Want an Organic Garden? Here’s What to Do: Try Growing Bamboo
One of the advantages of growing bamboo is that it provides you with a handy source of garden stakes to keep your peas, beans, and other vegetables upright. Look for bambusa, a clumping bamboo. The biggest bonus: Bamboo also puts 10 percent more oxygen back into the air than any known plant on the planet. Find more tips here.
- Source: ivillage.com
DIY Book Planter | Wednesday
These book planters were made for Wednesday’s sister’s wedding. What a beautiful centrepiece, perfect for a crafty Wedding. And though this looks really complicated, as you can read in the instructions it’s quite easy - just cut out the book, Mod Podge the inside and add some soil for the succulents. The added fabric flowers are so pretty. Something that my sister did at her wedding was give the centrepieces to special people who helped with the day or meant a lot to her, and I’m sure that they would keep this for a long time.
- Reblogged from scissorsandthread
Channel your inner green thumb with a hydrogarden that sprouts from a repurposed wine bottle. The set comes with clay pebbles, a wool wick, plant nutrients, a cork coaster, and either organic basil, organic chive, or heirloom mint seeds — everything you need to grow your own herbs quickly and year-round. The bottle is not only attractive; it allows sunshine to penetrate through.
Get it Now: Growbottle, Uncommongoods.com
Vegetarian Thanksgiving Recipes
This winds up our Thanksgiving recipes posts. Hopefully the recipes you wanted reached you in plenty of time to make your lists for your holiday food shopping trips. Be sure to message us back and tell us which ones were your favorites!
Roasted Pumpkin Salad - A roasted pumpkin salad made with wild rice, tiny, caramelized red onions drizzled with a simple, honey-kissed, creamy sunflower seed dressing.
Raw Tuscan Salad - A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing.
Roasted Delicata Squash Salad - So tasty! Pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing.
Quinoa Skillet Bread - If you’re ready to switch it up a bit, this is a completely over-the-top alternative to your favorite corn bread recipe. Or, better put - a rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread.
Vanilla Mashed Sweet Potatoes - Plump vanilla beans, cream, orange zest, and butter are combined with sweet potatoes that have been roasted in the oven. A quick whirl in the food processor produces a smooth, creamy, subtly sweet puree haunted by the delicious vanilla and citrus undertones. The consistency is that of a thick frosting.
Hazelnut & Chard Ravioli Salad - Plump raviolis tossed with toasted hazelnuts, sauteed ribbons of chard, and caramelized onions are at the heart of this ravioli salad recipe. It’s finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time.
Spice-kissed Pumpkin Pie - Favorite, easy pumpkin pie recipe. Made from a rich, roasted pumpkin and coconut milk base, and baked in a hazelnut-lined crust - delicious!
Golden-Crusted Brussels Sprouts - A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese.
Shredded Brussels Sprouts & Apples - Another favorite way to cook brussels sprouts. Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.
Thai-spiced Pumpkin Soup - This Thai-spiced Pumpkin Soup couldn’t be easier to make - roasted winter squash, coconut milk, Thai red curry paste, and sea salt come together in a pot of vibrant, rich, flavorful soup. Total crowd pleaser.
Cornmeal Crunch - This is what happens when you cook a pot of cornmeal until it is thick and creamy. Add a bit off cheese, some deeply caramelized onions, spread it in a pan, drizzle generously with olive oil and bake until the bottom and sides are deeply golden and crunchy.
queue: 11-21 (April)