Want to make your Easter egg hunt even more eggciting? Begin a new holiday tradition and grow your own Easter basket grass! This is a beautiful, fresh and eco-friendly alternative to plastic grass. Plus, it’s fun, easy and your kids will love it.
First, find a plastic planter saucer that is close to the size of your Easter basket and will fit nicely inside.
Then, fill the plastic plant saucer half way full with potting soil and spread it evenly.
Next, pour out your grass seed, covering the dirt. Once the dirt is covered, push the seed down with your fingers about half an inch into the dirt. Some of the seed will still be visible.
Now, add water to the dirt. Make sure the soil is wet throughout, but don’t drown the seeds! Place your saucers under your Miracle-Gro AeroGarden LED Grow Light and water your grass every day, just enough to dampen the soil.
On day 3 or 4, your grass should begin popping up!
Between day 4 and 6, your grass should be coming in nicely and should be thick.
Between day 8 and 12, your grass will be ready for your Easter basket! If it is too tall, you can always cut it down with a pair of garden shears.
Enjoy! This is a tradition we are sure you will look forward to every year. Happy growing.
Enjoy your Saint Patrick’s Day this year with the perfect pint of green beer! Learn how to naturally dye your beer with wheat grass juice.
First, juice your desired quantity of wheat grass. You can learn how to juice wheat grass here. Next, add drops of the wheat grass juice to your beer until you reach your desired green color. Keep in mind that as you add more drops, the beer will turn darker green, but will also have a more grassy taste.
Try growing wheat grass with one of AeroGarden’s grow lights, such as the 45 Watt Grow Light Panel.
Types of Beer:
We tested three types of beer that you could pair with your wheat grass. Here are our recommendations…
- Winner: Copper Kettle Brewing’s Citrus Paradasi
- Type: Citrus IPA
- Why: The citrus dry hoppy attributes of the IPA create a strong flavor that masks the taste of the wheat grass.
- Runner-up: Ska Brewing’s True Blonde Ale
- Loser: Franziskaner Weissber
- Type: Wheat Beer
- Why: Unless you like the grassy flavor, we do not recommend pairing a wheat beer with wheat grass.
What’s the difference between peppermint and spearmint?
IT’S VERY HARDY
Mint is a perennial that grows with abandon, starting when the soil begins to warm up in late March or April. Grow it year-round in your AeroGarden!
TWO MAIN TYPES
Spearmint and peppermint are the two most common and widely available of the many mint species. Of the two, spearmint is the one almost always sold in grocery stores and markets. So when a recipe calls for mint, it’s generally spearmint, recognizable for its light-green, spear-shaped leaves and that classic sweet mint flavor. Spearmint is also commonly used to make gum and candy.
Peppermint leaves are darker green and smoother than spearmint. The big difference is the presence of menthol, which gives peppermint a much more potent flavor. Peppermint is typically dried for tea and made into flavoring for candy, toothpaste, and other products.
AeroGarden Tea Seed Pod Kits come with a peppermint variety. Try it out and let us know what you think.
Courtesy of epicurious
Do you have more basil than you know what to do with growing in your AeroGarden? Try out this delicious basil pesto recipe! It is simple to make and easy to store for later.
3 to 5 cloves garlic
1 cup pine nuts, slivered almonds or walnut halves
2 tablespoons grated Parmigiano-Reggiano cheese (optional)
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
4 packed cups chopped fresh basil leaves
1/2 cup extra-virgin olive oil, plus more for storage
Juice of 2 lemons
Crushed red pepper flakes to taste (optional)
Place garlic in the bowl of a food processor and pulse until coarsely chopped. Add nuts, Parmesan, salt and pepper and chop until the nuts are finely crushed. Add the basil, oil and lemon juice and pulse for 1 minute or until smooth. Stir in red pepper flakes (if desired).
To store, transfer the pesto to a jar with a tight-fitting lid. Pour a thin layer of olive oil on top of the pesto, seal and refrigerate for up to 10 days or freeze for up to 3 months.
Yield: Makes 2 Cups
Recipe from Epicurious
Half the pleasure of a frittata is just saying it. Go ahead. Free-tah-tah. The other half is that they are so easy to make, and you can put almost anything in it. Simple, tasty, and quick to whip up, a frittata can be jazzed up or simple for a quick bite any time of the day.
This particular recipe was inspired by our smoothie seed pod kit, which comes with kale, mustard greens, and beet greens. The garden produces like crazy, and it’s good to switch up from the constant kale smoothie. So why not make a kale frittata?
Here is what you need:
- 1 cup + 2 tbsp extra virgin olive oil
- 1 cup sliced shiitake mushrooms
- 1/2 cup firmly packed kale leaves (plus a few extra for garnish)
- 1 clove garlic, sliced
- 1/4 cup sliced red onion
- 6 large eggs
- 3/4 cup milk
- 1/2 cup cheese (or more or less)
- 1 tsp chopped fresh tarragon
- 1 tsp chopped fresh parsley
- 1 tsp chopped fresh thyme
- Sea salt
- For the shiitakes:
- In a medium sauté pan, heat 1/2 cup of the olive oil over medium- high heat until slightly shimmering. Add the shiitake slices, spreading them evenly around the pan. Now leave those mushrooms alone! Do not touch them until that sizzling sound quiets down; this will help them develop a beautiful golden brown caramelization on one side. Once that happens, give the pan a stir with a wooden spoon, loosening all the mushrooms. Cook for a few minutes more and season with a pinch of sea salt. (Do not salt until the end, as salting draws out moisture in the pan and prevents caramelization.) Remove the mushrooms from the pan and set aside in a bowl or plate to cool.
- For the kale:
- Trim the kale off of its stem and cut into thin strips. In a medium sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic and red onion. When the garlic is slightly browned, add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of sea salt and set aside with the mushrooms.
- For the frittata:
- Preheat the oven to 325°F. Place a large shallow nonstick ovenproof dish in the oven.
- In a bowl, whip the eggs with a whisk until fully beaten and slightly fluffy. Stir in the milk, 1/2 cup of the olive oil, cheese, cooked mushrooms, sautéed kale, chopped herbs, and 2 pinches of salt. Pour the entire mixture into the heated ovenproof dish, and bake until slightly browned on top and a knife stuck in the center comes out clean, about 30 minutes. (If opting for the kale garnish, add the leaves after 15 minutes of cooking.)
Courtesy of Epicurious.
Smoothies are a great way to pack nutrients into one delicious drink, and this simple and refreshing recipe helps to start your morning energetic, healthy, and with time to spare. This beverage is packed with fibrous greens from your very own Green Smoothie Seed Pod Kit, along with nutrient rich tropical fruit, and refreshing coconut water. So bust out the blender and enjoy this sweet drink without the worry of your waistline.
- 1 Cup Mixed Greens- Mustard, Beet, & Kale.
- 1 Banana
- 1/2 Ripe Avocado
- 1 1/2 Cup Mixed Frozen Tropical Fruit (We use Pineapple & Mango)
- 2 Cups Coconut Water
Add everything into a blender and blend until desired consistency.
Pour & Enjoy!
*If you would like to have your very own printable recipe card click here.
Holidays are over and all we can think about is when will summer be here? Sadly not for a couple more months, but not to fear, this tropical green smoothie might just trick you into thinking its warm outside. This simple five ingredient beet greens smoothie recipe is a healthy and tasty treat that can be made with greens from your AeroGardens Greens Smoothie Kit. This low calorie drink is packed with protein and contains all the essential amino acids to start the new year off feeling happy, healthy, and worry free about maintaining your beach body.
Inspired by recipe from Feasting not Fasting
- 2 cups loosely packed beet greens
- ½ of a small avocado (about ¼ cup mashed)
- 1 cup cucumber chunks
- 1 banana
- ½ cup mango
- ½ cup water (or adjust amount to desired thickness)
- Add all ingredients into a blender and blend until smooth and creamy (2-3 minutes). Adjust the amount of water if needed to make the smoothie your preferred consistency. If the smoothie is not sweet enough for you, add a small amount of stevia, honey, or pure maple syrup.
- Pour into a glass and enjoy!
It’s that time of year again when you just want to cozy up around the fire with a cup of delicious hot cocoa. I’m not talking about that fake instant powder stuff. This hot chocolate recipe is made with real ingredients including fresh mint, milk, cream and chocolate. It’s quick, easy and will make your taste buds tingle!
1 1/2 cups whole milk
1/2 cup half-and-half
8 large mint leaves
2.5 oz semi sweet chocolate chips
1.5 oz dark chocolate chips
In a medium sauce pot, bring milk and half-and-half to a simmer. Put torn mint leaves in a tea infuser and let steep for 10 minutes. Reheat to a simmer and then pour the liquid into a medium bowl with chocolate chips. Let sit for 2 minutes. Stir until all chocolate has melted. Divide mint hot chocolate between serving glasses. Garnish with fresh mint leaves. Serve warm.
You can also add Bailey’s to make a boozy hot chocolate!
Try this holiday themed mistletoe cocktail, perfect for entertaining guests! Use the mint and rosemary growing in your AeroGarden for a fresher flavor. You can also watch us make the recipe on Facebook Live!
Inspired by recipe from This Lil Piglet:
¼ tsp of lemon juice
½ tsp honey
5 mint leaves
1 ounce vodka
Ginger Beer (non-alcoholic)
6 cranberries (3 for garnish)
1 sprig of rosemary for garnish
white sugar for garnish
8 oz glass
Squeeze lemon juice around the rim of your 8oz glass. Put sugar in a separate bowl and dip the rim of the glass into the sugar. Put 3 cranberries, mint leaves, honey and lemon in the glass and use a muddler to mash. Add crushed ice and vodka over the ice. Add ginger beer to just below the rim. Garnish with a sprig of rosemary and 3 cranberries.