Category Archives: Urban Farming

Spring Gardening Tip from Organic Kitchen Garden calendar

Plant garlic whips as soon as the ground can be worked for spring harvesting. Begin feeding onions and garlic in mid-spring, offering high-nitrogen fertilizer every 2-3 weeks to encourage bulbing.

2014 Organic Kitchen Garden wall calendar

2014 Organic Kitchen Garden wall calendar

(Scallions and bunching onions don’t need it.) Regular watering in summer ensures plump, welfilled cloves of garlic and shallots and fat, round onions. Reduce watering in midsummer to encourage bulbs to ripen and develop good keeping qualities.

excerpted from the 2014 Organic Kitchen Garden wall calendar – Tip by Ann Lovejoy

Be of Good Cheer

Happiness is almost as important to human survival as food, clothing and shelter. Vital as it is, few of us truly understand how happiness works. Common misconceptions include the idea that we can successfully pursue happiness. In fact, people who highly value personal happiness generally display significantly more symptoms of depression than folks who don’t think about it much. And though happiness is half genetic, about 40 percent of what makes us happy involves our daily thoughts and deeds. Image

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A Farm to Table Thanksgiving

We want to offer our thanks and gratitude to all our loyal friends, fans and family. This holiday feast season we offer an excerpt from our Farm to Table calendar by Ann Lovejoy. As well as a family heirloom from our Art director, Lydia Hess — her grandmother’s Corn Bread Dressing Recipe.

Farm to Table 2014 wall calendar

Farm to Table 2014 wall calendar

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14 New Calendar Titles for 2014

We have an amazing lineup of new calendars this year, including Farm to Table, Tree Huggers, Lunaria and Sacred Celtic Sites. We’re also bringing back an old favorite, Hafiz, with Persian-inspired illuminations from  Silas Toball, designer extraordinaire and co-creator of our best-selling Duirwaigh card line.  Other new titles include Steampunk, Day of the Dead, Bee Happy, The Garden Sanctuary and On Sacred Ground. We are also adding four new titles to our Healthy Pet series: Healthy Dachshund, Healthy Golden, Healthy Lab and Healthy Pug.

Bee Happy Calendar Sacred Celtic Sites Calendar Day of the Dead — Sugar Skulls Calendar Garden Sanctuary Calendar The Healthy Dachshund The Healthy Golden The Healthy Lab The Healthy Pug Lunaria Calendar Steampunk Calendar Tree Huggers Calendar Farm to Table Calendar Hafiz Calendar On Sacred Ground Calendar

As we move forward with our mission to illuminate spirit in the world, we remain mindful of our responsibility to the planet we share. We are full of optimism and goodwill, and we extend our deepest gratitude to our customers, artists, authors, representatives and friends all over the world.

Namaste — Amber Lotus Publishing

Summer Sangria – White Sangria with Herbs

Refreshing and delicious, easy to make and easy to drink, sangria makes any gathering a party. Although Spain is considered the home of sangria, it has been adapted around the globe, with variations in the type of wine used as well as the fruits and flavorings. Experiment with various herbs used singly or in combinations of no more than four or five herbs. Some of the best herbs to use are lemon balm, lemon verbena, borage, rose geranium, sage, rosemary, lavender, anise hyssop, bee balm, pineapple sage or sweet woodruff, as well as the many different basils, mints or thymes. With the bounty of fruits available, the combinations are limitless.Herb Gardens Wall Calendar

1/2 cup water
1/2 cup turbinado or coconut sugar
4 4-inch fresh spearmint sprigs
4 4-inch fresh thyme sprigs
2 4-inch fresh rosemary sprigs
1 bottle (750 ml) white wine, such as
pinot grigio or sauvignon blanc
1/2 cup orange liqueur
2 cups fresh strawberries, cut in half
1 orange, thinly sliced
1 lemon, thinly sliced
1/4 cup fresh spearmint leaves
1/2 bottle (1L) sparkling water, chilled

In a small saucepan, combine water and sugar. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove from heat, add herbs, cover and let steep until mixture is room temperature.

In a large pitcher or punch bowl, combine wine, liqueur, fruit and mint leaves. Strain the sugar syrup (discard herbs) and add to the wine mixture. If possible, chill the mixture overnight to allow flavors to blend. Add sparkling water just before serving. To serve immediately after preparing, use chilled wine and serve over ice.

Makes 6 to 8 servings.

Recipe by Maggie Oster
Photograph © Marianne Majerus / MMGI

Excerpt from Herb Gardens 2014 wall calendar

Herb Gardens Wall Calendar

Happy Fourth of July!

Celebrate with this fresh berry pie recipe from The Organic Kitchen Garden 2014 wall calendar – Ann Lovejoy.
We thought this was a patriotic way to use up some of your ripe raspberries.

Organic Kitchen Garden Pie
The Perfect Pie Crust
For variety, add a bit of cardamom, coriander, cinnamon or nutmeg.
1¼ cup whole-wheat pastry flour
1¼ cup unbleached white flour
1 teaspoon sea salt
8 ounces (2 sticks or 1 cup) unsalted butter, very cold
¼ cup cold water
Sift flours and salt together. Chop butter finely and rub into flour with your hands or pulse in a food processor. When the texture is similar to coarse cornmeal, begin adding cold water a spoonful at a time until the dough forms a loose ball. Cover the dough and chill well (2-3 hours). Divide dough in half. Roll 1 half into a 12-inch circle and place in a pie dish. Then roll the other half to drape over a filled pie. Makes 2 crusts

Raspberry Ginger Pie
Prepare berry and fruit pie fillings in buttered
pie dishes. Wrap well and freeze. When ready
to use, slide filling into a crust and bake, adding
10-15 minutes to baking time.

6 cups raspberries (fresh or frozen)
3/4 cup dark brown sugar
1/4 teaspoon sea salt
1/4 cup candied ginger, finely chopped
3 tablespoons instant tapioca
1 tablespoon unsalted butter
2 pie crusts

Preheat oven to 400˚F. Combine raspberries,
sugar, salt, candied ginger and tapioca, and
mix well. Pour into an unbaked pie shell, dot
with butter, top with second crust, flute edges
and slash top 3 times. Bake at 400°F for 15
minutes, then reduce heat to 350°F and bake
until brown and bubbly (30-40 minutes). Cool
30 minutes before slicing. Serves at least 6.

2014 The Organic Kitchen Garden Wall Calendar

2014 The Organic Kitchen Garden Wall Calendar

Recipe by Ann Lovejoy
Photography by Lynn Karlin

Excerpt from The Organic Kitchen Garden 2014 wall calendar

March 1st – Pea Planting Season!

This is a wonderful Sweet Pea recipe pulled from our Simply Raw 2013 calendar featuring magnificent images by Lynn Karlin paired with recipes from Raw Food chef Matthew Kenny.

Raw food cuisine is an exciting and healthy culinary trend. It’s simple, full of flavor, vibrant, colorful and great for our health. The less food is processed, the better. The brighter the color of the fruit or vegetable, the more nutrient combatants it has to prevent degenerative diseases. But the most 
important element of raw food – or any food, for that matter – is the sourcing 
of high-quality, seasonal, local (when possible), organic ingredients.

Romaine Hearts with
Sweet Pea Puree

As with so many raw recipes, the quality of the main ingredient is critical. For that reason, we recommend using high-quality, fresh peas in season for this recipe.

Sweet Pea Puree (below)
6 large romaine leaves
1 carrot, shaved into thin ribbons
1 tablespoon chopped parsley

Spoon approximately 1⁄4 cup Sweet Pea Puree into each romaine leaf. Garnish with shaved carrot and chopped parsley. Serves 6.

7 cups fresh sweet peas
1 avocado
1 tablespoon olive oil
1 tablespoon nutritional yeast
1 tablespoon agave
1 tablespoon lime juice
1⁄4 cup chopped parsley
1 teaspoon nutmeg
1 teaspoon sea salt

Blend all ingredients except 1 cup peas in a high-speed blender until smooth. Stir in remaining peas. Add salt and pepper to taste.
Purple Podded Peas

Purple-podded peas

Photographer Lynn Karlin’s portraits honor these farm-fresh vegetables and fruits by literally placing them on a pedestal and capturing their simple beauty.

These gorgeous veggies are paired with delicious, accessible recipes by well-known master raw food chef and best-selling “cookbook” author Matthew Kenney.

Simply Raw Wall calendar

Simply Raw Wall calendar

Call for Coops! Extended…

In support of urban farmers and locavore choices, we are excited about this new title. Submit your coop for the 2014 Calendar.

If you or someone you know has an innovative coop design in the Portland Metro area you would like featured in our 2014 Wall calendar, email images to

Seeking 12 innovative, creative coops
for our 2014 City Chickens and their Coops wall calendar.

This is your opportunity to strut your stuff – and your chickens’ – and help Portland’s own Growing Gardens organization at the same time. Be one of 12 featured coops in this beautifully photographed treasure of unique coops and their feathered inhabitants.

Submit 3 to 6 digital snapshots (500MB or smaller) of your backyard bird sanctuary to Amber Lotus at
by Wednesday, June 27, 2012. Finalists will be notified July 5.

Accepted Entries will:
• Enjoy a professional photography shoot of their coop and hens
• Be featured in the calendar
• Receive a print quality portrait of their coop for personal use
• Be awarded with six copies of the 12” x 12” calendar featuring their coop

Featured coop owners agree to:
• Be available for a two-hour professional photo shoot in late July or early August
• Provide a clean, fresh coop on the day of the shoot
• Provide a short statement about their coop and hens