Office by Alex Penny
The Portsmouth Pantry Garden, a non-profit organic community garden ran by two Ohio Campus Compact AmeriCorps VISTA summer associates from Shawnee State University, serves those in need in Scioto County.
If you would like to know more, please feel free to email flanagand@mymail.shawnee.edu and LIKE us on facebook!
‘Film farming’ uses no soil and just one-tenth the waterWith water efficiency in mind, Dubai-based Agricel recently launched a farming system that uses a film-like material instead of soil and allows farmers to use 90 percent less water.
via emergentfutures
(via urbangreens)
Video highlighting the accomplishments of 20 Ohio Campus Compact VISTA Summer Associates.
Recycled Plastic Bottle Vertical Garden
“Design studio, Rosenbaum, designed this garden as an inexpensive small space solution for growing herbs and spices… All you need is emptied and cleaned 2-liter PET bottles, scissors, clothesline rope, twine or wire, and two washers per bottle.”
More pictures at Treehugger
via captainplanit
This past friday was the last day of assignment for our two Ohio Campus Compact AmeriCorps VISTAs. But the job isn’t finished yet! PPG is now in the hands of the Portsmouth Community Garden and still will need the help of the community with harvesting. One of the VISTAs, Dot Flanagan, is still working with the garden and if you would like to help with the garden or would like to contact her, feel free to contact Nikki Karabinis (SSU Center for Community Service) by calling her office at 740.351.3572
I am a 25-year-old college graduate with a degree from a fairly prestigious eastern university, and I pull weeds for a living. At first blush, you might think I’m overqualified, and after four hours of weeding the squash beds, when the stiffness begins to set in, that’s what I start to believe, too. In fact, nothing in college prepared me for this. My only credentials are the past two summers, spent learning by doing: planting, thinning, trellising, fertilizing, tilling, harvesting, washing, packing and, of course, weeding. [Click link to read more]
Ingredients
Cabbage Soup (double recipe) 2 large onions 3 or 4 green peppers About 8 cups or more chopped tomatoes (to taste) 6 carrots 1 to 2 bunches of celery 1 head cabbage 1 package Lipton Onion Soup Mix (Add more if needed) This is a strong flavor so don’t overdo. Garlic to taste (2 or 3 cloves to start) Clean all the veggies, chop them up and throw them in a large pot. (You can also throw some parsley and mushrooms in it if you have them but the soup is good without them.) Cover with water bring to a boil, then put on low for at least two hours. Taste and add seasonings after the first hour. I like Jane’s Crazy Mixed up Seasonings or Morton’s All Nature’s Seasonings) Check on your soup every half hour and add more water if needed. (Optional: You can also add a 48 oz can of V8 juice but if you do, don’t add the seasonings or the Onion Soup Mix until you taste it after cooking a while. Also add the water after adding the V8 juice and add enough water to cover the veggies.) (Optional: 2 cubes of bouillon to taste. Don’t add much salt if you add much bouillon. It has salt in it. You just have to taste this soup to make sure.) This soup can be cooked ahead and it is even better the second day. ————————————————— Thanks to Phyllis Noah for providing us this delicious recipe, which we were able to try it out. If you have any suggestions for fresh fruits and veggie dishes that you would like to share, please do!
