Compost can be confusing. We all know it’s “good”, but good how? And when should we use it? Do we even need to use it? Here is a short good-to-know guide for when and why to add compost to your garden. Compost is an efficient and practical fertilizer. Composed of decayed organic matter, compost is a basic tool for the organic gardener. Brown leaves, compostable materials like cardboard and newspaper, grass clippings, food scraps, twigs and more can all be broken down into compost. Compost is created through the process of thermal decay and then added as humus to the garden. Compost is home to millions of active microorganisms which help to continue breaking down organic matter into bio-available nutrients – food for plants! Quite simply, compost adds nitrogen to a garden. Nitrogen is what contributes to a plants healthy, green growth. This is an excellent excerpt from an article … Continue reading
With health consciousness on the rise, more people are turning to dietary alternatives with the aim of avoiding allergens in their food. Why? Because many of these foods create internal inflammation of our tissues and joints and chronic inflammation can lead to disease and illness.
Common food triggers are wheat, dairy, peanuts, soy, refined sugar. If you’re following a paleo diet these and many more are on the no-no list. If you’re doing a detox cleanse, you need not be as strict. Many things have easy, healthy substitutes – instead of white sugar, opt for raw local honey. Instead of peanut butter, try sunflower seed butter.
Dairy gets a little tricky because many of the substitutes have OTHER allergens and ingredients to steer clear from. Most shelf-stable nut milks contain carrageenan, “a gum extracted from certain species of red algae (also known as Irish moss) has thickening, gelling, and binding properties. It is used to stabilize emulsions in dairy products; to improve the quality of foods such as soups, salad dressings, sauces, and fruit drinks; and to give a creamy thick texture to milk products,” states Prescription for Dietary Wellness: Using Foods to Heal by Phyllis Balch. Continue reading
More nuanced then just-made ‘nog, aging mellows the boozy nose of this super spiked beverage and makes for a harmonious, blended flavor. How & Why to Make Aged Eggnog Eggnog is made with eggs, sugar, a blend of spirits and milk or cream (or both). In a typical iteration, eggs are blended with sugar and booze creating a thick and sweet beverage, not unlike Baileys. From there, portions of milk and cream are added before serving. Some recipes call for whipped cream, while others fold in whipped egg whites. I took another route entirely and went for an aged eggnog recipe. Alcohol is a natural preservative, killing off bacteria. I had heard of aged eggnog before—the process seemed so much easier than the last minute preparation required with other recipes. With aged eggnog, eggs and spirits (like rum, brandy, cognac, whisky, or bourbon) are blended and mixed with sugar, the … Continue reading
Seckel pears are diminutive, with muddy, olive green skin and a firm texture. Their tiny proportions make them impossible to resist, and the perfect size for a light dessert after a rich meal. They ripen toward the end of September, so be on the lookout as the season is short. Pears are poached in a light caramel syrup – you can determine how dark you’d like to burn the sugar. I prefer mine deeply amber, imparting an almost burnt quality to the fruit. Of course, you can also infuse the syrup with any number of aromatics. Here, we use vanilla, but lavender buds, fresh thyme or even a bag of your favorite tea. When you crack open the jars, the pears’ exterior will have a gorgeous caramel hue, whereas the centers stay creamy. I like to serve the pears whole, with a dollop of cream and a drizzle of the syrup. … Continue reading
This is a great fall project as we move into winter. Be sure to position the cutting in a sunny spot so it can put on growth before winter really sets in. It will go dormant over winter (keep the soil moisture consistently JUST damp) and pick up growth as we turn into the new year. I think you’ll be surprised at how simple this is, but for anyone interested, here are the instructions if you want to DIY it: Find a fig tree! Maybe your neighbor has one or maybe you’re in a local park. Using pruning shears, cut a 4- to 10-inch long piece of soft wood new growth, just above a plant node. Fill a large pot with potting soil (a simple plastic pot that shrubs come in is perfect) and stick the fig cutting in, cut side down. Don’t worry about stripping the bark, spacing or … Continue reading
When tomatoes (and all ripening fruits) have a sudden fluctuation in their water levels, they are bound to react. After a somewhat dry summer (and with a consistent watering schedule), a sudden downpour allows plants to drink up way more water than usual. As they take up water, the fruits expand, causing the skins of tomatoes to Continue reading
If you haven’t planted your Sugar Snap, English or Snow peas by now, it’s time to get them in the garden! These springtime plants grow quickly and can be used in a vertical garden, thereby freeing up precious space on the ground. I use all sorts of different trellises in the garden and no one exhibits these better than Lily over at Rake & Make. This is her favorite pea trellis, and I’d have to agree. We use string in all of our gardens, but a staple gun and netting is a fine idea – you can roll it up when the season ends. I also love her version of a cucumber trellis – it’s a great way to get those heavy fruits up and off the ground and makes them easy to harvest. Incidentally, both peas and cucumbers can be grown in pots, making them a great choice for … Continue reading
A lot of people have been asking me for recipe and gift-giving ideas this week, so I figured a round-up post was in order. Avoid the last-minute shoppers this weekend and spend time in your kitchen instead. These gifts can be elegant, feel special and are delicious. Make sure to package them simply – channel your inner Martha Stewart.
Fresh herbs can get expensive if you’re buying them at the store, so I like to grow my own. I always make sure to use every last sprig. If you have leftover herbs, or a prolific plant that needs cutting back, you can dry herbs for your spice cupboard (see the sidebar “Spice Cupboard” in chapter 6, “Nuts”) or use them to flavor vinegar. Herb vinegars are made of two simple ingredients—vinegar and fresh herbs—and can be made in minutes. Subtle in flavor, herb vinegars impart an undertone of herb along with the tang of vinegar. They can be used in salads and vinaigrettes.
With the recent autumnal frosts, now is the perfect time to collect rose hips. A bit of frost sweetens them up. Rose hips offer a subtle floral flavor to dishes, but their real power is in the health benefits they possess. Rose hips contain more vitamin C then most other herbs – even many times those found in citrus pound per pound. These antioxidant, red globes, are best harvested in late fall and used in syrups or jams.
Rose hips look like little tomatoes, often orange-red and shiny. They are more round than long, about the size of a red globe grape. Harvest rose hips by Continue reading