The ground may be frozen, we can see our breath in the air, and the best place to be is curled up warm inside, but that doesn't stop us from dreaming of spring. So grab a cup of cocoa and your magazines, and start planning this year's garden!
Here are some hints of what you can do now:...

Did you know that all of the plants inside our greenhouses are fertilized every time we water?
All of our hoses are hooked into a system that injects a diluted fertilizer solution into the water lines. Typically, it is a Professional Formula MiracleGro or Peters fertilizer.

Did you also know that you can take advantage of this system for FREE? Just bring your own clean, empty jugs (milk, juice, and water jugs all work well) and you can fill them up at special spigots in our houseplant area. Fill as many as you like, as often as you like...it's a great solution for offices, as well as at home, if you don't want the mess of mixing your own dilution.

The water is a light blue color; be sure to label your jugs so everyone knows what they are for!

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta*
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sautι 1 minute until softened, but not browned. Transfer to large bowl. Add next 6 ingredients (through salt) to the bowl and whisk to blend.

Place noodles in a sieve over the sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to the bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

*Fresh pasta is ideal; alternatively use dried angel hair pasta and cook until just tender.

This recipe was adapted from Bon Appetit at Epicurious.com

1/2 cup of extra virgin olive oil
2 cloves of garlic
2 cups of fresh Purple Ruffles basil leaves
1/2 cup of parsley
1/4 cup of toasted pine nuts
1/2 cup of Romano or Parmesan cheese
Place all ingredients in a food processor and puree. For best flavor, use immediately.

1 pound skinless boneless chicken breast
• 1 tablespoon vegetable oil
• 3 garlic cloves, chopped fine
• 2 small fresh red or green Thai Bird chilies or small Serrano peppers*
• 1/4 cup fat-free chicken broth or water
• 2 teaspoons Asian fish sauce (naam pla)
• 2 teaspoons sugar
• 2 teaspoons light soy sauce
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups loosely packed fresh holy basil leaves or Asian basil leaves, washed well and patted dry
• 2 tablespoons fresh lime juice or to taste

Freeze chicken until firm but not solid, about 30 minutes, to make slicing easier. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2 inch pieces. The chicken will cook very quickly when sliced this way.

Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until just turning golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is just done, barely opaque white, 3 to 4 minutes.

Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry to combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.

Serve chicken with white rice.

*Remember to wear rubber gloves.

3 tablespoons fresh lemon juice
1 tablespoon olive oil
3/4 teaspoon honey
2 garlic cloves, crushed
6 navel oranges
1 small red onion, thinly sliced in rings
3 cups trimmed arugula, rinsed and dried
6 tablespoons (1 1/2 ounces) crumbled feta cheese

Preparation
Combine first 4 ingredients in a small bowl, stirring with a whisk. Season to taste with salt and freshly ground pepper.
Toss arugula and onions with dressing, divide among plates.

Peel oranges, and cut each crosswise into 6 slices. Arrange 6 orange slices on each of 6 arugula-lined plates. Sprinkle 1 tablespoon feta over each salad, and drizzle the oranges with remaining dressing.

1 1/2 pounds small Yukon Gold potatoes (about 3 ounces each)
1/4 cup water or low-salt chicken stock
4 fresh bay leaves
3 garlic cloves, unpeeled
1 teaspoon extra-virgin olive oil
Coarse sea salt

In an heavy, heat-proof casserole, or a large saucepan just large enough to hold the potatoes in a single layer, combine the potatoes with the water or stock, bay leaves, garlic, olive oil and 3/4 teaspoon of salt. Cover and cook over low heat, stirring gently occasionally, until the potatoes are tender, about 25 to 40 minutes, depending on their size. Check the liquid during cooking and add a little more water if the pan is dry. Transfer the potatoes to a bowl and serve, passing salt and pepper at the table.

Adapted from FoodandWine.com

10 sm Red skin potatoes, sliced 1/4" thick
1/2 cup Olive oil
1/2 cup Minced shallots
2 tbl Diced red pepper
Salt to taste
Freshly-ground black pepper to taste
2 tbl Champagne vinegar or white wine vinegar
1/2 cup chervil leaves

In a small saucepan of boiling, salted water boil the potatoes until just tender. Meanwhile, heat oil in a small saute pan. Add shallots and red pepper, and cook for 3 minutes. Season with salt and pepper. Transfer to a mixing bowl. When potatoes are just tender, drain and add them to bowl along with shallots. While potatoes are still warm, add vinegar and toss to coat. Cool salad to room temperature and add chervil. Adjust seasonings.

1 qt Small, fresh cucumbers
4 Heads fresh dill
2 Garlic cloves
1/2 cup Cider vinegar
1 1/2 cup Water
2 tb salt (non-iodized or Kosher)

Combine vinegar, water and salt, and bring to boil. Meanwhile, trim off stem and blossom ends from cucumbers, wash well. Pierce the cucumbers lightly with a fork. Place dill heads and peeled garlic in jar(s), and pack in the cucumbers. Pour boiling vinegar mixture (brine) over the cucumbers to cover. Wipe jar rims and seal, refrigerate. Allow 1-2 weeks for pickles to cure before using; use within 2 months.

Treat your cat to these cookies:

1 cup whole wheat flour
1/4 cup soy flour
1 teaspoon catnip
1 egg
1/3 cup milk
2 tablespoons wheat germ
1/3 cup powdered milk
1 tablespoon unsulfured molasses
2 tablespoons butter or vegetable oil

Heat oven to 350 degrees F.

Mix dry ingredients together, then add molasses, egg, oil and milk. Roll dough out flat onto a greased cookie sheet and cut into small pieces. Bake for 20 minutes.

Store in tightly sealed container.

1 tablespoon olive oil
2 cloves garlic, finely minced
1 small fennel bulb, cleaned and cut into 8 wedges
1 1/2 cups white wine
16-24 fresh mussels
1 pinch saffron (powdered or crushed thread)
Sea salt and freshly ground black pepper to taste
1 whole plum tomato, diced

Inspect and clean your mussels: Discard any mussels that are not firmly closed; scrub the shells if necessary, and pull out the bristly beard if present.
In a large stockpot, heat olive oil. Add garlic and fennel, saute until soft and fragrant, but not coloring.
Add white wine, saffron and salt and pepper. Bring just to a boil.
Add mussels to white wine broth and cook until they just start to open, approximately 5 minutes, adding wine or water if the pan begins to dry.
Add diced plum tomatoes, stir, and cover pot just until mussels are completely open, for approximately 3 more minutes.
Serve immediately in a bowl with broth and an additional empty bowl for discarded shells.

6 large eggs
3 green onions, thinly sliced
2 tsp. minced lovage leaves
2 tsp. minced parsley
1 tablespoon snipped chives
1 cup mayonnaise
1 tablespoon mild dijon mustard, or to taste
salt and pepper

Hard boil the eggs, them place in a bowl of cold water to cool. Peel them, place in a bowl and mash with a fork to your preferred consistency. Add the green onions and herbs, mayonnaise and mustard. Season with salt and pepper. Serve on bread or on a bed of lettuce.