Growing Peppers

Choose a site with full sun for your pepper plot. Don't plant peppers where tomatoes or eggplants grew previously, because all three are members of the nightshade family and are subject to similar diseases. Make sure the soil drains well; standing water encourages root rot.

Garden centers offer a good variety of transplants, but the choices are greater when you grow peppers from seed. Pepper roots don't like to be disturbed, so plant them indoors in peat pots two months before the last frost date, sowing three seeds to a pot. Maintain the soil temperature at 75°F, and keep the seedlings moist, but not wet. Provide at least 5 hours of strong sunlight a day, or ideally, keep the plants under lights for 12 or more hours daily. Once the seedlings are 2 to 3 inches tall, thin them by leaving the strongest plant in each pot and cutting the others off at soil level.

Seedlings are ready for the garden when they are 4 to 6 inches tall. Before moving the young plants to the garden, harden them off for about a week. Peppers are very susceptible to transplant "shock," which can interrupt growth for weeks. To avoid shocking the plants, make sure the soil temperature is at least 60°F before transplanting; this usually occurs 2 to 3 weeks after the last frost. Transplant on a cloudy day or in the evening to reduce the danger of sun scorch; if this is not possible, provide temporary shade for the transplanted seedlings.

When buying transplants, look for ones with strong stems and dark green leaves. Pass up those that already have tiny fruits on them, because such plants won't produce well. Peppers take at least 2 months from the time the plants are set out to the time they produce fruit, so short-season growers should select early-maturing cultivars.

Space transplants about 1½ feet apart in rows at least 2 feet apart, keeping in mind that most hot-pepper cultivars need less room than sweet ones. If the plot is exposed to winds, stake the plants, but put these supports in place before transplanting the seedlings to keep from damaging roots. To deter cutworms, place a cardboard collar around each stem, pushing it at least an inch into the ground. If the weather turns chilly and rainy, protect young plants with hotcaps.

A first in Europe: Birth of four foals from genotyped, cryopreserved embryos !

Four foals were successfully born as the result of the transfer of genotyped and cryopreserved embryos. Researchers report that this is a first in Europe. The goal of this work is to better understand embryonic development, control livestock reproduction, and maintain breed genetic diversity. Furthermore, it is advantageous for the horse industry to be able to determine the traits of a future foal.

Genotyping allows scientists to choose the embryos they want to use based on different criteria: sex, like in this experiment, the absence of known genetic disorders, or, perhaps in the future, other traits that are tied to behavior, such as emotivity or sociability.

How to Feed a House Rabbit

Your house rabbit needs to have a good diet to stay healthy and live a long life. A well-balanced diet will consist of a good mix of hay, greens, food pellets, and the occasional healthy treat.

1. Give your rabbit plenty of hay. Hay is the most important part of your rabbit's diet, since it provides lots of fiber to aid digestion. A grass hay such as Timothy should be available at all times, allowing the rabbit to eat as much as he or she wants. You can add a variety of hays to encourage more hay consumption. Blue, Brome, Rye, Fescue, Orchard, and Timothy hay can make an tasty blend. Alfalfa can also be offered as an occasional treat to adult rabbits, and should be the primary hay given to babies.

2. Give leafy greens frequently. Look for greens that are dark in color, like dandelion, chicory, parsley, romaine lettuce and cilantro. Always buy organic lettuce. Wash the greens thoroughly before giving them to the rabbit. Depending on your rabbit's needs, sometimes you should only give greens once a week, but most rabbits like lettuce or other greens as one of their two meals every day. The other meal should be pellets (don't forget that hay should always be accessible).

3. Supplement your rabbit's diet with a good quality pellet. Contrary to popular belief, pellets are in fact the least important part of a healthy rabbit diet. Note: Even when you are planning on changing your bunny to a healthier pellet, do so gradually, mixing in more of the new with the old over a months time. This will prevent serious digestive upsets. Feed your adult rabbits a small amount of pellets daily, about 1/4 cup for every five pounds of body weight. Babies that are weaned should have unlimited alfalfa based pellets because alfalfa has extra calories.

4. Keep your rabbit supplied with fresh water. Like all animals, rabbits need fresh water. You can use a heavy bowl or a water bottle. Some rabbits prefer one over the other. A water bottle may need to be changed less frequently than a bowl, which can easily collect rabbit hair and other pollutants. Either will need to be changed and cleaned regularly. A stuck nozzle or broken water bottle can easily go unnoticed. Make sure to do a quick daily check of your water bottle. A simple push of your finger on the nozzle will help ensure it is working properly.

5. Feed your rabbit small amounts of healthy treats, occasionally. Small slices of carrot, banana, apple or a few cheerios make good treats. A couple of raisins is another fun snack. Treats should make up only a tiny portion of your rabbit's diet. For bunnies with extra sensitive digestive systems, use mint, basil and rosemary as a healthy sugarless treat. Other good treats are small amounts of carrot, (unlike Bugs Bunny, a real rabbit can get very sick from eating a lot of carrot) dried banana chips, fresh banana, apple, blueberries, strawberries, wild strawberries, (best from your own backyard) and wild cherry tree branches (not the kind of tree that actually grows cherries). Again, please do not feed your rabbit treats too much otherwise it could make your rabbit sick! All the listed treats should be selectively given except for wild cherry tree branches as they are good for rabbit's teeth to chew on (giving them cardboard toilet paper rolls after they have been used is also a good idea if they don't have much glue on them and is also a good way to recycle).

Storing Vegetables for Winter

Vegetable gardens may close down for the winter in cold climates, but that doesn't mean we can't still enjoy the vegetables we grew. Many vegetables will keep for months in cold storage, if you can provide the right conditions. Choose your vegetables well, keep an eye on them through out the winter and don't be shy about using them. They won't last forever.

General Storage Rules

1. Store only fully mature vegetables. Immature fruits and vegetables will rot quickly. Hold off harvesting as long as possible, especially with root vegetables, that can withstand some frost.

2. Do not store vegetables that have been bruised or nicked or that show the slightest sign of rot. Be careful when handling them.

3. Remove all excess soil. Don't wash the vegetables, just let them dry and brush off the soil. You can wash them well before using them.

4. Thoroughly clean your storage area before each use.

5. Keep the storage area dark.

6. Do not expose stored vegetables to temperatures below freezing.

7. Check on your stored vegetables every week or two. Storage times are just approximations, since vegetables, temperatures and conditions can vary widely.

8. Use vegetables taken from cold storage as soon as possible. They will not last as long as they would if they had been freshly picked.

The health benefits of turkey

Meat is a valuable source of protein and other nutrients. But when it comes to a healthy diet, it's important to choose the right kind of meat and eat the correct portion size. The Australian Guide To Healthy Eating recommends we eat one serving of meat per day, the equivalent of 65 to 100 grams of cooked meat.

The pros
Turkey is a rich source of protein.
Skinless turkey is low in fat. White meat is lower in kilojoules and has less fat than the dark meat. A typical turkey consists of 70 per cent white meat and 30 per cent dark meat.
Turkey meat is a source of iron, zinc, potassium and phosphorus.
It is also a source of vitamin B6 and niacin, which are both essential for the body's energy production.
Regular turkey consumption can help lower cholesterol levels. The meat is low-GI and can help keep insulin levels stable.
Turkey contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system.
It is also a source of selenium, which is essential for thyroid hormone metabolism. It also boosts immunity and acts as an antioxidant.

The cons
Turkey can be high in sodium.
Some meat, particularly prepackaged slices, can be processed and contain other substances.Turkey skin is high in fat.
Research suggests large amounts of tryptophan can make you sleepy.

Raising Chickens and Its Benefits

It looks like everyone is enticed to raise their own chickens at home. I wouldn’t wonder why they are tempted in doing so. Raising your own chickens offers a lot of benefits. You can have your own chicken meat and eggs. These might be the obvious benefits, but they do not end there. Raising chickens can give you more on what you don’t expect. In this article, we will find out the other benefits of raising chickens in your own home.

Healthier and tastier load of eggs

You may not know this but raising your own chickens in your backyard can give you a healthier load of eggs. Chickens grown in factory farms don’t have the privilege to explore nature, do a little chicken exercise and peck bugs. When these factory farmed chickens lay eggs, the eggs are less nutritious since the hens are deprived of doing natural chickenish things.
Factory farms of chickens are mostly concerned of producing more eggs than focusing on the egg’s quality.

In fact, backyard chicken eggs have a greater percentage of Vitamin E, Vitamin A, beta carotene and omega-3 fatty acids. If the eggs are from your backyard, they are undoubtedly tastier than eggs that you bought in grocery stores. Backyard chicken eggs have firmer whites and brighter yolks.

Fresh supply of chicken meat

Just like the eggs, chickens grown in your own backyard will yield a fresher supply of chicken meat. Since your chickens have the freedom of exploring your backyard, they develop leaner muscles which are actually good during your cooking sessions. Aside from that, whenever you run out of chicken meat, you can always depend on your backyard chickens. Feel free to have a fresh supply of chicken meat whenever you like.

Better compost pit

Chicken droppings are nice things to add in your compost pit. Their droppings are actually rich in nitrogen. Nitrogen for plants is as important as oxygen for humans. With nitrogen, plants can do a better job of cellular respiration; thus, having a better performance in the process of chlorophyll synthesis. Your plants and vegetables will have fuller and greener leaves. As you grow chickens, you can also grow better plants and vegetation. Wouldn’t that be great?

Natural insect control

Chickens love to peck on bugs and other insects. Bugs and insects are naturally the enemies of your vegetation. They nibble on leaves and chew on the root crops. With chickens around, they can help you

minimize the population of insect pests in your garden. Their constant pecking and scratching are a perfect way to save your garden from deteriorating because of insect pests. However, be sure to put a little fencing on your sensitive plants. The chickens might not be able to hold their continuous habit of scratching.

Stress reliever

Just like any other hobby, raising chickens is a way of relieving your stress. It kills your boredom when you have nothing to do at home. They are also fun and interesting to watch. Undoubtedly, raising chickens have a lot of benefits to offer.

Selling Goat Milk Legally

Raising goats is part of a green, sustainable lifestyle, but if you want to sell your goat milk, you have to understand the laws. Although selling anything other than Grade "A" pasteurized milk is illegal in 46 states, farmers can still sell raw milk legally in 32 states. The states that have legalized the sale of milk that's not from a grade A dairy or pasteurized have done so by passing additional laws or administrative rules.

In 1924, the United States Public Health Service (USPHS) developed a model law called the Pasteurized Milk Ordinance (PMO) to stop milk-borne illness. The intent of the law was to require that only Grade "A" pasteurized milk could be sold to consumers and businesses. So far, all but four states have passed the law or a modified version of it.

Small milk producers have gone around the law by selling shares in their animals, and some state regulators have chosen not to intervene. The share plan, which has been adopted by some people with cows, is like the community supported agriculture (CSA) model, in which people invest in (buy a share of) a farm and get vegetables and fruits throughout the season — only in this case they get milk.

Even if you can't sell milk for human consumption, you may be able to sell it to people for their pigs, dogs, or orphaned animals. In every state but Michigan, goat owners can legally sell raw milk for animal consumption.

Legally selling milk products such as yogurt or cheese without being licensed as a dairy is another story. Most states prohibit sales of these items by small, unlicensed farmers, although in some states the authorities' policy is not to actively seek out people who are selling these products outside of the law.