#firstblock

It’s not often there is a brand new vegetable to grow in our gardens, but breeders in the U.K. have come up with an unusual new green called Kalettes™. These are a cross between kale andBrussels sprouts. Why would anyone want to do that, you ask? Well it seems someone didn’t think kale had enough versatility in the kitchen. I don’t know if I agree, but I am certainly intrigued.

What is a Kalette?

Kalettes™ are a brand-new vegetable, blooming with the best flavors of kale and Brussels sprouts. The inspiration behind Kalettes™ came from a desire to create a kale-type vegetable that was versatile, easy to prepare and looked great. The result is a new to the world vegetable that combines the best of Brussels sprouts and kale, resulting in a fresh fusion of sweet and nutty flavors.

The plants are long season, at least 110 days, just like Brussels sprouts. They also get as large as a Brussels sprouts plant. But instead of tight buds that look like mini-cabbages, Kalettes produce leafy “flowers” that look like mini heads of kale. I haven’t had the chance to taste one, but they are being described as nutty-sweet.

Staying true to their initial intent, Kalette is said to be quite versatile in the kitchen. They can be enjoyed raw or cooked any number of ways, such as roasted, grilled, stir-fried, or sauteed. If you like cooking greens, they sound like a welcome addition to the garden and to your diet.

Nutritional Information

  In the next articles, I’ll share with you some recipes that you would want to try!

When you see food, cosmetics, and cleaning products labeled as organic, it is referring not only to the product itself but how the produce or ingredients were grown and processed.

In a nutshell, organic produceand other ingredients are grown without the use of synthetic pesticides, sewage sludge, synthetic fertilizers, genetically modified organisms, bioengineering, or ionizing radiation. With some minor exceptions, organic meat, eggs, and dairy products come from animals that are not given antibiotics or growth hormones. While the term “natural” can be used on any product label without third party verification, a product must be certified if it is to be labeled as “organic.”

The emphasis is on farmers using renewable resources and mimicking natural ecosystems to conserve and maintain the soil and water without polluting the environment. Processed organic foods also are held to careful standards to maintain the integrity of the organic product and its ingredients.  Some examples of organic farming practices include using compost, manure, and crop rotation to keep the soil healthy naturally. The healthy soil helps keep the plants resistant to disease and pests. A common phrase that characterizes organic growing is “feed the soil, not the plant”. Crops are usually grown according to the climate and organic farmers often grow a variety of crops instead of one. While organic farming doesn’t allow many dangerous chemicals to be used, certain pesticides derived from natural sources are allowed in producing organically grown food.  Organic farming helps to prevent soil erosion and protects local wildlife, streams and watersheds instead of conventional farming which can harm local ecosystems with chemical fertilizers and pesticides.

In order to take part in the NOP (National Organic Program) and before a product can be labeled “Organic,” a government-approved certifier must inspect the farm and facilities where the food is grown and processed to make sure the farmer is following all necessary rules to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified as well.

In addition to the inspection, a farm, processor or handler needs to submit an organic system plan that outlines all their operations. Inspectors verify that organic practices such as long-term soil management, buffering from neighboring conventional farms, and proper recordkeeping are being followed. Inspections also include reviewing the farm of facility’s cleaning and pest control methods as well as transportation and storage.

Products that are imported from other countries but sold as “organic” in the USA have been certified to the USDA National Organic Program. Just like in the USA, their facilities are inspected annually and are subject to all the same rules and regulations that US producers and handlers are.

It is important to note that organic farming promotes humane treatment of animals.  Organic animals have access to the outdoors, and living conditions are inspected annually. The organic certifier assesses the number of animals per square foot and acre and determines if it is adequate for the animals. As with all organic operations, they are subject to surprise inspections as well.  There is a difference between organic and “free-range” animals as well.

If an animal is free-range it means it has access to the outdoors but there is no third party certification, and no requirements regarding feeding, health care practices, hormones and antibiotics as there is with USDA Organic certified.

Organic Product  Labeling:

100% Organic:

All organic ingredients

Any processing aids must be organic

No non-organic ingredients are used

USDA Seal allowed

Must list certification agent (i.e. Oregon Tilth)

Organic:

At least 95% organic ingredients

Remaining 5% can be non-organic allowed ingredients

All agricultural ingredients must be organic unless not available

USDA Seal allowed

Must list certification agent

Made With Organic:

At least 70% organic ingredients

Remaining 30% can be non-organic allowed ingredients OR non-organic agricultural ingredients

USDA Seal may not be used.

Must list certification agent

Products with less than 70% organic ingredients:

Any level of organic ingredients

No restrictions on remaining ingredients

No certification claims can be made

USDA Seal may not be used.

May Only mention organic in ingredient listing

Additional Information:

Oregon Tilth

Organic Trade Association

USDA

Source: greenliving.about.com

There are a few basic “rules” when it comes to treating stains. Start with these, and then work on finding a treatment that works with your stain.

Always give the product a chance to work. Once you’ve sprayed or rubbed on a stain removing product it can take 30 minutes or more to see full results. Allow the garment to sit with the stain remover at least 30 minutes before attempting to wash it away.

Attend to the spot as quickly as possible. The longer it has to set in, the worst it will be.

Remove as much of the stain as you possibly can before applying heat of any kind. Dryers and other high heat sources can set stains permanently.

Blot stains; never rub. Blotting is a great way to push stains through the fabric or absorb them into your blogging material. Blotting also prevents fraying, wear, and aids in reducing fading of the fabric being treated.

Blotting Technique

Place a damp (white) towel over the stain and use your fingers or a knuckle to press repeatedly into the stain beneath. This will help lift the stain. Move your towel to a clean space as needed. If you have a particularly tough stain you may wish to apply stain remover during this process.

Oil & Grease Stains

Try: Cornstarch or Rubbing Alcohol

Apply cornstarch to the stain, rub in and let it set for 20 minutes. When done, brush off the powder with a dry washcloth or gentle brush. You may need to do this more than once to absorb all of the oil. You can speed up this process by placing a paper towel above and below the treated area and ironing over it with a steam iron.

For rubbing alcohol, try pouring a bit directly onto the stain and allow it to work until the stain begins to fade.

Rinsing an oily stain with vinegar after treating will help neutralize the oil so that it doesn’t resurface.

Sweat Stains & Dingy Clothing

Try: Sun Bleaching or Hydrogen Peroxide

Contrary to popular belief, regular bleaching actually causes yellowing and other discolorations. To combat this, try adding half a cup of peroxide to your washer and allowing the laundry to soak for about thirty minutes, then wash as usual.

Alternatively, you can line-dry your laundry. The sun provides a natural dose of bleaching power that can get out some of the toughest stains.

Ink Stains

Try: Milk

It might sound crazy, but soaking in milk can really help. It can take a while, and a swap for fresh milk may be needed, but it works!

Wine Stains

Try: White Vinegar or Club Soda

Rinse the stain well with club soda or white vinegar. When done, rub it in and wash. You can also apply a bit of detergent with peroxide to blot the stain.

Blood Stains

Try: Cold Water and Hydrogen Peroxide or Corn Starch

Soak blood stained items in cold water. A long soak can do wonders. For stubborn stains, you can add hydrogen peroxide to the mix. It is best to do a test spot before soaking in the peroxide.

A paste of corn starch and cold water (equal parts) can also be used to help lift blood stains.

Coffee & Tea Stains

Try: White Vinegar or Lemon Juice

Rinse the area well with white vinegar or lemon juice. Allow it to soak for an hour and then wash.

Grass Stains

Try: White Vinegar, Baking Soda or Rubbing Alcohol

Try soaking the stain for at least an hour with vinegar. Tough stains may require a paste of baking soda and water. Apply and pour vinegar over the mixture. The bubbling will help lift the stain.

Alternatively, you can try blotting the stain with water and rubbing alcohol.

Tomato Based Stains

Try: White vinegar or Borax

Soak the stain in vinegar. For an extra boost, a paste of water and Borax (equal parts) can be rubbed gently into the stain for a boost.

  Source: greenliving.about.com