Where is spring?

I have to admit, I am antsy for spring! Last night here in Wisconsin it got down to a negative 4 degrees, and today, while the sun is shining and beautiful, windchill is 15 below zero. Add that to the mountains of snow. Ok, perhaps not mountains, but there are piles of snow in my front yard from shoveling the walks and driveway that are as tall as I am. Whats a gardener to do?
Well, I am tending the many seedlings I have growing in the front south facing windows of Kindred Spirits, watering, praising and marveling at the beauty each seedling has. The heirloom tomatoes won't be able to go outside for another 1.5 to 2 months, and by then they will have grown into stocky lovely plants ready to blossom. I have started Brandywine, Bloody Butcher and Mortgage Lifter this year. Some are destined for our home garden, others will be shared with friends and family and the rest will be sold at the shop.
I also am trying an experiment this spring with some of the other seedlings. I want to show and teach others that even without an in-ground garden, you can still grow nutritious wonderful food in containers if you have a sunny spot (patio, balcony) I have bush beans that are going into 8 inch pots, and am growing potatoes in large tubs. Many herbs work great in containers as well. Last year when we were doing the renovation for the shop, right out on the Avenue I had 2 large urns that my organic herbs thrived in. I grew bay, 2 types of basil, oregano, sage, chives, marjoram, and parsley. It was a huge success, and chefs from a hotel down the block would and ask if they could harvest for their dishes. Of course, I wanted to share and they were invited to help us with harvesting all season.
I am really getting into this and am envisioning sharing with others the pure joy of raising your own food and knowing exactly what has gone into it. This is not only for the health benefits, but also the sense of accomplishment and nurturing.
I am also trying lettuces, mesclun mixes, spinach and more, plus lots of flowers and other herbs, in hopes that this will encourage others and to help me get through these last long weeks before spring.

Recipe - Heirloom tomatoes with Goat cheese

This recipe is fantastic when you use fresh from the organic garden heirloom tomatoes like Brandywine or Prudens Purple. Mmmmm, warmed from the sun, fresh tomatoes from the garden, nothing is better!

Tomatoes with Goat cheese
4 fresh tomatoes, halved and seeded
salt and freshly ground pepper to taste
6 oz soft goat cheese
1/2 cup dry bread crumbs
pinch or two of fresh chopped thyme
1/4 cup extra virgin olive oil
1 1/2 to 2 tbsp balsamic vinegar
1 minced garlic clove

Preheat oven to 350 F. Lightly oil cookie sheet or baking sheet
Place cut tomatoes on cookie sheet, with the cut side facing up. Season with salt and pepper to taste, I like to go kind of easy on the salt.
Blend cheese with bread crumbs in small bowl, add thyme. Divide evenly over the top of the tomatoes, bake about 20 minutes till warmed thoroughly.
Meanwhile, while the tomatoes are baking, in another bowl whisk together the oil, balsamic vinegar, and garlic. Season with just a little bit more salt and pepper.
Remove the tomatoes from the oven, let stand about 7 -10 minutes then place on a serving plate, drizzle with the oil/vinegar/garlic mixture and enjoy!!

Some reasons to go organic, not in order, all are important

I just wanted to list a few reasons why organics is so important to me and my family. They aren't in any particular order, I don't feel one is more important than another. Two weeks ago I was at a large organics conference thats held in La Crosse WI every Feb. Amazing, simply amazing to meet with thousands of people who truly "get it".
1. Reducing the toxic load...keeping chemicals out of the air, water, soil, and our bodies. This promotes a healthier, safer place for all living creatures.
2. Reduce/eliminate off farm pollution. Industrial agriculture doesn't just pollute farmland and workers. It also wreaks havoc downstream.
3. Build healthy soil by feeding organic matter, increases nutrient level in foods.
4. Protect future generations.
5.Taste better, truer flavor. Seasonal eating organics is the way to go!
6. Helps family farms realize their dream. Whether that farm is a 4 acre apple orchard or a 1500 acre wheat field, organic farming is family friendly.
7. Eleven years ago, genetically modified food was not part of our food supply, today 30% of the cropland is planted with GMOs. That is truly terrifying.
8. Eating with a sense of locality and place. Whether its locally produced fruits and veggies, fair trade coffee or artisan breads and cheese, organic demonstrates a resonance and reverance to the land and its people. Organic has proven to use less energy, is beneficial to soil, water and local habitat, and is far safer for the people who harvest our food. Eating seasonally by supporting farm markets and also promoting global organic economy year around.
9. Celebrate the culture in agriculture. Food is a language spoken by everyone, every culture. Organic agriculture embraces diversity and toxins and environmental harm is reduced, if not eliminated.
10. Promotes biodiversity, allowing local flora and fauna to coexist peacefully.

Kindred Spirits Organics

Hi and welcome to Kindred Spirits Organics! My name is Connie and I am passionate about all things green and organic. I am going to be posting articles on the local food movement, growing tips for organic veggies, herbs and flowers, yummy recipes and incorporating green lifestyle ideas. I also will give updates on my shop in Appleton, WI which is called Kindred Spirits Organics. This is truly a dream come true. My sweetie Jeff, my kids and grandkids and Jeff's kids all helped by painting, tearing down walls, hauling rocks and so much more. Without them it wouldn't have happened and I owe a lifetime of thanks. Please check back and offer comments, ideas or just say hi, I'd love to hear from you.