Archive for August, 2011

Tasty Tomato Pie

Here’s a recipe for all your tasty tomatoes:

Continue Reading August 26, 2011 at 10:09 AM Leave a comment

The Value of a Tree

Shade trees have all kinds of growth patterns. They can be oval, spreading, open, or irregular. Shape and leaf type also determines how deep will be the shad they provide. Do you want deep shade or light, dappled shade – or something in between? All these are considerations for selecting your shade tree.

Continue Reading August 25, 2011 at 10:06 AM Leave a comment

City of Chicago offers rebates for planting trees, native plants, rain barrels and compost

Rebate forms are available to Chicago residents for up to 50% off their next local purchase of:

TREES (up to $100 back)

NATIVE PLANTS (up to $60 back)

COMPOST BINS (up to $50 back)

RAIN BARRELS (up to $40 back)

Continue Reading August 19, 2011 at 10:06 AM Leave a comment

Choosing a crab apple that won’t make you crabby

Is your crab apple tree resplendent in delicate blossoms in spring … or does it develop ugly spots on fruits and leaves? When you spray fungicides, prune your tree well and keep it as healthy as possible, does that yuck-factor still return each year?

Continue Reading August 6, 2011 at 10:06 AM Leave a comment

Simple Cooking: Peach Honey Crisp

this week we”ll do the same. Stone fruits are a fleeting summer treat, and right now peaches from Michigan, Indiana, Wisconsin, and even Illinois are popping up at farmers markets and grocery stores.

Continue Reading August 5, 2011 at 1:05 PM Leave a comment

Guerrilla Gardening. Good neighbors or vandals?

The guerrilla gardener identifies an unused lot or vacant property that’s neglected and would look so much better with some flowers, grass, or other non-invasive, native plant life.

Continue Reading August 5, 2011 at 10:06 AM Leave a comment

Roasted Shrimp and Couscous

dd the shrimp to the couscous and add the scallions, dill, parsley, cucumber, onion, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Continue Reading August 4, 2011 at 10:06 AM Leave a comment

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