Saturday, April 23rs, 11-4pm
Whole Milk from Grass-fed Water-Buffalo Blurb 58% more calcium than cow's milk 40% more protein than cow's milk 43% less cholesterol than cow's milk High levels of antioxidant tocopherol Rich source of phosphorus and vitamin A
It’s Queen Elizabeth II ‘s birthday on April 21. Last September she became the longest reigning British monarch, eclipsing the 63 year reign of her great- great grandmother Queen Victoria. Elizabeth’s coronation was in 1952, so she has been Queen for 64 years. And on Thursday she turns 90! Considering her mother, Elizabeth Bowes-Lyon lived to be a hundred and one, it looks like Liz will be with us for a while. Long live the Queen indeed! Continue »
At the Peterborough Garden Show recently I was surprised to see samples of new dahlias growing in pots looking like fingers stuck in the ground. In my dahlia growing experience I’ve always planted an entire cut-off stalk surrounded by several tubers in a mass, usually purchased in a bag with tubers and sawdust. However this was something new I’d never seen. A dahlia specialist at a garden show gives you the opportunity to see a wider variety of species, as many specialists will have myriad varieties. The tubers they provide are individual dry tubers, harvested last spring, cleaned and trimmed so they are stored singly. And they do look a little bit like fat fingers.
The important thing about each dahlia tuber ‘finger’ is that it must have a little piece of original stem attached which contains the growing “eye”. Dahlia tuber eyes are similar to the eye that you see growing on a potato tuber, except they tend to be small and harder to notice. The grower pointed it out to me on the tuber I bought. Very small, but unmistakeable once you see it: a small round swelling on the tuber around the place where it joins the stem. Any other tubers that fall off a purchased dahlia stem without this eye are useless. The tuber provides the food source for the plant, but nothing will happen without an eye, as it is the growing tip.
Continuing on in our “We are what we eat” series, today we have a look at one of the more noble and press-hogging elements that we absolutely cannot do without; iron. The name itself conjures images of strength and power, mass and might. Human history even has an Age named after it! By mass, iron is the most common element found on this planet, and the fourth most abundant element in the earth’s crust. It is an essential element for most life on earth, and it is in our bodies, all of us, we are all iron men and women. Of course it’s not like our skeletons are made of cast iron, clunking around. In humans, iron is present throughout our entire bodies, on a molecular level. The amount of iron in our bodies is only 3-4 grams, distributed throughout the body in hemoglobin, tissues, muscles, bone marrow, blood proteins, enzymes, and plasma transport. The greatest portion of iron is in our blood, in hemoglobin. Continue »