Mr. Green Bean’s Spring Adventure
Make Your Own Herb Garden
- Biodegradable pots
- Seeds (we recommend Basil, Oregano, Thyme, Rosemary, and Chives)
- Craft sticks
- Shovels or something to scoop soil
- Spray bottle filled with water
- Pick a location – an ideal location is close to the kitchen, but also somewhere that gets about six hours of sun a day.
Scoop the soil and fill the container almost to the top
- Inspect and plant the seeds. Seeds are interesting and come in different sizes and shapes, take a few minutes to examine them! Place a few seeds in the soil and gently push some soil on top of the seeds.
- Label the container. With the craft sticks, write out which herb you just planted and place in the corresponding pot.
- Mist the soil right away and twice a day after that. Young seedlings love to be watered!
Watch them grow. In a few weeks, you should be able to harvest your first tasty herbs.
Street trees play an essential role in the New York City environment. Our city is home to over 590,000 street trees from 52 different species. Four of the most common street trees in NYC are Linden, Ash, Maple, and Hemlock. While you are on your next neighborhood walk, take a few minutes to examine your local trees and try to identify them!
- Look at the leaf! Are they simple or compound? Simple: one leaf per stem; Compound: many leaves per stem.
- Are they broadleaf or coniferous? Broadleaf trees have flat leaves; coniferous trees have needles and cones, like a pine tree!
- Find the seeds. You know those ‘helicopter seeds’ (Samaras)? They are often found on Maples. Just as acorns are indicative of Oaks!
- Feel the bark. When you get more experience, look at the bark to see if it is scaly, furrowed, papery, or smooth.
Fun Tip: Find out a tree’s age by measuring its trunk. For every inch around, that is roughly how old it is!
- 8 large eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 medium red bell pepper, seeded, thinly sliced
- 1/2 small red onion, thinly sliced (about 1/2 cup)
- 2 cups packed baby spinach
- 4 ounces feta
- Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.
- Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and sauté until softened, about 7 minutes. Stir in spinach and sauté until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.
- Place skillet in oven. Bake frittata until almost set in center, about 15 minutes. Turn broiler on high; broil frittata until top is golden brown, about 2 minutes, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.