Tomate verde

I have constructed a raised garden bed to grow vegetables in at the very front of the house, which is located on a busy Highway in Melbourne. This is an effort to prove to others that it is reasonably easy to grow your own food, no matter where you live.
http://wuching.com/2009/04/30/the-veggie-patch-project-ii/


http://www.growingpassion.org/



ver mais
http://littleveggiepatchco.com.au/products/raised-vegetable-beds/





http://nyvette1luv.blogspot.com/2010/04/april.html





Recipe for Rosemary Caramel Popcorn
adapted from the December 2010 issue of Living magazine
Ingredients:
*2 tablespoons organic coconut oil
*1/2 cup organic popcorn kernels
*1/2 stick organic unsalted butter (the original recipe calls for a whole stick)
*1/2 cup maple syrup
*1 1/2 tablespoon rosemary leaves
*3/4 teaspoon flaked sea salt (I used a smoked sea salt; start with 1/2 teaspoon and add more to taste)
*1/4 teaspoon baking soda
Directions:
1. Preheat oven to 250 degrees F.
2. Place corn kernels and oil in a large pot over medium-high heat and cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl.
3. Cook butter and maple syrup in a medium saucepan over medium-high heat, stirring constantly until the mixture starts to turn amber (225 degrees F., if you have a candy thermometer).
4. Remove from heat. Stir in rosemary, salt and baking soda. Pour over popcorn mixture; toss to coat. Spread out onto baking sheet.
5. Bake about 45 minutes or until dried. Allow to cool and then break up into chunks before serving. This popcorn can be stored in an airtight container for about 3 days.
Read more at Marthastewart.com: Caramel-Almond Popcorn - Martha Stewart Recipes
via
http://www.healthygreenkitchen.com/