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	<title>A Garden for the House</title>
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	<link>http://www.agardenforthehouse.com</link>
	<description>Home &#38; Garden Inspiration from Kevin Lee Jacobs</description>
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		<title>Hori Hori Tool</title>
		<link>http://www.agardenforthehouse.com/2013/05/hori-hori-tool/</link>
		<comments>http://www.agardenforthehouse.com/2013/05/hori-hori-tool/#comments</comments>
		<pubDate>Tue, 21 May 2013 01:23:21 +0000</pubDate>
		<dc:creator>Kevin Lee Jacobs</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://www.agardenforthehouse.com/?p=15291</guid>
		<description><![CDATA[I RECENTLY PURCHASED A HORI HORI KNIFE.  It's a Japanese gardening tool with a concave center (like a trowel), and a sharp, serrated edge. Would you like to see what this nifty gadget can do?
In Japanese, hori hori literally translates to "diggy-diggy." And diggy-diggy it does. Results of recent trials:
First, I tested the tool on wild onions (Allium canadense -- sometimes called "Onion Grass") that dared to emerge in my Woodland Garden.
The pesky onions came up effortlessly, bulbs and all.
Next, I let the tool have its way with Burdock (Arctium minus).
The burdock came up without a hitch, and with its tap root fully intact.
And finally, I slipped Mr. Hori Hori beneath a dandelion. (I refuse to remove all of this Taraxacum officinale from my property -- I use the leaves to make Clara's Dandelion Salad.)
That dandelion loosened its grip without a fight.
The knife is made of sturdy stainless steel. It cleans up easily after a day of digging.  Heck, after brushing away soil with my gloved hand, I could see my reflection in the Hori Hori blade.
Note:  In addition to its use as a weeding-tool, Hori Hori makes a fine mirror.
Hori Hori even comes with a nifty sheath that can be attached to your belt. When you think to wear one.
You might like to have one of these weeding tools, too. And that's why I've purchased a second Hori Hori to give away in a random drawing.
To Enter:
To enter my Hori Hori giveaway, just leave a comment below. Say anything you'd like. Perhaps you can tell me how the tool would be useful to you. Or, simply answer this question: Is a martini better with or without vermouth? (If you think cocktails and gardens have nothing in common, just have a look at this planted-place.)
Already have a Hori Hori knife? Enter the drawing anyway. What a great gift to give your plant-minded friend.
The Rules
One comment per person, please.
Enter soon! This giveaway expires on Tuesday, May 28, 2013 at 11:59PM Eastern Time. As always, I'll use the number generator at Random.org to select a winner.
Not required but appreciated: Click the "like" button below.
Don't miss anything at A Garden for the House...sign up for Kevin's weekly email updates.
Related Posts:
How to Smother Weeds with Newspaper
Amazing Chive Pesto
Chicken and Mushrooms in Tarragon Cream
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		<slash:comments>163</slash:comments>
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		<item>
		<title>Awesome Almond Biscotti</title>
		<link>http://www.agardenforthehouse.com/2013/05/orange-almond-biscotti/</link>
		<comments>http://www.agardenforthehouse.com/2013/05/orange-almond-biscotti/#comments</comments>
		<pubDate>Sat, 18 May 2013 00:20:34 +0000</pubDate>
		<dc:creator>Kevin Lee Jacobs</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.agardenforthehouse.com/?p=15217</guid>
		<description><![CDATA[WHAT’S CRUNCHY, only slightly-sweet, and perfect for dunking in a cup of hot coffee? The Almond Biscotti you see pictured above. If I can make these awesome Italian biscuits on a busy gardening- and housekeeping-day, I’ll wager you can, too. Here’s the super-simple recipe:
Awesome Almond Biscotti
Adapted from Bon Appetit
Ingredients for approximately 40 cookies
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon pure vanilla extract
1 tablespoon orange liqueur
1 tablespoon orange zest
1 cup slivered almonds
1 large egg white
To start, set a sieve over a medium bowl.
Then pour 3 1/4 cups of all-purpose flour into the sieve.
Add 1 tablespoon of baking powder...
And 1/3 teaspoon (a heaping 1/4 teaspoon) of salt.
This next step is a two-handed affair, so no picture: lift the sieve over the bowl with one hand, and with the other hand, tap the side of the sieve so that all ingredients sift into the bowl.
Folks, sifted flour is heavenly thing.
Now dump 1 1/2 cups of sugar into a large bowl. If you are going to mix the dough with your standing mixer, not by hand, use the machine's work-bowl.
I've made this dough plenty of times by hand. All you need is a stout wooden spatula or spoon. And strong biceps.
Add 1 1/4 sticks (10 tablespoons) of melted butter.
Now grab 3 large, local eggs, and break them into the sugar-and-butter mixture.
Add 1 tablespoon of pure vanilla extract...
And 1 tablespoon of orange liqueur.
For the orange liqueur, I used Grand Marnier.  The stuff ain't cheap, but I'm willing to spend a little extra on your behalf.
Because you deserve only the best.
Add one tablespoon of grated orange peel. A micro-zester, pictured above, will "zest" a whole orange in 5 seconds flat. I hope you have this gadget in your kitchen-arsenal.
If you are mixing by hand, use a wire whisk to thoroughly blend the sugar and egg mixture together.
Otherwise, attach the work-bowl to your standing mixer. Blend the sugar mixture at medium-speed for about 10 seconds.
If you are mixing by hand, gradually beat the flour into the sugar mixture. If mixing by machine, just dump all of the flour into the wet mixture. Blend first on low-speed; then at medium, until all ingredients are incorporated.
And don't worry that over-mixing will produce a tough cookie. Biscotti is, in fact, a very tough cookie. That's why it's perfect for dunking in coffee. Or for dipping into champagne.
If you've never never tasted champagne-dipped biscotti, you must do so.
At once.
As you can see, the batter -- whether mixed by hand or by machine -- will be very thick. It will also be very delicious, even at this point.
I dare you not to steal a taste of this orange-scented goodness.
Now add one cup of slivered almonds, and mix them in by hand. If you mix them in by machine, the almonds will disintegrate.
I speak from experience.
Dump the dough onto your work surface. And then cut it in half.
With floured fingers, form each half into a 13-inch long, 2-inch wide log.
And don't worry if your measurements aren't exact. Mine never are.
Place the logs on a parchment-lined baking sheet, spacing them at least 2-3 inches apart. They will spread as they bake.
Now, in a small bowl, quickly whisk one egg white until foamy.
Brush the sides and top of each log with the foam.
Bake on the middle rack of a preheated 350 degree oven for 30 minutes, or until the logs spread out, and turn a lovely shade of gold.
Set the logs, still on their baking sheet, on a wire rack to cool. Let them cool completely -- about 25 minutes.
Oh. Don't turn the oven off -- we're going to bake these babies again in just a moment.
Transfer the logs to a wooden board. Using a serrated knife, cut them on the diagonal into 1/2-inch-wide slices.
The two ends of each log are the exclusive domain of the cook. Enjoy them in good health.
Discard the parchment paper, and arrange the cut slices on the baking sheet. You can cram all of the slices onto one sheet, or you can work in two batches. I prefer the two-batch-route.
Bake for 12 minutes; then flip the cookies over and bake for another 8 minutes. If they seem soft and cake-like, just bake them a little longer on each side.  True biscotti has a firm texture.
Ladies and gentlemen, we now have a blessedly-beautiful batch of biscotti. Let the biscuits cool on a wire rack.
And try not to eat all 40 (or so) cookies in one fell swoop.
You are permitted only 12 at this point.
Dunk it, baby.
You can store the cookies at room-temperature in an air-tight container for up to 3 days. Frozen, they will keep for months.
But let's be truthful here. You aren't going to freeze your biscotti. You're going to eat every last crumb within 48 hours.
Need a copy-and-paste version of the above deliciousness? Here goes:
Awesome Almond Biscotti
Adapted from Bon Appetit
Ingredients for approximately 40 cookies
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon pure vanilla extract
1 tablespoon orange liqueur
1 tablespoon orange zest
1 cup slivered almonds
1 large egg white
Position rack in center of oven and preheat to 350 degrees. Line baking sheet with parchment paper. Sift flour, baking powder and slat into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla, extract, orange liqueur and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well-blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into a 13-inch-long, 2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool completely on sheet on rack, about 25 minutes. Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.
Think you'll try these deliciously-crisp, crunchy, morsels? Talk to me in the comments field below.
Don't miss anything at A Garden for the House...sign up for Kevin's weekly email updates.
More delicious recipes:
English Cream Scones
Amazing Chive Pesto
Mushroom, Spinach, &#38; Rosemary Tart
]]></description>
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		</item>
		<item>
		<title>My Garden in Mid-May</title>
		<link>http://www.agardenforthehouse.com/2013/05/my-garden-in-mid-may/</link>
		<comments>http://www.agardenforthehouse.com/2013/05/my-garden-in-mid-may/#comments</comments>
		<pubDate>Wed, 15 May 2013 02:28:05 +0000</pubDate>
		<dc:creator>Kevin Lee Jacobs</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://www.agardenforthehouse.com/?p=15115</guid>
		<description><![CDATA[IN MAY, when the days are warm, the air is fragrant, and the phlox subulata (above) is in bloom, I like to take Lily the Beagle on leisurely walks. Would you like to see what we see when we tour the gardens here? Join us.
Because it's such a sparkling day, perhaps we should sip something bubbly as we walk.
How does Prosecco sound to you?
Would you believe the cork has a smiley face? Obviously this is a very cheerful Prosecco.
Cheers!
Woosh! We are in the Rose Garden now, surveying a pair of  Malus 'Red Jade.' This is a weeping variety of crab-apple.
Here's a closeup of Red Jade's flowers. The buds are deep pink, but the flowers open white.
The boxwood I grew mostly from cuttings is certainly healthy. But it needs a haircut. I've scheduled the barber for Saturday. Let's hope he appears.
Meanwhile, I've given the rose beds their annual covering of newspaper and shredded leaves. The arrangement has worked wonders for this garden that was previously paved with asphalt. The paper and leaves smother weeds for an entire season, while providing food for worms and other soil-building organisms. You can read all about  "newspaper-mulching" here.
Mind holding Lily's leash for a moment? I'd like to take a photograph from the attic window.
The attic window is three stories up. So please don't have a fit when you see me dangling out the window with camera in hand.
The view from this high vantage.
And speaking of high...can I offer you more Prosecco?
Let's head north, past the Rose Garden, and up the blue-stone path that leads to a grove of white pines.
Standing before the pines, and displaying its beautiful pink flowers, is this young eastern redbud (Cercis canadensis).
 Nearby is a 'Forest Pansy' redbud. Prior to October 27, 2012, this tree had a beautiful, mounded shape. Then a freak snow-storm hit the northeast, and broke the poor tree in half.
Half a Forest Pansy is better than no Forest Pansy.Just beyond the pines is a little blue-stone staircase that leads to a swimming pool. Shall we have a look?
We recently opened the pool. I haven't had a swim yet this season, but my partner has--twice.
Did I mention that my partner is a polar bear?
Icy water or not, I enjoy visiting the scantily-clad statues in the pool garden. Pictured above is "Summer."
And here is "Autumn."
Probably we should offer a glass of bubbly to this lecherous Satyr. In Greek mythology, Satyrs are male creatures who inhabit woodlands. They are companions of Dionysus, the god of wine.
I hope you are paying attention. There will be a quiz at the end of this tour.
And please note: these statues may look old to you, but they are in fact quite new. My friend Michael Laudati gave them an an old-world patina by applying a special "wash."   You can read about his easy statue-aging technique in this post.
Opposite the pool is the Kitchen Garden. The pair of Viburnum 'Cayuga'  at each end of the garden's front fence are now in bloom.  If you are looking for a viburnum that offers a strong, intoxicating scent, by all means seek out this variety. It blooms twice a year -- once in spring, once in autumn.
An intimate look at Cayuga's scented snow-ball.
The arbor at the back of the Kitchen Garden is enveloped in hardy Kiwi vines. I can't complain. The vines create abundant shade for the two Adirondack chairs beneath.
I'd love to tell you that in summer, the vines produce abundant fruit. But mine have not, even though I planted one male and one female plant, as directed. Probably the plants were mislabeled, which means I have a same-sex kiwi couple.
What's that you say?
Yes, you may pour yourself another glass of Prosecco.
As you can see, the garlic I planted last autumn is growing with gusto. If you have garlic in your garden, be sure to feed the bulbs regularly in spring. Give them plentiful moisture, too.
The leeks are growing with rocket-speed, too.  I set these seedlings in deep holes in order to achieve white, or "blanched" shanks. You can read more about this planting-method in my leek-planting tutorial.
To the north of the Kitchen Garden is the Woodland Garden. Its entrance is marked by a rose-covered arbor. The rose is 'New Dawn.'
Lily loves the Woodland Garden. And no wonder! Beneath the garden's canopy of maple, butternut, and catalpa trees, May is bustin' out all over.
Now in bloom is Primula japonica 'Apple Blossom'...
And this drop-dead-gorgeous Jacob's Ladder, or Polemonium pulcherrimum. In spring, the plant covers itself with trumpets of true-blue.
And here's my beloved Sweet Woodruff. I started this bed of Galium odoratum many years ago.  True, it's not the fastest ground-cover in the world. But its beauty, I think, is worth the wait.
Do you have Polygonatum cyrtonema, or "Solomon's Seal" in your garden? I love the plant's variegated foliage, and its dangling white bells that appear in May.
Of course the woodland features ferns.  Lots and lots of ferns.
Well, we could spend an entire hour looking at the plants in the Woodland Garden. So let's save the rest of this shady oasis for another, separate tour, okay?
But not before we cast a parting glance at this dwarf crested iris...
And this pink-jeweled Dicentra spectabilis.
We can work our way back to the house via the Serpentine Garden. I designed this garden out of sheer necessity. 
As we enter the garden, we encounter a group of species tulips. Species tulips are the tiny ancestors of the tall, familiar "Dutch" tulips.  Pictured above is  pink 'Lilac Wonder,' and crimson 'Batalini Red Gem.' Consider these doll-house plants for the front of a border, or for a rock garden. You can easily force them for indoor winter-bloom, too, just as I do.
Let's descend the gentle steps of the Serpentine Garden.
Between the third and second terraces is a bench. The bench is shaded by a Yoshino cherry tree. Shall we sit for a moment?
Here is our view from the bench, looking up at the third terrace. On the right are cascading mounds of pink and blue Phlox subulata. Behind the phlox is a hedge of dwarf lilacs. On the left is the steep second terrace. We are headed to that terrace now.
The second, or middle terrace, looking up. Tall purple tulips (the variety escapes me) are blooming in a sea of blue-flowered Vinca minor, with white-flowered Malus 'Sargeant' behind.
Another view of the middle terrace.
There are many plants on the first terrace, but only one is currently in bloom: flowering quince 'Cameo.' I love the double, or "rosebud" blossoms of this Chaenomeles.
Whoops! Before descending the hill, I forgot to show you  Malus 'Royalty.' What a colorful tree! It's purple blossoms are followed by purple foliage. If you need a crab-apple that stands out in a crowd, this tree is for you.
Well, I hope you enjoyed this brief glimpse of the mid-May grounds here. How's you own garden coming along?
Don't miss anything at A Garden for the House...sign up for Kevin's weekly updates.  
Related Posts:
From Hellish Hill to Serpentine Garden
Late-April Garden Tour
Strawberry Souffle
Mushroom, Spinach &#38; Rosemary Tart
]]></description>
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		<slash:comments>63</slash:comments>
		</item>
		<item>
		<title>Grow Fruit Naturally &#8211; The Winners</title>
		<link>http://www.agardenforthehouse.com/2013/05/grow-fruit-naturally-the-winners/</link>
		<comments>http://www.agardenforthehouse.com/2013/05/grow-fruit-naturally-the-winners/#comments</comments>
		<pubDate>Tue, 14 May 2013 12:37:06 +0000</pubDate>
		<dc:creator>Kevin Lee Jacobs</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://www.agardenforthehouse.com/?p=15119</guid>
		<description><![CDATA[I'D LIKE TO THANK all 301 of you who entered my latest giveaway -- Lee Reich's fabulous Grow Fruit Naturally. If only I could buy everyone a copy of this great book! Alas, I used the little number gadget at Random (dot) org to select the following three winners:
Barb, comment #89: We are trying to grow many fruit trees...
Louise B., comment #6: I’m a cherry pie girl through and through...
Joan S., comment #107: While Apple Crisp has always been a favorite...
Congratulations, Barb, Louise, and Joan! To collect your loot, just contact me at this address.
And stay tuned...I'll offer another cool giveaway later this month.
]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Rustic Rhubarb Tart</title>
		<link>http://www.agardenforthehouse.com/2013/05/rustic-rhubarb-tart/</link>
		<comments>http://www.agardenforthehouse.com/2013/05/rustic-rhubarb-tart/#comments</comments>
		<pubDate>Sun, 12 May 2013 13:06:27 +0000</pubDate>
		<dc:creator>Kevin Lee Jacobs</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://www.agardenforthehouse.com/?p=15061</guid>
		<description><![CDATA[TAKE SOME SWEETENED, DICED RHUBARB, pour it onto a round of buttery Pate Brisee dough, bake the two until bubbly and golden, and what do you get? A simple springtime dessert that everybody loves.
Rustic Rhubarb Tart
Ingredients for one 10-inch galette, serving 4-8 people
3 cups diced, fresh rhubarb
3/4 cup granulated sugar
2 heaping tablespoons all-purpose flour
1 Tablespoon unsalted butter
1 recipe Pate Brisee dough (described in detail here)
Optional: Egg-wash (one egg, beaten with one teaspoon cold water)
To start, select 5 gorgeous stalks of rhubarb. Green stems will work, but rosy-pink stems, if you can find them, will look far nicer in the finished product.
Cut the stems into a quarter-inch dice.
Throw some sugar (3/4 cup) into a medium bowl. Sugar is necessary to temper the tartness of rhubarb.
And two heapin' tablespoons of flour. The flour will serve as a thickening-agent.
Whisk the sugar and flour together to combine.
Now add the rhubarb to the dry ingredients...
And toss them all together with a green spatula.
Let the rhubarb "macerate" (render its juices) for about 15-20 minutes.
Meanwhile, grab your disk of chilled Pate Brisee dough...
And roll it it into a 12-inch round.
Because I'm a blond, I forgot to photograph this next step: Turn a baking sheet upside down, and then spray it with vegetable-spray.
Place the rolled-out dough on the upside-down baking sheet.
If the dough has become soft, just set in the freezer for 2 minutes. This will firm up the butter, and make the dough easy to handle.
By now, the rhubarb will have released an enormous amount of liquid. We don't want this liquid in our tart.
Consequently, lift the diced vegetable with a slotted spatula or spoon, and let the liquid drain away...
And then drop the rhubarb onto the center of the dough, leaving a 1 1/2-inch border all around.
Fold the border over some of the rhubarb, making pleats every two inches or so.
When you have finished your pleating-work, your galette will resemble the one pictured above.
Except yours will probably look even better than mine.
This next step is optional: Lightly paint the pastry with beaten egg.  During baking, the egg will cause the dough to turn a lovely golden-brown.
Not optional: dot the rhubarb with one tablespoon of butter.
Butter makes everything taste better.
Shall we bake this galette already? Set it in a preheated, 375-degree oven. Bake until the pastry turns golden-brown, and the rhubarb bubbles -- 40-45 minutes.
Because the juices from the rhubarb need time to settle (they will be runny when hot), let the tart cool for at least 2 hours. If you have abundant willpower, you can let the tart sit overnight, under a big glass bowl.
Yes, this is a dessert you can make a day in advance.
A soft, sweet, filling...a tender, flaky, crust...this Rustic Rhubarb tart is the perfect way to celebrate spring's earliest vegetable. Promise me you'll try this deliciousness, okay?
And here's a copy-and-paste version of the above recipe:
Rustic Rhubarb Tart
Ingredients for one 10-inch galette, serving 4-8 people
3 cups diced, fresh rhubarb
3/4 cup granulated sugar
2 heaping tablespoons all-purpose flour
1 Tablespoon unsalted butter
1 recipe Pate Brisee dough
Optional: Egg-wash (one egg, beaten with one teaspoon cold water)
Special Equipment - a vegetable-sprayed, rimless baking sheet, or a regular baking sheet turned upside down
Preheat oven to 375 degrees, with rack at the lower-middle position
In a medium bowl, whisk together the sugar and flour. Add the rhubarb, and toss to coat. Set aside for 15-20 minutes, while the rhubarb renders its juices.
Roll the chilled Pate Brisee into a 12-inch diameter circle. Transfer the dough to the upside-down (or rimless) baking sheet that you've sprayed with non-stick spray
Using a slotted spatula or spoon, transfer the diced rhubarb to the center of the dough, leaving the juices behind. Leave a 1 1/2-inch border on all sides of the dough.
Fold the crust up and over the edge of the rhubarb, making pleats every two inches or so.
Lightly paint the crust with the egg-wash.
Baking -- 40-45 minutes in the preheated 375 degree oven. The tart is done when the rhubarb bubbles, and the crust turns golden brown.
Serving - Because the juices will be runny if the tart is served hot, let the tart cool to room-temperature (about 2 hours). Serve as is, or with a side of whipped cream or ice-cream.
Does this Rustic Rhubarb Tart appeal to your senses? You can let me know by leaving a comment. As always, I love hearing from you.
Don't miss anything at A Garden for the House...sign up for Kevin's weekly email updates.
Other posts you might enjoy:
Joyce Kippen Jacobs Custardy Rhubarb Pie
Rhubarb Crisp
Rhubarb-mania!
How to Plant, Grow, and Harvest Rhubarb
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