Edition 2.49 Anawalt Garden News December 2, 2004




West Los Angeles
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DECEMBER

Apply three inches of mulch to flower beds, around shrubs and trees, and the winter vegetable garden. This will enrich the soil and keep it from compacting in the winter rains.



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Quotation of the Week:

"To me a lush carpet of pine needles or spongy grass is more welcome than the most luxurious Persian rug."
— Helen Keller


Christmas Cactus

Christmas Cactus

What looks like a butterfly, but is really a plant?

In winter, many of our plants are sleeping — except the Christmas cactus, with its profusion of butterfly-like flowers. Native to mountainous tropical rainforests, it must not be treated like an ordinary cactus. Christmas cactus likes cool weather, indirect light and a regular watering regimen.

Christmas Cactus Because it doesn't need direct sunlight, it makes a great indoor plant. It can even adapt to low light conditions but you will get more blooms if you put it in a brighter area. Direct sunlight may cause leaf burn, so keep it indirect.

With colors such as fuchsia, metallic rose, purple, apricot, white, gold, or red, the Christmas cactus will give you beautiful butterfly flowers indoors — especially in winter.


A Rainbow of Poinsettias

poinsettias

The redder the better, especially if they are poinsettias.

The Aztecs cultivated poinsettias near present day Cuernavaca. Today there are pink, white, orange, and even multi-colored poinsettias, all hybridized to complement any holiday décor.

The designer colors are beautiful, but many still prefer the traditional holiday red.

To keep the bright red bracts of your potted poinsettias at their peak, place them in bright light, maintain approximately 50 percent humidity, and don't over-water them.

poinsettias poinsettias
Pink Point
Jingle Bells Point

Recipe of the Week: Pear Cranberry Sauce Chutney

    What You'll Need:

    • 4 cups fresh or frozen cranberries
    • 1 cup raisins
    • 1 medium onion, finely chopped
    • 3/4 cup packed brown sugar
    • 1/3 cup cider vinegar
    • 2 garlic cloves, minced
    • 3 teaspoons mustard seed
    • 1/4 teaspoon ground mustard
    • 1/4 teaspoon each ground ginger, allspice and cloves
    • 1 large pear, peeled and coarsely chopped
    • 1/4 teaspoon crushed red pepper flakes (optional)

    Step by Step:

    In a saucepan, combine the cranberries, raisins, onion, brown sugar, vinegar, garlic and seasonings.

    Bring to a boil.

    Reduce heat; cook uncovered for 30-35 minutes, stirring occasionally.

    Add the pear and cook 10 minutes longer or until tender.

    Serve warm or cold.
    Store in the refrigerator.

    Yield: 3 cups

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