National Spinach Day

 

By: Deborah Lewis -- March 26th is another super food holiday, spinach.

    

Spinach has nutrients vitamins A, C, E and selenium which are known as antioxidants. We know that antioxidants prevent free radicals from damaging our cells. B vitamins along with niacin, thiamin and folate aid in cellular energy production, nerve function and prenatal health. Vitamin K, calcium and phosphorous help in maintaining bone health. Minerals including manganese, magnesium, zinc, copper are essential for growth and development. Potassium is a vital and essential electrolyte also contained in spinach. As a source of fiber, spinach promotes satiety and provides healthy intestinal bacteria to our guts and keeps our bowel movements regular. Spinach is also a sources of iron, in fact one of the best plant based sources. For our bodies to totally utilize the iron found in spinach use a dressing high in vitamin C such as fresh lemon juice, or lime cilantro.

     For inquiring minds: Spinach is a plant native to Persia (Iran). In the 7th century it was introduced to China and introduced to Europe in the 1th century. Spinach was brought to the United States in 1806. Spinach is known in the Far East as "the Persian Green."

     There are three distinct groups of spinach. Savoy has dark green, crinkly and curly leaves. The flat, smooth leafed spinach is easier to wash and clean than Savoy. Semi-savoy spinach is a hybrid also with slightly crinkled leaves.

     To best enjoy spinach it should be eaten fresh as it loses nutritional values daily. Refrigeration slows the deterioration with half the nutrients lose by the 8th day after harvest. Spinach should be frozen when fresh for long term storage.

     Popeye the spinach man created a 33% increase in domestic spinach consumption during the 1930s. The industry needed the boost during the depression years. California is #1 in the U.S. of the states that supply and grow spinach. California provides 3/4 of the U.S. supply of spinach edging out Arizona, New Jersey, Texas, Colorado, Maryland and Arkansas. China is the largest supplier producing 85% of spinach produced in the world. The U.S. comes in 2nd with only 3% of global production.

     Spinach grows best in the spring and autumn when weather conditions are cool and moist. It grows well in sandy soils.

     Spinach can be used at every meal during the day. For breakfast, add it to an omelet or saute' the spinach or add it to a breakfast sandwich with eggs, tomato, bacon. At lunch, enjoy spinach in quiche with your choice of shrimp, cheese and oregano. Add spinach to salads with strawberries or other fruit. As a snack, spinach added to a smoothie provides a quick energy boost without fat and sugar. Finally for dinner add spinach as a topping to whole wheat pasta with or without other saute'ed vegetables.

     Enjoy your spinach!

 

New Contest!!

UC ANR is giving away 3 new editions of the bestselling UC Master Gardener Program Handbook and you could be a winner! Post a photo of you and your California Master Gardener Handbook "in action" on http://www.facebook.com/MGPRiverside  by Monday, March 23 at 5:00 pm.  You MUST put #CMGH2 in your post to qualify as an entry.  You could be one of 3 lucky winners chosen at random.

Here's how to enter:

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EXPLORE THE MEDICINAL PLANTS OF THE UCR BOTANIC GARDENS WITH WILL BROEN

 

Herbalist and educator William Broen and the UCR Botanic Gardens present an

interactive walking tour of medicinal plants on Sunday, April 12, from 10:00-1:00. A

continental breakfast will be offered before the walk at 9:15 in the Botanic Gardens

conference room.

 

Walk participants can expect to learn about plant usage, both traditional and 

modern; gardening tips; folklore; the way plant survival mechanisms benefit us and

much more. The walk includes some steep and rocky terrain, so sturdy and comfortable 

shoes are a must.

 

William Broen completed a four-year program focused on medicinal plants of the 

Western United States at the School of Herbal Medicine in Oakland, California. He is a

regular walk leader at Santa Ana Botanic Garden in Claremont, California, and lectures

widely on the safe and effective use of plant medicines.

 

The walk is limited to twenty participants. The cost is $20 for Friends of the UCR Botanic Gardens members and $30 for

non-members. Reservations may be made by calling the UCR Botanic Gardens Office at 951-784-6962 by April 6.

Miniature Floral Arrangement: Design Tips from the Experts (Series)

By

--GJ dePillis, Master Gardener--

February 20, 2015

====PART 1====

As the fog clung to the ground one early morning in the California Botanical Gardens, I found myself surrounded by several floral enthusiasts, who had flocked here to learn from Joyce Dean, judge and winning contestant herself at more floral shows than you can shake a tulip at.  

Ms. Dean is a member of the Garden and Floral Arrangers Guild. She came armed with seasoned advice and tips on how to take flowers from the garden and arrange them into delightful visions. 

Today, Ms. Dean encouraged creativity, which all her protégés loved. It was noted that should a butler help the groundskeeper plant varieties which would bloom early, mid and late-season, there would be ample supplies to have floral arrangements in the home without having to call upon the florist.

During this seminar, we focused on miniature arrangements.

 It was fascinating to witness - that although we had access to the same materials- each participant came up with a spectacularly different design. 

We were guided through the techniques of making three-inch miniature arrangements, as well as an eight-inch design.

Now, why create miniatures nearly small enough to fit into a candle votive? Tiny floral arrangements are perfect "pick me ups" for those who are convalescing in hospital. Joyce Dean recently made several with her team of floral hero and heroines to give to those blessed souls recuperating at the Veteran's memorial Hospital.

Imagine if you were able to enlist the help of the household staff. You could create scaled-down miniature floral arrangements as a farewell gift for your employer's dinner guests? In addition to having a central display where the dining party spent most of the evening, each person could also have a tiny memento at their place, which the host could offer them to fondly remember the evening.

 

Tools: 

Small scissors, Toothpick, Tweezers, and of course a bit of water-soaked fresh flower floral foam

Sample places to buy supplies:

http://www.afloral.com/Floral-Supplies/Floral-Foam

http://www.dollartree.com/Fresh-Flower-Floral-Foam-Disks-and-Cylinders-2-ct-Packs/p315481/index.pro

http://www.michaels.com/search?q=floral%20foam

http://www.amazon.com/Kenzan-Flower-Holder-Frog-M2202/dp/B001G570EW

(Note: We were advised that if one becomes a member of the Flower Arrangers' Guild, they would have access to all the best suppliers and would not have to hunt the Internet)

 

Flowers: 

Iris straps (leaves), Horsetail grass (Equisetum). These rushes were used by pioneers, here in the United States, as scouring pads. We also used Aurelia and Philodendron leaves. As a standard filler, we also had Baby's breath, Misty white flowers, Ming fern, Electric blue sage, Geranium, Parsley, etc... If it grows in your employer's garden… you can use it.

Try arranging on your own and then next time, we will share some tips and you can see if those tips help improve your overall designs.

Until next time, remember to stop and smell the flowers.