Asides from a girl on the gogo
How to "Sow" a Seed PDF Print E-mail
Thursday, 12 May 2011 15:04

I got this email from my dear friend who lives in Madrid this morning. Never occured to me that "sowing a seed" could mean so many different things! Is anyone else confused by this? Answer, to come!

Lots of times you say to sow seeds directly in a pot.

Do you:
-small pot: make a small hole in the center with your finger and plant just one seed?
-Medium pot: same as above? Uf herbs, make many holes all over and sow all over the area just under the surface?
-long, medium pot: make a row and sow one lettuce seed every couple of inches, or as the packet I.indicates?

the how and where of sowing isn't clear to me.

TreeHugger Best of Green 2011 Awards PDF Print E-mail
Wednesday, 06 April 2011 22:27

Um......I'm not sure how this keeps happening, but I'm so so so so thrilled and amazed that has given a nod to Urban Pantry as one of the Best of Green 2011 Awards.ThankyouThankyouThankyou to anyone reading this for your support. It has moved mountains.

Love, Amy


TreeHugger says:

Every day, TreeHugger scours the planet looking for the people, ideas, projects, and memes that are pushing green into the mainstream. There are no shortage of great examples, for sure, but, once a year, we like to round up the best of the best, to present our Best of Green Awards.

In 2011, we're presenting our third annual awards, and this year promises to be the biggest and best yet. The full complement of awards will be presented the week of April 4 - 8, but we kicked things off this year with the Best of Green Readers' Choice Awards.

It's a great time for green, and we're excited to share the best of it with you. Welcome to the 2011 Best of Green!

Apartment Gardening - Plants, Projects & Recipes for Growing Food In Your Urban Home

Announcing the arrival of my new book!


Buy on Amazon now, or in the local bookstore starting April 11th.


2011 Heart of Green Awards PDF Print E-mail
Monday, 04 April 2011 20:36

Today, Urban Pantry, along with 17 other "inspring people, places, ideas and companies that are helping green go mainstream" was awarded the 2011 Heart of Green Award. For me, this is HUGE because 'green' is so often misused and confused as a fad. A trend. But for me, being green is a way of life. I make conscious choices every day to live as 'green' of a life as I can (no paper towels or plastic wrap in this kitchen!) and it is such an honor to be considered for this award.

AND...........I'm on the same list as Jane Goodall? That is bananas. Read more here.


Spring Garden PDF Print E-mail
Friday, 18 March 2011 16:50

There are often visual indicators of when spring is arriving well before we feel a change in the temperature outside. Tree buds start to form, the days get noticably longer and for a gardener with edibles, rhubarb is often the first thing to pop up. Once the rhubarb and lovage start pushing through the soil, I know it is game on and time to get myself in order.



And then there are seeds that I have actually planted. I literally threw a small handful of arugula seeds into this pot about three weeks ago, and voila!


Preserving Class on Orcas Island PDF Print E-mail
Saturday, 26 February 2011 17:40
Saturday, March 19th - Preserving Citrus + Brunch at Allium

9am-11am + Brunch, Allium Restaurant – Orcas Island

.pink grapefruit and vanilla marmalade

.tangelo marmalade with cardamom

Learn how to make marmalade using two very different techniques. You will leave this class energized with the ability to break down recipe basics and make your own choices about how to make winter preserves. This is an AWESOME time of year for preserving. It's the kick off for winter citrus and a great time to stock up for the year.

Follow class with a perfect brunch at Allium. Chef Lisa Nakamura will incorporate morning preserves into her brunch menu and I will stick around to eat and answer any questions. Darvill’s Bookstore will also be in attendance and selling my book, Urban Pantry.

These classes are always fun and inspiring! Format is quite casual, so come prepared to learn a lot and take notes. The kitchen at Allium is easy to peer into and there will be plenty of opportunities to ask questions and pitch in. This class is small an intimate - partcipants are limited.

Cost is $45/person and includes class, a take-home treat and brunch at the fabulous restaurant Allium. (Non alcoholic beverages, only.) Taxes and gratuity is not included. Allium accepts all major credit cards.

To sign up, email This e-mail address is being protected from spambots. You need JavaScript enabled to view it


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