Anna Olson's Zucchini, Corn and Dill Pasta Salad

Zucchini, Corn and Dill Pasta Salad

Whole wheat pasta has nutritional benefits and holds up very well in a salad. It also highlights the green and yellow of the zucchini and corn in this colourful combination.

Serves 6

2 cups coarsely grated green zucchini 500 mL

salt and pepper

1 tsp sugar 5 mL

2 cups dry whole wheat fusilli pasta 500 mL

2 tbsp extra virgin olive oil 30 mL

2 tbsp rice vinegar 30 mL

11⁄2 tbsp chopped fresh dill 22 mL

2 tsp finely grated lemon zest 10 mL

1 tsp chopped fresh garlic 5 mL (about 1⁄2 clove)

19 oz tin chickpeas, drained and rinsed 540 mL

2 cups blanched corn kernels 500 mL

1⁄2 cup chopped green onion 125 mL

Toss the grated zucchini with a little salt and pepper. Add the sugar and let sit 15 minutes. Squeeze out the excess liquid and set the zucchini aside.

Boil the pasta in salted water until tender, about 10 minutes, then drain. While it's still warm, toss the pasta with the oil, vinegar, dill, lemon zest and garlic. Stir in the chickpeas, corn and green onion. Season to taste.

The salad can be made up to six hours in advance and chilled until ready to serve.

Yummmm

So... I love food blogs. LOVE. And recipes. I have a bad/good habit (depending on who you ask) of ripping recipes out of newspapers and magazines and have a giant, massive stack of recipes to try. Some of them make it into a binder to await trial, and then if they don't turn out, they hit the bin.

I hate cookbooks without pictures--so annoying! Where's the sell?

The problem (and it is mainly a problem of my husbands, ahem) is that I read magazines everywhere and (sometimes) leave the pages wherever I happen to have ripped them out (like by the tub, on the end tables by the couch, in the car, etc). Sometimes I even have recipes scribbled on random mail, because I found something in a 1992 Readers Digest in a waiting room somewhere.

I figure this habit came from my Mother, who tapes recipes up inside her cupboard doors (and since our first and current house was purchased from my parents, I still have some of her "try this sometime" recipes taped inside the cupboard doors.)

Even though now a lot of the time I end up dreaming about the recipes rather than making them. I still usually end up trying at least one new recipe a week. Food Blogs are a nice way to find new recipes with mouthwatering pictures. And if any given week I still end of having a sad and less than worthy meal, made because it was quick and handy and easy to make holding a teething infant, not because it was delicious and nutritious and inspiring, I can still look at all the decadent pictures online. And no ripped-out pages to irritate Jeff.

My friend Haley had recently started food blogging a bit on her blog and has some great ideas (and great pictures!) She also likes looking at food blogs. I send her links to ones that keep me up at night ;)

Some delicious entries I have drooled over lately include this one

and this one and this one.

What are your favorite recipes? Where do you find them?

(Oh, and the recipe for the photo is this one)

Fairy Rings

Fairy rings occupy a prominent place in European folklore as the location of gateways into elfin kingdoms, or places where elves gather and dance. According to the folklore, a fairy ring appears when a fairy, pixie, or elf appears. It will disappear without trace in less than five days, but if an observer waits for the elf to return to the ring, he may be able to capture it.

In reality, in your yard, fairy rings are an ugly pain in the butt. And I know, because we have them. They appeared in our yard after the very very dry summer of 2008 and have reappeared every year since. Here are some resources for you. The most effective, in our experience, is the second suggestion, but it requires a lot of care and attention. Alternatively, you could subscribe to the notion that your yard has been blessed by the dance of fairies. Whatever works for you--best of luck!

Symptoms and signs

Fairy rings typically appear as rings of dark green and fast-growing turf. They may also appear as rings of slow-growing or killed turf. The bands of affected turf are from 4 inches to a foot in width, forming more or less continuous rings ranging from 3 to 200 feet across. In some instances, the center of a stimulated band may contain weakened or dead grass, or bands may have an inner zone of stimulated grass edged with dead or stunted turf on either side.

Mushrooms produced by fairy ring fungus.

The first visible evidence of a new fairy ring is usually a cluster of mushrooms or toadstools. They usually appear at the outer edge of rings in late summer or early fall, during periods of high soil moisture.

Disease cycle

Fairy rings are produced by colonies of mushroom fungi that live in soil and thatch. These colonies obtain food from decaying organic matter and grow outward radially, increasing in size year after year. The ring of stimulated grass is thought to be caused by nitrogen substances produced by the breakdown of organic matter by the fungi. The fungi usually do not attack grass, but sometimes they repel water, resulting in death of the turf due to drought. The causal fungi are spread when fungal threads, bits of mushrooms, or spores from the mush- rooms are introduced into soil under a turf area.

The telltale circle of mushrooms eventually leaves a ring of dead grass. There are plenty of old wives’ tale cures from boiling water, digging, watering, special tools…the list goes on and on. There is no simple solution that really works well. Fairy rings are caused by mushroom fungi; yet there are no fungicides that will control the mycelium, or underground growth of the fungus. Heavy fertilization and watering can help.

Control:

1. Dig it Out: I’ve used this method the most successfully. I call it part of Tam’s spa program. If you are highly energetic, considering exercise, and own a wheelbarrow, you may decide dig out the fairy ring. You must remove the fairy ring turf and soil for 18 inches on both the inside and outside of the ring. The soil should be removed to a depth of at least 2 inches (5 cm) below the zone of the white fungus mat that you’ll discover when you start digging. When removing the affected areas, try to prevent any of the turf or soil from spilling onto healthy areas. Fill the area with fresh top soil and then reseed or re-sod.
2. Drown it Out. The roots of the fairy ring (mycelium) actually repel water, which is what causes the grass to die out. To overcome the extreme drought conditions, use a root feeder or garden fork to punch holes in the fairy ring every 4-6 inches (10-15 cm) apart and 10 inches (25 cm) deep. Soak the holes every second day, if not every day, for at least a month, especially if the fairy ring had progressed to the dried grass stage. Add a teaspoon of liquid dish detergent in a gallon of water to act as a wetting agent to help the water soak into the infested soil. A complete soaking of the area, in addition to a fertilizer application can not only suppress but may even eradicate the fairy ring
3. Wait it Out: Fairy rings will tend to die out naturally when they encounter sidewalks, flower beds and other cultivated areas. Lots of folks extend their flower beds to include fairy ring areas.
4. Duke it Out: I found this one online: Another possible method of eradication is based on the fact that when 2 rings come into contact with each other, they will exhibit antagonistic behavior, which leads to the death of both rings. To take advantage of this natural control method, one may wish to remove the sod in heavily infested areas, cultivate the soil several times to mix the mycelium of one ring with another and then re-seed or re-sod. Really?

Whatever method of control is employed, good turf management practices should follow to ensure re-infestation does not occur. This includes a regular fertilization program in addition to irrigating to a depth of 6 inches (15 cm). Shallow watering should be avoided in all instances.

But there is good news on the horizon. There has never been a cure. Until now, that is. While researching the fungus that causes blackleg in canola, Prem Kharbanda, of the Alberta Research Council, accidentally came across bacteria in a soil sample from central Alberta that not only stopped black leg in its tracks, it also disabled fairy ring.

Prem is experimenting with the bacteria to determine the most effective way to administer it to the soil to kill fairy rings. It will take at least two or three years before the Alberta Research Council confirms their result, and after that, another couple of years before it can pass through the federal government registration protocols.

Dr. Prem Kharbanda is a Senior Scientist with the Alberta Research Council.

(Via Prairie Gardens )

Feelin' Groovy

Years ago, when we first made the radical retial decision to close on Sundays, we announced it to Lloydminster via a series of 4 weekly newpaper ads, slowly building up to our announcement. They were white on black, and each week revealed more of the story. They read:

Slow Down...

Slow Down,
You move too fast...

Slow Down,
You move too fast,
You've got to make the moments last...

Slow Down,
You move too fast,
You've got to make the moments last...
Home Hardware will be Closed Sundays
For Our Families

We made the decision for our staff and ourselves to take a break, take time to rest, rejuvenate and spend that day with the ones who mean the most to us. The ones we are all working so hard for in the first place.

Hopefully you have all noticed our new and flashy big sign, that allows us to share everything exciting that is going on at the store.

If you happen to drive by on Sunday, you will see that we have repeated this message on our sign, along with what we've been doing on our Sundays.

Slow down, you move too fast, you've got to make the moments last.

We're skipping rocks...
...flying kites...
...baking pies...
...running through the sprinkler...
...jumping off the dock...
...roasting marshmallows...
...kicking back...
...reading a book...
...picking berries...
...building a fort...
...taking a nap....
...making sandcastles...
...playing tag...
...soaking up the sun...

etc etc etc. We're enjoying our Sundays, and we hope you are, too. What are you doing on Sunday? Send us a message on our website, as a comment on this blog, or on facebook. You might see your Sunday activity up on our sign!

PS--The lines of our announcement are paraphrased from the Simon and Garfunkel song "Feelin' Groovy." The end of the first stanza is "looking for fun and feeling groovy." Here's hoping you're doing the same.

Cheers!

Anna Olson's Red Cabbage and Carrot Slaw with Garlic Dressing

Red Cabbage and Carrot Slaw with Garlic Dressing

This slaw is a perfect companion to grilled meats, and can also be used as a condiment on burgers or pulled pork sandwiches.

Serves 6

3 tbsp fresh lime juice 45 mL

1 tsp Dijon mustard 5 mL

2 tsp sugar 10 mL

1 large clove garlic, minced

6 tbsp extra virgin olive oil 90 mL

4 cups shredded red cabbage 1 L

2 cups coarsely grated carrots 500 mL

3⁄4 cup chopped green onion 175 mL

1⁄3 cup raisins 75 mL

salt and pepper

Whisk the lime juice, mustard, sugar and garlic together. Slowly drizzle in the olive oil and whisk until blended.

In a large bowl, toss the red cabbage, carrots, green onion and raisins with the dressing, and season to taste.

The slaw can be made up to six hours in advance and chilled until ready to serve.

2011 Garden Trends

Mark Cullen, Expert in gardening Home Hardware
www.markcullen.com

Gardeners today have different priorities than a generation ago. The focus has shifted to these three trends: growing your own food, container gardening and growing a great, environmentally responsible garden.

Growing plants from seed is rewarding and economical

With the increased demand for locally grown food, urban gardeners are growing more of their own vegetablesand fruits. March is the month to startsowing many vegetables from seed if you want to harvest homegrown produce this summer. Seed racks in the stores are filled with a great selection this time of year. I recommend that you look them over early in the season while the seed selection is at its best.

Sowing seeds can be as simple or as sophisticated as you choose. A sunny window can provide sufficient light or you may opt for supplemental grow lights.

Mini greenhouses have a humidity dome to help seal in moisture and encouragegermination. This year, try the new Natura®/Mark's Choice® Biodegradable CornstarchPots. They can be planted in the ground to decompose or can be added to your compost pile.

Home Gardener Seed & Cutting starter soil promotes optimum seedling growth. Seed-starting soil mixes areformulated to maximize water retention and provide proper drainage. Growing your own vegetables is one of the fastest growing gardening trends. Icall this the '100 metre diet'. A short listof your favourite vegetables that will grow best from seed sown directly into garden soil in the spring include: peas, beans, corn, squash, pumpkins and carrots.

Growing demand for containers

I have been watching Canadian gardeners for a long time and have observed that we love to plant upcontainers for decks, patios, pathways and everywhere we want colour and plants above the ground. I urge you not to use the same soil you used last year when you plant your containers this year. There is nothing wrong with digging the old soil into your existing garden soil. That's a good idea! The point is, the nutrition was pulled out of the soil last year from the plants you had growing in the container. A container soil mix is specifically formulated for the demands of containergrown plants.Check out my new Mark's Choice® Container Mix. Itcontains some interesting surprises: calcinated clay, which is a natural water absorber, compost and sharp sand, for porosity.

After your containers are planted, add a teaspoon or so of Smartcote® Feed & Forget® fertilizer. I like this stuff because it eliminates the need to mix or reapply fertilizer for the entire season. The granules of Feed & Forget provide a diluted form of fertilizer every time you water, or it rains. It's well named and a terrific concept for the busy or forgetful gardener - which pretty much covers the whole group.

Reduce watering up to 50%

All natural Water Wicks are a Mark's Choice® product that I am very excited about. Each Water Wick tea bag absorbs up to 400 times its weight in water. Prepare a hole for planting, drop a pre-moistened Water Wick tea bag into the bottom of the hole and place the plant directly on top of it. Firm the soil around the plant. Now, as the soil dries out, the plant will draw moisture from the Water Wick. When you water your plants, the Water Wick is automatically recharged with water.

The results: you reduce watering up to 50% and your plants will become deeply rooted from searching for water at the bottom of the planting hole. Each Water Wick lasts up to six months before it composts into the soil. It's important to me that they are made of 100% natural ingredients - even the tea bag, which is hemp! Give them a try! I have used them in the veggie garden, under newly planted perennials and in containers, with great success.

Water Wicks are made in Canada and are a 100% Canadian concept! Environmental awareness is no longer a trend, but a widely accepted part of gardening life. Those of us who enjoy gardening share a love of nature and want techniques that save water, minimize insect and diseaseproblems, enhance the environment and improve our soil.

Anna Olson's Beet and Potato Salad with Creamy Horseradish Dressing

Beet and Potato Salad with Creamy Horseradish Dressing

Ideally, this salad should be prepared a day ahead, with an occasional stir to allow

the fuchsia colour of the beets to permeate the dressing.

Serves 6

1 lb whole fresh beets (about 4 medium) 450 g

11⁄2 lbs Yukon Gold potatoes 750 g

1 lb celery root (1 medium) 450 g

6 tbsp extra virgin olive oil 90 mL

salt and pepper

1 tbsp white vinegar 15 mL

1 tbsp prepared horseradish 15 mL

1 tsp Dijon mustard 5 mL

1 tsp dill seed 5 mL

1⁄4 cup mayonnaise 60 mL

1⁄3 cup sour cream 75 mL

Preheat oven to 350˚F (180˚C).

Peel and dice the beets, potatoes and celery root. Place each vegetable in a separate baking dish and toss with 2 tbsp of oil and season lightly. Cover each dish with foil and bake until tender (celery root takes about 30 minutes, potatoes about 40 minutes and beets 50 minutes). Let cool.

Whisk the vinegar, horseradish, mustard, dill seed, mayonnaise and sour cream together. Stir in the cooled vegetables and season to taste.

Long Lost Blog...

Ah, the blog.

I don't work at work, I work at home for the most part (except for payroll). I usually take the kids for coffee most every day and use that opportunity to check in on the baby department and other areas I order for, make notes, and then do the ordering late at night. Sometimes I get emails from vendors in other time zones wondering what the heck I am doing up that late (or else they are up late working too!)

Now that I have 2 kids I find it harder to find time for anything. I definitely operate on a must-be-done and must-be-done-now basis. Obviously keeping the items at the store in stock is a high priority so when I try to stay on top of what's moving and how fast. But at the same time I need to make sure that I take downtime too, and not use every stolen second I get for something work-related.

So the blog has fallen off the page. Sorry. I try to set a bunch of update to happen in advance, so that it doesn't all sit stagnant.

Lately I have really been enjoying my friend Haley's blog (I just love it all). She has started some food blogging which I have a weakness for. I read recipes and dream of making them myself--I have stacks of cookbooks and recipes torn from magazines. The worst thing ever is trying a recipe and hating it, especially if it was a meal (as opposed to a dessert or snack or something.) Recent example--Coconut Chicken Stir-fry. Sounds delish, non? Except it smelled so nasty I didn't even want to try it, I made Jeff taste it first. It was really onion-y and just had an overall bad flavor (and has subsequently turned me off of bamboo shoots for life). The Best is when you find a new recipe you LOVE and you know will become "your thing" and secretly hope everyone loves and raves about and names after you. ;)

In store news, we are redoing the garden centre. Again. We are always redoing something! If we are lucky we will get a bigger Sweetpeas so we can offer more Ice Cream flavors!

In the Baby Department, we have started carrying some hair clips and tutus made by a local Mom. Check them out at Kid Chic Boutique.



Also, I am in LOVE with the new bibs we have. First of all, this bib from Baby Bjorn.


Now, at the local grocery store you can a pelican bib for $2. I own one of them and it's not good. What makes this bib better is it is shorter than the typical bib, so the scoop doesn't get caught on the highchair tray. And it does more than keep your little one clean, it also prevents spills and dribbles onto high chairs, laps and the floor. Extra soft plastic forms a scoop at the bottom, creating a deep catch-all pocket that is also waterproof (no soak-through). Its special ergonomic design is tailored to fit little bodies and includes a soft, adjustable neck closure. Best of all, you can just rinse and use it again. Made of PVC-free, BPA-free recyclable plastic.

The other one I am in love with is the Skip Hop Zoo Bibs.


The adorable bib that tucks into its own built-in pouch. Lightweight and water-resistant with a handy catch-all pocket to keep things neat and tidy at mealtime. ZOO Bibs have a clever tuck-away pouch—perfect for travel or for storing when dirty. Adorable ZOO faces and details are sure to delight baby at every meal, especially with matching bowls and plates (and even backpacks and bath mitts!)

So that's all for now. Badger Sarah to do a posting on our delicious and amazing yellow Alpine Strawberries!

And now a word from Mark Cullen...

Colour Trends in the Garden

There is a growing trend among homeowners to create an outdoor living space that is an extension of their home's interior. One way to transition from indoors to out is to use the same colour scheme throughout. Playing with colour in your garden can be as much fun as painting a picture or creating a colour palette to decorate a room. Claude Monet, after all, said he was "...a gardener first, and then a painter".

My Top 5 Perennial Pink Picks

The first paint colour that caught my attention was 'Pink Tank' from the Beauti-Tone® Simon Chang Trend Colour Collection. This is a vibrant, energetic hue that I would describe as a stunning pink. There are a number of plant blooms with a similar hue that will take this colour from your home to your garden.

Aquilegia - Columbines are available in a wide range of colours. Swan Rose and White Aquilegia feature large rose/pink blooms with a white corolla. Hardy to zone 3.

Buddleia - Butterfly Bush, Pink Delight, has fragrant clusters of deep-pink flowers. You won't be the only one admiring this plant; hummingbirds and butterflies are attracted to the tall, arching blooms. Hardy to zone 5.

Hemerocallis - Daylilies are available in an incredible variety of colours and shades. Varieties closest to the Simon Chang colour 'Pink Tank' include: Cherry Cheeks, Hush Little Baby, Little Show Stopper, Pink Damask and Preppy Pink. Hardy to zone 2.

Sedum - Autumn Stonecrop, Abbeydore, is an upright variety of Sedum that produces tall stems with bright magenta flowers. Elsie's Gold and Mr. Goodbud are also good choices of a bright pink colour. Hardy to zone 3.

Delphinium - New Millennium Delphinium, Dusky Maidens, is a tall variety with rich shades. Blooms feature shades of deep pink on three-foot stems. Hardy to zone 3.

Stainless Steel Garden Tools

Ergonomic, forward tilting handle and centralized foot tread reduce back strain and deliver more cutting power with less effort. Manufactured by Spear and Jackson, an English supplier of garden tools for over 150 years.

Stunning and bold

'Scream Green' is another colour from the Beauti-Tone® Simon Chang Trend Colour Collection that attracted my attention. It is a bold, almost electric green colour that reminds me of healthy grass. What better way to highlight a stunning green leaf than pairing it with the deep tones of burgundy and purple.

Ipomoea batatas - Sweet Potato Vine is a trailing annual plant that seems to grow in popularity every year and is a great choice for containers and hanging baskets. Terrace Lime, Margarita, and Sweet Caroline Light Green feature green/yellow foliage in a lighter shade than 'Scream Green'.

Delairea Odorata - German ivy is an annual plant with an abundance of thick, green leaves. It grows quickly and trails over the sides of hanging baskets. The rich, green colour can be paired with flowering annuals for stunning containers.

Sagina Subulata or Sagina - Irish moss is a low-growing annual plant that grows well between flagstone and patio slabs. The bright green colour is also attractive at the edge of a shady perennial border.

Dark and mysterious

If your colour palette is more the dark and mysterious purple, burgundy red, and deep brown tones, then you will appreciate 'Brazilian Walnut' from the Beauti-Tone® Simon Chang Trend Colour Collection. This is a striking colour that can be found on foliage plants.

Ipomoea batatas - As previously mentioned, 'Sweet Potato Vine' is a trailing annual available in many varieties. It is available in many colour varieties. Ace of Spades, Sweet Caroline Purple, Illusion Midnight Lace and Blackie all feature dark foliage in varying shades of purple/brown.

Solenostemon - Coleus is an annual plant that grows almost anywhere - from bright sun to deep shade. The foliage colour is affected by light intensity. Black Dragon features leaves in deep purple maroon and Wizard Mix has a variety of colours from light green to deep purple. In shaded locations, the deep purple of the Wizard is very similar to the Simon Chang colour 'Brazilian Walnut'.

Weigela florida - This medium-size shrub reaches a mature height of 5 feet. Weigela, Wine and Roses, needs full sun to produce the best colour. It is a striking combination of dark purple coloured foliage with 'Pink Tank' coloured blooms. Deep rosy pink flowers attract hummingbirds and butterflies to the garden. Hardy to zone 4.

Tips for growing beets

Beets, with their deep green, red-veined leaves, can be a pretty addition to any garden and are easy to grow. The tops are edible and full of vitamins, and should be picked early in the season for the best flavour. Early or late canning and bunching varieties are now available in red, white and yellow. There are a great number of sizes to choose from, too.

Days to harvest

From planting to harvest: 50 to 60 days. Beets are frost tolerant and can be planted at intervals from early spring until ten weeks before frost is predicted. Do not sow beets in midsummer when the intense heat will damage the seedlings. They must be harvested before the root becomes woody and inedible.

Soil requirements

Beets like a rich, sandy loam with a pH of 6.5 to 7.5. Amend soil with compost or well-rotted manure to ensure it is fertile and well drained. Spread a slow-release general fertilizer before sowing seeds and provide a consistent source of water. Overwatering can cause excessive leaf growth and small roots.

Spacing

Plant seeds to a depth of 1⁄2" (1.5 cm) in spring, 1" (2.5 cm) in summer, and space them 1 to 2" (3 to 5 cm) apart. Since each seed sprouts several beets, thin to 1" (2.5 cm) apart when the beets are 2" (5 cm) tall. Thin again to 3" (7.5 cm) apart when they reach 4" (10 cm) tall. The large Winter Keeper needs to be thinned even more

Baby bath tubs

Story of Puj

Tired of messy bath times where you end up just as wet as the baby, fighting with giant plastic tubs?

The easiest infant bathtub for mom and baby. Safely cradles baby. Hangs and stores flat. No more pain on your knees and back.

Introducing the Puj Tub: a revolutionary way to bathe your infant. The Puj Tub is perfect for the new mom to have on hand when she brings her baby home from the hospital.

Bathing an infant has never been this easy!

The Puj Tub was designed to make bath time quick and easy. The tubs revolutionary design allows you to bathe your infant in any standard bathroom sink.

• No more leaning over the bathtub stressing your knees, neck, and back.
• No more lining the bathroom sink with sponges and wet towels
• No more wondering where you are going to store that awkward plastic bathtub you used to use.

Patent Pending design allows for easy set up, bathing, clean-up, and storage.

The Puj Tub simplifies your job as a parent allowing you more time with your precious bundle of joy!

Flexi-bath

Everyday bath folds flat for storage and convenient travel.

The Flexi Bath™ is the ultimate solution to fun bathing and space saving! With a simple snap, the Flexi Bath™ opens to a large bath tub or folds flat, perfect for storing or traveling. Excellent for bathing and great for so many other uses.

• Multi-Purpose
• Multi-Award Winner
•Easy to clean
•Lightweight
•Rigorously tested for durability
•Easily folds when not in use or for travel
•Features drain plug to easily dispose of dirty water
•BPA FREE and contains NO heavy metals, phthalates or other harmful materials
•Recommended for ages 0-4 years

$25,000 Sweepstakes!

Enter here!

Lunch!

Eatools are the handy way to eat lunch! Reusable and lightweight, they are perfect to keep in your purse, your backpack, your car or your desk drawer.



Taking your lunch to work? Check out our new Elle Lunchbags--these are sooo cute, I love the new styles! They all include a set of Eatools and are insulated to keep your lunch warm or cool. We have a wide variety of styles and sizes, on display near Gingersnaps!

Scratch and Save Paint Sale!

April 11-23

Scratch and Save 10-50%

On All Paint Products!

We are Canada's #1 Canadian owned and Canadian made retail paint brand.

Visit the Beauti-Tone paint page for handy tools like a paint calculator and painting tips!

Visit Home Hardware's Paint Page to see our product selection.

Did you know our paint can be tinted to over 2700 different colors?

Stop by and see Bob or Debbie today!

Anna Olson's Red Velvet Cupcakes

There are two options to achieve the red colour in these cupcakes. Grated beets add a subtle all-natural pink hue or red food colouring makes a vibrant red.

Makes 15 cupcakes

Cupcakes:

• 6 tbsp unsalted butter, room temperature (90 mL)
• 6 tbsp packed dark brown sugar (90 mL)
• 6 tbsp white sugar (90 mL)
• 1 large egg, room temperature
• 1/2 tsp vanilla extract (2 mL)
• 1 1/4 cups all-purpose flour (310 mL)
• 2 tbsp cocoa powder (30 mL)
• 1/2 tsp baking powder (2 mL)
• 1/2 tsp baking soda (2 mL)
• 1/4 tsp salt (1 mL)
• 3/4 cup buttermilk (175 mL)
• 3 tbsp finely grated raw beets** (45 mL)
• 2 tsp white vinegar (10 mL)

• For the frosting, beat the butter and cream cheese for 3 minutes or until fluffy. Add the icing sugar and vanilla and beat gently until the sugar is incorporated, then beat more vigorously until the icing is fluffy. Pipe or spread the frosting on each cupcake.

The cupcakes can be stored chilled for up to three days, but are best enjoyed at room temperature.

** For a vibrant red colour, replace the grated beets with 2 tsp (10 mL) of red food colouring, and then add another 1/4 cup (60 mL) of buttermilk to the recipe.

Cream Cheese Frosting:

• 1/2 cup unsalted butter, room temperature (125 mL)
• 3/4 cup cream cheese, room temperature (175 mL)
• 2 cups icing sugar, sifted (500 mL)
• 1 tsp vanilla extract (5 mL)

• Preheat the oven to 350˚F (180˚C) and line the muffin pan with large paper baking cups.

• Beat the butter, brown sugar and white sugar together on high speed for 1 minute. Add the egg and vanilla and beat until smooth. In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. In another bowl, stir the buttermilk, grated beets and vinegar together and add this to the butter mixture alternating with the flour mixture, starting and ending with the flour and blending well after each addition. Spoon the batter into the paper baking cups and bake for 18 to 20 minutes, until the tops of the cupcakes spring back when gently pressed. Cool the cupcakes in the pan for 10 minutes, then remove them to cool completely on a cooling rack.

Current Garden Trends by Mark Cullen

Gardeners today have different priorities than a generation ago. The focus has shifted to these three trends: growing your own food, container gardening and growing a great, environmentally responsible garden.

Growing plants from seed is rewarding and economical

With the increased demand for locally grown food, urban gardeners are growing more of their own vegetablesand fruits. March is the month to startsowing many vegetables from seed if you want to harvest homegrown produce this summer. Seed racks in the stores are filled with a great selection this time of year. I recommend that you look them over early in the season while the seed selection is at its best.

Sowing seeds can be as simple or as sophisticated as you choose. A sunny window can provide sufficient light or you may opt for supplemental grow lights.

Mini greenhouses have a humidity dome to help seal in moisture and encouragegermination. This year, try the new Natura®/Mark's Choice® Biodegradable CornstarchPots. They can be planted in the ground to decompose or can be added to your compost pile.

Home Gardener Seed & Cutting starter soil promotes optimum seedling growth. Seed-starting soil mixes areformulated to maximize water retention and provide proper drainage. Growing your own vegetables is one of the fastest growing gardening trends. Icall this the '100 metre diet'. A short listof your favourite vegetables that will grow best from seed sown directly into garden soil in the spring include: peas, beans, corn, squash, pumpkins and carrots.

Growing demand for containers

I have been watching Canadian gardeners for a long time and have observed that we love to plant upcontainers for decks, patios, pathways and everywhere we want colour and plants above the ground. I urge you not to use the same soil you used last year when you plant your containers this year. There is nothing wrong with digging the old soil into your existing garden soil. That's a good idea! The point is, the nutrition was pulled out of the soil last year from the plants you had growing in the container. A container soil mix is specifically formulated for the demands of containergrown plants.Check out my new Mark's Choice® Container Mix. Itcontains some interesting surprises: calcinated clay, which is a natural water absorber, compost and sharp sand, for porosity.

After your containers are planted, add a teaspoon or so of Smartcote® Feed & Forget® fertilizer. I like this stuff because it eliminates the need to mix or reapply fertilizer for the entire season. The granules of Feed & Forget provide a diluted form of fertilizer every time you water, or it rains. It's well named and a terrific concept for the busy or forgetful gardener - which pretty much covers the whole group.

Reduce watering up to 50%

All natural Water Wicks are a Mark's Choice® product that I am very excited about. Each Water Wick tea bag absorbs up to 400 times its weight in water. Prepare a hole for planting, drop a pre-moistened Water Wick tea bag into the bottom of the hole and place the plant directly on top of it. Firm the soil around the plant. Now, as the soil dries out, the plant will draw moisture from the Water Wick. When you water your plants, the Water Wick is automatically recharged with water.

The results: you reduce watering up to 50% and your plants will become deeply rooted from searching for water at the bottom of the planting hole. Each Water Wick lasts up to six months before it composts into the soil. It's important to me that they are made of 100% natural ingredients - even the tea bag, which is hemp! Give them a try! I have used them in the veggie garden, under newly planted perennials and in containers, with great success.

Water Wicks are made in Canada and are a 100% Canadian concept! Environmental awareness is no longer a trend, but a widely accepted part of gardening life. Those of us who enjoy gardening share a love of nature and want techniques that save water, minimize insect and diseaseproblems, enhance the environment and improve our soil.

Anna Olson's Strawberry Shortcake Cupcakes

The addition of cream cheese and butter to the whipped cream frosting make the cupcakes easy to pick up and eat.

Makes 12 cupcakes

Cupcakes:

• 1/2 cup unsalted butter, room temperature (125 mL)
• 2/3 cup sugar (150 mL)
• 3 large eggs, room temperature
• 1 1/2 tsp vanilla extract (7 mL)
• 1 1/2 cups all-purpose flour (375 mL)
• 1 tbsp cornstarch (15 mL)
• 1 1/2 tsp baking powder (7 mL)
• 1/4 tsp salt ( 1 mL)
• 1/3 cup sour cream (75 mL)

Cream Frosting:

• 1 cup whipping cream (250 mL)
• 1/2 pkg (4 oz) cream cheese, room temperature (120 g)
• 1/4 cup unsalted butter, room temperature (60 mL)
• 2/3 cup icing sugar, sifted (150 mL)
• 1 tsp vanilla extract (5 mL)
• 2 cups sliced fresh strawberries (500 mL)

• Preheat the oven to 350˚F (180˚C) and line the muffin pan with large paper baking cups.

• Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed for 1 minute. Add the eggs one at a time, beating well and scraping the bowl after each addition, then beat in the vanilla.

• In a separate bowl, sift the flour, cornstarch, baking powder and salt. Add this alternating with the sour cream in three additions, starting and ending with the flour mixture. Spoon the batter into the paper baking cups and bake the cupcakes for about 18 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cupcakes in the pan for 15 minutes, then remove them to cool completely on a cooling rack.

• To prepare the frosting, whip the cream until it holds a soft peak then set aside. In a separate bowl, beat the cream cheese and butter together until light and fluffy. Beat in the icing sugar and vanilla and then fold in the whipped cream in two additions. Pipe the frosting onto each cupcake using a piping bag with a large star tip. Arrange the strawberry slices to look like flower petals. When the frosting chills, it holds the strawberries securely.

The cupcakes can be stored chilled for up to two days.

Find this recipe and more in the Spring edition of Home at Home magazine, available FREE in store!

New Home Expressions

Visit this link to see what's up for Spring!

Anna Olson's Lemon Meringue Cupcakes

The meringue is a version of seven-minute frosting, perfectly suited to contrast the tangy lemon cake. Makes 16 cupcakes

Cupcakes:

• 1/2 cup unsalted butter, room temperature (125 mL)
• 1 1/4 cups sugar (310 mL)
• 2 tsp finely grated lemon zest (10 mL)
• 1 large egg, room temperature
• 1 tsp vanilla extract (5 mL)
• 2 cups cake and pastry flour (500 mL)
• 2 1/2 tsp baking powder (12 mL)
• 1/2 tsp salt (2 mL)
• 3/4 cup buttermilk, room temperature (175 mL)
• 2 tbsp lemon juice (30 mL)
• 5 to 6 tbsp lemon marmalade or lemon curd (75 to 90 mL

Meringue:

• 4 large egg whites, room temperature
• 1/2 tsp cream of tartar (2 mL)
• 2/3 cup sugar (150 mL)

• Preheat the oven to 350˚F (180˚C) and line the muffin pan with large paper baking cups.

• Cream the butter, sugar and lemon zest until smooth. Beat in the egg and vanilla. In a separate bowl, sift the flour, baking powder and salt. In another bowl, stir the buttermilk and lemon juice together. Alternate between adding the flour and the buttermilk mixtures to the butter mixture, starting and ending with the flour, and blending well after each addition. Spoon the batter into the paper baking cups and bake for 20 to 25 minutes, until the tops of the cupcakes spring back when gently pressed. Cool the cupcakes in the pan for 10 minutes, then remove them to cool completely on a cooling rack.

• Preheat the oven to 375˚F (190˚C) and place the cooled cupcakes on a baking sheet. Spoon a teaspoonful of lemon marmalade or curd in the centre of each cupcake top. Whip the egg whites with the cream of tartar until foamy and then continue whipping, slowing adding the sugar until the whites hold a stiff peak (the whites stand upright when the beaters are lifted). Spoon the meringue into a piping bag and pipe swirls to completely cover the marmalade or curd on top of each cupcake. Bake the cupcakes for 6 minutes until the meringue browns slightly, and then cool to room temperature.

The cupcakes can be stored chilled for up to two days, but are best enjoyed at room temperature.

Find this recipe and more in the Spring edition of Home at Home magazine, available FREE in store!

Dreaming of Garden Season...

Found this lovely article at Chatelaine.com:

It’s that time of year for me: the time of year when Tim Horton’s Roll Up the Rim is well underway and I start dreaming about what my yard is going to look like.

Now let me clarify—in no way am I a green thumb. In fact, I make a point of, er, annually turning to one of my closest friends to arrange and plant my garden. I’m no prima donna—I’m right in there with her digging up holes, transplanting beautiful flowers, covering them right up. But for the overall look, I leave it up to her to determine the mix of what’s right for my front yard and then we head over the garden centre where I give her my budget and she’s got yard blanche to plan my plot.

Just last week I dropped her an email wondering: what about a vegetable garden this year? I ran it by the family and the kids in particular loved the idea and started dreaming of growing cucumbers, peppers, cherry tomatoes, lettuces, pineapples, apples…. I had to put a stop to it right there and green lit the first three, noting that it’s probably best to focus our ambitions on foods that grow well in our urban Toronto yard. Sorry kids, no pineapples or apples this year. (Can you even grow pineapples outdoors in Canada? Again my agricultural knowledge fails me, but I’m guessing not.)

So with this in mind, I was quite happy to stumble across Michele Owen’s book Grow The Good Life Why a Vegetable Garden Will Make You Happy, Healthy and Wise. I called up this former New Yorker to ask…what is it exactly about gardening that will make us grin?

Q: What’s the connection between gardening and happiness?

A: It’s a 10-ply kind of happiness. It involves all these physical things that have proven to make people happy such as sunshine, exercise, contact with greenery. There are studies showing all these things make people happy. And then there’s the spiritual aspect of gardening too. When I’m out there, I feel this sense of being able to forget myself in the garden, time passes, I’m completely at peace and absorbed in the task. You forget about yourself and your cares and concentrate on the task at hand.

The other thing is you’ll get this sense of connectedness if you start gardening. There’s an incredible sense of community among gardeners. So if you take up gardening, you may well find yourself chatting with your 80-year-old neighbour who you would never have a conversation with her except that she’s been growing vegetables for 50 years and she has things to tell you.

Q: How did you start gardening?

A: I’d lived in New York City for eight years and was dying to get out of the city but I couldn’t really put my finger on why. Then my husband and I moved to a country village and the groceries were so execrable that I realized I had to do something and I started gardening. I think the first time I stuck a shovel into the soil, I thought—oh, this is why I left New York. This is it for me.

Q: If we’ve never gardened before any tips on getting started?

A: Most how-to gardening books are thick with information and off-putting and they don’t give beginners the essential information which is that it’s really easy and really enjoyable. In terms of advice, mulch is key because if you mulch you won’t need to weed much, or water much and you won’t need fertilizer. My other advice is relax and enjoy it. If something doesn’t work, shrug and try something else.

Long time no see...

This poor blog has taken a back seat recently to a new little attention-hogger, who joined our family two weeks ago. I had been pretty much house-bound for the 6 weeks leading up to his arrival, so I wasn't in tune with all the goings-on at the store and couldn't provide many updates. But now that babe is here and well and ready to go for regular coffee dates, we should be able to get this puppy back up and running.

You may have noticed our sign in shambles in the snow (in fact, many people said they drove by to see Leo's birth announcement on the sign only to see the sign was not there!) We are updating and upgrading ourselves to a new and improved sign, coming soon!

Also our entire housewares department has been flipped perpendicularly! You can now see right down all of the aisles and we have some beautiful new feature ends. Fruits and Passions has moved across the aisle to its new home in Gourmet.

Baby also got a renovation with changed fixtures and additional space (again!) to make room for all the new things we have on the way.

Gingersnaps got a bit of a change-up as well, and so did our website!

You can now view current flyers and the catalogs directly from our website. (Check out the Bath and Kitchen planner, awesome!)

Well, that's all for now. We're hatching some plans for March so watch for more details soon!