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Many people opt for organic options because they’re worried about potential or unknown health effects. But there’s a strong environmental argument for going organic. Organic red wine is produced without putting harmful chemicals onto the plants and into the soil. The result is grape vines that don’t cause bird deaths and waterways free of run-off pollutants.
Health and Community info
Want to eat more organic food? A food forest is a great way to do that.
Permaculture design identifies seven layers in a food forest, from the tallest trees in the canopy continuing down below the soil layer.
There are many varieties of plants that are routinely available in Vermont garden centers, including a few examples below.
The red currant has a Late Spring bloom period. Propogated by Container, Cuttings, Seed, Sprigs, the fruit/seed period of the red currant lasts from Summer to Summer.
The red currant requires between 9 and 60 inches of rain per annum. It is Native to VT.
Surviving in temperatures above -62°F, the red currant is in the Currant family. It’s scientific name is Ribes triste, and it has a Low drought tolerance.
While a plant may be listed as fruit-bearing in Vermont, you might not have the best growing conditions in your specific area.
Talking to your local garden supplier is a great way to learn more about the plants, shrubs and ground species that will be the perfect fit for your new food forest.
Are you growing an awesome food forest? Submit a picture and we may feature you on this site.
Black Pepper Cauliflower Salad Recipe 101 Cookbooks
. . . 2 pound head of cauliflower, cut into tiny florets 3/4 cup diced red onion 1/4 cup red wine vinegar 1/3 cup extra-virgin olive oil 3/4 teaspoon fine grain sea salt 1 tablespoon black peppercorns, crushed 1 cup toasted pistachios, roughly chopped . . .
Kitchen PLAY: Red Onion Chutney My Baking Addiction
. . . 1 Jalapeno, deseeded, deribbed and diced 1/4 cup Balsamic Vinegar 3 tablespoons Red Wine Vinegar 1/4 cup packed Brown Sugar 1/8 teaspoon Cinnamon 1 Bay Leaf Directions: 1. In a large sauté pan, heat the olive oil on low heat. Slice the red . . .
Food Feud: November 2012
. . . around 1 and Justin's Dark Chocolate peanut butter cups for dessert. Still to come, red wine with my bud. Can't wait to stain those teeth. See, it's just like I never left! Posted by foodfeud at 9:00 PM 10 comments: Links to this post Labels: . . .
Down Home Vegan: October 2009
. . . cherry tomatoes, and pine nuts. Drizzle on a lemon-tahini sauce (I added a little red wine vinegar because I ran out of lemons), and bake at 400° for ten, and then 475° for five. That way, the eggplant and pine nuts get all roasty-toasty. Posted b . . .
Food Feud: February 2013
. . . Dressing, adapted from Andrew Weil yields 1 cup dressing 1/4 cup lemon juice 1 T red wine vinegar 1 T low sodium soy sauce 1 heaping T Dijon mustard 2 T capers, roughly chopped 2 small cloves garlic, chopped 1/2 cup Parmela parmesan (or make yr . . .
Red Wine and Pear Sorbet Lesley Eats
. . . not necessary. If you still have alcohol in the wine, it won’t freeze into a rock. Red Wine and Pear Sorbet yield: about 1 quart 2 cups red wine 1 cup sugar 1 teaspoon sea salt 1 can (~15 1/4 ounces) pear chunks 3 tablespoons lemon juice optional 2. . .
red Wine Archives Eating Bird Food
. . . Designs www.eatingbirdfood.com www eatingbirdfood com /tag/red-wine/ tag red-wine red wine Archives – Eating Bird Food. . .
Dandelion Vegan Blog: November 2009
. . . & veggie stock, parsley, salt and pepper and let it simmer until cooked a splash of red wine near the end adds a nice dimension. Here's a similar rendition I posted a while back. You can see the lentils in this shot: For the rice, I made it . . .
Lucky Comestible 6 (1): Roasted Red Pepper And Apple Dip Ricki Heller
. . . Lucky Comestible 6(2): Classic Waldorf Salad Lucky Comestible 6(3): Apple and Red Wine Soup Lucky Comestible 6(4) Potato Terrine with Apples and “ Goat Cheese” Lucky Comestibel 6(5) Giant Baked Upside Down Apple Pancake Other Apple-Based Rec. . .
Food Feud: December 2012
Poached Eggs In White Wine Recipe 101 Cookbooks
. . . crisp bread and avocado! Mary November 9, 2013 I made this dish tonight, but with red wine rather than white, since that's what I had, and purple onion rather than scallion. It was fabulous that way too! I put a bed of sauteed greens between the. . .
That's Umami: Savory Red Wine Marinated Tofu Cadry's Kitchen Wine-Marinated
. . . unbleached flour or chickpea flour (Not for the marinade—Add this later to make a red wine sauce.) Combine all of the ingredients except for the tofu and flour in a shallow bowl. (I like to use a glass pie dish.) This is your marinade. Cut the . . .