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Weekend Gardening: What To Do With Those Holiday Plants

People often give and receive decorative plants during the Christmas season. Many of these plants can last long past the holidays, but only if you care for them properly.

Use the following tips to keep Christmas cactus, poinsettia, amaryllis, kalanchoe, and cyclamen healthy and vibrant long after the holidays are over.

Light & Water Conditions

Keep your holiday plants in bright, indirect light, such as a sunny window. You can also put plants under incandescent or fluorescent lamps if a room is too dim.

Keep the room temperature cool. The ideal temperature ranges are 65º to 75ºF during the day and 50º to 60ºF at night.

Make sure the plants are watered enough to stay evenly moist, but do not overwater. Even Christmas cactuses need to be regularly watered since they are not true cactuses.

Flowering

Most plants are already flowering when you give or receive them. Eventually the flowers will fade and you should remove them.

You can prepare some plants for next season’s flowering. Remember that plants like poinsettia and Christmas cactus need to be kept away from artificial light at night to stimulate flowering, usually beginning around October.
Amaryllis

Since amaryllis is a bulb, it easily flowers if you force the bulb. After the last flower fades, remove the bloom stalk, but let the leaves continue to grow. Keep amaryllis under bright light and fertilize it regularly.

In late summer, the leaves will die and the bulb will go into a resting stage. Reduce the amount of water it receives and store the bulb in a cool, dry place for two to three months.

Begin watering again and the bulb should reflower in four to six weeks.

Poinsettia

Poinsettias are hard for home gardeners to force to reflower.

When the poinsettia begins to drop its leaves, this signals the start of its resting stage. At this time, only water the poinsettia often enough to keep the stems and roots from drying out.

In April, prune the stems to six inches high, resume a regular watering and fertilization schedule, and place it where it will receive bright light that is not direct.

Planting

Most holiday plants are cold-sensitive, so only people in the southern part of Florida can consider planting their holiday plants outdoors without too much worry. Residents in northern parts of Florida can try growing their plant outdoors, but will most likely need to pay attention to weather reports and have some way of protecting plants from the cold.

Select the plants that have remained healthy and lush, and plant them after the chance of frost is past.

Poinsettias

Plant your poinsettia in a sunny spot that will not receive artificial light at night. The soil should be well drained.

Cut off fading bracts, leaving four to six inches of stem on the branches. Mulch around the plant, and keep it well watered during establishment.

Fertilize monthly from May to September.

Prune regularly during the growing season to keep the poinsettia from looking “leggy.” Stop pruning in September and flower buds will form in October.

If the plant was damaged by cold, cut it back to 12 to 18 inches of the ground or to living tissue in the spring after the chance of frost is passed.

Salvation Army’s Kettles Help Hundreds In Escambia, Santa Rosa

The Salvation Army of Pensacola ended the season just a little short in those little red red kettles this year, but they were still able to help hundreds of local families in Escambia and Santa Rosa counties.

Over 400 families received food, clothing and other needs. At last report on Christmas Eve, the Salvation Army of Pensacola was about $20,000 away from their $300,000 goal for the season.

Pictured: A Salvation Army red kettle outside Cordova Mall. NorthEscambia.com file photo, click to enlarge.

A Look Back: Century Christmas In The 1930’s

Here’s a look back at Christmas past for the Alger-Sullivan Lumber Company and what is now Century.

In the top photo, Mr. James H. Jones is seen giving out presents to Alger-Sullivan Lumber Co. employee children in the 1930’s. By the 1940’s, this practice had been discontinued, but Mr. Hauss always sent some families a tin of dates from California. The company always seemed to be interested in keeping families together and satisfied, although when it came to the job, it was hard-nosed about making sure the workers gave a day’s work for a day’s pay.

The picture  below depicts a scene in December 1936 from one of the logging camps in the woods where races were mixed on the job, despite the attitude towards segregation. Here you see two of the bosses, Fred Gilmore and Mr. Luke Earl (with glasses), a somewhat beloved woods foreman, and a group of workers and children observing Santa Claus as he holds a little boy at their Christmas gathering. Several of the children are clutching their little bags of goodies, probably candy and some trinkets, that Santa had passed out earlier. It’s not know what purpose the wash pot, if any, played in the festivities.

Photos courtesy the Alger-Sullivan Historical Society (top) and Photo by Fischer (bottom) for NorthEscambia.com, click to enlarge.

A Look Back: Ernest Ward High School Christmas Past

Here’s a look back at Christmas past at Ernest Ward High School, with a peek into the pages of the 1955, 1971 and 1988 yearbooks. Click any of the images to enlarge.

Below: The 1955 Christmas Pageant at Ernest Ward High School.

Below: “In Celebration of Christmas”, 1988, Ernest Ward High School.

Below: “Christmas Present And Future”, 1988, Ernest Ward High School.

Below: Christmas 1971, Ernest Ward High School.

Special thanks to Sherri Stallworth and Delaney Reynolds, EWMS Yearbook staff, for their research in finding these photos. Photos courtesy Ernest Ward Middle School for NorthEscambia.com, click to enlarge.

Century Updates Old Fashioned Christmas Light Display

The Town of Century updated their roadside park Christmas display this year, adding a new a new tree and removing several outdated decorations.

The new tree, currently standing 20 feet tall, is expandable with additional sections up to 40 feet tall.  The remainder of the decorations were donated to Century after the City of Pensacola upgraded some number of years ago. Because of age and condition, not all of the donated decorations were displayed this year.

The decorations are in the Nadine McCaw Park at the corner of North Century Boulevard (Hwy 29) and Hecker Road.

NorthEscambia.com photos, click to enlarge.

Christmas Recipes: Rice Krispie Treats, Oatmeal Cookies, Hot Chocolate

We are continuing our Christmas recipe series today with some family time favorites.

Today’s recipes include Traditional Oatmeal Cookies, Crockpot Candy and Rice Krispie Treats — perfect recipes for the family to make together. And what would Christmas be without Hot Chocolate? Our quick and easy recipe can easily be increased to make enough for everyone, plus it’s easy to include some extra cocoa powder for a deeper, darker treat.

To submit your recipes to share with our readers, email them to news@northescambia.com.

Crock Pot Candy
submitted by Brooke Mixon

• 16 oz Salted Peanuts
• 16 oz UnSalted Peanuts
• 4 oz German Chocolate Bark
• 1 pkg Almond Chocolate Bark
• 1 pkg Butterscotch Morsels

Put all ingredients into crock pot. Cook on low for 2 hours. Do not stir or open lid. After 2 hours, turn off crock pot, stir candy and drop in clusters onto wax paper. Let cool and enjoy. This recipe will make 70-90 pieces of candy, depending on the size.

Traditional Oatmeal Cookies

• 1 cup (2 sticks) salted butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt (optional)
• 3 cups of Quaker Oats (Quick)
• 1 cup raisins (optional)

Preheat oven to 350° F. Beat together butter and sugars until creamy. Add eggs and vanilla extract; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Slowly stir in oats. Drop by rounded tablespoon onto an ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on sheet, remove to wire rack.

Rice Krispie Treats

• 1/4 cup butter
• 1 (10 oz., about 40) pkg. regular marshmallows or 3 cups miniature marshmallows
• 6 cups Kellogg’s Rice Krispies cereal

In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat. Stir in the Kellogg’s Rice Krispies cereal coating them well with the melted marshmallow mixture. Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper. Cut into squares when the mixture cools. Makes 24 squares.

MICROWAVE DIRECTIONS:

Microwave butter with marshmallows on high setting for 2 minutes in a microwave safe mixing bowl. Stir together when melted. Microwave again on high for 1 additional minute. Stir in cereal, mixing until well coated. Press into pan as above.

Hot Chocolate

• 1 tbsp. cocoa powder
• 2 tbsp. sugar
• 2 tbsp. water
• 1 c. milk
• a bit of vanilla, if desired

Combine cocoa, sugar, and water in a small saucepan. Heat it on low heat, stirring occasionally to prevent the paste from sticking to the pan. After about 1 to 2 minutes, add milk and vanilla. Mix it all together until it reaches your preferred temperature.

Christmas Recipes: Apples, Sweet Potatoes And A Quick Breakfast Brunch

Today’s Christmas recipes feature an Apple Caramel Pudding and a Sweet Tater Cheesecake. We also have a Farmer’s Omelet Casserole that’s easy to cook and would provide a hearty Christmas morning breakfast or brunch for everyone.

To submit your recipes to share with our readers, email them to news@northescambia.com.

Farmer’s Omelet Casserole
by Terri Brown

• 3 cups frozen cubed hash brown potatoes
• 1 cup chopped green pepper, divided
• 1/3 cup chopped onion
• 1 tablespoon oil
• 18 large eggs, beaten
• 2 1/3 cups chopped cooked ham
• 1 1/4 cups chopped tomato, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper (coarse grind is best)
• 1 1/2 cups (6 oz) shredded Cheddar or Monterey Jack cheese

Cook potato, 3/4 cup green pepper and onion in oil in a large skillet over medium high heat, stirring constantly, 8 min. or until tender. Cool potatoes if preparing the night before. Combine potato mixture, eggs, ham, 1 cup tomato, salt and black pepper in a large bowl; stir well. Pour mixture into a lightly greased 13 x 9 inch baking dish. Bake, uncovered at 325 for 40 minutes or until golden. Top with remaining 1/4 cup green pepper and 1/4 cup tomato. Sprinkle evenly with cheese. Bake 5 more minutes until cheese melts.

Apple Caramel Pudding
by Janet Smith

• 1/4 cup flour
• 1 tsp. cinnamon
• 1/2 cup granulated sugar
• 1tsp salt
• 1 tsp baking powder
• 1/2 cup milk
• 1 1/2 cups chopped peeled apples

Combine first five ingredients; then add apples and milk. Blend thoroughly and pour into 8″ square pan.

Combine:

• 3/4 cup packed brown sugar
• 1/4 cup butter
• 3/4 cup boiling water

Mix sugar, boiling water and butter and pour over the batter already in pan. Bake
at 375 degree oven for 45 minutes. Serve warm with ice cream or whipped cream. Very simple but rich dessert. Serves 4 to 6

Sweet Tater Cheesecake

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 4 large eggs
• 3 egg yolks
• 3 tablespoons flour
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 cup whipping cream (cool whip will work if no cream handy)
• 1 1/2 cups sweet potatoes, mashed (NOT CANNED)

Graham Cracker-Pecan Crust

• 2 cups finely crushed graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup finely chopped pecans
• Preparation:
• Preheat oven to 425°.

Crust:
Combine crust ingredients thoroughly; press into a 10-inch springform pan.

Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon, and ginger. Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined. Pour the batter into the prepared crust. Bake at 425° for 15 minutes; lower heat to 275° and bake 1 hour longer. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack. Serve with sweetened whipped cream or caramel sauce.

Northview NJROTC Adopts A Highway

The Northview High School NJROTC Unit has adopted a portion of Highway 29 from Bogia to McDavid, taking part in the state’s Adopt-A-Highway partnership to remove litter. Recently, 19 cadets collected about 110 pounds of trash. Submitted photos for NorthEscambia.com, click to enlarge.

Christmas Recipes: Red Velvet Cake, Holiday Dips

The holidays are a time when a lot of people head into the kitchen to cook for family and friends. You just can’t go wrong with a red velvet cake. We also have a couple of dip recipes just in time for your Christmas entertaining — a black bean dip and a hot cream cheese dip.

Red Velvet Cake
by Shirley Boone

CAKE

• 1 ½ cups oil
• 1 tsp. vanilla
• 1 ½ cups sugar
• 2 ½ cups cake flour
• 2 eggs
• 2 tsp. cocoa
• 1 oz bottle red food coloring
• 1 tsp. baking soda
• 1 tsp. cider vinegar
• 1 tsp. salt
• 1 cup buttermilk

Mix oil and sugar together. Add eggs and beat well. Add food coloring. Add vinegar to buttermilk and pour into oil mixture. Add vanilla. In small bowl combine cake flour, cocoa, baking soda and salt. Mix with other ingredients until well blended. Pour into 9 inch greased and floured pans. Bake at 350 degrees. Two pans bake for 30-35 minutes, three pans bake for 20-25 minutes. Let cool 5 minutes and wrap in plastic wrap until cool.

ICING

• 8 oz. cream cheese, softened
• 1 box confectioners sugar
• 1 stick Parkay margarine, softened
• 1 cup chopped pecans
• 1 tsp. vanilla

Mix all together until creamed. Spread on cooled cake.

Black Bean Dip
by Mona Brown

• 2 cans black beans, drained
• 2 cans shoe peg corn, drained
• ½ bunch green onions, chopped
• Sprinkle of garlic powder
• Mix ½ cup olive oil, ½ cup apple cider vinegar and ½ cup sugar.

Place all ingredients in a bowl and mix together. Marinate for 24 hours. Drain and add 8 ounces of feta cheese. Serve with Scoops.

Hot Cream Cheese Dip
from the Molino Homemakers Club

• 8 oz cream cheese
• 8 oz sour cream
• 1 cup cooked crumbled bacon
• 3 stalks green onion diced
• 2 cups shredded cheddar cheese

Mix all ingredients and pour into a 9×9 glass pan or pie plate. Bake for 30 minutes at 350 degrees. Serve warm with Chicken in a Biscuit crackers.

How Much Do Those Christmas Lights Cost On Your Power Bill?

Have you ever wondered just how much it costs to light up your house and tree for the holidays? Probably less than you think, according to Gulf Power. The utility says it costs about $1.40 to run a string of 200 miniature holiday lights for about five hours a day for 30 days.

To save money, the company recommends the purchase of LED Christmas lights — the cost to power 200 LED bulbs five hours a day is only about 19 cents for a month.  According to the Alliance to Save Energy, each LED bulb uses only about one-tenth of the energy used by traditional mini-lights. And, LED lights last a long time and don’t produce heat, which helps eliminate fire hazards.

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