Thursday, March 31, 2011
See what can happen if you're not constantly butchering your shrubs!! This is Osmanthus delavayi; a shrub that's probably one of my favorite broadleaf evergreen shrubs. It responds well to shearing and hedging, but if allowed to grow naturally, it's just covered with fragrant blooms late March and into April!!
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Best Deal on Gardening Books!!! Miller Library Book Sale!
The library staff at the Miller Library is gearing up for the much anticipated annual book sale at the Center for Urban Horticulture. According to librarian, Martha Ferguson, they had a tremendous donation of books this year!
Best time to come and shop is during the preview event, of course, where they'll serve wine and cheese and you have first dibs on fantastic titles at very reasonable prices!
Just click on the flyer above for more information!! YES, IT'S TOMORROW AND SATURDAY!!!
Cheers,
R
Wednesday, March 30, 2011
Tuesday, March 29, 2011
Monday, March 28, 2011
You're a plant geek foodie when...
1) You instruct the waitress to ask the chef what type of leaf came with the appetizer.
2) You prevent your hungry date from starting just so you can capture the right photo to post on Facebook or your blog!
So,in my last few visits to Thai restaurants, I've insisted that we order the famous "Miang Kham" as an appetizer.
There's something about the mixture of textures and ingredients and how they all go together with a most scrumptious sweet and savory sauce that's just to die for! And what brings it all together is a unique leaf that I just went GAGA over as I was intrigued by its shape, texture, and the gently pungent taste.
So this awesome leaf is known as betel (Piper betle).It's the same family where peppercorns come from (Piperaceae) and is found as a creeping, evergreen plant in South and South East Asia. However, the first time I had these, I was told it was called "lalot". So I Google'd the name and Piper sarmentosum came up in the search which supposedly is a smaller leaf and not as strong in flavor as the betel. Whichever leaf it is, it is mighty tasty and binds all the ingredients so well.
Being that it's native to tropical regions, it most likely will not survive as a perennial here, but perhaps an annual or keeping it as a houseplant might work. I've yet to find a nursery that offers the plant.
R
2) You prevent your hungry date from starting just so you can capture the right photo to post on Facebook or your blog!
So,in my last few visits to Thai restaurants, I've insisted that we order the famous "Miang Kham" as an appetizer.
There's something about the mixture of textures and ingredients and how they all go together with a most scrumptious sweet and savory sauce that's just to die for! And what brings it all together is a unique leaf that I just went GAGA over as I was intrigued by its shape, texture, and the gently pungent taste.
So this awesome leaf is known as betel (Piper betle).It's the same family where peppercorns come from (Piperaceae) and is found as a creeping, evergreen plant in South and South East Asia. However, the first time I had these, I was told it was called "lalot". So I Google'd the name and Piper sarmentosum came up in the search which supposedly is a smaller leaf and not as strong in flavor as the betel. Whichever leaf it is, it is mighty tasty and binds all the ingredients so well.
Being that it's native to tropical regions, it most likely will not survive as a perennial here, but perhaps an annual or keeping it as a houseplant might work. I've yet to find a nursery that offers the plant.
R
Sunday, March 20, 2011
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