Desert Design - Planting and Caring for Succulents

Equipped with garden gloves, planters of all shapes and styles, and their creativity, close to 100 adults of all ages gathered at Hoen’s Garden Center on a recent Saturday afternoon for a free workshop to learn how to create and care for succulent gardens.

A variety of succulents are arranged in a wreath.

Call it spring fever or succulent fever, enthusiastic guests listened to garden center owner Theresa Hoen present planting ideas and tips on how to care for succulents.

“There are no gardening mistakes, only experiments,” she said, urging participants to use their imaginations when designing their containers gardens.

Theresa Hoen presents tips on planting and caring for succulents. 

For the remainder of the two-hour workshop, guests wandered the greenhouse to choose plants for their gardens, received planting advice from garden center staff, and enjoyed lively conversation with other succulent fans.

Workshop participants shop for succulents to include in their arrangements. 

Succulent Planting Tips from Theresa Hoen

·        If it can hold soil, you can plant in it. Choose unusual items to plant in such as watering cans, bowls or old shutters.

·        Finish off with toppers. Tuck in moss or add texture with stones. Let the color and style of the container inspire you.

·        Fill clear glass containers with colored or regular sand. You can literally plant succulents inside the sand.

·        When designing your container, incorporate three components: thrillers, the showstoppers or attention getters usually taller plants; fillers add mass and fill up the pot; and spillers, plants that overflow the pot.

Valerie Moffitt creates her succulent container garden.

·        When planting, don’t use potting soil which is usually a heavy mixture and tends to hold too much water. Use a peat-based soil made from decomposed sphagnum moss plants instead.

·        The number one mistake people make with succulents is overwatering. Give plants a good 2 ½ to 3 weeks between watering.

·        Let the soil dry out before adding more water.

Linda Grant and Patty Golden are hard at work on their arrangements.

·        Pinch leaves when plants get too tall. With your thumb and forefinger, nip back the tip of a stem. Pinching helps to produce a bushier, fuller plant.

·        Avoid watering over the top of the plants. Always water at the base.

·        Give the soil the chocolate test. If the soil looks like milk chocolate, it’s dry. If it looks like dark chocolate, it’s wet.

Incorporate thrillers, fillers and spillers into arrangements for visual impact.

Hoen’s Garden Center is located at 1710 Perrysburg-Holland Rd., in Holland, Ohio.

Monday through Thursday

As I sat down to write this post, I originally intended to reflect on previous Easter celebrations, talk about what I’m cooking for Sunday brunch, how I decorated our dining table, and all things Easter Bunny. But honesty, I can’t stop thinking about this funny moment from just about a year ago.

It was early in the week prior to Easter and our news staff was frantically working on deadline for the following week’s paper. Our publisher asked if I could help out and call the churches listed in our guide for their holiday schedules. Of course, I happily agreed.

I went about calling each church receiving a verbal account of each church’s activities, including Ash Wednesday, Good Friday and Holy Saturday. Deep into my second phone call, the woman said something I could barely hear. My reply was, “Did you say Monday through Thursday?”

As soon as I asked the question, I realized what I had said. Laughter filled our tiny newsroom, and I knew it was directed toward me. My cheeks, 50 shades of blush, tried to contain my giggling as I finished my conversation with the very polite church lady. 

In all defense though, it was really hard to hear over the phone.

I wish you a very happy Maundy Thursday. By the way, here's our dining table.

Egg-cetera... Easter brunch for a couple or a crowd

Easter is on its way. Whether you plan to spend the holiday in your PJs with your bestie or with your Easter bonnet and the entire family, you’ll need delicious and easy-to-prepare dishes to feed every-bunny. Here are three egg-centered recipes, created by me and my husband that can be adapted to feed two or twenty - Egg Infused English Muffins; Green Chile, Egg and Cheese Burritos; and Mini Frittatas. Each recipe makes six servings, and all of them can be prepared ahead of time and warmed just before serving.

Egg Infused English Muffins topped with blueberries

For a couple:
Store leftovers in the refrigerator and have breakfast ready for the rest of the week. Just reheat muffins, frittatas or burrito filling in the microwave.

For a crowd:
Double or triple the recipes as needed. Wrap prepared muffins, frittatas and burrito filling in foil and keep everything warm in the oven until guests arrive.

Egg Infused English Muffins
“Infused means that the muffin is soaked in the egg mixture so that all its nooks and crannies are filled with the eggs,” explained Mr. Ruple. He prefers to use Thomas’ English Muffins. Any of their flavors work – try their original, blueberry, cinnamon raisin, or any of their seasonal varieties such as banana, pumpkin and cranberry.

A banana version of the Egg Infused English Muffins

Serves 6

1 package English muffins, split

6 eggs

¼ cup milk

Maple syrup

Fresh fruit for topping

Powdered sugar for dusting

In a medium bowl, whisk together eggs and milk.

Over medium heat, warm a large skillet, coated with non-stick spray.

Dip 4 muffin halves into mixture and let them soak for 2 to 3 minutes.

Cook muffins cut side up until the eggs are set on the bottom of the muffins. Flip the muffins over and repeat.

To serve, top with maple syrup, fresh fruit, and a dusting of powdered sugar.

(Recipe by Lynn Ruple)

Green Chile, Egg and Cheese Burritos

Green Chile, Egg and Cheese Burritos
Spicy and filling, these burritos are our version of the ones we fell in love with at the Santa Fe Farmers Market in New Mexico. At the market, the insanely popular breakfast burritos are served with your choice of fresh green chile sauce or red chile sauce ladled over the top. If you’re feeling adventurous, you can ask for Christmas, which is a generous helping of both sauces.

Serves 6
12 ounces frozen roasted potatoes, onions and peppers mixture such as Trader Joe’s brand, thawed

6, 8-inch flour tortillas

6 eggs
¼ cup milk
Salt and freshly ground pepper to taste

4 ounces chopped green chiles
1 ½ cups shredded Mexican cheese blend
Chopped cilantro

Heat oven to 350 F.

In a large skillet coated with non-stick spray, cook potato mixture over medium heat until the potatoes begin to brown and the onions and peppers are soft. Reduce temperature to low.

Wrap tortillas in foil and heat them in the oven until soft, or for about 4 to 5 minutes.

In a medium mixing bowl, whisk together eggs, milk, chiles, salt and pepper. Pour the egg mixture into the potato mixture and cook over low heat, stirring with a wooden spatula, until eggs are done.

Fill each tortilla with egg and potato mixture and ¼ cup of cheese. Wrap the burritos and serve them with more green chiles and cilantro.

(Recipe by Jennifer and Lynn Ruple)

Mini Frittatas

Mini Frittatas
It’s never been easier to serve eggs to a crowd. We’ve made these petite frittatas in all sorts of combinations. Feel free to experiment with our recipe and add your choice of veggies, meats and cheeses. Try cooked meats such as bacon, crumbled sausage or chopped ham. Go veggie with bell peppers, mushrooms, broccoli or roasted squash. Make it cheesy with swiss, cheddar or Monterrey Jack. The possibilities are endless.

Serves 6
1 cup fresh mushrooms, coarsely chopped
½ cup sweet onion, diced
1 tablespoon butter
8 eggs
¼ cup milk
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 cup cooked bacon
1 cup shredded cheddar cheese
Chopped parsley for garnish

Heat oven to 350 F. Spray a 12-cup muffin pan with cooking spray.

In a large skillet, sauté onions and mushrooms in butter until veggies are soft. Remove from heat and allow to cool slightly.

In a large bowl, whisk together eggs, milk, and salt and pepper. Stir in veggies, cooked meat and cheese.

Divide mixture evenly among muffin cups. Bake for 20 minutes. Sprinkle with chopped parsley.

(Recipe by Jennifer Ruple)

Super Bowl Snacks

Don’t fumble over what to feed your Super Bowl party guests. Gain yardage with a big platter of Pepperoni Pizza Pinwheels. These tasty appetizers can be filled with just about anything you can top a pizza with, so feel free to get creative. Serve them with a zesty tomato sauce and get that extra point.

   

Pepperoni Pizza Pinwheels
Makes 24

1 can refrigerated crescent rolls

½ cup shredded mozzarella cheese
½ cup shredded provolone cheese
4 ounces sliced pepperoni, chopped
2 tablespoons each diced mushrooms, onions, green peppers and black olives
1 teaspoon of Italian seasoning
Parmesan cheese for sprinkling
Pizza sauce for dipping

Heat oven to 350 F. Coat a mini muffin pan with non-stick spray.

Separate crescent rolls into 4 rectangles. With a rolling pin, slightly roll out in both directions.

Sprinkle each rectangle with mozzarella and provolone cheeses, pepperoni and veggies. 

Sprinkle with Italian seasoning.

Carefully roll each rectangle then cut into 6 pieces.

Place pinwheels into muffin pan. Bake for 10 minutes or until dough is lightly browned.

Sprinkle with Parmesan cheese and serve with pizza sauce. 

Soup's On!

Whether you refer to it as borscht, bisque, consommé, or bouillabaisse, a big steaming bowl of soup is sure to add warmth and nutrients to your day. Aside from being simple and affordable to prepare, soup is good for you and an easy way to get your daily servings of protein and veggies. 

In honor of National Soup Month, I reached out to local culinary expert and “soup magician”, Liz Donaldson who graciously shared her recipe for Italian Wedding Soup. 

As the manager of Elroy's Deli Market in Fremont, Ohio, Donaldson has recently added soup to the deli’s menu. “We serve Italian Wedding Soup every day; it’s a classic,” said Donaldson. “I make a two gallon pot each morning, and it’s usually gone. The cheese rind really makes the soup, adding that silky texture.”

For more of Donaldson's soup recipes, check out the January 9 issue of the Sylvania AdVantage at http://bit.ly/2FJvwwi

Italian Wedding Soup

1 stick butter

3 cloves garlic, minced

3 stalks celery, diced

3 carrots, trimmed and diced

6 cups chicken stock

2 cups tiny meatballs

1 cup acini di pepe

1 package fresh spinach

Rind of Parmigiano-Reggiano

In a large pot, melt the butter and sauté the vegetables until softened.

Add the chicken stock and the meatballs. Bring to a boil and then reduce to medium.

Add the acini di pepe and the cheese rind and allow to simmer 20-25 minutes. Add the fresh spinach and cook for 10 minutes.