Caring for Houseplants in the Winter: 6 Tips

Sanctuary
Caring for houseplants in any season can be daunting. Most are sensitive to changes in light, temperature and humidity, and winter can be a most-challenging time for the houseplant-filled home. But with a few simple considerations, you can keep your roofed jungle vibrant and healthy throughout the cold winter months. Houseplants offer us many benefits. Some can produce food. Others provide pleasant aromas. For some, simply the sheer beauty of watching nature do its thing is rewarding in its own right. Plants also purify and clean the air, which can be particularly important when windows are sealed up for the winter--which is why it's important to give these tips some extra attention during the winter: 1. Mind the temperature: Typically most houseplants do best at temperatures of 65-75 degrees Fahrenheit during the day and no less than 50 degrees at night. Cold temperatures can damage plants. Move them away from drafty windows and doors, especially at night. As well, make sure they're not located directly next to a radiator or heat vent where excessively hot air can also cause damage. 2. Monitor humidity: Winters are dry—much drier than most houseplants prefer. You can increase humidity with a simple humidifier and by keeping plants close to one another. Transpiration will improve the humidity in the immediate area. You can also place plants on trays filled with small rocks or pebbles and water, which will hold in the humidity. 3. Water less: Because winter time slows the growth cycles for most plants, they also need less water. Some species require more water than others, and misting with a spray bottle is the most effective method for watering house plants. 4. Don't fertilize: Save fertilizers for spring and summer, when the plants are doing more of their growth. 5. Clean the leaves: Dust and other grime builds up in the house more quickly during the winter because windows and doors are closed more often. They can create residue that builds up on the leaves and make it difficult for the plants to breathe. Using a soft cloth and a gentle touch, you can easily remove some of the irritants that can hinder your plants in winter. 6. Follow the sun: While you want to avoid letting your plants touch cold windows or catch the draft seeping in from them, you do want to give your plants more light in the winter. Make sure you rotate them every few days so they get even light exposure.

 Written by Jill Ettinge

Malabar spinach

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Basella rubra

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When regular spinach begins to fade in the heat of summer, it's time to start harvesting delicious Malabar spinach. It loves the heat. This vining plant can grow up to 8 feet long, so provide a sturdy trellis to clamber on. Bonus: The burgundy stems and heart-shape medium-green leaves make an attractive ornamental addition to the garden.

Light:

Sun

Plant Type:

Vegetable

Plant Height:

5-8 feet tall

Plant Width:

2-6 feet wide

Top Varieties

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'Malabar Red Stem' spinach

Basella rubra 'Malabar Red Stem' features thick red stems that twine around any support that you provide for it. Use the medium-green leaves as you would spinach.
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Harvest Tips

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Begin harvesting individual leaves and tender shoot tips of Malabar spinach 55 days or so after seeding. Continue harvesting throughout the summer. The newer leaves and shoots will be more tender than mature foliage.

Propagation

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Endless Green Onions, Endless Kitchen Fun!

 

Pantry staples are things that you can keep for a long time, things that don't go bad: canned tomatoes and beans, flour and quinoa, rice and scallions. Hang on... scallions? As difficult as it may be to believe, scallions and green onions are actually easy to keep as a pantry staple... you just need to get creative.

Scallions or Green Onions?

First, you need to choose which you'd like to have on-hand. While scallions, green onions and spring onions are often sold interchangeably, they are actually quite different ingredients. Scallions have a narrow white portion where green onions and spring onions have an entire onion bulb. Scallions are milder in flavor than spring onions and green onions. Pick your favorite... then start growing!

Making Onions a Pantry Staple

Whichever onion you choose, it will quickly become a pantry staple with a few easy steps. First, cut the onions down to the white portion, leaving the roots in tact. Next, place them in a glass with just a few inches of water in the bottom, roots down. Lastly, place them on the windowsill. You're done! Within a few days, the green parts of the onion will start sprouting again, and within a week, you'll be able to start using them.

Of course, this method doesn't allow you to use the white portion forever, but it will stay fresher than it would in the fridge. After two or three times of trimming the onions, they will stop sprouting as quickly. You can use the white portion then, and replenish your supply from the grocery store or farmer's market.

What to Do with Them?

What can you do with your endless trove of onions? Here are a few of our favorite ideas!

    Brown rice, sesame, spinach and scallion pancakes are a healthier version of the classic.

    A new potato salad pairs baby potatoes, green onions and vinaigrette.

    Linguine with creamy scallion pesto treats the onion like an herb.

    Like other spring vegetables, spring onions can be pickled.

    Green onions go great with spicy grilled chicken.

    Green onions make amazing deviled eggs.

Written by Emily Monaco   

Boost your Health with these 11 Anti-Inflammatory Foods

   

blueberries

Perhaps the term "diet" isn’t appropriate here. There are no portions to worry about, and you’re not counting calories. Instead, you're loading up on foods that are naturally good for you and have the added benefit of reducing inflammation. No, this is no diet; this is a life plan.

Anti-inflammatories are among the most commonly prescribed medications. They are used for many different chronic ailments including arthritis, heart disease and hypertension. While these medications may provide quick relief, long-term use of some anti-inflammatory medications such as NSAIDs and steroids can actually weaken our immunity or cause unwanted side effects.

Maintaining a diet high in anti-inflammatory foods can ease the adverse reactions to medications, but it also adds a healthy (and tasty) mix of foods into your meals. On top of their anti-inflammatory properties, these foods also supply us with essential vitamins and minerals that help boost our immune system.

Using Common Sense with Your Anti-Inflammatory Diet

Chances are if you are suffering from an auto-immune disease like lupus or rheumatoid arthritis, eating an anti-inflammatory diet may not be a substitute for medication. It can however, ease day-to-day symptoms of inflammation that accompany those diseases. The foods listed in this article are a healthy addition to any meal plan.

Anti-Inflammatory Foods

So you’re looking to start an anti-inflammatory diet, but don’t know where to begin. The following foods have an abundance of anti-inflammatory properties.

    Wild Alaskan Salmon: It’s no secret that salmon contains omega-3s and has been known to help numerous ailments. It is important to note that wild caught salmon has a much higher omega-3 content than farmed raised. For those of you that are not fans of fish, there are many non-fish oil and omega-3 supplements that will provide these important nutrients, including flax and hemp seed oil.

    Kelp. Kelp such contains fucoidan, a type of complex carbohydrate that is anti-inflammatory, anti-tumor, and anti-oxidative. It is also high in fiber, which helps your body feel full and will aid in weight loss. It’s best to buy organic kelp and avoid some of the seaweed snacks that are loaded with vegetable oil and salt.

    Extra Virgin Olive Oil: This oil provides a healthy dose of fats that fights inflammation. It can also help lower the risks of asthma and arthritis, as well as protect the heart and blood vessels.

    Blueberries not only reduce inflammation, but they can protect the brain from aging and prevent diseases, such as cancer and dementia.

    Dark Leafy Greens. Dark leafy green vegetables are loaded with antioxidants. They are high in inflammation-fighting carotenoids, vitamin K and vitamin E.

    Turmeric: This Indian root, which is often found in curry blends, contains a natural anti-inflammatory compound called curcumin. Turmeric also has pain relieving properties. Among the other spices that can help with inflammation are oregano, garlic, and rosemary.

    Ginger: You may know that ginger is good for digestion and relieving nausea, but it also helps reduce inflammation and control blood sugar.

    Broccoli. This highly nutritious vegetable that contains anti-inflammatory and anti-cancer phytonutrients such as sulforaphane. It helps the body to get rid of potentially carcinogenic compounds.

    Green Tea: Green tea contains anti-inflammatory flavonoids that may even help reduce the risks of certain cancers.

    Sweet Potato: A great source of complex carbs, fiber, beta-carotene, manganese and vitamin B6 and C, these potatoes actually help heal inflammation in the body.

    Papaya. Papaya contains papain, a protein-digesting enzyme. Together with other nutrients such as vitamin C and E, papain helps to reduce inflammation, and improves digestion and healing from burns. Make sure to buy organic papaya as many--especially coming from Hawaii--are genetically modified.

Foods to Avoid

It’s pretty basic knowledge that it’s best to try and limit processed foods, sugar, and trans-fats, and this is especially important if you're looking to reduce inflammation. With inflammatory issues, dairy is also tough on the body. It has a common allergen that can trigger inflammation as well as breathing and stomach issues.

Aspartame and MSG are two common food additives that can trigger inflammation responses. There’s no time like now to give up those diet soft drinks and foods with these additives.

Choose grass-fed meats when possible. Feed-lot animals consume large quantities of corn and soy, which may aggravate inflammatory issues. These animal are also injected with hormones and antibiotics, which can cause a whole range of other issues.

 

Written by Marni McNiff  
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Summer squash [Cucurbita pepo]

Summer squash

Zucchini is the most well-known summer squash, but are other types worth growing, such as crookneck squash. Useful, all-purpose vegetables, summer squash of all sorts are delightful sliced or chopped into salads of all kinds, including pasta salads. It adds a texture and crunch all its own. Or use summer squashes in soups, simmering lightly to preserve their texture. For a simple summer side dish, saute in olive oil, garlic, and oregano.

Summer squashes come in quite a variety. They can be long, straight, and thin like zucchini, have a swollen base and thin, bent top like crookneck squash, be round like a baseball, or even be shaped like a flying saucer. Grow bush types in hills 2 to 3 feet apart in rows 3 to 5 feet apart. Plants are notoriously prolific producers, so you may need only one or two to supply your needs.

Light:

    Sun

Plant Type:

    Vegetable

Plant Height:

    1-2 feet tall

Plant Width:

    3-10 feet wide

Top Varieties

'Black Beauty' zucchini

bears smooth, straight fruits on an open plant. 60 days

'Early Prolific Straightneck'

is an open-pollinated variety with light cream color fruits. The neck end is thinner than the blossom end. 48 days

'Early Summer Crookneck'

is an heirloom that has a bent neck and yellow fruits with bumpy skin. Use it as you would zucchini. 53 days

'Gold Rush' zucchini

offers uniform golden yellow, smooth, straight fruits that are a colorful contrast to green zucchini. 45 days

'Raven Hybrid' zucchini

produces dark green fruits in as few as 48 days from planting. The plant is a compact bush.

'Sunburst' pattypan squash

is a deep golden yellow flattened, rounded, summer squash with scalloped edges. The vigorous plant is quite productive. 50 days

Garden Plans An Eye-Catching Kitchen Garden Plan

Inspired by Italy Vegetable Garden Plan

Harvest Tips Zucchini, crookneck, and straightneck summer squashes are best when harvested at a small size, about 6 inches long. Pattypan or scallop squashes are best when they are 3 inches in diameter. Check plants daily because the squashes grow quickly in warm weather. If some escape detection, harvest them as soon as possible. The more you harvest, the more the plants will bear.

The Many Reasons Pumpkin Seeds are Good for You!

Pumpkin seeds

Pumpkin: the most fabulous squash in the world. It’s so versatile! Pumpkins can be cut up and prepped for so many sweet, spicy and savory dishes. And, bonus: come mid-October, you and your friends can slash, carve and stab the sturdy squash to your heart’s content!

One part of the pumpkin I’m quite fond of are those seeds. Pumpkin seeds are super easy to remove and cook, and are filled with ridiculous amounts of nutrients.

Pumpkin seeds are an alkaline-forming food and contain protein, zinc, magnesium, phosphorus, potassium, iron, vitamin K, E, C, D and B, and copper. The little, easily roasted seeds also contain phytosterols, which reduce LDL cholesterol, and L-tryptophan, which can help you sleep sound and ease depression! And if you’re a vegetarian or vegan seeking a healthy way to consume omega 3,6 and 9 fatty acids in food, pumpkins can now be one of your go-to snacks.

Need more proof that these seeds are stellar? Pumpkin seeds can:

    Prevent calcium oxalate kidney stone formation.

    Keep bones healthy: pumpkin seeds contain the formerly mentioned zinc. Zinc helps protect against osteoporosis.  Zinc is also essential for maintaining healthy sperm production and helps men stave off testosterone deficiency.

    Reduce inflammation without the side effects many anti-inflammatory drugs cause.

    Help men maintain prostate health: pumpkin seed oil helps alleviate difficult urination, which occurs when a prostate is enlarged.

Ready to get your munch on? Try out the following pumpkin seed recipe: Sweet-Hot Pumpkin Seeds with Autumn Spices.

Written by Abbie Stutzer  

Garlic [Allium sativum]

Garlic

Garlic has been grown for thousands of years for its culinary and medicinal properties. It is a common ingredient in Mediterranean and Asian cuisines. Hardneck garlic is the hardiest form. Varieties in this group form cloves around a woody stem that sends up a curly flower stalk. Softneck garlic forms cloves around a soft neck or stem, which braids easily.

Plant garlic in the fall around the time of the first frost, and mulch well over winter to produce the largest bulbs. Spring-planted bulbs will be smaller at harvest.

Light:

    Sun

Zones:

    4-9

Plant Type:

    Vegetable

Plant Height:

    8-24 inches tall

Plant Width:

    2-6 inches wide

Top Varieties

'New York White' garlic

Allium sativum 'New York White' is also called 'Polish White'. It's a hardy, disease-resistant variety for northern regions.

'Russian Red' garlic

Allium sativum 'Russian Red' is a hardneck type with purple stripes on its cloves. It is exceptionally winter hardy.

'Silver White' garlic

Allium sativum 'Silver White' is a softneck type for warm climates. It produces easy-to-peel white bulbs.

'Spanish Roja' garlic

Allium sativum 'Spanish Roja' is a hardneck type with medium-hot flavor. The brown-skin cloves are excellent for roasting.

Garden Plans Inspired by Italy Vegetable Garden Plan

Harvest Tips:  

 When about half of the garlic leaves turn yellow, withhold water and knock over the tops. Allow the garlic to cure in the garden for a week. Harvest the bulbs, remove any soil, and hang them in a cool, dry place for two weeks. Once tops are dry, trim them off 1/2 inch above the bulb (or braid softneck types) and trim the roots at the base of the bulb.

Make Your Own Calcium Supplement

   

lemon egg

There are lots of legitimate reasons you might need to take calcium supplements—especially if you're a woman of a certain age—but over the counter calcium pills can cause more problems than they solve. Recent studies have linked calcium supplements to heart problems and kidney stones.

But the problem isn't with the calcium itself, its with the way the supplements are processed.  If you aren't getting enough calcium from your diet, you can bypass all that by making your own calcium at home with just two simple ingredients.

Lemon Egg Calcium Supplement

You will need organic eggs and organic lemons.

    Carefully place whole, clean, uncracked eggs in a wide-mouthed jar or container and cover with freshly squeezed, organic lemon juice. 

    Cover the jar loosely and place in the refrigerator for 48 hours. You will see bubbles form around the egg as calcium leeches from the egg and dissolves the eggshell.  You can gently (very gently!) agitate the jar a few times a day to speed the process.

    Once the bubbles have stopped, carefully remove the eggs from the liquid, being careful not to break the membrane. Cover the jar tightly and shake well, then store in the refrigerator.

You can take up to 2oz of the lemon liquid per day straight, in tea or water, or in place of lemon juice in recipes. 

The calcium citrate you will get from the lemon and egg mixture is one of the very best and purest forms of dietary calcium you can get.

Always consult your doctor whenever you add a supplement to your diet

 

Written by Lacy Boggs Renner  

Raw Sun-Dried Tomato Marinara Sauce

               

This uncooked marinara sauce is made from both sun-dried and fresh cherry tomatoes, along with ample basil and olive oil. Served over a bed of zucchini “noodles,” it’s an invigorating way to get your pasta fix while eating a plate full of veggies. If raw vegetable noodles aren’t your thing, feel free to enjoy this bright, aromatic sauce with any ol’ cooked pasta.

Makes about 2 servings

INGREDIENTS

1 ½ cups cherry tomatoes, halved (use heirloom tomatoes for a multi-colored effect)

½ cup packed sun-dried tomatoes (soaked if not already soft)

1/3 cup basil leaves

3 tablespoons extra-virgin olive oil, plus more for serving

1 teaspoon dried oregano

½ teaspoon sea salt, plus more for serving

¼ teaspoon freshly ground black pepper

1 medium zucchini, for serving

1 medium yellow summer squash, for serving

METHOD

Combine cherry tomatoes, sun-dried tomatoes, basil, olive oil, oregano, salt, and pepper in a food processor. Puree until desired level of consistency is reached (may be smooth or chunky). Set aside.

To make zucchini “pasta” strands, you have a few options: You can use a commercial “Spiralizer” to make thin, spaghetti-like strands from the zucchini and squash. You may also use a vegetable peeler to shave vegetables into thin ribbons or strands (see photo below). Also, you may use a mandoline to shave very thin slices of the vegetables.

To assemble: Toss shaved zucchini with a few drizzles of olive oil and a pinch of salt in a medium bowl. Arrange on two serving plates. Top with a large dollop of prepared sauce. Serve immediately.

* Leftover raw sauce is incredible used as pizza sauce! Use it in on either a raw or traditional baked pizza for delicious results with a very bold tomato-basil flare.

Written by Kimberley Stakal  

Community Supported Agriculture for Organic Food

   

   



Organic SquashHaving trouble buying the highest-quality seasonal organic produce? Unable to find a wide variety of natural and organic fruits and vegetables to bring home? Lack the backyard space to grow your own natural and organic foods?

If you live in an area where shopping for organic food poses a challenge, don't throw in the all-natural kitchen towel! Many Americans in similar circumstances have found the perfect solution: community supported agriculture, or "CSA." First popular in Japan and Switzerland in the 1960s, the CSA movement has -- pardon the pun -- taken root with a vengeance in the United States, where it is sometimes referred to as "subscription farming."

How, exactly, does a CSA work?

By definition, CSAs are composed of "a community of individuals who pledge support to a farm operation so that the farmland becomes, either legally or spiritually, the community's farm, with the growers and consumers providing mutual support and sharing the risks and benefits of food production," according to the U.S. Department of Agriculture.

Community members -- usually referred to as farm "shareholders" -- pledge to share the expected costs of a farm's operation, including the farmer's salary. Members can stipulate that all produce must be grown under the strict tenets of organic farming and organic gardening practices. Each individual's investment yields a share of farm crops -- not to mention a close connection to freshly picked organic produce that hasn't been sitting on grocery shelves for days or even weeks.

Perhaps CSA expert Elizabeth Henderson, author of "Sharing the Harvest: A Guide to Community-Supported Agriculture," puts it best: "Starting a community supported agriculture project is a little like having a baby -- you unleash biological and social forces that may take you in directions you never expected." As a shareholder, you demonstrate respect for the earth by taking responsibility for organic farming practices, energy-efficient production and distribution, paying local farmers a decent wage, controlling the land in your area and elevating environmental consciousness.

"Most CSAs offer a diversity of vegetables, fruits and herbs in season," the USDA notes. "Some provide a full array of farm produce, including shares in eggs, meat, milk, baked goods and even firewood. Some farms offer a single commodity or team up with others so that members receive goods on a more nearly year-round basis. Some are dedicated to serving particular community needs, such as helping to enfranchise homeless persons. Each CSA is structured to meet the needs of the participants, so many variations exist, including the level of financial commitment and active participation by the shareholders; financing, land ownership and legal form of the farm operation; and details of payment plans and food distribution systems."

Luckily, the Internet has made it easy to track down a CSA in your area. Several excellent online directories provide CSA listings:

    Santa Cruz, California-based Local Harvest, a supporter of "buying local" and organic farming since 1988, has a wonderful, comprehensive online search engine. You may also search for farmers' markets, organic restaurants and food co-ops.
    The Sustainable Agriculture Research and Education (SARE) Program at Utah State University in Logan has a fully searchable CSA locator, organized by state. Links to individual farms are only a mouse click away.
    The Biodynamic Farming and Gardening Association, headquartered in Junction City, Oregon, also has a great guide. It specifies whether farms are conventional, organic or biodynamic (a more "cosmic" approach to farming; click here for a thorough description).

These websites also allow you to add your local CSA to their resource guide so you can publicize your community's efforts -- a move that will attract more shareholders.

For additional information on setting up or joining a CSA, visit the SARE online store, where you may purchase a wide range of books and reference guides for developing a sustainable agricultural solution in your hometown

Written by Laura Klein 

Eggplant [Solanum melongena]

Eggplant

Eggplant is not only a wonderfully international food, it's also versatile. Add it to soups and pasta dishes or use it as the basis for hearty meatless casseroles and other entrees. Vegetarians value its rich, deep flavor as an excellent substitute for meat.

Eggplant originated in India, where it is used in many dishes, such as bengan bartha. The vegetable is also the basis for Greek moussaka, French ratatouille, and Italian caponata. The elegantly shaped, often gorgeously colored, glossy fruits vary from large oval teardrop-shape to small round grape size. And the mature color can range from white to purple, pink, striped, green, or orange. The plant needs heat and humidity to grow well. Fruit fails to set at temperatures below 65 degrees Fahrenheit.

Light:

    Sun

Plant Type:

    Vegetable

Plant Height:

    1-3 feet tall

Plant Width:

    1-2 feet wide

Special Features:

    Flowers

Top Varieties

'Dusky Hybrid' eggplant

is an early-maturing variety (63 days) with dark purple fruits that are 6-7 inches long.

'Ichiban' eggplant

is an Asian-type variety that produces dark purple elongated fruits 60-70 days from transplanting.

'Ping Tung Long' eggplant

is a Taiwanese variety that bears cylindrical violet-purple fruits up to 12 inches long. 62 days

'Purple Rain Hybrid' eggplant

features wine-purple skin streaked with white. The 6- to 7-inch-long fruits mature in 66 days.

'Tango Hybrid' eggplant

bears 7-inch-long white fruits in just 60 days.

'Twinkle Hybrid' eggplant

produces 3-4 inch oval fruits striped purple and white. It grows well in container gardens. 60 days

Garden Plans Asian-Inspired Vegetable Garden Plan

Heritage Vegetable Garden

Planting Plans Inspired by the White House Kitchen Garden

Harvest Tips Ripe eggplants are shiny and firm to the touch. Dull skin and brown seeds mean that the fruit is overripe. Use a sharp knife to cut ripe fruits from the plant leaving the cap and short piece of stem attached to the fruit. Plants of some varieties produce sharp spines. Wear gloves to protect your hands when harvesting those types.

GROW IT YOURSELF

Is There Such a Thing as Healthy Fast Food?

  

Elevation Burger and fries

Elevation Burger, a new fast food chain opening locations across the country, claims to be the nation's first organic hamburger chain, serving "elevated" fast food. This is fast food for people who care about where their food comes from.

The chain, which opened its first outlet in 2005, serves 100% organic, grass-fed, free-range beef ground on the premises. They also offer two kinds of veggie burgers, lettuce-wrapped burgers, non-processed 6-month aged cheddar cheese, and cookies made with organic butter and eggs.

They have also patented their "fresh fries" which are made from low-sugar potatoes and are cooked in olive oil, a heart-healthy fat with omega-3s—as opposed to traditional fries that are laden with unhealthy trans fats.

The chain was started by a husband and wife team in Northern Virginia in 2005, when owner Hans Hess couldn't find the burger of his dreams on the East Coast after leaving California.

The company's website says that its ingredients are fresh, sustainable, and "local when practical." They pride themselves on an "appropriately sized" bun that doesn't "compeat with the meat," meat that actually has flavor (as opposed to the frozen hockey pucks served at most fast food chains) and a mission to put people before profits.

Of course, this is still a burger joint, and no amount of grass-fed goodness is going to make up for the calories inherent in stacks of beef and cheese. The standard Elevation Burger is double meat, double cheese, though you can order the "Half the Guilt" burger and get only a single patty. And rumor has it there is an off-menu option for those in the know—much like the cult menu for In 'N Out Burger—called the Vertigo, which starts with three patties and goes up to as many as 10, plus cheese, of course.

But for those times you want to indulge (and don't feel like making your own) Elevation Burger may be a foodie's new best friend.

Written by Lacy Boggs Renner

Corn [Zea mays]

Corn

Few things say summer like sweet corn, picked just minutes before eating. Sweet corn starts converting its sugars to starch the second you pick it, so it's hard to find sweet corn more tasty than that from your backyard.

Sweet corn takes space. It's essential to plant a number of rows (more is better) because the ears are wind pollinated and they need the critical mass for best production. For this reason, it's most efficient to plant corn in a block of short rows or hills rather than in a few long rows. Most stalks produce just one or two ears of corn, so plant plenty!

And do what the professionals do: Plant early-, mid-, and late-season varieties to ensure the longest season of harvest, several weeks in late summer. Choose from standard sugary (su), sugar-enhanced (se), and supersweet (sh2) varieties with yellow, white, or bicolor kernels.

Light:

    Sun

Plant Type:

    Vegetable

Plant Height:

    4-8 feet tall

Plant Width:

    1-3 feet wide

Top Varieties

'Bonus Hybrid' corn

is a baby type that produces three to six small ears on each stalk 35 days after planting. Use baby corn in Asian dishes.

'Honey 'n Pearl Hybrid' corn

is a bicolor supersweet variety that produces ears with tight husks that resist corn earworm damage. It matures in 76 days.

'Illini Xtra Sweet' corn

is a yellow supersweet variety that was one of the first varieties developed in this category, and it remains highly popular. It matures in 85 days and freezes well.

'Peaches 'n Cream Hybrid' corn

is a bicolor, sugar-enhanced variety that produces creamy, small, tender kernels in just 70 days.

'Silver Queen' corn

is a white standard sugary variety considered by many to be one of the best-tasting corns ever. It matures in 92 days.

Harvest Tips :When the silks of the ear begin to turn brown at their tips, peel back some of the husk to check for maturity. Kernels at the ideal stage for harvest will be milky. Immature kernels are watery; over mature ones are tough and doughy. With a sharp downward twist, break the shank or stem below the ear without breaking the parent stalk. Cook and eat the ears immediately or prepare them for freezing or canning as soon as possible to retain maximum sweetness.

GROW IT YOURSELF

Cauliflower [Brassica oleracea Botrytis group]

Cauliflower

Cauliflower is trickier to grow in some climates than its cousin, broccoli, but the effort is well worth it. And the reward of harvesting a large, attractive head from your garden will give a great sense of satisfaction.

Plants grow best in cool (below 70 degrees F) weather. In most locations it's best to plant it 90 days before the first fall frost so heads will mature during cool weather. Traditional white-headed cauliflowers required gardeners to tie leaves over the developing head to ensure mild flavor and development of snow-white curds. Some newer varieties have outer leaves that naturally cover the head, eliminating the need for blanching. Varieties that develop colored heads of orange, purple, or chartreuse also need no blanching.

Light:

    Sun,Part Sun

Plant Type:

    Vegetable

Plant Height:

    8-30 inches tall

Plant Width:

    8-30 inches wide

Top Varieties

'Graffiti Hybrid' cauliflower

features bright purple heads that hold their color well even when cooked, especially if you add a little vinegar to cooking water to make it acidic. 85 days

'Snow Crown Hybrid' cauliflower

is a standard white variety that's early maturing, widely adapted, and easy to grow. 55 days

'Veronica Hybrid' cauliflower

is a romanesco-type that produces unique spiky lime-green heads with a mild, nutty flavor. 85 days

Garden Plans Planting Plans Inspired by the White House Kitchen Garden

Harvest Tips For types that need blanching, cover the developing head when it is 2 inches in diameter. Harvest the head about 10 days later when it reaches 6-8 inches in diameter. Harvest heads of self-blanching and colored types when they reach full size and before curds begin to separate.

GROW IT YOURSELF

11 Sweet, Spicy and Soothing Uses for Summer Basil

 

Basil

On the recognizable herb scale, basil sits near—if not all the way at—the very top.  Whether you've made your own authentic pasta sauce from scratch or relied strictly on jarred versions, basil's flavor and aroma is an easily recognizable combination of sweetness and spice. And while atop a pile of linguini noodles is always a wonderful place for basil, consider these other uses for this culinary wonder in its peak season.

There are many varieties of basil from the Indian (tulsi) or holy basil, which has powerful medicinal properties, to camphor basil, which makes great sachets to protect your wool clothes. Tearing basil leaves gives you the best flavor rather than chopped, and fresh is the only way to eat basil. While some herbs do well dried, basil is most certainly at its glory when as fresh as possible.

Try these 11 uses for your fresh basil:

1. Salad: Liven any ordinary salad with a bit of basil chiffonade. It's exceptional with fresh homegrown tomatoes, a dusting of salt and pepper and a drizzle of the finest extra virgin olive oil.

2. Thai curry: Thai recipes often call for basil and you can certainly use Italian basil in any recipe. It adds a flavorful body and sweet aroma to a coconut curry or curry soup.

3. Stir-fry: Most likely your vegetable garden bounty is already prime pickin' for a quick stir-fry dinner, and your basil is no exception! Pick fresh leaves and add them in to your favorite stir-fry recipe. They'll add a softness to a spicy or salty dish.

4. Pesto: Of course pesto is one of the more common basil dishes. But try an unconventional recipe, perhaps with hemp seeds instead of pine nuts and sun-dried tomatoes instead of cheese. Really!

5. 'Cheese' Sauce: Liven up your vegan mac 'n' cheese recipes (and non-vegans welcome, too!) with a handful of chopped fresh basil leaves added just before serving. It will bring out the creamy sweetness of your sauce and add just enough spice to make you want seconds…or thirds.

6. Sandwich: Layer fresh basil onto virtually any sandwich concoction (maybe not the PB&J) for a pleasant surprise.

7. Pizza: Fresh basil transforms a pizza from ordinary into scrumptious. Layer atop the sauce and then pile on the rest of your toppings.

8. Cocktails: There are lots of cocktail recipe uses for basil. You can easily trade in your muddled mint leaves instead for fresh basil for a surprising twist. It works wonderfully in a lemonade, too! You can steep a few fresh leaves in a bottle of wine for a few hours before serving for a rich flavor.

9. Ice cream: Toss a few chopped basil leaves into your homemade vanilla or berry (non-dairy!) ice cream recipes and don't be surprised if you eat the whole batch in one sitting!

10. Bath: Fresh basil leaves in your bath is not only incredibly fragrant, but soothing as well.

11. Tea: Soak a few leaves in a cup of hot water to relieve indigestion. Serve plain or with a touch of honey.

Written by Jill Ettinger

6 Ways to Eat Yourself to Beautiful Skin

            

veggie face

Beautiful skin starts from the inside out, and eating these six foods could help your body's largest organ avoid sun damage, stay moisturized, fight wrinkles, and even prevent cancer.

Carrots

Often thought of as being good for the eyes, carrots are great for your skin, too. The same vitamin A that has made them historically eye-friendly also helps your skin fight blemishes, so reach for the carrot sticks when you've got a breakout coming on.

Safflower Oil

Safflower oil contains high levels of omega-6 fatty acids, which are nature's moisturizers. They help keep cell walls supple, which allows more moisture to enter the cells. Some research has shown that safflower oil may even help people who suffer from extreme skin conditions like eczema.

Spinach

A nutritional powerhouse, spinach contains high levels of folate, which are thought to help fight skin cancer. In a study published in the International Journal of Cancer, people who ate the most leafy greens had 50 percent fewer skin cancer tumors over an 11-year period.

Flaxseeds

Flax seeds are filled with omega-3 fatty acids, which are known to help erase dark spots and smooth out wrinkles. A British study showed that half a teaspoon of omega-3s daily was enough for participants to notice improvement in their skin.

Almonds

All hail the mighty almond and its powerful antioxidant, vitamin E. As few as 20 almonds a day could boost your skin's ability to ward of damage from UV rays. And, because vitamin E is an antioxidant, you'll also be fighting free-radical damage.

Papaya

High in vitamin C, papayas are born wrinkle fighters. Studies have shown that people who consume the most vitamin C have visibly fewer wrinkles. Carrots and sweet potatoes are also great ways to get your C in.

Written by Lacy Boggs Renner  

 

Superfood Berry has More Antioxidants than Any Other Food On Earth

Navitas Naturals

Reversing the damage done to our health by the Standard American Diet requires a tactical strategy: avoid the temptations of processed fast junk foods and opt instead for organic and fresh fruits and vegetables, whole grains, lots of water, and of course, plenty of exercise. But it certainly won't hurt—and may even help significantly—to add in superfoods, those nutrient dense powerhouses of goodness like the mighty maqui berry.

A relative latecomer to the burgeoning superfood category, the maqui berry makes up for lost time with its super nutrition. This member of the evergreen shrub family (Aristotelia chilensis) can be found growing throughout southern Chile where it has been a staple fodo among the Mapuche Indians for millennia.

These dark purple berries are reported to contain more antioxidants than any other food on earth! The ORAC scale, which measures the antioxidant potency of a food puts the maqui berry at a value of over 27,000—more than four times the antioxidant strength of the blueberry and nearly double that of the açai berry!

The maqui berry is rich in anti-aging and immune-boosting flavanoids (anthocyanins and polyphenols) along with anti-inflammatory compounds. It fights free radical cellular damage, which can support healthy cardiovascular function, regulate blood sugar levels, reduce inflammation and may actually help you to lose weight. It's also an excellent source of vitamin C, calcium, potassium and iron.

Not only are bad-for-us foods everywhere, but some of them taste pretty darn good, too—while some of those healthy foods aren't the easiest to get down. (Wheatgrass; you know it’s true.)  But, the maqui berry tastes delicious. While fresh berries are not an option stateside, the dried berry is a worthy investment. Whole dried berries or even maqui powder (Navitas Naturals has an excellent powder) can be mixed into smoothies or fresh juices, or added to yogurts, granolas, trail mixes or dessert recipes.

 

Written by Jill Ettinger  

Carrot [ Daucus carota sativus]

Carrot

Who knew you could have so much fun with carrots? You can always grow the traditional, large, orange-root types, but also have fun with the many different carrot now available for gardeners to grow from seed.

Classic orange-root carrots have been joined by new varieties in a rainbow of colors, ranging from red to white, yellow, and purple. They also come in a variety of shapes, including small, almost round, very large, and more cylindrical.

Carrots are loaded with vitamin A and beta-carotene, both known as antioxidants and cancer fighters. Use carrots raw in salads, or explore their uses in Indian salads. The juice from carrots is the health-buff's staple. And they are, of course, fabulous in soups and stews or as a side dish. Cooking carrots makes the calcium in them more available, another nutritional bonus.

Light:

    Sun,Part Sun

Plant Type:

    Vegetable

Plant Height:

    6-15 inches tall

Plant Width:

    6-15 inches wide

Top Varieties

'Danvers 126' carrot

is a heat-resistant variety with tapered, thin roots 7 to 8 inches long. 75 days

'Imperator 58' carrot

bears sweet, tender roots that grow best in loose soils where they can grow to 9 inches long. 70 days

'Kuroda' carrot

produces large yields. It is good for juicing and storage. 73 days

'Purple Haze' carrot

offers purple skins and can grow to 12 inches long in sandy soils. It has an orange core, and its color fades with cooking. 70 days

'Red Cored Chantenay' carrot

is an heirloom variety with deep orange color from skin to core. It has wide shoulders that taper to a point. 65 days

'Thumbelina' carrot

is good for growing in heavy soils. Its 2-inch long roots are good for baking. 60 days

 Begin pulling carrots as soon as they develop full color. This thinning process allows the remaining carrots to grow larger without becoming misshapen. For winter storage, wait to harvest until after the tops have been exposed to several frosts. The cold will increase their sweetness. You can also overwinter carrots in the ground by mulching them heavily with straw. Dig them throughout winter or in early spring before new growth starts.

GROW IT YOURSELF IN YOUR HOME