How To Collect Seeds-Green Onions!

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I love green onions! I toss them in almost everything; soups, salads, and even in my sandwiches. I love them fresh, and sautéed in any oil or butter, and grilled!

You’ve seen how I propagate them in my window sill here…but I also grow them in my garden. I collect the seeds so that I can do it all over again…why? Because I love green onions!

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You can re-grow green onions this way…Cut off most of the green tops and plant the white part and roots (of course) in good soil. In a few days you will see it start to grow. What “green” you see here is about 2-3 days of growth. They grow fast. They love a sunny window sill and gentle watering.

If you’ve ever grown green onions and let them bolt, then you already know the flowers are so pretty! Another plus is the bees like them too! So I always let a good amount of my green onions bloom to show some love to the bees! They work so hard and this is the least I can do for them!

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Flowers + Bees—Bees + Flowers! The wonders in nature never cease to amaze me. I am humbled each time I step outside to see the beauty of it all.

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Mint in the background. I love to brush my hand along the mint. Such a refreshing fragrance! Inhale deeply and smile. Give it a try!

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Half of this garden bed I’ve allowed to “bolt” (a fancy way of saying letting the plant “flower” so you can harvest the seeds off it). After the green onion flowers, I leave the flowers on the plant to dry. It is in each little blossom where the onion seeds are found. How cool is mother nature?!

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After the blossoms dry, I will either store the “whole” head or take them apart like you see here. Just make sure the blossoms are totally dry so you don’t get any mold growth.

You can “re-grow” green onions by putting the bottom parts in water or soil and if you grow them outdoors, you can allow a few to bloom flowers and then collect their seeds and then plant the seeds! Amazing right?! And simple as well! I love that.

I harvest the green onion by snipping them with scissors. Even the plants that are bolting; I will snip the long green stems (NOT the stems with flowers on them). If I let the plant grow too much and the greens are thicker, I make a soup with the greens, much like you would do with leeks. I’ve also grilled them. Rarely anything goes to waste in the garden and really if I don’t eat everything, it all gets composted back in!

Did you know?

Green onions are full of vitamin K and C.

Green onions are good for your eyes. With vitamin A and carotenoids (cancer fighting properties) and both Zeaxanthin and Lutein, working together to keep the eyes healthy!

One last picture…..

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A nice surprise: If you already follow me on instagram, you’ve already seen this little guy! (Eastern milk snake). I found him on one of my walks along a trail I mowed on the back half of my property. What a cutie right?

Green onions are one of the easiest plants to grow. I hope you give this plant a try. If you’ve thought you didn’t have a “green thumb”, this plant will give you hope! Collect the seeds and you will never have to buy them again!

Like it, share it! With love and peace, Koko 🙂

DIY: Make Your Own Eco Friendly Seed Pots

Hello all you AWESOMENESSES! (It is a word in the Koko dictionary!)

I want to share with you how I plant many of my seeds. The video below says it all, or you can scroll down through the pictures…

I’m pretty sure you can guess what this “special” container is…

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This lovely container is…yes, you guessed it, the end of a toilet paper roll. It makes for an amazing plant container. Let me show you what I do!

What I like about using this as a container for seeds is, it’s re-usable, compostable, and practically free!

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Start by crimping one end of the tube. You want to create a “bottom”. Keep on crimping until the tube is closed…

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Like this! Once you get your container bottoms all made, you will need to put them in something to hold them all upright. I’ve used a plastic salad container, egg cartons, shoe boxes…Use your imagination! Most anything that will keep them upright will do.

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To fill the container, I use a make-shift funnel made out of thick paper. The T.P. rolls are in a paper (cardboard) “gomacrobar” box. If you haven’t tried a gomacrobar…do it! So delicious! Oh and see that adorable cup? It’s designed by Molly Hatch. Aren’t the polka dots just the cutest?

 

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Fill em up!

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Don’t forget to label. Again why I like using the cardboard containers, you can simply scribble right on the tubes!

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If you are planting in ceramic or other types of containers, you can make labels like the ones you see here. I just wrote on paper and taped them to a toothpick.

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These labels are made from plastic knives and I used a sharpie.

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   I couldn’t resist showing off one of my favorite bowls. My sister in-law made it! Isn’t it a beauty?

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Like the cups says, “something good”…whether it’d be for yourself, (a nap, hot bath, a yummy drink) or for someone else, (catching up with an old friend, taking your mom out to lunch, donating towels and blankets to your local animal shelter)…whatever it is, make it something good!

Love and Peace, Koko

Tip: The theweeklyday asked a question and I wanted to share with you my answer. He was wondering how long they last indoors before the t.p. rolls fall apart. It really depends on the rolls and how you water them. They all are not created equal. However, if I have a “sad” roll (falling apart), I will take another roll and slice along the side and just “wrap” the “sad” roll. This method works really well to hold them together! Save the ends of paper towel rolls. Those are great for doing this with as you can cut them to size. But, you can do that with t.p. rolls too! Great question “theweeklyday”.

DIY Green Onions!

Hello Everyone! In case your computer can’t play the video or you just don’t feel like watching the minute or so video, here it is in mere words!

This is for all of you out there that don’t think you have a green thumb!

This tip will restore your faith in your growing skills, because believe me, if I can do this, YOU can too!

The video basically shows how you can re-grow green onions.

  1. Get ahold of a bunch of green onions.
  2. Cut the green onion where the white part of the onion meets up with the green part. (Use a sharp knife or sharp scissors.)
  3. Place the white part with roots attached in a glass.
  4. Fill with good, clean water just above the roots; about 1/4″ to 1/2″ above the roots.
  5. Place in a sunny location.
  6. Change out the water every day or so.
  7. Wait for it…wait for it…to re-grow!
  8. When plant gets to desired height, repeat steps 1-7!

Green onions can be grown year round! So those of you who can’t wait for spring to grow something…well here’s a way to grow something “green” even with staring outside at three feet of snow!

I hope this post finds you happy and healthy. Eating well, doing good things for yourself and others is all part of happy-and-healthy. I love having something always growing in my window sill. I usually have two to three green onion bunches growing at a time. It makes me happy and that in turn keeps me healthy! I hope you share this tip with your friends and family and they too can feel the satisfaction of having a green thumb!

Peace, Koko

Easy Braided Bread Recipe

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Ooooh yeah! Who doesn’t like fresh hot bread?!

The notion of making bread used to scare the bajeebers out of me. Notice it used to? I was given a bread machine forever ago. You know, a “box-like” machine where you dump all the ingredients in and hit the start button? Out pops a beautiful loaf…(for me, only rarely!) I never understood why I’d have a nice loaf of bread one time and then the next time the bread would come out so flat the only thing it was good for was to shoot skeet with! I lost confidence. Baking bread became frustrating, something I was too afraid to mess up on, so I stopped baking. (Insert sad face here*) Once I learned about yeast and the proper way to use it, the fear went away. Let the bread baking commence!

Just learning a couple of simple steps/tips, changed my view-point. I am no pro bread baker, but let me tell you this, if I can bake this bread, anyone can too! And once you do, you may find it very difficult to buy bread again. The taste of homemade bread is well…bake a loaf, and you will see what I mean.

Here goes…(Entire recipe is near the bottom of the post.)

Add the salt to the flour.

Add the salt to the flour. Pink salt! Yep this is Himalayan Pink salt. Not only is it pretty, it’s good for you!

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This is what yeast looks like when it’s alive and active! Well yeast doesn’t get like this on its own. This mix has warm milk, honey, and of course yeast. If you want to check out some fun info about honey, look here.  Tip: If your yeast doesn’t look like this after about 15 minutes then check the yeast expiration date; it may be old. Or the temp of the liquid could have been too hot and subsequently killed it. Or if temp is too cold the yeast says, “Nope, still hibernating”.

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Make a well in the flour. It should look like you pushed a ball in the center of the flour or basically scooped out some from the middle. (I’m only saying this because some of us don’t know what it means to make a well…) I hope that was a decent explanation. Pour the readied yeast mixture into the “well”.

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Don’t stir yet…add the lightly whisked egg…

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Now stir! Stir from the outside in, as in with each stir you will be pulling a spoonful of the flour into the liquid. Stir until you get a “rough” dough. Not like this… Notice the mug? Its made by Molly Hatch. Super cute right?! Bought it at Anthropologie.

Roughly looks like this! :)

More this. Rough mixed dough looks like this! 🙂

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Dump the rough mixed dough onto a lightly floured surface. Begin to knead. And knead. And knead.

Kneed the dough until nice smooth.

Knead the dough until smooth. It could be smoother than this 😉 Put the dough in a large clean bowl, covering it with a clean cloth. Set it aside in a warm place until…

This is what the dough looks like when it's doubled in size.

…It doubles in size. This is what the dough looks like when it’s doubled in size. It’s like magic!

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This was a second loaf I made. This time I separated the dough in three pieces right after I kneaded it. I knew I would be braiding it using three “strands” so I figured I’d separate it into three balls before the dough could rise. It worked out very well. So you can either let the dough rise in one ball and then cut it into three equal pieces or cut it in three before it rises; and cover each bowl with a clean cloth and let them rise as usual. Both works!

After the dough doubles in size, turn out the dough onto a clean surface and shape it into three long "bread sticks"!

After the dough doubles in size, turn out the dough onto a clean surface and shape it into three long “bread sticks”. Braid it like you would any braid, carefully tucking each end piece under to hold the “strands” in place. Notice my strands are not totally smooth…no worries still comes out great and tastes even better! In other words; perfection is not necessary.

All braided.

All braided! Put the braided bread on a greased cookie sheet/baking pan. I use coconut oil to grease pan as coconut oil has a high heat tolerance, not to mention very healthy.

Now don't forget to brush on the "glaze". If you do, it's not ruined. I've done this a few time! Fresh hot bread is still fresh hot bread. The glaze just makes it look so pretty!

Now don’t forget to brush on the “glaze”. If you do forget the “glaze”, it’s not ruined. I’ve forgotten it more than once! Fresh hot bread is still fresh hot bread! The glaze just makes it look so pretty!

You can slice this or tear it!

You can slice into this from top to bottom, or cut along the side, or tear it!

Homemade butter on fresh hot bread! Oh my! You can see how I make homemade butter here!

Homemade butter on fresh hot bread! Oh my! You can see how I make homemade butter here!

Note: All ingredients I use are organic/non GMO, or the very best I could find. Stores are starting to catch on how much consumers want organic. Finding most ingredients/foods in an organic form is quite possible.

Braided Loaf

The Ingredients:

2 1/4 teaspoon active dry yeast

1 cup whole warm milk

2 teaspoons good honey

4 tablespoons butter, softened (melted is fine too)

1 whole egg, lightly beaten

3 cups flour

1 teaspoon Himalayan salt or sea salt

For the glaze: 1 egg yolk beaten with 2 teaspoon milk. I make it ahead and store it in the refrigerator.

The How To:

1. Heat the milk in a small sauce pan. It’s been years since I’ve used a thermometer. I test it by touch. (It’s ready when it doesn’t feel cold. Warm, a bit over tepid temperature), however if you want to use a thermometer about 105 degrees is about right. (If the temp gets too high just take it off the heat and wait until it cools.)  In a medium bowl, mix the honey and soften/melted butter. Add the warm milk. Then add the yeast. Stir slowly until nicely combined. Leave for 15 to allow it to work its magic!

2. While you are waiting for the yeast mixture, in a large bowl, add the flour. Stir in the salt. Make a well in the center and set aside.

3. In a small dish, add one egg and whip it slightly. Set aside.

4. After the 15 minutes your yeast mixture should be nice and bubbly/alive looking. Pour the yeast mixture gently in the flour well. Add the beaten egg. Now with a wooden spoon, stir pulling some flour with each stir, until a rough dough is created.

5. Lightly flour a clean surface and knead dough until smooth. Place in a large clean bowl, and cover with a clean cloth. Find a warm spot for it to rise. I usually am cooking something so next to the stove is a good place. You know it’s ready when it doubles in size; usually around 2 hours (Depending on how warm the spot is. Sometimes it’s ready in an hour, sometimes it takes 3.)

6. Grease a baking sheet. As I’ve mentioned above, I like to use coconut oil.

7. Turn out the finished rising dough on a clean surface and cut it into three equal pieces. Begin to roll each into long strands; like a long bread stick. After all three strands are made, start braiding them together. I fold the pieces under and it holds just fine. Set the braided bread on the greased pan. Cover it with a clean cloth and let it sit for 30 minutes in a warm spot to rise.

8. Preheat the oven to 375°F. I usually start preheating oven about 20 minutes into the braided bread’s rising.

9. Brush the bread with the egg yolk and milk mixture.

10. Bake bread for 30 minutes. You will know it’s done by the golden color. Every oven is different, so start checking at 25 minutes for color. I’ve baked this bread for 35 minutes and it was still fine. For my oven; 30 is perfect! When done, I remove the bread and set it on a wire rack to cool. Cool completely if storing it in any container, because if you don’t, it will get soggy! If storing is not needed, dig right in while it’s warm. Now for a bit of homemade butter and good jam or honey…oh my!

This is a great bread to go with soups or stews. You can make garlic bread with this or top it with cheese. You can add cheese into the dough! This is great sliced for toast too. It makes for a great egg sandwich bread. And if there’s any bread left a couple of days later…tear it up and make it into a strata! Want a recipe for a strata? Mention it in your comments below. 🙂

This bread is a great bread to gift to family and friends and great to serve up anytime bread is called for. It’s very enjoyable to make and the presentation is lovely. Give it a try!

Thank you for reading. If you want to know what else I’m up to, you can always follow me on twitter and instagram!

Wherever you are, don’t forget to pull your shoulders back, smile boldly, and breathe! My hopes for you this week is for your to find your center and enjoy something that makes you happy.

Cheers, Koko

Please “like”, “share”, and “follow”. Your comments are fantastic and I read everyone!

 

 

 

Organic Lettuce Grown From Seed

Pretty Lettuce!

Pretty lettuce…….Can you find what doesn’t belong?……. You guessed it. Cilantro! It sneaked in with the lettuce. That’s okay. I happen to love, love, love cilantro!

I allowed a lettuce to bolt and collected its seeds. You can read about it here. I was thrilled when bits of green popped through the soil. It worked! Eureka! I can’t help but be excited, after all I planted the seed, grew the plant, let it bolt, collected the seed, and did it all over again! Okay so maybe it wasn’t all me. Mother Nature should technically get the credit. I just helped facilitate it a little! Still cool.

To all gardeners or wannabe’s like me… What is your favorite vegetable you’ve planted this year? Have you collected seeds? What kind? I am still new at this so I am hoping for some tips! Please help a sista out! 🙂

I appreciate all the likes, follows and shares. You have made posting so worth while and I thank you for it! ❤

Have an awesome week! Peace, Koko❀

Cha-cha Chai…a delicious hot beverage you can make at home!

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I am a Chai fanatic!  I’ve tasted it made many ways.  It was a delight to try this recipe from  http://figandquince.com/2014/02/03/cacao-herbshoppe-brooklyn-cardamom-yummy-drink/ (Chai; brought to you by, Fig & Quince!)  

As she mentioned in her recipe…all ingredients; adjust to your taste!

As for the ingredients, I made mine with 2 cups grass-fed raw unpasteurized milk

8 whole cardamoms

10 cloves

1 tablespoon organic cacao powder

1/2 teaspoon organic ground ginger

1/4 cinnamon

1/4 teaspoon good vanilla (homemade by me in Bourbon)

1 teaspoon raw unpasteurized honey.

Slowly simmer the whole cardamoms and cloves in milk. When milk is hot, add all other ingredients.  Gently stir.  Pour into large mug and enjoy!  (I didn’t strain out the cardamoms and cloves, but for those of you who want to…please do! 😉 )

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This was a wonderful treat and sipping it by the fire was extra nice.  Thank you Azita!

If you try this drink, please drop me a comment.  If you have a chai recipe you’d like to share…I’d love to hear from you!

Here’s to you finding your “treat” today! Cheers! Koko ✿

Please like, follow and share…your support means the world to me!