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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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Corn on the Cob – A Summertime Treat Hard to Beat!

August 15, 2011

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By Bernadine Chapman-Cruz

When thoughts of enjoying fresh produce come to mind, corn on the cob is an all-time favorite. Corn is the fruit of the Zea mays plant. Although technically classified as a grain, corn is more commonly associated with the vegetable family. Maize, another term for corn, has been cultivated in Mexico, North, Central and South America for over 8000 years. Corn is grown worldwide with the exception of Antarctica.

There are over 100 varieties of corn. Colors range from white and yellow to pink, red, blue, purple and black. Sweet white and yellow corn are the most common types sold for human consumption. Dent or field corn is used as animal feed. Dried multi-colored corn, known as Flint, is a popular addition to autumn holiday décor.

Generally, corn contains 18 rows and approximately 800 kernels. Calorie count ranges from 85 to 125 per ear, depending on size. Corn is high in antioxidants, vitamin C, fiber and sugar as well as other nutrients. Scientific studies have found corn a beneficial food in treating high blood pressure, certain types of cancer and helpful in regulating blood sugar levels associated with diabetes.

When selecting corn on the cob, look for plump ears with healthy, tight, fresh green husks hosting kernels in close fitting rows. Silk should be moist and free flowing. Corn can be prepared in a variety of ways. Methods include boiling, steaming, roasting, grilling and microwaving.

When using a wet cooking process like boiling or steaming, shuck corn by removing the husk and silk. Rinse corn and boil or steam in unsalted water for 5 to 7 minutes or until tender. The addition of salt tends to harden kernels and lessen flavor. For dry cooking methods including roasting, grilling, broiling or microwaving, corn can be cooked with or without the husk. Cooking time varies between five to ten minutes, with frequent turning. Soak ears for a few minutes prior to cooking to retain moisture, for both shucked and in-husk preparation. For optimal flavor cook and serve corn on the day of purchase. With the addition of a little butter, salt and pepper, corn on the cob is a delicious summertime treat. Copyright 2011 ©Bernadine Chapman-Cruz

No-Cook Corn Salad

(serves 4)

4 ears corn (uncooked)

1 large tomato (diced)

1 medium red or white onion (diced)

1 red or green bell pepper (diced)

1 cucumber (peeled and diced)

1 medium zucchini (unpeeled and diced)

1/4 – 1/2 cup Italian Dressing

Salt and pepper to taste

Method:

  1. Shuck and wash corn
  2. Cut kernels off cob and set aside in large bowl
  3. Dice tomato, onion, bell pepper, cucumber and zucchini and mix with corn
  4. Toss with salad dressing
  5. Season to taste
  6. Chill prior to serving
  7. Enjoy!

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The Rope Swing

July 25, 2011


The Rope Swing

By Julia Andre, 11 years old

Dangling from an oak, I spied a rope.

Perfect for swinging, I climbed up high.

Flowers of violet and white,

pink and yellow in the garden below

danced around like butterflies.

The sky above was as blue as could be.

The garden possessed colors of a rainbow.

I didn’t want to let go.

2011 © Julia Andre

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