The Wisconsin Vegetable Gardeners are Proud to Announce Body Mind and Soil Water Filtration as Their New Sponsor for 2014
The Wisconsin Vegetable Gardeners are Proud to Announce Body Mind and Soil Water Filtration as Their New Sponsor for 2014
Joey and Holly Baird of thewisconsinvegetablegardener.com are proud to announce Body Mind and Soil Water Filtration as their newest sponsor for 2014. Body, Mind and Soil’s water filtration systems are effective and can be put right at the end of your garden hose. Protects soil biology, helps to maintain soil & plant health, has a replaceable & recyclable filter media, reduces Chlorine & Chloramines by up to 98%, perfect for use with BT, compost tea, and other micro-organism based products, and removes up to 98% of water-soluble metals like lead, mercury, copper, nickel, chromium, and other dissolved metals.
To find out more information about how you can purchase these filters please visit http://bodymindandsoil.com
Starting Strawberries from Seed & Calming Lemon Balm Tea – The Wisconsin Vegetable Gardener Extra 75
Joey shows how to start strawberry seeds and Holly shows how to make lemon balm tea from homegrown herbs.
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From a Pumpkin, to a Pumpkin Pie – The Wisconsin Vegetable Gardener Straight to the Point
Holly shows how to make a pumpkin pie from a pumpkin you already have.
Recipe:
Ingredients:
1 pie, sugar or jarrahdale pumpkin
pinch of salt
1 12 oz can of evaporated milk
1 tbsp vanilla extract
3/4 sugar
2 eggs
1 tsp pumpkin pie spice
1 unbaked pie crust
To prepare pumpkin:
Preheat oven to 400 degrees F. Remove stem, cut pumpkin in half. Scoop out seeds, sprinkle with salt, place both halves face down on a cookie sheet covered with parchment paper. Bake in oven 30-40 minutes until skin of pumpkin can be easily pierced with paring knife. Let pumpkin cool for 45 min to an hour so can be easily handled.
To prepare pie:
Once pumpkin is cooled scoop out and measure about 2 cups of pumpkin puree. Freeze the rest for later use.
Preheat oven to 425 degrees.
Mix rest of the ingredients into a bowl with the pumpkin, stir well.
Put pie shell in 9 inch pie plate, form a nice crust.
Pour pumpkin pie mix into pie shell.
Bake at 425 degrees for 14 minutes. Reduce heat to 350 and bake for 40 to 50 minutes more.
Let cool and serve with fresh whipped cream.
The Wisconsin Vegetable Gardener 