GreenAR by the Day

Featured Story

Preservation Technique: How to Freeze Strawberries

Farmers’ markets are opening up, which means it’s Preservation Time!!! Have you noticed that strawberries have flooded Arkansas’s farmers’ markets? Don’t just enjoy them now. Enjoy them throughout the year by freezing them! Freezing strawberries is incredibly easy. Here’s what you do: Select slightly tart firm berries with solid centers. Wash in cold water; drain. Slice or halve berries, if you prefer. Spread clean, dry berries in single layers on cookie sheet and place in freezer. When berries are solid, pack in containers, leaving 1/2 inch of headroom. Isn’t it easy? I freeze strawberries every year and use them to … Continue reading →

Preservation Technique: Putting Food By

Farmers’ markets are opening back up, which means it’s time to start preserving harvest! I swear by the book, Putting Food By by Janet Greene. It is my Bible when it comes to harvest preservation. I’ve used the book to preserve everything from strawberries to corn to beans to sugar snap peas. The book addresses various methods of food preservation including canning, freezing, drying, pickling, root cellaring, and even curing. I normally refrain from buying books, but I make an exception for this book. I use it so much during the season that it rarely leaves my side! If you … Continue reading →

Check Out Sync Weekly for Stuff GreenAR by the Day Loves

Pick up this week’s Sync Weekly and learn what GreenAR by the Day loves! This week I’m featured in Sync Weekly‘s Stuff I Love column. Some of the stuff I love may surprise you Special thanks to Stacey Bowers for providing me with an opportunity to share what I do to green my life. Thanks, Stacey!

AR Audubon Society to Host Ecology Camp for 11-12 Year Olds

Sponsored by the Arkansas Audubon Society, the Edith and Henry Halberg Ecology Camp offers two one-week outdoor nature study programs for 11 and 12 year old youth in mid-June. Each session offers campers a hands-on opportunity to study the natural environment under the direction of experienced educators. Topics include birds, mammals, reptiles, amphibians, insects, plants, aquatic biology, and geology. The camp staff includes 16 highly motivated professionals, several of whom have Ph.D. degrees in their fields. Other counselors are college professors, high school natural science teachers, and ecologists, Evening programs feature slide shows, videos, and talks by naturalists from around … Continue reading →

U.S. Green Building Council – Central Branch to Host Tour of AR Department of Environmental Quality Building

Join the U.S. Green Building Council – Central Branch, Thursday, April 20 between 11:30 a.m. and 1 p.m. for a tour of Arkansas Department of Environmental Quality’s LEED Gold building in Little Rock. Meet at 5301 Northshore Drive, North Little Rock. Participants will see how sustainable features benefit the overall design and will be able to list lessons learned from this award-winning LEED state building. The native landscaping is outstanding. RSVP via website at www.usgbc-ar.org. Box Lunch costs $10 for USGBC members, $15 for guests. Contact Linda K. Smith, Executive Director, U.S. Green Building Council – Arkansas Chapter at usgbcar@yahoo.com … Continue reading →

4/18-19/12: Central AR Electronics Recycling Collection

Attention, central Arkansans! Recycle your e-waste during Regional Recycling & Waste Reduction District’s Business & Residential Electronics Collection Days, Wednesday & Thursday, April 18-19 between 8 a.m. and 3 p.m. at Verizon Arena VIP Parking Area in North Little Rock. Items accepted include: computers, monitors, printers, televisions, microwave ovens, DVD players, VCR’s, radios, stereos, fax machines, and copiers. For more information, visit Regional Recycling & Waste Reduction District’s website at www.regionalrecycling.org.

Recipes

Maple Apple Hickory Crisp
8 cups sliced apples (9-10 medium-sized apples) 1 tbsp. lemon juice 1 tsp. cinnamon 3 tbsp. all-purpose flour ½ cup water or apple juice Peel, core and dice enough apples to make 8 cups. Toss apples with lemon juice, cinnamon, and flour. Place in a 9x13 baking pan and add the ½ cup water or apple juice. TOPPING: 1 ...
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Cottage Cheese & Spinach Gratin
Vegetable oil for baking dish 1 lb. spinach (about 2 bunches or 1 1/2, 10-oz bag) 5 eggs, beaten 1/2 cup chopped parsley 1/2 tsp. dill seeds 1/2 tsp. ground coriander 2 cups small-curd cottage cheese 1/2 tsp. salt Ground black pepper Warm marinara sauce or grated parmesan (optional) Preheat oven to 350 degrees F. Oil an 8-by-10 inch gratin ...
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Mixed Berry Ice Cream
1 qt mixed berries, fresh or frozen 2 cups heavy cream 1 cup whole milk Juice of 1 lime 1 cup sugar 3 egg yolks 1 tsp. vanilla 1/4 tsp. salt In a medium-size bowl, whisk together yolks and sugar; set aside. Using a double-boiler over medium-low heat, add the milk, cream, berries, and salt. Regularly whisk the mixture until ...
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New York Times No-Knead Bread
3 cups all-purpose or bread flour, more for dusting ¼ tsp. instant yeast 1¼ tsp. salt Cornmeal or wheat bran as needed In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 ...
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Cold Beet & Cucumber Soup
4 medium beets, scrubbed clean 1/2 large seedless cucumber, chopped 8 radishes, scrubbed clean and chopped 4 scallions, chopped Juice of 1 lemon 1 cup vegetable broth 1 cup apple juice Handful fresh dill, chopped Salt and pepper, to taste Boil beets in water until tender; allow to cool. Peel and chop beets. Combine everything except dill in a food processor. Process ...
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Indian Okra
3 tbsp. butter 1 medium onion, chopped 1 lb. sliced fresh okra 1/2 tsp. ground cumin 1/2 tsp. ground ginger 1/2 tsp. ground coriander 1/4 tsp. ground black pepper Salt to taste Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and ...
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Mediterranean Pasta Salad
3 tbsp. balsamic vinegar 2 tbsp. olive oil 1 1/2 tbsp. water Pinch of sugar Salt & pepper 2 cups. penne pasta, cooked al dente & cooled 2 cups cherry tomatoes, cut in half 6 oz. goat cheese, crumbled 20-30 black olives basil, chopped In medium bowl, mix first 5 ingredients until blended. Add pasta, tomatoes, olives, and basil; toss to ...
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Arugula & Radish Salad
1 tsp. Dijon mustard 2 tbsp. lemon juice Salt & pepper 4-5 bunches arugula, washed well and dried 1 bunch radishes, sliced In a large bowl, whisk together mustard and lemon juice. Season with salt and pepper. Whisk in oil. Add arugula and radishes to bowl, and toss to coat. Serve immediately. Makes 8 servings.
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Very Berry Smoothie
½ cup milk ¼ cup raspberry yogurt ¾ frozen mixed berries 2-3 ice cubes Combine all ingredients in a blender. Mix well until smooth. Makes one serving. This is my favorite smoothie recipe. Great for busy mornings. Tons of protein!
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Chunky Vegetable Salad
2 tbsp. olive oil 2 tbsp. rd wine vinegar 3/4 tsp. salt 1/8 tsp. sugar 1/4 tsp. pepper 2 large tomatoes, cut into thin wedges 1 large yellow pepper, cut into bite-size chunks 1 medium cucmber, unpeeled, cut into bite-size chunks 1/2 small red onion finely chopped 1 tbsp. chopped fresh parsley In a medium bowl, mix first 5 ingredients ...
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Pecan Meringue Cookies
1 cup whole pecans (preferably lightly roasted - 8-10 min at 250°F) 3 egg whites Pinch salt 1 cup sugar 1 tsp. vinegar Preheat oven to 300°F. Place pecans in plastic bag and beat them with a wooden spoon to break into small pieces. Set aside. Put egg whites into a bowl. Add salt. Start the mixer ...
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