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.


 

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.

With scents nearly indistinguishable from their fresh-cut counterparts (yes, we did a smell test!), it's no wonder Carrière Frères Industrie has a long history of candlemaking. Founded in 1884 by two forward-thinking brothers in France, the tradition of Carrière Frères Industrie has always been to produce clean-burning, plant-based candles. Blended with pure botanical perfumes, these warm-scented candles are our new favorites for a fresh spring home.

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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The perfect Dark & Stormy is hard to find, so this week we're sharing a recipe from our friends at Morris Kitchen so that you can make your own. We love the idea of ringing in the New Year with a round of this spicy-yet-sweet cocktail, don't you?

Dark & Stormy Cocktail
serves 1

2 oz dark rum
½ oz Morris Kitchen Ginger Syrup
1 oz lime
3 oz seltzer water

Pour seltzer, syrup and lime over ice. Stir and let drink settle.
Slowly add rum on top. Serve over ice in a highball glass. 
Garnish with a lime wheel.

Morris Kitchen's Ginger Syrup can be found in-store at terrain at Styer's and will be available online next week.

1. 2012 Buy Local Towel 2. Spicy Pickles 3. Spicy Bloody Mary Mix 4. Gingham Cutlery Plate 5. Vermont Blueberry Maple Syrup

With all the gifts wrapped neatly beneath the tree, our minds are drifting to the kitchen... Hosting Christmas dinner can be as easy and enjoyable as you want it to be. Whether you're hosting a party of four or fourteen, our kitchen specialist Susan Schu has a few tips to make it both memorable and stress-free!

• Plan your menu and make as much food ahead of time as possible. Keep in mind any special dietary needs and don't forget about the kids. Soup is always a great option to have warming on the stove, and "table ready" appetizers such as dips or finger foods are always appreciated by arriving guests.
• Create a mix of new and traditional for your menu. One simple idea: combine the Blaak Onion Jam with a plated cheeseboard for an unexpected twist.
 • Be Merry. Pick out your favorite holiday album to play in the background, be flexible, and have fun!

If you're looking to spruce up this year's menu without adding too much to your plate, we love this recipe for Cauliflower in Bread Crumbs from Vegetables from an Italian Garden as an appetizer or a side.

Cauliflower in Bread Crumbs (Cavolfiore al Pangrattato)

Preparation time: 30 min
Cooking time: 10 min
serves 4Read More and Comment

A few of our favorite ideas for adding natural finishing touches to our Christmas gifts before they go beneath the tree.

The Good Batch's Anna Gordon shares with terrain her highlights of the year plus her favorite Christmas memories - including the year she was lucky enough to have Santa read her a bedtime story!

terrain: Does your family have any holiday traditions?
Anna: I grew up with a fairly traditional holiday routine: wake up early Christmas morning, open presents, mosey around the house, then have a big family dinner. It was over before we knew it. I now spend Christmas with my fiancé's family, and they have this great tradition of celebrating the holiday on Christmas Eve. We eat fondue, drink wine, play silly games, and open presents. I have to admit, however, I really enjoy the entire month of December, just as much as the actual holiday. I love all the decorations, and I even play holiday music in the kitchen when my staff lets me!

terrain: What is your favorite holiday memory?
Anna: When I was a young kid, my parents had a huge holiday party at our house, and they hired a Santa Claus to mingle with the guests and hand out presents. I followed this man around the house the entire night- starry-eyed and bewildered that Santa Claus was in my house. When my parents tucked me in for the night, he read me the Polar Express. For months I couldn’t stop talking about Santa Claus being in my house and reading me a bedtime story!

terrain: What is a must-have at the Christmas dinner table?
Anna: A good bottle of wine and delicious cheese are my holiday must-haves. And a very long walk after dinner.

terrain: What was your favorite part of 2011?
Anna: This has really been an incredible year, both professionally and personally. With the company we added a couple new products to our line-up, and had an incredibly successful summer at the Brooklyn Flea with our ice cream sandwiches. On top of that, my brother had a baby boy and I got engaged. All good things.

terrain: What are you looking forward to in the new year?
Anna: More and more cookies!