We've been busy this winter, here on the website and in the store! If you haven't stopped by Knollwood Garden Center lately, you are in for a treat...we've been painting, re-arranging and re-decorating to make your experience even more fun, easy, and idea-packed. Stop in to get the full-blown spring feeling....

In the middle of every difficulty lies opportunity.
~Albert Einstein

Shade gardens aren’t necessarily difficult: the “opportunity” is to make them interesting!
Chris Jensen from Wegerzyn Gardens will shed some light on new options from top to bottom. We’ll discuss shrubs, foundation plants, perennials, and colorful new annuals to brighten your day. There’s more for the shade than hosta and impatiens (not that there’s anything wrong with that!).
Join us on Wednesday, April 2, 2008 at 7:00 pm...call to register.

Reservations Are Almost Full: Call today to sign up!...

A very simple preparation, and it makes a lovely gift with some fresh muffins. Try it drizzled over goat cheese with some herbed crackers for a sweet/savory appetizer or dessert.

3 sprigs rosemary
6 inch orange peel ; no pith
1 1/2 cups honey

Gently bruise herbs. Place herbs and peel in small saucepan, add honey. Stir and heat only until lukewarm, 3-4 minutes. Pour into sterilized jar and seal. Store at room temperature for one week to develop flavors. Re heat just to liquefy, strain out herbs. Re-seal, adding a fresh, decorative sprig if desired.

Try with 2 tablespoons lavender blossoms; or cinnamon, allspice, and cloves; lemon peel and thyme.

A quick, easy, and flavorful side dish, use any combination of herbs you like. (Powerful herbs such as rosemary may overwhelm the delicate texture and flavor of the couscous.) A little citrus zest would be nice when serving with seafood.


Serving Size: 4

1 cup fresh herbs ; minced
1 large garlic clove ; quartered
1 1/4 cups water ; boiling
1 tablespoon butter
1 cup instant couscous
1/2 teaspoon salt

In a mini food processor, combine herbs, garlic and 1/4 cup of the boiling water to a paste. In a small saucepan, melt the butter. Add the couscous and salt and stir to coat. Stir the herb paste and remaining 1 cup boiling water into the couscous, cover and set aside for 10 minutes. Fluff with fork and serve at once.

This is a simple, tangy cheese and takes little active time and just a day to become cheese! A fun project to do with kids. Try parsley, chives, dill. These times and salt return a semi-firm, spreadable cheese with bright flavor. More salt, and more time, will give a drier, firmer cheese.

Recipe By: Capri Herb Farm

1 quart goat milk
1 cup buttermilk
3/8 cup lime juice
1 tablet rennet
sea salt ; to taste
fresh herbs ; to taste

Over low heat, bring goat milk and buttermilk to 190* in a stainless steel pan. (Aluminum and cast aluminum will not work). Slowly add lime juice (or lemon, or white vinegar) while stirring until all is added and mixed thouroughly into milk, but only until just combined. It will curdle.
Cover and let cool undisturbed at room temperature 12 hours. Add salt to taste.* Drain into a cheesecloth lined strainer. Bring cloth together and tie. Hang over bowl or sink until it is the consistency you want. Hang for 12 hours, squeezing occasionally, adding herbs and salt as cheese firms.

If you ever wondered if a garden of native plants could be beautiful, you have to join us for this one on Wednesday, March 19, 2008 at 7:00 pm!
The idea of the Heritage Garden at the Governor’s Residence in Ohio was first conceived in 2000 as a way to showcase Ohio's natural history and environment to the thousands of yearly visitors to the Governor’s Residence.
Then-First Lady Hope Taft developed a master plan that not only highlights the five physiographic regions of the state, but also highlights Ohio botanists and hybridizers.
Pam Bennett from the Clark County Ohio State Extension office will present a beautiful program about the gardens...this is not to be missed! Visit their website for a preview and more pictures like the one above, then call us to register.

6 sprigs rosemary
3 sprigs thyme
3 sprigs oregano
1 large bay leaf
10 whole black peppercorns
3 cloves garlic ; coarsely chopped
1/4 teaspoon red pepper flakes
3 cups olive oil

Place herbs and seasonings in sterilized glass jar. Add olive oil to totally cover. Seal and refrigerate for about 2 weeks to develop flavors. Bring to room temperature and discard all herbs. Filter through cheesecloth, oil is ready to use. Keep refrigerated.

From time to time, we would like to share helpful resources with you, such as this one:
The County Extension Offices are not just for farmers and 4-H! They have always been an excellent resource for any horticulturally related questions, and one we use frequently when we are stumped! Greene County Extension agent Gerry Mahan wrote in a recent Dayton Daily News column about the launch of a new website bringing together the best of the national network of Extension Offices' websites.
www.eXtension.org looks like an excellent resource for Lawn, Garden, and Houseplant information. You can register with the site to get more localized information as well.
This looks like one worth exploring, and bookmarking for future reference as well.

To kick off our Free 2008 Spring Seminar Series, Knollwood Garden Center's John Scott will help us to learn to love our lawns, one step at a time.
John loves a lawn challenge, and he will begin by walking through the month-by-month tasks and things he watches for in his own yard. Scott's Four Step Program and Greenview's Two Step Program will also be compared and discussed.

Bring your questions on Wednesday, March 12, 2008 at 7:00, and call 937-426-0861 to register!...

Flavored oils are best for dressings, dipping, and drizzling on cooked foods. Cooking with them for long times or at high heat destroys the flavor. Keep refrigerated.

2 cups olive oil
4 cloves garlic ; smashed
4 sprigs fresh sage ; bruised
10 sprigs fresh thyme ; bruised
2 sprigs fresh oregano ; bruised

Combine oil (NOT extra-virgin) and garlic in saucepan. Add bruised herbs; cook over low heat for 30-40 minutes (just barely bubbling). As garlic browns, remove and discard. Let oil cool, then strain and refrigerate. Spoon out congealed oil as needed.