Skip to main content

Country Christmas

I once again decided this year to participate in the Country Christmas exchange. I participated last year and it was fun to connect with new agriculture advocates. Getting to know other bloggers in the agriculture industry is exciting to see what drives others and how they continue doing it year after year. Helpful tips and tricks of trade help me to continue on this path.



When my package arrived I was so excited. My secret Santa came all the way from Nebraska. Naomi blogs over at Circle L Ranch. She really did her homework and found some great stuff for me.

First off, she gave me a packet of chili seasoning and ladle perfect for dishing out homemade chili. Well in the winter I pretty much make chili about once a week, in fact I made it for dinner last night. Needless to say these have already been put to good use.

Next up, She gave me a great gratitude devotion journal. My 2017 was filled with faith testing life challenges so I really needed this. I've already used the first two w…

California Water: Introduction to Series



California is in the middle of a severe drought. Unless you have lived under a rock recently, I am sure everyone realizes this. California has been all over national and world news with the Governor’s Executive order last week mandating a 25% state wide reduction in water usage. While there has been what seems like a million news stories covering this issue, not all are correct. Some pointing blame to farmers for using too much water, some complain about the excess of water that is being pumped into the ocean and others outlining water conservation tips for consumers.

Over the course of the next few weeks, I will be digging deeper into California water. I hope to break down the history and structure of California water, explain the truth behind agriculture water usage and provide some helpful hints for conserving water at home. All are important to understand how we got where we are and how we can help to prevent it in the future. I by no means am an expert on water, I just aim to educate people with what I do know and research what I don’t.

When it comes down to it, California has over 38 million people living in our state, a number that has doubled in the last 30 years according to the US census bureau. When looking at a list of our major dams and reservoirs in California it is safe to say, we have not made substantial growth in our water storage to match our population. With a population that just seems to keep growing and an agriculture economy that feeds the nation and world, it is puzzling to me that our state didn’t plan for such an event. But gradually agriculture has been receiving less and less water and our population centers keep growing and consuming. Agriculture has found ways to conserve, cut back and become more efficient because we just didn’t have a choice. We are doing more with less.

So just where does California get its water and why are we in trouble?
How much water does agriculture really use?
And how can you do your part to conserve?
Stay tuned!

Until Next Time,
Almond Girl 

Comments

Popular posts from this blog

Almond by-products

When people think of almond uses they tend to just think of using the almond meat. Almonds have multiple by-products actually. When almonds are processed at the huller the almond meat is separated from the hull and shell. The hulls, shells and hash are also sold and used.

Almond hulls are the green out most layer of the almond while on the tree. The hull is what splits and starts the countdown to harvest. Once the almond has dried in the field, the hull also dries and begins to separate from the almond. At the huller, they remove the hulls and stock pile them until sold. Almond hulls are sold for animal feed, most commonly dairy feed. The hulls actually add nutrition to the animals diet and aid in healthy milk production. Growing up on my family's farm, we used the hulls to feed our breeding sheep. It was cheaper than grain, helped to add nutrition to the animal diet and while filled them up faster.

Almond shells are the hard layer between the hull and the almond meat. …

Thankful for my family

With all the hate, crime and devastation in the world these days I have found myself in need of love and joy. To me, November is the perfect month to reflect on what we are thankful for. I think we all need to stop and take time to appreciate what we have. There is too much negativity to sometimes find the light, as I have written about before. So this month, I challenge you all to stop what you are doing and take some time to be thankful and appreciate the world around you.
To help me spread some love and happiness I thought I would do a fun thankful Thursday giveaway post every week this month of November. Every week, I will post something I am thankful for and challenge you to think of something you are thankful for. The idea is to appreciate what we have and stop thinking of all the negative that surrounds us. Thanksgiving and Christmas are happy holidays were we should be thankful and not be dwelling on negative things.
Every week this month, I will share something I am thankful fo…

Almond varieties

Did you know there are over 30 different varieties of almonds grown commercially?! All have their own unique purpose, size, and shape. Most almond farmers, have multiple varieties in the same orchard, the most popular being nonpareil. Nonpareil is the prettiest almond, most widely produced and comes with the biggest return back to the grower. But we can't all farm nonpareils, they need to be pollinated somehow. Almonds typically need at least two varieties in an orchard because the almond flower cannot pollinate itself like other fruit trees can. We learned about that with the almond bloom and bee blog!! So we have pollinator varieties that complement other varieties and offer their own unique purpose. I am going to outline a few of the more widely grown varieties for you, but feel free to check out The Almond Board of California's full guide.


Nonpareil has the most uses and purposes of any other nut. It can be used in raw form, blanched, processed or anything you …