Author: Charles Bingham

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• Sitka Local Foods Network to host planning meeting on Friday, Sept. 28, for Food Day events in October

The Sitka Local Foods Network will host a planning meeting from 5-6:30 p.m. on Friday, Sept. 28, at the See House behind St. Peter’s By the Sea Episcopal Church (enter by the statue of St. Francis) to discuss plans for this year’s Food Day in October.

Food Day is a national celebration on Oct. 24 each year about healthy, affordable and sustainable food. Food Day highlights issues such as health and nutrition, hunger, agricultural policy, animal welfare and farm worker justice. The main goal of Food Day is to transform the American diet so it includes more healthy and real food. All Americans — regardless of their age, race, income or geographic locations — should be able to select healthy diets and avoid obesity, diabetes, heart disease and other diet-related conditions.

Food Day events are held in thousands of communities in the United States, including several in Alaska. Click here to learn more about Food Day. There also are several resources available for people outside Sitka who want to plan Food Day activities in their communities. Click the link below for a one-page informational flier about Food Day (opens as a PDF file). For more information, contact Lisa Sadleir-Hart at sitkalocalfoodsnetwork@gmail.com.

• One-page informational flier about Food Day

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• Lori Adams discusses everything she’s learned about growing cabbage in her latest Daily Sitka Sentinel garden column

(Lori Adams, who owns Down-To-Earth U-Pick Garden and is a frequent vendor at the Sitka Farmers Market, will be writing a regular garden column in the Daily Sitka Sentinel this summer. The Sentinel is allowing us to reprint the columns on this site after they first appear in the newspaper. This column appeared on Page 6 of the Wednesday, Sept. 19, 2012, edition of the Daily Sitka Sentinel.)

GARDENING IN SITKA

By Lori Adams

EVERYTHING I’VE LEARNED ABOUT GROWING CABBAGE

Cabbage does really well in Sitka.  It is a crop worth growing, if you have the space for it.  I find that the most important thing about growing cabbage is picking the right variety.  Loosely knit heads allow too many spaces for slugs, so choose varieties that produce tightly packed heads.  Purple varieties mature really late but the slugs don’t bother them as much as they do the green varieties. I always grow both colors.

Cabbage is a moderately heavy feeder, so prepare next year’s bed this fall by loading it up with fertilizer (or compost, seaweed and salmon carcasses) and lime (or seashell sand).  Plant seeds indoors mid-March and transplant outdoors mid-April. It’s important to transplant cabbage plants while they are still young.  If they get too old the plants will stunt and never reach their potential size.

Make a dish-shaped depression in the soil and then plant the seedling in the bottom of the depression burying it up to its first set of true leaves.  Cabbage that is planted too close together produces small heads so be sure to give them plenty of room.  I like to use about 2 foot spacing.  Mulch the entire row with seaweed (without herring eggs) to retain moisture, but be sure the seaweed touches the tender starts as little as possible to avoid rot.

Cabbage is from the brassica family and as with all brassicas it is very important to cover the entire bed with floating row cover to protect the crop from the dreaded root maggot fly.  For best results use hoops to support the row cover up off the little seedlings so they do not get flattened by the rain. Leave the cover on until at least July 15.

Slugs are the mortal enemy of cabbages.  They get in between the leaves, live in the cracks and crannies, and just riddle the heads with holes.  It is quite unpleasant to cut into a cabbage and find slugs, worms and slug poop.  GROSS!  My ducks do a good job of eliminating the slugs, but they also love to eat cabbage so during the summer I need to lock them out of the garden.  Consequently the slugs eventually move back in and take up residence in the cabbage.

The only thing that can help this situation is preventative measures:  Don’t plant cabbage next to slug habitat (brush, groundcover, piles of boards or stones), be vigilant with the slug bait/traps, try some cabbage collars or copper flashing when transplanting, when the plant is sturdy enough remove leaves that are touching the ground, and keep the bed weeded to reduce slug habitat.

Cabbage is ready to eat at any time but it is a waste to harvest a head that is the size of a softball. Try to be patient and start harvesting your first heads when they are about the size of a cantaloupe. Use a knife to cut the head at ground level leaving the root in the ground to avoid disturbing the plants nearby.  It can be removed later in the season or even next spring. The loose outer leaves are edible but not as tender and sweet as the head itself.

Do not feel that you have to harvest all the plants in the row before the weather turns cold.  Cabbage is very hearty. It can sit in the garden covered with snow and still be perfectly edible.  Of course it can’t withstand that type of weather forever, so by November if you haven’t eaten them all harvest the rest and store them in the fridge in plastic bags.  They have an amazing shelf life.

One more note, sometimes gardeners have trouble with their cabbages splitting.  General information says that this is caused by too much rain, but I have heard that too much nitrogen can also cause splitting. If you notice a head has split, harvest it right away.  Split heads start to deteriorate quickly if left in the garden.

Brought to you by Down-To-Earth U-Pick Garden

2103 Sawmill Creek Road

Open June-August / Monday to Saturday, 11 a.m. to 6 p.m.

747-6108 or 738-2241

http://downtoearthupick.blogspot.com/

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• Running of the Boots raises funds for Sitka Local Foods Network

It’s time to dig your XtraTufs out of the closet and gussy them up. The 18th annual Running of the Boots begins at 10 a.m. on Saturday, Sept. 29, at the Crescent Harbor shelter.

So what is the Running of the Boots? It’s Southeast Alaska’s answer to Spain’s “Running of the Bulls.” Sitkans wear zany costumes and XtraTufs — Southeast Alaska’s distinctive rubber boots (aka, Sitka Sneakers). The Running of the Boots raises funds for the Sitka Local Foods Network, a non-profit group that hosts the Sitka Farmers Market and advocates for community gardens, a community greenhouse, sustainable uses of traditional subsistence foods and education for Sitka gardeners. The network also has a representative on the Alaska Food Policy Council.

The Running of the Boots is a short race for fun and not for speed, even though one of the many prize categories is for the fastest boots. Other prize categories include best-dressed boots, zaniest costume, best couple, best kids group and more. The course involves a run from Crescent Harbor to the corner of Katlian and Lincoln streets and back, with a short course for kids looping around St. Michael’s Cathedral.

The entry fee for the Running of the Boots is $5 per person and $20 per family, and people can register for the race starting at 10 a.m. Costume judging starts about 10:30 a.m. There is no longer a lip synch contest after the race. Prizes will be awarded right after the race so folks will have time to get to the free Season’s End Celebration food booths on Lincoln Street, which are being sponsored by the Alaska Cruise Association and the Greater Sitka Chamber of Commerce.

Local merchants have donated bushels of prizes for the costume contest, including a flightseeing trip for three from Harris Air and a new pair of XtraTufs from Russell’s. Honeywell, the maker of XtraTuf boots, is helping sponsor the event and all prize winners will be provided with a new pair of XtraTuf boots (Honeywell is providing 50 pairs of boots). The Sitka Local Foods Network will host a Sitka Farmers Market booth with fresh veggies for sale. The booth will be able to take debit cards, WIC vouchers and Quest cards.

“This is a really fun way to advance the Sitka Farmers Market and our other Sitka Local Foods Network projects,” Sitka Local Foods Network Board President Kerry MacLane said. “This is a must-see annual change-of-the season tradition in Sitka.”

To learn more about the Running of the Boots, contact Kerry MacLane at 752-0654 or by e-mail at maclanekerry@yahoo.com. Historical information about the race (through 2005) can be found online at http://www.runningoftheboots.org/, and info about the Sitka Local Foods Network and more recent Running of the Boots events (2008-11) is online at http://www.sitkalocalfoodsnetwork.org/ (type Running of the Boots into the search bar at the top of the page).

• 2012 Running of the Boots flier (feel free to print a few copies and post them around town)

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• Alaska Farm Bureau wonders if it’s time to create a Southeast Farm Bureau chapter

(from the Alaska Farm Bureau)

There will be a teleconference at 7 p.m. on Thursday, Sept. 27, to discuss whether there is interest from Southeast gardeners, greenhouse operators, farmers, ranchers and mariculture growers in forming a new Southeast Chapter of the Alaska Farm Bureau.

The Alaska Farm Bureau is the largest agricultural organization in the state and currently has six chapters:  Fairbanks, Delta, Mat-Su, Kodiak, Kenai Peninsula and the Copper River Valley.  Those who live in the Southeast are currently members of the Mat-Su Chapter.

Farm Bureau membership benefits include a subscription to the Alaska Farm and Ranch News, (Alaska’s only monthly agricultural newspaper), discounts at Grainger and Office Products, (both offering free shipping to Alaska for on-line orders); full service banking at Farm Bureau bank, farm policy insurance as well as all their other services from COUNTRY Financial, a prescription drug discount program for you and your employees and a $500 discount on GMC, Chevrolet and Buick new vehicle purchases.

To participate, call 1-800-528-2793.  Enter the conference ID of 7807353 and press # at 7 p.m. on Sept. 27.  There is no charge to participate.

If you are not able to participate that evening, please send an e-mail to Alaska Farm Bureau Executive Director Jane Hamilton at janehamilton99737@yahoo.com or mail a note expressing your interest to the Alaska Farm Bureau at PO Box 760, Delta Junction, AK 99737.  Please include your name and contact information — mailing address, e-mail addresses and telephone number.

People who are not actively growing agricultural or mariculture products may join the Farm Bureau as Associate Members.  Associate Members pay the same $40 annual membership fee and receive all of the same membership benefits.  While they may join in discussions during chapter meetings, they do not have voting privileges.  Their membership supports their local chapter as well as the state association.  Any individual person or business is welcome to become an Associate Member.

If there is an interest, potential SE members will select a one person to represent them at the Alaska Farm Bureau Board of Director’s meeting that will be held at the Crowne Plaza Hotel in Anchorage on Nov. 8.  The Friday Forum (conference day of agricultural speakers), Awards Banquet and Scholarship Auction will be held on Nov. 9 and the Annual Meeting will be held on Nov. 10.

The Board of Directors will pay travel expenses for your representative to attend the three-day event.  The Board of Directors will decide whether there is enough interest to form a Southeast Chapter at their Nov. 8 business meeting.

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• Lori Adams discusses herbs she has grown in her latest Daily Sitka Sentinel garden column

(Lori Adams, who owns Down-To-Earth U-Pick Garden and is a frequent vendor at the Sitka Farmers Market, will be writing a regular garden column in the Daily Sitka Sentinel this summer. The Sentinel is allowing us to reprint the columns on this site after they first appear in the newspaper. This column appeared on Page 4 of the Wednesday, Sept. 12, 2012, edition of the Daily Sitka Sentinel.)

GARDENING IN SITKA

By Lori Adams

HERBS I HAVE GROWN

Herbs are a fun addition to the garden and do not take up very much space. I do not have vast experience growing herbs, but each year I learn a little more and now have an area in the garden that is set aside exclusively for herbs. When I can’t start them from seeds I buy them as starts from Penny out at Garden Ventures.

CHIVES: Every Sitka garden should have a clump or two of chives, they are so easy to grow and seem to love our climate. They look beautiful, taste delicious and attract beneficial insects for pollination. Chives are perennial so don’t bother with seeds, just get a division from a friend or neighbor. Each year your clump will get bigger and bigger and soon you will be looking for someone to share your divisions.  They grow in any type of soil but grow much larger and healthier if mulched with compost spring and fall. Chives can be harvested at any time (they taste like mild sweet onion). Simply grab a handful and cut them off three inches above the ground. The flowers are edible but the stems they grow on are extremely tough and fibrous. If your clump starts to look ragged and  turns brown, just cut the entire thing down three inches above the ground and it will start to send out tender new blades.

FRENCH SORREL:  This is the first year I have grown sorrel and I am in LOVE with it. It is a hardy perennial that multiplies quickly with deep roots and has a decidedly lemon flavor.  It can be planted by seed, but I recommend you buy a start or get a division from someone that is growing it in their yard. Sorrel can be harvested at any time, simply cut the stems to harvest the leaves. Do not take more than a third of the leaves at any one time. I use sorrel to make a pesto that is delicious with fish. Do not let the plant flower, if it does just cut the stalk off and throw it away.

OREGANO:  I have had pretty good luck with oregano.  It is an annual here with only rare instances where it survives the winter.  I usually start mine from seed indoors and transplant out in April.  There are several different varieties which range from bitter to sweet.  To harvest just cut a stem close to the ground and harvest the whole sprig.  To cook with it snip the leaves off and throw the stem away.

DILL:  Dill does okay here, and on a good year can grow quite large.  I grow two types, one for flowers and one for foliage.  Start seeds indoors in March.  The seedlings can get tall and unmanageable but once transplanted in April seem to straighten up and grow strong.  To harvest foliage just cut the ferny sprigs free from the stalk, mince and use.  It’s great with fish and cooked carrots and cheese balls look beautiful covered with it.  The flowers are used for pickling and look beautiful in flower arrangements.  If the flowers are left on the plant to go to seed it is possible they’ll reseed themselves the following spring.

STEVIA:  Stevia is a curiously strong flavored sugar substitute that does well here most years (it didn’t do well this year for me).  Fresh out of the garden it is 15 times sweeter than sugar.  It can be started from seed indoors in March and transplanted outside in April with cover.  Harvest the leaves, mince and add to fruit salad or iced tea.  It tastes stronger by the end of the summer, almost bitter, and will not survive the winter.

MINT:  Mint is EASY to grow but is invasive so plant it in a pot that is lined with landscaping cloth.  You can start it from seed, but almost every garden in Sitka has a patch of mint so get a start from a friend or neighbor.  Although it will grow in any soil it will be more lush and healthy if you feed it with compost spring and fall.  To harvest just cut a sprig loose at ground level.  Use leaves fresh or dried and discard the stems.

PARSLEY:  Parsley does well in Sitka.  I grow both the flat and the curly varieties.  Start seeds indoors in March and transplant outdoors in April using 12-18 inch spacing.  The flat parsley is an excellent green to mix in salads that tastes a lot like strong celery.  The curly parsley is even stronger and is used mostly for garnish.  I have noticed that parsley does really well in partial to full shade, especially the curly variety.  In full sun the leaves are tightly curled and in partial shade they seem to loosen up and look more lush.  To harvest just snip the outside sprigs from the plant leaving the center to continue to grow.

BASIL:  My customers always ask for basil but I have had many challenges trying to grow it.  As a rule it does not do well outside, but I have had some survive in pots right next to the house.  The red variety seemed to be the hardiest.  It is just best to grow it indoors.  Start seeds in March and be sure to keep the seedlings warm.  Transplant to bigger pots as needed.  My biggest problem has been aphids.  The soap/water treatment did not take care of the problem but I found some very effective organic insecticidal soap that I am going to use from now on — really it is the difference between having basil or not, so I am using the spray.  Wait to harvest any basil until the plant has grown at least four sets of true leaves.  Then pinch out the tops just above the second set of leaves to encourage the plants to branch out.  There is just nothing like the aroma of fresh basil.  There is a big demand for it here in Sitka so if you have the room please consider growing it to sell at the Sitka Farmers Market.

SAGE:  Sage can survive for several years before it dies.  It is another one of the herbs that can run from bitter to sweet depending on variety.  A mature sage plant is sort of like a small shrub with woody branches.  I recommend buying a start rather than planting seeds.  In the spring when you see new growth, prune the plant to remove dead branches and encourage new tender growth for harvesting.

OTHER HERBS: I have grown rosemary and thyme and they have done okay. I know there are some creeping thymes that do well here for ground cover.  I hear people talking about the chervil they are growing but I have no experience with it at all. Cilantro grows great here for about a month and then all it wants to do is bolt, bolt, bolt.  You have to cut it down many times to keep it producing and then it has mosly small leaves. Comfrey does well but be sure you want it — it gets quite large, spreads easily and has deep, deep roots so it will probably be there forever.  Someone recently gave me a horseradish start so I guess it grows here too.  I hear it has a deep invasive root system and the roots are the part of the plant used during harvest so I think I will grow it in a pot.  If you have an herb that does well here that I did not mention please let me know.

Brought to you by Down-To-Earth U-Pick Garden

2103 Sawmill Creek Road

Open June-August / Monday to Saturday, 11 a.m. to 6 p.m.

747-6108 or 738-2241

http://downtoearthupick.blogspot.com/

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• Meggan Turner and Kathy Branch win Table of the Day at fifth Sitka Farmers Market

Sitka Local Foods Network Quest Card coordinator Muriel Sadleir-Hart, far left, Sitka Farmers Market assistant market manager Jasmine Shaw, second from left, and Sitka Local Foods Network board member Robin Grewe, right, present the Table of the Day Award to Meggan Turner, center, and Kathy Branch for the fifth Sitka Farmers Market of the season, on Sept. 1, 2012, at ANB Hall. Meggan and Kathy sold organic bread, pasta in gift jars, jams, jellies, pie fillings, and dehydrated fruit. The Sitka Local Foods Network board selects a Table of the Day winner from the vendors at each Sitka Farmers Market of the season, and the winners receive prizes such as a fifth-anniversary market tote bag, produce and a check.

The final Sitka Farmers Market of the summer is scheduled for 10 a.m. to 2 p.m. on Saturday, Sept. 15, at ANB Hall (235 Katlian St.). The Sitka Local Foods Network is seeking volunteers to help set up tables and tents before the market starts, and to tear down and pack up the market after it ends. We need volunteers for this last market. If you have a strong back and helping hands, please contact Johanna Willingham at 738-8336 for more details. Also, if you are a vendor who wants to accept Quest and debit card tokens, please contact Johanna. For more information about the Sitka Local Foods Network and the Sitka Farmers Market, go to http://www.sitkalocalfoodsnetwork.org/

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• UAS-Sitka Campus to host annual class on how to identify Southeast Alaska mushrooms

The University of Alaska Southeast-Sitka Campus Office of Continuing Education will host Kitty LaBounty as she teaches the class “Southeast Mushrooms: How to Identify Them.”

This three-day class takes place from 7-8:30 p.m. on Thursday, Sept. 13, and from 10 a.m. to 2 p.m. on two Saturdays, Sept. 15 and Sept. 22, at the UAS-Sitka Campus (with field trips). The course fee is $49 and students should dress for the outdoors, bring waxed paper and a bucket for gathering.

This course is designed to introduce students to the mushroom flora of Southeast Alaska. The focus will be on the use of taxonomic keys for identification of fungi and recognition of both edible and poisonous mushrooms. Cooking and preservation of mushrooms will be discussed. Field trips are followed by in-class identification of collected mushrooms.

There is a maximum of 18 students allowed in this class. For more information, contact the UAS-Sitka Campus Office of Continuing Education at 747-7762. To register, call 1-800-478-6653, Ext. 7762, or go to https://aceweb.uas.alaska.edu/wconnect/ace/home.htm. Click the link below to download the course brochure as a PDF file.

• Southeast Mushrooms: How to Identify Them class brochure for 2012

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• Easter Group to auction off painted boots to raise money for the homeless during the Sept. 15 Sitka Farmers Market

The Easter Group will raise money for Sitka’s Project Homeless Connect event when it auctions off several pairs of painted rubber boots during the final Sitka Farmers Market of the season, from 10 a.m. to 2 p.m. on Saturday, Sept. 15, at Alaska Native Brotherhood Hall (235 Katlian St.).

The white rubber boots were a donation from Sitka Sound Seafoods, which found them inadequate for its slippery floors. According to Dorrie Ferrell, the unpainted boots were available to Sitka’s homeless residents during the Project Homeless Connect event in January, but only a couple of of pairs were taken. So the boots were given to local artists to paint, and now they will be auctioned off to help raise money for future Project Homeless Connect projects.

The boots will be on display at Kettleson Memorial Library from Sept. 1-14, when they will be moved to a booth at the Sept. 15 Sitka Farmers Market for the auction. The auctioneer will be Brock Bauder. In addition to Project Homeless Connect and other projects to combat homelessness in Sitka, Easter Group also supports the local Blessings in a Backpack program, which sends food home on the weekend with school children whose families need food assistance. For more information, contact Easter Group at info@eastergroup.org.

And don’t forget the Running of the Boots fundraiser for the Sitka Local Foods Network is on Saturday, Sept. 29, at Crescent Harbor shelter, which is a perfect time to wear your newly purchased painted rubber boots. Registration opens and the Sitka Blues Band starts playing at 10 a.m., costume judging is at 10:30 a.m., and the fun run is at 11 a.m.

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• Sitka Food Co-op to host first annual membership meeting on Sept. 24

The Sitka Food Co-op will host its first annual membership meeting at 5:30 p.m. on Monday, Sept. 24, at the Rasmuson Center on the Sitka Fines Arts Camp/Sheldon Jackson Campus.

This membership meeting is an important part of the co-op’s development. The co-op incorporated one year ago and now it has to file official by-laws with the Alaska Department of Commerce and Economic Development. The Sitka Food Co-op is a community-based, member-owned buying service dedicated to making wholesome foods and products available to its members as inexpensively as possible.

During this meeting we will establish co-op membership, discuss and vote on the co-op bylaws and elect board members for the next year.

This will affect the bulk ordering aspect of the co-op, so please come and share your opinions and your vote.

“Thanks to you all for making this such a successful operation thus far,” co-op organizer Ann Jenny said. “I look forward to the next phase of our development and, as always, am open to all of your ideas.”

For more information, send an e-mail to Ann at sitkafoodcoop@gmail.com or contact Keith Nyitray at 752-2335. Any person, organization or business interested in becoming a member or just interested in learning about the benefits of becoming a member of the largest local cooperative buying service in Sitka is welcome to attend.

• Sitka Food Co-op annual meeting flier to print out and post around town (PDF file)

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• Lori Adams discusses everything she’s learned about growing Brussels sprouts in her latest Daily Sitka Sentinel garden column

(Lori Adams, who owns Down-To-Earth U-Pick Garden and is a frequent vendor at the Sitka Farmers Market, will be writing a regular garden column in the Daily Sitka Sentinel this summer. The Sentinel is allowing us to reprint the columns on this site after they first appear in the newspaper. This column appeared on Page 4 of the Wednesday, Sept. 5, 2012, edition of the Daily Sitka Sentinel.)

GARDENING IN SITKA

By Lori Adams

EVERYTHING I’VE LEARNED ABOUT GROWING BRUSSELS SPROUTS

Brussels sprouts grow really well in Sitka. They are a late crop that actually tastes best after the first frost. I have had good Brussels sprouts every year except this year … it just wasn’t warm enough.

Brussels sprouts are heavy feeders so amend your soil this fall with nitrogen (salmon carcasses a foot apart) and potassium (seaweed a foot deep) and lime (an inch of seashell sand). In mid-March start seeds indoors, till up the bed either with a rototiller or by hand, and then transplant the starts mid-April with 18-20 inch spacing. Make a dish-shaped depression in the soil and then dig a hole for the transplant right in the middle of the depression. Bury the starts up to their first set of true leaves.

It’s very helpful to mulch the entire bed with four inches of seaweed that has a small amount of herring eggs on it, but be sure the seaweed does not touch the starts or they could be burnt from the “hot” eggs. Cover the entire bed with floating row cover and for best results suspend the cover with hoops to keep the starts from getting beaten down from the rain. As with all brassicas, you should leave the row cover on until July 15 to protect the crop from the root maggot fly.

In the summer you will start to see little baby cabbages growing at the base of each leaf right on the stem.  These are the “sprouts.”  The sprouts closest to the ground are the biggest and the ones at the top of the plant are the smallest because they ripen from the bottom up. When the sprouts reach the size of a marble, start cutting or breaking off the leaves (by pulling down or sideways until they snap off). This allows the plant to put more energy into growing sprouts and less energy into growing leaves. The leaves are edible and can be used like kale.

Brussels sprouts are ready to eat at any stage, but it is best to wait until they are about the size the circle your fingers make when using the OK gesture. The sprouts can be harvested from the plants by pulling them sideways until they snap off.  If you see a sprout start to open up, it has gone past maturity. It is still good to eat but not as choice as a tight, tender sprout.

To prepare Brussels sprouts, just cut the stump off including the bottom sliver of the sprout.  This will allow you to peel off some of the outer leaves which are so hard they feel like you are eating plastic.  Some people like to boil or steam their sprouts and others like to roast them in the over drizzled with olive oil and salt and pepper. But I’ve never heard of anyone that likes to eat them raw.

In September, it is a good idea to prune the top of the plants off to encourage them to stop growing new sprouts and to plump up the sprouts already on the stalk.   The tops are edible and can be used like kale.

Brussels sprouts are extremely hearty and can be left outside in the snow for a month or two, but keep an eye on them because after prolonged cold weather they start to deteriorate.  If you have a good cool storage area it is a good idea to cut the plants off at the ground and stack them inside.  Whenever you want sprouts for dinner just go break off the ones you want and leave the rest on the stalk for later.

Brought to you by Down-To-Earth U-Pick Garden

2103 Sawmill Creek Road

Open June-August / Monday to Saturday, 11 a.m. to 6 p.m.

747-6108 or 738-2241

http://downtoearthupick.blogspot.com/