photo by Erin Gleeson
Recipe via The Forest Feast
Zucchini and Carrot Ribbons with Edible Flowers
Use a peeler to shave long ribbons of zucchini and carrots. Sautee´ over medium heat until slightly wilted (3-5 min.?), with a bit of olive oil. Serve with a squeeze of lemon and a pinch of coarse sea salt. Garnish with edible flowers!
(wild radish and mustard flowers are an option for the edible flowers)
This week we received beautiful photos of our Living Wall Planter’s from Canada courtesy of Teresa Watling in the offices of “Make” which is a curated group of artisans, thinkers and makers. Their studio is filled with photographers, videographers, directors, designers, writers, musicians, illustrators, crafters and curious curators. Our planters really come to life in their creative environment!
Our Living Wall Planter is featured in Vail magazines Summer Issue!
Inspiring #PlantsandPeople photographs from this month’s instagram by @dippyegg_lucy, @maggiezulovic, @skabdigbare, @pauloctavious, @plantsofnature, @centenarylandsc, @melissasonico, @anniemcelwain, @mcontento13, @joshualott, @anjerpanjer, @s_pani, @openjournal_neometro, @lavicvic, @calebthefox, @laurenlemon, @daisy8228, @kcirred13, @algybatten, @laurenconrad, @thelandofnod, @jessicalefever, @mikekus, @byjust, @kendrascreations,@cinders_rose, @bethnaymollenkof, @tucsoncactus, @sashabenz, @boltmobile, @contessatessa, @calme___, @karendoolittle, @onitsolutions
We’ve been making Wally for over 5 years now. Trevor Collins in San Diego shows us a classic indoor installation method. He’s growing Anthurium, Maidenhair Ferns, Pothos, Rubber Plant, Spider Plant, Calathea and Dracaena in his Pockets. Way to go Trevor!