Our May calendar, featuring May's Glen Mills events, for your desktop or workspace.

This Earth Day, we're proud to partner with the FEED Foundation in their mission to end hunger - one child at a time.

Now through Monday, April 30th
enter promocode FEED
for complimentary shipping at shopterrain.com
and 10% of your order will benefit FEED's initiatives
here and around the globe.

ABOUT FEED

Co-founded by Lauren Bush and Ellen Gustafson, the FEED Foundation is dedicated to ending hunger - one child at a time. The foundation’s mission is to effectively fight hunger and malnutrition both stateside and abroad. As of 2012, the FEED Foundation and its partner projects have donated over $6 million and provided 60 million free, nutritious school meals to children around the globe. Its latest initiative, FEED USA, funds hunger and nutrition programs in classrooms and communities across America.


 

Join us on Saturday, April 14th from 12-4P to welcome the gardening season at terrain's annual Dig into Spring Festival. Enjoy ongoing activities, tastings, and demonstrations for the whole family as we greet spring's budding blooms, and introduce a first look at our spring collections and visual displays.

Bee Keeping Demonstration with Two Gander Farm
Fresh Farm Offerings from Happy Cat and Doe Run Farms
Floral Demonstration and arrangements by Sullivan Owen
Tastings with Art in the Age, Twin Lakes & Victory Brewing, and Counter Culture Coffee
Local Mushroom Tasting and Cooking Demonstration with Whole Foods of Glen Mills
Meet & Greet terrain's acclaimed Landscape & Design team
A Spring Jewelry Trunk Show with three of our newest artisans
terrain's Terrarium Showcase and demonstration
Children's Crafts from 1-2PM
Cookbook Tastings from 1-3PM
Gardening 101 demonstration from 3-4PM
 

Spring is in bloom this month, and we're celebrating with a new calendar for your desktop or workspace.

To view your copy, simply click the image above.

You may have noticed that with the new season's arrival we've freshened our palette with images of spring throughout our online community. Most notably perhaps on Facebook, where the new timeline layout has allowed us the space to share some of our favorite images of terrain in bloom. Recently, while browsing through photos for our own cover image, it occurred to us that some of you might like a bright image for your own profiles.

With that in mind, we'd like to introduce our collection of Facebook cover photos for download and sharing. Feel free to use them on your own timelines, post them on your desktop, or share them with a friend. Consider them our gift to you, as a sign of a bright spring ahead.
 

To add an image to your Facebook timeline, simply right click on your favorite photo above and save it to your desktop. From there, "edit profile" on your Facebook profile to upload your selected image as your new cover photo. To get started on timeline, click here.

*Keep an eye out, we'll be sharing more cover images as the seasons change in the year ahead.

1. Spare Stripe Mug 2. Falling Drop Earrings 3. Knotted Stripe Towel 4. Dip-Dyed Bread Board 5. Verdigris Planter

No winter would be complete without a hearty helping of kale - this week we're craving this recipe for Kale Panini from Andrea Reusing's Cooking in the Moment.

Kale Panini
serves 4

Billy Cotter devised this delicious meaty sandwich for his vegetarian wife, Kelli, at their restaurant Toast, in downtown Durham.

2 big bunches of curly kale (about 1 pound total), stemmed, leaves torn into pieces
1 1/2 tablespoon kosher salt
1 tablespoon olive oil, plus more for grilling
1 tablespoon red wine vinegar
8 slices rustic sandwich bread
10 ounces farmer's cheese or other crumbly fresh cheese, such as queso blanco or feta, broken into chunks
Pickled Chile Peppers (*recipe follows)
Freshly ground black pepper

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1. Treetop Chandelier 2. Landed Sparrow Blanket 3. Wrapped Bark Pot 4. Tree Trunk Pot 5. Marshmallow Twig Roaster

Chef Alexandra Jamieson's dairy-free, wheat-free contribution to the Green Market Baking Book should take you all of about 15 minutes to make - these little rolls are the perfect, healthy, on-the-go sweet little treat!

Coconut Date Rolls
makes 20 small rolls

You've probably seen something like these fabulous coconut date rolls in your local natural foods grocery store. make them yourself for a fraction of the cost! They are good for you, easy to make, and delicious. Enjoy! 

2 cups fresh pitted dates, such as the Medjool variety (If you can't find fresh dates, use dried dates. They'll still be delicious!)
1 cup unsweetened shredded coconut

In a food processor, chop the dates by pulsing 20 times.
In a mixing bowl, combine the dates and coconut with a wooden spoon.
Spoon out 2 tablespoons at a time and roll the dough into log shapes with your hands.
Store in an airtight container in the refrigerator for up to a week. Serve cold or at room temperature.

Green Market Baking Book by Laura C. Martin. Illustrations by Laura C. Martin. Sterling Publishing, $17.95.

Homemade petite pizzas topped with wild arugula and creamy Casciotta d'Urbino - it's the perfect activity-turned-snack for an afternoon hibernating from the dreary winter. Taken from Chester Hastings' The Cheesemonger's Kitchen, this recipe is just one of 90 recipes - from savory to sweet, tarts to entrees - that will reinvent your appreciation for all different types of cheese.

Pizzette with Arugula/Rocket Pesto and Casciotta d'Urbino
makes 12 pizzettes

For the dough:
1-1/2 cups lukewarm water
1/4 oz. active dry yeast
1/2 tsp salt
1/2 tsp sugar
3-1/2 cups all-purpose flour/plain flour
5 tbsp extra-virgin olive oil

For the pesto:
3 cups (packed) wild arugula/rocket leaves
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup extra-virgin olive oil

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Rich in whole grains and nutritious greens, this recipe from Terry Walters' Clean Start yields a delicious and healthy bite-sized snack for any day of the week.

Simple Stuffed Mochi with Bitter Greens
makes 12 stuffed mochi squares

Mochi is made from pressed sweet brown rice and comes in a variety of flavors, including cinnamon raisin, plain and even chocolate (which is difficult to find but worth the effort!). Keep mochi in your refrigerator to use when you don't have time to prepare whole grains or as a nutritious alternative to bread. Mochi makes a great pocket for leftovers, chopped dried fruits and nuts and, of course, sautéed greens and vegetables, as I've done here.

12 fresh shiitake mushrooms
1 leek, sliced widthwise
1 tablespoon extra virgin olive oil
1 tablespoon Braggs Liquid Aminos or more as needed
1 cup grated carrots
1 cup grated daikon
1 tablespoon mirin
1 large bunch lacinato kale, chopped into bite-size pieces
1 tablespoon toasted sesame seeds
1 12.5-ounce package garlic or onion mochi, cut into squares

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A quiet view of terrain inspired our January calendar, for your desktop or workspace.

To view and print your copy, click here.

We couldn't be more excited to put down roots in our next home,
and join our new circle of friends.

For details or to learn more about joining our team, click here.