Terra Americana

April reminds us of our environment.  Earth Day (4/22), Arbor Day (4/28) and the daily signs that the darling buds of May are on their way.  The sky is big, bold and fresh, inviting us out to enjoy our world.  

Like most of you, I have lots of projects in mind for my yard, my house and the showroom.  After the long cold winter my exteriors need a lot of love.  At the very least, our front doors need to be more inviting. Actually, a big family party in August means all of our outdoor spaces need to look better than ever.  

I seldom do things the easy way.  I love to be different and I love to repurpose.  Much to Dan's chagrin, that means a lot of extra work.  Inspiration is everywhere on Pinterest, so I now have formulated a plan and need to get the ingredients necessary for making it a success.

This is where I plan on shopping.

• 16 Acres Garden Center
• Rays Farm
• Eco Building Supply
• Springfield and Northampton Farmers Markets
• Garage, Tag and Estate sales
• Craig's list

More ways to get your garden growing:

• Tips and Tricks for a healthy harvest
• Starting with a plan
• Companion Planting
• Planting a simple kitchen garden, the ultimate way to eat local

Photo Credit: Julie T Cecchini

The task of Roasting Apples is meant for improvising.  If you have some not so pretty apples, or you are wondering what to do with the ones that have been in the fridge for an undisclosed amount of time, this is the recipe is for you.

• 5-10 apples, sliced   
• Russian Mulling Spice or Chinese 5 Spice (optional)
• brown sugar or Local Honey (optional)
• water or Drambuie (optional if the fruit seems dry)

Choose apples depending on what you want to do with your roasted apples.  Macoun, Macintosh and cortland will end up soft, delicious on ice cream and Welsh Rarebit.  Gravenstein, Gala, Fuji and Honey Crisp will be firm, great for cookies and muffins.  I leave skins on, you dont have to. 

If they seem dry and or grainy, toss in just enough liquid to coat.  Dust with Spice and suga

r if you want them sweet, I often leave them as they are because roasting enhances their natural sweetness.  Pour into a parchment lined baking or roasting pan.   Bake in a  350f preheated oven for about 30 minutes, then adjust oven settings to a low broil and broil for about 5 minutes, or until bubbly.

Serve warm, or let cool, cover and refrigerate for later use.

If you like to roast;

• Easy Roasted Veggies
• Roasted Pork Shoulder with Apples and Potatoes
• Roasted Pumpkin and Quinoa Salad
• Roasted Salmon and Lentils

Photo Credit: Julie T Cecchini