Thursday, January 31, 2013

Home Grown: Keeping Out the Kudzu Bugs

Megacopta cribraria, also known as the kudzu bug, prepares for winter by moving from its preferred host, kudzu (aka the "plant that ate the South"), to protected sites where it will spend the winter. The adult bugs are attracted to light-colored surfaces, frequently migrating into houses and other structures.

Adult kudzu bugs will emerge in the spring, lay eggs on sprouting kudzu and begin building large populations. In addition to dining on kudzu, the insect also feeds on soybeans and other legumes, including beans in home gardens.

Continued at... Keeping Out the Kudzu Bugs

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Saturday, January 26, 2013

Corrugated Garden Beds from Austin, Texas

Now available in Home and Garden Center:
Corrugated Garden Beds from Carrier Security Corporation in Austin, Texas

Easy to assemble, installs in minutes, these corrugated garden beds are perfect for growing organic vegetables, herbs and fruits.

Strength and long life are two well known features of galvanized  steel.  The retro look offers a modern and versatile way to grow plants.

These raised garden beds add color to your garden and allow complete control over soil and drainage.

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Friday, January 25, 2013

Home Grown: Saving Holiday Gift Plants

Ornamental plants like poinsettias, Christmas Cacti, Christmas Kalanchoe, amaryllis bulbs and miniature Christmas trees are often given as gifts during the holiday season. Unfortunately, these plants usually don't come with plant care information. And the gift getter may not have a green thumb.

Many people mistakenly leave these plants outside without realizing they aren't very cold hardy. Freezing winter temperatures can quickly turn your new plants to mush. Then your plant-gifts are only suited for the compost bin.

Continued at... Saving Holiday Gift Plants

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Thursday, January 24, 2013

Handmade Natural Soap from Burneyville, Oklahoma

Now available with Soaps in Health and Beauty:

Handmade Natural Soap direct from the soapmaker in Burneyville, Oklahoma.

These natural soaps are made with natural and organic plant oils, pure essential oils, nuts, twigs, resins, leaves, seeds, spices, clays, grains, exotic butters, flowers and other good and wholesome stuff.

There are no unsafe synthetics, preservatives, artificial dyes, parabens, synthetic fragrances or any other dreadful ingredient in these soaps.

Wednesday, January 9, 2013

Tips from the Farm Kitchen: Vegetables Make the Chef

Smart preparation and presentation of vegetable entrees not only enhances enjoyment of a meal, but also boosts the diner's perception of the person who prepared it, according to researchers at Cornell University.

"Simply put, vegetables make people feel more positive about the main course and the cook who prepared it," says professor Brian Wansink, lead author of the study

Continued at... Vegetables Make the Chef

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Friday, January 4, 2013

Made to Order Snack Mixes from Mountainside, New Jersey

Now available with Snacks and Nut Mixes in Specialty Foods:
Made to Order Snack Mixes direct from the producer in Mountainside, New Jersey.

Founded in 1998 by Dr. Bimal K. Biswas, Dr.Biswas's Nutritional PLUS produces branded made to order type fresh snacks, including a Fiesta Mix, Hi Energy California Mix, Granola Mix, and a Hi Energy Tropical Mix with low or no sugars, low carbohydrates and low salts.

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Wednesday, January 2, 2013

Tips from the Farm Kitchen: Roasting a Whole Chicken

Step 1: Go to your local butcher, farm, or grocer and buy the whole bird. You'll need about  pound per person. Dig out your roasting pan, and crank up your oven to 375 degrees. Then, shush! Give a listen. Is your belly growling? If so, have a little snack. It takes a good hour to roast a 3- to 3-pound bird.

Step 2: Get acquainted with your chicken. If you're temporarily grossed out, there's no kind way to say this: Get over yourself. You're about to eat this bird (and it's going to be delicious), so you might as well take responsibility for cooking it. Then, peek inside your chicken. If you see a bag of parts, pull it out. (It's the giblets, or heart, neck, and liver of a chicken, not necessarily your chicken. You can simmer them in water to make a broth or gravy, or you can just toss them.)

Continued at... Roasting a Whole Chicken

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