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FarmRaiser

school 5 300x199 FarmRaiser

Ready to go!

By Christina Carson

Christina Carson is FarmRaiser’s Chief Cultivator – managing our partnerships, communications, and leading our on the ground team of Campaign Coordinators. Having been a part of the business since the beginning, she’s passionate about sharing FarmRaiser’s story with with as many people as possible!

With the school year fully in gear, it’s that time of year when students start venturing door to door in hopes of selling a variety of goods to their friends and family in order to raise a little money for their schools. Frequently, those products are highly processed foods made in far off lands with little in the way of nutrition. Thankfully, Washington schools now have access to an incredible alternative that helps schools sell fresh produce and other healthy food items made right in their own community!

FarmRaiser is a school fundraising company with the goal of completely reinventing the industry. Out with the sea of sugar and junk food – in with CSA-esque seasonal veggie selections, fresh Washington apples, dried organic blueberries, locally roasted coffee, and other amazing whole food goods! In the process of selling local and healthy products, students involved in FarmRaiser campaigns learn about the importance of what goes into their body and where it comes from. All the while supporting the local economy and exposing quality local products to new potential customers. It really is a win for everyone involved!

These locally focused fundraisers have been around for about a year and a half, hosting campaigns in Michigan. They started working in Seattle last spring and are ready to help your group raise some much needed funds in a fun and educational way! Having partnered with over 30 schools and organizations thus far, 88% of which have come back for at least one additional fundraising campaign, the FarmRaiser team is looking forward to sharing their great work with more people.

If you, or someone you know might be interested in hosting a FarmRaiser for your school or community group (or selling their products in area fundraisers!), head on over to FarmRaiser’s website. Local Campaign Coordinator, Greg Meyer, can also be contacted directly by email (greg@farmraiser.com) or phone (415.937.8942).  I can be contacted at Christina@FarmRaiser.com or by calling 231.714.9712.

 

quince tequila 226x300 Its Quince Time With Elaine Corets

Quince flavored tequila

With Elaine Corets

Have you ever eaten quince?  Quince are in the Rosaceae family, as are apples and pears, and when ripe they are bright yellow and have a wonderful fragrance.  This fruit is a bit unusual in that it must be cooked before it can be eaten; when raw the flavor is astringent and bitter but after cooking it is delectable.

Recipes

In case you’re looking for some ideas of what to do with quince, here are some of Elaine’s favorite recipes:

Quince 261x300 Its Quince Time With Elaine Corets

Fresh quince

Quince Procurement

If your interest is peaked and you want to try some of this wonderful fruit then you’re in luck!  Local quince will be available for sale starting this week or next.

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Elaine’s Dad, Ellis,  with his quince tree.

Same deal as last year: Elaine will be selling from her home in Ballard, but she’s not sure yet know how much will be available.  The price will be the same as last year: $4/lb. She’s also open to bartering, especially for cheese, eggs and/or honey. She’s sure there will be seconds, which will be sold at a discount.

Please get in touch if you would like to get on the waiting list. You can reach Elaine at: SeattleQuince@gmail.com.

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Setting a pan of quince paste. This eaten with Manchego cheese is incredible.

 

Putting Your Garden to Bed

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Farewell to summer!

With shorter days, cool winds and rainy weather it’s time to put part of my garden to bed for the winter.  I am sad to let summer with its glorious brilliance go but the soil needs to rest and rebuild.  I have a few plots planted with winter herbs and vegetables and will soon plant garlic and flower bulbs so not all gardening is done but the wild exuberance of summer is over.

Here’s my list of tasks:

  • Write down in your garden journal what worked this year and what didn’t.  Did you have a special type of snap pea that grew really well and tasted great?  Was there a tomato that just didn’t live up to its vibrant name?  Is there a neighbor who planted a kind of squash you’d just love to try?  Write this all down or come next January when the seed catalogs start to awaken your garden lust they will be faded memories.
  • Clean up the beds and remove the vegetation.  If you have a super hot compost pile then you can compost your garden waste.  If you don’t then it’s probably a good idea to put potato and tomato plants, weeds with seeds and so on in the clean green container to be hauled off.  If you’ve had any kind of disease problem with your vegetables or fruit be sure to pick up and dispose of all fallen fruit and leaves.  It’s also good to rotate your crops and not plant the same thing in the same spot each year.
  • Bring in your garden tools, tomato cages and empty containers.  Clean the soil off, sharpen tools and store inside so they will last longer.  If you don’t have room inside then put them in an area where they will stay dry and out of the reach of animals. I oiled all my tools and handles one year with some old coconut oil and was really surprised in the spring to see that some animal had carefully gnawed off all the oil on the handles leaving pocked rough wood behind.
  • Plant garlic and flower bulbs.
  • Repot and bring inside any geraniums or other houseplants that have been out on summer break.  You can pot up some herbs to bring in too; oregano, chives bay and sage usually do well inside.
  • Test and amend your soil.  If you do this now you will be all set for spring.  I usually work some manure and compost into the top layers so they can break down over the winter.
  • Plant a cover crop.  A cover crop both protects your soil from punishing winter rains and builds up nutrients.
  • Sit back, have a warm cup of tea and enjoy your neat and tidy garden.

The taste of fresh chevre is good beyond belief and when paired with fresh fall beets and pecans I feel like I’ve reached a gardener’s Valhalla.  Surprisingly it’s not that hard to make.  If you don’t have goats then check out your local farmers market.

g1 Making Chevre: From Goat to Plate

Here’s my daughter with Biggie and Smalls.

First your goat needs to give birth.  This starts her milk flowing.

g2 Making Chevre: From Goat to Plate

Milking a goat is way easier than milking a cow!

Next you need to learn how to milk.  This is a fairly easy thing to do but I found that I was using new muscles and I was kind of sore for a while.

g3 Making Chevre: From Goat to Plate

Make sure your bucket is clean and your goat doesn’t kick it over. They love to do this towards the end of milking when they want to get down from the stand.

A gallon of milk is what most recipes call for.

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Here’s the fresh milk in a pot on the stove.

Heat the milk to 160 degrees Fahrenheit to pasteurize it then put it in an ice water bath to cool it to 86 degrees.

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I ordered this culture on line and it works great.

Add culture, stir and let sit for twelve hours.

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It’s pretty amazing to see the transformation.

The curds are soft and almost creamy.

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I got these molds on line as well.

Spoon the curds into chevre molds to let the whey drain off.  This takes about 24 hours.  The longer you let it drain the drier your cheese will be.

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This is after about 24 hours of draining.

Once the cheese has drained take it out of the mold and cut it into the desired size.

g9 Making Chevre: From Goat to Plate

I like doing small rounds so I can use lots of different spice mixtures.

I like to roll the cheese in herb and spice mixtures.

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Ready for crackers or a luscious salad!

The first row on the left has been rolled in zahtar, an oregano based spice mix from the Middle East.  The second row in a Thai spice and the third in a Japanese mix of toasted sesame seeds and salt.

Making Goat’s Milk Soap

School starts back up on Thursday so for one final urban farming fling before digging back into books I made goat’s milk soap.

Here is the process:

oils Making Goat’s Milk Soap

I purchased these at my local supermarket.

Choose the oils you want to use. I chose coconut, olive and almond.

Here are some recipes in case you don’t want to make up your own.

goat milk Making Goat’s Milk Soap

Best to go with light scents as even natural oils can be strong for some people.

Next get your goat’s milk ready. If you want a scented soap, choose an essential oil. I chose orange bergamot for this batch.

soap making chemicals Making Goat’s Milk Soap

Sodium hydroxide – treat this with respect.

Saponification is a chemical reaction between a base and an acid to form a salt.  Lye or sodium hydroxide, is the base and oil or tallow is the acid.  Lye is extremely caustic and you must be very careful when using it.  Don’t breath the fumes and be sure to use eye protection and gloves.  Vinegar will neutralize the lye and is good to have on hand in case you splash some of the mixture on you.  It’s also used in cleaning up any containers that have held lye or the lye containing soap mixture.

goggles Making Goat’s Milk Soap

Eye protection is needed when working with lye.

Once you’ve chosen your ingredients you need to calculate how much lye is needed.  I used an on-line lye calculator which made the process very easy.

making soap Making Goat’s Milk Soap

Measured lye, oils and milk.

The next step is to mix the lye into the milk.   Put your container of milk into an ice bath and do the mixing very slowly.  If you do it quickly you can burn the milk as the reaction gets quite hot.  The temperature should be kept below 90 degrees.

Warning – be sure to always pour the lye into the liquid, not the liquid into the lye.  (If the liquid goes into the lye it can volcano up and could burn you.)

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Slowly add the lye to the milk.

s2 Making Goat’s Milk Soap

As you add the lye the milk turns an orange color.

If you want whiter soap, then add the lye over a 20 minute period and keep the temperature low.

Once you have mixed all the lye in and the mixture has cooled then carefully pour the milk/lye mixture into your combined oils.

s3 Making Goat’s Milk Soap

Carefully pour the lye mixture into the oils.

Stir this mixture until you reach the “trace” point.  This is where the mixture begins to resemble custard and you can see a pattern when you stir.   This can take up to an hour but can be speeded up with a stick blender.  Be careful using this as it can thicken quite quickly and be too hard to pour into your molds.  This is the time to add your essential fragrance oil.

s4 Making Goat’s Milk Soap

There are many pretty molds to choose from.

When your soap has thickened you are ready to pour it into the molds.

s5 Making Goat’s Milk Soap

Newly poured soap.

The soap needs to stay in the molds for one to two days until it’s hardened.  It will still be quite harsh at this point and can burn you so be careful.  Once you’ve taken it out of the molds it will need to cure for a minimum of two to three weeks.  To be sure it’s fully cured you can test the pH to see if it’s in the correct range between 7 to 9.5.

s6 Making Goat’s Milk Soap

Ready to lather up.

Happy 2014 Fall Equinox!

I woke up this morning with a cool breeze coming through the window and a lingering smell of baked apples from last night’s dinner permeating the house.  Today is the Fall Equinox or Mabon on the pagan calendar, and it’s the start of my favorite time of year; I love the clear light, overflowing farmer’s markets and glorious sunrises.

It’s a good time to write down what worked well in your garden, enjoy bountiful fresh meals and prepare for the cold months ahead.

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Rose hips can still be collected to dry for tea.

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It’s time to repot and bring in houseplants.

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The chickens are still laying but production will start to decrease as the days get shorter.

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Hidden garden art is slowly emerging.

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Still ruling the roost.

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The tomatoes keep coming.

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Happy Fall from Leo the garden dog.

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Money plants can be harvested for winter decor.

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Nasturtiums blooming.

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Persephone preparing for her time in Hades.

 

 

Jessica 200x300 Community Builder Jessica Breznau

Jessica with one of the many squash grown on site.

Jessica Breznau is one of the most creative and quietly successful community organizers I’ve seen.  From launching the All Nations Soccer Cup, to running a women’s outdoor fitness program – Southside Booty Camp, to building a farming community – Southside Smallholding, she has an incredible track record for coming up with great ideas, drawing people to them then getting things done.

I had the opportunity to visit her today at her farmlet in south Seattle where she and five other people are raising 16 chickens, growing lots of delectable food and slowly but surely building a sustainable communal living environment.

Here’s our interview:

UFH – Where did you get your love of gardening and community?

“I grew up in Edmonds, graduated from Evergreen then moved to the south Beacon Hill Neighborhood.  I coordinated a P-Patch there and lived in a great little house for about five years. After renting there for a while I really wanted to own a place where I could build up the soil and create a sustainable space.  When this 1950’s house came up for sale 9 years ago in the Dunlap neighborhood I bought it, then added the house next door about three years ago.  I’ve never had to commute and I like living really local.”

UFH – What do you like best about being here?

photo 1 300x225 Community Builder Jessica Breznau

Working on the Victory Market project.

“I was raised by my parents to be community oriented and I like sharing daily life with other people.  It’s wonderful to see things slowly coming together here; initially people in the neighborhood weren’t all that interested in interacting with each other but now there are little moments of connection and the block feels safer and friendly. This year we had a great block party that was organized by the neighbors.  We had good food, music, craft and things for kids to do.  People were dancing together in the street.

In addition to the community part, for me gardening is a meditation and I love the daily practice of watching things grow.

UFH – I saw you’ve been working with the Victory Market corner store.  How is that going?

“It’s a good project.  A group of us got together and we landscaped the area right around the market and added a community bulletin board.  I got a small grant from the city but what worked out great was actually going to the big places on marginal way that have sand and gravel and just asking if they’d be willing to donate some.  It’s been great; one guy gave us sand, gravel and came out and helped some with the work. It’s good to have a focal place in the neighborhood and I look forward to seeing where it all goes.”

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Farm dog Bondo

UFH – What’s your biggest challenge?

I think communication has been the toughest thing.  This area has people from all over the world and just reaching out via social media doesn’t work.  You need to be very persistent and go door to door.”

UFH – What’s next?

“In terms of the property we are looking to add more committed folks soon.  The ideal would be to have individuals that are focused on different skill areas like cooking, building, growing and so on that would like to put roots down for awhile.  We are also really having a great time working on the tree house.”

UFH – How can people contact you if they’re interested in Southside Smallholding?

“If people are interested in living in an intentional way they can email me at breznauj@gmail.com.  It’s good to have people come over and so that we can work together to see if this is really what they want to be doing.”

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Welcome!

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Back porch added on this summer just in time to watch the World Cup matches.

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Fresh eggs

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Bees from the Urban Bee Company.

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A future stage area.

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Always things to be done.

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A tree house is being built here with donated labor and materials.

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Outdoor reading area

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Yes, it’s a watermelon in Seattle.

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Strawberries are still being picked.

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From a recent event.

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One of several inviting outdoor living areas.

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Front yard of the Green House.

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Posters from some of the All Nations Cup.

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Sweet figs are still ripening.

 

2014 Washington State Fair

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Camel ride anyone?

“Those pumpkins are going to invade Puyallup” said a small boy looking in awe at a pair of Atlantic Giant Pumpkins on display in the Agriculture building at this year’s Washington State Fair.  I had to agree that he had a point; they were huge and had the misshapen look of something about to morph and get hungry.

In addition to large vegetables, this year’s fair has its share of scones, Krusty Pups, cute piglets, rides that make one howl, super clean cows, goats and of course, bunnies to make the toughest person melt.

What’s at the fair for the urban ag enthusiast?

If you’re thinking about getting rabbits, chickens or goats this is a good chance to ask experts what breeds they think are best for a city lot.  Whether it’s a long time farmer or a 4H member people serious enough to show their animals at the fair really know their stuff.

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Scones and rides.

One of my favorite things to look at is the Home Arts pavilion.  In this area they have gorgeous quilts, winning baked goods, jams and jellies, knit items and lots of craft and cooking demos.  Here too there are often experts on hand to talk about their favorite recipes and tips.  (This pavilion can be a bit hard to find; it’s located on the second floor of the Arts Pavilion near the Blue Gate entrance.)

The last area I like to visit for urban ag related things are the shopping pavilions.  These used to have more ag items but this year there seemed to be an over abundance of jewelry, hand creams and the amazing machines that slice, dice and yes, do julienne fries.

This year’s fair runs through September 21st.

 

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A very clean dairy cow.

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Home Arts area

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This was my favorite quilt this year.

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Award winning preserved foods

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I like this idea of just having knitting out for passers by

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Rides

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Adorable goats

Let’s Get Hoppy

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Almost ripe!

What to do with those hop cones ripening on your vine?  Making beer is the first thing that comes to people’s minds as this plant is what gives brews their distinctive bitter flavor but there’s a lot more you can do!

What exactly is hops?

  • Hops are hardy perennials that can grow up to 26 feet in a season.
  • The name hop comes from the Anglo-Saxon hoppan, to climb.
  • Female hops (Humulus lupulus) bear cone shaped flowers, also called strobiles.  When ready to harvest these are yellowish green, papery to the touch and have a strong smell.  Pick the cones and dry them until they snap when bent in half and shatter.  For storage put them into freezer bags and freeze until used.
  • The bittering agent in the cones is called lupulin.
  • Hops grows best at 38 to 51 degrees latitude which is why 75% of the crop is grown in eastern Washington.

Be careful where you situate this plant.  I happily planted my variegated variety to tastefully cover an archway only to discover that contact with the trailing branches makes me itch like crazy. In addition to climbing high, the roots go very deep so make sure that wherever you plant it you want it to stay because eradicating it can be very difficult – from a now wary hops planter.

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Drying for pillow making.

How to Use Hops

  • The most common use today is in brewing beer where the cones impart a bitter flavor and potentially inhibit the growth of undesired yeast during brewing.
  • The young shoots can be eaten like asparagus in the spring.  (This can also be a good way to keep this rambunctious plant under control in a small garden.)
  • The leaves and flowers can be used to make a delicate light brown dye.
  • A pillow made of the dried cones is said to promote sleep.
  • A tincture of the cones is used in herbal medicine to reduce anxiety and promote sleep.  (As dosage can vary depending on growing conditions only take hops internally when prescribed and prepared by someone who is well versed in their use.)

How do you use this versatile plant?  I would love to hear!

 

Over the years people have asked me where I get the images used in Urban Farm Hub posts.  Unless it’s a guest writer I take pretty much all the pictures used.

My favorite camera to use is my iPhone.  “The best camera is the one you have with yScreen Shot 2014 09 11 at 8.31.47 PM 150x150 Great Apps for Better iPhone Photosou” goes the saying and given the difference in bulk and weight between my DSLR and my phone there’s little question what I’ve got with me.

You can take great pictures with the camera that comes with the phone or I like to use the Camera+ app.  With this app you can freeze the exposure or the focus and adjust the exposure and white balance.  I like some of the post editing tools that come with it; especially the “clarity pro” for water reflection shots.  I also find the straightening tool easy to use.

Screen Shot 2014 09 11 at 8.38.28 PM 150x150 Great Apps for Better iPhone PhotosIf you want to take long exposure shots of running water, lights etc..  The app I like to use is Long Expo Pro.  You do need a tripod and enough light to get good shots but when the conditions are right you can get some nice pictures.  I also like to use my iPod headphones with the built in volume control as an external shutter release to get as little camera movement as possible.

Here is a picture taken with this app on a moderately sunny day around 3 pm.

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James Creek, Mt. Rainier

Screen Shot 2014 09 11 at 8.50.12 PM 150x150 Great Apps for Better iPhone PhotosFor post editing there are lots of great apps to choose from depending on what you want to do.  My favorite general app is SnapSeed.  With this you can crop, adjust exposure, increase ambient light, change contrast, change to black and white and even zoom in on sections to selectively lighten or darken them, (this is good for faces).  There’s also a fun selection called “dramatic” that really makes your photo jump out at you.

Almost all pictures benefit from a little cropping and adjusting.  Sometimes you hit it just right but often, as in the case with the birds in this shot, you are grabbing a picture quickly before it changes.

Here’s a progression of edits:

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This is the initial shot. I liked the birds but not all the clutter in front of the building.  It is also overexposed and needs some sharpening.

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Here is the final image I wound up using. I increased the exposure, cropped the image and decreased the brightness.

My kids tell me that pulling out selective colors in pictures is sort of cheesy but I like the effect in some shots.  The app I use for this is ColorSplash.  I liked this picture taken in Amish country but it looked a bit boring to me.  Using this app made it quite a bit more eye catching.

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Original image

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Edited with ColorSplash

Screen Shot 2014 09 11 at 9.14.27 PM 150x150 Great Apps for Better iPhone PhotosBigLens can be a bit labor intensive but if you want to give the effect of having a short depth of field, (in focus object with blurred background) it’s a good one to use.  It’s especially nice with people shots.

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Here’s the initial shot with both subjects in focus.

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Here is the shot with the background blurred just enough to draw attention to the subject in the foreground.

Screen Shot 2014 09 11 at 9.21.33 PM 150x150 Great Apps for Better iPhone PhotosThe last app I frequently use is called TouchRetouch.  This one lets you take things out of a photo that you don’t want in.  It does have its limitations though; if you try and take out too much it can replace your unwanted object with a weird collage from who knows where.

There are many more apps out there and more being developed every day.  I’d love to hear about any that you like to use and will feature them in future updates to this post.  Happy picture taking!