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Re-Grow Chives and Celery In 3 Easy Steps!

September 6th, 2012

Calling all thrifty gardeners! Did you know you can completely re-grow celery and chives by saving the bottom piece that is often thrown away? Take growing your own food to the next level and try this simple trick (and save money!).

Step-By-Step Instructions

Step 1: Remove the top edible portion of the celery or chives. It’s your choice whether you prefer to use the top portion as you need it, or to remove the top portion all at once after it’s harvested.

Step 2: Place the root end(s) in a shallow glass of room temperature water.

Step 3: If you are re-growing chives, leave the glass near a sunny window. Within a week, you will be able to harvest the flavorful green ends. Be sure to change the water every few days.

If you plan to re-grow celery, leave the celery in the shallow glass for only 2-4 days, or until you notice small leaves growing at the top. Transplant the celery to your garden. The celery will begin to grow stalks within a few weeks. If you find the celery needs further support as it grows, remove the top and bottom of a clean plastic soda bottle, and place it around the plant.

Get the Kiddos Involved!

On an uneventful weekend, this is a wonderful “experiment” to do with the kids. They’ll be fascinated by how fast both the celery and chives re-grow on their own! One blogger commented that she was amazed when her children would run out to the garden to “sneak” a celery stalk. Getting the kids involved not only sparks their imagination, but promotes healthy eating as well!

Looking to plant more vegetables and herbs this fall? Our Uncle Herb’s Favorites and Veggin’ Out seed kits have a variety of organic and heirloom seeds to get you started.

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Summer Beet Salad with Peach Vinegerette

May 18th, 2011

As we approach warmer weather, nothing beats a great salad for a delicious meal.  This recipe pairs beets with arugula creating a salad that is full of flavor as well as healthy benefits.  The benefits of beets have been shown to improve anemia, blood circulation, cancer, and various heart diseases.  In addition, arugula is an excellent source of vitamins A and C, folic acid, calcium, manganese and magnesium. Here’s the recipe, and here’s to healthy eating!

4 medium bulls blood beets (roasted or boiled and peeled)
2 oz of crumbled Queso fresca cheese (may substitute with mild feta)
1/4 red onion sliced super thin
1/4 cup pistachios
4 cups or organic arugula

1 organic medium yellow peach (frozen also works if not in season)
3 Tbsp. grape seed oil (extra virgin olive oil can be used to substitute)
3 Tbsp. champagne vinegar (White vinegar will do, as well as white balsamic)
3-5 drops of Umi plum vinegar (not necessary, however adds a great flavor)
1/2 tsp. salt

Roast your beets at 375 degrees for about 25 minutes or until fork tender. Cover the beets with olive or grape seed oil, and sea salt prior to baking and wrap in tinfoil to put into the oven. I’m sure that they can be boiled as well, I however find roasting them to bring out the sweet earthy flavor more.
After the beets have been roasted, peeled and cooled, cut them into 1/4 inch cubes.  Toss them together with the thinly sliced red onions and let them absorb each others flavors while you prepare the dressing.  In a blender combine the peach, oil, salt, champagne vinegar (white vinegar), and Umi plum vinegar (optional). Blend on pulse until everything has come together into a creamy peach color.  In a large bowl toss the beets, half of the dressing and the pistachios together until all of the beets are coated in dressing.  Plate with a handful of arugula and then sprinkle  the crumbled queso fresca (mild feta) and splash a bit more dressing on top. Viola you have a super simple summer salad that has the perfect amounts of creaminess, sweetness, tartness, and crunch!

About Katheryne:

Sustainability is very important to me because I believe that we should take care of the planet that gives us so much. Love the earth and it will love you back. Know where your food comes from; be informed about what you are consuming. By choosing to eat organically grown produce the impact that you are making on the environment and your own health is a positive one.  Living sustainably to me, is not about  what you are giving up, it’s about all that you get! You can check out my website here and please be sure to “like” my Facebook page!

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