At Home

Designers Garden Tour 2013

Mon, 17 Jun 2013 16:06:00 -0700

Image: ANLD

Around solstice each year, the Association of Northwest Landscape Designers (ANLD) organizes a garden tour to showcase some of their members' best designs of the past year. For 2013, there are seven gardens, all on Portland's west side. As always, the tour is self-guided (you receive a map and directions upon registering) and you toodle from one garden to another, admiring the layout, materials and plants and gathering ideas of your own to take home.

These tours also provide a superb opportunity to talk with the designers and homeowners about the gardens, plant choices and conditions, as well as hardscape materials and art work. Learn about the decision-making process designers go through and the solutions they adopt for problems both common and unusual. Poke around the ANLD website a bit for answers to such common questions as why hire a landscape designer and to access a list of ANLD member designers.

This year’s gardens range from modern to naturalistic, with a nod to Mediterranean and tropical plant aesthetics. Low-maintenance gardens are increasingly popular, and there are also some creative outdoor entertaining spaces. Needless to say, there are edible gardens and gardens that integrate chickens. This is Portland, after all!

If you're considering hiring a designer for your own garden, seek out some of the designers and homeowners and talk with them about how the process works.

WHAT: 9^thAnnual Designers Garden Tour
WHEN: Saturday June 22, 2013 from 10 am to 4 pm
WHERE: A self-guided tour of seven of Portland's west side gardens
COST: $20 per person for seven gardens. Purchase tickets. Proceeds from the sale of the tickets help fund scholarships for landscape design students at PCC and CCC.

Designers featured this year:

Vern Nelson, The Hungry Gardener; Laura Crockett, Garden Diva Designs; Lori Scott, Lori Scott Landscape Design; John Gawlista and Izzy Baptista, Lapiz Lazuli Tile and Garden Design; Debbie Brooks, Creative Garden Spaces; Adriana Berry, Plant Passion Design; and Alyse Lansing, Joy Creek Nursery.

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Sustainable Living in Aurora

Mon, 17 Jun 2013 16:00:00 -0700

Long before "locavore" was a word and "sustainability" was a requirement for any and every business, before co-housing, before cars and malls and suburbs and freeways created a sprawl that we now react against, before Zipcar or the Southeast Tool Library or People's Co-op, Oregonians were embracing a “sharing economy” and living a highly intentional, sustainable, community-oriented life.

Oregon is full of pioneers. These created the Aurora Colony, just south of Portland, from 1856 to 1883. Today it can be seen as a real life template for the way of life so many forward thinking, garden-growing, chicken-raising, tool-sharing, bearded or braided Portlanders aspire to.

Herbs from the garden were their medicine. An upbeat brass band was the soundtrack to their dinners and parties. Local, organic food was a given, and they were known for the hearty and wholesome fresh meals served in the town hotel and restaurant, popular with visitors who would come down on the train from the big city of Portland.

The colony had its heyday, and by the 1890s was dispersing. The young headed off to the big city, Portland. Now, of course, the young are still heading off to Portland, whether it beckons them as a big city or a small one. And here in our digital 21st century, many of us Portlanders young and old seem to yearn for much of what the Aurora colonists had 150 some years ago.

These were a group of Germans who’d immigrated first to Ohio and Pennsylvania, then to Missouri, where they'd established a "Christian communal society" which differed from others at the time because theirs did not "practice celibacy." This group followed leader George Rapps, who in 1805 had founded the Harmony Society in Western Pennsylvania.

They headed even further out west to the Willamette Valley in the mid-1850s and settled land at French Prairie, buying an existing mill and clearing more land for the many families that made the trek on the Oregon Trail from their previous community in Bethel, Missouri. Over time, more than fifty families made up the population of the new town.

Sustainable, local, communal life at the Aurora Colony was not easy, of course. One descendant recalled that in the early years, "every gang of four was required to cut down a tree before breakfast, unless there happened to be no meat on hand, in which case they were expected to kill a deer."

We can visit their original Oregon locavore life at the Aurora Colony Historic Museum, with its garden and other preserved buildings. Take the slide show by clicking above.

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Garden Structures Looking Up

Fri, 14 Jun 2013 13:45:00 -0700

Every garden needs some structure. Now, hard at work in a Central Eastside warehouse, two men are trying to help us with that. James Harrison and Evan Holt of Arborela are making simple, sturdy yet beautiful steel structures for the home garden – from arbors to tomato cages, lattice “wedges” to room-sized “Faberge Eggs.”

The collaboration between Harrison and Holt to hatch Arborela (no pun intended, despite their flagship structure being the Egg) began a couple of years ago. Harrison, trained as a sculptor and architect, was looking to expand beyond the many large, civic art projects he’d been working on. Holt was an experienced woodworker and furniture maker eager to take his skills to a new medium – and to the outdoors, to the front and backyards of people’s homes. With their mutual interest in expanding the space in which they worked, you could say they met in the garden.

Image: Kristin Belz

The tomato cage, like most of the Arborela structures, is made of 3/8 inch square solid steel, helping give it clean, elegant lines. However, the steel is also sturdy and thick enough to withstand rough treatment and heavy use.

Like many other Portland designers today, Harrison and Holt love to combine beauty and function. The welded steel pieces are literally strong, made-to-last frameworks on which garden greenery, vines and flowers can flourish for years. Perennials (like Wisteria) can wind their way around the welded steel bars for eternity; annual plants will die back to reveal the clean architectural lines of the structure each winter. With or without foliage growing on them, the pieces are garden art – architectural elements that add focus and hierarchy to a garden space.

Image: Kristin Belz

The Cove, installed at the garden shop Thicket. As with any garden itself, it's interesting to contemplate how the garden structure will "grow" over time. Annuals would die back to reveal the framework itself in winter; perennials could grow for years.

They are also like nothing you’ll see at Home Depot or Lowe’s, nor will you mistake them from something found in an Italian Villa in the sixteenth century. And yet they have a timelessness and primal quality that could make them at home in any garden of any period or style. The line thus far consists of four large scale pieces: the Cove (a.k.a. the Faberge Egg), the Fort, the Wedge, and the Cuff.

Each design pays attention to the human scale. For instance, the large Egg is like a room (or a womb?), yet open and sheltering at the same time. It is ample space for a table and four people to sit comfortably in chairs for a leisurely dinner party. Stepping inside the large, tall, steel lattice egg structure “makes the body look up,” makes “the jaw pull open naturally,” and, as Harrison says, “a sense of wonder is activated.”

And yet, the Arborela structures are utilitarian and practical. They are a framework for a climbing vine, a way to let you “grow your garden in the air.” They can screen a spot for privacy from the street or neighbors, or maximize space in a small terrace or balcony garden.

The structures come in untreated steel that will weather to a natural, brownish roughness, like a subtle version of the patina copper takes on over time. But the tomato cages will also come in colors. Which colors has yet to be determined, but Harrison says he’s thinking of “intense flat pastels – flower colors, contemporary and electric, that'll pull a hummingbird out of the sky...” That I'd like to see.

The tomato cages (and some other structures) are on display and for sale at Portland Nursery, Thicket (off NE Alberta), Cornell Farm and Bamboo Craftsman. To see more now, take the Slide Show tour by clicking on the button at the top image above.

Arborela
Email: info at arborela.com
Phone: 503-997-2834

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A Dash of Basalt in Your Soil, Ma'm?

Fri, 14 Jun 2013 12:01:00 -0700

Image: Kate Bryant

Traditional commercial farming can deplete soil of minerals and trace elements as well as microorganisms, nutrients and tilth. These characteristics are part of what comprise terroir – that elusive quality that encompasses the mineral components of the soil as well as the site's geography, climate and other distinctive qualities.

The average potting soil truly could be said to completely lacking terroir – as it lacks actual soil altogether, as well as trace elements and minerals. Composed largely of sterile blends of peat or coir, ground bark and, sometimes, chemical fertilizers, most commercial potting mixes are basically just a medium for plant roots pumped up with a boost of readily-accessed nitrogen for fast growth. Unless you are an avid composter and soil-amender, even your average city lot's garden soil can lack the elements that add depth of flavor as well as nutrients to food crops.

For those who mourn the pallid flavor of tomatoes grown in commercial potting mixes and depleted urban garden soil, there may be an answer: adding micronutrients and minerals.

These micronutrients are naturally found in most topsoils, but continuous irrigation and tilling, as well as harvesting without replenishment of the soil have resulted in the worldwide problem of soil depletion. It can happen on a smaller scale in an urban backyard, too. It's probably worst in commercial "soilless" potting mixes, however: based on peat or coir instead of mineral-based soil, potting mixes are designed to be sterile and lightweight to transport, not rich enough to produce nutrient-dense food.

A high-quality, organic potting soil such as MJR Blend out of Castle Rock, WA (sold at Naomi's Organic Farm Supply) is a good basis for growing veggies in containers. Liquid fish and kelp are also good source of many micronutrients and minerals. But finely ground rock is a longer-lasting source. While it can take four to eight weeks to kick in, it can release minerals for years in the soil.

There are a number of mineral-based products on the market that have been used to improve the flavor and nutritional profile of soil and the plants grown on it, including Excelerite, Azomite and Gaia Green glacial rock dust. Naomi's Farm Supply Store also has a custom Naomi's Mineral Mix product. Truly scientific comparisons between the various products are in short supply but all provide a variety of mineral components that are important for healthy plant growth. All appear to be beneficial but Cascade Minerals is produced in Central Oregon (Madras) from Oregon basalt. And local is always the best first choice. It doesn't hurt that Cascade minerals has a knowledgeable in-house agronomist and a strong PR campaign. (I am trying out a sample of Cascade Minerals this year - but am already a fan of mineral soil supplements. I have been using minerals in my soil for three years, with what I believe to be good results.)

Composed of finely ground volcanic basalt, Cascade Minerals is sold as a remineralizing "soil booster". It mostly contains calcium, magnesium, sodium and iron, as well as silicon dioxide and aluminum. In containers, it should be used in conjunction with an organic, balanced fertilizer, providing a well-rounded source of minerals and trace elements in addition to the fertilizer's nutrients. According to Rich Affelt, the company's agronomist, it is beneficial both in containers and garden soils. "In our trials, it has resulted in better leaf color, earlier flowering and better fruit set and fruit in tomatoes," he says.

Why use it? According to Affelt, Cascade Minerals provides a "natural, balanced source of secondary micronutrients that are important for edible crops. It's great for gently sweetening our naturally acidic soils - especially important for most vegetable crops. And finally, the particle size helps loosen heavy clay soils."

How much to use? Affelt recommends mixing one to two cups per gallon of potting soil when mixing up a seed or starting mix. When planting a shrub or tomato plant, he recommends half a cup to two cups per planting area. To garden soil, it's ideal to incorporate it prior to planting but you can also just top-dress with it and scratch it in, and it will gradually break down into the soil. Because it is a slow release product, you'll generally see results in four to eight weeks. The timing of the application isn't particularly important, as it breaks down gradually over time.

Try Cascade Minerals or one of the other mineral-based products in your containers or garden this year and see whether your tomatoes taste better. Feeling scientific? Experiment by planting two identical tomatoes, using the product on one plant and not the other. Gardening, after all, is an alchemical blend of art, craft and science. Sometimes the best information is gained by trying things out for yourself.

Buy it: Visit Cascade Minerals for a list of retailers in Portland and beyond.

For more information about Cascade Minerals, visit the website.

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A Bag of 'Portland Sangria' for Summer Parties

Fri, 14 Jun 2013 10:00:00 -0700

Image: Allison Jones

Forget spending an hour chopping fruit for the dubious recipe your college roommate brought back from Spain: Southeast Stark's Enso Urban Winery has unleashed the "Portland Sangria"—a bagged-wine blend of dry rosé, local berries, and a touch of spice—just in time for backyard sipping season, no knife (or corkscrew) required.

The $20, 1.5 liter bag (that's two bottles, in case you're counting) comes armed with a spigot that's ready to fill up your Solo Cups or Grandma's crystal wine glasses—and everything in between.

Where to find it: Portland Sangria is now available at New Seasons markets and Enso's tasting room at 1416 SE Stark St.

For a festive summer kick-off (and 10% discount on Sangria bags) join the team at Enso on Friday, June 21 beginning at 4 pm. Expect $4 glasses of Sangria, wine tastings, nosh from the Taco Pedaler, and a 10 pm dance party in the Barrel Room, no RSVP necessary.

Want more affordable box wine that won't give you dorm rager flashbacks? Check out our wallet guide for reliable bottle-less selections.

For more on Portland’s food and drink scene, sign up for our weekly Eat Beat newsletter, subscribe to our RSS Feed, and follow us on Twitter @allisonejones, @karenbrookspdx, and @btepler.

The Great Grain Adventure With Oat Groats

Thu, 13 Jun 2013 15:30:00 -0700

Image: Kristin Belz

Oat groats may look boring, but they're a substantial and healthy whole grain to use as a base for cold salads or hot breakfasts. Here, the dried grain before (left) and after cooking. The hulled oat kernels plump up nicely and stand up to strong flavors like olives and sundried tomatoes (see the recipe below).

As conscientious foodies in 21^st century Portland, we’re on a mission to eat as well as we can – that is, to make and enjoy healthy and delicious food everyday. We know the food pyramid; we know whole grains are its strong and sturdy foundation. As for the mission, though, we like to make it fun. Grains are good for this. (Check out our Guide to "What is a Whole Grain, Anyway?")

Cooking with grains means venturing beyond the white rice and Quaker Oats so many of us grew up with. And they're a much more nutritious, wholesome replacement for pasta in a number of dishes, including cold salads.

Oat groats are a new (old) grain to try out. Before the Quaker factory started processing oats, before Uncle Ben got his face on a box of instant rice, oat groats were grown, hulled, and cooked, often as a breakfast cereal. No reason they shouldn’t get some love in our kitchens today.

According to Bob of the Bob's Red Mill (to quote another friendly-faced, white-haired old man, this one our local grain guru in Milwaukie), “groat is an old Scottish word that describes an oat kernel with the hull removed.” (He adds, “Use a home mill to grind groats into fresh oat flour” – but I think I’ll let him take care of that part. That's what the big red mill is for.)

The taste of oat groats is a bit nutty and almost buttery, in a sweet, soothing way. You can oak them overnight to quicken the cooking, but it's not necessary. They'll never cook as quickly as couscous or quinoa, but in under an hour they'll be ready. Cook them as you would pasta – in ample water to cover, and drain when they’re tender but not mushy.

Grain salads like this one are especially good for picnics or for take to work sack lunches, since they're portable and, being oil- instead of mayo-based, they can sit at room temperature for a time without spoiling. This recipe is vegan, adapted from Grain Mains by Bruce Weinstein and Mark Scarbrough.

Oat Groat and Black-eyed pea salad

1 cup oat groats
1 cup dried black-eyed peas
½ cup finely chopped pitted green olives (about 4 ounces)
½ cup finely chopped dry-pack sundried tomatoes
1 garlic clove, minced
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon minced fresh oregano leaves
2 teaspoons pomegranate molasses
½ teaspoon red pepper flakes
½ teaspoon grated nutmeg

Soak the oat groats in a big bowl of cool water for at least 8 and up to 16 hours. Do the same thing with the black-eyed peas.
Pour the oat groats into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender if still with a little tooth, about 45 minutes. Drain in a sieve or colander, then run under cool water to stop the cooking. Drain thoroughly.
As the groats cook, drain the black-eyed peas in a colander, pour them into a second saucepan, and cover with a good amount of water. Bring to a boil over high heat, then reduce the heat to low and simmer until tender, about 45 minutes. Drain cooked peas in a colander in the sink, cooling them with tap water, too.
Pour the groats and the black-eyed peas into a big bowl. Add everything else: the olives, sundried tomatoes, garlic, oil, vinegar, oregano, pomegranate molasses, red pepper flakes, and nutmeg. Toss to serve.

Serves 4. Stores, covered, in the fridge for up to 4 days.

Notes on options and short cuts

Substitute a 15-ounce can of black-eyed peas for the dried; drain and rinse the peas before tossing into the salad.
Cook the oat groats ahead and substitute 2 cups cooked oat groats for the dry.
Pomegranate syrup is a Middle Eastern sweet/sour condiment available at specialty and some major grocery stores. Optional substitution: balsamic vinegar, which will give a sharper flavor.

Once you've made the grain salad, try this entirely different option for oat groats: cook it as a breakfast cereal with cinnamon, apple, milk and brown sugar.

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Portland ParkScore #7 in National Tests!

Wed, 12 Jun 2013 15:40:00 -0700

Image: Kristin Belz

Portland's Peninsula Park celebrates 100 years this June 27. The Sunken Rose Garden predates the more famous Washington Park Rose Garden, and its formal Italianate design dazzles. The garden was recently rejuvenated with new, hardy roses.

Admittedly, it’s a bit silly to try to compare cities by ranking them on a list of this or that. But who can resist? The lists have their limitations, but they are informative. In Portland, we tend to do pretty well on the city rankings lists, so, like a kid who gets good grades in school (or her parents), we tend to pay attention to the rankings.

Our latest grade: #7 on the list of best American cities for parks. Of the top 50 largest cites, our ParkScore (accounting for size, access, services and investment in parks) puts us, not at #1 (Minneapolis), but well above our flashy friends in Seattle (#10). The rankings were put together by the Trust for Public Land (TPL). They've used GIS data and tools to do the annual rankings for some years now.

Last year we were #6. Should we be worried that we're slipping? No. The difference comes from the size of the cities included. Last year the list addressed the 40 largest American cities; this year they took in the top 50, allowing newcomer Minneapolis to vault into #1 position. All the others in the top 10 are the same.

Here are some Portland's stats, according to the ParkScore findings.

80% of Portlanders live within one-half mile of a park.
The city spends $159 per year on parks for each resident.
Median park size is almost 5 acres.
Parks make up 16% of the area of the city.
For every 10,000 residents, we’ve got 2 playgrounds.

What made Minneapolis #1? (Besides the fact that The Mary Tyler Moore Show in the 1970s made its parks famous by being included in the opening credits as she memorably walked on the paths along the city’s famous lakes, you ask?) In Minneapolis,

94% of residents live within a ten-minute walk of a park.
The city spends $210 on parks per resident annually.
Parks total 36,000 acres in the city.
There are almost 3 playgrounds for every 10,000 residents (no indication of the age of those residents, however).

The ParkScore maps on line are interactive, detailed, and fun to explore. They also show clearly that we've got gaps in our park system. Evidently, higher income doesn't guarantee more access to parks, but the swaths of neighborhoods just out of easy reach of a park tend to be on the eastside.

How can we do better? By continuing to use, support and care for our parks. We'll be tracking Portland city and regional park events coming up this summer, including more on the series of Lawrence Halprin-designed fountain parks that recently made it onto the National Register of Historic Places.

Next up: Portland's original rose garden, Peninsula Park in North Portland, celebrates its 100th birthday Thursday June 27, 2013with a day full of activities.

Do you have a favorite park? Let us know. Parks are a valuable "third place" for all of us, and arguably even more important as our homes become smaller and city becomes denser.

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How to Organize Your Closet

Wed, 12 Jun 2013 09:44:00 -0700

Before summer officially arrives, we need to tackle the rest of spring-cleaning. For those of us who refuse to get rid of anything ever (Hey, it’s a good thing I held onto my 90’s Doc Martins, they’re back in style), that means some tips on how to keep it all organized aren’t only welcome, they’re necessary.

This video from Pop Sugar gives some helpful hints (hello battery operated lights) on how to dig in and really make the most of your space without getting overwhelmed, or toppled, by your duds.

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S-s-s-s-s-Strawberry Shortcake

Mon, 10 Jun 2013 15:19:00 -0700

Image: Courtesy of Julie Vader

Dressing the way she always does, cartoon character Strawberry Shortcake would blend right into the crowd on Hawthorne, Belmont or North Mississippi these days: unnaturally bright red hair topped with a puffy newsboy cap, pink and red polka dot mini-dress, green and white striped tights, and red mary janes on her feet. The girl’s got style, spunk, and staying power. So does her namesake classic dessert.

Image: Courtesy of Hasbro

Strawberry Shortcake the cartoon girl was created in 1977 by Marion Fahrion (for the "Juvenile and Humorous Department" at American Greetings), but really came into her own in the 1980s.

Strawberries themselves never go out of style, though the fresh ones don’t have much staying power. Their season is short – as in, right now, for a few weeks. They don’t last long in the fridge (or even on the way home from the market – you might just eat them out of the cardboard pint box before you even get home). (Store them unwashed between sheets of paper towel in the fridge to save for a couple days max.)

If you do get the strawberries home (we recommend buying a pint more than you expect to need), there are tons of ways to prepare them – including just washing, trimming and mixing with yogurt, creme fraiche, whipped cream or ice cream. But strawberries are also perfect for a variety of delicious uses:

Savory, as a bright and juicy addition to a salad. Try the recipe from Portland's Ox restaurant for fresh kale and lettuce salad with feta ranch dressing, fried chickpeas, olives, and strawberries.
Sweet baked desserts like crumbles, cobblers or pies (try this grilled rhubarb-strawberry crumble, recipe from chef Eric Bechard) or a compote of fresh and dried fruits.
Drinks - infuse tequila with fresh strawberries and make a Saucebox-style S-s-s-s-Strawberry Margarita.

The classic strawberry concoction, though, is the strawberry shortcake. Shortcake is a slightly sweet, biscuity cake that became popular in the mid-nineteenth century when baking powder became commonly used. Any fruit can be used with the shortcake and whipped cream creation, but strawberries, with their intense color and juicy, soft texture, are probably the best.

Here’s a classic recipe of the classic, adapted from Cheryl Alters Jamison and Bill Jamison’s American Home Cooking.

Strawberry Shortcake
Serves 6-8

For the berry mix:
5 cups halved strawberries, or 3 cups halved strawberries with 2 cups raspberries, blueberries, blackberries, or marionberries
3 tablespoons sugar (or more to taste)
For the shortcakes:
2 ¾ cups unbleached all-purpose flour
2 tablespoons sugar
1 ½ teaspoons baking powder
1 teaspoon salt
¼ cup vegetable shortening, well chilled
2 tablespoons unsalted butter, well chilled
1 cup buttermilk
1 teaspoon pure vanilla extract
For the whipped cream topping:
1 ½ cups whipping cream, well chilled
2 teaspoons pure vanilla extract
2 tablespoons sugar (or more to taste)

Stir together the strawberries with the sugar, mashing them very lightly with a fork to help release the juice. (If using other berries as well, keep them separate for now.) Set berries aside at room temperature.
Preheat oven to 450 degrees F.
Sift flour, sugar, baking powder, and salt into a large bowl (preferably a shallow one).
Cut the shortening and butter into small chunks, and add them to the dry ingredients.
Combine flour and shortening mixtures with a pastry blender just until a coarse meal forms.
Make a well in the center and pour in the buttermilk and vanilla. With your fingers and a few swift strokes, combine the dough just until it’s a sticky mess. Turn out onto a lightly floured board or, better, a pastry cloth. Clean, dry and flour your hands. Gently pat out the dough and fold it back over itself about a half-dozen times, just until smooth. (Using a dough scraper helps this step.) Pat out again into a circle or oval about ¾ inch thickness. Cover the dough lightly and refrigerate for about 20 minutes.
Cut dough with a biscuit cutter, trying to get as many shortcakes as possible because dough toughens if it needs to be rerolled. Aim to get about eight 3-inch or six 3 ½ inch biscuits from the dough. Make the shortcakes with a quick, clean straight-down push of the cutter, avoiding twisting it (so as to avoid uneven shapes).
Bake the shortcakes in center of oven, turning the baking sheet around once halfway through baking time. Bake 3-inch shortcakes for 10-12 minutes total, larger shortcakes for 12-15 minutes, until raised and golden brown.
Prepare the topping, beating together the cream with the vanilla and sugar with a whisk or in a chilled mixing bowl with chilled beaters over medium high speed. Beat the cream only until soft peaks form.
If you are using other berries along with the strawberries, gently stir them into the strawberry mixture now.
Split a shortcake in half and place the bottom portion in a broad shallow bowl or on a dessert plate. Spoon several tablespoons of fruit and juice over it. Spoon a dollop of whipped cream. Place the shortcake top over the cream and add another layer of berries and whipped cream. Repeat with remaining shortcakes, berries, and cream and serve immediately.

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Made for Shade: a Tough and Classy Planter

Mon, 10 Jun 2013 09:47:00 -0700

Image: Kate Bryant

This understated container planting requires little care but looks elegant all through the growing season. The combination of Oregon grape and two types of fern gets an A for good design, simplicity, and toughness. Bonus points for including a native plant: Oregon grape, which flowers in March and look great year-round in containers.

This planting ensemble would be perfect for outside a restaurant (which is where I spotted it) or any business because it requires little care other than minimal summer watering and occasional fertilization to keep it healthy and happy.

It's a sturdy ensemble in winter, with nice, festive, dark green foliage. In March, the blazing yellow flowers of the Oregon grape attract pollinating insects and perfume the air for a couple of weeks. In mid-spring, the new croziers on the fern warm up the ensemble. Late spring brings plenty of lush new growth on the ferns and fresh, light green leaves on the Oregon grape, followed by ripening, powdery blue berries as the summer turns to fall. In winter, the black berries are eaten by birds.

Try it:

Trough, approximately 36" long, 8" deep and 12" tall
Potting soil
Three 1-gallon Oregon grape (Mahonia aquifolium)
Three 1-gallon ferns. The two ferns on the sides appear to be autumn fern but choose any medium-sized ferns you like that reach about 1' tall. You can use a smaller fern at the center. Pick evergreen ferns to keep the planter looking dressy all winter. Pick drought tolerant ferns and your planter will be almost bullet-proof.

For an approximately 36" long trough, include six full, one-gallon sized plants.

Maintenance requirements: In a shady spot (it would be perfect for a north or east facing wall), summer watering once a day or deeply every couple of days is sufficient. Lightly fertilize monthly March to August with a balanced, all-purpose fertilizer. Monthly grooming would be smart, with more attention in early spring, when any dead leaves on Oregon grape should be cleaned up and dead fern fronds removed from the base.

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