Tuesday night I will be interviewing Dan Kittredge from Bionutient Food Association We will be looking at how to test via the Brix refractometer and log the test results on an App We are about to embarrass the supermarkets into improving the quantity of their fresh produce Join us live on FFTRadio.com 7pm to 9pm Tuesday night Be great if you join me 🙏

Greetings all sorry I’ve not posted but I’m working with many others on s new food system One that involves a lot more fresh produced food Fruit vegetables dairy eggs milk and a little grain not all the processed crap from supermarkets Please share what your growing what challenges you have the successes the failures the good the bad and the different This is a great time of year to pick and select seeds both essential to our overall success and survival Please share this group to your friends where ever they are in their growing journey 🙏🙏

A great seasonal dish Courgette Spaghetti with Tomato, Garlic and Basil Fresh, inexpensive and naturally gluten-free. Serves 2 as a main course. Ingredients * 3 medium courgettes * 250g cherry tomatoes, halved * 2 cloves of garlic, finely chopped * 1 small onion, finely chopped * 1 tablespoon olive oil * A handful of fresh basil * ½ teaspoon dried oregano * Salt and black pepper * A squeeze of lemon juice * 30g grated Parmesan, optional Method 1. Wash the courgettes and cut off both ends. 2. Use a spiralizer to make long spaghetti-like strands. If you don’t have one, use a julienne peeler or cut the courgettes into thin ribbons. 3. Warm the olive oil in a large frying pan over medium heat. Add the onion and cook gently for 3–4 minutes. 4. Add the garlic and cook for another 30 seconds without allowing it to burn. 5. Add the tomatoes and oregano. Season with black pepper and a small pinch of salt. Cook for 5–7 minutes, until the tomatoes soften and form a fresh sauce. 6. Add the courgette spaghetti and toss it through the sauce. Cook for just 2–3 minutes. It should be warm but retain a little bite. 7. Remove from the heat. Add the torn basil and a squeeze of lemon juice. 8. Serve immediately, topped with Parmesan if desired. Top tip: Don’t overcook the courgette or it can release too much water and become soft. For a more filling meal, add mushrooms, cooked lentils, chicken or sustainably produced minced beef. Suggested social caption: Courgettes are in season! 🌱 Turn locally grown courgettes into a fresh, colourful meal in minutes with our courgette spaghetti recipe. Buy real food directly from farmers, growers and producers at FoodFindersHub.com #FoodFindersHub #RealFood #SeasonalEating #CourgetteSpaghetti #BuyLocal #SupportFarmers

We need a new food system Give me your thoughts on this video New labelling 1) organic heritage seeds 2) chemical free soil densely nutritious 3) proven nutrients in the food #ChemicalFreeFarming #NutritionMatters #heritageseeds #Real food

I have been growing veg and flowers for as long as I remember. And their management as a groundsmen of an estate. I have over the last couple years I have noticed something, but not being able to put my finger on what that is. Plants struggling to take hold. Mature plants just giving up the ghost. Plants not putting on healthy growth in prime conditions. In the estate there are many ornamental shrubs biannual and perennials. The biennials would be prolific self seeders. This year it has been so noticeable that biennials have not grown. The perennials seem stressed where grow has been weak. This has also noticeable in the allotment and the orchard. The apple and pears are carrying 70% less fruit this year. Early veg has been weedy. On the estate there watering systems so it not down water stress. This is well drawn water I would add. It feels like there is some changing and I don’t buy the climate crisis. Is anyone else noticing similar issues???