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Award Winning Bag The Smart Pot has received a great amount of recognition as a true innovator in the Hydroponic industry. Among our awards are- 3 Silver Bars from Spannabis, Barcelona, 2011, 2012, 2014 Mejor utensilio de cultivo 2 Silver Bars from Spannabis, Malaga, 2012, 2013 Mejor utensilio de cultivo 2 Mejor Producto awards from ExpoGrow, Irun, Spain 2013, 2015 Axarquia Medical Cup, 2014 Hydroponic Gardening Gardening indoors can be as fun and rewarding as gardening outside. It can also be less of a headache. When you’re indoors you’re in charge. You bring everything to your plant: light, water, and food. Your system delivers everything your plant needs so all your plants have to do is grow. Take Growing To The Next Level Most gardeners who take the step to have a hydroponic system are taking gardening to the next level. They want bigger fruit, better fruit, and tastier fruit. And to do that they set up a good, quality hydroponic system. By providing a good quality lighting system, good quality nutrients and additives and watching and maintain an ideal pH level for your particular plant. An Almost Perfect System The hydroponic industry for a long time has done a great job in providing the hydroponic hobbyist a nice selection of good quality lighting, nutrients, additives, pH testers and balancers. But it has had a limited selection of containers. This meant that the gardener was forced to place their plant in a system that provides the best light, the best food, and an environment for optimal performance. But the container they had available for use was limited. Not anymore. The Smart Pot solution The Smart Pot is the perfect complement to any hydroponic enthusiasts’ system. It provides an environment for the root system to allow it to do what the lights and nutrients are asking it to do. The Smart Pot is the best container for gardening in a hydroponic system. And here’s why: The Smart Pot is made of a porous fabric. It allows water to flow freely while keeping medium inside – no more clogged hoses. The Smart Pot air prunes the roots. This creates more roots through branching – more roots mean more root tips and more opportunity for the plant to feed. The Smart Pot stimulates beneficial bacteria because of the aeration – ‘good’ bacteria need oxygen to thrive. The Smart Pot allows the plant to use all the space inside the container for root growth there for letting the plant grow bigger than traditional hydroponic containers would allow. The Smart Pot doesn’t allow roots to circle making it the ideal container for a mother plant. The Smart Pot releases heat and helps keep the plant free from stress. Providing the optimal lighting, high quality nutrients, and a properly balanced pH is something the hydroponic world has been doing for a long time. Now there is a container to complement these products. Give your plants what they want: room to grow, air to breathe, and an environment to thrive. Ideal Smart Pots for a hydroponic system are the #1 gallon, the #2 gallon, and the #3 gallon.

Portable Plants Many gardeners use the Smart Pot to give themselves a “portable plant”. This is especially true when used on plants that might struggle in either the cold winter or hot summer in your area. Example 1: a banana plant A Banana plant is an eye catcher in the summer. But it must be winter protected. With the Smart Pot holding the root structure intact, the plant can be easily picked up and moved to a greenhouse or other protected area before the winter cold hits. The next spring, the plant can be picked up again and placed back into a front area. Example 2: Living Christmas Trees Living Christmas Trees are another example of “portable plants”. A number of conifers work well as Christmas Trees. The plant can be grown in the garden, then moved into the house at holiday time, then returned as soon as weather permits. Because the Smart Pot holds the roots together, the possibility of successfully moving the plant is greatly increased. Using the Smart Pot for portable plants In all cases, the plant is grown in a Smart Pot, then moved to a decorative container, then moved again. The Smart Pot would never be removed from your plant for this application. Suggestions for “portable plants” include: SUMMER PLANTS: Cnna Ginger Alocasia Mandevilla Solanum CHRISTMAS TREES: Douglas Fir Leyland Cypress Blue Spruce White Pine Norway Spruce

Pocket Planting The Smart Pot’s soft-sided, fabric construction is a distinct advantage that allows you to grow plants all over the container: top, sides and bottom (hang it up). Why buy a hard-sided container that allows you to plant less then 25% of its capacity? To use the Smart Pot simply cut an “X” anywhere in the fabric, insert a plant, and in a short time your plants will grow into a beautiful container garden. Wonderful for container growing strawberries or assorted herbs for a culinary kitchen garden; mix annuals with roses or grow a salad garden. With the Smart Pot you are only limited by your imagination not by its walls.

We may be in the middle of The Dog Days of Summer, but let’s make the best of it by trying a recipe from Chef Amanda Jane Simcoe that combines the corn we have planted with the peppers popping and our spectacular herbs. Jerk Chicken with Elote 4 scallions, roughly chopped 2 large garlic cloves 1 Habanero, chopped 1 yellow onion, roughly chopped 3 tablespoons dark brown sugar 1 tablespoon fresh thyme 1 tablespoons whole allspice berries ½ teaspoon freshly grated nutmeg ½ teaspoon cinnamon 1/4 cup Apple Cider vinegar 1 tablespoon Tomato Paste 2 tablespoons fresh lime juice 2 tablespoons fresh orange juice 2 tablespoons vegetable oil ½ teaspoon whole Cumin Seed 2 teaspoons whole Coriander seed Cilantro leaves for garnish Lime wedges for serving One large whole chicken, cut into 8 pieces Directions: In a small skillet, gently toast the allspice, cumin and coriander taking care not to burn them. Grind in a spice grinder. In a food processor, combine all the ingredients except the chicken, lime wedge, and cilantro and process to a paste. Put the chicken pieces in a large bowl and pour the marinade on top. Toss to coat the chicken thoroughly. Cover and refrigerate overnight. Light your grill. Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred, and the chicken is cooked through, about 30 minutes. Transfer to a platter and serve with cilantro, lime wedges, and elote. Elote: 4 ears of sweet corn, shucked Vegetable oil Mayonnaise Cojita cheese, crumbled Chili powder of your preference. I like Ancho or Chipotle Flaky sea salt Cilantro leaves Lime wedges Directions: Brush each ear of corn with vegetable oil. Roast over a hot grill, turning regularly until tender but not soggy and the kernels begin to char (about 10 minutes). Remove from the heat. The cob, brush with mayonnaise. Sprinkle with cotija cheese, chili powder, flaky salt, and cilantro. Finish with a squeeze of lime juice. To serve in a bowl, cut kernels from the cob. Toss in a bowl with 1 heaping tablespoon mayonnaise, ¼ cup Cotija cheese, ½ teaspoon of chili powder, a pinch of sea salt, and a little chopped fresh cilantro. Finish with a squeeze of lime. Serve alongside Jerk Chicken with extra lime wedges

Pan-fried Purple Potatoes with Crème Fraiche and Caviar 3 tablespoons extra-virgin olive oil 8 purple potatoes, scrubbed and sliced 1/8” thick 1 sea salt, to taste Crème Fraiche Assorted caviar Snipped fresh chives, for garnish Instructions Heat oil in a cast iron skillet, over medium heat. Add potatoes and cook potatoes, flipping once after 5 minutes. Continue to cook until golden and crisp on both sides. Transfer to a paper towel-lined plate and allow to cool to room temperature. Arrange on a service platter and top with crème fraiche, caviar, and chives. Garnish with salt if desired, and finish with snipped fresh chives.

How many of our friends are enjoying a great harvest of tomatoes? If you are like us, we are always looking for a great recipe to use and delight our family and friends. Amanda Jane Simcoe outdid herself. Don’t tell my grandmother, but this cheese and tomato pie recipe might’ve outdone her! CHEESE AND TOMATO PIE About 3 pounds assorted heirloom tomatoes or assorted cherry tomatoes 2 large shallots, minced 2 garlic cloves, minced 1 1/2 cups extra-sharp white Cheddar cheese, grated 1/2 cup mayonnaise. 1/2 cup fresh basil, chiffonade 1 tablespoon Seikel’s Oklahoma Gold mustard 1 large egg 1 pie crust, pre-baked 1 tablespoon minced fresh chives 1/2 cup shredded parmesan cheese Kosher salt and freshly cracked black pepper, to taste olive oil. Before we make the pie, it is important to remove some of the moisture from the tomatoes, or you will end up with a crust full of cheesy tomato broth. If you are using beefsteak tomatoes, slice into 1″” slices and place 2/3 of the slices in a single layer on a wire rack set over a large, rimmed sheet pan. A bit of pan spray on the rack keeps the tomatoes from breaking when removed. If using cherry tomatoes, place on a foil-lined sheet and lightly drizzle with oil. Sprinkle with kosher salt. Bake in 400-degree oven until wilted and slightly dried out, 40 to 45 minutes. Allow to cool completely. Take the remaining tomatoes and place them on a sheet pan lined with paper towels. Sprinkle with kosher salt and cover with another layer of towels. Allow them to rest while the other tomatoes bake. In a small skillet, gently sauté the minced shallot and garlic in about 1 tablespoon of olive oil, just until soft but not brown. Drain and set aside to cool. In a bowl, combine mayo, mustard, egg, 1/4 cup of the parmesan, the white cheddar, the cooked shallot, and garlic, about a tablespoon of chives, and most of the basil (reserve some of each for garnish). Add a good pinch of salt and pepper. Mix well. When the cooked tomatoes have cooled, spread a layer of the cheese/mayo mix into the bottom of the baked pie crust. Top it with a layer of roasted tomatoes. Spread another layer of the mayo mix and then top with the fresh tomatoes drained on the paper towels. Gently cover the edges of the crust with foil to prevent overbaking. Sprinkle the top with the remaining shredded parmesan. Bake at 400 until the center is set, 35-45 minutes, depending on your oven and the size of the tomatoes. When you remove the pie from the oven, allow it to sit at room temperature for one hour. Garnish with chives and basil just before serving.

Our love for tomatoes, peppers, squash, zucchini, and all things organic grown in our BPA-free Smart Pots resulted in a satisfying dish by @Amanda Simcoe. Plus there is a Disney connection! Let clean food be the first ingredient in your quest for healthy cooking. Ratatouille Adapted from Thomas Keller’s “Confit Byaldi” This dish is an elevated take on the traditional french roasted vegetable dish. This particular presentation was made famous by chef Thomas Keller after being hired as a food consultant for Disney/Pixar’s film “Ratatouille.” The recipe may seem complicated, but it comes together easily and makes an impressive presentation. For the Piperade 1 small or ½ of large red bell pepper, seeds, and ribs removed 1 small or ½ o large yellow bell pepper, seeds, and ribs removed 1 small or ½ of a large orange bell pepper, seeds and ribs removed 3 tablespoons extra virgin olive oil 1 ½ teaspoon minced garlic ¾ cup finely diced yellow onion 4 large tomatoes; peeled, seeded, and finely diced, juices reserved 2 sprigs fresh thyme leave, stripped from the stems 2 sprigs fresh flat-leaf parsley ¾ bay leaf Kosher salt For the Vegetables 1 ½ zucchini sliced into 1/16 “ rounds 1 ½ Japanese eggplant sliced into 1/16” rounds 1 ½ yellow squash sliced into 1/16” rounds 6 Roma tomatoes sliced into 1/16” rounds ¾ teaspoon minced garlic 1 tablespoon light olive oil For the Vinaigrette 1/6 teaspoon thyme leaves Kosher salt and freshly ground black pepper 1 1/2 tablespoon extra virgin olive oil 1 1/2 teaspoon balsamic vinegar Assorted fresh herbs (thyme, herb blossoms, chervil) Kosher salt and freshly ground black pepper Directions: Piperade: Preheat an oven to 450 degrees. Roast the pepper halves, skin side down (on foil or parchment) until the skin loosens, about 15 minutes. Remove from the heat and let rest until cool enough to handle. Peel and chop, discarding the skin. Combine oil, garlic, and onion in a medium skillet and cook over low heat on stovetop until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains about 10 minutes, but do not allow the mixture to brown. Add the peppers and simmer to soften them. Puree the mixture in a blender or food processor, and season to taste with salt and pepper. Vegetables: Reduce the oven to 275 degrees. In a round pie or ceramic baking dish, spread a thin layer of piperade. Arrange the sliced vegetables alternating over piperade, overlapping in a circle so that 1/4 inch of each slice is exposed. Continue alternating and overlapping the vegetables in a close spiral that lets the slices mound slightly in the center. Repeat until the pan is filled. Leftover vegetables are excellent when tossed in a sauté pan with olive oil and a bit of leftover piperade and can be served on crusty bread or pasta. Before baking, combine the garlic, oil, and fresh thyme leaves in a bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover the dish with foil and seal the edges well. Bake until the vegetables are tender when tested with the tip of a knife, about 2 hours. Uncover and bake for an additional 30 minutes (lightly cover with foil if it starts to brown too much). At this point, it may be cooled, covered, and refrigerated for up to 2 days. If desired, reheat in a 350-degree oven until warm, but it is also delicious at room temperature. Vinaigrette: Combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl. To serve: Heat a broiler and place the dish underneath until just lightly browned. Cut into 6 slices and very carefully lift each onto individual plates with an offset spatula. Turn the spatula 90 degrees, guiding the byaldi into a spiraled fan shape. Drizzle the vinaigrette around the plate. Garnish with fresh herbs if desired.

Level up your steak with Herbed Compound Butter and Roasted Purple Potatoes One of the summer’s greatest simple pleasures is grilling out in the backyard. A basic grilled steak can get an easy gourmet upgrade with a slice of compound butter flavored with garlic and fresh herbs. On the side, roasted purple potatoes tossed with a creamy, cheesy, garlicky sauce are the perfect compliment. Regardless of your favorite cut or whether you prefer to cook over gas, charcoal, or a wood fire, these recipes will bring extra flavor and flair to your next summer cookout. For the Compound Butter: 2 teaspoons fresh thyme, chopped 2 teaspoons fresh rosemary leaves, finely chopped ½ teaspoon dried rubbed sage 1 teaspoon fresh Italian parsley, finely chopped 1 shallot, finely minced 1 teaspoon fresh lemon zest 1 teaspoon freshly cracked pepper 2 sticks salted butter, at room temperature For the Potatoes: 2 pounds purple potatoes, cut into 1” pieces 2 cloves garlic, minced extra-virgin olive oil, for coating potatoes ½ cup crème fraiche ½ cup grated parmesan cheese Kosher salt Directions: For the butter: Combine all ingredients in a bowl and gently mix through with a rubber spatula (to avoid air pockets). Lay out a piece of parchment or wax paper about 12” long. Spoon the butter mixture down the middle lengthwise, forming a log about 6” long. Roll the side edges over to cover the butter, and smooth the now-wrapped log. Gather each end of the parchment and twist each side to seal, as well as to tighten the paper around the log. Place the log in the refrigerator for at least 2 hours or until it solidifies. To serve, untwist one end and slice desired number of ¼” discs before resealing the roll for freshness. Place in a zipper bag (to keep out random freezer smells) and store in the freezer between uses. To serve, place a slice on top of each steak when it comes off the grill, and allow to melt as the steak rests. For the potatoes: Combine the crème fraiche with the garlic and grated cheese and set aside. Preheat an oven to 400 degrees. Coat the potatoes with olive oil, and season with Kosher salt. Place on a foil-lined sheet pan in the oven and roast until tender and slightly crisp on the outside. Remove from the oven and toss with the cheese mixture and season to taste with salt and pepper and serve.