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Springtime is Mint Time

March 21, 2012

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By Guest Writer Bernadine Chapman-Cruz

Mint – a plant that reigns supreme when it comes to a potent freshness that adds a fragrant aroma to your garden as well as your table. This hearty herb is diverse in culinary and curative properties ranging from the Middle East and Asian countries to Northern Europe and the Americas.

But gardeners beware. The quickly growing carpeting ground cover is considered invasive, choking out other garden plants and herbs in close proximity when planted in a flowerbed. For best results, plant mint in a separate area away from other herbs or in a container pot with saucer, so roots will not grow through the drainage hole and take hold in the soil underneath. It is best to keep mint plantings away from other herbs, as the strong mint scent can overtake milder herbs mingling aromas.

Mint flavor is cool, refreshing and aromatic. Plant either root cuttings or seeds in late spring. Choose a rich soil, in a cool, damp, moist location. Mint also tolerates full sun, but generous watering is required. Mulch to protect plants against frost. Garden mint grows profusely from underground runners, requiring cutting back when blooms appear. Thin mint frequently to discourage overgrowth. Harvest small tender leaves at soil level for strongest mint flavor.

In the realm of culinary delights, mint enhances beverages like Mint Julep and hot or iced teas. Mint flavored jellies and syrups are also popular. Many recipes call for mint as seasoning for lamb, pork, peas, potatoes and even desserts including mint flavored ice cream.

The herb is also known for its medicinal properties. For centuries mint has been linked to curatives for stomach ailments, insomnia, headaches and used as a natural diuretic. Beauty regimens including mint have been traced back to Ancient Egypt and the herb is also used as an antiseptic. Mint can also be used to freshen breath and clean teeth.

Mint is an aggressive natural insecticide in the garden, warding off mosquitoes, wasps, hornets, cockroaches and ants.

Springtime is mint time. Enjoy this pungent herb fresh from your garden.

Copyright 2012 Bernadine Chapman-Cruz

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Tea and Scones

March 14, 2012

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By Guest Writer Bernadine Chapman-Cruz

Step back to the old world pleasure of enjoying tea and scones. A cup of tea, especially on a wintery day, and a plate of freshly baked scones spread with preserves made from fruit or berries from your garden, is a marriage made in heaven.

Tea has been a staple for centuries spanning cultures across the globe. A soothing cup of tea has laid claim to being an integral part of sealing deals between countries; celebrated as the elegant, delicate drink of social engagements; and presides as a fundamental component of daily dining traditions. When a cup of tea is served with a scone sweetened with a dab of clotted cream, jam or jelly, the tasty combination conjures up thoughts of coming spring.

The origin of the scone is generally attributed to Scotland, but England and the Netherlands also hold legitimate connections to the scone’s ancestry. The scone is a quick bread comprised of flour, sugar, butter, eggs, milk and salt, baked in a small round loaf, many times with the addition of dried fruits such as raisins¸ currants, apricots or cranberries. It is the perfect accompaniment for tea.

Enjoy a pot of tea, a bite of scone, and friendly conversation around the table.

To make a batch of scones assemble the following ingredients:

3 c. flour

½ c. sugar

1 T. plus 1 t. baking powder

½ t. salt

¾ c. butter (chilled)

1 egg

1 c. milk

Directions:

  1. Preheat oven to 400 degrees.
  2. Mix flour, sugar, baking powder and salt.
  3. Cut in chilled butter.
  4. Whisk egg and milk, then add to dry ingredients until mixture is moist.
  5. Knead dough on lightly floured surface.
  6. Shape into two ½ inch thick rounds.
  7. Cut each round into 8 equal wedges prior to baking.
  8. Separate pieces to brown all sides.
  9. Bake on greased sheet for 15 minutes or until lightly brown.
  10. Optional: brush wedges with egg wash and sprinkle with sugar prior to baking.

Variations:

Add: raisins, currants, orange grated orange peel or lemon zest, apricots or cranberries  

Copyright 2012 Bernadine Chapman-Cruz 

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Hearts for Your Table and Your Tummy

February 13, 2012

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By Bernadine Chapman-Cruz

Valentine’s Day is associated with the conventional cupids, flowers, candy and hearts. Keep the loving feeling all month long with a ‘hearts at the table’ theme incorporated into simple imaginative foods and heart themed table settings.  A little thought and a bit of creativity can bring a special kind of love to your table. Inexpensive novelty décor tableware can be purchased for pennies on the dollar during  the frenzy of the Valentine’s Day rush. Discount stores also offer a variety of suitable themed merchandise. Table covers, napkins, plates and decorative accessories, combined with whimsical creative homemade dishes will become the memories that seal family traditions for years to come. Bring a special kind of love to mealtime, one that’s guaranteed to warm the tummy and the heart.

Breakfast:  

Cut French toast into heart shapes and serve with berry syrup and strawberries

Serve an egg in a basket – also known as, hen in a nest, chicken egg nest, sunshine toast, moon egg or  cowboy egg.  Prepare bread by cutting out a hole with a large heart shaped cookie cutter before breaking egg into the center.

A bowl of oatmeal topped with a heart shaped dollop of strawberry jam

Lunch:

Heart shaped sandwich with cream cheese and strawberry jam filling

Steaming tomato soup with a heart shaped grilled cheese sandwich

Ambrosia, garnished with a maraschino cherry,  served in a heart shaped bowl

Molded heart shaped cottage cheese and strawberry salad

Appetizer:  Heart shaped pieces of cheese with assorted crackers

Entrée:  Baked chicken breast or pork chop with rice or baked potato, accompanied by salad with raspberry vinaigrette dressing garnished with strawberries

Dessert:  vanilla ice cream drizzled with cherry cordial

Dinner can be served with wine atop fancy linens accompanied by candlelight

From my heart to yours – enjoy!

Easy Ambrosia Salad

1 can mandarin oranges – drained

1 can crushed pineapple – drained

1 cup miniature marshmallows

1 cup flaked coconut

1 cup sour cream

Mix all ingredients – refrigerate overnight

Bernadine Chapman-Cruz  Copyright 2012

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Plant Zones: A Simple Explanation

February 6, 2012

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By Master Gardener Robin Ivanoff

“Hey, Baby, what’s your zone?”

No— not a bar pickup line!  This is a question plaguing gardeners every spring when new, tempting plants appear in the local nursery. 

Today, most plants have a convenient grow tag on or in the pot with them that gives specifics about light, water and fertilization.  That same tag usually  tells you the ideal planting zone— but unfortunately, there is more than one zone system that may be referenced on a grow tag.

In California and throughout the West, many nurseries utilize the Sunset climate zone system which divides up the west coast states into many more climate zones than does the USDA Plant Hardiness Zone Map.

Sunset’s climate zones consider the length of each area’s growing season, total rainfall and seasonal rain timing, winter low and summer high temperatures, plus wind and humidity. 

The USDA plant hardiness zones, recently updated, are based on average annual winter temperatures, organized into 10-degree Fahrenheit zones.

Once you know both your planting zones, you are ready to select some of those juicy new plants you’re considering.  Of course, if you’re still not sure, just ask your nursery plant person to help you select the right plants for your area.  When you know your zones, you’ll have better growing success In And Around The Garden.

Robin writes the ‘Master Gardener Minute’ on HomeTown radio show, KVGC 1340-AM, in Jackson, California. She is host of this educational gardening segment  along with Laura Clark, which airs at various times (and actually last longer than a minute) on Friday, Saturday, and Sunday.

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What Happened to the Rake?

January 24, 2012

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By Bernadine Chapman-Cruz

Last week, when my newspaper landed on the roof, I searched the tool shed for a rake. I rummaged through shovels, hoes and push brooms, but nary a rake was to be found. In desperation, I grabbed a power washer wand to retrieve my Sunday paper.

I need a rake, I thought. But rather than making a trip to the garden center, I decided to look online.

Googling ‘rake’, I found: (noun) rake – a pronged instrument used to gather material such as leaves or (verb) loosening and smoothing ground surfaces.

Scrolling down, I was amazed at dozens of listings for rakes. I clicked on some hits and quickly realized that rakes had become specialized, designed for a specific task, and it seemed one rake did not infringe on another rake’s territory. I checked more rake options.

• Hand Rake – a small version of a rake used to work the soil or clear areas of debris

• Thatch Rake – lawn grooming tool to remove thatch or moss

• Lake Rake – used to skim the surface of a small body of water, i.e. lake, pool or pond of algae or vegetation

• Landscape Rake – effective in spreading and smoothing mulch, dirt, sand, gravel or small pebbles

• Standard Leaf Rake – for pulling leaves toward the user or lifting garden debris into trash container

• Garden Rake – to break up and pulverize dirt clods, featuring sharp curved teeth and straight-backed tines

• Clog-Free Leaf Rake – comprised of special tines on a uniquely designed head that prevents leaf clog

• Adjustable Leaf Rake – telescopes down to minimal size for easy storage

• Rock Rake – extracts rocks from soil

• Pet Poop Rake – a combination rake and scooper for pet waste

Overwhelmed in my search for a simple old-fashioned rake, I perked up when my cursor stopped on The Amazing Rake described as ergonomically designed to avoid the user’s need to bend or stoop. I was delighted.

But before I clicked the Add to Cart button, I hesitated. If I continued searching, I might find the Perfect Rake – a rake that rakes independently while you sit in a chair drinking a cup of coffee.

Copyright 2012  Bernadine Chapman-Cruz   

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Backyard Fruit Trees: The Hardest Pruning Cut You Will Ever Have to Make

January 9, 2012

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By Ann Ralph

Commercial-size deciduous fruit trees are a difficult backyard proposition. They take too much space. They’re hard to maintain. Much of the fruit produced on these trees will ripen out of reach. People buy “semi-dwarf” fruit trees because they want small trees but, without pruning, most trees classified as “semi-dwarf” grow to be twice as tall as the average person.

Don’t count on rootstock to control the size of a fruit tree. Fruit trees absolutely require regular pruning to keep them in line. At best, an untrained fruit tree will be an eyesore. At worst, trees grow rapidly to unmanageable sizes and set fruit in quantities that defeat both the tree and the gardener.

That being said, it’s easy to keep fruit trees small.

Hudson's Golden Gem apple, first year

Prune a newly planted sapling to knee-high when it first goes in the ground, a radical cut by any standard. By far, this is the most important and difficult pruning cut you will ever have to make, but it almost guarantees fruit tree success, whether you want to keep your tree at six feet or let it grow taller. This pruning cut is critical, not just for size control and aesthetics, but for the ultimate fruit supporting structure of the tree—the scaffold limbs that develop from the buds below the cut.

The final height of a fruit tree is up to the pruner. A good height for a fruit tree is as tall as you can reach. Routine summer pruning makes it a simple matter to scale fruit trees down. This time of year, in the dormant season, remove only what Portland pruner, John Iott, calls “the dead, the diseased, and the disoriented.” If you want to keep your tree short, leave tall upright whips in place for the time being, and head them back near the Summer Solstice. As a rule, prune young trees lightly and older trees more aggressively.

For more information about rootstocks, training, and summer pruning, visit the Dave Wilson Nursery and UC Davis Home Orchard websites. Local Master Gardeners offer excellent seasonal pruning seminars.  © Ann Ralph

Ann Ralph’s pruning book The Little Fruit Tree will be available from Storey Publishing in 2013. Contact her by way of www.littlefruittree.com.

Hudson's Golden Gem apple, second year

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Homemade Popcorn Garlands for Your Christmas Tree

December 5, 2011

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By Guest Writer Bernadine Chapman-Cruz

Enhance your Christmas décor by trimming your tree with old-fashioned popcorn garlands. This wholesome holiday activity will bring grins and giggles to the entire family, as well as create lasting memories for years to come.

Materials:

1.  Plain popcorn – no salt or butter added (stale air-popped popcorn works best).

2. Thin waxed dental floss.

3. An embroidery needle.

Method:

1. Unwind two arm lengths of dental floss.

2. Thread needle and make a large double knot at end.

3. Insert threaded needle through popcorn and slide down to one inch from the knotted end.

4. Loop knotted end of floss around the first piece of popcorn to establish beginning of chain and tie off to secure.

5. Continue process, sliding each piece of popcorn to the end until one inch of floss remains, then tie off as in #4.

6. When desired number of garlands (estimated calculation at nine to ten feet for each foot of Christmas tree) are complete, it’s time to decorate.

7. Arrange garlands horizontally in circular or swag-like pattern across limbs after affixing lights to tree.

8. Once garlands are in place, decorate tree with other ornamentation.

9. The same process can be used to string fresh cranberries or combine cranberries and popcorn for multi-colored garlands.

10. Discard garlands after one season. Toss into trees, bushes or shrubbery for wildlife to enjoy the labors of your Christmas creativity.

Copyright 2011 © Bernadine Chapman-Cruz

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Pilgrim Corn Salad – So Easy and So Tasty!

November 22, 2011

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Folks, keep up the good work adding to the ”Thanksgiving Humor Week’ post. Meanwhile, here’s a wonderful side dish (and a little pilgrim history) for your feast. Thanks Bernadine for guest writing. Happy Thanksgiving to everyone. May you be safe, smile much, and laugh even more.–Dianne Marie Andre

By Bernadine Chapman-Cruz

At Thanksgiving, thoughts turn to the pilgrims landing on Plymouth Rock. Seeking religious freedom in an unfamiliar place, early life was filled with hardships, from battling the elements, to rampant disease, dwindling population and the unknown dangers associated with living in an unfamiliar land. Nonetheless, a God fearing people, the pilgrims were thankful.

During colonization, the pilgrims came to rely on the Indians, who were native to the area. The red man taught the white man how to live off the land, trap game and grow corn. After a successful harvest, the pilgrims decided to celebrate the wealth the land had to offer in a communal feast. Not only did the new settlers provide for their families and community, but extended an invitation to the Indian Chiefs with whom they had formed friendships.

When it came time for the celebration, food preparation was in full flurry and the pilgrim’s tables were laden with the rich abundance of the land. Wild duck, goose and deer, along with corn, other vegetables, cranberries and assorted fruits and nuts made for a hearty and tasty fare. It is interesting to note that the turkey, ubiquitous with a traditional Thanksgiving dinner, may not have adorned the pilgrim’s table.

When it came time for the guests to arrive, the pilgrims expected the Indian Chiefs with whom they had become trusted friends, but were dismayed when entire villages accompanied their leaders to the feast. Even though astonished by the number of unexpected guests, the pilgrims welcomed all who came to their table and the traditional Thanksgiving dinner was born.

Thanksgiving is a time to welcome family and friends; to share a meal prepared with love; and to be thankful for our blessings, just like the pilgrims did so long ago. A delightful way to carry on this tradition is to include Pilgrim Corn Salad as part of your holiday menu. Happy Thanksgiving. Copyright 2011 Bernadine Chapman-Cruz

Pilgrim Corn Salad

In a medium size bowl combine:

2 cans kernel corn

¾ cup dried cranberries

¼ cup chopped pecans.

Marinate with dressing consisting of:

2 Tablespoons each:  olive oil and balsamic vinegar

1 Tablespoon apricot jam

1 teaspoon each:  Dijon mustard and Worcestershire sauce

Refrigerate for 30 minutes.  Yield 8 – ½ cup servings

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The Halloween Apple

October 31, 2011

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By Bernadine Chapman-Cruz

 A Halloween tradition turns into a lifelong joy – cherishing the sweet natural flavor of a juicy apple. As a child, on Halloween I anxiously awaited nightfall. As soon as porch lights glowed, armed with a large grocery sack, I ventured out to trick or treat. Customary Halloween treats included a variety of candies, gums and sticky popcorn balls wrapped in waxed paper. Sometimes I was even lucky enough to discover a wheat head penny or a buffalo nickel in the bottom of my sack.

My first stop was Mrs. Campbell’s. Every year I lined up with other kids in our neighbor’s front room where she sat in a wheelchair. She held a large crystal bowl on her lap filled with big five-cent candy bars. I remember as many as a dozen masked trick or treaters standing in a semi-circle while Mrs. Campbell tried to guess our names. After several unsuccessful attempts, Mrs. Campbell threw her hands up in the air, laughed and said, “I give up.” Then we filed out selecting our candy bar on the way out. If we lingered too long , she helped us make a decision.  “Take two!”

My piano teacher lived in the next house and he too invited us in. Sometimes we had to wait for the next bunch of kids to come so there would be enough to encircle his grand piano. If you had been to the piano teacher’s house before, you knew that when he sat down at the piano bench and touched the keys, it was our cue to start singing. After three or four songs including Row, Row, Row Your Boat and Twinkle, Twinkle Little Star, the piano teacher, stood up and dropped a shiny red apple into each bag.

After running up and down the block, ringing doorbells and chanting “trick or treat,” I grew increasingly thirsty and tired. It was time to head for home. Once inside, I flopped down on the living room rug, where I dumped my loot onto an open piece of newspaper.

Now it was time to separate the wheat from chaff. As my apple rolled across the floor, I quickly picked it up and put it in the discard pile, where the less favored treats met a fateful end. Along with the apple were pieces of taffy, Black Jack Gum, red hots and jaw breakers, while the chocolate ‘keep pile’ grew with Three Musketeers, Mounds, Almond Joys and Hershey Bars. For the next couple of weeks, every night before bed, my mother gave me a coveted piece of my Halloween spoils.

The signal that my Halloween treats were depleted, was the night I got the apple my piano teacher dropped into my sack. I must admit, it was a welcome relief from my recent Halloween candy sugar high. The cool, refreshing, natural sweetness of a simple apple, never tasted so good. To this day, apples remain my favorite fruit. Copyright 2011 Bernadine Chapman-Cruz

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Labor Days of Love in the Garden

September 5, 2011

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By Bernadine Chapman-Cruz

Labor Day signals both happy endings and new beginnings. A final picnic or day at the beach, one last camping trip and skipping stones across the lake mark the end of summertime fun. As warm summer days wane, outdoor activities spur a farewell rally. Last, but not least, the labor put into tending a garden also takes a different path.

Come September, gardens look toward a new season. Say goodbye to vine ripened tomatoes, berry picking, fresh peaches and pears. Asparagus and corn have seen their glory. Pumpkins will soon be peeking out from under twisted sticky vines and a nip is in the air.

In the flowerbed, colorful hydrangeas, verbena, calendula and sweet alyssum have given up all their splendor. Gone, but not forgotten, are the red, white, blue, purple and pink blossoms. The beginning of fall paves the way for the winter greens adorning fields and hillsides.

Labor Day is celebrated on the first Monday in September. The working man’s holiday is designed to kick back, relax and take a well-earned day off. The same is true for the gardener. Put down your hoe, let the watering can sit, take off your gloves and enjoy a day of rest. You have spent all spring and summer working the soil, sowing seed, watering and weeding. The effort put in to tending a flower garden or a vegetable patch is complete. Feast in the rewards of the harvest. Relish in the joys derived from your labor of love. Delight in the array of homegrown vegetables that found their way to your table. Recall the refreshing taste of salad, made with lettuce picked with the morning dew. Savor the memories of juicy tomatoes, green onions and cucumbers kissed with a drizzle of dressing.

The joy of getting one’s hands dirty and smelling the fresh earth are labors of love that enhance the bounty Mother Nature provides. Enjoy a day of rest, tomorrow fall planting begins.   Copyright 2011 Bernadine Chapman-Cruz  

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