WINE BOTTLE TORCH!

DIY PROJECT: ERIK’S RECYCLED WINE BOTTLE TORCH

CLICK HERE for the full project

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Todays flowers

Cassie enjoys a wee bit of beer before dinner!

My dangerous dog sign!

Lillie's still blooming

Glads one of my faves!

Balloons doing well

Front of homestead!  Pleased!

Yup I enjoy a wee bit of beer!

Please dad  can I have a glass!

Sedum  the old faithful!

This little sot eating my last peach, caught red handed!

Grow Your Own Luffa Sponge

8 Easy Steps

By John Bagnasco

Save on the high boutique prices for all-natural, luxurious bath sponges! It's easy to grow your own Luffa Gourds and discover even more uses for this fascinating, porous fruit!

When luffa gourds are harvested young at 4"-6" long, they are a sweet, tasty vegetable that can be stir-fried, sauteed, or cooked with meats or tofu just as you would zucchini squash or okra. They can also be sliced or diced in a salad like a cucumber and mature gourd seeds can be roasted. Also, the young flowers and foliage can be cooked for greens (great with butter and a pinch of curry).

Train the vine onto a trellis or fence to save space and to produce more rounded fruit. These gourds can reach anywhere from 6 inches to 2 1/2 feet long, and about 4 to 7 inches in diameter. They ripen to dark green in late summer, and for sponge harvest should be left on the vine until the skin begins to shrivel. When this occurs, harvest them and scrub the skin away, revealing the porous, dense network of tan-colored matter within. They will be full of seeds; just cut the gourd to desired size and shake out the seeds. They're ready to use!

Step 1
Pick a spot to grow your luffa gourd. A sturdy trellis about 5 to 6 feet high along the back of the planting area, which receives full sun is perfect. A fence or arbor also provides good support for the sponge vine.

Step 2
Once danger of frost has passed, plant the luffa gourd in a hole that has 50% of an all-organic compost like Denali Gold mixed into it. Sprinkle 1 cup of Miloranite around the plant and water in thoroughly.  Avoid overwatering established luffa plants, as excessive moisture, especially in clay soils, can cause root diseases and poor growth.

Step 3
Remove all the first flowers that appear and the first four lateral branches of each plant to increase the yield and quality of fruit. Snip off branches using pruning shears and remove flowers by pinching them off with your fingers as close to the stem as possible. Remove any damaged or spotted fruit from the vine immediately, as it cannot be saved.

Step 4
Harvest luffa sponges when they have matured on the vine, usually around the end of fall. Look for lightweight fruit with dry, dark yellow or brown skin. Leave the fruit on the vine as long as possible, but remove all luffa gourds immediately after the first frost or they will begin to rot.

Step 5
If the gourd is dry, striking the luffa pod against a hard surface will loosen the skin and seeds. Slightly crushing the sponges can also loosen the skin. This is especially helpful for peeling less mature luffa with hard green skin. The skin will normally fall off easily if the luffa is fully mature

Step 6
The bottom tip of the gourd can be cut off and many of the seeds can be shaken out before peeling. Use your thumbs to find a loose spot along a seam. Push in to create a tear and pull apart the skin. Tear up the seam. Try to get all the skin off as little pieces left behind tend to turn brown.

Step 7
Apply water pressure from a hose sprayer to remove most of the sap color. It washes out many seeds also. Washing with soapy water in a bucket and then spraying is another option. Squeeze and shake out excess water. If your luffa fiber is very dark, or has many dark spots, soaking in a bucket of water with one cup of bleach for 3 to 5 gallons of water will remove most stains. Don't bleach longer than necessary. Rinse well.

Step 8
Finally, allow the luffa sponge to dry completely in the sun. Rotate as needed. Sunlight will also lighten and change the color. Leaving in the sunlight for longer periods will change the texture… it gets rougher feeling. Make certain sponges are completely dry before storing or mold may grow on any remaining sap. Dried luffas can be stored for years as long as they stay dry and dust free.



Thanks to Debra ‏@GardensInspired

Hori-Hori Gardening Knife

 Best Garden Trowel I have ever used! Worth every penny!

Hori-Hori Gardening Knife - Holiday Gardening Gifts at Burpee.com

Edible Flowers Chart - Home Cooking

http://homecooking.about.com/library/weekly/blflowers.htm

Edible Flowers
Common Name	Botanical Name	Comments
Angelica	Angelica archangelica	May be skin allergen to some individuals. Good with fish and the stems are especially popular candied. Tastes like: celery-flavored. More info here.
Anise Hyssop	Agastache foeniculum	Tastes like: sweet, anise-like, licorice
Apple	Malus species	Eat in moderation; may contain cyanide precursors. Tastes like: delicate floral flavor
Arugula	Eruca vesicaria	Tastes like: nutty, spicy, peppery flavor
Basil	Ocimum basilicum	Tastes like: different varieties have different milder flavors of the corresponding leaves. Tastes like: lemon, mint. More info here.
Bee Balm	Monarda species	Used in place of bergamot to make a tea with a flavor similar to Earl Grey Tea. More info here.
Borage	Borago officinalis	Taste like: light cucumber flavor. More info here.
Burnet	Sanguisorba minor	Tastes like: faint cucumber flavor, very mild. More info here.
Calendula*	Calendula officinalis	Tastes like: poor man's saffron, spicy, tangy, peppery, adds a golden hue to foods
Carnation	Dianthus caryophyllus (aka Dianthus)	Tastes like: spicy, peppery, clove-like
Chamomile*	Chamaemelum nobile	Tastes like: faint apple flavor, good as a tea
Chicory*	Cichorium intybus	Buds can be pickled.
Chives: Garden	Allium schoenoprasum	Tastes like: mild onion flavor. More info here.
Chives: Garlic	Allium tuberosum	Tastes like: garlicky flavor
Chrysanthemum: Garland*	Chrysanthemum coronarium	Tastes like: slight to bitter flavor, pungent
Citrus: Lemon	Citrus limon	Tastes like: waxy, pronounced flavor, use sparingly as an edible garnish, good for making citrus waters
Clover	Trifolium species	Raw flowerheads can be difficult to digest.
Coriander	Coriander sativum	Pungent. A prime ingredient in salsa and many Latino and Oriental dishes. Tastes like: Some palates detect a disagreeable soapy flavor while others adore it. More info here.
Cornflower*	Centaurea cynaus (aka Bachelor's Buttons)	Tastes like: sweet to spicy, clove-like
Dandelion*	Taraxacum officinalis	Tastes like: very young buds fried in butter taste similar to mushrooms. Makes a potent wine.
Day Lily	Hemerocallis species	Many Lilies (Lillium species) contain alkaloids and are NOT edible. Daylillies may act as a laxative. Tastes like: sweet, crunchy, like a crisp lettuce leaf, faintly like chestnuts or beans
Dill	Anthum graveolens	More info here.
English Daisy*	Bellis perennis	Tastes like: tangy, leafy
Fennel	Foeniculum vulgare	Tastes like: sweet, licorice flavor. More info here.
Fuchsia	Fuchsia X hybrida	Tastes like: slightly acidic
Gardenia	Gardenia jasminoides	Tastes like: light, sweet flavor
Gladiolus*	Gladiolus spp	Tastes like: similar to lettuce
Hibiscus	Hibiscus rosa-sinensis	Tastes like: slightly acidic, boiled makes a nice beverage
Hollyhock	Alcea rosea	Tastes like: very bland, nondescript flavor
Honeysuckle: Japanese	Lonicera japonica	Berries are highly poisonous. Do not eat them!
Hyssop	Hyssopus officinalis	Should be avoided by pregnant women and by those with hypertension and epilepsy.
Impatiens	Impatiens wallerana	Tastes like: very bland, nondescript flavor
Jasmine: Arabian	Jasminum sambac	Tastes like: delicate sweet flavor, used for teas.
Johnny-Jump-Up	Viola tricolor	Contains saponins and may be toxic in large amounts. Tastes like: sweet to bland flavor
Lavender	Lavendula species	Lavender oil may be poisenous. More Info. Tastes like: floral, slightly perfumey flavor
Lemon Verbena	Aloysia triphylla	Tastes like: lemony flavor, usually steeped for tea
Lilac	Syringa vulgaris	Tastes like: lemony, floral, pungent
Mallow: Common	Malva sylrestris	Tastes like: sweet, delicate flavor
Marigold: Signet	Tagetes tenuifolia (aka T. signata)	Tastes like: spicy to bitter
Marjoram	Origanum majorana	More info here.
Mint	Mentha species	More info here.
Mustard	Brassica species	Eating in large amounts may cause red skin blotches. More info here.
Nasturtium	Tropaeolum majus	Buds are often pickled and used like capers. Tastes like: sweet, mildly pungent, peppery flavor
Okra	Abelmoschus aesculentus (Hibiscus esculentus)	Tastes like: similar to squash blossoms
Pansy	Viola X wittrockiana	Tastes like: very mild sweet to tart flavor
Pea	Pisum species	Flowering ornamental sweet peas are poisonous.
Pineapple Guava	Feijoa sellowiana	Tastes like: similar to the ripe fruit of the plant, flavorful
Primrose	Primula vulgaris	Birdseye Primrose (P. farinosa) causes contact dermatitis. Tastes like: bland to sweet flavor
Radish	Raphanus sativus	Tastes like: milder, sweeter version of the more familiar radish heat
Redbud	Cercis canadensis	Tastes like: mildly sweet
Rose	Rosa rugosa or R. gallica officinalis	Tastes like: sweet, aromatic flavor, stronger fragrance produces a stronger flavor. Be sure to remove the bitter white portion of the petals. Rose hips are also edible (see Rose Hips Recipes).
Rosemary	Rosmarinus officinalis	Tastes like: pine-like, sweet, savory. More info here
Runner Bean	Phaseolus coccineus	Tastes like: nectar, bean-like
Safflower*	Carthamus tinctorius	Another "poor man's saffron" without the pungent aroma or strong flavor of the real thing
Sage	Salvia officinalis	Sage should not be eaten in large amounts over a long period of time. Tastes like: varies by type. More info here.
Savory: Summer	Satureja hortensis	More info here.
Scented Geranium	Pelargonium species	Citronella variety may not be edible. Tastes like: varies with differing varieties from lemon to mint. More info here.
Snapdragon	Antirrhinum majus	Tastes like: bland to bitter flavor
Society Garlic	Tulbaghia violacea	Tastes like: a very mild garlic flavor
Squash Blossom	Cucurbita pepo species (aka Zucchini Blossom)	Tastes like: sweet, nectar flavor. More info here.
Sunflower*	Helianthus annus	Tastes like: leafy, slightly bitter. Lightly steam petals to lessen bitterness. Unopened flower buds can be steamed like artichokes.
Thyme	Thymus vulgaris	Tastes like: lemon, adds a nice light scent. More info here.
Tuberous Begonia	Begonia X tuberosa	ONLY HYBRIDs are edible. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidneystones, or rheumatism. Further, the flower should be eaten in strick moderation. Tastes like: crisp, sour, lemony
Violet	Viola species	Tastes like: sweet, nectar
(Banana) Yucca	Yucca baccata	Flowers (petals only) and fruit are edible. Other parts contain saponin, which is poisonous. Large amounts may be harmful. Tastes like: crunchy, fresh flavor Tastes like: crunchy, fresh flavor
Flowers to Avoid	Some flowers in particular to be avoided (but not a complete list) are: azalea, crocus, daffodil, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley, and wisteria. See a more complete list.
*Only the petals of these composite flowers are edible. The pollen of composite flowers is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed, and hayfever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all.

Eight of the World’s Most Unusual Plants

Thanx to Midori Nakamura

Weird is relative. What seems weird to me might not seem weird to you. In the plant kingdom, however, there are definitely some species that most people would acknowledge are highly unusual.

1. Rafflesia arnoldii: this parasitic plant develops the world's largest bloom that can grow over three feet across. The flower is a fleshy color, with spots that make it look like a teenager's acne-ridden skin. It smells bad and has a hole in the center that holds six or seven quarts of water. The plant has no leaves, stems, or roots.

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2. Hydnora africana, an unusual flesh-colored, parasitic flower that attacks the nearby roots of shrubby in arid deserts of South Africa. The putrid-smelling blossom attracts herds of carrion beetles.


Image Credit: Martin Heigan (via creative commons)

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3. Dracunculus vulgaris: smells like rotting flesh, and has a burgundy-colored, leaf-like flower that projects a slender, black appendage.

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4. Amorphophallus: means, literally, "shapeless male genetalia." The name comes from the shape of the protruding black spadix.

5. Wollemia nobilis: This bizarre-looking tree was known only from 120 million-year-old fossil leaves before 1994; fewer than one hundred exist in the wild. They have strange bark that looks like bubbles of chocolate, multiple trunks, and ferny-looking leaves growing in spirals. They can grow up to 125 feet tall.

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6. Welwitschia mirabilis consists of only two leaves and a stem with roots. Its two leaves continue to grow until they resemble an alien life form. The stem gets thicker rather than higher, although this plant can grow to be almost six feet high and twenty-four feet wide. Its estimated lifespan is 400 to 1500 years. Mirabilis grows in Namibia, and is thought to be a relic of the Jurassic period.

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7. Drakaea glyptodon: an orchid. It is the color of, and smells like, raw meat. Pollinated by male wasps.

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8. Wolffia angusta: the world's smallest flower. A dozen plants would easily fit on the head of a pin and two plants in full bloom will fit inside a small printed letter "o."