HOME & LIVING
B2 — THE OBSERVER & BAKER CITY HERALD
RESCUE
Continued from Page B1
That seems not only limiting but
negates to consider the wide range of peo-
ple’s schedules and horticultural needs of
the plants. When I come home at 4 p.m. on
a hot summer day with wilting plants, they
get watered, and sometimes just spraying
them with the garden hose will restore
that evaporation/transpiration ratio. So, we
all just do our best, water as best we can
when we can, and don’t worry about hard,
set rules for our plants.
Are you a renter who would like to
garden? Please don’t till a plot without
landlord permission! Remember, too, that
just about any bedding plant you might
consider growing will grow nicely in a
pot. Don’t forget, soil is heavy, so if you
have a 5-gallon tall planter, once fi lled
with soil, plants, and then watered, is
BOUQUETS
probably going to stay where it is! Many
seasonal vegetables even grown from seed
do well in pots. A quick and nutritious
list could consist of all types of lettuce,
whether leaf, butterhead or romaine, car-
rots, radishes, green onions, beans or peas,
both bush and climbing varieties, toma-
toes, peppers, including bell or jalapeño,
and right now our zucchini is doing great
in its giant pot. I’ll let you know if we get
to eat anything from the zucchini! And if
we’re successful, remember to keep you
car doors locked, one never knows what
one might fi nd on the seat of the car!
Speaking of watering, it’s time for
Grandma to get off the computer and go
water the tomatoes! Talk to you soon!
█
Jennie Hagen is a native Oregonian who has spent
40 years gardening east of the Cascades. She is a
member of the Garden Writers Association and has
previously written for the Home & Garden section of The
Oregonian, and for the La Grande Observer, the Baker
City Herald, and the Burns Times Herald.
Caution
Continued from Page B1
clogged by air bubbles.
• Use oasis fl orist foam by putting
it in water and waiting for it to sink.
Pushing it underwater traps air bub-
bles which remain in the foam and cause
early fl ower death. (Using oasis foam is
not necessary).
• Keep fl owers cool. Cut early in the
morning. Put fl owers in a cool place every
night. Don’t place them in the sun, near a
fi replace, or on top of the TV.
When you follow the above directions,
even the tightest buds should open and
fi nish blooming.
Do not use aspirin or vinegar in vase
solutions. They are rarely eff ective in
extending the fl ower’s life.
Don’t crush or burn stems as these
practices don’t help.
Don’t use softened water in your vase
as it contains sodium, which shortens the
fl ower’s life.
The above information is from the Uni-
versity of California Extension System,
Department of Agriculture, and Sunset
magazine. Thank you to the sources of
this information.
Enjoy your bouquet a little longer and
thanks for reading.
█
Wendy Schmidt is a longtime gardener. She lives
in La Grande.
The most valuable and respected
source of local news, advertising and
information for our communities.
BLUEBERRIES
Continued from Page B1
I refrigerated mine over-
night. The magazine posits
the dessert “just might be
the best blueberry pie you’ll
ever eat,” and they’re not
kidding: Everyone who
tasted it begged for more.
BLUEBERRY
CREAM PIE
For crust
12 whole-grain graham
crackers, broken into pieces
2 tablespoons sugar
Pinch table salt
6 tablespoons unsalted
butter, melted
For fi lling
1/2 cup sugar
4 teaspoons cornstarch
1/4 teaspoon table salt
1 1/2 pounds (about 4 3/4
cups) blueberries, divided
1 tablespoon lemon juice
For topping
8 ounces cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 cup heavy cream, chilled
combined, about 8 pulses.
tablespoons of puree for topping.
Transfer crumbs to 9-inch
pie plate. Using bottom of dry
measuring cup, press crumbs
into bottom and up sides of plate.
Bake until crust is fragrant and
beginning to brown, 16 to 18 min-
utes. Transfer plate to wire rack.
Stir remaining blueberries into
puree in saucepan. Spread fi lling
evenly over bottom of pie crust. (It
needs be completely cooled.)
Meanwhile, make fi lling. Whisk
sugar, cornstarch and salt in
medium saucepan until no lumps
of cornstarch remain. Puree 2 cups
blueberries until smooth, about
2 minutes, scraping down sides
of bowl as needed. Strain puree
through fi ne-mesh strainer into
sugar mixture in saucepan, press-
ing on solids to extract as much
liquid as possible. Discard solids.
Whisk puree into sugar mixture
until combined.
Bring puree mixture to simmer
over medium heat, whisking
frequently. Continue to cook,
whisking constantly, until whisk
leaves trail that slowly fi lls in,
about 1 minute longer (mine took
about 4 minutes total). Off heat,
whisk in lemon juice. Reserve 2
Spread cream cheese topping
over fi lling. Drizzle reserved puree
over topping. (If it has thickened,
microwave until loosened, about
15 seconds.) Using a butter knife,
swirl puree through topping, mak-
ing marbled pattern.
Refrigerate pie for at least 4
hours or up to 24 hours, then serve.
Serves 8-10.
— cookscountry.com
M ICHAEL
Adjust oven rack to middle
position and heat oven to 325
degrees.
Make crust: Process cracker
pieces in food processor until
fi nely ground, about 30 seconds.
Add sugar and salt and pulse to
combine, about 3 pulses. Add
melted butter and pulse until
Make topping: Using stand
mixer fi tted with whisk attach-
ment, whip cream cheese, sugar
and vanilla on medium-high
speed until very smooth, about 2
minutes, scraping bowl as need-
ed. With mixer running, slowly
pour in cream and whip until stiff
peaks form, 1 to 3 minutes, scrap-
ing down bowl as needed.
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