Cranberry Moscow Mules, Sugared Cranberries, and Holiday Nuts

This post is sponsored by Minted. All words and thoughts are my own.

Christmas and cocktails go hand in hand for my family and me, and it's always a time of festive drinks and finger foods in between the reunions, the traditional meals, and the present opening.

We like to start the day with mimosas and gin fizzes, move on to a second round of gin fizzes after brunch, and preface dinner with a creative cocktail or two. If it weren't for my brother-in-law, a mixology aficionado, I probably wouldn't stray too far from tried-and-true favorites in the drinks department… Because honestly, every time I source the web for Christmas cocktails that feel special, they all seem a little too fancy for my liking.

I always land on recipes that call for exotic liqueurs or time-consuming infusions, all of which I'd maybe use once and never again. For me, the ideal holiday cocktail involves hard liquor we already stock, seasonal fresh fruit, and a little fizz. That's why I love these cranberry moscow mules! They're simple enough to make but still look — and taste — like you put some effort into it.

Since a cocktail never goes unaccompanied in this house, I like to pair it with these herbed and spiced nuts that you might remember from my book, The New Camp Cookbook. (They are a much tastier option than the tired trail mix you pass around in camp!) No holiday gathering is complete without a few bowls of holiday nuts scattered about, and because they're so quick to whip up, you can vary the flavors simply by using new combinations of nuts.

I also make a batch of sparkling sugared cranberries for a sweet and tart snacking option that looks beautiful on the table. A few of these floating in your cranberry moscow mules will seriously step up your Christmas cocktail game.

I put all of these out before dinner as an aperitif, and because it's Christmas, I also get out the fancy linen cocktail napkins. Have to say, they make me feel very adult! I have plenty of linen dinner napkins but never owned linen cocktail napkins until Minted introduced me to their line.

They're minimal and elegant, and come in dozens of beautiful designs (which seem to rotate regularly) that Minted's artist community is known for. I'm thinking they'd also make great hostess gifts, as I'd love if someone brought a set to one of my parties. So chic and unexpected, and infinitely useful. (They also make pretty coordinating dinner napkins.)

It's crazy to think we're nearing the end of another year already, and I feel like there are still so many things left unticked on my list. Do you feel the same? It always seems like there's a mad rush to get it all done in December so we can start the New Year fresh, but I'm trying to brush it off, relax the rest of the month, and enter the next year with renewed focus and energy.

I hope you have a moment to relax as well, take in the cheer of the season, and spend the holiday with someone (or doing something) you love. Sending warmest wishes from my family to yours!

Cranberry Moscow Mules

Makes 4 servings

Ingredients

For the Cranberry Syrup (makes enough for 2 rounds of cocktails)

2 cups fresh cranberries
2 cups water
1/2 cup sugar

For the Cocktails

8 ounces cranberry syrup
6 ounces vodka
2 limes, halved
1 (12 ounce) bottle ginger beer
Sugared cranberries, for garnishing

Method

In a small saucepan over medium heat, combine the cranberries, water, and sugar and stir until the sugar is dissolved. Cook, stirring frequently, until all the cranberries have burst, about 10 minutes. Remove from heat and let cool. Strain the syrup.

Fill 4 glasses with ice. In each glass, combine 2 ounces cranberry syrup, 1 1/2 ounces vodka, and the juice from 1/2 lime. Top off with ginger beer and serve immediately.

Sugared Cranberries

Makes 2 cups

Ingredients

1 1/4 cups sugar, divided
1 cup water<
2 cups fresh cranberries

Method

In a small saucepan over medium heat, dissolve 1 cup sugar in water. Stir in the cranberries until well coated, then turn off the heat and let steep for about 30 minutes. (I usually prepare the holiday nuts, see recipe below, during this time.)

 

Using a slotted spoon, transfer the cranberries to a wire cooling rack to dry, about 1 hour. They'll be dry but tacky from the simple syrup. (Reserve the syrup for use in other beverages. It can be stored in a lidded container for up to 2 weeks in the fridge.)

Roll the cranberries in a bowl filled with the remaining 1/4 cup sugar, then let dry for about 1 hour before serving.

Holiday Nuts

Makes 3 cups

Ingredients

2 tablespoons olive oil
3 cups unsalted mixed nuts (such as cashews, almonds, walnuts, and pecans)
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/4 teaspoon ground cayenne pepper

Method

Heat the oil in a large skillet over medium-high heat. Add the nuts and stir to coat with oil. Cook until they deepen in color and turn fragrant, 3 to 5 minutes.

Meanwhile, combine the salt, sugar, rosemary, thyme, and cayenne pepper in a small bowl. Sprinkle the mixture on top of the nuts and stir to coat evenly. Remove the nuts from heat and let cool before serving.

Brought to you by Minted. Thank you for supporting the brands that support Garden Betty.

The post Cranberry Moscow Mules, Sugared Cranberries, and Holiday Nuts appeared first on Garden Betty.

The New Camp Cookbook was just named one of the best cookbooks of 2017 by PureWow and lauded in Time, Outside, Food & Wine, and Food52. Order it now from Amazon, where it's featured in their Home Gift Guide!

from Garden Betty http://ift.tt/2l1zeI2

Cranberry Moscow Mules, Sugared Cranberries, and Holiday Nuts

This post is sponsored by Minted. All words and thoughts are my own.

Christmas and cocktails go hand in hand for my family and me, and it’s always a time of festive drinks and finger foods in between the reunions, the traditional meals, and the present opening.

We like to start the day with mimosas and gin fizzes, move on to a second round of gin fizzes after brunch, and preface dinner with a creative cocktail or two. If it weren’t for my brother-in-law, a mixology aficionado, I probably wouldn’t stray too far from tried-and-true favorites in the drinks department… Because honestly, every time I source the web for Christmas cocktails that feel special, they all seem a little too fancy for my liking.

I always land on recipes that call for exotic liqueurs or time-consuming infusions, all of which I’d maybe use once and never again. For me, the ideal holiday cocktail involves hard liquor we already stock, seasonal fresh fruit, and a little fizz. That’s why I love these cranberry moscow mules! They’re simple enough to make but still look — and taste — like you put some effort into it.

Since a cocktail never goes unaccompanied in this house, I like to pair it with these herbed and spiced nuts that you might remember from my book, The New Camp Cookbook. (They are a much tastier option than the tired trail mix you pass around in camp!) No holiday gathering is complete without a few bowls of holiday nuts scattered about, and because they’re so quick to whip up, you can vary the flavors simply by using new combinations of nuts.

I also make a batch of sparkling sugared cranberries for a sweet and tart snacking option that looks beautiful on the table. A few of these floating in your cranberry moscow mules will seriously step up your Christmas cocktail game.

I put all of these out before dinner as an aperitif, and because it’s Christmas, I also get out the fancy linen cocktail napkins. Have to say, they make me feel very adult! I have plenty of linen dinner napkins but never owned linen cocktail napkins until Minted introduced me to their line.

They’re minimal and elegant, and come in dozens of beautiful designs (which seem to rotate regularly) that Minted’s artist community is known for. I’m thinking they’d also make great hostess gifts, as I’d love if someone brought a set to one of my parties. So chic and unexpected, and infinitely useful. (They also make pretty coordinating dinner napkins.)

It’s crazy to think we’re nearing the end of another year already, and I feel like there are still so many things left unticked on my list. Do you feel the same? It always seems like there’s a mad rush to get it all done in December so we can start the New Year fresh, but I’m trying to brush it off, relax the rest of the month, and enter the next year with renewed focus and energy.

I hope you have a moment to relax as well, take in the cheer of the season, and spend the holiday with someone (or doing something) you love. Sending warmest wishes from my family to yours!

Cranberry Moscow Mules

Makes 4 servings

Ingredients

For the Cranberry Syrup (makes enough for 2 rounds of cocktails)

2 cups fresh cranberries
2 cups water
1/2 cup sugar

For the Cocktails

8 ounces cranberry syrup
6 ounces vodka
2 limes, halved
1 (12 ounce) bottle ginger beer
Sugared cranberries, for garnishing

Method

In a small saucepan over medium heat, combine the cranberries, water, and sugar and stir until the sugar is dissolved. Cook, stirring frequently, until all the cranberries have burst, about 10 minutes. Remove from heat and let cool. Strain the syrup.

Fill 4 glasses with ice. In each glass, combine 2 ounces cranberry syrup, 1 1/2 ounces vodka, and the juice from 1/2 lime. Top off with ginger beer and serve immediately.

Sugared Cranberries

Makes 2 cups

Ingredients

1 1/4 cups sugar, divided
1 cup water<
2 cups fresh cranberries

Method

In a small saucepan over medium heat, dissolve 1 cup sugar in water. Stir in the cranberries until well coated, then turn off the heat and let steep for about 30 minutes. (I usually prepare the holiday nuts, see recipe below, during this time.)

 

Using a slotted spoon, transfer the cranberries to a wire cooling rack to dry, about 1 hour. They’ll be dry but tacky from the simple syrup. (Reserve the syrup for use in other beverages. It can be stored in a lidded container for up to 2 weeks in the fridge.)

Roll the cranberries in a bowl filled with the remaining 1/4 cup sugar, then let dry for about 1 hour before serving.

Holiday Nuts

Makes 3 cups

Ingredients

2 tablespoons olive oil
3 cups unsalted mixed nuts (such as cashews, almonds, walnuts, and pecans)
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/4 teaspoon ground cayenne pepper

Method

Heat the oil in a large skillet over medium-high heat. Add the nuts and stir to coat with oil. Cook until they deepen in color and turn fragrant, 3 to 5 minutes.

Meanwhile, combine the salt, sugar, rosemary, thyme, and cayenne pepper in a small bowl. Sprinkle the mixture on top of the nuts and stir to coat evenly. Remove the nuts from heat and let cool before serving.

Brought to you by Minted. Thank you for supporting the brands that support Garden Betty.

The post Cranberry Moscow Mules, Sugared Cranberries, and Holiday Nuts appeared first on Garden Betty.

The New Camp Cookbook was just named one of the best cookbooks of 2017 by PureWow and lauded in Time, Outside, Food & Wine, and Food52. Order it now from Amazon, where it's featured in their Home Gift Guide!

from Garden Betty http://ift.tt/2l1zeI2

Mahogany at Mill Lake

Mahogany at Mill Lake is a new condo development By Quantum Properties
currently under construction at 2180 Gladwin Road, Abbotsford. The development is scheduled for completion in 2018. Mahogany at Mill Lake has a total of 152 units.

The post Mahogany at Mill Lake appeared first on Vancouver New Condos.

from Buildings – Vancouver New Condos http://ift.tt/2p3pAK8

Mahogany at Mill Lake

Mahogany at Mill Lake is a new condo development By Quantum Properties
currently under construction at 2180 Gladwin Road, Abbotsford. The development is scheduled for completion in 2018. Mahogany at Mill Lake has a total of 152 units.

The post Mahogany at Mill Lake appeared first on Vancouver New Condos.

from Buildings – Vancouver New Condos http://ift.tt/2p3pAK8

Hawaiian-Style Macaroni Salad with Pickled Beets

This post is in partnership with Newell Brands, makers of Ball® Fresh Preserving Products. All thoughts and words are my own.

Over the summer, I was invited to the headquarters of Newell Brands, makers of Ball® Fresh Preserving Products, to learn the history of the iconic jars and to tour the test kitchen, where a team rigorously develops and tests hundreds of canning and preserving recipes for the brand's site and books.

Part of my role as a Fresh Preserving ambassador is to share the joys of home canning and teach essential preserving skills, and you may have watched the Facebook Live episode that I filmed a few months ago where we made bread-and-butter pickled beets.

But on top of canning techniques, one of my most-asked questions is… How do I use this stuff?!

We shared an "extension" recipe for a Roasted Potato and Pickled Beet Salad that used those Bread-and-Butter Pickled Beets (one of my favorite potato salads to date!) and today, I have another extension recipe that will surely make it into your picnic/potluck/barbecue rotation.

I take a classic Hawaiian macaroni salad, toss it with the bread-and-butter pickling brine to add a subtle tang, and amp it up with pickled beets for a surprising burst of flavor in every bite.

Though there are many variations of Hawaiian mac salads — some with carrots but no celery, some with added peas or hard-boiled eggs — the things that set them apart from traditional macaroni salads are the plump, overcooked noodles (to soak up the vinegary brine and creamy dressing), the runnier consistency of the mayo (which is thinned with milk), and the finely grated, almost liquidy onions (that blend into the salad for a subtle layer of flavor).

The resulting mac salad is far from mushy once all is said and done. After it's been chilled, the macaroni firms up nicely but is full of all the fantastic flavor from the pickling liquid, mayo dressing, and onion juice. The carrot and celery add crunch while the beets add silkiness and sweetness. To finish off the presentation, I like to top the salad with a handful of sliced green onions.

Hawaiian mac salads are what you'd find on a Hawaiian mixed plate (with a heaping of kalua pork and a scoop of white rice), but they also make excellent side dishes to burgers and sandwiches, or grilled meats and skewers. They travel well and can be made a day or two ahead to take to your next gathering.

You'll need a jar of these Bread-and-Butter Pickled Beets to begin, and the rest is easy!

Hawaiian-Style Macaroni Salad with Pickled Beets

Makes 12 servings

Ingredients

For the Salad

1 pound uncooked elbow macaroni
1/3 cup brine from Bread-and-Butter Pickled Beets
1/2 cup finely diced Bread-and-Butter Pickled Beets, drained
1/2 cup finely diced carrot
1/2 cup finely diced celery
1/4 cup grated onion
Sliced green onions, for garnishing

For the Dressing

2 cups mayonnaise
1 cup whole milk
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper

Method

Bring a large pot of salted water to a boil and add the macaroni. Slightly overcook the pasta until the macaroni is fat and soft, about 5 minutes longer than the package directions.

Meanwhile, make the dressing by whisking together all of the ingredients in a small bowl. Set aside.

Drain the macaroni and return to the pot. Pour the brine over the warm macaroni and toss until absorbed. Transfer the macaroni to a large bowl and let cool for about 10 minutes.

Pour in the dressing and gently toss to coat. Fold in the pickled beets, carrot, celery, and onion until well combined. Chill for at least 2 hours before serving to allow the flavors to meld.

Brought to you by Newell Brands, makers of Ball® Fresh Preserving Products, for whom I'm a paid ambassador. Thank you for supporting the brands that support Garden Betty.

The post Hawaiian-Style Macaroni Salad with Pickled Beets appeared first on Garden Betty.

The New Camp Cookbook was just named one of the best cookbooks of 2017 by PureWow and lauded in Time, Outside, Food & Wine, and Food52. Order it now from Amazon, where it's featured in their Home Gift Guide!

from Garden Betty http://ift.tt/2zaz9Xq

Hawaiian-Style Macaroni Salad with Pickled Beets

This post is in partnership with Newell Brands, makers of Ball® Fresh Preserving Products. All thoughts and words are my own.

Over the summer, I was invited to the headquarters of Newell Brands, makers of Ball® Fresh Preserving Products, to learn the history of the iconic jars and to tour the test kitchen, where a team rigorously develops and tests hundreds of canning and preserving recipes for the brand’s site and books.

Part of my role as a Fresh Preserving ambassador is to share the joys of home canning and teach essential preserving skills, and you may have watched the Facebook Live episode that I filmed a few months ago where we made bread-and-butter pickled beets.

But on top of canning techniques, one of my most-asked questions is… How do I use this stuff?!

We shared an “extension” recipe for a Roasted Potato and Pickled Beet Salad that used those Bread-and-Butter Pickled Beets (one of my favorite potato salads to date!) and today, I have another extension recipe that will surely make it into your picnic/potluck/barbecue rotation.

I take a classic Hawaiian macaroni salad, toss it with the bread-and-butter pickling brine to add a subtle tang, and amp it up with pickled beets for a surprising burst of flavor in every bite.

Though there are many variations of Hawaiian mac salads — some with carrots but no celery, some with added peas or hard-boiled eggs — the things that set them apart from traditional macaroni salads are the plump, overcooked noodles (to soak up the vinegary brine and creamy dressing), the runnier consistency of the mayo (which is thinned with milk), and the finely grated, almost liquidy onions (that blend into the salad for a subtle layer of flavor).

The resulting mac salad is far from mushy once all is said and done. After it’s been chilled, the macaroni firms up nicely but is full of all the fantastic flavor from the pickling liquid, mayo dressing, and onion juice. The carrot and celery add crunch while the beets add silkiness and sweetness. To finish off the presentation, I like to top the salad with a handful of sliced green onions.

Hawaiian mac salads are what you’d find on a Hawaiian mixed plate (with a heaping of kalua pork and a scoop of white rice), but they also make excellent side dishes to burgers and sandwiches, or grilled meats and skewers. They travel well and can be made a day or two ahead to take to your next gathering.

You’ll need a jar of these Bread-and-Butter Pickled Beets to begin, and the rest is easy!

Hawaiian-Style Macaroni Salad with Pickled Beets

Makes 12 servings

Ingredients

For the Salad

1 pound uncooked elbow macaroni
1/3 cup brine from Bread-and-Butter Pickled Beets
1/2 cup finely diced Bread-and-Butter Pickled Beets, drained
1/2 cup finely diced carrot
1/2 cup finely diced celery
1/4 cup grated onion
Sliced green onions, for garnishing

For the Dressing

2 cups mayonnaise
1 cup whole milk
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper

Method

Bring a large pot of salted water to a boil and add the macaroni. Slightly overcook the pasta until the macaroni is fat and soft, about 5 minutes longer than the package directions.

Meanwhile, make the dressing by whisking together all of the ingredients in a small bowl. Set aside.

Drain the macaroni and return to the pot. Pour the brine over the warm macaroni and toss until absorbed. Transfer the macaroni to a large bowl and let cool for about 10 minutes.

Pour in the dressing and gently toss to coat. Fold in the pickled beets, carrot, celery, and onion until well combined. Chill for at least 2 hours before serving to allow the flavors to meld.

Brought to you by Newell Brands, makers of Ball® Fresh Preserving Products, for whom I’m a paid ambassador. Thank you for supporting the brands that support Garden Betty.

The post Hawaiian-Style Macaroni Salad with Pickled Beets appeared first on Garden Betty.

The New Camp Cookbook was just named one of the best cookbooks of 2017 by PureWow and lauded in Time, Outside, Food & Wine, and Food52. Order it now from Amazon, where it's featured in their Home Gift Guide!

from Garden Betty http://ift.tt/2zaz9Xq

Make Your Own Insecticidal Soap for Natural Pest Control

I recently moved a number of outdoor plants inside my house for the winter, and all have been doing well for the last few weeks until this week… when I found a colony of tiny pests on the windowsill, on the rim of the pot, and on the stalk of my banana plant.

I had hosed it down, inspected the leaves, and put it in fresh potting soil to prep for overwintering it, but even in the absence of pests to the naked eye, hitchhikers are always a possibility. They lay eggs on the undersides of leaves or hide in the garden soil that was still clinging to the roots.

The aphids seemed to appear overnight, and I needed to get them under control quickly yet naturally — a high concern since the plants were overwintering in our bedrooms. (Those little white specks are nymphs, or young aphids.)

Luckily, when it comes to fast and easy (and cheap!) pest control, organic gardeners know that it takes just two ingredients to make a safe and effective pest spray: liquid soap and water.

Also called insecticidal soap, it’s the next step in managing pests when other natural, non-toxic methods (like hand-picking pests off plants, spraying them off with a sharp blast of water, or introducing beneficial insects to the garden) aren’t working. Insecticidal soap kills common pests on houseplants and garden plants on contact; you can use the same formula indoors or out.

Commercial versions can readily be found in the gardening aisle of your local home improvement store, but it’s a DIY worth doing for its sheer simplicity and low cost. If you have a spray bottle and liquid soap handy, you’re already halfway there!

How It Works

Insecticidal soaps exploit the fatty acids in soap to suffocate small, soft-bodied insects and arthropods such as aphids, mealybugs, thrips, whiteflies, spider mites, leaf hoppers, earwigs, and immature scales (crawlers). Upon contact, the fatty acids disrupt the permeability and structure of the insects’ cell membranes, dissolving their exoskeletons and fatally dehydrating them.

Contact is the operative word here, as insecticidal soaps only work when sprayed directly on the pests, and are only effective for as long as they remain wet. Dry soap does nothing. If you can’t see the pests, you’re not likely to get any results with the spray, homemade or not.

What To Use

Essentially, insecticidal soap is a highly refined version of liquid dish soap. But while many recipes may call for dish soap like Dawn, it’s important that you don’t use Dawn (or the like), as the detergents, fragrances, and dyes in these types of soaps can be harsh on your plants and end up doing more harm than good. (Tip: If it claims to cut grease, steer it clear of your plants.)

I personally like the Dr. Bronner’s line of pure-castile liquid soap, which uses fair-trade ingredients and organic oils in its formulations, and is free of additives found in commercial dish soap and hand soap. It’s not a detergent like the dish soap you use to wash dishes (which really should be called dish detergent).

Dr. Bronner’s baby unscented castile soap is the most versatile for all applications, but you can try their scented versions for a little extra repelling power in the garden. Peppermint is known for deterring aphids, flea beetles, whiteflies, cabbage loopers, and squash bugs. Lavender repels moths, mosquitoes, fleas, and flies, while the strong aroma of eucalyptus is effective against spider mites, scales, aphids, and earwigs.

That, plus plain old tap water, is all you need for homemade insecticidal soap. It should be noted that hard water can reduce the effectiveness of the soap, so if your water is high in calcium, magnesium, or iron, use distilled or bottled water for the solution.

How to Make It

Homemade Insecticidal Soap

Makes 1 gallon of a 1% soap solution

1 gallon water
2 1/2 tablespoons pure-castle liquid soap
1 tablespoon vegetable oil (optional)

Fill a gallon-size spray container (I use this one with great results) with water, then add the soap and oil. Mix or shake the container thoroughly before using.

The oil helps the solution stick around longer after being sprayed. Since the oil can go rancid, I mix up a fresh batch of this insecticidal soap every time I need it. If you want to keep some on hand at all times, omit the oil.

To scale the recipe for smaller applications, use 1 teaspoon pure-castile liquid soap for every 1 quart water. (This spray container works well when you have fewer or smaller plants.)

Where and How to Use It

High temperatures (above 90°F) and dry conditions can increase plant stress and increase their sensitivity to the soap, so avoid spraying on a hot, sunny day and make sure your plants are well watered first. If you’re trying to treat houseplants, be sure to protect the surroundings from overspray or move the plants to an area where you can spray freely, like a patio or garage.

Insecticidal soap is best applied in the early morning or early evening, as the cooler temperatures slow evaporation of the soap and favor better pest control. Pollinator activity tends to be low during these hours, so you have less of a chance of impairing bees, hoverflies, and other beneficial bugs.

Insecticidal soaps are not systemic insecticides — that is, they don’t absorb into plant tissue. They only work on direct contact with insects, so make sure you cover all plant surfaces where you see pests with a fine spray, including the undersides of the leaves where many pests like to hide. Note the emphasis on where you see pests. Simply spraying the whole plant won’t work — the soap needs to coat the insects thoroughly, not the leaves, in order to kill them.

Spray once a week (or for more serious infestations, every 4 days) for 4 weeks until you see improvement. Any more or longer than that, and you risk leaf injury, as the soap will remove all the natural oils and waxes that protect the leaf, and thus remove the plant’s natural defenses against pests and diseases.

Speaking of leaf injury, some plants are more susceptible to soap than others, so I suggest a test spray on a small area first if you aren’t sure how sensitive your plant is. Wait 24 to 48 hours and check for leaf damage (such as burned tips or yellow or brown spotting) before proceeding with a full application. (If you do spot damage, rinse the leaves with clean water to remove any residual soap.)

According to Clemson University’s Cooperative Extension, susceptible plants include hawthorn, sweet peas, cherries, plums, horse chestnut, mountain ash, Japanese maple, bleeding heart, maidenhair fern, crown of thorns, lantana, nasturtiums, gardenias, and Easter lilies, and to some extent azaleas, begonias, fuchsias, geraniums, and impatiens.

Seedlings, new transplants, newly rooted cuttings, and drought-stressed plants are also sensitive to insecticidal soap, so try to incorporate other means of pest control (like row covers or other physical barriers — I’m a fan of this mesh pop-up tent) before resorting to soap.

Remember: Less is more when it comes to spraying anything on your plants, even when you’re using natural pest control sprays.

The post Make Your Own Insecticidal Soap for Natural Pest Control appeared first on Garden Betty.

As seen in Time, Outside, Food & Wine, and Cooking Light... The New Camp Cookbook is included in Amazon's Home Gift Guide for the holidays. Order your copy here!

from Garden Betty http://ift.tt/2zkirrX