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  • Celebrity wildlife gardening, part II May 23, 2013
    Yesterday I began telling the story of how I came to be the garden designer for a celebrity’s wildlife garden. I was as surprised as anyone in the summer of 2012 when my phone rang and on the other end was an internationally known actress and activist who had heard of my ecological garden design […]
    Jesse Elwert
  • Raccoons In The Wildlife Garden May 22, 2013
    I’ve been observing a special visitor to my wildlife garden lately, one that my two Plott Hounds get especially excited about–the raccoons that have taken up residence in the abandoned house next to my property. My Plott hounds are quite adept at helping me spot birds in the wildlife garden, but these raccoons are just […]
    Carole Sevilla Brown
  • Spicebush Swallowtail Butterfly May 20, 2013
    Butterfly season is finally here in my beautiful wildlife garden !  This week my brother and I finished releasing our winter batch of butterflies that have been hibernating inside their chrysalises since last fall.  All of them were swallowtail species – Zebra, Eastern Black, Spicebush, Pipevine and Eastern Tiger.  They have been emerging almost daily […]
    Judy Burris
  • Being Green in the Wildlife Garden May 17, 2013
    As I do every morning, I was walking around the property enjoying nature at its best.  I took my normal route past the Rusty Lyonia, Pawpaws and Dwarf Oaks, among others and headed down the bank of the pond into the section that dries up during Florida dry season.  I checked two small temporary pools […]
    Loret T. Setters
  • Silver Dune Lupines of California’s Central Coast May 16, 2013
    An Amtrak train announces its arrival at Grand Avenue Station.  The familiar whistle tells us it is 7:10 am.  At the same time, I can hear the waves of the Pacific Ocean crashing in. I take a walk on the Boardwalk.. it is early… fog is drifting in from the Ocean in large sweeps.  Silver […]
    Kathy Vilim
  • Progress in My Wildlife Garden May 15, 2013
    You may remember that at the end of last summer I worked with my nephew Lucas to rip out my entire wildlife garden because too many invasive plants had taken over. I had to make some choices about what plants could stay, and which ones had to go. In some cases, the invasive plants were […]
    Carole Sevilla Brown
  • Weird Weather and Winter Weeds May 13, 2013
    “I plowed the peas under,” said one of my farmer friends glumly at the market. “They weren’t doing anything but turning yellow.” The farmers in stalls on either side nodded. One does rabbits commercially, and has a garden rather than a farm, but she added “Lost all the broccoli too.” More nods all around. Unfortunate […]
    Ursula Vernon
  • Pondering New Residents in the Garden May 10, 2013
    Just when I think my home wildlife experiences can’t get any better, THEY DO!!!! What a week it was with the pond.  Four new entries on my wildlife life list.  Okay, aside from my Audubon checklist booklet, I don’t have a formal list that I write on. I pretty much keep track via my blog […]
    Loret T. Setters
  • Tried and True Native Perennials for Sun – SE Edition May 9, 2013
    The southeastern region of the US is blessed with some exceptional growing conditions, and the native plants that have always made it their home are rich in diversity. With a region that encompasses mountain tops and coastal plains, a variety of plants exists to satisfy every condition you could have in a garden. Yet we […]
    Ellen Honeycutt

#GardenChat

In the Kitchen

“Man is what he eats.” German Proverb

Eat healthy, organic, home-canned foods right from your own garden!

If you are new to home canning or need a refresher course, read instructions here first. There have been recent warnings that leading brands of canning lids contain BPA. Be sure when filling the jars that you leave ample space so the food does not come into contact with the lid, and shop for BPA free lids.

Christmas Jam Beautiful and delicious on Christmas morning!

(Yield: 7 cups)

2 1/2 qts. strawberries

1 lb. fresh or frozen cranberries

5 lb. bag sugar

2 pouches liquid pectin

Using a food processor, grind strawberries with cranberries until smooth. Put into deep pot with sugar and both pouches of pectin. Stir while bringing to a boil. Let boil for 1 minute. Remove from heat and let sit for 5 min. Skim any foam. Ladle into hot jars and seal according to directions. Process in hot water bath for 15 min.

Harvest Pumpkin Butter Use any winter squash that you’d like, it’s not just for pumpkin!

(Yield:12 cups)

9 cups pumpkin puree

6 cups white sugar

3 Tbsp.cinnamon

2 1/4 tsp. ginger

2 1/4 tsp. nutmeg

1 1/2 tsp. ground cloves

Combine everything in a pot on the stove and simmer for 30 minutes until thickened, or put it in a crock-pot on high for 8 hours until thickened. USDA guidelines don’t recommend canning squash, so ladle the contents into 2-cup freezer containers and store in the freezer. (For puree, cut squash in half, remove seeds. Place cut side down in shallow pan and bake in oven until soft. Or,peel squash and cut in half. Remove seeds and cut squash in chunks. Microwave in a covered bowl until soft. Drain any liquid before pureeing.)

Vanilla Pear Jam Try this on a warm biscuit with butter, mmmmm!

(Yield: 6 cups)

3 lbs. ripe pears peeled, seeded and stem removed

2 Tbsp. lemon juice

2 Tbsp. vanilla extract

5 cups granulated sugar

1 (1.75 oz.) box powdered pectin

Using food processor or hand blender, mash pears leaving small bits. Measure 4 cups of prepared fruit into a deep sauce pot. Stir in pectin and lemon juice. Bring to a rolling boil and add sugar, stirring to dissolve. Return to a rolling boil and boil for 1 minute. Remove from heat and skim any foam. Add vanilla and stir gently. Ladle into hot jars and seal according to directions. Process in water bath for 10 minutes.

Autumn Soup and Bread:

Escarole and Shelly Beans

1 bunch escarole; washed, drained and chopped

2 cups fresh shelly beans

6 cups chicken or vegetable stock

3 cloves garlic, minced

2 shallots, minced

3 sprigs fresh savory, or 1/2 tsp. dried

1 Tbsp. olive oil

Salt/pepper to taste

In a wide, shallow pot heat olive oil over medium heat. Add garlic and shallots and cook for 2-3 minutes until soft . Add the stock and bring to gentle boil. Add the shelly beans and savory. Cover and simmer beans about 40 minutes until plump and almost tender. (Add more stock if necessary.) Add the chopped escarole and replace cover on the pot. Cook for 10 minutes until escarole is wilted. Season with salt and pepper. Serve with fresh grated cheese.

Potato Cheddar Chive Bread

1 cup milk

1Tbsp butter

1 Tbsp. sugar

1 tsp. salt

2 1/2 tsp yeast (1 envelope)

1/4 cup warm water

2 cups plain mashed potatoes

1 Tbsp chives

4- 41/2 cups flour

1 c. cubed cheddar cheese

Dissolve yeast in warm water. Let sit until foamy. Heat milk and butter in microwave safe cup for 2 minutes. Cool slightly. Add salt and sugar to milk. Mix milk mixture with the yeast. Ina separate bowl, mix cheese and chives into potatoes. Add to milk mixture along with 1 cup of flour. Mix well. Add more flour, 1 c. at a time and stirring well after each addition, to make a stiff dough. Turn out onto floured surface and knead until smooth. Place in greased bowl, turning to coat. Cover and let rise in warm spot until doubled. (1 hr.) Punch down, knead 1 or 2 times and let rise again until doubled. (40 min.) Shape  into a round and bake at 375 degrees for 35-45 minutes.