Window Garden in Paris

Going on four weeks into my current stay in Paris, and we finally have a garden going.  For now, simple and sufficient.  Three windowsill planters; one containing basil and ciboulette.

Another container with more chives and some garden mint.  The mint is already doing really well; mint tea for days...

We also decided to try our hand at composting some of our food waste here.  Currently, we only have the resources and capacity to dispose of our coffee grounds and the occasional garden waste.  I cut some holes in this plastic container (below); about a dozen on the bottom, and one on each side.  This will allow air, moisture, the contents (and hopefully in the future small critters) to easily pass through the box into the soil below.

The plants mostly get mid-morning to early-afternoon sun.  Early morning sun is certainly preferable, but we'll take what we can get.  I see this garden evolving rather quickly, and I'm excited knowing there is room to grow!

What's For Dinner?

Back from a month away in the United States, and the garden is abound with all sorts of goodies. Sidenote: it feels really good to be surrounded again by trees with leaves on them.  Getting back to the garden, we've had moderate sun and rain over the past month; without a main gardener at home certain plants get overlooked and begin producing heavily.  It's a good thing my pesky hands weren't all over the greens for that time, the garden enjoys plenty of rest as well.

A friend from Hawaii is visiting for dinner tonight, let's see what becomes of everything on this table...

- rocket and french sorrel

- jap pumpkin

- mary sheehan cucumbers

- 7 different kinds of capsicums (peppers), from medium to very hot

- chives and garlic chives

- radishes

- cherry tomatoes

What would you make?

What's For Dinner?

It's been a while since I've done a feature on What's For Dinner?...here we have a sampling of some greens and veggies to add into tonight's mix.  Radishes are still growing really well here.  It's simply a matter of planting some seeds, waiting a few weeks and then planting some more seeds; that way there's always a crop to be harvested.  Some parsley and chives to add some flavour to the relatively bland kale.  Some silverbeet that I stir fried with the kale, and some lettuce for a salad.  Organic gardening is so easy, and tastes so good!

The Power of Juicing

Fruits and vegetables are an integral part of your daily intake; we've heard all the rules about how many and when specifically during the day, but to me what really matters is just making sure they go in one way or another.  If you have ten minutes to spare each day for the sake of consuming something delicious, juicing could be a good way for you to spend that time.  Here's an example of what goes into my juice...

The workstation: cutting board with heaps of delicious fruits and vegetables, compost bucket for food scraps, power juicer, juice collector (I prefer a measuring cup).

A good portion of what you see comes from the gardens and fruit trees at home: chives, kale, silverbeet, starfruit, roma tomatoes.  The oranges and carrots are both organic juicing products from local health food stores.

And a delicious finished product.  I'm not a nutritionist, and don't want to pretend to be a preacher of healthy living secrets...I am, however, a very healthy vegetarian who experiences the delight of consuming fresh fruits and vegetables first hand.  You can read more about what other's have to say here.

Glenora Greens

Glenora Distillers, based on Cape Breton Island in Nova Scotia, is the distiller of Canada's only Scottish-style single malt whisky.  They also craft several specialty whiskies and rums, and in the event that you feel incapable of driving home there is no need to worry because you can stay at the Glenora Inn & Distillery, a very tranquil bed and breakfast.

Hidden behind a door that was conveniently marked "Employees Only" I stumbled upon this...

Running a tourist attraction such as the Glenora Distillery with a restaurant included requires the help of a great chef; and that great chef (at least in my opinion) requires immediate access to the freshest herbs and spices at any time.  Luckily, here at Glenora the chef has just that.  Check out the wide variety of greens this kitchen has to work with...

 Pineapple Mint...never heard of that one (it tasted great though)!

 Oregano, Cilantro, Parsley (Italian and regular), French Tarragon...you name it!

@GlenBreton is another great organization who knows how to @addmoregreen.