Rainbow Ranch Farms

  (Pinon Hills, California)
Organic, free-range, pastured, grass-fed/finished, heritage-breeds,
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How To Grow Zucchini

Zuccini, it is the easiest vegetation to grow, it grows with very little attention and stores for later use, for up to 6 months.

How To Grow Zucchini By W Jackson

Zucchini is part of the squash and pumpkin family. Zucchini is a very abundant producer and you will probably need no more than two or three plants in your garden. Zucchini does not keep well, so it is best enjoyed during the summer months.

 Zucchini is probably one of the more talked about vegetables due to its ability to cross breed with pumpkin and squash. These mutations are used in the late summer and early fall as decorations. Seeds from these curious cross breeds can be saved and planted next year.

 Are you eager to learn about growing your own healthy, organic food? It's environmentally conscious and it saves money, too! We recommend: Organic Gardening for Beginners

 Let's get started! 

 1.    You should not set your zucchini plants in the garden until the temperature in your area is at least 65 degrees Fahrenheit.


·  Zucchini should be planted in a mound. You should prepare your garden soil so that it is approximately two feet in diameter. You can add well-rotted manure to the soil prior to building up the mound.


·  Plant no more than four or five zucchini plants per mound. Space the plants six inches apart.


·  Water the mounds deeply at least once a week. You should try to avoid wetting the plant's leaves as this will encourage disease.


·  Once the plants have taken off, you should thin out the weak plants and leave no more than two plants per mound.


·  You can cultivate the soil around your zucchini plants to keep weeds at bay. Stakes allow your zucchini to grow off of the ground, and when your zucchini plants are tall enough, they should provide enough shade to the soil that weed seeds will not be able to grow.


·  Mulching between the mounds with hay is a good way to keep the fruits clean. It also will keep weeds from settling in and growing.


·  When growing zucchini, you should keep an eye out for Cucumber Beetles. This pest is spotted or striped. They like to feed on the plant's leaves and they can also spread disease from one plant to another. Another pest to watch out for is the Vine Borers. These bad guys can eat right through your vines. You can easily rid your garden of these pests by applying an insecticide.


·  Zucchinis are fast growers. You should pick them when they are about six inches long. If you pick zucchini when it is much larger, it can be tough. You can always leave two or three zucchinis to grow - just to see how large they will grow. However, you are advised to pick the small ones to eat.

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Tastes Like Heritage Chicken

Tastes Like Heritage Chicken


Tuesday, September 01, 2009 10:34 AM


By Troy Griepentrog


Tags: cooking, chicken, poultry


On April 17, 2009, the American Livestock Breeds Conservancy (ALBC) and Good Shepherd Poultry Ranch hosted an event in Lindsborg, Kans., announcing the definition of heritage chicken. The event included tasting meat of four breeds of heritage chickens. The tasting was divided into a meal (including side dishes) for each season, because different breeds of chickens mature at different rates and the meat is better suited to different uses depending on the maturity of the bird at slaughter.


Here’s an overview of the menu. Some of the recipes are available on the recipe page of the Good Shepherd Poultry Ranch website.


Fall — New Hampshire Red
Fried Chicken
Chicken Osso Buco


Winter — Jersey Giant
Baked Chicken
Tropical Mole’ Chicken


Spring — Cornish (Indian Game)
Cottage Pie
Chicken Soup with Knaidlach


Summer — Plymouth Rock
Pressed Chicken
Chicken Salad


So what’s different about heritage chicken? Everything! The size and shape of the pieces of meat is remarkable; the drumsticks are nearly as long as that of a small turkey. The texture is firmer. It’s similar to tender beef — you can cut it with a fork, but you can’t mash it like industrially raised chicken.


By the way, cooking heritage chicken requires different methods to make it turn out right. In brief, you have to cook it more slowly, at lower temperatures and with more moisture.


It’s more flavorful, even to an untrained, dull palate (such as mine). The meat, regardless of which dish it was used in, tasted great. But the flavor of the broth was dramatic. I’ve tried to make chicken broth from industrial chicken without adding commercial bouillon, but it always ends up flat. The broth from the heritage chicken was wonderful, and I confirmed it was not “fixed up” with bouillon.

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