Do you have the courage to walk out your door and rip up your lawn? Make a plan!

Just because you are on this website is evidence enough that you’ve got what it takes to grow you’re own food.

It’s a smart brave move on your part to take control of your food and where it comes from.  To know that it’s safe and truly nutritious.

Join the ranks of the grassroots garden renegades that are popping up everywhere!  When we grow food, we are making an impact on our health, the community, the environment and helping to localize our food system for food security. AND yard farming can be a real income generator.

If you are serious about growing food, this is the place!  It pays to get started learning everything you can so that you can have the success you’re looking for sooner than later.

WARNING….once you get started you’ll be hooked.

Record numbers of people are growing food in pots in the window, on the patio, plots in the backyard, front yard, curb sites, public parks, schools, businesses…food can grow almost anywhere!

Where do you want to grow?

Here’s what you need first:  Make a Plan and Get Organized

  • Evaluate your life and what time you can make available for the project.
  • Plan for the size garden you can realistically manage.
  • Assess your growing space options.  Make sure you consider:
    • Do you have permission to use the space? Short or Long Term?
    • Does the area have at least 6-8 hrs. of sunlight daily? Make a sun map (google “sun mapping”)
    • Does it have a safe, convenient  water source?
    • Will it need fencing to minimized wild life distrubance?
    • Get a calendar to use just for the garden to schedule your plan.
    • Get a folder or large manila envelope so you can attach receipts for all your garden seed, tools, investments. You can record and date each oneon the outside of the envelope.  Data is important and will help you get the most from your garden adventure with less waste and cost.  Attach pages that keep track of garden notes, like: Garden map plan, yields, pest problems, budget…

    Equipped with the right information you can get to your goal much faster than most.  This planning can help you save money too!

    We’re with you every step of the way, so get on the Farm-A-Yard email list so that you don’t miss the announcement of our next FREE course. (check your spam folder too to make sure out emails are not getting lost!)

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Grow Your Own Herbs for Merry Mulled Wine

Winter…. I love to get cozy and gather friends around the kitchen table and go through seed catalogs together.   Sweet and spicy mulled wine is the ultimate adult beverage to share, that warms from the inside out!

During this dark and cold season, the herbs that I previously harvested are nature’s medicine cabinet and there are so many ways to employ them.

Urban farmers would do well to cultivate a healthy patch of herbs for teas, medicinal tinctures and/or herb bundles for soups and an array of culinary applications…many of which could be income producing as well.

So, mulled wine fills the house with the aroma of cinnamon, cloves and other delightful spices and helps us celebrate tradition and nurture family and friends!

Merry Mulled Wine

Serves: about 11 cups

Ingredients

  • 8 black peppercorns
  • 6 whole cloves
  • 3 pinches of nutmeg powder
  • 3 pinches of cardamom powder
  • 2 cinnamon sticks
  • 1 teaspoon anise seeds
  • 1 teaspoon fennel seeds
  • 2 bay leaves
  • 1 bottle red wine (French is the best!)
  • 6 cups 100% fresh pressed sweet organic apple cider
  • 1 cup brandy
  • 1 cup local honey or whole, organic cane sugar
  • 2 oranges

Instructions

  1. Bundle the whole spices in a round cut out of cheesecloth that has been gathered and tied with cotton twine. Place it in a stainless steel or ceramic stock pot. Pour in the wine, cider and brandy and stir in the honey or sugar. Slice one orange and drop it into the pot along with the bay leaves.
  2. Warm over low heat at least 1 hour. DO NOT allow the wine to boil or you’ll cook out the alcohol.
  3. Ladel into mugs, garnish with sliced orange and serve warm.