Felknor Ventures Topsy Turvy Tomato Planter

Ingenious tomato planter turns gardening upside down! Thanks to a whole new direction in growing tomatoes, your crop will be bigger, better tasting, healthier, and easier to grow than ever before.

You can water, feed, trim and harvest without bending or kneeling--and since your crop is upside down and will never touch the ground, staking, caging, bacteria, ground rotting, fungus and small animals become problems of the past. It's the perfect gift for any gardener.

Great for those who live in apartments or who have small backyards. Water and fertilize through the built-in top funnel; trim and harvest at chest height! Also for cukes, peppers, flowers. Just add your soil and plants. Topsy-Turvy¿ Planter makes it easy to grow tomatoes and vegetables because it eliminates the need for a backyard garden plot.





I have used the Topsy Turvy Tomatoe Planter for 3 seasons now, and will never, ever plant my tomatoes in the ground again. This product is sturdy, simple to use, and produces beautiful fruit.

Because the plants grow toward the sun and never touch the ground, the slugs and other critters cannot ruin or run off with your produce. As I have already stated, I have used the same bags for 3 seasons now, and have not had any problems at all. I highly recommend this product.

Taco Pie

Ingredients


1 (8 ounce) package refrigerated crescent rolls

1 pound ground beef

1 (1 ounce) package taco seasoning mix

1 (16 ounce) container sour cream

8 ounces shredded Mexican-style cheese blend

1 (14 ounce) bag tortilla chips, crushed


Directions


1. Preheat oven to 350 degrees F (175 degrees C).

2. Lay crescent dough flat on the bottom of a square cake pan and bake

according to package directions.

3. Meanwhile, brown the ground beef in a large skillet over medium high heat.

Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.

4. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Herbs and Spices when cooking

Spices are aromatic seasonings that come from the bark, (cinnamon), buds, (cloves), fruit, (paprika), roots, (ginger), or seeds, (nutmeg), of plants. Herbs are the leafy parts of plants such as basil, mint, or oregano. Spices should be kept in a cool dark cabinet. Heat and light will facilitate deterioration.

Most herbs can be found dried or fresh and can be used either way with ease. Herbs are considered ro be the leaves and greener parts of the plant - the seeds, bark, roots, etc. are normally considered a spice. Some plants are both.

Another use for fresh ginger is nausea. A small slice placed in the mouth will calm a queasy stomach. Used to use it when the kids started getting car sick. Sucking on a small slice did the trick in minutes.

Tomato dishes can almost always benefit from a few grinds of nutmeg. It's amazing how much depth and complexity it gives to otherwise same-old-same-old Italian and Mexican dishes.




Fresh herbs are great for garnishing and are perfectly healthy and all-natural food while dried herbs make your food perfect from the start it is added during cooking, plus, they give wonderful and zestful aroma to dishes. A great experience of mine.


 My french cookbooks tells me to use twice as much fresh herb when converting from dried. I always found this funny, because it does not make much logical sense. I've only listened to them once when I was making soup, and it came out so horribly over-flavoured.


Plants of the Mint family (Mint, Peppermint, Spearmint, Catnip) have square stems. This can help to identify them in the wild.


Wild Onions can be identified by their flower heads. The poisonous Camas has a spike of flowers, the onion and relatives (chives, leek, garlic) have a ball of flowers, and the ball shape of the flower bases remains after the flowers are gone.

Dried herbs are best when used with oil (or butter, fat) or water - this way they can infuse the oil or cooking liquid. Make sure to crush the herbs with your fingers or saute them a bit to wake them up. Crushing a bunch of them in a mortar and pestle also works very well.