Caramelized Onion and Parsnip Tart

This is one of my favorite afternoon snacks in the late fall, early wintertime. The spice of the parsnips pairs wonderfully with the delicate sweetness of the caramelized onion and buttery crust. Serve it warm with just wilted arugula and a balsamic reduction drizzled over top.

If you have left over pastry dough, roll it out as thin as you can, cut into small squares and skewer with a fork.  Salt and pepper and bake in a 350 degree oven for about 15 minutes and you'll have delicious little crackers!

What You'll Need:
For the Crust

• 2 cups flour
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon salt
• 1/2 cup butter, cold and cut into 1/2" cubes
• 2 large egg yolks
• 1 tablespoon heavy cream, plus extra

For the Filling

• 1 tablespoon butter
• 1/2 red onion, sliced into thin half circles
• 1 tablespoon brown sugar
• 2 medium sized parsnips
• 1 cup whole milk
• 1 cup heavy cream
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon thyme
• Salt and pepper

To prepare the crust, combine the flour, confectioners' sugar and salt in a medium bowl and whisk to combine. Scatter the butter pieces over top and toss to coat them. Using 2 knives or a pastry cutter, cut in the butter until the mixture is coarse and resembles corn meal (this can also be done in a food processor to speed up the process - just pulse it a couple times). In a small bowl, whisk the eggs and cream with a fork until smooth. Make a well in the center of the flour and butter mixture and pour in the egg mixture. Using the fork, start to beat the egg mixture into the flour until the dough starts to come together. If the dough is still too dry, add a little extra cream. Form the dough into a ball and flatten it into a disk with the heal of your hand, wrap in plastic wrap and refrigerate for at least an hour or up to overnight.

When the crust is thoroughly chilled, remove it from the refrigerator and place the disc in the center of a tart pan. Using the heal of your palm, press the dough into the pan, filling up the bottom and sides, until the dough is about 1/8" thick. Cut off any excess. Place the crust in the refrigerator for 30 minutes and preheat the oven to 400 degrees.

When the crust is chilled, line it with tin foil and fill the foil with rice, beans or pie weights. Place the crust in the oven for 15 minutes. After the 15 minutes are up, check to see if the crust is dry by gently lifting up one corner of the foil. If the foil sticks, it is not ready - return the crust to the oven and check every 2 minutes. Once the foil stops sticking, remove the foil and weights and return the crust to the oven for another 5 minutes. Remove the crust from the oven and let cool. Reduce the oven temperature down to 375.

To prepare the filling, melt the butter in a medium skillet over medium-high heat. When the butter is just golden brown, add the onions. When the onions begin to soften, add the brown sugar. Cook the onions until they are dark in color and fragrant, about 5 - 7 minutes. Be careful not to burn them. Remove the onions from the heat.

Chop the peeled parsnips in half and again lengthwise into longish strands, about 4" long and 1/4" wide. Arrange the parsnips in the bottom of the crust so they cover the bottom. Try to arrange them in an attractive pattern. Set aside

In a medium bowl, whisk the milk, cream, eggs, yolk, salt, pepper and thyme until the mixture is smooth. Pour the milk mixture over the parsnips into the crust. Arrange the onions on top.

Place the tart in the oven until the center has set when you give it a little shake, about 30 minutes. Remove from the oven and let cool slightly. Serve warm.

Lavender Souffle Pancakes with Persimmon and Plum Compote

This is the perfect morning breakfast for a sunny, autumn Sunday. These pancakes are light and airy (not to mention low in calories) and the persimmon and plum compote offers a seasonally sweet alternative to syrup. Try adding fresh blackberries to the mix. 

What You'll Need

For the Pancakes:
2 eggs, separated
3 teaspoons sugar
2 tablespoons butter
1 teaspoon dried lavender flowers
1 tablespoon flour
1/8 cup milk (I like to use Vanilla Almond milk)
1/4 teaspoon cream of tartar

For the Compote:
1 persimmon
1 plum
2 teaspoons turbinado (raw) sugar

1. Let's make the compote first. Peal the persimmon and the plum. Cut the plum in half and remove the pit. Chop the top off of the persimmon. Dice each fruit into small 1/4" cubes. Add the cubes and sugar to a small saucepot and heat over medium heat for about 2 to 3 minutes. Remove from the heat and place in a bowl. Set aside.
2. On to the pancakes. Add the butter and the lavender flowers in a microwave safe bowl and cook in the microwave until the butter is melted, just about 1 minute. Let the butter cool. Once cooled, strain out the lavender flowers.
3. Using an electric mixer, beat the egg yolks and 2 teaspoons of the sugar on medium high speed until they are light in color and thick.
4. Add the butter mixture and the flower to the egg yolks and continue to beat at medium high speed. Beat in the milk until all ingredients are fully incorporated. Set aside.
5. In a separate bowl with the egg whites, add the cream of tartar and the last teaspoon of sugar. Using and electric mixer, beat on medium high speed until stiff peaks form. (Note: if you are using the same electric mixer, be sure that the beaters are completely free of any egg yolk whatsoever. The presence of egg yolk will prevent your egg whites from fluffing)
6. Add 1/4 of the whites to the egg yolks and fold in, just to lighten the yolks. Once that is fully incorporated, add the rest of the egg whites and gently fold in. Be sure not to fold too rigorously else the batter will lose air and your pancakes will not puff when cooking.
7. Place a non-stick skillet over medium heat. Use either a light cooking spray or butter to grease the pan. Scoop out 1/4 cup full of batter onto the pan. Let cook until you see little bubbles appear in each pancake. Once the bubbles appear, flip the cake over to cook the other side. Remove the cake once each side is golden brown and the puffed sides are cooked through. 
8. Remove pancakes from heat and arrange on a plate. Serve with the Persimmon and Plum Compote. 

Serves 2

Roasted Acorn Squash and Andouille Kale

Hello again!

First, I want to apologize to my readers for my long summer break. I am back and ready with more delicious recipes and fun crafts for the fall season... so let's jump right in!

I have been on a huge kale kick recently. It's delicious when prepared in the right way and it is extremely healthy, often referred to as a super food. As most of you know, fall is my favorite season - I love the abundance of color and rich flavors that are associated with autumn. This is a hearty meal perfect for a crisp fall evening. I may even try to serve it with oven roasted rabbit. Enjoy!

What You'll Need

1 acorn squash
2 teaspoon olive oil
1 tablespoon brown sugar
2 tablespoons butter
2 andouille sausages
2 medium trimmed leeks
10 ounces kale
1/4 cup red wine
salt and pepper to taste

1. Preheat the oven to 400 degrees.
2. Cut the squash in half, lengthwise, and scoop out the seeds. Brush 1 tsp of olive oil on each half. Salt and pepper each half to taste. Place the squash on a cookie sheet or in a roasting dish and roast in the oven for 35 minutes.
3. After the squash is done roasting, remove from oven and let cool slightly for about 5 minutes. Carefully remove the green skins, watching out for escaping steam. Chop the squash into large chunks and return to the sheet or dish. Sprinkle the brown sugar over top and return to oven for another 10 to 15 minutes. 
4. Next, heat a large skillet over medium heat. Melt the butter in the skillet.
5. Cut the leeks and sausages into rounds and add the skillet. Cook until they start to brown, about 5 minutes. Add the kale, red wine, and salt and pepper to taste. Cover with a lid and let sit on medium heat for about 5 minutes. 
6. Remove the squash from the oven and serve the kale on top of the squash.

Flower and Herb Ice Cream

Ice cream is one of my most favorite desserts. I think one of the reasons is that ice cream reminds me of summertime. Now, I know we are still a few weeks away from summer, but I just couldn't wait any longer! That is why I created this lovely ice cream. The flavors are reminiscent of early spring - they are light and lively, with an earthy density that reminds me of sodden springtime soil. Serve it with a bourbon chocolate sauce, raspberry syrup or all on its own!

What You'll Need:

3 cups of whole milk

1 cup heavy cream

¾ cup white sugar

8 egg yolks (save the whites for an omelet or something…)

2 tablespoons dried lavender flowers

2 tablespoons dried fennel seed

Red and blue food coloring (optional)

Ice Cream Maker or Kitchen Aid Ice Cream Attachment

1.   In a large bowl, whisk the sugar and yolks until light and creamy, about 3 minutes.

2.   Combine the milk, cream, lavender and fennel in a medium sized sauce pot over medium heat. Continue to stir the mixture until the milk is just below a boil.

3.   Pour the milk mixture through a sieve into a bowl to strain out the flowers and seeds. Be sure to work quickly so the mixture stays hot.

4.   Next, slowly add the milk mixture to the eggs and sugar, being sure to constantly stir the egg mixture as you pour in the milk. If you do not stir the eggs, the heat from the milk can cause the eggs to cook and curdle… not fun for anyone. Once everything is incorporated, return the mixture back to the sauce pot on medium heat and continue to stir.

5.   If you would like to color your ice cream, now would be the time. Add the red and blue until the color reaches a shade you like. Remember that once your ice cream is churned, it will appear lighter in color.

6.   Once the cream is thick enough to coat your spoon, remove it from the heat. Pour the mixture into a container with a lid and let it sit overnight or 8 hours in the refrigerator. This will give the cream a chance to rest and the flavors a chance to mellow and meld together. This is a very important step.

7.   Once the cream has sat long enough, it is time to churn it. Pour the cream into your ice cream maker and follow the manufacturer's instructions to churn your cream.

8.   When the cream is churned, return it to the container and freeze for at least 6 hours.

And there you have it - a delicious springtime ice cream.

Yield: About 1 quart

Lemon and Almond Tea Cake with Dandelion Glaze

My husband and I hosted a lovely Mother's Day Brunch this morning. As I was putting the menu together, I knew I wanted to serve a dessert of some sort - something light but flavorful that would satisfy our pallets with a hint of refreshing sweetness. This little cake did just that. I whipped it up in a jiff and no one could resist a second piece (see my Dandelion Jam recipe for the glaze).

What You'll Need

3/4 cup cake flour*
1/2 cup white sugar
4 eggs, separated
2 teaspoons almond extract
zest of 1 lemon
juice of 1/2 lemon
1 tablespoon brown sugar
1/2 cup Dandelion Jam

*If you do not have cake flour, substitute with 5/8 cup of all purpose flour and 4 teaspoons cornstarch

Preheat your oven to 350. Butter and flour a loaf pan and set aside (the wider the pan, the shorter the cake).
In a large bowl, combine the egg yolks and white sugar. Beat on high speed until the mixture is light in color and fluffy. Do not over-beat. Add the almond extract and 3/4 of the zest. Set aside.
Pour the flour into a small bowl and whisk. Set aside.
In another separate bowl (I know... this recipe uses a lot of bowls, but it's worth it, I promise) beat the egg whites on high speed until soft peaks form. This means that when you lift the mixer out of the whites, the peaks left behind fall over gently to one side.
Add 1/3 of the whites to the yolk batter and gently fold in. Add 1/2 of the flour to the egg mixture and fold in. Repeat this until all ingredients are incorporated.
Pour the batter into the prepared pan and bake for 30 to 35 minutes until a knife inserted in the center comes out clean.
Let's prepare a space for the cake to rest. Place a cooling rack on top of a cookie sheet.
When the cake is done, take it out the oven and run a knife along the edges. Let it stand for 10 minutes.
While the cake is cooling, we can prepare the glaze. In a medium sauce pan over medium-high heat, combine the rest of the zest, the lemon juice, jam, and brown sugar. Stir and heat until the jam has melted and the glaze is smooth.
Next, take the cake out of the pan and place it on the cooling rack. Pour the glaze over the cake, making sure every inch is covered. Let the excess glaze run off the cake onto the cookie sheet below.
Let the cake stand until the glaze has solidified.
Serve with fresh fruit.

Dandelion Jam

Nothing says spring more to me then seeing green fields freckled with these little yellow flowers. Few people know that dandelions are quite useful in the kitchen. Their leaves are edible and make a great bitter green in tossed salads and their flowers can be used for everything from tea to syrup to jam, hence this recipe. This jam is deliciously light and sweet and goes great with tea cakes and muffins.

What You'll Need

1 cup dandelion flowers*

1 ½ cups water

1 cup sugar

1 package of fruit pectin

3 - 8 oz. canning jars

*Be sure to separate the petals from the green leaves and stalks. This can be quite tedious, but you'll be glad you did. The green bits can impart a bitter flavor to your jam and no one likes bitter jam.

1. Combine the dandelion petals and water in a large bowl. Cover with plastic wrap and refrigerate overnight. It takes awhile for the delicate flavor of the dandelions to seep into the water, so the longer, the better.
2. Once you have let your petals soak, strain the mixture and reserve the water.
3. Place the water and sugar in a saucepot over medium-high heat and stir until the sugar is dissolved.
4. Once the sugar is completely dissolved, add the pectin and stir until the mixture comes to a boil.
5. Using a large spoon, scrape any foam that rises off the top. This step is crucial. If you neglect to get rid of the foam, it will settle on the top of your jams resulting in a cloudy mess.
6. Can immediately and let stand in cans for 24 hours before handling. 

Garden Party Pennants

These pennants are a wonderful way to decorate a back yard BBQ, wedding or baby shower, or of course, a garden party. You can use vintage fabrics in any pattern, old shirts from the thrift store, or new fabrics from the craft store. Try using a mix of solid fabrics and printed fabrics for a nice contrast. I like choosing 4 to 5 colors to focus on as a theme. This is a quick, easy project that will spice up your back yard in no time!

What You'll Need:

1 yard each of 4 to 5 different fabrics

2 spools of 1" wide grosgrain ribbon in any color

needle and thread or sewing machine

scissors

Pen and Paper

Ruler or measuring tape

1. Lets start by making a pattern. Start by folding a piece of computer paper in half, lengthwise. Starting from the folded side, along the top edge, measure out 3 inches. Make a mark.
2. Next, starting from the top of the paper along the folded edge, measure 9 inches and make a mark. Draw a straight line between the two marks you made on your paper.
3. Keeping the paper folded, cut along the line you just drew. When you unfold your paper, you should have a perfect triangle.
4. Next, it's time to trace. Lay out your fabric, right side down. Using your pen, trace the pennant pattern onto the fabric multiple times until you have no free space left. Make sure you have an even number.
5. Cut out each triangle.
6. Repeat steps 4 and 5 with each fabric.
7. Next it is time to make the pennants. These pennants will be double sided. You can choose the same fabric for front and back, or you can mix and match your fabrics. Choose two triangles and face them wrong side to wrong side so that the right side of each fabric is facing out.
8. Using your sewing machine or needle and thread, sew along the diagonal edges of each pennant. Continue this step until you have no more triangles left.
9. Now it is time to attach them to the ribbon. You can choose to pin the pennants to the ribbon beforehand, or you can eye-ball it. I prefer the latter. Be sure to leave at least 4" at the end of the ribbon before you attach your first pennant so you have a way to hang the pennants.
10. Fold the ribbon in half so it forms a ½" line and insert each pennant into the fold, about 3" to 4" apart from one another. Sew each pennant to the line to secure.
11. To hang, tie each edge of the ribbon to a branch, limb, or pole.

There you have it! A whimsical and easy way to decorate for any festive occasion. 

Fresh Jersey Cream Yogurt

"What is jersey cream?" you ask. Well, I will tell you. Jersey cream is cream produced by jersey cows of course! "Well then… what are jersey cows?" Jersey cows were originally bred on the island of Jersey located in the English Channel. They are much smaller than other breeds and their milk has a higher butterfat content, making it much more creamy and delicious than other cows' milk. The jersey cream gives this yogurt a rich, smooth texture. It is surprisingly easy to make and absolutely heavenly when served with fresh fruit or, my favorite, strawberry rosewater jam (keep your eye peeled for this post in July).

Where to find Jersey Milk:

There are many resources on the internet to help you find a store that sells jersey milk near you, however I have found the best website to use is the Jersey Cattle Association website. I have provided the link below:

Jersey Cattle Associaition

What You'll Need:

Half Gallon of Jersey Milk (skim, 1%, 2%, or whole will do)

½ cup plain starter yogurt*

Thermometer

Slow cooker

*For the starter yogurt, just buy plain yogurt at the grocery store. Whatever yogurt you purchase will dictate the type of yogurt you will make. We love greek yogurt, so that is the type that we bought. Just be sure it says "Active Live Cultures" in the ingredient list. Once you have made your first batch of yogurt, you can use ½ cup as a starter for your next batch.

1. Place a few paper towels in the bottom of the ceramic bowl of your slow cooker. Fill half way with water, cover, and switch it to the "warm" setting.
2. Next, in a medium saucepot over medium-high heat, heat the milk to 185^oF, stirring constantly to make sure it heats evenly.
3. Next, turn off the heat, remove the pot from the burner, and let the milk sit until it reaches 110 ^oF. This will take about 15 to 20 minutes.
4. Once the milk has reached the right temperature, mix in the starter yogurt. Make sure the yogurt is fully incorporated. Make sure there are no clumps other wise the texture of your yogurt will suffer.
5. Next, pour the mixture into mason jars and loosely secure the lids. Place the jars in the water bath in the slow cooker for 12 hours.
6. When the 12 hours are up, refrigerate the yogurt for 12 hours.

And there you have it - delicious yogurt at a fraction of the cost!

Lavender Flower and Mint Old Fashioned with a Twist of Lemon

As I mentioned in the Lavender Flower and Mint Syrup post below, this syrup makes a great addition to any cocktail. This is a delightful take on my favorite cocktail. It is spring in a glass - the freshness of the mint and lemon pairs wonderfully with the floral bitterness of the lavender, and let us not forget that lovely bite of the whiskey that I love so much. (This recipe is for a double…what can I say? I like a stiff drink!)

What You'll Need:

3 oz of your favorite whiskey (I love Four Roses)

2 tablespoons Lavender Flower and Mint Syrup

2-3 mint leaves

splash of fresh lemon juice

ice

1. Add the lemon juice and mint to the bottom of a cocktail glass. Using a spoon or muddler, muddle the mint and lemon. (To muddle just means to crush fruits and herbs together to release their oils and juices.)
2. Add the ice to the glass.
3. Pour the whiskey and syrup into the glass. Using a spoon, gently mix all ingredients together.
4. Next, take the lemon wedge you squeezed the juice from and run it along the lip of the glass. Do not squeeze the lemon as you do this.
5. Garnish with a few mint leaves, sit on your front porch and enjoy.

Lavender Flower and Mint Challah Bread

Every Easter for the past few years, I have made a challah bread to share for Easter dinner. Even though I generally only make it once a year, challah bread is one of my most favorite breads because of its light texture and eggy flavor. This year I thought it would be lovely to add something different, something special to our Easter challah. I immediately thought flowers! The lavender gives the bread a delicate aroma and flavor and the sprinkled flowers on top look beautiful on the table.

What You'll Need:

• 2 packages of active dry yeast
• 1 cup warm water
• ½ cup Lavender Flower and Mint Syrup, plus ¼ cup for the glaze
• 3 large eggs
• 5 ½ cups all purpose flour
• 2 teaspoons of salt
• ½ cup unsalted butter, at room temperature
• 1 tablespoon dried lavender flowers

1. In a large mixing bowl, dissolve the yeast in the warm water. Let is stand, untouched, until it is foamy, about 5 minutes. Add the syrup, eggs, and 5 cups of flour, salt and butter.

2. BY HAND: Mix with a wooden spoon until the dough comes together. It will be VERY sticky. Pour the dough onto a floured work surface. Begin to knead the dough, adding the last ½ cup of flour as you go, until the dough is smooth and elastic. About 8 minutes

BY STANDMIXER: With the dough hook attached, knead on low speed. Add the remaining ½ cup of flour. Continue to knead the dough until it is smooth and elastic. About 8 minutes

This dough is VERY VERY sticky. Do not be tempted to add more flour, otherwise our challah will be tough. Trust me - I've made that mistake multiple times.

3. Form the dough into a ball and place in a lightly oiled bowl with high sides. Cover with a damp, warm kitchen towel and let rise in a warm spot for 2 hours until doubled in size.

4. Lightly oil a large, rimless cookie sheet, or cover it with parchment paper. Uncover the dough and gently punch it down. Turn the dough out onto a lightly floured work surface. Form the dough into a ball. Now you have a choice - you can make one huge loaf of challah, or two smaller loaves. For this recipe, I will be making two loaves. Using a sharp knife or pastry cutter, cut the ball in half. Place one half back into the bowl and cover with the towel. Take the other half and cut it into 4 equal pieces.

5. Roll each piece into a long strand as shown below:

6. Arrange the strands on the baking sheet as shown below. Pinch the 4 strands together at the top.

7. Now comes the fun part - the braiding. Instead of writing a bunch of confusing steps, I've decided to share a series of photos for you to follow. Don't feel too much pressure with this part - even if you mess up, your bread will still look beautiful and I bet no one will even notice!

8. Phew! Repeat this process until you run out of length. At the end, pinch the four strands together as you did with the other side.

9. Cover the loaf with a dry kitchen towel and let rest for 1 hour. If you are making 2 loaves, then repeat this whole process with the second ball of dough.

10. Preheat the oven to 350.

11. When the loaf has risen and almost doubled in size, paint the remaining ¼ cup of syrup over the top of the bread. Wipe away any excess on the cookie sheet with a paper towel. Sprinkle the lavender flowers on top.

12. Bake for 30 to 35 minutes until lightly golden brown and the bread sounds hollow when tapped with a spoon on the bottom.

Lavender Flower and Mint Simple Syrup

Spring is a great time to experiment with all the herbal flavors the earth has to offer. I especially love playing with flowers in the kitchen. I have always wanted to make something with lavender and this year I figured, what better way to use lavender than in a syrup? This wonderfully versatile syrup is super easy to prepare and adds a lovely refreshing and floral note to drinks, breads and desserts. Serve it over vanilla ice cream with a few lavender flowers and a mint sprig for a lovely treat.

What You'll Need:

2 cups water

2 cups white sugar

¼ cup dried lavender flowers

¼ cup fresh mint leaves

Cheese cloth

Place 1 layer of the cheesecloth in a mesh strainer. You can either place the strainer over a bowl, or to make it easier to can, place the strainer over a funnel and place the whole contraption on top of a mason jar. (See below)

Next, combine all the ingredients in a large sauce pot.

Place the saucepot over medium high heat. Stir constantly until the sugar has dissolved completely. Do not let the mixture boil. This process only takes about 2 minutes.

Next, strain the mixture through the cheesecloth and into the mason jar or bowl (depending on your set up).

There you have it! You're syrup is ready to use and will keep for at least 6 months. 

Raised Vegetable Beds

Spring is finally here! It's time to break out the trowels and shovels and get working in our gardens. Raised beds are an excellent choice for any urban garden or farm. Often times, soil in urban areas can be contaminated with toxins, trash, and who knows what else. These beds allow you to control the soil your veggies will call home for a few months before harvest, and they create a clean, nice looking gardening space where land is limited. The wonderful thing about raised beds, is you can make them fit to any size you have to work with and in any shape. There are many different ways to build beds, but I have found this to be one of the cheapest, most effective ways. 

What You'll Need:

2"x12" lumber*

3" Wood Screws (Avoid zinc screws as they strip easily)

Electric Drill

Shovel

Cardboard Boxes

Measuring Tape

½ top soil and ½ compost mix (read on for details)

*The amount of lumber you need depends on what size your beds will be.

1. First, you need to decide where to put your vegetable garden. Vegetables generally need 6 to 8 hours of sun per day, so be sure to place your beds in an area where they will receive enough sunlight.

2. Next, you need to measure your plot and decide what size beds you can make. If you can fit more than one, it is best to leave at least 1½' to 2' between each one to allow for workspace.

Then it's off to the hardware store to purchase the lumber! Cedar works best because it is less prone to rot than other woods such as pine. Be sure the boards are 2" thick and 12" wide. Most hardware stores have a guy that will cut the wood for you, so if you do not have a skill saw, no worries! Have them do it at the store for you. We made our beds 4' by 6', so we got 2 boards that were 4' long and 2 boards that were 6' long. For the rest of the instructions, I will use the measurements my husband and I did, just for simplicity's sake.

3. Next it is time to construct the actual bed. Line up one of the 4' boards with one of the 6' boards at a 90^o angle and screw the boards together to secure as shown below:

4. Repeat this step with each corner and there you have it - your bed is complete. It should look like this:

5. Next it's time to get this puppy into the ground. Place the bed on the ground where you would like it. Using the shovel, dig a small trench around the bed.

Once you have completed all four sides of the trench, remove the bed and dig the trench deeper - about 3 inches.

6. Place the bed into the trench. Make sure it is level and square. Next fill in the trench around the bed with the dug-up soil. Make sure the soil is packed pretty tightly around the bed so it does not move or shift.

7. Now we have to fill the raised bed. Place a layer of cardboard boxes on the bottom of you bed. This will keep weeds out and as it decomposes, turns to compost and helps nurture the plants inside the bed. Be sure to remove any tape or labels from the boxes before you use them.

8. Next, using a hose or buckets of water, wet the cardboard.

9. Time for the soil and compost. A few words on top soil - I go for the bagged top soil. One of the main reasons is because I live in the city and I would have nowhere for a delivery man to dump a yard of soil. The other reason is because the bagged top soil is screened which means there will be no surprise seedlings or contaminants mixed in with the soil. Now, the guy at the store may try to get you to purchase the bagged potting soil instead of just regular old top soil. Don't do it! This is not necessary and will be MUCH more expensive. All you need is some compost. A few words on compost - believe it or not, often you can find compost for free! Check your local municipality website as often towns and cities have local composting programs. Also, you can scour craigslist to find someone who will happily give you their composted horse manure. Now when it comes to compost, it is best to avoid compost with made with grass and leaves unless the compost is aged over 5 years. These bits often take many years to break down and if they are not fully composted when introduced to your plants, they can take away vital nutrients your veggies will need to be healthy. I like to stick with compost made from horse manure, chicken poop and kitchen scraps - charming I know. And remember compost is like a fine wine - the more aged, the better.

10. Now that we've sorted that out, we get to figure out just how much soil/compost we will need to fill one bed. I could tell you a complicated math equation to figure this out, but instead I have provided a link to a top soil calculator that can do the math for you. Simply enter in the width in feet, the length in feet and the height in inches (which is 8") of your beds and it will tell you how many cubic yards you will need. It will even calculate the cost!

Soil/Compost Yardage Calculator

11. Once you have that sorted out, fill your beds with the soil and compost mix. It is best to let the dirt settle for at least 1 week before planting.

Happy Spring!

Springtime Hand-Ground Fennel Seed and Buttermilk Biscuits

The time for springtime picnics has arrived! I wanted to make my famous Flakey Goat's Milk and Thyme Biscuits for a lovely garden party my husband and I were having this afternoon, but I realized I had no goat's milk and only buttermilk. I also wanted a more delicate and spicier flavor than thyme to excite my pallet for the brighter flavors to come within a couple months. I scoured my spice rack for something that would fulfill my want of brightness when I stumbled upon a jar of dried fennel seeds. "Perfect!" I thought. These biscuits are incredibly light and fluffy with an uplifting flavor, perfect for a springtime garden party. Serve them fresh from the oven with apple butter or blueberry preserves.

What You'll Need:

2 cups all purpose flour

2 teaspoons sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon baking soda

3 tablespoons ground fennel seed*

1/2 cup unsalted butter, cold cut into cubes

1 cup buttermilk

½ cup butter, melted

*You can purchase ground fennel seed, but I like grinding it myself with my mortar and pestle. It gives the fennel a more rustic quality and provides a wonderful texture within the biscuits.

- Preheat oven to 450 degrees.

- In a large mixing bowl, whisk flour, sugar, baking powder, salt, soda, and fennel.

- Using two knives, cut in the ½ cup of cold butter until well blended (this can also be done in a food processor which will speed up the process).

- Add the buttermilk and form the dough into a ball. Feel free to add a little extra flour if you need.

- The rest of the process is identical to the recipe for my Flakey Goat's Milk and Thyme Biscuits. Form the dough into a ball and roll out into a rectangle about ½" thick.

- Arrange the rectangle so one of the short sides is facing you. Starting from the edge closest to you and working up the rectangle, using a pastry brush or spoon, lightly cover two thirds of your dough with the melted butter. Starting with the farthest edge, fold the dough into thirds.

- Roll out the dough again and repeat the previous step about 3 more times. This process is what will make your biscuits flakey. Be careful not to roll to hard or be too harsh with your dough, otherwise your biscuits will be tough (and nobody likes tough biscuits!)

- Once you have coated and folded your dough for the last time, roll out the dough until it is about 1" thick. Using a sharp knife, cut the biscuits into equal squares. If you prefer circular biscuits like me, you can also use a round cookie cutter or even a biscuit cutter to cut out your biscuits.

- Place your cut biscuits on a greased cookie sheet and bake for about 10 to 12 minutes until golden brown.

- Remove from oven and let cool slightly. These babies are best served warm.

Yield: About 12

Wall Stenciling

Spring is in the air and I always get the itch to redecorate when the days get longer and warmer. Nothing brightens up a space better than a new paint job - and what a paint job this is! Stenciling is a wonderful way to update your space and unlike wallpaper, when you get sick of the pattern, you can just paint over it. It's the perfect project for a rainy, March afternoon and a wonderful little item to check off your "Sring Cleaning To Do" list.

What You'll Need:

Acetate (.005 or .010 thickness)

Permanent Marker

Razor

Masking Tape

Small Paint Roller

Paint color of your choice

Paper Plate(s)

Rag towel or paper towels

1. Go online and find a pattern you would like to use. Try searching for wall stencils or damask patterns. You can do a repeating pattern, or you can do a single image. Once you've found your pattern, print it out as large as you would like onto a piece of paper.
2. Layer your acetate on top of the pattern and using your marker, trace the pattern onto the acetate.
3. With the acetate layered over cardboard to prevent scratching the surface below, use the razor to cut out your pattern from the acetate. You now have a wall stencil! On to the actual painting of the wall.
4. Next, lay the tape along each edge of your pattern. Place the pattern on the wall where you would like your stencil.
5. Pour some of the paint onto the plate. Coat your roller in the paint. Once your roller is coated, drag the roller across the towels a few times. Your roller should look almost dry.
6. Carefully begin to paint over your stencil onto the wall. Do not press too hard, otherwise the paint will seep under the edges of the stencil resulting in a sloppy image.
7. Now comes the most rewarding part - carefully remove the stencil starting from the bottom up.
8. If you have a repeating pattern, replace the stencil in the next location and repeat. And there you have it - a cheap and easy way to update any space for the Spring. See below for stenciling tips.

Stenciling Tips:

• Start simple! If you're new to this, do not pick a pattern that is too ornate with a lot of curls or leaves. The simpler the better.
• If you are doing a repeating pattern, start your stenciling in the most visible corner and work from there. That way, if your stencil does not line up properly in the end, it will be in an unnoticeable area of your wall.
• As I mentioned above, make sure there is not too much paint on your roller. Your roller should look almost dry before rolling it over the stencil.
• At the end of your stenciling, use a paint brush to touch up areas that were hard to get to or need a sharper edge.