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The Edible Landscape
Low-Impact Insecticides That Still Control the Bugs
Sometimes an army of evil little invaders tries a hostile takeover of your fruit plants. Your last resort is poison, and there are some poisons that harm the rest of your environment less than others.
Read the full article by clicking here
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The 5th Dimension
 Everything else you need to know about successful gardening
Ever Wanted to Know How to Build a Pond?
Ponds are fun, even in Minnesota. And they really aren't that expensive or knowledge-intensive to build. Honest!
Click here to learn about pond-building in Minnesota
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The Beautiful Landscape
 Butterfly Gardening: Creating Just the Right Ecosystem
Just by making a few conscious choices in your flower garden, you can turn it into a butterfly magnet.
There's a lot of fun and interesting information about butterflies and their somewhat finicky habits available at this University of Minnesota webpage:
Butterfly Gardening by Vera Krischik
We found an absolutely awesome slideshow created by the U of M that describes (and has pictures of) Minnesota annuals. It's a big file, but worth it! Click here to go to the U of M page where you can view this slideshow
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The Perennial Landscape
Day Lily Diseases and Management
Boy, do we ever love when the day lilies start to break out into bloom! These happy flowers almost make the long winter worth the wait.
Click here to read about Day Lily diseases before disaster strikes
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The Herbal Landscape
 Comprehensive Growing and Using Herbs eBook
We get a lot of questions about growing and using herbs, so we looked around for a guidebook that covered all those questions and more. We found a good electronic book for $17, available for download right away. If you're interested too, click here to view the sales page:
From Seed Packets to Crock Pot: Herbal 101
To purchase bulk dried herbs including several kinds of herbal tea blends, check the Quick Links box above.
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Steak a l'Estragon
Serves 2
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1 pound T-bone, top round, or filet mignon steak
3 tablespoons butter
1 tablespoon chopped fresh or dried tarragon
1/2 cup dry red wine
1 tablespoon flour
salt and pepper to taste
In a heavy skillet broil the steaks quickly to desired doneness in 2 tablespoons butter and remove to a hot platter.
Add the remaining tablespoon of butter to the pan drippings in the same skillet and add the flour. Brown for about 5 minutes, stirring frequently. Carefully add the red wine and 2 tablespoons tarragon. Cook and stir until creamy, adding a tablespoon of water if it becomes too thick. Season with salt and pepper.
Pour the sauce over the steaks, sprinkle with remaining tarragon, and serve.
Recipe courtesy of Beier's Greenhouse. Adapted from The Steak Book by Arthur Hawkins. New York: Doubleday, 1966.
June 28, 2009
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