Blog

Houseplants for Health

February 20, 2020

Winter can be a difficult season on us both physically and mentally, but studies have shown that keeping plants around you is good for your health! Plants help purify indoor air by absorbing toxins and producing oxygen. This can help you feel less stress and even increase your creativity! Through transpiration, plants increase humidity levels, which helps boost your immune system in the dry winter months. Houseplants can also help curb winter blues with their calming abilities. One study by Kansas State University found that plants could even lower blood pressure and decrease pain, anxiety, and fatigue in patients recovering…


Soup of Tuscany

February 15, 2020

This yummy soup utilizes many of your garden veggies and adds the delicious herbs of the Tuscan region to make a hearty supper to be topped off with crusty toasted bread. Ingredients: Red onions Celery Potatoes Beans Savoy cabbage or kale Leek Zucchini Beans Tomato sauce Thyme Tri-color sage Rosemary Parsley Directions: Soak beans overnight (any kind you choose will be high in fiber) Cook over low heat, chop onions, carrots, leek, and celery and saute in olive oil. Add the zucchini and the potatoes. Add the cooked beans, some whole, and mash some together with the water they were…


Kale and Spinach Salad with Cranberries and Apples

February 1, 2020

This recipe combines the leafy dark greens of spinach with kale. These dark greens hold the most nutrients, like iron, magnesium, vitamin A C and K. Great salad to make as a meal itself, or as a side dish. Ingredients: 2 cups chopped kale leaves (massaged in 2 T olive oil) 2 cups spinach 2 medium ripe tomatoes ½ of a large cucumber diced in ¼” chunks ½ cup chopped raw broccoli or cauliflower ½ cup dried cranberries 1 medium apple chopped (granny smith is tangy and yummy) 1 cup walnuts or pecans Directions: Massage the chopped kale in olive…


Mexican Shrimp Diablo

January 28, 2020

This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado. Ingredients 1 tsp olive oil 1 small yellow onion, diced 2 garlic cloves, minced 1 14.5-ounce can fire roasted diced tomatoes 1/4 cup chopped cilantro, plus more for garnish 1 tbsp chopped chipotle in adobo 1 tsp brown sugar 1 tsp kosher salt, divided 1 tbsp unsalted butter 2 cups corn kernels (from 2 medium ears of corn) 2 medium (8-ounce) zucchini, cut into 1-inch pieces 1/2 medium red onion, halved and…


Yellow Squash Appetizers

January 15, 2020

Ingredients: 3 Yellow Squash 2 farm fresh eggs (beat well) 1 tsp fresh thyme chopped 1 T chopped fresh herbs: oregano, Genovese or sweet basil, mixed Arp Rosemary ½ C Parmesan Cheese Directions: Pre-Heat skillet over medium heat, add 2 T coconut oil. Trim stems from yellow squash, slice into small circles ¼ inch thick, beat eggs and add the fresh thyme. Dip squash circles into the egg mixture, then into the parmesan cheese. Cook in the pre-heated skillet turning once to brown both sides, remove onto paper towel, cooking until all the squash is browned and tender. Sprinkle with…


Sole with Poblanos, Tomatoes, and Fresh Sage

January 1, 2020

Ingredients: 1 Small poblano chile 4 large ripe plum tomatoes 32 leaves fresh sage (approx ¼ c) 6 T (3/4 stick) unsalted butter, divided 4 (6 oz) fillets of sole Salt and freshly ground pepper Flour for dredging Directions: Roast the chile over a burner flame or under the broiler until it is evenly charred on all sides. Cool, then slip off the skin and remove the stem and seeds. Cut the flesh into a fine dice. Blanch the tomatoes in boiling water for 30 seconds, then peel and seed. Chop the flesh into a medium dice. Stack the sage…


Partnership with Blue Springs School District

August 26, 2019

Blue Springs School District and Colonial Gardens Partner to Grow Agriculture and Horticulture Programming The Blue Springs School District (BSSD) is partnering with Colonial Gardens to expand district agriculture and horticulture programming for students of all ages. The ongoing relationship impacts students from grades 4 through 11 (high school juniors) and includes the creation of two internship opportunities at Colonial Gardens beginning Summer 2019. “Most kids aren’t going to consider a career in horticulture if they don’t understand the impact of plants and healthy soil in our world. Our goal is to help connect youth with the natural world to…


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