A mama’s thoughts on sending her daughter to kindergarten

Last Wednesday, my little girl grew up a little bit more. She went from attending a small home-based Waldorf preschool to attending kindergarten in a classroom of more than 20 children (I think there are 27) in a school of more than 400.

As I said previously, I’ve been filled with a mix of emotions with Ava starting kindergarten in “the big school.” There are some things about it I’m not fond of: like that they use hand sanitizer before lunch and snack instead of washing hands, that Ava – who is normally a social butterfly – said she was an “only lonely” at recess on Friday, the not-so-healthy snacks, that the hot lunch program is pretty much all fried, unhealthy foods, and that after two full days of school her teacher doesn’t appear to know her name yet.

I could be overreacting. I mean, I want my girl to be happy and safe and healthy, but it was only the first week of school. Perhaps once they get into their routine, hand washing will happen more regularly instead of hand sanitizing (the teacher did tell me that washing was her preference – if there’s time). And I’m sure her teacher will learn her name soon. This week they are focusing on “making and keeping friends” and maybe that will help Ava fit in a little better.

Yet, regardless of all of this, there was something about taking Ava to school that first day that just didn’t feel “right” to me. I’ve made a lot of parenting decisions in the past five years and I have to say I’ve felt peaceful about pretty much every one of them. Sure, I made some wrong choices here and there, but as for the big decisions, I’ve felt good about them. However, there was something about dropping Ava off that didn’t feel peaceful to me.

Last week I reread a post I wrote almost a year ago called Is Home Schooling Right For Us? At the time, I was leaning toward home schooling, but wanted to keep my options open. Jody and I ended up visiting a few public schools including a charter school, a regular public school and an International Baccalaureate World school (also public). We made our decision and hoped for the best. Somewhere in there the idea of home schooling got lost in the shuffle. Also, I was dealing with some heavy duty anxiety as I was diagnosed with anxiety disorder this winter and didn’t feel like I could add another thing (home schooling) to my plate.

Now here we are, a week into the school year and I’m reconsidering home schooling. There’s a great, very active home schooling community in my area and I feel like, if I wanted to pursue this, I’m in a good head space to do it now. However, I am not going to make any rash decisions. We are going to see how it goes for now. I’m going to do more research. There were a slew of helpful comments with links in my Is Home Schooling Right For Us? post and I need to read up on them. What I’d like to do is supplement a bit at home while Ava is in kindergarten and see how she responds to that and how I do with it too. If the supplemental home schooling goes well and I feel like she could learn from me and if I don’t fall in love with her school over the next several months, then we might give home schooling a try for first grade. We’ll see.

For now I’m going to try to stay positive (especially around Ava) and go to a volunteer orientation this week so I can start volunteering in the classroom and do some reconnaissance help out and see how it all works. I’ve already been emailing with the principal about the possibility of donating a Clean Well wall-mounted hand sanitizer dispenser for the classroom (by the way, I’ll be giving away some Clean Well products soon!) and to obtain the Material Safety Data Sheets (boy, are those a fun read :P) so I could take a look at what kinds of cleaning products are used in the school. I hope I’m not coming off as a pain in the ass, but rather a parent who’s concerned about the health and well-being of her child and all children in the school. The principal did encourage me to stay in touch, thanked me for my interest and said “parents like you are what make “X” the great school it is!” That last part struck me as a bit form letter-esque, but I’d like to think that she means it.

I like that I have choices and the option of changing my mind. I like that I can get involved and maybe make a positive difference. And I will keep asking my questions because knowledge is power.

I’ll be posting the rest of Ava’s first day of kindergarten pics soon. (Yes, I finally picked up my SLR again after a several month hiatus and it felt good.) 🙂

Don’t miss a single CDG post, subscribe to my blog.

Turning back-to-school lunches green

This post is part of the Green Moms Carnival, which, this month, is focusing on greening up your back-to-school routine.

People often think “going green” means you have to spend a lot of money. However, it doesn’t have to be that way. Making school (or even work) lunches green doesn’t require a huge outlay of cash. In fact, by packing eco-friendly lunches, you are more likely to save money, your children are more likely to eat healthier foods, and you are taking care of the earth by producing less waste. It’s a win-win-win!

Time is often an important factor when it comes to packing lunches (at least it is for me). And while some of the following suggestions take time to prepare, if you do your prep work on a weekend, you will have food conveniently ready to toss into lunch containers throughout the week(s) ahead.

When shopping for school lunch foods, be mindful of greenwashing – “a term used to describe the practice of companies disingenuously spinning their products and policies as environmentally friendly.” Just because a product claims to be “natural,” contain “whole grains” or even “organic” doesn’t mean it’s healthy or what it claims to be. Read labels carefully. The more processed food is and the more ingredients it has, the less likely it is to be healthy whether it’s organic or not. I mean seriously, organic Oreos? Give me a break!

If you buy individually packaged foods, like organic fruit snacks, how green are you really being? Think about how much plastic and packaging is involved there. A great alternative is to make your own organic fruit snacks. If you can use locally-grown fruit from your own garden or farmer’s market, all the better. Package them in a reusable container like these reusable sandwich bags found in the Cool Mom Picks Back to School Guide and you have a tasty “green” snack ready to go!

Far better than buying food that contains a label is to buy label-less food, like fresh produce! Chopped fruits and vegetables, paired with a dip or nut butter, bring color, taste and healthiness to every lunchbox. Try to choose fruits and vegetables that are in season and grown locally whenever possible. You can even buy large quantities of in-season fruits or veggies and then dehydrate them to throw into lunches year-round.

Granola bars are another great snack, but when you buy them from the store they are often full of unwanted ingredients, additives and preservatives and come with excessive packaging and waste. When you make them yourself, you control what goes into them and you significantly cut down on trash or eliminate it all-together. Check out these tasty do-it-yourself granola bar recipes below. You are sure to find at least one that your kiddos will eat. Some don’t even require baking! Make a batch on the weekend and you are set for lunches for the week. Put them in a reusable container and they are good to go.

Nuts are a great protein-filled food that can easily be packed into lunches. I just read a post by a woman on Freecycle asking for used Altoids containers. She said she uses them to pack nuts in her kids’ lunches. What a great idea! If your school has a no peanuts policy, ask if other nuts such as almonds, cashews, pecans or walnuts are acceptable.

Does your child like yogurt but you don’t like all of the waste (recyclable or not) produced by individual cups? Here’s another thing you can make at home (even in your crockpot), then scoop into your reusable container and you’re set. If you run short on time and have to buy yogurt from the store, buy it in the larger containers, then scoop out the desired amount into your child’s reusable container. Again, less waste.

If your child’s school doesn’t have the option for them to compost their leftover food (perhaps you can inquire about it and get a system started), ask them to bring home their leftovers rather than throw them into the trash so you can either save them if they are salvageable or compost them yourself. This will also allow you to gauge how much and which foods your child ate for lunch.

Along the same lines, check with your child’s school to see if they have a recycling system in place. If not, find out how you can get one started.

Michelle at What’s Cooking blog has an entire post chock full of ideas to help your child eat healthy school lunches. Some of her tips include:

  • Keep in mind that your children don’t have much time to eat…so pack foods in small portions that are easy to eat, so they have time left to play.
  • Let your child help you select a cool lead-free and reusable lunch bag or lunch box. Pick up a few reusable containers that will fit inside – this will prevent food from leaking and getting smashed, and will help you avoid using disposable items like plastic bags and foil.
  • Pack a reusable drink container instead of juice boxes, juice pouches, cans, and disposable plastic bottles.
  • Buy in bulk instead of purchasing pre-packaged items.
  • Whenever possible, pack lunches the night before.

Michelle also has some great tips for sandwich alternatives, thermos treasures, and container combinations that kids can assemble themselves.

Looking for more lunch container ideas? Check out:

  • Lunch Bots Uno and Duo
  • Kids Konserve which contains a page with a lot of information for schools, including a waste-free challenge to earn or save money for their schools. (Use code: crunchy for 15% off your Kids Konserve purchases through Sept. 30, 2009)
  • Retro Housewife put a list of cute reusable containers, utensils and cloth napkins for back-to-school waste-free lunches
  • Kellie at GreenHab has also put together a nice selection of lunch boxes

There ya have it. Turning your school lunches green is healthier, less costly and better for the earth, and probably even more fun. If you have money-saving green lunch tips or kid-friendly recipes, please post your links in the comments.

Related posts:

Cross-posted on BlogHer

Make sure you head over to Organic Mania on Monday, Aug. 10, to find out how other Green Moms are greening their back to school routine in this month’s Green Moms Carnival.

Don’t miss a single CDG post, subscribe to my blog.

Zucchini pasta & marinara – a raw food experience

Raw zucchini pasta with raw marinara sauce
Raw zucchini pasta with raw marinara sauce

This weekend my family and I went to our first slow food potluck. If you are unfamiliar with the phrase slow food, it’s “an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.” The goal of our slow food potluck, organized by my friend Melissa and hosted by my friend Alison, was to use as many local ingredients as possible. In addition to local foods, we also had local drinks including wine, beer, mead, cider and a few flavors of homemade kombucha. I will write more about the potluck and delicious foods everyone brought later.

After reading about and seeing a picture of a Meatless Monday meal – zucchini pasta and marinara Leslie at Recycle Your Day made recently, I knew that was the dish I wanted to make for the potluck. She sent me the link to the YouTube video (produced by Larry Cook at The Beginner’s Guide to Natural Living) where she got the idea. It’s a very simple meal to make – using zucchini, tomatoes, red peppers, sun-dried tomatoes, olive oil, garlic, basil, oregano, salt and pepper, as well as a vegetable peeler and a food processor – and it tastes delicious.

Because my garden isn’t producing much more than strawberries, cucumbers, and a few tomatoes at present, I went to the farmers’ market to get the bulk of my ingredients. I got the zucchini, tomatoes, and garlic there, had the spices at home, and got the peppers and sun-dried tomatoes at Vitamin Cottage.

I was happy to hear that everyone liked it, even those who were skeptical at first. Even my husband who’s not a big zucchini or tomato fan thought it was really good. (I’m holding him to that and planning on making it again!) 🙂 What I found really interesting is that the pasta, which is just thinly sliced zucchini (I used my vegetable peeler to make ribbons), tastes so much like “real” pasta when you have a flavorful marinara all over it.

More on the rest of the slow foods potluck, including pics of all of the tasty dishes, later.

Related posts:

Have you written about eating local, slow foods or have a raw recipe to share? Include your link in the comments and I’ll link to you. 🙂

Don’t miss a single CDG post, subscribe to my blog.

Bit by the gardening bug

I’ve been working on honing my gardening skills for the past four years. In 2005, I participated in a couple community garden plots with a group of friends. That’s where Ava and I got our first taste of gardening. We liked it and we wanted more. 🙂

How’s this for a blast to the past?

In 2006 and 2007, not yet ready to commit to my own garden plot either in a community garden or my own backyard, I did some container gardening on my patio.

By 2008, I could stand it no longer and had to put in a “real” garden, so Jody and I cleared out a patch of grass in the backyard and I got to plant my first real garden on my own. I grew strawberries, tomatoes, zucchini, yellow crookneck squash, and green beans, as well as feverfew, sunflowers and chamomile. I planted everything way too close together because I was working with a very limited amount of space and totally underestimated how big everything would get. Still I got quite a bit of produce and thoroughly enjoyed the experience.

This year, once again feeling the next to expand, I was hoping to find another patch of space in my yard that gets a decent amount of sunlight to convert into another garden. (It’s both a blessing and a curse that most of our backyard is shaded by the large trees that grow back there. It’s great because I don’t have to worry about the kids getting sun burned, but it’s a pain because there’s very little space to grow anything that requires sunlight.) After much deliberation (and cursing as we kept running into large tree roots), Jody and I decided on putting in two raised garden beds. Jody built the beds for me using both new and used wood. It would’ve been nice and significantly cheaper to get all used wood, but we didn’t have time to search for it for that long.

As of tonight, I have three little gardens in my yard (woohoo!) – the one that was already in place, and two raised beds, as well as some potted plants. So far I have planted seven varieties of tomatoes and two varieties of eggplant (all started by my friend Julie), basil, strawberries, five raspberry plants (but only 2 are currently growing), as well as cucumbers, yellow crookneck squash and zucchini that I planted from seed. I’m still itching to plant more (like green beans, carrots, greens, and watermelon at the very least), but I’m not sure I’m going to find the space for them this year, though I may be able to figure something out to sneak of few of them in. 😉

Today while Jody and Ava wheeled dirt to fill up the second garden bed, Julian and I collected worms (as I had done with both kids earlier in the week) to add to the dirt. My kids love worms and had no qualms about retrieving them from the compost bin (where hundreds, if not thousands, live).

Digging out worms: Yes, the kids are saying “Ewwww,” but only because I told them to. 😉

And now, for those of you who are curious, here’s a little tour of my garden. 🙂 (FYI – These pics were taken with my iPhone so they aren’t the best quality.)

A view of my first garden (that we made in 2008), as well as the clothes line and compost bin.

Inside the garden this year: strawberries and feverfew (and raspberry plants growing in the pots outside the garden)

Inside the garden this year: more strawberries and cucumbers

The new raised garden bed: tomatoes and basil

The second raised garden bed: eggplant, tomatoes and squash

More pots on the patio with raspberries, volunteer dill and a yellow pear tomato.

I’m quite pleased with all that we’ve managed to get in this year and am thankful to Jody for building my raised beds for me. All of this digging in the dirt has been really good for me. I remember having this feeling last spring/summer too – gardening is very therapeutic. Now that the gardens are in we can again focus on finishing up redoing the backyard – a project we started about a month ago and still have a fair bit of work to do. It will be wonderful when it’s completed and I can sit back and enjoy it, of course while still getting my hands dirty as I dig out weeds.

Gardening is one of those things that seems to be in my blood. My mom always had a garden when I was growing up and I remember helping her pick green beans and eating some of them right off the plant. I hope my kids have fond memories of gardening with me (and playing with worms) someday too and decide that gardening is something they want to pursue and share with their kids as well.

The backyard chicken saga continues locally

As many of you have read, I’ve written about my desire to get backyard chickens on more than a few occasions, like:

There have been quite a few developments since last I wrote on the subject in January and since several of you were interested in following my progress as I and a handful of others pushed for the legalization of backyard hens in our city, I thought an update was in order.

In February 2009, the Longmont city council finally passed an ordinance to allow backyard hens, but only for 50 people who had to register with the city, comply with the set guidelines, pay $30 and obtain a chicken permit. And this would only be for a trial basis. The ordinance would be revisited at the end of 2010 at which time the council would reassess the situation, possibly either allowing more permits to be issued or opening it up citywide, or if it wasn’t working out, shutting down the whole thing all together.

The restriction to 50 permits was upsetting to a lot of us. It seemed like a totally arbitrary number – enough to shut us up, but not enough for a real trial of any kind being that it involved only a tiny fraction of the city’s population. After all of the work we put into it, I was glad they approved something as it was better than nothing.

I had planned on getting one of those 50 permits, but procrastinated a bit because Jody and I weren’t sure if we were going to try to sell our house in the near future and if we were going to, we didn’t really want to have chickens in the backyard during the process (and I didn’t want to snatch up a permit if we weren’t really going to use it). So we hemmed and hawed for over a week and finally decided that we are going to stay put here for a few more years (and make this place more appealing to us and hopefully the next owner too), so I emailed the city planner to make sure permits were still available and he told me they had sold out earlier that week – less than two weeks from when the ordinance went into effect! Ugh.

I later found out that several other people who had been instrumental in getting the ordinance passed in the first place did not get a permit either. 🙁

The city planner decided to start a waiting list in case anyone who obtained a permit changed their mind and returned it, the city would then reissue it to someone on the waiting list. I am #4 of 22 on the waiting list.

I decided that with all that I’ve had going on lately (health tests, panic/anxiety, putting one of our dogs to sleep, etc.), getting chickens at this time was the least of my worries, and I was OK with waiting another year and a half (provided council approved more permits at that time) before pursuing it. Nonetheless, in the spirit of educating ourselves, Jody, the kids and I attended a chicken ownership class in Lyons in April that was quite informative though we still did not plan on getting chickens any time soon. But then…

One of the women who was very involved in getting the chicken ordinance passed was unable to get a permit due to circumstances beyond her control, and because she already had chickens (now known to be illegally), was at risk of having to get rid of them. She appealed to city council to see if they would consider allowing more permits. While they didn’t want to open up permits to the general public, several council members felt it would be OK to allow residents who already had chickens before the ordinance went into effect and were unable to obtain a permit to get a permit and allow them to be within the law. It was also apparently suggested that the 22 people on the waiting list be allowed to get a permit at this time too!

There has been one vote by city council so far to increase the permit number and they voted in favor of it 5-2. There will be a second vote on June 9, then I will know for sure whether or not I can apply for a chicken permit. Whether or not we decide to get chickens this summer or wait until next spring, I am going to pay my $30 and get my permit – just in case. Especially after going to visit a friend’s chickens tonight with the kiddos, I really want some feathered friends of my own. Brawwwk, brawwwk. 🙂

One thing I don’t have to stress about – my Stonyfield BlogHer sponsorship


It’s no secret that I’ve had a lot of stress and anxiety in my life lately. In fact, I’ve tried to write about it pretty openly in hopes that, if nothing else, my story might help someone else who may be suffering from something similar.

I decided several weeks ago, despite my anxiety at the time, that I was going to sign up to attend the annual BlogHer conference this year for my very first time. Of course I have been and still am anxious about a lot of it – traveling by myself, leaving my kids for three nights (for the first time ever since Ava was born), being unsure about what to wear (are cute shoes a must?), and meeting so many women for the very first time. But there is a lot I am excited about too like rooming with Annie from PhD in Parenting, as well as the opportunity to learn a lot, have a great time, and meet so many women who I currently only know virtually. (Yes, I’m both super nervous and totally excited about meeting everyone.)

Another thing I thankfully don’t have to stress about is how I’m going to pay for my trip. When I signed up to attend BlogHer I had considered looking for a sponsor or two to help me fund my trip, but then with everything I’ve had going on I never found the time to actively look for one.

Of course, for me the decision to take on a sponsorship means it would have to be from a company I could morally and ethically support. As with the ads I accept on my blog, I need to feel like I can honestly endorse the company without any conflicts of interest.

Luckily for me, fate stepped in and I was contacted by a PR person representing Stonyfield Farm who said they were looking for bloggers to sponsor to BlogHer! You can imagine my excitement that a) a company reached out to me and b) that the company is one I know and love, is organic and cares about the environment!

Stonyfield is a company founded on the belief that business must be part of the solution to our environmental problems. Some of the ways Stonyfield is involved in the environment that I feel are particularly noteworthy are:

  • All of their yogurts are organic.
  • In 1997, Stonyfield became the first company in the country to offset 100 percent of its CO2 emissions from its facility energy use, and has been carbon neutral since.
  • Stonyfield works hard to reduce amount of packaging they use, and use #5 plastic since it’s the most lightweight.
  • They’ve also partnered with Preserve, which takes their excess plastic cups, and the one’s their consumers return to them to create toothbrushes and razorblade handles.
  • Stonyfield Farm donates 10 percent of its profits to efforts that protect and restore the Earth. Since the program’s inception in 1993, the company has contributed $7 million to environmental efforts around the corner and across the globe.

Stonyfield recently started making Greek yogurt called Oikos Organic Greek Yogurt. I wasn’t familiar with Greek yogurt until recently, but basically its thicker, creamier yogurt with more protein than regular yogurt. One of the really nice things about finding a thicker yogurt when you have a yogurt-loving toddler in the house is that thicker means doesn’t fall off the spoon and make a huge mess the way regular yogurt does. Nice! The kids and I tried it the other day and thought it was delicious (and Julian didn’t turn into a yogurt-covered mess after eating it!).

Oikos is the only organic Greek yogurt among the three leading Greek yogurt brands, and is available in plain, vanilla, honey, blueberry and strawberry flavors.

FREE OIKOS YOGURT! If you’d like a coupon to try a free 5.3 oz. container of Oikos Organic Greek Yogurt, please leave me a comment telling me which flavor you’d like to try. I’ll randomly (using Random.org) draw three names on Friday, May 22. Be sure to include a valid email address so that I can contact you.

Thank you, Stonyfield Farm. 🙂

**In the interest of covering all of my BlogHer expenses, I am still seeking other sponsorships. If you are interested in discussing a possible sponsorship with me, please send me an email.**

How to dye Easter eggs naturally – a tutorial

So you want to dye your Easter eggs naturally – without chemicals and artificial colors? While it takes longer than the commercial egg dye kits you buy at the store, dyeing your eggs with natural foods is better for you and your child(ren)’s health, produces much more interesting colors and is, quite arguably, more fun!

Why dye with natural colors instead of artificial?
According to Organic.org, “Many food colorings contain color additives such as Red No. 3 and Yellow No. 5, which, according to a 1983 study by the FDA, were found to cause tumors (Red No. 3) and hives (Yellow No. 5).” I wrote about the drawbacks of artificial colors a while back if you’d like to read more on the topic.

It is more time-consuming than using a store-bought conventional egg dye kit (and I highly recommend preparing the egg dye baths a few hours before you plan to dye the eggs with the kiddos), but it is healthier for your kids and the environment. “Dyeing eggs the natural way gives you the opportunity to spend more time with your family, teaching kids to use alternative project methods that are healthier for them and the environment.” I think it will be a lot of fun and a great family project.

To get started you will need:

  • Hard boiled eggs (preferably white eggs since they take on the dyes better than brown eggs)
  • Ingredients to make your dyes, which I will discuss in more detail below – As a guideline, use up to 4 cups for vegetable solids and 3–4 tablespoons for spices per quart. Mash up fruits.
  • White vinegar (2 Tablespoons for every quart of water)
  • Several pots and bowls
  • Optional: stickers, rubber bands, and crayons for decorating the eggs and making interesting patterns
  • Egg cartons for drying the dyed eggs

Natural egg dyes can be made from a variety of ingredients. Here’s a list of what I used last year along with comments on the colors that resulted.

RED

  • 3 cans of beets in cranberry juice (instead of water) – produced a dark reddish hue

PINK

  • Frozen cherries – made a very light pink

RED-ORANGE

  • 3 tablespoons of chili powder produced a nice reddish-orange color

YELLOW

  • 3 Tablespoons of tumeric produced a great yellow

GREEN

  • A mix of spinach leaves, canned blueberries and their juice and a few tablespoons of tumeric produced a gorgeous earthy green color – I think it would work without the spinach leaves, but I happened to have some that were wilting so I threw them in.

BLUE

  • 3/4 of a head of red cabbage (chopped) made a beautiful blue

GREY BLUE

  • 2 cans of blueberries and their juice made a grey-blueish color

GREY

  • Frozen cherries mixed with blueberries yielded a grey color (not the purple I was going for).

Instructions:
Last year I found a couple great web site with tips on “Natural Easter Egg Dyes” and Natural Dye from Organic.org. The natural dyes come from spices like paprika, tumeric and cumin; vegetables like spinach and red cabbage; fruit juices and even coffee. All of your dye ingredients can (and should) be composted after you are done.

On Organic.org, there is a boil method (which produces darker results) and a cold-dip method, which is suggested for children or if you plan to eat the eggs, which is the method we used last year.

The two methods are:

Method 1—Hot
Place eggs in a single layer in a large, nonaluminum pan. Add the dyeing ingredient of your choice—it’s best not to mix until you are comfortable with experimenting. Cover the eggs and other dyeing “agent(s)” with one inch of water. Add 2 tablespoons of white vinegar per quart to help the color adhere to the egg, and bring to a boil. Next, simmer for 20–30 minutes or until the desired shade is achieved. If you cook the eggs longer than 15 minutes, they will become rather tough.

Method 2—Cold
The cold method is the same as the hot method with the following exception. Once ingredients have simmered 20–30 minutes (depending on desired shade), lift or strain the ingredients out of the water and allow the water to cool to room temperature though you may wish to try keeping the ingredients in the colored water to give the egg more texture as the dye will become concentrated in areas where the vegetable touches the egg. Submerge the eggs until the desired color is achieved. You may keep the eggs in the solution overnight as long as it is refrigerated.

The longer the egg stays in the dye, hot or cold, the deeper the hue will be. Using vinegar will also help the color deepen.

Definitely feel free to experiment and try out other foods and spices. For me, that was a big part of what made it so much fun, trying out different things to see what colors would come from them. For example, the dye from the spinach, tumeric, blueberry mix looked orange or brown, but the eggs came out green! And the red cabbage dye was purpley-pink, but the eggs came out blue. It was like a fun science experiment that the whole family could get involved in. Happy egg coloring! 🙂

Pictures:
The process of making the dyes:

The egg dyes on the stovetop Beets in cranberry juice
Red cabbage Tumeric

And the results:

Red and pink eggsYellow and orange eggs
Green eggsBlue eggs

Links to other people’s natural egg dyeing results:

If you dye your eggs naturally and blog about it, please leave me your link and I’ll add it to the list. 🙂

If you enjoyed this post, please subscribe to my mailing list.

* indicates required



Michelle Obama to grow White House organic victory garden

ABC News has reported the Obamas are going to plant a vegetable garden at the White House*. The New York Times also announced that work on the organic garden will begin as early as tomorrow when Michelle Obama, accompanied by 23 fifth graders from Bancroft Elementary School in Washington, will begin digging up a section of the White House lawn to begin planting. Although the 1,100 square foot garden, set to be located in the south grounds, will be out of the main view of the house, it will still be visible to the public on E Street.


First Lady Michelle Obama recently told Oprah‘s O magazine about her garden plans:

We want to use it as a point of education, to talk about health and how delicious it is to eat fresh food, and how you can take that food and make it part of a healthy diet. You know, the tomato that’s from your garden tastes very different from one that isn’t. And peas – what is it like to eat peas in season? So we want the White House to be a place of education and awareness. And hopefully kids will be interested because there are kids living here.

Who will take care of the garden?
In addition to the White House grounds crew and kitchen staff, Michelle mentioned to The New York Times that nearly all family members will play a part in maintaining the garden.

Almost the entire Obama family, including the president, will pull weeds, “whether they like it or not,” Mrs. Obama said laughing. “Now Grandma, my mom, I don’t know.” Her mother, she said, would probably sit back and say: “Isn’t that lovely. You missed a spot.”

What will they grow?
The 1,100 square foot plot will feature a wide variety of vegetables, herbs and fruits to include 55 varieties of vegetables, a patch of berries and two bee hives for honey. The organic seedlings will be started at the executive mansion’s greenhouses. “Total cost for the seeds, mulch, etc., is $200.”

The organic garden will feature raised beds “fertilized with White House compost, crab meal from the Chesapeake Bay, lime and green sand. Ladybugs and praying mantises will help control harmful bugs.”

Organic seedlings? White House compost? Natural pest control? I’m sorry, but I know I’m not the only one who is absolutely ecstatic over all of this?! 🙂

In fact, groups like Eat The View and The WHO (White House Organic) Farm, as well as author Michael Pollan and chef Alice Waters, have been advocating for a White House garden pretty much from the time President Barack Obama was inaugurated and I bet they are all whooping it up right about now.

What will they do with all of that food?
Eat it, of course. The White House chefs will be planning the menu around the garden. Eating locally and in season? Aiiiieee! Be still my heart!

This is not the first time a vegetable garden has been planted at 1600 Pennsylvania Avenue. Eleanor Roosevelt had a Victory Garden planted in 1943 during World War II and there were gardens before that as well.

Hopefully the Obama’s new garden will inspire the people of our country to begin growing even little bits of their own food. Gardens come in all shapes and sizes – from little pots in a window, to bigger pots on a balcony or porch, to a little raised bed in the sunny spot in your backyard, to a community garden plot, to a much bigger plot. Every little bit helps us live more sustainably, protect our food supply, and reduce our carbon footprint. Perhaps sweetest of all, food grown in your own backyard tastes so much better because it’s fresh and hasn’t made a week or two-week long journey half-way around the world!

What do you think? Will the new victory garden start a resurgence in gardening in America? Has that resurgence already begun? Have you planted a garden in the past? If not, do you plan on it this year?

*Thanks to Nature Deva for the tip-off!

Whole Wheat Honey Pizza Dough Recipe

I got this delicious whole wheat honey pizza dough recipe from my friend *Heather (A Mama’s Blog) a few months ago and have been enjoying it regularly ever since. It’s quick, easy and sooooo good. My family loves it too!

Whole Wheat Honey Pizza Dough

Ingredients:
4 1/2 teaspoons yeast
1 1/2 cups warm water
4 tablespoons honey
2 to 2 1/2 cups all purpose flour
1 cup whole wheat flour
1 teaspoon salt
4 tablespoons cornmeal
1 tablespoon olive oil

Mix yeast, water and honey and let stand 5 min.

Combine flour through cornmeal in a large bowl.

Add liquid ingredients to the dry ingredients, stir up a bit, then add in olive oil. Knead until everything is well combined. If it seems a little dry, you can add a bit more water at this point, but I don’t generally need to.

Cover dough in a bowl with a towel in a warm place for 30 min.

Punch down and roll out dough, add toppings and bake @ 350 degrees for 20 minutes or until done.

Makes enough dough to cover one whole cookie sheet (which is what I do) or (probably) two round pizza pans. I usually end up with a little extra dough too that the kids like to roll into balls and eat or last night I used the extra dough to make a big cinnamon roll for the family to share for dessert.

Enjoy!

* Recipe adapted from MyRecipes

Note: You should be able to use more wheat flour and less AP flour, but you might need to adjust other ingredients (like add more oil) to make the consistency work.

The fabulous organic food co-op

About five months ago, after receiving interest and encouragement from others, a friend of mine decided to pursue starting up a small organic food co-op (or food cooperative). Because she owns a business, she fulfilled whatever qualifications are necessary for ordering food at wholesale prices. We just have a minimum dollar amount for each order (which is not hard to fulfill at all).

There are about 10 of us in the co-op and while it would be cool to open it up to others, it’s confusing enough just trying to figure out who’s splitting what with who with only 10 people involved. 😉 Of course because we are ordering in bulk and generally nobody wants 50 lbs of onions or oranges themselves, we have to decide who wants how much of each item. It’s not really that bad, but it can get a little hairy at times and is time consuming for the friend of mine who heads this up.

In December, we placed our first order and have been periodically placing orders about once every two to three weeks. It’s an awesome way for us to get great quality organic food at good prices and I’m so thankful to my friend for coordinating this and receiving shipment of all of the food at her house for us. Oh, another perk is that we are able to choose to buy our food from local growers too (when available) and buying in bulk reduces packaging.

We usually each chip in $5 and my friend uses it to buy extra produce for the local food bank. This week we forgot and instead all brought some nonperishable foods and/or donated some of the food we ordered. It makes me feel good to be able to do this, especially now that more and more people are losing their jobs and having to get help to make ends meet or feed themselves/their families.

This week for my family I ordered 2 dozen eggs (which will last a couple weeks), 10 lbs. of onions (that should last quite a while), 8 lbs. of rolled oats (which will come in handy with all of the PB granola squares I’ve been making lately), 18 navel oranges, 2 lbs. of baby bok choy (which I’ve never made before), 4 lbs. of cucumbers, and 2 bunches of broccoli – everything was organic – for $35.

Box of co-op produce My big helper with the onions

I was so happy to get home with all of my food tonight because after the great cleaning out of the fridge before the Food Waste Reduction Challenge and in anticipation of my co-op order this week, my fridge had been looking pretty bare. Plus we ate our last orange (Julian’s current favorite fruit) yesterday so it was good to replenish our stock.

Anyway, I mention all of this because an organic food co-op might be a viable option for some of you and your friends. All it takes is a few phone calls. Let me know if you have any specific questions and I’ll see if I can get answers for you.