And so it starts.

GoodFriendMike said:
In the days of non processed food. I was born in the wrong era. Fresh is best.
Click to expand...

To this day my family in Termini Imerese still harvest the olives at Rocca and take them to the local guy with the mill and press who makes the cold pressed oil... and payment is like 10% of the finished oil that he sells. I love being there for this.

No money is exchanged.... way back in the day, we didn't have any! 🤣
 
TorontoJoe said:
To this day my family in Termini Imerese still harvest the olives at Rocca and take them to the local guy with the mill and press who makes the cold pressed oil... and payment is like 10% of the finished oil that he sells. I love being there for this.

No money is exchanged.... way back in the day, we didn't have any! 🤣
Click to expand...
And we still do not. But we grow what we love.
 
@TorontoJoe oh my god of course you like Canadian peat moss. LOL you can get old bottom bog peat moss. Which has completely disappeared in the United States. I know a few BC shippers specializing in dried filtered old bottom bog peat moss. It would cost me $12,000 to get a dedicated truckload here in California which is about 120 cubic yards of British Columbia bottom bog goodness. I have switched to 50/50 peat moss and coco coir with great results. Of course my peat moss mix is about a decade old so unlikely to turn anaerobic anymore. I've been getting great results with it.
 
You must log in or register to reply here.
Back
Top