Posted on Jul 7 2011 - 2:21am by Mike Lieberman
#7

Here’s what you’ll need: 1/2 avocado Handful of fresh dill Tablespoon olive oil 1/2 lemon 1 clove of garlic Few pieces of red onion Sea salt Splash of water Optional: Raw honey How to make: Add all ingredients to food processor or blender. Blend down until smooth. Add more water if necessary to thin out. Serve over a salad or use as a dip. ...

There were a few posts that got me thinking about healthy and organic foods being affordable. The first one came from the New York Times titled A Look at How Many Calories $1 Will Buy. The article states, “One dollar’s worth of Coke has 447 calories, while $1 of iceberg lettuce has just 16.5.” First off, who really eats iceburg lettuce??! That pretty much summarizes the problem. The cheaper foods are the ones that aren’t the healthier options. On the same day, I saw another article on MindBodyGreen titled Why Americans...

When I wrote about having sponsors, some people mentioned that they wanted me to review the products. This is something that I wanted to get more feedback from you on. To give you my thoughts, a straight review isn’t something that I’m really that interested in. For the most part they are pretty boring. I will definitely be using the products of my sponsors more, but don’t want to dedicate an entire post to a specific product (sans contests). Before Botanical Interests even became a sponsor, I wrote a post about them....

Posted on Jun 30 2011 - 2:03am by Mike Lieberman
#33

Here’s what you’ll need: 1 head of cauliflower Tablespoon olive oil Dash of sea salt and pepper Any of the following are optional to season as you wish: fresh or dried herbs, garlic, milk, cream or nut milk. How to make: Boil up cauliflower in water until tender. Drain cauliflower. You can mash in a bowl or add to food processor (recommended). Add olive oil, sea salt and pepper. Blend down until smooth. To mine I added splash of nut milk, dried herbs and clove of garlic and blended again. Serve as you would mashed potatoes. ...

There was an article in The Atlantic called The FDA Details Its Struggle to Regulate Imported Foods. In the article it goes into details about the current global food system, the reasons why the FDA cannot ensure it’s safety and regulate all of the imported foods. Here are some facts for you from the article: Between 10 percent and 15 percent of all food consumed by all U.S. households is imported. Nearly two-thirds of all fruits and vegetables are imported. 80 percent of seafood is imported. The majority of the produce that we...

It’s almost July. Crazy ain’t it?!?! Around the country most of you should be at least a month deep into your growing seasons. You should have already thinned out some seedlings after their true leaves shown and done succession plantings. You’ve already shared your spring garden ideas with me and last month you told me how your May gardening was...

Posted on Jun 27 2011 - 2:52am by Mike Lieberman
#6

I’d like to introduce Thrive as a sponsor of Urban Organic Gardener. I spoke with Heather, the Marketing & Customer Service Specialist for Thrive to learn more about the company. Here’s the Q&A. What does your company specialize in? We specialize in helping people live a more natural lifestyle! We’ve been working hard for years to bring sustainable results to our customers we reach them in their homes, in their ponds, in their gardens, in their kitchens and even on their farms. We do that using THRIVE, our all-natural garden,...

Here’s what you’ll need: 1 large ripe peach Tablespoon of dried tarragon or some fresh sprigs 2 handfuls of walnuts 1/4 of a small red onion 1 clove garlic 2 tablespoons of oil divided. You can use olive oil, but I used coconut oil. Bed of greens. Mine were red leaf lettuce and arugula. How to make: Heat up a pan and put the walnuts on it to dry pan roast them. Stir occasionally. Cut up your peach into slices and toss with 1 tablespoon of the oil. When the walnuts are slightly warmed. Remove them from the pan and set aside. ...

The main reason that so many people get behind chemical gardening and agriculture is the belief that it’s the only way to feed the world. This load of crap has been force fed to us by the same companies that are producing the food. What else do you expect them to say? They have all of us believing that with the rising population and our limited resources that organic methods of growing food couldn’t possibly feed the world. I have news for you – GMOs aren’t doing such a great job of it either. Here is why: Top...

Isn’t it mad frustrating and annoying when you start your seeds and they don’t sprout? Generally seeds will take somewhere between 7-14 days to sprout, depending on the seed. Once it hits that 14 day mark with no sprouts, start getting concerned. About six-weeks ago, I started some lemon balm seeds on my balcony garden. They were planted in four parts of the container. I planned on thinning them out when they grew their true leaves so only the strongest stood. Six-weeks later and still nothing. I shouldn’t say nothing,...

I’ve said it before that we are humans, therefore we grow food. If you look back at societies, civilizations and communities, you will see that the common factor was growing food. Over the past 100 or so years, that skill has been lost to chemical agriculture and the ability to transport food long distances. There is so much that goes into food that we don’t get to partake in anymore. We just see it as congregating around a table and eating it. Some of the time it’s not even that, it’s something that’s done...

Here’s what you’ll need: 3-4 small zucchini or 2 large 1 lemon 2 cloves of garlic 2-3 sprigs of fresh thyme or tablespoon of dried 3-4 leaves of basil or tablespoon of dried Tablespoon of olive oil Dash of sea salt and pepper How to make: Chop up garlic put into a small jar or dish. Squeeze lemon over garlic. Let sit for a few minutes. Cut up zucchini into rounds or strips. Add thyme, chopped up basil, olive oil, salt and pepper to lemon garlic mixture. Pour it over the zucchini to cover and toss it. Put in oven at 400...

It’s been a few weeks since the USDA unveiled My Plate along with the help of First Lady Michelle Obama. This replaces the old food pyramid. My only commentary on how it’s divided is – when did protein become a food group? Wonder if this could have anything to do from the meat lobbying industry. I won’t get into that discussion because Michele...

One of the reasons that I started my fire escape garden in 2009 is because I learned that on average our food travels 1,500 miles from farm to plate. That’s about the distance from one coast of the United States to the center of the country. The next time you are at the grocery store or supermarket (aren’t they the same thing?), pick up some produce and look at the label to see where it’s from. I started to do this when I was living in NYC and saw Chile, Argentina, Mexico, Peru and other far off countries. There wasn’t...

I am gonna start to write a new monthly post and call it the “WTF Food News.” In the post I’ll highlight some food stories from the previous weeks that make you tilt your head, curl your brow, lift your shoulders and make that face like you thought you had to fart, but something else came out. So here is the first installment: Care2: Is China Manufacturing Plastic Rice? This article is citing a source that was in Korean, but the sad part is that it isn’t out of the realm of being completely viable. If it’s...

Posted on Jun 9 2011 - 2:14am by Mike Lieberman
#37

Here’s what you’ll need: 1 head of kale 1 lemon Few slices of onion Clove of garlic Tablespoon of olive oil Teaspoon of raw honey Dash of sea salt How to make: Chop up garlic and onion and put into a small jar or dish. Squeeze lemon over garlic and onion and let sit for a few minutes. Cut up kale and put into bowl. Sprinkle sea salt over kale. Massage the sea salt into the kale until it starts to wilt down. It might take 2-3 minutes. Pour olive oil and raw honey into lemon, garlic and onion mixture. Shake it up and pour...

When people ask why they should grow their own food, one of the top reasons I give is because of the chemicals and pesticides that are used to treat our food. Just because you are growing your own, doesn’t mean that you aren’t using chemicals and the toxic crap like Miracle Grow, but it means that you have more control over it. Yes the pesticides might be getting rid of the pests and insects, but what else are they doing? You don’t rinse off chemicals It’s not as simple as using some water and washing the item...

Posted on Jun 7 2011 - 2:34am by Mike Lieberman
#25

When you read information on seed packets and other garden related materials, you might come across the term “true leaves.” If you are anything like me, you might be wondering what they hell that means and if there are fake leaves. When seedlings sprout, often there are two-sets of leaves that form first. They look almost four-leaf clover like. A few days...

People (haters) often bust my balls about how ugly my balcony garden is. They say that it’s beaten up and used 5-gallon containers and not very pretty. I’ve decided to take the challenge of the haters and decorate my self-watering containers. One of my containers was decorated by my girlfriend, Anita, who did a much better job than I could ever do. Since I’m not nearly that artistic I got some inspiration from Life on the Balcony. Her finished containers are more stylish than mine, but I’m working on it. This would...

Here’s what you’ll need: 1 lemon Handful of dill Handful of cilantro Handful of parsley Handful of basil Tablespoon of olive oil Few slices of onion Half handful of nuts or seeds of your choice (I used sunflower seeds) Clove of garlic How to make: Squeeze lemon into blender or food processor Add rest of the ingredients Splash in some water to get it movin Blend up until nice and smooth adding more water as necessary. Recent recipes Make watermelon smoothies, like a boss! Spinach & Eggs Breakfast in a Muffin Pan...