The City of Orlando and the Orange County IFAS Extension Office are partnering to bring you free composting workshops. Residents of the City of Orlando can pick up a FREE backyard composter. The first 20 attendees will receive a FREE kitchen scraps collector!
We’ve wrapped up our spring 2016 workshops, our summer 2016 workshop schedule will be coming soon.
Compost Drop-Off Sites
Can’t use all of your compost? A colorful bin will be placed at these community garden sites to accept finished compost in case residents are not able to use all of their compost:
- Parramore Community Garden
654 W. Robinson St.
- Colonialtown North Community Garden
1517 Lake Highland Dr.
- Festival Park Community Garden
2911 E. Robinson St.
Mosquitoes hate herbs like lavender, mint, lemon balm, sage, and of course, citronella.
Toss a few branches of herbs fresh or dry into the fire and what smells heavenly to you, will send bugs packing!
Even if you don’t have a firepit, then you can still create bug-repelling smoke. Making your own citronella candles is easy and inexpensive if you use recycled materials. See how to make these Citronella CANdles here:
There are plenty more mosquito-repelling plants that you can add to your landscape. See them on my eBay blog:
Inspired by a FarmDaddy Customer
1 bunch collard greens, washed
1/2 cup olive oil
1 small red onion, thinly sliced
1 cup raw apple cider vinegar
1/2 cup raw sugar – or to taste
Salt & pepper to taste
1 cup walnuts
1 cup cranberries
1/2 cup feta cheese
1/2 cup mandarin oranges, drained
Remove ribs and stems from collards. Dry collards and stack on top of one another. Roll collards into a cigar shape. Slice very thin using a serrated knife. Place into large bowl. Add olive oil to collards, work thoroughly into greens with hands or a wooden spoon.
Thinly slice red onions using a “v-slicer” or mandoline for best results. Mix apple cider vinegar and sugar together. Mix until sugar granules are dissolved. Add salt and pepper to taste. Place red onions into apple cider vinaigrette and allow to marinate for at least 10 minutes.
Add red onions/apple cider vinaigrette into the collards greens along with walnuts, cranberries, feta cheese. Gently combine ingredients. Top with mandarin oranges and serve.
I don’t know if you’ve noticed yet, but we love The Minimalist Baker! We were looking up cookies for a Christmas baking extravaganza, and came across this recipe for Peanut Butter & Jelly Thumbprints. We cooked them up, and they were so good, we ate them all before we were able to hand any out. I suppose we should make some more to share.
- ½ cup all purpose flour
- 1/3 cup graham cracker crumbs
- ½ cup brown sugar
- ½ cup peanut butter
- ¼ cup soft vegan butter (earth balance)
- 1 flax egg (1 tbsp flax meal and 2.5 tbsp water)
- 10 tbsp jam of your choice (we used raspberry)
Preheat oven to 350. Prepare flax egg, set aside. Beat peanut butter and earth balance together until they are light and fluffy. Then add flax egg and brown sugar, stir. Add graham cracker crumbs and stir to combine, then add flour a little at a time until the dough is firm, not crumbly. Scoop dough into one tbsp amounts, and roll into balls. Place on a lightly greased baking sheet. Next, flatten the balls gently with the bottom of a glass and use your thumb to make an indentation in the middle. Bake for 8 minutes, remove from oven. The indentations should’ve puffed up, so press them back down a little and put back in the oven to brown a little more, about 2-3 minutes until they are golden brown. If they over bake, they will be too crunchy. Let them rest on the pans for a few minutes, then transfer to wire racks. Once cooled, heat jam until warm and pourable in a saucepan over medium-low heat. Spoon small amounts of the jam into the middle of each cookie. Sprinkle with a few more graham cracker crumbs and serve!
Dandelion Communitea Cafe & The Florida School of Holistic Living Presents
Herb Day May 7th from 11am- 5pm at the Dandelion Cafe:
- Free Workshops
- Cooking Demo
- Plant and tea sale
- Weed walk
- Activities for kids
We have been up to FarmDaddy in the Sanford area to learn more about this growing system and what makes it different from many of the other systems out there.
One of the most ingenious features of the FarmDaddy is the simplicity of how the garden container is watered. The unit requires NO electricity, attaches to a common garden hose (or rain barrel) and is self-regulating . The garden container provides each plant the precise amount of water it needs at the exact time it needs it. Each self watering container maintains optimal plant hydration 24/7 which maximizes plant growth potential. One box can be daisy chained to up to 600 boxes. Due to the bypass in each box, only the boxes that need water receive hydration. Other so called watering box systems still need the user to physically add water at regular intervals.
The FarmDaddy garden container provides accelerated growth and increased productivity for growing fresh organic food or flowers.
Here is a video for you to watch to learn more:
makes one jar
This tasty, chunky spread goes great on toast, waffles, pancakes, banana bread, oatmeal, ice cream, yogurt… just about anything!
- 1 mango, finely diced
- ½ tbsp coconut oil
- dash ground allspice
- ¼ tsp powdered ginger
- ½ tsp vanilla extract
- ¾ cup orange juice
- ¼ cup brown or coconut sugar
- ¼ cup white sugar
Simmer mango in a small pot over medium/low heat with coconut oil, spices, and vanilla – stir. Let cook for a couple minutes, then add sugars. Let this cook until desired consistency, which is thick and syrupy. Stir occasionally, cook approximately 45 minutes. The bubbles will get larger when it is close to done. After it is finished, remove from heat, let sit until cool. Then, either serve or refrigerate.
makes 4-6 servings
As Chef Mark knows, I am a huge fan of soup. All kinds of soup! So he whipped me up this beautiful concoction to teach me a thing or two. This is a fairly basic soup, and many of the ingredients can be swapped out more to your liking. Instead of broccoli, try cauliflower or mushrooms; or switch the potatoes out for rice or white beans. The seasonings can be switched too, try curry powder or saffron, or even chili seasonings for more spice. You can also add on vegan or dairy cheese (cream cheese works great!), or throw in some crackers for some crunch. However you like it, let us know your favorite combination!
- 8 cups broccoli, rough chop
- 2 russet or baking potatoes, large cubes
- 7 cups vegetable stock
- ½ white onion, chopped
- 2 cloves garlic, peeled & smashed
- kosher salt, to taste
- black pepper, to taste
- red pepper flakes, pinch
- ½ tsp Italian seasoning
- extra virgin olive oil
- baguette for croutons, if desired
Sweat onions in EVOO over medium heat. Add garlic cloves, salt, and pepper; then veg stock. Bring to a oil. Add red pepper flakes, Italian seasoning, and potatoes. Cook until potatoes are tender, then add broccoli. Adjust seasoning to your liking. Cook until broccoli is tender enough to puree, it should still be bright green. Let cool until safe enough to puree. Use either immersion blender, food mill, or regular blender until smooth. Add salt to taste, and a cream or cream substitute if desired to add texture. (We added some almond milk in ours!)
Traditional Croutons: chop baguette in small chunks. Cover bottom of a pan with EVOO, cook over medium heat. Cook croutons to desired color, flipping once. Add black pepper & salt to taste.
- garlic – 2 cloves, finely minced
- yellow onion – 1 finely diced
- extra virgin olive oil – 2 tbsp
- kosher salt – to taste
- vegetable stock – 2 cups
- cauliflower – 1 head, roughly chopped
- bay leaf – 1
- diced fire roasted tomatoes with juice – 1 can (15 oz)
- oregano – ½ tsp
- chili powder – 2 tsp
- pimenton (spanish paprika) – 1 tsp
- cumin – 1 tsp
- maple sugar – 1 tsp
- gravy master (optional; contains soy) – ½ tsp
Heat large pan over medium-high heat. Add in evoo, onion, pinch of salt. The salt helps draw the moisture out of the onion. Once the onion starts to brown, stir, reduce heat to medium, add garlic. Cook for a couple more minutes, then add veg stock, then cauliflower. Next, add bay leaf, diced tomatoes, oregano, chili powder, pimenton, cumin, maple sugar, pinch of salt, and gravy master.
After this starts to boil, turn heat down to low. Cover, let simmer.
Now is a good time to take a little break, maybe check out our Instagram page!
Simmer the cauliflower blend for 20-30 minutes until the cauliflower is as tender as you like. Uncover and simmer to cook down the juices some more if you like.
Warm some tortillas, and eat it up!
Good ideas for additional toppings:
avocado, cilantro, sliced radishes, salsa, diced tomatoes, refried beans, shredded cheddar (we used daiya), or whatever else your heart desires!