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7 Top Tips for Glorious Summer Salads
7 Top Tips for Glorious Summer Salads
By [http://ezinearticles.com/?expert=Rochelle_Stewart-Allen]Rochelle Stewart-Allen
Summer salads always arrive on the menu when the sun comes out, the temperatures warm-up, and the days lengthen. With all that re-newed activity taking place, it’s always more encouraging to eat lighter, fresher and faster.
Maybe I’m alone here but I struggle with salads! Firstly I have a very low-boredom threshold so when I’m served up a mediocre salad which is mainly a few leaves (often straight out of the pack – mesculin salad you have a lot to answer for!!) and very little else I get frustrated. This is especially limiting as a gluten-free eater where something considerably more substantial is required to fill the spot.
So in an effort to inspire you to step outside the boundaries of what you consider ‘salad’ and ‘salad ingredients’, here are my 7 top tips for glorious summer salads.
1. Fresh is best
You can’t beat fresh ingredients and the extra flavour they bring to a salad. There’s nothing worse than limp lettuce or browned or limp leaves being served up. I’m still amazed how many times these turn up on my plate while eating out!
If your ingredients are fresh from the market all the better but that’s not always possible. When composing your salad try to get as many fresh ingredients on there as possible as that’s where the most nutrition is. At the end of the day you want your salad to be both nutritious and tasty.
Don’t bother to add ingredients that might have been sitting around in your fridge for a week or two. Save them for soup! There’s little goodness left after that time. You can taste old ingredients in salad or taste nothing. There’s nothing worse than ruining your meal by eating your way through a load of old tasteless salad.
2. Get creative with ingredients
How many times do you trap your thinking into standard salad ingredients when you begin preparing? It’s time to get creative and go wild with ingredients. I am a bit of a creative chef myself when composing any meal, but particularly when creating salads.
Go wild with veges. How about including some freshly cut green beans, grilled zucchini, avocado, grated beetroot, mushrooms, cherry tomatos, different coloured peppers, or shredded cabbage (red cabbage looks fabulous!). Or try something a little different like fennel, snow-peas, asparagus, or artichokes.
A scattering of cheese like shaved parmesan or crumbled blue cheese gives a scrummy taste boost. Torn mozzarella or crumbled feta are fab too.
How about adding some fruit? Cranberries, fresh blueberries, watermelon, sliced pear, orange or manderin segments all work well and provide a good taste balance to the savory ingredients.
3. Think outside lettuce
The tired old iceburg lettuce turning up in salad has been a staple my whole life! I heave a silent sigh whenever I see it served up (usually with grated carrot, tomatoes and cucumber). There are so many fabulous options out there.
If you’re looking for greenery there are hundreds of different types to choose from. OK maybe they’re not all available at your local market, but if yours is anything like mine, there are at least six different types of lettuce off the top of my head. Some of my favs are cos, buttercrunch, and deer tongue. How about some fresh rocket (always my first choice) or baby spinach? Lettuce is super easy to grow at home, even if you only have a wee balcony.
How about leaving leaves out altogether? How about a fresh watermelon, feta, red onion, and basil salad? A salad of grated carrot, orange segments, cashews and cumin seeds? Or blanched broad beans, radish, red onion, and coriander? Puy lentils, oven-dried tomatos, red onion, parsley, chives and dill?
4. Add some protein
I’m a huge fan of adding protein to salad. Adding protein can turn your salad from a limp accompaniment to a meal in itself. This is especially important if you’re feeding gluten-free or celiac diners who will, quite frankly, be starving within the hour if you’re only feeding them a few leaves. It also takes quite a lot of energy to chew through lettuce and it’s very disappointing if it’s only going to temporarily fill the gap.
There is a wide selection of protein sources you can choose from. You can add chicken, beef, lamb, tuna (fresh or canned), salmon (ditto), shrimp, beans (chickpea, kidney, lima etc), lentils (puy are especially good), tofu, hard-boiled eggs, quinoa, rice, carrots, corn, or almonds. Just pick one or two from the list and scatter them through the salad.
If adding meat, I prefer to prepare my own then I know exactly what’s in it. Cooking a whole chicken with stuffing will provide a family meal one night, and plenty more for a salad or two over the following few days.
At a stretch you could add bacon or cold cuts but by majority, these are highly processed and not recommended. As a gluten-free eater, I especially avoid cold cuts these days (although I admit to a love of salami which I can’t quite kick).
5. Add seeds, nuts and fresh herbs
The secret to a tasty salad is adding little bursts of unexpected flavour. Seeds, nuts and fresh herbs are the perfect addition. Try seeds like sunflower, pumpkin, sesame or poppy seeds or a combination. Add some walnuts, almonds, cashews, macadamia, pecans or pinenuts. Toss in some pomegrante seeds which look superb.
There are no limits to the types of fresh herbs you can throw into your salad, nor the number of different types of herbs you can use in one salad. My favourite herbs are always basil and coriander. I also use fresh mint given half a chance. How about some Italian parsley, sage, thyme, dill, chives, or oregano? Or stretch out your culinary adventures and try lemon balm, dandelion, chicory, marshmellow or violets (yes, those cute little purple flowers are edible).
6. Let people dress their own salad
Individual tastes dictate a whole raft of preferences for salad dressings. I personally don’t like salads swimming in oil, nor am a fan of creamy dressings or mayonnaise (mainly because they’re usually not gluten-free).
This is especially important for gluten-free eaters. Numerous times I could have eaten a salad but discovered the dressing held nasty gluten. When given a choice, I simply opt for a light dressing of olive oil. If I’m making a dressing for others – I use oil, either lemon or lime juice or vinegar (usually balsamic), then add salt and peppers. Sometimes I might add fish sauce, sesame oil, grain mustard or tamari (wheat-free soya sauce).
Not dressing your salad also makes it last longer. Any uneaten salad can be popped in a container in the fridge for lunch the next day or the next night’s dinner.
7. Serve it at room temperature
A chilled salad just doesn’t cut it! It bites on the palate, hides the natural flavours of the ingredients, and quite frankly shows you’re not thinking of the diner. OK maybe the cleanliness brigade might disagree on this (but I’m all for letting my immune system naturally do its thing), but I think removing a pre-prepared salad from the fridge 1-2 hours before consuming is perfect. It takes that freezing chill off.
The only exception would be when adding chicken and I would take the salad out, but add the chicken straight from the fridge just before consuming.
Article Source: [http://EzineArticles.com/?7-Top-Tips-for-Glorious-Summer-Salads&id=6862672] 7 Top Tips for Glorious Summer Salads
Growing An Apple Tree On Your Balcony
Karen had always wanted to have her own garden. Living on the 11 floor in Dallas she had almost given up on her dream to grow an apple tree, but after getting unexpected help and inspiration from a person close to her she set out on her project and is sharing part of the story to help you grow your own apple tree.
Growing An Apple Tree On Your Balcony
By [http://ezinearticles.com/?expert=Ella_Schwartz]Ella Schwartz
Karen opened the door to her apartment balcony and sighed as the city air greeted her with that all too familiar scent of exhaust fumes. She crossed to the sunny corner of her balcony and smiled as she checked on the progress of her apple tree.
Her friends had often called Karen mad for attempting to grow her own apple tree on the balcony of her eleventh floor apartment, but Karen knew that it could be done. When she had moved to Dallas for work, she had been forced to leave her roots in the country behind herself.
Regardless of where she resided, Karen knew the importance of having fresh fruit available to her. Apples were her favorite food, and she knew how expensive fresh fruit was here in the city. It was no small decision to take the step from thinking about it, to actually trying to grow her own apple tree, eleven floors in the air.
A Big Pot for a Big Tree
Karen knelt beside her apple tree and admired the large ceramic pot that she had invested in. Her grandmother had told her that a tree grown in a pot would need a lot of room for the roots to grow around in the soil. The tree would only grow as large as its roots could spread, so a large pot was needed to give the tree some growing room. She had likewise been warned that if the tree were not given a large enough pot, its roots would eventually break through the pot itself to find more room to grow.
The pot that Karen had chosen was a mosaic of red and blue tiles in a striped design. Not only did it give the apple tree plenty of room to grow on her balcony, but it matched the cushions on her porch chair as well. Karen checked around the soil of her tree, making sure that no intruding insects were bothering her balcony resident. She hummed to herself as she went through this nightly ritual.
An Apple Tree Needs Water
Once she was satisfied that her apple tree was free of pests, she turned back toward her apartment. Karen grabbed her two gallon watering can and measured out the weekly dose of organic fertilizer mix into the can’s bottom. She filled the can with water and returned to her balcony again. Karen hefted the heavy watering can and tilted it over the edge of the pot slowly. She watched as the water flowed in around the soil, and paused as the water seemed to overrun the soil’s surface.
Karen waited patiently while the apple tree soaked up all of the nutritious water. Experience had taught her that the plant needed time to let the water soak in before more was added. When she watered her tree too quickly, the nutrient-rich water simply spilled over the sides and out the bottom of the plant, resulting in her tree not getting enough to drink. Only once the water soaked in did Karen add more, pausing again when the water reached the overflow threatening point.
Nutrients
When the entire watering can had been successfully fed to the tree, Karen returned the watering can to its usual spot. Any plant that is grown in a pot only has a limited amount of nutrients available to it, her grandmother had warned when Karen began this experiment. If Karen wanted her tree to produce large, healthy apples, it would need a weekly supply of nutrients added to the soil, with regular water added every day as well. This would allow her apple tree plenty to eat while it grew.
Light
Karen took care to always give her apple tree everything that it could need, including dragging it around her balcony to where the sunlight was strongest during different times of the year. Already, she had small apples beginning to grow from where the old flowers had withered and fallen from the tree. Come the Fall, she hoped to have a multitude of apples available to be eaten every day.
Ella C Schwartz is a writer for Hunterstruct Construction, a Vancouver based construction company offering [http://goodforhomes.com/]small home design and building services throughout Southwest British Columbia, including the BC interior and Sunshine Coast. Hunterstruct is known for it’s functional and elegant cottages and cabins and showcases its best [http://hunterstruct.com/small-home]small homes on the Hunterstruct.com website. We love building, and it shows!
Article Source: [http://EzineArticles.com/?Growing-An-Apple-Tree-On-Your-Balcony&id=7331698] Growing An Apple Tree On Your Balcony
Tips For Growing Apple Trees
Have you ever wanted to pluck a juicy apple from your own tree and savor its sweetness? Find out in this article how to successfully grow apple trees in your backyard. Topics covered include the correct soil type and pH, the ideal temperatures for growing apples and the importance of pollination and the positioning of the tree.
Tips For Growing Apple Trees
By [http://ezinearticles.com/?expert=Colin_D_Price]Colin D Price
Growing your own apple tree is a very satisfying and rewarding experience. Who hasn’t at one time or another longed to wander down the backyard and pick a crisp, juicy apple from their very own apple tree. And a huge benefit is you can choose which type to grow, you have a range to select from to suit all tastes. No need for you to be restricted by the trend set by commercial growers and supermarkets anymore.
Apple trees like at least 6 hours of sunshine during summer, but bear in mind they require a spell in the dormant period, where the winter temperature is in a range of 32ºF-45ºF. These chilling requirements will encourage normal growth in the growing season. The northern hemisphere is where apple trees thrive; they grow best in cool to cold climates with a mild summer and cold winter. You will find that it is standard procedure for garden centers to follow the guidelines set up by the United States Department of Agriculture, to label their trees, giving you the most appropriate zones where the plants they sell will be successful.
Because of the space taken up by apple trees it is necessary to plan carefully before action is taken, and remember they are in place for a great number of years; there are recordings of some being 200 years old. From time of planting it can take up to 10 years for the tree to reach its maximum yield. Apple trees are a deciduous fruit tree, meaning that they lose their leaves in winter, so they can be used in a position where summer shade or winter sun is needed in the garden. Soil preparation and position is essential to reap the rewards an apple tree will give you. They are quite tolerant where soil conditions are concerned, however if you prepare in advance a plot which has good drainage along with a decent type of loam soil and a pH reading of 6.5, this will provide the ideal conditions for a good supply of apples and a healthy tree.
Apple trees consist of two parts: the scion and the rootstock which are grafted together to form the tree. The scion is the top part that forms the branches, leaves, flowers and fruit while the rootstock determines the size of the tree and it’s resistance to drought, pests and diseases. The trees can be dwarf, which grow 8-10ft, semi dwarf, 10-15ft or standard trees, which grow 20+ feet yet the fruit produced on all trees can be the same size.
Most varieties of apple trees are self-sterile so two varieties, with overlapping blossom times, are needed for pollination. I strongly recommend you buy young stock from a nursery, (growing from seed is possible but it takes too long), where your supplier will help you with your choice. The transfer of pollen from one tree to another is mainly undertaken by bees so try to encourage these insects into your garden and refrain from using insecticides during the period that they are active.
November is the ideal time to plant, but you can plant as late as March. Apple trees are usually sold bare rooted and when selecting the variety you want, make sure they look healthy. Check the roots to make sure they are nice and moist then keep them that way and plant as soon as possible.
Dig a hole big enough to accommodate the roots, then place the tree in the hole spreading the roots out so that they are not entangled. Back fill with soil pressing down firmly to ensure the roots stay in contact with the soil. Make sure that you keep the graft well above the soil level. You can support the tree with a strong stake at this stage (until it’s established), then give it a good drink of water after you have bedded them in. A layer of mulch placed around the tree will help to retain moisture and suppress weeds. To protect from abnormal temperatures in winter, raise the mulch higher up the young tree or insulate with old sacks for this cold period only.
When your tree starts to bear fruit, remove apples from the tree by firmly holding the attachment of the stem and gently twisting the apple till it comes off. They are best eaten straight from the tree for optimum taste but if you’re intentions is to store the apples, leave the stem attached, as it helps preserve them, and keep in a well ventilated cool, dark, moist location. You will often find that a lot of the fruit will ripen together but one way of avoiding this glut is by having apple trees that fruit at different times, so long as there is that overlap period when they are blossoming to assist pollination.
It is worthwhile learning to prune your trees as they need to be shaped to allow correct growth. If you are interested in increasing your own stock then you may want to consider grafting though you may need certain skills or experience to attempt this.
Colin Price has been gardening for many years. Now you can take advantage of his knowledge and success and create your own beautiful and productive garden by taking a look at =>
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Article Source: [http://EzineArticles.com/?Tips-For-Growing-Apple-Trees&id=1946728] Tips For Growing Apple Trees
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