This is a Sponsored post written by me on behalf of Organic Choice for SocialSpark. All opinions are 100% mine.
Apartment living, ain’t it grand?
Excuse me while I stare out the window of my 30th-floor apartment and day dream about having a sprawling garden with fresh herbs, vegetables and my own little pesky leaf-wrecking pests.
The grass is always greener on the other side, isn’t it?
Growing up, I always had a special love for plants. Why? Well, my father owns a residential landscaping company. When he would pick me up in his red pick up truck from school, he’d sometimes have to “stop by” one of his “properties.”
I’d sit in the truck, my clothes quickly absorbing the smells of whatever my father had picked up from the nursery (landscape yard with plants, flowers, etc) and gasoline for his mowers.
As I’d glance out the window, I’d look at what my dad designed: a gorgeous, well-coordinated arrangement of shrubs, hedges, flowers, plants and of course, a green lawn.
However, when I was that age, I didn’t appreciate that sort of thing. I was embarrassed that I was being picked up to school in a pickup truck, I didn’t want to “stop” by any “properties,” because I wanted to rush home get on AIM (remember AIM?) and talk to my boyfriend. I hated that my clothes were getting dirty and I’d smell like mulch until I showered.
Normal bratty, unappreciative teenage stuff.
But now, in my ripe old age of 26 (soon to be 27!), I realize that my father was extremely hard working, creative and had the gift of a green thumb.
I’d like to say that I got my father’s work ethic and ingenuity and my mother’s sensibility and level-headedness.
While my grandfather keeps a garden with basil, tomatoes, zucchinis and other fresh herbs and veggies, my father never bothered. But, my father never cooked. He’s a grill master, but not a chef. My mother was the cook (as was my grandfather).
Long story short, I’ve always wanted to have my own garden. While I don’t have a backyard in my apartment, I do have big windows and a window-sill and apparently, that’s all you need, according to Miracle-Gro Organic Choice.
Take this recipe, for example. Without the dill, this zucchini pasta would be mild and uneventful. Instead, it’s fresh, rejuvenating and very flavorful. The dill is the type of herb I’d love to grow myself, among others.
What others? If I had it my way, I’d grow basil and parsley year-round. This spring and summer, I plan on growing my own vegetables and herbs, with the help of Miracle-Gro Organic Choice line of plant soil. Need I say…. zucchinis?
I love this organic line of sustainable products from Miracle-Gro. Check out more information on their mission here.
Now, here are some planting tips from my green thumbin’ father:
1. Since your planting pot is small and there won’t be much soil, you don’t need to water it every day. To check if you need water, just stick your finger into the soil. If it’s moist, it doesn’t need to be watered. If it’s dry, it needs to be watered. Check every other day. Most likely, it will only need to be watered every 3 days.
2. Use a fertilizer. The roots are going to suck up the nutrients in the soil quickly, because they don’t have much to absorb. Unlike being rooted in the ground, the roots can’t expand far. Therefore, it’s important to provide the plant with as many nutrients as possible. That’s where Miracle-Gro Organic Choice will come in.
3. Place a saucer underneath the terra cotta plant, leave about a half inch from the top for when pouring in the water and keep it as close to the light source as possible (the window).
Are you going to be planting anything this summer? Do you have a garden?
Dill-Zucchini Pasta with Cannellini Beans, Hearts of Palm and Feta
- 1 tbsp olive oil
- 1 small garlic clove thinly sliced
- 1-2 medium zucchinis Blade C
- 1 tbsp chopped dill or more
- 1.5 tbsp lemon juice fresh
- 1/2 cup cannellini beans
- 1 heart of palm from a can of hearts of palm chopped into 1/4" slices
- pepper to taste
- 2 tbsp crumbled feta
- Place a large skillet over medium heat. Add in the olive oil and then the garlic. Cook for 30 seconds and then add in the zucchini pasta, dill, lemon juice, beans and hearts of palm. Season with pepper and cook, tossing frequently, for about 3 minutes or until zucchini noodles reach your preference of doneness.
- Plate into a bowl, top with feta and enjoy!