Help us win!
Pretty sure everyone knows, but I volunteer once weekly for Plant-A-Row. Our mission is to feed the hungry in the community. I think we have something like 22K folks here locally that are living at or below the poverty line. You can read more about our group here.
We have started taking our harvest to a local church (rather than the Interfaith Food Shuttle of the Triangle area) in hopes that our produce will remain in Johnston county and go to help those nearest to us in need. We are doing great in the Edy's contest, but we still need a boost. See, the top 15 will advance to the next round. Last I checked, we were ranked 14, which is a pretty precarious place to be.
To insure we get our orchard, to help us stock the food pantry with much needed fresh fruit, we need your help again. If you have a minute, we'd really appreciate your vote. Cast your ballot for us here.* You can vote daily. And then feel free to pass this along to a friend. Or two. Or, y'know, a few dozen. Voting for this round closes on the 30th.
One of the instructors at JCC and director of the arboretum brought in an unusual lavender popcorn last week. It was strangely addictive. I'm not a big mix-florals-with-food gal, but this worked.
10 cups air-popped popcorn (without salt or butter)
1/4 cup honey
2 TBSP butter
3/4 cup milk chocolate chips
1 tsp kosher salt
1 tsp organic culinary lavendar buds (processed without oils or chemicals)
1 cup chopped nuts (optional)
Place the popped corn on a large cookie sheet lined with parchment or waxed paper. In a small saucepan, heat together the honey, butter and milk chocolate chips over low heat, stirring until the chocolate is completely melted. Remove from the heat, and allow the honey and chocolate mixture to cool slightly. Pour the mixture over the popcorn, stirringf to coat evenly. Cool to room temperature. Once the chocolate has hardened on the popcorn, melt the semisweet chocolate chips in a small saucepan over low heat, stirring constantly. Drizzle the semisweet chocolate over the popcorn. Sprinkle with kosher salt.
* Link does require registration with a name and e-mail address.
We have started taking our harvest to a local church (rather than the Interfaith Food Shuttle of the Triangle area) in hopes that our produce will remain in Johnston county and go to help those nearest to us in need. We are doing great in the Edy's contest, but we still need a boost. See, the top 15 will advance to the next round. Last I checked, we were ranked 14, which is a pretty precarious place to be.
To insure we get our orchard, to help us stock the food pantry with much needed fresh fruit, we need your help again. If you have a minute, we'd really appreciate your vote. Cast your ballot for us here.* You can vote daily. And then feel free to pass this along to a friend. Or two. Or, y'know, a few dozen. Voting for this round closes on the 30th.
One of the instructors at JCC and director of the arboretum brought in an unusual lavender popcorn last week. It was strangely addictive. I'm not a big mix-florals-with-food gal, but this worked.
10 cups air-popped popcorn (without salt or butter)
1/4 cup honey
2 TBSP butter
3/4 cup milk chocolate chips
1 tsp kosher salt
1 tsp organic culinary lavendar buds (processed without oils or chemicals)
1 cup chopped nuts (optional)
Place the popped corn on a large cookie sheet lined with parchment or waxed paper. In a small saucepan, heat together the honey, butter and milk chocolate chips over low heat, stirring until the chocolate is completely melted. Remove from the heat, and allow the honey and chocolate mixture to cool slightly. Pour the mixture over the popcorn, stirringf to coat evenly. Cool to room temperature. Once the chocolate has hardened on the popcorn, melt the semisweet chocolate chips in a small saucepan over low heat, stirring constantly. Drizzle the semisweet chocolate over the popcorn. Sprinkle with kosher salt.
* Link does require registration with a name and e-mail address.