Peppers are a type of fruit belonging to the Capsicum annuum species. They are one of the most common and popular vegetables used in various cuisines around the world. Green peppers are harvested before they ripen fully, which is why they retain their green color and have a slightly bitter taste compared to fully ripe peppers. As they continue to mature and ripen, their color changes to red, yellow, orange, or even purple, depending on the variety. The post Pepper appeared first on Vale da Lama ..read more

This is July’s product of the month. Here are some key points: Origin and History: Tomatoes are believed to have originated in western South America, likely in the region that is now Peru and Ecuador. They were first domesticated by the indigenous peoples of these areas around 500 BC. The Spanish explorers brought tomatoes to Europe in the 16th century, and from there, they spread to other parts of the world. Botanical Classification: Tomatoes belong to the Solanaceae family, which includes other well-known plants like potatoes, peppers, and eggplants. They are classified as berries because ..read more

This is June’s product of the month. Here are some key points: Botanical Information: Scientific Name: Fragaria × ananassa (cultivated strawberry) Family: Rosaceae Genus: Fragaria Varieties: There are numerous varieties of strawberries, categorized based on factors like size, flavor, and seasonality. The variety of our strawberries is Albion. Cultivation: Strawberries are perennial plants that are typically grown as annuals. They thrive in well-drained, sandy loam soil and require full sun for optimal growth. Propagation is often done through runners or seeds. Characteristics: S ..read more

This is May’s product of the month. Here are some key points: Appearance: Zucchini has a cylindrical shape with a smooth, thin, and dark green skin. However, there are also yellow and light green varieties available. The flesh is pale green and creamy-white in color. Taste and Texture: Zucchini has a mild, slightly sweet flavor. The texture is firm when young, but as it matures, it can become watery and less firm. The skin is tender and edible. Culinary Uses: Zucchini is a versatile vegetable that can be used in various culinary preparations. It can be eaten raw in salads, sliced and grilled ..read more

Beetroot is April’s product of the month. Here are some key points about celery: Botanical Information: Scientific Name: Beta vulgaris Family: Amaranthaceae Genus: Beta Varieties: Beetroots come in various varieties, each with its own characteristics. Common types include red beets, golden beets, and Chioggia beets (with red and white rings). Cultivation: Beets are biennial plants but are typically grown as annuals for their roots. They prefer well-drained, loose soil and can be cultivated in cool climates. Beets are suitable for both home gardens and commercial farming. Characterist ..read more

Celery is March’s product of the month. Here are some key points about celery: Botanical Characteristics: Celery is a biennial plant, meaning it completes its life cycle in two years. In its first year, it produces a rosette of leaves and a cluster of roots. In the second year, it produces flower stalks and seeds. However, it is often harvested in the first year when the stalks are tender and flavorful. Appearance: Celery has long, fibrous, and crunchy stalks that grow in tight bundles. The stalks are usually pale green, but there are also varieties with red or purple stalks. The leaves are d ..read more

Cabbages is December’s product of the month. Here are some key aspects of cabbage: Varieties: Green Cabbage: This is the most common type of cabbage, with smooth, light green leaves. Red or Purple Cabbage: This variety has a deep purple or red color and is often used for its vibrant appearance. Savoy Cabbage: Recognizable by its crinkled or wrinkled leaves, Savoy cabbage is known for its mild flavor and tender texture. Chinese Cabbage: It has an elongated shape and is commonly used in Asian cuisine. Tuscan kale or Lacinato Kale: is a variety of kale that originated in Italy. It is a dark gre ..read more

Growing lettuce at Quinta Vale da Lama, a Soil Food Web Trial in Fall 2023 During this fall, a 6-week field experiment has been running on the farm – Quinta Vale da Lama – in order to measure soil improvement and agricultural production gains through working with soil biology. The objective was to show how the addition of good soil microbes through worm castings extracts can improve agricultural production. The methods On September 21st 2023, 96 seedlings of lettuce from our greenhouse were planted in the soil, next to our worm-compost station.  Biology was applied to the treated lettuces ..read more

Soil Food Web Trial Fall 2023 – Growing lettuce at Quinta Vale da Lama During this fall, a 6-week field experiment has been running on the farm – Quinta Vale da Lama – in order to measure soil improvement and agricultural production gains through working with soil biology. The objective was to show how the addition of good soil microbes through worm castings extracts can improve agricultural production. The methods On September 21st 2023, 96 seedlings of lettuce from our greenhouse were planted in the soil, next to our worm-compost station.  Biology was applied to the treated lettuces by ..read more

Brocooli is November’s product of the month. Here are some key points about broccoli: Scientific Name: Broccoli belongs to the Brassica oleracea species, which also includes vegetables like cabbage, cauliflower, and Brussels sprouts. Varieties: There are several varieties of broccoli, including the more common Italian or Calabrese broccoli and the less common Romanesco broccoli with its distinctive fractal pattern. Appearance: Broccoli features dark green florets, long stalks, and sometimes a few small leaves. The florets are clustered tightly together. Cultivation: Broccoli is a cool-season ..read more