June 12, 2013
VICTORY GARDENS in SCOUT MAGAZINE: On Rhubarb Hitting It’s Local Peak And What You Should Do With It Rhubarb season generally runs from mid-spring through summer. In our region, its prime time is May. Not only is it delicious with its acidic tang, rhubarb is also great for ornamental purposes with its massive, glorious leaves. It’s perfect in a potager-type garden, front yard garden or in a street boulevard. Technically a vegetable but widely regarded as a fruit, rhubarb (or botanically speaking, Rheum rhabarbarum) is a species of plant in the family Polygonaceae; it’s related to sorrel, another perennial edible treasure. If you’re contemplating growing some, it has few pests to speak of, and it’s super low maintenance. Rhubarb will thrive in the sun, and can grow in a container, provided it is big enough.  Before it was regarded as a culinary ingredient, rhubarb was originally cultivated for it’s root, important in Chinese medicine since about 2700 BC. Remember, the leaves contain toxic amounts of oxalic acid, so when harvesting, compost the leaves! In Europe in the 17th and 18th century, when consuming rhubarb as food was relatively new, this was not common knowledge (unfortunately).  Baked Rhubarb Compote Rhubarb compote is incredibly versatile: Put a dollop on yogurt and granola in the morning, eat it with ice cream, wrap it in galette dough, or pair it with a fish. Make a fruit wine, or pickle it if you’re feeling adventurous. We love it when its season merges with strawberry and raspberry season! Ingredients 2 pounds (6 cups) rhubarb (or enough to fill a glass baking dish)1 Valencia orange1-cup local honeyA teensy bit of water to barely line the bottom of the glass pan Directions - Preheat oven to 350 degrees.- Cut rhubarb into 1″ pieces.- Barely cover the bottom of the glass baking dish with water.- Grate some orange zest, and squeeze the juice into the glass baking dish.- Add rhubarb, zest, and drizzle honey; mix until rhubarb is coated in honey and juice.- Bake for 20-30 mins, or until the rhubarb is soft. Serve warm or keep in fridge for later!

VICTORY GARDENS in SCOUT MAGAZINE: On Rhubarb Hitting It’s Local Peak And What You Should Do With It

Rhubarb season generally runs from mid-spring through summer. In our region, its prime time is May. Not only is it delicious with its acidic tang, rhubarb is also great for ornamental purposes with its massive, glorious leaves. It’s perfect in a potager-type garden, front yard garden or in a street boulevard. Technically a vegetable but widely regarded as a fruit, rhubarb (or botanically speaking, Rheum rhabarbarum) is a species of plant in the family Polygonaceae; it’s related to sorrel, another perennial edible treasure. If you’re contemplating growing some, it has few pests to speak of, and it’s super low maintenance. Rhubarb will thrive in the sun, and can grow in a container, provided it is big enough. 

Before it was regarded as a culinary ingredient, rhubarb was originally cultivated for it’s root, important in Chinese medicine since about 2700 BC. Remember, the leaves contain toxic amounts of oxalic acid, so when harvesting, compost the leaves! In Europe in the 17th and 18th century, when consuming rhubarb as food was relatively new, this was not common knowledge (unfortunately). 

Baked Rhubarb Compote

Rhubarb compote is incredibly versatile: Put a dollop on yogurt and granola in the morning, eat it with ice cream, wrap it in galette dough, or pair it with a fish. Make a fruit wine, or pickle it if you’re feeling adventurous. We love it when its season merges with strawberry and raspberry season!

Ingredients

2 pounds (6 cups) rhubarb (or enough to fill a glass baking dish)
1 Valencia orange
1-cup local honey
A teensy bit of water to barely line the bottom of the glass pan

Directions

- Preheat oven to 350 degrees.
- Cut rhubarb into 1″ pieces.
- Barely cover the bottom of the glass baking dish with water.
- Grate some orange zest, and squeeze the juice into the glass baking dish.
- Add rhubarb, zest, and drizzle honey; mix until rhubarb is coated in honey and juice.
- Bake for 20-30 mins, or until the rhubarb is soft. Serve warm or keep in fridge for later!

(Source: victorygardensvancouver)

10:00am  |   URL: http://tmblr.co/ZACltxnATzM4
(Notes: 19)
  
Filed under: Scout Magazine Victory Gardens victory garden Vancouver gardening garden urban homesteading home grown locally grown rhubarb recipe Baked Rhubarb Compote DIY 
May 29, 2013
Victory Gardens and Homesteader’s Emporium partner again for another Pop-up Shop. Organic and east Van local veggie starts will be available, including: HEIRLOOM TOMATOES (Black Krim, Gold Nugget, Green Zebra, Amana Orange, Juliet Roma, Italian Heart and more), Peppers (hot and sweet), Cucumber, Squash (winter and Summer), Lettuce, Kale, Chard, Cilantro, Parsley, Basil, Mustard Greens, Broccoli, Cauliflower, Cabbage, Marigold, Nasturtium and more!

Victory Gardens and Homesteader’s Emporium partner again for another Pop-up Shop. Organic and east Van local veggie starts will be available, including: HEIRLOOM TOMATOES (Black Krim, Gold Nugget, Green Zebra, Amana Orange, Juliet Roma, Italian Heart and more), Peppers (hot and sweet), Cucumber, Squash (winter and Summer), Lettuce, Kale, Chard, Cilantro, Parsley, Basil, Mustard Greens, Broccoli, Cauliflower, Cabbage, Marigold, Nasturtium and more!

9:30am  |   URL: http://tmblr.co/ZACltxm6352n
(Notes: 1)
  
Filed under: pop up shop vancouver Victory Gardens Homesteader’s Emporium urban homesteading garden gardening home grown DIY vegetables pop up east Van 
May 25, 2013

DIY: GRILLING FOR DUMMIES 

Preparation 
Before you can even think about what to throw on the grill, you have to prep the sucker first. 

When prepping both a gas and charcoal grill, “grill grates should be cleaned or scraped prior to lighting and greased with oil (i.e. vegetable oil) on cloth to prevent sticking”.

Things to avoid: 
1. Never use flavored charcoal (like a mesquite).
2. If lighting a charcoal fire, avoid lighter fluid and use starter sticks (or a charcoal chimney) so your food doesn’t take on any funky flavors.

Protein Tips 
1. Soak wood chips in water for 30 minutes. Drain and enclose in a piece of foil. 
2. Poke holes in the foil with a fork to allow smoke to escape.
3. Place directly on coals to flavor your meats. If saucing your meat, “wait until the last 20 minutes of grilling”.
4. Always let your meat rest 20 to 30 minutes before cutting. 
5. For fish, throw a cast iron skillet on your grill until it becomes an ashy-gray color and try blackening your fish after dipping in clarified butter and sprinkling generously with cajun seasoning. 
6. When grilling fish, use oily fish like salmon and select whole fish or steaks over fish filets, as they hold up better on the grates. 

Vegetable Tips 
1. Keep marinades simple: olive oil, lemon, garlic, and fresh herbs, such as rosemary or thyme. 
2. Don’t marinate veggies for more than 30 minutes or they will get soggy.
3. Cook on medium-high heat so veggies get nice charred grill marks without overcooking. 

For more tips head to Refinery29.

10:00am  |   URL: http://tmblr.co/ZACltxlnpdZA
(Notes: 6)
  
Filed under: BBQ Grill DIY illustration food foodie summer 
March 24, 2013
DIY: Seedlings pots Celebrating Spring and planting some tomato, tomatillo and basil seedlings today. We decided to make seed pots from old newspaper and a repurposed plastic container.  Here’s what you’ll need: Newspaper Scissors A straight-sided glass Twine to tie the pots Potting soil Seeds (we used West Coast Seeds) For step-by-step instructions head over to Gardenista, and we made the little flags from toothpicks and tape. 

DIY: Seedlings pots

Celebrating Spring and planting some tomato, tomatillo and basil seedlings today. We decided to make seed pots from old newspaper and a repurposed plastic container. 

Here’s what you’ll need:

  • Newspaper
  • Scissors
  • A straight-sided glass
  • Twine to tie the pots
  • Potting soil
  • Seeds (we used West Coast Seeds)

For step-by-step instructions head over to Gardenista, and we made the little flags from toothpicks and tape. 

7:56pm  |   URL: http://tmblr.co/ZACltxh27mHV
(Notes: 3)
  
Filed under: tomatoe basil diy tomatillo urbangardening DIY West Coast Seeds Gardenista 
March 23, 2013
Spring is in the air and our friends over at Victory Gardens are hosting a gardening workshop on March 23rd. This 101 style lecture and demonstrative workshop is geared towards getting you started this Spring. You’ll learn the basics of soil, compost, timing and planning, containers, sowing seeds and transplanting. Each participant will receive a pack of seeds and some notes on Spring Gardening Basics.  Sign up here.

Spring is in the air and our friends over at Victory Gardens are hosting a gardening workshop on March 23rd.

This 101 style lecture and demonstrative workshop is geared towards getting you started this Spring. You’ll learn the basics of soil, compost, timing and planning, containers, sowing seeds and transplanting. Each participant will receive a pack of seeds and some notes on Spring Gardening Basics. 

Sign up here.

10:00am  |   URL: http://tmblr.co/ZACltxgw1y_1
Filed under: Victory Gardens Vancouver Vancouver Gardening container gardening Spring DIY workshop 
January 11, 2013
DIY: Chopping Wood Now that we are in the thick of winter doesn’t every weekend warrior dream of heading out of the city and into the wilderness? Well we sure do, and what better way to keep your cabin toasty and warm, then burning a fire of salvaged wood. Thanks to the folks over at Kaufmann-Mercantile for sharing their wood chopping tutorial. Where to Hit Before you hit the wood, it’s a good idea to check the round for splits and cracks. If the wood already has weak spots, it’s smart to make one of them your target. Avoid hitting knots, which are gnarled spots in the wood where the grain runs irregularly. Knots will be very hard to break apart, and will take all your energy when they could just be avoided. The best blow will always be delivered near the edge of the round, not the center. Closer to the bark of the tree, the growth rings are wider and more vulnerable, and will be easier to work apart.  You should always turn the piece of wood upside down from the way it grew. I was always told, for example, if you have a Y-shaped log, where a branch started to fork out, it should be chopped with the Y side down. Chopping Block Or Not Some splitting savants, like Ron Hall, lifelong wood chopper, insist on chopping wood without a block. “By eliminating the block, you gain a foot or two in swinging distance. The speed of your swing increases gradually at first; rapidly near the end. The speed gained in the last 18 inches will more than compensate for the absence of a block.” Splitters who rely on the wood block say it offers just the right ratio of give and resistance. If you take your logs down in the yard instead, for instance, and try to split them without a block, you’ll just sink your log down into the yard, basically pounding the round into the earth with every blow. Split it on cement, without a stump, and you’ll jar your spine every time the maul lands. With a stump, the maul has some give that won’t kill your spine or bust up the surface you’re splitting on. Plus, it seems to provide a safety net that allows a splitter to never fear for their feet. But Hall rebuts this claim: “I don’t know how you could hit your feet splitting wood. I never have had any such problem swinging at wood sitting on the ground in front of me. On the other hand, I would be nervous about swinging at something that’s up in the air in front of me, but to create such a hazard, I’d need to use a chopping block.” The Woodpile Whatever kind of wood you split and burn, hard or soft, it doesn’t matter a whit unless it’s seasoned. Most all firewood splitters know this. For non-splitters: Splitting wood isn’t as simple as bringing it in and making a fire. Oh no. It’s got to sit. Like a fine wine, down in the veritable cellar, a piece of wood that will burn hot and clean has got to sit six months, depending on what kind of wood it is. Oak? A year at least! As for the woodpile itself, pick a dry location to stack. It’s swell if you have a cement-floored patio with a roof. The cement will keep the bottom layer of wood from growing mold, and the roof will keep the snow and rain off. If you must stack your wood in the yard, build a foundation layer with already-rotting wood that you can stand to sacrifice. Then make sure the wood is kept somewhere where air and sun can dry it thoroughly, with appropriate covering (a good tarp will do). There are myriad ways to stack wood. If you build two cords together, always remember to pull wood evenly from both sides so neither end will topple. Here is an experiment withdifferent styles of stacking wood that may be useful.

DIY: Chopping Wood

Now that we are in the thick of winter doesn’t every weekend warrior dream of heading out of the city and into the wilderness? Well we sure do, and what better way to keep your cabin toasty and warm, then burning a fire of salvaged wood. Thanks to the folks over at Kaufmann-Mercantile for sharing their wood chopping tutorial.

Where to Hit

Before you hit the wood, it’s a good idea to check the round for splits and cracks. If the wood already has weak spots, it’s smart to make one of them your target. Avoid hitting knots, which are gnarled spots in the wood where the grain runs irregularly. Knots will be very hard to break apart, and will take all your energy when they could just be avoided.

The best blow will always be delivered near the edge of the round, not the center. Closer to the bark of the tree, the growth rings are wider and more vulnerable, and will be easier to work apart.  You should always turn the piece of wood upside down from the way it grew. I was always told, for example, if you have a Y-shaped log, where a branch started to fork out, it should be chopped with the Y side down.

Chopping Block Or Not

Some splitting savants, like Ron Hall, lifelong wood chopper, insist on chopping wood without a block. “By eliminating the block, you gain a foot or two in swinging distance. The speed of your swing increases gradually at first; rapidly near the end. The speed gained in the last 18 inches will more than compensate for the absence of a block.”

Splitters who rely on the wood block say it offers just the right ratio of give and resistance. If you take your logs down in the yard instead, for instance, and try to split them without a block, you’ll just sink your log down into the yard, basically pounding the round into the earth with every blow. Split it on cement, without a stump, and you’ll jar your spine every time the maul lands. With a stump, the maul has some give that won’t kill your spine or bust up the surface you’re splitting on. Plus, it seems to provide a safety net that allows a splitter to never fear for their feet. But Hall rebuts this claim:

“I don’t know how you could hit your feet splitting wood. I never have had any such problem swinging at wood sitting on the ground in front of me. On the other hand, I would be nervous about swinging at something that’s up in the air in front of me, but to create such a hazard, I’d need to use a chopping block.”

The Woodpile

Whatever kind of wood you split and burn, hard or soft, it doesn’t matter a whit unless it’s seasoned. Most all firewood splitters know this. For non-splitters: Splitting wood isn’t as simple as bringing it in and making a fire. Oh no. It’s got to sit. Like a fine wine, down in the veritable cellar, a piece of wood that will burn hot and clean has got to sit six months, depending on what kind of wood it is. Oak? A year at least!

As for the woodpile itself, pick a dry location to stack. It’s swell if you have a cement-floored patio with a roof. The cement will keep the bottom layer of wood from growing mold, and the roof will keep the snow and rain off.

If you must stack your wood in the yard, build a foundation layer with already-rotting wood that you can stand to sacrifice. Then make sure the wood is kept somewhere where air and sun can dry it thoroughly, with appropriate covering (a good tarp will do).

There are myriad ways to stack wood. If you build two cords together, always remember to pull wood evenly from both sides so neither end will topple. Here is an experiment withdifferent styles of stacking wood that may be useful.

9:00am  |   URL: http://tmblr.co/ZACltxbVIgbk
(Notes: 14)
  
Filed under: DIY chopping wood cabin cottage winter Kaufmann-Mercantile 
December 30, 2012
Maple Bourbon Eggnog - a perfect winter cocktail 8 eggs, separated 2/3 cup maple syrup 3 cups whole milk 2 cups heavy cream 2 cups bourbon 16 strips crisply cooked bacon Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds.  Reduce speed to medium. With mixer running, add half of maple syrup and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl. Add egg yolks and remaining syrup to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total.  Add milk, cream, and alcohol and mix on low speed to combine. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated.  Serve by ladling into goblets and garnishing with a (few) bacon strip. Thanks to Serious Eats for sharing this heart attack waiting to happen :)

Maple Bourbon Eggnog - a perfect winter cocktail

  • 8 eggs, separated
  • 2/3 cup maple syrup
  • 3 cups whole milk
  • 2 cups heavy cream
  • 2 cups bourbon
  • 16 strips crisply cooked bacon
  1. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. 
  2. Reduce speed to medium. With mixer running, add half of maple syrup and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
  3. Add egg yolks and remaining syrup to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. 
  4. Add milk, cream, and alcohol and mix on low speed to combine.
  5. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. 
  6. Serve by ladling into goblets and garnishing with a (few) bacon strip.
Thanks to Serious Eats for sharing this heart attack waiting to happen :)

9:30am  |   URL: http://tmblr.co/ZACltxaXSA3y
(Notes: 4)
  
Filed under: Eggnog bacon drink DIY recipes recipe Bourbon Maple cocktail winter 
December 23, 2012
Recipe: Whipped Eggnog Loaf Cake * Makes 1 loaf (about 12 servings) 1/2 cup whole-fat eggnog  1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon sea salt 1/8 teaspoon nutmeg 1/2 cup unsalted butter, softened to room temperature 1 cup white granulated sugar 2 large eggs 1 large egg yolk 1 teaspoon vanilla extract Glazed Icing 1/2 cup icing sugar 1 1/2 tablespoons rum, brandy, or bourbon Heat the oven to 350°F. Line an 8x5 loaf ban with parchment so that the extra hangs over the sides. Coat the parchment and exposed sides of the pan with nonstick cooking spray. Whisk the eggnog at high speed until it doubles in volume, 6-8 minutes. Because of the eggs and other ingredients, it won’t actually form peaks like whipped cream, but it should become very frothy and airy. Keep the whipped eggnog in the refrigerator until ready to use. In a small mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside. With a hand mixer, beat the butter at medium speed until it become creamy, 1-2 minutes. Scrape down the sides of the bowl and beat in the sugar until the mixture is looks fluffy and light-colored, 3-5 minutes. Beat in the eggs and egg yolk one at a time, fully incorporating each egg before adding the next. Beat in the vanilla. Scrape down the sides as needed. Sprinkle the flour mixture over the butter mixture. Mix on low speed just until the ingredients come together into a dough. It’s ok if there is still a little flour visible on the dough and the sides of the bowl. Using a spatula, gently mix 1/3 of the whipped eggnog into the batter. Pour the rest of the eggnog into the bowl and gently fold it into the batter. At first, it will look like the eggnog won’t go into the batter. Just keep gently folding and stirring, and eventually it will form a smooth, glossy, pourable batter. Pour the batter into the prepared loaf pan and smooth the top. Place in the oven and bake for 50 to 60 minutes. The loaf is done when the top is domed and golden-brown, and when a toothpick inserted into the middle comes out clean. Let the loaf cool in the pan for 10 minutes, then lift it by the parchment paper and transfer to a cooling rack. Remove the parchment. When the loaf has cooled but is still warm to the touch, whisk together the glaze ingredients and spoon over the loaf. Let the loaf stand until the icing is set and dry. Slice and serve. Thanks to the kitchn for this. 

Recipe: Whipped Eggnog Loaf Cake

* Makes 1 loaf (about 12 servings)

  • 1/2 cup whole-fat eggnog 
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon nutmeg
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup white granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Glazed Icing

  • 1/2 cup icing sugar
  • 1 1/2 tablespoons rum, brandy, or bourbon
  1. Heat the oven to 350°F. Line an 8x5 loaf ban with parchment so that the extra hangs over the sides. Coat the parchment and exposed sides of the pan with nonstick cooking spray.
  2. Whisk the eggnog at high speed until it doubles in volume, 6-8 minutes. Because of the eggs and other ingredients, it won’t actually form peaks like whipped cream, but it should become very frothy and airy. Keep the whipped eggnog in the refrigerator until ready to use.
  3. In a small mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.
  4. With a hand mixer, beat the butter at medium speed until it become creamy, 1-2 minutes. Scrape down the sides of the bowl and beat in the sugar until the mixture is looks fluffy and light-colored, 3-5 minutes. Beat in the eggs and egg yolk one at a time, fully incorporating each egg before adding the next. Beat in the vanilla. Scrape down the sides as needed.
  5. Sprinkle the flour mixture over the butter mixture. Mix on low speed just until the ingredients come together into a dough. It’s ok if there is still a little flour visible on the dough and the sides of the bowl.
  6. Using a spatula, gently mix 1/3 of the whipped eggnog into the batter. Pour the rest of the eggnog into the bowl and gently fold it into the batter. At first, it will look like the eggnog won’t go into the batter. Just keep gently folding and stirring, and eventually it will form a smooth, glossy, pourable batter.
  7. Pour the batter into the prepared loaf pan and smooth the top. Place in the oven and bake for 50 to 60 minutes. The loaf is done when the top is domed and golden-brown, and when a toothpick inserted into the middle comes out clean.
  8. Let the loaf cool in the pan for 10 minutes, then lift it by the parchment paper and transfer to a cooling rack. Remove the parchment. When the loaf has cooled but is still warm to the touch, whisk together the glaze ingredients and spoon over the loaf. Let the loaf stand until the icing is set and dry. Slice and serve.

Thanks to the kitchn for this. 

10:00am  |   URL: http://tmblr.co/ZACltxZ_O600
(Notes: 4)
  
Filed under: Whipped Eggnog Loaf Cake recipes Eggnog Christmas holiday DIY 
December 18, 2012
DIY: Driftwood Christmas Tree For those of you who live on the coast a driftwood Christmas tree is a great sustainable alternative to a traditional tree. If you live inland you could subsitute sticks for pieces of driftwood. What you will need to do: Gather driftwood *brush off any loose sand, make sure wood is dry & collect different lengths of wood to give the impression of a traditional tree. Gather potential pieces for a base or buy base for a Charlie Brown tree. Buy a dowel (for the spine of the tree) but do so after you find all of the wood for the tree so you know how long it needs to be. Use a hand drill with multiple drill bits (that are slightly larger than the width of your dowel). Assembly: Line up your wood by selecting the longest piece of driftwood and then select increasingly smaller pieces (see photo below). Drill the thinner/ smaller pieces of driftwood at the top of the tree to the exact size as the dowel, these pieces are easier to finagle with a tight fit. If the dowel starts to stick in the driftwood make the hole slightly larger by maneuvering the drill around in a circular motion. Once you configure the wood for the tree selected a “trunk” and insert the dowel. Decorate and we like to put up a tree on the Christmas Eve and leave up for the 12 Days of Christmas. Thanks to The Space Between for this.

DIY: Driftwood Christmas Tree

For those of you who live on the coast a driftwood Christmas tree is a great sustainable alternative to a traditional tree. If you live inland you could subsitute sticks for pieces of driftwood.

What you will need to do:

  • Gather driftwood *brush off any loose sand, make sure wood is dry & collect different lengths of wood to give the impression of a traditional tree.
  • Gather potential pieces for a base or buy base for a Charlie Brown tree.
  • Buy a dowel (for the spine of the tree) but do so after you find all of the wood for the tree so you know how long it needs to be.
  • Use a hand drill with multiple drill bits (that are slightly larger than the width of your dowel).

Assembly:

  1. Line up your wood by selecting the longest piece of driftwood and then select increasingly smaller pieces (see photo below).
  2. Drill the thinner/ smaller pieces of driftwood at the top of the tree to the exact size as the dowel, these pieces are easier to finagle with a tight fit. If the dowel starts to stick in the driftwood make the hole slightly larger by maneuvering the drill around in a circular motion.
  3. Once you configure the wood for the tree selected a “trunk” and insert the dowel.
  4. Decorate and we like to put up a tree on the Christmas Eve and leave up for the 12 Days of Christmas.

Thanks to The Space Between for this.

11:00am  |   URL: http://tmblr.co/ZACltxZchjDL
(Notes: 6)
  
Filed under: driftwood driftwood tree christmas Christmas tree sustainable DIY 
October 30, 2012

Brooklyn brands The Hill-Side and Hickoree’s, have created a great stop motion video on “how to tie a bow tie”.

Thanks to Quite Continental for sharing this!

7:13pm  |   URL: http://tmblr.co/ZACltxWIAQPJ
(Notes: 4)
  
Filed under: Corsillo Brothers Quite Continental The Hill-Side Hickoree's bow tie Brooklyn stop motion DIY 
October 5, 2012
We are hosting a two in one workshop with Victory Gardens: all you need to know about putting your veggie garden to bed (yard or patio) AND tips for getting an early start on spring planting! Each participant will walk away with some reading material and a pack of seeds for your early spring garden. The workshop is being held at the Mutts & Co. Variety Store : Vancouver Edition in Chinatown. The cost is $13 and please register here because space is limited. 

We are hosting a two in one workshop with Victory Gardens: all you need to know about putting your veggie garden to bed (yard or patio) AND tips for getting an early start on spring planting! Each participant will walk away with some reading material and a pack of seeds for your early spring garden. The workshop is being held at the Mutts & Co. Variety Store : Vancouver Edition in Chinatown. The cost is $13 and please register here because space is limited. 

12:22pm  |   URL: http://tmblr.co/ZACltxUhaXkL
Filed under: Muttonhead pop up shop Vancouver Variety Store Mutts & Co. Chinatown Victory Gardens gardening workshop seeds urban homesteading urban gardening container gardening DIY 
September 26, 2012
about time to start up a lil knit n’ bitch… whose in?

about time to start up a lil knit n’ bitch… whose in?

(Source: brittanyisasian, via becomeagent)

8:55am  |   URL: http://tmblr.co/ZACltxU6lVpf
(Notes: 4,153)
  
Filed under: knitting babe DIY 
July 21, 2012
Amazing coffee table made from repurposed wood by the boys over at Vancouver Urban Timberworks. These guys have a pretty rad business model, you can read more about them here on the premier issue of LATER.mag

Amazing coffee table made from repurposed wood by the boys over at Vancouver Urban Timberworks. These guys have a pretty rad business model, you can read more about them here on the premier issue of LATER.mag

12:53pm  |   URL: http://tmblr.co/ZACltxPpH33w
(Notes: 6)
  
Filed under: Vancouver Vancouver Urban Timberworks repurposed furniture recycled wood DIY North Vancouver LATER.mag Locally Made Canada 
July 19, 2012

Composting old patterns with a new batch of DUMPTOWN worm condos.

12:18pm  |   URL: http://tmblr.co/ZACltxPgh57H
(Notes: 1)
  
Filed under: dumptown vermiculture worm bins worm condos worms DIY compost Muttonhead 
July 2, 2012

Another tip to keep your cool, swig a chilled brew from one of these upcycled glasses available at our Mutts & Co. Variety Store.

We will be stocking a limited quantity of glasses, tumblrs, flasks and distillers all made by Artech Glass Blowing Studios. 

Shop starts this Wednesday - Sunday, 11a-9p daily.

5:06pm  |   URL: http://tmblr.co/ZACltxOZn4SX
(Notes: 1)
  
Filed under: Muttonhead Mutts & Co. Variety Store Toronto pop up shop event upcycled glass Artech Glass Blowing Studios tumblr flasks distillers Locally Made handcrafted DIY 
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