Garlic Scapes and Chive Flower Pull-Apart Bread

Spring is here ... so they say!

It may be April, but we are still getting light snow a couple days a week and then a mix or 50º-60º weather for the rest of the week. It is a strange season, for sure! Every time it hits even 45º, I get excited for the garden to start, partially because my seeds are growing so well in the basement and I'm antsy to transplant and the other reason is that I can already see my chives and garlic coming up so nicely! Both plants are already about 6-7 inches tall. This is my first year planting garlic and I can't wait for first harvest!

For me, spring equals garlic scapes and there is nothing better. The thought of scapes got me remembering a bread that I was addicted to last spring.  Mix garlic scapes with carbs and I am one happy girl!

Now, if this weather would just cooperate so I can really see my plants grow, we're in business. Until then, I think I'll be making a loaf with fresh garlic and some chives that I have in the freezer from last season.

If you love scapes too, don't forget to try some Garlic Scapes Hummus or Garlic Scapes Pesto this season!

Garlic Scapes Pull-Apart Bread

Makes one loaf

Bread Ingredients:

1 c milk
1 egg
1/2 c mozzarella cheese
3 c bread flour
2 t organic cane sugar
1 1/2 r dried oregano
1 r salt
1 r active dry yeast

Garlic Butter Mixture:

1/4 c butter, melted
Diced garlic or chopped garlic scapes to taste (we like a LOT of garlic flavor!)
1/4 c chive flowers or sliced chives.

Optional: Parmesan cheese for topping.

Add bread ingredients to bread machine and set on dough cycle. If you don't have a bread machine, mix them all together and cover with a towel. Let dough rise until it doubles in size. Punch it down.

When finished, place dough on lightly floured surface and pat to 1/2+ inch thickness. Cut dough into about 32 pieces.

Mix garlic butter together.

Dip dough chunks into the garlic/scape mixture and place them butter-side down in a bread pan. Continue dipping and layering dough with butter side down until all dough is in the pan. If you would like, sprinkle the top with a little parmesan cheese.

Bake at 375º for 15-25 minutes or until it starts turning brown.

Invert onto a serving dish and serve warm (but it's still great cold).

Garden Beds: To Raise or Not to Raise

The past four years we have gone with raised garden beds. Paul built them when we first moved into the house. This past fall, we decided to demo them and do one large garden. Surprisingly, this was a tough decision that we went back and forth a bit for quite a while, but let me tell you, I am SO excited to start our big garden. Here's why ...

When we first moved into our house, we knew we wanted a garden but we didn't realize the extent for our love. The first year we built three 4' x 8' raised beds. The following year we added on two more. Then we added on one 4' x 12' lower bed. The final year we added yet another 4' x 12' lower bed! Our back yard was turning into a geometric design of raised beds! We never realized when we started how big they would get. We were simply wasting a lot of great garden space in between the beds that we had been creating. Gardening has turned into a major part of our food supply and we really want to make the most of the space we had. Simply said, the walls had to come down!

I was apprehensive though. We spend a lot of time in our backyard, both as a family and entertaining. The garden beds had turned into a landscaping design that complimented the look of the yard. I did not want to turn our yard into a chicken-wire mess. Luckily, my friend made a garden for his parents earlier in the season. When I saw it I realized that big gardens can be just as part of a beautiful landscaping look as the raised beds were. Luckily, Paul was on board, were were able to reuse the lumber from our raised beds and we didn't have to buy anymore soil simply by spreading around the raised beds.

Why Raised Beds:

1. Easy Weeding: Weeding could not have been easier. I would simply sit on the ledge and pick away. Working all the way around the bed without having to be on my hands and knees. 
2. Pretty Landscaping: I love the way raised beds look. They can be a major part of your landscaping design and you can fancy/rustic them up how you see fit to match the rest of your look. Personally, I don't like chicken-wire. I really didn't want a yard of it. I know, this is getting picky, but whatever, it's my yard :) 

Then Why Lower the Garden?

1. Wasted Space: After we realized all the space we were using up as walkways in between the raised beds we knew we were crazy. All that walkway space equaled loss of vegetables in our fridge!
2. Larger Vegetables: In the raised beds, I never wanted to do many large vegetables: squash, pumpkins, etc. They would take up too much real estate in our precious area. 
3. Still Pretty Landscaping: Lower beds can still look just as decorative as raised beds. I absolutely love our new look!
4. Less $$ for Maintenance: With our raised beds, we had to add a lot of compost every because the soil height would drop down so much. In our 4x8 ft beds, it would lower about 4 inches a year!

Now, in the same footprint as the raised garden beds, we have TWICE as much room for vegetables in our large, lowered garden. We decided that with the extra space, we are going to try forgo our CSA membership too and really work on ours. Having multiple plantings. We will have to have a few extra trips to the farmers market but I really think we're going to be saving a lot of money in the long run!

So basically, my conclusion is if you are planning a smaller garden with a few choice vegetables and herbs, a raised bed is perfect. They are easy to maintain and look great in the lawn. If you are planning a bigger garden with larger vegetables, don't waste your green space and make one large lower garden! Regardless of your choice, enjoy the fruits (and vegetables) of your labor!

25 Must-Know Uses for Lemons

The one ingredient that I couldn't live without would arguably be lemons! They seriously do a little bit of everything ... from home, to garden, to body (both inside and out!). Nothing can substitute the wonders that a lemon can hold.

Those cute little plastic lemons do contain lemon juice, but it's sure doesn't taste like a lemon! The juice is mixed with preservatives which makes it have a very harsh off flavor. Nothing like the amazing fresh lemon scent! Those little preservatives are called sulfer dioxide. Why should we care? Sulfer dioxide is a chemical used as a bleaching agent to treat chlorinated waste water. When exposed to sulfates, it is hard to take full, deep breaths because it inhibits your lungs from over-inflating. This can also cause asthma-like symptoms. Sulfer dioxide is harmful to animal and plant life; it is the precursor to acid rain which can kill fish and stimulate the overgrowth of algae.

You still want more? How long has that bottle been sitting on the shelf for who knows how long in that little yellow bottle. sucking in all the plastic and BPA flavor. I know people love the convenience of that little squeeze bottle, but buying a bag of lemons is not hard. That little bottle can no way substitute the vitamins and minerals that the amazing lemon will give you.

Real Lemon Juice = Real Benefits and Real Results!

Home and Kitchen

1. Freshen Up. Put a little lemon juice on your lightbulbs. When the light bulbs heat up, the fresh lemony scent will fill the air. Make sure the lightbulbs are cool before you add it!

2. Clean-Up!

• Limescale Build-up: Lemons are great and removing limescale build-up from sinks and faucets. Cut a lemon in half and rub it around the effected area. Let it sit for a couple minutes before rinsing with cold water and wipe off with a clean, damp cloth.
• Make your own All-Purpose Cleaner.
• Clean the windows: Simply rub a lemon wedge over a mirror or window, wipe with a dampened cloth then buff with a clean, dry cloth.
• Clean the floors: Tile, hardwood, pergo, laminate. Lemon can help clean them all! Mix 1/2 c vinegar to a bucket of warm pater. Add 10 drops of lemon oil (essential oil) and start cleaning as usual. I also like adding a little tea trea oil to this mixture for extra antibacterial properties.
• Keep your fridge smelling fresh. Put some lemon juice on a cotton ball and place it in your refrigerator for a few hours to help knock out those icky odors.
• Freshen up your cutting board. In almost every meal, I'm cutting onions and garlic, delicious, but the odors can really get into the pours of a cutting board. Rub a slice of lemon around on your cutting board to help release those juices that have gotten in the grains.
• Freshen up the disposal. Don't always compost your lemon rind. Once a week, I'll drop my down the disposal. Them lemon juice helps get out the odors that can linger and get stuck in your disposal.
• Clean the dishwasher. Stab half a lemon and stab it onto the prongs inside your dishwasher. The acid with help degrease your dishwasher while leaving it lemony fresh.
• Clean the oven. Get those tough to remove stains and help degrease the oven. I use 2 Tbs baking soda mixed with 1 cup of water and juice from one lemon and scrub away. Make sure your oven is completely cook before starting. (This mixture works great on the stovetop too).

3. Decorate! I will buy a bag of lemons at a time. They are used as the centerpiece to my table as I use them.

Body

1. Flush out toxins. I still do love a glass of tea in the morning, but lately I have been sticking with warm lemon water. It helps detox by flushing out the toxins as well as helps aid in digestion.

2. Boost immunity. I love keeping lemons part of my daily diet. Lemons are a great source of vitamin C and the pectin fibre in lemons help stimulate the production of antibodies.

3. Help the cough and sore throat. Lemons help expel mucous and soothe your throat. I love putting lemons in my daily tea but if you want to take it one step further, Mix 1/4 lemon juice, 3/4 c raw honey and 6 Tbs of olive oil. Heat the mixture up so until it is thoroughly mixed but do not boil, it will hurt the honey). Let cool and enjoy 1 tsp every two to three hours.

4. Kick nausea to the curb. Simply smelling a lemon can help relieve your queasy feelings.

5. Dark patches. Under the arms, on the elbows and even age spots. Lemon juice is a natural skin bleacher. Dilute juice in water before applying. Be careful though, it can dry out your skin so make sure to moisturize afterwards or add a little honey or aloe vera to the mixture. *Make sure to try on a test patch before being too liberal with use.

6. Quick freshen-up. Next time your need a quick freshen and don't have any deodorant, use a little lemon wedge and rub it on the pits! It will only last a few hours but it does the trick when you need it to.

7. Natural Sun-Kissed Hair. Remember the days of Sun-In and other natural highlighters for your hair?!? All you need is a little lemon. Mix 5 Tbs with 1 cup of water and wet your hair. Now the best part ... go sit out in the sun until your hair dries. (If you have dark hair, red tones usually come out instead of blonde).

8. Strong and Shiny Nails. To increase shine and strength, soak nails in juice for 10 minutes then, brush them with a small mixture of equal amounts of water, apple cider vinegar and lemon juice. This can also help remove yellow and discolored nails.

Outdoor and Garden 

1. Deter Pests and Creepy Crawlers: Most insects do not like the smell of lemon. Either squeeze healthy amounts by your doors and windows to keep them out or leave the cut strips of peel and pulp out.

2. Fill your compost: Citrus is great for your compost pile. It will help strengthen your soil quality and help regulate the flow of water and oxygen to your plants.

3. Weed killer: Use liberal amounts in your pathway cracks or patio. You can also use it around your plants, just make sure not to get it on your plants ... you don't want to harm them.

Cooking Tips

1. No more fresh 'brown' foods!: As soon as you cut your apples, potatoes, bananas and more, they start to brown. Simply squeeze a little lemon over them or keep them in lemon water until you are ready to use them.

2. Avocados don't brown right away, but they can turn after awhile. I always rub a little lemon juice on the half of the avocado that I'm not using before putting it in the fridge. Make sure that lemon juice is part of your guacamole recipe too! Keeps it looking fresher longer.

3. Sour it: Add a little lemon to milk or cream when in need of sour milk or sour cream.

Tea Tree Oil and Why You Can't Live Without It

Essential oils, while becoming a little more mainstream are still far from being a typical household remedy and use. Tea tree oil, or melaleuca oil, is one oil that most people have come in contact with before in some fashion and it is the most studied and researched essential oils with findings and conclusions being published for anyone who is interested to read about.

Tea tree oil is produced from Melaleuca alternifolia, a shrub like tree which is found along streams and in swampy areas in its native land of Australia. Native aboriginals have been using tea tree oil for years. Back in the 1920's, chemist Arthur Penfold found that tea tree oil was an extremely promising plant due to its antiseptic properties and brought his findings to America. Along with the rich history of tea tree oil comes with its rich uses. Tea tree oil is anti-bacterial, anti-viral, kills fungal infections, disinfects wounds and sanitizes and helps fight colds and soothe sore throats. Yes ... all of that (and more) out of one amazing essential oil!

I have been using tea tree oil for a couple years now, but only recently has it been a staple all around my home. I use it in the kitchen, the bathroom, the floors, the garden and most recently directly on the family! I don't know what I would do without this amazing oil in my home.

Make sure you are using 100% certified therapeutic grade essential oils. Oil Fragrances are already mixed with carrier oils and some have fillers and artificial ingredients. I also have used a tea tree oil that was not a fragrance oil but not certified as therapeutic and I did not have the same results. My favorites are from Eden's Garden and Mountain Rose Herbs. Just like anything else, avoid excessive use of any essential or carrier oil.

Tea Tree Oil and its Many Amazing Uses

Mosquito & Bug Repellant

Keeping the bugs away makes my kids happy which makes me happier and in Wisconsin, we have lots of bugs! Here is a recipe that has worked for us and our garden.

Bug Bite Relief

If nothing else, remember this one ... it has changed my children's lives! We live in southern Wisconsin and have a wooded lawn ... mosquito haven! When the kids get a bite, I put tea tree oil directly onto their bite and it not only stops the itching within minutes, but in more cases I never even see the bite! I swear they disappear! This is why tea tree oil is miracle juice in my book!

Lice Prevention

Add to your children's shampoo. About 5% to be effective. Some studies have shown tea tree to kill lice once having them ... something to look into!

Clear Acne

Zap those zits! Mix a pinch of clay powder, such as Redmond Clay, with 1-2 drops of tea tree. Apply the paste to your pimple and let dry (up to overnight), then rinse. Don't overuse though, tea tree can dry out your skin after a lot of use.

Remove Makeup:

No more harsh chemicals around your precious eyes, just mix 1/4 c coconut oil, 10 drops tea tree oil.

Soothe Sores

Tea tree can cleanse and fight infections. Mix with a little coconut oil and apply directly to cleaned cut or sore. Put a bandaid on if needed.

Diaper Rash

Mist diluted tea tree, lavender and chamomile onto those sore bottoms for some easy relief.

Toenail Fungus:

Apply directly. Have I said anti-fungal yet? Yup, clean out those toes and pull out the flip-flops again!

Hand Sanitizer

I am all for clean hands, but the use of mainstream hand sanitizer a million times a day drives me crazy. Not only does it strip away all the good bacteria, but it dries your hand out way too much. Tea tree is naturally antibacterial and witch hazel is softer on your skin than alcohol. Mix 4 oz, aloe vera gel, 2 t witch hazel, 15 drops tea tree, 4 drops of lavender and 4 drops of orange or lemon. Put in a container and it will keep for a month.

Disinfectant Spray

In a spray bottle, mix 10-15 drops of tea tree oil with water (mix tea tree with lemon if you'd like). Spray on doors knobs, bathtubs, sinks, toilets, toys and anywhere else you find germs sitting. Allow to dry.

Bad Breath Be Gone!

There are a lot of tea tree toothpastes on the market or you can make your own. I like adding a tea tree mouthwash to my routine. Gargle 1/2 c water with 1 drop of tea tree (add a drop of peppermint if you like that pepperminty flavor). Swish it around to really get into those small nooks and crannies of your mouth!

Foot Odor Be Gone!

Pour hot water into a basin. Add 15 drops of tea tree oil, 5 drops of rosemary oil and 3 T oil (I like coconut or apricot kernel). Soak for 15-20 minutes daily.

Deodorize Stinky Diaper Pails and Garbage Cans

Mix 1/4 c baking soda with 1/4 t tea tree oil. Mix it around to get out all the lumps and sprinkle a little bit on the bottom of your garbage can to reduce odors and prevent bacteria from growing.

Natural Cleaners

I add tea tree oil to almost every cleaner I make. It smells great and it's antibacterial properties are unmatched in the essential oil world! Here's a few recipes. If you're not big into making your own cleaners (yet), try Branch Basics. I've had wonderful results with their products.

Natural remedies do not work for everyone so consult your physician for any concerns. I am far from a doctor, but essential oils have worked for me and I hope they work for you!

Resources:
www.shareoils.com
Everyday Roots Book
Good ol Wikipedia

Garden Fresh Chimichurri Sauce

I'm in food love. The end of last summer, my sister-in-law made the most unbelievable chimichurri sauce. I was dipping everything that I could find in it! Not only was it completely delicious, but she used mint. I don't know about you, but my mint plant is out of control every year and every year I'm trying to find things to do with it besides drinks. The problem is, I don't love mint that much!  Almost every time we got together, she had a batch of this sauce. Maybe mint is starting to grow on me ...

I always like putting a little chopped mint on my fruit salads. I love the little extra flavor that it gives the fruit. Recently, I hosted a baby shower and made a fruit salad. The mint in the garden is just starting to sprout so I sadly had to buy some. For me, mint is the hardest thing to buy because for six months out of the year, I can't seem to get rid of it!

After my salad, I still had plenty left in the container. After about 10 minutes of complaining that I just spent money on mint, I remembered my sister's chimichurri sauce. Any annoyance that I was carrying around was quickly whisked away as I rushed for the fridge to see what other herbs I had. I wanted to call her for the ingredients, but she was on her tropical honeymoon ... didn't think she'd want me to call her for this, but I couldn't wait. I would have to figure it out on my own.

I remembered that she used mint, parsley, cilantro, garlic and a little crushed red pepper and I went from there. I did use a little veggie broth instead of straight oil which many recipes use. Feel free to play around with the ratio that works for you. It was strictly personal preference not to do a 100% oil sauce. This was such a fun recipe to make. I was full by the time I got done making it. I couldn't stop myself from taste testing for salt and spices!

Garden Fresh Chimichurri Sauce

Makes 1 1/4 cups

1/2 cup fresh parsley leaves, packed
1/2 cup fresh cilantro leaves, packed
1/4 cup fresh mint leaves, packed
4 cloves garlic
1 T fresh oregano leaves, packed (1 teaspoon of dried)
2/3 c extra virgin olive oil
1/3 c veggie broth
2 T lemon juice
1 T red wine vinegar
1/2 t crushed red pepper flakes
1/2 t salt
1/4 t pepper

Put all ingredients in your food processor or high speed blender and mix until it is a nice sauce with no chunks.

I have been putting this on EVERYTHING! Below is it pictured with some black bean and sweet potato empanadas but the house favorite has been putting it over Walnut Meatballs! I've used it as dressings on my salads and dipping my vegetables in. This chimichurri sauce is so versatile you can seriously use it for anything. I am so excited for my herbs to start growing because I'm pretty sure you will find this sauce in my refrigerator all summer long!

A Shot of Wheatgrass a Day Keeps the Doctor Away!

Okay, so I don't have a shot every day, but I try to. Paul is much better at this than I am, but I can promise you that every little bit helps. Years ago, a man that Paul worked with introduced us to wheatgrass. His wife is a nutritional consultant with her own natural healing practice, Loreta's Living Foods. She had countless stories about the healing powers of wheatgrass.

After hearing about all this we had to give it a try. We weren't in bad health, but we do realize that our health can always be better and preventative action is the best action! We got on a wheatgrass kick. Both of us had a lot more energy after drinking it and we noticed other small improvements. Digestion was amazing, our skin looked great and Paul's chronic bad breath (sorry Paul) was completely gone! He smelled like roses! I am always good for at least one good winter cold and flu and we both went the whole winter without one runny nose. We were both amazed at this realization. Could it be a fluke or could the wheatgrass really be doing that much?! Then, spring came and so did my allergies ... Oh wait, no they didn't! It was all too amazing. Our health and our daily energy were at a complete high.

We were on a kick! It was a little expensive to buy shot after shot so we began buying trays of it to juice ourselves. Soon after, we cut costs even further by growing it ourselves. It does take a bit to get going ... good soil, a few trays, a cool spot and a grow light. We got almost all of our supplies from WheatgrassKits.com (I warn you, they have awesome stuff and you might get hooked. We have also bought their sprouting kits ... so easy and delicious!). All of this paid for itself after the first couple trays that we grew. After beginning to juice wheatgrass, we started to change our diet as well. We started looking at food combining, how different foods digest in our systems. This is what started it all.

Time went on, we encountered a move in which we didn't have much space and slowly we just stopped growing it and taking it. Our diet continually improved, but the wheatgrass just faded out.

The past year has been a strenuous one. My third pregnancy was the hardest on my body, the tole of having three kids in three years and simply life has just been busy. I try to steadily work out, but something always 'comes up'. I had numerous colds last winter. The whole family got the flu. Paul and I felt like we were just floating along. It was time to make some changes. We started growing it again and the family is feeling great!

Wheatgrass as well as studies on its healing properties have been around for ages. So why isn't it more prevalent in today's world ... This baffles me! In 1940, the American Journal of Surgery, recommends chlorophyll for its antiseptic benefits. They says that chlorophyll can help: clear up foul smelling odors, neutralize strep infections, heal wounds, hasten skin grafting, cure chronic sinusitis, overcome chronic inner-ear inflammation and infection, reduce varicose veins and heal leg ulcers, eliminate impetigo and other scabby eruptions, heal rectal sores, successfully treat inflammation of the uterine cervix, get rid of parasitic vaginal infections, reduce typhoid fever, and cure advanced pyorrhea in many cases. Again I ask, why is wheatgrass juice not more prevalent in today's world?

Why I Love Wheatgrass ...

It is one of the best sources of living chlorophyll available to man. Chlorophyll is anti-bacterial and can be used to heal both the inside and outside of your body. Science has proven that chlorophyll stops growth and development of bad bacteria. Chlorophyll neutralizes toxins in the body, helps purify the liver and improves blood sugar problems!

Dr. Ann Wigmore, as well as institutes based on her teachings have been helping people get well from chronic disorders for 30 years using wheatgrass.

It's a crazy detoxifier! According to the Hippocrates Health Institute, wheatgrass juice helps increase red blood-cell count while lowering blood pressure. It cleanses the blood, organs and gastrointestinal tract of debris.

Wheatgrass juice can help with acne, eczema and psoriasis. It has even been proven to remove scars after it has been ingested for seven to eight months along with an improved diet.

It acts as a detergent in the body. I love my natural deodorant, but when I have wheatgrass juice regularly, I hardly use it!

It is great for mouth health. Wheatgrass juice helps prevents tooth decay. Next time you have a tooth ache, try holding wheatgrass juice in your mouth for 5 minutes.

Sore throat? Gargle wheatgrass juice to help kick it fast.

Keeps the hair from graying ... here's to hoping right?

Improves digestion. It is great for constipation and keeping the bowels open. It is high in magnesium.

It is great for blood disorders of all kinds. Wheatgrass juice can help reduce high blood pressure and enhances capillaries.

Yes, it is grass, but for all those who can't handle the gluten, it's okay. Wheatgrass is gluten free. It is cut before the grain forms!

How To Take Wheatgrass:

You need to have a juicer, specific for juicing grass, or find a place that sells it. The fresher the better! We have a simple, old school hand juicer. It is cheap and it does the trick perfectly.

1. On empty stomach, take 1-3 ounces of wheatgrass within 15 minutes of juicing it. Always start with one ounce and work your way up. It's best to have an hour before a meal.
2. Swish it around in your mouth for 30 seconds(ish) before swallowing. This helps strengthen your gums and starts the natural digestion process by mixing with your saliva.

Wheatgrass is very powerful. Many people who have a very toxic inside have gotten sick the first few times that they have it. This is normal, be confident it's doing it's thing and don't give up. It will get better. Depending on the grower, it can be very sweet. Some people like to cut the flavor with a little lemon slice or apple juice afterwards. If you just don't love the taste of it, add it into your juices or smoothies.

Many of the health benefits of wheatgrass suggest an improved diet to aid in improvement. It's the American way to want an instant cure all, but we need to realize that we need to do a little work to have great, long-lasting health. Take a look at your diet, where could there be improvements? Do you need a shot of wheatgrass every day, every week ... everyone does!? It's whatever works best for you and your situation, every little bit helps. A healthy diet, along with wheatgrass has proven to help many people with scary, chronic diseases. Let's take our health into our own hands and get healthy today ... One shot of wheatgrass at a time!

Maybe, someday ... we can get a shot of wheatgrass at our local pharmacy instead of just health food stores!

Sources:
40 Benefits of Wheatgrass from WheatgrassKits.com
50 Reasons to Drink Wheatgrass
Wheatgrass Detox Side Effects

Non-GMO Seeds: Why and Where?

Next week the weather in my neck of the woods is reaching the fifties! It snowed yesterday, it's a high of 10º today and tomorrow it will be 35º. It's supposed to be in the thirties for the next week!  The first 35º warm-up in Wisconsin is hilarious. Many people are walking around without jackets, you see a lot of people in shorts and on extreme occasions, you can even spot a sandal or two! For me, the warm-up just brings excitement and also a touch of anxiety. I immediately start getting excited for my garden and I always feel two steps behind. This year, I'm going to be on top of it because this year, I'm growing from seed.

I really want to save some money in the garden this year and growing from seed is a great way to do just that. My goal is to plant in mid-May, so I want to get my seeds soon and start the process indoors, that way they are good and healthy by the time I want to plant.

Buying non-GMO without supporting GMO

Many stores around us have organic seeds for sale. By definition, organic should mean non-GMO. Many people will tell you that as a home gardener, you don't get GMO seeds, they just haven't reached that commercial avenue yet. However, the scary fact is that Monsanto has been buying up seed companies faster than a rabbit hopping though your garden. They own about 40% of the market. Does this mean that the organic seed you are buying are GMO? No. It does mean that when buying an organic seed, you may be supporting Monsanto and their mission.

There are lots of companies who have signed the Safe (non-GMO) Seeds Pledge. This pledge will give you that warm fuzzy feeling knowing that they are not affiliated with Monsanto. Here is a list of all seed companies that have signed the pledge. After looking through a lot of them, these two are where I am going to get my seeds from this year:

• SeedsNow.com I love their $.99 sampler selection which gives you anywhere from 10-100 seeds just for $.99 each!! 
• High Mowing Organic Seeds They have really nice seed collections for those of you who are wondering what to plant and what plants work with others. They are a little pricier but they also have retail outlets for those of you in-person shoppers.

What Varieties Support GMO

Another thing I was surprised about finding out is that Monsanto has bought a variety of heirloom seed names. So, even if you are buying some delicious looking organic heirloom tomatoes from your local farmer, again, money might be going to Monsanto in the long run because buying this seed means giving Monsanto money ... they own the trademark to their name! Here is a list of ALL the names of seeds that they own. I warn you, there's a lot!

Happy, mindful and safe gardening everyone. May you all have a bountiful harvest!

How to Freeze Pumpkins

Just because Halloween is now over doesn't mean it's time to forget about pumpkins. Actually, this is the perfect time for them. It's nearing the end of the season, where I live anyways, and farmers are clearing the fields and pumpkins are one of the last things to go. You can get them for next to nothing! With Thanksgiving just around the corner, there's not a better time to get your pumpkin puree out of the way.

I am a person that loves pumpkin all year round. I'm not crazy about pumpkin pie, but I love a hint of pumpkin in other desserts and I LOVE LOVE LOVE savory pumpkin dishes ... you can't go wrong with Pumpkin Burgers or Savory Pumpkin Quinoa). So, I like to have a few jars of puree in the freezer for whenever my pumpkin craving sparks.

A little pumpkin goes a long way too and this process is very simple for the output that you get, you can't go wrong! I can't necessarily say 1 pumpkin = 4 cups, because even with the weight of pumpkin, the seed weight vs flesh can vary. This year, I did 3 smaller pumpkins and one medium size this year and I got 14 jelly jars. I like using jelly jars for pumpkin because most of the recipes that I use it for call for 1 cup. If you need more at a time, use pint jars and of course, you can use freezer bags too.

The USDA has said that it's unsafe to can your pumpkin puree because it is so dense that the heat can't penetrate the inside, that is why many home canners will cut theirs in cubes and then can it. You can use this to your discretion, I still know canners that do it, but the information is out there so take it how you will. Other people will cube there pumpkin, add water and then can it. It's easy to do, but if I can avoid a few extra steps and I have the freezer space, I'm going to do it!

How to Freeze Pumpkins

1. Cut your pumpkins in half and scoop out the seeds.
2. Preheat your oven for 375º. Place your pumpkins downward with a 1/2 inch of water in the pan. Depending on the size and thickness of your pumpkin the time that it takes them to cook will vary, start checking after 30 minutes. You want the insides to be completely soft.

3. The outer skin becomes very hard so it's easy to scoop the flesh right out.
4. Next, pour into your jars or freezer bags. If you are using freezer bags, make sure you write how much you are putting in each bag so that you don't thaw too much.

5. Finally, put them in the freezer. It's always best to thaw items in the refrigerator rather than leaving them on the counter!

How to Roast Garlic

There aren't many recipes that I make that aren't filled with garlic and fresh garlic is the only way to go. Years back, when I started cooking, I would buy a jar of minced garlic so I didn't have to chop anything. The more I cooked the greater my love for garlic grew and with that, I realized the jarred stuff just wasn't the same. Yes, fresh garlic, does take a bit longer and is a bit messier but it's worth it! I feel the same about lemon and lime juice ... they have to be fresh! There are no substitutions!

Can we also quickly talk about the crazy amazing transformation that roasted garlic takes on? I have realized that roasted garlic does two things, adds an extra amazing flavor to food than regular garlic and it's easier to deal with. I still only use roasted garlic for that special occasion or recipe and not all the time but I don't know why. It's so easy to do and the garlic cloves pop right out! I love garlic ... I feel like some meals are almost offensive because I use so much garlic, but that doesn't happen when you roast it. The strong garlic flavor mellows out into something ... well, truly magical!

If you want to make someone's mouth water when they walk through the door ... don't make cookies, simply roast garlic and their appetite will double upon arrival!

How to Roast Garlic

1. Preheat oven at 400º.
2. Cut the top of the garlic bulb off exposing the cloves.





3. Peel away the extra, flaky out layer of the bulb.
4. Place the bulb on a sheet of aluminum foil and drizzle the top with olive oil.





5. Wrap up the bulb and put in the oven for 35-45 minutes depending on the size of your bulb. The garlic is ready when the cloves are nicely caramelized and the center clove is soft and mushy.





6. The garlic only takes a little while to cool. When ready, simply press from the bottom of the bulb and squeeze out the cloves. 

How to Freeze Kale, Spinach and Other Hearty Greens

Our kale plants are doing great right now, I can't keep up with the harvest! On top of that, we will get more kale every now and again from our CSA. This is a great problem to have! I've been substituting kale for spinach in almost all of my recipes, and as usual, kale is a staple in almost every juice we make.

As I begin the think about the winter months and the fresh produce that we don't have from our backyard I realized I need to make process my kale now so that we can use it longer. Since we juice our kale all the time, why not juice it now to freeze and use it when our garden is covered in snow. This lightbulb moment is keeping me warm as I shiver thinking about snow!

I quickly realized that I should be doing this with all of my hearty greens that I have excess of. I think I need a chest freezer!

I'm excited to try out my Green Machine Brownies and other baking recipes this winter using my frozen kale cubes too! They don't have to be used for just juice.

How to Freeze Your Greens

• For Juice: Simply blend kale with water or aloe vera juice ... enough for your blender to be able to liquify the kale. Then, pour into 1 ounce freezer trays and freeze. When frozen, put kale cubes into freezer bags for storage.
• For Cooking: 
• Boil water in a large pot.
• Tear washed greens into usable pieces. 
• Boil for 5 minutes and drain.
• Rinse with ice cold water to stop the cooking process. 
• Squeeze out all extra liquid from your greens.
• Pack in freezer bags for storage. It's best to measure first so you know what you have in the bag. I am putting two cups of greens per bag because that's a good amount for my families needs.
• 
  

Roasted Red Pepper Recipe

I've never been a huge bell pepper fan. Frankly, I almost despise green peppers and red peppers seem to be there simply for texture or to add a little color. However, once I discovered roasted red peppers, my mind was changed on the about the over-hyped bell pepper ... the red ones anyways, I still don't have much use for green peppers except for veggie trays and sauces that is!

Red peppers have such a wonderful flavor once they are roasted. It's a magical transformation!, but I found myself only buying them for special occasions or if I really wanted to make a certain recipe because they are actually quite expensive. As with most things in life, it's cheaper (and better) when made homemade, so I finally brought myself to make them at home. Once I was done, I remember kicking myself because it was so easy to do and the flavor was just as good as store bought roasted red peppers. Ah, the money that I wasted!

I remember a few years ago when I girlfriend was over and she commented, 'Sorry to distract you and make you burn your peppers.' After telling her I burned them on purpose, her mind was blown too. I hope you now get to enjoy homemade roasted red peppers, but don't kick yourself like I did, simply enjoy the flavor and self-satisfaction or doing it yourself!

How to Roast Red Peppers

1. Turn your top broiler on.
2. Trim your peppers cutting the seeds and veins out of the pepper.
3. Lay peppers, skin side up, on a sheet tray that is lined with aluminum foil.
4. Broil them until the tops are nice and burnt. You will think you want to take them out, but let the burn a bit ... TuPac said it best, 'the blacker the better, the sweeter the juice'. Just don't burn them to a crisp!
5. Once they are nice and dark, remove them from the oven. Using a tongs, place them in an airtight container, and put them in the refrigerator for 15-20 minutes (tupperware works great). This will cool them down and sweat off the skin so it easily peels off the pepper.
6. Once cooled, simply remove the outer peel off the pepper and enjoy!

This is how your red peppers look when they are ready to come out of the oven.

The skins will then peel right off after spending a little time in the fridge!

How to Freeze Cucumbers - Cucumber Salad

My aunt has turned into my gardening and canning guru. I used to call my mom with questions and she gave me good answers but it usually ended with, "You should ask your Aunt Chris." I was able to get 17 quarts of pickles from my plants this year which I thought was really great. There were a few more stragglers here and there but not enough for me to get out the canning stuff and frankly, 17 quarts was enough pickles for me. I was telling my aunt this and she mentioned that I should freeze my cucumbers. What?! I just pictured a big soggy cucumber in a freezer bowl.

She continued to tell me that they come out nice and crispy. This truly intrigued me ... I had to try it out for myself! I took them out of the freezer few days later to try them and to my surprise, they were crispy! How could I doubt the Guru? I pulled another container out two weeks later ... still crispy!

This makes a nice cucumber salad that is ready to serve once you have it thawed. It's a little sweeter that I usually like my cucumber salads but it's still delicious and a great way to save cucumbers when you have an abundance!

How to Freeze Cucumbers

Makes 2 quarts

Sliced Cucumbers (amount varies depending on your size of cucumbers)
1 medium onion, sliced
1 c sugar
1/2 c vinegar
1 T chopped dill

Layer cucumbers and onions with salt and refrigerate for 2 hours. Drain and rinse so they aren't too salty.

Mix cucumbers and onions with sugar, vinegar and dill. Refrigerate again until the brine develops, about 3 hours.

Freeze in a tightly covered container making sure that the cucumbers are completely covered in the brine.

Wait at least a week before defrosting and eating and make sure you defrost them in the refrigerator.