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Grill Up a Great Burger

Play Croquet

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SPRING 2019

Fresh ideas to make the most of the season

HOME & GARDEN

3 Cultivating Croquet Grow a garden for fun yard games.

4 Instant Impact Use these ideas to amp up curb appeal.

6 Neat & Tidy Bring order to your garage.

7 Perfect for Potting Carve out a place in the garden for a shed.

9 Flowering Branches Bring cut branches inside for instant color.

10 Unplug and Play

Strawberries

Bright red strawberries make more than a beautiful bowl for eating.

They add fruity freshness and undertones of sweetness to savory recipes as well as to desserts.

Encourage imaginative play.

photos by carson downing

11 Hot Collectibles Here’s what you’ll want to collect next.

Jewel tones personalize a kitchen.

Roasted Strawberry Bruschetta

18 Making Change

total 35 minutes makes about 20 slices

14 Vintage Radiance A collector pares down for a fresh look.

22 Compost Made Easy Make your own rich, black compost.

Hummus is the surprise ingredient in these tasty toasts—it presents like a soft cheese.

1 lb. fresh strawberries, hulled and halved ¹@₄ cup chopped red onion 2 Tbsp. balsamic vinegar 3 Tbsp. chopped fresh basil ¹@₂ tsp. freshly ground black pepper ¹@₄ tsp. lemon zest Sea salt, to taste 1 lb. loaf whole wheat French or Italian bread, cut diagonally into ³@₄-inch slices 1 cup purchased hummus

11 FOOD & HEALTH

5 Grill Pan Healthy grilling comes indoors.

8 Deviled Eggs-travaganza Mix up nine flavor combos for deviled eggs.

12 Speedy Weeknight Meals Simple dinner ideas for hectic nights.

15 Grow Your Own Salad Bar Enjoy homegrown produce all year long.

17 Shades of Sweet Bake yummy desserts in pretty pastels.

23 The Realist’s Guide to Organics Sort food facts from misconceptions.

17 BETTER LIVING

16 The Benefits of Essential Oils They deliver powerful health perks.

19 Fun in the Sun Head outdoors to enrich your dog’s life.

20 What Happens in Branson This city is sporting fresh acts.

21 Guide to Laundry Try new clothes-cleaning tricks.

1. Preheat oven to 375°F. Place strawberries and onion in a 15×10-inch pan. Drizzle with 1 Tbsp. of the vinegar; toss to coat. Roast 10 to 15 minutes or until strawberries are very soft and jamlike but still hold their shape. Pour strawberries and onion into a medium bowl. Add remaining 1 Tbsp. vinegar, 1 Tbsp. of the basil, the pepper, and lemon zest. Season with salt.

2. Meanwhile, place bread in a single layer on a baking sheet. Bake 8 to 10 minutes or until lightly toasted, turning once. Cool on a wire rack. Spread toasts with hummus and top with strawberry mixture. Garnish with remaining 2 Tbsp. basil.

From Nancy Macklin

continued on page 2

food styling by greg luna

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2 spring 2019

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Strawberry Gazpacho total 20 minutes makes 5¹L₃ cups

Strawberries add a fresh, fruity twist to this classic chilled soup. If you wish, choose your favorite herb to sprinkle on as a garnish and boost the flavor.

1 lb. fresh strawberries, hulled 1 medium cucumber, peeled and cut into chunks (1¹G₂ cups) 1 medium tomato, cut into chunks (1 cup) 1 medium red sweet pepper, cut into chunks (1 cup) ¹G₄ cup chopped onion 2 cloves garlic 1 Tbsp. lemon juice 1 Tbsp. white balsamic vinegar ¹G₄ to ¹G₂ cup low-sodium vegetable broth Sea salt and freshly ground black pepper, to taste Optional garnishes: sliced fresh strawberries, cucumber slices, and fresh herbs 1. In a food processor or blender combine the first six ingredients (through garlic). Cover and process 3 to 4 minutes or until very smooth. Add lemon juice, vinegar, and enough broth to make the desired consistency. Season with salt and black pepper.

2. If desired, garnish servings with sliced strawberries, cucumber slices, and/or fresh herbs.

From Nancy Macklin

continued from page 1

Strawberry Clafouti

Quinoa Burrito Bowls with Strawberry Salsa

total 1 hour makes one 8-inch square cake

total 35 minutes makes 4 bowls

Clafouti is a fruity French dessert. This not-too-sweet version from Chef AJ is healthy enough to have for breakfast.

Strawberries take the place of traditional tomatoes in this salsa. Use the fresh tortilla chips to scoop up bites or crush them over top.

1 lb. fresh strawberries, trimmed and sliced 1 lb. ripe bananas (about 3), peeled and sliced 1 10-oz. jar no-sugar-added strawberry jam 2 cups gluten-free rolled oats 1 tsp. regular or sodium-free baking powder 1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice ¹G₂ cup unsweetened applesauce 1. Preheat oven to 350°F. In a large bowl gently stir together strawberries, bananas, and jam. Transfer fruit mixture to an 8-inch square silicone baking pan.

2. In another bowl stir together oats and baking powder. Add milk and applesauce; stir to mix. Sprinkle oat mixture evenly over fruit mixture. Bake about 45 minutes or until golden brown.

From Chef AJ, The Secrets to Ultimate Weight Loss

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GOOD FOR YOU Pick up your copy of Forks Over Knives® magazine at magazine.store or on newsstands today.

6 6-inch white or yellow corn tortillas, each cut into 6 wedges 1 cup chopped onion 3 cloves garlic, minced ¹G₂ to ³G₄ cup low-sodium vegetable broth 1 15-oz. can no-salt-added pinto beans, rinsed and drained 1 15-oz. can no-salt-added black beans, rinsed and drained 1 cup frozen green beans 2 Tbsp. salt-free taco seasoning Sea salt and freshly ground black pepper, to taste 2 cups fresh strawberries, coarsely chopped ¹G₄ cup chopped onion ¹G₄ cup chopped fresh cilantro 1 fresh jalapeño chile pepper, seeded and diced 2 Tbsp. lime juice Dash ground cumin 1¹G₂ cups cooked tricolor quinoa ¹G₂ cup bite-size strips jicama ¹G₄ cup chopped fresh cilantro Lime wedges 1. Preheat oven to 400°F. For tortilla chips, arrange tortilla wedges in a single layer on a baking sheet. Bake about 10 minutes or until crisp and lightly browned.

2. In a large skillet cook the 1 cup onion and the garlic over medium 3 to 4 minutes, stirring occasionally and adding vegetable broth, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in pinto beans, black beans, green beans, taco seasoning, and enough broth to keep the filling moist. Cook about 5 minutes or until heated through (165°F). Season with salt and black pepper.

3. For salsa, in a medium bowl combine the next six ingredients (through cumin).

Pepper oils can irritate skin; wear gloves.

4. Divide bean mixture, quinoa, jicama, salsa, and the remaining ¹L₄ cup cilantro among four bowls. Serve with lime wedges and tortilla chips.

From Nancy Macklin

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SPECIAL INTEREST MEDIA PARTNERSHIPS

Contributing Editor KATHY BARNES Contributing Designer WATERBURY PUBLICATIONS INC. Contributing Copy Editor CARRIE TRUESDELL Contributors SAMANTHA PREGENZER, PAUL DYER, NANCY RICHMAN MILLIGAN, KATE CARTER FREDERICK, ROB CARDILLO, KIM CORNELISON, NICOLE SFORZA, ANDREA CAUGHEY, ANNA FORKUM, KATIE LEPORTE, MARTY BALDWIN, GREG LUNA, CARSON DOWNING, PAIGE HICKS, MONICA PIERNI, LINDA XIAO, SALLY KUZEMCHAK, NATHAN SCHRODER, JACKIE BROWN, RISA QUADE

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spring 2019 3

Cultivating Croquet Afternoons of croquet in a Cape Cod garden are a reminder that even a small lawn can be the source of fun and entertainment. by c.l. fornari

THE ANTIDOTE TO STRESS CAN BE AS CLOSE AS YOUR OWN BACKYARD. An afternoon of croquet and refreshments with friends is a perfect remedy for the chaos of modern life.

Kurt D. Gress purchased his property despite the scruffy grass in the yard. Kurt, a physician, and his IT professional husband rejuvenated the turf and started playing croquet as soon as they bought the house.

Drawing from memories of family and friends who were avid lifelong gardeners, Kurt quickly became passionate about gardening, transforming the entire property with an assortment of shrubs, roses, vines, and perennials. A picket fence, a pergola, and other structures were added as the garden took shape.

Although the court size is not regulation, the couple found their smaller space was suitable for a relaxing game with friends.

From spring through fall, perennials bloom at different times, making every afternoon spent tapping croquet balls through the wickets well worth Kurt’s effort at learning and planting.

“It’s important for all of your senses to be stimulated in a garden,” Kurt says, and his gardens hold a number of fragrant plants, particularly roses. Other cottagegarden favorites, such as wisteria and lavender, add seasonal color and scent.

“Our garden is constantly expanding and evolving,” Kurt says. “That is what a love of plants and gardening leads to.”

photos by kindra clineff

produced by karin lidbeck-brent

On a lawn surrounded by early-summer blooms, Kurt D. Gress and his husband enjoy a game with friends. Although Kurt does fill in low spots, weeds regularly, and runs a roller over it every year, “I think most people accept that a lawn is never perfectly smooth,” he says.

In a setting such as this, it’s easy to ignore minor dips in the turf.

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PERFECT TURF FOR LAWN GAMES Croquet is a game anyone can enjoy playing, and you can prepare for the fun by nurturing a healthy landscape. A perfect lawn isn’t necessary, but these guidelines will make your game more enjoyable.

Try to even out the land. Many yards have dips and depressions that become tripping hazards or divert balls. Fill these with loam, tamp the area down, and reseed.

Turfgrasses get thin in compact soil. Aerate every other year and top-dress with compost in fall to improve soil structure.

A. One key to successfully designing a garden is being willing to change what is currently there. When Kurt and his husband bought this property, there weren’t any flowerbeds, so Kurt created perennial gardens that flank the croquet lawn.

B. Kurt deigned the wisteria-covered pergola where players gather for refreshments.

Although you might want to mow grass shorter before playing croquet, most turfgrasses grow best when regularly cut to 3 inches or taller. Remember that each

blade of grass is a leaf that’s producing energy for that plant.

The longer the foliage, the stronger the lawn.

Water lawns deeply and less often to be sure the water is traveling down to the roots, but don’t water just before game day. Lawns that are irrigated too frequently for short periods develop shallow root systems and are more prone to fungal infestations. Run irrigation systems or sprinklers in the early morning, not at night.

Fertilize lawns in spring and early fall. Many states and localities now have regulations about the timing of such applications and types of fertilizers that can be used, so check your local laws before applying lawn food.

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FRESH IDEAS - for -

GARDEN FAVORITES NOSTALGIC FR AGRANT FLOWERS CROQUETWORTHY LAWNS SPRING BULB COLOR COMBOS

VOL. 28, NO. 2 COUNTRYGAR DENS.C

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DISPLAY UNTIL 03/08/19

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BHG SPEC

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YOUR FAVORITE STYLE Subscribe to Country Gardens® magazine at magazine.store and get 4 issues for $9.99.

June flowers accent the day’s croquet game.

Clockwise from top: Kousa dogwood, Charlotte rose from David Austin, lady’s mantle (Alchemilla mollis), and white foxglove (Digitalis purpurea ‘Alba’), with Ambassador allium at the center.

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4 spring 2019

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INSTANT IMPACT A blogger dreams up DIY improvements that require more sweat equity than cash to renew her Missouri home’s curb appeal. by mara boo

photos by jason donnelly

field editor jessica brinkert holtam

BEFORE

A. Color Change Rachel Pereira isn’t going to lie: Painting an exterior wall feels like a big (and public!) commitment—even if it’s a budget-friendly way to give a facade a facelift. But the brick facade of the 1970s ranch home Rachel shares with her husband, Bruno, and their three kids “was so dark, and so red,” the Shades of Blue Interiors blogger says, she was compelled to make a change. She started with a test run, whitewashing the front of the house, using a rag and watered-down white chalk paint. One happy dance later, Rachel knew painting was the way to go. Bruno, on the other hand, needed time. “It took him a year to get used to the idea,” Rachel says. Not one to sit idle, she sketched out a plan that grew to include new homemade porch columns, window boxes, and shutters.

B. Supporting Style Rachel wrapped a pair of lackluster iron porch posts with character-rich, Craftsman-style wood columns of her own design. Adding a third, non-load-bearing column balanced the facade and gave the house pleasing symmetry. “I learned you have to acclimate wood outdoors for 30 days before you stain it,” Rachel says.

“Manufacturers will not guarantee warranties if you don’t.” She stashed pine boards outside against a garage wall before getting started.

C. Quick and Easy Refresh For a dashing first impression, it’s hard to beat a newly painted front door. (Rachel painted hers with two coats, allowing 12 hours dry time in between.) Her advice: Buy the highest-quality exterior paint you can find, even though it’s typically the most expensive option. “When it comes to paint, you definitely get what you pay for,” she

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D. Character Building To bring softness and seasonal color up to eye level and make two small windows appear larger, Rachel built her own window boxes. Measuring 80 inches long and crafted of cedar, they are stained to match the new porch columns. “They’re highimpact and simple to make,” she says. “Just be sure to use wood cleats as spacers between the window box and exterior so the box doesn’t sit against the house. You don’t want water and dirt running out of the drain holes and staining your wall.”

E. Take a Number Rachel filled the empty space alongside her front door—and made her address far more visible than it had been—with a planter box adorned with flowers and clean, modern house numbers. For a coordinated look, match house numbers to door hardware.

F. Design Flair

D

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Rachel amplified the heft of the porch columns with simply detailed caps and bases that further a Craftsman vibe.

G. Heave Ho A refreshed exterior calls for an objective look at landscaping. Soak overgrown bushes to make pulling them out easier, and replace with low plantings that won’t hide all of your hard work.

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BEFORES AND AFTERS

BU DG ET-F

MAKEORIVENEDLY RS Do one in a weekend!

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PRINTING OF REFRES H 2018

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BACK BY POPULAR DEMAND: SECOND

says. “High-quality paints go on more smoothly and don’t leave marks from brushstrokes. And they have a higher concentration of pigments, so their color stays truer longer when exposed to ultraviolet light.” To match the welcoming vibe of her updated door, Rachel ripped out cracked, broken pavers leading from the driveway to the front porch and replaced them with concrete retaining-wall stones that resemble—but are thinner than—actual brick. “I wanted the look of brick but didn’t want the path to be taller than the porch,” she says.

18

EA DIY PROJECSY TS

HELP FOR YOUR HOME Time for a facelift? Get your copy of Refresh™ magazine at magazine.store.

The concrete porch floor was crack-free but scored a zero from Rachel for style, so she covered it up with brick-look, exteriorfriendly porcelain tile. She and Bruno laid out the herringbone pattern then cut pieces and dry-fit them section by section.

They used flexible mortar to account for weather expansion and contraction and employed flexible, all-in-one grout and sealer for the same reason. “The downside to the grout is you have to work quickly because it dries in minutes,” Rachel says, noting the couple’s prep helped speed things up.

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spring 2019 5

Grill Pan

Healthy grilling comes indoors with this ridged pan that fits on the stove top.

It provides char marks and smoky flavors like the real deal.

DINNER IS READY! Keep 8 ounces of meat, fish, seafood, or tofu on hand for a dinner for two.

Place the stove-top grill pan over medium heat and grill the protein as directed, turning once halfway through cooking. Season if desired.

BEEF BONELESS STEAKS (1 inch thick) 10 to 15 minutes for medium rare (145°F) 12 to 15 minutes for medium (160°F)

CHICKEN BONELESS BREAST HALVES (1 inch thick) 15 to 18 minutes or until done (165°F)

PORK BONELESS CHOPS (¾ to 1 inch thick) 7 to 9 minutes for medium (145°F)

FISH FILLETS (½ to 1 inch thick)

SHRIMP SKEWERS (peeled and deveined)

TOFU PLANKS (½ to 1 inch thick)

4 to 6 minutes per ½-inch thickness or until fish flakes (145°F)

4 minutes or until shrimp is opaque

4 to 6 minutes or until heated through

Jerk Chicken and Pineapple Slaw serves 4 hands on 20 min. total 30 min.

4 cups thinly sliced baby bok choy 2 cups shredded red cabbage 2 cups peeled and chopped fresh pineapple 2 Tbsp. cider vinegar 4 tsp. packed brown sugar* 1 Tbsp. canola oil ¹H₄ tsp. salt 2 tsp. all-purpose flour 2 tsp. Jamaican jerk seasoning 4 skinless, boneless chicken breast halves (1 to 1¹H₄ lb.)

Nonstick cooking spray 1. For pineapple slaw, in an extra-large bowl combine bok choy, cabbage, and pineapple.

In a small bowl combine vinegar, 2 tsp. of

the brown sugar, the oil, and salt. Drizzle over bok choy mixture; toss to coat. Cover and chill up to 4 hours.

2. In a plastic bag combine the remaining 2 tsp. brown sugar, the flour, and jerk seasoning. Add chicken to bag, one piece at a time, and shake to coat.

3. Coat a grill pan with cooking spray; heat over medium. Add chicken; cook 8 to 12 minutes or until done (165°F), turning once. Serve chicken with pineapple slaw.

PER SERVING (3 oz. chicken + 1¹B₂ cups slaw

each) cal 251, fat 7 g (1 g sat. fat), chol 83 mg, sodium 414 mg, carb 20 g (3 g fiber, 14 g sugars), pro 28 g

*Sugar Sub Use Splenda Brown Sugar Blend.

Follow package directions to use 4 tsp. equivalent.

PER SERVING WITH SUBSTITUTE Same as above, except cal 243, carb 18 g (12 g sugars)

Pineapple-Bacon Barbecue Burgers serves 6 total 25 min.

1 egg, lightly beaten 6 slices lower-sodium, less-fat bacon, crisp-cooked and coarsely crumbled ¹H₃ cup canned crushed pineapple (juice pack), drained 1 lb. 95% lean ground beef Nonstick cooking spray 6 Tbsp. barbecue sauce 6 Hawaiian sweet rolls, split and toasted 6 red leaf lettuce leaves 6 tomato slices ¹H₄ cup very thinly sliced red onion

Orange Pistachio-Stuffed Grilled Scallops serves 4 hands on 30 min. total 40 min.

12 fresh or frozen large sea scallops (1 to 1¹H₄ lb.)

1 small fennel bulb 2 oranges 2 Tbsp. snipped fresh Italian parsley 1 Tbsp. chopped pistachio nuts 1 Tbsp. sherry vinegar 2 tsp. honey 4 cups arugula 1. Thaw scallops, if frozen. Make a horizontal cut through center of each, cutting almost to, but not through, opposite side. Cover; chill.

2. Trim fennel bulb, reserving wispy fronds.

Cut bulb lengthwise into quarters; remove core. Snip enough fronds to measure 2 Tbsp.

3. Remove 1 tsp. zest from one of the oranges. Working over a bowl to catch the juice, peel and section oranges. Reserve 1 Tbsp. of the juice.

4. For gremolata, in a bowl combine reserved fronds, zest, 1 Tbsp. olive oil, the parsley, and nuts. For vinaigrette, in a small screw-top jar combine the reserved orange juice, 2 Tbsp. olive oil, the vinegar, honey, and ¹Q₈ tsp. each salt and black pepper. Cover; shake well.

5. Stuff scallops with gremolata and secure with toothpicks if needed. Reserve any remaining gremolata. Lightly brush scallops with additional oil and sprinkle with ¹Q₈ tsp. each salt and black pepper.

6. Coat a grill pan with nonstick cooking spray; heat over medium-high. Add scallops and fennel; cook 11 to 14 minutes or until scallops are opaque and fennel is tender, turning once. Slice fennel.

7. Serve scallops, fennel, and orange on arugula. Drizzle with vinaigrette. Top with any remaining gremolata and, if desired, additional pistachios.

PER SERVING (3 scallops + 1 cup arugula + ¹B₂ orange + ¹B₄ fennel bulb each) cal 261, fat 12 g (2 g sat. fat), chol 37 mg, sodium 364 mg, carb 18 g (3 g fiber, 11 g sugars), pro 21 g

1. In a large bowl combine egg, bacon, and pineapple. Add ground beef; mix well.

Shape into six ³Q₄-inch-thick patties.

2. Coat a grill pan with cooking spray; heat over medium-high. Add patties; cook 8 to 12 minutes or until done (160°F), turning once.

3. Spread burgers with barbecue sauce.

Serve burgers in rolls with lettuce, tomato, and onion.

Tip To check the doneness of a burger, insert an instant-read thermometer through the side of the patty to a depth of about 2 inches.

65 CARB-SMARTR ECIPES+ SMARTK ITCHENTIPS

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Flavorfu Weekniglht Recipes Sheet Pan Slow Cook Skillet + Moer re!

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PER SERVING (1 sandwich each) cal 322, fat 9 g (4 g sat. fat), chol 106 mg, sodium 432 mg, carb 35 g (1 g fiber, 17 g sugars), pro 24 g

BACK BY POPULA DEMANDR:

2019

SECON D PRINTI OF ONE-PA NG N DINNER S 2018

Maple-Roaste Chicken d and Vegetable s p. 19

SIMPLE MEALS Get your copy of One-Pan Dinners™ magazine at magazine.store for more meal ideas.

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6 spring 2019

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NEAT&TIDY An efficient space plan and flexible storage system help a busy family enjoy their three-car garage to the max. by nancy richman milligan

photos by paul dyer

produced by samantha pregenzer

Problems ▪ There was no organizational system, so almost everything piled up on the floor.

▪ Although designed for three cars, the garage had open space to park only one.

▪ The garage was a dark, uninviting area not conducive to looking for lost items.

Solutions SQUARE FOOTAGE ALONE DOES NOT MAKE A FUNCTIONAL GARAGE. When the Choi family realized that, they enlisted the aid of professional organizer Samantha Pregenzer. Her first step was a purge session to get rid of unwanted items among the heaps of shoes, household goods, clothing, camping supplies, and sports gear.

Pregenzer then sorted and assessed everything: “It’s important to know the categories and volume of what we are putting away before space planning and designing the storage systems,” she says. Working closely with the homeowners, she identified distinct zones and the best locations in the garage to store things.

“It feels like an overwhelming amount of stuff until you get the right storage installed,” Pregenzer says. She selected an Elfa wallmount shelf system to make the most of three sizable walls. “The system is easy to install and adjust with a lot of add-ons,” she says. A variety of baskets, bins, drawers, and hooks customize the storage for the family, and a fresh coat of paint brightens up the space. “Every time we come into the garage now there is an immediate sense of relief,” homeowner Leslie Choi says.

In the third garage bay, customized shelves up high store Christmas decorations, clothes, and sports equipment. Open baskets and bins down low encourage kids to put things away. A bench and table set create an inviting space for the whole family. “This area has become an extra playroom,” homeowner Leslie Choi says.

A

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Before the wall-hung system was installed, stuff took over the garage floor in disarray.

Now, 16-inch-deep shelves hold a huge amount of household goods: bulk paper supplies, canned and bottled drinks, large kitchen pots, and loose items. Small bins contain cleaning supplies.

ZONE IN

BETTER LIVING Get your copy of Secrets of Getting Organized™ magazine at magazine.store or on newsstands today.

Professional organizer Samantha Pregenzer suggests creating zones in the garage to make it easier to find each category of item.

Follow these tips: • Consider the most practical location for each category, such as shoes by the door.

• Put items that are used less frequently up high.

• Use clear containers for kids’ gear and store them low for easy access.

A. Hanging drawers hold frequently used home utility items, such as small tools, paintbrushes, extension cords, and extra lightbulbs. Drawer dividers keep small things from getting lost. Up top, large storage bins hold bulk purchases or beverages.

B. Deep 20-inch shelves house the family’s shoes near the door into the house. Each member has his or her dedicated shelf, making the home’s “no shoes” policy easy to follow.

C. Hooks attached to the side of shelves keep umbrellas on standby for a rainy day.

D. A big basket corrals the family’s collection of flip-flops and sandals.

E. Clear bins with lids store clothes for kids to grow into. Same-size containers make the best use of space and look neatest. They’re stored up high since they don’t need to be accessed often; labels help identify contents from below.

F. Big rolling bins ensure the kids’ outdoor toys are easy to get out and put away.

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spring 2019 7

Perfect for Potting These miniature sheds—part storage area, part garden service station— are an ideal solution when a simple, economical space is all that’s needed. by kate carter frederick

photos by rob cardillo and kim cornelison

This reconstruction of an 18th-century shed, approximately 7 feet wide and 5 feet deep, is notable for its historical accuracy. It shelters garden tools at Colonial Williamsburg and is indicative of once-common small outbuildings.

Designed for its elegant yet casual European country home feel, this metal-roof garden house provides a beautiful service area for the adjacent vegetable and herb garden. The lean-to houses a large porcelain sink and potting bench. Plants reside here in spring for boosts of sunshine and warmth.

A wisteria-shaded potting bench, stationed next to a garage, offers a handy place to plant without stooping. Additional covered storage sits beyond the potting bench.

Extending the roofline of a garage allowed room for a tool closet and potting area. A nook hidden behind the storage space provides a discreet holding area for trash cans.

A garden shed works best when it’s located within the garden, but that’s not the only solution. Any sliver of space can work, including a heavily shaded spot or near privacy fencing.

When a lean-to addition was built on the back of a garage, it created space for a tuck-under potting area. Salvaged porch posts, drawers, shelves, and glass cupboard doors outfit the place with ample storage and workroom.

THE JOY OF GARDENING Pick up a copy of Garden Sheds & Retreats™ magazine, available at magazine.store or on newsstands now.

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8 spring 2019

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DEVILED EGGS-TRAVAGANZA Turn out deliciousness by the dozen with nine new ways to devil your eggs. by charles grayauskie

photos by christopher testani

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Make Deviled Eggs We steam our eggs instead of boiling them. It makes peeling super easy!

In a medium saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add 6 eggs to the basket.

Cover and cook 12 minutes. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool. Peel the eggs and halve lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk. Mix with the stir-ins; season with salt and pepper. Fill the white halves with the yolk mixture.

Add the toppings. Transfer to a platter.

Makes 12.

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go green !

A. Chesapeake Crab Stir-ins: 3 tbsp. sour cream 2 tbsp. mayonnaise ¹J₂ tsp. Old Bay seasoning 2 tsp. finely chopped shallot 4 tbsp. lump crabmeat 2 tsp. fresh lemon juice Toppings: • Old Bay seasoning • fresh parsley leaves

D. Wasabi Crunch

B. Beet It

E. Bacon, Egg & Cheese

Stir-ins: 4 tbsp. sour cream 1 tbsp. mayonnaise 1 tsp. red wine vinegar Toppings: • thinly sliced red onion • chopped pickled beets • black pepper Tip: To get this look, soak the peeled eggs overnight in 16 ounces beet juice.

Stir-ins: 5 tbsp. mayonnaise 4 tbsp. grated sharp yellow cheddar 1 tsp. yellow mustard 1 tsp. white wine vinegar Toppings: • crumbled cooked bacon • grated cheddar • sliced avocado

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+COLORFUL EASTER DES Hover your camera here phone’s for a sneak peek at Rach’s 30 Minute Meals reboot!

C. Buffalo

SERTS

Rach’s Gnoc with Aspar agus,chi & Lamb’s LettuPeas ce

SO, SO GOOD! Subscribe to Rachael Ray Every Day™ magazine at magazine.store and get 10 issues for $9.98.

Stir-ins: 3 tbsp. mayonnaise 1 tbsp. hot sauce (such as Frank’s RedHot) 1 tbsp. chopped celery Toppings: • celery leaves • crumbled mild blue cheese • hot sauce

Stir-ins: 5 tbsp. mayonnaise 1 tsp. wasabi paste 1 tsp. rice vinegar Toppings: • sliced scallions • sesame seeds • crushed wasabi peas

F. Ranch Salad Stir-ins: 3 tbsp. ranch dressing 1 tbsp. mayonnaise 1 tsp. white wine vinegar Toppings: • shredded romaine lettuce • grated carrot • chopped cucumber (toss the toppings with EVOO and season with salt and pepper)

G. French Twist Stir-ins: 5 tbsp. mayonnaise 1 tbsp. chopped drained capers 1 tsp. Dijon mustard 1 tsp. Champagne vinegar Toppings: • sliced cornichons • fresh tarragon leaves

H. Greekish Stir-in: 5 tbsp. store-bought tzatziki Toppings: • sliced Kalamata olives • fresh dill sprigs • finely grated lemon zest

I. The New Classic Stir-ins: 5 tbsp. mayonnaise 1 tsp. distilled white vinegar 1 tsp. Dijon mustard Topping: • smoked paprika

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spring 2019 9

Flowering Branches Cut a handful of branches from your early-spring garden for instant color and fragrant blooms. by bethany douglass

FEW THINGS FEEL MORE LIKE SPRING THAN BLOSSOMS. After months of barren-looking landscapes, specks of color finally start to appear, reminding us that despite the chilly winds and brief daylight of winter, nature has been diligently at work all along.

Foraging blooms and flowering branches is a simple way to bring spring indoors. It may require some exploration—whether it be in your own backyard, walking around the neighborhood, or driving through the countryside. Try to take notice of the new hues of yellows, pinks, blues, and whites against the various shades of green in the yards and fields and along the fence lines and trees. The earth is alive, and a few well-placed flowering branches displayed inside—as a table centerpiece, on a bedside stand, or in an entryway to welcome guests—can

cultivate the same joy and beauty found out in nature.

When possible, it’s best to snip from your own yard or garden. Before foraging any branches on public property, familiarize yourself with local laws, ordinances, or social mores. Many public parks and spaces do not allow foraging, but you may be surprised by the generosity of private landowners when asking their permission to clip a few branches. You might also find that neighbors whose vines and trees droop over onto your own space may be willing to share.

Using the proper tools is important for preserving both the tree and the branch.

Even a thin branch can be deceptively tough, and an appropriately sized, sharp pruner will help prevent damage. When choosing branches, consider ones that will not affect the overall form of the tree or its future growth.

Supplies 1

2

1. SNIPS Sharp, strong snips help make clean cuts that will preserve the branch and tree.

2. WATER MISTER A water mister supplies moisture directly to branches and blossoms.

3. CLAY BLOCK Floral clay blocks help affix branches to the vase and keep them from falling.

3

4. FLORAL FROGS For a styled arrangement, floral frogs help position branches and stems to your liking.

4

4

5. HAMMER Smashing the end of a branch allows better water absorption and prevents resin buildup.

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6. WIRE Wire secures large branches together and stabilizes the arrangement.

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Flowering branches like this redbud invite the natural world into our daily living.

TIPS FOR TREATING FLOWERING BRANCHES Once you find the right flowering branch to snip, treat it carefully to protect the tree and prolong the beauty of the branch indoors.

FLOWERING TREES

BY REGION Whether you are foraging in a specific location or looking to plant in your garden for the future, here are popular species that flourish in these regions.

NORTHEAST Star magnolia, ornamental pear, flowering dogwood, cornelian cherry dogwood, flowering plum, golden rain, American yellowwood, fringe tree, crepe myrtle

flowering plum

golden rain

flowering dogwood

lilac

Yoshino cherry

red-twig dogwood

MIDWEST Flowering dogwood, southern catalpa, parsley hawthorn, yellow poplar, eastern redbud, crabapple, sassafras, black locust, lilac WEST Japanese crepe myrtle, madrone, California buckeye, Yoshino cherry, curl-leaf mountain mahogany, desert willow, red-twig dogwood, Apache plume SOUTH Redbud, crepe myrtle, Vitex, magnolia, lilac, flowering dogwood, forsythia, jacaranda, cherry

redbud

magnolia

jacaranda

SELECT THE RIGHT BRANCH Select branches that are ripe with flower buds not yet in full bloom, and make sure removal of the branches will not deform the shape of the tree. If you are foraging, be familiar with the local laws and ordinances. Always ask permission on private property.

SNIP Using sharp pruning shears or snips, cut the branch where it meets the adjoining branch. Make the cut flush with it.

CUT + SMASH THE ENDS Once indoors, use a sharp knife to cut a 1- to 2-inch slit in each stem bottom.

Next, smash the ends with a hammer to allow water in to prevent resin buildup.

Vases With their graceful length and interesting lines, flowering branches don’t require much more than a simple vase to make a strong statement. Choose a vessel that’s about half as tall as your branches.

For textural interest, select branches that have curves and forks. Simple containers are great for displaying one or two branches, while a larger, spherical vase makes a nice counterbalance for a fuller bouquet. Save short sprigs and pieces that have broken off the branch for bud vases.

These are great for adding interest to windowsills or open shelves.

SOAK IN LUKEWARM WATER Before arranging the branches in a vase, soak them in lukewarm water for a few hours to let them acclimate to the indoors. Remove any lower buds, and keep flowers above the water line.

STYLE IN A VASE Transfer the branches into a favorite vase with at least 6 inches of lukewarm water. A clay block, floral frog, or wire may be helpful in positioning branches.

ENJOY Keep the branches away from direct sunlight in a cool room. Change the water daily or every other day, depending on the cloudiness of the water. Most branches will last a few weeks with proper care. More delicate blossoms, like cherry blossoms, may have a shorter life span.

YOUR FAVORITE STYLE Subscribe to The Magnolia Journal™ magazine at magazine.store and get 4 issues for $20.

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10 spring 2019

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Unplug and Play Generate creativity—and hours of entertainment—with our designs for encouraging less screen time and more imaginative play.

Promote creativity with play spaces within your main living areas.

PROVIDE A HOME FOR FRIENDS Create a dollhouse from prefab storage cubes. Interior designer Hannah Crowell used scraps of wallpaper and fabric left over from other house projects to personalize these cubbies.

Washi tape applied to the wall rolls out a roofline.

BUILD A POP-UP HIDEOUT Create a kid cave by tossing an old blanket over a table, or go more elaborate and set up an indoor tent. Purchase a ready-made model, such as this one by Twelve Timbers, or craft your own from wood and a canvas drop cloth. To improvise a campfire, cut flames out of sheets of yellow, orange, and red felt. Surround the flames with a ring of stones. Marshmallows, anyone?

KIDS ROOMS nurseries // bed

rooms // hangou

ts // play spaces

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SPACES TO DREAM, IMA GINE & CR EATE

fun diy wa ll art

MAKE IT EASY TO BE AN ARTIST A painted chalkboard art wall—complete with neat and tidy supplies—lets your crew create with abandon. Use a wood dowel to hold a roll of paper for drawing and a yardstick to anchor the paper end. Frame chalk drawings with thrift store frames unified by a coat of spray paint. A magnetic strip makes it easy to grab and play with tea-tin canisters holding markers, crayons, and chalk.

NO-DRAM A IDEAS FOR SHARED ROOMS

2019

P lus:

MAKE A TEC

H-FREE HID EOUT

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LET’S HAVE FUN Pick up your copy of Kids Rooms™ magazine on newsstands today!

INVITE NATURE IN Children love to bring home rocks and seashells. Nurture that impulse by dedicating a spot for a mini nature museum. Encourage kids to do research on their finds and label them. Keep a notebook handy for jotting down sightings. To make kids feel like real scientists, arrange specimens in test-tube racks, petri dishes, and other labware. (We found lots of fun options under $10 at homesciencetools.com.)

LET’S PLAY PRETEND ®

Flex your child’s imagination with these parent-recommended ways to keep little hands and minds active.

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CLEVER STO THAT FIXES RAGE COMMON TROUBLE SPO TS

LEAVE OPEN SPACE The best play space of all may be an empty expanse. Give your kids a roll or two of painters tape and let their sense of make-believe take over, à la Harold and the Purple Crayon. Roads and farms, four-square courts, hopscotch boards—anything is possible. The low-stick tape can be used on most carpeting and flooring (furniture too!), comes in several colors (we’ve found blue, green, and yellow), and is removed without a trace when playtime is over.

1. WING IT WITH FABRIC A simple swath of fabric (or a blanket) is anything but simple in a child’s eyes. It’s perfect for becoming a cape, a tail, or a baby swaddle. “Silks” have an especially play-friendly texture and movement, but no kid is going to turn up her nose at her beloved blankie— or even that decorative dish towel that’s just within reach.

2. MOLD WITH PLASTER OF PARIS Art + science = this groovy stuff.

You can purchase Plaster of Paris inexpensively or make your own at home (2 parts diluted white glue to 1 part warm water is a popular recipe). Older children will love creating their own objects— handprints, globes (molded over a balloon), volcanoes—and watching goo turn solid.

3. GET MESSY Next time you pull out the mixing bowls and measuring cups, throw down some newspaper and let your kiddos dig in to homemade slime—a

2-to-1 mixture of cornstarch and water. It makes a great, goopy, rainy-day surprise, perfect for dribbling through texture-curious little fingers. Or roll out a piece of freezer paper and finger paint on it with chocolate pudding. If those fingers end up in that little mouth?

No worries—it’s all edible.

4. BUILD WITH CARDBOARD Give a kid a few cast-off cardboard packages and some tape, and before long you’ll be hearing that it’s “not a box!” Is it a skyscraper? A race car?

A spaceship? It’s whatever your child wants.

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spring 2019 11

HOT COLLECTIBLES What will collectors be sleuthing for this season? We asked dealers across the country what’s trending—and how to score a bargain. by sandra s. soria

photos by marty baldwin

produced by katie leporte

Primitives WHY IT’S HOT Fresh and simple farmhouse style is a key driver of the collecting market, and the shift toward minimalist country looks has put primitives in the front seat once more. The most sought-after items are hand-cobbled cupboards and wood objects with a hardworking past, such as firkins, scrub boxes, kitchenware, and dough bowls.

Muted finishes are winning the day, from original painted finishes in pale gray or blue to “attic surface” items (those that wear unpolished, matte finishes from being left to their own devices).

HINT New paint and repairs reduce the value of a piece—and reproductions abound. For a quick test of age and origin, simply pick up a piece. The old, dry wood typical of American primitives is lighter compared to new and foreign woods. It also pays to do your research on hardware styles. Nails, screws, and saw marks are undeniable indicators of age.

COST Pieces that show their age through an original finish are the most sought after—and the prices are rising quickly.

Firkins with rare salmon or blue paint (green is most common) sell for $200 and up. The rising prices of breadboards is another popularity barometer; expect to pay $75–$150 for carved specimens.

Pyrex WHY IT’S HOT The super-hardy, clear glassware was used in the science lab before it was marketed as a homemaker’s dream—it could go from oven to table to fridge and back again without a crack.

Pyrex made from the 1940s through the ’60s is in the collecting sweet spot.

HINT The dishwasher causes the color and design to fade. Research colors online so you can judge the condition of pieces.

COST Pieces from Pyrex’s standard lines can be scored for under $25.

Advertising Signs

Crocheted Afghans WHY IT’S HOT Crochet has gotten its hooks into the world of high style, and collectors are clamoring for examples to brighten both home and wardrobe.

Crochet has been around for centuries, but something happened in the 1960s and ’70s when dainty stitches became chunky, colorful, and downright experimental.

HINT High-quality examples boast wool yarns and intricate patterns. Saturated color is more sought after than pastels.

COST This category offers bargains galore.

Many finely crafted throws and blankets can be yours for less than $100. For around $300, you can score a large, finely crocheted blanket.

WHY IT’S HOT It’s easy to see why advertising signs are attracting attention—these slices of history have colorful, graphic appeal. “Old signs are true works of art that slip right into industrial rooms and clean farmhouse looks, and they’re quirky enough to appeal to boho-lovers,” says Patrice Curedale of Topanga Vintage Market in Los Angeles. Most popular are porcelain signs made from the 1880s to the 1950s, forged from rolled iron or sturdy steel and given a tough coating of colored enamel.

HINT There are loads of fakes in this category, so buyers should beware.

Authentic porcelain signs were stenciled with crisp lines and a lot of detail; reproductions have diffused, wavy designs. Run your fingers across the surface—if you feel a slight difference in the height of the colors, you’ve likely got the real deal.

COST If you’re OK with some rust and wear, you can score interesting signs under $100. Artful signs with historical significance typically sell for $300–$500, with rare examples selling for thousands of dollars.

Murano Glass Lighting WHY IT’S HOT For centuries, glass objects have been handblown on the Venetian island of Murano in Italy. Pieces crafted in the 1940s and ’50s feature rich color and clean, organic forms—a shift away from elaborate, often fussy chandeliers.

HINT Given all the knockoffs, it can be difficult to determine pedigree. Check for a signature by the glass artist (that doesn’t appear scratched on after the glass hardened) along with clarity of color, tiny bubbles that indicate it’s handblown, and silver or gold flecks.

COST Authentic lamps can range from $200 to $2,000 and up, so if you shell out top dollar, be certain you are buying from a reputable dealer.

THE STYLE AUTHORITY Get your copy of Best of Flea Market Style™ magazine at magazine.store or on newsstands now.

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SPEEDY WEEKNIGHT MEALS These recipes combine fresh ingredients with smart store-bought ingredients to create surprisingly simple meals, even on the most hectic days.

This is how you put a home-cooked meal on the table.

Smashed Egg and Avocado English Muffin Sandwiches hands-on: 10 min. total: 10 min.

This hearty sandwich offers a wonderful mix of textures with a creamy avocado spread and crunch from the fresh alfalfa sprouts and radishes.

4 large hard-cooked eggs, peeled and chopped 1 medium-size ripe avocado, chopped 1 Tbsp. fresh lemon juice (from 1 lemon) 1 tsp. hot sauce (such as Cholula) 1/2 tsp. kosher salt 1/2 tsp. black pepper 4 whole-grain English muffins, split and toasted 1 large heirloom tomato, thinly sliced 1 cup alfalfa sprouts or kale (about 1 oz.)

1/4 cup thinly sliced radishes

Turkey Sausage and Bell Pepper Farfalle hands-on: 15 min. total: 15 min.

Using a little bit of the pasta water here helps to coat the pasta and prevent it from drying out. Pair this dish with a fresh green salad.

10 oz. uncooked farfalle pasta 8 oz. sweet turkey Italian sausage, casings removed 3 Tbsp. olive oil 2 garlic cloves, chopped 1 red bell pepper, cut into 1/4-inchthick slices 1 yellow bell pepper, cut into 1/4-inchthick slices 1 medium-size yellow onion, cut into 1/4-inch-thick slices 1/2 tsp. kosher salt 1/4 tsp. black pepper 11/2 oz. Parmesan cheese, shredded (about 1/3 cup) 1/4 cup torn fresh basil

1. Combine eggs, avocado, lemon juice, hot sauce, salt, and pepper in a bowl; roughly mash with a fork until combined but slightly chunky. Spread the mixture evenly over bottom halves of muffins. Top evenly with tomato slices, sprouts or kale, and radishes. Cover with top halves of muffins and serve immediately.

SERVES 4 (SERVING SIZE: 1 SANDWICH) Calories 288; Fat 13g (sat 3g, unsat 9g); Protein 12g; Carb 32g; Fiber 6g; Sugars 2g (added sugars 0g); Sodium 570mg; Calc 12% DV; Potassium 11% DV

Even on the busiest nights, you can pull together an egg sandwich. This recipe benefits from the fresh flavors of tomato and radish.

1. Cook pasta according to package directions, omitting fat and salt. Drain, reserving 1/4 cup cooking liquid.

2. Heat a large nonstick skillet over medium-high. Add sausage; cook, stirring to break into large pieces, until browned, about 5 minutes. Remove sausage from pan; set aside.

3. Add oil, garlic, bell peppers, onion, salt, and black pepper to the pan over mediumhigh. Cook, stirring occasionally, until tender, about 8 minutes. Add sausage, pasta, and reserved cooking liquid to pan; toss to coat. Top with Parmesan and basil.

SERVES 4 (SERVING SIZE: 2 CUPS) Calories 527; Fat 20g (sat 5g, unsat 14g); Protein 24g; Carb 62g; Fiber 4g; Sugars 8g (added sugars 0g); Sodium 793mg; Calc 17% DV; Potassium 9% DV

Pappardelle with Vegetable Ribbons, Tomatoes, and Burrata hands-on: 15 min. total: 15 min.

Adding the carrot ribbons to the hot pasta water softens them a bit, but they still retain some bite. The olive oil and the juices from the lemon and tomatoes combine to create a light sauce that adds brightness.

8 2 1 1 1 2 11/8 1/4 4 1/4 1/4

oz. uncooked pappardelle pasta large carrots (about 8 oz.), peeled medium zucchini (about 8 oz.) pint cherry tomatoes, halved tsp. lemon zest plus 2 Tbsp. fresh juice (from 1 lemon) Tbsp. extra-virgin olive oil tsp. kosher salt tsp. black pepper oz. burrata cheese, torn cup unsalted dry-roasted pistachios, chopped cup loosely packed fresh flat-leaf parsley leaves

1. Cook pasta according to package directions, omitting fat and salt.

2. While pasta cooks, using a vegetable peeler, shave long ribbons from the carrots and zucchini to equal 2 cups each. Just before draining the pasta, add carrot ribbons and stir 30 seconds. Drain pasta mixture, and place in a large bowl with zucchini ribbons, tomatoes, lemon zest, lemon juice, olive oil, salt, and pepper. Toss gently to coat.

3. Divide mixture among 4 plates; top with burrata, pistachios, and parsley.

SERVES 4 (SERVING SIZE: 1Âź CUPS) Calories 452; Fat

19g (sat 6g, unsat 10g); Protein 16g; Carb 53g; Fiber 5g; Sugars 7g (added sugars 0g); Sodium 657mg; Calc 22% DV; Potassium 16% DV

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Seared Salmon with Ginger-Corn Salsa hands-on: 15 min. total: 15 min.

We opted for skin-on salmon here for the crispy skin in the finished dish. Cook the skin side first to get it nice and crispy, and finish on the flesh side. This helps keep the fish moist. Be sure to purchase thicker fillets instead of fillets from the thinner tail end.

2 4 1 ³D₄ 2

Tbsp. olive oil, divided (6-oz.) skin-on salmon fillets tsp. kosher salt, divided tsp. black pepper, divided cups fresh corn kernels (about 3 ears) 2 tsp. grated peeled ginger 2 Tbsp. chopped fresh cilantro 1 Tbsp. red wine vinegar

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Sprinkle salmon evenly with ¹P₂ teaspoon each salt and pepper. Add fish to pan, skin sides down, and cook until skin is browned, 3 to 4 minutes. Turn and cook to desired degree of doneness, 3 to 4 minutes for medium.

Remove from pan.

2. Heat remaining 1 tablespoon oil in the pan over medium-high. Add the corn, ginger, and remaining ¹P₂ teaspoon salt and ¹P₄ teaspoon pepper. Cook, stirring often, until corn is slightly tender, 2 to 3 minutes.

Remove from heat, and stir in cilantro and vinegar. Serve salsa over salmon.

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Asparagus with Balsamic Onions and Blue Cheese hands-on: 13 min. total: 13 min.

Rich, assertive blue cheese complements balsamic-splashed sweet onion in this side dish that takes roasted asparagus to the next level.

SERVES 4 (SERVING SIZE: 1 FILLET AND ½ CUP SALSA)

1 3¹D₂ ¹D₄ ¹D₈ 1¹D₂ 1 1 1

lb. trimmed asparagus tsp. olive oil, divided tsp. kosher salt, divided tsp. black pepper cups vertically sliced sweet onion Tbsp. balsamic vinegar tsp. fresh thyme oz. blue cheese, crumbled (about ¹D₄ cup)

Calories 370; Fat 19g (sat 3g, unsat 14g); Protein 36g; Carb 15g; Fiber 2g; Sugars 5g (added sugars 0g); Sodium 567mg; Calc 2% DV; Potassium 30% DV

1. Preheat oven to 425°.

2. Combine asparagus, 2 teaspoons of the

Peach and Burrata Pizza hands-on: 15 min. total: 30 min.

The pizza is at its prime when you use fresh in-season peaches. The optional arugula and balsamic glaze push it over the edge.

1 lb. refrigerated fresh whole-wheat pizza dough Cooking spray 1 Tbsp. all-purpose flour 1¹D₂ Tbsp. extra-virgin olive oil, divided 2¹D₂ cups fresh peach slices (from 2 peaches) 1 cup halved cherry tomatoes 4 oz. burrata cheese, torn ¹D₄ tsp. kosher salt ¹D₄ tsp. black pepper Baby arugula (optional) Balsamic glaze (optional) 1. Place dough in a bowl coated with cooking spray, turning to coat all sides.

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oil, ¹P₈ teaspoon of the salt, and the pepper on a baking sheet. Bake for 9 minutes.

3. Heat the remaining 1¹P₂ teaspoons oil in a large skillet over medium. Add onion to the pan; sauté for 6 minutes. Stir in vinegar, thyme, and remaining ¹P₈ teaspoon salt. Top the asparagus with the onion mixture and crumbled blue cheese.

SERVES 4 Calories 104; Fat 6g (sat 2g, unsat 4g); Protein 5g; Carb 9g; Fiber 3g; Sugars 5g (added sugars 0g); Sodium 224mg; Calc 8% DV; Potassium 9% DV

Cover and let stand 15 minutes. Place a rectangular pizza stone or baking sheet in a cold oven; preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)

2. Sprinkle flour onto a large piece of parchment paper. Place dough on parchment; roll into a 15×8-inch rectangle.

Pierce dough well with a fork. Place parchment and dough on preheated stone; bake until dough is lightly browned, 5 to 7 minutes.

3. Brush pizza crust with 1 tablespoon oil; top with peaches, tomatoes, and burrata; sprinkle with salt and pepper. Bake until toppings are heated through and cheese is melted, 3 to 4 minutes. Drizzle with remaining 1¹P₂ teaspoons oil. If desired, top with arugula and balsamic glaze.

SERVES 4 (SERVING SIZE: 2 SLICES) Calories 420; Fat 16g (sat 5g, unsat 9g); Protein 13g; Carb 60g; Fiber 6g; Sugars 10g (added sugars 1g); Sodium 673mg; Calc 16% DV; Potassium 8% DV

Market-fresh peaches, tomatoes, and baby arugula give this pizza its remarkable flavor profile. It's the perfect light meal—and a quick one to pull together—on any busy night.

Creamy Bacon-Corn Chowder hands-on: 15 min. total: 15 min.

This chowder is comfort food at its finest, offering a sweet and savory contrast with the corn and bacon.

4 center-cut bacon slices ³D₄ cup prechopped yellow onion 1¹D₂ tsp. minced garlic (about 2 garlic cloves) 3 cups whole milk 2 Tbsp. all-purpose flour 1¹D₂ cups frozen whole-kernel corn, thawed 1¹D₂ cups frozen shredded hash browns, thawed 1 (14.5-oz.) can cream-style corn ¹D₂ tsp. black pepper ¹D₈ tsp. kosher salt Chopped fresh flat-leaf parsley (optional)

1. Cook the bacon in a Dutch oven over medium-high until crisp, about 5 minutes.

Drain on a plate lined with paper towels, reserving drippings in pan. Add onion and garlic to pan and cook, stirring often, until slightly softened, about 3 minutes.

2. Whisk together milk and flour; add to pan and bring to a boil over high, stirring constantly. Reduce heat to medium. Stir in corn kernels, hash browns, cream-style corn, pepper, and salt, and cook until vegetables are tender and soup is thickened, about 3 minutes. Crumble bacon and sprinkle over soup. Sprinkle with parsley, if desired.

SERVES 4 (SERVING SIZE: 1¼ CUPS) Calories 320; Fat

9g (sat 5g, unsat 2g); Protein 13g; Carb 50g; Fiber 4g; Sugars 18g (added sugars 0g); Sodium 608mg; Calc 22% DV; Potassium 16% DV

LIVE HEALTHY Get your copy of Cooking Light® 5 Ingredients 15 Minutes™ magazine at magazine.store or on newsstands now.

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VintageRadiance Refusing to start in neutral gear, a Memphis designer uses jewel tones to personalize a new kitchen. by sarah egge

The Kitchen Plan BEST-LOVED FEATURE Nostalgic touches abound in interior designer Lindsey Black’s Memphis kitchen, including wide-plank oak floors, schoolhouse-style pendants, and brass accents that reference the early 1900s. But it’s the Shaker-style cabinets painted a bold shade of jade that steal the show. “I’m big on thoughtful use of color for impact,” Lindsey says. “If you begin with a neutral background, you have to bring personality into a space with other elements. By starting with a standout color, everything else falls into place around it.” A white backsplash, countertops, and island cabinetry balance the dark shade.

SPACE PLANNING The kitchen was designed to be large enough to handle a crowd when the family entertains (husband

A

YOUR FAVORITE STYLE Pick up a copy of Modern Farmhouse Kitchens™ magazine at magazine.store for more inspiration.

photos by anthony-masterson

field editor andrea caughey

Josh has six brothers), but it’s equally efficient (and cozy) for cooking nightly meals for Molly, 9, and Henry, 1. Its success lies in Lindsey’s attention to detail. She made a master list of the things she wanted to store—such as pots, pans, dishes, and pantry ingredients. She considered what she would need to access most frequently and which items should live near which appliances. For example, everyday dishware stacks in cabinets close to the dishwasher; spices hide inside a pair of pullout cabinets flanking the range.

HIDDEN ASSETS You won’t see any outlets in this kitchen. They hide under cabinets and behind flip-down panels on the island and pop up out of the countertop by the range. “I didn’t want to detract from the look with utility items,” Lindsey says.

B

A. Lindsey opted for twin milk glass fixtures above the island, rather than one overscale piece, to reflect the symmetry of the windows flanking the range.

B. For anyone still traumatized by the shiny, fake brass of the ’80s, Lindsey offers her kitchen as proof the finish has more age and pedigree than that narrow era. She chose cabinet hardware and faucets in modern silhouettes to keep the look updated. Lindsey opted for quartz countertops to mimic the look of marble without the maintenance. “As someone who cooks and likes red wine, I didn’t want to worry about babysitting the countertops,” she says.

C. Handmade terra-cotta tiles with a mottled, iridescent glaze reflect light. A stainless-steel range hood and the slender black muntins on the casement windows add a dose of modern panache. “The theme of our house is a mix of modern and vintage, new and old,” Lindsey says.

style by anna forkum

KEY FEATURES TIMELESS MIX An array of metal finishes, including brass, stainless steel, and wrought iron, conveys the sense that the kitchen has evolved over time. Classic design references, such as the glass-front breakfront and milk glass lighting, also subtly reference the past.

HEFTY SCALE Substantial materials— 7-inch-wide planks for the oak floors and countertops made to look thicker with a laminated edge—foster a sense of permanence.

C

INTIMATE DINING In a nod to farmhouse kitchens of yore, homeowner Lindsey Black made sure to include an eat-in dining spot. After scrambling eggs, Lindsey simply turns to the island to serve them to her children.

WARM ACCENTS Touches of brass delivered via light fixtures, faucets, and hardware add enduring warmth. “A hundred years ago, we would all have had brass elements in our houses,” Lindsey says. “It’s a classic metal that lends itself to farmhouse style.”

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GROW YOUR OWN

SALAD BAR

Plant your plate: Make healthy, homegrown produce happen all year long.

This month—start a garden and up your salad game. Try these tips for growing your best produce garden and a method for making a tasty vinaigrette. by shaun dreisbach

Grow Like a Pro ALREADY A SEASONED GREEN THUMB? Then by all means, go ahead and dig right in. But for gardening novices, this primer will help you get started.

SELECT THE RIGHT SPOT. Vegetables grow best in full sun, so scout your garden location accordingly. And check with your local garden cooperative extension to find out the best time to plant based on the area of the country you live in.

SHAPE UP. Lay out a garden hose to mark the outline of each bed—or stake the four corners and run string between them for a straighter edge—then dig along the line to establish the edge of your bed. Add a border, like stones or brick edging, to help keep weeds from creeping in, or put up a fence if hungry deer or rabbits might be a problem.

PREP THE SOIL. The plants in a salad garden (greens, carrots, radishes, peas, onions, cauliflower, etc.) thrive best in moist, well-drained, nutrient-rich soil. So consider adding a liberal layer of organic matter, like compost—especially if your soil contains lots of sand or clay. (You could also build a raised bed.)

GET GROWING! Once the seeds or plants are in the ground, water them every other day for the first two weeks. Then make sure the garden gets around an inch of water a week (whether it comes from Mother Nature or your hose). For more tips and troubleshooting advice, head to eatingwell.com/plantyourplate—you’ll find answers to every garden-related question under the sun.

Want to Plant Your Plate Inside?

If you don’t have the space for a big outdoor garden, grow greens right on your countertop or small outdoor space, like a deck. These particular lettuces do well indoors, and we love the unique flavor, color, and texture they add to salads. Just snip, rinse, and plate. No weeding required.

WHAT TO PLANT: ▪ ‘Green Salad Bowl’ lettuce ▪ ‘Galactic’ lettuce ▪ ‘Green Forest’ lettuce ▪ ‘Red Salad Bowl’ lettuce ▪ ‘Tango’ lettuce QUICK TIPS: ▪ Make sure the container has good drainage.

▪ Plant your greens in good-quality potting soil.

▪ Place in a sunny location.

▪ Water every other day. The soil should be moist but not drenched.

Shake in a Jar

Dress Your Greens

OIL + ACID + AROMATIC + FLAVORING

Try our no-fail formula for shaking up a tasty vinaigrette.

All you need to remember is the simple equation, right.

Measure. Vigorously shake. DONE. To expand on the flavors, experiment with any of these ingredients.

OIL (PICK ONE, ½ CUP) • avocado oil • canola oil • corn oil

• extra-virgin olive oil • grapeseed oil • hazelnut oil

• peanut oil • sunflower oil • walnut oil

ACID (PICK ONE, ¼ CUP) • balsamic vinegar • champagne vinegar • cider vinegar • lemon juice

• lime juice • orange juice • red-wine vinegar • rice vinegar

• sherry vinegar • ume vinegar • white vinegar • white-wine vinegar

AROMATIC (ONION/GARLIC FAMILY) • 2 tsp. sliced chives • 2 tsp. minced garlic scapes • 2 tsp. minced onion

• 2 tsp. minced ramps • 2 tsp. sliced scallion • 2 tsp. minced shallot

• 1 tsp. minced garlic • ¹O₈ tsp. garlic powder • ¹O₈ tsp. onion powder

FLAVORING (ADD ¾ TSP. SALT AND/OR ANY OF THE BELOW) • 1 Tbsp. minced fresh herbs • 1 tsp. anchovy paste • 1 tsp. fish sauce • 1 tsp. honey • 1 tsp. hot sauce • 1 tsp. maple syrup

• 1 tsp. lemon, lime, or orange zest • 1 tsp. mustard • 1 tsp. sesame oil • 1 tsp. low-sodium soy sauce or tamari • 1 tsp. yuzu kosho

ORANGEBALSAMIC

¹O₂ cup olive oil + ¹O₄ cup balsamic vinegar + 2 tsp. ramps + 1 tsp. orange zest + ³O₄ tsp. salt

• 1 tsp. Worcestershire sauce • 1 tsp. lightly toasted whole spices, crushed or coarsely ground • ¹O₂ tsp. ground spices • 1 tsp. sambal oelek

SHERRYSHALLOT

¹O₂ cup olive oil + ¹O₄ cup sherry vinegar + 2 tsp. shallot + ³O₄ tsp. salt

Green Salad with Peaches, Feta & Mint Vinaigrette This healthy side salad recipe follows one of the essential formulas for great salads: tossing bitter greens with sweet fruit, crunchy toasted nuts, and salty cheese. Melons are a good alternative to the stone fruit later in the summer, or try dried apricots during the winter months.

Mint Vinaigrette ¼ cup chopped fresh mint 3 tablespoons lemon juice ¹O₃ cup extra-virgin olive oil 2 tablespoons red-wine vinegar 1 teaspoon honey ½ teaspoon kosher salt Salad 12 cups bitter greens, such as arugula, mizuna, and/or watercress, tough ends trimmed ½ cup packed slivered fresh mint

¼ teaspoon kosher salt 6 ripe peaches or nectarines, sliced ¹O₃ cup sliced or slivered almonds, toasted ¾ cup crumbled feta or goat cheese (about 3 ounces) 1. To prepare vinaigrette: Combine chopped mint and lemon juice in a small saucepan.

Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a large bowl, pressing on the leaves to extract all the liquid. (You should have about 3 tablespoons liquid after straining.) Add oil, vinegar, honey, and ½ teaspoon salt; whisk until well combined.

2. To prepare salad: Add greens and slivered mint to the bowl with the vinaigrette and sprinkle with salt. Add peaches (or nectarines) and almonds; gently toss to combine. Serve the salad topped with feta (or goat cheese).

From Joyce Goldstein

PEANUT-MINT

¹O₂ cup peanut oil + ¹O₄ cup lime juice + 2 tsp. scallion + 1 Tbsp. mint + 1 tsp. fish sauce + 1 tsp. lime zest + ³O₄ tsp. salt

HOMEGROWN GOODNESS Subscribe to EatingWell® magazine at magazine.store and get 10 issues for $10.

better

16 spring 2019

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The Benefits of Essential Oils They contain special molecules that deliver powerful health benefits, new research shows.

Here’s what to know so you get the most out of every luscious drop. by mirel ketchiff

ONCE CONFINED TO YOGA CLASSES AND MASSAGES, ESSENTIAL OILS HAVE OFFICIALLY ENTERED THE MAINSTREAM. Made up of super-concentrated aromatic compounds that have been distilled and extracted from plants, the oils surged in popularity when scientists discovered they have compelling and wide-ranging effects on our health, thanks to substances known as odorants. “More than 50 odorants from essential oils have recently been identified and shown to do things like improve sleep, reduce anxiety, lower blood pressure, and even accelerate skin regeneration,” says Hanns Hatt, Ph.D., a professor in the department of cell physiology at Ruhr University Bochum in Germany, who is pioneering much of the recent research on odorants. Powerful essential oils are catching on, and they’re popping up all over—in beauty products, drinks, deodorants, and cleaning solutions. Here’s your guide to everything essential oil.

How they work Essential oils can be applied to the skin, inhaled, or, in some cases, ingested in drinks like tea. The odorants in them are distributed throughout your bloodstream, Hatt says. From there, his research shows, they attach to and activate your olfactory receptors and branch out to your skin, heart, kidneys, intestines, and lungs.

Depending on the type you use, essential oils can do things like help ease a migraine headache, boost skin-cell turnover to promote wound healing, and make you feel more alert.

Some essential oils have even been shown to reduce bacteria and viruses.

Thymol, an odorant in thyme essential oil with antibacterial properties, is used in many disinfectants and household cleaners. As you remove germs from your surfaces, thymol is released into the air, where it may support the respiratory system, says Cher Kaufmann, a certified aromatherapist and the author of Nature’s Essential Oils.

What to look for You can purchase products with essential oils in them, like skin creams and cleaning solutions. You can also buy the oils pure to use in a diffuser or add to unscented lotions. But beware: Some companies put synthetic fragrances in their oils, which may not have therapeutic qualities,

Essential oils are best known for their aromatherapy benefits. Use a diffuser or put a drop or two of the oil on a cotton ball and let the scent fill your room.

FOR YOUR HEALTH Subscribe to Shape® magazine at magazine.store and get 10 issues for $9.98.

Kaufmann says. To ensure you’re getting a pure product, look for the plant’s Latin name on the bottle, an indicator that it’s the real thing, she says. The bottle should be dark-color glass, which prevents light exposure and doesn’t degrade like plastic.

Before you buy, Kaufmann says, check the company’s website to make sure it does gas chromatography–mass spectronomy (GC-MS) testing for quality assurance.

Finding the sweet spot These oils need to be used in measured dosages. Overdoing them is a common mistake, and high concentrations—the amount you’d get if you let a diffuser run all day, for example—will overload the body’s sensory systems and overstimulate the trigeminal nerve in your brain, leading to headaches, nausea, and dizziness, Hatt says. To use the oils safely, run diffusers for no more than 30 minutes at a time, then take a break for an hour or two, Kaufmann says. Or look for a model with an interval mode, like Stadler Form LEA ($79, stadlerform.com), which disperses oil for 10 minutes and then shuts off for 20 minutes. Run it for an hour or two, then take an equal amount of time off.

If you’re applying an oil topically, always dilute it to avoid skin irritation. If you have sensitive skin, start with a 1 percent concentration, which is the equivalent of seven to nine drops of essential oil blended with an ounce of a neutral oil like jojoba, argan, or grapeseed. Dilutions of

2 to 3 percent (12 to 27 drops of essential oil to 1 ounce of neutral oil) are safe for general use, Kaufmann says. But always try a small, diluted amount of the oil on your forearm before using it all over, and switch oils every two to four weeks so you don’t become overly sensitized to one.

Finally, check the bottle for additional cautions. Many citrus oils, for instance, can increase your reactivity to UV light.

Ingesting essential oils is much trickier and should be done only with the guidance of a certified aromatherapist or aromatic medicine practitioner, Kaufmann says.

Liquid gold: Essential oils can improve digestion, skin health, mood, and more.

THE ESSENTIALS These five oils have scientifically proven perks.

Thyme: It can disinfect surfaces and support respiratory health.

Peppermint: Ingesting the oil may help relax the airways, boosting alertness and strength. (Be sure to consult an expert first.)

Lavender: It’s widely known as a sleep aid. But sniffing it can also reduce the severity of a migraine, research shows.

Bergamot: Just a whiff can reduce levels of the stress hormone cortisol within 15 minutes, reports Complementary Medicine Research.

Chamomile: When applied topically, this is a powerful anti-inflammatory. It also can improve sleep.

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spring 2019 17

Shades of Sweet Elevate any spring meal with one of these pretty pastel desserts. by julie miltenberger

food styling by susan spungen

prop styling by kaitlyn du ross walker

Meringues These 6-ingredient treats make a spectacular centerpiece. Before baking, tint the whipped egg whites any color of the rainbow. prep 15 minutes bake at 200° for 2 hours

4 ¹H₂ ¹H₄ 1 ¹H₂

large egg whites tsp cream of tartar tsp salt cup superfine sugar tsp vanilla extract (clear, if possible) Green liquid food coloring

1. Heat oven to 200°. Line 2 large baking sheets with parchment paper.

2. Combine egg whites, cream of tartar, and salt in bowl of a stand mixer. Whip on medium speed until frothy. Increase to medium-high and gradually add sugar, a few tablespoons at a time, until glossy and very fluffy, about 3 minutes. Beat in vanilla.

3. Place 1¹N₃ cups meringue into each of 3 bowls (leave remaining meringue in mixer bowl). Tint each bowl of meringue a different shade with green food coloring.

4. Spoon 1 bowlful of meringue into a pastry bag fitted with a large star tip.

Holding bag ¹N₂ inch above surface, pipe onto prepared baking sheets. Repeat with remaining bowls. Bake 2 hours.

Cool completely on pans. Makes about 60 cookies.

WHIP WISDOM • Make sure bowl and beaters are completely grease-free. Fat prevents the

whites from whisking properly, and you don’t want a liquidy mess.

• To avoid spoiling all the whites in case a yolk breaks, separate them one at a

time into a small bowl, then add to mixing bowl.

• Cream of tartar (an acidic powder harvested from wine barrels—who knew?)

helps stabilize the egg whites and add volume. If you don’t have cream of tartar, use a splash of lemon juice.

• Use the tinted mixture as quickly as possible so it doesn’t deflate.

Pink Lemonade Cake Lemon juice and zest team up in a sweet-tart combo—a showy ending to a spring meal. prep 25 minutes bake at 350° for 22 minutes

Cake 2³H₄ cups all-purpose flour 2 tsp baking powder ¹H₂ tsp salt 1 cup (2 sticks) unsalted butter, softened 1³H₄ cups granulated sugar 3 large eggs 1 cup milk plus 3 tbsp fresh lemon juice 2 tsp lemon zest ¹H₂ tsp lemon extract Pink and yellow gel food coloring Frosting 1 cup (2 sticks) unsalted butter, softened 3 cups confectioners’ sugar ¹H₂ cup heavy cream 1 tsp lemon zest ¹H₂ tsp lemon extract

Matzoh-Blueberry Icebox Cake Perfect for Passover, this dessert is made with stacked layers of matzoh, sweetened cream cheese, and frozen wild blueberries. prep 20 minutes microwave 1 minute refrigerate 4 hours or overnight

¹H₂ 1 1³H₄ ³H₄

cup plus 5 tbsp superfine sugar pkg (8 oz) cream cheese, softened cups heavy cream cup frozen wild Maine blueberries, thawed 6 matzohs Red and blue liquid food coloring

1. Line an 8×8-inch baking dish with plastic wrap, leaving overhang on 2 sides.

2. In a glass measuring cup, combine ¹N₄ cup water and 2 tbsp sugar. Microwave 1 minute, then stir until sugar is dissolved to make a simple syrup.

3. Beat cream cheese in a medium bowl until smooth. Add 1 cup cream and ¹N₂ cup sugar. Beat until fluffy and smooth. Fold in blueberries.

4. Place 1 matzoh in prepared dish, generously brush with simple syrup, and spread a generous ¹N₂ cup blueberry mixture over matzoh to edges. Repeat layering 4 times, top with remaining matzoh, and brush liberally with simple syrup. Use overhanging plastic to cover stack, and seal with another piece of plastic wrap.

Refrigerate 4 hours or overnight.

5. Uncover stack and invert onto a plate.

Remove and discard plastic. Beat ³N₄ cup cream with 3 tbsp sugar and a few drops each of red and blue food coloring to create a purple hue.

Spread whipped cream on top and sides of cake and serve. Makes 9 servings.

ICEBOX INTEL • Quickly thaw the berries:

Microwave at 50% power for 30 to 60 seconds.

• Brush each matzoh liberally with simple syrup to soften it.

• Look for kosher Gefen Rainbow Food Coloring in kosher stores or at aviglatt.com.

1. Cake: Heat oven to 350°. Coat four 8-inch round foil baking pans with nonstick spray. Line pan bottoms with parchment paper and coat with spray.

2. Whisk flour, baking powder, and salt in a medium bowl. In a large bowl, beat butter with sugar until light colored, about 2 minutes. Beat in eggs, one at a time, occasionally scraping down bowl. Beat

in half the flour mixture, followed by all the milk mixture, lemon zest, and lemon extract, then remaining flour mixture.

3. Measure a scant 1¹N₂ cups batter into each of 3 bowls (leave remaining batter in mixing bowl). Tint 1 bowl of batter with 4 or 5 drops pink food coloring. Tint 2nd bowl with 3 drops pink and 1 drop yellow food coloring. Tint 3rd bowl with 2 drops yellow and 1 drop pink food coloring. Tint last bowl with 1 drop yellow food coloring. Spread each bowl of batter into a separate prepared pan.

Bake 20 to 22 minutes, until cakes spring back lightly when pressed. Cool 10 minutes in pans on wire racks, then invert onto racks and remove paper. Cool completely.

4. Frosting: Have all ingredients at room temperature. Beat butter until smooth. Add confectioners’ sugar and heavy cream; beat until fluffy and good spreading consistency.

Beat in lemon zest and extract.

5. Place darkest pink layer on a cake stand and spread top with ¹N₂ cup frosting. Add next-lightest layer and spread top with ¹N₂ cup frosting. Stack remaining 2 layers with ¹N₂ cup frosting in between, then spread remaining frosting on top and around side of cake.

There won’t be a lot of frosting; the idea is that cake layers should be visible through the thin frosting. Makes 16 servings.

GET RES ULTS

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• Gel food coloring creates deeper

colors than liquid does, but it can come out of the bottle in big globs instead of nice droplets—do a test drop onto a spoon. We recommend Wilton, AmeriColor, or Ateco brands in lemon yellow and deep/bright pink.

• If you wish, bake just 2 layers (instead of 4) in 8- or 9-inch round metal pans; add a few minutes of bake time for taller layers.

• For easier slicing, refrigerate frosted cake 30 minutes to an hour before cutting with a serrated knife.

PAGE 30

TO YO UR

CL EA NE ST HO M E EV

ER

APRIL 20 19

SIMPLE MEALS Get your copy of Family Circle® magazine at magazine.store for more delicious recipes.

better

18 spring 2019

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Making Change Overcoming illness prompts a devoted collector to reassess her priorities, pare down, and renovate a historic home to express her new sense of style. written by sarah egge

FACED WITH A LARGE, EMPTY WHITE WALL IN NEED OF SOME INTEREST, Angie Cavalier went to one of her favorite antiques dealers and bought two weathered ladders. “I propped them against the wall, and they’re still there,” she says.

This low-key attitude toward decorating her newly renovated historic home in McKinney, Texas, is a far different approach than she would have taken 10 years ago.

But a startling life change led to a decisive lifestyle change. In 2009, Angie was diagnosed with breast cancer. “We sold the house and most of the furnishings in it and started over in a more simple fashion.” She and husband Michael bought a fixer-upper near downtown.

They spent a year on a renovation designed to honor the home’s history. The result is light, airy rooms bathed in daylight with views of the mature trees and new gardens outside.

“Instead of a lot of stuff we don’t need, I wanted the house and surroundings to be the beauty,” Angie says. “I wanted the house to speak for itself.” She enjoyed highlighting its quirks. The different woods used in the floors are unified under a whitegray wash, but they change in tone and color from room to room.

photos by nathan schroder

A serene, minimal space, Angie and Michael Cavalier’s living room is a study in texture, where plump, down-filled upholstery contrasts with aged brick and smooth walls. There’s also a reverence for wood, including the natural finish on the pine coffee table, propped painters’ ladders, and whitewashed ceiling boards. When Angie spied the twig chandelier, she knew it was the finishing touch.

Elsewhere, she added architectural enhancements, such as iron balusters imported from France on the open stairway, antique interior doors throughout the house, and a salvaged barn beam she bought at Round Top Antiques Fair and hauled home in a trailer for the kitchen.

The wood tones and textures pop against creamy paint on the walls and trim.

Watered-down paint lightens salvaged boards applied to the ceiling and coats the new fireplace brick. “I just think a white background shows off everything in your house so well,” she says.

A. A dining area under a rustic pergola was designed to be a welcoming spot for friends and neighbors.

B. The interior doors in the house were salvaged and fitted with glass panes to allow light to filter between rooms.

For privacy, some doors have opaque glass.

C. The bed, cabinet, and bedside table in this attic space came from the master suite in the Cavaliers’ previous house. To suit Angie’s preferences today, she had the entire room painted white for a minimalist feel and dressed the bed in simple linens to offset the ornate style of the Victorian head- and footboard.

A patched vintage blanket gives the space a wabi-sabi sensibility.

A

styled by jenny o’connor

After her diagnosis, Angie sought new decor inspiration. A trip to Paris had a huge impact. “Never before had I liked anything contemporary, and I sure didn’t like mixing it with antiques,” she says. “But Paris changed my mind about that.” She admired the design energy of spaces where, for example, a modern glass coffee table was pulled up to Louis XIV chairs. “You’ll see a bit of that here in this house,” she says. In the living room, a chandelier formed of individual twigs, which Angie calls her “flying bird’s nest,” is an example of the contemporary notes she included in every

space. In the master bath, a frameless mirror and concrete floating sink mingle with a slipper-style bathtub and French crystal chandelier.

Former antiques dealer. Former collector. Breast cancer survivor. Angie’s identity has changed in many ways that she could not have predicted, but she’s enjoying her new outlook. “I hardly ever antiques shop now. Once the house was filled, I was done,” she says. “My priorities are different now. We’re happy with less.”

B

C

CREATE YOUR HAPPY PLACE

FLEA MARKET SHOPPING GUIDE p. 34

DECORAT ING IDEAS TO TRY NO W

Ch ara cte r Bo ost ers Col or ♦ Pat ter n Col lec tion s

CHA RM ING SPACES FOR OU TDO OR LIV ING

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YOUR STYLE Subscribe to Country Home® magazine at magazine.store and get 4 issues for $20.

D. The open kitchen gains French flavor from the La Cornue stove and Provençal farm table used as an island. A bank of windows creates a conservatory-style wall of glass. “I don’t mind washing dishes because I can stand there and look out at the yard,” Angie says. Antique pendant lights intended for use in a surgical suite have mercury glass linings. “Fortunately, they had never been used,” she says.

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spring 2019 19

FUN INTHE SUN Participating in outdoor activities with your dog delivers big benefits beyond just exercise.

Try these enrichment exercises that give your dog physical and mental stimulation. by jackie brown

PLAYING FETCH You can play fetch with a ball, Frisbee, or squeaky toy. To encourage your dog to bring the object back to you, use two. Toss one, wait for your dog to pick it up, then shake or squeak a second toy to lure your dog back to you. Then toss the second toy.

Most dogs will drop the one in their mouth before racing after the next one.

“This game can be a great physical outlet for your dog,” says Megan Stanley, CPDT-KSA, CBCC-KA, a certified behavior consultant and trainer. “You can also integrate training into a game of fetch through practicing such skills as wait, drop, and sit.”

HIKING Hiking lets you and your dog explore places (and smells!) off the beaten path. But it takes more effort than walking around the neighborhood, says Delores Carter, KPA-CTP, a Fear Free Certified trainer.

“You’ll be taking unpaved paths, stepping over branches and roots, and jumping over logs,” she says. “It’s a much more challenging way to exercise.”

If your dog gets regular exercise and checkups, there shouldn’t be a problem

with this activity, she says. But if he has hip dysplasia or a torn ACL, talk to your vet before heading out on a trail. And if your dog is a hiking newbie, make sure you condition him before committing him to 10 miles of rugged terrain.

Additional musts: Monitor for signs of physical exertion (such as panting), and provide fresh water and snacks. Do not hike when temperatures top 78°F—dogs can quickly succumb to heatstroke.

SWIMMING Your dog doesn’t have to be a Labrador retriever or a Newfoundland to love playing in water. Whether you and your dog enjoy swimming in a pond, river, ocean, or pool, keep these water dos and don’ts in mind. → DO OBSERVE WATER CONDITIONS. “Even dogs who love to swim can be swept away by a fast-moving current,” says Pat Miller, a behavior consultant and trainer. “Ocean swimming can also be dangerous—a big wave can knock a dog down and drag him out to sea. And an undertow can pull dogs far into the ocean, just as they can to humans.” → DO MONITOR PLAY BETWEEN DOGS. If dogs are roughhousing together in the water, one of them can be pushed underwater and accidentally drown. → DON’T LET YOUR DOG DRINK THE WATER. “Drinking salt water isn’t good, but

even drinking too much fresh water can have adverse health effects,” Miller says.

A dangerous condition called water intoxication can occur if your dog ingests too much water. Symptoms vary but may include convulsions, lethargy, vomiting, and wobbliness while walking. If your pooch displays any of these symptoms, he may need to get to a veterinarian. Even without symptoms, call it a day if he just can’t seem to stop drinking. → DON’T LET YOUR DOG OVERDO IT. A dog can drown if he is too far from the boat, canoe, kayak, or beach and becomes exhausted. “Dogs can sink when they’re tired, and it’s terrifying,” Carter says. “It’s your responsibility to make sure your dog takes breaks.” Your duties continue after he leaves the water, too. Check his ears.

Look at his paws to make sure rocks aren’t lodged between the pads. And give him fresh water and a snack after a hard day.

HUNTING FOR TREATS With your dog inside, hide small treats or pieces of his regular food all throughout the grass and yard, then bring him outside and encourage him to sniff them out.

(If you have multiple dogs, play this game one dog at a time.) This game can also be played with toys rather than treats.

DIGGING Create a space for your dog to dig where he can enjoy this natural behavior rather than be punished for it. You can designate a spot in the yard or build a digging box and fill it with sand. Bury smelly treats and favorite toys in the sand to make it fun to dig, and let your dog go to town.

EXPLORING

CAMPING If you love to camp, bring your dog along.

Whether you tent camp or travel in an RV, check ahead of time to make sure dogs are allowed.

When hiking or camping, the smartest approach is to keep your dog on a leash.

Stay aware of hazards and keep your dog away from wildlife. And make sure your dog wears an up-to-date ID tag.

You don’t have to venture far from home to feel miles away from the couch. “I love exploring new places, neighborhoods, and pet-friendly businesses with my dogs,” says Stanley, who is also the owner of Dogma Training & Pet Services in Calgary. “It provides physical exercise, mental stimulation, and socialization, which are all important throughout your dog’s life. Taking my dogs to new places also allows me to proof up their training [perform a behavior in all settings] and practice their skills everywhere we go.”

FOR YOUR FURRY FRIEND Pick up a copy of Happy Paws™ magazine, available on newsstands now or at magazine.store.

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20 spring 2019

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WHAT HAPPENS IN …

BRANSON

…is totally up to you. Paddle pristine Ozark waters. Bike through sculpted nature.

The wholesome, mini Vegas strip is sporting fresh acts.

And even Tiger Woods approves the fairway views. by timothy meinch

IN 2015, A SINKHOLE CREATED A 70×40-FOOT DIVOT AT THE HIGHEST POINT ABOVE TABLE ROCK LAKE IN THE MISSOURI OZARKS. Rather than shudder at the threat to his pristine Top of the Rock golf course, or fill it in, owner and Bass Pro Shops founder Johnny Morris envisioned a new attraction. Keep digging.

Three years and 72,000 dump truck loads later, the excavation continues. He’s looking for a connection to a cave he found decades ago on the far side of the property. The sinkhole project has destroyed a Tom Watson-designed putting green at the golf course.

But under the name Cathedral of Nature, it’s already turning heads. If the sinkhole plot line sounds familiar, it should.

Branson’s staple theme park, Silver Dollar City, was itself built on a natural cavern.

Marvel Cave started drawing big crowds when Elvis was still shaking his hips in black and white. Then came roller coasters, kitschy thrills, and star-spangled gospel shows. By the late ’80s, Branson had lodged itself (in all its gaudy, neon glory) in the soul of the Ozarks.

But the Branson of today is delivering more than mini golf and slapstick comedy.

Ziplines swoop down from a 250-foot tower and span lakes. Hikers and cyclists can explore trails along limestone bluffs and hundreds of miles of shoreline. A new wave of tribute shows salutes bands that peaked after the eight-track tape.

Then there’s Johnny. On the edge of Branson, his luxury wilderness resort, Big Cedar Lodge, is carving premier golf courses into the Ozark Mountains. Since 2014, Top of the Rock has drawn some of golf’s biggest names for a PGA event each spring. The buzz has even won over Tiger Woods. He’s partnering with Johnny to open his first public course, Payne’s Valley, with 19 holes set to open later this year—barring any sinkhole surprises.

Rock Star Treatment Top of the Rock ends each day with the bang of a Civil War cannon and bagpipes. The sunset ritual (March–October) graces the Buffalo Bar terrace beside Chapel of the Ozarks.

Making a Splash In historic downtown, Branson Landing brings commercial flair to Lake Taneycomo. A Bellagio-style fire-and-water show goes off on the hour near the Branson Scenic Railway depot, restaurants, shops, and two Hilton hotels.

Dogwood Canyon Nature Park Big Cedar’s Bent Hook Marina on Table Rock Lake

Under the lights 76 Country Boulevard (aka The Strip) is a blur of beloved country shows, new acts, go-karts, and bungee drops. But over-thetop fun spills off the main drag, too.

OUR TOP PICKS • The old 15-story Ferris wheel from Navy Pier.

• Animals and human actors enacting Bible stories at the dynamic Sight and Sound Theatres.

• Bigfoot on The Strip’s 200-foot free-fall tower.

On the water

Still Waters Resort MAR CH • APR IL 2019

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Thanks to cars that spin around during the ride, you can witness terror and joy on your friends’ faces while riding Time Traveler. It’s the new, tallest-and-fastestof-its-kind roller coaster at Silver Dollar City. Between screams (award-winning Outlaw Run is another hit), check out the park’s artists, including glassblowers and blacksmiths.

PLAY Just west of Branson, the spidery fingers of Table Rock Lake attract anglers, water-skiers, and paddlers. For a cooler (literally) day on the water, visit riverlike Lake Taneycomo, chilled all summer long by the cold flow out of Table Rock’s dam.

You can rent a pontoon or paddleboard and wet suit. Bring bass tackle for Table Rock or a trout rig for Taneycomo.

WINE & DINE Soak up views of Table Rock Lake from the veranda at Chateau Grille, with a six-page wine list and optional chef’s table dining. Or keep it casual at the White River Fish House. The floating barge restaurant on Taneycomo offers gator and venison.

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spring 2019 21

GUIDE TO LAUNDRY If your laundry system is “throw in a load when the bag is full,” it’s time to get a few new clothes-cleaning tricks up your sleeve.

The results will be drier towels, whiter whites, and less laundry time overall. by nicole sforza

OOPS! No. 1

SORT IT ALL OUT

RUBBING STAINS FURIOUSLY. This can make the stain worse and possibly wear away the fabric. Instead, be gentle and methodical. Treat the stain as soon as you can; the less time that elapses, the more success you’ll have. And always use a white cloth so that colors can’t transfer.

Dab—don’t rub—working from the outside in to keep the stain contained.

You’ve been programmed to wash bright-color pieces separately from whites. And that’s still a good rule, especially if it’s indicated on the label. But the experts say that sorting by fabric is just as smart if you want to be kind to your clothes.

Give hardy items—towels, denim, twill, chinos—their own cycle.

“These are tougher materials. When they’re washed with finer cottons, they beat the heck out of them,” says Brian Sansoni, vice president of communication at the American Cleaning Institute. Group T-shirts, nightgowns, and other delicates in a different load.

OOPS! No. 2 WASHING AN ITEM THAT HAS A DRYCLEAN LABEL. This isn't necessarily a blunder. Most items that say dry-clean can be hand washed and air-dried. This includes natural fibers, such as linen and most silks. First check for colorfastness; moisten a cotton swab with mild detergent and dab it on a hidden seam to see if any dye comes off. If not, go ahead and dunk the garment in soapy water just once or twice, then rinse and immediately roll it in a towel to extract moisture. However, you should stick with dry-cleaning for certain categories: leather, suede, silk dupioni, anything with embellishments, and structured pieces (like blazers).

OOPS! No. 3 NOT ZIPPING ZIPPERS ALL THE WAY TO THE TOP. Metal teeth can snag delicate and woven clothing that’s being washed in the same load.

OOPS! No. 4 Wisdom for the Washer

Tips to Get the Most Out of Your Dryer

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LEAVE THE LID OPEN BETWEEN USES. Air-drying will curb mildew growth.

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POP IN A BLEACH-FREE WASHER CLEANER (like Affresh) once a month to blast away odor-causing residue. Run the machine empty on a hot cycle.

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MAKE SURE YOUR WASHER IS LEVEL. Otherwise vibrations can damage your floor and prematurely wear out key components, like the shock absorbers and the tub bearings. (Plus, there’s that terrible noise.) Place a level on top of the machine and adjust the feet, which typically screw up and down, accordingly. If this doesn’t help, beef up the floor with a ¾-inch-thick piece of plywood that’s a little larger than the machine’s base. It will help absorb vibrations.

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WASHERS TYPICALLY COME WITH BLACK RUBBER HOSES, WHICH CAN BLISTER AND TEAR OVER TIME, CAUSING A FLOOD. Replace them, even if they look fine, with sturdier stainlesssteel ones. “I tell everyone to do this because the steel ones will live as long as the washing machine, but rubber hoses typically last only two or three years,” says Chris Hall, cofounder of repairclinic.com.

“All you need is a pair of pliers.”

USE PERMANENT PRESS. This medium-heat cycle with a cool-down period at the end is a proven creasecurber. Don’t pack clothes in. They need to float freely or they’ll wrinkle.

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DON’T WAIT FOR THE DRYER TO DING. You can skip ironing dress shirts, pants, and school uniforms by taking them out of the dryer 10 minutes before the cycle is done, when they’re slightly damp. Give them a good shake and hang them up, pressing with your hands.

USING TOO MUCH DETERGENT Excess suds can hold dirt pulled from clothes and get caught in areas that won’t always rinse clean, like under a collar, leading to bacteria buildup. The remedy: Use half the amount of detergent you normally do, then gradually increase that amount if your clothes are not coming out as clean as you’d like. An exception: If you have hard water, you may need more soap than you’re using. Check the recommendation for hard water on your detergent bottle.

3 Things You Thought You Couldn’t Machine Wash But Can

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BACKPACKS (without decals or adornments).

Turn inside out and remove any metal parts (aside from zippers). Place in a pillowcase, secure with a twist tie, and wash in cold water on a gentle cycle. Air-dry.

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SPORTS GEAR (like knee pads and shin guards). Wash in cold water on a gentle cycle. Air-dry.

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DOWN AND FEATHER PILLOWS Wash on a delicate cycle. Make sure they dry thoroughly in the dryer before using, as moist feathers can breed mildew. After tumble-drying, place near an open window or a radiator for a few hours before covering with pillowcases.

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CLEAN THE MACHINE. Even though you empty the lint filter after each use (right?), lint buildup can clog the duct over time and become a fire hazard. A sure sign that your dryer is clogged? It takes more than an hour to dry a load.

Once a year, detach the hose from the back of the dryer and snake a long dryer-vent brush through to push out lint.

Also, once a year scrub the lint filter with a small toothbrush and a bit of detergent, rinse, and air-dry completely.

SPECIAL

Spring Cle

Into the Fold Procrastinators, take note: It really does eliminate creases if you fold clothes when they’re still hot, right out of the dryer. Give each item a quick shake so wrinkles don’t set in. Then improve your efficiency by creating loose piles according to type: for example, T-shirts, shorts, boxers. Fold your way through each pile. By handling one type of garment at a time, you’ll work faster. And when you fold like items, your stacks are neater, so they’re ready for dresser drawers. If you don’t have time to fold a load immediately, shake out the pieces and lay them flat in the laundry basket, one on top of another, while they await further attention.

CAN THIS ITEM BE SAVED? Bring your tired or discolored laundry back to life.

Towels that are no longer absorbent Fix it: The most likely culprit is fabric softener. It can coat terry cloth with a waxy, water-resistant film that ruins the very mission of towels. To dissolve the buildup and restore the fluff, wash the towels the next few times with cup white vinegar added to the rinse cycle, and skip the softener in the future.

Load of whites turned pink Fix it: Soak the discolored stuff in a sink filled with water and bleach (10 parts water to 1 part bleach) or OxiClean (read the label for the amount). Check every 15 minutes or so and remove when white; 90 minutes should be more than enough. Then machine wash. Still pink? Try Rit Whitener & Brightener.

what is that tag telling you? machine wash

normal

cold

warm

hot

permanent gentle/ delicate press

hand wash

do not wash

tumble-dry

tumble-dry

low

medium

bleach

do not bleach

dryclean

do not dry-clean

do not iron

do not steam

iron

high

no heat

line-dry

dry flat

iron

low

medium

high

EDITION

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COMPOST MADE EASY Dark, earthy-smelling compost, brimming with nutrients and good microbes, fosters healthy soil and plants. Start making your own compost from materials in your home and yard. by risa quade

How to Make Compost

TAKE YOUR TEMPERATURE

STARTING A COMPOST PILE IS EASY: You just need to choose a spot and start gathering materials. Although any pile of organic materials eventually breaks down over a year or two, you can accelerate the process into a matter of months by mixing green materials (to add nitrogen) and brown materials (to add carbon). Most experts suggest a ratio of 3 brown materials to 1 green material, but with a little practice, you’ll find the right balance for your compost pile.

Over the next three to six months, make sure your gathered materials get turned or aerated frequently and don’t get too wet or dry. Finished compost looks less like the original ingredients and more like humus-rich soil, signaling it’s ready for use in the garden, in planting holes, or on lawns. Don’t be shy about using your finished compost!

Use a compost thermometer to make sure your pile is at 140°F (see “Setting Up Compost Bins,” above right). The Lee Valley 20-inch Compost Thermometer has an extra-long probe to help you reach the middle of the pile. ($30.50; leevalley.com)

Setting Up Compost Bins You can put your compost pile in a tumbler—a plastic or metal drum you spin to mix materials—but if you live on an acreage, a larger compost bin is probably a better bet. You can make bins with wire-mesh fencing, wood slats, or wood pallets screwed together. They can include lids to keep out wildlife and help the area look tidier, or be left open to the elements.

Consider building two or three adjoining bins to accommodate the different stages of composting. Ideally, one bin contains a pile you add to frequently, a second bin holds a cooking pile, and a third bin has a finished pile ready for the garden.

What to Put in Your Pile YOU’LL NEED BROWN MATERIALS (for carbon), such as: • Dry leaves • Plant stalks and small twigs • Wood shavings • Shredded cardboard or paper • Straw YOU’LL NEED GREEN MATERIALS (for nitrogen), such as: • Green leaves • Fresh grass clippings • Vegetable and fruit scraps • Manure from herbivores • Coffee grounds and tea leaves • Eggshells • Hair/fur WHAT TO LEAVE OUT • Manure from omnivores or carnivores • Wood from walnut, black locust, or redwood trees • Meat and bones • Diseased plants • Seeded weeds • Chemically treated lumber

Maintaining Your Compost Pile To help speed up decomposition, you need these three components: MOISTURE Keep tabs on the moisture level in your pile. Compost should feel like a wrung-out sponge. Too much water? Add a layer of brown materials. Alternatively, add green materials or spray compost with water during hot, dry weather.

AIR Microbes need oxygen to do their job, so turn your compost regularly with a pitchfork or insert an aerator tool to get air into the depths of your pile.

HEAT With the right ratio of green to brown materials, water, and air, a compost heap starts to “cook,” or heat to an internal temperature of 130°–140°F, which kills off weed seeds and pathogens and breaks down materials more quickly. Use a thermometer to measure your pile.

QUICK FIXES

“Save sunny sites for your garden and put compost projects in shady locations.

A sheltered location can help keep the heap from drying out.”

—Deborah Martin, coauthor of The Complete Compost Gardening Guide

CHERRY TARTS & OTHER RECIPES PAGE 86

Here’s a look at some common compost pile difficulties and easy ways to get your pile back on track.

PROBLEM: Your compost pile smells bad.

SOLUTION: Add more brown materials.

PROBLEM: Your compost pile is dry and decomposes too slowly.

SOLUTION: Add more green materials to heat up the pile.

PROBLEM: Your compost pile is too wet.

SOLUTION: Turn the compost pile to incorporate more air. Add dry materials.

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“Straw often arrives in the compost pile as bedding mixed with manure, which is ideal for compost.

Break up straw and moisten it with water when adding it to a compost pile.”

—Deborah Martin

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spring 2019 23

The Realist’s Guide to Organics It’s time to end the grocery-store guilt trips. by sally kuzemchak, r.d.

photos by linda xiao

I’VE HAD A LOT OF ANGST OVER STRAWBERRIES. I’ve stood in the produce aisle contemplating my options, knowing that I’d feel virtuous if I chose the organic ones and be hit with a pang of guilt if I didn’t. It was a complicated guilt—that I wasn’t willing to pay two dollars more, that I was prioritizing my budget over protecting my family. From what, however, I didn’t entirely know. And I’m a dietitian. But I had the same internal debate over the broccoli. And the apples.

And the milk, yogurt, and chicken. Week after week, aisle by aisle, grocery shopping had become one giant guilt trip.

The organic-food market is booming.

Sales have reached more than $40 billion a year, and young parents are buying more organic than ever. But plenty of moms still grapple with the choice.

It seems we have new, dire warnings about food every day. Between what we hear from scientists, celebrities, and the random person behind us in line at Trader Joe’s, it’s hard to know what to believe.

The issue is so often framed in black-andwhite terms: good and bad, toxic and safe, clean and dirty. But it’s not nearly that simple. We got the facts so you can make decisions that feel right for your family—and kick grocery-shopping stress to the curb once and for all.

YOU’VE HEARD: IT’S WORTH IT TO PAY MORE FOR HORMONE-FREE POULTRY. THE FACTS: By law, poultry farmers cannot give hormones to their animals, so this is just marketing.

YOU’VE HEARD: ORGANIC FOOD CONTAINS MORE NUTRIENTS. THE FACTS: Some studies show slight differences, like a 2014 analysis that found organic fruits and veggies were higher in certain kinds of antioxidants that lower the risk of heart disease and cancer. There’s also evidence that full-fat organic dairy (especially 100 percent grassmilk dairy) contains higher amounts of heart-healthy fats and especially omega-3s. Ounce for ounce, fish still has more of those healthy fats than any kind of milk or cheese, but switching to organic dairy products could be a smart move for families who don’t eat

BE SMARTER ON SOCIAL MEDIA It’s easy to get freaked out when you’re scrolling through your feed.

Alison Bernstein, Ph.D., a neuroscientist who appears in the documentary Science Moms, has these cautions for reading articles and posts about the safety of food.

Take headlines with a grain of salt.

“Single studies mean little on their own,” she says. Instead, look at official guidelines and statements from reputable scientific organizations like the American Cancer Society or the American Academy of Pediatrics.

Watch out for scary language.

Overuse of words like “toxic” or “poisonous” are tip-offs that the article comes from an extreme viewpoint.

Get the other side.

See a frightening claim? Google it with the words “debunk” or “science” after it to see if someone has examined the issue further.

The USDA allows organic crops to be treated with organic pesticides— substances that are naturally occurring, such as soap, hydrogen peroxide, and lime sulfur.

much fish, says Charles Benbrook, Ph.D., a former researcher at Washington State University and author of many studies on the nutrient content of organic food.

However, other studies have found minimal differences in nutrition. In a review of nearly 250 studies published in Annals of Internal Medicine, researchers concluded there wasn’t strong evidence that organic food is significantly more nutritious than conventional food.

YOU’VE HEARD: PESTICIDES ARE HARMFUL TO KIDS. THE FACTS: “There’s absolutely no question that families eating organic food are exposed to fewer quantities of pesticides,” says Parents adviser Philip Landrigan, M.D., professor of preventive medicine and pediatrics at Icahn School of Medicine at Mount Sinai in New York City. In research from the University of Washington, kids eating a nonorganic diet had byproducts of synthetic pesticides in their urine—and these immediately dropped to nondetectable levels when they started eating organic instead.

That sounds scary since pesticides can have toxic effects in large doses, and children’s still-developing systems are particularly vulnerable. “Childhood is a time when neural and hormonal pathways are being laid down for a lifetime,” says Kate Geagan, R.D., author of Go Green, Get Lean. “Pesticides may impact these pathways in critical windows.” She points to studies like one in Pediatrics that found that children with higher urinary levels of pesticides were more likely to be diagnosed with ADHD. “It just makes sense to take prudent measures to lessen kids’ exposure to these chemicals,” says Dr. Landrigan. However, in 2012, the American Academy of Pediatrics (AAP) weighed in, saying that there were no well-designed human studies showing health benefits or disease protection from eating an organic diet—and no studies showing a link between pesticide exposure and negative effects on brain development.

YOU’VE HEARD: THE RISKS ARE HIGHER THAN EVER. THE FACTS: Pesticide residues on food have dropped in the last two decades,

thanks to the Food Quality Protection Act of 1996. Since then, the EPA says that pesticide risk—based on both the exposure to a pesticide and its toxicity— fell by nearly 50 percent for 16 foods commonly eaten by kids, including apples, carrots, grapes, green beans, and oranges. “The benefits of eating fruits and vegetables outweigh the risk of pesticides,” says Jennifer Lowry, M.D., chair of the AAP’s Council on Environmental Health and chief of medical toxicology at Children’s Mercy Kansas City.

“Whether their food is fresh, frozen, or canned, children need to get fruits and vegetables, organic or not.” Plus, research has shown that rinsing produce for 15 to 30 seconds while gently rubbing it (you should do this for both nonorganic and organic fruits and vegetables) can remove some of the pesticide residues.

YOU’VE HEARD: PRODUCTS LABELED “ALL-NATURAL” ARE HEALTHIER. THE FACTS: This claim means there’s nothing synthetic added. The product may still be loaded with sugar and sodium and contain very few nutrients.

YOU’VE HEARD: YOU SHOULD BUY ORGANIC APPLES, STRAWBERRIES, AND OTHER PRODUCE ON THE “DIRTY DOZEN” LIST. THE FACTS: Many of us have come to depend on the Shopper’s Guide from the Environmental Working Group (EWG), a nonprofit organization that publishes “Dirty Dozen” and “Clean 15” lists, which rank fruits and vegetables based on pesticide residues. In its current guide, strawberries, spinach, nectarines, and apples top the “Dirty” list, while avocados, sweet corn, pineapple, and cabbage rank as the “Cleanest.” The goal of the lists is to simplify shopping and help people on budgets prioritize their organic spending, says Sonya Lunder, Ph.D., a scientist at EWG and the lead author of the 2017 lists.

YOU’VE HEARD: THE HORMONES IN MILK AND MEAT CAN CAUSE EARLY PUBERTY. THE FACTS: Hormones like estrogens and recombinant bovine somatotropin

growth hormone (rbST) can be given on conventional farms to increase milk supply and boost growth. But the AAP says there’s no research to support that hormones used in milk and meat production trigger early puberty. Thanks in part to consumer demand for rbST-free milk, the use of rbST is declining. It was used on less than 15 percent of cows in 2014, according to a USDA report, and the AAP says that any rbST that survived pasteurization wouldn’t be active in the human body anyway.

YOU’VE HEARD: ANTIBIOTICS IN MEAT AND MILK CAN MAKE YOU SICK. THE FACTS: Farms are required to remove animals that are treated with antibiotics and to reintroduce them only when the meds are out of their system. Milk, meat, and poultry are also routinely tested for antibiotic residues (antibiotics aren’t allowed in organic-food production). The real issue is that the overuse of antibiotics on farms (and by people) contributes to the development of antibiotic-resistant bacteria—and these bacteria could make their way into our bodies from the foods we eat. That could leave us vulnerable when we need antibiotic treatment.

FOR YOUR HAPPY, HEALTHY FAMILY Subscribe to Parents® magazine at magazine.store and get 12 issues for $5.99.

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