This is the first season ever that I let self sown Velvet Beans (Mucuna pruriens), a potent nitrogen fixer, grow all around my 13 year old avocado seedling.....and its growth suddenly has been very rapid! Until last season I grew veggies in 8 container gardens beneath it, but this year it grew SO much and put out so much shade nothing would grow in them! So I've begun sawing off the long horizontal side branches to re-admit sunlight so I can garden there again. Quite a thing to witness. John

Yesterday I harvested some pods, boiled them for twenty minutes, drained them, and today I am freezing a bunch of the ripe Velvet Beans (Mucuna pruriens) from my back yard. I will go back to what I've did for years.....each day eat the seeds from inside a pod for three weeks, then none for three weeks, then back again back and forth. The L-dopa content of the seeds enables the pituitary gland to make more HGH (Human Growth Hormone)....the double blind studies I read in 2005 says this can help middle aged men's hair stay dark....I guess that is why I am 62 and still have brown hair. I've shared them over the years with many gardeners and nice to see they are getting abundant harvests too. John

I've been making quite a few fermented foods since the late 90s both for general health plus I love their various tastes. Yesterday I browned small bits of cow meat, potatoes and onions in olive oil, added 1/4 home made Moroccan preserved lemon, spoon of home made harrisa, capers, garlic and frozen mixed veggies.....wonderful! I made the harrisa (see link) last June, let it ferment on the kitchen counter for three days; its been in the fridge ever since. I made two quarts of Moroccan Preserved Lemons ( see link) late last winter.....three days on the counter, then in the fridge. Both came out wonderful. I am very sensitive salt as regards high blood pressure, but these two added all the salt needed. John

http://www.epicurious.com/recipes/food/views/preserved-lemons-231570

http://www.thekitchn.com/how-to-make-harissa-cooking-lessons-from-the-kitchn-190188

I'd like to taste and maybe grow this in Tampa.

http://thaifoodandtravel.com/blog/cha-om/#1

Many thanks to Travis Malloy of Tampa's TrailBale Farms for giving me the two pounds of organic chicken livers he raised....my first ever batch of pate came out wonderful! Second time I've cooked with capers, first time with brandy....they really DO work together! I followed this recipe though used a small onion vs. the shallots. It is now in the fridge to enjoy tomorrow on Melba Toast. John

http://www.simplyrecipes.com/recipes/chicken_liver_pate/

Pam Lunn's been awarded the Creative Loafing's 'Favorite Farmer's Market Vendor Award' ! She works so hard to care for her animals and bring the very best farm products to her customers! John

Several years ago I invented a hot sauce based on apple sauce, kind of like this one. I just bought a large jar of unsweetened apple sauce and will use it plus my "Filipino Mexican Tree Peppers" plus garlic and other stuff to make a new batch.

http://www.thewholehappylife.com/recipes/super-spicy-applesauce/