Wednesday, December 5, 2018

Leafy and Salad Vegetables cont

Fluted Pumpkin:
Telfairia occidentalis is a tropical vine grown in West Africa as a leaf vegetable and for its edible seeds. Common names for the plant include fluted gourd, fluted pumpkin.  The fluted gourd grows in many nations of West Africa but is mainly cultivated in Igboland and Calabarland and it is used primarily in soups and herbal medicines. Although the fruit is inedible, the seeds produced by the gourd are high in protein and fat, and can, therefore, contribute to a well-balanced diet. The plant is a drought-tolerant, dioecious perennial that is usually grown trellised.
Garden rocket:
Arugula /əˈruːɡulə/ or rocket is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh peppery flavor. Other common names include garden rocket and eruca. Eruca sativa, which is widely popular as a salad vegetable, is a species of Eruca native to the Mediterranean region.
Golden Samphire:
The golden samphire is a perennial coastal species, which may be found growing on a salt marsh or sea cliffs across western and southern Europe and the Mediterranean. Young leaves may be eaten raw or cooked as a leaf vegetable.
Good-King-Henry:
Good-King-Henry has been grown as a vegetable in cottage gardens for hundreds of years, although this dual-purpose vegetable is now rarely grown and the species is more often considered a weed.
Greater Plantain
Plantago major (broadleaf plantain, white man's foot, or greater plantain) is a species of flowering plant in the plantain family Plantaginaceae. The plant is native to most of Europe and northern and central Asia but has widely naturalized elsewhere in the world. Plantago major is one of the most abundant and widely distributed medicinal crops in the world. A poultice of the leaves can be applied to wounds, stings, and sores in order to facilitate healing and prevent infection. The active chemical constituents are Aucubin (an anti-microbial agent), Allantoin (which stimulates cellular growth and tissue regeneration), and mucilage (which reduces pain and discomfort). Plantain has astringent properties, and a tea made from the leaves can be ingested to treat diarrhea and soothe raw internal membranes. Broadleaf plantain is also a highly nutritious leaf vegetable that is high in calcium and vitamins A, C, and K. The young, tender leaves can be eaten raw, and the older, stringier leaves can be boiled in stews and eaten.
Kai-lan:
Gai Lan is the Cantonese name and Jie-lan is the Mandarin name for a vegetable that is also known as Chinese broccoli or Chinese kale. It is a leaf vegetable with thick, flat, glossy blue-green leaves with thick stems, and flower heads similar to but much smaller than broccoli. Its flavor is very similar to that of broccoli but slightly more bitter. It is also noticeably stronger.
Kale:
Kale or leaf cabbage are certain cultivars of cabbage grown for their edible leaves. A kale plant has green or purple leaves and the central leaves do not form a head (as with headed cabbages). Kales are considered to be closer to wild cabbage than most domesticated forms of Brassica oleracea.
Komatsuna:
Komatsuna or Japanese mustard spinach is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan. The name 'komatsuna' is from the Japanese komatsuna, 'greens of Komatsu', a reference to Komatsugawa village where it was heavily grown during the Edo period. It is stir-fried, pickled, boiled, and added to soups or used fresh in salads. It is an excellent source of calcium.
Lagos bologi:
Talinum fruticosum is a herbaceous perennial plant that is native to Mexico, the Caribbean, West Africa, Central America, and much of South America. Common names include Ceylon spinach, waterleaf, cariru, Gbure, Surinam purslane, Philippine spinach, Florida spinach, potherb fameflower, Lagos bologi, and sweetheart. It is widely grown in tropical regions as a leaf vegetable.
Lambs Lettuce:
Valerianella locusta is a small annual plant that is eaten as a leaf vegetable. It has a characteristic nutty flavor, dark green color, and soft texture, and is popularly served as salad greens. Common names include corn salad, common corn salad, lamb's lettuce, mâche, fetticus, feldsalat, nut lettuce, field salad, and Rapunzel. It is typically served as a salad with chopped hard-boiled eggs and crumbled bacon.
Land Cress:
Land cress (Barbarea verna), also known as American cress, bank cress, black wood cress, Belle Isle cress, Bermuda cress, early yellow rocket, early wintercress, scurvy cress, creasy greens, and upland cress, is a biennial herb in the family Brassicaceae. It is native to southern Europe and western Asia and naturalized elsewhere. It has been cultivated as a leaf vegetable in England since the 17th century. As it requires less water than watercress, it is easier to cultivate.
Lettuce:
Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches, and wraps; it can also be grilled. One variety, the woju, or asparagus lettuce (celtuce), is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption.
Mizuna:
Mizuna, "water greens",  Japanese mustard greens, or spider mustard, is a cultivated crop plant from the species Brassica rapa var. niposinica a dark green, serrated leafed plant. The taste of 'mizuna' has been described as a "piquant, mildly peppery flavor...slightly spicy, but less so than arugula." It is also used in stir-fries, soups.
These were taken from Wikipedia list of leafy and salad vegetables. Thank you for viewing sundropgardenpatio

Sunday, October 14, 2018

Leafy And Salad Vegetables

Amaranth
Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Most of the Amaranthus species are summer annual weeds and are commonly referred to as pigweed.

Arugula
 Or rocket is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh peppery flavor. Other common names include garden rocket, or simply rocket and eruca. Eruca sativa, which is widely popular as a salad vegetable,

Beets greens
 It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves (called beet greens).

Bok choy
Pak choi or pok choi is a type of Chinese cabbage. Chinensis varieties do not form heads and have smooth, dark green leaf blades instead, forming a cluster reminiscent of mustard greens or celery. Chinensis varieties are popular in southern China and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe.
Borage
Traditionally borage was cultivated for culinary and medicinal uses, although today commercial cultivation is mainly as an oilseed. Borage is used as either a fresh vegetable or a dried herb. As a fresh vegetable, borage, with a cucumber-like taste, is often used in salads or as a garnish. The flower has a sweet honey-like taste and is often used to decorate desserts and cocktails.
Broccoli
There are three commonly grown types of broccoli. The most familiar is Calabrese broccoli, often referred to simply as "broccoli", named after Calabria in Italy. It has large (10 to 20 cm) green heads and thick stalks. It is a cool season annual crop. Sprouting broccoli has a larger number of heads with many thin stalks. Purple cauliflower is a type of broccoli grown in Europe and North America. It has a head shaped like cauliflower, but consisting of tiny flower buds. It sometimes, but not always, has a purple cast to the tips of the flower buds.

Brussels sprout
The Brussels sprout is a member of the Gemmifera Group of cabbages, grown for its edible buds. The leafy green vegetables are typically 2.5–4.0 cm (1.0–1.6 in) in diameter and look like miniature cabbages.
Cabbage
Cabbage or headed cabbage is a leafy green, red (purple), or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage Cabbage is high in nutritional value.

Catsear
Hypochaeris radicata, also known as catsear, flatweed, cat's-ear, hairy cat's ear or false dandelion, is a perennial, low-lying edible herb often found in lawns. The plant is native to Europe but has also been introduced to the Americas, Japan, Australia and New Zealand where it can be an invasive weed. 
Celery 
Is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves, or hypocotyl are eaten and used in cooking. Celery seed is also used as a spice and its extracts have been used in herbal medicine.

Celtuce 
Also called stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce, is a cultivar of lettuce grown primarily for its thick stem or its leaves. It is used as a vegetable and is especially popular in both mainland China and Taiwan.
Chaya
Cnidoscolus aconitifolius, commonly known as chaya or tree spinach, is a large, fast-growing leafy perennial shrub that is believed to have originated in the Yucatán Peninsula of Mexico.  It has succulent stems which exude a milky sap when cut. It can grow to be 6 meters tall but is usually pruned to about 2 m for easier leaf harvest. It is a popular leaf vegetable in Mexican and Central American cuisines, similar to spinach. The leaves should be cooked before being eaten, as the raw leaves contain a high content of toxic hydrocyanic acid. Up to 5 raw leaves can be eaten a day. To be safely eaten, the required cooking time is 5–15 minutes.
Chickweed
Some species, including Stellaria media which is widely distributed throughout the northern hemisphere, are used as leaf vegetables, often raw in salads. This is a favored food of finches and many other seed-eating birds.

Chicory
Common chicory, Cichorium intybus, is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons, or roots, which are baked, ground, and used as a coffee substitute and food additive. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber.
Chinese mallow
Malva verticillata, also known as the Chinese mallow or cluster mallow. M. verticillata is an annual or biennial that grow up to 1.7 meters in high and can inhabit woodland areas of different soil types. In temperate climates, it flowers from July to September and the seeds from August to October. The flowers of the plant are self-fertile but can also be pollinated by insects. The plant was an important leaf vegetable in pre-Han China and widely cultivated.

Garland Chrysanthemum
Chrysanthemum coronarium is a species of flowering plant in the daisy family. It is native to the Mediterranean region. It is also cultivated and naturalized in East Asia and in scattered locations in North America. Glebionis coronaria is used as a leaf vegetable. English language common names include garland chrysanthemum, chrysanthemum greens, edible chrysanthemum, crown daisy chrysanthemum, chop suey green, crown daisy, and Japanese-green.
Collard greens  
Describes certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage and broccoli. Collard greens are part of the Acephala Group of the species, which includes kale and spring greens. The plant is commercially cultivated for its thick, slightly bitter, edible leaves. They are available year-round, but are tastier and more nutritious in the cold months, after the first frost. For best texture, the leaves are picked before they reach their maximum size, at which stage they are thicker and are cooked differently from the new leaves.

Corn salad
Valerianella locusta is a small annual plant that is eaten as a leaf vegetable. It has a characteristic nutty flavor, dark green color, and soft texture, and is popularly served as salad greens. Common names include corn salad, common corn salad, lamb's lettuce, nut lettuce, and field salad. It is typically served as a salad with chopped hard-boiled eggs and crumbled bacon.
Cress
Cress (Lepidium sativum), sometimes referred to as garden cress to distinguish it from similar plants also referred to as cress is a rather fast-growing, edible herb. Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. In some regions, garden cress is known as mustard and cress, garden pepper cress, pepperwort, pepper grass, or poor man's pepper.
Dandelions
Taraxacum is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. They are native to Eurasia and North America, but the two commonplace species worldwide, T. officinale and T. erythrospermum, were introduced from Europe and now propagate as wildflowers. Both species are edible in their entirety. 

Dill
Dill is an annual herb in the celery family Apiaceae. Dill is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavoring food.
Endive
Endive is a leaf vegetable belonging to the genus Cichorium, which includes several similar, bitter, leafed vegetables. Species include Cichorium endivia, Cichorium pumilum, and Cichorium intybus. Common chicory includes types such as radicchio, puntarelle, and Belgian endive.
Fat-hen
Chenopodium album is a fast-growing weedy annual plant in the genus Chenopodium. Though cultivated in some regions, the plant is elsewhere considered a weed. Common names include lamb's quarters, melde, goosefoot, manure weed, and fat-hen.


Fiddlehead 
Fiddleheads or Fiddlehead greens are the furled fronds of a young fern, harvested for use as a vegetable. As fiddleheads are harvested early in the season before the frond has opened and reached its full height, they are cut fairly close to the ground. 

This partial list of leafy and salad vegetables supplied by www.sundropgardenpatio.com

Friday, September 21, 2018

Wicker - Rattan Whats the difference?

Wicker is the art of weaving--Rattan is the material used in weaving
Wicker is the art of making woven products a variety of cane-like materials. The word wicker is believed to be of Scandinavian origin. Wicker is traditionally made from the material of plant origin, such as bamboo, reed, willow, and rattan, and now synthetic fibers are also used. Wicker is sturdy and light, making it ideal for patio furniture.
 Wicker made from reed and swamp grasses, dates as far back as ancient Egypt. Middle-class could only afford items like small tables, while wealthy pharaohs a wider variety, including chairs, wig boxes, chests, and baskets. Wicker found used on the battlefield, in shields.
 Its popularity passed from ancient Egypt and Persia to ancient Rome. By the 16th and 17th centuries, wicker was quite common in European countries like Spain, Portugal, and England.
During the Age of Exploration, wicker got a boost from sea traders returning from southwest Asia with rattan a species of palm.  The rattan stem can be separated so the softer inner core can be used as wicker which is stronger than traditional European materials.
 Wicker was used outdoors as well as indoors because it was adaptable to many styles, resisted harsh weather and was inexpensive. The 19th century brought immense popularity for wicker in Europe, England, and North America. In the United States, Cyrus Wakefield began constructing rattan furniture in the 1850s.
 Wicker is still a popular material. Antique wicker products are highly sought after by collectors. Reproductions of furniture and accent pieces are also sold for indoor and outdoor use.
 Natural wicker is well known for its strength and durability, as well as the high level of beauty and comfort that an expert craftsperson can create. Materials used can be any part of a plant, such as the cores of cane or rattan stalks, or whole thicknesses of plants, as with willow switches. Other popular materials include reed and bamboo. Natural wicker requires maintenance to keep it in good shape.
 Synthetic materials or a combination of can be used for wicker. On benches, chairs, stools the material is woven into the frame. On smaller pieces, a frame is not needed.
 Paper-wrapped high tensile wire, plastic, and resin are synthetic types of wicker, which is often preferred for outdoor use and the framing material includes aluminum.

Rattan is the name for roughly 600 species of climbing palms is associated with the characteristics of its flexible woody stem, derived typically from a secondary growth, makes rattan a liana rather than a true wood.
 Rattans are extensively used for making baskets and furniture. When cut into sections, rattan can be used as wood to make furniture. Rattan accepts paints and stains like many other kinds of wood, so it is available in many colors, and it can be worked into many styles. Moreover, the inner core can be separated and worked into wicker.
Several materials used in furniture making come from raw rattan the skin is usually peeled off and use as weaving material. Rattan is lightweight, durable, suitable for outdoor use, and flexible which makes it a good material for furniture making.
 Reed is a common name for several tall, grass-like plants of wetlands.
 In bamboo, as in other grasses, the internodal regions of the stem are usually hollow and the vascular bundles in the cross-section are scattered throughout the stem instead of in a cylindrical arrangement. The bamboo is cut into strips for weaving.

Sunday, September 2, 2018

Your Outdoor Fire


                                                                                              
 The days are getting shorter, the nights are cooling down and you would like to spend more time on your porch, patio. Consider adding an outdoor fireplace to your entertaining area. Some provide significant heat when required, while others provide an appealing focal point but not much heat. There are fireplaces that look like artwork or furniture when not in use, consider fire pits made of copper or steel. Another option is gas fireplaces such as luminarium, that come in different finishes.
 On many outdoor fireplace models, especial firepits are lightweight and portable. Portable units may include features like wood or gas, grill attachments, spark screens, lids, and or wheels, and come in different materials. The different kinds of fireplaces:
Fire Pits:
 Pre-made fire pits are the most common form of fire pits and can be purchased from a store. These are commonly made of precast concrete or metal and/or a combination of metal table and stone. They are usually natural gas, propane or bio-ethanol. Wood burning fire pits made of metal are also quite common but under increasing scrutiny due to fire bans and air particulate emissions. Natural gas and propane burners in these sort of prefabricated vessels are certified under ANSI standards.  Fire pits have recommended clearance to combustibles and require at least 5 feet above the flame and 16" circumference from the exterior perimeter of the vessel.
 Essentially, to make a fire pit only a hole is required in order to safely contain a fire. This can be as simple as digging a hole in the ground, or as complex as hollowing out a brick or rock pillar. A wood burning fire pit should be located at least ten feet away from structures for safety.  The common feature of fire pits is that they are designed to contain a fire and prevent it from spreading.
Fire Rings:
A fire ring is a construction or device used to contain campfires and prevent them from spreading and turning into wildfires.
Fire rings have no bottom and are simply circles made of forged metal, stones, concrete, etc. which surround and contain a fire.
When a fire is to be built somewhere such as on a patio or in a backyard, a fire pit or outdoor fireplace may be better used instead. These are designed to contain the entire fire instead of just keeping it in one place.
A fire ring may be nothing more than a short, wide section of a metal tube, partially buried in the ground. Slightly more advanced fire rings may be partially covered with metal bars so that the fire may be used for cooking.  Fire rings in urban areas, such as on beaches, may be made of poured concrete. Makeshift fire rings can be constructed out of a ring of stones where pre-constructed rings are not available, but care should be taken as some stones can explode when heated due to trapped gas pockets, thermal expansion, or water contained flashing into steam.
Fire Places:
An outdoor fireplace is a place for building fires outside of the home. Similar in construction to an indoor fireplace, an outdoor fireplace is usually added to a stone, brick, or concrete patio. It often consists of a firebox and a chimney. As with indoor fireplaces, an outdoor fireplace requires cleaning and maintenance to keep it looking and working at its best. While an outdoor fireplace may not need to be cleaned as often, it will need to be cleaned regularly in order to keep it reasonably tidy and maintained and to remove ash build.
An outdoor fireplace can simply be a decorative element, which allows homeowners to enjoy a crackling fire while entertaining in the backyard.
Chiminea:
A chiminea (from Spanish: chimenea means chimney), is a freestanding front-loading fireplace or oven with a bulbous body and usually a vertical smoke vent or chimney.
Historically chimeneas have been made out of fired clay and used for heating and cooking. These traditional designs can be traced to Spain and its influence on Mexico. The first use of a traditionally designed chiminea appears around 400 years ago.
The chiminea was once a daily life necessity that served a domestic purpose. The chiminea of the past was used indoors for heating and cooking, usually by an open window or in the center of the hut or home with an opening in the roof to allow smoke to escape. With the advent of the modern home, chimineas are now used outdoors mainly for entertainment in a backyard setting.
Get your fire going and entertain all evening, thank you for reading.
www.sundropgardenpatio.com

Monday, August 20, 2018

Umbrella Fabric?

You're in the market for a new patio umbrella and noticed all the different fabric options available.  This article will cover the different types of fabric so you can choose the best for your area.
 Sunbrella Fabric:
Sunbrella is a brand of fabric and considered the best available is a heavy duty solution dyed acrylic fabric with locked-in colors. Sunbrella only allows 2% of UV rays through, which is equivalent to SPF 50 sun lotion. Stands up to sun, wind, and rain without fading retaining its beauty for years. Mildew resistant as long as there is no dirt, food, or organic matter on the cover. The color is guaranteed not to fade for three years.
 Suncrylic Fabric:
Suncrylic is a solution dyed acrylic fabric has a high degree of UV protection, water resistance only has a one-year fade warranty.
 SunDura fabric:
SunDura is a yarn dyed fabric, good UV protection, quick drying, abrasion resistance one-year fade warranty.
 Olefin fabric:
Olefin is a high-density, lightweight, solution-dyed acrylic fabric that has good UV protection, resists staining. One-year warranty against fading.
 Texsilk fabric:
 Texsilk is a brand of olefin fabric has good UV protection, mold, mildew, fade, and water-resistant, machine washable. One-year warranty.
 Polyester fabric:
A man-made fabric that is light and breathable are economical, but is not water and fade resistant. Most are Scotchgard treated to help reduce fading. Lighter colors seem to last longer and they are flammable.
 Coolaroo fabric:
Coolaroo is a unique high-density knitted polyethylene fabric, provides up to 90% UV block and reduces temperatures by 30%. This breathable fabric is resistant to mildew, cleans easy and has a five-year warranty against UV damage.
There is also vinyl, cotton, and plastic covers which are the cheapness. The decision you make on the fabric will establish the durability and attractiveness of your umbrella and will affect the cost also.
www.sundropgardenpatio.com

Friday, August 10, 2018

What is a Greenhouse?

A building made of glass or transparent material, with or without a floor where plants are grown is a greenhouse. Can be portable or permanent, the main purpose is to extend the growing season of flowers, vegetables, fruits, and transplants.
 A greenhouse can have special equipment such as heating, cooling, lighting, humidity, and controlled by a computer. Which allow for a greater control of plants growing environment. Where you have a short growing season these buildings help you extend your growing season. Most greenhouses are to help keep your plants warm but in hotter climates, they are used to shade or cool your plants.
 Certain crops can be grown in a greenhouse year round. A greenhouse allows the gardener to control the main factors that affect plant growth--- light, moisture, and temperature. the house also allows the gardener to control and combat pest and diseases.
 The first greenhouse was in Roman times, by mid-1800's designs begin to evolve. With the use of glass and making the roof curved instead of flat allow more sunlight to enter.
 There are different kinds of greenhouses you have shelves with plastic or polyethylene covering it that are portable. These are small so you can move them in and out depending on the weather. There are Cold frame style houses that cover your plants in the ground to help protect from frost and drying winds.
A poly-tunnel is a tunnel made of polyethylene in a semi-circle shape. The interior heats up because incoming solar radiation from the sun warms plants, soil, and other things inside the building faster than heat can escape the structure.
 They can be used for other things besides growing plants, they are being used to produce steam for solar-enhanced oil recovery. And the largest greenhouse is in Spain and covers almost 49 thousand acres, and can be seen from space.

Friday, August 3, 2018

Wood Smoke

Hardwoods generally made up of three materials: cellulose, hemicellulose, and lignin. The basic structure of wood cells are cellulose and hemicellulose and lignin is the cell-binding glue.
Softwoods like fir and pines are full of resin, which give off a harsh-tasting soot when burned, so not used for smoking. 

The wood cells are mixed sugar molecules; when burned, they caramelize, which provide the color and aromas. Wood also contains small quantities of proteins, which contribute roasted flavors. The wood smoke smell dissipates after a few weeks or months.


 Some wood smoke compounds act as preservatives. Due to the different ratios of compounds in the different kinds of trees, they impart a different flavor to food. Another factor is the temperature that wood burns. High-temperature fires are usually flavorless. The best conditions for smoke flavor are low, smoldering temps between 570 and 750 degrees F. This is the temperatures of the burning wood, not the smoke which is much lower. Woods like oak tend to burn hot; to keep them smoldering need to restrict oxygen or have a higher moisture content. When using wood chips or chunks, they are often soaked in water before burning.

What do you think?
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