Coleus is a widely known plant, mostly due to its colorful foliage which can range in color from pinks, greens, yellows, maroon and reds of endless patterns. Coleus is a rapid growing plant that can be grown indoors as a house plant or grown as an annual ornamental bedding plant, or grown in borders. Size can range from 1’ to 3’ tall. Coleus is native to tropical Africa and Asia.

Light: Grown indoors, several hours of bright light, morning sun would be ideal.

Temperature: Keep temperature above 55 degrees F, would prefer temperatures between 70-85 degrees F.

Water: Keep the soil evenly moist, do not allow the soil to dry out completely and never allow the soil to become soggy.

Fertilizer: Feed your coleus 1-2 times each month with Master Nursery All Purpose Plant Food 18-18-18 diluted to half strength.

Tip: Pinch off flower buds as they form (the flowers are insignificant) to prevent the plant from producing seeds. Once a coleus is allowed to go to seed, it has completed its life cycle and usually dies. Occasional pinching of the foliage helps prevent leggy growth and also helps the plant to produce lateral branches keeping it full and bushy.

The artichoke is a perennial, so make sure you prepare the soil extra well before planting. The plants reach a height of 3' - 4' and a spread of up to 6' in diameter, so allow plenty of space for them to grow. The artichoke does best in frost free areas having cool, foggy summers. Freezing temperatures kill the buds and hot dry conditions destroy the tenderness.

Artichokes require frequent irrigation during the growing season, about once a week and more often in warm areas. Moisture deficiency during the growing season results in loose buds of inferior quality. If the soils are heavy, water less.

In the cool coastal areas, two crops per year can be expected. If you live outside the temperate coastal area with hot, dry summers, plant in partial shade.

For preparing and cooking, first twist off the stalk, which should also remove some of the fibers at the base and then cut the base flat and pull away any small base leaves. If the leaves are very spiky, trim them with a pair of scissors if liked, then rinse under running water. Cook in boiling water, acidulate with the juice of a half a lemon. Large artichokes need to be simmered for 30 - 40 minutes until tender. To test if they are done, pull off one of the outer leaves. It should come away easily and the base of the leaf should be tender.

For harvesting you want the artichoke to have dark green leaves and pick it before any browning or dryness. The stalk should correspond to the size of the artichoke and be spindly. The artichoke should feel heavy for its size.

Store unwashed artichokes in a plastic bag in the refrigerator for up to 4 days; wash just before cooking. They are best used the day of harvest.

Artichokes contain small amounts of potassium and vitamin A.

We are blessed here in California with our coastal region and its abundant production of artichokes. If you are traveling about, you'll find that Italy, France, and Spain produce good quality artichokes. They tend to eat the artichokes before the choke has formed and the entire artichoke is edible. You see artichokes here more and more like that at various farmer's markets.

Two restaurants that are worth the stop to try their artichokes soups are Princeton Seafood Company Market and Restaurant in Halfmoon Bay and The Shadowbrook Restaurant in Capitola; their garden is enjoyable to meander through as well.

Grilled Artichokes with Olive Oil, Lemon and Mint
from the "Farm Fresh to You" website

1 lemon halved
3 large artichokes
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
3 tablespoons chopped fresh mint

Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1". Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Using small knife, cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.

Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp tender, about 15 minutes. Drain. Cool. Can be prepped a day ahead. Cover and refrigerate.

Prepare barbeque (med-high heat). Whisk oil, 1/3 cup lemon juice, and mint in a small bowl. Season dressing to taste with salt and pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer to platter and drizzle with some remaining dressing. Serve warm or room temp.

Western Stuffed Artichokes
from the website of "Farm Fresh to You"

1/4 cup chopped roasted red peppers
1 tablespoon minced parsley
1 tablespoon each minced fresh garlic
1/2 cup white wine
2 artichokes
2 oz. ricotta salata, diced
1 cup white bread cubes
1 lemon

Trim and steam artichokes (adding 1/2 lemon to saucepan). In a bowl, combine parsley, garlic, oil, peppers, ricotta salata and bread plus 1/2 tsp. juice from remaining lemon. Heat oven to 350 degrees. Remove choke from artichokes; Fill cavity and outer leaves with stuffing. Place in pan, add wine and bake 20 minutes. Serves 2.

Hot Artichoke Dip
from the website of "Great Party Recipes"

1 cup mayonnaise
1/2 cup sour cream
1/2 cup grated parmesan cheese and garnish
1 tablespoon lemon juice
1 cup artichoke hearts, chopped
2 teaspoons fresh garlic, minced
1 tablespoon chopped pimiento, if desired
1 teaspoon salt
1/2 teaspoon pepper

In a bowl, combine the mayonnaise, sour cream, parmesan cheese and lemon juice. Stir in the artichoke hearts, garlic, pimiento, salt and pepper. Transfer to a heat-proof dish. Top with 2 tablespoons parmesan cheese, if desired and bake in a 350 degree oven until hot, about 15 to 20 minutes. Serve with crusty sourdough French bread or crackers. Makes about 3 cups.