You can freshen up any room quickly with a touch of green.
Just in time for the new year, I’ve had the chance to plan and start a new veggie garden utilizing some of my hard-earned wisdom.
Although it was hard to leave my rose garden behind when we moved, I am enjoying the opportunity to create a new one from scratch.
It’s not too late to plant bulbs. On Saturday, we planted a whole slew of them and fingers crossed, we’ll have some beauties sprouting in the spring.
I was awestruck by the beautiful fall selection at this week’s farmers market.
I have a hard time letting go of condiments in the back of my fridge, but I forced myself to go through them the other day, and I got creative with the old containers.
During our trip to Kauai I had to check out our neighbor’s small veggie garden because it was totally flourishing and she lives right on the beach!
In Kauai, the bartender at The Hanalei Dolphin Restaurant taught me a great pineapple prep tip.
I’ve tried so many different ways to label the plants in my garden over the years, but they never last long. In an effort to properly label my growing plants, I raided my stash of leftover birthday party supplies for some plastic knives.
Roasting beets enhances their natural flavor; once roasted you can use toss them in salads with a smattering of your favorite cheese (I’m always partial to feta), thrown in the blender to make a refreshing borscht or served on a vegetable platter.