Quotation of the Week: "I have a rock garden. Last week three of them died." — Richard Diran

A Must-Have Kitchen Accessory? Aloe!

By Tamara Galbraith Aloe is beautiful, easy to grow and, of course, handy in emergencies. Certainly, no kitchen should be without an aloe plant. If you've ever suffered a burn and used the plant's gel to treat it, you already know how well it works to reduce the pain and speed healing. In fact, hospital trials have been underway for several years to study the usefulness and safety of an aloe-based liquid as a blood substitute in cases of extreme blood loss. For the home gardener's use, an aloe plant will be very happy in a bright kitchen window. Plant it in a container with a good potting soil like Whitney Farms Potting Soil. Let the soil dry completely between waterings; when the pointed, fat leaves of an aloe plant droop slightly, it's usually time to water. Root rot can be a problem, so err on the side of caution and don't overwater. If you'd like to encourage flowering of your aloe plant, gradually acclimate it to full sun outdoors once the threat of frost has passed. The orange-ish flowers appear on long growth spikes, are attractive to hummingbirds, and are even edible. However, the famously helpful gel shouldn't be eaten.

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The Spin on Spinach

By Tamara Galbraith According to an article in the Washington Post last year, Americans are eating five times more fresh spinach than we did in the 1970s. And forget about the canned, slimy stuff Popeye downed in one shot back in the old days; we now prefer our spinach fresh. And what could be fresher than growing it yourself? The cool temperatures of early spring are perfect for optimum spinach production. Those gardening in warmer regions can grow spinach through the winter, as long as temps stay above 25 degrees. A light frost will not hurt it. There are generally two types of spinach: smooth or savoyed. Smooth types are more tender and are best for salads, while the crinkly leaves of savoy spinach can be rubbery and are better for cooking. Some spinach cultivars like 'King of Denmark' and 'Skookum' walk the line between smooth and savoyed and are pretty yummy either raw or cooked. Amend the soil with Kelloggs Amend before transplanting. Place transplants at about six inches apart, and make sure the soil stays moist and cool. The biggest enemy of spinach is heat, so use shade cloth if temperatures rise dramatically during the day. Mulch is also a good addition for keeping the soil cool. Spinach, like lettuce, does well in containers, with the advantage that you can move them into shadier areas as the temperature gets hotter. You can harvest spinach by individual leaves or by cropping off the entire plant at the base. As long as temperatures remain cool, the plant will continue to produce leaves...and keep those delicious spinach salads coming.

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How To Care for Your Clivia

Clivia Miniata

Purchase clivia now while they're in bloom to get the color shade and the size of flowers that you want. Belgium hybrids are more handsome than chance seedlings, and there are some exciting new varieties — there's even a white one. Clivia are easy to grow in pots, indoors or out, or in the ground, where they are good multipliers. They flower most when crowded, and they'll bloom under overhangs with too much shade for most other flowers. If you grow enough of them, they make dramatic, long-lasting cut flowers. Outside, bait now for slugs and snails with Corry's Slug & Snail Killer. They don't often damage the leaves but do like to hide in them and sneak out at night to eat the flowers. For those also growing azaleas, a very good rule of THUMB is: Don't plant most clivia next to red or pink tones of azalea — they clash. White azaleas, however, are beautiful near clivia.

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A Cool Herb: Parsley

By Tamara Galbraith Herbs that prefer cooler temperatures are definitely in the minority. Southern gardeners know that, in the heat of summer, it's hard to keep control of the basil and borage. But parsley? It's a cool character in the herb garden. Parsley's history is pretty cool too. Winners at the ancient Greek games were crowned with wreaths of woven parsley. In medieval times, it was believed that parsley only grew in the garden of an honest man or women and, when chewed, would keep away the devil. In the garden, parsley is an easy-to-grow spring herb. It is a biennial, meaning it lasts only about two seasons before flowering and going to seed. There are generally two standard types of parsley: curly-leafed and flat-leafed. The curly type — commonly served as garnish — tends to be stronger in flavor, while flat-leafed parsley is milder and preferred for use in recipes. The ideal soil for growing parsley is fertile, fluffy, moist and cool. We recommend amending with Kelloggs Amend before planting. Although full sun is preferred in cooler zones, hotter regions should not only mulch the plants but let them lounge in afternoon shade for best results. Parsley also does well as an indoor plant in a kitchen garden. Even if you're not a cook, parsley's delicate shape makes a beautiful addition to the landscape. And if you don't care about eating your own parsley, then by all means, let the larvae of swallowtail butterflies chow down on it, should they show up.

What You'll Need: Microwave roux (see below) 2 strips bacon, cubed 3 cups boneless, skinless chicken, cut into bite-sized pieces 10 oz. package cut okra (optional) 5 cups hot water 4 chicken bouillon cubes 1 tbsp. brown sugar 1 tsp. Cajun seasoning ( or more ) 1 8 oz. can tomato sauce (optional) 2 tsp. parsley (optional) Gumbo filé powder 6 oz. can shrimp (optional)

Step by Step:

Fry bacon pieces lightly, not crisp. Pour bacon and all ingredients except shrimp and gumbo filé into crockpot and stir. Cook on low all night or all day (8 hrs). Add shrimp 10 minutes before turning pot off; stir, cover and let sit while you cook rice. Serve over rice. Add filé powder to top of gumbo to taste. Serves 8-10.

Microwave Roux: What You'll Need: 2/3 cup vegetable oil 1/3 cup flour 2/3 cup chopped celery 2/3 tsp. garlic 2/3 cup chopped bell pepper (or poblano) 2/3 cup chopped green onions 2/3 cup hot water

Step by Step:

Mix oil with flour in a a 4-cup glass measuring bowl. Microwave uncovered on HIGH for 6 minutes. Stir and cook another 30-36 seconds on HIGH until the color of mahogany. Add chopped vegetables, stir well, and microwave on HIGH for another 5 minutes until vegetables are soft. Before stirring, pour off the oil. Add hot tap water and stir until smooth. You can freeze this for later use.