Tag Archives: Presidents Choice

Gifts for Food and Drink Lovers – Global TV 2015

What do you get that person in your life who lives for the latest kitchen gadget, best bottle of wine or the ultimate cookbook? I spent some time in cook shops and snooped around many a kitchen to come up with the list for gifts for foodies this year. Here’s the details that I presented on Global TV for 2015. Give and you shall receive! There’s more suggestions on BC Living as I just couldn’t fit them all in.

Thanks to Elsa Corsi from Jeweliette Jewelry for the amaze bling that I wore and to Salon Haze and Revlon for my hair and Onyx and CND for the sparkly nails. 
divina deneuvo knife roll



For the super chef in your life – Divina Denuevo
Leather Knife Roll $700 – Etsy

author jennifer schell

The Butcher, The Baker, The Wine and Cheesemaker Cookbook by Jennifer Schell $29.95 – Books to Cooks and Edible Canada

bc living microsoft survace pro

Microsoft Surface Pro 4 Tablet with the latest Intel processor! $899 and up Best Buy

Intel

zwilling knife

Zwilling Santoku Knife $115 Cook Culture

zwilling tomato cocette

Staub Tomato Cocette Casserole Dish $180 Cook Culture

presidents choice cheese board

Cheese Plates from Presidents Choice $Varioushome on the range organics

Cheese and Pate from Home On The Range Organics at 235 East Broadway $Various

keurig 2.0

Keurig 2.0 K200 $89.99 Online, Best Buy

parallel49

Santa Barbara Sample of 49th Parallel Coffee $49.99 Parallel 49 coffee shops and online

global pres choice

 

President’s Choice Coffee Mugs and Cream and Sugar Set and Sweets $Various at Superstore

global indigo

Kate Spade Plates, Woodland Animal Breakfast Plates, Holiday Napkins and Rings $30/$15/$5 – Indigo

thebub newhaywire baby bub pink

Haywire Winery The Bub Sparkling Wine $29.90+ Various – Legacy Liquor Store

fagor multi cooker

Fagor Electric Multi Cooker $300ish

Petite Patios

Although we are well into mid-summer, it’s not too late to redesign your outdoor living space, or at least give it a spruce up. In Vancouver, apartment living means our outdoor space is rather small, but we’ve managed to utilize it well and have a beer fridge, Weber BBQ, patio set and a good selection of herbs and flowers.

With the extreme heat and lack of air conditioning here in our west facing Arbutus Walk apartment, by the end of the day staying indoors is intolerable. So I set up an outdoor table where Michael can read, and I can catch up on my social media posts, in a much cooler spot. With the beer fridge within reach, and a BBQ for our summer meals, it’s ideal.

We do Diner En Blanc every year, so last year I had the smart idea to order a table and chairs, which arrived, well after the event, and proved to be far too large for our little balcony.  Presidents Choice to the rescue! I drove out to the garden center on Grandview highway and found an excellent, more fitting set, and grabbed an umbrella and a nice bright lantern, and cushions too.

Picked up some colourful flowers and herbs to pretty up the space and to add to our summer meals.

There’s a lot to choose from, and if we had more space, which we will one day, there’s plenty of other things I would add to the back yard. Like a smoker, room for more guests or some side tables.

Community Garden

 

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The other awesome thing about Vancouver is our community gardens and we are lucky to have one at city hall. This year we’ve planted tomatoes, zucchini peppers, lavender, tiny basil and are also dealing with a very aggressive lemon balm maniac of a plant.  Again all from the garden section at Presidents Choice. Pictured above is our garden in June and now when it’s almost overrun.  To the far left there’s even an experimental goji berry plant.

There’s lots of great advice on their gardening site, and I’ve go more tips from last year’s patio spruce up here. NEVER forget to read the labels on the plants and pay attention to how much light they need and plan according to your space.

Good luck with your outdoor space and here’s some other cool ideas I came across.

*President’s Choice sent us a gift card that covered part of our flower purchase.

President’s Choice Holiday Tastes

Counting down to holiday dinner and we see a few things missing from our table. We’ll be hitting up President’s Choice for a few last minute items so we can spend our time decking the halls and concentrating on that turkey!

pomegranate

 

PC Black Label Pomegranate Lemon Sparkle for the non drinkers in our house (or to mix with vodka when times get tough).

black cherry

Breakfast is easy when you whip up some waffles or pancakes and top with Black Cherry and Vanilla Fruit Spread.

 

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For the cheese plate we’ll have a selection of local cheese, but will pick up a PC black label Isle of Man Cheddar to complete. AND we’ll need some crackers and are a big fan of PC Poppy Seen Wafers.

mini peppers

Olives, almonds and mini peppers are a must, and the PC Black Label has those amazing Marcona almonds and lots of olives, green and black.

PC black label Bing Cherry Trio BIL

Stocking stuffers are a cinch with the PC black label Bing Cherry Trio are perfect as long as we keep them away from ourselves before giving.

We’ll do our own desserts, but you don’t have to, as the PC Mini Cheesecake Cupcakes with Coconut Icing or the Creme Caramels would be an excellent conclusion to any meal. Easy peasy!

Chef Dan Clapson’s Turkey Recipes

We’ll be publishing some recipes over the holidays to help make your holiday food prep easier. We’ll have some of our own of course, but we just had to post some from our pal Chef Dan Clapson as he has teamed up with President’s Choice for these great turkey recipes.

ALBERTA - Dan Clapson - Turkeky Pot Pie

Coconut Curry Turkey Pot Pie

Ingredients

1 tablespoon canola oil
1 yellow onion (diced)
3 cloves garlic (minced)
1 tablespoon Thai red curry paste
2 cups coconut milk
2 cups half and half
2 cups PC® Organics Chicken Broth
1 2” piece lemongrass
1 2” piece ginger root (peeled)
3 red potatoes (½” cubed)
2 large carrots (peeled, halved and ½” sliced)
2 leeks (trimmed, halved and thinly sliced)
16 crimini mushrooms (quartered)
2 turkey breasts (cut to approximately 1” cubed) – cut from a PC® Free From Air Chilled Whole Turkey
Salt and pepper
1 tablespoon cornstarch
1 tablespoon water
1 package PC® Butter Puff Pastry
6 large ramekins

Preparation

  1. Heat oil in a large pot on medium-high heat, add onions and garlic and cook until softened, about 5 minutes.
  2. Add curry paste to pot and continue to cook for 5 more minutes, stirring regularly.
  3. Place the next 5 ingredients in the pot and let come to a boil. Reduce to medium heat and let simmer for 15 minutes.
  4. Next, remove the lemongrass stalk and ginger root from the pot and add in the remaining vegetables and turkey and cook until vegetables are fork tender, about 12-14 minutes.
  5. In a small bowl, whisk together the cornstarch and water and pour into the mixture to help thicken. Season to taste with salt and pepper.
  6. Preheat oven to 350 degrees.
  7. Portion out the now finished pot pie filling into 6 ramekins, leaving about a ½” of room from the top of each.
  8. Roll out PC® Butter Puff Pastry and cut into 6 squares. Place each square on top of a ramekin and use your fingers to seal around rim. Trim away any excess pastry with a paring knife and discar
  9. Bake in oven until pastry is golden and flaky, approximately 8-10 minutes.
  10. Serve straight from the oven on chargers with a side of “Don’t touch the bowl, it’s hot!” warnings.

ALBERTA - Dan Clapson - Turkey Grilled Cheese - leftovers

Mini Turkey Grilled Cheese Sandwiches with Cranberry Mustard

Ingredients

Cranberry Mustard:

½ cup leftover cranberry sauce
¼ cup PC® Whole Grain Dijon Mustard
1 tablespoon PC® Organics Pure Honey
½ teaspoon ground black pepper

Sandwiches:

8 Homestyle White Buns
2 ½ cups cooked turkey meat (roughly chopped)
2 cups PC® Organics Field Greens Mix
2 cups grated PC® black label Isle of Man Cheddar
4 slices provolone cheese (cut in half)
⅓ cup melted unsalted butter

Preparation

  1. For the Cranberry Mustard, place all ingredients in a small bowl and stir to combine. Set aside for now.
  2. Then, for the sandwiches, cut buns in half and spread out on a large cutting board or clean work space.
  3. Brush each half of buns liberally with the cranberry mustard.
  4. Next, place the turkey meat evenly onto the base of each bun, followed by the greens, then grated cheddar and finally the provolone.
  5. Put the tops of each bun on, press down firmly with your hand to help compact and then brush the tops with the melted butter.
  6. Heat a large pan on medium heat on the stove. Once hot (work in two batches), place sandwiches top-down in the pan and let cook for 2 minutes. While that is happening, brush the bottoms of the buns with melted butter.
  7. Flip and cook for another 2 minutes. Flip once more and cook until cheese is gooey and the bun is a nice golden brown, approximately another minute.

Chef Dino Renaerts’ Turkey Recipes

We’ll be publishing some recipes over the holidays to help make your holiday food prep easier. We’ll have some of our own of course, but we just had to post some from our pal Chef Dino Renaerts as he has teamed up with President’s Choice for these great turkey recipes. The Turkey Sous-Vide recipe is a sure fire way to keep your turkey moist and can be prepared a week in advance. (A bake-alternative method is also included in the recipe for those who don’t have the immersion circulator).

As for those tasty turkey leftovers the next day: Turkey Stuffed Yorkshire Pudding served with roasted mini sweet potatoes captures comfort and the flavours of the season.

Cedarlane Sous Vide

If you do not yet have an immersion circulator, we have the SousVide Supreme from Cedarlane and LOVE IT! They currently have the unit on sale and it makes a great gift for the chef in your life.

Let us know what you are cooking over the holidays!

Dino Renaerts

Here’s Chef Renaerts, who, along with his partner Nessa van Bergen, own Bon Vivant, a catering and culinary arts company whose dished we’ve had the pleasure of sampling several times.  Might be too late to book them for this holiday season, but at least you’ve got his turkey recipes.

Turkey Sous-Vide Created by Chef Dino Renaerts

Ingredients

1 (7-9 kg) PC® Free From Air-Chilled Whole Turkey
2 cups white wine
¼ cup PC® Dijon mustard
2 tbsp PC® black label Lucques olive oil
1 pkg PC® Thyme
1 pkg PC® Sage
1 PC® Organic onion, julienned
3 cloves garlic, peeled and smashed
3 shallots, diced
To taste PC® sea salt
To taste PC® Telicherry Peppercorns
¼ lb unsalted butter
1 pkg PC® Free From Prosciutto

To taste PC® Holiday Sauce – Cranberry with Port Wine

Preparation

  1. Mix PC® Dijon mustard, white wine and PC® black label Lucques olive oil together in a bowl. Add julienned onion, garlic and mix together. Season generously with sea salt and cracked pepper and set aside.
  2. Debone the turkey leg: split the leg to separate the drumstick from the thigh. Bone-out thighs and set meat aside in refrigerator. Drumstick and bones can be reserved to roast to make stock and soup separately.
  3. Trim remaining PC® Free From Air-Chilled Whole Turkey to make a turkey crown: chop the back bone so as to leave the carcass rounded with breasts still attached.
  4. In a deep dish or a large re-sealable freezer bag, add dijon marinade, de-boned turkey thigh meat and turkey crown. Refrigerate and marinate overnight.
  5. When ready, remove from refrigerator, discard marinade and pat dry.
  6. Assembly of turkey thigh roulade: in a pan on medium heat, melt 3 tbsp. of butter, and sauté diced shallots until translucent and just starting to brown. Set these aside to cool. Lay two slices of PC® Free From Prosciutto on a clean work surface. Lay turkey thigh meat in a single layer on top, season generously with salt and pepper, and add a sprinkling of chopped PC® Thyme and PC® Sage. Roll thigh meat into a tight roll – prosciutto should be on outside of roll. Tie with butchers twine and place in vacuum seal bag.

To Sous Vide

  1. You will need an immersion circulator and vacuum sealer.
  2. Vacuum seal turkey thigh roulades. Cut the turkey breast from the marinated turkey crown to remove from bone and place in vacuum pack, seal.
  3. Prepare circulator with water, and preheat circulator to 150oF. Place vacuum sealed turkey (thighs and breast) into the water bath. Cook breasts for 2 hours and thighs for 2.5 hours.
  4. Carefully remove vacuum packs and place into an ice bath (a bowl filled with cold water and ice cubes). Do not open the vacuum packs: once chilled, turkey can be kept in refrigerator for up to a week.
  5. When ready to serve, remove breasts and thighs from vacuum bags, pat dry with paper towels and season with salt and pepper. Pre-heat oven to 350oF.
  6. Heat a skillet on medium-high heat and add the turkey pieces, searing skin side down, until skin is crispy and golden. Remove from skillet and place on a baking sheet with a drip rack. Place in oven and bake for 15 minutes, until warm all the way through.
  7. Carve and serve with PC® Cranberry with Port Wine Holiday Sauce, and home-made gravy. 

Alternative Preparation: Bake

  1. Pre-heat oven to 400oF.
  2. Place turkey crown into roasting rack with a drip tray. Rub room-temperature butter over turkey skin and season with salt and pepper. Place the prosciutto wrapped thighs on drip tray also.
  3. Brown turkey and thighs for 15-20 minutes or until skin is golden. Reduce temperature to 350oF and cook turkey until it reaches an internal temperature of 150oC (using a meat thermometer), about 1-1.5 hours.  Remove from oven and cover with foil and a dish towel let rest for half an hour before carving. The internal temperature of the turkey will keep rising while it rests.

Carve and serve with PC® Cranberry with Port Wine Holiday Sauce, and home-made gravy. 

Turkey Popovers, Chef Dino Renaerts, President's Choice

Turkey Stuffed Yorkshire Pudding served with roasted mini sweet potatoes Created by Chef Dino Renaerts

Ingredients:

250 ml water
250 ml milk
500 ml whole eggs
2 eggs, whites only
500 ml all-purpose flour
1 tsp each of chopped PC® Thyme and PC® Sage
Salt and pepper to taste
4 slices PC® Free From Prosciutto, chopped roughly
1 cup PC® black label Isle of Man cheddar, grated
2 cup PC® Mini Sweet Potatoes, halved
2 Tbsp PC® New World EVOO
Leftover PC® Free From Air-Chilled Whole Turkey, shredded and warmed
To taste PC® Cranberry with Port Wine Holiday Sauce

Preparation:

  1. In a blender, place water, milk, whole eggs, egg whites, flour, thyme, sage and salt and pepper. Blend on high speed for 2 minutes. Allow batter to rest in the fridge for half an hour.
  2. Pre-heat oven to 375oF.
  3. In a muffin tin, pour reserved turkey drippings from day before to fill to the ¼ mark. Place in oven and heat until hot, approximately 5 minutes. Remove from oven.
  4. Remove batter from fridge, give it a stir, and pour into hot tins, filling to just below the top of the muffin tin. Add chopped PC® Free From Prosciutto and grated PC® black label Isle of Man cheddar to each tin.
  5. On a baking sheet, place halved PC® Mini Sweet Potatoes and toss with 2 tbsp. olive oil. Season with salt and pepper.
  6. Place both the yorkshire puddings and the sweet potatoes in the oven. Bake until yorkshire puddings have risen and are browned, approximately 35 to 40 minutes, and the sweet potatoes are golden and crisp. Turn oven down to 300oF, and continue to bake for 10 more minutes. Remove from oven.
  7. Fill each yorkshire puddings with warmed shredded turkey leftovers. Serve with PC® Cranberry Port Wine Sauce, and roasted PC® Mini Sweet Potatoes, roasted to perfection.

 

Gifts for Foodies Featured on Global TV 2014

Each year we choose our favourite gifts for foodies and present on Global TV. This year the choices were so tough, as I only have six minutes, so with apologies to all of those who know how much I love and want them under my tree, here’s the list for this year.

We will also curate a list of best local sweets AND best local cookbooks for gifting so stay tuned. Comment below with your wish list foodie gifts. We’d be pleased to hear what you want!

Bellini Kitchen Master

Bellini Kitchen Master by Cedarlane Culinary $699

porthole infuser

Porthole Infuser $99

Temper Pastry

Temper Chocolate Pastry West Vancouver various chocolates and cookies

pie4

Presidents Choice pie plate, tea towels and pie top cutters $12/$5/$6

XFOUR

XFour Chocolate Vodka Cocktail $29.95 BC Signature Liquor Stores

chocolate kit

Chocolate Tasting Book from Eagranie Yuh $31.95 XOXOLAT in Yaletown http://www.xoxolat.com or www.bookstocooks.ca

modern pantry

Modern Pantry Items various available at XOXOLAT

Deerholme Foraging Book

Deerholme Foraging Book by Bill Jones $29.95

dirty apron book

Dirty Apron Cookbook by David Robertson $34.95

Cookbooks available at Books to Cooks www.bookstocooks.ca

 

Crave More with President’s Choice

presidents choicePresident’s Choice had something to talk about and they wanted me to be a part of it. Honoured, I headed out to Toronto to meet their marketing team and was treated like a star as I waited to see what the big news was.
Presidents Choice Cookies and Milk

I flew out a few days early to check out Toronto in more detail as it had been forever (more soon on that as I am seriously behind on posting), and then headed to Yorkville to check into the hotel for this Loblaw news experience. I was greeted with a big basket of fruit and snacks (food is big at Loblaw) and even late that night after a more than satisfying welcome dinner, I returned to my room to milk and cookies. Thank god I did a lot of walking on this trip.

logo-pc-crave-more-sprite

And the news? Loblaw introduced a new era of its President’s Choice brand, under the rallying cry “CRAVE MORE” celebrating what Canadians are craving – the discovery of new, complex and global flavours; the knowledge to judge what is healthy and what is not; information about where their food comes from and how it is made; the chance to seek, share, and assess food information online and through social media; the perfect combination of quality, taste and trust. A lot to….digest (pun intended).

 

In support of the brand’s new era, Loblaw launched a campaign including a modified brand position, an innovative television and print campaign, and a re-imagined digital and social media presence. It also re-invented its pc.ca web site, which now includes a focus on content, an online community for food discussions, and a regionalized Canadian food-trend tracker, the Food Pulse Index™, created through a new initiative with Google Canada. Check our the Discoveries community board and have some fun discussing your food. 

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A couple shots of the PC Execs voicing what the new Loblaw mindset looks like.

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In order to celebrate local food writers and bloggers, and those imported for the event, enjoyed an evening at the Loblaw flagship store in Toronto in their cooking studio. If you haven’t been to Loblaw Toronto, it’s a lot different from the PC stores out west. There’s an incredible bakery, lots of beautifully styled aisles and displays, and the cooking class room is pretty damn great; I think I could live there.

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We sampled some of the favourite PC dishes and some new ones and were some of the first to hear the news right from PC executives. Sadly missing was CEO Galen Weston, who I have had the pleasure to meet once; he’s quite a personality and no wonder he inspires the team around him to innovate.

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We did catch up with the always charismatic Tom Filippou, the Executive Chef of President’s Choice. He’s always a treat to watch, adding a large dose of humor while cooking up a storm. 

What will this new initiative mean to you? Nothing if you don’t participate, but lots of fun if you do. For me I’m all about the digital interaction and you can catch mine and other online junkie’s tweets and instagrams with the hashtag #pcdiscoveries. Join the conversation and find out what is crave worthy!

 

 

 

Real Canadian Superstore Last Minute Thanksgiving Rescue

PC Melamine Rustic Collection from $3 - $14Suddenly it’s Thanksgiving and you haven’t ordered the turkey, you’re short on plates and don’t want to break the bank just to host a memorable Thanksgiving Feast that people will actually be thankful for.

No worries at all. We walked the isles of the Real Canadian Superstore and found a few items that will be sure to make you the hostess with the mostest.

PC Melamine Rustic Dinner Plate (11) - $4

Firstly let’s get the table set. Not enough plates? Fear not this rustic plate set has everything from salad plates to platters and ranges in price from $3 for the salad plates to $14 for the platters. Main plates are merely $4.

PC Ceramic Casserole Collection from $10 - $18

What to bake all those Brussels Sprouts, Green Beans, Potatoes and Stuffing in? Caserole dishes range merely from $10-$18 and go from over to table.

PC Melamine Batter Bowl (4 qrt) - $12

Bake a pie, whip potatoes, make a pancake breakfast in this mixing bowl. Just $12 – we have this in Tiffany blue and love it!

PC Gravy Strainer -02-Final

Never forget to strain your gravy. $12 for this fat separator and yes they work!

PC Round Serving Platter Set - $14PC Square Serving Platter Set - $14PC Bamboo Cheeseboard - $14

Gorgeous cheese and serving platters for appies or the after dinner course. Make great hostess gifts too!

Life At Home Porcelain Leaf Side Plates - $7

And finally some funky fall-themed side plates for an extra festive feel.

Now all that’s left is the cooking!

Canada’s Ultimate Twitter Party with President’s Choice

pcWednesday, September 24, 2014, at from 7 AM to 10 PM EST join Canada’s Ultimate Twitter Party, brought to you by President’s Choice®.

It’s time to feed your curiosity! Coast to coast with @preschoice on September 24, 2014 to find out what every Canadian is discovering when it comes to food. Get ready for a fun and informative, real-time conversation with fellow Canadians as you share useful tips and receive up-to-date information from the Breakfast Television and more teams. And of course, there will be chances to win* amazing prizes.

No RSVP required! To participate in the party, simply follow @BTVancouver or one of the below on Twitter and use the hashtag #PCdiscoveries.

Property Twitter Handle Time (EST) Time (Local)
Breakfast Television Edmonton @BTEdmonton 9:00 AM – 10:00 AM 7:00 AM – 8:00 AM
Breakfast Television Toronto @BTtoronto 7:00 AM – 8:00 AM 7:00 AM – 8:00 AM
Breakfast Television Montreal @BTMontreal 7:00 AM – 8:00 AM 7:00 AM – 8:00 AM
Breakfast Television Winnipeg @BTWinnipeg 8:00 AM – 9:00 AM 7:00 AM – 8:00 AM
Breakfast Television Calgary @BTCalgary 9:00 AM – 10:00 AM 7:00 AM – 8:00 AM
Cityline @CitylineCA 10:00 AM – 11:00 AM 10:00 AM – 11:00 AM
Breakfast Television Vancouver @bt_vancouver 11:00 AM – 12:00 AM 8:00 AM – 9:00 AM
Today’s Parent @Todaysparent 12:00 PM – 1:00 PM 12:00 PM – 1:00 PM
Flare @FLAREfashion 1:00 PM – 2:00 PM 1:00 PM – 2:00 PM
CHFI @981CHFI 2:00 PM – 3:00 PM 2:00 PM – 3:00 PM
Country 101.1 @country1011fm 2:00 PM – 3:00 PM 2:00 PM – 3:00 PM
Chatelaine @Chatelaine 3:00 PM – 4:00 PM 3:00 PM – 4:00 PM
The SONiC Nation @thesonicnation 4:00 PM – 5:00 PM 1:00 PM – 2:00 PM
LOULOU @louloumagazine 5:00 PM – 6:00 PM 5:00 PM – 6:00 PM
Kiss 95.9 @kiss959calgary 6:00 PM – 7:00 PM 4:00 PM – 5:00 PM
91.7 The Bounce @917thebounce 6:00 PM – 7:00 PM 4:00 PM – 5:00 PM
Kiss 92.5 @KiSS925 7:00 PM – 8:00 PM 7:00 PM – 8:00 PM
Hello! Canada @HelloCanada 8:00 PM – 9:00 PM 8:00 PM – 9:00 PM
City @City_tv 9:00 PM – 10:00 PM 9:00 PM – 10:00 PM

* No purchase necessary. Contest subject to itinerary listed above. Open to residents of Canada who have reached the age of majority in their province or territory of residence. Three (3) prizes to be won per participating Twitter page, each consisting of a PC gift card valued at $100 CDN. Three (3) additional prizes (in aggregate) also available to be won, each consisting of an iPad mini valued at approx. $299 CDN. Odds of winning depend on number of eligible entries received. Must correctly answer a mathematical skill testing question to win. One (1) entry per person, per Twitter account, per email address in respect of each participating Twitter page. Full contest rules here.

Patio Gardening

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Like most other Vancouverites housing prices dictate that we live in a rather small space meaning gardening for us is just a patio and our community garden. This year we got a bit of a late start to prettying up the patio, but there’s still time for you to add a few plants and pretty up your living spaces.

This first photo is our basil and a few plants my partner Michael picked up as an awesome present for me. I like potted plants way better than cut flavours. Thanks love!

We recently added a few plants we picked up at Presidents Choice garden center as well. Their planters are priced well and there is great information on the plant tags as to how much sun the plants need. Be sure to read it and buy accordingly.

As our patio is rather sunny (we face west) we picked up the following on our latest shopping spree:

Sweet Georgia Heart Red

Sweet Georgia Heart Red

petunia

Petunia double Madness Mix

cha-ching cherry

Cha-Ching Cherry

confetti

Confetti Garden Beyond the Sea

stained glassworks luminesce

Stained Glassworks luminesce

calibrachoa hybrid

Calibrachoa Hybrid

basket

PC Gigantice Deluxe Planter

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Final Result. Max does not come from President’s Choice and I’m not sure how he got there, but he is a wild thing after all. The lamp and bookcase Ikea, and we had the ivy and the all the other planters except the two brown ones already. The framed plants are from By Nature Design.

If you’d like to start or add to a patio garden of your own do remember these key points:

1) Light – Make sure your plants are made for the light you have – check those tags!

2) Drainage – Make sure plants have drainage so they don’t drown. Add holes in pots it there isn’t sufficient drainage.

3) Plant Feed – They do need food as well as water. We use President’s Choice Magic-Grow.

4) Don’t be scared to cut back dying parts of your plants so that the healthy parts may live.

5) Repot when plants are getting crowded – you can divide some plants into two pots too.

6) Use lots of potting soil, not gravel or filler.

7) Water frequently

8) Plant herbs together and use organic fertilizer on things you eat.

Here’s a fun resource for container gardening for food too!