Join the Food Revolution!

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My friend Greg Peterson is an urban farmer in Phoenix, Arizona. He’s an educator and

longtime food­grower offering a webinar coming up soon called 3 Simple Steps To Grow Fruits

And Veggies For A Healthier Life (click HERE for more information). He has dedicated his life

to learning how to grow healthy, nutrient­dense food and transforming the global food system.

He is one of the leaders in the Food Revolution and I absolutely love what he does.

UFU_Webinar_1200x628

Click the link below to check this out!

Click here to Join the Food Revolution!

https://dd200.isrefer.com/go/3StepsGrow/rose123

Below is an

article that he wrote about a day on his farm:

There is something to eat in my yard every day, 365 days a year. Last Thanksgiving it

was a wonderful salad that included: Six different greens such as Nasturtium leaves and sorrel

(a surprise find growing in the back ‘wild’ area); ruby red pomegranate seeds; an incredible

citrus called limequat that was sliced up skin and all for a tangy/sweet sensation; and a little bit

of the herbs tarragon and fennel, with a smidge of that pretty little three­leaf clover you see

growing in some yards called sour grass. The flavors were so diverse and striking that I chose

not to add any dressing at all.

I have spent a large part of the past 27 years integrating edible plants into my landscape,

from the Thanksgiving salad and my farm soup, to the occasional snack as I work through my

weekly urban farmer tasks. All the hard work and experimentation has netted an incredible,

edible yard and a hard­knock education about how and what grows best in my yard.

When I was in the eighth grade my family moved into a home with a very large yard where

the back 1/3­acre became our garden. We planted, the seeds grew and a spark ignited inside of

me…I decided to be a farmer. Over time, my dream became farming 200 acres out there

somewhere, and when I went back to school for my bachelor’s degree I was required to write a

vision for my life. In that vision, “farmer” showed up, but with a twist: Instead of 200 acres, The

Urban Farm was born on a 0.4­acre property in Phoenix, AZ and I was a farmer. My gardening

hobby of 10+ years was in reality urban farming, an incredible canvas on which to paint my

dream.

One outlet for my passion has been to re­landscape my entire yard with the notion that

everything that I grow is either edible, or supports the plants that are edible. Over the past 27

years I have planted trees that produce edible fruits, nuts and beans such as mesquite;

perennial herbs including basil, rosemary and oregano that I use a hedge trimmer on

periodically; along with the standard annual vegetables – broccoli, snow peas, and cucumbers

to name just a few.

Because of our name, visitors to The Urban Farm have an expectation that they will see

long rows of corn and beans, and a full working traditional farm. To the contrary, much of what

we have accomplished lives in standard garden beds, and if a person visiting did not know any

differently they would just see a nicely landscaped yard.

Magic happens when I stand back and watch the natural processes that exist in my yard.

A couple of decades ago I was fighting a basil plant ­ it wanted to bloom, I wanted the basil

leaves ­ as if I KNEW what was best for it. After a long battle, which I finally learned that I could

not win, I gave up and let the basil bloom, and boy did it bloom. What happened next was one

of those secrets that nature only whispers if you stand back and watch. The bees arrived by the

hundreds, and since then pollination has not been a problem on The Urban Farm.

My job these days has become helping others transform their outdoor living spaces into

edible wonderlands. Offering a plethora of classes on a diverse list of topics is the most natural

way for me to express my passion. Over the years topics such as vermiculture (cultivating

worms for their manure), desert gardening, edible landscaping, fruit trees, and the always

popular “Keeping Chickens in Your Yard” have begun to reconnect Phoenix residents to the

roots of where our food comes from.

Now I’ve expanded my reach to the global community by offering online classes, both free

and paid, to inspire and empower people from around the world to grow their own healthy,

organic food and join the food revolution. My latest free webinar, 3 Simple Steps To Grow

Fruits And Veggies For A Healthier Life, will cover how to choose the right space to plant

your edible garden, how to determine what to plant when, why soil is your most important asset

and gardening hacks that will make growing your own food easy and successful. If you are

excited to join the revolution and start creating your edible yard or patio but have little to no

experience, this webinar was designed for you! Click here to learn more.

Farming the city spaces around us presents a whole new paradigm for growing our own

food and reigniting our connection to nature. The tools are here, and the knowledge is available,

you can kindle your desire by getting your hands dirty, taking a chance and spreading some

seeds. The fruits of your labor are much tastier (not to mention cheaper) than what you find in

the grocery store and come along with the satisfaction that YOU grew them. Many people tell

me of their “black” thumbs as they admire what is grown on The Urban Farm. I reflect back to

them the years of experimenting that I have done, noting the countless plants that did NOT

make under my care… and that is how I learned.

Asian Style Honey Mango Veggies & Quinoa

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This simple recipe was created out of what was in the fridge, a little Inspiration & Sheer Luck and all with a dear friend)! Okay what’s for lunch I asked myself… hmmm okay I throw some Quinoa in the rice cooker & come back later to decide…

time ticks on by...

time ticks on by…

Okay Quinoa is done now what should I add to it… great I’ve got some fresh veggies in the fridge:

Broccoli
Cauliflower
Zucchini
Red Onion
Carrots

Great… what seasonings should I add:

Oregano
Parsley
WildCrafted False Tarragon
Turmeric
Ginger
Salt
Pepper
Cayenne Pepper
Paprika

Hmmm… What else should I add… Oh I know some:

Honey
Organic Soy Sauce
Chardonnay (Why the hell not… it needs to be used soon anyways!)

Hmmm… something is missing… oh I know I will use this Organic mango & see how that turns out…

Organic Mango that needs to be used...

Organic Mango that needs to be used…

And for the Taste Test… Hallelujah This is AMAZING…

Hallelujah This is AMAZING...

Hallelujah This is AMAZING…

So there ya have it… Super simple Healthy Asian Style Honey Mango Veggies & Quinoa…

Method:

I cut up all the veggies into bite sized morsels.
Turned the cast iron skillet onto low (in between low & medium)
Threw in onions, broccoli & cauliflower.
Waited a minute or two & threw in the rest of veggies.
Sprinkled in the spices (not using too much of anyone so as not to over power)
Added the wine, soy sauce & honey
Hmmm… it’s  a little too watery… okay I’ll add some Organic Arrow Root Powder (this acts as a thickener just like corn starch but with out all those Nasty GMO’s)
Asian Style Honey Mango Veggies & Quinoa

Asian Style Honey Mango Veggies

Asian Style Honey Mango Veggies & Quinoa1

Cooked Quinoa with coconut oil

Oh yea the Mango, some Raw Cashews & Pumpkin Seeds… topped those on at the last moment, Mixed with the cooked quinoa, added a little Coconut Oil, salted to taste & devoured!
Asian Style Honey Mango Veggies & Quinoa

Asian Style Honey Mango Veggies & Quinoa

Seriously guys this was one of the best tasting meals I’ve had in a very very long time… My hopes are that the next time I try this that it will come out as good (if only… if only…)… Please do yourself a “Flavor”, save this recipe, go to the store, buy the ingredients & make this ASAP… It came out sooo Good… I cannot wait for left overs & there are left over veggies I can use later for a delicious wrap!

Till Next Time… Peace Be with You…