GreenAR by the Day

Featured Story

AR Interfaith Power & Light to Host Faith & Justice Retreat

Arkansas Interfaith Power & Light (IPL) will host a retreat focused on faith and environmental justice, Friday-Saturday, March 23-24 at Ferncliff Camp and Conference Center (1720 Ferncliff Road) in Little Rock. Dr. Dodd Galbreath, founding director of Institute for Sustainable Practices at Lipscomb University, will give a keynote speech. With more than 28 years of experience in sustainability practices, Dr. Galbreath leads one of the nation’s first academic sustainability programs at Lipscomb University. While serving two former governors of different parties, Dr. Galbreath led efforts to implement a nationally-recognized wetlands conservation plan; to create one of the nation’s first environmental … Continue reading →

U of A Fruit Research Station to Host Fruit Pruning Workshop

The University of Arkansas Fruit Research Station will host a pruning demonstration workshop on Thursday, February 23 in Clarksville. In this workshop, you will learn about the principles of pruning along with a hands-on demonstration for pruning apples, blueberries, brambles, grapes, and peaches. Registration will begin at 1 p.m., and the workshop will begin at 1:30 p.m. and end at 4 p.m. Please call (479)754-2406 to pre-register or to get more information. When you call, please state whether you are a commercial producer or a home owner. There will be a $5.00 charge collected on the day of the event.

Operation Green My Dog – Part 1

Mei sporting a hemp collar made by Earth Dog.

A little over two months ago, Eddy and I welcomed a dog into our household. Now, this may not be a big event for some of you, but consider the following. The dog is the first pet Eddy has adopted in his 45-year life. Four years ago, he became an accidental father to two cats when he met me. Six months later, he found himself with two chickens when I brought them home. Ten ducks joined the household shortly thereafter, and two beehives landed in our backyard a couple of years later. But the dog is the first animal that … Continue reading →

Happy New Year! My New Year’s Resolutions

Happy New Year, everybody! I know, I know. It’s been over 2 weeks since we welcomed 2012. What have I been doing? Celebrating, of course! New Year is the most important holiday for us Japanese, and we generally celebrate anywhere between 3 days to a week. I celebrated extra long and took a vacation from the blog and everything else for the past two weeks. Ahhh, it was wonderful! I’m back now, refreshed and ready to take on 2012. I’d like to kick start the blog by sharing my resolutions for this year: Go back to school. Some of you … Continue reading →

Foundation Farm to Host Gardening Classes

Learn organic, no-till, small scale farming technique from Patrice Gros who operates Foundation Farm near Eureka Springs. WHAT: Foundation Farm Gardening Classes WHEN: Every Wednesday from February 1 to March 21 – 3:30-5 p.m. WHERE: Unitarian Church (17 Elk Street) in Eureka Springs Wednesday, Feb. 1: Selecting Seeds and Growing Transplants Wednesday, Feb. 8: Preparing and Nourishing Your Soil Wednesday, Feb. 15: Growing Great Greens & Lettuce Wednesday, Feb. 22: Growing Great Strawberries & Asparagus Wednesday, Feb. 29: Growing Squashes & Cucumbers Wednesday, Mar. 7: Growing Great Tomatoes, Peppers & Eggplants Wednesday, Mar. 14: Preparing a Perfect Garden Bed (hands-on, … Continue reading →

The Green Corner Store to Host Soap Making Workshop

WHAT: Soap Making Workshop, presented by Folded Flower Soap WHEN: Saturday, January 21 – 2-4 p.m. WHERE: The Green Corner Store (1423 D South Main) in Little Rock Learn how to make your own soap using all natural, vegetarian ingredients and real essential oils, such as lavender, oatmeal and honey. Participants will get an understanding of the process of making soda using natural scents and exfoliators. Folded Flower Soap is dedicated to creating quality artisan soaps. They strive to be kind to your skin, the environment, and to each other. Workshop is $20 and includes your own soap to take home. … Continue reading →

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 ...
Read More...
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 ...
Read More...
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 ...
Read More...
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 ...
Read More...
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 ...
Read More...
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 ...
Read More...
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 ...
Read More...
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.
Read More...
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!
Read More...
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 ...
Read More...
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 ...
Read More...