Marvin's Organic Gardens

Is Your Church Ready for a Garden? Via Flourish

2010-03-24T14:58:00.000-07:00

After our recent Giving Gardens workshops at the Vineyard Community Church's Healing Center, this post on Flourish's blog really felt relevant to our programs and motivations. Click the title to check out the original post.

Extending the Front Porch: Is Your Church Ready for a Garden?

What is so refreshing about sitting on a front porch? It can be the company you’re sitting with, a gentle breeze, or an impromptu jam session. But a lot of the time, it’s encouraging just to have a physical space in which to enjoy creation in the company of others.

The beauty of God is in your midst when you plant a flower garden.

Most American churches do not have a physical front porch where folks can gather to enjoy God’s fresh air. But the lack of a front porch shouldn’t inhibit the development of a front porch culture. An alternative outdoor space that is often easier for churches to construct than an actual front porch is a garden. Much like a front porch, a garden welcomes us into a relaxed, fresh air setting and encourages curiosity among passersby, strengthening community ties.

But is your church ready for a garden? If so, there’s a lot to consider before breaking ground: Do you want a flowerbed with a curbside bench for weary walkers? Or is your church up for establishing a full-blown vegetable garden to feed the neighborhood?

If dreams of ecclesial-based produce are floating through your head, lead your church in responding to this questionnaire to get started:

Church Gardening Questionnaire

1. Is there support in your church for a garden? You will likely need to share a report on a potential garden with your church’s governing body to gain that support. Addressing the following questions in that report will help you make your case.

2. Would your larger community benefit from having a community garden in its midst?

3. Does your church have a clear understanding of its goals for the garden?

Will the garden space be open to church members only, or to the wider community?
Will the garden be primarily a place for rest and meditation? If this is the case, you may want to be sure you include seating and perhaps a prayer walk in the garden.
Will the garden provide a space for gathering, holding events, or building community in groups? If so, you may want to factor picnic benches, shelters, and waste receptacles into your plan.
Will the garden produce food for church members? For the wider community (either directly or in partnership with another entity)?
Will the garden provide a place for groups to learn and volunteer?

4. Does your church know what type of garden it would like to establish? (Note: these garden themes are not exclusive of one another, and can overlap. However, it’s helpful to know the main thrust of your garden before you begin planning it.

A flower garden: Amenable to variable levels of light, moisture, and soil pH, a flower garden helps your church bring creation into the sanctuary by providing a treasure trove of cut flowers for decoration. It can provide a beautiful respite for souls in need of restoration, and a volunteer site for students, seniors, and individuals in rehabilitation programs. It also provides instant, free floral arrangements for church members experiencing illness, grief, or celebration
A prayer garden: Like the flower garden, a prayer garden is adaptable to geographic and climatic variations. The amount of upkeep it will require can be determined by those who plan it, as the goal of this garden isn’t to produce a harvest or even cut flowers. Planning a prayer garden allows for a creative use of space and garden elements: prayer walks or labyrinths to encourage walking and meditation; nooks and crannies where folks can read and pray; benches, gazebos, and tables to rest on; water features to soothe with their gentle sounds; and signs with quotations on them to encourage those in prayer. A prayer garden can provide peace and rest for those undergoing illness or rehabilitation.
A vegetable garden: Requiring the most work and specific conditions, this garden also produces the most visible harvest. Sun, healthy soil, access to water, and a lot of sweat goes into a vegetable garden. But the requirement of physical labor may open opportunities to work with other groups and partners in your church’s community, and provide volunteer opportunities to anyone from school children to individuals on probation. Provided it is large enough, a vegetable garden can also produce healthy food to feed the neediest.
A container garden: A container garden allows your church to produce a harvest of fruits and vegetables even without

Container garden can-do.

access to a vast swath of land or eight hours of sunlight. This garden takes some ingenuity, but it can help a church locked in a sea of concrete to add some green. It is also a terrific learning tool for children. Classes can work container gardens and learn about healthy eating, natural life cycles, and our connections to creation. Seniors and members of your congregation with special needs can also find joy in gardening in a space that is limited and accessible.
A wildlife garden: Establishing a wildlife garden is a conservation tool that provides food and safety for local creatures, especially in suburban or urban areas. It also creates a great learning opportunity for schools and other educational groups to discover more about their local ecosystems. This kind of garden will require less regular maintenance than a vegetable or flower garden, but it may be difficult to establish if your municipality understands the wildlife you’re trying to attract to be pests.
A native garden: Much like a wildlife garden, a native plant garden works in a symbiotic relationship with the land and the creatures living on it. Requiring less maintenance because it is perfectly suited to your area, a native garden can provide a valuable learning space for school and community groups. It is also beneficial to the land on which it is placed, nourishing the soil, taking in only the water naturally available to it, and providing food for local wildlife. It will not, however, provide you with cut flowers or a human food harvest to the extent that other garden types will.

5. Does your church have (or have access to) the physical and financial capacity to start a garden? This community gardening site can help you brainstorm the amount of space and money you may need to get a garden together, but here are some general financial factors to take into consideration:

land: Does your church own property that would support a garden? If not, is it feasible to buy or rent land for this purpose? What sort of financial partnerships could be made with other institutions to make this possible?
soil and mulch: Establishing a compost bin in your garden will reduce your need to buy soil, but to start your garden you want to ensure a healthy source of nutrients for your plants.
gardening tools: shovels, trowels, rototillers, wheelbarrows, buckets, wood (especially for raised beds), rakes, hoes, hoses, rain barrels
plants: seeds, seedlings, transplants, cuttings, etc. Also consider what you will be feeding your plants, and how much that plant food will cost you.
larger garden elements: a toolshed, compost bin, picnic tables, bird feeders, bird baths, benches, gazebos, fences, stones or gravel for paths, a water source, lighting, trash and recycling receptacles

It takes a community to make a community garden.

6. Are there people who live close enough to your church to tend the garden?

7. Are there people in your church with basic, proven gardening skills?

8. Is there ample physical space, exposed to at least six hours of sunlight, available for your church to establish a garden? How much space is accessible to you will help you determine what kind of garden would be appropriate for your church.

9. Are there potential institutions and non-profits in your community (a grocery co-op, a food pantry, a shelter, or a school) that might benefit from your garden and be able to provide you with volunteer support?

10. Are there community members or institutions that could provide your garden with donations or funding to get it started and keep it going? These might include members of the local business community, hardware stores, nurseries, florists, sister churches, etc.

Taking these questions into consideration as you plan a church garden will set your community on its way to establishing a hospitable, outdoor space in which to share the refreshment of God’s love (and maybe his juiciest peaches or sweetest strawberries) with your neighbors!

Ohio Supermarket Composting via BioCycle

2010-03-24T14:52:00.000-07:00

Read this article by Joe Goicochea - he's a big fan of the food waste composting program at Marvin's Organic Gardens.

Ohio Supermarket Composting

BioCycle October 2009, Vol. 50, No. 10, p. 18

State and grocery chain commitment lead to successful food waste diversion pilot that could motivate others to replicate program.

Joe Goicochea

IN JULY 2008, the Kroger supermarket chain decided to expand its active role in the community to include an environmental element. The company’s first food scrap composting program was rolled out in 24 Ohio stores. In just four months, more than 650 tons of food waste were diverted from landfills and instead composted. The project proved so successful that Kroger recently added a dozen more of its Columbus-area stores and six Toledo-area stores earlier this summer. To date, more than 2,000 tons of organics have been recovered. “Our stores are proud to be part of a pioneering effort with the state of Ohio to start, sustain and excel at a compost/recycling program,” says Marne Fuller, who is with Retail Operations for Kroger’s Columbus division. The state of Ohio hopes the successes of the Kroger food waste composting project, and the connection made between environmental stewardship and community leadership, will motivate other grocers and industries to implement similar programs.

Kroger first learned of opportunities to divert food waste from landfills at a stakeholders’ meeting held by the Ohio Environmental Protection Agency (Ohio EPA) in 2007. The idea was further discussed by the Environmental Task Force created by the Ohio Grocers Foundation (OGF). OGF received a grant from the Ohio Department of Natural Resources (ODNR) to develop a supermarket manual to help grocers plan and implement food waste composting programs. As the manual neared completion, Kroger volunteered to conduct a waste audit, which revealed that nearly 60 percent of the waste at its stores consisted of compostable material. Kroger then committed 24 of its Ohio stores to participate in a four-month pilot project.

The pilot project was designed to determine logistical and economic feasibility. Store managers monitored the efficiency of separating compostable wastes from packaging both in terms of time and contamination. Departments selected to participate in the project used containers with clearly marked signage and lined with compostable bags. In many stores this included produce, floral, deli, bakery and dairy. Prior to the project, Kroger had a program in place to recycle corrugated cardboard, but the compost facilities encouraged the inclusion of waxed corrugated and soiled paper — a carbon source for the compost facility, that also absorbs liquids and controls odors during collection. The hauling costs were also studied to compare disposal costs at the local landfill to transporting the organics up to 40 miles west to the nearest permitted compost facility. The study determined that it would be economically feasible to divert food scraps to compost facilities despite the relatively low landfill tipping fees (with a state average of $35/ton).

The start-up of the pilot project did encounter challenges, similar to any other program that requires behavioral change. Store employees neededto adapt to the new task of separating waste streams. Each store selected an employee to champion the program by motivating and assisting coworkers. Employees seemed to embrace the program once the purpose of separating organics and the environmental benefits of composting were understood through educational efforts. Kroger filmed a training video at one of its participating stores and the composting facility to communicate the purpose of the program. The video is now a training requirement for all employees, and has reduced contamination to a level that is manageable by the composting facility.

Kroger stores previously placed all wastes in a compactor that required pick-up every 10 to 15 days. Twenty-one participating stores designated the compactor to food waste and placed regular trash in box dumpsters. On average, compactors filled with compostable wastes were hauled every 15 to 20 days. The reduced frequency of hauling has factored into the economic sustainability of the program. The recent opening of a composting facility in central Ohio, and an anaerobic digestion facility that will undergo construction later this year, will also make food waste programs attractive by reducing hauling distances.

OHIO FOOD SCRAPS RECOVERY INITIATIVE

As Kroger plans to expand its food waste composting program, OGF hopes that the publication of its supermarket manual will interest other grocers implementing similar programs. The state of Ohio wants to apply the successes of the grocery industry to other industries that generate significant quantities of food waste. Ohio EPA and ODNR, in collaboration with private and public stakeholders, plan to connect the Kroger and OGF successes with Ohio’s Food Scraps Recovery Initiative to lead the state forward in projects involving organics diversion and renewable energy.

Ohio’s Food Scraps Recovery Initiative was launched in June 2007 with the goal of capturing Ohio’s portion of the estimated 26 million tons of food waste generated in the U.S. each year. The initiative has focused on education, infrastructure development and the partnerships needed to develop and implement a successful diversion program (see “Food Scraps Recovery in Ohio,” BioCycle April 2008). After a year of statewide stakeholders’ meetings that targeted composting facilities and waste haulers, Ohio is now in a position to offer food waste composting services to businesses and communities in its major cities.

In June 2007, there were only three remote locations with composting facilities that were actively accepting and processing food waste. Eighteen months later, this number has tripled and three proposed solid waste anaerobic digesters are planned for construction later this year. Not only has the number of composting facilities significantly increased, but the location of the facilities has established an infrastructure that can serve the more populated areas of the state including Columbus, Cleveland/Akron, Cincinnati and Toledo.

While the establishment of these facilities is a result of composting facility operators identifying community needs, the timing can also be attributed to Ohio EPA and ODNR programs. Since 2007, these agencies have hosted several stakeholders’ meetings and provided Community and Market Development grants totaling $2 million. Ohio’s tiered regulatory approach has motivated many yard waste composting facilities to change facility status to a food waste classification. Proposed rule changes aim to further promote food waste composting by streamlining regulations for institutional composting. This is gaining popularity at colleges and universities, correctional facilities and business campuses.

The Ohio Compost Association recently amended its name to the Organics Recycling Association of Ohio (ORAO). It also has been integral to the development of food waste diversion in the state. ORAO held two Food Scraps: Create a Diversion! conferences in 2008 to provide technical assistance to composters who were interested in accepting food waste. The association included sessions introducing anaerobic digestion, recognizing the emerging industry’s future role in recovering organics.

The Ohio Grocers Foundation continues to reinforce opportunities for organics recovery by supermarkets. The agendas for the organization’s quarterly Environmental Task Force meetings focus heavily on food scraps diversion identifying current and future solutions for its members. In addition to commercial composting facilities, OGF is interested in anaerobic digestion facilities and on-site solutions that may offer renewable energy to offset store operational costs. Regardless of the management option, OGF’s Composting and Diversion Guide has been widely distributed to assist grocers (and other sectors) to develop programs, and is available at www.ohiogrocersfoundation.org.

The state plans to showcase the successes of Kroger to communities throughout Ohio to develop food scrap diversion programs. “Kroger should be commended for taking the initiative and boldly embracing a food scrap composting programs,” said Ohio EPA Director Chris Korleski. “The results of this project are beneficial to Kroger and our environment. I encourage other grocers and industries to implement their own program all across Ohio.” Solid waste management districts in Columbus, Cincinnati, Cleveland and Akron hosted local stakeholder meetings this past spring to facilitate the partnerships needed to sustain diversion programs. The state plans to work with local governments to identify the most effective way to market the program. Advertising campaigns may include community newsletters, council meetings and social networking web sites such as www.zerowasteneo.org.

The Kroger pilot project not only demonstrates the feasibility of a food waste diversion program but also the connection of environmental stewardship and community leadership. Central Ohio plans to transition existing and future food waste composting programs into sources of renewable energy with the construction of a community anaerobic digester scheduled to open this winter. Businesses and communities can be a part of conserving landfill space, reducing landfill emissions and producing renewable energy by simply diverting food waste to composting and anaerobic digestion facilities. While we may think everyone is aware of the relationship between organics, composting and renewable energy, many of these concepts are new to businesses and communities. Kroger’s commitment in Ohio and other states across the country have begun to make the connection more visible and have sparked renewed interest in organics management.

Joe Goicochea of the Ohio EPA, Environmental Supervisor of the Compliance Assistance & Inspection Support Unit, has been active in promoting food scraps recovery in the state and working with other regions.

Damaging affects of cross pollination from terminator genes in crops

2010-03-24T14:49:00.001-07:00

Check out this great article by Mike Adams, the Health Ranger of NaturalNews.com:

Corporations like Monsanto are playing God with the food supply. Did you ever wonder what happens when all the genetically modified, pesticide-compatible, gene-terminated, laboratory-concocted Frankenfoods end up genetically contaminating the natural crops we depend on for a sustainable food future? In this comic, I explore this important concept by showing the plight of a farmer fretting over an empty bag of seedless watermelon seeds.

You may find this surprising to learn, but U.S. corporations have actually designed, patented and aggressively promoted "gene terminator" plant technology that causes second-generation plants to self-destruct. By doing this, the corporation can control intellectual property (seed patents) and demand royalties on seeds from poor farmers in third world countries. It eliminates the whole practice of "saving seeds" and propagating food from one plant generation to the next -- a practice that humankind has depended on for survival since the beginning of human history.

In doing so, this gene terminator technology is a crime against both nature and humanity. To deny farmers the ability to propagate seeds from one generation to the next is to enslave humanity in a system of corporate control that violates the laws of nature and God. Care to take a guess which U.S. corporation is engaged in this activity? If you guessed Monsanto, you're right. Click here to read news about Monsanto's terminator gene at the Organic Consumers Association.

You can also follow the news on this topic at BanTerminator.org.

If you buy seedless watermelons, or seedless grapes, or GM soy products, you're already supporting the corporations that are altering the food supply. Seedless grapes are not natural, and they remove the very part of the grape that contains powerful cardiovascular medicine. Have you ever heard of the nutritional supplement called grape seed extract? Guess where it comes from? ... Grape seeds, of course. It's some of the best cardiovascular medicine known to modern science, far more potent than any prescription drug, yet with zero negative side effects. Yet food companies have removed it from the food supply and promoted "seedless grapes" as a benefit to consumers! (Of course, grape skins also contain powerful medicine called resveratrol, but grape seeds contain different medicines called proanthocyanidins and PCOs, which you can read about at the Physician's Desk Reference).

What's at risk: the future of human life on planet Earth

In this cartoon, the farmer character is fretting over something the entire human race is going to suddenly realize one day: Playing God with seeds and the food supply for the purpose of extracting maximum corporate profits is to plae the very future of humankind at extreme risk. Suppose the terminator gene crops somehow cross-pollinate staple food crops that now feed the world... what happens then? Imagine all the wheat grown in the United States suddenly self-destructing after a single growing season. Mass starvation would quickly ensue, followed by economic collapse, military action and quite possibly the collapse of the nation itself. And the same is true in Europe, Australia, Asia and South America, too.

This is what's at stake with terminator gene technology. For the sake of maximizing corporate profits, the Monsanto corporation is willing to place the very future of humankind at risk. But it's no surprise to learn Monsanto is behind this crime against nature -- this is the same corporation that tried to patent the pig, claiming it owned the genetic code of hogs. This is also the same corporation that promoted aspartame to the world by purchasing a company called Searle, whose CEO was a man named Donald Rumsfeld. He strong-armed the FDA to get aspartame approved as "safe," and we've seen alarming increases in brain tumors and neurodegenerative diseases ever since.

I believe there is no natural law that evil corporations led by greedy men will not violate in order to increase their own power or profits. Corporations have proven they will poison the environment, kill members of the public, bribe politicians, violate federal law, engage in competitive espionage, threaten critics, bribe the media, endanger lives, wipe out animal species and sacrifice the very future of life on planet Earth in order to squeeze out one more quarter of filthy profits. And they will do it with a straight face, while actually claiming they are "green."

There will be a day when the people will rise up against the corruption and overreaching power of the corporations. In time, they will reclaim their natural right to seeds, a clean environment, and natural health remedies. Today's patent laws -- which give ownership over virtually all commonsense ideas to corporations -- will crumble, and governments that colluded with corporations to strip power, health and dollars from the people will pay the price.

Until that day, of course, it's business as usual in the free market: Screw the people, violate the planet, desecrate nature and keep that share price propped up as high as possible. That's business as usual in the United States, a nation that has sold its soul to the highest bidder on eBay and now stands as an alarming historical example of what happens when a free market economic abandons basic ethics and human rights.

Must-see documentary: The Corporation. Watch this if you really want to know the truth about how corporations threaten the very future of humankind.

What can you do about all this? Grow heirloom plants, buy organic, non-GM foods and refuse to do business with corporations that use GM foods.

Inform yourself with these online resources:

Seed Savers Exchange

The International Seed Saving Institute

Save Our Seeds

See the movie The Future of Food or buy the DVD.

Read this great article by Devvy Kidd on the future of food.

Eating organic frozen food? Buy from Amy's Kitchen, which uses no genetically modified ingredients.

Wildflower Enthusiasts Gather for Flora-Quest

2010-03-24T14:33:00.000-07:00

Many of Ohio’s foremost botanists will be leading field trips the weekend of May 1-2, 2010 in the beautiful hills of Shawnee State Forest in southern Ohio. Flora-Quest is a botanical retreat geared towards learning, meeting like-minded people, and above all, appreciating the most spectacular flora in all of Ohio.

The rugged, hilly landscape and steep forested slopes are blanketed with an incredible array of flora. Botanically, Shawnee represents the northern most outposts for many Appalachian plants that one would otherwise have to go to the Great Smokey Mountains to find. Early May is peak for wildflowers, and the hills will be cloaked with trillium, over a dozen species of violets, native magnolias, wild azaleas, orchids and many more. As an added bonus, well over 100 species of birds occur in the forest in spring, including scores of our most colorful jewels like Scarlet Tanager, Hooded Warbler, and Rose-breasted Grosbeak. Bring your binoculars!

Guest speakers representing Ohio State Parks, The Nature Conservancy and the Ohio Heritage Botanists will highlight recent efforts for botanical conservation. Jenny Richards and Pete Whan know their subjects well, as they live within this region and are intimately familiar with the flora. Dr. Harvey Ballard will present an evening program on Violets, including Ohio’s arguably most beautiful and rare Bird-foot Violet, Viola pedata. Greg Schneider from the Ohio Department of Natural Resources will also present on the fascinating work of the Ohio Heritage Botanists. A special FREE program Friday evening April 30th will preview the diversity of Shawnee State Park.

There will be other bonuses, too, such as special evening field trips, vendors, and an optional trip to The Eulett Center and more. The center of activities will be the beautiful Shawnee Lodge and Resort, located in the heart of the forest. Take this opportunity to hike the newest properties in TNC’s Sunshine Corridor, visit a private preserve, improve your photography skills or kayak the Scioto Brush Creek. You will be amazed to discover the diversity in southern Ohio!

Please, visit the website at www.flora-quest.com for more information. Registration and complete trip descriptions are available on-line.

Flora-Quest will be May 1 & 2 at Shawnee State Park.

Photo: Bird-foot Violet, Viola pedata credit John Howard

Organic Baby Spinach Salad with Coconut-Lime Dressing

2010-03-04T14:02:00.001-08:00

INGREDIENTS:

Dressing:

- 2 Tbsp unsweetened coconut milk

- Grated zest of 1 lime

- 1 Tbsp fresh lime juice

- 2-1/2 tsp sugar

- 2 tsp grated fresh ginger

- 1 Tbsp toasted sesame oil

- 1/4 tsp Asian chile sauce

- Sea salt, to taste

Salad:

- 5 oz organic baby spinach

- 1 small organic carrot, coarsely grated

- 1/2 cup each julienned mango & papaya

- 1/3 cup julienned jicama

- 1/4 cup roasted, salted sunflower seeds

- 2 Tbsp shredded sweet coconut

DIRECTIONS:

Make the dressing by combining the ingredients in a jar and shake

vigorously.

Place the spinach and carrot in a large bowl. Add two-thirds of the dressing

and toss. Divide the dressed mixture between 4 plates and garnish each

serving with some of the mango, papaya, jicama, sunflower seeds, and

coconut. Drizzle the remaining dressing atop each salad and serve

immediately.

Source: Earthbound Farm Organic

http://www.ebfarm.com/recipes/recipeView.aspx?rID=58

2010-03-04T13:57:00.000-08:00

1. Glass reformed from recycled glass instead of raw materials reduces air

pollution up to 20% and water pollution by 50%.

2. Americans use 50 million tons of paper per year, consuming a little more

than 850 million trees.

3. If 25% of families replace 10 plastic bags with reusable bags, it would

reduce production by at least 2.5 billion bags per year.

4. By turning your central heating thermostat down by one degree, your fuel

consumption can be cut up to 10%.

5. In Malaysia, 125 acres of tropical forest has more species of trees than

the entire continent of North America has.

March Promotion: Organic Vegetable Garden Supplies Giveaway!

2010-03-01T12:16:00.001-08:00

At the end of March, we are giving one lucky person an Organic Vegetable Garden Supplies Package from Marvin's Organic Gardens! Here are the details of what you can win and how:

TO ENTER:
Tell us what your favorite veggie is and how you like it prepared. You can post this information on our Facebook Fan Page or you can comment directly on this blog entry. Either way, your veggie and preparation will count as one submission. You may enter up to 2 times per person. You must enter by March 31, 2010.

At the end of the month, Marvin, owner of Marvin's Organic Gardens, will pick his favorite entry. You could post a recipe or a picture of your family eating the veggie. Originality and creativity are highly encouraged!

WHAT YOU WIN:
An Organic Vegetable Garden Supplies Package! You will receive 1.5 yards of Marvin's Organic Garden's homemade compost, 1 yard of shredded leaf mulch, 10 organic vegetable plants and 4 packets of organic seeds. We will also include 1 roll of our NEW Control Roll to help control weeds and watering needs. Value of $175.00.

Organic Strawberry Rhubarb Compote with Streusel Topping

2010-02-16T12:04:00.000-08:00

INGREDIENTS:
Compote:
- 1 1/4 cups sugar
- 3 Tbsp of potato starch
- 6 Cups strawberries, trimmed & halved
- 4 Cups rhubarb stalks, cut crosswise into 1/2” slices
- 2 tsp fresh lemon juice
- 1 tsp grated fresh lemon zest

Streusel Topping:
- 1 1/2 cups flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- Pinch of salt
- 1 tsp cinnamon
- 1 Tbsp grated orange zest
- 8 oz butter, @ room temperature
- 1/2 cup of walnuts

DIRECTIONS:
Preheat oven to 425°. Prepare compote: Stir together sugar & potato starch. Toss with strawberries, rhubarb, lemon juice & zest. Transfer mixture to an ungreased shallow 3-qt (13x9x2) baking dish. Prepare streusel and bake: Combine flour, sugars, salt cinnamon and zest. Work butter into mixture with your fingers until combined into a crumbly mixture. Add nuts, stir to combine. Spoon topping over compote. Bake on a sheet pan (to catch the juices) until top is browned and filling is bubbly, about 30-45 minutes. Cool to warm on rack before serving. This can also be served with vanilla bean ice cream.

2010-02-16T11:59:00.002-08:00

1. Food is the #1 least recycled material.

2. The average American produces 4 lbs. of landfill waste per day; that’s more than 50 tons over a lifetime!

3. Food and paper are biodegradable in nature, but not in landfills due to lack of oxygen.

4. Food and paper are the two largest contributors to landfills and make up more than half of all landfill waste.

5. One ton of recycled paper can save up to 17 trees, 7,000 gallons of water and 4,000 kilowats of electricity.

(Source: www.smarthome.duke.edu/downloads/compost facts)

Buckwheat Blueberry Pancakes

2010-01-18T12:47:00.000-08:00

INGREDIENTS:
• 1 cup buckwheat pancake mix
• 1 egg
• 1/2 cup quick cooking oats
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 cup low fat buttermilk
• 3/4 cup skim milk
• 2 tbsp sugar-free syrup
• 1 cup fresh or frozen blueberries
• 2 tsp butter

DIRECTIONS:
Combine pancake mix, oats, cinnamon, vanilla, buttermilk, skim milk, egg and syrup in a large bowl. Add blueberries. Heat a griddle or non stick skillet over medium and coat with cooking spray. Drop batter onto griddle or skillet in 1/4 cupfuls for small pancakes or 1/2 cupfuls for large ones. Cook pancakes until brown and cooked through, about 3-4 minutes per side.

Perfect Lasagna

2010-01-12T09:51:00.000-08:00

Per serving: (1 lasagna):

348 calories, 7 g fat, 3 g sat fat, 0 g trans fat, 46 mg chol, 1,012 mg sod, 44 g carb, 6 g fib, 29 g prot, 431 mg calc

INGREDIENTS:

1 small zucchini, sliced

1 c frozen loose-packed cut-leaf spinach

1 c sliced cremini mushrooms

1⁄4 tsp salt

1 c fat free ricotta cheese

4 tbsp grated Parmesan cheese

1⁄4 tsp dried oregano

1/8 tsp red pepper flakes

1 c pasta sauce with roasted peppers

3 (3 1⁄2 X 6 3⁄4 inch) no boil lasagna noodles, halved crosswire

DIRECTIONS:

Preheat oven to 375. Spray 2 (5”) square baking dishes or 2 (11⁄2 X 5 3⁄4 X 8”) foil pans with nonstick spray. Mix zucchini, spinach and mushrooms on microwavable plate. Cover and microwave on High until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp salt. Mix ricotta, 3 tbsp Parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer in order, 2 tbsp sauce, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1⁄4 cup sauce, and 1⁄2 tbsp Parmesan. Cover with foil and bake 30 minutes.Uncover and bake until bubbling, 10-15 minutes.

Win $500 from Marvin's Organic Gardens

2009-12-21T07:41:00.000-08:00

Today is the day! The big day! The day we announce how you can WIN $500 towards a landscape job from Marvin's Organic Gardens!

We know that it is cold outside - and today, there is even snow on the ground. But think about April and May - when the sun is out and the ground is starting to get warm. New growth is showing up all around you. Your neighbors are in their yards preparing their beds and mowing their lawns. WAIT! You take a look around your yard and it is NOT looking like what you want it to look at. Actually - you have been looking at it this way for a few years but haven't done anything about it. You are just so busy that you haven't had time - and even if you did have the time, you would have no idea about how to even start.

Well, before you just start tearing things out of your yard and pouring gravel over all your grass so you don't have to worry about it anymore, Marvin's Organic Gardens wants to help you - by giving away $500 to one lucky Facebook Fan, to use towards their landscaping job this Spring. That's right - $500 to start the makeover in your yard.

All you have to do to be entered to win is become a Fan of Marvin's Organic Gardens on Facebook. Here's the deal though - we MUST have 650 Fans by January 15th, 2010 in order to give away the prize - and we need your help to do this. Tell your friends, your family, your co-workers to become Fans of Marvin's Organic Gardens on Facebook. The easiest way to do this is by going to the Marvin's Organic Gardens page on Facebook and clicking on the "Suggest To Friends" button on the top left of your screen (right under our logo). Then, you can select everyone you want to send a suggestion to.

Want another way to be entered to win? Leave a comment on our blog and we will enter your name in to the drawing again! If you leave 5 comments, we will enter your name 5 more times! You still have to be a Facebook fan, but this gives you additional chances to win that $500!

Here are the rules:
1. Promotion is running from December 21st through January 31st.
2. In order for us to give away this prize, we MUST have AT LEAST 650 fans by January 31st, 2010!
3. You MUST be a fan of Marvin's Organic Gardens on Facebook to be entered to win.
4. This prize is non-transferable and cannot be split between multiple people.
5. The prize is $500 to be used towards a landscape job with Marvin's Organic Gardens.
6. Prize will be announced and winner will be contacted by February 15th, 2010.

Got questions, email Audrey and she can answer all your questions.
Thank you for all your support and good luck!

Winter Potpourri

2009-12-15T07:52:00.000-08:00

INGREDIENTS:

- 6 Cinnamon sticks

- Several Pinecones

- 2 cups Dried Sage

- Grated & dried Citrus Peel

- Allspice, whole or ground

- 1 cup Fresh Balsam or Evergreen needles

- 2 cups Juniper berries

- 20 drops of your favorite natural scented oil

(such as winterberry, peppermint or lavender)

DIRECTIONS:

Toss and place in a decorative bowl. Smell and enjoy!

Easy Corn Chowder

2009-11-18T10:06:00.000-08:00

INGREDIENTS:

- 1 onion, chopped

- 3 cups milk

- S&P to taste

- 4 slices bacon, diced

- 1 (14.75 oz) can cream-style corn

- 1 1/2 cups cubed potatoes

- 1 (10.75 oz) can condensed cream

of mushroom soup

DIRECTIONS:

In a large saucepan over medium heat, saute bacon and onions until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt & pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25-35 minutes or until the potatoes are tender, stirring occasionally.

Recipe of the Month- Easy Pumpkin Pie

2009-10-14T09:56:00.001-07:00

INGREDIENTS:

- 3/4 cup sugar

- 1/2 teaspoon salt

- 1 can (15 oz) pumpkin

- 1 1/4 cup evaporated milk

- 1 1/2 teaspoons pumpkin pie spice

- 2 eggs, beaten

- 1 pie crust

DIRECTIONS:

Heat oven to 425°. In large bowl, mix filling ingredients. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350°; bake 40-50 minutes longer or until knife inserted near center comes out clean. Cool for 2 hours. Serve or refrigerate until serving time. Top with whipped cream or serve warm with vanilla ice cream. Store in refrigerator.

Recipe of the Month -Hot Mulled Cider

2009-09-11T11:43:00.000-07:00

INGREDIENTS:

- 1/2 gallon of fresh, unfiltered apple cider

- 1 orange

- 15 cloves

- 4 3-inch sticks of cinnamon

- 15 allspice berries

- 1 teaspoon of nutmeg

- 7 pods of cardamon

- 1/4 cup brown sugar

DIRECTIONS:

Put cider into a 3qt saucepan, cover, turn the heat on medium-high. While

cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange. Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider.

Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat. Strain the hot mulled cider away from the orange, cloves, and other spices. Serve hot. Add a cinnamon stick to each cup if desired.

* You can add a touch of bourbon, brandy, or rum!

Recipe Of The Month - Fresh Pico De Gallo

2009-08-06T06:53:00.000-07:00

INGREDIENTS:

- 8-10 Roma tomatoes (seeded)

- 1/2 Red onion (to taste)

- 1 Jalapeno pepper (or more to taste)

- 2 Medium cloves garlic

- Juice of one lime

- 1 Tablespoon olive oil

- 4 Tablespoons chopped fresh cilantro

- 1 Teaspoon coarse salt

- 1/2 Teaspoon fresh ground black pepper

DIRECTIONS:

Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well. Cover and refrigerate for at least 3 hours. Serve with tortilla chips and enjoy!

Recipe Of The Month - Blueberry Jam

2009-07-08T08:36:00.000-07:00

INGREDIENTS:

- 6 cups blueberries

- 7 cups sugar

- 2 (3 oz) packs of pectin

- 3/4 tsp unsalted butter

- 3 tbsp lemon juice

DIRECTIONS:

Combine the blueberries, lemon juice and 3 and a half cups of sugar in a pan and let stand for 1 hour. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves. Bring the mix to a boil for two minutes. Remove the pan from the flame and skim off any foam that accumulates. Place the pan over the heat again for 1 minute to boil. Again, remove and skim off the foam. Add the butter and bring the mixture to a boil again. Add the pectin and stir constantly. Boil for 1 minute. Skim off the foam. Allow the jam to cool for 7 minutes before adding it to canning jars. Close the jars and bath them in 250-degree water for 10 minutes to create a seal.

Recipe of the Month- Turkey Stuffed Peppers

2009-06-05T08:35:00.000-07:00

INGREDIENTS:
- 1 lb. ground turkey
- 1/2 c. instant rice
- 1/2 c. grated carrot
- 1/4 c. chopped onion
- 3 tbsp. chopped fresh parsley
- 1-2 cloves garlic, minced
- 1 (12 oz.) can tomato sauce, divided
- 4 sm. green peppers

DIRECTIONS:
Combine turkey, rice, carrot, onion, parsley, garlic and 1 cup tomato sauce in medium bowl. Salt and pepper to taste; mix well. Cut tops off peppers. Discard seeds and membranes. Spoon turkey mixture into peppers. Arrange in baking dish 8x8x2; cover with plastic wrap. Microwave at High (100% powder) 8-10 minutes, rotating after half the cooking time, until peppers and rice are tender. Spoon remaining tomato sauce over peppers. Microwave at High(100% power) 1 minute. Let stand covered 3 minutes.

Thank you!

2009-05-06T13:19:00.000-07:00

What a huge success thinkGREEN 2009 was!

We want to give an especially big thank you to our title sponsor, Whole Foods! We are so happy that they were a part of the event! A huge thank you also goes out to CinWeekly for being our media sponsor. We couldn't have done it all without you both.

Check out the pictures from the event here.

Thank you to all our vendors & participants from our 2nd Annual thinkGREEN Earth Day Event! What an amazing day it was! Over 750 people showed up to meet with our vendors and learn more about how to live a greener life. We hope to see you all back next year.

Basilico Organic Restaurant
EcoDiscoveries
Endeavor Learning Center
Face Painting by Tuesday
Farm Fresh Delivery
Good Natured Baby
Granny’s Garden School
GreenBird
Green Irene
Healthy Indoor Services
Imago
Lucid Salon
Mantra Wellness Center
Millcreek Restoration
Natural Awakenings Magazine
Oxygenation Station
Pure Doggy Organic Bakery
Responsible Services
Rumpke
Sheri Garrett, Sibcy Cline Green Realtor
Sunrock Farm
The Pampered Chef
The Veg Head
Smart Car
Wild Ones

Recipe of the Month - Watermelon Sorbet

2009-05-06T13:17:00.000-07:00

Ingredients:
- 1 cup sugar
- 1/2 cup corn syrup
- 4 T. lemon juice
- 3 T. grenadine
- 3 fresh mint leaves
- 1 (3lb) seedless watermelon

Directions:
In a small saucepan, bring sugar, syrup, lemon juice, grenadine & mint leaves to a boil dissolving the sugar granules. Let cool slightly. Cut the rind off the watermelon and cut into chunks. Puree half of the chopped watermelon in a blender. Strain into a large glass bowl. Repeat with remaining watermelon. Add slightly cooled syrup mixture and mix well to incorporate. Place sorbet into a 2-qt plastic container and freeze for 3-4 hours.

Recipe of the Month - Eggplant Tahini

2009-04-09T09:23:00.000-07:00

Ingredients:
- 2 1/2 T. coconut oil
- 1 large eggplant
- 4 C. water
- 5 T. lemon juice
- 1/4 C. tahini (sesame seed paste)
- 2 T. fresh garlic, peeled & finely chopped
- 4 T. olive oil
- 1/2 C. red bell peppers, sliced
- 1/2 C. yellow bell peppers, sliced
- 1 C. roma or plum tomatoes, diced
- Sea salt & black pepper
- 2 T. fresh dill, chopped

Directions:
Preheat oven to 375º. Grease a small to medium- sized baking dish with coconut oil. Use a fork to pierce the eggplant several times, then place it in the baking dish.Bake until tender, about 45-50 minutes. Allow cooked eggplant to cool enough for you to handle it; you can place it in a large bowl of cold water to cool quickly. Remove the peel once you are able to handle it. Drain in colander until eggplant cools completely. Squeeze pulp to eliminate bitter juices, then process until smooth in a food processor.

To the eggplant puree, add lemon juice, tahini, and garlic, and process again to bring all ingredients together. In a large bowl, combine pureed eggplant mixture, olive oil, red and yellow bell peppers, tomatoes, fresh dill, sea salt, and black pepper and toss. Serve on a bed of your favorite whole grain or with toasted pita chips!

I want HR 875 and S 425 withdrawn from the floors of Congress immediately.

2009-04-02T08:46:00.000-07:00

Please tell everyone who wants organic foods.....

CALL THE CAPITOL SWITCH BOARD at 202 - 224 - 3121 and tell them:
"I want HR 875 and S 425 withdrawn from the floors of Congress immediately."

http://www.opednews.com/articles/Monsanto-s-dream-bill-HR-by-Linn-Cohen-Cole-090309-337.html

and

http://www.govtrack.us/congress/billtext.xpd?bill=h111-875

US House and Senate are about (in a week and a half) to vote on bill that will OUTLAW ORGANIC FARMING (bill HR 875). There is an enormous rush to get this into law within the next 2 weeks before people realize what is happening.

Main backer and lobbyist is Monsanto – chemical and genetic engineering giant corporation (and Cargill, ADM, and about 35 other related agri-giants). This bill will require organic farms to use specific fertilizers and poisonous insect sprays dictated by the newly formed agency to "make sure there is no danger to the public food supply". This will include backyard gardens that grow food only for a family and not for sales.

If this passes then NO more heirloom clean seeds but only Monsanto genetically altered seeds that are now showing up with unexpected diseases in humans.

There is a video on the subject.
http://www.youtube.com/watch?v=epXNJNjYBvw&feature=related

And another one:
http://www.youtube.com/watch?v=eeWVkTU1s1E

The name on this outrageous food plan is:
Food Safety Modernization Act of 2009 (bill HR 875).

THIS IS REAL, FOLKS! PASS THIS ALONG TO ALL CONCERNED ON YOUR MAILING LISTS & CALL YOUR SENATE REPS TODAY!

Get on that phone and burn up the wires. Get anyone else you can to do the same thing. The House and Senate WILL pass this if they are not massively threatened with loss of their position...They only fear your voice and your vote.

The best thing to do is go to www.house.gov/writerep. All you have to do is put in your zip and it will give you your congressperson and how to get in touch with them. When you call their office someone will answer the phone, just tell them (politely) that you are calling to express your views on HR 875. Tell them your views, they'll take your name and address and pass your comments along to the congressperson.

The following link is a list of the U.S. senators and their contact info:
http://www.senate.gov/general/contact_information/senators_cfm.cfm

Jamaican Jerk Sauce

2009-03-12T12:57:00.000-07:00

This recipe is for "Jamaican Jerk Sauce". Its time to start firing up the grills, and enjoy the coming spring! Jerk sauce is essentially a sweet and spicy glaze, almost a caribean BBQ. Jerk refers to the fact that the sauce is usually used on "jerked" chicken, meaning chicken that is slow grilled and pulled, but you can literally put it on anything and get great results.

In Jamaica, real jerk chicken is slow cooked over an open fire, utilizing the wood from the Pimento tree, not the pimento pepper plant, which allspice is harvested. Additionally, the main spice in the sauce is allspice, which is not a blend of spices, but a berry on a tree. Think of allspice as a more fragrant type of peppercorn. There is a lot of sweetener in Jerk, be it Molasses or brown sugar, so remember not to put the food over a fire, but to the side of it instead, to keep the sweetener from burning on your food.

While we're on the subject, I'll explain the difference between BBQ'ing and grilling. When you put food directly in the path of heat, it is called "Grilling". Grilling is done at a much hotter temperature, than BBQ-ing. Hotter temperatures mean a few things: If you are cooking a protein, i.e., meat or fish, the protein will contract faster at higher temperatures, which is why your burgers always end up meatballs instead of nice flat patties. The other bad thing about high heat, is that fat cooks out too fast to be absorbed into the protein, which is why less fatty proteins should be cooked slow and low, and fatty cuts can be cooked at high temps. For example, you grill steaks, but not briskets or ribs.

The trick to cooking Jerk food properly is to BBQ it, not grill it. In BBQ cooking, the food should NOT be in the path of the heat. When you build your fire in the grill, build it to one side, and put the food on the other, and SHUT THE LID! By doing this, you will basically slow cook the food like an oven, and simultaneously smoke it. It will take considerably longer, but it's always nice to enjoy some time to yourself and enjoy the great outdoors, especially in the spring. If you can get some nice real wood (or wood chips), cedar, alder apple or cherry, use it. You will be really impressed by the flavor difference.

WILDFLOWER JERK SAUCE
Makes 1 quart, which is a lot — but it lasts almost forever — and you will become addicted to it! Very easy to make, just put it all in a blender and puree!

- 2 Tbl Allspice
- 2 Tbl fresh Thyme or about a 3 or 4 sprigs 6" long or so (Marvins has a great Thyme called "Lemon Thyme" that is perfect for this)
- 1/2 Scotch Bonnet Pepper, or an orange Habenero (This is one of the signature ingredients, but it is very hot, wear gloves when you touch it. You can add more or less to taste when you are finished blending it.)
- 1 tsp Black pepper
-2 fresh Sage leaves
- 8 gloves of garlic
- 2 cups of Molasses (or brown sugar)
- 1/4 cup olive oil
- 1/4 cup Soy Sauce
- 3/4 cup wine vinegar
- 1/2 cup Organic Orange Juice
- Juice of 4 limes
- 2 whole green onions, more if you like green onions
- 1 cup of diced sweet onions
- a couple of scrapes of Nutmeg
- a big pinch of ground cinnamon
- Salt to taste, but you don't have to have it in this one!

Turn on the reggae, grab a cold beverage and enjoy!

Our Title Sponsor for thinkGREEN 2009!

2009-03-04T17:20:00.001-08:00

Whole Foods (Deerfield Towne Center & Rookwood) have agreed to be this year's thinkGREEN title sponsor! We are so excited to have them be a part of this year's event again! Please mark your calendars for April 25th from noon til 6:30pm for the thinkGREEN Earth Day event! For more information go to the Marvin's Organic Gardens website.

If you are intersted in participating in the event as a vendor, please contact Audrey Keyes at 513-984-8278 or Drew Overbeck at 513-200-4872.

thinkGREEN 2009

2009-03-03T11:56:00.000-08:00

Saturday, April 25th • Noon-6:30pm • Marvin’s Organic Gardens
Don't miss out on the second annual thinkGREEN event, presented by and held at Marvin's Organic Gardens. An educational day for the entire family including music, food, activities, door prizes, lectures, vendors and resources - all with one common goal - to educate our community on the environment and learning to live "green". This event is free and open to the public. Bring the whole family – we will have something for everyone!

Don’t miss out on the petting farm! It is baby animal time and your kids are going to love petting the babies brought to Marvin’s from Sunrock Farm. They will only be there from 1:00- 3:00pm, so don’t miss out!

*Interested in participating as a vendor/resource/sponsor at the thinkGreen event?
Contact us at info@marvinsorganicgardens.com or call Audrey Keyes at 513-984-8278.

February Recipe from Wildflower Cafe & Coffeehouse

2009-02-11T08:50:00.000-08:00

Each month, Executive Chef & Owner of the Wildflower Café, TODD HUSDON, will be sharing an organic recipe with you! The Wildflower Café is an all-organic restaurant located at:
207 E. Main Street • Mason, OH 45040.

For more information, visit www.wildflowercafeandcoffeehouse.com or call 513-492-7514.

Rosemary Potato Soup

Ingredients:
- 1/4 lb unsalted butter
- 1.5 cups diced yellow onion
- 1 cup diced celery
- 2 whole 6” springs of rosemary
- 1 T. freshly chopped garlic
- 1/2 cup flour
- 1 quart milk (organic or local, or better yet, BOTH)
- nutmeg to taste
- 1 cup mashed potatoes
- 1/4 cup sour cream
- 2/3 cup - 1” diced cooked potatoes
- 3 T. organic chicken base -or- 1.5 cups strong, flavorful homemade chicken stock
- 1T. all purpose seasoning
- 1 T. dried basil
- fresh ground pepper to taste
- couple dashes of hot sauce

Directions:

Make a blond roux: On low heat, melt butter. Add onion and celery to melted butter. Add sprigs of fresh rosemary, and garlic. Stir and cook until onions are clear, but not browned. Slowly add flour, and stir on low heat, until flour and butter are combined and smooth, but not brown.

Make that blond roux into a Bechamel Sauce: Add milk. Slowly cook on low heat until milk thickens a bit. Run a few scrapes of nutmeg across a planer, or cheese grater. Simmer for about 15 minutes, remove rosemary sprigs and discard them — preferably into a compost pile!

Season and adjust: Stir in cooked mashed potatoes, sour cream, diced cooked potatoes, chicken base, all purpose seasoning, basil, Fresh ground pepper to taste, a few dashes of hot sauce (it really makes it better, without adding heat). If the soup is too thick for your liking just add more milk and re-season with salt and pepper. If its too thin, let it cook and reduce.

Serve: Garnish with chopped chives or green onion, crumbled real bacon if you like, and a good shredded cheese of your choice. You can also add whatever other veggies you have, we've had good luck with asparagus. People will want you to make this one all the time.

January Recipe from Wildflower Cafe & Coffeehouse

2009-01-15T09:09:00.000-08:00

Top 10 tips for your Eco-Friendly Thanksgiving!!

2008-11-25T12:11:00.000-08:00

By Larry West, About.com

Top 10 Tips for an Eco-friendly Thanksgiving

Thanksgiving Day is an American holiday that is loaded with tradition, so why not start a new tradition in your family by making Thanksgiving an eco-friendly celebration from start to finish?

Here are 10 tips to help you capture the spirit of the original Thanksgiving by making your holiday celebration eco-friendly. An eco-friendly Thanksgiving will enrich your family’s holiday experience, because you will know that you have reduced your impact on the environment. And that’s something for which everyone can be thankful.

1. Reduce, Reuse, Recycle

To make your Thanksgiving celebration as eco-friendly as possible, start with the three Rs of conservation: Reduce, Reuse and Recycle

Reduce the amount of waste you produce by buying only as much as you need and choosing products that come in packaging that can be recycled.

Carry reusable bags when you do your shopping, and use cloth napkins that can be washed and used again.

Recyle paper, and all plastic, glass and aluminum containers. If you don't already have a compost bin, use your Thanksgiving fruit and vegetable trimmings to start one. The compost will enrich the soil in your garden next spring.

2. Buy and Eat Locally Grown Food

Buying only locally grown food is one good way to have an eco-friendly Thanksgiving. Locally grown food is good for your table, your health and the environment. Locally grown food tastes better than food that has to be grown and packaged for maximum shelf life, and it requires less fuel to reach store shelves. Locally grown food also contributes more to your local economy, supporting local farmers as well as local merchants.

3. Make Your meal Organic

Using only organic food for your feast is another good eco-friendly Thanksgiving strategy.

4. Celebrate at Home

This year, why not reduce global warming and improve air quality by lowering your auto emissions at the same time that you lower your family's stress level?

5. Travel Smart

If you must go over the river and through the woods, there are still ways to have an eco-friendly Thanksgiving. If you drive, use less fuel and lower your emissions by making sure your car is in good working order and your tires are properly inflated. If possible, carpool to reduce the number of cars on the road and lower the greenhouse gas emissions that contribute to air pollution and global warming.

6. Invite the Neighbors

7. Plant a Tree

8. Make your Own Eco-friendly Decorations

9. Make it a Spiritual Day

10. Say Thank You

Exciting news about Recyling!!!

2008-10-07T06:57:00.000-07:00

Recycling 101
This article is from Earth 911.

Recycling is the third R of the three R’s: Reduce, Reuse, Recycle. Recycling means taking a product or material at the end of its useful life and turning it into a usable raw material to make another product.

Create a Workplace Recycling Program So, how do you start recycling at work? That’s what we’re here for—to walk you through the process. If you already recycle at home, you’ll find many similarities to office recycling. Start with just a couple of products. Once your program is up and running, add others. Eventually, you will have a flawless program in place. Hey . . . you’ll be offering us tips in no time. Let’s get started on creating your office recycling program; First, choose a recycling coordinator, pick materials to recycle, decide your collection method, determine how it will be hauled away, set up recycling bins and guideline, monitor the program, and promote your program through education!

Curbside Recycling - Curbside recycling now serves half of the U.S. population, providing the most convenient means for households to recycle a variety of materials. While all curbside programs differ, the most commonly included materials are The Big Five: aluminum cans, glass bottles, paper, plastic and steel/tin cans.

Electronics - Technology has revolutionized our lifestyle through telephones, radios, TVs, computers and cell phones. However, the brisk pace of technology means these devices become obsolete quickly. A more recent issue is how our old electronics should be disposed of, because they often contain dangerous elements such as lead and mercury that can contaminate our soil and water supply.

Composting - Managing organic material at your home can not only decrease the amount of material you send to the landfill; it can also help turn your organic waste into a landscape asset. Composting will reduce the amount of food waste in your garbage can, while creating nutrient-rich fertilizer for your garden.

Garage Garbage - Did you know that used motor oil can be recycled? How about paint and batteries? It turns out many of the items in your garage are recyclable. Claim your garage back, learn what to do with the mess and help the planet while you’re at it.

Four "Organic" Back-to-School Tips

2008-09-23T12:17:00.000-07:00

This article is from www.organicauthority.com

Written by Laura Klein, Publisher

As we enjoy the last weeks of summer (or “freedom,” as kids may call them), it’s time to prepare for the new school year. For organic families, the emphasis is on healthful lunches. Sound challenging? Not if you follow these four kid-pleasing tips.

1. Protein in Perspective

Years ago, our moms sent us to school with protein-heavy meat sandwiches and coins to buy whole milk. These days, it’s easy to lighten up with your kids’ favorite organic vegetables, low-fat cheese or tofu—each of which proves wholesome with whole-grain bread. Beans are another terrific source of protein and fiber, with negligible saturated fat.

“Nuts and seeds are portable, healthy snacks that are perfect for lunch boxes,” she adds. “They are loaded with protein and packed with energy. Ounce for ounce, pumpkin seeds have almost as much protein as beef or chicken, with a lot more of the good fats—and even have some of the amazingly heart-healthy omega-3 fatty acids.”

2. Liquid Logic

“What your child drinks with lunch each day is just as important as what he or she eats,” Dr. Renna says. “Send your child with either water, low-fat milk or a fruit-juice box—but make sure that the juice box is made from only 100% juice and is fortified with calcium, as well. Many juices contain only minimal amounts of real fruit juice and instead are filled with a lot of sugar. Read the labels and look for a juice box that is 100% pure fruit juice, such as Apple & Eve’s 100% juice box line.” (It’s organic!)

As an added bonus, juice boxes can help keep your child’s lunch cold throughout the day. Simply freeze a juice box the night before school and use it as an ice pack, Dr. Renna suggests. By lunchtime, it will be perfectly defrosted and ready to drink.

3. Involvement and Input

Moms haven’t traditionally asked us what we wanted to eat for lunch. We’d open our lunch box and grab a soggy tuna sandwich and some cookies—the icky kind no one even wanted in the daily trade. Times have changed: When you take your children to your local natural and organic food store, allow them to help you shop for school lunch staples and snacks.

“Involve your children in picking out the foods and packing the lunch box,” says Elena Serrano, an assistant professor of human nutrition, foods and exercise at Virginia Tech. “You’ll find out what they like and, if they feel a part of the process, they’re more prone to eat it.”

Make sure your children have a variety of foods in their diet, including whole grains and low-fat dairy products, she adds. You can visit MyPyramid.gov to learn more about healthful organic choices in each food group.

4. No Fuss, No Muss

It may seem obvious, but it helps to prepare organic lunches that are easy to eat, Serrano says. Make sure food is cut at the appropriate size for young children.

“Kids don’t have a lot of time to eat, and they don’t want to spend that time getting their foods ready,” confirms Carmen Byker, a Virginia Tech senior majoring in human nutrition, foods and exercise. “Cut, peel and slice fruits and vegetables in advance, or buy them ready to eat, like baby carrots, sliced apples, raisins and grapes.”

Byker encourages shopping for fruits and vegetables at your local farmer’s market. Not only will you find the freshest organic produce, but you’ll also support regional growers. These fruits and veggies also taste better, which encourages your kids to eat more servings each day, she says.

We hope this will help you pack a healthy, organic lunch, made with love for your little ones!

The Marvin's Organic Gardens Team

Keep a Pitcher of Water in Your Fridge

2008-09-19T09:50:00.000-07:00

By Brian Clark Howard

This article is from
The Daily Green

Such a simple action as filling a pitcher of water from the tap and placing it in your refrigerator provides several benefits in terms of energy and water savings, as well as your health.

For one thing, a pitcher full of water will help your refrigerator keep your food cool more efficiently, much like how a cold ice pack works in a cooler. Also, whenever you want a glass of water, you won't have to let the tap run for a few moments to obtain a cool temperature, cutting down on waste. You won't need as much ice, which requires energy to make.

Having cold water at the ready will discourage you from reaching for disposable plastic water bottles, which have a sizable environmental footprint to produce, ship and store.

You'll also be likely to drink more water, keeping hydrated while avoiding sugar-loaded sodas and other alternatives. Plus, when tap water sits for a while (particularly when uncovered), much of the chlorine that is present from the filtration plant evaporates out. This means you're enjoying a tastier drink, and cutting down on the toxins, extremely dilute though they may be, that enter your body. Doesn't that sound refreshing?

Clean Your Windows with Vinegar

2008-09-08T13:54:00.000-07:00

Article from The Daily Green

Instead of harsh chemical sprays, get those windows and mirrors crystal clear with a simple solution of white vinegar, newspaper and a little elbow grease. You'll also save money and the hassle of needing to stock more cleaning supplies.

It's simple: mix 2 tablespoons of white vinegar with a gallon of water, and dispense into a used spray bottle. Squirt on, then scrub with newspaper, not paper towels, which cause streaking.

If you run out of vinegar, or don't like the smell, you can also substitute straight lemon juice or club soda (don't dilute either in water), and rub with newspaper. See, simple!

Put In A Small Rain Garden

2008-08-27T08:17:00.000-07:00

Article from The Daily Green. By Brian Clark Howard

Homeowners and businesses can stem the tide of polluted runoff threatening our waterways by setting up a simple “rain garden,” which is beautiful as well as beneficial.

The concept of a rain garden, which mimics natural systems, was crystallized in Maryland in the 1990s. The idea is to create a depression filled with plants that collects the rainwater that runs off a building and its landscape. The plants — such as sedges, rushes, ferns, wildflowers, shrubs, trees and so on — absorb the water and release it slowly. This reduces the surge of water running off the landscape, which picks up fertilizers, pesticides, motor oil and other contaminants and carries them into waterways.

Rain gardens reduce the risk of flash floods, and they help stabilize the flow that enters waterways, both in terms of volume and temperature. That leads to healthier streams and rivers. Plus, the plants naturally filter the water, neutralizing some of the toxins that are present. They also provide valuable wildlife habitat.

No two rain gardens are exactly the same. They can be large and interconnected, with different levels and features, or very small and simple. Normally, they are placed in natural low spots, near where gutters drain. Ideally, they are populated with plants that are native to the local area. Sometimes they have swales to maximize their ability to hold water.

Call Marvin's Organic Gardens and ask to speak with Wes about adding a rain garden to your backyard.

Organic Hero Play List (cranked up to 11)

2008-08-19T14:19:00.000-07:00

(Saw this in a guide from Whole Foods Market and wanted to share it).

THE BEST REASONS TO CHOOSE ORGANIC PRODUCTS

1. Organic farming meets the needs of the present without compromising the needs of future generations.

2. Growing organically supports a biologically diverse, healthy environment.

3. Organic farming practices help protect our water resources.

4. Organic agriculture increases the land’s productivity.

5. Organic production limits toxic & long-lasting chemicals in our environment.

6. Buying organic supports, small independent family farms.

7. Organic farmers are less reliant on non-renewable fossil fuels.

8. Organic products meet stringent USDA standards.

9. Buying organic is a direct investment in the long-term future of our planet.

10. Organic farmers preserve diversity of plant species.

11. Organic food tastes great.

Fresh Pesto Recipe

2008-08-15T10:37:00.000-07:00

INGREDIENTS:

• 3 cloves garlic
• ¼ - ½ cup pine nuts (negotiable)
• ½ cup extra-virgin olive oil (you can cut this half and half with chicken broth)
• juice of half a lemon
• 2-3 cups fresh basil
• ½ cup grated parmesan cheese
• 2 teaspoons coarse sea salt
• dash of pepper (optional)

INSTRUCTIONS

Fill food processor with garlic, pine nuts, olive oil and lemon juice. Pulse until smooth. Add basil, parmesan cheese and salt and pepper. Pulse until well blended. Scrape down sides and pulse until smooth.

Serve on whole grain baguette slices topped with yellow bell pepper slices.
Or toss with a whole grain linguini pasta.

Building Green!

2008-07-08T11:04:00.000-07:00

For those of you that don't know - Marvin's is more than a nursery. We have a huge garden center, spacious greenhouses, and even on-site compost and mulch bins. This year we have added on a new department to our business. Marvin's is now offering Cincinnati residents the option to start building green.

So what does it mean to build green? Basically, we are using environmentally safe materials and utilizing better building practices. By building green you are adding quality to your home and/or garden.

Brandon Berning is the Construction Manager for us here at Marvin's. He comes to us with years of experience under is belt. To set up a FREE consultation with Brandon, just give us a call at 513-932-3319.

To take a look at some of our finished hardscapes by visiting our online photo galler y.

LET’S NOT TREAT OUR SOIL LIKE DIRT

2008-06-24T13:26:00.000-07:00

Throughout history, the story has repeated itself: Great civilizations have grown where soils were fertile enough to support high-density human communities, and fallen when soils could no longer sustain our rough treatment. Soil directly and indirectly affects agricultural productivity, water quality and climate. From the food we eat to the clothes we wear to the air we breathe, humanity depends on the very dirt beneath our feet. Biodiversity in the soil ranges in size from microscopic one-celled bacteria, algae, fungi and protozoa, to larger nematodes, arthropods, earthworms, insects, plant roots and small animals. This community of organisms help to break down and incorporate organic materials into the soil, convert nutrients into useable forms for plants, and help to hold carbon which might otherwise enter the atmosphere, potentially contributing to global warming. Healthy soils also contain an abundance of minerals, air, water and organic materials, all which are essential for healthy plant growth. We must learn to understand, respect and rebuild our soils, before this precious commodity degrades beyond repair.

The major threats to our soil, and ultimately our water is: over-intensive farming and gardening practices that arise from tilling, heavy machinery and the use of harsh chemical pesticides and fertilizers. Soil compaction from heavy equipment reduces the soils air space and ability to take in water and nutrients. Compacted soils become hard when dry, and can restrict root growth and the activity of soil organisms. Deep tilling accelerates soil erosion, which ends up washing into our streams, rivers and eventually the ocean. When excessive nutrients from eroded soil enters waterways, algal bloom is stimulated to grow in abundance, and suck up most of the available oxygen as it breaks down. This process known as eutrophication, leads to death of aquatic life, and has created a “dead zone” in the mouth of the Mississippi river larger than the size of New Jersey. In addition to water degradation, a 1995 study published in Science concluded that in North America alone, the loss of soil from croplands in the form of erosion decreases agricultural productivity by about $27 billion per year. Lastly, the use of chemical pesticides and fertilizer can not only over acidify the soil, but also destroy the very soil organisms that support healthy plant growth. Soil is being lost faster than it can naturally replenish itself, but the good news is that we can rebuild our soils and revitalize soil life.

Soil is the skin of our planet, and a vital living system. Too often we forget that soil sustains all life, and is arguably the most important natural resource we have. The more abundant, diverse forms of life we can nurture in the soil, the more fruitful and self-sustaining our crops and landscapes will be. Harvey Blatt, author of the 2004 book, America’s Environmental Report Card, points out that one heaping tablespoon of healthy soil contains up to nine billion living microorganisms, which is more than the human population of earth. Better known as the soil food web, this complex group of organisms bear the important task of breaking down toxic pollutants and purifying water as it passes through the soil. Other roles include increasing the soils porosity, which improves air and water movement, as well as increasing the soils ability to bind, which can lessen the damaging affects of soil erosion. There is constant interaction among the organisms living in the soil. The few “bad” soil organisms are kept in check by the vast diversity of beneficial organisms, wherein keeping healthy soils in balance for optimum plant growth with the least amount of effort to upkeep them. If we do our part to encourage healthier soils, the organisms of our soils will flourish, and work even harder to help us build more nutrient rich crops, cleaner water and bigger, brighter blooms in our gardens.

We can increase the health of our soils, and ultimately the productivity of landscape plants and crops with a few simple techniques. Most soil organisms like cool, moist conditions, which are enhanced by the addition of mulch, plants of all sorts or lawns. Such groundcovers also help to hold soil, which lessens the affects of soil erosion. Also, the addition of well-aged compost can add organic matter back into the soils. The more diverse the ingredients that are incorporated into a compost pile results in a greater diversity of nutrients and soil organisms in the end product that is ready to be applied to your lawn and garden areas. Compost ingredients such as plant debris and manure should be aged for at least one year before being applied to such areas. Reducing the amount of tilling in one’s garden areas also help to reduce the loss of organic matter. Leave all landscape plant and crop residues in your bed areas through the winter to help reduce erosion in otherwise barren areas, as well as providing habitat for over wintering beneficial insects. Such plant debris can be removed in the spring to encourage soil temperatures to warm faster, which can increase early season plant growth. All over the world, a great portion of our useable soils are worn out, depleted and close to death. These soils possess the ability to be restored to maximum productivity. We need to continue to work together to enrich our soils and treat them as living communities of organisms that can enrich all life that stands a top them. Only when we stop treating our soils like dirt, will civilizations such as ours be able to sustain themselves permanently.

Our Organic Gardening Arsenal

2008-06-16T13:17:00.000-07:00

At Marvin’s Organic Gardens, we are dedicated to safe and natural, lawn and garden practices. We approach plant health and pest control with products and techniques that reduce soil and water pollution, and to minimize health concerns for both humans and wildlife. We continue to introduce new and useful organic gardening products to our garden center shelves so that we can all approach plant health, pest pressures and weed problems naturally and safely. Some of the earth friendly products in our organic gardening arsenal include:

1. Organic 8-3-3 and 3-3-3 Fertilizer - These multipurpose granular fertilizers have a range of short and long-term growth and disease suppressive benefits for lawns, gardens and containerized plants when used at the proper rate. These poultry manure-based fertilizers are easy to spread, reduce the risk of soil and water pollution, and promote healthy lawns and landscapes.

2. Corn Gluten- This natural pre-emergent weed control contains naturally occurring substances that inhibit weed seeds tiny feeder roots when applied to lawns and garden in early spring, late spring and fall. Also, C.G. naturally contains 9% nitrogen which helps promote healthy lawn and landscape growth.

3. Bagged and Bulk Compost- These superb compost blends are an excellent amendment for both garden and container plantings, and help to restore worn out lawns in need of rejuvenation. Compost helps reduce disease incidence in both lawns and gardens, and will loosen compacted clay soils when applied at a ½”-1” rate.

4. Burn Out Weed Control- This safe, fast acting product is for non-selective control of most broadleaf and grass weeds. Burn Out is most affective when applied on warm, sunny days, and can be used to spot treat weeds in lawns, mulch beds, patio, walkways, fence lines and driveways.

5. Milky Spore- An all-natural bacteria-based product for Japanese beetle control developed by the USDA that will not harm beneficial insects, humans or animals. Once applied, Milky Spore can last up to 20 years in your soil controlling Japanese beetle grubs. This safe grub control product can be applied to open lawns, mulch beds, flower and vegetable gardens.

6. Diatomaceous Earth- This safe and affective control for ants, fleas, ticks, slugs, termites, spiders and roaches is derived from fossilized remains of diatoms, a type of hard-shelled algae. This product is so safe that it can be rubbed right into your dog or cat’s fur for flea control. Can be applied around home foundations, around garden plants and in the corners and crevices inside your home.

7. Deer Scram- Our most popular organic granular deer and rabbit scent based repellant works for up to 45-60 days, even when rained on. D.S. has no foul odor to people, but when applied as a protective band at the base of vulnerable plants, will prevent damage to valuable landscape plants and vegetable crops, and also acts as a mild fertilizer.

8. Mycorrhizal CPR-We are proud to introduce this beneficial plant fungi product which helps encourage overall plant health and growth, lessen disease pressures and increases plants drought tolerance when applied around the root system of almost all plants. As the mycorrhizae associate themselves with plant roots, they send out hair-like strands in the soil, which act as siphons to dissolve and facilitate the absorption of many minerals and water essential for healthy plant growth.

9. Fertilome Bt- This naturally occurring biological/microbial insecticide-based spray is intended for control of bagworms, borers, leaf miners and most leaf-eating caterpillars. When larvae eat the treated plant leaves, the Bt bacteria destroys their stomachs, and kills target insects in 1-2 days. It is most effective to apply Bt to young, heavily feeding larvae, and poses no health risk to humans, pets, birds, bees and fish.

10. Mosquito Barrier- When first sprayed, the natural sulfurs kill the mosquitoes that are struck by the spray, afterwards any mosquitoes entering the area detect the garlic sulfurs and avoid the area for 2-4 weeks. The M.B. spray also works well to keep fleas and ticks from your yard, and is entirely safe for humans, pets and wildlife. M.B. is designed for spraying on all plant foliage and areas of standing water.

Stop in today to Marvin’s Organic Gardens to arm your lawn and gardens with our vast arsenal of environmentally safe plant health and pest control products. We have numerous organic gardening products in addition to the abovementioned, and a helpful and friendly staff to answer all your gardening questions. Please mention this article at our garden center to receive 25% off all Ornamental Grasses, Asters, Mums and Ornamental Kale and Cabbage. Go Organic! It’s Only Natural.

Top 5 Reasons to Go Organic!

2008-06-12T08:19:00.001-07:00

Here are the top 5 reasons that we have found to Go Organic!

1. FOR HUMAN HEALTH (and pets too!)- Countless studies have linked conventional chemical gardening pesticides and fertilizers to cancer, reproductive and neurological damage. Organic fertilizers and pest control products are safe for both pets and humans, most of which are derived from plant remains, animal waste and naturally derived minerals from both soil and water.

2. FOR SOIL HEALTH-One application of a chemical fertilizer, herbicide, insecticide, fungicide (and so on) can kill soil organisms. Soil is alive and teeming with microorganisms that help to convert inactive minerals and water into the building blocks of life, reduce soil erosion and compaction, reduce soil borne disease, break down soil pollution and much more. Studies
even show that soil, with its many life forms, can reduce global warming by holding carbon in the soil rather than releasing it into the air. Soil is the base for all life, and one can improve the quality of their soil by simply adding compost. Compost helps to regenerate soil life, and corrects many soil imbalances, eliminating the need for harmful chemical fertilizers and pesticides.

3. FOR WILDLIFE HEALTH-Many recent studies have correlated the use of garden chemicals to a decline in the health of birds, aquatic life and land animals. Many of these garden chemicals are not only proven to have an immediate adverse impact on wildlife, but additionally, these chemicals are gradually magnified as they move up the food chain. For example, minute water life feed on pesticide tainted algae, a small fish then consumes many of these small water animals, which are then consumed by a larger fish. The larger the animal, the more food it must consume, which means it is taking in more and more of these harmful pesticides. Scientific studies have shown that organic farms and gardens support a greater number and diversity of wild creatures than most conventionally managed farmland and residence. By planting more Ohio native shrubs, trees and perennials, one can help to attract more wildlife to ones gardens.

4. FOR INSECT HEALTH-An estimated 80% to 90% of all insects have a beneficial impact on plants. One application of a chemical pesticide can eliminate many of these helpful critters. Beneficial insect help by pollinating plants and reducing pest insect numbers in our gardens. Pest insects are proven to recover more quickly after a pesticide application than beneficial insect populations, which could compound an infestation of pest insects in the long run. The insect world is a system of checks and balances, which if unaltered by chemical inputs, can work to minimize insect damage on our garden plants. With organic control methods, the goal is not to eliminate pest insects, but to reduce their populations enough to prevent serious injury to plants. By mixing flowering plants with vegetables and fruits, one can increase the diversity of beneficial predator insects in ones gardens.

5. FOR THE FUTURES HEALTH-The idea that we do not inherit the earth from our ancestors but borrow it from our children is a compelling one. The conventional gardening world is wrought with “quick fix” products with many long-term repercussions. For every pest, disease or weed problem one might have, there is always a safe and natural approach to correct that problem. Organic gardening creates a healthy environment for you and your family, and causes little to no soil and water pollution. The hidden cost of chemical agriculture and gardening is tremendous. The cost of cleaning up our drinking water to reduce pesticide content is now well over $200 million a year in the U.S. alone. Organic gardening helps to create more sustainable agriculture and home gardens, and encourages a healthier environment for future generations.

A blog of fantastic firsts!

2008-06-09T14:08:00.000-07:00

The month of June is a month of firsts for us here at Marvin’s. As you can see, this is our first blog entry!

In addition to our pioneering post, we are preparing for our first annual Farmers Market at MOG. Saturday the 14th will be the first time the market is open. (aha another first!) We are still in the process of confirming a couple of vendors and we are still looking for additional farmers to partake in the market. If you or someone you know is interested feel free to contact us at info@marvinsorganicgardens.com or click here for more info. If you make homemade jams/jellies, grow organic veggies, produce quality baked goods, etc. we would love to have you join us! The market will be open from 10am to 3pm on Saturdays through October, weather permitting.

We are also in the process of adding some new photos to our website from our first thinkGREEN event. Check them out here.

(I know we may have some first time readers to our blog so let me just verify that MOG stands for Marvin’s Organic Gardens. If you are going to be a dedicated reader you need to understand our jiffy lingo!)