Go to any family restaurant with Italian dining in mind and you are likely to order chicken parmesan, pasta alfredo, spaghetti and meatballs, or maybe a pizza. It is easy to think that some pasta, some marinara sauce, a crust of Italian bread and a glass of wine is the beginning and end of Italian cuisine, especially if you grew up in the United States. There is much more than red sauce and starch on the agenda for most Italian regional cuisines, and with all of the various regions and cultures in the boot on the ocean, Italian regional cuisines have as much range as your average New York City block.
There is the tourist region of Tuscany, on the northwestern coast of Italy. Tuscany is sought out for its simple but delicious dishes, seasoned sparingly with basil, parsley, and thyme. Tuscan bread and a little bit of olive oil is a big part of the seafood dishes of the Tuscan region.
Abruzzo, a little-known treasure in the middle eastern section of the boot mixes chili peppers into almost all of their dishes. Like many other regions in Italy, there is a mixture of mountain and seafood dishes. Pasta is very often the first course, instead of a part of a stew or entrée. Most of the chefs in the Abruzzo region are skilled at hand rolling their own stuffed pasta, and crepes are used in meat dishes, rolled in savory sauces or put into broths. Polenta is enjoyed with hearty sausages and rich, meaty sauces.
Sardinia, an island off of the western coast of Italy is home to a rich fishing tradition as well as a beautiful mountainous inland landscape. This, in addition to a rich heritage of not only Italians, but also Arabs, French, Greeks, and Spaniards, has made the island home to a diverse culture of seafood and meat dishes spiced with fennel and saffron. Stews and rich, hearty pasta make up a large part of the local cuisine in Sardinia, as well as sheep milk’s cheese.
Emilia-Romagna is perhaps the most sought out region of Italy in terms of local cuisine. It is often called the market basket of Italy. Located in northern Italy, Emilia-Romagna is home to many of Italy’s most renowned dishes, like Prosciutto di Parma, Mortadella, Parmigiano-Reggiano, and balsamic vinegar. Chefs in the Emilia Romagna region have a penchant for gregarious presentation and rich spices.
Much like the American idea of Chinese food, the American idea of Italian food is only the tip of the iceberg. Italian regional cuisine is marked by the country’s locality to northern Africa and other Mediterranean countries, as well as a diverse local landscape, ranging from mountains to oceans. Sheppard, shopkeepers, farmers, and fisherman all contribute to one of the most diverse cultural cuisines in the world. Next time you are in the mood for Italian food, try something a little bit different than your usual spaghetti and meatballs, maybe a saffron seafood stew or a polenta. Rest assured, you won’t think of the words “Italian cuisine” the same again.
Have you ever looked at the soil in your garden and considered it as anything more than soil? If not you should because there is a lot more there than meets the eye. It performs many functions that you may not be aware of and have good quality soil in your garden is essential for your plants. In this article, we will look at the functions of soil, what different types there are and finally some ways to make it healthier.
Functions of Soil
The most immediately apparent function of soil is a medium to support plant life. It provides support both physically and biologically. Physical support is provided by allowing the plant to grow its roots through the soil to hold itself in place. Biological support is provided by its ability to hold nutrients and water that the plant needs. It also supports other types of life as well. Microorganisms and insects live in the soil and they in turn aid plant life by helping to decay organic material and adding structure to the soil. Soil allows the growth of food crops which are consumed by humans and also plants used in the creation of medicines. Microorganisms like fungi and bacteria that live in soil and are used to produce antibiotics. All life on earth is dependant on it either directly and indirectly. This includes the plant life in your garden.
What is Soil Made of?
The four major components of soil are mineral matter, organic matter (humus), water and air. Mineral matter refers to the inorganic elements in the soil e.g. stones, gravel and makes up to 40%-60% of its volume. This part of the soil usually originates from the bedrock that lies beneath the soil. Organic matter (humus) is the decayed remains and waste products of plants and animals and has a great effect on the chemical properties of the soil e.g. availability of nutrients. Almost 40%-60% of a soil's volume can be space and this is occupied by water and air.
Different Types of Soil Texture
Soil texture is defined as the size distribution of different mineral particles. These mineral particles are at their most basic level the following: sand, silt and clay. Sand particles are 2 to 0.05 mm diameter, silt particles are 0.05 to 0.002 mm diameter and clay particles are less than 0.002 mm in diameter. Combination of these particles exhibits different properties in soil and some combinations favour plant life better than others. The following are the most common classes of soil texture:
Clay soil
Contains a high percentage of clay particles and feels lumpy to the touch. The small size of the clay particles means that they clump together quite readily and there is less room for air spaces. Consequently, clay soils have poor drainage and do not hold nutrients very well. This is a heavy soil and is sticky when wet making it hard to work with. As much as possible you should take steps to improve the drainage of this type of soil. You will learn how later on in this article.
Silty Soil
Contains a high percentage of silt particles and feels smooth to the touch. This soil is a well-drained soil due to the size of the particles allowing space for water to permeate. This soil holds nutrients more readily than clay soil due to the spaces. It is easy to cultivate but can be compacted quite easily.
Sandy soil
Contains a high percentage of sand particles and feels gritty to the touch, Allows for quite a lot of space in between particles and as a result is very free draining. This has its disadvantages however as it does not hold water and essential nutrients can get washed away.
Loamy Soil
This is the best type of soil texture you can have in your garden. This is soil whose properties are controlled equally by the percentages of clay, silt and sand particles. It is well drained but does not lose water too easily as is the case with sandy and sometimes silty soils. The fact that it retains water means it also retains nutrients for your plants to use. It has a great structure and is easy to cultivate.
What Makes a Soil Healthy?
Healthy soil must be fertile and have a good structure.
For a soil to be fertile it must have nutrients readily available and a pH value at a recommended level for the plants that will reside in it. Nutrients that should be available are the essential nutrients nitrogen (leaf growth), phosphorous (root growth) and phosphorous (overall health). As well as the essential nutrients there should also be trace elements like calcium and magnesium. The pH level of the soil refers to its acidity or alkalinity and each plant has its own preferred value range. Plants placed into the fertile soil will grow up to be very strong and healthy specimens (that is if other conditions like light levels and climate are favourable as well).
The other determiner of a healthy soil is its texture. We learned about different types of soil texture earlier in this article. Soil having a loamy texture is the healthiest and it should be strived for if at all possible. In general a soil that retains nutrients and allows water and air to permeate it will be beneficial for the life of your plants.
How to Create Healthy Soil
No matter what type of soil you have the addition of organic matter will work wonders for its health. Organic matter is plant and animal residues in varying forms of decomposition. It will replenish the nutrients in your soil and improve its texture. You may have heard countless times about adding your leftovers and grass clippings to a compost heap. This is a great idea as your compost is the best form of organic matter. Compost in an advanced stage of decomposition (dark and without the smell) is magic for your soil. It encourages microorganism activity causing soil particles to clump together and form aggregates. The aggregates allow for spaces in the soil, therefore, increasing its drainage. This is especially beneficial for clay soils, which have poor drainage. Other forms of organic matter are animal manure and peat moss.
If your soil is lacking in nutrients and you don't have access to a compost heap you have a choice of using inorganic or organic fertilizers. Inorganic fertilizers (inorganic salts, manufactured chemically) can be purchased at your local garden and are applied in a dry form that is raked lightly at the base of a plant or in a liquid form. While inorganic fertilizers will work fine they have a number of disadvantages: they release their nutrients too quickly and there is some evidence to show that plants develop a resistance to inorganic fertilizer methods over time, requiring more and more to achieve the same effect. Organic fertilizers are more in tune with nature because they are created from the remains or by-product of an organism. They act slower but they 'amend' the soil rather than the quick 'feeding' it like inorganic fertilizers.
Soil like a lot of things in the garden requires maintenance. We have learned about the different types of soil texture, what constitutes a fertile, healthy soil and how to create it if it does not exist. The next step is to step out into your garden, take a look at your soil and help your plants out if your soil is of a poor quality. Your plants will thank you ten-fold believe me. Good luck!
Sweden is a great region, and Swedish food is a great ethnic food. At its best, Swedish food is excellent, largely meat-, fish- and potato-based, but varied
and generally tasty and filling.
Typically classical Swedish cooking includes lots of seafood, herring in particular; open-faced sandwiches; and Swedish meatballs, a smörgåsbord favourite: Swedish meatballs (köttbullar).
If you equate Swedish food with smorgasbord, meatballs and dill, think again! Although these are great delights, you'll enjoy a wide range of tasty, fresh-cooked food in Sweden. However, for those who prefer the authentic taste of Sweden, here's my favourite recipe:-
Farmors Köttbullar
1lb of minced beef
onion - finely chopped
1 cup of soft breadcrumbs or oats
1 egg
Milk (about 1/2 decilitre)
Soak oats or breadcrumbs in milk for 1/2 hour
Add mince and mix until smooth and well blended together
Add onion - mix well
Finally, add egg and salt and pepper
Roll into little balls and fry in margarine for about 10 minutes
Served kottbullar with freshly mashed potato (potatismos) and a salad. Enjoy!
Many thanks to Ulla who shared this genuine Swedish recipe with our family.
Rose gardens are probably the most popular type of garden in the world, ranging from Marie Antoinette’s famous gardens before the French revolution to a few shrubs tucked in a tiny backyard. With their wonderful scents and lovely blossoms, it is no wonder these surprisingly sturdy plants are so popular. After all, no other flowers are used as frequently as roses to symbolize love and friendship. If you’d like to grow beautiful roses in your yard, try a few of these simple rose gardening tips.
1. Roses need to eat regularly, just like any other living thing. Start feeding your roses before you even place them in the planting hole by adding a scoop of compost.
2. Use specially formulated rose food to help your roses really bloom. If you prefer organic methods, give your roses each a small scoop of Epsom salts, a banana peel, and some rotted compost. They will absolutely love these homegrown garden remedies.
3. Roses need to breathe. Be sure you don’t allow other plants to get to close to your roses. Keep weeds away from the base of your roses with a 2 to 4-inch layer of rotted compost or chip mulch, but be sure you don’t place these weed barriers right against the rose’s stems.
4. Mulch also helps keep your roses from getting too dry. Mulch retains water, so your roses need to be watered less frequently during the summer months.
5. Trim out dead wood. Rose canes that are brown and dead may even be harboring insect pests, so remove them immediately. Always make a clean cut instead of crushing the canes as you remove them.
6. Prune out canes that cross over other canes. Those sharp thorns damage the rose’s outer skin as easily as they snag your hands. Always prune a cane above a bud that faces away from the inside of the plant. This bud will react to the pruning by sending out a new shoot.
7. If your roses are infested by aphids, spray them with insecticidal soap.
8. Always remove pruned canes and spotty leaves from the ground. If you don’t, any fungus on them will re-infect your roses when there is a heavy rainfall.
Finally, the most important rose gardening tip may just be to wear long sleeves and thick gloves when you are working with your roses. A rose thorn can really hurt, especially if it becomes deeply embedded in your hand.
Here’s a slight twist on the traditional taco casserole recipe. The cheesy potatoes add another level of flavor to the tasty beef and seasoned cheese. Run for the border indeed!
½ pound ground beef
1 package au gratin potatoes
2 ¼ cups boiling water
2/3 cup milk
1 cup shredded taco-seasoned cheese
1 cup coarsely broken tortilla chips
Directions
Preheat oven to 400 degrees. (F)
Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
Mix uncooked potatoes, sauce mix, boiling water and milk in ungreased 2-quart round casserole. Stir in beef and ½ cup of cheese.
Bake uncovered 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips.
Bake 3 to 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving.
You might feel your rose gardening ventures are thwarted at every step - what with the hard winters wreaking havoc on the tender roses. Then the strong summer heat with the blistering sun and monsoon rains lashing down on them, you might wonder why you bother at all. Well, there is more bad news.
Rose Gardening Fungus - This white, powdery mildew is deposited on the top and bottom of leaves and stems. It corrodes the growth of the plant and ultimately kills the flowers and stems.
Rose Garden Rust - This is an orange powder which appears on the underside of leaves and has the same detrimental effects as rose gardening fungus.
Rose Garden Black Spots - As the name suggests, these appear as tiny black spots on the leaves and the stems of your rose plants. If you ignore these, they just might destroy your rose garden in no time at all.
Rose Mosaic Disease - This appears like an intricate yellow-green mosaic pattern and is amongst the most deadly rose viruses that can affect your plants. Apparently, there is no viable treatment for this disease.
If you are aware of these pitfalls then you are also armed with valuable knowledge. There are several solutions and remedies for such rose gardening problems.
The first step is to know the problems. If you are aware of the possible issues then you can also take preventive steps to solve the problems. So take heart, read more articles like this one, and your rose garden will never face any pitfalls.
You will find that this recipe is very easy to make. And you can prep all of your ingredients in advance. Perfect for the busy mom on the go. Once you have all your troops ready for dinner, you can toss it all together in a matter of minutes.
This is a recipe that is a huge hit with my entire family. Even my picky toddlers!
Fire Cracker Italian Sausage Pasta Recipe
1 pound uncooked wheat pasta (be sure to use a fun shape)
1 large zucchini - sliced
1/2 cup red onion - sliced
3 T fresh garlic - chopped
1/2 cup olive oil
3 Italian sausage links - sliced
1/2 cup frozen peas
1/4 cup fresh basil
1/4 cup green onions
Salt and Pepper
Preparation
Pasta:
Cook pasta according to the package. Drain. Set aside.
Italian Sausage:
Cook Italian Sausage until done. Set aside until it is cool enough to touch. Slice into bite-size pieces.
Herbs & Vegetables:
Zucchini - wash, slice into bite-size pieces
Red Onion - peal, slice
Fresh Garlic - peal, chop
Frozen Peas - soak in warm water until no longer frozen, drain, set aside
Fresh Basil - wash, chiffonade (see tip below)
Green Onions - wash, slice into small pieces
Instructions:
Heat a pan large enough for all of the above ingredients. I tend to use the stockpot I boiled my pasta in. Throw in 2 T. olive oil, zucchini, red onions, garlic, and Italian sausage. Sauté until zucchini is tender.
Once tender, toss in all of your herbs and vegetables, and the remaining olive oil.
Add salt and pepper to taste.
Sprinkle with parmesan cheese.
Enjoy!
Tips from Chef Bek:
White pasta can be substituted for wheat.
Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
Chicken broth can be substituted for the oil which goes into the pasta once tossed.
Cooking spray can be substituted for the oil you sauté your vegetables with.
Turkey sausage is a great substitute for pork Italian sausage.
Basil Tip: Chiffonade - To slice an herb or leafy vegetable into thin strands. Best way to accomplish is by stacking herb directly on top of each other, then rolling the leaves and slicing.
Bek Davis is a trained chef and a work at home mom. You can find more recipes, cooking tips, and mom resources on her highly recommended website: http://modernmom.info.
