5 Perennial Veggies to Plant Once and Enjoy... Forever

asparagus shoots

Most of the foods we grow are annuals: Each winter, they disappear and must be replanted in the spring. A bountiful garden of delicious organic food is worth the work of planning and planting, but smart gardeners also curate a few perennials, which come back year after year with little maintenance required. Here are some classic perennials to plant now for harvest next summer.

1. Globe Artichoke

Artichokes are the edible flower buds of a bushy plant in the thistle family. Best suited for moist, light soils and full sun, artichoke plants grow larger each year, eventually producing several plump buds a year. They don't do well in dry soils, so mulch and compost well, and give the roots plenty of water. If you have cold winters (zones 6-7), cut the plant back in fall and cover it with a layer of straw.

2. Asparagus

Asparagus shoots are one of spring's first delights, poking out of cool soils alongside other perennials like tulips and crocus. But they're a long-term investment: The first year, you won't harvest asparagus at all, and each year you must leave plenty of shoots behind, letting them flower and grow into the next year's harvest.

3. Jerusalem Artichokes (Sunchokes)

The latest culinary darling, sunchokes are tubers grown from a flowering, towering relative of the sunflower. They've got a nutty flavor and are delicious roasted or in soups. Plant a single sunchoke in the fall or early spring, and it'll grow into a hearty plant with multiple tubers to dig up. Remember to always leave a few in the ground for next year -- and give it plenty of space, because this plant is a hardy native that can invade your yard with its sunny, food-producing blooms.

4. Alliums

Garlic, onions and chives are all able to survive cold winters from their roots buried under the soil. Plant garlic and onion cloves, sets or seed in the fall, and they'll push up green shoots in the spring; leave a few behind each year, and they'll flower, seed themselves and divide their own bulbs to create the next year's crop.

5. Radicchio and Chicory

Ever chopped off a lettuce plant in summer, only to find it growing back the following spring? Some leafy greens are able to regrow from a root -- an advantage for gardeners who'll have robust greens growing quite early in spring. Raddichio and other chicory relatives are good bets, but as most of us grow several types of lettuce and mesclun greens mixes, you never know what might come back. Instead of pulling up your roots, cut the plant back at the soil surface, cover the bed with straw through the winter, and see what pops up in spring.

Written by Jessica Reeder  

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What’s the Difference Between Coconut Cream and Coconut Milk?

I scream, you scream, we all scream for—coconut cream or...coconut milk? It’s summer, after all, and whether you’re making piña coladas or coconut cupcakes, you may find your recipes calling for either coconut milk or coconut cream. What’s the difference between the two, anyway? Read on to find out.

While coconut water, today’s popular all-natural rehydrating beverage of choice, is the liquid sloshing around inside a young coconut when cut open (it’s technically liquid endosperm), the milk or cream you find in a can actually comes from the mature fruit’s white flesh.

Coconut milk and coconut cream both come from blending the sweet, thick flesh of the inside of a coconut with water, in order to liquefy it. A thick coconut milk can also be made from simply squeezing grated coconut flesh through a cheesecloth to directly extract any liquid.

The term "coconut milk" refers to this liquid that is pureed or extracted from a coconut’s flesh. It’s the creamy white liquid you often buy in cartons or cans to use in Thai and Indian dishes (especially curries), and in tropical smoothies or cocktails. It’s naturally sweet and is a wonderful thickening agent for recipes like soups, drinks, and desserts.

So, how is coconut cream different than coconut milk?

Coconut cream actually arises from coconut milk. As coconut milk sits, the cream eventually rises to the top, and the thinner, more water-like liquid will settle to the bottom. The top cream portion is thicker and fattier, with a consistency much like heavily whipped cream.

This thick, fatty coconut cream layer can be used to whip into instant vegan whipped cream, or used inside coffee drinks and desserts as a thick, sweet topping.

If you’re interested in using coconut cream for recipes, buy a few cans or cartons of coconut milk (not lite) and let them sit in the fridge for a few days, allowing the cream to separate. When you open them up, there should be a layer of coconut cream at the top, which you can gently scoop out with a spoon.

Written by Kimberley Stakal  

plantation guide

Protect Your Organic Garden: 5 Ways To Get Rid Of Weeds, Naturally

   

 

Weeds

They choke out your garden. They reappear again and again in between the cracks in your sidewalks and driveway. They take over your flower beds. Those aggravating weeds just won’t stop! Even if you pull them up by their roots, more will just take their place. Like a never-ending weed army. What’s an organic gardener to do?

Instead of dousing them in chemical weed killers, get rid of weeds naturally. These five methods will keep those wild weeds restrained without harming the environment.

1. Mulch

Layering mulch on your garden soil will stifle those annoying weeds from growing. Watch out, though. Mulch will only slow the weeds down, not prevent them. You’ll still see some peek through the layers.

Packing an organic mulch around your plants will also give your garden something to munch on. As it breaks down, mulch will provide your plants with the nutrients they need to flourish. It will also help lock in moisture, to help your thirsty plants retain water.

2. White vinegar

This kitchen staple does everything else. It cleans counters, kills odors, makes a delicious homemade salad dressing…why not kill weeds too? Spritz white vinegar on unwanted weeds to get rid of them. It won’t work as quickly as chemical weed killers, but it won’t mess with the environment either. When you spray the weeds, make sure the vinegar gets down in the roots, not just on the plant. Just avoid spraying your garden plants, as it will kill them too.

3. Boiling water

Fill up that kettle. Plain old H20 is an effective weed killer. Pouring boiling water on weeds will essentially burn them, as morbid as it sounds. You may only want to use this method to get rid of weeds on your sidewalks and driveways, though. Boiling water won’t distinguish between a “good” and “bad” plant in your garden.

4. Salt water

Salt water works as an effective weed killer. It will dehydrate the weeds by releasing their nutrients into the soil and preventing them from absorbing water. Unfortunately, salt water may also damage the soil surrounding the weeds and any other plants’ underground roots nearby.

A pinch of salt diluted in a lot of water may not do too much damage, but it may not be worth risking your carefully-cultivated organic veggies, herbs and flowers. Instead, use this method on weeds growing in driveways and sidewalks and on any surrounding plant life that you don’t want coming back any time soon.

5. Corn meal

Prevent weeds from sprouting in the first place using corn meal. Corn gluten acts as a pre-emergent, meaning it kills seedlings before they appear above ground. You can sprinkle corn meal over a garden or flowerbed to prevent more weeds from growing.

It won’t kill already growing plants, but keep in mind it won’t kill already growing weeds either. Sprinkling corn meal in soil that you plan on planting transplants or more fully mature plants is also a good plan to save your back from constant weed pulling. Plus, when corn meal breaks down it will provide your plants with much needed nitrogen, an often lacking soil nutrient.

Written by Kirsten Hudson

Why You’re Addicted to Coconut Water (Or Will Be Soon!)

coconut water

Coconut water seems to be everywhere these days, from the hands of celebrities and hipsters to your local grocery store and even popping up in cocktails. Many coconut water lovers claim they are “addicted” to the fresh, salty-sweet-sour taste of this beverage, which commands a high price in the United States for its unique flavor that can’t be found anywhere else.

Coconut water is the clear liquid found inside of young green coconuts. If you have traveled to Southeast Asia, the South Pacific or the Caribbean, you have no doubt already encountered this natural energy drink. Served in its original shell often from street vendors, coconut water abroad is enjoyed in its natural green husk. Making its way across the ocean, in America coconut water is usually available canned, bottled or in carton form.

Is coconut water a new super food? Coconut water is fat-free, cholesterol-free, low acid, low calorie, low carb, low sodium, has no added sugars or preservatives and contains five naturally occurring electrolytes. With more potassium than a banana (660 milligrams per cup), coconut water is good for athletes and hangovers alike, and diets high in potassium can help reduce blood pressure and promote cardiac health. Coconut water has even been used for intravenous hydration when standard fluids are not available.

There have also been some high-flying claims on the health benefits of coconut water: it speeds up your metabolism, makes you look younger, lowers cholesterol, boosts immunity, improves circulation, fights viruses, prevents cancer, etc. etc. Like any health product new on the scene, the claims for coconut water should be taken with a grain of salt – after all, these are all the same claims made by promoters of the pomegranate.

Still, one cannot deny that the nutritional information for coconut water is impressive, and its ability to hydrate – deliciously – is fantastic. An ice-cold carton of coconut water on a hot afternoon quenches the thirst much better than any neon green sports drink, soda or too-sweet juice. While nothing can replace plain water as a thirst quencher and sports drink, coconut water provides a tasty alternative.

Coconut water is not cheap. It rings in at about $2 per 12-ounce carton, and comes naturally flavored or in tastes like mango, pineapple, açai and pomegranate. It’s expensive price tag hasn’t stopped the coconut water mania, and you can currently buy cases of the tropical beverage on Amazon.com in brands such as Vita Coco, Naked and O.N.E. for the best deal.

While hard-core athletes are advised to not make coconut water their sole fluid for working out, the rest of us can use this natural sports drink as a super hydrating refreshment. If you haven’t bought into the coconut water trend yet, you might want to try this tasty health drink – but be warned that you soon could be ordering it by the case.

For those who have already been won over by coconut water, try the following island cocktail. Forget the frou-frou piña coladas or mai tais – this is what they really drink in the tropics! Mix two parts coconut water to one part golden rum (like Royal Oak); add to a Tom Collins glass with ice cubes and enjoy!

Written by Shilo Urban 

Organic Living and Prostate Health

BPH Versus Prostate Cancer

First, a few basics: The prostate is a gland found beneath the bladder. It surrounds the urethra, the tube the bladder uses to pass urine, and it also produces most semen (along with the seminal vesicles).

At puberty, the prostate is about walnut size, and there is normal growth as a man ages. But when the prostate becomes too large, it places excessive pressure on the urethra, which causes men to experience frequent urination, urinary urges, a weak urine stream, urine retention and pain when urinating. Many guys immediately fear they have prostate cancer, but BPH is an unrelated condition.

“While the symptoms are similar, BPH is not life-threatening and does not put you at a higher risk for developing prostate cancer,” Dr. Han says. Your healthcare provider can perform a physical exam and blood test to make a proper diagnosis.

As for prostate cancer, approximately 234,000 men face this diagnosis each year, according to the Prostate Cancer Foundation. The good news: The cure rate is better than 90%.

Fortunately, men can take early-prevention steps, according to foundation researchers, who note that “eating certain foods and nutrients might decrease your chances of developing prostate cancer, reduce the likelihood of having a prostate cancer recurrence or help slow down progression of the disease.”

The Dietary Connection

Researchers say men can play an active role in maintaining prostate health—and it should start long before one reaches age 50. Diet and exercise affect overall health, and smart lifestyle choices reduce one’s cancer risk.

In The Prostate Health Program, Drs. Daniel W. Nixon and Max Gomez encourage men to follow the Prostate Health Pyramid, adapted from the U.S. Department of Agriculture’s Food Pyramid. (Dr. Nixon is president of the Institute for Cancer Prevention in New York; Dr. Gomez is medical reporter for WNBC, the NBC affiliate in New York City.)

The Prostate Health Pyramid coincides with basic principles of organic living, emphasizing a low-fat diet rich in fiber, fruits and vegetables, as well as regular exercise: at least 30 minutes on most days of the week. Obesity (a high body mass index) can contribute to disease risk.

“The best prevention is to treat prostate health as if it were heart health,” says Dr. Barton H. Wachs, a urologist at Long Beach Memorial Medical Center in California. “What's good for heart health is good for prostate health. Exercise, fruits and vegetables, tobacco avoidance and alcohol moderation will lead not only to good heart health, but to good prostate health as well,” he tells OrganicAuthority.

Organic food, of course, reduces your exposure to pesticides and chemicals, so OrganicAuthority.com recommends switching from conventional to organic fruits, vegetables, grains and meats. Prostate Cancer Foundation researchers specifically recommend:

    Tomatoes (rich in lycopene, an antioxidant that helps protect against cancer). Other foods containing lycopene include pink grapefruit, papaya, watermelon and guava, but tomatoes have the highest levels.

    Cruciferous vegetables that are high in fiber (broccoli, cauliflower, cabbage, Brussels sprouts).

In addition, Dr. Wachs says studies demonstrate the benefits of selenium (200 milligrams a day), fish oil supplements and monounsaturated fats like canola and olive oil.

“Some individuals report relief using [the herb] saw palmetto,” he says, “and although this was thought to be a universal alternative treatment, recent studies indicate that it may not be as effective as once thought.”

Partner with Your Physician

Even if you’re a man in your 20s, it’s not too early to practice preventive medicine. See a physician regularly for a prostate exam, and allow the doctor to determine whether you’re genetically predisposed to future disease, Dr. Wachs says. Testing can offer peace of mind, while predicting potential problems.

 

Dr. Barton H. Wachs

Dr. Barton H. Wachs

Also, check out this informative blog entitled No Nutritional Difference Between Conventional and Organic Foods? The Organic Center to the Rescue!

 

Written by Barbara Feiner  

Grafted Tomatoes: FrankenFruit Or Better Breed?

   

cherry tomatoes

If you've ever tasted a homegrown or farmers market tomato, you know there's a big difference between that juicy, flavorful delicacy and the pale, mealy variety you find at the grocery store. So, if homegrown tomatoes taste so much better, why are they selling the other stuff in bulk? The answer is simple: Many of the best-tasting tomato varieties are simply hard to grow, and can't be counted on for a big harvest. Hybrid tomatoes are specifically bred for disease resistance and hardiness, so tomato farmers can bring in a good crop every year.

Home gardeners are tomato farmers too, but they tend to value quality over quantity, choosing specialty heirloom breeds that can be downright fragile. Recently, a new trend has popped up: grafting heirloom plants onto hybrid root stock for tomato plants that can survive most conditions, but still make high-quality fruit. You can graft tomatoes yourself at home—but will you?

What Does "Grafting" Really Mean?

You may already know that many fruit trees are grafted. If its branches are within your reach, for example, your backyard apple tree has been grafted onto a dwarf root stock. The process is surprisingly simple: Cut a notch in the root, insert the stalk of the new plant, and tie them together tightly until they fuse. From that time forward, the two function as a symbiotic unit—not a single plant, exactly, but as if they were a single plant. The roots and branches, however, are genetically different and the fruit isn't significantly affected by the root.

In the case of tomatoes, there's some stigma attached to hybrids. Gardeners and aficionados generally prefer heirlooms—but as long as you're not growing GMO breeds, there's nothing seriously wrong with hybrids. They simply don't taste as good overall, and because just a few varieties are dominant in agriculture, they don't support genetic diversity. When you graft an heirloom onto a hybrid root, some would argue that you're getting the best use of both.

So it comes down to you. If you've had trouble growing tomatoes, will you consider grafting your own or buying grafts from your nursery? Or do you prefer to keep it pure and simple, and take your chances?

Here are a few resources to help you decide:

    Oregon Live: Grafted Tomatoes Get a Green Thumbs Up

    University of California, Santa Cruz: Grafting Tomatoes

    University of Connecticut: Grafting Techniques for Greenhouse Tomatoes

Written by Jessica Reeder  

When Can I Pick It? A Summer Garden Harvest Time Guide

flowering zucchini

You've planted, pruned, weeded and watered, and your little seedlings have sprouted into a full-grown summer garden. Now that your crops are coming in, you've reached the toughest part of gardening: knowing when it's harvest time. Some fruits and veggies can be picked whenever you like, but some have a very short window for the best flavor. Harvest with style, and don't forget to eat your crops as soon as you can after picking!

Beans (Green or Snap)

Pick beans before the pods start to bulge. You only have a day, maybe two, after they reach full length and before they start to swell and toughen. Check every day, and don't forget to look underneath leaves.

Beets

This one's a matter of taste. You can eat both the green tops and the sweet, crunchy root whenever you like. The only rule is to wait until the root "floats" slightly out of the soil.

Broccoli

Broccoli is a flower, but we eat it just before it flowers. Check your broccoli daily once heads have formed and the days heat up, and catch them before they burst.

Carrots

Carrots can be tough to judge, since you can't see what's going on beneath the soil. Once the tops start to protrude from the soil, pick one to test. You can leave carrots in the ground until after the first frost, so don't rush!

Cucumber, Zucchini and Summer Squash

Check daily! These plants produce heavily and grow fast. Make sure you look under the leaves. Pick these when the skins are even in color. It's up to you how big you want them to grow, but an extra day or two on the vine can lead to monster veggies with softer texture. Don't forget to harvest and eat some of the blossoms, too!

Eggplant

Cut eggplants before they're fully grown for the best flavor and texture. The skin should be firm and shiny.

Muskmelon (Cantaloupe relatives)

When the skin turns beige and you detect a sweet odor, give these a gentle tug and they should come right off the vine.

Potatoes

Dig up "new" potatoes when the tops start to flower, or wait until the tops start to turn brown for full-grown spuds.

Tomatoes

Pick tomatoes when they are fully colored and slightly soft to the touch. Left too long, they may split, fall or rot. If you have trouble with birds and bugs -- or if a frost is predicted -- you can pick tomatoes while they're still green, and let them ripen in a cardboard box in a dry, warm spot away from direct light.

Watermelon

When the white spot on the bottom of the melon turns yellow, thump it with your finger. It should sound hollow. If you aren't sure, pick it!

Written by Jessica Reeder  

11 Creative Ideas for Repurposed Container Garden Planters

Toilet garden

Indulge your green streak and green thumb at the same time and try your hand at creating unique repurposed container garden planters to give your yard, back porch or home a fresh piece of organic décor from upcycled materials. You can turn normal household items and thrift store scores into neat planters that charm with colorful flowers or fragrant herbs along with an element of surprise.

Use the following ideas, or scour your house and yard for hidden planters just waiting to happen. For best results, use organic potting soil for your plants. Line the bottom of each planter with enough medium-sized stones to cover it, and don’t forget to poke holes to allow for drainage.

1. Teapots – Has your teapot lost its whistle? Turn it into a pretty flowerpot for a couple of pretty blooms. Choose colors that contrast with the kettle.

2. Boots – Lovingly worn boots and shoes make beautiful planters, especially when arranged together in a line of mismatched flowers. In particular, bright colored galoshes, cowboy boots and children’s shoes make cute planters. Place in a row or hang several along a fence for maximum effect.

3. Barbeque Grill – Replacing your beloved backyard barbecue grill with a snazzy new model? Use your old grill as a unique planter. Remove the grill and top cover and you’ll have room for plenty of plants, or even a whole herb garden to season the food you’ll cook on your new grill!

4. Bed Frames – Plant your bed of roses (tulips, daffodils or irises) in an actual bed frame. Remove the legs of a child’s bed or a vintage bed frame and you have a clever garden keeper that can wrangle quite a few flowers.

5. Tires – Even the ugliest old tire can have new life as a hanging planter. After drilling a few holes, plant the bottom of the circle with soil and flowers, then hang your old tire on an outside fence, door or wall.

6. Coolers – An old, stained cooler can make a kitschy camping statement when turned into a planter and filled with bright blooms, reminiscent of colored bottles of soda, juice or beer.

7. Toilet – For a truly original garden statement, turn an old commode into a flower-filled planter. You’ll have the sweetest smelling toilet in the neighborhood as well as an instant backyard conversation piece.

8. Toys – As your children grow out of their toys, keep an eye out for kiddie kitchen items, trucks, dollhouses, kick balls and other items that could be turned into a container planter. Even better, use your new garden toys to inspire the kids to tend a section of flowers, herbs or plants on their own.

9. Expired Electronics – Don’t toss your giant old computer monitor or box TV set that doesn’t work. Instead, clean out the insides and use the antiquated hardware to create the hippest planter on the block.

10. Colander – Old metal colanders make ideal hanging planters, because their pre-existing holes makes it easy to hang and drain them. Be sure to pack your soil a little tighter than normal so it doesn’t fall out.

11. Desk – Take your work outside and turn an old desk into several shelves of flowers. Simple use each drawer to house your favorite plants, and pull them all out at different levels. Top the desk of with another planter made out of an old lamp, and gain a new perspective on your work.

Written by Shilo Urban 

5 New Food Technologies That Will Change the Way You Eat

food technology

It's not quite protein pills or a "replicator" (a la Star Trek: TNG), but food technology is changing at an astonishing rate. Here are five budding food technologies on the verge of changing the way we eat:

Salmonella-B-Gone

A company in the Netherlands is developing a household spray—like Windex or Lysol—that could kill salmonella on contact. The spray contains bacteriophages: viruses that infect and kill bacteria. In fact, the FDA has recently approved an E. coli spray from an American company based on the same technology. Right now, the sprays are available to wholesale food producers, but the salmonella spray could be available to consumers within the next year.

Cow-less Beef

Another Dutch scientist, Mark Post, is growing meat from cow stem-cells in a lab (we've written about his work before). But right now, growing a burger takes an inordinate amount of time and money—he estimates the finished burger will cost 250,000 Euros. But the technology is improving, and Post estimates that he could have a lab-grown meat product ready to market to grocery stores within 10 to 15 years—with sufficient funding. At his current funding levels, however, he tells Slate Magazine, "it’s never going to happen."

Farming Skyscrapers

Vertical farming is the modern darling of some sustainable food activists, but the idea harkens back to the Babylonians, whose hanging gardens were one of the seven wonders of the ancient world. The idea of vertical farming is that traditional, horizontal farming won't be able to sustain the world's growing population. In vertical farming, greenhouses are stacked on top of one another, growing food with hyrdroponics (and sometimes even LED lights instead of sunlight), and coexisting in urban environments with high-rise office buildings and apartments. So far, seven large-scale vertical farms exist around the world, but pioneers in the industry believe that eventually, big box retailers like Wal-Mart will be using the technology to grow their own products.

GMOs for Good?

Genetically modified foods are extremely controversial right now, when most GMO crops are engineered for pest resistance or to take advantage of chemical fertilizers. But several companies are trying to engineer foods that will be more nutritious for human beings. A subsidiary of DuPont is working on a heart-healthy soybean and Monsanto is developing an omega-3 enriched soybean. In addition, some researchers are working to produce a variety of cassava (a staple crop in Africa) that will provide more of the nutrients necessary in a balanced diet, to combat malnutrition in developing countries.

Nano-Nano

While nanoparticles aren't new, researchers have been trying to engineer these ultra-tiny particles for use in foods. Some scientists believe they could be particularly useful in creating diet-friendly foods that taste great without any added calories, sugar or fat. But some researchers are concerned that there hasn't been enough safety testing on the effects of nanoparticles in the human body—because the particles are so small, they don't necessarily behave like regular food molecules, and could possibly go where no food particles have ever gone before, like the brain. 

Written by Lacy Boggs Renner  

Think Ahead: What to Plant in Your Vegetable Garden this Fall

   

fall vegetables

In March you swore you’d finally plant a garden. Well, March turned into late May and you never opened your seed packets. Now’s the time to open those pristine vegetable seed packets and embrace the second gardening season! Get your gardening gloves on, hook up the hose, and get your organic plants ready for a fall harvest.

Benefits of second season planting

Warm soil germinates quicker: embrace that summer sun! Planting in the summer allows you to work with soil that’s frost-free.

Plants can go directly into the ground.

Produce will be ready for a fall harvest: when everyone else’s summer bounty is running low, your produce will be going strong.

Cool weather = less plant care: increased rainfall means less watering, and cool weather means less hungry insects!

Things to keep in mind with a fall harvest

Pick seed varieties that mature quickly: Treehugger suggests to “add two weeks to the maturity date of your crop to account for the waning light at the end of summer.”

Protect seedlings from the sun.

Grow veggies in the shade of plants that will be harvested or pulled out of your garden soon.

Research when the first frost typically occurs in your gardening region. If a frost is coming don’t sweat it – just cover plants with a blanket or move plant filled containers inside.

Vegetables that fair well in the second gardening season

    Cabbage

    Spinach

    Cauliflower

    Carrots

    Asian Greens

    Leeks

    Broccoli

    Swiss chard

    Kale

    Lettuces

    Bush peas

    Radishes

Second season herbs

    Basil

    Chives

    Dill

    Oregano

    Fennel

    Borage

    Sage

    Marjoram

If you still need to buy seeds or want to buy additional seeds, consider the following vegetable seed companies:

    Seed Savers Exchange

    Baker Creek Heirloom Seeds

    Johnny’s Selected Seed  

Written by Abbie Stutzer 

5 Flowers to Plant for Natural Pest Control

   

flower

There’s a very beautiful thing about Mother Nature that happens when we don’t stuff her with too much gunk: Plants grow and animals live in harmony. Yes, it sounds like a children’s book written in the 1970s, but it’s also a notion that many an organic gardener are getting wise to these days.

Companion planting, a practice used by organic and biodynamic gardeners, is the term given when one plants certain types of plants near each other because they are mutually beneficial. In the case of growing food in a garden plot, there are a number of flowers you can plant for natural pest control. Toss out the pesticides (or wait, maybe you should contact the EPA to find out how to properly dispose of that toxic waste) and instead plant some attractive and aromatic flowers. Ah, that’s biodynamic gardening for you.

Borage

What it is: Commonly grown and used for culinary purposes in Britain, borage is an herb still not well known in America. This annual produces star-shaped flowers and is wonderful used in herbal teas, tinctures and leafy green recipes.

What it’s good for: Borage deters hornworms and cabbage worms and can help all plants increase their disease resistance.

 

Chrysanthemums

What it is: These beautiful flowers are quite common in flower arrangements, as they come in a wide spectrum of colors.

What it’s good for Chrysanthemums contain a chemical called pyrethin that’s toxic to insects but safe for human and animal consumption. Aside from planting these colorful flowers around your garden bed, you can also make a tea from the flowers and use it on root nematodes and to repel Japanese beetles.

 

Clover

What it is: This common soil cover grows as grass does, providing a thin, cohesive layer of green over the soil. There are over 300 varieties of clover to choose from, but the most popular is marked by small green clovers with tiny pink flowers.

What it’s good for: Clover has been known to ward off pests completely when used as ground cover in garden beds. Plant it around cabbage to prevent cabbageworm and aphids from taking hold.

 

Lavender

What it is: Known for its delicate, violet leaves and pleasing aroma, lavender is used in everything from potpourri to tea and baked goods to frosting.

What it’s good for: Lavender not only repels pests in your garden, it also smells (and looks) heavenly. It’s used to repel most insects you’d want to keep out of the garden, particularly fleas, moths and mosquitoes.

 

Marigolds

What it is: Marigolds are a popular garden flower as they are cheap to obtain and contain vibrant orange hues.

What it’s good for: Plant the scented varieties of marigolds to deter pests. The French Marigold variety is recommended for keeping whiteflies away from tomatoes, and they protect the health of the soil under the plants.

Written by Kimberley Stakal  

 

14 Natural Remedies to Treat Summer Bites, Itches, & Burns

bug bites, ouch

That sultry summer party you’re attending this weekend is the perfect event to unveil your new strapless dress. There’s just one problem, though—your sculpted arms and legs are covered with bug bites.

While summer is the optimal time for showing off toned skin and flaunting revealing fashions, it’s the absolute worst for bug bites, sunburns, and itchy rashes. Stop skin blunders from ruining your look with any of the following skin relief treatments.

Natural bug bite prevention

Bug bite prevention is super simple. Repel mosquitoes by wearing loose-fiting clothing (the pests can bite through tight clothes) that’s light-colored (mosquitoes, similar to vampires, are drawn to dark colors. Also: bees and wasps are attracted to bright, floral prints—go figure.)

Have a lot of containers, trash bins, and other bowl-like knickknacks in your yard or on your balcony? Make certain they aren't full of water. Mosquitoes typically lay their eggs near standing water.

If you’ve done all the above and still notice a few bites after working in your garden, give this natural insect repellent a try:

Mother Earth News bug bite remedy:

Ingredients:

    2-teaspoons total of any of the following essential oils: basil, cedarwood, citronella, juniper, lemon, myrrh, pine, rose geranium or rosemary (available at health food stores).

    1-cup 190-proof grain alcohol (available at liquor stores).

Method:

    Place ingredients in a jar with a tight-fitting lid and shake vigorously.

    Transfer to a small bottle for storage.

    To use, rub a small amount on exposed skin, though test first to make sure skin doesn't react negatively.

To fight the itchy, burn-y bite sensations immediately, give these immediate bite remedies a shot:

    Rub aloe vera leaves on stings, bites to ease burning.

    Get relief from itches by applying a few drops of lavender oil to the affected area as needed.

Homeopathic treatment for poison ivy and poison oak rashes

You reached down into your garden bed without wearing your gloves and pulled up poison ivy. Don’t let panic set in—you’ve got this. First, douse your hand in cold water or dab the affected area with rubbing alcohol. If you still develop a rash, give these home remedies a shot:

Terry Krautwurst’s “The Itch and You,” via Mother Earth News:

    “Moist compresses, soaking in cold water or taking a cold shower can temporarily ease the fiery itching.

    Jewelweed (also known as touch-me-not) is common in the eastern U.S. and has long been used to ward off rashes. If you find that you've gotten into poison ivy, grab a handful of jewelweed leaves, flowers or stems, crush them, and rub them on your skin to release the juice.

    Aloe vera gel can be squeezed from the plant of the same name or purchased in health food stores and drugstores. Aloe soothes and seems to promote healing.

    Herbal topicals (not to be consumed, but applied to a rash) such as jewelweed, plantain, oak bark (leaves or acorns), rhubarb leaves, ragweed, dock, gum plant (grindelia), garlic and goldenseal are among the more common and highly praised rash-healing herbs, according to Krautwurst.”

Other natural solutions include taking an oatmeal bath or rubbing a banana peel, aloe vera, or baking soda paste on the rash.

Natural sunburn treatment

Every year you manage to get a subtle to oh-my-gosh-I-want-to-die sunburn. It’s OK! We all occasionally fall victim to the sun. But now it’s time to face the itchy, burn-y, and gross consequences. You can:

    Sooth the sunburn by splitting aloe vera leaves and rubbing the plant’s juice on skin.

    Place chamomile extract in a bowl of cool water. Dab on affected areas. Or draw a chamomile bath and soak in the cool water.

    Make a baking soda bath with cool water.

Home remedy for scrapped up or itching skin

Our herbal, Make Your Own Garden-Grown Heal-Almost-Anything Herbal Bomb Balm, which we've highlighted in the past soothes irritated skin and actually works! It’s filled with natural herbs and organic ingredients. Follow the simple instructions here and make a few batches before you leave town for your mid-summer camping trip.

Written by Abbie Stutzer 

Soda, What? 5 Healthy, Homemade, Refreshing Drinks

           
 

iced tea

Lounging poolside this summer and paging through your latest read, you'll need something to keep you refreshed. While there's nothing better for you than good-old H2O, sometimes a bit of flavor is just... awesome. Instead of reaching for a soda or another mass-produced drink, however, try one of these soda substitutes, easy to make at home and perfect to keep around in the fridge for when you're parched.

Cucumber Water

To add just a bit of flavor to natural water, cucumber is absolutely perfect. Cucumber adds a healthy boost to regular water, and the flavor addition makes getting your eight glasses a day more interesting.

    Classic cucumber water is simple perfection thanks to Martha Stewart

    For a play on the classic, try our very own Cool Cucumber Drinks, like Cucumber-Rosemary Lemonade, Cucumber-Watermelon Cooler and Sparkling Cucumber Water

    Try our Fizzy Cucumber Lemonade for something a little sweet!

Watermelon Granita

Watermelon is plentiful in summertime, and this water-heavy fruit makes a great virgin cocktail.

Ingredients

1 cup sugar

1 1/2 cup water

6 cups cubed watermelon

Method

Bring the sugar and water to a boil in a small saucepan, stirring until the sugar is dissolved. Purée the watermelon in a blender until smooth, then strain the juice. Stir into the sugar mixture and pour into a glass baking dish. Cool to room temperature, then freeze. Stir with a fork every 30 minutes for about two hours, until a grainy, icy texture is achieved. Serve with a straw!

Honey and Fresh Mint Iced Green Tea

Honey and fresh mint iced green tea into a sweet, refreshing treat. First, brew a large pot of your favorite organic green tea. When the tea is at your desired strength, remove the tea and add fresh mint leaves, about ten for every quart of tea. Steep ten minutes, then strain and swirl in 1/8 cup honey. Cool in the fridge, and serve with fresh mint leaves as a garnish.

    Consider freezing some of the tea in ice cube trays to use to keep your drink cool without diluting it!

    You could also try this recipe with herbal tea from the garden, or with other herbs, like rosemary, lavender or thyme instead of mint.

Iced Virgin Arnold Palmer

An Arnold Palmer is the perfect combination of iced tea and lemonade, for a sweet kick to a caffeine punch. Try our very own Arnold Palmer recipe, and be sure to play with the proportions until they suit your personal tastes.

    Consider a peachy play on iced tea combos, with our homemade peach iced tea.

    Try making sun tea for the iced tea portion of your beverage.

Peach Nectar

Peach nectar is the best way to enjoy the pure flavor of summer peaches in a glass. Feel free to thin this out with water or iced tea for something a bit less thick and more refreshing.

Written by Emily Monaco

Sweet & Sour Superfoods: The 13 Best Berries in the World

Wild berries

Most everyone loves at least one type of berry. Blue, black, ras, cran, straw—they all grow right here in the U.S. but they're only some of the best berries on earth. Berries grow in virtually every climate, and beyond the fact that most of them are simply scrumptious, these superfoods are also super healthy.

    Camu Camu: This potent berry contains more vitamin C than any other food on earth. Vitamin C is critical for our health, strengthening immune function, supporting bones, blood, tendons and ligaments, reduces inflammation and promotes healthy skin. We need this nutrient every day! While you can't get fresh camus in the U.S., you can get powdered versions that enhance juice, water or fruit smoothies.

    Maqui: The Mapuche Indians of Southern Chile have been eating maqui berries for centuries. This dark purple berry contains more than three times the antioxidant power of blueberries. It supports cardiovascular function, regulates blood sugar, helps promote healthy weight and reduces inflammation. Look for whole dried maqui berries or maqui powder. They're great in smoothies, sprinkled into trail mix or straight out of the bag!

    Shisandra berries: These berries are a staple in Traditional Chinese Medicine, considered an adaptogen, which means they kind of have berry ESP—capable of figuring out exactly what your body needs. They can hone in on specifics and bring balance, and are used frequently to fight off fatigue, nervous system stress, beautify skin, tonify reproductive organs and improve mental function. Find them in a tincture or supplement form.

    Sea Buckthorn: Not the tastiest fresh, sea buckthorn berries are loaded with healthy polyunsaturated fats, vitamins C, E, beta carotene, amino acids and potent antioxidants. They're used topically to treat all types of skin conditions as well as taken internally to reduce inflammation and prevent disease. Look for sea buckthorn supplements and oils and find it in high quality skin care products.

    Blueberries: The beloved blueberry is exceptionally sweet and flavorful. And the high levels of antioxidants have been connected with immune boosting, improved eyesight, fighting urinary tract infections, improving brain function and they may help treat Alzheimer's disease.

    Mulberries: These berries grow throughout the U.S. but are so delicate you rarely ever see them for sale. If you're lucky enough to have a tree nearby, stock up on these true superfoods. Mulberries are an excellent source of the powerful antioxidant resveratrol, which has been shown to have anti-cancer and longevity enhancing benefits. The mulberry also purifies blood, regulates digestion, strengthens the kidneys and may help keep your hair from turning gray.

    Goji: The goji berry comes from China and Tibet and is one superberry. It contains a powerful dose of beta-carotene and is rich in many other vitamins and minerals including the rare mineral germanium. The goji has a history of being revered as a longevity enhancing and disease-preventing berry.

    Acai: Brazilians love their acai berries for good reason. The creamy, purple berry always served frozen or as a juice, is one of the richest plant sources of healthy omega fats, antioxidants, vitamins and minerals. With a taste somewhere between chocolate and blueberry, it's a healthy treat most everyone will love!

    Blackberries: These tart treats are one of the most antioxidant-rich foods on earth. They may prevent cancer, heart disease and reduce inflammation. They're high in vitamins A, C, E, K and the mineral manganese. Exceptionally high in fiber, blackberries can reduce the risk of certain intestinal diseases.

    Raspberries: Who doesn't love a raspberry? They're so delicious and so good for us! These reddish purple berries are a rich source of ellagic acid, an antioxidant that's been linked with a reduced risk of cancer and may even help to treat existing cancers. Eat them before you go out into the sun as they've been shown to provide natural sun protection from the inside! And, raspberries can help you maintain a healthy weight.

    Strawberries: These ruby red fruits with the seeds outside are loaded with vitamin C, K, manganese, potassium and magnesium. They've been shown to support healthy eyes, bones, immune function, and protect against cancer.

    Elderberries: This small, dark purple berry is widely used as a natural treatment for cold and flu symptoms in an extract form. It's believed the high levels of antioxidants not only strengthen the immune system, but also fight off viral and bacterial infections and reduce inflammation-related illnesses like high cholesterol and cardiovascular disease. Elderberries are loaded with vitamins A, B and C, a wide range of amino acids, rutin, tannins, and carotenoids.

    Cranberries: Perhaps the quintessential American berry, cranberries are a fall season delight and Thanksgiving staple. They're also loaded with antioxidants, vitamins C and quercetin, which can reduce the risk of cancers and help treat allergies. Crans are also an effective treatment for urinary tract and bladder infections and promote healthy eyesight.

Written by Jill Ettinger 

6 Tips to Avoid Food Poisoning this Summer

picnic

You only need to have food poisoning once to know how incredibly awful it can be—and to become committed to doing everything possible to prevent further foodborne illnesses. The Centers for Disease Control estimate that every year, 48 million Americans—nearly one in six—will get sick from a foodborne illness.

We've rounded up our six best tips to keep your summer picnics and barbeques safe and healthy.

1. Wash your hands (duh)

According to the CDC, the easiest way to prevent the spread of foodborne illness is to wash your hands thoroughly before and after handling food. In case you need a little refresher course (hey, it's been a while since preschool!): wash your hands for a full 20 seconds in warm soapy water to get the best clean. Try singing "Happy Birthday" or "Row, Row, Row Your Boat" to yourself to estimate 20 seconds.

2. Last in, first out—Keep your cooler cool

When you're taking foods with you to a park, the beach, the amusement park, or a baseball game, put a little thought into how you pack. Put the foods you intend to eat first—say, snacks or salads—on top, and the things you plan to eat last—like your main course or dessert—at the bottom. That way, the foods that need to stay cold and fresh the longest, won't be exposed to as many temperature changes from opening the lid and moving stuff around. (Plus, it'll be SO much easier to find stuff!) 

When you get where you're going, try to keep your cooler in the coolest possible spot. If you're in a park, store it in the shade, maybe under the picnic table. If you're at the beach, you can even bury your cooler half way in the sand and shade it with an umbrella.

3. Keep cold foods cold and hot foods hot

Invest in some good gear to keep your foods at the proper temperatures when you travel. Make sure your cooler is deep enough to hold all your food and plenty of ice; also make sure that the lid seals securely.

If you can find a place to buy it, a solid block of ice will last longer and melt more slowly than cubed or crushed ice.  And, as your ice melts, don't drain the water; the water will still keep things cold. Just make sure you have a way to keep your food up out of the slush.

When you're taking hot foods to a picnic or barbeque, place them in an insulated bag or thermos. 

4. Use separate cutting boards and utensils

Whether you're camping for a month or just barbequing at the beach, you'll want to be sure you pack enough utensils so that you have one set for raw meats, and another set for everything else. This includes knives, cutting boards, bowls, tongs, etc. Cross-contamination can be a big issue, especially when you're out and about.

5. Avoid foods that spoil easily

That means ix-nay on the raw eggs in the picnic basket. But in all seriousness, try to plan your menu with food safety in mind. Fresh fruits and raw veggies are always a good choice and will be less prone to spoilage than mayonnaise or dairy-laden dishes. And, when you can, cook the meats at home; it's much more challenging to keep them fresh and cook them to the right temperature on a barbeque pit in the park.

6. Use a thermometer

If your plans absolutely must include cooking meat away from home, be sure to pack your instant-read thermometer—and know how to use it. Beef and egg dishes should reach 160 degrees; ground turkey and chicken 165 degrees; and chicken and turkey breasts 170 degrees.

Written by Lacy Boggs Renner  

Take a Bite! 5 Incredible Health Benefits of Apricots

While you might be familiar with the fantastic flavor of apricots, did you know they belong to the same family of plants as the garden rose? Or that dreaming of apricots is said to be good luck?  They taste great, they’re in season, and they offer a variety of delicious health benefits. If you haven’t had an apricot lately, go on and get your hands on some.

If you like fresh apricots, summer is your season. Apricots grown in the U.S. are mostly available in the summer, but don’t let that keep you from enjoying them throughout the year – dried apricots make tasty and healthy snacks.

This golden fruit comes in a variety of colors, from pale yellows to dark oranges, and includes a fuzzy exterior with a hard pit inside (apricots are stone fruits). Apricots have a wonderful aroma, taste terrific and are the stuff still-life paintings are made of. If that isn’t enough to tempt you on the taste of apricots, there are many nutritional (as well as cosmetic) benefits associated with apricots.

Health benefits of apricots

Low in calories and a good source of fiber – One apricot has only 17 calories, and because they’re high in fiber, they help you feel full, longer. What a great snack! Fiber can help with digestive issues including preventing constipation, and can help reduce cholesterol levels.

Vitamin A – You’ve heard about carrots being good for your eyes, but how about apricots? Apricots are a good source of vitamin A – a powerful antioxidant. Vitamin A may promote healthy vision and reduce the risk of age-related macular degeneration.

Vitamin C – From boosting the immune system to potentially protecting against cardiovascular disease to wrinkles, experts note that vitamin C is one of the safest and most effective nutrients. Apricots are a great source of vitamin C.

Beta-carotene – Beta-carotene is known to have antioxidant properties, and, you guessed it: apricots are a good source of beta-carotene. According to WebMD, studies show that people who eat a diet high in fruits and vegetables rich in beta-carotene, have a lower risk of some cancers and heart disease.

Good for your skin – You may have lotions or creams made from apricot kernel oil, since it’s great for relieving the effects of dry skin. This oil is quickly absorbed by the skin and does not keep the skin oily when applied.

Buying and serving apricots

When you’re shopping for fresh apricots, consider buying organic. Conventional apricots carry high pesticide residues, as noted by the Organic Consumers Association. When you buy fresh apricots, it’s best to eat them as soon as possible. If you have to store them, keep them refrigerated, but only for a few days.

Most people think about eating apricots as a snack, as part of your daily intake of fruit. That’s a great option, but don’t overlook so many other possibilities of cooking with apricots. You might be thinking of desserts and jams, but there are other recipes that include this golden fruit as part of your meal’s main course. This fabulous Organic Authority recipe for gluten-free peach-apricot pesto pasta is one main course you won’t want to miss out on!

Written by Patricia Conte  

5 Easy Foods to Dehydrate at Home

Ready to pull out the food dehydrator from under your kitchen sink and put that piece of culinary machinery to good work, finally? Dehydrating your own foods saves on grocery costs, affords you the opportunity to make dried foods without additives or preservatives, and is a great way to get in touch with that old-fashioned cook deep inside your modern self. Here are five great foods to dehydrate at home—plus ways to dry them out without a formal dehydrator, if you don’t have one.

Herbs

Growing your own herbs this season? Don't let today's abundance become tomorrow’s waste. You can puree bulk fresh herbs into pesto, place them in oil and freeze them, or dry them out for homemade dried herbs. In this article from About.com, gardening writer Marie Iannotti describes a basic way to clean, bundle, and hang-dry fresh herbs at home. Or if you’ve got a dehydrator at home that you’d like to give a whirl, you can follow the photo tutorial from About.com writer Amy Jeanroy found here.

Fruit Roll-Ups

Dehydrated fruit strips are not only a kid’s fave snack; they’re also a total treat for grown-ups. Make your own all-natural version with this simple recipe for apricot roll-ups from YumSugar. Or head over to the food blog Our Best Bites for a step-by-step photo tutorial on making mixed fruit roll-ups that looks simply scrumptious.

Raw Crackers

Lovers of crispy, crunchy snacks will probably be natural lovers of raw crackers. They’re often loaded with wholesome nuts, grains, and spices, and are wonderful sub-ins for thick-cut potato chips or fried pitas. If you’ve got a dehydrator, try out this recipe from The Rawtarian, which calls upon raisins, citrus, and flax seeds. Or check out the great tips from Raw Food Witch on doing it without a dehydrator.

Jerky

In Emeril's simple jerky recipe from the Food network, raw meat is seasoned and cooked in a 200°F oven for 6 to 8 hours. Of course, this particular recipe calls for his signature Creole-inspired spice mixture, but you could certainly experiment with using your own fave rubs and spice blends in this formula. For an in-depth explanation of both the steps and the safety of making jerky in a dehydrator, check out this guide from University of Wisconsin Extension. Or better still, read our very own 3 recipes for jerky here.

Fruits

The website Kitchen Stewardship has a nice in-depth tutorial on the process of dehydrating different fruits. Some, like apples and bananas, may benefit from having a citrus soaking before you toss them in the dehydrator. Others, like strawberries, are as simple as slicing and drying. There are some good tips in this article on identifying the point when your fruits are fully dried out, and how to prep each fruit for proper dehydration. For DIY fruit-drying without a dehydrator, leave it to fellow food lovers at The Kitchn to give us some tips.

Written by Kimberley Stakal  

4 Foods that Prevent Sunburn—from the Inside Out

sunburn

We all know that it's important to do our best to avoid sunburn altogether, but it seems inevitable: at least once a summer you end up forgetting your sunscreen and... ouch.

But, if you bulk up on these foods even before you set foot outside, your body could be better equipped to prevent sunburn (and heal when you do get burned).

Green tea

Studies have shown that drinking two cups of green tea per day could provide your body with (a little bit of) sunburn-fighting abilities! The catechin compounds in green tea are thought to help protect the body from the sun's radiation. Bonus: the tannic acid in tea can help fight sunburn pain, so put cool teabags on a sunburn to feel better after the fact. (Click here for more natural sunburn remedies.)

Pomegranates

This wonder fruit is packed with ellagic acid, and a study from Texas A&M University found it can help protect skin from cell damage caused by UVA- and UVB-rays.

Guavas

Nothing says summer better than tropical fruit, and this one has up to five times the amount of vitamin C—a skin-healing antioxidant—than your average orange. In fact, working any vitamin C-rich foods into your diet could help add an extra layer of protection.

Tomatoes

These summer gems are jam-packed with lycopene, which can help protect you from sun damage. In one study, volunteers who ate five tablespoons of tomato paste showed 25 percent more sun resistance! 

Written by Lacy Boggs Renner  

Why to Grow Aloe and 4 Ways to Use It!

How to Freeze Fresh Produce

No one wants to waste food. And in the summer months, sometimes you just can’t eat everything from the garden, or the prices are just so great you can’t resist buying extra. But then what?

A great way to preserve vegetables for an extended time is to freeze them. You can also can them, but that’s another story.

So if you’re going to freeze some produce, there’s more to it than just tossing things into a store-bought freezer bag. You need some time to prepare and think things through.

While you can technically freeze just about anything, some vegetables freeze better than others. Potatoes, lettuce, cucumbers and celery have a tendency to turn soft and mushy when they thaw after being frozen. Others, such as onions, peppers and tomatoes work well if you plan to use them for things like soup or casseroles. Vegetables like green beans, lima beans, corn, peas and others will maintain their original shape and texture. When prepared properly for the freezer you can cook and serve them and they’ll still be nice and fresh.

When you plan to freeze vegetables, start with produce that is in good condition. You’ll want to avoid items that are bruised, soft or overly-ripe. The best time to freeze produce to preserve the flavor is just when it has reached ripeness.

Start by washing each item using cool tap water. Prepare the vegetables by removing peas from the pod, remove strings and ends from green beans, cut the tops and bottoms from beets, etc. Some you’ll want to go ahead and cut up into bite sized pieces.

The next important step is blanching vegetables. This helps get rid of dirt and bacteria, keeps the vegetables from continuing to ripen and slows vitamin and mineral loss. Blanching also helps keep the natural flavor intact.

There are two basic ways to blanch vegetables. The first is the boiling water method. Put a large pot of water on the stove to boil. When the water is boiling, put washed, prepared vegetables into the water using cheesecloth, a large strainer or a basket. Generally you need a gallon of water for each pound of vegetables you plan to freeze. Use these times for blanching vegetables.

• Green Beans, 3 minutes

• Broccoli, chopped or stalks, 3 minutes

• Beets, small, 25-30 minutes; medium, 45-50 minutes

• Brussels Sprouts, small, 3 minutes; medium, 4 minutes; large, 5 minutes

• Carrots, tiny, whole, 5 minutes; diced or strips, 2 minutes

• Cauliflower, 3 minutes

• Corn on the cob to freeze on the ear, small ears, 7 minutes; medium ears 9 minutes; large ears 11 minutes

• Corn on the cob to cut for whole kernel corn, 4 minutes-cool and cut from ear

• Corn on the cob to cut for cream style corn, 4 minutes-cool and cut from ear, scraping the cobs

• Greens like spinach, 2 minutes

• Shelled Peas, 1½ minutes

• Snow or Sugar Snap Peas, 2-3 minutes

• Summer Squash like zucchini, slices or chunks, 3 minutes; grated, 1-2 minutes

While the water is heating, prepare a large bowl with cold water. The colder, the better. Iced water is best. When the vegetables have been in the boiling water for the recommended time, remove them and cool them in the cold water. When they are thoroughly cooled, remove them, drain them and pat them dry. If you’re not packing them immediately, you can keep them chilled in the refrigerator.

Another method of blanching is to use steam. Using a large kettle with a rack or basket that will hold the vegetables about an inch or two above the water bring the water to boil and put the vegetables in a single layer over the water for the above specified amount of time. Then follow the same procedure to cool them as the blanching method.

Once the vegetables are cool and dry, pack them in freezer bags or plastic freezer containers. Pack the vegetables firmly into each bag or container. Squeeze out excess air before sealing. Mark them with the contents and the date frozen and place them in the freezer until you’re ready to use them.

Important NoticeDISCLAIMER: All information, content, and data in this article are sole opinions and/or findings of the individual user or organization that registered and submitted this article at Isnare.com without any fee. The article is strictly for educational or entertainment purposes only and should not be used in any way, implemented or applied without consultation from a professional. We at Isnare.com do not, in anyway, contribute or include our own findings, facts and opinions in any articles presented in this site. Publishing this article does not constitute Isnare.com's support or sponsorship for this article. Isnare.com is an article publishing service. Please read our Terms of Service for more information.

writen by Lawrence J. Reaves

Important NoticeDISCLAIMER: All information, content, and data in this article are sole opinions and/or findings of the individual user or organization that registered and submitted this article at Isnare.com without any fee. The article is strictly for educational or entertainment purposes only and should not be used in any way, implemented or applied without consultation from a professional. We at Isnare.com do not, in anyway, contribute or include our own findings, facts and opinions in any articles presented in this site. Publishing this article does not constitute Isnare.com's support or sponsorship for this article. Isnare.com is an article publishing service. Please read our Terms of Service for more information.

writen by Lawrence J. Reaves

5 Raw Veggies and 2 Homemade Crackers to elicious Dips Plunge Into D

   

   

veggies dip

Dip-able foods are the fun-ist foods on the planet. Unfortunately, most mass-made dip-able items, such as potato chips, fried veggies and meats, --- and fries of all sorts -- are incredibly greasy. And the dipping sauces most of the former foods are plunged into? Most are likely filled with saturated fat and a plethora of other ingredients that are approximately ten letters long in length. Blech. Enjoy your dip (and dip-ables, too) by preparing fresh, raw veggies and baking rustic crackers. Also, make a few of the following no-mess, hearty and healthy dips.
Dip these raw veggies

The following veggies make great dip-holding platforms when fresh. The following veggies are totally solid, and are able to hold dip without seepage, leakage or breakage. Also, all of these vegetables are super healthy. If you don't like raw veggies, grill 'em up on an outdoor grill and serve on pita toast:

    Zucchini
    Yellow squash
    Cucumber
    Bell pepper
    Carrot

Provide a little platter diversity by baking homemade rustic crackers:

    Homemade rustic whole wheat crackers
    Homemade honey whole wheat herb de provence crackers

Dip recipes

Concoct your “own” (we add the quotes because Simply Organic’s dry dip mixes are pre-made) veggie dips with a few dried ingredient dip packs. These packs are cheap and easy to store in a kitchen cabinet. You never know when you’ll want to throw an impromptu party!

So, you like salsa of all kinds and flavors? Great! So do we. The following three salsas can be made with the veggies hanging out in your garden (and a few other ingredients that can be easily acquired at the farmers market):

    Heirloom tomato salsa
    Black bean, poblano and corn salsa
    Cool and spicy cucumber salsa

A hummus dip is great at any occasion and pairs well with raw veggies and crackers. Also, if you have a meat and cheese platter, guests can slather hummus atop some multi-grain buns and make a mini sandwich

Written by Abbie Stutzer  

It’s Hot Out There! Try These 9 Thirst-Quenching Foods

 

Baby, it’s hot out there! If glass after glass of water doesn’t seem to be quenching your thirst, try one of these nine foods as recommended by food writer and educational consultant Rebecca Wood in her book, The New Whole Foods Encyclopedia.

You certainly don’t want to stop drinking water this summer, but with a bit of smart menu-planning your snacks and meals can also provide some thirst-quenching relief. Here are nine foods you can integrate into your beat-the-heat summer menus:

Apples

Apples are available throughout most of the country year-round, and they may be especially refreshing to us during the hot summer months. According to Wood, apples are moistening and can help to ease thirst, as well as comfort dry lungs (a common complaint for those living in dry, arid regions).

Bananas

Perhaps it makes sense that the banana, a quintessential tropical fruit, is also a thirst-quencher. Wood states that bananas are thirst-quenching, although underripe bananas can actually be astringent (meaning they can dry you out).

Coconuts

By this point we’ve all seen (and probably guzzled a few bottles of) coconut water at the grocery store—this popular thirst-quenching drink has risen wildly in popularity in the last few years. According to Wood, coconut is energy-building, thirst-quenching, and useful in dispelling summer heat.

Cucumbers

What would a day at the spa be without cucumber slices on the eyes, or a glass of cucumber-infused water? According to Wood, the cucumber is made up of 90 percent water, a quality which keeps the internal temperature of the vegetable in a constant state of coolness. Cucumbers can quench our thirst and also act as a powerful diuretic, relieving puffiness and keeping us refreshed.

Grapes

Few things are as refreshing in the summer as cold grapes, each round fruit popped in the mouth, bursting with tart juices. Wood explains that grapes are effective not only at quenching thirst, but also in reducing menopausal heat conditions and dry cough.

Kiwis

According to Wood, kiwis are cooling fruits by nature and they can quench one’s thirst easily, and may even be effective at squelching thirst in those with fevers.

Mangoes

To enjoy mango’s natural cooling and thirst-quenching benefits, Wood recommends enjoying them raw, sliced with lime juice, tossed into fruit salsas, or pureed into fruit smoothies and parfaits.

Plums

A relative of the more popular summer peach or cherry, the plum is also an excellent choice for squelching one’s thirst, according to Wood. Purple plums, she notes, are more cooling than yellow plums, although all varieties may relieve symptoms of dehydration or thirst.

Spinach

Yes, even leafy greens can be thirst-quenching! According to Wood, spinach leaves are moistening and can ease one’s thirst; they are also effective at relieving constipation.

What are your fave foods during the summer to cool down and quench your thirst?

Written by Kimberley Stakal

The Amazing Power of Ants in Maintaining the Planet's Biological Balanc

With the exceptions of size and color, ants all share similarities in appearance and represent a single family, Formicidae. Ants can be found almost anywhere on Earth including the Sahara Desert. And no matter where they live they always occur in vast numbers.

Despite this fact, ants often go unnoticed by us or are considered a nuisance in and around the house. Perhaps most of us don’t know about the role these tiny insects play in maintaining our environment’s biological balance.

Ants and the environment

Harvester Ants Eating A CaterpillarPhoto: Jeff TurnerHarvester ants eating a caterpillar

Currently, there are more than 12,000 described species of ants throughout the world. As a principal part of habitats around the world, these tiny insects have a major role to play. By aerating and mixing the soil and enhancing water infiltration they keep our environment healthy. They also make vast underground tunnels and move organic matter from above to below ground.

The colonial life of ants is social. Their colonies contain huge numbers of individuals, which may reside in the soil, under rocks, in timber, in dead woods and even in plant-produced domiciles.

Natural recyclers, ants recycle and incorporate dead and dying organic matter (both plant and animal) and nutrients into the earth. Many species also actively disperse the seeds of many plant species.

Animals' association with ants

Ant and aphidsPhoto: LuisiferAn ant holds an aphid in its mandibles and transports it to its target – a leaf on a walnut-tree.

Because ants are so abundant, widespread and successful, many plants and animals live with them and use them to aid in their own reproductive cycles – for example in seed dispersal and pollination.

Myrmecophila_acervorumPhoto: Gunther TschuchMyrmecophilus acervorum: An ant-loving cricket that lives its whole life cycle as an inquiline within ants' nests

The best examples are myrmecophiles, animals that live within ants' nests. They play various roles in their host ant colony. They feed on dead ants or fungi growing in the nest, but sometimes they also feed on the ants' stored food. Mostly, however, the relationship is basically beneficial to both parties.

Ant-plant relations

Ants and various plants exhibit great mutual relationships. Ants not only fertilize plants with essential nutrients but sometimes function as pollinators too. While moving organic matter from place to place, ants move seeds from near the parent plant to new ground. About 50% of herbaceous plants depend upon ants to assist in seed dispersal. In turn, plants provide protection, food and nest sites for the ants. Many Myrmecophyte plants provide preformed cavities in which ants can nest.

Myrmecodia tuberosaPhoto: BotBlnTuber on Myrmecodia tuberosa. Domatia are found within this tuber.

The role of ants in maintaining our environment’s biological balance is fascinating. And in this author's opinion, they are not harmful. So if you see a tiny creature passing by, think twice before you smack it into oblivion. No matter how small they are, ants are truly beneficial.

Written by: Alka Sharma