Archive: 2013

• Artist at Work: Becky Davis

  June 18, 2013

  Tags:

  Outdoor Living

  

  Armed with tall waders and her trusty canoe, botanical artist Becky Davis combs the coves and creeks of her native South Carolina to find the remarkable array of plants that make up her beautifully preserved specimens. In between forest forays and close encounters with alligators, we caught up with Becky to learn how her living artwork goes from waterway to wall. 

  terrain: How did you get started in making botanical artwork?

  Becky: I’m entirely self-taught, and I started out with a two-week job as a floral designer for a beach club on Kiawah Island, on the South Carolina Coast. Those two weeks turned into a ten-year career designing arrangements for the club with wild, natural materials. While I was working there, I spent my free time developing my botanical skills, and in 2006 I decided to focus on making botanical specimens full-time. I set up a studio in my childhood home and started exploring the local area for specimens.

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• Color in the Garden

  June 17, 2013

  Tags:

  Outdoor Living

  , Grow

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• Where We've Been: The Treehouse

  June 14, 2013

  Tags:

  Outdoor Living

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  A few miles outside of Seattle, in Issaquah, Washington, lies a forest haven known as Tree House Point. Featuring ten hand-built treehouses, our product coordinator Kelly S. ventured to this canopied retreat with her fiancé to recharge and reconnect with nature in a two story, western red cedar treehouse. While equipped with electricity and restrooms, the enclave is otherwise “off the grid,” encouraging guests to unplug, explore, practice yoga, or enjoy a soothing massage in the main lodge. Surrounding the houses, four acres of forest trails brimming with ferns filter down to the banks of the Raging River. During their stay, Kelly and her fiancé discovered the zen practice of river rock stacking, lounged in hidden hammocks, and hiked on nearby Mt. Si. “The trip was much-needed,” Kelly says, “bringing a profound sense of peace that can only be discovered amongst the moss and bending branches of the forest—it felt like being in an enchanted fairy realm.”

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• Dad’s Day BBQ: 5 Tips for a Better Burger

  June 13, 2013

  Tags:

  In the Kitchen

  

  For a fun, informal way to gather family and friends this Father’s Day weekend, we’re hosting a backyard barbeque to celebrate our favorite grill master of all—Dad! When we heard that our Westport chef, Jared Frazer, was garnering rave reviews for his Painted Hills Burger (topped with caramelized onion, mushrooms, gruyère, fried egg, and garlic aioli), we knew just who to ask for some insider tips on making the perfect Dad’s Day patty. We can’t wait to try these out when we fire up the grill on Sunday.

  1. Mix in flavor
  Try grilling pieces of bread and grinding them in with the meat before cooking. It adds a nice 'grill' flavor to the burger.

  2. Make different kinds of pickles
  You can start with any pickle recipe, but instead of using cucumbers, switch it up with zucchini or onions.

  3. Use mayonnaise
  Even if you don’t like mayo, spread a little on both sides of the bun. The fat from the mayonnaise repels moisture and keeps the bread from getting soggy.

  4. Try different greens
  Instead of iceberg or romaine lettuce, try arugula or mustard greens. They add a little spice to the burger.

  5. Customize your burger
  There are no rules to a burger. If you like pulled pork sandwiches, put pulled pork on your burger. If you like breakfast, try a burger on French toast topped with bacon and eggs. The key is to have fun!

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• A Share of the Farm

  June 11, 2013

  Tags:

  In the Kitchen

  , Grow

  

  In and around our Philadelphia homebase, early June marks the start of a very exciting season: Community Supported Agriculture, or CSA, season. Every week from June through early November, many of us here at the home office receive a produce share full of the week's harvest from our local farms. From crisp heads of lettuce, pungent garlic scapes, and plump strawberries in late spring, to high-summer's ripe tomatoes, purple eggplant, and zuccini, and finally fall's crook-neck pumpkins, kale, and gnarled root vegetables; each week offers something new to look forward to.

  This year, following the lead of friends here at the home office, we visited Greensgrow Farms, a local urban farm that just celebrated its 18th year operating on a once-abandoned lot in Philadelphia's Kensington neighborhood. From their modest lot and through partnerships with other area farms, the folks at Greensgrow offer an abundance of seasonal produce, dairy, and meat year round, all in a neighborhood that's otherwise limited in its access to fresh produce. Not to mention that they are known for having one of the best CSAs around. We took a look, and maybe a taste or two, from one of their early shares and couldn't wait to share what we saw:

  Zucchini- Dante Spina and Sons, Salem, NJ
  Strawberries- Cassaday, Vineland, NJ
  Radish- Flaim Farms, Vineland, NJ
  Eggs- Sandy Ridge Farm, Elizabethtown, PA
  Asparagus- D. Spina and Sons, Salem, NJ
  Greens- John and Rachel Glick, Quarryville, PA
  Spring Onions- Sunny Harvest LLC, Quarryville, PA
  Chives- Flaim Farms, Vineland, NJ

  Tell us, are you a member of a CSA in your community? We'd love to hear about some of your early favorites from this season's shares!

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• New in the Nursery: Magnolia grandiflora

  June 7, 2013

  Tags:

  Our Gardens

  , Grow

  

  Most commonly found in the southeastern United States, Magnolia grandiflora, or Southern Magnolia, has become a landscape mainstay nationwide thanks to its sprawling branches clad in dark, leathery leaves and fragrant, cream-colored flowers. Capable of reaching 90 feet in height, magnolia trees are hardy and able to withstand drought and cooler winters. They thrive in sheltered habitats with well-drained soil, but can also grow as low shrubs along coastal dunes. Magnolia leaves can be used for floral arrangements and decorating, as can the lemon or citronella-scented blossoms. Late-spring flowers are followed by lush, rose-colored fruit in summer.

  Throughout the season, our plant team highlights their freshest additions to the garden with New in the Nursery. Check in at your local store to take home these newly-arrived blooms.

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• Foraging 101 with Tama Matsuoka Wong

  June 3, 2013

  Tags:

  In the Kitchen

  , Outdoor Living

  

  Searching in meadows and between the rows of her garden, forager Tama Matsuoka Wong looks to nature for additions to the table. “Foraging” usually calls to mind a deep-woods hunt for mushrooms, but Tama prefers to seek out more accessible varieties of native greens, as documented in her book, Foraged Flavor. She’ll visit Glen Mills for a hands-on workshop on June 22, so we had a few questions in advance.

  terrain: What sparked your interest in foraging? 

  Tama: I’ve always been interested in the plants around me, and wanted to get to know the ones in my own backyard.  Before I started foraging, I tried planting a vegetable garden, but I didn’t have much time or a very green thumb. I ended up growing mostly weeds, so I decided to pick those instead! 

  Foraging near my house lets me have a maintenance-free “garden” that isn’t overly controlled, plus I get to keep learning about plants. I started out by picking edible plants that are documented as safe and easy to identify, so I wasn’t apprehensive about eating them. If you’re nervous about foraging at first, there are also nurseries that sell native, edible plants-- and it can be more responsible to buy varieties that aren’t widespread in the wild.

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• June in Bloom

  June 1, 2013

  Tags:

  Events

  
  

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