Mar 10, 2014 Updated: 4:43 AM
By Paul Epsom | Wednesday, August 25, 2010
By Paul Epsom from The Victory Garden
Here's what's growing this weekend.
We're talking about lawns. Now that winter is over and we're well into spring—if you haven't already, it's time to get out there and clear all the fallen branches and other debris off your front and back yards.
Assuming the soil is warm enough—check the pH—if the pH of the soil is between 6 and 7 the lawn should do well. If it is lower than that— it's too acidic—and you should add some lime to correct it. You can buy lime at any local hardware store. Spread it evenly across the lawn with a walk-behind spreader.
Next step is to aerate. Compacted soil has no space for water or air, nor does it have growing room for roots—aerating the soil—or poking holes in it—lets it breathe—this can be done with special aerating shoes, spikes, or specially manufactured aerators.
Then it's time to fertilize. I'd recommend an organic fertilizer—which should be applied before grass first starts to grow—and if you haven't done this already—you should definitely do it this week.
It all comes down to these three tips:
1. Make sure your mower is sharp.
2. Never cut your grass too short.
3. And when mowing, leave a light layer of grass clippings on the lawn—this actually helps add nutrients back into the soil.
Thursday, June 9, 2011
Thursday, September 9, 2010
What happens when you take coconut milk from the East and combine it cranberries from the west? Well, you get today's dish: a quick Coconut-Cranberry Chicken Curry that introduces India to Cape Cod.
6-8 chicken thighs, skin on, bone in, seasoned for 10 minutes before cooking
2 red onions, sliced
2 sweet potatoes, peeled, 1/2-inch dice
1 tablespoon minced ginger
1 heaping tablespoon minced jalapeno
heaping 1/2 cup Craisins
2 tablespoon Madras curry powder
1 13.5 ounce can of coconut milk
1 cup water
Kosher salt and freshly ground black pepper to taste
Steamed Brown Rice
In a cast iron skillet or stockpot coated very lightly with oil on medium-high heat, sear the chicken, skin-side down, and completely render the fat.
Flip and brown meat-side. Remove chicken. Wipe out excess fat and saute the onions, potatoes, ginger, jalapeno, Craisins and curry powder and season. Add coconut milk and water, check for seasoning, then add chicken back. Bring to a simmer and cook chicken through, about 45 minutes. Serve family style on rice.
Jean-Luc Colombo La Violette Viognier From Pays d'Oc, Southern France. The aroma is intensely violet, which is where it gets its name, with nuances of licorice, lychee, apricot and peach. Well-structured, finishes with elegance and opulent fruit. 100% Viognier
By Laura Carlo | Monday, November 8, 2010
Tuesday, October 19, 2010
Monday, September 13, 2010