Quotation of the Week: " An addiction to gardening is not all bad when you consider all the other choices in life." — Cora Lea Bell

Memorial Day and Poppies

Memorial Day, originally called "Decoration Day," was first celebrated on May 30th, 1868, to honor those (Union soldiers) who died in the American Civil War (the South had their own memorials at that time). After World War I, the day became one to honor all Americans who died fighting any war. But why the poppies? Poppy seeds lie dormant in the soil, and heavily turning or digging up the soil causes them to sprout. Poppies have long been noted for suddenly 'popping up' on battlefields and in graveyards. Major John McCrae, a Canadian, wrote the poem "In Flanders Fields" the day after the burial of a young friend and student, after seeing the poppies in the cemetery where his student had been buried. In Flanders Fields.   In Flanders fields the poppies blow Between the crosses, row on row, That mark our place; and in the sky The larks, still bravely singing, fly Scarce heard amid the guns below.   We are the Dead. Short days ago We lived, felt dawn, saw sunset glow, Loved and were loved, and now we lie In Flanders fields.   Take up our quarrel with the foe: To you from failing hands we throw The torch; be yours to hold it high. If ye break with us who die We shall not sleep, though poppies grow In Flanders fields.   — Major John McCrae

Moina Michael, an American, was very moved by the poem, and wrote a short poem of her own in response, from which these lines are excerpted: We cherish too, the Poppy red That grows on fields where valor led. It seems to signal to the skies That blood of heroes never dies. She began the tradition of wearing red poppies on Memorial day in honor of those who died serving the nation, also selling poppies and giving the money to a charity benefiting servicemen in need. The tradition of wearing poppies spread and is now practiced in many countries on their own days of remembrance. Not only did Ms. Michael start the tradition of wearing poppies, she also seems to be responsible for the tradition of selling them to benefit servicemen in need. Many veterans' organizations will be selling them for this Memorial Day. They aren't expensive but they are very valuable. Buy one, wear it at the barbecue or party, and remember what our freedom costs.

VEGETABLES!

 

Summer's Flowers

Summer's flowers are the brightest and the boldest in the garden, as radiant as the sun itself. Most need heat (the two most popular, marigolds and zinnias, come from sunny Mexico), and they shouldn't be planted until the weather promises to stay warm. Two of the brightest summer annuals--marigold and gloriosa daisies--come in many forms. There are small-flowered French marigolds, big American hybrids, and just about every size between them. Summer's flowers aren't quite as easy to grow as those of spring. Warm weather brings out bugs and disease that may bother them, and regular watering becomes more critical, but they are a tough lot--born to grow in the sun. The following is a list of some of the best annuals for summer. Ageratum: Flat, fuzzy clusters of violet-blue flowers cover this foot-tall plant throughout the summer. Good as a filler, or in the front row. Best planted from packs or pots. Sweet Alyssum: As good in the summer as it is in the winter and spring, it grows in low mounds of white or purplish flowers. 'Midnight,' a dark purple variety and 'Wonderland,' a pinkish purple one, are less likely to fade in summer's heat. Dwarf kinds are dense, stay under four inches. Best grown from seed. Cosmos: Bushy plants with vivid, daisy-like flowers on long, thin stems. There are two distinct kinds, one with brilliant yellow or orange flowers and one with flowers in shades of pink, mulberry, and white. Both have the same airy effect in the garden, growing to three feet tall or more. Easy to grow from seed, packs or pots. Gloriosa Daisy: Huge daisy flowers on tall but graceful plants growing to four feet. Flowers usually golden, often with dark mahogany markings, though some are completely mahogany in color. 'Irish Eyes' has a bright green center. Easily grown from seed, packs or pots. Lobelia: Six-inch-tall plants, often with dark reddish foliage and bright blue to violet flowers. A good filler that contrasts nicely with summer's many golden flowers. Best grown from packs or pots. Marigold: Summer's favorite flower hardly needs describing. They come in many shapes, sizes and colors. Marigolds are easily grown from seed, packs or pots. Portulaca: Low-spreading succulent plants with shimmering flowers almost too brilliant for the garden, in shades of yellow, orange, red, cerise, coral, and white. Loves hot weather. Easy to grow from seed or packs. Verbena: Usually planted as annuals, except in warm climates. The kinds sold as bedding plants have rounded clusters of white, pink, red, or violet flowers, grow under a foot tall, and should be planted two feet apart. They are seldom out of bloom. Very useful in the foreground of the garden. Best grown from packs or pots. Vinca: The best annual for really hot weather, it is also long lasting, well into cool weather. A foot tall with neatly growing white flowers with red eyes or rosy pink flowers. Best grown from packs or pots. Zinnia: The brightest of summer flowers, zinnias come in many sizes, forms and colors. All come in brilliant shades of yellow, orange, pink, rose, scarlet, cream, and violet. Prettiest when planted as a mix of colors. Easy to grow from seed or packs. Will become root-bound in pots.

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Grow Your Own Edible Sponge!

Steamed sponge for dinner? Sounds crazy? We're talking about luffa cylindrica, an exotic plant that's been around for over a thousand years. It's also known as a dishcloth or rag gourd, and sometimes called Chinese okra (the spelling also varies — luffa, loofa, loufa, or loofah). In varying shades of tan, round and about a foot long, it looks like — and works like — a sponge. Only it beats any of the synthetics for scrubbing — whether scrubbing dishes your car, or people. It seems to have just the right texture, leaving skin with a nice clean, tingly feeling. Luffa plants are less hardy than cucumbers or squash and should not be planted until you are sure there will be no more frost. To gain time, you can soak the small, flat black seeds overnight, then plant two or three in individual 3" or 4" pots. Keep them in a protected place. As soon as they germinate, get them into the light and keep them well-watered. When they have grown to about two inches, thin to the most sturdy-looking plant. When seedlings are about three inches or so high, you can transplant. Water thoroughly the night before, and plant on a cloudy day or in the evening. Shade them from the sun for a couple of days — don't let them dry out. Like cucumbers, they like a light soil, well supplied with humus and nitrogen. If you have a heavy soil amend with Kellogg's Amend before planting. Fertilize with Whitney Farms Organic Fertilizer and — later on — fish emulsion. Plant about a foot apart. Luffa is a vine, growing to 15 feet or more, and needs a trellis or fence or enough space to wander in. It's a pretty plant with lemon-yellow flowers followed by light-green fruits looking something like zucchini. They are edible only when immature, so if you want to try them for eating, pick young ones. Cook them as you would zucchini. Keep the ones you intend to use for sponges off the ground with boards, a trellis, or something else that will keep them dry. When the stem turns yellow, it's time to harvest the sponges. Dry them for a couple of weeks until the skin hardens and turns brown. Pick off the big end and you can shake out the seeds — like those of a watermelon. Soak the sponges in water overnight and the outer skin will peel off without much trouble. Let them stand in the sun to dry.

What you need: 1 ripe papaya, peeled and cut into thin slices 2 ripe mangos, peeled and cut into wedges 2 cups grapefruit sections (about 2 large grapefruit) 2 tablespoons fresh lime juice 2 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/8 teaspoons black pepper 3 tablespoons fresh mint, chopped 12 lime slices Step by Step: Combine the papaya, mangos and grapefruit in a large bowl. Combine lime juice, oil, salt and pepper; stirring with a whisk. Drizzle over fruit; sprinkle with mint. Toss gently to combine. Serve with lime slices. Yield:  12 servings (3/4 cup each)