Learn how to plant a three sisters garden of corn, beans and squash. For many Native American cultures these plants were planted together for centuries because they each help each other thrive and survive in a garden.  They also compliment each other in meals. Corn provides carbohydrates; beans are rich in protein and amino acids, and squash has vitamin and minerals that are not present in beans and corn.
 
 
Why They Work Well Together
According to “Native Seeds,” Corn provides the stalks for the beans to climb. Beans provide nitrogen to fertilize the soil and stabilize the corn during heavy winds. The large squash leaves shade the soil, and helps the soil retain its moisture and prevent weeds from growing.
 
When to Plant
According to Native Seeds, “These crops are warm season plants and do not tolerate frost. Plant seeds for the Three Sisters outside with the spring, summer, or monsoon planting periods. Check with your local planting calendar to determine the best time for your area.”
 
https://www.nativeseeds.org/blogs/blog-news/how-to-grow-a-three-sisters-garden

Watch this easy tutorial on how to plant a tomato! 

Sachets are small perfumed bags used for scenting clothes drawers or cars. It is a simple, nature activity to do with kids!

What You’ll Need:
-2-3 Aromatic herbs and spices that have been completely dried such as lavender, mint, star anise, cinnamon sticks, whole cloves, orange peel, lemon peel, and rose petals.

- A 6”x 6 ” square piece of material and a ribbon or a pre-made breathable fabric drawstring bag.

Optional: -Essential oils.

Instructions:

1. Pick 2-3 aromatic herbs and spices that smell good together. Some combinations we love are: lavender/mint, rose/lavender, and orange peels/cloves/cinnamon.

2. Lay material on table right side down. Place approximately ¼ cup herbs in the middle of fabric. Add essential oil if you need to enhance the smell.

​3. Gather up the sides of the material and tie with a ribbon.

​Farinata Recipe
Farinata is a delicious, thin, savory pancake made out of garbanzo bean flour, extra virgin olive oil and herbs. The surface and edges are crispy and the inside is creamy and delicious. It’s a popular, rustic dish served along the coast of the Liguria seaside. It is excellent as an appetizer to a pasta dish or a snack with wine! The best part is it’s so easy to make with minimal prep time! My dad has perfected this recipe over the years and here is his recipe.
 
Ingredients:
1cup garbanzo bean flour
1 ½ cup water
¼ extra virgin olive oil, plus 2tablespoon in the pan
1 teaspoon kosher salt
1 spring or green onion or 4 fresh sage (optional)
 
Instructions:
Whisk flour with water in a bowl until there are no lumps. With a spoon remove the top layer of foam which has a bitter taste. Cover and set aside for 2 hours or as long as 12 hours.  The longer the better.
 
 
Preheat oven to 475 and place a 10-12 inch ovenproof skillet or cast iron in the oven. If using the optional onions or sage, chop these now while the oven is heating up.  Once the oven has reached 475 remove the pan and add 2 tablespoons olive oil and pour in the batter slowly. Sprinkle sage or onions top and place pan in the middle rack of the oven. Cook for 25-30 min until it is crispy golden on the outside. It will be creamy on the inside. Remove from oven and sprinkle salt on top and if desired. Carefully transfer to a cutting board and slice in to wedges. Serve warm!

As a kid, my dad was always in the kitchen cooking up delicious meals. One of my favorites is the Dutch Baby. It’s a large, fluffy pancake that can be served with fresh ricotta, berries, fruit, maple or ginger syrup- the tasty options are endless! It’s perfect for a lazy Sunday breakfast on the porch. What I love about this recipe is it’s so easy and takes just a few minutes to prepare. Just throw all the ingredients in a blender and pour into a skillet or muffin tray with sizzling butter and voila 20 minutes later you have a little slice of heaven on your plate.

This video shows you how to propagate herbs. Herbs are easy to grow for new gardeners. They're low maintenance and save you money by having your own herb garden. They're excellent for adding flavor to your meals and beauty to your home or garden! 

How to Make Bath Salts!
 
Relax in the tub with easy to make essential oil bath salts.
 
Bath Salt Recipe
 
What You’ll Need:
-1 large ceramic or glass bowl. (Not plastic because it absorbs the oils.)
-measuring cups and spoons
-big metal mixing spoon
-pretty jar or bag to store salts in
 
Ingredients:
-1 cup of Epsom Salts.
-10-20 drops of your favorite essential oil. Some great options are lavender, grapefruit, rose, and mint. 
 
Optional:
- 1/4 cup baking soda and sea salt.
- dried flowers or leaves such as lavender, rose petals, or mint.
- 1 tsp almond oil
- 6 drops off food coloring.
 
Instructions:
1.Measure your salts and baking soda in the bowl and break up any clumps.
2.Add essential oil and almond oil (optional) until completely mixed. 
3.Gently mix in food coloring (optional).
4.Spoon into a jar or bag, add a few petals or leaves to the top.

According to Greenpeace, “Scientists know that bees are dying from a variety of factors—pesticides, drought, habitat destruction, nutrition deficit, air pollution, global warming and more. Many of these causes are interrelated. Seventy out of the top one hundred human food crops — which supply about ninety percent of the world’s nutrition — are pollinated by bees.” 
 
According to https://savebees.org/ here are 10 tips for what you can do to save bees:
 
1. Don’t use pesticides.
​
2. Plant native wildflowers and flowering shrubs in your backyards, communities, and workplaces.

3. Grow trees such as apples, pears, plums, and cherries (and shrubs like blueberries). These trees are excellent food sources for pollinators, as are many vegetables and herbs.

4. If you have a lawn, stop mowing some portion… you’d be surprised what flowers will drop in over time.

5. Sow clover (white clover may even be mowed at highest setting).

6. Let dandelions live! They’re one of the first pollen-rich sources to spring up, and also one of the last to go. Because of the shape and structure of dandelions, their pollen and nectar are especially accessible to a great diversity of bee species throughout the year.

7. Even small balcony gardens help pollinators passing by. Try adding hanging baskets, potted native plants, veggies/herbs, and a small dish of water with pebbles.

8. In summer, place a shallow dish of water out with some pebbles in it, so that bees (and other insects) can easily drink without drowning (bees get thirsty too, and honey bees use the water to help cool their hives on hot days).

9. Buy certified organic cotton (even though you don’t eat it!) Cotton ranks among the highest in pesticide usage on crops, including a mix of pesticides and fungicides known to be dangerous to bees.

10. Love honey? Buy from local beekeepers who care about their honey bees (find them online or at farmers’ markets).
 
For more information visit and https://www.greenpeace.org/usa/sustainable-agriculture/save-the-bees/.

How to Make Kale Pesto Pasta
by Elena Rossi
This is one of my all time favorite healthy, delicious recipes that the whole family is sure to love! My dad made it for us growing up served with brown rice pasta and as a kid I had no idea we were eating such a nutritious meal. Kale is loaded with antioxidants, vitamins, minerals, fiber, and potassium. Studies show it helps with diabetes, cancer, and heart disease prevention and promotes bone, eye, hair, skin and digestive health.
 
For more information on the benefit of kale visit:
https://www.medicalnewstoday.com/articles/270435#benefits
 
Kale Pesto Recipe:
Yield- 4 servings
 
Ingredients:
1 bunch of kale (Tuscan or Dinosaur Kale work great)
2 cups of water
1 tsp Kosher salt
¼ cup of parsley
1 garlic clove
¼ raw pine nuts or pistachios
½ cup freshly grated Parmesan plus more for serving
¼ cup extra virgin olive oil
12 oz brown rice or whole wheat pasta.
 
Steps:
1. Rinse and wash kale and remove rib and stems.
2. Blanch the kale by putting the water and salt in a large pot and bringing it to a boil. Then add the kale and cook for 2 minute until bright green and wilted.
3. Strain the kale in a colander and rinse with cold water to stop the kale from cooking. Squeeze out the water from the kale with your hands. You’ll end up with a large golf ball size of kale. Set aside in colander.
4. Cook pasta in boiling water, stirring occasionally, until al dente. Set pasta in a large serving bowl.
5. Dry roast pine nuts on medium heat until golden brown.  
6. Place kale, parsley, garlic, roasted pine nuts, Parmesan and oil in a blender, food processor, or mezzaluna and blend or chop until very smooth. Add more olive oil depending on the consistency you prefer.
7. Pour pesto on pasta and blend. Top with fresh grated Parmesan and a few grinds of pepper. Bon Appétit!