Looking for something succulent to do this Friday and Saturday October 25-26, 2013? Join me at a Fall Garden Party at Waterwise Botanicals in Escondido, CA.
This two day event features Debra Lee Baldwin, garden photojournalist and author. As Debra introduces some of her favorite easy-care succulents for Southern CA gardens, she explains how to beautifully combine them in landscapes, gardens and containers. Based on her new book, Succulents Simplified, this fun and informative presentation celebrates the shapes, colors and textures of succulents, and gives tips for keeping them fat and sassy. Come be reassured, entertained and inspired! Book signing follows.
Next on the schedule is a Holiday Succulent Centerpiece Workshop.
Lois Walag, owner of Succulent Salon is “Obsessed” with succulents! She’ll teach you how to make a living centerpiece that will bring you years of perennial joy! Registration fee: $45. Price includes all material to construct a 10″ diameter centerpiece. Pruners are suggested and will be available for purchase. Limited Space. Students must register in advance via PayPal on Lois’ website at www.succulentsalon.com.
Saturday morning features Rebecca Sweet, author, designer, and book launch of her newest, Refresh Your Garden Design – Simple Strategies to Wake a Weary Garden. With all of the buzzwords and trends in gardening these days, how do you know where to begin? Rebecca takes a fresh approach to explain, simplify and reinterpret traditional design concepts for home gardeners of all levels. Both practical and inspirational, you will learn how to identify what has gone wrong with your garden and, more importantly, how to fix the problem. Book signing follows.
We are looking forward to the entire weekend and expanding our love and knowledge of succulents. Hope to see you there! Make sure to RSVP. This event is free!
Succulent lovers, here’s an amazing place to stop on your way to San Diego – Succulent Cafe in Oceanside, CA. Have a cup of delicious locally roasted coffee, nosh a fresh baked pastry, cozy up in a chair and soak in the expanse of colorful varieties of succulents, art, and creative arrangements. The owner, Peter Loyola, has created a virtual secret garden right in the middle of town – vertical arrangements accented by drift wood, unique beds of Aoenium and blue fingers in repurposed rain gutters, and local artwork line the private, serene courtyard. Peter said his goal was stimulate all the senses, and he has succeeded!
On the weekends, the cafe features local music, including an occasional visit by harpist Geri Afshari. The private patio is also available to rent for private parties, the perfect atmosphere for a small reception. Like them on Facebook to get notifications of special events including art shows and musical events.
Featured in the Best of San Diego in San Diego Magazine, this little gem is worth the trip. Stop in and tell them you saw them on Everything Succulent!
My garden is overflowing with kale – I’m not complaining! It just gave me more incentive to try a new version of kale salad. This recipe was served at the White House to the Obama’s on Thanksgiving and was written up in the Washington Post. I made it a couple nights ago (it’s perfect for spring time) and it was BOMB! We had some leftovers, which made an amazing lunch the next day – not too soggy and the flavor maybe even better. Having not been acquainted with fennel, it was really a nice addition and not too overpowering. And don’t leave out the fresh jalapenos! I also used regular toasted almonds spiced with cumin and smoked paprika, since marcona almonds are not available at my local market.
White House Kale Salad
MAKE AHEAD: The dressing can be refrigerated in an airtight container for up to 2 days. Whisk to recombine before serving.
For the dressing
- 1 medium shallot, minced
- Juice of 2 medium lemons (about 6 tablespoons)
- 1/4 cup red wine vinegar
- 1 cup olive oil
- Freshly ground black pepper
For the salad
- 2 bunches young kale, washed and spun dry, stacked and cut into thin slices
- 1 bulb fennel (fronds, stems and outer layer removed or reserved for another use), cored and thinly sliced
- 4 radishes, thinly sliced
- 2 jalapeno peppers, stemmed, seeded and thinly sliced
- 1 scallion, white and light-green parts, trimmed and thinly sliced
- 4 ounces Parmigiano-Reggiano cheese, shaved or cut into slivers
- 4 ounces spiced marcona almonds (one cup; see NOTE)
For the dressing: Combine the shallot, lemon juice and vinegar in a medium bowl. Gradually whisk in the oil. Season with salt and pepper to taste.
For the salad: Place the kale in a large serving bowl. About 10 minutes before serving, add the dressing to taste and toss to coat evenly. (You might not use all the dressing.)
Add the fennel, radishes, jalapenos, scallion, cheese and almonds, tossing to incorporate.
NOTE: Spiced marcona almonds might be hard to find in a store, but you can make your own. Whisk an egg white in a medium bowl, add 1 cup of marcona almonds and toss to coat. Combine 1 teaspoon of brown sugar, 1/2 teaspoon of salt, 1/2 teaspoon of ground cumin and 1/4 teaspoon of smoked paprika in a separate medium bowl. Add the almonds and toss to coat. Spread the almonds on a baking sheet and bake at 350 degrees until lightly browned, about 15 minutes, watching carefully to make sure they don’t burn. Cool before using.
One of my favorite succulents is called Stacked Crassula. My sister-in-law, Ruth, gave me a one a few weeks ago, and I just repotted it. Stacked Crassula are very hardy and require very little care, and make a great companion to other potted succulents because of their pyramid like appearance. I like how some stand straight and others meander over the side of the pot. Here they are combined with Flapjack or Kalanchoe luciae and blue senechio in an old fashion tin french flower pot. This cost me NOTHING! The gift combined with other slips from the yard – done!