Wednesday, October 31, 2012
Last Minute Halloween Costumes
Today is Halloween! (Or Samhain if you caught our blog
post last week.) Whether you’re having people over for a party or going out
Trick or Treating with a child or sibling, one thing is a must have. I’m
talking about your Halloween costume. Now the afternoon of October 31st
is probably not the best time to be thinking about your costume, but we’ve got
you covered. Below are 4 Halloween costumes you can put together in minutes.
Yea, they are definitely corny, but it’s your own fault for waiting so long. Happy Halloween from Chicago Gateway Green!
- Ceiling Fan: Use adhesive letters (or masking tape) to spell “Go Ceiling!” on a shirt. Carry pom-poms or mop heads. Short pleated skirt optional.
- Iron Chef: Wear a chef’s hat ($7.50) or an apron and an iron. Tie a rope around the handle of the iron and hang it around your neck.
- Fork in the Road: Wear black. Using white duct tape, make a line of dashes (your lane lines) that begins at one ankle and ends at your collar. Fasten a fork along the route.
- Pumpkin Pie: Dress in orange. Cut out a pi symbol from black paper (or print one out; type option + p) and tape it to your shirt.
Monday, October 29, 2012
Business Spotlight - Sage Vertical Garden Systems
It's Monday again and this week's Business Spotlight is on Sage Vertical Garden Systems and Executive VP Scott Mehaffey.
Sage Vertical Garden Systems is a Chicago based company that designs, markets and sells vertical
garden systems. Sage distinguishes itself globally by offering unique
forms of vertical garden structures utilizing a patent pending soil-less
growing medium. Invented by U.K- based Biotecture, Ltd,
the system’s thin walled Biotiles® can be arranged or rearranged in any
design matrix at any time, offering unlimited creativity in a vertical,
high visibility format.
Name: Scott Mehaffey
Position/Title & Business/Company: Executive VP - Sage Vertical Garden Systems
What neighborhood do you live in?: Currently in South Chicago - but I've lived all over the City.
Favorite thing Chicago?: Our parks - and the lake, of course!
What is your business's/company's green angle?: Hydroponic
living wall system that can be used indoors and out - made in Chicago
and sold worldwide! It's been used throughout the UK for a decade but
is new to the US market. The most reliable, water-conserving, modular
"vertiscape" system on the market - and a great way to immerse yourself
in living green during our long, grey winters. Also a great way to grow
fresh greens and veggies on a balcony or anyplace where floor/ground
space is limited.
Friday, October 26, 2012
The Origin of Halloween
The
origin of Halloween comes from the ancient religious festival of Samhain.
It was celebrated on October 31st by the Celts
in Ireland over 2,000 years ago. The day marked the end of the harvest season
and the coming of the winter months. Crops and livestock were burned to create
massive sacred bonfires as a sacrifice to appease Celtic deities and entice the
sun to stay out longer during the coming winter.
The
new year began on November 1st and Samhain was the night in which
the barrier between the worlds of living and the dead became blurred. The Celts
believed that on Samhain night, the dead returned to cause trouble, damage
crops, and possess the bodies of humans. Celts used animal skins to dress up
like deer, wolves, or ghouls in an attempt to avoid the spirits. Druids,
the spiritual leaders of the Celts, would look through the portal of the dead
to make predictions about who would marry, who would have good fortune, and who
would die during the dark, cold winter. 
Nearly
all of Ireland was conquered by the Roman Empire by 43A.D. During the course of
their 400 year rule of the Celts, the Romans combined their own festivals of
Feralia (commemorated the passing of the dead) and Pomona (goddess of fruit and
trees) with the Celtic celebration of Samhain. Pope Gregory III would go on to
expand the festival to include the observance of All Saints Day on
November 1st. As Christianity expanded in Ireland, the church made
November 2nd All Souls Day to honor the dead. All Saints Day was
also called All-Hallows, so the night before (October 31st) began to
be known as All-Hallows Eve and eventually Halloween.
Thursday, October 25, 2012
Eat Responsibly: Pumpkin Soup Recipe
Our global market allows us access to foods from anywhere at
any time, and while grocery stores may be cheap, predictable, and
convenient, we often forget the many negative side effects that have also resulted from our modern food system. These issues
are important reasons to consider eating sustainably. In the long run, what
we choose to eat is critical to our health and overall well-being.
Eating seasonally is
one of the many ways that you can support sustainable agriculture.
Though you may not always be familiar with what foods are in season and when, Autumn happens to be the perfect time to begin your
seasonal approach to food. After all, they don't call it the "harvest season" for nothing!
The pumpkin, arguably one of the most famous Fall fruits, also happens to be unexpectedly easy to work with. This comes as a surprise, since it seems that many are more likely to cut into a pumpkin to carve out a silly face than to cook it. They might be a Halloween tradition, but don't let these orange monsters scare you. Here's a simple "trick [and] treat" guide to pumpkins:
Tricks:
What pumpkins can I eat? Which should I stick to carving?
There are many different pumpkin varieties. The orange field pumpkins are normally used for carving because they tend to have dry, flavorless flesh. Luckily, the smaller more manageable sizes are typically better for eating. The darker orange, red, and green pumpkins are best. Don't neglect winter squash because of the name. Every pumpkin is a squash. If you're looking to make a soup, like the recipe below, go with a winter squash. Look for those labeled "Cinerella" or "Blue Hokkaido". These are French varieties, but they are grown locally.
How do I pick the perfect pumpkin? How can I tell if it's ripe?
Pumpkins are ripe and good to eat if they're extremely hard. Do not pick a mushy pumpkin because you think they'll be juicier or easier to work with. As for shape, that's your own personal preference.
How do I cut into one of these things?
A pumpkin's tough round exterior may be a bit intimidating, so make sure you have a sharp knife. Before trying to remove the skin, first cut the pumpkin in half, vertically to one side of stem. Do not try to cut down the middle through the stem. Use your knife (a peeler will not be sufficient) to work your way around the body of the pumpkin to remove the skin.
Treats:
Pumpkin Soup Recipe
Courtesy of Chef Vincent Gentile
Yield: approximately 6 servings
Ingredients:
1 pumpkin (kabocha squash recommended)
1 qt. (4 cups) of water
2 cups milk (whole milk is recommended for best consistency)
2 tbsp. butter
2 tbsp. brown sugar + 2 tsp. granulated sugar
1½ tbsp. cinnamon
½ tsp. nutmeg
1 tbsp ground ginger
A pinch of all spice
A pinch of ground clove
Salt & pepper to taste
Directions:
Cut pumpkin into 1½ inch cubes after cutting the skin off and removing the seeds.
In a medium pot, heat 2 tbsp. butter over medium heat.
When butter is melted, add pumpkin cubes. Stir the pumpkin as to coat all surfaces with the butter.
Add sugar, cinnamon, nutmeg, allspice, ginger, and clove to the pot, stirring until the pumpkin is thoroughly coated.
Stir every minute or so, until the pumpkin begins to soften. When pumpkin is halfway cooked (about 20-25 minutes), add water.
Leave on medium heat and let the soup simmer. When pumpkin is cooked fully it will be very tender and easily mashed when pressure is applied. At this stage, pour mixture from the pot into food processor or blender. Mix on high as you simultaneously add the milk. Add as much milk as needed until the desired consistency is reached. This may require more than 2 cups. The soup should resemble a thick, but flowing purée.
Pour back into pot. Add salt and pepper to taste over low heat. Serve hot.
*To top it all off, garnish your masterful creation with some cinnamon-sugar croutons. THEY'RE DELICIOUS!
Cinnamon-Sugar Croutons
Ingredients:
White bread
Butter -- melted
Cinnamon
Sugar
*Exact measurements are not given. Start with 2 slices of bread and 2 tbsp butter and have faith in your own personal judgement.
Directions:
Cut your favorite white bread into half inch cubes, discarding the crust. (Don't be wasteful. The birds can benefit from your scraps.)
Coat in melted butter, enough to cover without saturating them.
In a separate bowl, mix equal parts cinnamon and sugar. Very generously toss bread cubes with cinnamon-sugar mixture.
Bake at 350 degrees for about 10 minutes, flipping them after 5 minutes.
Enjoy!
Eating seasonally is
one of the many ways that you can support sustainable agriculture.
Though you may not always be familiar with what foods are in season and when, Autumn happens to be the perfect time to begin your
seasonal approach to food. After all, they don't call it the "harvest season" for nothing!The pumpkin, arguably one of the most famous Fall fruits, also happens to be unexpectedly easy to work with. This comes as a surprise, since it seems that many are more likely to cut into a pumpkin to carve out a silly face than to cook it. They might be a Halloween tradition, but don't let these orange monsters scare you. Here's a simple "trick [and] treat" guide to pumpkins:
Tricks:
What pumpkins can I eat? Which should I stick to carving?
There are many different pumpkin varieties. The orange field pumpkins are normally used for carving because they tend to have dry, flavorless flesh. Luckily, the smaller more manageable sizes are typically better for eating. The darker orange, red, and green pumpkins are best. Don't neglect winter squash because of the name. Every pumpkin is a squash. If you're looking to make a soup, like the recipe below, go with a winter squash. Look for those labeled "Cinerella" or "Blue Hokkaido". These are French varieties, but they are grown locally.
How do I pick the perfect pumpkin? How can I tell if it's ripe?
Pumpkins are ripe and good to eat if they're extremely hard. Do not pick a mushy pumpkin because you think they'll be juicier or easier to work with. As for shape, that's your own personal preference.
How do I cut into one of these things?
A pumpkin's tough round exterior may be a bit intimidating, so make sure you have a sharp knife. Before trying to remove the skin, first cut the pumpkin in half, vertically to one side of stem. Do not try to cut down the middle through the stem. Use your knife (a peeler will not be sufficient) to work your way around the body of the pumpkin to remove the skin.
Treats:
 |
| Kabocha Squash |
Courtesy of Chef Vincent Gentile
Yield: approximately 6 servings
Ingredients:
1 pumpkin (kabocha squash recommended)
1 qt. (4 cups) of water
2 cups milk (whole milk is recommended for best consistency)
2 tbsp. butter
2 tbsp. brown sugar + 2 tsp. granulated sugar
1½ tbsp. cinnamon
½ tsp. nutmeg
1 tbsp ground ginger
A pinch of all spice
A pinch of ground clove
Salt & pepper to taste
Directions:
Cut pumpkin into 1½ inch cubes after cutting the skin off and removing the seeds.
In a medium pot, heat 2 tbsp. butter over medium heat.
When butter is melted, add pumpkin cubes. Stir the pumpkin as to coat all surfaces with the butter.
Add sugar, cinnamon, nutmeg, allspice, ginger, and clove to the pot, stirring until the pumpkin is thoroughly coated.
Stir every minute or so, until the pumpkin begins to soften. When pumpkin is halfway cooked (about 20-25 minutes), add water.
Leave on medium heat and let the soup simmer. When pumpkin is cooked fully it will be very tender and easily mashed when pressure is applied. At this stage, pour mixture from the pot into food processor or blender. Mix on high as you simultaneously add the milk. Add as much milk as needed until the desired consistency is reached. This may require more than 2 cups. The soup should resemble a thick, but flowing purée.
Pour back into pot. Add salt and pepper to taste over low heat. Serve hot.
*To top it all off, garnish your masterful creation with some cinnamon-sugar croutons. THEY'RE DELICIOUS!
Cinnamon-Sugar Croutons
Ingredients:
White bread
Butter -- melted
Cinnamon
Sugar
*Exact measurements are not given. Start with 2 slices of bread and 2 tbsp butter and have faith in your own personal judgement.
Directions:
Cut your favorite white bread into half inch cubes, discarding the crust. (Don't be wasteful. The birds can benefit from your scraps.)
Coat in melted butter, enough to cover without saturating them.
In a separate bowl, mix equal parts cinnamon and sugar. Very generously toss bread cubes with cinnamon-sugar mixture.
Bake at 350 degrees for about 10 minutes, flipping them after 5 minutes.
Enjoy!
Subscribe to:
Posts (Atom)