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A floating greenhouse is inserted behind a renovated Belgian home
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Urban farming can be tough, especially when it's in the middle of the densely packed Belgian city of Mechelen. But thanks to the determination of a client "with green fingers" and the clever design thinking of Belgian architecture firm dmvA , a solution was conceived in House TP, a renovation project with a new greenhouse in the rear. In addition to space for growing greens, the transformed property also enjoys greater access to natural light and views of the outdoors. Located next to a church, the compact, 90-square-meter home is sandwiched between two buildings with a north-oriented rear side. To improve access to sunlight, the architects removed the back of the building save for a single steel beam that inspired the firm to insert extra beams to create a base for a "floating" greenhouse , which allows natural light to pass through to the patio space below. In contrast to the mostly closed front facade, large glazed openings were also added to the back of the building to frame views of the greenhouse from the second and third floors. Since the top floor enjoys the greatest access to natural light , the architects decided to place the primary living areas on the third floor while placing the bedroom downstairs. The ground floor houses an additional living space that can be converted into a bedroom. The removal of walls and an open-plan layout make the compact home feel larger than its footprint lets on. The stairs were also strategically placed to the side of the building to avoid blocking sight lines. Related: An urban farm and restaurant flourishes in Utrecht's "circular" pavilion In contrast to its redbrick neighbors, the building exterior is painted a bright white. Another major exterior change includes the addition of a gate with steel blinds installed at an angle of 45 degrees. "This kind of gate provides sufficient privacy but still gives an open, light impression," reads the firm's project statement. "Previously, the dark corner at the gate was a problematic spot in the street, but with the intervention of dmvA, it has become a fresh corner that revives the street. dmvA not only created a house that met the wishes of the owner, but the refurbishment also led to a revival of the street." + dmvA Via ArchDaily Images by Bart Gosselin
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A floating greenhouse is inserted behind a renovated Belgian home
Chic, minimalist hydroponic garden makes growing your own veggies a snap
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Hydroponic systems let you grow fresh produce indoors, but they can be a pain to set up. Fortunately, Seedo just unveiled a modern hydroponic garden that takes all the fuss out of harvesting your own fruits and vegetables. The device looks like a typical mini fridge, but don't let its simple exterior fool you – the Seedo is an amazingly high-tech system that can help just about anyone grow the urban garden of their dreams. Especially useful for those who aren't blessed with a green thumb, Seedo's high tech system comes with a number of features that make urban gardening possible in just about any environment. The system comes with a sterile hermetic ecosystem that keeps insects away and built-in cartridges that automatically release CO2 during the photosynthesis phase. To create a healthy growing environment on the inside, a full spectrum LED system controls the lighting and an automated temperature control function keeps the interior temp and humidity at precise levels. Related: Start an Organic Garden Anywhere Using Fizzy Farms Compact Hydroponic Grower The Seedo is a great option for almost any type of plant profile , from veggies and herbs to flowers and medicinal plants. In order to monitor the system from the comforts of your own home or while on the road, the Seedo system also comes with its own app and an internal HD camera in order to closely monitor your garden. + Seedo Lab Via Geeky Gadgets Save
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Chic, minimalist hydroponic garden makes growing your own veggies a snap
Artisanal clay pots from Egypt can water your plants for up to a month
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Gardeners who travel will love these absorbent clay pots from Egypt. Modeled after the Olla, an ancient ceramic pot prevalent throughout North Africa, the small vessels are designed to water plants for weeks at a time–using nothing but gravity. Clayola founder Rami Halim says 20 liters (5 gallons) of water can sustain six to eight plants for up to a month. The Clayola pots, connected via a pipe to a water source placed at a slightly higher elevation, are pushed into the soil until the colorful tops are flush with the surface. A small siphoning pump gets the water flow going and then gravity takes over from there. The porous clay vessel acts like a sponge that slowly releases a small amount of water into the soil – just when it starts to become thirsty. "As water evaporates from a plant's leaves, it draws water from the soil and as the soil dries up water is drawn from the Clayola to the soil," Rami said. "In effect the plant extracts the water it needs from each clay pot." "After a while," he added, "a plant's root system will find the source of water and literally hug the Clayola, allowing for maximum water use." Related: Solar terracotta water filter distills 5 liters of water a day Rami says Clayolas are ideal for travelers. Unlike those of us who tend to either starve or drown plants, this system guarantees "each plant gets the exact amount of water it needs at no risk of over or under irrigation." And it is said to be 80 percent more efficient than conventional irrigation techniques. Just 3 x 5 inches, the Crayola has a tapered shape that serves multiple functions. Not only does it maximize watering surface at the top, but it also makes it easier to penetrate the surface of the soil. The colorful glazed tops prevent evaporation and enhance the design's playful aesthetic. There are two reasons Clayola favors employing skilled artisans in Cairo to make their products, according to Rami. "The handmade imperfections are absolutely beautiful," he said, "and this old world craft is efficient, elegant and produces a surprisingly durable product." A box of six costs less than $30, plus shipping. For more information, check out Clayola's Facebook page . + Clayola Egypt
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Artisanal clay pots from Egypt can water your plants for up to a month
Wonderful recipes for the weird veggies in your CSA box
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Kohlrabi Sounds like something to be shouted in Klingon, doesn't it? No need to fear: kohlrabi won't leap up and devour your face if you lean over it. This bizarre little "turnip cabbage" has a thick skin that needs to be peeled off before you get to its juicy little heart (which tastes quite a bit like broccoli stem), and its leaves can be cooked like collard greens or kale. Great recipes to try: Kohlrabi and zucchini fritters with sriracha mayo – You can make fritters out of just about any vegetable, but these two pair together perfectly. Kohlrabi, cardamom, and coconut curry – Warming and filling, with just the right amount of heat. Shaved kohlrabi with apple and hazelnuts – This is a beautiful way to highlight kohlrabi's mild sweetness and crunchiness. Spicy kohlrabi-kale kimchi – If you have more kohlrabi than you know what to do with and you'd like to use it up before it goes bad, make a batch of this kimchi and enjoy it later. Celeriac Root It looks like a tumor and tastes like celery, but what can you do with it? Quite a lot, actually. Celeriac is indeed part of the celery family, but is cultivated for its large root instead of its stalks. Great recipes to try: Celery root puree with balsamic beets and pearl onions – Buhhh. If anyone ever disparages vegan cuisine, feed them this, and it'll blow their minds. Celeriac, fennel, and pear salad with lentils – Celery root's refreshing crunch is echoed by both the fennel and sweet pear, and complemented by creamy, nutty Puy lentils. Celery root steaks with tomatillo salsa verde – Way to incorporate 2 CSA box items in one recipe! The savory meatiness of the root steak is brightened by spicy green salsa, and is a perfect summer dinner recipe. Celeriac and roasted garlic soup with parsley oil – This is a delicious, elegant soup that's both perfect for cooler evenings, and for when you're aiming to impress dinner guests. Or in-laws. Same idea. Rutabagas Also known as "Swedes", rutabagas are root vegetables that likely originated by crossing a turnip with cabbage. Sounds bizarre, I know, but these tuberous powerhouses are quite versatile. They have a nutty sweetness from the cabbage, and the firm crunch normally associated with turnips. They can be used raw or cooked, and they make a great substitute for mashed potatoes for Paleo recipes, or for folks avoiding nightshade vegetables. Great recipes to try: Rutabaga fries – They're low carb, vegan, AIP paleo compliant, and incredibly delicious. Spiralized rutabaga noodles – You can top them with anything you like. Try them with pesto and hazelnuts. Rutabaga hash with chilies and bacon – This can easily be made vegan with veg bacon or even toasted coconut. Latkes – An all-time favorite pancake, only made with rutabaga instead of potato. Fennel It looks like something from an alien landscape with its bulbous base and frilly hair, but fennel is a wonderful vegetable that's quite versatile with a slight licorice flavor. You can eat it raw or cooked, and the green fronds are edible as well. Great recipes to try: Braised fennel with capers and olives – Magic happens when you combine the ingredients in this recipe. Arugula, fennel, and olive salad – A great mixture of textures, flavors, sweetness, and bite. Fennel, asparagus, and artichoke empanadas – This is a perfect way to showcase summer produce. Roasted fennel and onion gratinati – It's as scrumptious with vegan almond cheese as it is with regular Parmesan. Garlic Scapes They may look like a tangle of skinny snakes, but these vibrant greens are garlic's flower stalks, and they're as delicious as their root bulb, only milder. Garlic scapes can be pureed into sauce, chopped and sautéed like green beans, added to frittatas… they're really only limited by your own culinary creativity. Great recipes to try: Garlic scape pesto – One of the easiest and most delicious recipes for scapes. You can add in foraged greens like garlic mustard, lambsquarters, or dandelion leaves to. Summer vegetable strata – A brilliant way to use random bits from your CSA box in one delicious dish. Beet, garlic scape, and leek pizza – Pizza is fabulous no matter what you put on it, but these ingredients elevate it to an art form. Grilled garlic scape and asparagus soup with caramelized shallots – A lovely summer soup that'll impress just about anyone. Sunchokes (Jerusalem Artichokes) These adorable little knuckle-shaped roots go quite nutty when you cook them, and are woefully under-used in most people's kitchens. Not related to globe artichokes, these tubers are part of the sunflower family, and are packed with protein, potassium, iron, and calcium. Great recipes to try: Crispy Jerusalem artichokes with aged balsamic – Roasting the sunchokes brings out their natural sweetness, and the balsamic adds depth to their flavor. Roasted Jerusalem artichoke, chestnut, and thyme soup – All of these rich flavors harmonize into a luxurious, creamy soup. Baked Jerusalem artichoke chips – Who doesn't love chips? These are low-carb, paleo, vegan, and have a low glycemic index too. Sunchoke banana cake with maple syrup drizzle – Like any other tuber, these add richness, moisture, and texture to baked goods. Tomatillos Most people who are unfamiliar with South American cuisine may never have encountered a tomatillo, but they're definitely worth getting to know. Relatives of tomatoes and ground cherries (physalis), these papery-coated green gems have a great tart acidity that works beautifully for salsas and other sauces, and can be sweetened for preserves and jams. Great recipes to try: Watermelon, strawberry, and tomatillo salad – If this isn't a perfect summer salad, I don't know what is. Tomatillo and lime salsa verde – Sharp and fresh, it's as good on huevos rancheros as it is scooped up with tortilla chips. Green shakshuka – One of our favorite brunch dishes. Tomatillo jam – It can be made thick or thin (as a spread or as a syrup for pancakes), and is ridiculously good. Radishes Although most people can identify radishes at a glance, these poor little roots often get relegated to salads. Regardless of whether you've received cherrybelle, watermelon, or even daikon radish, you'd be amazed at how their flavors change when they've been roasted with the aforementioned garlic and olive oil (or butter). Great recipes to try: Watermelon radish tea sandwiches – These radishes are bright pink and green, and are fabulous when sliced thinly on bread. Try these tea sandwiches for a light summer meal, or make open-faced versions for bridal showers. Mulor shaak (spicy sauteed radish greens) – Don't toss those radish greens into the compost! They're the tastiest part of the vegetable, and are divine when sauteed with oil and spices. Quick pickled radishes – This one is ideal if you don't think you'll be able to eat your radishes before they go bad: just make a quick pickle of them and keep them in the fridge for up to 3 weeks. Cinnamon sugar radish chips – Although this one sounds a bit weird, the result is startlingly good. The radishes retain their warming bite, which is complemented perfectly by the cinnamon sugar. If you've come across some other veggies , herbs, or even fruits that have been new and fun to explore, feel free to share your recipes in the comments section below. Images by Stacy Spensley , ted_major , romana klee , ilovemypit , mom2rays , Green Mountain Girls Farm , stetted , and Oregon State University via Flickr Creative Commons.
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The top 5 Inhabitat videos of the year
December 31, 2016 by
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From foraging for mushrooms (and avoiding the poisonous ones) to eating your banana peels instead of throwing them away and touring NYC's first micro apartment buildings , we had loads of fun bringing you all sorts of videos this year. Check out our top 5 videos of the year below and vote for your favorite. [poll id=118]
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The top 5 Inhabitat videos of the year
Cucamelons are the most adorable fruit you never knew existed
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®Flickr/ David Edwards The cucamelon, Melothria scabra , is similar to a cucumber with a crisp bite and an aromatic, citrusy flavor. Its petite striped appearance lends it a number of alternative nicknames, from " Sandia de Raton" (" Mouse Melon") to "Mexican Sour Gherkin." Image via Underwood Gardens Can't find cucamelons at your farmer's market? While August is probably too late in the summer to start growing your own (unless you live in Hawaii or the very warmest parts of the Southern US), you can bookmark these green cuties in your favorite seed catalog and look forward to starting the seedlings early next spring . Cucamelons are reputedly easy to grow and even if your garden consists of containers on a balcony, you can still grow them up a trellis or inside a tomato cage. RELATED: 30 easy and delicious popsicle recipes While you might be tempted to Instagram them instead of cooking, you can slice up tiny cucamelons to make a refreshing, colorful radish salad. If you don't want to slice up the adorable baby watermelons, you can also serve them whole as a garnish on a summer cocktail – try spearing a cucamelon on a swizzle stick and serving it with a refreshing mint julep. Image via Snaplant Cucamelon-Radish Salad Step One: Gather your ingredients You'll need about 14-16 cucamelons, 5 radishes, rice vinegar, fresh dill, sea salt, and freshly ground pepper. Step Two: Slice and mix Slice the cucamelons lengthwise and add them to a salad bowl. Slice the radishes into thin rounds and mix in. Drizzle the salad with about 2 tablespoons of rice vinegar. Toss with a generous pinch of sea salt and a few grinds of black pepper. Garnish with fresh dill fronds and serve. Serves 4. RELATED: 6 super easy gardening projects to do this weekend Can't find any cucamelons to cook with? Try one of these refreshing summer recipes made with watermelon or cucumber instead, and bring along to your next BBQ or picnic. Image via Pixabay Frozen Watermelon Smoothie Step One: Gather your ingredients You'll need one small seedless watermelon, or about 4 cups of diced watermelon with seeds removed, 2 bananas, 1/2 cup coconut water, and 1 one-inch piece of peeled fresh ginger root. Step Two: Freeze Pop cubed watermelon in the freezer for a couple hours, or until completely frozen. You can prepare extra frozen watermelon in plastic bags or food storage containers so its ready to use later. Step Three: Blend Fire up your blender and drop in the coconut water and peeled ginger. Blend until the ginger is well chopped. Add the 2 bananas and blend. Finally, add the frozen watermelon and blend until creamy and smooth. Serve in a glass with a straw and enjoy! Serves 4. Image via Wikimedia Yogurt-Cucumber Dip Step One: Gather your ingredients You'll need: 2 cups of Greek yogurt, 2 large cucumbers (or 4 small Persian cucumbers), 1 small clove garlic, sea salt, freshly ground black pepper, juice of 1/2 lemon, and 2 tablespoons of fresh chopped dill. Step Two: Grate and dice If you're using regular large grocery-store cucumbers, you'll need to peel the thick, bitter skin off first. If you're using thin-skinned Persian cucumbers, you can simply wash them and chop off the ends. Using a box grater, grate all of your cucumber into a bowl. Squeeze the grated cucumbers gently and drain off any excess water and juice. Finely dice the small clove of garlic. Step Three: Mix dip In a bowl, mix the two cups of Greek yogurt with the grated cucumber, diced garlic, juice of 1/2 lemon, and chopped dill. Add a generous pinch of sea salt and some ground black pepper and taste, adding more if desired. Let the dip sit in a covered dish in the refrigerator for an hour to allow the flavors to blend. Serve with crackers, pita chips, or freshly warmed baguette or pita bread.
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Cucamelons are the most adorable fruit you never knew existed
Turning Cities Into Urban Gardening Micro Food Producers
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Cities face immense challenges when creating attractive green spaces for their inhabitants, striving to create beautiful, engaging public space while also walking the narrow tightrope of budget and resource allocation. Formerly, city landscaping…
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Turning Cities Into Urban Gardening Micro Food Producers
Urban Farming 101: How To Start An Urban Farm
May 2, 2016 by
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Urban farming is a trend that appears to be here to stay, and is even catching on at airports, shipping containers and rooftops. I recently attended a lively session at the Southern Sustainable Agriculture Working Group Conference in Lexington,…
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Urban Farming 101: How To Start An Urban Farm
Vibrant new community garden reforms a crime-ridden London corner
March 15, 2016 by
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Farming preschool would teach kids how to grow their own food
February 29, 2016 by
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by Rev. Dee Miller – Visitation Pastor/Valpo FUMC
Dogma and Doctrine are important and hold a purpose in faith and in the church but they need to be combined with Holy Spirit as they are interpreted in today's world. My husband was raised Roman Catholic and always referred to his religious upbringing as being indoctrinated with faith rules. My confirmation class back in the day was also a series of memorization of the books of the bible, of the apostle's creed and different prayers. It seemed that it was assumed that if we memorized them that their meaning would become part of our spiritual lives. IT wasn't until my senior high camping experience that I felt the Holy Spirit move in my life changing my attitude more towards aligning my life with what I was hearing in the scriptures. It was this conversion experience that allowed me to understand the need to open my heart and mind to the blowing of the Holy Spirit. It was this intention personal push to understand the scriptures and to be open to the leading of the Holy Spirit that led me kicking and screaming with some self-doubt into ordained ministry. Even then, I realize that I am and always will be learning from God through the Holy Spirit.
My paternal grandmother was instrumental in helping me read different scriptures and helping me to apply it to daily life. She encouraged me to question what the Bible verses were saying to me as a teenager and later as a young mother. She always had me make notes in the margins with the dates so that as I grew in life and in faith, I could see how God continued to speak anew to me as my lens changed.
After years of Bible study both in seminary and in the church, I have come to appreciate Wesley's quadrilateral of scripture, reason, tradition, and experience. IT is a lens used to inform our beliefs and the way we adapt to an ever-changing world while remaining faithful to the gospel values that are authentic. If we use this tool to inform our conversations, then we are less apt to be using scripture literally thus running the risk of using it for our own means. As disciples, we need to read scripture and apply reason and life experience to it and allow the Holy Spirit to open us up to understanding anew.
God came to this earth as Jesus Christ and showed up over and over again that we might know the Truth about God's love for each of us. When we truly understand that in our heart' mind and soul we will have been blessed by the Spirit.

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