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By leela |
Modified on November 2nd, 2023 at 11:10 am October 30, 2023 at 5:55 pm |
Produce includes:
Castro Farms sells various organic vegetables, including:
In 16 days, my 22-month-old little one, her father, our cat, our rabbit and I will be on a one-way flight to Florida.
Looking up at my tropical fruit trees from my bed of synthetic materials.
The home we are leaving is a wood cabin at a nudist resort, 🌞 Lupin Lodge, in the Santa Cruz mountains near the Silicon Valley, where I am the only nudist resident who frequents the communal facilities.
Despite the vastness of this land and the moral support of its staff, I and other residents have been forbidden from gardening out on the land. Therefore, all the human residents & their pets are perpetually dependent on deliveries of food grown far away, in unknown conditions.
This 88 year old property, consisting of 112 acres of land, communal facilities, and private dwellings inhabited by ~60 people is being sold by the inheritor for $32.8m.
From this confinement, I have been slowly building a launch for BYTE: BackYard-to-Table Experiences, a decentralized local food movement that uses immediately available resources. However, I can only demonstrate this as much is immediately available to me.
As my baby deeply sleeps after breastfeeding, I slide out from under her and prepare myself a salad.
This salad comprises entirely of organic produce grown in of California, which I acquired almost entirely from a local farmers market.
Torn dino kale, from Castro Farms, is used to pick up noodles made of zucchini (zoodles), from Bounty of the Valley Farm, with Heirloom Organic tomatoes, Castro fennel, Country Rhodes lemon & avocado.
Interactive Salad Ingredient Map
I have many goodbyes to dispense at the Saturday Saratoga farmers market.
By leela |
Modified on September 23rd, 2023 at 10:11 pm July 3, 2023 at 9:19 pm |
farm, Heirloom Organic Gardens, plant, Saratoga FM source, source
Certified organic
Grant Brians, his family, and 20 full-time employees
240 acres
Amaranth • Artichokes • Arugula • Beets • Bok choy • Broccoli • Broccoli rabe • Cabbage • Cactus pads • Carrots • Cauliflower • Celery • Chard • Chickweed • Chicory • Collard greens• Corn • Cress • Cucumbers • Dandelion greens • Eggplant • Endive • Fava beans • Fava greens • Fennel • Garlic • Herbs • Kale • Kohlrabi • Komatsuna • Lambsquarters • Leeks • Lettuce • Melons • Mustard greens • Nettles • Onions • Orach • Parsnips • Peas • Potatoes • Purslane • Radishes • Rutabagas • Scallions • Shallots • Spinach • Tatsoi • Tomatillos • Tomatoes • Turnips
“has been certified organic continuously since 1975 and is the only original California Certified Organic Farmers (CCOF) member remaining. In early 2006, Grant acquired Heirloom Organic Gardens from founder Stuart Dickson. The farm uses a combination of organic and biodynamic practices”
By leela |
Modified on September 29th, 2023 at 8:26 pm May 23, 2023 at 4:58 pm |
Avocado, baby greens, Best, best avocado, best greens, greens, olives, Price, prices, Small Business, source, Tomato
The Saratoga Farmer’s Market on Saturdays, 9am-1pm, has some notable vendors:
(Pictured: Serendipity Farms booth)
Venders here sell fantastic avocados 🥑 (hass, sir prize, zutano, bacon) at ~$5-7/lb. They are all richly flavorful, and the skin on practically all of them is edible.
My favorites are the hass from Nickel Farms and the Pinkerton from Serendipity Farms.
See where the Saratoga Farmers’ Market produce is grown
For those who eat leafy greens 🥬 , the Heirloom Organic Gardens vendor sells a wide variety of delectable baby greens and mature greens at $9/lb. Arugula, mustard, kale, chard, tatsoi, broccoli, cabbage, kohlrabi, radishes, spinach, orache, pea, and more.
Additionally, there is an olive oil vendor that sells cured olives 🫒 and occasionally fresh olives at ~$5/lb.
One can soak olives in clean, fresh water for a few days to remove bitterness, which makes olives a scrumptious snack. (Olive trees are also present in the parking lot and are common throughout landscaped California.)
In 16 days, my 22-month-old little one, her father, our cat, our rabbit and I will be on a one-way flight to Florida.
Looking up at my tropical fruit trees from my bed of synthetic materials.
The home we are leaving is a wood cabin at a nudist resort, 🌞 Lupin Lodge, in the Santa Cruz mountains near the Silicon Valley, where I am the only nudist resident who frequents the communal facilities.
Despite the vastness of this land and the moral support of its staff, I and other residents have been forbidden from gardening out on the land. Therefore, all the human residents & their pets are perpetually dependent on deliveries of food grown far away, in unknown conditions.
This 88 year old property, consisting of 112 acres of land, communal facilities, and private dwellings inhabited by ~60 people is being sold by the inheritor for $32.8m.
From this confinement, I have been slowly building a launch for BYTE: BackYard-to-Table Experiences, a decentralized local food movement that uses immediately available resources. However, I can only demonstrate this as much is immediately available to me.
As my baby deeply sleeps after breastfeeding, I slide out from under her and prepare myself a salad.
This salad comprises entirely of organic produce grown in of California, which I acquired almost entirely from a local farmers market.
Torn dino kale, from Castro Farms, is used to pick up noodles made of zucchini (zoodles), from Bounty of the Valley Farm, with Heirloom Organic tomatoes, Castro fennel, Country Rhodes lemon & avocado.
Interactive Salad Ingredient Map
I have many goodbyes to dispense at the Saturday Saratoga farmers market.
Certified organic
Grant Brians, his family, and 20 full-time employees
240 acres
Amaranth • Artichokes • Arugula • Beets • Bok choy • Broccoli • Broccoli rabe • Cabbage • Cactus pads • Carrots • Cauliflower • Celery • Chard • Chickweed • Chicory • Collard greens• Corn • Cress • Cucumbers • Dandelion greens • Eggplant • Endive • Fava beans • Fava greens • Fennel • Garlic • Herbs • Kale • Kohlrabi • Komatsuna • Lambsquarters • Leeks • Lettuce • Melons • Mustard greens • Nettles • Onions • Orach • Parsnips • Peas • Potatoes • Purslane • Radishes • Rutabagas • Scallions • Shallots • Spinach • Tatsoi • Tomatillos • Tomatoes • Turnips
“has been certified organic continuously since 1975 and is the only original California Certified Organic Farmers (CCOF) member remaining. In early 2006, Grant acquired Heirloom Organic Gardens from founder Stuart Dickson. The farm uses a combination of organic and biodynamic practices”
The Saratoga Farmer’s Market on Saturdays, 9am-1pm, has some notable vendors:
(Pictured: Serendipity Farms booth)
Venders here sell fantastic avocados 🥑 (hass, sir prize, zutano, bacon) at ~$5-7/lb. They are all richly flavorful, and the skin on practically all of them is edible.
My favorites are the hass from Nickel Farms and the Pinkerton from Serendipity Farms.
See where the Saratoga Farmers’ Market produce is grown
For those who eat leafy greens 🥬 , the Heirloom Organic Gardens vendor sells a wide variety of delectable baby greens and mature greens at $9/lb. Arugula, mustard, kale, chard, tatsoi, broccoli, cabbage, kohlrabi, radishes, spinach, orache, pea, and more.
Additionally, there is an olive oil vendor that sells cured olives 🫒 and occasionally fresh olives at ~$5/lb.
One can soak olives in clean, fresh water for a few days to remove bitterness, which makes olives a scrumptious snack. (Olive trees are also present in the parking lot and are common throughout landscaped California.)
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