The Flower Shop at Orchard prides itself on having only the freshest, most beautiful flowers around. With our fabulous selection and friendly service, it sets us apart from other florists. Come in and see all the wonderful possibilities in person, or call and order your centerpiece over the phone. Make this season special, and let us create a gorgeous centerpiece for your holiday table.

Wrapping up your holiday shopping? Orchard is the place to go for last minute gifts and stocking stuffers.

Need a "bright" idea? The ultra-bright hands free Caplight attaches to a hat in seconds. The Caplight is made of rugged lightweight high-grade plastic, with five 100,000+ hour LED bulbs and powered by dual lithium cell batteries. Easy to attach to most caps, the water-resistant Caplight is the perfect solution for the late-night dog walker or hobbyist, and for that emergency when you need a hands-free light. The Caplight attaches with Velcro and has 3 different lighting modes: 3-on, 5-on, or flashing.

Plant in the sun with good drainage and average watering.

This is a good green you can plant in succession for a constant supply, because once you try it, you'll wish you had more.

Oriental Flavor Cabbage Slaw (with Tat Soi) from the Greens Cookbook

3/4 pound napa cabbage
3/4 pound red cabbage
2 large carrots, grated
4 - 5 green onions, sliced thin
1/4 cup rice vinegar
2 tablespoons olive oil
1 1/2 teaspoon sesame oil
1 1/2 tablespoon grated ginger
2 garlic cloves, minced
1/2 teaspoon anise
Pinch of sugar
Pinch of pepper flakes, optional
Salt
Handful of tat soi, trimmed and cleaned for garnish

Shred the cabbages finely. Mix the cabbages with the carrots and green onions in a large serving dish. Place the rice vinegar and soy sauce in a small bowl. Whisk in the oils, ginger, garlic, anise, sugar and pepper flakes, toss the slaw with the dressing and let it stand at cool room temperature for 30 minutes to an hour. The slaw may be refrigerated, tightly covered, for as long as 24 hours, tossing it once or twice. Bring the slaw to cool room temperature, taste, adjust the seasonings. Just before serving, garnish with the tat soi.

Farmers Market Green Salad with Fried Shallots,
from Gourmet, Gourmet Entertains, June 1999,
Serves 6

1/2 pound shallots
1 1/2 cups vegetable oil for frying
6 ounces tat soi and mizuna (mixed, about 6 cups packed)
1/3 cup radish sprouts
1 tablespoon white-wine vinegar
Sea salt to taste

Cut shallots into 1/8-inch thick slices. In a heavy 10 inch skillet, cook shallots in oil over medium heat, stirring occasionally, until golden, 15 to 20 minutes. With a slotted spoon, transfer shallots to paper towels to drain and season with salt. Reserve 3 tablespoons oil for dressing salad and cool shallots to room temperature. Shallots may be fried 2 days ahead and kept in an airtight container at room temperature.

Just before serving, in a large bowl toss together greens, sprouts, reserved oil, vinegar, and sea salt. Sprinkle shallots over salad.

Wilted Asian Greens
f rom Gourmet, Gourmet Entertains, July 2003
Serves 6

1/4 cup rice vinegar
3 tablespoons soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons Asian sesame oil
6 cups pea shoots or pea sprouts (3 oz.)
6 cups tat soi
6 cups mizuna

Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

Crush pretzels to a very fine consistency in a food processor. Place crushed pretzels, melted butter and sugar in a mixing bowl and blend together. Press pretzel mixture into bottom and sides of a 9 inch round pie pan. Bake crust at 350 degrees F for about 8-10 minutes.

While pie crust is cooking, melt butter in a sauté pan. Add pears and sprinkle with sugar. Cook pears until tender and caramelized. Remove crust from oven and spread caramelized pears on bottom of crust.

In a mixing bowl, use hand mixer to cream the Cinnamon Bun Caramel Dessert Sauce & Dip and cream cheese together. Fold whipped topping into caramel cream. Spread cream mixture over pears, cover with plastic wrap and refrigerate for 2-4 hours.

 To serve, slice into wedge, drizzle with some heated Cinnamon Bun Caramel Dessert Sauce & Dip and top with a slice of caramelized pear.

* Available at the Lazy K House