Organic Granny

So, you want to grow a garden using food scraps -- the parts of fruits and veggies that get tossed after the good bits have made it into the stew or the salad. It makes so much sense, doesn't it? You don't have much room, in fact you don't have a yard. You don't have much spare money, but you do have all these leftovers from your last shop at Wholefoods, some have gone hairy in the fridge, some never did make the grade for the school lunch.  Or maybe you do have a yard and you would like it to contain an orchard of your favorite apples or a luscious cherry tree dripping fruits onto the table on your deck.  Well... let's take a look at 15 (at least) veggies and fruits that it is possible for you to propagate from scraps (the parts of the fresh fruits and veggies that you are not using when you cook or snack on them) or through cuttings from generous neighbours and various other fun and free sources ... Just click below on the fruits and vegetables you are in

Recently a Facebook friend posted a picture of her supper: a spaghetti squash enchilada just oozing cheese from all angles... she apologized that it wasn't a fancy presentation. It looked so comfort-food yummy that I knew that it would be my next planned meal. I have made quite a few 'adaptations' to the ingredients, and you can too. Just know that it turns out absolutely delicious with very little effort!  I went shopping and found Amy's brand canned chili (vegan)(organic) on sale at my local wholefood store ( Edible Island in Courtenay, BC) You could make your own chili-- maybe you even have some in the fridge?  Amy's Medium Hot Chili made with tofu has all the spices and ingredients that I was looking for, so I liked the convenience of opening the can this one meal. Ingredients: Squash (I used an Acorn Squash) Red Bell Pepper 14 oz can Amy's brand Organic Medium Hot Chili with Tofu 1 C. Frozen Corn Niblets Daiya Cheese shreds (I used Mozzarella