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Beeless Honey?

So, thought only bees could make honey? Think again! People have been making honey on their own for decades, but only now have we started to see an emergence into the public market.

With the risk to honey bees so high, demand for a more stable source of honey has been rising as well. Most of these beeless honeys use clover, rose hip, and alum as a base, but there are a few which use apples and other fruits as well. These honeys are Vegan, Gluten-free, and great for anyone with an allergy to traditional honey.

Summer Sweet Corn Salad

Adapted from
Taste of home



Ingredients

Olive Oil
1 Tbsp Lime Juice
1/4 tsp Salt
1 - 1 1/2 cups fresh corn
1 - 1 1/2 grape tomatoes
1 cup chopped cucumber
1/4 cup chopped red onion
2 Tbsp fresh minced basil
1/4 cup crumbled Feta
Optional:
1/4 tsp hot pepper sauce

Directions

De-cobb your corn and separate to remove any remaining corn silk.

Cut your grape or cherry tomatoes in halves and chop your cucumber into equivalent pieces. You can also use Zucchini for this, you just may need to make a little extra dressing to compensate for it being less juicy than cucumber.

In a large skillet, cook and stir corn in 1 teaspoon of olive oil over medium-high heat until tender.

Transfer to a salad bowl; cool slightly.

While it cools, In a small bowl, whisk 4 teaspoons oil, lime juice, salt and hot pepper sauce.

Add the tomatoes, cucumber, onion and basil to the corn. Drizzle with dressing and toss to coat.

Let stand for 10 minutes before serving or refrigerate until chilled.

Sprinkle with the feta cheese crumbles just before serving.

Makes about 4 servings.

Organic Versus Convential Farming. Go!

Controversy makes amazing news and nothing is more controversial than organic farming. Debates have already sprung up on the legitimacy of a recently released paper by Rodale Institute, the world’s leading advocate of organic farming practices - going back to 1947.

The company ran a 33-year Farm System Trial designed to compare the results of conventional farming with that of organic farming on CO2 emissions.  Despite citing sources from 75 different peer reviewed and unaffiliated studies, there are an amazing number of skeptics who would be more than happy to debunk every word in the report.

The trial compares neighbouring plots of land, one farmed organic and the other conventional. Both types of plots were divided into till and no-till sections to reflect farmers who use both methods. The organic fields used typical organic farming techniques like crop-rotation and cover crops, while the conventional fields used the most common forms of synthetic pesticides and GMOs.

According to the study: “Recent data from farming systems and pasture trials around the globe show that we could sequester more than 100% of current annual CO2 emissions with a switch to widely available and inexpensive organic management practices, which we term “regenerative organic agriculture.” These practices work to maximize carbon fixation while minimizing the loss of that carbon once returned to the soil, reversing the greenhouse effect” ~ Read about the White Paper ~

The downside, since no potential solution is ever perfect, is that the first few years those farms switch their produce to organic, the yields aren’t as high due to previous soil depletion and they don’t qualify as organic yet so farmers are investing a lot of money without equivalent return.

This prevents a great deal of farmers from switching, especially when they have such a low profit margin as it is. With so many farms already in trouble due to drought and pest problems, we’re not likely to see a rapid increase unless they apply for grants or subsidies from the government or private investors.

Backyard Hangouts On a Budget

The best part of summer is inviting friends and family over for BBQs and hangouts, but sometimes you look at your garden and wish it looked a bit nicer first. An easy and inexpensive way to get some summer furniture is to hit up Craigslist or local thrift stores. Turn a used loft bed into a stargazing platform with some weather resistant varnish or paint. Then stick a reclaimed couch with a new cover or bench underneath for shaded seating during the day. Want a lounger? Find a twin bed frame and toss a futon mattress on it whenever you're using it. Rule of the day? FREE is the BEST because you can always give something new paint or add a new cushion.

Pickles! Simple Dill Recipe

I absolutely love pickles, especially cucumber pickles, and my husband loves to experiment with different flavours. I thought, since anyone growing Zukes or Cukes would be drowning in them right now, I would share a traditional dill and garlic recipe. So, no need to foist the extras on the neighbours! (Unless you want to, of course)

Ingredients
Anything you want to pickle!
- Cucumbers
- Broccoli stems
- Asparagus
- Carrots
- ect...

4 cucumbers ( 3 - 4 inches)

4 cloves garlic
1 cup Fresh Dill, chopped
1 tsp Coriander seeds
1 tsp Mustard seeds
1 tsp Whole peppercorns
1 cup Apple Cider Vinegar
1 cup Water
1 tbsp Sea Salt
Optional:
1 Lime (juiced)

Any glass container with a lid that seals, regular glass tupperware works great!

 
Directions

Pour water into a large bowl, about 2 cups, then mix in and dissolve the salt. Once salt is completely dissolved add the apple cider vinegar. Then, add all of your other herbs and spices. Let this mixture sit while you prep your cucumbers.

(I've added lime juice as optional, since the hint of citrus is really nice to add to pickles during the summer and the price just dropped back to something reasonable this week.)

Give them a quick wash to remove any excess dirt residue, then cut them into quarters. If you prefer whole cucumber pickles, then be aware that they will take a bit longer to "cure" before being ready to munch on.

Bathe your cucumbers in the pickling liquid for about two hours (three hours for whole cucumbers). If they start floating, just set an upside down pot lid on top to submerge them.

Afterwards, separate the cucumbers into your glass containers, then pour the pickling mixture into each container to fill it. Seal it up and refrigerate.

The usual wait time is about 2 days for really lightly flavoured pickles and 1 week for a good strong flavour. They keep for about 1 month.

Enjoy!

The Lovely Ladies of Healing House Teas!

Hi Everyone! I was able to track down the ladies of Healing House Teas in Calgary for you this week.

So, how long have you owned Healing House Tea?
We just had our official launch date on May 4th, 2014.

That recently? Wow, Congratulations! I wish you luck! What was your inspiration for starting a business in Tea?
We’ve been long time friends (since grade 8) and we’ve pursued several dreams together including going to college and university together, travelling together, and now building a business together. We both have an entrepreneurial spirit and we want to work for ourselves. We just had to find something we would be passionate about. We LOVE tea and we love providing a product that not only tastes good but is good for you. We focus on the healing aspects and ingredients in tea and we make it a priority to choose teas with only the best healing ingredients. Another huge aspect of Healing House Tea is our Cup for Cup program, it’s so important to us to give back and this program is a great first step.

What was your ultimate goal when you started and has that goal changed?
We want to make a difference in the world. Our goal of opening this business is to keep people healthy and keep tea the way it should be – whole ingredients, all natural and free of any preservatives and artificial additives. When we first started Healing House our vision was small – we wanted to serve high quality tea and deliver to people’s homes. In the process of creating our product it has blossomed way beyond our dreams and expectations. We are now carried in high quality retail shops, organic vendors (GEO) and in restaurants. Our goals have evolved to meet the market, we stay true to our original vision but we are ensuring we are expanding and being flexible to all opportunities.

What experience did you have before starting Healing House Tea?
We both have a background in business. Angela has a Masters in International relations and Arla has an MBA with a focus on entrepreneurship. We’ve both travelled extensively and through our travels have come to know that tea is a huge way of life in many countries. In many eastern countries, tea is known for its healing properties. We are passionate about tea, the countries it is grown in and the people who work so hard to get this tea out into the world.

Did anyone discourage you from this?
No one came straight out to tell us not to do this but we definitely encountered skeptics. Many people don’t understand why we would spend our hard earned money in starting a business that may or may not be successful. When you step out and do something ‘out of the norm’ there will always be people who don’t understand or think that you should be doing something else. However, with every little bit of skepticism that we’ve encountered we have had a lot more support from our family & friends.

Has it been harder than you thought it would be?
Without a doubt it is more difficult than we thought. When we first thought of this idea we had no idea how much time, effort, and money would be going into our business. Every day we run into something new – a new challenge or a new idea. I think when opening your own business you have to remain flexible and be able to roll-with-the-punches so to speak.
But you would do it all again?
YES!!!! It’s been difficult and stressful at times but every second has been worth it and there is nothing like seeing your idea become reality.

What would you do differently?
We’ve made a few mistakes, which have been great to learn from, but some of our mistakes have been our best ideas. For example, we ordered around 700 tins to package our tea in that were the wrong size of tin. We thought the tins would be about 5 times bigger (we somehow majorly messed up the measurements) but we made labels for those tins anyways and they have been one of our best selling products. They’ve turned out to be great for sampling our teas. So, long story short we have made mistakes, like every new business has, but instead of dwelling on them we learn from them, so back to the original question; would we have done anything differently? Probably not.

What advice would you give another person who wants to set up their own business?
Do something you’re positively passionate about. One of our favorite quotes is from Steve Jobs, “your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do.”

And if you have an idea, execute it, so many people have amazing ideas but if you never execute those ideas someone else will, take initiative!

What inspired you to start the Cup for Cup program?
We wanted to incorporate a way to give back to the countries that we get our tea from. After travelling to these countries it became very obvious that fresh water is a luxury and many communities don’t have access to fresh water. We donate a portion of the proceeds of each sale to provide wells in areas that don’t have fresh drinking water these countries include India, Sri Lanka, Nepal, China and Africa.

How has the Cup for Cup program impacted your suppliers so far?
Because we have only been open one month, the impact would not have been noticed or felt yet. Our plan is to every year in December build a well in a different country where our tea comes from. This December will be our first well. In the coming year, we will be adding a map to our website so our tea customers can see exactly where the wells have been built and keep track of how many wells their purchases have helped to build.

Maximize Your Plant Watering

There are a lot of tips out there about the right time of day to water to prevent evaporation, plus not getting water on plant leaves or they’ll attract fungus and mold.  Water at any time and avoid leaves while recycling plastic bottles. Take a regular plastic bottle and poke tiny holes throughout the bottom and the lower half of the bottle. “Plant” the bottle deep enough that only the top opening is visible above the soil. You can fill the bottle at any time of day and the water will seep out into the soil at a depth that will encourage deeper root systems and healthier plants.

Lemony Popcorn

It's Patio and Pool season, so here's another great treat that's easy to make and only needs six minutes for the popcorn to pop. The lemon flavour is perfect for any mid-afternoon munchies.

You can also try orange zest instead of lemon for a different, slightly sweeter, version.

Adapted from Food.com



Ingredients
3 tbsp unsalted butter
1/4 tsp grated lemon zest
1/4 tsp salt (to taste)
pepper (optional)
fresh parsley (optional)
2 quarts hot popped corn

Directions

Combine the butter, lemon zest, salt, and (optional) pepper and parsley uncovered in a small saucepan and heat until butter is melted.

Place the hot popped corn in a large serving bowl and pour the mixture over top.

Toss popcorn until thoroughly blended and serve immediately.

Test the pH of your Soil

Some plants do better in more acidic or more alkaline soil. To test what type of soil you have take about ¼ cup of soil each in two shallow dishes. Mix both dishes with distilled water to create mud. Add vinegar to the first dish; if it starts fizzling you have alkaline soil. If there is no reaction, then sprinkle baking powder in the other dish. If it bubbles, it’s acidic. No reaction to either? It is too close to neutral to create a reaction. For more acidity: add sulfur, pine needles, or cottonseed meal. To make it more alkaline: add lime or wood ash.

Caprese and Greek Salad Skewers

Brought you from
Rachel's Kitchen

Ingredients (for Both)

Cherry or Grape Tomatoes (halved)
Extra Virgin Olive Oil

Caprese Skewer

Fresh Basil leaves
Mozzarella (cubed)
Balsamic Vinegar

Greek Skewer
Cucumber 
Feta Cheese (cubed)
Kalamata Olives (Pitted & halved)
Salt & Pepper
Optional:
Red Onion (roughly chopped)

Caprese Directions

Slice the fresh basil leaves into thin strips and place in a small bowl. Add a very small amount of olive oil to the basil. Use your hands to gently mix and coat the leaves.

Place one of the tomato halves onto a toothpick, flat side facing inwards. On the other end add the mozzarella cube. Take a small amount of basil and trap it by pushing the tomato and mozzarella together. The oil will help it stick between the two. Repeat. Drizzle a small amount of balsamic vinegar onto the finished skewers, and serve.

Greek Salad Directions

Quarter the cucumber and then cut into equal sized pieces, around the size of the halved tomatoes. Put the cucumber pieces in a bowl with around the same amount of halved tomatoes and (optional) roughly chopped pieces of red onion. Season with salt and pepper and a small amount of olive oil. Gently toss to mix a little, but don’t worry if the oil doesn’t evenly coat everything. 

Take a piece of the cubed feta and an olive half and put onto a toothpick. Then, stab the end of the toothpick through a tomato half, piece of onion, and one of the cucumber pieces, pushing the toothpick down to secure it on the end. Repeat. Sprinkle finished skewers with some more black pepper, and serve.

California Produce Problems Continue

June in Los Angeles. 21 degrees Celsius with not a cloud in the sky and a slight breeze coming off the ocean. The perfect weather for my trip this week, but the source of stress and worry amongst Californian farmers and ranchers. With a rainy season lasting only from December to March, residents have no relief in sight. Farmers react by planting less and less crops, leaving now over 800,000 acres (over 324,000 hectares) barren and empty. Previous estimates for this year’s growing season had only 500,000 acres (200,000 hectares) left unplanted. 

These dry fields quickly suck up what little rain does fall and increase the risk of dust-bowl conditions. When the hot dry winds blow through the San Joaquin valley, whirlwinds kick up dust and cut a swath across the landscape. It isn’t anywhere close to the Dust Bowl conditions seen in the 1930s, where storms of dust clouds trapped people indoors and droves of farmers fled their homes with only what they could carry with them, but it certainly isn’t looking good  for the future either.

As if the drought conditions from lack of rain haven’t been bad enough, researchers have been looking at other factors to see what else may be impacting produce growth in California. While growing up, even during the hottest weeks of August, there was always a bank of fog covering the entire coastline in the early mornings. It burned off as the sun rose, but it made those early mornings in summer nice and cool. Fog was especially prevalent in the valleys during the late winter and early spring, where it would get trapped by the mountainous ridges on either side and create lower temperatures and shade the newly planted sprouts.

Researchers looking at satellite images have found that over the last 15 years, the amount of fog appearing in the valley areas of California has decreased by 46%. What does this mean for growers? Less fog means more hot sun and warmer temperatures that can scorch and wither more sensitive plants. Without shade for part of the day, lettuce greens are struggling significantly and many fruit and nut trees are producing less quantities than they would without constant direct sunlight. More direct sunlight during the day also means that what ground water is available is evaporating more quickly, contributing to the drought conditions.

These cooler temperatures before the spring growing season starts are necessary for almonds, pistachios, cherries, apricots and peaches. The trees use the cool and shaded days to develop the buds that eventually become the nuts and fruit we eat. Without the sufficient “rest period” the trees become stressed, produce less buds, and those buds that do form have a harder time developing properly. Already, many farmers are looking for alternate locations to replant established groves where they will have a better chance of producing higher yields. 

Some farmers may still be saying “if I can survive this year, then the rain will come,” but for most farmers… they have already been just “surviving to the next planting” for a couple years and have now reached the tipping point that could put their farms under for good.

Watching my mom unpack the latest haul from the local Santa Monica Farmer’s Market was just as enlightening. “These were really expensive,” she stresses as she pulls a small bag of rainier cherries and two white peaches from her bag. “I’ve never seen them so expensive.” Even here in California, where the produce is locally grown, prices have skyrocketed, people are noticing and all the average person can do is keep hoping for rain.