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We have a pretty fixed view of what makes up the human body – cells, blood, tissues, bone and so on. But, did you know that inside your gut you carry around a whopping 2kg of microbes, which consists of over 1,000 different species of bacteria that outnumber our cells 10 to 1?
It really is hard to believe that it’s already October, and the year is winding down inexorably towards Halloween and that other mid-winter festival that will remain unmentioned.
I own more cookbooks than is sensible, and though I can sometimes be accused of being a little slow on the uptake, I've spotted a trend in them of late – yes my fellow laggards, I bring you astonishing news: to an increasingly large number of our fellow citizens, carbs are bad.
Successful food growing is as much about time spent in the kitchen as in the veg patch and at this time of the year that point is usually in sharp focus. The garden is at its most productive and you’re unlikely to be able to use all of its bounty straight away.
Tomatoes can be difficult to grow well, but I think a proper watering regime is one of the keys to an abundant crop. The secret to watering tomatoes properly is that you need to water 'deep'. A healthy tomato plant is a thirsty beast, supported by a deep root system - so in other words, there's no point in standing there with the hose and spraying the plant or the soil around it with water.
Early this month I will be sowing my parsnips outside in the veg patch. Unlike carrots, they are relatively easy to grow (once you have persuaded them to germinate), and since they store well in the soil over the winter they are a valuable winter storage crop.
When you have been growing your own food for a few years, it’s easy to forget what it felt like when you started out first. I am talking about that sweaty, daunted, vaguely frightened feeling - afraid to start, afraid to make a mistake, afraid to look foolish if it goes wrong.
The rise of carbs such as rice, pasta and cous cous has seen sales of potatoes decline by 20% in the last decade. In fact Bord Bia reports that sales of the spud could fall by as much as 40% in the next decade if the trend continues unchecked. The spud’s reputation has taken a hammering of late – it is deemed a little old fashioned, fattening and a hassle to cook.
And so it begins. Another season starts with the determined act of seed sowing in the potting shed. A bag of compost opened and tipped out on the sowing bench. Cold black plastic pots filled with even colder blacker compost. Seed labels lined up awaiting a scrawl of information. Seed packets fished out from my big box of tricks and ripped open to reveal their bounty. It's just tomatoes, aubergines and peppers today so five tiny little seeds are placed gently on the surface of each pot (one for each variety I will sow and 17 pots in all).
I reckon we could do worse then to make our 2016 resolution all about paying more attention to soil. If that sounds odd, bear in mind that healthy soils are the cornerstone of life on earth - not only the foundation for food, fuel and medical products, but also essential to our ecosystems, playing a key role in the carbon cycle, storing and filtering water, and improving resilience to floods and droughts.