing:

So Says the Sword - Cas is ordered to watch over the michael sword and ends up falling in love with him (of course)

Everyone’s a critic - fluffy AU with a lot of miscommunication. Dean runs a restaurant, Cas is a food critic who calls his garlic bread closeted

Games of skill and fortune - I haven’t actually read this one in a couple of years but I remember really enjoying it. Dean says yes to michael. 

In the shadow of your wings - the one where cas gets an italian boyfriend

If wishes were horses - postcanon fix-it by thee teen_dean who cannot miss

The reddit thread fic 

Angelus cruorem - just a horny fic where dean drinks cas’ blood

Here, bullet, here - angsty and excellent dean study 

Let the old ways die - au where dean is in a band and cas is an ex music producer who now works on a farm. This fic made me go sit on a log in the sun and listen to music for an hour 

Seek to know you better - dean and cas go through those questions that are supposed to make you fall in love. But, you know, they’re in love the whole time anyway 

Take the bones, begin anew - everything you could want from a fix-it fic

All this and heaven too - author describes it as a love letter to every trans person who ever projected onto dean. i go back to it a lot :^)

[alex51324]

Farm Box Cooking Saturday!

This week I made ratatouille, and also watermelon sangria!

The ratatouille used eggplant, zucchini, onion, garlic, pepper, and tomatoes from my farm boxes, and also some additional peppers and tomatoes that I bought at a stand that's on the side of the road on my way to work, and basil from a pot I have next to my parking space. The only grocery store ingredients were olive oil, salt, and pepper.

As long as you're good at chopping vegetables, it's easy to make! You start by sauteeing the onions and garlic in olive oil, and after the onions have softened, the peppers too. Then you put in everything else. Cover the pot to get the liquid to start cooking out of the vegetables. (In my case, I had to let them cook down a bit before I could get the lid on!) Simmer for about 15 minutes with the lid on, then take it back off and keep simmering for 45 minutes to an hour.

You can have it as a side dish with anything, or as a main dish over your carb (or carb substitute!) of choice. I did penne pasta.

My other big project was the watermelon; I made a tasty watermelon sangria using half the watermelon, a bottle of inexpensive pink wine, a cup of vodka, the juice from three limes, a cup or so of sugar, and some mint.

It made a lot.

The first step is to cut the watermelon up into chunks and blend it in the blender. Then you pour the puree through a fine mesh strainer, which gets you a bowl of watermelon juice:

And a big spoonful so of pulp:

You know that watermelon is mostly liquid, but it's still surprising how little you're left with after you blend and strain it. This is the pulp from one blender-full of watermelon; I blended the half-watermelon in about three batches. It was probably about a cup of pulp total--I'm not sure, because I gave it to Sophie as I went along. (Remember, there's no alcohol in it yet!)

The blending and straining is really the only hard part here; once you've done that you just pour everything else in and mix it up. (To make sure the sugar and mint were properly incorporated, I zipped them through the blender with a cup or so of watermelon juice, but you wouldn't necessarily have to do that.)

If you are serving this at a party, you can cut-and-scoop the watermelon like you're getting ready to carve a jack-o-lantern, and then use the rind as a punchbowl! Or if you're going to drink it all yourself over a period of several days, you can put it in an old lemonade jug or whatever. It is tasty and delicious!

You can also make a nonalcoholic version using lemonade or limeade (purchased or homemade) in place of the wine. I might try that if they give me another huge watermelon, because I realized after the fact that what I'd just done was give myself a fairly tight deadline to drink an entire bottle of wine and five shots of vodka. (It's not like I have to chug the stuff, but I don't usually drink alcohol on a daily basis, but to get through the whole jug before it spoils, I will have to do just that.)

Anyway! foo

With the other half of the watermelon, I'm making sorbet! I don't know yet how well that will come out, but you start by cutting your watermelon into chunks and freezing them:

Then you put the frozen chunks through a food processor with some more lime juice & a little sugar, and spread it back out into a shallow pan:

And then you pop it back in the freezer. The recipes I consulted are not in agreement about how many times you have to take it back out and stir it during the freezing process to not get a solid lump of watermelon ice; the options range from "zero; once you've put it through the food processor it's fine now" through a variety of actual numbers, to "if you don't own an ice-cream maker you pretty much have to eat it all within about 4 hours after when you did the step with the food processor."

So...I'll just see what happens, I guess! Anyway, it's pretty tasty:

[the-habitat-ring]

The (Real) Stardew Valley Farm Update

Okay, so I meant to post way more about this, but the past year involved a truly inhumane number of medical appointments including driving an hour away 2-3 times a week all summer, so . . . not a lot of time for gardening and not much energy for posting. Fingers crossed that this year goes better!

To refresh, I'm trying to grow everything from Stardew Valley in our yard, with substitutions as needed, preferably with Midwest USA native plants. 2021 and 2022 can be found here, with my original plans for what I was going to do for 2023 and 2024.

2021: Additions/Corrections

Starfruit - Native wood sorrel (thanks to @alienskyler1 for teaching me that they were related!)

Cave Carrot - Queen Ann’s Lace, AKA wild carrot (also plenty of cultivated carrots)

2023: What Actually Happened

Garlic - Native wild garlic

Blueberries

Wild Horseradish - Not wild, contained in a raised bed on concrete because I don't want it to get too wild (also a mint containment system!)

Hops - Teamaker hops which is good for tea. It struggled in the summer so maybe tea this year?

Winter Root - I went with hopniss, aka groundnuts, a native vine with tubers you dig up in winter

Fiddlehead Fern - Native hayscented fern

Poppy - Native wood poppy

The ferns and poppies were planted in the fall, so hopefully they come up well this spring!

2024: The Plan

Blue Jazz - Native Ozark Bluestar (one of my winter sowing seeds)

Apricot Tree - Native passionflower vine, known as wild apricot (winter sowing)

Sunflower - Winter sowing two native sunflowers, and will hopefully be growing some massive non-native ones as well

Summer Spangle - Native prairie lily (winter sowing)

Palm Tree/Coconut - Native palm sedge. I'll grow this from seed once it warms up

Pineapple - White strawberries (pineberries)

Pumpkin

Melon

Oak Tree - Native dwarf chinquapin oak (it's been shockingly hard to get my hands on one)

Sweet Pea

Hot Pepper

Parsnip

Corn

Ancient Fruit - Native Aronia (they're blueish and have lots of antioxidants so you live to be ancient)

We'll see how it goes!

Planned for 2025 and Beyond:

Potato

Red Cabbage

Artichoke - Native Jerusalem artichokes

Cactus Fruit - Native prickly pear cactus

Yam

Bok Choy

Leek

Blackberry

Holly - Native winterberry holly

Crystal Fruit - Honey berries, which produce fruit earlier than anything else

Mushrooms - I'm just gonna ignore varieties and try some plugs or similar

???????

Still trying to figure out doable substitutes for these

Rice

Wheat

Qi Fruit - Very creepy

Taro Root - I would have to plant it in pots

Snow Yam

Mahogany Tree

Peach Tree

Pomegranate Tree - I could try Russian pomegranates?

I'll try to do a better job this year keeping everyone updated. It's been such a fun project and I'm so glad I decided to go for it!

[bumblebearzy]

there's always one thing the batfamily dreads: thanksgiving. with most of the batkids (besides barbara, since she has her own family), the deal is that they have to at LEAST come for thanksgiving dinner. but most of them decide to stay the next day because bruce lets them use the credit cards. (tim, steph, and jason use them anyways, but they don't get in trouble on black friday.)

dick always tries to make one of the side dishes so whoever they hire to cater isn't doing all the work, but the dish always turns out terrible. dick never wants to stick to the recipe and always says it'll be "too bland" that way. the ways he has tried to spice it up have been:

using takis instead of fried onions on top of the green bean casserole

pouring molasses all over the cornbread.

putting sliced (not diced. SLICED.) garlic in the sweet potato casserole

adding sweet chilli oil to the cranberry sauce ("it says sweet on the bottle tho!!")

putting potato chips in the pumpkin pie

adding FROSTED FLAKES to the STUFFING

and many more food crimes

damian always throws a fit about the amount of meat on the table. one year, he fasts in protest until alfred takes him to a turkey farm and the turkey bites a big hole in damian's hand. now, damian just ignores any mention or sight of meat on the table.

tim, on the other hand, is a big fan of thanksgiving. he made a deal with bruce years ago that he would give up any non-hero work two days a year: his birthday, and thanksgiving. tim now looks forward to asking his family about what they've been working on so he gets a refreshing perspective on whatever project he has going on.

steph always brings apple pie from the store. she loves that apple pie, because she got it on thanksgiving every year growing up. alfred knows not to let the caterer make any apple pies because steph will bring her special one from the store.

cass didn't grow up with thanksgiving, but she's quickly become a fan of how much delicious food she gets when it comes around. the wayne family thanksgiving table isnt as loud as most families' are, but cass loves it even more for that reason. she can focus on whoever is speaking as well as her food without being overwhelmed. it's wonderful.

duke, the newest addition, is a little more cautious about thanksgiving. he has his own family out there somewhere, but it's not like he's able to celebrate with them. however, the family tries their best to keep him involved, and for that, he's very grateful.

Bruce and Alfred are always nervous about thanksgiving. despite it going well every year, there's always a fear that someone might bring up a touchy subject or someone will be mad at someone else for one thing or another. everyone involved is fully aware that thanksgiving is a safe zone, and everyone makes a point to make peace. but only because they don't wanna see bruce sad (or alfred angry.)

[jopetkasi]

tonight’s dinner was our imitation of KFC funshots. Bakit ba hinde? lol. I dunno why there was garlic bread on the side but I am pretty sure it was bread lingering in the fridge, reheated and served para iwas aksaya. 

then we had mangoes from our farm.  

this was breakfast naman. mostly tuyo and other dried fish variants na masarap with egg and fried rice. 

again, we are saving a lot of money by partaking of simple food, cooked at home and prepared as if you are eating in a restaurant. next project ko to install some bluetooth speakers for some chill background music para kunwari BGC feels lol. 

[abookishdreamer]

Character Intro: Pan (Kingdom of Ichor)

Nicknames- The Lost God, The Great Pan by the people of Olympius

Mr. Reed by Hermes

The Pipe by Dionysus

Age- 56 (immortal)

Location- Arcadia, Olympius

Personality- Despite the gossip for being known as an amorous frenzied drunk, he's actually extremely wise, calm, respectful, & benevolent. Above all else, nature is extremely important to him. He's polyamorous.

He's the only god in the pantheon that's a satyr.

He has the standard abilities of a god. As god of the wild, satyrs, shepherds, & rustic music his powers/abilities include his most powerful one- the panic cry (which induces frenzy & madness in others), chlorokinesis, being able to summon/control all wild animals, dendrokinesis (controlling wood & trees), geokinesis, vounókinesis (mountain manipulation), vitakinesis (healing), hydrokinesis (as it pertains to fresh water sources), limited atmokinesis (weather manipulation), woodland magic, and pan flute magic (when he plays his sacred instrument he's able to curse others by putting them in an uncontrollable dancing trance).

His natural scent is that of musk and frankincense.

Pan's favorite colors are green & brown.

Throughout his godly career he was involved in many things like Zeus' battle with Typhon, the Gigantomachy, and the not-so serious talent show-off with Apollo (god of the sun, music, poetry, healing, medicine, archery, plague, light, & knowledge).

Pan didn't mind that he was put on a pedestal being the unofficial spokesman for the Satyr race.

After a few hundred years living in the modern world, he bagan to feel anxious & restless. Pan couldn't quite put his finger on it, but several things he noticed about modern society he now found repulsive- especially beings' relationship with nature. He quickly deleted his Fatestagram profile and with little resistance from the King, Pan slowly and quietly walked away from the public eye & official duties of the pantheon. He still had control over his businesses in the country. Before he left, he was a mentor twice- to Hermes & Dionysus (god of wine).

Pan thought it was hilarious when there was months long news coverage of his "disappearance." A mortal sailor Thamus achieved notoriety during his press tour- being interviewed by many journalists and going on talk shows with his unbelievable tale of recieving word of the god's death. His iconic line, "The great god Pan is dead!" has been printed on T-shirts. It was even more funnier when a blurry photo of Pan taken by the paparazzi made its way on the cover of The Oracle Scoop!

After abandoning most of modern society, he retreated to his sacred place (the state of Arcadia) where Pan has now established a commune that's two thousand strong. The commune is situated on his MASSIVE woodland estate, hidden away under the cover of mountains. There has been a school built for the kids, a library, his juice shack business, a yoga studio, & a holistic health center. There's also a huge farm filled with horses, cows, sheep, and goats. A major rule of the commune is not using any modern technology (mainly TVs, computers, laptops, smartphones, & tablets). Clothes are often washed by hand and there's no Wi-Fi.

When he's feeling nervous or anxious he'll sometimes chew on tin cans.

Pan's favorite drinks include coconut water, aloe vera juice, roast coffee, grapefruit soda, carrot-ginger-tumeric smoothies, mango juice, beer, coconut milk, matcha tea, oatmilk, assam tea, orange juice, sweet tea, & green tea. He even makes his own moonshine!

His businesses in Olympius include his weed dispensaries and The Lytêrios Oasis, an adult nudist resort. earnings from those businesses go toward various charities & projects like his Green Grove Project- to combat deforestation and repairing homes for people in woodland & mountainous communities.

Pan loves Deipneus' garlic bagles (with a vegan cream cheese spread). He also likes the vegan tempeh club sandwich from The Bread Box.

He (much like the residents in the commune) is vegan.

Pan frequents shrooms, weed, lotus tiles, and chewing tobacco. He also ironically likes nicotine gum!

He can play the pan flute, lyre, acoustic guitar, ukulele, & other woodwind instruments like the clarinet and oboe.

His favorite dessert is the hummingbird cake from Hollyhock's Bakery. He also likes the oatmeal brownies his daughter brings for him when she visits.

In the pantheon Pan's good friends with Demeter (goddess of the harvest & agriculture); though they haven't seen each other in many years, Nyx (goddess of the night), Erebus (god of darkness), Karmanor (demi-god of the harvest), The Ourea (esteemed mountain gods), Agathodaemon (Daemon) (god of vineyards, grainfields, & luck), Chiron (the immortal centaur), Pherusa (goddess of substance & farm estates), Livádi (goddess of meadows), Paean (goddess of physicians), The Nesoi (sister isand goddesses), Hydros (god of water), Priapus (god of fertility, vegetable gardens, livestock, sexuality, & masculinity), Elpis (goddess of hope), Triptolemus (god of farming), and Trochilus (god of the mill wheel).

Former lovers of his include Selene (Titaness of the moon), Karme (demi-goddess of the harvest); they're now friends, Evimería (goddess of prosperity), Kéfi (goddess of mirth), and Hesychia (goddess of quiet, stillness, rest, & silence). There are even rumors swirling about that Pan & Gaia (goddess of the earth) got together a few times! Current lovers are Nárkosi (goddess of sedation), Damia (goddess of naturalness), and Eupheme (an oread); they share a son Krotos. The only romantic relationship that Pan ever considered marriage was with the naiad nymph Syrinx. They share a daughter Physis (goddess of nature). They used to be in a folk band called Chapters of Lore. The band traveled & performed everywhere (even in the Underwater realm), managed to perform at the Summer Solstice Music Festival, and even snagged five Golden Laurels!

His favorite snack are plantain chips and cashew string cheese.

Pan uses the sulfate free aloe vera shampoo and the almond & castor oil loc elixir from Glory's Crown for his long dreadlocks.

His favorite frozen treat is cinnamon oatmilk ice cream.

In his free time Pan enjoys archery, horseback riding, gardening, canoeing, hiking, mountain climbing, music, acupuncture, aromatherapy, swimming, basketball, surfing, football (soccer), writing (songs or entries in his journal), pottery, yoga, reading, cooking, spending time with his children, painting (mostly landscapes & nude portraits), and lovemaking.

Some of his favorite meals include cabbage stir fry with buckwheat soba noodles, vegan shepherd's pie, miso tofu wraps, butternut squash stuffed pasta shells, curry lentil soup, & vegan rasta pasta.

"When you are looking for peace, nature is always the answer."

[artsychowroamer]

Pick of the Month: Trattoria di Montaluce

AUTHOR: ARTSY CHOW ROAMER

Pick of the Month:

TRATTORIA DI MONTALUCE

Whenever I’m wanting a taste of Italy in my own backyard, I head up to Montaluce Winery in the beautiful hills of Dahlonega. It’s the perfect spot to sit and enjoy the views with a bottle of their wine and some great choices of small plates, brunch, lunch or dinner.

The architecture follows that of any small Tuscan village around Italy with the red clay tiled roofs, stone walls and high ceilings with elegant chandeliers. The grounds are so beautiful with rows of grapevines, ponds, lush landscaping and tall trees creating lovely shady spots to enjoy the breezes.

SOME HISTORY

The original building opened with a gracious tasting room, dining room, event spaces and outdoor patio. The general manager, Matthew Garner, was brought on to help build and maintain every aspect of the big project that included villa rentals and some very special residences.

It was an ambitious vision for sure and there were times of struggle but the ship righted itself. The soil and weather conditions in Georgia make for a longer growing season with grapes that provide strength, complex flavor and aromas. Their award-winning wines are produced in their own in-house winery at the farm making them one of the top three in the state.

two restaurant choices

While the restaurant in the main house is wonderful, in 2021, they opened the Trattoria di Montaluce kust next door and that is where we headed on a lovely Sunday afternoon to check it out.

Stepping inside the cozy dining room, you smell the heavenly aromas of Italian herbs and warm bread from the large orange pizza ovens on full view in the open kitchen. The staff regularly look up and call out welcomes to arrivals like you’re a regular they recognize.

Several big screens around the bar show soccer, golf and other sporting events from around Europe which makes it a great spot to gather and catch a few games with a beer or signature cocktail. The place was already pretty full inside and the outdoor dining and patio were packed when we got there.

COCKTAILS & FIRST COURSEs

There’s a lot on the menu which will take you a bit to get through. Trust me, anything you choose will be traditional and just like your Nonna would make. You will want a drink of course as the bartenders are super. A wide flat body glass choice on the traditional martini with three stuffed blue cheese olives was a big success while a negroni in a short glass filled the bill nicely for my husband; both pretty and delicious.

My suggestion is to begin with a shared bowl of pasta fagioli soup or a classic Cesare salad. We chose the latter, and it was excellent in a way you just don’t get in other restaurants. The art of the perfect dressing of the crisp fresh greens with the salty flavors of anchovy and shaved parmesan is harder to get right than you might think.

Bread service comes with a sharing of veal and pork meatballs that are very light, creamy and packed with herb flavoring of rosemary and garlic. The tasty bread is the perfect dipping vessel for the marinara love on the bottom of the bowl. You will be in the clean plate club when you send it back!

SECOND COURSE

As most of you know, I am a pasta gal and I had to try at least one course. Staying simple is always rule number one for the true test of the best Italian kitchens. Carbonara with guanciale, cage free eggs, salt, pepper and parmesan with a light herb sprinkle was so delicious I hogged most of it for myself instead of sharing like a good girl should.

They are making their own pasta, and it is very apparent. If you want a heavier choice I would go for the pappardelle al ragu with beef and pork. There is a clean Amatriciana and tagliolini di mare with squid ink pasta, clams and shrimp. Simple classics that are sure to please.

Pasta not your thing? Go with the pizza. Those ovens are putting out some wonderful crispy crust on the thinner side in twelve different combinations from margherita to salmon lox. Want to make your own? They offer over twenty different toppings and bases to add to your pie.

There are a number of secondi choices should you have the room for them. Tuscan style short ribs, chicken parm, lasagna and whole roasted sea bass to name a few can easily be shared. If you just want to nosh with your wine, there are three different choices of mercato on a board served with fruit, breadsticks, nuts and house-made jam.

dessert

We don’t always have room for dessert, but the waiter gave us our choices and we thought we had to try a luscious ganache chocolate number that was drizzled with two kinds of sauce with fresh berries on top. Served with a little cream on the side, it was rich and just as light as you would expect a European dessert to be.

after lunch

As families lingered to enjoy their Sunday meals, many were sipping glasses of grappa with a small espresso on the side. We joined in and found the grappa to be the best we’ve had since visiting Italy. The espresso was fresh as well which can often be stale from lack of ordering in other restaurants. When you hear people speaking Italian, you know you are in the right place.

STUFF TO DO

Montaluce is obviously a destination experience but not just for weddings by far. The villa rentals offer a way to stay for a luxury weekend sleeping up to six and coming in at $350-$500 a night. Styled shoots for the photographers in your group are on offer as well as fly fishing, wine hikes with gourmet picnics and Chef’s Table meals with five delicious courses. Don’t forget that Dahlonega offers beautiful mountains, waterfalls, shopping and their own restaurants to explore.

CONCLUSION

I think you can see why Montaluce is one of our favorite places to visit. It’s perfect for a five-star weekend getaway with friends, a romantic wedding spot, the perfect brunch choice and the best Italian trattoria experience around. You can dress it up or dress it down. You’ve got lots of choices. Go make them!

If you enjoyed what you read, you might also enjoy other posts under Edible Fare. There you will find restaurant reviews, recipes, foodie tips and best spots to eat in a variety of cities. I also put emphasis on food experiences in my travel posts under Explore the World. Until next time…

Cheers!

ArtsyChowRoamer

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[downtoearthmarkets]

August is a big month for vacations with 21% of Americans projected to squeeze in an end of season getaway of some kind before summer draws to a close and the kids head back to school. Whether you’re hitting the road, catching a flight or staycationing at a beach or pool nearby, bringing a cooler of homemade snacks along for the ride means you won’t have to resort to processed snacks and junk food on the way to your destination. Luckily your local Down to Earth farmers market has plenty of healthy options for portable snacks to keep everyone satiated and happy while you’re away from home.

Portable Produce Late summer is the best time of year to find a bonanza of crunchy veggies and ripe fruit in the farmers market that will work handily as nutritious yet travel-worthy snacks when prepped and packed well.

Raw Veggies and Dips: Crudite isn’t just a party appetizer, it can also go mobile when crisp veggies and tasty dips are in play! Loaded with filling fiber, essential vitamins, minerals and water, raw veggies are a great way to cure the munchies and keep you hydrated while on the road.

Carrots, celery, cucumbers, bell peppers, radishes, snap peas, green beans, broccoli and cauliflower can all be cut into easy-to-eat sticks or bite-sized pieces. Store them inside the cooler in airtight containers with a damp paper towel placed on the base and on the top to keep them fresh. Don’t forget to grab a tub or two of tasty dips to dunk your veggies in for extra flavor and appeal:

Taiim Shack Mobile crafts a range of unique hummus, using seasonal ingredients and creative inspiration to enhance their flavors which include beet, ramp, apple, pumpkin and fire cider. They also offer freshly made baba ganoush.

Nana’s Home Kitchen offers a variety of Mediterranean-themed hummus and delicious spreads which all work great for dipping including hummus, baba ganoush and pestos in tomato, red pepper and black olive.

Capitalize on peak pepper and tomato season by using fresh produce from the farmstalls in this zesty homemade salsa recipe that will add some zing to your fresh veggies.

A creamy yogurt dip is sure to be a crowd pleaser that will add a touch of decadence to your array of raw veggie bites. Pick up a selection of fresh herbs from the farmstalls and sheep's milk yogurt from Willow Pond Sheep Farm and whip up this tasty Greek Yogurt Dip.

Badass Bagels schmears not only taste delicious on a bagel but can double as dips too! Their hand-whipped cream cheese flavors include cowboy candy, pimento-scallion, smokey black garlic, preserved lemon and fried caper, hot honey pistachio, and green goddess.

Simple Fine Foods' line of bottled, squeezable sauces make the perfect travel condiments to jazz up your crudite and everything else! Their squeezable flavors include Everything Aioli, Pesto Aioli, Spicy Chipotle and Sriracha Horseradish.

Fruit and Veggie Sticks: Another fun trick for transforming your fresh farmers market produce into portable, easy-to-pack portions that are ready to hit the road is to create a rainbow of fresh fruit and veggie kabobs: 

Caprese: Toss cherry tomatoes, Maplebrook Farm bocconcini, Arlotta Food Studio olive oil, chopped fresh basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on a toothpick or use more for longer bamboo skewers. 

Melon: August is prime melon season in the farmers market so it’s the perfect time to embrace the classic sweet and salty combination of cantaloupe and prosciutto. Layer cubes or balls of fragrant farmers market cantaloupe onto a skewer alongside fresh basil, Maplebrook Farm mozzarella and smaller, folded pieces of Iberico presunto or other dry-cured ham from Goode and Local by Don Rodrigo. 

Grapes, Apples and Cheddar: Skewer Great Joy Family Farm grapes, cubed apple, arugula leaves and McGrath Cheese Company's cheddar bites or other firmer cheese onto a toothpick.

Whole Fruit: Pack a generous supply of napkins to wipe up the juices with and load your cooler with rinsed-and-ready stone fruits such as peaches, nectarines, plums, cherries and apricots. Grape season is underway and Great Joy Family Farm and Locust Grove Fruit Farm have lush bunches of red and green varieties whose bite-sized beauties make the perfect road trip snack. In a preview of fall, apples are back already with Paula Reds, Duchess and other early season varieties starting to trickle into the farmstalls.

Portable Protein Protein-rich snacks are guaranteed to keep you feeling full, even on the longest stretches of road or flight delays at the airport. Visit the farmers market before you leave for your travels to stock up on all the ingredients you need for these farm-fresh snack ideas:

Hardboiled Eggs: Whip up a batch of hardboiled eggs from Great Joy Family Farm or SOVA Farms to pack in the cooler. Don’t forget to peel them ahead of time so you can avoid the fuss and muss of removing eggshells while on the road. Pasture-raised eggs are a high-quality protein source with one egg containing 6.3 grams of bioavailable protein and all nine essential amino acids.

Whole-Grain Wraps: Stuff a whole-grain wrap or tortilla with cooked Great Joy Family Farm or SOVA Farms chicken breast diced into small pieces, sliced spinach leaves, grated carrots, grated parmesan and season with Italian spice blend, and salt and pepper to taste. Slice the wraps into pinwheels and skewer with toothpicks for easy handheld eating.

Ham and Cheese Sandwiches: Ham and cheese sandwiches work particularly well for road trips because they don’t fall apart easily, and ham is salty and cured so it can keep well for a while without refrigeration. Avoid sogginess by choosing thick bread such as Wave Hill Breads ciabatta, focaccia or baguette and keep juicy fillings like tomatoes or Dr. Pickle pickle slices in a separate container until ready-to-eat. Wrap each sandwich individually in plastic food wrap, parchment paper, or a cloth napkin secured with a string.

For those heading out of town this month, we look forward to seeing you in the farmers market before you leave and wish you bon voyage wherever your travels may take you!

[andrewhunt1155]

Economic Growth and Development in Gilroy, California.

Nestled in the southern part of Santa Clara County, Gilroy, California, is a city that has seen significant economic growth and development over recent decades. Known for its garlic production and the annual Gilroy Garlic Festival, the city has diversified its economy while maintaining its agricultural roots. This article delves into the various facets of Gilroy's economic growth and development, highlighting key sectors, demographic changes, infrastructure projects, and future prospects.

Historical Context and Agricultural Backbone

California, Gilroy's economic history is deeply intertwined with agriculture, particularly garlic farming. Often referred to as the "Garlic Capital of the World," Gilroy's agricultural sector has been a cornerstone of its economy. The annual Garlic Festival, which began in 1979, not only celebrates this heritage but also attracts thousands of visitors, boosting local businesses and tourism.

However, the reliance on agriculture alone could not sustain long-term economic stability, prompting the city to diversify its economic base. This transition has been marked by strategic planning and investment in various sectors, fostering a more robust and dynamic economic landscape.

Diversification and Sectoral Growth

In recent years, Gilroy has expanded beyond its agricultural roots. The retail sector has seen substantial growth, with the Gilroy Premium Outlets serving as a major shopping destination for residents and visitors alike. The outlets, featuring over 145 stores, draw shoppers from across the Bay Area and beyond, significantly contributing to the local economy.

Moreover, the city has witnessed a rise in the manufacturing and logistics sectors. Gilroy's strategic location, with proximity to major highways like US 101 and the availability of industrial space, has attracted several businesses. Companies in these sectors benefit from Gilroy's connectivity to larger markets while enjoying relatively lower operational costs compared to other parts of Silicon Valley.

Demographic Changes and Workforce Development

Economic growth has spurred demographic changes in Gilroy. The population has steadily increased, with a diverse mix of residents contributing to the city's cultural and economic vibrancy. This demographic shift has necessitated improvements in education and workforce development to meet the evolving needs of the local economy.

Gilroy Unified School District and Gavilan College play crucial roles in preparing the workforce. Gavilan College, in particular, offers programs tailored to the demands of the regional economy, including vocational training and courses in technology and business management. These educational institutions are pivotal in equipping residents with the skills required for emerging job opportunities.

Infrastructure and Housing Development

Infrastructure development has been central to supporting Gilroy's economic growth. Investments in transportation, utilities, and public services have enhanced the city's attractiveness for both businesses and residents. The Gilroy Transit Center, a hub for Caltrain and VTA services, provides vital connectivity to the broader Bay Area, facilitating commuter movement and reducing traffic congestion.

Housing development is another critical aspect of Gilroy's growth strategy. The city has undertaken several residential projects to address the increasing demand for housing driven by population growth and economic expansion. These projects aim to provide a mix of affordable and market-rate housing, ensuring that the benefits of economic development are broadly shared among residents.

Challenges and Future Prospects

Despite its successes, Gilroy faces several challenges. Housing affordability remains a pressing issue, as rising property values outpace income growth for many residents. Additionally, maintaining the balance between development and preserving the city's agricultural heritage and open spaces requires careful planning and community engagement.

Looking ahead, Gilroy's future prospects are promising. The city is well-positioned to capitalize on regional economic trends, particularly the growth of Silicon Valley and the increasing importance of logistics and distribution networks. Continued investment in infrastructure, education, and housing will be critical to sustaining economic momentum.

Moreover, initiatives to support local businesses and foster innovation can further enhance economic resilience. The city's focus on sustainability and green initiatives, such as promoting renewable energy and environmentally friendly practices, aligns with broader trends and can attract environmentally conscious businesses and residents.

Conclusion

Gilroy, California, exemplifies a city that has successfully navigated the challenges of economic transformation. From its agricultural origins to a diversified economy encompassing retail, manufacturing, and logistics, Gilroy's growth story is one of adaptation and strategic development. By continuing to invest in infrastructure, education, and housing, while balancing growth with sustainability, Gilroy is poised for a future of sustained economic prosperity and community well-being. The city's ability to embrace change while honoring its heritage serves as a model for other small cities striving for economic development in a rapidly evolving landscape.

[digiroadsabhisheksaini]

Natural Ginger: Market Experiences

Outline of the Natural Flavors Market

The worldwide market for natural flavours has seen significant development over the course of the last ten years, driven by expanding customer mindfulness about medical advantages and a developing inclination for substance free food items. Among these natural flavours, ginger holds a conspicuous spot because of its broad use in culinary applications and its perceived restorative properties.

Market Size and Development

The organic spices market is projected to grow steadily with a 5.5% CAGR. It is estimated to reach US$ 11.49 billion in 2024 and is anticipated to surpass US$ 19.02 billion by 2034.

The organic spices market is witnessing significant growth driven by increasing consumer preference for natural and healthy food options. Organic spices are free from synthetic pesticides and chemicals, appealing to health-conscious consumers seeking clean-label products. This market is characterised by a wide range of spices, including turmeric, cumin, ginger, garlic, and others, which are cultivated using organic farming practices.

Advantages of Natural Ginger

Medical advantages

Organic Spices is profoundly esteemed for its medical advantages, which incorporate mitigating properties, helping processing, and lessening queasiness. These advantages are credited to the bioactive compound gingerol. The interest for Organic Spices is likewise supported by its utilisation in conventional medication and present day wellbeing supplements.

Culinary Purposes

In the culinary world, Organic Spices is a flexible fixing utilised in different cooking styles. Its particular flavour profile makes it a staple in Asian, Indian, and Center Eastern dishes. The pattern towards natural and normal fixings in connoisseur cooking and wellbeing cognizant eating regimens further backings its market development.

Challenges in the Organic Spices Market

High Creation Expenses

One of the essential difficulties in the Organic Spices market is the high creation cost. Natural cultivating rehearses are work concentrated and require rigid adherence to natural cultivating guidelines, which increment creation costs. This frequently prompts more exorbitant costs for Organic Spices contrasted with routinely developed ginger, possibly restricting its market reach.

Production network Issues

Keeping up with the honesty of Organic Spices through the inventory network is another test. From ranch to table, Organic Spices should be taken care of in manners that forestall tainting with non-natural items. This requires strong recognizability and confirmation frameworks, which can be exorbitant and complex to make due.

Future Development Extension

Mechanical Headways

Progressions in horticultural innovation are supposed to assume a huge part in conquering creation challenges. Advancements in natural cultivating strategies, for example, the utilisation of bio-pesticides and normal manures, can assist with lessening costs and further develop yield effectiveness. Moreover, blockchain innovation can improve store network straightforwardness, guaranteeing the genuineness of Organic Spices from ranch to shopper.

Extending Purchaser Base

The rising worldwide shift towards smart dieting propensities and natural items is growing the purchaser base for natural ginger. Markets in North America and Europe keep on areas of strength for showing, while at the same time developing business sectors in Asia-Pacific and Latin America present new learning experiences because of rising wellbeing, cognizance and expendable salaries.

Online business Development

The ascent of online business stages has additionally contributed essentially to the openness and accessibility of natural ginger. Web based retailing offers a more extensive reach to shoppers, giving comfort and frequently better valuing, as would be considered normal to drive further market development.

End

The Organic Spices market is set to develop powerfully, determined by its medical advantages, culinary flexibility, and expanding purchaser inclination for natural items. Regardless of difficulties, for example, high creation expenses and inventory network intricacies, mechanical headways and extending shopper bases present huge open doors for future development. As the natural flavours market keeps on developing, Organic Spices is ready to stay a central participant, reflecting more extensive patterns in wellbeing and health.

In outline, the natural flavours market, with a particular spotlight on natural ginger, is in a vertical direction. Partners in this market should explore the moves while utilising the chances to exploit the developing interest for natural and normal food items.

[alex51324]

Made a rather nice stir-fry with some of my farm box stuff!

The raison d'etre of the stir-fry was the eggplant; I looked up a few recipes, and they said that after cutting it up, you should soak it in cold salt water for 15 minutes, and then toss it with about a tablespoon of corn starch, so I did that:

I also removed a few strips of peel and then cut it up in such a way that I only had peel on the short ends of the strips; eggplant peel can get kind of leathery sometimes, but completely peeled eggplant can get mushy, so I came up with this strategy to split the difference.

Other farm-box veggies included this week's purple peppers and yellow squash, and red onion, little round carrots, and green cabbage from previous weeks. Garlic and ginger for aromatics, and I had a lime left from the sangria project, so I zested that to make the rice a little more interesting. (You cook the rice as normal, and add in a little citrus zest once it's done; I learned it from EveryPlate.)

Sauce was this stuff:

Which I also learned about from EveryPlate.

The process was first prep everything, then I stir-fried the onions and peppers for a bit, then added the aromatics. Then I put in the carrots and squash and stir-fried some more. By that point the skillet was kind of full, so I took all that stuff out, put in a little more oil, and stir-fried the eggplant. Once that was mostly done, I put in the cabbage. When that was cooked down, drizzled on some glaze and stirred it up, then put the first batch of vegetables back in. Another drizzle of glaze, and a couple minutes of stir-frying, and that was it! I also added a handful of dry-roasted peanuts at the end, for a little protein.

While I was cooking it seemed like I might end up with more than I bargained for, but once everything had cooked down, I could just fit it in 3 of my meal-prep containers, with a big helping to eat right away, which was what I'd had in mind.

the whole thing was very loosely inspired by this EveryPlate recipe:

[marketdevelopment]

Organic Spice Market: Forthcoming Trends and Share Analysis by 2030

Organic Spices Market Size Was Valued at USD 322.94 Million in 2022, and is Projected to Reach USD 491.86 Million by 2030, Growing at a CAGR of 5.4% From 2023-2030.

The organic spices market has witnessed significant growth in recent years due to increasing consumer awareness regarding the benefits of organic products. With a rising emphasis on health and wellness, consumers are actively seeking organic alternatives to conventional spices. Organic spices are cultivated without the use of synthetic pesticides and fertilizers, ensuring higher quality and purity. This market encompasses a wide range of spices, including turmeric, cumin, ginger, garlic, and more, catering to diverse culinary preferences globally.

One of the primary drivers fueling the growth of the organic spices market is the growing demand for clean-label and natural food products. Consumers are becoming more discerning about the ingredients in their food, opting for organic spices to avoid exposure to harmful chemicals and additives present in conventional varieties.

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Updated Version 2024 is available our Sample Report May Includes the:

Scope For 2024

Brief Introduction to the research report.

Table of Contents (Scope covered as a part of the study)

Top players in the market

Research framework (structure of the report)

Research methodology adopted by Worldwide Market Reports

Leading players involved in the Organic Spice Market include:

Frontier Co-op (US), Organic Spices Inc. (US), Earthy Delights (US), The Spice Hunter (US), Organic Wise (US), McCormick & Company, Inc. (US), Naturevibe Botanicals (US), Rising Sun Farms (US), Organic Gemini (US), Pure Indian Foods (US)

Moreover, the report includes significant chapters such as Patent Analysis, Regulatory Framework, Technology Roadmap, BCG Matrix, Heat Map Analysis, Price Trend Analysis, and Investment Analysis which help to understand the market direction and movement in the current and upcoming years. 

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Segmentation of Organic Spice Market:

By Product Type

Ginger

Turmeric

Clove

Pepper

Cinnamon

Nutmeg

By Application

Flavouring Agent

Colouring Agent

Preservatives

By Form

Powder

Granular

Extract, and Raw

By Distribution Channel

Direct

Indirect

By Regions: -

North America (US, Canada, Mexico)

Eastern Europe (Bulgaria, The Czech Republic, Hungary, Poland, Romania, Rest of Eastern Europe)

Western Europe (Germany, UK, France, Netherlands, Italy, Russia, Spain, Rest of Western Europe)

Asia Pacific (China, India, Japan, South Korea, Malaysia, Thailand, Vietnam, The Philippines, Australia, New Zealand, Rest of APAC)

Middle East & Africa (Turkey, Bahrain, Kuwait, Saudi Arabia, Qatar, UAE, Israel, South Africa)

South America (Brazil, Argentina, Rest of SA)

Highlights from the report:

Market Study: It includes key market segments, key manufacturers covered, product range offered in the years considered, Global Organic Spice Market, and research objectives. It also covers segmentation study provided in the report based on product type and application.

Market Executive Summary: This section highlights key studies, market growth rates, competitive landscape, market drivers, trends, and issues in addition to macro indicators.

Market Production by Region: The report provides data related to imports and exports, revenue, production and key players of all the studied regional markets are covered in this section.

Organic Spice Market Profiles of Top Key Competitors: Analysis of each profiled Roll Hardness Tester market player is detailed in this section. This segment also provides SWOT analysis of individual players, products, production, value, capacity, and other important factors.

If you require any specific information that is not covered currently within the scope of the report, we will provide the same as a part of the customization.

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[foodbeveragesnutrtion]

Vegan Spreads & Dips Market Size Anticipated to Grow at CAGR of 8.20% by 2032

Market Overview:

Vegan Spreads & Dips market, with a valuation of USD 0.12 Billion in 2022, is anticipated to experience significant growth. Projections indicate an increase from USD 0.129 Billion in 2023 to USD 0.24 Billion by 2032, demonstrating a robust compound annual growth rate (CAGR) of 8.20% throughout the forecast pd (2023-2032).

The global vegan spreads and dips market is experiencing a significant surge in popularity as consumers increasingly embrace plant-based lifestyles. With a growing awareness of the environmental impact of animal agriculture and a rising demand for healthier alternatives, the vegan spreads and dips market is witnessing robust growth. This article provides a comprehensive analysis of the market, exploring key trends, growth factors, and market outlook for the coming years.

The vegan spreads and dips market has evolved beyond a niche segment and has become a mainstream choice for consumers seeking ethical, sustainable, and health-conscious food options. The market includes a diverse range of products, such as plant-based mayonnaise, hummus, nut butter, dairy-free cheese spreads, and more. Factors such as a surge in veganism, increased awareness of dietary preferences, and a desire for clean-label products are driving the market forward.

Key Players are:

Follow Your Heart; Daiya Foods Inc.; Meridian Foods Limited; Amy's Kitchen, Inc.; B&G Foods, Inc.; Litehouse, Inc.; Red Duck Foods, Inc.; Majestic Garlic; Bear Pond Farm; and KENSINGTON & SONS.

Key Growth Drivers:

Health and Wellness Trends: Growing concerns about health and wellness have led consumers to explore plant-based alternatives. Vegan spreads and dips often offer lower saturated fat content, no cholesterol, and a healthier nutrient profile compared to their animal-based counterparts.

Environmental Sustainability: The environmental impact of traditional animal agriculture is a significant factor driving the shift toward plant-based products. Consumers are increasingly conscious of their carbon footprint, and choosing vegan spreads and dips aligns with their desire for sustainable food choices.

Rising Vegan Population: The global rise in the number of people adopting vegan and vegetarian diets is a key driver of market growth. As plant-based diets gain popularity, the demand for vegan spreads and dips is expected to continue its upward trajectory.

Market Trends:

Innovative Product Offerings: Manufacturers are focusing on innovation to meet the diverse preferences of consumers. This includes the introduction of unique flavors, functional ingredients, and creative combinations to enhance the taste and nutritional value of vegan spreads and dips.

Clean Label and Transparency: Consumers are increasingly scrutinizing product labels, demanding transparency and clean ingredients. Brands that prioritize natural, non-GMO, and organic ingredients are gaining consumer trust and loyalty.

E-commerce and Convenience: The rise of e-commerce platforms has made it easier for consumers to access a wide variety of vegan spreads and dips. Convenience is a key factor driving online purchases, allowing consumers to explore and purchase products from the comfort of their homes.

Market Outlook:

The vegan spreads and dips market outlook is poised for continued growth in the coming years. As plant-based diets become more mainstream, manufacturers are expected to invest in research and development, creating innovative products to meet the evolving preferences of consumers. Additionally, collaborations and partnerships between food companies and vegan influencers may play a crucial role in expanding market reach.

Browse related reports:

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