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| This small growing aloe species was one of the first to be cultivated by Europeans. Like most species of aloe, it is native to South Africa.
Aloe variegata grows to about 12” by 12”, requires excellent drainage and little water. We recommend using a soil mixture 60% Cactus Mix and 40% Volcanic Pumice and letting the container dry out completely before watering it thoroughly once again. Tiger Aloe likes a tiny bit of shade inland and full exposure on the Bay and coast. It is hardy to 20 degrees or maybe even a little less. I have never had damage to mine in Pleasant Hill with no protection. Aloe variegata is available right now in our succulent department (while supplies last) in 6-inch pots for $15.00. Jan Enderle, Advanced CCNPro
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Because of its small stature and beautiful red winter bloom, it makes a great container plant and winter nectar plant for hummingbirds. The triangular leaves, arranged in three rows, give it an interesting structure and the unique charcoal-green color lined with white dots creates a great texture to play off of other succulents in mixed arrangements. Try pairing it with Yucca gloriosa ‘ Variegata’ , Echeveria ‘ Beauty’ , Sedum rubrotinctum ‘ Aurora’ , Euphorbia myrsinites, Senecio mandraliscae or Hylotelephium sieboldii.
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We have a balm for that! Come on in, slip some balm on your lips and begin to feel better! What have you got to lose?
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Now that summer is getting closer, here are some recommended herbs to use while grilling. When cooking with herbs on the grill, you don't want them to burn, so control the heat and get creative on how you can apply the flavor of the herb. Use marinades, (an easy quick marinade is chopping the herb up and mixing it with olive oil) stuff them under the skin, or use in a stuffing. If you can actually cut whatever you are grilling and stuff the herb in, that will make a great way to permeate the flavor further. With fish, a nice way to cook it is in foil wrap, so the fish doesn't dry out. You can add an extra amount of olive oil, parsley, and dill, along with other ingredients such as onions, mushrooms, summer squash, lemons, and small cooked potatoes. Basil: Goes with chicken, halibut, lamb, salmon, and tuna, beef, pork and vegetables. Fresh basil is recommended to be added on at the last minute so it won't be burnt and lose some of the flavor. Also, look for the different flavored basil such as lemon basil. Rosemary: Goes with chicken, most fish and shellfish, beef, lamb, pork and vegetables. One fun way to use rosemary is growing the varieties that are upright and using the stems as skewers. Soak them first in water or olive oil. This is especially great with lamb drizzled a little with lemon as it cooks. For looks on the plate as well as eating, grill a whole stem of rosemary and let it cook until crispy, but not heavily burnt. This could add great texture and taste to many dishes. Thyme: Goes with all poultry, most fish and shellfish, beef, lamb, pork, and vegetables. The common thyme, also known as English thyme, is an excellent choice, but also some other good ones to use are lemon and lime thymes. They both can give an extra zesty flavor. Oregano: Goes with chicken, most fish and shellfish, beef, lamb, and vegetables. Oregano can have a strong and pungent flavor and aroma. This may require a bit more caution in its use, but still gives you that fabulous Mediterranean flavor. French Tarragon: Goes with all poultry, most fish and shellfish, beef, lamb, pork, and vegetables. Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish, and vegetables. Care needs to be taken when using this herb because the flavor can dominate. Sage: Goes with chicken, halibut, sole, beef, lamb, pork, and vegetables. This herb is well known for stuffing. So, if you are cooking a whole chicken or Cornish game hen, this would be the perfect herb for the stuffing. Come in to Orchard Nursery and pick up some herbs so you can enjoy your summer grilled meals.
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Squash is always rewarding to grow because they can be very heavy producers. The varieties can differ greatly from different sizes, shapes, and colors. The more popular varieties you will see are crookneck, scalloped and cylindrical, along with some round types. All are good for steaming, baking, sautéing, and deep-frying. The classic green cylindrical and round types are excellent for stuffing. Summer squash are high in vitamins A and C as well as niacin. Pick summer squash regularly when they are young and tender. Plants benefit from generous amounts of organic material worked in the soil. A good quality vegetable fertilizer can be usedas well. Watering should be slow and deep to encourage deep rooting. Squash blossoms: They are an extremely perishable edible delicacy that come from many types of squash, including winter squash varieties. There are two types: male blossoms, which grow from the branches, and female blossoms, which bear fruit. Female blossoms have a soft, fleshy center that will spoil within one day. They should be picked in the morning when they open toward the sun. Male blossoms are hairier and not as fruity but will last longer.
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Vinca Rosea
Phlox
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By Randall Barnes As the buyer of the vegetables and herbs, I like to encourage our customers to adventure out and see how local chefs cook with the seasonal crops. Farmstead is a great place to learn from with executive chef Sheamus Feeley creating innovative and delicious dishes. He does a great job with the 'Farm to Table' menu. The restaurant gets its ingredients from local purveyors, featuring Long Meadow Ranch's all natural grass fed beef, vegetables, extra virgin olive oil, and honey. They grow many of their own vegetables! Here are a few dishes I’ve enjoyed in my recent visits, (Bolded ingredients can be purchased at Orchard to grow in your own garden in the season. This is a late winter/spring menu.)
Along with enjoying a meal, be sure to walk around and check out the edible display gardens while you do wine and olive oil tasting. Once you have fully experienced the place, you’ll understand why Travel & Leisure Magazine says Farmstead is one of “America’s Best Wine Country Restaurants” (November 2010 Issue). Farmstead Restaurant is located at: 738 Main St. St Helena, CA.
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 Flower Shop: 284-4474
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Last Week's
Question: Correct Answer: The rose family.
Prize Winner: Marguerite Johnson has won a $10 Orchard Nursery gift certificate. Congratulations! Gift certificates are to be picked up within two weeks of winning. Winner must bring an ID to the nursery to claim the prize. Prize must be picked up in person. Employees are not eligible for this contest. Please stay tuned for another question next week! |
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Serves six for appetizer servings.
For the garnish:
Melt the butter in a large soup pot, add the oil, and heat it. Add the onion and 1/4 teaspoon salt and cook until the onions are golden stirring often--this takes about 5 minutes. Stir in the curry powder, ginger, lemon zest and potatoes and cook for another 5 minutes stirring occasionally. Stir in the broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover, and continue to cook until the potatoes are tender, about 15 minutes. Purée the soup with the hand-held immersion blender or in batches in your regular blender. Remember to remove the central cap in the top of a blender to let the steam escape so the lid doesn't blow off. I learned to just cover the hole with a bunched up towel loosely. Also it's advisable to do this step in batches so the blender is never more than about half full. Season with remaining salt and pepper. Whisk the nonfat sour cream, lemon juice, and chopped greens and garnish the soup with an artistic swirl. Enjoy. This recipe is from the Website of Kaiser Permanente.
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