Category Archives: Sustainable Gardening

Honoring Seasonal Shifts

Posted on November 4, 2019 by Ann Lovejoy
Print Friendly, PDF & Email

Encouraging Engagement From Young And Old Thanks to timely summer rains and cooperative temperatures, this is one of the most spectacular years ever for fall color in the maritime Northwest. I grew up in New England, where fabulous fall foliage … Continue reading →

Posted in Climate Change, fall/winter crops, Gardening With Children, Sustainable Gardening, Sustainable Living | Tagged , , | 4 Comments

Planting For Climate Change


Posted on September 30, 2019 by Ann Lovejoy
Print Friendly, PDF & Email

Long blooming heat lovers thrive with few inputs Looking South For New Ideas I’ve been asked a lot lately about which plants might work best as our climate changes. Clearly, climate change is having enormous impacts on our forests as … Continue reading →

Posted in Care & Feeding, Climate Change, Easy Care Perennials, Native Plants, Pollination Gardens, Sustainable Gardening, Sustainable Living | Tagged , , | Leave a comment

Pick A Peck Of Peppers

Posted on September 16, 2019 by Ann Lovejoy
Print Friendly, PDF & Email

To protect yourself, always use gloves when handling fresh chiles. Also, avoid touching yourself ANYWHERE, and keep some antihistamine (such as Benedryl) on hand in case of accidents. If hot peppers give your hands a “burn”, plunge them in cold water and take an antihistamine immediately; the burning sensation is a histamine response, so the usual burn treatments won’t help. Here’s another tip from direct experience; always work in a well ventilated space. When prepping peppers and when using a vegetable dehydrator, run a vent fan to avoid getting those volatile pepper oils in your eyes, nose, or throat and save yourself from a world of hurt.
Continue reading →

Posted in preserving food, Recipes, Sustainable Gardening, Sustainable Living, Tomatoes, Vegan Recipes | Tagged , , | Leave a comment

A Bevy Of Beans

Posted on September 2, 2019 by Ann Lovejoy
Print Friendly, PDF & Email

Spunky Sizzled Beans

2 tablespoons avocado or olive oil
1 pound Romano beans, ends trimmed
1/4 teaspoon kosher or sea salt
4-5 cloves garlic, thinly sliced
1 teaspoon finely chopped Ristra or any hot pepper
1-2 teaspoons raspberry vinegar (or any)

In a wide, shallow pan, heat oil over medium high heat. Add beans, sprinkle with salt and cook without stirring until lightly charred (2-3 minutes). Flip with a fork or tongs, adding garlic and hot pepper. Cook until well browned (2-3 minutes). Splash with vinegar, stir to coat and serve. Serves 4. Continue reading →

Posted in preserving food, Recipes, Sustainable Gardening, Sustainable Living, Vegan Recipes | Tagged , , , , , | Leave a comment