Healthy Recipes

1. Summer Shape-Up: Sane + Organic

Pass by any magazine rack this month, and the hard-to-miss
cover lines will seem all too familiar: “Lose 10 Pounds in...

Category : From the Garden

Date Added: Jul 12, 2007 Rating: 0.00 Votes: 0



Member Reviews : | Visitor Ratings :

2. Make Yourself a Rain Garden

By Charlie Nardozzi


Summertime is thunderstorm time across the country. All that water rushing
off roofs, driveways and walkways is loaded with...

Category : From the Garden

Date Added: Jul 12, 2007 Rating: 0.00 Votes: 0



Member Reviews : | Visitor Ratings :

3. MSG FREE, It’s Not as Clear as it seems

This additive is a good
reason to go organic and fresh.Msg is something many Americans
might think of when searching for Chinese...

Category : From the Garden

Date Added: Jul 12, 2007 Rating: 0.00 Votes: 0



Member Reviews : | Visitor Ratings :

4. The Sorry Secrets of Sweeteners

By
Elizabeth Yarnell


www.GloriousOnePotMeals.com (http://www.gloriousonepotmeals.com/)





The other day I went to buy some of the individual bags of
flavored waters for my kids....

Category : From the Garden

Date Added: Jul 12, 2007 Rating: 0.00 Votes: 0



Member Reviews : | Visitor Ratings :

5. The Popularity Game: Teaching Kids How To Cope

By Sally Sacks

www.sallysacks.com (http://www.sallysacks.com/)


As a mother
and a professional therapist, my heart has been broken many times listening to the
tales of...

Category : From the Garden

Date Added: Jul 12, 2007 Rating: 0.00 Votes: 0



Member Reviews : | Visitor Ratings :

6. Kitchen gardens enjoy a comeback in Japan

By Yaeko Abe, printed in the Asahi Shimbun, June 22, 2007



Across the world, backyard vegetable patches have traditionally been the preserve of bearded baby boomers.

In recent years, however, a rustic urge has been catching on in Japan. People of all ages and interests have been getting down on their hands and knees to cultivate the earth.

Some do it to put fresh, pesticide-free vegetables on the table. Others simply want the satisfaction of growing their own produce.

In response to booming demand, allotment gardens that make use of fallow farmland are cropping up everywhere. There are up to 3,000 across the nation--the little "kitchen garden," it seems, is making a comeback.

Urban vegetable gardens that cater to members only are being created in front of railway stations in major cities. Tokyoites are now able to grow vegetables in patches that straddle railway lines.

Category : From the Garden

Date Added: Jul 12, 2007 Rating: 0.00 Votes: 0



Member Reviews : | Visitor Ratings :

7. June 2007 Newsletter

To read the full newsletter online, please see: http://www.kitchengardeners.org/newsletterjune07.html




 
 
Dear Kitchen Gardener,

You are cordially invited to my house on August 26th to celebrate
Kitchen Garden Day.  We'll be organizing a walking tour of some
home gardens in my neighborhood, making a stop at the newly-planted
kitchen garden at our local elementary school, and munching on some
delicious food along the way.
 
Since I'm assuming that some
of you will not be able to make it (for example, those of you from
Argentina, South Africa and Australia!), I thought I'd give you a quick
virtual tour of my June garden through the picture above.  I've
left out a few identifying labels (e.g. garden hose, kale, onions,
misplaced toys, etc.) for lack of space , but it gives you a feel for
what's planted.  For those of you who are curious, that's not grass
growing in between my beds, but fresh untreated grass clippings that I
put down as a mulch...very soft under summer's bare feet. I've posted a
high resolution picture of my garden

here without the labels if you want to see it in its natural state. 
 
As you can see, it's been a
busy month getting plants and seeds in the ground and quite a few greens
out and into the family salad bowl.  It's also been a busy month at
KGI "headquarters".  We harvested a bumper crop of public awareness
raising this past month due to an

Associated Press article that featured our efforts to bring about a
kitchen garden revival.  The article appeared in over 30 papers
across the US and has attracted a number of energized people to our
effort.  Welcome newcomers!
 
Speaking about reaching out
to new folks, I continue to brainstorm ideas for reaching out to people,
some old, some new.  In the new category, I've recently posted a

new short video to youtube,com  which hopefully will get people
thinking and, ultimately, eating in a different way.  If nothing
else, it's good for a chuckle.  Please pass on the link if you find
it worthwhile.  We're also adding prizes to our "Grow-Off
Show-Off" competition, too, so be sure to check that out. 
Grand prize is $500 and all the international celebrity one gardener can
handle.  
 
For those of you who can't
make it to Scarborough, Maine for our celebration of Kitchen Garden Day,
why not throw a little garden party of your own?  That's the best
way I know to grow the number of home-growers: by bringing new people
into kitchen gardens  - whether big, small, urban or rural - to
show them the quantity, quality, and diversity of crops a small plot can
produce.  
 
I know this works because I
just recently helped some neighbors who attended our Kitchen Garden Day
party last year plant their first garden.   They're delighted
to be eating their first home-grown foods ever.  If that's not
cause for celebration, I don't know what is. 
 
Happy summer,
 

 
PS: Next month, I'll report
from southern France: ooh la la, good things ahead!

Category : From the Garden

Date Added: Jul 12, 2007 Rating: 0.00 Votes: 0



Member Reviews : | Visitor Ratings :

8. Traditional Provencal aioli recipe

Aioli is a garlic mayonnaise made of garlic, egg, lemon juice, and olive oil. In Provence, aioli (or more formally, Le Grand Aioli) also designates a complete dish consisting of various boiled vegetables (usually carrots, potatoes, and green beans), boiled fish (normally salt cod), and boiled eggs served with the aioli sauce.

While modern cooks have taken to making aioli in a blender or food processor, the traditional method is to use a mortar and pestle which gives the sauce a creamier texture. The technique described below comes from J.B. Reboul's classic cookbook, La Cuisiniere Provencale, published in 1897 and widely considered to be the bible of Provencal cooking.

Take two cloves of garlic per person , peel them, place them in a mortar, reduce them to a paste with a pestle; add a pinch of salt, an egg yolk and pour in the oil in a thin thread while turning with the pestle. Take care to add the oil very slowly and, during this time, never stop turning; you should obtain a think pommade. After having added about three or four tablespoons of oil, add the juice of a lemon and a teaspoon of tepid water, continue to add oil little by little and, when the pommade again becomes too thick, add another few drops of water, without which it falls apart, so to speak, the oil separating itself from the rest.

If, despite all precautions, this accident should occur, one must remove everything from the mortar, put into it another egg yolk, a few drops of lemon juice and, little by little, spoonful by spoonful, add the unsuccessful aioli while turning the pestle constantly. This one calls "reinstating the aioli" (relever l'aioli).

An aioli for seven to eight persons will absorb something over two cups of oil.

In his similarly classic book, Simple French Food, Richard Olney recommends toning down the recipe for non-Provençal palates unaccustomed to such a heavy dose of garlic. He suggests four cloves of garlic for an aioli serving 8 people. He also recommends starting with two egg yolks before starting to add the oil.

Photo courtesy of Chris John Beckett

Category : From the Garden

Date Added: Jul 12, 2007 Rating: 0.00 Votes: 0



Member Reviews : | Visitor Ratings :

9. Building tomato cages

By Roger Postley



First of all -- lets get this straight!!! There is absolutely only one correct way to raise tomatoes! (And that is whatever method works for you.) I have used stakes, trellises, store-bought cages, 'post and weave', and homemade cages. The latter has worked best for me and allows me the greatest production in the smallest area. The disadvantage is cost, construction time, and required storage space.

I like tomato cages! Concrete remesh can be found at most major consumer lumberyards. It comes in 50’ and 150' rolls. The wire is very strong and can be difficult to handle. Three essential tools are a small pair of bolt cutters, a large pair of slip-joint pliers, and a screwdriver type nut-driver with an interior hollow shaft diameter just slightly larger than the diameter of the remesh wire. There is variation in the rigidity of remesh – choose accordingly; stiffer wire is stronger but harder to bend.

Category : From the Garden

Date Added: Jul 12, 2007 Rating: 0.00 Votes: 0



Member Reviews : | Visitor Ratings :

10. The History of Gastronomy

Check out our new "food for thought" video on youtube.com. Please share it if you find it of interest.

Category : From the Garden

Date Added: Jul 12, 2007 Rating: 0.00 Votes: 0



Member Reviews : | Visitor Ratings :