Category Archives: Sustainable Living

Planting For Climate Change


Print PDFLong blooming heat lovers thrive with few inputs Looking South For New Ideas I’ve been asked a lot lately about which plants might work best as our climate changes. Clearly, climate change is having enormous impacts on our forests … Continue reading

Posted in Care & Feeding, Climate Change, Easy Care Perennials, Native Plants, Pollination Gardens, Sustainable Gardening, Sustainable Living | Tagged , , | Leave a comment

Pick A Peck Of Peppers

To protect yourself, always use gloves when handling fresh chiles. Also, avoid touching yourself ANYWHERE, and keep some antihistamine (such as Benedryl) on hand in case of accidents. If hot peppers give your hands a “burn”, plunge them in cold water and take an antihistamine immediately; the burning sensation is a histamine response, so the usual burn treatments won’t help. Here’s another tip from direct experience; always work in a well ventilated space. When prepping peppers and when using a vegetable dehydrator, run a vent fan to avoid getting those volatile pepper oils in your eyes, nose, or throat and save yourself from a world of hurt.
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Posted in preserving food, Recipes, Sustainable Gardening, Sustainable Living, Tomatoes, Vegan Recipes | Tagged , , | Leave a comment

A Bevy Of Beans

Spunky Sizzled Beans

2 tablespoons avocado or olive oil
1 pound Romano beans, ends trimmed
1/4 teaspoon kosher or sea salt
4-5 cloves garlic, thinly sliced
1 teaspoon finely chopped Ristra or any hot pepper
1-2 teaspoons raspberry vinegar (or any)

In a wide, shallow pan, heat oil over medium high heat. Add beans, sprinkle with salt and cook without stirring until lightly charred (2-3 minutes). Flip with a fork or tongs, adding garlic and hot pepper. Cook until well browned (2-3 minutes). Splash with vinegar, stir to coat and serve. Serves 4. Continue reading

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Tomato Heaven

We were recently gifted with a splendid grill, so of course we’re going a little wild with the grilled vegetables. Zucchini and squash, eggplants and beets, even peaches and plums are magically transformed by searing heat and savory smoke. Naturally I have to take it over the top and smoke a little salt and oil as well, just to add that subtle difference to everything from salads to sauces. Ripe, juicy tomatoes are a little tricky to grill unless you use a grill pan so they don’t fall through the grate bars, but they are heavenly, as are ripe avocados. Together, they’re even better, especially in a breakfast burrito like this one: Continue reading

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