Monthly Archives: November 2024

Making a Terrarium

Hold onto your gardening hats, folks! Remember terrariums? A new trend revitalizing this old style is now better than ever. Creating a theme for your terrarium is easier too, with the all the miniatures now available. Remember those skinny-necked bottles and what a hassle they were? New container styles make terrariums easier to plant, simple to maintain and more beautiful in your home.

Style

What is your terrarium’s style? Tropical with ferns, arid with cacti or beach-like with tiny grasses, sand and water-like pebbles? Will you have figures such as fairies or gnomes? To choose the plants, consider the lighting where you plan to place the terrarium. If your gnome home is to be in the corner, consider using a cute fluorescent light or similar illumination to help keep your terrarium’s plants healthy and thriving.

Container Shape and Size

Choose your container and ensure it has enough room for your completed dream. Clear glass allows views of different layers of sand, soil and top dressing, giving your terrarium extra depth. Container shapes include hanging, footed, cylindrical, spherical, even leaning. Multi-sided geometric shapes are popular, as are smooth, curved shapes with a natural flow. If your garden includes tropical plants, consider a container with a smaller opening or a lid to increase humidity for healthier plants.

Don’t forget to consider size – tiny terrariums with just a plant or two are popular and can be hung like ornaments or make great gifts, while larger containers can create an entire microcosm and unique environment for a stunning display.

How to Plant

Planting a terrarium takes a little extra care, but is no more difficult than planting any houseplant.

Put an inch or two of small gravel, pebbles or expanded clay pellets into the container, providing a drainage base. Mixing in several tablespoons of horticultural charcoal prevents odors. If the container is large enough, layer other colors or sizes of pebbles or sands to create visual interest when viewed from the side.
Soil goes in next. Many plants grow well in light soils mixed with peat moss and vermiculite or perlite. Moistened coir is another option. Alternatively, consider special prepared soil mixes for African violets, succulents or cacti.
Create a landscape plan by first arranging the plants on the tabletop to determine where they will be placed in the container, taking into account how the plants may touch the sides or top of the container.
Plant the largest plant first. Dig a small hole, place the plant, and firmly tamp the soil around it. This is very important to stabilize the plants and remove air pockets. If the space is tight, smaller plants may be able to help stabilize larger plants.
After placing the plants, you may want to top-dress with decorative pebbles or bark. Sand looks great around cacti. This is also the time to place fairies, cottages, twigs, larger stones, marbles and other decorative items in your terrarium to create the desired theme.
When everything looks good (look at it from all sides and angles), use a small artist brush to clean any loose dirt or sand away from the sides and leaves.
Use a mister to water the plants. Because the container acts as a small biosphere and much of the moisture is recycled, a little water lasts for quite awhile. Do not overwater your terrarium or the plants may rot, and replacing them can be a challenge.

Place your terrarium in its new location and enjoy its beauty and your accomplishment!

Preserving the Harvest

Was it a bumper crop this year? Do you have tasty fruits, vegetables and herbs overflowing your storage? Now that the harvest is in, the decision needs to be made as to what to do with the abundance.

Years ago, homes had root cellars to store winter squash and root vegetables such as onions, potatoes and carrots to keep them cool and dry for several weeks. As more homes refinish basements into living spaces and more urban gardeners expand their harvest, however, it may be difficult for gardeners to store their harvest this way. So, what can they do?

Here’s a quick little table to help:

Vegetable	Store	Freeze/Blanching Time	Can	Dry	Pickle
Beets	X	(2 min)	X	X	X
Broccoli		(3 min)	X	X	X
Brussels sprouts		(3 min)	X	X	X
Cabbage		(90 sec for wedges)	Pickle first	X	X
Carrots	X	(5 min)	X	X	X
Cauliflower		(3 min)	X	X	X
Celery		(3 min)		X	X
Fennel		(1/2 min)	Pickle first		X
Horseradish	X	(shred)	Prepare as sauce	X	X
Kohlrabi		(3 min)	Pickle first	X	X
Onions	X	(raw)	Pickle first	X	X
Parsnips	X	(2 min)	X	X	X
Potatoes	X	(cooked)	X	X	X
Rutabagas	X	(2 min)	X	X	X
Sweet Potatoes/Yams	X	(cooked)	X	X	X
Turnip	X	(2 min)	X	X	X
Winter Squash	X	(cooked)	X	X	X

Storing: Only store mature and perfect vegetables. If there are soft spots or bruises, eat immediately or preserve. Leave several inches of stems on winter squash. It’s important to maintain temperatures between 32-40⁰ Fahrenheit with good air circulation and ventilation. To reduce spoilage, the humidity should be between 85-95 percent.

Freezing: Freezing maintains nutrients, flavor and texture. Most vegetables require blanching (cutting into pieces, a boiling water bath [see times above], followed by immersion into very cold water) prior to putting into freezer bags or containers in the freezer. Maintain a temperature of 0⁰ Most vegetables will store well in the freezer for up to 12 weeks.

Canning: Best method for vegetables with high water content such as fruits and tomatoes. Hot water baths or pressure cookers seal the contents in sterilized jars. Most vegetables are low acid foods and require using a pressure cooker. Use cleaned, fresh and tender vegetables. Follow all pressure cooker instructions carefully.

Drying: No special equipment required. Most people use ovens or dehydrators. It’s important to have good air circulation and all vegetables are cleaned and not bruised. Blanching in a hot water bath increases quality and cleanliness. Adding 1/4 teaspoon of citric acid to each quart of water will reduce darkening and discoloration.

Pickling: Used around the world to preserve foods, pickling also includes relishes and fermentation. Examples include Kim-chi, pickles, sauerkraut and chutneys. Follow all recipes carefully. Most use vinegar to stabilize acidity and prevent bacteria. Some recipes will suggest canning to preserve the product, others will recommend refrigerator or crock storage.

Have specific questions? The National Center for Home Food Preservation has many online publications to assist you.

Winter Vegetables on the Table

Winter marks a seasonal change. Our bodies seem to crave deeper, more tantalizing, richer tastes rather than light, bright, fruity flavors of summer. Harvesting vegetables in the late fall, and sometimes into the winter, presents us with bounty for slow, simple and savory cooking. All winter vegetables may be boiled, roasted, grilled, stewed, sautéed, steamed or eaten raw.

Which Vegetables Are Winter Vegetables?

Winter vegetables are generally considered those that are either harvested late in the season or have the capability of being kept for several weeks or months without losing their flavor, texture and nutritional value. Which of these will grace your table?

The cole, or cruciferous, vegetables such as broccoli, Brussels sprouts, cabbage, cauliflower, turnips and kohlrabi rank highly for many nutrients including vitamin C, soluble fiber and other nutrients with anticancer properties. Interestingly, boiling seems to reduce the potency of these nutrients, but other cooking methods don’t.

Root crops, including beets and carrots, sustain life around the world. Beets provide folate, nitrates and manganese in dishes such as borscht and pickled beets. Carrots contain diverse vitamins including A, C, K and B6 and antioxidants from carotenoids. Interestingly, recent research suggests many people prefer the flavor of steamed carrots to boiled.

Fennel, with its anise flavor, jazzes up meals throughout the world but is a favorite in Mediterranean and Italian cuisine. It tops nutritional lists with its antioxidant benefits. Try some raw in salads and appetizers.

Celery, related to fennel, adds a distinctive crunch when used in salads as a raw ingredient or a stronger flavor to soups and stews. With a mild taste, celery is versatile in a wide range of dishes, including mashes, stuffings and roasts.

Potatoes and sweet potatoes, long associated with the typical American holiday meal, contain many healthful benefits. According to research, boiling or steaming sweet potato provides the most health benefits; the phytochemicals in them rival that of broccoli. Roasting or baking potatoes is a healthy way to enjoy them, provided you are sparing with the toppings.

Winter squashes, from acorn to pumpkins, also serve as healthy sources of carbohydrates. Because 90 percent of the calories are starch-related, people are surprised at recent studies proving the antioxidant, anti-inflammatory and insulin-regulating effects of winter squash. Additionally, the roasted seeds make a delicious and healthful snack.

Winter Vegetable Recipes to Savor

Have you ever wondered how to roast vegetables? It’s easy! Just wash the vegetables, cut into 1″x1″ cubes, and place in mixing bowl. Drizzle over a few tablespoons extra virgin olive oil and mix to cover all pieces. Place as a single layer in a cookie or roasting pan. Sprinkle with salt and pepper and cook at 375⁰ Fahrenheit for approximately 45 minutes or until the desired texture is reached. Jazz it up with cinnamon, garlic, curry, rosemary or any other favorite spice or seasoning mix.

Here are some other recipes to bring these wonderful winter vegetables to your table. Bon appétit!

Roasted Winter Squash Seed and Cheese Ball Appetizer

Step 1: Roast winter squash seeds by cutting the winter squash in half and removing the seeds and stringy “gunk.” Put into a bowl half filled with water and rub between your hands to separate the seeds from the strings. Rinse the seeds again and spread out on a cookie sheet. Use a hair dryer or place in 150⁰ Fahrenheit oven to dry. Stirring every 10 minutes reduces drying time and ensures even drying.

Step 2: When dry, place seeds in bowl and combine with choice of seasonings. Mix thoroughly. Return to cookie sheet. Place in 275⁰ Fahrenheit oven for 10-20 minutes. Watch closely to prevent burning. When cool, chop finely to coat cheese ball.

Seasoning ideas

Latino: 4 Tbs. melted butter, 2 tsp. chili powder, 1 tsp. oregano
Asian: 4 Tbs. melted butter, 2 tsp. ground ginger, 1 tsp. hot mustard, 1 tsp. honey
Holiday: 4 Tbs. melted butter, 2 tsp. cinnamon, 1 tsp. nutmeg, 2 tsp. sugar
Use your imagination!

Step 3: Make cheese ball.

Ingredients:
2 pkg. (8 oz. each) softened Neufchatel cheese
1/2 cup shredded sharp cheddar cheese (Low fat)

Directions:
Beat Neufchatel and cheddar in small bowl with mixer until well blended. Refrigerate 1 hour. Shape into ball. Press seasoned winter squash seeds onto cheese ball.
Serve with complimentary crackers, tortilla chips, pretzels or flatbread.

Winter Squash Casserole

(serves 2)

Ingredients:
2 Cups winter squash, peeled and cut into 1-inch cubes
3 Tbs. extra virgin olive or macadamia nut oil
1 tsp. orange juice
1 tsp. lemon juice

Directions:
Steam squash chunks, covered, for 7-8 minutes, until just tender
Mix remaining ingredients, pour over squash in bowl
Toss while still warm. Serve.

Other Ideas:

Cook 1/2 C chopped onion with squash, or
Add fresh herbs such as basil or rosemary to liquid dressing, or
Sweeten with 1 tsp. cinnamon and 2 tsp. honey, or
For Asian flavoring, add 1 Tbs. minced fresh ginger, 2 tsp. soy sauce

Super Easy Grilled (or Baked) Cauliflower

Remove the leaves. Cut the head in two, core the stem. Place both on large piece of heavy-duty foil.
Melt 1/2 Cup butter with 2 tsp. garlic salt and 2 tsp. lemon pepper.
Drizzle half of butter mixture over each half and sprinkle each with 3 Tbs. parmesan cheese
Rejoin the two halves and drizzle remaining butter mixture on the outside.
Fold foil around, creating a ball.

Cook at 350⁰ Fahrenheit for approximately an hour or until soft. Delicious!

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Herbal Delights

No matter how cold the temperatures or how deep the snow, you can enjoy the pleasures of herbs this winter season by growing them in your windowsill. Herbs are great for adding zest to any food and are a delicious substitute for salt and artificial flavors. They can also make dinner a visual delight! Add herbs to breads, soups and stews for flavor or use as a lovely garnish. Here are some great selections to try…

Rosemary is a must for the cook. Fresh rosemary is much richer and more fragrant than dried sprigs. Its needle-like foliage has a piney or resinous aroma and flavor. Rosemary is good with any meat or poultry, with stronger tasting fish, and with pizza, breads and potatoes. It is companionable with garlic and citrus flavors. A pleasing apple jelly can be scented with rosemary for a gourmet touch.

Chives, being a member of the onion family, is one of the few flavoring plants that appreciates some fertilizer. The hollow spears should be cut as needed by clipping a few spears just above the ground. It is used mostly as a garnish or final ingredient wherever a light onion taste is wanted, and it won’t overpower your recipes.

Mints are a necessity for herb windowsill gardens. No one would want to be without spearmint and peppermint, and maybe orange mint, for fresh teas and additions to fruit cups and ice cream. Fragrant and luscious, mints also make delightful garnishes for drinks or can be frozen into ice cubes.

Sage is a standby for poultry, breads and stuffings and combines well with corn or apples. Fried leaves are good to nibble. Experiment with different types of sage to enjoy their subtle variations and different flavors.

Thyme, a huge family of small upright, mounding or creeping plants, comes in a variety of flavors. You will find varieties labeled French, English, Common and Lemon, with leaves that may be all green or silver-edged or even variegated with gold. Every herb garden should have some thyme, and it pairs will with lamb as well as in marinades and salads.

Oregano is the hardier cousin of marjoram. It is a familiar flavoring in Italian and Greek cooking, in meats, sauces and of course in pizza. Oregano can be added to salads, used in marinades or mixed in with breads for rich flavor without any butter needed.

When growing your herbs, be mindful of their sunlight needs and keep them away from heating vents that can dry the soil out too quickly. Use organic fertilizers like fish emulsion and seaweed sparingly. Although fertilizers make the plants beautiful to look at, the less fertilizer used on an herb, the better it will taste. Now is a great time to start growing or to add to your culinary herb collection. Winter is the perfect time to start adding zest and flavor to your cooking!

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