Did you know that Banana Slugs don’t smell like bananas?



“Smells like nothin” said Vincent. I told him 100 bucks if he ate it to which he replied “100 bucks John? That’s all? I need at least 500!”

Which begs the question … perhaps foraging could supplement the Grow Biointensive diet?


Tour of Mendocino Organics

Today we toured a biodynamic animal vegetable farm, Mendocino Organics. Adam learned Grow Biointensive and double dug a half acre before he realized It wouldn’t scale.

Below are pics of his green house, walk behind plow, flood irrigation, squash planting, and out 3:30PM lunch.

Between the 9 of us, we planted about 4000 squash plants in 3 hours in about 40,000 square feet. Would be interesting to compare the yields and labor required to Grow Biointensive.







Fire Drill!!!

Since it would take the fire dept. 1 hour to get here and rule of of thumb is if you don’t get the fire within 15 minutes … We have our own hoses.

See Paco work that hose below:


In case of a wild fire, Mark demonstrates how to create a “fire line” around buildings.


The Adventure of Garlic Scape Pesto …with Peanuts

If you aren’t familiar, a garlic scape is just the top of the garlic plant that contains the flower.  We cut the tops off before they flower so that the plant will have more energy to put into the bulb below ground.


So it was my turn to cook for the Grow Biointensive interns at Ecology Action and we had all these ga

rlic scapes lieing around not getting any love.   I immediately thought Pesto!  Also, we have all these peanuts around because one of our fellow interns, Lamine, is from Sengal and what is a Sengalese man without his ginormous bag of peanuts?  I know garlic scape, peanut pesto might be a little “out of the box thinking” as far as traditional recipes go but that’s how we do it here at Ecology Action.  Here’s what I came up with:

  • 10 scapes de-flowered
  • 1/3 cup olive oil
  • Medium handful of peanuts
  • Salt & pepper to taste
Then you basically load up your blender and blend.  If you’re having trouble blending just pour in a little water to help it liquefy.


As a friend told me the great thing about pesto is that it’s easy to doctor.  I tried some side helpings with a little tahini and lemon mixed in but didn’t like either as well as the straight recipe above.

A Special Day in the Classroom with Mr. Jeavons …

A lot was covered today including the standard 47 tangents that were as always weaved back in. As a result we covered many topics but the overall lecture topics were:

  1. Sustainability
  2. Principles of Watering
  3. Future Fertility

Also, in between stories of farming in Russia, Philippines, Iran, Eritrea, India and legends of Fukuoka and Chadwick, John dropped these gems (among others):

  • “The best way to predict the future is to create it.”
  • “Old farmers don’t die, they just compost.”
  • “Whenever you find yourself thinking the reason is only one thing it’s usually 3-5 things. Try to think of the 3 things and just accept that you can’t think of the fourth.”
  • You can learn 90% of what you need to know with 10% of the effort. However, it takes 90% of the effort to get to the last 10%. Basically you just need to know 100%.
  • “We treat the earth as we treat ourselves.”