People across the northern part of India are feeling the effects of incessant rains and floods.

The heavy rains have damaged crops, resulting in high prices for vegetables. The gasoline price hike has also added to the increase in prices.

Transporters bringing in vegetables from other states have increased their fares, in turn affecting the cost of the vegetables.

[Gangaram, Vegetable Seller]:
“It depends on the rain. If there is too much rain, the vegetables will rot. Therefore the supply is low, and so the prices shoot up. If the supply increases, the price will go down.”

Many consumers are just choosing to buy fewer vegetables.

[Rajinder Prasad Gupta, Customer]:
“Our budget is out of balance. We have to compromise on so many things. We have to reduce the amount of vegetables we eat and the varieties we would normally buy.”

On the other hand, farmers in the state of Himachal Pradesh are earning good profits from their off-season harvest.

[Rai Singh, Farmer]:
“Due to heavy rains in Punjab and Haryana, the crop there were damaged. Here, we get a harvest even off season. We are getting good prices for our crops.”

Consumers are urging the federal government to sort out the issue at the earliest.

The government is pinning its hopes on the progress of the summer monsoons, which irrigate the bulk of India’s farms.

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Ingredients:

14.5-oz. can chicken broth
1 ½ to 2 tablespoons cornstarch
10 oz. can chunk white chicken breast in broth, undrained
15 oz. can mixed vegetables, drained (I used Veg-All.)
Freshly ground black pepper for top of soup

In a medium pot, dissolve 1 ½ tablespoons cornstarch in a 14.5-oz. can of chicken broth. Add a 10-oz. can of chunk white chicken breast, undrained, and a 15-oz. can of mixed vegetables, drained. Stir all together, and bring to a boil over medium heat. Cook and stir occasionally, until soup is thickened and bubbly—about 5 minutes. Ladle desired amount into a soup bowl. Top with freshly ground black pepper, and serve immediately! Scrumptious, filling—and no guilt! Enjoy!!! –Betty 

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The Vegetable Garden has a small Visitors Centre, accessible paths and information signs. It is organised into roughly defined areas. These include a large, traditional Greenhouse and a Poly-tunnel, which are used to establish younger plants and also house warmth loving species including Vines, Figs and Tomatoes. There is an Orchard with many lesser-known varieties of tree, which is also where the Chickens and Bee Hives are found. There is a Sensory Garden at the top end of the hill, which is planted with Herbs and has seating and views across the whole garden and out to the hills beyond. And the rest of the garden is a terraced mixture of Fruit, Vegetables and Flowers, including Strawberries, Pears, Beans, Courgettes, Potatoes, Lettuce and many, many more.

These films are a monthly journey through both the progress made and the changes seen in the garden, the seasons and the local area, during 2007.

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❤ Cold Thai Summer Vegetable Stew ❤

* I n g r e d i e n t s *
…..All quantities in this recipe are up to you! Use your intuition.
— 1 Young Coconut (water)
— Carrots, several to be juiced
— Carrots, a few to be chopped
— Peas, shelled
— Cherry Tomatoes
— Kale, with leaves torn off of stems
— Collard Greens, with leaves torn off of stems
— Red Chard, with leaves torn off of stems
— Lettuce
— Garlic Cloves
— Optional Additions…only if you need them!: sea salt, olive oil, hot pepper, avocado, corn

* P r e p a r a t i o n *
— 1) Open the young coconut—refer to this video if you need help: http://bit.ly/u9Q4j —and pour its water into your Vita-Mix, or other high-powered blender of your choice. http://bit.ly/GZsuq or http://bit.ly/3OTXD9

— 2) Add chopped carrots, shelled peas & cherry tomatoes, followed by all the leafy greens: kale, collard greens, lettuce & red chard (make sure to tear the leaves off of the thick stems first!), and any of the optional additions you might need.

— 3) Lightly blend in your Vita-Mix, but not too much…you’ll want to leave it looking like a chunky stew…and then transfer to individual soup bowls.

— 4) Run the carrots you designated for juicing through your Breville juicer, or whatever the best juicer is for you. http://bit.ly/mIrEW

— 5) Serve soup with a pitcher of carrot juice offered on the side. The carrot juice allows people to thin out, sweeten and/or tone down a spicy soup, so as to suit their individual taste buds.

— 6) Enjoy!

*** Motivation & Inspiration ***
— If you want to make more money….
If you want to be successful….
then all you need to be is…
…well, why don’t you just watch and listen to find out?

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Love, Dan
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More discussion on the my blog post with the video embedded at:
http://webiocosm.blogspot.com/2008/12/fruit-and-vegetables-decomposing-time.html

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