A huge thank you to John Clements for sharing his pruning knowledge and expertise with us today down at the Bancroft Center. We highly recommend you seek out one of John's classes! If you missed John's class, make sure to join us on the 21st when Tom del Hotal will share his pruning expertise - all are welcome!

https://www.npr.org/sections/thesalt/2017/12/26/571740909/in-a-new-deal-era-cannery-old-meets-new?utm_source=facebook.com&utm_medium=social&utm_campaign=npr&utm_term=nprnews&utm_content=2055

Are you familiar with the Ice Cream Bean tree? This fast growing tree begins producing seed pods after four years. The seeds are coated in creamy white gauze like surface that tastes like vanilla ice cream! The tree is actually a legume and as such is a wonderful nitrogen fixer! Seed germination is super easy and has an 80 percent success rate. We’ll have these seeds planted as trees done at the Bancroft Center For Sustainability. #regenerativeagriculture #sustainability #sandiego #eastcountysd #springvally #casadeoro

Just in time for the holidays! Looking to extend your commitment to eating local by purchasing a heritage turkey but not sure how to process it? We've got the first step covered for you in this DIY turkey processing cone.

Sustainable living often means DIY and working with what you have. We ran into a situation like this recently when Chef Steve Brown, a well-known chef in San Diego purchased a turkey through us but needed assistance in processing the bird. As the owners of a small farm and sustainability center, my wife and I knew we needed to assist him; the publicity for our farm, the relationship built with the chef and the reach to his social media channels (the man has more than… [ 428 more words ] http://bancroftcenterforsustainability.org/2017/11/25/simple-diy-turkey-processing-cone-christmas-thanksgiving-or-any-time-of-year/

Introducing the girls to the new buck!

Agua Dulce Farm of San Diego was on hand today helping Chef Steve Brown learn how to process a beautiful heritage turkey raised by Ron Bueno for Chef Brown's family meal. Connection to our food, where it comes from and ultimately being accountable for the way in which it leaves this world are key to sustainability. We applaud Chef Steve Brown for his commitment to true farm to table.

The #Jerusalemartichoke (Helianthus tuberosus), also called #sunroot , #sunchoke , #earthapple or topinambour, is a species of #sunflower native to eastern North America, and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. We just received our shipment of them and planted a whole bunch down at the #bancroftcenterforsustainability. Can’t wait to see these babies bloom and bake up a delicious batch in some #oliveoil #thyme #garlic and #seasalt!

Always wondered how you could control those leaf miners? Sharp-shooters getting your grapes? Join the California Rare Fruit Growers, San Diego Chapter Nov. 17 beginning at 7 pm for our November meeting when Matthew Gates will talk about effective biocontrol and integrated pest management.

Acome on Wednesday