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Perhaps as consumers already have enough to have taken the step to eat organic, which is more expensive, to think what to do with onions (is that this year have much and they start up) ... you learn to recognize the organic label and have an idea of \u200b\u200bwhat agriculture is different from "normal." Well, today I would like to present some ideas for the soup of agricultural models. Twenty years ago

apprentice gardener for many our key question was: conventional farming or organic? And some practical questions were how to compost and fertilize, how to prevent aphids from whom to learn ... then when I tried to sell leeks and communicate what they were different, one day I met a businessman who wanted to cool food soups manufacture and export eco stamped envelope from dried vegetables produced in India and it annoyed me so much my own as well be called.

consumer associations in echoing the 90 we came across a huge range of eco-labeled products produced in distant countries, for large companies. Many thought that the quality of an onion should be measured including working conditions, size of farm, economic and power relations in the whole circuit, distance-and diesel-land-cooked dish.
The organic label provides an assurance of "clean" (no synthetic fertilizers or pesticides) production, and animal welfare in livestock. But organic farming concepts, eco, bio, protected in this case by the European Regulation (EC) 834/2007, are limited to what the text says, quite comprehensive about farming methods and products used, but not enters the social or economic model.

In the world of the pioneers of organic farming found people fascinating hedges planted decades ago, defended the local direct sales, self-management, seeds and breeds ... and ennobled the scene and the name of "farming" going beyond the rules with much heart. Brightened my beginnings among others, Arantza Arrien, Javier Aldaya, Cabot brothers, the cooperative's Green

Villamartin ... Now, with many people and there are companies of all sizes that meet the regulation, for example, large conventional warehouses with eco wine section, not to lose that market, its label and get it.
other hand millions of small farmers around the world, especially in poor countries make family farming and ecological nearly or completely sold on the local market without any inspector or seal.

When a few scientists and agronomists began to spread the word AGROECOLOGY Which includes the socio-ecosystem also in the way of assessing how food is produced, was an open door for many. Agroecology would be the science that would "better grade" to the Guatemalan community to sell their excess bulk in the local market than the large European company exporting organic ready-to-all-the-labels and packaging.

Parallel, the people closest to the land emerged almost two decades, the Via Campesina, a coalition of 148 organizations of small and medium peasant farmers (such as "unions" close EHNE or COAG), day laborers, rural women and communities Indians. Represents some 200 million peasants. Popularized the concept of food sovereignty as the right of peoples to define their agricultural policies and to produce food locally, the right of individuals to decide what to grow and what we eat.
not the same as food security, a concept much more institutional and paternalistic to my view. La Via Campesina
advocates a sustainable family agriculture oriented to local markets. It also supports small-scale fisheries and traditional pastoralism.
was thus globally profiled other polarity: AGRICULTURE RURAL vs AGRIBUSINESS or agribusiness.
At one extreme is the local traditional agriculture sustainable small to produce food.

At the other end agribusinesses make money. For decades simplifying agricultural landscapes in the world. Artificial market conditions that destroy the farmers and push them into the cities, have been taking their place. Filling the shelves of food hyper standardized or trash, polluting, warming the planet with greenhouse gases, legally stealing land from the forest, carrying absurdly million tons of feed or food from one extreme to another planet. Approach to global control of food, from seed to distribution. Proponents say it's the only way to feed the planet. However, it is shown that this model generates more hunger and produce much less food per unit of energy invested.

are our environment and are in our everyday contradictions: You take a tortilla and a skewer of cane or innocently enter hyperspace, you grab a tray of chicken breasts, pork sausage, a pear, a ciabatta ... may well be animals raised within a hundred miles from home but with soy-based feed transgenic cultivated on land stolen from the jungle in South America. Because livestock eat feed European transatlantic origin. The Europeans can not prime areas for both livestock and eat. Pears of an export company in Chile. In the case of bread, wheat can come from Ukraine if block, but Coming from Navarra or Valladolid, agribusiness are financing, the big machines, herbicides and chemical fertilizers.
in our cities is hard to live without support this.

But still most of the world's population eat mostly local food and farming, although more and more foods are charged tolls to large agribusinesses. This wave of legal theft, both land and seed gene (biopiracy), food rights, water ... also warms the planet and grows protected by powerful institutions that claim to fight poverty and promote development.
Thus, for many small organic farmers in countries rich, not to mention the manure, the aphid and the hens, the key question has become peasant agriculture or agribusiness?

Everyone lives can, and each farmer is situated more or less close to one of those two extremes. For us, still fighting with our contradictions, farming is the horizon and the way we walk. Besos
Iñigo

to learn more:
www.viacampesina.org

Aeg Lavamat Washing Machine E20 Error

Thistles, cabbage, celery and honey Where's the cabbage


This week I reached the second and last batch of thistles. Also Zaragoza almonds in a small village. I copied the recipe again with almonds thistle if not your custody Note the Christmas Box. The photo is gathering thistle last time a month ago.

Ingredients: 800 g of thistles, juice of 1 small lemon, 2 to 4 cloves of garlic, half an onion (optional) 400 ml of milk, 50g chopped toasted almonds, flour, parsley, olive oil and salt.
Preparation pads are cleaned with water and a knife, removing the blackened edges. It is not necessary to completely remove the skin, leaving only the easily. Cut them into pieces about 4 x 5 cm. The leaves can be cut into two broad lengthwise. Immediately put to soak in a bowl with water, lemon juice and a tablespoon of flour to not blacken. When everything is chopped, drained and poured into a pan of boiling water and salt and cook for one hour. We reserve all stock included. Then prepare a bechamel sauce. To this brown in oil, chopped garlic (if you add half a chopped onion), it is melted two tablespoons of flour and then gradually add milk stirring to avoid lumps. Some people also add two tablespoons of ground toasted almonds at this time. Letting go until it thickens and add a little more milk or some of the cooking broth if too thick, salt eventually rectified.
The leaves cooked, drain and place in a saucepan, cover with the bechamel and cook a few minutes more. Finally, sprinkle with chopped toasted almonds and minced parsley. APIO

: Some people get celery and tells me not quite know what to do with it. On the Web there are many recipes and soups. Today I propose a cream of celery:
Ingredients: 350 g celery , 300 to 400 g of potato, vegetable broth, 250 g onion, 2 cloves garlic, vegetable oil, spices.

Preparation: Wash and cut celery stalks into small pieces or cubes. Do the same with the potatoes. Finely chop the onion and peel, wash and cut the potatoes into cubes. Peel and finely chop the onion and garlic and fry them in oil for few minutes. Add celery and potato and stir a bit. Then add the stock or if there is no hot water. Let it boil for fifteen minutes, add salt and spices correct. Suggestions: black pepper, cumin, lemon zest or nutmeg. Mixer. Serve with chopped parsley.
Other options: To thicken the cream, potato can be substituted for oatmeal, cornstarch or tapioca, but using them as everything required. You can also add cream or soft cheese before churning.

If you touched cabbage, I will give you other suggestions for cooking as a side dish or platter alone, with an oriental touch:
Cut into thin strips and fry in oil seeds (sunflower or sesame seeds) in a deep frying pan or wok jump well (alone or with shredded carrots into strips and / or onion into thin slices) until it is tender but not too much. Serve with soy sauce (or salt and a squeeze of lemon). The
poached cabbage is tougher and we prefer to eat cooked or very very fine salad.

Jar of HONEY: Honey that
received last week comes from beehives located in the vicinity of La Prada, until about five km. The managed Vicente, who is coming to settle in the valley and used for beekeeping. It is launching a nice project sponsor hives. The person who sponsors receive the hive products (honey, wax, propolis) annually. And I will send you more information later if you are interested. Currently
legislation required for organic honey hives are more than three miles from non-organic crops, and in our case is impossible, because there are wheat fields closer. In other respects, the management of hives Vicente is totally organic, for example, the VARROA (parasite of the bee) is controlled by preventive measures without using any chemical treatment.
This batch of honey is mainly of heather but has other flowers. Vicente is the bees with the same affection that packed the jars for you.

you soon Iñigo

Milena And Nadine Jansen Boobs

matarile rile rile?

Fulgida moon of January, huge stream of eternal light,
insensitive to the woman I want Bring her a message you.
...
Go and tell him a moment, since the dawn we broke up,
not erase me thinking, I or away from the heart.

Vicente Emilio Sojo

Dear members and partners:

We are back from vacation, our kings majos Veronica and Jose have kept the property well and cleared several acres of beans ... everything is white outside. Traces of deer and rabbits crossing the road to the farm. The growing lunita chairs the dawn.

Nothing, no way to cut the spinach ... still sleeping tapaditas. I hope that next week the snow is removed and we can. This time we had to play with the snow. First, on Friday fought Inma sleet and snow to get the carrots before things got worse. And yesterday we were playing touch, deep, to find cabbages in white checkerboard, as you see in the pictures. And to complete your boxes I've put the first batch of beans with the corresponding jar of pickled peppers and recent chorizo \u200b\u200bpeppers, garlic for your winter soups.

In the last picture you see some of the beans that you have shared. There was of all for everyone, so that each type will be played. Is that this year we tested to see how they behave in different varieties field. The
mature rice well but I think the discard because it filters through the sieve of the threshing, the grain is too small. The white kidney not here as well as in its area of \u200b\u200borigin, on the moor Leon. Here cycle is too long for the short summers we have, it costs to feed dry and locked after the threshing. The yellow tempranera lengthened several years I've been growing and mature very quickly, so that fits well here, I do not know if you like.
The people here call "Toulouse" Red Dwarf pint is actually one more (I've been maintaining for several years) of many similar grown in the orchards of this area. It looks like the "Paint Alava" but is a bit larger.
In large boxes we have the variety of Juarros Ibeas "cultivated by us from seed from Ibeas. Local variety is greatly appreciated in Burgos.

This year we harvested more beans, and to send you another Kilito later. If you want you can comment on the beans, please indicate the variety that you have touched.
Moreover, we have cultivated a variety of Dwarf, cream with red spots and black genuine Toulouse, who have done very well and I hope to grow in number next year (I keep the whole crop for seed) to see if the taste and texture are as good as in their hometown.
cabbage, crushed type, I recommend that probeis salad, cut into thin strips and seasoned like lettuce. After these heavy frosts are very tender and sweet. It will also cooked or steamed with garlic fried beans cooked accompanying ... but do not fail to try it in salad.

Finally, we have sent you a mint matita, roots, in case you want to plant it in a pot or in ground, outdoors. Just to let a bit of stem and leaf out and some wet mantengáis. Rooted easily and spring will have a shock from which to take take a razor blade for seasoning.

I wanted to tell something about La Vía Campesina and what happened in Copenhagen, how farmers can reduce fever the planet ... but I realize that may be necessary to first clarify some things. For some of you what we do is organic farming. But it is something else. Years ago, my question was: is farming conventionally or organically ? and my practical how to avoid aphid, how to pay, from whom to learn.
But over the years, including the importance of how it pays and how to prevent weeds, my key question now is: peasant agriculture or agribusiness? Understand the intricacies of the global food system, our contradictions, do we support with each act of cultivation, purchase or supply. Another day we
clarifying concepts, the task now lies ahead in the field. Although increasing the moon, we have three days yet descending moon in January and we're going to prune fruit trees.
Scissors and waterproofs, good morning to rain on snow.

Happy New Year.