Tag Archives: Organic Choice

Today: Lettuce celebrate!

This post brought to you by Organic Choice. All opinions are 100% mine.

I’ve loved having the chance to work with Organic Choice products this spring in an effort to grow (some of) my own food.  It’s ideal for edible gardening and is an easy choice when you’re trying to live a bit more gently and greenly (quoth the lady with the SUV and a secret stash of Elnett).  While my plants aren’t quite gazpacho-ready, the lettuce greens have started sprouting, as have my basil and cilantro seeds.  I’m taking the lazy more reliable route when it comes to tomatoes, and starting with an actual plant, rather than attempt to grow those guys from seed.

It’s still a bit too cool in Boston to keep our plants on the deck, so we’ve been keeping the pots in our kitchen, where I’ve been obsessively checking for growth every chance I get.  I am desperate to keep these little guys alive and well.  So that I can, welp… proudly eat them.

I wanted to spruce up our pots a bit (and keep track of what the heck I had planted), so I broke out my Sharpie oil paint pen and tried to remember how to write in cursive.

The result:  A simple (and dare I say cute?) way to upgrade these $2 pots from the local home and garden store.

You can tell just how much these little lettuce sprouts are craving the sun (I feel you, little guys), growing towards our windows.  I’ve been rotating the pots each morning and afternoon to ensure each plant is getting equal exposure, something we won’t have to worry about once it’s warm enough to bring them outside.

In addition to the caprese salads and heaping bowls of gazpacho I’ve planning for, I’m excited to whip up a few recipes (namely herby pasta with lettuce…) from this book, which has been hiding on our bookshelves for ages.  If you’re looking to learn more about container garden, urban gardening, and growing your own food, I recommend a visit to the Miracle-Gro Learn And Grow library.

While I’m still a few weeks away from being able to harvest anything, I’m really looking forward to being able to share a meal — one that includes food I’ve actually grown — with our family.

In the meantime, you can find me admiring those little lettuce sprouts.

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Also On Tap for Today:

Are you growing any food this spring?  How would you put Miracle-Gro Organic Choice to good use?


Today: Organic patio gardening and can’t-wait-for-summer gazpacho.

This post brought to you by Organic Choice. All opinions are 100% mine.

When Nick and I started looking for a new condo (we were expecting Grace and I imagine she was expecting… to not share a room with her parents and dog), outdoor space was at the top of our wish list.  With spring in sight (sort of… right?), I can’t wait to make the most of our new patio, which is conveniently located just off the kitchen.  While bundled up in sweaters, layered with other sweaters, I’ve been day dreaming about growing our own herbs, vegetables and flowers.

Nothing says “Adios, polar vortex!” quite like homegrown produce.

I recently learned about Organic Choice, Scotts’ line of fully organic gardening products, and look forward to incorporating their products into my plans.  Better for the environment than conventional products, Organic Choice is perfect for edible gardening and is available at major retailers.

Organic Soil photo 72859510_22_zps758b34b4.jpg

 I can barely contain my excitement (it spilled over onto Pinterest, where I’ve started a board with all kinds of ideas for planting and potting) at the thought of fresh basil, ripe tomatoes, and fragrant salad greens growing just outside our door.  In little containers (we’re city folks, after all).

We’ve always taken advantage of my parents’ garden, making spicy gazpacho, salsa, polenta pizzas topped with fresh herbs, summer rolls and crisp salads with their tomatoes, greens, and vegetables.  I am hoping I can convince my dad to help keep our patio plants alive… perhaps in exchange for some of that gazpacho?

Can’t-wait-for-summer gazpacho


  • 3-4 large tomatoes, roughly chopped
  • 1/2 large red onion, diced
  • 1 English cucumber, peeled and chopped
  • 1 bell pepper, chopped
  • 3-4 cloves of garlic
  • 1 handful of fresh cilantro
  • 1 handful of fresh parsley
  • Olive oil
  • Red wine vinegar
  • Salt and pepper to taste


  1. Add tomatoes to the bowl of your food processor or blender and pulse until nearly smooth.
  2. Add cucumber, onion, garlic, cilantro, and a drizzle each of olive oil and red wine vinegar and blend until you reach desired consistency.
  3. Season with salt and pepper.
  4. Be thankful winter is nearly over.

Time to peel off a layer of sweaters, finish off a bowl of gazpacho, and start putting those gardening plans into action.

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Also On Tap for Today:

Do you have spring planting plans?  Or tips for city gardening?