Multi-tasking mint finds a new home in a recipe for a warm salad.

Every summer I enjoy fresh mint from my own little garden. I grow three quite common types: pepper, lemon and Water Mint. All three work really well for cooking and I use them regularly in teas or as a flavor in different kinds of drinks. A few crumpled leaves together with elderflower cordial are a perfect match (with or without gin). Crushed with ice and Lime Mint makes for fantastic mojitos or a refreshing ingredient in a Pimm’s Cup.

It’s easy to grow mint but if you’re not careful, mint plants can rapidly take over your garden plot. Their roots are aggressive and hard to exterminate, so best to plant them in pots or at an unused part of the garden where they can grow freely without interfering with other growing treasures.

There are many different types of mint, some more common and others more rare. A more rare example are mint plants that have the scent of different kinds of fruits such as pineapple and strawberries. There is even a mint that has a clear flavor of chocolate. Not sure what I would do with this kind of mints but it’s funny as pineapple, strawberries and chocolate are all great companions to mint. For example in this strawberry salad, you can switch basil for regular mint.

Earlier this year in Marrakesh, I got inspired by the simple way they use mint in different kinds of salads. The salads were often just tomato, peppers and red onion cut into tiny pieces and blended together with finely chopped mint leaves, a squeeze of lemon and olive oil. Simple and delicious.

Anna Brones‘s mother makes a fresh mint pesto and it sounds perfect drizzled over a potato salad or even a grilled lamb chop. When the summer is here you may prefer something cool to eat instead of hot meals from the stove. A fresh red pepper and tomato salsa is an excellent choice. And a watermelon and feta salad makes a perfect starter or as a side for grilled meat and vegetables.

One of my latest treats is this simple and warm Zucchini & Feta Salad that is great to serve together with vegetable patties.

Warm Zucchini & Feta Salad

(for 2-4 people)

One – two zucchini
Olive oil
Some salt
Some chili (fresh or flakes)
One or two clove of garlic
Lime
¼ lb (100 g) feta
About 10 leaves of fresh mint

Wash the zucchini and cut thin slices along the long side (you may want to cut the zucchini in half crosswise first). Sprinkle some salt and olive oil over. Heat up a pan with some chili and fry the zucchini slices at a semi high heat (you may also put them on the grill or roast them if you like). Just take a few at a time as they shouldn’t touch each other while cooking. When the slices start to brown, turn them over. Just before they are done squeeze some garlic over. When the garlic has melted and the zucchini has a nice color, transfer them over to a serving dish. Repeat until all zucchini slices are done. Squeeze some lime and drip it all over the salad. Cut or crumble the feta and sprinkle it over the salad together with finely chopped mint. Season with salt and pepper if needed. Serve immediately.

Illustration by Johanna Kindvall

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VideoHow to get the right seeds from the right companies.

We’ve gone through the apartment gardening basics to help get you started with your urban garden.

Then we determined how much light your space gets to determine what vegetables you can grow.

Now it’s time to start getting your seeds.

When it comes to buying seeds for your garden, there a lot of choices out there and it might not seem like there is a difference between any of them. Since you are an EcoSalon reader, you want to support a company that respects the environment just as much as you. You also want to support a seed company that has the same values as you.

That’s why I want to share some trusted seed companies with you that you can get your seeds from. Check out the video below to see who some of those companies are.

After watching the video, let me know in the comments below, what seeds you are planning to buy.

Image: Kanu Hawaii

The post Buying from Vegetable Seed Companies You Can Trust appeared first on EcoSalon.

The slogan for the gardening center in my neighborhood called Flowercraft is, “We Sell Happiness.” Too true. As springtime is now in full swing, I find myself at the nearby gardening center on a weekly basis. I feel my spirits lift from the moment I walk into the bounty of plants, a feeling then carried on through the day while watching my “little babies” grow at home. What is it about growing plants that is so exciting?

Whatever it is, it’s exciting enough that anytime I happen by a garden nursery I have to pull over to check it out. I recently unexpectedly found myself at the Berkeley Horticultural Nursery. I was so completely mesmerized that my partner looked at me with near-concern when I didn’t answer his question in my glassy-eyed state, “What do we need again?” As my dad used to joke when we guiltily ordered a third donut at the bakery growing up, “What does need have to do with it?”

The selection at any nursery these days is copious, as it’s high planting season. The number of options can be a little daunting. I highly recommend planting a few flowers in and amongst your vegetables and herbs to create a varied, living environment. Current favorite accents: Alysum, Cosmos and Lobelia. Happy planting!

Images: JannK, ddsnet, LadyLoneRanger

The post Find Happiness in Plants: A Recent Garden Center Visit appeared first on EcoSalon.

As hungry workers nationwide kiss moral-boosting bonuses and office parties goodbye, at least one Minnesota employer is adding rather than subtracting a perk for his people: an organic vegetable garden for enjoying the fruits of their labor.

The Dude Ranch in Delano, Minn. (30 minutes outside downtown Minneapolis) is the brainchild of Fred and Sarah Haberman, Co-Founders of Haberman Public Relations. Based on a community-supported agriculture (CSA) model, the plot is a working garden that has replaced the water cooler as the employee gathering place. But instead of spreading gossip, salaried locavores are spreading seeds, hoeing, raking and fertilizing fresh tomatoes, onions, potatoes, peppers, peas, green beans, herbs, broccoli, cabbage and beets.

“At the end of the day, it’s an experiment but one that is reaping incredible rewards,” a passionate Haberman tells me. “People are coming out to the farm, relaxing, learning where their food comes from and what it looks like when it is in the earth.”

Among the staff nurturing greener pastures are urban apartment dwellers in downtown Minneapolis who have never done any gardening or spent time in the country. This includes public relations executives representing Haberman clients like Organic Valley, Annie’s Homegrown, Country Choice Organics, NCGA (National Coop Grocers Assoc), and the Organic Trade Association, to name a sustainable few.

“It’s our mission to tell the stories of food pioneers in the organic and sustainable agriculture realm and working the garden lets us learn as much as possible about what our clients go through as they grow food so we can walk our talk, so to speak,” says Haberman.

That talk naturally includes corporate speak, such as “team-building opportunities” and “economic incentives” which are motivators for Haberman in landing this back-to-nature account for his underlings.

In terms of the big picture, he’d  like to inspire other businesses to adopt his farm model and replace health care memberships and other perks with a field of dreamy crops. Hey, if the White House can do it, why not Pepsi?

“The idea of creating a movement, getting other companies to adopt this new employee benefit really excited me because so many good things happen,” he says. ” You create an opportunity for people to buy foods without pesticides; you get families meeting each other in a calm rural setting; and allow more conscious food choices.”

Haberman staffers, aided by a few experienced gardeners, will spend the summer and fall planting, tending and harvesting their own produce. Minneapolis is known for its big chills and strong weather patterns, and Haberman says he and the staff have been learning more about how that effects the crops as they play farmer on days off.

“The ground in the beginning of this year was so dry it was like concrete, three inches below the surface,” Haberman remembers. “Today it rained and all I could think was ‘thank God!’ You open your eyes and snap out of your urban bubble and understand what small farmers are going through. Their income is largely based upon the weather.”

But what if it turns out to be like Green Acres and the city folks decide to leave their concrete jungle for the rural paradise?

“I guess we’ll just have to change our business model,” jokes Haberman, who adds he many workers are now heading out to the garden without his directing the activities. “I put something in motion and it’s exciting as it takes hold.”

Meantime, the company is planning its first Dude Stock at the ranch this fall, a party to celebrate the harvest. Haberman put the concept on the web and the community is responding enthusiastically, including a chef from the organic restaurant, Corner Table, who has offered to come cook at the event.

“A lot of us are cooking what we are growing, but this guy is head and shoulders above the rest.”

Images: Haberman Modern Storytellers

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