Edition 2.49

December 2, 2004

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UPCOMING EVENTS:

Stay Tuned...

DECEMBER

Remember to mulch around trees, bushes, and vegetable gardens. Mulch helps to protect roots from frost and keep the soil from compacting in heavy rains, as well as enriching the soil.

Be a Guest Gardener:

Gardeners love to learn from other gardeners "over the fence". We would love to include a tour and or an article from one of our readers!

Drop us an email!

Quotation of the Week:

"To me a lush carpet of pine needles or spongy grass is more welcome than the most luxurious Persian rug."
— Helen Keller

Forcing Narcissus

A basket of blooming narcissus is the perfect gift for anyone — teachers, coworkers, friends or family.

To make your own narcissus basket you will need premium bulbs of paper-whites, Chinese sacred lilies, Grand Soleil d'Or, Cragford, or germanium narcissus.

Choose a suitable flat basket (about 6-9 inches in diameter and 3-4 inches high).
Line the basket with a circle of heavy-gauge (4 millimeter) plastic sheeting and cut to fit. (You may also line the basket with any shallow container with no drainage holes.)
Fill the plastic (or container) halfway to the top with pebbles or gravel.
Add 6-8 bulbs, with the pointed side up and with their sides touching.
Fill in with more pebbles to hold them upright.
Cover the pebbles with sphagnum moss (optional).
Add water to the base of the bulbs.
Continue to water as necessary to keep the water at that level.
Cover the basket with an upside-down cardboard box.
Place in a cool spot for one and a half weeks or until sprouts are 3-4 inches tall.
Uncover the basket and place it in a sunny window until the flowers open.
Turn it daily for even growth.

Enjoy the narcissus basket in the house during winter or give it as a gift!

Allow six weeks for fully open flowers. Discard the bulbs after flowers fade. Bulbs forced in water cannot be reused.

Tip: For a succession of flowers, plant up more baskets monthly.

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Recipe of the Week: Pear Cranberry Sauce Chutney

What You'll Need:

4 cups fresh or frozen cranberries
1 cup raisins
1 medium onion, finely chopped
3/4 cup packed brown sugar
1/3 cup cider vinegar
2 garlic cloves, minced
3 teaspoons mustard seed
1/4 teaspoon ground mustard
1/4 teaspoon each ground ginger, allspice and cloves
1 large pear, peeled and coarsely chopped
1/4 teaspoon crushed red pepper flakes (optional)

Step by Step:

In a saucepan, combine the cranberries, raisins, onion, brown sugar, vinegar, garlic and seasonings.

Bring to a boil.

Reduce heat; cook uncovered for 30-35 minutes, stirring occasionally.

Add the pear and cook 10 minutes longer or until tender.

Serve warm or cold.
Store in the refrigerator.

Yield: 3 cups

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