Sentences with phrase «from local garden»

Pick up pretty mixes from local garden centres and wildflower specialists, such as Meadow In My Garden, a family - business based in Wiltshire — the friendly team are on hand to share their wealth of wildflower knowledge with you.

I got a huge bundle from my local garden centre / florist for a few pounds, and it's a (messy) delight to work with as it naturally binds itself together

I learned from a local garden center that greenery will last a long time without shedding if you dip each branch in a solution of liquid floor polish (cheapest brand you can find) and water.

I am going to have to look into getting bamboo stakes from my local garden store for these sunflowers.

You can fix the problem by renting an aerator from a local garden centre.

As far as the essential oils, I get mine from a local garden shop that carries them in bulk, but you can find them in a health food store or even on Amazon.

While you can certainly start your herb garden from seeds, I prefer to get a quick start by purchasing herb plants from my local garden center or grocery store.

You can purchase cactus potting soil from your local garden shop.

Liked this very much Also added some bok choy I had from local garden.

Seek advice from a local gardening club or expert if unsure;

Adults too, from the local gardening community can be encouraged to get involved and share their knowledge with the children.

Not exact matches

We now have 150 students from the local elementary school that run classes in the garden.

But here's the thing: Would Facebook allow into its Free Basics walled garden a fledgling, local social network that might tempt people away from Facebook's core service?

Phuc and Teddy use mostly local ingredients, some of which are from WORK Saigon's organic garden.

A vicar from Nottinghamshire says his local council will not let him build a fence to stop discarded syringes being thrown into his garden by drug takers.

The menu features sustainable proteins and vegetable - focused dishes using produce from Edible Beats» 4,000 - square - foot garden, local growers and purveyors.

You can use whatever herbs you have growing in your garden or picked up from your local farm stand or market.

We made sure to really treat ourselves right by using quality ingredients such as... Prosciutto de Parma, Genoa Salami, fresh picked basil from the garden, homemade roasted red peppers, Fig Balsamico Dressing made at a local restaurant and fresh Mexican Chorizo.

Taste new release Small Lot Collection wines paired with local artisan cheeses and organic produce from our garden in an intimate setting on our 335 - acre mountain vineyard.

I picked the cherry tomatoes and basil from my garden, and picked up the yellow beans at my favorite local farm stand.

As I gear up to begin seeding for this year's garden, I'm reminded of the simple — but incredible — power of the home garden, and that for a 3 or 4 month stretch in summer - fall, I buy very little at the grocery store, my food coming from my own little rectangle on this planet, or, for what I can't / don't grow, from the local farmers» markets.

Have zucchini from your garden or your local farmer's market?

Lots of the farmers I buy from have a winter CSA, so between that and my VERY modest raised bed garden, we get wonderful fresh, local food year» round.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

For more info on the White House Garden check out this article from the NY Times — Obamas to Eat Local Fare, Very Local.

My pantry was missing a few ingredients, so I made do with what I had available: — Instead of arugula, I subbed baby kale and parsley from my garden — Instead of white wine vinegar, I used tangerine balsamic from a local artisan — Instead of sour cream (mine was growing blue hair, oops), mayo (Just to share ideas for how to compensate) Thank you for this delicious and healthy dish!

I am inspired by my local surroundings, using as many herbs, flowers, fruits and vegetables from my garden as possible in my cooking.

I've been eating it topped with all sorts of fresh berries including local strawberries, gooseberries from my garden, and black raspberries from my yard.

It feels good to wake up in the morning during the spring, summer or autumn, pick up some goodies in your small garden or take a bike ride for a quick stop to your local market and few minutes later, while whistling your favorite song (in my case a few repetitive notes from enchanting My Sister by Tindersticks these days) and make a huge, colorful and refreshing vegan salad, which will substitute your whole meal.

Enjoy on a summer evening with fresh - picked tomatoes from your garden or your local farmers» market.

Mendocino County wineries are joining the Party for the Planet 2014 April 17 — 26, where visitors can attend organic gardening demos, enjoy musical performances, taste organic foods and wines from local purveyors, visit the amazing farmers markets and take advantage of lodging specials.

During the early fall months, between 30 % and 50 % of produce is local, from both school gardens and area farms.

* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste

Some asparagus (still in season and available locally), garlic scapes (cut fresh from my own garden), and corn (not local, but I couldn't resist that stack of husks - on ears).

A loaf of fresh bread, salad from the garden, local grains and an herby vinaigrette.

Purchase seed and transplants from a local, reputable, reliable source, such as a trusted garden center.

The entire menu is virtually handmade by the team, incorporating fresh ingredients from the hotel's rooftop garden and beehives, as well as top local purveyors.

I'm a beginner pepper gardener and bought a six pack of what I thought were jalapenos from a local nursery and planted them in my garden.

The rotating menu uses only local - sourced and freshly picked ingredients when possible from the onsite culinary garden.

We used farm fresh eggs and, when they were in season, herbs and vegetables from the local community garden.

Much of the menu is sourced from local purveyors and farms, with many ingredients coming from the restaurant's own dedicated 3 - acre vegetable and herb garden located at nearby Chalk Hill Estate Vineyards.

Our culinary staff relies on local, sustainable ingredients, including organic fruits and vegetables from nearby Oxbow Farm as well as seasonal produce from the winery's on - site garden to make pizzas as delicious as our wines.

At my local farmer's market, there's a Community Table where people can sell what they make, or extra produce they have from their garden.

The warm, rustic décor features oak floors, tabletops and chairs made from reclaimed wood, stone countertops, fabrics and décor made from recycled materials, a natural herb garden and artwork that celebrates local landmarks in Las Vegas.

Renowned for our family - style Poste Roasts and picturesque courtyard garden, our chef - driven Penn Quarter restaurant blends the traditional with the modern, infusing French brasserie cuisine with updated American twists — a pinch from the Chef's garden here, a dash from a local farm there — all in the historic setting of the 1841 General Post Office building.

The property is a stunning renovation of one of the city's oldest buildings and features a chic bar and dining room furnished with handcrafted pieces commissioned from local artisans, as well as The Champagne Garden, a full garden and courtyard with an outdoor cooking Garden, a full garden and courtyard with an outdoor cooking garden and courtyard with an outdoor cooking stove.

The sophisticated, delicious and healthy cuisine is prepared with seafood freshly caught by local fisherman, meats, chicken and free - range eggs raised by local farmers, and produce from the resort's organic gardens and orchards.

For best results, use a sprig of lavender from your garden, and some nectar from the local neighborhood honeybees.

From the Hudson River Valley to the Garden State, Chef Medrano focuses on locality, seasonality and carbon foot print, which aligns well with the Regency Bar & Grill, known for its modern American fare that combines local New York produce with international flavors in a contemporary fine - dining setting.

You can feel like a local by visiting the neighborhood farmers» market, or foraging for ingredients from the restaurant's backyard culinary garden, or elevating the experience by selecting one of our culinary packages,» adds Bagley.