You said it with flowers (and they wilted the next week).
You said it with chocolates (and all she did was gain weight).
Now it’s time to find a more lasting way to express the fires of your passion for that special someone. How about expressing all that he/she means to you in a terrarium?
That’s right, collect all your happiest memories –
and all the other bits and pieces that make up your romance.
You might even have a snapshot or two from a picnic or prom. Or the jewelry box that the engagement ring came in.
Maybe you could tuck in a pair of binoculars from the whale-watching cruise (the one when she didn’t get seasick) or the paperback she read when you went camping (and it rained nonstop).
And how about all the belated greeting cards you’ve laid by the kitchen table the morning after her birthday. Take those components and arrange them under glass.
Make a mini scene dedicated to the two of you. Access your inner artist, combine shapes, textures, and colors. Let them work off one another.
Lay them in a bed of sheet moss. Let them tell the story. You could even present them as a progression starting with a memento from your first date and moving up to the wine glass from your wedding.
Now that’s the sort of gift that is going to make his/her eyes mist over. Guaranteed.
But that’s not the end for your terrarium tableau.
Assuming your little crystal love castle worked its magic better than you ever hoped or dreamed, now you’ve got Junior.
And those baby years slip away in a blink, so collect the little toddler shoes your mother knitted and the pacifier that brought you a few hours of blessed sleep.
Put in the blue ribbon from the 4-H exhibit and the gold star from the first correctly spelled homework assignment.
Carpet it with sheet moss to make it look like a baseball diamond, spread gravel to mark the bases and bingo – you’ve captured a snippet from Junior’s first years.
And don’t stop at one terrarium. The beauty of glass is it displays particularly well in groupings. So you could do the story of your life in several chapters all displayed in a cluster of different shapes.
Let it summarize your family, including the pets. Even framed (or unframed) portraits add another layer of meaning under glass. These can be like shadow boxes with more dimension – sort of surround-sound versions of a scrapbook.
The point is, terrariums are not just about housing plants. They can hold a snapshot from your life. They can be mementoes from a lifetime.
Plus, your dusting duties are vastly diminished.
Article by GardenEaze
The compost tumbler is an efficient and fast way to make high quality compost. The basic principal of these neat devices is to keep the material within the barrel well mixed. On a compost heap, this mixing process requires quite a lot of manual effort as you essentially need to fork through the pile, turning it as you go. The compost tumbler allows you to do this quickly and easily, by just giving the barrel a turn once every day or so. They work so well, the best ones that is, that you can go from raw material to compost in a few short weeks.Here we are going to take a look at a very popular compost turner, the Envirocycle Backyard Compost Tumbler.
Compact in size, this composter is made of durable, recycled plastic with a lockable lid that is intended to prevent small animals from getting into your composting material.
The EnviroCycle’s main purpose is to make turning and aerating straightforward and easy enough to accelerate decomposition. With a regular compost heap, going through the process of turning it several times a week is an effort. So plenty of folks put the chore off and as a consequence, their experience with compost making is slow. With it you can turn the heap in ten seconds and without opening the lid. Our friend report that they’ve spun their compost tumbler for about a minute and a half a day (which is maybe a little excessive) – and that they’ve had good success with their composting results.
The best position to operate this compost tumbler from is to stand facing one side. From the side, you can easily push one side down while pulling the opposite side up. However as the load you put into the barrel, it gets heavier, and the harder it’ll become to turn. Fortunately, when the compost tumbler gets a little too hard to turn, you can just rock it back and forth and get most of the same benefit of completely turning the tumbler over and over. At the bare minimum, change the side of the heap you leave at the bottom.
The all-important aeration is provided through small holes that have been drilled into the drum, which is indented just enough to give the user a decent chance of gripping and rolling the tumbler, which is recommended by Envirocycle to be done at least three times a week.
A unique feature of this particular compost tumbler is the ability to collect “compost tea” in its base. As the decomposition process occurs with the compost material, nutrient-rich liquid plant food is produced and up to 5 gallons of the stuff can be collected in the base. This is an extremely useful feature that we wish more composter units had.
The EnviroCycle tumbler includes a base to gather and store liquid compost tea draining from the composting material. This occurs through two slits in the tumbler that are left resting over the base or in a similar fashion through the door.
Two stops in the base container permit draining, and one stop can permit drainage directly to ground. If the container becomes full you must replace the stops to empty the liquid properly. There is a design problem here, because when full and level you won’t take the screw cap from the pouring spout without spilling contents. Lean the container back and rest the front on a brick to pour before opening the spout.
The unit does not have to be stored on its base (but do choose a level surface). The base has a hand hole underneath to make moving easier.
Height 77.5 centimeters, width 65 centimeters, depth 51.5 centimeters. We calculate the max tumbler volume at 179 Liters or 6.3 Cubic feet; Note: we measured the maximum base contents, with entry holes open of course, to be 12.5 liters. When the base is up-ended with holes closed it probably holds nearly twice that.
With the small size and correspondingly small price of the Envirocycle Backyard Composter, this could be a perfect compost tumbler for the new compost-making hobbyist or for someone who wouldn’t mind buying several units to keep a steady supply of compost coming in.
All plant photos courtesy of Renee’s Garden
Beautiful when bare, this trellis and copper planter will be your own dazzling garden statement when you add your favorite climbing and trailing plants.
Place this trellis and planter near the dining table on your patio or deck. Then choose edible plants, and all through the warm days ahead you and your guests can pick edible flowers to add to salads.
The nasturtium is a popular edible flower (and the leaves can jump in the salad too). A nasturtium seed offers you the fast track to masses of edible flowers on your trellis. These easy-to-grow plants will cover your garden trellises with warm colors.
Hummingbirds love them!
I’m planning to mix three nasturtium varieties for a multi-colored fountain of blooms. Are you attracted by the Soft or the Bright combination?
Tint of yellow ’Moonlight’ can climb six to eight feet. Give the first tendrils a hand by twining them around the metal trellis.
To fill out the planter add the one-foot mounds of ‘Vanilla Berry’.
Pretty ‘Creamsicle’ forms one-foot mounds, and trails a bit from garden planters.
Send the adventurous ‘Amazon Jewel’ climbing four to six feet up your trellis. Enjoy the variegated leaves and the range of flower colors.
Make a regal statement with a one-foot mound at the base of the trellis. Blue-green leaves are a striking feature of the heirloom ‘Empress of India’.
For the big finish, add this hot number. It grows in one-foot mounds and will drape itself around. What better for a copper planter than semi-double-flowered ‘Copper Sunset’?
Seeds for these nasturtium varieties are available from Renee’s Garden.
Wait to plant outdoors until all danger of frost has passed. If you are uncertain about that date, contact your local Master Gardeners.
Place your container in full sun or part shade and fill it with packaged potting soil. Choose soil that drains well but does not have many added fertilizers. A nasturtium that gets too much nitrogen fertilizer will be all leaves and few flowers.
Nick each seed with a pair of nail clippers and plant the seeds one-inch deep, covering them with soil. Follow seed packet directions on spacing.
Water well with a fine spray after planting and keep the soil moist until the seeds have germinated. Once the plants are mature, water only when the top two inches of the soil are dry.
Thin the young plants as needed. Don’t feed the nasturtiums.
Prolong the blooming season by replanting nasturtiums in late summer. The nasturtium is a tender annual and won’t last through frosty winters.
Seven talented gardeners, who happen to be well-known garden writers, created holiday terrariums this year using H. Potter Wardian cases.
Enjoy their creativity in this video of the holiday terrariums!
Presenting our wonderful terrarium gardeners, in order of appearance on the video:
Patty Craft is Publisher & Editorial Director at Horticulture magazine.
Kylee Baumle writes from Our Little Acre.
Chris McLaughlin is A Suburban Farmer.
Aimee Gertsch gardens and cooks at Aimee’s Blog.
Helen Yoest is always Gardening With Confidence.
Michaela lives in The Gardener’s Eden.
Genevieve Schmidt is an expert on North Coast Gardening.
Patty’s verdant terrarium shelters an iridescent angel that was beaded for her by a family member.
Kylee’s lighted Christmas tree reflects on lots of fun details tucked all around her woodsy scene.
Aimee’s Wardian case plays holiday host for two stout penguins.
In Helen’s terrarium look for the cardinal perched among her seasonal greenery and berries.
Michaela’s Wardian case is a Nutcracker dream of toys around the tree, under a crescent moon.
Chris mixed variegated polka-dot plants with holly berries, topping it all off with a string of Christmas ornaments.
Gen brought in colorful cyclamen for a fresh and seasonal look — and got some attention from curious roommates.
Most of the garden writers are posting about their terrariums too! Read their own stories about the decorated Wardian cases at these links:
Chris at A Suburban Farmer
Michaela at The Gardener’s Eden
Genevieve at North Coast Gardening
Aimee at Salt Lake Gardening Examiner
Aimee at Aimee’s Blog
And watch a new video about a favorite H. Potter Wardian case.
By Patti Bess, author of Vegetarian Barbecue
Balmy September days finish the ripening and sweetening of peppers.
Roasted peppers are great flavor enhancers for just about, well, so many things.
Many cookbooks recommend cutting them in half to roast, but grilling them whole makes peeling so much easier. Set aside in a bowl, covered, until cooled, and they will continue cooking. That way their delicious juices can be saved. Once cooled, their skins slip off like a Hollywood starlet dropping her negligee in a love scene. Remove the seeds, slice, and use or freeze in containers for next winter.
Roasting them in the oven at 400 degrees works well too and gives a more even heat without blackening the skins.
Peppers from the market later in the winter are not only exorbitantly priced, but they have a kind of petroleum-like taste. Not sure what that is, but it definitely motivates me to preserve the abundance of summer’s harvest.
They don’t need to be blanched, just cut them into slices. I use a variety of colors to freeze in plastic bags to add later to frittatas, fajitas, stir fries and soups.
This side dish is the perfect accompaniment to just about any September dinner on the deck.
Roast the peppers until evenly charred. Place them in a large bowl, cover, and set aside to cool while preparing everything else. Then remove blackened skin, pull out seeds and cut into wide strips.
Preheat the oven to 400 degrees.
Score the ends of the tomatoes, and drop them into boiling water for 10 seconds. Plunge into cold water for 10 seconds; then remove the skins, halve them crosswise, and gently squeeze out the seeds. Cut into wide pieces.
Pluck the leaves from the parsley stems. You should have about a half cup. Chop finely along with the marjoram and garlic, then put in a bowl with the capers, olives, and olive oil. Season with ¾ teaspoon salt and pepper to taste.
Lightly oil a small gratin dish. Add the tomatoes, peppers, and sauce; toss together. Cover and bake for 20 minutes. Let cool before serving.
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All terrariums exude a sense of charm, it’s true.
But there’s something about a cloche (also known as a bell jar) that’s particularly compelling.
As with all terrariums, the venue need not be confined to plants – you could display just about anything within a cloche. But there’s something whimsical, wonderful, romantic and mysterious about a living, growing plant clapped under a glass lid.
Cloches were originally employed agriculturally to protect tender plants from chills in the beginning (or end) of the growing season. Nowadays, there are all sorts of less expensive (and less poetic) plastic devices to use outdoors for that purpose.
Instead, curvaceous cloches have taken on a more artistic job profile and they’re used as evocative focal points in interior décor.
A beautifully planted cloche is a head-turner as well as a creative outlet to display your little work of art that you’ve designed inside. Nothing says “nature contained” like a cloche.
Planting a cloche varies slightly from tackling a conventional terrarium with sides and a lid due primarily to the depth of the planting bed.
Because cloches are merely a glass lid, the challenge lies in finding a base to plant in.
For indoor gardening purposes, you’ll need a plate, pan or saucer for your cloche to cap. And you’ll need to build up the soil so it provides sufficient depth to nurture plants.
Cheese dishes often come with a base that has a small lip – and that makes your job easier. A two-inch lip will give you a sufficient base to bury very small plants with limited root systems.
But in most cases, the planting surface will be flat or nearly flat and you will need to build up the base to create a planting bed. The most effective plan of attack is to build up a donut-shaped crater, firm the soil into the volcano-like shape and plant within the center.
Here’s what you’ll need:
Line the bottom of your plate, saucer, or pan with a thin layer of pebbles. Add a teaspoon of charcoal or slightly more, depending on the size of the base. Mix them together.
On top of that foundation, build up a firm donut of potting soil shaped like a volcano – then add some loose soil in the center of the volcano and add the plants into the soil, planting just as you would plant in a planter.
Be sure to firm the soil around the newly inserted plants and water immediately after planting. Clamp the lid on your terrarium and it’s good to go!
Lift the lid on one side to water when necessary and let the water soak in.
Admire your artwork and display it as a focal point in your décor.
I love having a tomato plant growing in a garden container on the deck.
Every summer morning when we eat breakfast outside we check the tomato plant’s progress. If you’re living up-close-and-personal with a tomato plant you don’t want to look at a shaky, rusty and boring tomato cage.
H. Potter to the rescue! For an edible garden with style, you came to the right place. What a hit the Hoop Skirt Lawn Ornament and Pedestal Planter make.
You see why I call it “the most beautiful tomato cage in the world”?
Form and function too: six feet of solid-iron trellis with an all-weather, powder-coated finish. Perfect for small-space gardens where every item has to earn its keep, or use it on a large patio or deck as a unique accent. The heirloom-quality copper planter gives it that extra design oomph.
Most of us grow indeterminate tomatoes (the kind that ramble around and produce for many weeks)–and we need a tomato cage to support each plant.
Tomatoes grow best, resisting pests and diseases, when they have the extra air and light that comes with a cage or flat trellis.
Your local growing conditions are the most important factors in selecting tomato varieties.
The short-season classics that work well in most areas are ‘Early Girl’, ‘Better Boy’ and the cherry tomato ‘Sweet Million’.
For the real skinny on what’s best in your garden, consult the academics and Master Gardeners in your region. Here are some links to put you in touch with your local experts:
The tomatoes in the garden are only 20 inches high. It’s been a long, cold spring. Will summer ever come?
I can have summer in my mind—dreaming of my favorite dinner —for one of those August evenings when nothing sounds better than a little pasta and a glass of red wine.
Fettuccine with Roasted Tomatoes is simple enough for a hot night when I’m not the least bit ambitious about dinner menus, and special enough to share with company. It’s also perfect for garlic lovers! The basil deepens the flavor and vinegar adds a splash of pizzazz!!
Tomatoes have a whole new taste dimension when roasted. Most people don’t want to fire up the grill to just roast tomatoes, so perhaps do this task after cooking something the night before, or add tomatoes to the edges of the grill when other foods are cooking.
Yellow varieties are great, if available. When roasted they become almost jam-like in texture. They are actually less acidic for those of us with tender stomachs.
You could also make this dish with any variety of Roma-type tomatoes. The beefsteak varieties don’t work as well on the grill as they are a little too watery. A better choice might be an ‘Early Girl’ or ‘Celebrity’.
If your local delicatessen offers fresh pasta, that’s great too!!!
Twelve ounces of fettuccine or other thin noodle
Six medium-sized whole tomatoes
One quarter cup best quality olive oil
Two to eight cloves garlic, minced (according to your passion for garlic)
One-quarter cup finely diced fresh basil (more to taste)
One tablespoon balsamic vinegar
Red pepper flakes (optional)
Salt and fresh ground pepper
Fresh grated Parmesan cheese
Boil noodles in salted water until al dente. Drain and set aside.
Pre-heat a gas grill or build a fire in a kettle grill. You could also throw a sprig or two of rosemary or oregano onto the coals. Add whole tomatoes to the edges of the grill (where it’s not quite as hot). Turn gently with tongs so that they char evenly trying not to break the skin. Remove and set aside to cool.
In a small saucepan sauté garlic in olive oil and add the basil.
When tomatoes are cool enough to touch, slip the skins off. Add tomatoes to the pan and mash with a potato masher.
Add the balsamic vinegar, pepper flakes, salt and pepper. Simmer a few minutes to blend flavors.
Serve with fresh-grated Parmesan cheese. Makes 2 to 3 servings.
Your interaction with a terrarium shouldn’t end when you’ve tucked in the last plant and closed the lid. Terrariums are low-maintenance, to be sure, but that doesn’t mean they should be forgotten.
Hopefully, you’ll be so riveted by your crystal kingdom that you’ll be inspired to invest plenty of time admiring the small masterpiece you’ve created.
And while you’re at it, you might want to do a little upkeep simultaneously. Terrariums benefit from occasional maintenance.
Just saying the word “greens” still brings back memories of my mother’s tinny tasting canned spinach.
In her defense, recipes in her day read something like “boil until soggy and cover with cream sauce”. That mushy texture and bland flavor was etched deeply in my taste bud memory bank, and finding the delete key required much experimenting and inspiration from other cooks.
These days I find myself bringing greens home from the market two or three times a week. “Eat more greens” is an often-repeated prescription from dietitians and for good reason.
Greens are so rich in the vitamins and minerals most of us just don’t get enough of. They are an excellent source of the antioxidant vitamins–E and C as well as beta carotene, a form of vitamin A. These antioxidants play a role in reducing cancer and heart disease. Best of all, greens are an excellent sources for those of us trying to be mindful of our calcium intake.
There is such a diversity of greens to choose from. I like combining a couple of different ones in a recipe to balance out their flavors as greens vary in intensity.
Watercress, chard, and dandelion greens are probably the mildest in flavor. Arugula, escarole, spinach and curly endive are medium-spicy with mustard and turnip greens being the most spicy–or bittersweet. Collards and kale are not really peppery at all; they have a somewhat earthy, neutral flavor.
Greens are all very similar to cook. They will steam or sauté in three to seven minutes and should be added to soups the last 15 minutes of cooking. Kale probably takes the most amount of time to soften.
This one-pot meal has become a staple at our house. Remembering to cook a few extra potatoes the night before is the real trick to speeding up the process. It makes a nutrient dense, ready-in-minutes meal. My mother would have loved it.
Two tablespoons olive oil
One medium onion, chopped
Three – four cloves garlic, minced
One half red pepper, chopped
Two turkey, beef or chicken sausages, sliced lengthwise and cut into bite-size pieces
One bunch kale, chard or a combination of greens
Three medium potatoes, pre-cooked
Three quarters cup vegetable or chicken broth or the juice from a 14-ounce can of whole tomatoes
Salt and fresh ground pepper
Fresh grated Parmesan cheese, sour cream or yogurt to garnish (optional)
Sauté onion and sausage in a large skillet with a tight-fitting lid. Add the garlic and red pepper the last few minutes.
Cut potatoes into bite-size pieces. Add potatoes, washed greens, broth, salt and pepper. Cover, and simmer until greens are softened but not mushy. Garnish with a dollop of sour cream, yogurt or parmesan cheese.