Dyeing Easter eggs naturally – a tutorial

Easter is right around the corner and since I’ve been totally immersed in house prep/selling stuff for the past month and I haven’t had time to do much blogging, I’m going to recycle this egg dyeing post from last year. Hope you give it a try! 🙂

Originally posted: 4/4/09

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:

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Compost through the winter with worms in your house!

It’s no secret that I hate to see things go to waste. I have been known to dig recyclable items out of the trash and attempt to Freecycle or otherwise give away some of the craziest stuff before I will consider tossing it in the trash. It makes me anxious when my 3-year-old leaves the water running or stands with the refrigerator door open too long. And I really have a hard time throwing away table scraps and fruit and vegetable peels, especially considering my children eat fruit like there’s no tomorrow. All of that fruit adds up to a whole lot of orange peels, apple cores and watermelon rinds. Honestly, that’s the biggest reason I started composting. I hated seeing how much food waste was going into the garbage and knowing it only ended up in the landfill. Sure, the end result of making your own fertile soil which is great for gardening is an added bonus, but mostly I compost to reduce my family’s garbage output.

I didn’t start out trying to do vermicomposting or composting with worms. We got a composting bin, set it up in a relatively sunny spot in our mostly shady backyard, and got to work. Along the way, I threw in several shovels-full of dirt, hoping it would speed up the composting process. Apparently I threw in some worms too, which reproduced like rabbits. It didn’t take long for my regular compost bin to become a worm composting bin. I think it’s a little freaky, but my kids get a big kick out of all of the worms in there and have been known to fish some out just for fun. 😛

However due to the cold in Colorado this winter, my compost bin hasn’t been working very well. In fact when I dig into the pile I find lots of frozen (dead?!) worms. I’m sorry wormies. And my food waste is not being broken down like it is in the summer. As a result, some of our food waste has gone down the garbage disposal (which isn’t a good option because it uses a lot of water and energy to process at the water treatment plants) and I’ve also thrown some into the *gasp* garbage. It breaks my little green heart.

My friend Julie who also lives in Colorado has run into the same frozen composting dilemma this winter and decided to start worm composting in her basement. The idea of having a bin full of worms in your house might skeeve some people out, but the worms are contained and it’s a very practical way to keep your food waste out of the landfills. While I haven’t set up my own system yet, I have started learning more about it. Not only is it a great option for people who live in colder climates, but it’s great for apartment-dwellers or others who don’t have a yard to put a traditional compost bin.


Photo credit: Bramble Hill

Why compost?
Recycling the organic waste of a household into compost allows us to return badly needed organic matter to the soil. In this way, we participate in nature’s cycle, and cut down on garbage going into burgeoning landfills.

What is vermicomposting?
In the simplest terms, “vermicomposting is a system for turning food waste into potting soil with the help of worms.”

What do I need to get started?
According to Worm Woman, you will need:

  • An aerated container
  • Bedding such as shredded newspaper
  • Moisture and proper temperature
  • Small amount of soil
  • Redworms (Eisenia fetida)

Learn more about vermicomposting:

If not for the fact that we are trying to get our house ready to go on the market and I need another project like I need a hole in my head, I would totally set up a worm composting bin in my house right now. But the worm bin project (along with the getting chickens project and what else is there?) will have to wait until we have sold our house and have moved into our new abode.

Cross-posed on BlogHer

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Equal Exchange Fair Trade gift basket review & giveaway

This giveaway has ended. Congratulations to winner Denise!

It’s the holiday season and I want to share a few green products with you here on my blog. And someone will also have the opportunity to try them all out first-hand!

The first product I had the opportunity to sample is a gift basket from Equal Exchange. This Fair Trade Mixer Gift Basket includes a variety of Equal Exchange products (all are organic except for the pecans and all are fairly traded) – three kinds of chocolate bars, coffee, almonds, pecans and hot chocolate mix – in a beautiful fairly traded kaisa grass basket imported by Ten Thousand Villages from Dhaka Handicrafts, a non-profit that works to improve the lives of children and rural families in Bangladesh. It’s a great holiday gift idea – one that truly gives back – and it’s really tasty! I’ve been munching on the chocolate and almonds and drinking the hot chocolate and all have been excellent. I don’t know about you, but when I eat food that is fairly traded, it just seems to taste better and certainly makes me feel better about eating it. 🙂 To learn more about fair trade, visit the Fair Trade FAQ.

This gift basket is on sale through today, Dec. 15.

Equal Exchange has several other fair trade gifts that support small-scale farmers, ranging from $27-$75, including many that are on sale through today (Dec. 15). If you order online, you can get 10% off your order and receive free shipping on orders over $75. Use coupon code: giftme10 during checkout. Coupon expires 12/31/09.

Win It!

One uber lucky Crunchy Domestic Goddess reader is going to win a Fair Trade Mixer Gift Basket of her/his own! You can re-gift it or keep it all for yourself. It’s totally up to you. 🙂

To be eligible to win, you must live in the contingent United States only.

To enter: leave a comment stating one product from Equal Exchange that you would like to try.

  • For an additional entry, blog about this giveaway and leave another comment with the URL of your blog post.
  • For another additional entry, Tweet about this giveaway (and include @crunchygoddess as well as a link to this post in your tweet) and leave another comment here with a link to your tweet.

All Equal Exchange shipments are sent via United Parcel Service (UPS). Orders will be shipped within the contingent United States only. Equal Exchange does not ship to PO/APO/FPO’s, American Samoa, Guam, Mariana Islands, Puerto Rico, or Virgin Islands.

The deadline to enter the giveaway is noon (Mountain Time) on Saturday, Dec. 19. The winner will be selected using Random and notified via email, so please be sure you leave a valid email address. Thank you and good luck!

Disclosure: I received the Equal Exchange Fair Trade Mixer gift basket in exchange for posting a review and giveaway on my blog.

A few more green products will be reviewed and given away in the days ahead. 🙂

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10 Simple Ways to Green Your Thanksgiving

First there was 10 Simple Ways to Green Your Halloween. Now here are 10 Simple Ways to Green Your Thanksgiving and reduce your impact on the earth. Pick one or two or do them all. Every little bit helps. 🙂

1. Be aware of the amount of packaging in the foods you purchase. For example, instead of buying a can of pumpkin to make a pumpkin pie, buy a pie pumpkin. Instead of buying a ready-made pie crust, make your own from scratch.

2. Just say no to environmentally destructive factory farms. Buy a free-range Heritage turkey or go meatless.

3. Buy organic. Buy local. Whenever you can, buy organic foods. Organic foods aren’t just better for your health, they are better for the earth and animals as well. If you can buy local foods and reduce your meal’s carbon footprint and support your local economy, all the better.

4. Use a cloth tablecloth and cloth napkins. No disposable paper products.

5. Use real plates, glasses and silverware. If you don’t have enough place settings for all of your guests, ask them to bring their own. Again, the trick is not to use any disposable paper/plastic products.

6. Centerpiece. Use things from around the house to make a one-of-a-kind Thanksgiving centerpiece. Have your kids help! Or if you must buy flowers, make sure they are organic.

7. Eat your leftovers. Make sure you put away leftovers in a timely manner into the refrigerator or freezer. If you don’t think you will eat them all, send some home with your guests.

8. Compost your table scraps.

9. Recycle anything that can be recycled.

10. Be thankful. Don’t forget to express your gratitude for all that you have, including the earth.

Related posts:

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Urban fruit gleaning – harvesting homegrown produce for free

I’ve always been a fan of free stuff, especially when that “stuff” equals healthy food for my family. Although we aren’t struggling to put food on the table, I can still appreciate using food that would otherwise go to waste. It wasn’t until recently that I learned there is a phrase for collecting and using other people’s fruits and vegetables – it’s called urban fruit (or vegetable) gleaning.

So far this year I’ve gleaned 17 lbs. of zucchini and yellow squash, a large bowl of strawberries, a couple pounds of plums and several pounds of apples. Last year I gleaned a couple bowls of raspberries, cucumbers and enough concord grapes to make 20 jars of jelly.

Fruit and vegetable gleaning is a practice that has been going on for ages (traditionally, it is “the act of collecting leftover crops from farmers’ fields after they have been commercially harvested or on fields where it is not economically profitable to harvest”), but it’s slowly moving into the spotlight recently as websites devoted to finding locations for giving or harvesting produce pop up across the Internet. Neighborhood Fruit, Veggie Trader and Fallen Fruit are three such sites.

  • Neighborhood Fruit allows users to both share and find fruit, vegetables and herbs, including the ability to register fruit trees on public ground or on your own property
  • Veggie Trader is “Your place to trade, buy or sell local homegrown produce”
  • Fallen Fruit – “‘Public Fruit’ is the concept behind Fallen Fruit, an activist art project which started as a mapping of all the public fruit in our neighborhood.”

You can also list your excess produce on sites like Freecycle (where I scored 17 lbs. of squash this year) or Craigslist.

Why glean fruit?
Tressa Eaton from Serious Eats says, “Urban fruit-harvesting engages a community, makes community members aware of their own local (and often organic) food resources, provides an opportunity for neighbors to meet over the boughs of fruit trees, and brings up important questions about public space. And in this economy the price is right.”

There are some “rules” or rather proper etiquette involved in urban fruit gleaning.

  • Ask for permission first – While technically any fruit that is hanging over or fallen onto public property is legal to take (according to a report done on KCRW’s Good Food), it is best to ask the owner first. Last year my brother-in-law (with eight kids to feed) had no qualms about knocking on people’s doors asking them if they were going to use all of their apples, pears, or whatever and if not, did they mind if he picked some. Most people are happy to see the fruit go to good use. Or as Granola Mama says, “If you are like me and have a fruit tree in your backyard, reaping the harvest can be both exciting, and well… a major pain in the ass.” After trying to harvest as many of her plums as she could, she called the “gleaners” to pick the rest and take to a food bank, which I will talk about more below.
  • Don’t take more than you can use
  • Be friendly and appreciative
  • Optional: take some of whatever of your finished product is (jar of jam, apple sauce, muffins, etc.) back to the person who gave you their produce. It’s a nice way to say thank you.
  • It’s also suggested that you arrive on foot, bring a friend, share your food, and say hi to strangers

Other ways to give or receive produce:
Using sites like Neighborhood Fruit or Freecycle aren’t the only way to find homegrown produce in your area. At the office where my husband works, someone recently brought in some of their excess zucchini and sent out an office-wide email to let people know where it was in case they wanted it. Others thought it was a great idea and now people are regularly bringing in their extra fruits or vegetables. Just this past weekend we stopped by the office and found several pounds of apples and plums there for the taking.

Ask friends or relatives if they have any produce to share and vice versa, let them know if you have any.

I also recommend walking or riding your bike around your neighborhood and paying attention to the trees in the yards. On a bike ride yesterday I discovered 10 apple trees (several of them just loaded with fruit) within a few blocks of my house, and a couple pear trees in my nearby park. I’d been down these streets many times before, but without really looking for the trees, I never noticed them. I hope to stop by one or two of the houses to ask about gleaning some of their fruit. I’d love to pick some for my family and then donate a few bags to the food bank which brings me to my next point.

Donating to local food banks:
Another excellent option for getting rid of your unwanted produce is to take it to your local food bank. The Society of St. Andrew “is a grassroots hunger relief ministry that relies on volunteers to glean nutritious produce from farmers’ fields and orchards after harvest and deliver it to people in need across the United States.”

A post and video on Cooking Up A Story tells of an organization that harvests produce to help out the local community.

Portland Fruit Tree Project provides a valuable service that helps communities benefit directly from local resources. Fresh fruit that grows on neighborhood trees is collected by volunteers, and dropped off at local Food Banks for distribution to those in need. The great thing about this program is that in large part, the fruit would not be harvested or eaten by anyone—if not for fruit gleaning.

Whether you glean for yourself and your family or to give to others, remember the etiquette above, feel good about all of the food you are keeping from rotting on the ground, and have fun!

Related posts:
From Sarah Gilbert at Wallet Pop: Picking the parking strips: the gleaning fruit movement
From Kim Severson at NY Times: Neighbor, Can You Spare a Plum?
From Kyeann Sayer at TreeHugger: Fallen Fruit: Free Produce on Los Angeles Streets
From Katy at Good is in the Air: Three Ways You Can Donate Food by Gleaning
From Julia at Homesteading – Mindful Living in Minnesota: Apple Picking!

Cross-posted on BlogHer

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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.

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My cucumbers make me happy

Yes, it’s true. My cucumbers make me happy. No, no, no. Not the happy Superbowl banned PETA ad kind of way. C’mon, people. Get your mind out of the gutter. 😉

This morning as I was packing my kids’ lunches for summer camp (they go two days per week to the Waldorf preschool that Ava has attended the past two years), I made a sandwich wrap, put in some organic blueberries and some Goldfish crackers from BlogHer (yes, we’re eating the swag). I wanted to throw in a vegetable as well, but only had carrots and spinach in the fridge and wasn’t excited about sending either. That’s when I remembered, I have vegetables growing right in my backyard!

I walked about 20 steps out my backdoor, into my garden, plucked a cucumber off the vine, brought it into the house and sliced it for their lunches. Problem solved!

It’s moments like this that I’m so happy to have my little organic garden. Although it hasn’t turned out to be quite what I wanted it to be this year, I have learned and continue to learn a lot and am enjoying the experience, even if it includes digging up plants and repotting them in pots so I can move them to where the sun is. 😉 We might not ever get eggplants, carrots or zucchini in our garden this year (due to enormous amounts of shade), but we will have cucumbers. Lots and lots of cucumbers. And that makes me happy.

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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.

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.**

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!