What lasts longer compared to a lifetime, climbs up in value annually, capital gains, offers you $1000’s worth of dividends, will work for your quality of life and the environment, tastes amazing and finally costs around $50? ANSWER: PLANTOGRAM’S OF COURSE!!! To be a small business owner, you might be always confronted by a Dilemma, How to reward my loyal clients with regards to business nevertheless insure their continued Patronage? I bet you’ve tried all of the usual gifts identical humdrum gifts the competition are utilizing, Flower Baskets, Cookies, Candy or Chocolate Gift Baskets, Wine/Champagne/Alcohol, Restaurant or Mall Gift Cards, etc. Those are extremely nice gifts, but not a high level Corporation or Business plus your goal is always to gain repeat business from the clients and gain the referrals with their family, others who live nearby. The above mentioned-mentioned gifts all fall under one category, CONSUMABLE, the client CONSUMES them and forgets in regards to you, your company plus the gift! Unfortunately, CONSUMED with all the gift are all your online business’s about continued patronage and referrals! The achievements of a company or business gift exists in it’s power to constantly remind your clients about Your organization, not just once but FOREVER! This is where PLANTOGRAMS can be found in; we are going to keep your business gift does exactly that, FOREVER! Your small business being recognized and remembered would be the aim of a company or Business Gift. A lot more times that you are recognized or remembered the greater chance you've got at gaining a clients repeat business and referrals, and that is your aim. Keeping your small business before the client by way of a gift makes your organization plus the gift become synonymous, the gift is often a token of appreciation from a business! In the event you give among the conventional CONSUMABLE gifts already stated, gift baskets, alcohol, gift cards, etc. the gift is immediately CONSUMED and there's no residual remembrance, trace or value thereto gift. Soon after months your clients tend not to remember the chocolates, alcohol or meal they eat months ago, simply put business essentially lost all that gratitude, potential patronage and referrals. The gift and goodwill towards your organization who's represented have been CONSUMED and forgotten about, they both Will no longer EXIST! PLANTOGRAMS however will be around FOREVER and serve as a constant reminder to your clients of your respective business! You will find only five senses that humans experience as well as those five senses, undoubtedly the 2 strongest, most dedicated to memory and mezmorizing senses are the ones of residue, which might be intertwined. As an example, I bet that without hesitation you can remember fondly the smell of your mom’s kitchen or your dad or granddad’s aftershave when you're a child. You know you definitely can select up the scent of one's significant others cologne or perfume even in a crowded room! When you employ a whiff of this scent the human brain is quickly transported time for that period frame and accesses that fond, loving memory. Conversely, have you ever has a co-worker or friend which has a body odour, that odor and it also’s regards to that one person are undeniably dedicated to your memory forever! Each time you smell that particular odor, you think of their particular person. Accordingly, the taste is unforgettable, if you've ever tasted a guava e.g. that taste is unmistakable, nothing is else on earth that smells or tastes like a guava. A similar goes for for everyone fruits, I bet easily mention a mango, avocado or lychee if you’ve ever tasted such fruits it is possible to without hesitation conjure up the smell and style of the mind and don't forget the moment when that fruit first titillated your tastebuds and tickled onto your nose. Thus, you’ve just experienced the absolute effectiveness your PLANTOGRAMS! Our exotic FRUIT TREE GIFT PACKAGES will be the well organized and successful method to brand your company gifts for the most nominal dollar investment. By sending PLANTOGRAMS, your clients will constantly be thinking of your business. Over time, if he or she follow a mango, guava, star fruit etc. your clients will probably be constantly pondering the company that gave them the gift, which is hopefully your organization rather than competitors. By sending PLANTOGRAMS you can be establishing a lifelong relationship with all your clients through their strongest senses taste and smell and unlike other CONSUMABLE gifts this one can provide lifelong dividends serving generations of the clients family, not merely being instantly consumed. PLANTOGRAMS the gift that keeps on giving for generations! When you give someone a fruit you feed them for any day, send them a PLANTOGRAM you feed them and their family for generations! Besides the strong corporate and business branding produced by the unforgettable sweet smells and tastes of these expensive imported fruits, you'll be providing your clients with an investment that will provide them capital gains. Annually the fruit tree will grow larger therefore grow in value, the more expensive the tree greater the additional value it's going to supplment your clients property. Moreover, your clients will likely be showered with $1000’s in dividends with the lifetime of the tree as exotic, tasty and healthy fruit. A lot of the fruits we feature can’t even be found to get, they are available from all corners on the globe. If you eventually find these expensive imported fruits, the prices are astronomical, a pomegranate costs $2-$3 a chunk and avocado $1-$2 an article Lychee $5-$9 one pound, etc. so calculate the worth of your tree that could provide 100’s or 1000’s of fruit each season. PLANTOGRAMS are true MONEY TREES! These trees may also showcase your business’s information about it’s clients and personal touch since we've got fruit trees from all over the world, you can give your clients a custom fruit tree that reminds them of their childhood, whatever place in the world they spent my youth in, whether it’s Asia or America, you are able to’t get more of the emotional connection. You are reconnecting your clients using the strong, fond memories of their childhood. E.g. for those who have an Asian client, we've many fruit trees from Asia, like sugar apples and lychees several of these fruits your clients have grown on top of and love and will n't have tasted in numerous years. The credit for producing that nostalgic reunion of home are going to be bestowed upon your online business when you finally send the a PLANTOGRAM. REFFERALS!!! Your competitor’s CONSUMABLE gifts stated earlier the gift baskets, gift cards etc., those gifts only reach anyone your client and possibly their immediate family, occasionally. PLANTOGRAMS alternatively provide 100’s or 1000’s of fruit every season, multiple family can utilize which means your clients will probably be compelled to express them their friends, family and neighbors. Once they taste the amazing one of a kind flavor of Exotic PLANTOGRAMS they are going to undoubtedly inquire about the foundation of such fruits. Your clients might proudly mention that your organization had given them the tree in appreciation in their patronage. So by sending one PLANTOGRAM your small business patronage and referral business grows exponentially, vs. conventional CONSUMABLE gifts which get immediately CONSUMED by your original client, won't make it outside their household and so terminates all of your probability of acquiring exponential patronage and referrals. Let our PLANTOGRAMS be your business’s apostles and spread the gospel of this business. Also our experience has shown that men and women love to exhibit and share the spectacular fruit they receive using their company exotic PLANTOGRAM fruit trees. What better advertisement on your Company or Business over a 15-30 feet billboard such as a fantastic exotic fruit tree to all of your respective client’s back yards their neighborhoods, ground zero. Think of the cost of renting only one Billboard with an interstate and paying month after month of rent. With PLANTOGRAMS, you've interactive, multisensual 3D billboards contacting your entire clients, their friends, family and neighbors and stimulating their most memorable senses residue. PLANTOGRAMS would be the epitome of referrals and advertising for your business, his or her still spread exponentially. PLANTOGRAMS will also be GREEN or ECO-FRIENDLY gifts. Unlike other so named eco-friendly gifts whose only state they green is their eco-friendly or recycled packaging, PLANTOGRAMS are actually PROACTIVELY eco-friendly, they actively battle our as well as help Reverse our environmental problems. Our fruit trees have been good for planet earth and environment together with too your clients their own families health and well-being! We've over 100 types of exotic fruit trees to help with all types of health issue, from the cold, cholesterol, high blood pressure, depression, diabeties and in some cases cancer. Our fruits will also be proactive to your clients healthy by be chalk full of Vitamins, Anti-Oxidants and not to say tastes great!
Try these flavor-fueled and guilt-free treats any time you have a hankering for sweets!
- 5 tbsp coconut butter
- 5 tbsp coconut oil
- 6 tbsp cacao powder
- 1 tbsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp monk fruit sweetener
- 3 tbsp nut butter of choise
Mix all the ingredients in a bowl except for the nut butter.
Put 1/2 teaspoon of the mixture into each cup of a mini muffin pan.
Freeze for about 10 minutes. Set the remaining mixture aside.
Add 1/4 teaspoon nut butter on top of each frozen “cup.”
Add another 1/2 teaspoon of the cacao mixture on top of the nut butter, then freeze again for about 15 minutes to harden.
- 1 golden delicious apple
- 1/2 oz raw pecans
- 1 cinnamon stick
- 2 cloves
- nutmeg, to taste
Heat oven to 450°F. Core the apple and place pecans inside, along with cinnamon stick.
Place apple in glass dish with 1-inch water. Add cloves to water.
Bake until soft, roughly 20 minutes. Serve with nutmeg sprinkled on top, to taste
These pancakes are loaded with heart-healthy almonds and milled flax seed that is loaded with omega-3 fatty acids. Drizzle with a small amount of light agave nectar for a low-glycemic take on syrup without the sugar alcohols found in sugar-free maple syrups
- 2 large eggs
- 1/4 cup water
- 1 tbsp vanilla extract
- 1/2 cup almond flour
- 1/4 cup milled flax seed
- 1/4 cup bulk sugar substitute
- 1 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1 tbsp bulk sugar substitute
- 1 tbsp butter (light, trans-fat free buttery spread)
Grease a griddle or large skillet with vegetable oil spray and heat over medium-high heat.
Mix all the batter ingredients in a bowl with a wooden spoon until well blended.
Pour approximately 16 mini-cakes onto the hot griddle, and cook on the first side for 3 to 4 minutes until almost done, and then flip and cook for just another minute or so to finish. You may need to do this in 2 to 3 batches (as we use a very large electric griddle).
Combine the cinnamon and sugar substitute and sprinkle over the hot cakes before serving. If desired, top with a pat of melted butter or fat-free margarine and garnish with fresh berries.
- 1 tbsp grated lemon zest
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- 1 tbsp soy sauce
- 2 tsp agave nectar
- 1 cup pecan halves
- 2 bunches kale
- 1 tbsp apple cider vinegar
- 1 1/2 tsp salt
- 1 green apple, cored and very thinly sliced
- 1/4 cup pure maple syrup
- 2 tbsp canola oil
- 1/4 tsp cayenne
- 1 turnip, peeled and grated
- 1/2 medium rutabaga, peeled and grated
- 1 medium carrot, peeled and grated
- 2 scallions, thinly sliced on the diagonal
Whisk the lemon zest and juice, one tablespoon olive oil, soy sauce and agave nectar together in a bowl. Give it a taste and season with salt and pepper, if desired.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Place the kale in a large bowl and add remaining olive oil, vinegar, and one teaspoon of the salt.
Gently massage the oil and vinegar into the kale with your hands until the kale starts to wilt, 2 to 3 minutes. Let it sit for 30 minutes at room temperature.
Toss the pecans, apple, maple syrup, canola oil, remaining ½ teaspoon salt and the cayenne in a medium bowl.
Spread out in a single layer on the baking sheet. Bake until the pecans are brown and fragrant, 8 to 10 minutes, stirring frequently. Cool in the pan.
Add the turnip, rutabaga, carrot and scallions to the kale. Toss with the dressing, garnish with the pecans and apple, and serve.
Try this protein-packed dish for breakfast, lunch or dinner!
- 1 tsp coconut oil
- 1/4 cup dicedsweet onion
- 1/4 cup frozen or fresh steamed corn kernels
- 1 can salmon, drained
- 1 ripe tomato, diced
- 1/4 cup chopped red bell pepper
- 2 large eggs, lightly beaten
- 4 cups fresh spinach, raw
- 1/4 cup sliced avocado
- 1/4 cup salsa
- 1 tbsp chopped fresh mint or basil leaves
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 3 tbsp grated cheddar cheese
Preheat the broiler. In a large ovenproof skillet, heat the coconut oil over medium heat.
Cook the onion until softened, about 3 minutes.
Add the corn, salmon, tomato and bell pepper.
Gently stir to combine and continue to cook for about 4 minutes more.
Pour the eggs over the mixture. Cook on medium heat for about 4 minutes more.
Place the skillet in the broiler and broil for 1 to 2 minutes, until the eggs are light golden brown on top.
Watch carefully. Cut the frittata into wedges and serve on a bed of spinach topped with fanned avocado slices and salsa.
Sprinkle with the fresh herbs, salt and pepper. Top with cheese, if desired.
Chock-full of cheap, good-for-you ingredients, this longevity-boosting salad is perfect for any occasion.
- 6 tbsp olive oil
- 1/3 cup raw pumpkin seeds
- 1 cup ighly packed cilantro, torn
- 1 pint cherry tomatoes, halved
- 1 head of kale
- 1 large red onion, diced
- 4 lemon juice
- 4 lemon juiced and zested
- 3 tbsp red wine vinegar
- 1 garlic clove, smashed and finely chopped
- 2 Hass avocado
If using fresh, untested pumpkin seeds, start by heating 2 tablespoons of the oil in a medium skillet over medium heat. Add the seeds and cook until you can smell their nutty aroma, 2 to 3 minutes. Set aside to cool.
In a large bowl, combine the kale, cilantro, tomatoes and onion. In a small bowl, whisk together the lemon zest, juice, vinegar, garlic and remaining 4 tablespoons of oil. Add the vinaigrette to the kale mixture and toss to combine.
Halve the avocados, pit and peel. Place 1 avocado half on each of 4 plates and top each serving with some of the kale salad. Season to fast with salt and pepper.
Celebrity chef Mario Batali is best known for his 10 cookbooks -- including his most recent, Farm to Table - and his hosting stints on the Food Network's Molto Mario and ABC's The Chew. The James Beard Foundation named Batali "Best Chef: New York" in 2002 and "Outstanding Chef of the Year" in 2005.
Celebrity chef Mario Batali created this recipe with fresh vegetables from a local farmers' market in mind.
- 1/4 lb dried borlotti or pinto beans
- 1/2 lb dried cannellini or other white beans
- 1/2 cup extra-virgin olive oil, plus more as needed
- 1 large red onion, cut into ¼-inch dice
- 2 large carrots, halved lengthwise and cut into 1/2-inch half moons
- 2 medium zucchini, cut into 1/4-inch rounds
- 1 (28-ounce) can whole San Marzano tomatoes, cut into 1/2-inch dice, juices reserved
- 6 ribs celery, cut into 1/4-inch slices
- 1 bunch broccoli spigarello, cut into 1/4-inch ribbons
- 2 potatoes, peeled and cut into 1/2-inch dice
- 2 leeks, split, rinsed well, and cut into 1/4-inch half moons
- 8 cups cool water
- 1 pinch Kosher salt
- 1 pinch freshly ground black pepper
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 cup Pesto Genovese
Place the beans in separate bowls, add water to cover and set aside to soak overnight.
Drain the beans, combine them in a pot and cover with water.
Bring the water to a boil, then reduce the heat to maintain a simmer and cook for about 30 minutes, or until still quite al dente.
Set aside to cool in the cooking liquid.
In a large soup pot, heat the oil over medium heat until it shimmers.
Add the onion, carrots, zucchini, tomatoes, celery, spigarello, potatoes, and leeks and cook slowly, stirring frequently, for 20 minutes.
Drain the beans and add them to the pot with the cool water.
Bring to a boil, then reduce the heat to maintain a simmer and cook for 11/2 hours, or until the beans are tender.
Season aggressively with salt and pepper.
Divide the soup among ten shallow soup bowls and top each with a spoonful of grated Parmigiano, a dollop of pesto, and a drizzle of good olive oil. Serves 10.
Many will understand this football-shaped fruit featuring its barklike surface and think, “That’s not edible,” but they're missing out. Try to appear beyond its scratchy exterior for that creamy, rich fruit stored inside. This tropical fruit common in Mexico as well as the West Indies appears to be an avocado, but a smooth and sweet raspberry-colored center. Some think its flavor is almondlike, others may very well be reminded of an deeper, more-intense version of papaya. Whether you’ve had it fresh maybe in frozen treats or milkshake versions, this croissant bread pudding recipe is often a way to add spice to a vintage favorite. Mamey sapote is at season in Southwest Florida and is also among several other lush tropical fruit varieties grown here. It’s also lower fat, doesn't have fats and is also an excellent source of fiber, vitamin C and B group vitamins as well as potassium, manganese and copper.
Mamey bread pudding with vanilla cream sauce
|8 ounces croissant bread (6-8 croissants), cubed in 1-inch pieces|
|2 cups half and half|
|2 cups heavy cream|
|1 vanilla bean, split lengthwise|
|1 cup sugar|
|1 1/2 cup mamey sapote pulp (about 2 fresh mamey sapote)|
|1 pinch kosher salt|
• Heat the oven to 350 F.
• Arrange croissant pieces on a baking sheet and toast in the oven until golden brown, about 10 minutes.
• Set aside to cool, and leave the oven hot.
• Heat the half and half, heavy cream, mamey sapote pulp, vanilla and salt in a saucepan over medium heat, stirring occasionally without letting it boil.
• When the cream mixture reaches a fast simmer, turn off the heat and allow to cool.
• Whisk in the eggs and the sugar together in a large mixing bowl until the mixture lightens in color.
• Slowly add the hot cream mixture to the eggs and sugar.
• Strain into a large bowl and make sure to remove the vanilla bean.
• Reserve any mamey fruit (if desired).
• Toss the bread cubes in the mixture and allow to absorb until soaked through.
• Coat baking dish with vegetable oil spray.
• Fold mixture into coated pan.
• Arrange the pan in another filled with water, to form a water bath and cover.
• Bake for roughly 30 minutes, then remove cover and allow the bread pudding to brown.
• Serve warm or chilled with vanilla ice cream.
Trees are major features within a landscape. They can be used to provide shade, to soften a sharp corner or hide an unsightly view, or being an accent in a very perennial flower garden. In a edible landscape they you have to be than simply structures, they become food sources.
When deciding on trees for ones landscape, consider ones that will produce edible fruits and nuts. Fruit and nut trees are wonderful since you don't need most of them (sometimes just one single) to get a good amount of food. Some fruit and nut trees, including persimmons, walnuts, pecans, and apples, is usually grown for shade and also fruit. Dwarf versions of those and also other popular fruit and nut trees can even produce fruit when grown inside a container.
Which Tree to acquire?
Deciding on fruit or nut trees, consider shavers that are adapted on your climate. Also, choose the right tree for the best location. Nut trees, such as walnuts and pecans, grow to 50 feet or even more at maturity, although some crab apples might reach 10 feet in height.
Some sorts of fruit trees require no less than two trees of different varieties in order to produce fruit. Without room for just two or more trees, consider self-fruiting varieties for example 'Northstar' cherry.
Also, don't limit your selection on the common fruits and nuts. There are lots of underutilized native and wild trees that leave great edible landscape plants. Shadbush, dogwood, and pawpaw are native trees which might be productive and simple growing.
Finally, determine that the tree you're growing typically drops a lot of fruits and nuts, making a mess beneath tree. Place these trees far from decks, patios, and sitting areas therefore you won't have any dropped fruits staining the wood or getting underfoot and attracting wasps and animals.
Select a site 100 % sun with well-drained soil. Dig a hole two or three times as wide as being the rootball (or about 2-3 feet wide for bare-root trees). Plant at the same depth the tree was growing inside the container. For bare-root trees, set the tree atop a compact mound of soil involved with the planting hole, and spread the roots down and away without unduly bending them. Identify the original planting depth by finding color vary from dark to light because you move down the trunk toward the roots. In the event the tree is grafted, position the lining from the curve with the graft union away from the afternoon sun and a few inches above the soil line.
For container trees, lift the guarana plant from the container prior to setting the rootball from the hole. Eliminate circling roots by laying the rootball on its side and cutting over the roots with shears. Don't cover the highest in the rootball with backfill because it could prevent air and water from reaching the roots.
Fruit and Nut Tree List
Fruit and nut trees are usually available in various sizes, so seek out the dimensions that could work efficiently in your space. As an example, dwarf apple trees grow 8 to 12 feet tall; semi-dwarf, 12 to 18 feet; and standard, 18 to 30 feet. Some dwarfs adapt well to containers.
• Apple: Small trees with beautiful white to pink spring flowers. There are numerous varieties available which might be adapted to varying climates. The flowers are edible, too, that has a slightly sour taste.
•Banana: Tropical plant with evergreen foliage, sweet-smelling flowers, and edible fruit. Choose dwarf varieties, like 'Dwarf Lady Finger', for containers. Bring indoors in winter for most locations.
•Apricot: Promising small to medium-sized tree with attractive white or pink spring flowers. Fruit matures during the early to late summer.
•Cherry: With regards to the species, ranges in proportions from small shrubs to medium-sized trees. Some produce tart fruit good for pies, as well as others feature sweet fruit for fresh eating. All feature spectacular spring flowers. Fruit matures in summer to early fall, depending on the variety.
•Crab apple: Features a wider array of flower colors than apple trees. Seek out varieties that feature large, tasty fruit that's good for jelly, like 'Dolgo'.
•Citrus: Tropical fruits which are understanding of cold temperature. Some, for example 'Meyer' lemon, limes, and satsumas, can be grown in containers should you bring them inside for that winter.
•Fig: Small tree with interesting lobed leaves that reaches 10 to 30 feet in height. Fruit matures in midsummer to fall. Could be grown in containers.
•Kousa dogwood (Cornus kousa): Attractive tree that grows 20 to 30 feet in height. Showy white flowers are accompanied by tasty red fruits in mid- to late summer. Birds love these fruits as well.
•Loquat: Small evergreen tree with large glossy leaves, fragrant flowers, and fruit that matures in spring. Only hardy in USDA zone 9 and warmer locations.
•Pawpaw: Small native tree which range from 12 to 20 feet. Fruit includes a custard-like texture that has a flavor resembling banana.
•Peach: Short-lived, small tree that reaches 15 to 20 feet tall. Beautiful spring flowers and summer fruit. Good quality container varieties can be found.
•Pecan: Large shade tree needing soil with excellent drainage. Nuts mature at the end of fall. The tree derives passion for to 5 years before it begins producing nuts.
•Pear: Medium to large tree with attractive spring blooms. Fruit matures during summer and fall.
•Persimmon: Small tree available in both native and Asian varieties. Some have very attractive foliage and good fall color. Fruits mature in fall.
•Plum: Small trees with attractive spring blooms. They fruit in midsummer, and even the blooms are edible.
•Quince: Shrub-like tree growing to 15 ft . tall. Beautiful spring flowers. Fruit matures in fall and is also perfect for jellies.
•Shadbush/Serviceberry (Amelanchier spp.): Shrubs or small trees with attractive, smooth, gray bark and abundant white spring flowers then red blueberry-like fruits. Spectacular reddish orange fall foliage. Better fruiting varieties, for example Amelanchier alnifolia 'Regent', are offered.
•Walnut: Large shade tree that could take seven years after planting to make nuts but will produce for as much as a century. Roots emit a toxin that will inhibit some plants from growing in the area.