Partial Shade

Name	Bloom Time	Height	Flowers or Foliage
Goats Beard (Aruncus dioicus)	Late Spring to Summer	3 to 6 feet	White flowers
Mist Flower (Eupatorium coelestinum)	Late Summer to Fall	1 to 2 feet	Clusters of Blue blooms
Scarlet Sage (Salvia coccinea)	Summer to Frost	12 to 15 inches	Red plumes
Black-Eyed Susan (Rudbeckia fulgida sullvantii)	Summer to Fall	1 1/2 to 3 feet	Yellow orange flowers with dark centers
Ajuga (Ajuga reptans)	Spring	4 inches	Burgundy, green and white variegated leaves

1. Gather up seed packets of 6 to 10 of your favorite lettuces and salad greens. Mix equal portions of each into a small container or empty seed packet.
2. Prepare your bed or plot as you would normally do. Add alot of compost and organic matter.
3. Divide your bed or plot into 3 or 4, 2 ft. sq. beds or 4 ft. long rows. These sizes are for a family of four, scale them up or down accordinly.
4. Broadcast one of the beds or thickly seed one of the rows. Cover with 1/2 inch of soil and pat down lightlyand water in. Spray bed everyday. Wait 7 to 10 days then do the next bed or orw. Keep this schedule until all your beds or rows are finished.
5. Do Not thin as plants emerge.
6. Follow normal watering and feeding schedule.
7. When plants are 4 or 5 inches tall, harvest with a pair of scissors cutting the plants 1 to 1 1/2 inches above ground level. Plants will regrow after cutting. Move to next bed or rows, allowing the plants you just cut to regrow.
8. Wash and spin with salad spinner to remove excess water. Place in ziplock bag and store in your refrigerator until ready for use. Stores for three to five days.
9. The greens are very young and tender so dress light with your favorite salad dressing and enjoy!

Fresh Onions

Chives:

• Chives are generally used as a fresh herb. either chopped,minced, or whole.

Green Onions:

• These are young onions, harvested with the green tops still attached, they are either raw or cooked, and served sliced. chopped, or whole.

Scallions:

• Technically these are the shoots from the white onion varieties that are pulled before the bulb forms.

Leeks:

• Very sweet and mild, they are the most tender when under 1 1/2 inches in diameter. Split the center and wash thoroughly before cooking.

Dry Onions

Boiling:

• White onions 1 to 1/2 inches in diameter. To peel, cover with boiling water, let stand 2 to 3 minutes, then drain and slip other skin off. Used in soups and stews or sauted as a vegetable.

Pearl Onions:

• Come in white, red, or brown. Peel as described in "Boiling Onions", Use in soups, stews, or alone in combination with other vegetables.

Yellow:

• The most common cooking variety. This all purpose onion can be eaten raw or cooked. When cooked it loses its heat.

Spanish:

• A type of yellow onion that has a higher moisture content and is more perishable. Good raw. saute'ed or carmilized.

White:

• Mild when first tasted but then the heat increases. More perishable than a yellow onion. best for stewing or saute'ing.

Red:

• Similar to Spanish but less pungent. Best Raw because they lose their color when cooked.

Sweet:

• Almost all come from the same variety, though there are subtle differences in flavor depending on the place or region where they are grown. They are not actually sweeter than regular onions. they only taste that way because they are lower in acidity. Best used raw or cooked only briefly. The Maui, Vidalia, Nu-Mex, and Texas 1015 are all yellow onion hybrids. The Walla Walla Onions are a distinct variety developed from Italian seeds.

Herbs For The Kitchen Garden

• ( A ) Annual - must be planted every season
• ( P ) Perenniel - plant once and enjoy
• ( B ) Biennial - must be planted every 2 years

Sweet Basil: ( A )

• Full Sun
• 12"- 18" in height
• Classic herb, used in tomato sauce, pesto and salads.
• Seeds are available but transplants
  from your local nursery or garden center
  are recommended.

Common Chives: ( P )

• Full Sun
• 12"- 18" in height
• Cut leaves for salads, potatoes, soups. Good for growing indoors.
• Seeds are available but transplants
  from your local nursery or garden center
  are recommended.

Garlic Chives: ( P )

• Full Sun
• 12" - 18" in height
• Flavor is miday between garlic and onion. Delicious in salads, spreads, and flavored vinegars.
• Seeds are available but transplants
  from your local nursery or garden center
  are recommended.

Sweet marjoram: ( A )

• Full Sun
• 12" in height
• Use fresh or dry leaves in salads, dressings, meat, lamb dishes, sausage, beans, and soups.
• Seeds are available but transplants
  from your local nursery or garden center
  are recommended.

Mint: ( P )

• Partial sun to full sun
• 2 FT in height
• small.curly leaves flavor cold drinks, teas, sauces, jelly, candy. fruit salads and chocolate.
• Seeds are available but transplants
  from your local nursery or garden center
  are recommended.

Italian Flat Leaved Parsley ( B )

• Partial to Full Sun
• 15"- 18" in height
• Plain, flat, deeply cut dark green leaves, flavor more pronounced that Extra Curled Dwarf.
• Seeds are available but transplants
  from your local nursery or garden center
  are recommended.

Rosemary: ( P )

• Full Sun
• 2 to 3 FT in height
• Fragrant Leaves flavor meats, poultry, and potatoes. Also used in Potpourris.
• Seeds are available but transplants
  from your local nursery or garden center
  are recommended.

Common Sage: ( P )

• Full Sun
• 1 to 2 FT
• Used in sausages, poultry, meat, bread, dressings, vegetables, omelets, and stuffing.
• Seeds are available but transplants from your local nursery or garden center are recommended.

Common Thyme: ( P )

• Full Sun
• 6" - 12 " in height
• Aromatic leaves season, meats, poultry, stews, sauces, soups and dressings
• Seeds are available but transplants from your local nursery or garden center are recommended.