Friday, June 24, 2011
2 portabella mushrooms
4 leaves of lettuce, rinsed
1 onion, sliced
1 tomato, sliced
2 slices of cheese (daiya if you're vegan)
2 good rolls or buns
for the garlic aioli:
1 garlic clove, pressed or finely minced
1 tbsp mayonnaise or veganaise
broil the mushrooms at 450ºF for 20 minutes or grill them for 5-7 on each side. toast the buns and spread each side with the garlic aioli before assembling your burgers with the lettuce, tomato, onion, and cheese.
Thursday, June 23, 2011
greensgrow is located on e. cumberland street, only a few blocks from the memphis taproom, and for only boasting a single acre in the city, it crams in a farmer's market, nursery, and csa operation into one area. i originally came across greensgrow when researching different csas in the city, but i've decided to put faith in my little garden and decided against buying a share this year. but i did want to stop in and check out the farm, market, and nursery.
greensgrow is still accepting pro-rated csa applications for full and half shares for their saturday pickups. you can also shop at the farmer's market on thursdays from 2pm to 7pm and saturdays from 10am to 3pm at 2501 e. cumberland st. in philadelphia.
Wednesday, June 22, 2011
yesterday was a seriously successful day for finding free stuff. patrick spotted these two chairs while driving around and i brought home some polygon tables from a previous floor set at my store and some chandeliers i saved from the trash. the chairs have a few tears in the fabric and the chandeliers are missing a lot of pieces but i'm hoping to make one full chandelier from the parts from both. obviously i'm painting everything white, and i'm super excited to have a bunch of new projects to work on over the weekend.
Tuesday, June 21, 2011
Monday, June 20, 2011
|(l-r: parsley and lavender sprouts)|
|even though i cut my chives back the other day, they're growing back faster than ever|
|my pegboard pot rack|
|(l-r: thyme and basil sprouts)|
Sunday, June 19, 2011
what you need:
4-6 cups of whatever fruit you'll be using (in my case, 2 cup strawberries and 3 apples)
1/2 cup sugar
3 tbsp. lemon/lime juice
1/2 cup flour
1/2 cup rolled oats (and/or granola, wheat germ, nuts)
1/2 cup brown sugar
1/4 cup melted butter (or earth balance for vegans)
1/2 tsp. cinnamon
1/2 tsp. nutmeg
preheat oven to 350°F. slice the fruit,mix in the sugar and lemon/lime juice, and spread into a glass baking dish. mix up the remaining dry ingredients and butter, and then sprinkle evenly over the top of the fruit. bake for 30-40 minutes.
Saturday, June 18, 2011
the carrots are starting to get little tops and the snap beans are so big that we're trying to decide how to let them grow without shading the carrots from the sun. and, best of all, patrick planted a jade plant into a darth vader head and a spider plant into a millenium falcon toy that he's going to hang from the ceiling in our star wars media room.
|snap peas, squash, and cucumbers|
|(clockwise from top left: strawberries, habaneros, hens and chicks, lavender, bell peppers, jalapenos)|
|our blackberry plant started climbing up an old fishing pole like crazy|
|cherry tomatoes planted upside-down in a paint can|
|little carrot tops|
|darth jade-er and the millenium falcon!|
Friday, June 17, 2011
|broccoli sprout in an eggshell starter|
|i'm using these 6"x6"x4" pockets for lettuce and spinach|
|and i planted zucchini, squash, and cucumbers in the 6"x8"x4" pockets|
i like to start seeds in rinsed out eggshell halves in old egg cartons. it's a good way to reuse the cartons, they're the perfect size, everything stays neat, and once the seeds are big enough to transplant all you need to do is pick up the eggshell and crack it apart enough the the roots can eventually break through. it's much easier than trying to spoon out seedlings and worry about cutting the roots.
for the left side of the vertical garden pockets i started three types of lettuce (bibb, vivian, and a musclun mix) and spinach. i planted zucchini, squash, and cucumbers in the large pockets, and i'm putting scallions and broccoli in the pockets on the right side.