Paphiopedilum is a genus of the Orchid family of approximately 75 species native to China, India, Southeast Asia and the Pacific Islands. Paphiopedilums are considered to be highly collectable due to their curious and unusual form of their flowers. Paphiopedilums are divided into 2 cultural groups: the warm growing mottled-leaved types and the cool growing green-leaved types which are more abundant.

Light: An east window or shaded south window is preferred. Paphiopedilums are low light intensity orchids; they grow on the jungle floor beneath the shade of other low growing plants.

Temperature: A minimum of 50-55 degrees F. for the green-leaved types and 60-65 degrees F. for the mottled-leaved types. Daytime temperatures should range 70-80 degrees.

Water: Water thoroughly and allow the planting medium to become slightly dry. Never allow your plant to stand in water. The best time to water is in the morning when ever possible. To help provide humidity, place your plant on a saucer with pebbles in water. The water must not cover the pebbles, so that the water never actually touches the pot.

Fertilizer: Feed your plant 2 times per month with 20-20-20 fertilizer diluted at half strength. Once a month it is a good idea to flush your plant with clear water to leach out any excess fertilizer, which can burn the roots.

Repotting: Repot your orchid every 2 years or when the planting medium starts to decompose or when your plant has outgrown its container.

This slender plant, with juicy stems and long, speared-shaped leaves, has an acidic green apple-lemon taste that can be an intense tart counterpoint to rich or creamy flavors. It is most often cooked to tame its tartness, but a few small, young uncooked leaves can brighten the flavor of a green salad. When sorrel's vibrant green leaves are cooked, they change to a drab olive green and melt into a delicious puree. This plant, greatly prized in France, is not always available commercially so it is a good one to have in the garden.

Hardy, easy to grow with a long harvesting period. Sun to light shade, moderately fertilize, well drained soil and average, moderate watering.

Just before using, rinse the greens in a large bowl of cold water, lifting them to allow any dirt to sink to the bottom. Repeat with fresh batches of cold water until no more dirt is visible. Shake off the excess water and allow the greens to air and dry on paper towels. Strip and discard the stems from the leaves. Use a stainless-steel knife to chop the leaves; a carbon-steel knife will react with the oxalic acid present in the leaves, causing them to discolor.

SORREL SOUP
Serves 4
From The San Francisco Plaza Farmer's Market Cookbook, by Christopher Hirsheimer and Peggy Knickerbocker.

This simple soup lets the tart taste of sorrel shine through. Top each serving with a spoonful of crème fraiche or sour cream, if you like.

2 tablespoons butter
3 or 4 leeks, white part only, chopped
Salt and freshly ground white pepper
1 large russet potato, peeled and chopped
4 cups chicken stock, or as needed
2 bunches sorrel, stemmed and chopped
Chopped fresh chives for garnish

In a saucepan, melt the butter over medium heat. Add the leeks, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add the potato and 4 cups stock, reduce the heat to low, cover and simmer until the potato is very soft, about 20 minutes.

Add the sorrel and cook for a minute or so. Taste and adjust the seasoning with salt and pepper, ladle into warmed bowls, garnish with the chives, and serve hot.

Or, after adding the sorrel and cooking for a minute or so, let the soup cool slightly and, working in batches if necessary, puree in a blender or food processor until smooth. If serving hot, pour the pureed soup into a clean pan and reheat until piping hot, adding stock if needed to achieve a good consistency. Taste and adjust the seasoning with salt and pepper, ladle into warm bowls, and garnish with the chives. To serve chilled, pour the pureed soup into a bowl, thin with a little stock if needed to achieve a good consistency, let cool completely, cover, and refrigerate until well chilled. Taste and adjust the seasonings with salt and pepper, ladle into chilled bowls, and garnish with chives.

SORREL SAUCE
Makes about 1 cup,
From The San Francisco Plaza Farmer's Market Cookbook, by Christopher Hirsheimer and Peggy Knickerbocker.

Renowned cookbook editor Judith Jones, who championed Julia Child's Mastering the Art of French Cooking, among many other classic titles, makes this classic French sauce from the sorrel that she grows in her Vermont garden. For a richer flavor, stir in a big spoonful of demi-glace as the sorrel cooks. This is the perfect sauce to serve with grilled fish.

 1 tablespoon butter
 1 large shallot, minced
 5 cups stemmed and finely chopped sorrel
 1/2 cup heavy cream
 Salt and fresh ground white pepper

 In an enameled cast-iron or other non-reactive skillet, melt the butter over medium-low heat. Add the shallot and cook, stirring often, until soft, about 5 minutes. Add the sorrel and cook, stirring often, until the leaves are wilted and have melted into a puree, 5 to 10 minutes.

Pour in the cream and bring to a simmer. Season to taste with salt and pepper. Remove from the heat and serve warm or at room temperature.

Resources:
The San Francisco Ferry Plaza Farmer's Market Cookbook, by Christopher Hirsheimer and Peggy Knickerbocker

Although you probably never thought that the story of Goldilocks and the Three Bears would have anything to do with Winter Lawn Care, the ‘Goldilocks’ approach is just what a lawn needs in winter time.  Too much nitrogen produces soft growth subject to frost damage and fungus.  Too little nitrogen produces a yellow lawn unable to repair damage.  Master Nursery Easy Livin’ Fall and Winter Feed for Lawns is just right, with some nitrogen quickly available for growth on the occasional warm day and some slow release nitrogen that does not wash away on rainy days.  Fertilizer should be applied when the soil is moist and the blades are dry, and water thoroughly after applying the fertilizer.