Archive for November, 2008

Plants That Should Be Keep In Your Greenhouse

Sunday, November 30th, 2008

Home Greenhouse in January

This month the daylight is theoretically on the increase, but it is surely slow. Stormy weather obscures the sun so that the actual total of light is still low. However, snow and January thaws produce some beautiful days under the greenhouse roof. The standard roof slope of one in two is such that it sheds freely.

The quiet blanketed feeling of a sunny morning with 6 or 12 inches of snow on the roof is likely to be interrupted by a “whoosh” as the snow unloads in a junior avalanche. Afterwards the bright sunshine and reflected light from the outside snow make a fine spring-like world indoors, and a beautiful sight altogether.

The dumped load of snow from a sizable roof should be considered in planting close to the foundation outside. Brittle shrubs should not be used here unless they are carefully protected.

In full bloom now or beginning to bud are most of the late-sown annual seeds. Many of these are cool loving plants, which do well in a 50-degree greenhouse. Among these are alyssum, lobelia, calendula, wax begonia, impatiens, pansy and the greenhouse strains of snapdragon, stock, didiscus and carnation. From sowings the previous spring, flowers will be appearing on cyclamen, streptocarpus and Primula.

Tuscan Wall Stencils: Creating The Old-World Style

Saturday, November 29th, 2008

The warm, old world look of traditional homes in Tuscany has inspired a popular style of home decor. Stenciled motifs that evoke rural Italy provide charming finishing detail to a room decorated in the Tuscan style.

Tuscan wall motifs are versatile. They can look good in the kitchen, dining room, living room or patio and the effect is just as attractive in bedrooms and even bathrooms. The effect is one of understated old-world elegance.

The traditional homes in Tuscany that inspired this popular contemporary decor style are rustic and informal. Few were the homes of the wealthy and the style has a home-grown feel and folk art quality. Tuscan mural decorations (and in some cases, entire murals) served to add accents and visual interest to rooms, in much the same way as people elsewhere used wallpaper.

Tuscan-style Stencil Motifs

The classic motifs in Tuscan decorative work are drawn from nature and reflect the flora of Italy and the Mediterranean region. Think of Italy and olive groves may be one of the first things to come to mind. Not only does the olive branch motif evoke the Tuscan sun, but the muted gray-green color of the leaves fits perfectly into the spectrum of hues in the Tuscan palette.

Chili Pests

Friday, November 28th, 2008

Collar rot, known in the United States as southern blight, is caused by Sclerotium rolfsii Sacc. (syn. Corticium rolfsii (Sacc.) Curzi). It is a common and destructive disease of capsicums. The cultivar ‘Tabasco’ is said to show resistance. Warm wet weather favours the fungus, which attacks the stem at ground level, eventually girdling it. On pulling up the plant, the white feathery mycelium can be seen in which are embedded pale-brown sclerotic.

Small yellowish spots appear on the ripe fruit, which increase in size during damp weather and become sunken and soft. Dempsey and Brantley (1953) state that it may be overlooked and only appear after the fruit has been held for several hours. According to Sastri (1950), the same fungus can cause a die- back of the plants in India. It is important to plant disease-free seeds. Control is the same as for anthracnose.

Other diseases recorded for capsicums include Phomopsis spp., causing a fruit rot, and Glomerella cingulata (Stonem.) Spaulcl. & Schrenk, associated with a fruit and stem rot, both reported from the Solomon Islands by Conifer (1973). References are also made in the literature to Alternaria tenuis Nees (Quebral and Shutleff, 1965); Alternaria sp. (Aiyadurai (1966); Bottytis cinerea Pers. ex Fr. (McCulloch and Wright, (1966); Verticillium alboatrum Reinke & Berth. (Lippert and Hall, 1963); and V. dahliae Kleb. (Woolliams, Denby and Hanson, 1962).

Chili in World Trade

Thursday, November 27th, 2008

British India was by far the most important of these, followed by Japan, Thailand, China and the Dutch East Indies (now Indonesia).

An estimate of world trade in whole and ground chillies and capsicums would be somewhat larger if the exports of products incorporating significant proportions of around chillies and capsicums, e.g. curry powder, from several major producing countries were also considered.

Japan, Thailand and Indonesia maintained their position is as substantial producers and exporters during much of the post-war period.. Production in Thailand and Japan, however, appears tobave decreased since the mid-1960s, partly resulting from greater emphasis being given; to other crops.

Production in Burma, as monitored by export figures, appears to have decreased dramatically since the 1950s. This was probably associated with the general decline in Burmese agricultural production during this period and also with the loss,of the Sri Lankan market.

From the early 1970s, however, historical trading patterns underwent a significant change with the reduction of imports into Sri Lanka. During the late 1970s the repercussions of the enactment of import substitution in Sri Lanka were still being felt, but the major impact appeared to have been a severe decline in exports from India and the emergence of China as the world’s chief exporter of chillies and capsicums.

The Truth about the Kinds of Food Mexicans Eat

Wednesday, November 26th, 2008

Mexican food is vast and varied. Mexico is actually said to have the second most varied foods in the world, after Chinese cuisine. Each part of Mexico has its own Mexican food recipes. The Yucatan area of the country is especially fascinating because the food there is a wonderful combination of Mayan, Mexican, Lebanese, and Caribbean influences.

Not all Mexican foods are spicy but some are and chili peppers are widely used in Mexican dishes. There are many kinds of chili peppers including jalapeo, pasilla, habanero, poblano, serrano and more. Mexicans eat a varied diet of fresh fish, meat, seafood, poultry, grains, fruit, and vegetables. Sauces, stews, and soups are common fare and Mexican cooking methods include slow roasting, deep-frying, and baking.

Mexicans like to eat fresh fruit and vegetables and anything older than two days is not considered fresh. Costly pesticides and herbicides are hardly used and produce is picked when ripe or very nearly ripe. Imported food is usually shunned in favor of locally grown produce and everything is grown nearby. The exception would be Mexico City, where produce that is not likely to be sold is exported.

What is a Mexican Typical Meal?

What is required to get perfectly put down Paving Slabs

Tuesday, November 25th, 2008

The advantages that paved slab patios have on a garden are plenty, besides simply that they look good and provide an area to have patio furniture and barbecues etc.Although getting one of these put in is much easier said than done and many prefer to hire a professional than tackle the job themselves.

Have a look for advice from experts before you try and create a patio or paved slab area on your own, as it’s a process that must be done correctly. So just so that you don’t forget the most important things, here’s our guide to placing paved slabs in your garden without an expert.

Firstly, consider what type of soil you have and the area that you would like to have paved.If you’re just having a path put down the then the whole process will be a lot more simple than if you’re planning a patio.

Although any area being paved needs to be measured to the last millimetre.Don’t forget that very soft soil will need to be mixed with gravel or pebbles to stop the paving slabs sinking once they’re placed.

Capsium natural capsaicinoids

Monday, November 24th, 2008

Since the early 1960s considerable effort has been devoted to devising accurate physicochemical methods to determine the content of capsaicin in Capsicum products, partly motivated by the need to detect adulteration by synthetic capsaicin analogues. These studies have led to the discovery of the natural occurrence of homologues and analogues of capsaicin, and the realization that the naturally isolated crystalline `capsaicin’ used in many previous investigations was probably a mixture of capsaicinoids.

The primary pungent principle was first isolated in a crystalline state from the crude extract by Thresh (1846) who named the compound capsaicin, and later Micko (1898) demonstrated that capsaicin possessed hydroxyl and methoxy groups, and he postulated a structural relationship to vanillin.

Extraction of chillies and capsicums with a water-,immiscible solvent provides oleoresins which can be regarded as a solution of capsaicin in fatty oil; the latter can comprise some 90 per cent of the oleoresin. The fruits of most Capsicum species contain significant amounts of vitamins B, C, E and protovitamin A (carotene) when in the fresh state.

Best Way To Take Care Of Your Lawn In The Winter

Sunday, November 23rd, 2008

Many times, lawns are neglected during the colder seasons. If it is neglected, it will show during the warmer months. Even though the lawn may look like it is dormant, how it is taken care of will make a different in the overall health. Taking care of a lawn during colder months is not difficult and the regimen will vary depending on the type of lawn you have.

Before you begin your lawn care, it is important to know what type of grass you have: cool or warm season. Common cool season grasses include bluegrass, fescues, ryegrass and bentgrass. Warm season grasses include Bermuda, zoysiagrass, Saint-Augustine and buffalograss. Different types of grasses will require different treatments.

To prevent lawn disease during colder months, remove leaves from the yard. If they are left on the lawn, it will prevent the sunlight and air from getting into the grass and encourage disease. The leaves need to be either raked or mulched with a mower. It is also important to remove any other debris on the lawn, including toys, logs and equipment. All of these can smother the grass.

Spanish Paprika

Saturday, November 22nd, 2008

American paprika is grown commercially almost entirely in small areas in southern California (since 1931) and south-east Arizona; it was formerly grown in South Carolina, until 1946 when increasing competition from imported paprika made production unprofitable. Although the production of paprika in the USA is a relatively new industry, it now supplies about 40 per cent of US requirements, more than that supplied by any individual foreign country.

The American industry, also, has undergone the most advanced technological developments. The traditional method of sun-drying the whole fruits, employed in the early days of the industry, soon gave way to scientifically controlled artificial drying, and was followed by grinding the whole fruits.

The air temperature, relative humidity and flow rate are carefully controlled throughout the process to ensure a high-quality product. The air at the centre of the drier is heated up to 80 C but at the product exit- end the temperature is not allowed to exceed 65 C, and 50 C is regarded as optimal. The drying time for fresh-cut fruits varies between 221-and 4 hours.

Chillies

Friday, November 21st, 2008

In the northern temperate countries the fruits are hot cultivars of C. annuum, with the exception of ‘Tabasco’ grown in Louisiana, which is a cultivar of C. frutescens. Hot forms of C. annuum are also grown in elsewhere in the tropics. In South America they can be C. baccatum var. pendulum and C. chinense at the lower altitudes; the latter also occurs in the Caribbean; and C. pubescens at higher altitudes in the Andes; it also occurs in the mountains of southern Mexico and Central America.

At this time the spice was widely spread and used throughout the Caribbean, Mexico, Central and South America. Capsicums were soon spread throughout the tropics and warm temperate regions of the old World. Capsicum is also known as chilli (usually spelt ‘chili’ in the United States), paprika, pimiento, and sweet, red, cayenne or bird pepper, depending upon the type and the way in which it is used.

It should not be confused with black and white pepper from Piper nigrum, long pepper from Piper longum, Jamaica pepper, pimento or allspice from Pimento, dioica, or Melegueta or Guinea pepper from Aframomum melegueta.