Terrariums
CSA members are not usually strangers to container gardening. Why not change things up a bit with a creative terrarium?
Items needed:
- Wide-mouthed, glass container, with top
- Gravel, sea glass or beach stones
- Activated charcoal (try a Natural Foods store or Vitamin store, if not a nursery)
- Terrarium plants
- Sterile potting mix
- Moss (optional)
- Decorative elements (optional)
Plants that do well in humid environments will do well in your terrarium.
You can choose from several types of ferns, pothos, or lucky bamboo, which are all pretty popular and can be found at various hardware stores in the city.
Because it will live in the solid glass container, your terrarium will not have any drainage. In order to provide a healthy growing environment for your terrarium, place moss in the bottom of your container (totally optional), followed by a minimum of 1-2″ of gravel, rocks or sea glass.
Shallower containers can get by with 1 inch, but deeper, taller containers require more rocks. You can prevent odor and assist drainage by sprinkling about 1/2″ layer of the activated charcoal (also known as activated carbon) on top of this base. Add more visual interest by creating distinct layers with more moss on top of these rocks.
Add soil to your container, ensuring there is enough dirt for the plants to stand up without standing out – of the top of the container! You may want to call in an extra pair of hands for this step. Hold the plants inside the container and add soil until your plants are able to stand up on their own.
While you’re adding your soil and plants, think about the arrangement you are making. Where will your terrarium live? Will it be viewable from all sides? Will you want a front or back or tiny plastic lawn flamingos? Terrariums can be whimsical, fantastical or practical – it’s up to you and your imagination!
Arrange your plants inside the terrarium, packing in dirt whenever you feel the plant is in place. You may need to break apart larger plants before adding them to the containerdo so gently to keep roots from breaking too much. Pack them in tightly, leaving no air pockets between the roots and the soil.
Once you’ve settled on your arrangement you can close it up with the lid. Caring for your terrarium is easy, just mist with a spray bottle and check every so often for dry soil. Remove the lid once a month to allow the plants to air out a little. Be careful to not overwater and remember to not use fertilizer as you don’t want to encourage extra growth!
Curious about keeping terrariums and want to learn more? Join Twig Terrariums at the Museum of Art and Design on Saturday, August 13 from 11:00am to 6:00pm. Free with Museum admission.
Recipes
Indiana Succotash
You don’t have to be from the Hoosier state to try this American classic side dish!
Ingredients:
• Corn
• Green Beans
• Green onion
• Sugar (1 tbsp, or to taste)
• Salt (1 tsp, or to taste)
• Butter (1/2 stick)
• Paprika (3/4 tsp)
• Celery Salt or Seeds (3/4 tsp)
Blanch green beans (cooking quickly in boiling water, than cooling them in a ice bath immediately. Drain before using).
Sautee green onions in butter until transparent, then add corn, sugar, paprika, celery seed (or salt) and combine.
Finish by adding green beans. The result should be a well mixed, slightly warm side dish of vibrant veggies!
Eggplant Steaks with Salad of Roasted Peppers, Olives, Feta and Garbanzo Beans
From Bon Appetit, September 1997 issue
Ingredients:
2 roasted red peppers
1/2 cup drained canned garbanzo beans (chickpeas)
1/2 cup brine-cured black olives (such as Kalamata), pitted, halved
4 ounces feta cheese, crumbled
1/4 cup balsamic vinegar
2 tablespoons minced garlic
4 teaspoons soy sauce
1/2 cup olive oil
1 1 1/2-pound eggplant
Cut roasted peppers into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper.
Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing.
Broil until golden, about 2 minutes per side. Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.
Events: Eat, Do, and See Around NYC
Movies in Tompkins Square Park: This Thursday’s movie is KickAss, an R-rated comedy with featured music from Mamarazzi. Thursday, Aug 11. Free; go to filmsintompkins.com for the rest of the summer line up.
Seining the River: Kids and adults will enjoy watching scientists use a 30-foot seining net to catch and release fish and other remarkable East River creatures. Scavenger hunt too! Saturday, Aug 13, 2:00 & 2:45pm. Free but reservation required. rsvp@bbpc.net2011
Dream Up Festival: 2nd Annual Theater performance festival for the Pulitzer-prize winning, neighborhood theater. Tickets $12-$15 and times vary. Starts Sunday Aug 14. Theater for a New City. www.dreamupfestival.org
Have an event to share? Email it to sscc.newsletter@gmail.com!
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