Why Organic Certification is not necessarily the answer to ensure good quality food.

Organic certification implies that food grown under this label is grown without the use of chemical fertilizers and agricultural poisons but it doesn't automatically allow you to assume that it is necessarily nutrient-rich or of high quality. The organic industry is based on building up the soil by increasing humus levels and nutrient levels. The nutrients we are talking about aren't just the major ones like phosphorus, potassium and nitrogen, but the much larger range of nutrients such as selenium, boron, molybdenum and silicon. There are more than 70 trace elements that are essential for good plant health and these need to be added to the soil regularly and monitored as well. When applying for certification, organic growers need to do a soil test but no one checks whether, once certification is given, nutrient deficiencies in the soil are rectified or if there is regular input of nutrients to replace those that are taken up by the vegetables and trees that are grown in the soil. There is no on-going monitoring of the mineral levels, vitamins and amino acids in organic food in spite of the fact that these are really important in maintaining human health. We have never applied for organic certification because we have always been aware of the deficiencies in the organic certification process. We know our food is of extremely high standard because we monitor soil nutrient levels by doing soil tests regularly. Our soil organic levels are over 14% which is quite exceptional. Because our buyers respect the quality of the food we produce, know that it is freshly picked and full of nutrients when they buy it, we sell everything we grow on our Community Farm. Our only problem is that we can't grow enough to meet demand. Written by Bev Buckley For more information goto http://www.growinghealthyorganicfood.com/course1

Growing ginger

Growing Ginger

If you live in a sub-tropical area and can find a market for your produce, I highly recommend you grow ginger.

Ginger is a valuable crop. In 2010 we planted 8 rows of ginger in an area 75 metres square. During April and May we have sold 300 bunches of ginger for a total return of $1200. This is a good return considering the amount of land devoted to growing and the relatively small amount of labour needed. Of course costs for fertilizer, manure, mulch and water have to be taken into account. The total cost for these would not exceed $50. The biggest cost is for labour. Labour is required for preparing the land, keeping weeds under control, harvesting and preparing the ginger for sale.

The size, smell and taste of ginger depends to a large extent on the fertility of the soil in which it is grown and the amount of water that is available, so it pays to really build soil fertility and organic matter as a first step and water once a week if it doesn't rain.

Ginger is a very hungry plant so ensure the ground is well fertilized at least 2 - 3 months prior to sowing. Add lime, an all purpose fertilizer, compost and a generous amount of animal manure to the soil and leave it to break down before planting your crop. Cover with mulch to prevent weeds growing.

Plant ginger in spring using rhizomes from the previous year's crop. Store these in dry potting mix in a box somewhere dark. In spring they will start to shoot. Each root will have several growing points. Cut the root into pieces ensuring that each piece contains at least one growing point. Scrape the mulch away, place each root piece 5 cm deep and 15 cm apart. Cover with soil and mulch the planting area generously.

The ginger will emerge shortly after planting. Keep the growing area weed free and add more mulch as it is needed. Ginger is a hardy plant and will require little maintenance apart from occasional "housekeeping" to remove weeds. Water once a week and add liquid fertilizer twice during the growth period. Harvest when the leaves start to turn yellow. Use a fork to dig up the whole plant. Remove the roots and cut off the stems. Store in a cool, dry place.

Ginger is a valuable food because it contains potassium, magnesium, copper, manganese, silicon, vitamins B3 and B6. It also choline, pantothenic acid, citral, inosital, camphene and gingerol. It enhances digestion, stimulates appetite, alleviates headaches, colds and flu and reduces pain and swelling caused by rheumatoid arthritis. It reduces all symptoms associated with motion sickness and morning sickness during pregnancy.

Studies suggest that gingerols may inhibit the growth of colorectal cancer cells and kill ovanian cancer cells by inducing programmed cell death and cell self-digestion. Studies have also demonstrated that gingerols suppress production of pro-inflammatory compounds produced by cells in the lining of joints and joint cartilege.

Gingerols are also thought to be the reason why ginger reduces the pain of osteoarthritis and rheumatoid arthritis and cause improvement of mobility for arthritis sufferers.

Ginger significantly inhibits the production of nitric oxide, a highly reactive nitrogen molecule that quickly forms a very damaging free radical called peroxynitrite. It also lessens the rate of depletion of glutathione, one of the body's most important internally produced anti-oxidants.

Apart from using ginger in cooking you can use it as a tea or to make lemonade. When making ginger tea place very finely slices in boiling water for 10 minutes. Add honey to sweeten. To make ginger lemonade combine grated ginger, lemon juice, honey and water.

Here's a recipe for a delicious ginger sauce.
Ingredients: 1 tablespoon of olive oil, 1 onion, 1 clove of garlic, 2 tablespoons of minced ginger in lemon juice, 1 bunch of coriander, 2 kaffir lime leaves, 1 tablespoon of fresh lime juice, ½ teaspoon of chilli powder, 40 ml of coconut milk, ½ teaspoon of turmeric and
3 tablespoons of fish sauce

Place onion, garlic, ginger, kaffir lime leaves, chilli powder and roots of coriander in a food processor and blend. Heat oil in a frying pan and cook blended ingredients for 5 minutes. Add coconut, turmeric, lime and fish sauce and simmer for a further five minutes. Add chopped coriander leaves and pour over chicken breasts.

Written by Bev Buckley For more information visit Growing Healthy