• An Orchid for the Florida Garden

     

    Oncidium sphacelatum is native to Mexico and is a perfect orchid for the Florida garden.  It grows well in shade or in a sunny place (with some midday shade) and is happy with the occasional orchid fertilizer. This plant likes daily watering in summer with a dry and cool rest period during winter. 

     

    I received a small share of three pseudo bulbs back in 2000 and since then it kept growing and growing… 

    here is a picture of it in 2007,  it still fit nicely into a wooden orchid basket. The flower racemes are over 4 feet long.

     

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    By 2008 this orchid is spilling over its basket, and it is taking up most of this coffee table

     

     

     

    onc. sphacelatum

     

     

    Occupying  a chair for itself, what a spectacular flower show!

     

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    During the bad freezes in 2009/2010 I just covered the orchid with a blanket and it did fine.  It got so large, that I placed it on the ground under palm trees.  It is happy there, showing off its hundreds of pretty golden flowers every May.

     

     

    onc. sphacelatum

     

     

    So, this giant orchid is not ideal for inside or a small greenhouse, but it is perfect for a protected spot in your garden. 

     

    A close-up of its pretty little orchid bloom

     

     

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  • What to do with too much Parsley?

    Here is a recipe from the garden :)

     

    Parsley salad is healthy and oh, so good!

     

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    Use more or less, add or leave off, you can’t go wrong with parsley salad.

    I like bulgur but I love quinoa, so that’s what i use. I add 1 cup quinoa as a light main course with chick peas or grilled chicken,  and less if served as appetizer.

    You may add minced garlic or hot pepper flakes, or instead of the onions try chopped green onions.

     

    here is how I like mine:

    2 bunches parsley, I prefer Italian flat leafed parsley
    1/2 cup fresh mint leaves
    2 medium-sized tomatoes, seeded and chopped
    1/2 sweet onion, finely chopped
    1/4 cup olive oil
    1/4 cup Meyer lemon juice
    salt and pepper to taste
    1 cup cooked quinoa

     

    1) cook 1/2 cup quinoa in 1 cup water for 10 minutes or until done.
    2) chop parsley and mint.
    3) in large bowl mix quinoa, tomatoes, onions, lemon juice, oil, salt and pepper.
    4) add parsley and mint, mix well.

     

    Bon Appétit

     


  • Thought for the weekend

     

    But friendship is precious, not only in the shade,

    but in the sunshine of life; and …

    the greater part of life is sunshine.

    [Thomas Jefferson]

     

     


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