I love to share my extensive gardening knowledge with readers, so that they too can enjoy the wonders of all kinds of verdant plant life. Poinsettias Are Big BusinessEven the most green-fingered of us have suffered the loss of attractive poinsettia plants that were perhaps gifted to us at Christmas.Those lovely ornamental plants with their stunning red bracts have become synonymous with the holiday period, and the shops are filled with them in the run-up to Christmas.
Caren White is a Master Gardener and instructor at Home Gardeners School. She has been associated with Rutgers Gardens for over a decade. Do you live in a dark apartment or condo with no outdoor space for a garden? No problem! You can have a wealth of flowers indoors thanks to the miracle of African violets.
Home /Recipes / Bread Recipes /Brussel Sprout and Cauliflower Gratin with Pine Nut-Breadcrumb ToppingPhoto by Kate SavageServes 10-12 peopleIngredients1 ½ lbs of brussel sprouts, trimmed, quartered lengthwise1 ½ lb head of cauliflower, trimmed into small florets2 ¾ cups of heavy whipping cream½ cup chopped shallots1 T chopped fresh sage1 ½ T olive oil½ cup plain dry breadcrumbs½ cup pine nuts, light toasted2 T chopped fresh Italian parsleyPreparationPreheat oven to 375 degrees F.
Freshly Blooming Saffron Growing the Most Expensive Spice in the WorldWhen I happen to mention that I& 39;m growing my own saffron, most people are really surprised. There& 39;s something about the idea of spices that automatically transmits mental images of faraway places and really hot climates. Or something like that.
Home /Recipes /Autumn Sweet Potato BakeIngredients3 medium sweet potatoes1 cups fresh or frozen cranberries1 cup peeled, chopped Granny Smith apples3/4 cup chopped walnuts2/3 cup brown sugar1/3 cup apple cider1 tsp. salt1 T. butterPreparationPreheat oven to 350 degrees F.In a large saucepan, cover sweet potatoes with water; bring to a boil.
Home /Urban Farming /Composed SaladsJudith Hausman’s Blog – Composed Salads – Urban Farm OnlineComposed SaladsOh, those flibbityjib summer salads, all frilly lettuces, prissy herbs and tender, kid-glove tomatoes. January is time to leave those fragile young things aside and take up with sturdy salads that are at least as hearty as the uncomplaining Puritan stock we are out here.