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Summer 2006
Quarterly Newsletter
Earthly Elements
Visiting a botanical garden is a feel-good thing, and science is finding out why. A recent study of was given to several groups of avid gardeners. The findings concluded that the majority visited public gardens to meet other people, enhance their sense of well-being, strengthen their gardening knowledge and skills. Garden visitors noted benefits such as mental escape, relaxation, increased self-esteem, and confidence. I can't think of a better way to blend the love of plants with other activities.

I had that exact opportunity last July when we visited the Toledo Botanic Garden. To be perfectly honest didn't even know the place existed. Boy was I in for a wonderful surprise. The gardens were very well designed and the blooms were beautiful. However, the thing that really excited me was the ARTWORK and SCULPTURES throughout the gardens. Perhaps it's because I'm a former artist/sculptor, but the garden pieces really enhanced my experience. They have a resident group of artists that work in an area called the "Village Garden". Some of the artists include the Toledo Art & Stained Glass Guilds, Photo Arts Club, Needle Arts Guild and Potter's Guild.
My favorite area was the courtyard garden at the center of all these buildings. I also had the pleasure of meeting John Sutton president of the Toledo Art Glass Guild and resident glass artist who created all the "glass flowers" in the photos. I highly encourage anyone to visit this awesome "artistic" botanic garden. Now who wouldn't feel better after visiting a garden like this?
What: Toledo Botanic Garden
Where: 5404 Elmer Drive
Toledo, OH 43615
Admission: FREE
Hours: 8:30 AM-5:30 PM
Phone: (419) 936-2986
Events: 41st Annual Crosby Festival of the Arts June 23-25, 2006. Tickets are $7.00 per person This event is their biggest fundraiser and I'd HIGHLY recommend attending!
 These days "grill masters" have become concerned about carcinogens in their food. The reason for this concern is that the National Cancer Institute has recently linked grilled food with potential cancer dangers. Their latest findings state that eating charred well-done barbecued meat elevates cancer risks. The meats causing such a problem are charred well-done steaks, chicken with skin and hamburgers. The potential health problems come from two factors: high heat and smoke.
The Heat Factor
Barbecue grills get extremely hot, sometimes reaching 600 degrees. When meat is cooked well-done, chemicals known as heterocyclic amines, or HCAs, are formed in the food. HCAs are created when amino acids (the building blocks of proteins) and creatine (a chemical found in muscles) react at high temperatures. Please bear in mind that you can't get rid of HCAs just by scraping off the char In analyzing cooked muscle meats, researchers have found 17 different HCAs that can pose human cancer risks.
The Smoke Factor
In addition to cooking at high temperatures, grills create smoke when fat from meat drips onto hot coals. The burning fat results in hot flare-ups The smoke then curls around the food. This smoke contains benzopyrene, (a potent carcinogen, (found in animals and their fat). The potential danger occurs when the "grill master" along with others near the barbecue breathe in the smoke. Thus, ingesting the air-borne carcinogen.
Helpful Tips
The good news is that grilled food lovers don't have to choose between great grilling and a long life. Here's some preventative measures to take:
1. Briefly microwave food, for a minute,(or so depending on cut) before grilling. This shortens the exposure to the intense heat. You can also drain off excess fat at this time, rather than have it drip onto burning coals. Further eliminating HCAs.
2. Place barbecue coals in a ring around the outside of the grill and cook meat near the center, where temperatures are lower and fat won't drip onto coals.
3. Limit use of the grill lid so that meat does not cook in smoke.
4. If basting, apply the sauce during cooking. That lowers the temperature of meat while cooking.
5. When cooking is finished, remove blackened sections that carry potential carcinogens, (i.e. with chicken, remove the skin).
6. Remember that creatine, the precursor to HCAs, doesn't occur in plants, so grilled vegetables and breads should be HCA-free.
7. Know that the carcinogens created (HCAs) cooking on a barbecue mainly result from charring. To reduce HCAs, caused by this, remove meat before it's well-done, cook slow and long (rather than fast and hot), and flip your meat (especially hamburgers) often.

 This is by far my FAVORITE perennial. Its an old-fashioned, garden gem known for its dazzling hot pink flower color. It's botanical name, Lychnis coronaria, comes from "lycnos," the Greek word for lamp, referring to the vibrant flowers. It's native to an area from southeast Europe to Iran and Turkestan. The plants stems are fairly upright with loose sprays of 1-inch, five-petaled blossoms produced above silvery-gray foliage. They're easy to grow best in full sun, but can tolerate dappled shade. This perennial can be grown from seed or purchased at a nursery. Last year I found the newest cultivar 'Gardener's World' (photo above) at Lowe's and of course I HAD to get it. This one intrigued me because if its slightly larger double blooms just BEAUTIFUL! The other cultivars available are shown below:
'Abbotswood Rose'
'Alba'
'Angel Blush' (I saw this one for the first time at Toledo Botanic in the Herb Garden)
Height & Spread: 1 1/2 to 2 1/2 feet tall and a 1 1/2-foot spread
Hardiness: Zones 4 to 9
Colors: Magenta, pink and white,
Site & Soil: Plant Rose Campion in full sun or light shade, in slightly dry, well-drained soil enriched with compost.
Bloom: Late spring to early fall.
Maintenance: Lightly fertilize in early spring. Plants re-seed prolifically, so deadhead once flowers fade. Cut back to the ground in late fall. Divide plants every two to three years by digging up the silvery rosettes in early spring.
Attributes: Drought tolerant and can be used as a cut flower. It's SUPPOSED to be deer & rabbit resistant, however I have a rabbit that will eat anything and it has nearly devoured all of mine!
It's fascinating to watch flickers hunting for insects in lawns. meadows, fields, and other open areas near trees. This ground-feeding habit is unique among woodpeckers, allowing the flicker to feed without competition from related species. The bird has a long, curved bill and a tongue three inches longer than its bill that probes for ants, beetles, insect larvae, crickets, and other bugs.
LISTEN: for the distinctive wicka-wick-wick-wicka call, very urgent-sounding and quite boisterous. In spring, males hammer on wood, power line poles, and even tin.
LOOK: for a 12-inch bird with a brown, barred back & a spotted tan or cream colored belly.
ATTRACT: flickers with a nest box that has an entrance hole 2 1/2 inches in diameter and 15 inches higher than the box's floor. If it's safe do so, leave dead trees standing to provide nesting holes.
FEED: Fickers enjoy peanut butter, suet, apple chunks, or raisins.
FLICKER FACTS: These birds have completely different appearances in different regions. Eastern flickers sport yellowish underwings and red napes, while western birds have salmon-colored underwings and plain napes. Eastern males have a black "mustache" behind their bill, western males a red one. The varieties hybridize where they meet in the Great Plains.
However hungry songbirds are, they seem to scatter almost as much birdseed as they eat. Much of it sprouts in spring, adding to your weed problem. To kill the germ of the seed so it can't sprout, spread the seed about 1/4 inch deep on a cookie sheet and bake it for 8 minutes in a 300' oven. Cool the seed before feeding it to the birds. This can also be done in the microwave oven. Put the seed in a paper bag and cook on high for 5 minutes. Either method does NOT change the appearance or nutritional value in any way.
Another way to prevent germination is to provide seeds which have been chipped, split or cracked. For example, instead of whole kernel corn, provide racked corn; instead of black-oil sunflower seed in the shell, use sunflower
chips, which is the meat of the sunflower seed chipped into small pieces. Thistle seed is an excellent seed to feed year around because it is sterilized and will not sprout and grow.
Another thing to watch out for when purchasing packaged seeds are the terms, "no-mess" and "wasteless". What those claims really mean is that the blend is 100% edible (or close) with no shells and hulls. In other words, there's no waste materials in the blend. Also note that these blends usually do contain white-proso millet - which can sprout and grow. Perhaps choosing a single seed instead of a mix would be the better way to go.
Earthenjoy FlowerScaping L.L.C. ©2006
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