I have been collecting little herb plants over the last several months as an experiment. I started with just two plants with the idea of having the herbs I use the most when cooking. Now that I have a better idea on how to take care of these herbs, I have ventured out for my first garden DYI. So exciting, how can I not share!!!!!!
On Pinterest I found many ideas on how to use a reclaimed wood pallet and make it sort of a herb rack for all my pots. I made decided to keep my herbs in pots as I can move them around as needed. I’ve read that herbs likes porous pots such as clay so I went with these simple clay pots.
Next, I asked for a free wood pallet at a local nursery when buying a few supplies. Luckily, the very friendly and had a stack of them from me to choose from. I grabbed the best looking one and home I went. 🙂
For this project I only bought two items. One, a fine/medium sand paper block and Rus-oleum primer spray paint.
I took out all nails and staples from the pallet making sure it was free of anything sharp. Sanded the pallet and gave it a quick clean with a brush to clean it from any dust from sanding. Once cleaned, I began to spray paint following directions on the can. Only one coat was necessary but it took two cans to cover the entire pallet.
Let it dry for an hour or so. I looked for anything I could use to secure the pots on each shelves. Found some leftover chicken wire and some yarn. Used nails to secure each side and that’s it!
This project cost less than $10 and now my herb plants have a nice home.
And lastly, some tags with each name.:-)
Here are some ideas for getting your greens intake. At home I have to cook collard greens, kale, chard or any other leafy vegetable in an appetizing way so everyone enjoys them. If you have a picky eater, this can be helpful.
Here is cooked green chard on a skillet with coconut oil and some prosciutto.
This time I cooked green chard on a skillet with sliced mushrooms and apple chicken sausages with coconut oil.
Feel free to experiment when cooking these leafy greens and get them in your diet. They’re so good for you!
Plantain has got to be one of my favorite foods. Unfortunately, it’s most commonly seen fried in dishes. I don’t cook it often but since I love it so much I like to have it from time to time. When ripe it is a great complex carb to compliment my eating plan.
Here’s a version of making it in baked slices or Maduros style.
Coconut oil -2 tablespoons per plantain
Slice plantain about one inch thick and slightly diagonal.
Melt coconut oil in a bowl.
Dip each slice of plantain in the coconut oil and place it on baking sheet with parchment paper.
Baked at 325 for about 15-20 mins and flip once the bottom side is golden brown. Cook for another 15 mins.
Makes a great side to any dish!!!
I received these beautiful artichokes as part of my organic share this week and I was a bit taken back. I am sure the face I made when these were handed to me must have been pretty amusing. I always see them at the market, know what they are, know that I like them (at least in dip form) but somehow always just pass right by without hesitation. Artichokes were not a food I grew up eating or ever seen it being cooked by my family. So I had no idea what to do with these! Well… Thank God for Internet!!!!
My recipe of choice was found on here on this wonderful blog. Thanks to Pinch My Salt I knew exactly what to do and they turned out AMAZING!! Good thing she also explains how to eat it because I didn’t know where to start.
Follow her instructions and I’m sure it will come out just as delicious as mine.