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About Town
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This January 12-15 HLG
will be attending the
Hosted by the Minnesota Nursery & Landscape Association (MNLA), the Northern Green Expo takes place annually at the Minneapolis Convention Center. This year, industry professionals will be discussing the importance of edibles and sustainability in landscaping.
To help our team better heal the landscapes we touch, our staff will be attending workshops and training sessions that focus on the following topics and more:
- Sustainable Irrigation
- Stormwater Capture
- Edible Gardenscapes
- Pollinator Protection
- Fruit Tree Management
- Design/Build Strategies
- Team Strengthening
- Native Grass Conversion
- Management Strategies
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| Building Soil with Bokashi |
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Bokashi: Using Fermented Grain to Assist in Decomposition
Bokashi is a Japanese term that roughly translates to 'fermented organic matter'. In the composting world, bokashi is generally understood as grain medium (usually bran, rice or wheat mill run) that is used to speed up the anaerobic decomposition of food goods.
Bokashi composting is typically achieved by mixing food waste with the inoculated bran in a sealable bin or bucket. Each time food is added, we similarly add bokashi bran and pack the contents down. As the beneficial bacteria go to work on the food scraps, they will produce a leachate that can be drawn off and used as a powerful liquid fertilizer. After a full 2 weeks of fermenting, the food scraps will be partly broken down and can be added to regular compost to finish decomposition.
Benefits of bokashi composting include:
1. Year round reduction of garbage going into landfills.
2. Sped-up process of decomposition that yields liquid plant food.
3. Odor-free indoor composting.
4. When added to compost piles or soil, bokashi compost helps to build full-spectrum soil health by adding beneficial microbes.
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Adding bran to bokashi bucket
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For more information on bokashi composting, or to get set up with your own composting system, contact us today!
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In the News
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Watch Heidi on
Wednesday, January 20
Kare11 News @ 4pm
to learn about fun & exciting new products debuted at the
Northern Green Expo
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| Did you know... |
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...that the economic and medicinal significance of ginger can be dated back to Ancient Greek literature from 200 B.C.?
Did you know...
 ...that bacteria present in our gut, like
La
ctobacillus acidophilus,
not only helps our digestion but also assists in decompositio
n
?
Did you know...
...that certain diseases like Oak Wilt can be prevented with simple measures like pruning? Contact us today to schedule a visit by our winter pruning team.
Did you know...
...that composting organic materials can reduce the total volume of waste by up to 50%?
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Happy New Year! The dial of time has marked off another one of the World's hours. And in it's vacancy we are gifted with a new beginning! I hope you've had a wondrous holiday season and that the new year brings you good fortune. 2015 provided us with many opportunities for growth. While we hold these lessons in kind remembrances we're excited for all that is yet to come. 2016 has arrived and we can sense a new age is upon us--it is the year of the Fire Monkey! May we be agile, flexible and curious as the year unfolds.
~Blessings Abound~
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In the Field - Help us work to make a difference!
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We're growing!
We're hiring!
We had a stellar 2015 and we're looking for qualified applicants to join our valued team! Help us grow a new Green Industry!
For the 2015 season and beyond, we
are seeking out enthusiastic and team-oriented professionals to
fulfill the roles of:
- Garden Center Manager
- Account Manager
- Landscape Crew Member
Having a positive attitude and excellent work ethic speak in volumes-industry experience is also preferred.
This is a rare opportunity to join the team from the best garden management firm in the Twin Cities! However, we also like to learn from our employees skill-sets as well. Share with us what you're passionate about!
If you are confident in your ability to complement our team please visit our careers page to apply.
For more information please contact
[email protected].
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| Innovation Corner - Designing for 2016 |
Mindfully Redesign Your Garden for Next Year!
It is the very best time of the year to plan and design new garden areas and landscape improvements for next spring. The 'bones' of your landscape are most visible during the winter months, making it easier to identify permanent features & perennial installation needs.
This year, we are placing extra emphasis on the importance of mindful & strategic design
to create the most functional
landscapes possible. Through certified permaculture design, we create ecosystem services that provide storm water management, shoreline stabilization, soil building & pest regulation. And as always, we will help you achieve these benchmarks by using regenerative native plants and edibles that provide numerous yields from your land!
Our design staff is busy all winter, creating garden and landscape designs for installation throughout the year. Get a jump start on your New Year's resolution to expand your relationship with nature. Call us for a design consultation: 763.475.4960, or send an email to: [email protected].
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| Garden of the Month |
Wayzata Adopt-A-Garden
With native grasses, hardy perennials and accents of evergreen, the Wayzata Adopt-A-Garden showcases just how beautiful a winter landscape can be. Our gardens don't die in the winter; they go dormant.
This is an important distinction to remember when you are considering the whole-systems approach to gardening.
Adding winter-hardy elements does more than just decorate our landscapes. Specified plants provide forage & habitat for the local wildlife & offer insulation for tender shoots below the ground. Additionally, the vigorous roots of perennials provide a nutritive habitat for soil microbes over the winter while also stabilizing soil before the wet spring.
We hope that by showcasing these elements we can promote more functional design considerations that will bring you year-round enjoyment from your gardens.
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| Recipe of the Month |
Old Fashioned Ginger Beer
Ginger, or
Zingiber officinale,
is much more than just a zingy garnish. Native to China and India, this tuber is known as one of the oldest spices in the world. Used for food, medicine & flavoring, ginger is revered for it's ability to soothe upset stomachs, reduce inflammation & stimulate circulation. This recipe is a simple way to capture the medicinal qualities of the plant in a tasty, fermented beverage that is sure to warm you up during the chilly winter months. Adjust the quantities to suit your taste!
For Ginger Syrup:
1 cup granulated sugar
1/2 cup water
2 tbsp grated fresh ginger
For Ginger Beer
1/8 tsp active dry yeast
Ginger syrup (above)
3 tbsp
freshly squeezed lemon juice
7 cups filtered water
Directions:
To Make Syrup
- Finely grate ginger and add to saucepan with sugar and 1/2 cup of water. Over medium heat, stir until the sugar is dissolved. Remove from heat and leave mixture to steep for one hour.
- Strain solids from mixture and allow to cool. You've now successfully made ginger syrup or gingerette. This can be stored in the refrigerator for up to six months and can be added to cocktails for a medicinal, zingy bite. Or, if your comfortable with natural fermentation, continue to the next steps for the full ginger beer experience.
To Make Ginger Beer
- Prepare your storage vessel (any plastic 2-liter bottle or glass jar will do) by placing a funnel in the top. Sprinkle in yeast followed by the previously made ginger syrup, lemon juice & 7 cups of water.
- Place the lid on your vessel & shake until yeast is dissolved. Stow it on a shady shelf or in your pantry out of direct sunlight for 2-3 days.
- As the fermentation process will produce gasses, be sure to relieve pressure from the vessel daily by removing the lid and 'burping' your beer.
- Once your beer is fizzy, the brew is ready to drink. But as with any yeast-powered beverage, the fermentation will continue unless you prevent it from happening. Once your ginger beer has reached a desirable fizz or taste, simply place the vessel into your refrigerator to slow the fermentation.
- Because the beer is still active, it is best to treat it as a perishable beverage. Enjoy within 1-2 weeks for optimal results.
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