Rabu, 26 September 2018

Plant of the Month (September) : Desert Mock Verbena – Glandularia gooddingii






Desert mock verbena (Glandularia gooddingii) - Mother Nature's Backyard






As
Southern California becomes hotter and drier, local gardeners search for plants
that will thrive in our changing climate. Increasingly attractive are species
from the Sonoran Desert - plants that do well with heat and low rainfall.  Those that grow in washes and intermittent
streams can even tolerate the occasional wet winters of western Southern
California.  That’s why we’ve advocated certain
Sonoran Desert plants in previous postings:
http://mother-natures-backyard.blogspot.com/2015/09/sustainable-gardening-trees-for.html






Desert
mock verbena is a good example of a desert plant that can transition to a
garden setting. In fact, we’ve planted several in Mother Nature’s Backyard this
year. While it normally blooms a bit earlier, it’s such a pretty addition we
chose it as our Plant of the Month.  You
may want to look for it in the fall native plant sales.






Glandularia gooddingii is native to the eastern Mojave and
northern Sonoran Deserts from Southwestern Utah and New Mexico south to
northern Mexico.   In California, it’s
limited to the desert mountains of eastern San Bernardino County.  The common names for this plant reflect its Southwestern
desert origins:

Southwestern mock vervain; Southwestern vervain; Goodding's
verbena; Mojave verbena.
 






The
scientific name honors Leslie Newton Goodding (1880-1967), a botanist and educator
who collected extensively in the American Southwest, particularly in Arizona. [1]    Another well-known native plant that bears
his name is the Goodding’s Black Willow (Salix
gooddingii
).  The scientific name is
pronounced: glan-doo-LAIR-ee-uh    good-DING-ee-eye.








Desert mock verbena (Glandularia gooddingii) - growth habit




Desert mock verbena is an herbaceous perennial.  It grows only 1-2 ft. (30 to 60 cm.) tall and
2-3 ft. wide (1 meter).  The overall form
of the plant is mounded to spreading.  In
fact, the species is often used as a groundcover in suburban desert
gardens.  The stems are slender, square
and hairy.









Desert mock verbena (Glandularia gooddingii) - foliage


 





The leaves of Glandularia gooddingii are medium green and also softly
hairy. Their shape is variable, ranging from lobed to coarsely toothed.  As seen in the photo, above, the leaves often
have three lobes that are deeply incised or roughly toothed. The overall effect
is lacy green foliage from late winter to early summer.  In the wilds, plants become dormant during
the hot, dry summer.   Since our plants
are young, we’ve given them a little summer water this year to get them
established.
 So ours remained green a bit
longer.








Desert mock verbena (Glandularia gooddingii) - flower stalks


 





Gardeners
like Desert mock verbena for its verbena-like flowers. If you favor the looks
of verbena or lantana, this is a native to consider.  In its native setting, Glandularia gooddingii typically blooms from April to June, though
it may bloom outside this window depending on summer rains or irrigation.  The flowers are lilac-purple, pale pink or
white. Individual flowers are 1/2 inch (1.3 cm)
wide, with five petals fused to form a tubular corolla.  Flowers grow in dense clusters on stems above
the foliage.  The effect is charming and
quite showy; plants will sometimes appear literally covered in blooms.  The flowers attract butterflies and
hummingbirds – yet another benefit.








Desert mock verbena (Glandularia gooddingii) - flowers


 





Glandularia gooddingii can be grown in any well-drained
soil.  It thrives in full sun to
part-shade and needs no fertilizer unless grown in a container.   We suggest planting this species in fall or
winter, then giving it winter water if nature doesn’t provide.  Plants look their best with occasional summer
water – perhaps every 2-4 weeks from June to August, depending on soil and
temperatures.  It’s important to let the
soil dry out between waterings; plants can succumb to root rot in all but sandy
soils.






Desert mock verbena is a short-lived perennial; perhaps 3-4
years is common.  But if happy, it will
reseed on bare ground, keeping you in plants for years to come.  Some gardeners deadhead flowers immediately to lengthen
the flowering period.  We advocate waiting
to deadhead flower stalks after seeds have spread (or been eaten by
birds).  That’s really about all that’s
needed in terms of management.  Like most
native perennials, plants will die back naturally in fall.








Desert mock verbena (Glandularia gooddingii) - first year


 





Glandularia gooddingii is one of those interesting native
perennials that give native gardens their special charm.  It can be massed as a flowering groundcover
or grown in a large container or rock garden as an accent. It’s a good companion
plant for desert species like Baileya, Larrea, Ambrosia, and Penstemon
species
. [2]    The unique flowers and foliage also combine
well with coastal S. California native shrubs and grasses.  We like to place it along walkways and at the
front of flowering beds, where it attracts butterflies and birds.  If you’ve been toying with including some
desert natives in your garden, this is a great plant to try. 








Desert mock verbena (Glandularia gooddingii) - young plant



Senin, 24 September 2018

Easy Casserole Dishes







Since they can be made ahead and served later, casseroles are popular with cooks and eaters alike.  Convenient and portable, they can be a great way to feed even the busiest of families.  Casseroles are a great way to use up leftovers and are usually budget-friendly, but they can have a reputation for being unhealthy.  With a few minor tweaks, they can be made into nutritious and satisfying one-dish meals.



Many casseroles can be made ahead and reheated for a meal in the next couple days, or even frozen for later. Consider making a double batch: one for now and one for a hectic night when making a healthy, homemade meal is a challenge. Don’t forget that casseroles can also be great for making sure everyone has a healthy breakfast ready to eat before school and work.  Try some of the ideas below, or experiment on coming up with your own!



Casserole Craziness: Combine cooked whole grain pasta or rice, leftover chicken, and cooked or canned vegetables in a casserole dish.  Toss with 4 tablespoons flour and your favorite seasonings.  Add 2 cups of low sodium broth and bake at 350 degrees until the liquid thickens. Top with low fat cheese and bake until brown.



Chili Mac or Rice:  Mix leftover chili with whole wheat pasta or leftover rice.  Top with your favorite low fat cheese and bake at 350 degrees until bubbly.



Shepherd's Pie: Mix 1 ½ - 2 cups leftover cooked ground turkey or low fat ground beef and stir in ½ cup frozen onion and 1 cup canned or frozen peas and carrots blend.  Spray casserole dish with nonstick spray and pour meat and vegetable mixture into the pan.  Top with mashed potatoes or mashed sweet potatoes and bake at 350 degrees for 20 to 25 minutes or until browned.



Meatloaf Madness: Freshen up traditional meatloaf by mixing 1 pound of ground chicken or turkey with one beaten egg,  ½ cup rolled oats, one can of cubed potatoes or 2 cups frozen shredded potatoes, ½ cup cooked onions or 1 teaspoon onion powder, and your favorite seasonings.  Add in 1-2 cups of vegetables such as canned or frozen spinach, zucchini, or mushrooms.  Press into a loaf pan or 8x8 casserole dish that has been sprayed with nonstick spray and bake at 350 degrees for one hour.  Note: If using frozen potatoes or vegetables, thaw slightly before adding to mix.



Enchilada Casserole: Mix together 3 cups cooked chicken, shredded or diced and one 16 ounce jar of salsa.  Divide mixture equally into a package of 8 whole wheat tortillas by placing 1/8 of mixture into each tortilla, rolling up and placing into 11x13 pan. Repeat until all tortillas are lined up in pan. Make topping: Mix together the following: 1 cup plain low-fat Greek yogurt, 2 cups of chicken broth, 1 tablespoon of flour and 2 eggs.  Pour mixture over enchiladas and sprinkle ½ cup of shredded cheese over the top.  Bake at 375 degrees for 25 minutes.  Serve with shredded lettuce and tomato.



Baked Oatmeal: Spray 8x8 baking dish with nonstick spray and in it mix 2 cups of uncooked old fashioned oats, 2 cups water, 2 teaspoons ground cinnamon or pumpkin pie spice, and 2 tablespoons of honey, molasses, or maple syrup.   Stir in 1 ½ cups of your favorite frozen fruit such as blueberries or peaches.  Sprinkle 2 tablespoons chopped pecans or other nuts and 1 tablespoon brown sugar over top (optional).   Bake at 375 degrees for 40 to 45 minutes or until top has begun to turn golden brown.  Serve warm, alone or with a dollop of low fat vanilla yogurt.



Rainbow Veggies and Egg Bake: In large bowl mix together 12 eggs, 1 cup low fat milk, 1 cup cottage cheese or ricotta, 2 cups frozen or canned potatoes, and a mixture of 3 cups of your favorite, brightly colored, chopped veggies such as spinach, zucchini, tomatoes, carrots, mushrooms,  red peppers, and red onions. Pour into 9x13 casserole dish sprayed with nonstick spray and bake at 350 degrees for 50-55 minutes.  Tip: Save time by buying shredded carrots, and frozen or canned veggies that have already been chopped!

Jumat, 21 September 2018

💙 هؤلاء الأشخاص ينتظرون للدردشة معك!

 
تفقد النشاطات على Twoo الصفحة الشخصية الخاصة بك
 

اناس مميزون على Twoo

 
Micheal, 43
دردشة أو زر صفحته الشخصية
 
 
 
 
حسّن من توافقاتك
 

هل يضايقك التدخين؟

 

نعم

 

لا

 

Rabu, 19 September 2018

⚡️ هؤلاء الأشخاص ينتظرون للدردشة معك!

 
تفقد النشاطات على Twoo الصفحة الشخصية الخاصة بك
 

اناس مميزون على Twoo

 
Natsumi, 21
دردشة أو زر صفحتها الشخصية
 
Kennedy And Cynthia, 45
دردشة أو زر صفحته الشخصية
 
Stefan, 35
دردشة أو زر صفحته الشخصية
 
 
حسّن من توافقاتك
 

هل يستطيع شخص بمفرده أن يغير العالم بشكل كبير؟

 

نعم

 

لا