Archive for May, 2007


2007
05.24

Herbicide skip the chemicals at the garden center

Use household strength (5 percent to 6 percent) vinegar.
Add spreader and sticker to leaves by adding 1 tablespoon of
dish detergent and 2 tablespoons of canola oil per gallon of vinegar.

The vinegar is most effective at temperatures above 70 degrees, on young weeds, spray weekly.

Recipe 1 Gallon of vinegar
1 Tablespoon dish soap
2 Tablespoons vegetable oil
Mix, spray.


2007
05.13

Then there is that commandment: thou shall not covet thy neighbor’s peonies.

Ever since I moved in here, a neighbor lady has coveted my flowers. But only if I don’t want the peonies, she will take them.
What am I going to do with all those flowers? She would like them, but only if I am going to get rid of them anyway. Which smacks of the dining partner who says, (are you going yo eat that?”


2007
05.10

Gardeners Guide to Global Warming

One degree difference between 32 and 33 degrees Fahrenheit over a period of time can make a huge difference in a garden. Scientists are learning what many gardeners already knew. Plants have earlier leaf out and bloom times, butterflies, insects and new bird species are arriving earlier in the spring. But any potential benefits from a longer growing season will be overshadowed by a host of garden problems.

A new report from the National Wildlife Federation, “The Gardeners Guide to Global Warming,” suggests that heavier downpours and more intense storms will lead to extensive flooding in vulnerable areas. At the other extreme, severe drought conditions plaguing parts of the nation over the past few years lead to watering restrictions for our gardens.

With global warming, lack of sufficient water for gardens will become even more of a problem. Droughts and heat waves also encourage some of the most damaging garden pests such as aphids, spider mites, locusts and white flies. Garden weeds such as dandelion and lambsquarters are expected to thrive with global warming. Scientists estimate that global warming will enable 48 percent of the invasive plants and animals in this country to move further north as temperatures rise.

Gardeners have heard these recommendations before. Simple solutions are at hand and gardeners can make a major contribution toward stemming global warming.

According to Suzanne DeJohn with the National Gardening Association, “Individual gardeners may think they can’t make a real difference. But imagine if all – or even half – the estimated 91 million gardeners nationwide took steps to reduce their energy consumption. Each of us can do our part in our own landscape.” The complete Gardeners Guide to Global Warming can be found at www.nwf.org/gardenersguide .

Do Your Part

• Reduce the threat of invasive species and incorporate a diversity of native plants into your landscape. Contact your local/state native plant society to find out what plants are native to your area or check out NWF’s web site for a listing at www.nwf.org/backyard/food

• Limit water consumption. Actions that can help include mulching, installing rain barrels, watering only in the morning and evening to avoid mid-day evaporation and using drip irrigation.

• Compost kitchen and garden waste. This one step can significantly reduce your contribution to global warming pollution, especially methane, a highly potent greenhouse gas. It also provides an excellent source of nutrients for your garden.

• Establish a “green roof” and plant trees around your house. One study showed that shade trees can reduce energy use for air conditioning by up to seventy percent. Trees also absorb and store carbon dioxide (CO2), which is the gas primarily responsible for global warming. Over an average life-span for a tree, it can remove a ton of CO2 from the atmosphere.

• Develop a rain garden. Gardeners can reduce water pollution associated with heavy downpours by developing rain gardens, which capture storm water runoff and help prevent it from entering local lakes, streams and coastal waters.

• Improve energy efficiency. One of the best ways to reduce your contribution to global warming pollution is to use more energy-efficient products. In your backyard alone, there are a number of actions you can take, including replacing regular outdoor light bulbs with compact fluorescents, installing outdoor automatic light timers and purchasing solar-powered garden products.


2007
05.06

Basil Zucchini
summer garden fare

1 teaspoon olive oil
3 small zucchini, thinly sliced
2 tablespoons chopped fresh basil
1 garlic clove, minced
Shredded Parmesan (optional)

Heat oil in heavy medium nonstick skillet. Add zucchini, 1-tablespoon basil and garlic and stir-fry until zucchini is just tender, about 5 minutes. Season to taste with salt and cracked pepper. Remove from heat. Sprinkle with Parmesan and remaining tablespoon of basil. 2-3 servings.

Tabouli Salad and Lemon Thyme Couscous


2007
05.05

I can’t imagine growing tomatoes with out basil. What would fresh salsa be with out fresh cilantro? You can not add too much parsley to tabbouleh. This is one of my favorite summer dishes with fresh tomatoes and parsley.

Tabouli Salad

1 cup dry Bulghur wheat
2 Cups hot water
1/2 teasp
oon sea salt
Juice
of 1 lemon
1 or 2 cups chopped fresh parsley (or more!)
1/2 fresh
chopped mint
1 small cucumber, chopped
1 pint cherry tomatoes, halved

Combine first three ingredients. Let sit for an hour. Add all remaining ingredients except tomatoes. Chill well. Add tomatoes.

Try This: Chop herbs into sea salt for a flavor intense mash to cover any roasted meats. The salt will absorb the herb’s aromatic oils and boost their flavor.

Crumbs of flavor: Chicken, fish (and crab cakes) become gourmet fare when topped with herbs chopped into bread crumbs for a toasted topping. Herb and bread (or cracker) crumb combination’s add sparkle to baked casseroles, potatoes and macaroni and cheese.

Hot Grains: The heat of cooked pastas will release the aromatic oils of shredded herbs . Toss chopped basil leaves into warm rice, pasta, bean or grain dishes. You can’t beat a simple dish like pasta with just a drizzle of extra virgin olive oil, a little garlic and chopped basil.


Lemon Thyme Couscous

3/4 cup water
1/4 teaspoon freshly grated lemon zest
a rounded 1/2 teaspoon fresh chopped thyme or lemon thyme
1/2 cup couscous
1/4 cup packed freshly chopped parsley leaves
1 Tablespoon olive oil
juice of 1/2 fresh lemon

In a small heavy saucepan bring the water to a boil, stir in the zest, the thyme, and the couscous, and remove the pan from the heat. Let the mixture stand, covered, for 5 minutes, fluff it with a fork, and stir in the parsley, oil, lemon juice, and salt and pepper to taste.
serves 2.