Monday 30 June 2014

Growing African Violets From Leaf Cuttings


One of the things I love about plants is that, once you now how to propagate them, you can have an abundance of them for very little money.  

My fella teases me about it, but I almost never go anywhere without several small ziploc bags, a small pair of scissors, and a jack knife in my pocket.  I use them to gather seeds and take cuttings.  Over the years, this habit has provided me a lot of plants, including an assortment of very pretty African violets.

I've been given a few African violets as gifts over the years but I don't think I've ever purchased one myself.  If I come across a plant I admire, I ask permission to snip a leaf or two and then I bring them home and grow plants of my own.

As plants from cuttings go, I've doubt I've encountered any easier to grow than African violets.   My success rate with these cuttings is 80% or more.  If you'd like to give it a try, here's how to do it:

Prepare pots for your cuttings.  I use clean single serving yogurt cups with a hole poked in the bottom.


Fill the pots with African violet potting soil.  Several companies make specialized blends formulated for this plant's specific needs. They're available at most garden centres.  

The soil should be quite loose within the pots. Don't tamp it down.

Put the pots on a tray that is deep enough to hold at least half an inch of water.  I use an old baking sheet.



Trim some leaves from the outer edges of mature African violet plants.  Choose the leaves with the longest stems and cut them with sharp scissors as near the base of the stem as you can. Stick the stems of the leaves into the soil in your prepared pots.



Place the pots where they'll receive bright indirect light and water them as needed. 

Soon you'll see small leaves appear at the base of the leaf you planted.  



Sometimes just a single leaf will appear.  Sometimes, they sprout up in bunches.  It really depends upon the variety of African violet you're working with.  

Let your leaf cuttings continue to grow in the small pots you started them in until they've formed a plant with multiple leaves and an established root system.  Once they've done that, transplant them into larger pots.

Here are a few tips that will help you with starting African violets from leaf cuttings:

  • You can start your cuttings at any time of year but they'll root more quickly when the daylight hours are longer.
  • Light does make a difference.  I start my plants on a table by an east facing window, where they receive direct light in the early morning and bright, indirect light the rest of the day.  
  • Always water your African violets from the bottom, pouring water into a saucer or tray beneath the pot rather than onto the soil around the plant.  If the violets' leaves get water on them, they'll turn brown.
  • Don't over-water your plants even when they're just starting. Let the surface of the soil dry between waterings and when you do water, allow the soil to moisten all the way through before emptying any excess water from the saucer or tray beneath the pot.  Don't leave the pots standing in water after the soil is moistened.

And that's pretty much it, really.

I have a sort of African violet assembly line going on at my house.  Every time I pot up a plant I've started from a leaf cutting, I start another cutting in the empty pot.  It provides me a nearly continuous supply of small plants.

I pot my African violets in all sorts of containers that I find in thrift shops - tea cups, tea pots and sugar bowls without lids, small pitchers, bowls, pretty tins - whatever takes my fancy.  



My fella drills holes in the bottoms of the containers for me, using a diamond bit on a Dremel tool.  I set the containers in thrift store coasters or saucers,or in plastic containers I salvage from the recycling bin.

My whimsical thrift shop containers with their pretty plants make lovely small gifts.  They're frugal to give, you can choose a container with its intended recipient in mind, and if you wrap the gift in some clear cello tied up with a ribbon or even some jute twine, they make a pretty presentation.  



I'm not usually a Christmas in July person, but this gift is an exception to that rule.  Plants from cuttings do take some time to grow, so advance planning is required. If you start African violet leaf cuttings now, though, they should be ready for gift giving in December.


Thursday 26 June 2014

Scrambled Eggs With Green Onions On Bacon Cheddar Biscuits


We're trying to trim back the food budget.

It's not easy. Food prices are rising crazily.  

When planning frugal meals, eggs are often the protein I choose to put on our plates.  The local, free range eggs I cook with cost $4.50/dozen; good value for the money. 

I'm cooking for just the two of us and we usually eat two eggs each, so a dozen eggs yields us three main dishes.  In my world, a main dish protein for two that costs just $1.50 is considered mighty budget friendly.

Bacon ends are another frugal ingredient. The raggedy, un-pretty bits left over when a deli or meat market is done slicing a side of bacon for sale, they are usually a better quality bacon than the vacuum packed stuff you find at the grocery store. If I chop up bacon ends, cook them, and then stir them through soups, casseroles, or baking, it takes only a small amount of meat to lend a nice, smokey flavour to the entire dish.

This meal, most often served for supper at our house, is built around both eggs and bacon ends.  It'll fill you up and it'll make you smile; Comfort food at its best.

To make scrambled eggs with green onions on bacon cheddar biscuits, you'll need:


  • 4 cups all purpose flour
  • 2 Tablespoons baking powder
  • 1/4 cup chilled butter, cut into pieces
  • 1-1/2 to 2 cups of shredded sharp cheddar
  • 1/2 pound good quality bacon ends, diced, cooked until crispy, and cooled
  • 1-1/2 cups milk
  • 4 eggs (Can you believe I forgot to include them in the photo?  Oops!)
  • 1 Tablespoon cold water
  • 1/2 cup sliced green onion (scallion)

Sift together the flour, and baking powder.

Add the butter pieces.  Use your fingers to work the butter into the flour, rubbing the butter pieces between your index finger and thumb to break it down into pieces about the size and shape of cornflakes.

Add in the shredded cheddar and bacon, and toss to distribute them throughout the flour mixture.



Make a well in the centre of the flour mixture.

Pour the milk into the well.  Use a wooden spoon to stir the milk into the dry ingredients, then work the dough in the bowl, with your hands, just until it holds together.



Turn the dough out onto your board and knead it just to incorporate any dry bits.  Work it as little as you possibly can: You want to keep those butter pieces intact within the dough.

Once the dough holds together, roll it or press it out to 1 inch thick.  You can use a biscuit cutter to portion the dough, or do as I do and simply cut it into squares.

I chose to make six very large biscuits this time but I'll often make twelve or even sixteen biscuits from this recipe.



Place the biscuits on a parchment lined baking sheet, then brush the top of each biscuit with a little milk.

Bake the biscuits on the middle rack of your oven, at 400F, for about 25 minutes, until the tops are browned and the middles set. 



The biscuits will rise, and if the butter remained intact within the dough, they'll have lots of flaky layers.



When the biscuits are within a couple of minutes of coming out of the oven, scramble your eggs.  

Have you noticed the amount of discussion on line lately about the best way to scramble eggs? Folks seem to have strong opinions on the subject! Here's how I make mine:

Crack the eggs into a bowl, add a little cold water (maybe 1 Tablespoon for every two eggs).  Whisk them until the whites and yolks are very well combined, the eggs have lightened a little in colour, and there are some foamy bubbles on the surface of the whisked eggs.



Heat a non-stick pan or a well seasoned cast iron pan over medium heat, then pour in the eggs.  

Sprinkle the green onions (scallions) over the eggs in the pan and stir the eggs gently until they begin to set.



We like our scrambled eggs quite soft.  They continue to cook after the pan has been removed from the heat (they did so even in the short time it took me to snap this photo) and I'd rather err on the side of under-cooking them than overcooking them.

Once the eggs are done, split the biscuits and spoon the scrambled eggs over them.  (I used a single biscuit for our supper, one half for each of us, and put the rest of the batch in the freezer.)  Serve this dish immediately, while it's still piping hot.


Tuesday 24 June 2014

Why You Need This Stuff In Your Kitchen: Eggs

Some things are such kitchen commonplaces that we give them little thought.  

Eggs are like that.

Unless you're a vegan, it's pretty much a sure thing that you'll have at least an egg or two in your fridge, at least most of the time.  

I'll bet, though, that you don't get very excited about them, at least not most of the time.

Eggs got kind of a rum deal in the nutritional reputation department.  When it was found that there was a link between cholesterol and heart disease, eating eggs (specifically egg yolks) was discouraged. Many folks came to view them as unhealthy, and still do.

That thinking has changed:  Eggs are, in some ways, the perfect food. A 2011 study in the journal Food Chemistry found that regular egg consumption may be associated with a reduced risk of cardiovascular disease and cancer because of their high levels of antioxidants. And several studies, including one in the Journal of Agricultural and Food Chemistry, have found that eggs may help lower blood pressure as well. In addition to their antioxidants, eggs supply a tremendous amount of protein and nutrients in a low-calorie, low-carbohydrate and cheap package. [1] 

Health experts say that you should still be mindful of cholesterol. As with all foods, when eating eggs moderation is key, but their nutritional value makes them a welcome component of a balanced diet.

Here's an egg nutrient chart from nutritiondata.self.com:

Egg, whole, cooked, hard-boiled


Serving size: 
FOOD SUMMARY
Nutritional Target Map Estimated Glycemic Load
2.52.4Fullness FactorND Rating

NutritionData's         Nutrition Data's Opinion
Opinion
Weight loss:
Optimum health:
Weight gain:
The good: This food is a good source of Riboflavin, Vitamin B12 and Phosphorus, and a very good source of Protein and Selenium.

The bad: This food is high in Saturated Fat, and very high in Cholesterol.
Caloric Ratio Pyramid Estimated Glycemic Load
3%62%35%
CarbsFatsProtein

2
Estimated Glycemic Load




NUTRITION INFORMATION
Amounts per 1 cup, chopped (136g)

Calorie Information
Amounts Per Selected Serving
%DV
Calories
211
(883 kJ)
11%
  From Carbohydrate
6.1
(25.5 kJ)
  From Fat
130
(544 kJ)
  From Protein
74.6
(312 kJ)
  From Alcohol
0.0
(0.0 kJ)

Carbohydrates
Amounts Per Selected Serving
%DV
Total Carbohydrate
1.5
g
1%
Dietary Fiber
0.0
g
0%
Starch
0.0
g
Sugars
1.5
g

Fats & Fatty Acids
Amounts Per Selected Serving
%DV
Total Fat
14.4
g
22%
Saturated Fat
4.4
g
22%
Monounsaturated Fat
5.5
g
Polyunsaturated Fat
1.9
g
Total trans fatty acids
~
Total trans-monoenoic fatty acids
~
Total trans-polyenoic fatty acids
~
Total Omega-3 fatty acids
106
mg
Total Omega-6 fatty acids
1616
mg
Protein & Amino Acids
Amounts Per Selected Serving
%DV
Protein
17.1
g
34%

Vitamins
Amounts Per Selected Serving
%DV
Vitamin A
797
IU
16%
Vitamin C
0.0
mg
0%
Vitamin D
~
~
Vitamin E (Alpha Tocopherol)
1.4
mg
7%
Vitamin K
0.4
mcg
1%
Thiamin
0.1
mg
6%
Riboflavin
0.7
mg
41%
Niacin
0.1
mg
0%
Vitamin B6
0.2
mg
8%
Folate
59.8
mcg
15%
Vitamin B12
1.5
mcg
25%
Pantothenic Acid
1.9
mg
19%
Choline
306
mg
Betaine
0.8
mg

Minerals
Amounts Per Selected Serving
%DV
Calcium
68.0
mg
7%
Iron
1.6
mg
9%
Magnesium
13.6
mg
3%
Phosphorus
234
mg
23%
Potassium
171
mg
5%
Sodium
169
mg
7%
Zinc
1.4
mg
10%
Copper
0.0
mg
1%
Manganese
0.0
mg
2%
Selenium
41.9
mcg
60%
Fluoride
6.5
mcg

Sterols
Amounts Per Selected Serving
%DV
Cholesterol
577
mg
192%
Phytosterols
~

Other
Amounts Per Selected Serving
%DV
Alcohol
0.0
g
Water
101
g
Ash
1.5
g
Caffeine
0.0
mg
Theobromine
0.0
mg


Footnotes for Egg, whole, cooked, hard-boiled
Source: Nutrient data for this listing was provided by USDA SR-21. Each "~" indicates a missing or incomplete value.

Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.

Nutrition Data's Opinion, Completeness Score™, Fullness Factor™, Rating, Estimated Glycemic Load (eGL), and Better Choices Substitutions™ are editorial opinions of NutritionData.com, given without warranty, and are not intended to replace the advice of a nutritionist or health-care professional. Nutrition Data's opinions and ratings are based on weighted averages of the nutrient densities of those nutrients for which the FDA has established Daily Values, and do not consider other nutrients that may be important to your health or take into account your individual needs. Consequently, Nutrition Data's higher-rated foods may not necessarily be healthier for you than lower-rated ones. All foods, regardless of their rating, have the potential to play an important role in your diet.

The Amino Acid Score has not been corrected for digestibility, which could reduce its value.


Read More http://nutritiondata.self.com/facts/dairy-and-egg-products/117/2#ixzz32dMRsNx1


Eggs also got a rum deal in terms of the glamour factor:  Few people regard an egg as a treat, and yet they are delicious:  rich, and satisfying. Chefs have rediscovered them lately for just these reasons.  They're appearing more often on fine dining menus. It's nice to see this humble food regaining some cachet.

In terms of frugal eating, eggs are hard to beat:  

A dozen good quality, organic, free range eggs costs the same as, or often much less than a pound of meat and feeds more people.  

Eggs are versatile.  They can be served in a great many ways, prepared quickly, and presented beautifully.  

They're the "glue" that binds many dishes together, and in baking they provide not only flavour and nutrition, but act as a leavener too.  They act as an emulsifier in mayonnaise and other sauces.

I simply cannot imagine my kitchen without eggs.  

If you're looking for egg inspiration, try these recipes:

















Want to read more from this series?  Find the posts here:


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[1] http://health.clevelandclinic.org/2012/08/should-i-stop-eating-eggs-to-control-cholesterol-diet-myth-4/