If you’ve never been to a garden show like the Northwest Flower & Garden Show in Seattle, then you’re missing out. National shows like these will blow your county’s local home and garden shows out of the water! And the timing couldn’t be better. Scheduling the show in early February offers us Northwesterners a source of winter inspiration and relief knowing that spring is right around the corner. Wait until you smell the flowers!

Garden Inspiration Galore

The Northwest Flower & Garden Show has been offering spectacular show gardens, container gardening ideas for small spaces, educational seminars from well-known experts, and rows and rows of cool garden-y merchandise since 1989. Every year the show keeps getting better and better!

Meet the authors in person after their presentations – there’s over 100 free seminars! Check out the featured speakers line-up. Recognize anyone? Hint: garden hunk Jamie Durie – and many more!

From left: me, Andrea Bellamy, Ivette Soler, and Teresa O'Connor

No space? No problem! Container gardening ideas for urban dwellers.

Small space gardening ideas at the Container Show

Have that camera ready! There’s a gazillion different plant combinations you’ve never thought of.

Planting ideas for all kinds of spaces

Don’t put the camera away just yet. DIYers will be in all their glory with tons of crafty ideas.

Oversized letters are easy to find at craft stores - decoupage and add a water proof finish.

Salvage feigns will have a heyday at the display gardens.

Re-used objects add unexpected style (yes, that's a name badge used as plant tag!)

Get the Behind-the-Scenes Scoop

Teresa O’Connor, from Seasonal Wisdom, and I joined together for a special report about the Northwest Flower & Garden Show. Our special guest Janet Endsley, seminar and social media manager, shares a brief history of the show and why it was created 24 years ago, and gives a rundown of all the creativity and coordination that goes into making the NW Flower & Garden Show the 2nd largest garden show in the country – 3rd largest in the world.

Listen to our special report and Janet’s interview {link will open in a new browser window}.

Learn about Edibles from Seasonal Wisdom

• Thursday, Feb. 9, 9:30 AM (Hood Room): The Allure of Edible Flowers: How to Grow, Harvest, Cook and Enjoy Edible Flowers
• Friday, Feb. 10, 5:30 PM (Rainier Room) : Growing Food in Small Spaces: Tips & Techniques to Maximize Your Garden Harvest

Catch Me at the DIY Stage!

This will be my 6th year attending the Seattle show, and my second year presenting. I’m so in my element at the DIY stage.

• Wednesday, Feb. 8, 5:15 PM (DIY Stage): Edibles Cubed: Create a Living, Edible Cocktail Table
• Thurs, Feb. 9, 5:15 PM (DIY Stage): No Space. No Problem: Grow a Gutter Garden With Function & Style

Hope to see you there!

UPDATE: This contest is now closed. Congratulations to Christina for winning the first prize {terrarium + book} and to Janis for winning the second prize {book}.

Terrariums are the perfect gift for plant lovers, design junkies, DIYers, and crafty minds. And when you pair our Roost Recycled Glass Wall Terrarium with Timber Press’s Terrarium Craft book by Amy Bryant Aiello and Kate Bryant, it makes the perfect giveaway! One lucky winner will win both the wall terrarium + the terrarium book, and a second place winner will win a copy of the book {pictured below}.

QUESTION: Terrariums are little scenes of nature in glass containers. What’s your favorite way to connect with nature indoors?

We're giving away 2 free copies of Terrarium Craft

Week 2 Giveaway: How to Enter

• Answer the question above by submitting your answer in the “leave a reply” section at the bottom of the page – good for 1 entry.
• Answer the same, or similar question, on our Facebook page (you’ll have to “like” the page to make a comment) – good for 1 entry.

Week 2′s contest ends Sunday, December 11, 12:00 PST. Two randomly selected winners will be announced the following week.

Congratulations Julie Lanier for winning last week’s December Giveaway!

Create the Perfect Terrarium Gift

Want to make a big impression this holiday? Think about grouping terrarium related items your gift recipient will need to create their first or 100th terrarium.

• Terrarium Tools make fiddling with plants and dirt easier in tight spaces
• Idea Books like Timber Press’s Terrarium Craft
• Organic Potting Soil
• Small bag of Crushed River Gravel for drainage
• Small bag of Charcoal to keep mold and bacteria at bay
• Water bottle for spritzing the plants
• Plant material ranging from succulents and cacti, ferns, moss, and air plants.
• Accent pieces add a nice personal touch and fill empty spaces. Look for crystals, feathers, bones, seashells, bits of wood, porcelain trinkets

WEEK 3 Giveaway: one 2012 Buy Local Tea Towel + one Roost Farmer’s Market Basket {raspberry}

Roost Hanging Terrarium

Roost Terrarium Tools

Terrariums are a great way to dip your toes – or should I say hands – into gardening without investing a lot of time and money. Maybe you’ve already tested your “green thumb” skills by growing moss in left over canning jars, or you’ve gone a fews months without your air plants shriveling up on you, and you’re ready to step up your design game by investing in a Roost Recycled Glass Hanging Terrarium {small and large sizes}.

Many terrariums can be thrown together in less than an hour. Once you’ve selected the plants you want to grow, follow these 10 easy steps to make sure your terrariums live happily ever after. Okay, maybe not forever, but these steps will help minimize mold, frying your plants in direct sunlight, root rot, and stuff like that.

10 Steps to Plant in Your Roost Recycled Glass Hanging Terrarium

1. To begin building your terrarium, place a layer of pea gravel or aquarium rocks at its base. This is necessary for proper drainage.
2. Next, layer a 1/2 inch layer of horticultural charcoal, which will help to keep your soil from developing a stinky smell.
3. On top of the charcoal, add 1/2 inch to 2 inches of relatively dry soil. You can find potting soil that is specifically made for terrariums, or just use any good quality organic potting soil mixed with one part coarse builders sand and one part humus. The soil should be dry enough that it should not stick to the sides of the terrarium.
4. Use your Terrarium Hand Tool Set to spread out your soil and create a hole in which you will place your plant.
5. Transplant your selected plant(s) into your hanging terrarium.
6. If you wish to include items from the outdoors such as rocks, shells, or driftwood, make sure to first rinse them with clean hot water. You don’t want to introduce any diseases or critters into your terrarium.
7. Hang your terrarium in a spot where it will receive sunlight, but NOT full or direct sun. Try to place it no further than 10 feet away from a window or skylight.
8. A terrarium is pretty much a set-it-and-forget it kind of thing. You don’t need to mess with them much. To water your soil plants, simply give them a misting with a spray bottle about once a week.
9. Steps 1-4 involve soil and therefore apply to plants that are not air plants. Air plants need no soil- only sunlight and water.
10. For air plants, it is best to give them a good soaking two times a week. When your plant needs to be watered, its leaves will feel soft and weak. When it has been watered sufficiently, its leaves will feel hard and strong. To water air plants, it is best to remove them from your terrarium and give them a dunk in a sink full of water. If you can’t remove the plant, just give it a good soak with a watering can inside the terrarium. Your plant should be dry within 4 hours after watering {be careful not to leave it in a swampy condition}.

UPDATE: This contest is now closed. Congratulations to Julie Lanier!

In celebration of my recent feature in Oregon Home Magazine by Vivian McInerny, I’ve decided to giveaway one Roost Hemmingway Muddler Set and my newly published book Garden Rules, co-authored by Billie Brownell.  You may be thinking, what do muddlers have to do with gardening? My new favorite obsession, Cocktail Gardening!

We’ve all heard the phrase Garden to Table or Farm to Table, but how cool is Garden to Glass? Just Google “cocktail gardening” and you find a handful of resources on what to grow in your garden, garden inspired cocktails, and there’s even a blog called Gardening While Intoxicated by one the Garden Rant ladies.

If you’ve never started your own garden before, Garden Rules is a quick way to learn the basics. One of the easiest herbs to grow is mint, and one of the easiest drinks to make with a muddler is a Mojito. Cheri Loughlin, the creative mind behind The Intoxicologist, suggests topping it with a little champagne during the holidays to add an even tastier and festive vibe.

QUESTION: You’re hosting a holiday get-together among friends and neighbors, what’s your favorite alcoholic beverage to serve your guests?

Week 1 Giveaway: How to Enter

1. Answer the question in each blog post by submitting your answer in the “leave a reply” section at the bottom of the page – good for 1 entry.
2. Answer the same, or similar question, on our Facebook page (you’ll have to “like” the page to make a comment) – good for 1 entry.

Week 1 contest ends Sunday, December 4, 12:00 PST. Winner announced next week.

WEEK 2 Giveaway: one Roost Recycled Glass Hanging Wall Terrarium {small}

Image from Garden Guides.com

The term “forcing” bulbs sounds a little bit meaner than it actually is. Perhaps if we were to rename the process, we would call it “coaxing” or “persuading” the bulbs. What the process of forcing a bulb means is that you will induce the bulb to produce its shoot, leaf and flower out of its natural environment and ahead of its normal schedule. The really awesome thing about this is that whereas you would normally plant bulbs in the fall and wait for them to flower in the spring, when you force bulbs you can persuade them to bloom earlier for you, without the long winter wait!

Forcing Bulbs Indoors

Image from Country Living.com

During the bleak and dreary winter months, the opportunity to have an array of gorgeous blossoming flowers filling your home may seem like a fantasy. But when you force bulbs such as hyacinths, daffodils and tulips indoors, you can make this indoor winter garden a reality. Just follow these steps to try it yourself.

1. Buy high-quality spring blooming bulbs from a reputable source. Pass on any bulbs that are soft, moldy, or sprouting. Inspect the bulbs as you would produce at the grocery store. Good indoor bulb choices are daffodils, narcissi, crocus, muscari, and tulips. Paperwhite narcissus is a favorite for pretty white, fragrant Christmas flower arrangements.
2. Choose a large plastic or clay pot for your bulbs. Make sure there is at least one hole in the bottom of the pot for drainage. Scrub your pot clean, and if you choose a clay one, allow it to soak in water overnight to saturate the pores.
3. Fill your pot with a mixture of equal parts potting soil, peat moss, sand, and vermiculite. Mix this together thoroughly and dampen it with water.
4. Fill your pot with this soil mixture, leaving enough room at the top that when you place your bulbs, their tips reach the rim of the pot.
5. Place your bulbs, with the pointed side up, in the soil. Place them as close together as you can without actually having their sides touch. For tulips and other bulbs that have a flat side, place them with the flat side facing the outer rim of the container.
6. Cover your bulbs with a light layer of the soil mix (not too deep), and water it thoroughly.
7. Label each pot with the name of the flower(s), the date on which you potted it, and the date on which you will take it out of cold storage. Early blooming bulbs, such as snowdrops, crocus and daffodils, need 12 weeks. Mid to late spring blooming bulbs, such as tulips, need 16 weeks.
8. Place your pots in a cool, dark place such as a cellar or an unheated garage. Ideally, the temperature should be between 35 and 48 degrees F. If needed, you can cover the pots with black plastic garbage bags in order to keep them cool and dark.
9. Take your pots out of cold storage when you see shoots of about 3 inches in height and fine white roots emerging from the drainage holes of the pots.
10. Move the pots to a location where they can consistently be in the 50s, such as an unused spare bedroom, the laundry room, or a muck room.

You’ll notice that the blooms will unfold very quickly now, much more quickly than they would outdoors.  If kept at a temperature of about 65 to 68 degrees F, your flowers will thrive indoors, even in winter!

Forcing Bulbs Outdoors

Image credit: Susan Martin

Susan Martin, who works at Walters Gardens in Michigan, recently tried forcing bulbs outdoors with much success. Here are the steps to her quick and easy process.

1. Gather a selection of mixed daffodil and tulip bulbs in late fall. Some varieties that work well are Apricot Beauty tulips, White Dream tulips, Pink Charm daffodils, and Barrett Browning daffodils.
2. Drill a few holes in the bottom of recycled galvanized metal or painted metal party tubs for drainage.
3. Fill the tubs with potting soil mix (or you can use the same potting mixture that we suggested above for forcing bulbs indoors.)
4. Place the bulbs in the tub with the pointed tip facing upwards. Make sure to plant them close together in order to get tight, dense clusters of beautiful blossoms. Cover the bulbs with another thin layer of soil. Leave just the top tip of the bulb exposed in order to discourage them from rotting.


Image credit: Susan Martin

5. Leave the tubs outside until your temperatures reach freezing, and the snow begins to fall. Then move them indoors into an unheated spot, such as a basement or a garage.
6. Take a few handfuls of snow, about once a month, and place them on top of the tubs of bulbs. Allow the snow to slowly melt into the soil.
7. Take the bulbs back outside in early spring and place them wherever you would like in your garden or on your patio.
8. Allow the bulbs to bloom and grow naturally. Enjoy them!

Image source: FineCooking.com

For all of your fall gatherings and dinner parties this year, stick to fresh local veggies, fruits and herbs, and delicious yet easy ways to prepare them. For as much as we enjoy elaborately crafted dinner parties, there is something that has always bothered us about them. It often seems that by the time the host has finished preparing an array of time consuming and fancy dishes, he or she hardly even has time to savor them! The ratio of 4 hours of prep and cooking in the kitchen to 30 minutes of consumption hardly seems fair. So you know what we would suggest? Simplify!

Four Simple Fall Harvest Recipes

Stewed Apples
Recipe from Kevin D. Weeks at About.com

These sweet and spicy apples are great wrapped in a crepe, served with whipped cream or vanilla ice cream, or simply on their own as a side dish. We like to use a nice tart, firm apple such as Braeburn or Granny Smith. You can use whatever is available to you locally this fall.

Prep time – ten minutes
Cook time – thirty minutes
Total time from start to serve – 40 minutes

Ingredients:
3 apples, peeled, cored, and diced
2 Tbsp molasses
1 – 2 Tbsp rum, apple brandy, or water
2 Tbsp unsalted butter
1/2 tsp cinnamon
1/4 tsp ground ginger
6 – 8 grates of fresh nutmeg
1/4 tsp allspice
pinch of salt

Preparation:

1. Add enough rum, apple brandy, or water to a small saucepan to just cover the bottom.
2. Add all of the remaining ingredients and stir them together. Place the pan over low heat, partially cover, and simmer gently until apples are tender – about 30 minutes.

Baked Acorn Squash
Recipe from Ciocia Laura at Food.com

This acorn squash recipe is practically no-maintenance. Just cut the squash, scoop out the seeds, season and bake. You can experiment with using different types of fresh herbs from your herb garden if you don’t happen to have thyme. Sage or rosemary would be nice, too.

Prep time – 5 minutes
Cook time – 1 hour
Total time from start to serve – 1 hour and 5 minutes

Ingredients:
1 acorn squash
2 Tbsp butter
2 tsp dark brown sugar
1 pinch fresh ground black pepper
1 pinch freshly ground sea salt
A sprinkle of fresh thyme, cinnamon and nutmeg

Preparation:

1. Preheat the oven to 400 degrees F.
2. Cut the acorn squash in half lengthwise. Scoop the seeds out of the center using a spoon or melon baller.
3. Spread butter along the cut edge and inside.
4. Place each half face up on a baking sheet.
5. Sprinkle each half with the brown sugar and spices, then bake for approximately 1 hour. The halves will be fork-tender when they are ready.

Roasted Parsnips
Recipe from Midgelet at GroupRecipes.com

Parsnips have a distinct flavor and texture that we love. And because their taste is rather mild, they carry spices and flavors well. Early in the season, around October and November, these root veggies are nice and tender. Later in the season, around February, you may want to cut out the very center of each parsnip, as this area can get a tad bit woody.

Prep time – 10 minutes
Cook time – 35 minutes
Total time from start to serve – 45 minutes

Ingredients:
2 pounds of fresh parsnips, peeled and cut on the diagonal into 1 and ½ inch chunks
3 Tbsp extra virgin olive oil
1 tsp kosher salt
2 tsp finely chopped fresh herbs, such as tarragon and/or rosemary

Preparation:

1. Preheat the oven to 450 degrees F.
2. Toss the first 3 ingredients together in a mixing bowl.
3. Spread the parsnips in a single layer on a baking sheet.
4. Roast the parsnips for 20 minutes.
5. Using tongs, turn the parsnips and allow them to roast for about 15 minutes more, until they turn brown on the edges and fork-tender in the center.
6. Transfer the parsnips to a serving plate and season them with the fresh herbs.

Pumpkin Chowder
Recipe from Country Living

This pumpkin chowder is so hearty, all you need is a crusty bread for a complete meal! And if this is the first time you’ve ever cooked with fresh pumpkin, trust us, you will never want to use canned pumpkin puree again. For a pumpkin that is easy to handle, choose a small pie variety at your local farmers’ market.

Prep time – 20 minutes
Cook time – 40 minutes
Total time from start to serve – 1 hour

Ingredients:
3 Tbsp extra virgin olive oil
2 leeks, white parts chopped and tough green parts removed
3 cloves of garlic, finely chopped
2 medium bell peppers, chopped
2 and ¼ pounds of pumpkin peeled, seeded, and cut into ½ by 1-inch thick pieces
1 and ½ tsp chopped fresh marjoram
¼ tsp crushed red pepper
2 bay leaves
¼ tsp salt
¼ tsp ground black pepper
1 and ¼ cup fresh or frozen corn kernels
6 cups of vegetable broth

Preparation:

1. Heat the olive oil in a large pot of dutch oven over medium heat.
2. Add the leeks and cook them until tender, about 5 minutes.
3. Add the garlic and cook for 2 minutes more.
4. Stir in the green peppers, then reduce the heat to medium-low and cook until the peppers begin to soften, about 8 minutes.
5. Add the remaining ingredients and simmer until the pumpkin is tender, about 30 minutes. Remove the bay leaves before serving.

Image from the I Heart Shabby Chic blog

One of our favorite parts about Halloween is decorating our home and garden. While we love store-bought decorations such as rubber bats and plastic skulls, this year we’ve renewed our commitment to be kinder to the Earth and use less plastic. So instead of rushing out to purchase Halloween decorations that are both made of and packaged in plastic, we’ll be creating our own super cool decorations from items we can find in our house and our backyard. After all aren’t real, natural and earthy elements just more scary looking than an inflatable ghost anyway? We think so.

Green Halloween Decorating Ideas

1. Spooky Skeletons. You know what’s spookier than some store bought bones made of cardboard or plastic? Real ones! Try looking around your backyard for exo-skeletons of cicadas. Because cicadas molt, they leave behind a “skin” that is an exact replica of their body. You are likely to find them along wooden fence posts, or clinging to the bark of trees in your backyard or in wooded areas. The exo-skeletons can easily be hooked onto the petals of a flower arrangement to make it ultra creepy.

You can also preserve and display other skeletons such as chicken bones and crab shells. To thoroughly clean them, soak them for one week in a solution of Dawn dish soap and water. Drain them, then soak them in a solution of 50% water and 50% hydrogen peroxide. (Do this in a garage or laundry room because it’s a bit stinky.) Remove the bones and let them air dry for 24 hours. The bones will then be clean, degreased, and white washed. They’ll look totally spooky arranged in a tall, clear vase on a fireplace mantle.

2. Eerie Moss. We love the idea of using natural moss from the backyard to create Halloween decorations. If you live in a temperate climate, you can find Irish moss growing in great green clumps in cool, shaded areas. If you find moss growing on concrete or rocks, you can easily peel it up in one sheet and carry it home with you to place it in a planter or terrarium. If you live in a warm Southern climate, you can instead look for Spanish moss, which is an air plant with a distinct green-gray color that drips down from tree branches. Take a look at this cool do-it-yourself Spanish Moss Wreath at Our House On Pender.

Our favorite use for moss, whether Irish or Spanish, is to place it in a Roost Hanging Terrarium for an awesomely eerie look. Check out our mini graveyard post from last year– so cool!

3. Recycled Paper Spiderwebs. Isn’t this a great idea from Vanessa Valencia at Green Halloween? It’s something that would be a really fun craft for kids, too. You could use any kind of paper you would like to make these, such as old newspapers, junk mail, or the extra sheets of computer paper that your printer spits out every now and then. Our favorite is the “spookified snowflake” pattern. While Vanessa used sparkly glitter to decorate hers, you could also brush on diluted black tea for an aged look, or you could apply “blood” splatters with beet juice. Alternately, you can also try this easy make-it-yourself spiderweb from Planet Green with cotton balls and hairspray.

4. Terrifying Turnip Lanterns. According to Waverly at Living in Season, children in Ireland and Scotland long ago would set out “souling” with turnip lanterns. Check out her blog for directions on how to make your own carved turnip lantern. If you have a kitchen full of harvest from your fall garden, you can also find other neat ways to use root vegetables as Halloween decor, such as carving beets or rutabagas, or making a “Kail-Runt Torch” by sticking a candle into the hollowed out stem of a cabbage. Make sure to light up your lanterns with candles made of beeswax, soy, or vegetable oil based wax, as these are all cleaner burning and more earth friendly than paraffin.

5. Hair-Raising Toilet Paper Tube Creatures. This just might be the easiest, cheapest and most fun Halloween craft to do with kids. It’s scary creatures made out of recycled toilet paper and paper towel tubes! The only other supplies you will need to make these are some water based paints and paint brushes. Take a look at the OhDeeDoh for their “Where the Wild Things Are” inspired designs. Awesome! This would make a fun activity for kids at a Halloween party, and the finished product can be arranged on a cake stand to make an interesting center piece, or lined up along a window sill. You could even thread some string through them and create a fun Halloween mobile on an old coat hanger.

For other green Halloween decorating ideas, check out this blog from One Part Sunshine. And don’t forget, sometimes the best decorating ideas are right in your backyard. An arrangement of fallen leaves, gnarled branches and acorns from your backyard is just right for October!

Image from the International Flower Bulb Centre

Many people may think of fall as being the end of the growing season. But a lot of plants actually prefer to be planted and get their start in the cooler temperatures of the autumn season. This is because the chillier air allows young plants to establish their beginnings without the stress of extreme heat. It also allows ample time for the bulbs to become rooted in the warm soil before the winter cold sets in. What we really love about planting bulbs in the fall is that you can basically bury them and forget about them. Then comes spring and–bam!– you have gobs of gorgeous, colorful blossoms popping up!

Our Favorite Spring-flowering Bulbs

Crocus.Crocus flowers are so resilient, they sometimes even emerge through the snow! They are such cheery little harbingers of spring. Plus, deer don’t care for them much, so they are a good choice if you have deer with the munchies in your area. Crocus flowers only grow to a height of about 4 inches, and they spread quite easily, so this makes them a nice groundcover. Crocus flowers thrive in full sun to partial shade, and can be planted in zones 3 through 9.

Glory of the Snow. This is a great bulb to use as a groundcover, or to integrate with your lawn for a pretty, meadow-like effect. Each bulb produces a cluster of deep blue blossoms that grow to about 4-8 inches in height, each one with a little white star shape in the center. They are really just lovely, and can be planted in either sun or shade, in zones 3 through 9.

Dwarf Iris. There are many kinds of gorgeous irises out there from which to choose. We are partial to the dwarf iris, because it integrates well with our other favorites. You can find Iris reticulata in different shades of purple, blue and white. It is low growing, and spreads easily in full sun or partial shade. Dwarf irises will thrive in your garden if you live in zones 5 through 9.

Snowdrop. These are often the first blossoms to appear in the spring. Because of snowdrops’ pure white color, they integrate well with just about any garden design and landscape. With a height of 4-6 inches, they can be planted along with taller blossoms, as they will bloom underneath. They also look nice planted near a front entryway, as they will cheerily greet you in the very early spring. Snowdrops grow best in zones 3 through 9.

Tulip. Tulips are perhaps the most beloved spring flower, wouldn’t you agree? Don’t be afraid to plant unusual color combinations together, such as purple and orange. Unexpected color combinations in the garden are fun! Or, for two classic garden combinations, try red tulips planted with yellow daffodils, or white tulips planted with blue muscari. Our #1 favorite type of tulip is the Black Parrot, which is pictured on the left. Isn’t the deep black-purple shade intriguing? Tulips are best grown in zones 3 through 7.

Hyacinth. Oh, how we love hyacinths. These blossoms make great cut flowers, and have a delicious sweet fragrance to boot. They work perfectly as a garden border, or even in containers, and can be found in a whole array of bright colors. Hyacinths grow well in zones 4 through 8, and in full sun to partial shade.

8 Tips for Planting Spring-flowering Bulbs

1. Plant spring-blooming bulbs about 6 weeks before the average date of your first frost, or when the soil temperature is at about 55 degrees F.
2. Before planting, add organic matter to your soil and aerate it well. This will help to insure that the blossoms can push through the soil in the spring.
3. For a natural look, plant bulbs in clusters rather than in evenly spaced rows. Or, just toss your bulbs up in the air, then plant them where they land! Danielle Ernest, who is an avid gardener as well as the Public Relations Coordinator for Proven Winners, says, “I always plant 5 to 8 bulbs in a large hole as I like when they come up in clusters instead of individually.”
4. Bulbs need to be planted deeper than seeds do. Follow the directions on your packet of bulbs to see how deeply they need to be planted. A general rule is that the hole should be 4 times the height of the bulb itself.
5. Place the bulb in the ground with the growing tip (the pointy end) facing up.
6. You can apply a little bit of phosphorus fertilizer at the root level when planting bulbs. However, skip blood or bone meal, as this may just attract squirrels, to whom bulbs are a tasty treat. To help deter squirrels, you can sprinkle a bit of cayenne pepper over your bulbs before covering them with soil.
7. After planting your bulbs, add a 3 inch layer of mulch to help prevent them from cold and frost over the winter.
8. Water your bulbs thoroughly right after planting them. After that, you really shouldn’t need to water them again, as chilly fall rains will take care of that for you!

Specialty food shops would like to have us think that infusing olive oil with aromatic herbs, fruits and spices is a mystical and complicated process. This would explain why their decorative clear glass bottles of oil, with bright red peppers and white cloves of garlic floating around in them like globules in a lava lamp, cost such a pretty penny. But infusing olive oil is a process that is neither complicated nor expensive. It is an easy and fun thing for anyone to do at home in the kitchen.

Why infuse olive oil?

Infused olive oil can be used in a variety of delicious ways. Our two favorite ways are to use our homemade flavored olive oil as a salad dressing, and as a dipping oil for chunks of bread. Plus, homemade oils and vinegars really go hand in hand with parties and entertaining. The next time you are invited to a dinner party, offer to bring a salad of fresh, crisp veggies from your garden. Then create your own custom olive oil blend with cuttings from your herb garden, and pair it with a nice balsamic in the Roost Oil & Vinegar Cruets. Everyone will be so impressed with your homemade salad dressing, and you can leave the beautiful cruets as a hostess gift. Perfect!

Simple Salad Dressing from ECurry

Rosemary Infused Olive Oil from ECurry

Rosemary Infused Olive Oil

Ingredients:

• 5-6 sprigs of fresh rosemary from your garden
• A few pinches of dry crushed red pepper, to suit your taste
• ¾ to 1 cup of good quality extra virgin olive oil

Preparation:

Wash and thoroughly dry the rosemary sprigs — make sure there is no water left on them.  Pour your olive oil into a sauce pan and heat it over a low heat until it is just warm, for only 1-2 minutes. Let the oil cool to room temperature for about 5 minutes. This gentle heating process allows the allow to take on the flavors of the rosemary more quickly.

Place the crushed pepper and the rosemary sprigs inside a dry, heat resistant bottle like a canning jar — you can always transfer the infused oil to a decorative bottle once the oil has cooled. If needed, you can poke the rosemary down into the bottle using a wooden skewer. Then, pour the oil into it using a funnel. Cool the bottle for a while, then place the bottle aside in a dry, cool place where there is no direct sunlight for about a week until it is ready to use. After a week, you can keep your bottle in the refrigerator. Since olive oil is a monounsaturated oil, it is perishable and is best kept cool. The oil may become slightly cloudy in the fridge, but will return to normal if you let it sit at room temperature before using it.

The rosemary flavor is delicious on a fresh garden salad. We also love it drizzled over grilled fish and baked potatoes. Yum!

Garlic and Herb Dipping Oil

Another favorite oil recipe of ours is from Ivette Soler, author of the The Germinatrix blog and the awesome new book The Edible Front Yard. The next time you have friends over for wine and cheese, set out a dish of this dipping oil with some warm focaccia bread. {swoon}

Focaccia dipped in olive oil

Ingredients:

• 16 ounces of good quality olive oil
• 3 cloves of garlic, bruised
• 3 or 4 sprigs of marjoram (prettier if they are blooming sprigs!)
• 3 fresh or dried chile peppers (cayenne or thai dragon)
• A few peppercorns
• 4 thick slices of lemon peel

Preparation:

Put all of the ingredients in a non-reactive saucepan and very, very slowly warm the oil to bring the flavors together. It is important just to gently warm it and not actually get it hot, because that changes the flavor. Cool the oil for 5-7 minutes, and then decant it into a decorative bottle, like our Roost Oil Cruet. Use it for a week, keeping it on the counter so everyone can see how beautiful it is. (Refrigerate it if you wish to keep it longer than one week.)

Ivette also recommends drizzling the oil over polenta, or of course this one can be used as a salad dressing for all your fall greens, too. If you like a less garlicky flavor in the long run, remove the cloves of garlic from the bottle after about 3 days. Otherwise, the garlic flavor will increase over time.

Seasonal Wisdom’s Herbs de Provence Infused Oil

Teresa O’Connor, author of the Seasonal Wisdom blog and co-author of the book Grocery Gardening, infuses a gorgeous, aromatic blend of oil and herbs perfect for a variety of dishes. Try tossing garden vegetables, like eggplant and bell peppers in the oil before placing them on the grill. Teresa also suggests using it as a marinade for chicken and fish. The cool thing about this recipe is that, unlike the other two, it is a traditional cold process recipe. This means that you will not heat the oil on the stove, but you do give the oil time to “steep” in the sun. Once you’ve combined the ingredients, give it two weeks to sit and infuse. To use the cold process technique, all you’ll need is a mason jar with a lid and a piece of cheesecloth.

Ingredients:

Use canning jars during the infusing process, then transfer to a more decorative bottle.

• 4-5 sprigs of thyme
• 2 sprigs of marjoram (or 1 big sprig of its cousin, oregano)
• 4 sprigs of rosemary
• 2-3 sprigs of savory
• Pinch of lavender flowers. The best tasting types are Lavandula angustifoli, English lavender, or Lavandula intermedia ‘Provence’ French Lavender.
• 1 fat clove of garlic (optional)
• Enough oil to fill the mason jar. (Consider light, tasteless oils such as sunflower or safflower that won’t compete with the flavor. Other options: grapeseed and olive oil.)

Preparation:

Carefully wash and dry the fresh herbs and flowers. Muddle them gently in order to help them release the flavors and aromas. Fill your glass mason jar with the herbs. Cover the herbs completley with the oil. Place a piece of cheesecloth over top of the jar, then cover it tightly with the lid. Keep the jar in a sunny spot, such as on a windowsill, and give it a good shake every day. If you used a clove of garlic, remove it after 3 days to keep it from overpowering the other flavors. After two weeks, remove the jar’s lid, and strain the oil through the cheesecloth into a clean and dry container. As with the above recipes, refrigerate the oil to keep it from going rancid.

Try experimenting with infused olive oils to incorporate all of your favorite flavors, such as basil, sun dried tomatoes, dill, chives, and kalamata olives. Or, you can be adventurous and add exotic flavors such as coriander, juniper and star anise.  Don’t be afraid to experiment with whatever herbs are thriving in your garden — have fun!

Flower frogs are simple structures, traditionally made of glass, metal or ceramic materials, to support single flower arrangements. If you are quick to envision the common craft fair find– a spiky metal platform surrounded by earth-toned ceramic– we have something more stylish in mind for you. Before we discovered Roost’s Flower Frogs and Glass Vases, we thought frogs were tacky, with no place in the modern home. But the Roost Flower Frogs actually feature the metal architectural supports and geometric shapes that are often found in modern designs. Regardless of your style, floral frogs make arranging flowers fun and simple. Anyone can use one!

Flowers to Use for a Frog Arrangement

You can use any kind of cut flowers you like for a floral frog arrangement. You may also want to gather some greens, depending on what you want the overall look to be. Some great autumn flowers that we like are:

What tools do I need to arrange flowers in a frog?

You will need your frog, of course! We would recommend selecting one of the Roost Flower Frog and Glass Vase sets, because this way you will know for sure that the frog will fit your glass vase perfectly. Plus, you can choose from four shapes: large square, medium cylinder, small cylinder, or small square. The only other tool you will need is a pair of sharp shears or a knife to cut the flower stems. It is important that the blade is nice and sharp so that you do not damage or crush the flower stems.

Tips for arranging flowers with a frog

• Have a general shape for your arrangement in mind before you begin. Do you want the flower arrangement to be tall or short? In the shape of a pyramid, column, or ball?
• Once you have decided on the shape of your arrangement, cut the stems of your flowers to fit it. Cut them carefully and cleanly under water. Then, arrange the stems so that the blooms are facing outwards.
• Use the largest type of flower or foliage at the bottom of your arrangement.
• If you are working with flowers that have thin stems, such as asters, you may want to first cluster a few stems together before adding them to your frog. If needed, you can bundle together the base of the stems with a bit of ribbon or a small rubber band.
• Arrange all of your flower stems first, then go back and fill in the spaces with greens, foliage, or ornamental grasses.

How do I maintain my floral frog arrangement?

To maintain your floral frog arrangement, you will need to add fresh water to the vase every couple days. If the water becomes cloudy, empty it entirely, wash out the vase, and add new. Because some blooms will last longer than others, you can also pull out dead flowers and add new ones as needed. The frog will make it very easy to pull out individual stems and replace them.

Remember, the arrangement does not necessarily need to look like it was done by a professional.  You can group flowers together in your frog to mimic how they grow in nature, or cluster flowers together as you wish they would grow in your garden. Don’t be afraid to have fun and experiment. Nature isn’t perfect!