- Author: Roberta Barton
Grocery shopping can be the most anticipated or the most dreaded necessity of daily life. A trip to the market can end with a smile over the thrill of victory from finding great bargains or end with a frown from the agony of defeat over budget anxieties. For most of us, budget is the primary factor in our food experiences. Low budget or no budget is often the culprit that leads to unhealthy food choices.
Armed with nutrition knowledge acquired through the University of California 4-H Food Smart Families program with the UC Kearney Agricultural Research and Extension Center, teens from Parlier High School in Fresno County are teaching Parlier youth ages 8-12...
- Author: Melissa G. Womack
Whether in containers, raised beds in your backyard or community garden space or integrated into your landscape, growing edibles can be a rewarding experience if done properly. Oftentimes it is easy for gardeners new to growing edibles to become frustrated and give up after one or two attempts because their experience was less than desirable or overwhelming.
There are several ways to overcome these gardening pitfalls to help ensure you have a successful warm-season vegetable gardening experience.
Plan, plan and stick with your vegetable garden plan!
Planning is a key component to having a successful vegetable garden, but is frequently forgotten or overlooked. Planning includes selecting an...
- Author: Pamela Kan-Rice
People who grow their own vegetables in a garden typically consume enough fresh produce to meet the USDA Dietary Guidelines for a healthy diet, according to a recent UC Cooperative Extension survey of San Jose residents.
A diet containing lots of vegetables is lower in calories and higher in fiber and good for our health. Yet, not everyone has easy access to fresh vegetables in the United States.
“Growing vegetables and having a garden is an effective intervention to promote increased vegetable consumption among all Americans,” said Susan Algert, UC Cooperative Extension advisor in Santa Clara County, who conducted the survey....
- Author: Pamela Kan-Rice
Ethiopian, Mexican and Thai cuisine all taste distinctly different, but they have something in common: chile peppers. Demand for chile peppers is growing steadily and California is a leading producer of the vegetable that adds spice to life. Cash receipts for California chile peppers increased from $59 million in 2010 to nearly $100 million in 2012, according to USDA statistics. In Santa Clara County, 70 varieties of peppers are grown. Peppers are challenging to grow because they are susceptible to diseases, many of them spread by insects.
“Tomato spotted wilt virus spread by western flower thrips is a big problem for peppers,” said Shimat Joseph, UC Cooperative...
- Author: Brenda Dawson
Last week, NPR offered up a novel weed control solution for all those yellow dandelions dotting your lawn: just eat 'em. The article includes a chef's recipe for dandelion flower fritters.
The idea that weeds can be edible pops up periodically, with articles suggesting one person's weeds are another person's salad bar, highlighting chefs who “have a way with weeds,” discussing ways medieval