Houseplants and herb gardens are well-known as common plants that are grown indoors. But they are not the only plants that can be grown indoors. By using the right containers and having the ability to mimic the ideal growing conditions you can also have an indoor vegetable garden. The benefits of having one go beyond the beautification of your home or the relaxation you get from gardening, but you can also pick your own vegetables right in your kitchen.
Carrots, tomatoes, and radishes are three of the easiest vegetable to grow indoors. Each grows differently and will need separate containers but with some research, this is not a problem. A south-facing window is the best source of natural sunlight for your vegetables to grow in. If you do not have the right exposure, you can invest in an artificial bulb to provide supplemental light.
As with any container you choose to grow plants in, making sure there is enough drainage is key. If your plants sit in too much water they are not going to survive. If the pots you choose do not have holes in the bottom be sure to put a layer of gravel or wood chips to allow the water to run out of the soil. The flip side of this is not to ensure the water does not run out too quickly either.
When choosing the types of vegetables to plant, follow the same guidelines as you would for outdoors. On the seed packets, it will give recommendations on when to plant, the amount of light and water that is needed and the spacing requirements. Tailor your water schedule according to the condition of the soil, make sure it doesn’t get too dry or stay too wet either.
By the end of the summer or early fall, you should be able to harvest the vegetables grown inside your own home.
Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. They are used for food both in the unground state and in various forms of mill products.
The grains are pre-eminently nutritious, and when well prepared, easily digested foods. In composition, they are all similar, but variations in their constituent elements and the relative amounts of these various elements, give them different degrees of alimentary value. They each contain one or more of the nitrogenous elements, gluten, albumen, casein, and fibrin, together with starch, dextrin, sugar, and fatty matter, and also mineral elements and woody matter, or cellulose. The combined nutritive value of the grain foods is nearly three times that of beef, mutton, or poultry. As regards the proportion of the food elements necessary to meet the various requirements of the system, grains approach more nearly the proper standard than most other foods; indeed, wheat contains exactly the correct proportion of the food elements.
Being thus in themselves so nearly perfect foods, and when properly prepared, exceedingly palatable and easy of digestion, it is a matter of surprise that they are not more generally used; yet scarcely one family in fifty makes any use of the grains, save in the form of flour, or an occasional dish of rice or oatmeal. This use of grains is far too meager to adequately represent their value as an article of diet. Variety in the use of grains is as necessary as in the use of other food material, and the numerous grain preparations now to be found in market render it quite possible to make this class of foods a staple article of diet, if so desired, without their becoming at all monotonous.
In olden times the grains were largely depended upon as a staple food, and it is a fact well authenticated by history that the highest condition of man has always been associated with wheat-consuming nations. The ancient Spartans, whose powers of endurance are proverbial, were fed on a grain diet, and the Roman soldiers who under Caesar conquered the world, carried each a bag of parched grain in his pocket as his daily ration.
Other nationalities at the present time make extensive use of the various grains. Rice used in connection with some of the leguminous seeds, forms the staple article of diet for a large proportion of the human race. Rice, unlike the other grain foods, is deficient in the nitrogenous elements, and for this reason, its use needs to be supplemented by other articles containing an excess of the nitrogenous material. It is for this reason, doubtless, that the Chinese eat peas and beans in connection with rice.
We frequently meet people who say they cannot use the grains, that they do not agree with them. With all deference to the opinion of such people, it may be stated that the difficulty often lies in the fact that the grain was either not properly cooked, not properly eaten, or not properly accompanied. A grain, simply because it is a grain, is by no means warranted to faithfully fulfill its mission unless properly treated. Like many another good thing excellent in itself, if found in bad company, it is prone to create mischief, and in many cases, the root of the whole difficulty may be found in the excessive amount of sugar used with the grain.
Sugar is not needed with grains to increase their alimentary value. The starch which constitutes a large proportion of their food elements must itself be converted into sugar by the digestive processes before assimilation, hence the addition of cane sugar only increases the burden of the digestive organs, for the pleasure of the palate. The Asiatics, who subsist largely upon rice, use no sugar upon it, and why should it be considered requisite for the enjoyment of wheat, rye, oatmeal, barley, and other grains, any more than it is for our enjoyment of bread or other articles made from these same grains? Undoubtedly the use of grains would become more universal if they were served with less or no sugar. The continued use of sugar upon grains has a tendency to cloy the appetite, just as the constant use of cake or sweetened bread in the place of ordinary bread would do. Plenty of nice, sweet cream or fruit juice, is a sufficient dressing, and there are few persons who after a short trial would not come to enjoy the grains without sugar, and would then as soon think of dispensing with a meal all together as to dispense with the grains.
Even when served without sugar, the grains may not prove altogether healthful unless they are properly eaten. Because they are made soft by the process of cooking and on this account do not require masticating to break them up, the first process of digestion or insalivation is usually overlooked. But it must be remembered that grains are largely composed of starch, and that starch must be mixed with the saliva, or it will remain undigested in the stomach since the gastric juice only digests the nitrogenous elements. For this reason, it is desirable to eat the grains in connection with some hard food. Whole-wheat wafers, nicely toasted to make them crisp and tender, toasted rolls, and unfermented zwieback, are excellent for this purpose. Break two or three wafers into rather small pieces over each individual dish before pouring on the cream. In this way, a morsel of the hard food may be taken with each spoonful of the grains. The combination of foods thus secured, is most pleasing. This is a specially advantageous method of serving grains for children, who are so liable to swallow their food without proper mastication.
Homeowners are encouraged to test their soils for nutrient needs and to apply only what nutrients are needed for a healthy lawn. Farmers practice the same testing procedure. (Photo credit: Wikipedia)
If you’re going to start a garden one of the most important things to consider is the structure of the soil. Not all plant life will grow in all soil conditions and therefore before you waste your seeds, it is best to know what type of soil you are dealing with and how you can go about improving it so that it can properly nourish the plants you wish to grow.
Soil Tests
In order to achieve high-quality plant growth, the soil has to have decent pH levels. PH levels are measured on a scale of 1 to 14 with 7 being neutral. Soil that is rated below a 7 is acidic (also known as sour), whereas soil rated higher than a 7 is alkaline (also known as sweet). These numbers are needed to determine how well the plant will draw nutrients from the soil.
By taking a soil test you can easily find out if your soil is neutral, acidic, or alkaline and make the proper adjustments according to the types of plants you wish to grow. In any case, most plants can withstand the neutral soil conditions with a rating of anywhere from 5.2 to 7.2. If your soil is too acidic or alkaline you will need to add either lime or sulfur.
You can easily find a soil testing kit by visiting a home improvement store. The kits will provide you with instant analysis of the type of soil you have, its pH levels, and the nutrient levels. If you don’t want to test it yourself you can also check local laboratories that can test the soil for you. Results will not happen instantly and take a few weeks to return. However, some new gardeners prefer going to a lab because they also receive advice on how to amend the soil to better conditions.
Steps to Home Testing Your Soil
If you’ve purchased a home soil testing kit you will see that it includes some vials and tablets for you to test the soil. There are charts available to help you interpret the results with ease. Be sure to carefully follow all the instructions on the kit for the best results. All you need to do is stick the meter probe into the soil and review the chart for your results.
Steps to Lab Testing Your Soil
If you are going to send your soil samples off for analysis by a laboratory you are going to need to have a garden trowel, a clean bucket, and a clean plastic container. Next, you will need to sterilize and thoroughly clean the tools you will be using to collect the sample. Then in the area, you intend to plant in dig up five holes that measure about six to eight inches deep.
Remove a ½ inch slice along the side of a hole and put it into the bucket repeating this process for all five of the holes. Mix all the soil into a bucket and then spread it onto a newspaper to fully dry out. Collect a least a pint for a significant sample.
Today's busy schedules can make throwing even the smallest dinner gathering seem like an overwhelming task. Why go through all of the hassles?
David Mirassou, a sixth-generation family member of America's oldest winemaking family, says entertaining is well worth the effort because there is nothing better than enjoying an evening of great food and wine with friends and family.
Mirassou's secret is to focus on making one fabulous feast, such as a popular crowd-pleasing paella that not only feeds everyone but also creates a festive atmosphere that encourages jovial conversation. To complement the paella, simply purchase a variety of olives and nuts to serve as appetizers, along with a fruit-forward wine, and guests will leave satisfied. Mirassou has adapted his family's classic paella recipe to be even more fitting of his California heritage, complete with fresh seafood, artichoke hearts and Mirassou's new Monterey County Riesling.
Mirassou Monterey Paella
Prep time: 30 minutes
Cook time: 45 to 50 minutes
1/2 pound linguica, Italian or Polish sausage, sliced 1/4-inch-thick on the diagonal
1 package (9 oz.) frozen artichoke hearts, thawed and cut in half
1 small red bell pepper, seeded and diced
8 mussels
8 hard-shell clams
16 medium prawns, peeled and deveined
1/2 cup fresh or frozen peas
Brown linguica or sausage in a large stainless steel pan or skillet for 10 minutes over medium heat, stirring frequently; remove from pan and set aside. Add oil to skillet; add onion and garlic; sauté for 5 minutes. Add rice and cook for 5 minutes more or until translucent; stir in the stock, wine, saffron and linguica or sausage. Bring to a boil; reduce heat and simmer over low heat, loosely covered, for 15 minutes. Remove lid and season to taste with salt and pepper; top with tomatoes, artichoke hearts and bell pepper. Nestle the seafood into the surface of the rice; cover and cook over very low heat, loosely covered, for 10 minutes or until the mussels and clams have opened and the prawns are pink. Stir in peas and cook for 1 minute.
Note: Discard mussels and clams that do not open.
Serving recommendations: Paella is excellent for entertaining and is best-served family style right from the skillet. Garnish with chopped cilantro or parsley and lemon wedges, and pair with the same wine used in cooking the paella. Serves 8.
A single-dish feast, such as paella, can be an excellent idea for people who don't have much time for entertaining.
Many people do not realize that most bonsai plants are outdoor plants. To properly cultivate and maintain most bonsai trees they should not be kept inside but should be outside year round.
There is a group of what are called indoor bonsai trees. These are from warmer climates and are usually non-traditional species such as palm trees. Because they are from a warmer climate they do need to be kept indoors in most locales.
However, if you are keeping traditional native bonsai trees in the US then chances are that tree needs to be outside. Most people do not realize how important it is for these trees to be wintered outside in a natural climate. For your tree to have a healthy and natural growing cycle it is critical for it to have this period of winter dormancy.
To give your plant this necessary period you will need to winter it someplace outside. The best way to accomplish this is to remove the tree from its container and plant it in your yard.
In most native trees the roots are the part of the tree that is most sensitive to the cold. Most plants will start experiencing root damage at about 23 degrees Fahrenheit. To help avoid root damage you will need to take the plant out of its container and then bury it in the yard or garden.
If you bury the plant so that the bottom branches are just barely exposed this should help keep the roots below the frost line. You should bury it in a shaded area. During the winter days, the sun can cause the plant to lose its water and the frozen roots will not be able to replenish it.
If you do not have a yard to plant the tree in for the winter you can use a large container. A large container about the size of a vegetable crate should be sufficient.
You bury the plant in the container just like you would in the yard. And set it somewhere outside where will be exposed to natural elements. If you use a container it is very important that you monitor the soil moisture closely and do not allow it to dry out.
You can also winter your tree in an attic or garage as long as it is not heated and has windows. Be sure to place the plant where it is exposed to the light from the windows. You will still need to water the plant almost daily if you choose this method. If you plant is a conifer you will want to rotate it about once a week to so that all sides of the plant will be exposed to the sunlight.
You can prepare your tree for its winter storage as soon as the last leaves have fallen off. At that time the plant is dormant and ready to be moved.
In the spring you can remove it from the yard and place it back in a container as soon as you see the first buds appear. If you allow your plant to winter indoors they will bud early. When they bud early the days will still be too short for proper growth and the leaves will have long gaps between them.
Fix it and forget it! Start dinner in the morning, go to work, run errands and come home to a piping hot supper. It couldn't be easier with the recipes that use a slow-cooker.
BEEF AND BEER STEW WITH ONIONS
2 tablespoons butter
3 pounds lean beef stew meat
6 cups sliced onions
4 cloves garlic, minced
1 cup water
1 tablespoon HERB-OX® beef flavored bouillon granules
1 teaspoon thyme
2 cups dark beer-with or without alcohol
2 tablespoons brown sugar
1 tablespoon Dijon mustard
2 tablespoons cornstarch dissolved in 2 tablespoons water
Heat butter in large skillet and brown beef. Place browned beef in a slow cooker. Add onions and garlic to skillet and brown lightly; place in slow cooker with beef. Add water, beef granules, thyme, beer, brown sugar and mustard to slow cooker. Cover and cook on LOW 5-7 hours. Add cornstarch mixture to stew and continue to cook 20 minutes or until thickened. Serves 8.
BARBECUED SHORT RIBS
6-8 short ribs, about 3 pounds
1 onion, thinly sliced
1 cup water
2 teaspoons HERB-OX® beef flavored bouillon granules
1 cup hickory smoked barbecue sauce
3 tablespoons dark brown sugar
1 tablespoon Dijon mustard
2 tablespoons cornstarch dissolved in small amount of water
In a large skillet over medium-high heat, brown short ribs on all sides.
Place ribs in a slow cooker. Top with onions. In a bowl, combine water, beef granules, barbecue sauce, brown sugar and mustard. Pour sauce over ribs. Cover and cook on LOW 6-7 hours or until tender. Add cornstarch mixture and continue to cook 20 minutes or until sauce thickens. Serves 4 to 6.
WILD RICE AND CHICKEN SLOW-COOKER CASSEROLE
1 pound boneless, skinless chicken breasts, cut into
3/4-inch pieces
1 cup uncooked wild rice
1 cup shredded carrot
1/2 cup diced onion
1 (103/4-ounce) can cream of chicken & mushroom soup
1 (103/4-ounce) can cream of mushroom soup
2 (4-ounce) cans sliced mushrooms, drained
6 slices HORMEL® Fully Cooked Bacon, crumbled
1 cube HERB-OX® chicken flavored bouillon dissolved in 1 cup boiling water
1/4 teaspoon coarsely ground black pepper
In a large bowl, combine all ingredients. Place in 3 to 4-quart slow-cooker.
Cover and cook on LOW 6-7 hours or until rice is tender and liquid is absorbed. Serves 6 to 8.
ITALIAN SHREDDED BEEF SANDWICHES
1 (21/2-pound) boneless eye of round beef roast
1 medium onion, thinly sliced
1 (6-ounce) can Italian flavored tomato paste
6 teaspoons HERB-OX® beef flavored bouillon granules
1/2 cup water
12 Kaiser rolls
12 (1-ounce) slices provolone cheese
Place roast in a 31/2-quart slow cooker. Add onion, tomato paste, bouillon granules and water. Cover and cook on HIGH 5-6 hours or until meat is tender. Remove roast from the cooker. Using two forks, shred meat. Return meat to the cooker, stirring to coat with sauce. Evenly divide meat among Kaiser rolls. Top with cheese. Serves 12.
Old Man Winters' arrival doesn't mean that the Winter garden can be neglected. Keeping the garden on an even footing against the ravages that winter can bring is ongoing. Neglecting proper garden closing chores and winter maintenance tasks is only a recipe for a headache in the spring. Follow a few of these winter garden tips and a bountiful spring will be waiting in a few months time.
Setting the winter garden table
An interesting to look at and healthy winter garden depends upon taking steps in the late fall or early winter. Clean up the garden. Make sure that any garden trash is picked up before the snow flies. If this "trash" is left behind it presents an opportunity for bacteria to find its way into any cuts in the plant or onto the plants' roots. Bacteria growth, and possible disease, on the plant, is the biggest danger to a winter garden.
Watch out for color when trimming
If you have had your garden for at least one winter season you know what has color during winter and what does not. Trim this color judiciously looking for maverick branches, but be sure to keep the overall form of the shrub so that winter color can shine in a uniform way. If you are not sure, leave it alone and get a feel for what has winter color for next winter. If a shrub has a winter bud on it, leave it be as this is where the flower will come from next spring.
Trim out the cut or torn limbs
Chances are that a torn or cut (looks like a knife cutting into an apple about an eighth of an inch deep) limb will end up dangling, or on the ground, as winter progresses. Take care of it early and your garden will look sturdy and ready for whatever the winter has to offer. Look for a nodule on the limb (looks like a knuckle of sorts) and cut about one-quarter of an inch above it on an angle for a proper cut.
Weed to a clean ground
Weeds also present a messy problem through the winter. Not only will they decay and offer disease potential, but they will also continue to grow their roots until the ground freezes hard. This will only make them more invasive in the spring. Besides, if you need to a clean ground you will have a nice clean contrast to the dormant plants in the garden.
A nice clean edge
Unless you are going for a more informal look, give a nice edge job to your garden flower beds before the ground freezes. Not only will this make for a crisp look during the winter months, as the edge freezes, but it will put you one step closer to a solid start in spring.
To wrap or not to wrap
If you look at many winter gardens you may notice that people have wrapped burlap or some other material around their evergreen shrubs. Generally, this is to prevent a snow load or high wind from damaging the plant. Unless you have the potential for a snow load or predictable high winds this is not necessarily needed. The wind issue is an issue, but remember that all plants need air circulation, no matter what type of plant they may be. If you wrap a shrub/plant to tightly air circulation will diminish and present the opportunity for moisture build up and disease. If you wrap your shrubs make sure to do it securely but with air circulation in mind.
It cannot hurt to the mound
Mounding around the base of a plant is intended to give the root systems of a shrub/plant a little extra insulation during hard winters. Depending upon which zone you happen to be gardening in the need for mounding rises and falls. In any case, you want to make sure that you compress the dirt of the mound with a firm push of the hands. This gets some of the air out of the mound and generally makes a mound of dirt look a bit nicer. It also shows that you took a little care in your gardening. This sometimes impresses people that visit your winter garden.
Trees are plants too
Take a few moments to assess your trees before the winter winds start to howl. Look for any branches that may have grown old, look to be growing across the desired vertical path of a properly trimmed tree or have died during the season. What you are looking for is any limb or branch that may rub constantly on another opening a wound in the bark. Generally, you would not want to cut a branch as winter approaches, or during the winter months, but sometimes you need to.
