To be as “mad as a March hare” is an English idiomatic phrase derived from the observed antics, said to occur only in the March breeding season of the European hare, Lepus europaeus. The phrase is an allusion that can be used to refer to any other animal or human who behaves in the excitable and unpredictable manner of a “March hare”.
from Wikipedia: en.wikipedia.org/wiki/Mad_as_a_March_hare
|
Get Your Garden Hats On!
Spring Seeds, Plants, and Produce
|
Spring is in the air and we are happy to have seeds available. Again we have many varieties from Southern Exposure Seed Exchange, all organic and good for seed-saving. Please pick up a seed catalog when you buy 3 or more seed packs to learn lots of helpful hints for growing.
|
As their name implies, this company’s focus and specialty is producing seeds particularly suited to growing in the Southeast. Biologist Jeff McCormack and his wife Patty Wallens started the company in 1982, inspired by their involvement with Blue Ridge Seedsavers to preserve heirloom varieties. They have been committed to organic / low-spray growing since their beginnings and have been growing ever since.
SESE supports sustainability in food production through many projects and initiatives such as the Organic Seed Alliance, Virginia Association for Biological Farming, Grassroots Seed Network, and Seed Savers Exchange. They believe it is everyone’s right to save seed and therefore never use genetically modified varieties. 99% of their varieties are open-pollinated. Much of their seed is organically grown and all their seed is free of chemical treatment, making them safe for humans and the Earth. Seed production practices emphasize the importance of a living, healthy soil and respect for the inter-dependent web of life that sustains us all.
|
We also carry flower mixes and a few organic vegetables from Botanical Interests. At Botanical Interests, their goal is to inspire and educate the gardener in you. These high-quality seeds come in packets that serve as “mini-encyclopedias” of garden lore and time-tested techniques to inspire and inform every type of gardener. Founders Curtis and Judy create beautiful packets filled with facts, tips, recipes. Plant flowers and do your part to help the bees, butterflies, and hummingbirds.
|
To help you along your gardening ventures, we’ll also be carrying a few types of organic growing mixes and fertilisers.
In early March we will be offering live, potted hardy herbs and greens.
|
In the produce section, we are thankful for our local growers Riverstone and Field’s Edge as they continue to supply us with fresh sweet potatoes, shallots, spinach and greens.
|
As the days lengthen we look forward to lettuce mixes, braising mix, arugula, kale, chard, spinach cilantro, parsley, dill and much more.
|
Spring Cleaning, Naturally!
DIY Shiny Floors Solution
|
Want to have a fresh, fabulous-feeling space this Spring?
Everything looks and feels better with clean floors. This streak-free solution can refresh your floors and leave an amazing scent to brighten your space and lift your spirits.
|
In a bucket, mix:
a gallon of hot water
¼ cup rubbing alcohol
pure essential oil (try citrus!): 10 drops for tile, 2-3 drops for hardwood or laminate
Dip your mop or pad mop in the solution and wring well. If it drips, it’s too wet for hardwood floors! A microfiber pad mop is ideal.
|
Wool Dryer Balls
for Naturally Fluffy, Soft Linens, Curtains, and Clothes
|
Dryer sheets are not only costly, but they are also laden with chemicals for softening and scent, which can wreak havoc on your skin and endocrine system. This is a particular concern for babies and kids or those with sensitivities. You can have wrinkle-free clothes and linens that are soft and great smelling without exposing yourself and your family to toxic chemicals.
|
Wool dryer balls use densely packed fibers of wool to create hot air pockets in the dryer, which can dry your clothes up to 33% faster and leave them wrinkle-free! The fibers also rub up against the cloth fibers so that your items come out soft and fluffy. You can add your favorite essential oils to the balls to have your load come out smelling heavenly.
|
Say goodbye to harsh chemicals, save time and money, and start using natural, re-usable, sustainable wool dryer balls today!
|
Roasted Cauliflower Soup with Lemon & Rosemary
|
YIELDS: A Large Batch
NOTES: Easy does it on the use of lemon. You want just a faint brightening instead of an outright lemony-ness. It will bring out the caramelized qualities instead of burying them in acidity. Also, if you aren’t using homemade stock, most definitely use a no-salt-added variety. Liberally salt the vegetables pre-roasting, but being in control of the salt factor throughout is ideal.
|
Ingredients
1 medium head of cauliflower, trimmed
1 scant pound Yukon gold potatoes, scrubbed (they have a waxy/creamy quality)
2 medium-large cooking onions, papery skin removed
1-2 sprigs of fresh rosemary
2 tbsp oil
salt and pepper
juice of 1/3 of a lemon (approx. 2 teaspoons)
5-6 cups vegetable stock
Optional Toppings:
some kind of flavorful oil (truffle, extra virgin olive, walnut etc.)
croutons
toasted + chopped nuts
chopped leafy herbs
balsamic reduction
squeezes of lemon
sriracha
flaky sea salt or fresh pepper
shredded sharp cheddar cheese
Directions
Preheat the oven to 400 degrees F.
Remove the core from the cauliflower and chop it into rough florets. Place the florets into a 9 x 13 glass baking dish.
Chop the potatoes into pieces about half the size of the cauliflower florets and toss them into the baking dish as well.
Chop the onions into rough 1 to 2-inch pieces and toss them into the dish. It doesn’t matter if the layers stick to each other.
Remove the leaves from the rosemary sprig and chop/mince them up. Sprinkle the rosemary over the vegetables in the dish. Liberally salt the vegetables and season with pepper to taste. Add the oil and toss the vegetables until evenly coated with the oil, herb and seasoning.
Roast vegetables for about an hour, flipping and tossing them here and there with a metal spatula/spoon to promote even browning. When done, remove from the oven and squeeze the 1/3 lemon over the hot vegetables (Drop the lemon into the warm pan when done so that it can release some oil too). Using your metal spatula, toss the vegetables with the lemon juice, scraping the browned bits off the bottom.
Once the vegetables are cool enough for you to handle, start blending them in batches with the stock. Purée until smooth and pour into a big soup pot. Continue blending in batches until you’ve used up everything. Heat the large soup pot full of purée over medium heat until it boils. Add more stock or water to thin the soup out if necessary and adjust seasoning to taste.
Serve hot with optional garnishes.
|
Spring Shells and Cheese
Comfort food at its best – with a hint of Spring
|
Level: Easy
Total Time: 1.5 hours
Prep: 15 minutes
Cook: 1 hour 15 minutes
Yield: 6-8 servings
|
Ingredients
2 lbs medium zucchini
Kosher salt
1 stick unsalted butter
¼ cup all-purpose flour
½ tsp nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk
4 springs fresh thyme
3 bay leaves
Grated zest of ½ lemon
1 lb. medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
1 cup grated parmesan cheese
1 and ¼ cups grated gruyere cheese
4 ounces baby spinach
Directions
Grate zucchini into a colander using the largest holes of a box grater. Toss with 1 tablespoon salt. Place in sink to drain for about 15 minutes. Squeeze out the excess liquid.
Melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 tsp salt and black pepper to taste, and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, and then add the thyme, bay leaves and lemon zest. Bring to a boil stirring constantly.
Reduce the heat and simmer until thickened slightly, about 25 minutes.
Strain into a bowl, discarding the herbs.
Preheat oven to 425 degrees F.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain pasta and add to sauce.
Melt the remaining 4 tablespoons of butter in a skillet over medium heat. Add the shallots and cook until translucent, 2-3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with egg yolks and all but 3 tablespoons of both cheeses. Stir to combine.
Add spinach.
Transfer mixture to 9×13 inch baking dish. Sprinkle with remaining cheeses.
Bake until top is brown and heated through, 25 to 30 minutes.
Let rest 10 minutes before serving.
Bon Appetit.
|
New, Back In Stock, and Seasonal Items
During February
We want to be YOUR store. Please let us know if there is something we don’t have that you want, and we will do our best to get it in!
|
|
