Before deciding on your pizza oven purchase I suggest that you read over this article and look at the large selection of outdoor pizza ovens available from Outdora.

The Basic Oven

In general, a pizza oven is just an oven. For this conversation I’m going to focus on ovens that feature a dome, a door, a base and a flue as well as some other features. Don’t limit your oven choice to only cooking pizzas! Depending on the size and design of your oven you can cook everything from bread to casseroles and even stews.

How they Work

The traditional design of this oven is straight forward. There is a domed chamber, a door, a flue, a base and a heat source. The dome is insulated which allows for the oven to heat up when a fire is built inside of the chamber. Once the oven reaches a desired temperature the coals are either removed or partially removed. The food to be cooked is then placed inside the hot oven chamber. At this point the door can be closed, slightly closed or even left open. The flue is used to help maintain temps and to allow for some air flow if needed.

Since the temperature is slowly falling you would want to cook different items at different points. At first the oven would be almost white hot inside which would be perfect for crispy pizza crusts and gooey melted cheeses. As the temperatures falls, you can start baking bread or cooking other items. This is a problem for some because it takes a while to bring some ovens up to temperature and the falling temperatures can vary depending on the oven, materials and even weather conditions.

Heat is regulated in two ways. In a standalone oven where the coals are either removed, or partially removed, the heat has built up inside of the oven chamber as well as in the material that the dome is made from. When the coals are removed the internal temperature decreases as your food is cooked. This is often referred to as the “falling temperature” method. The second way to regulate heat is to either leave some of the coals burning in the oven while you cook or to have an additional space on the oven that maintains a steady fire or heat source. Each method is used in conjunction with the doors and flue in an effort to better regulate the internal temperature of the oven chamber.

The Dome

The dome is the dominant feature. Historically it could be made of mud, rocks, and brick or like material. The design and chosen materials allow for heat to build up as well as provide insulation. The majority of the heat inside of the oven chamber is actually captured by the surface of the chamber wall which then heats the air. This is called refractory cooking. Take a look at your local hardware store or home center for refractory materials ranging from brick and mortar to stones and more. These modern building products are simply newer versions of adobe, clay, rock and dirt used to build domes in the past.

The Base

Sure, your oven has to have a base. Keep in mind that the base not only provides a surface in which to cook but it also has to withstand internal temps and a fire being built on top of it. In addition the surface needs to be a smooth as possible to allow for cleaning, moving embers around and for cooking. This will be slightly different in modern ovens that have alternative or offset heat sources.

The Door

Today many pizza ovens are fitted with a door on hinges that allows for easy opening and closing. This was not always the case. The function of a hinged door is to help regulate heat and to provide a level of safety. In the past, and with some oven designs today, the door could simply refer to the opening to the chamber.

The Flue

The flue can come in many forms depending on your pizza oven. It could look like a small smokestack near the top, front or back of your oven. It could even be a simple hole located at the top of the dome or even a series of vents which act as the flue. It all depends on the design and manufacture. What’s important is the purpose of the flue. The flue is used to regulate temperatures, air flow and allow for excess smoke to escape if needed. The flue is often adjustable. The little smokestack, or flue, often has a small piece of metal on a screw hinge that can be slid back and forth in order to open or close the flue. Do you remember the classic Weber grill? On top of the Weber Grill lid was a small vent like flue that could be closed. Most grills, smokers and outdoor ovens are designed with one or more flues. The door can also act as a flue.

Heat Source

Traditionally the heat source for this type of oven is wood and hot embers. With modern oven designs you can also choose propane and other sources of heat. Many designs allow for the use of wood chips and wood pellets. Some designs feature the single chamber method while others include a secondary firebox or heat source. There are many designs to choose from, I suggest going with something that fits your needs, location and level of outdoor cooking desire. If you are not the type of person that enjoys an hour or two of preheating the chamber and then allowing for the falling temperatures to cook your pizza then you might want to consider a more modern design that heats up faster and maintains heat levels efficiently like Earthstone Models available at Outdora.

Other Features

Here are a few things to consider besides the basic features listed above. I prefer an oven that allows for a water pan. Water adds moisture to the oven chamber which is desired when cooking certain items. This is also essential in slow smoked barbecue cooking. I also would look for a design or oven that allows for the use of racks which opens up the cooking space inside of the chamber. Some ovens are built with rollers so that you can wheel them into place when needed instead of having a permanent structure built next to your patio or deck. Your personal tastes and sense of design will also play a role in choosing which pizza oven best suits your needs.

ABOUT THE AUTHOR

Kent Whitaker, known as The Deck Chef, is a cookbook and culinary writer. His books are available nationally and include Smoke in the Mountains – The Art of Appalachian Barbecue, Checkered Flag Cooking – Tailgating Stock Car Racing and the state by state Hometown Cookbook series which he co-authors with Sheila Simmons.  To date the series includes the Tennessee Hometown Cookbook, The Georgia Hometown Cookbook, The Mississippi Hometown Cookbook, Louisiana, Texas and South Carolina.

Kent is the winner of the Emeril Live Barbecue Contest on Food Network and Gold Medal recipient from the American Authors Association in the culinary and cookbook genre. You can contact Kent via email – thedeckchef[at]hotmail[dot]com or visit him online at www.thedeckchef.com.

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A clean greenhouse surface is very important in the success of any type of greenhouse production.  It allows the maximum amount of sunlight into the environment, reduces possible plant diseases and just gives the greenhouse area a professional appearance.  But before you jump onto a spring window-cleaning spree, one must first learn how to properly clean each type of greenhouse covering.  Keep in mind though, that regardless of the type of cover always clean the area with the vents and doors wide open.  This will prevent any buildup of toxic chemicals.

Glass Pane Greenhouse

A glass pane greenhouse, such as the Large Royal Victorian Greenhouse, can be a challenge to clean.  To do a complete job, one will need a ladder, pressure washer, bucket, mild soap, bleach or rubbing alcohol, and cloths or towels.

To begin the cleaning process, start with the inside of the greenhouse.  Mix a solution of warm soapy water and begin to wipe down all the panes of glass.  Scrub the bars and any overlapping panes.  Once the inside has been completely cleaned, spray off the soapy residue with the pressure washer.

Then, move outside to the exterior of the greenhouse.  Spray off the glass panes with the pressure washer.  Allow both the inside and outside to dry naturally.

Polycarbonate Paneled Greenhouse

This type of greenhouse needs a little different care.  The Redwood Patio Gardenhouse Lean-To Greenhouse is a perfect example of a polycarbonate-paneled greenhouse.  To begin the cleaning process, one must first mix a solution of water and very mild dish soap.  Do not use bleach or rubbing alcohol.  Both of these substances will eat through the polycarbonate.

Once this mixture has been made, simply soak towels or rags in the solution and rub onto the polycarbonate to remove dirt.  Do not use a scrub brush or squeegee, which can scratch the finish.  After the inside has been cleaned, spray off with clean water.  Then, dry with towels to prevent spotting.

The exterior can be sprayed off with just plain water.

Plastic Film Greenhouse

An example of this type of greenhouse is The Farm House Greenhouse sold by Outdora.  This type of covering is the easiest to clean and only requires spraying off.  The curved nature of most greenhouses covered in plastic film allows water to just run off the surface and in doing so the soil or grime will follow suite.

A properly cleaned greenhouse covering will not only let the sun shine in but will also extend the life of the covering.  So this year, do not fall into the habit of letting the sun go down on your greenhouse due to dirty windows.

ABOUT THE AUTHOR
Mindy McIntosh-Shetter has been an Agricultural Science educator, and is a horticulture and/or environmental blogger who earned a degree from Purdue University in Agriculture Education with a minor in biology, and natural resources. Presently she is finishing up her Masters in Environmental Education and Urban Planning for the University of Louisville while working on her own agriculture/environmental blog.

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All coverings should go through a checklist that includes cost, ease of repair, durability, weight, how much light goes through the material and how much heat is released through the material.

Glass Paned Greenhouse

The Large Royal Victorian Greenhouse sold by Outdora is an excellent example of a glass paned greenhouse.  This type of greenhouse covering is durable, has low maintenance cost, absorbs photosynthetically active radiation (PAR) easily, releases excess heat during the night and has a low transmission rate of UV light.

But while glass pane greenhouse have many positives, there does exist some negatives.  The first is the fact that glass breaks.  Hail, tree branches and vandalism can break the panes.  Secondly, if the greenhouse is very tall, then the replacement of these panes may not be a simple matter.  Third, water that is used in the greenhouse can etch the glass, making it less productive.

Polycarbonate Paned Greenhouse

An example of this type of greenhouse covering can be found on the Snap and Grow Silver Greenhouse.  The polycarbonate is more durable than the plastic film and does a pretty good job of holding heat.  When this first type of covering is initially used, it does a good job of absorbing the photosynthetically active radiation (PAR), but over time the efficiency of this product decreases.

The negativity to this covering is two-fold.  First, the cost of replacement panels can be very expensive and finding the size can be a challenge.  The second problem is created by water and fertilizer, which just like glass can etch the surface of the panel and make it less effective.

Plastic Film Covered Greenhouse

The plastic film that is used to cover row crops is also used to cover greenhouses.  This type of covering can be found on Outdora’s Hot House Greenhouse.  This type of covering is very flexible, inexpensive and can have pigment added to it to increase yield or ward off pests.  An example of how this works is simple.  An additive is added to the plastic that excludes ultra violet light (UV) and creates a chemical free type of pest control or a glossy finish is added to repel insects.  Production can be increased by simply impregnating with color pigments to increase the absorption of a certain wavelength and, in doing so, increasing production.  Producing a white plastic that reflects sunlight can also regulate greenhouse temperatures.  While this may seem counterproductive, it is a way of preventing the plants inside the greenhouse from burning up.

Surfactants can also be added to the plastic to reduce surface tension of water, in doing so eliminating condensation buildup.  Antistatic chemicals are another addition that can be added and reduce dust build-up on the surface of the plastic.

Both water droplets and dust can affect the plastic film’s ability to properly absorb sunlight by 8 percent.  Having the ability to include these additives has made plastic film an important covering for greenhouses.

The negative to plastic film is the fact that it needs to be replaced often and more often than one may think.  If you choose a greenhouse with this type of covering, plan to replace the plastic long before it shows wear.  Doing this will keep your greenhouse performing to its maximum with minimum down time.

A greenhouse can be an expensive purchase, but choosing one with the correct cover will make the experience a more rewarding one.

ABOUT THE AUTHOR
Mindy McIntosh-Shetter has been an Agricultural Science educator, and is a horticulture and/or environmental blogger who earned a degree from Purdue University in Agriculture Education with a minor in biology, and natural resources. Presently she is finishing up her Masters in Environmental Education and Urban Planning for the University of Louisville while working on her own agriculture/environmental blog.

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Natural Preemergant Herbicide

Treating your space before the weed seeds germinate is one technique that can be used to control weeds.  These seeds could have been disturbed by existing weeds in the garden or blown in from the surrounding area.  Regardless of where they came from the simple solution to this problem is the application of corn gluten meal.

Corn gluten meal is a by-product of corn processing and is normally used as feed for numerous animals.  It was only discovered by chance that it controlled weed seeds by preventing them from germinating.

While corn gluten works wonders in the garden when it is applied very early in the season, it does nothing after the seeds start to sprout.  Also, if you plan to plant any seeds in the garden space, do not apply corn gluten meal.  This product cannot distinguish between weed seeds that you want to get rid of and those seeds you want to germinate.

To apply corn gluten is no more difficult than broadcasting fertilizer or grass seed.  Simply sprinkle it over the soil’s surface early in the season.

Cover the Area

Covering the ground with a thick layer prevents weed seeds from germinating from the soil layer.  This cover can be a mulch, such as wood chips, rubber or even glass, straw, or grass clippings.

But when using this technique always remember to cover the soil layer with newspaper, cardboard and/or landscape cloth.  This will block out the sunlight while allowing the soil to breathe and water to percolate down through the soil.

Another type of mulch that is a great weed preventer is a living mulch.  This type of mulch can be planted in the fall and spring.  Rye is normally broadcast over a garden after the season is over.  This protects the soil’s surface from erosion and prevents weed seeds from germinating due to competition.

Buckwheat and creeping thyme are planted in the spring as a means of controlling weeds and reducing soil erosion due to the spring rains.

Most living mulches are also used as a green manure and are tilled into the soil before planting.

Kitchen Essential to Weed Control

Many kitchen staples can be used to control weeds, especially those in the cracks of sidewalks and driveways.  The first item that can be used as a weed control is hot water.  Simply pouring a teakettle of hot water on a weed is enough to kill it instantly.

Straight lemon juice is another kitchen staple that works well when it comes to killing weeds.  Another item that is found in every kitchen is white vinegar.  Not only does it make a create salad dressing, but it also makes an efficient weed killer.  Just place the white vinegar in a spray bottle and apply to the weed.  Several applications may be required before the complete weed is dead.

While household vinegar works well, stronger solutions exist.  When it comes to killing weeds anything between 5 and 20 percent is fine to use as an herbicide.

Tools Designed for Killing Weeds

Weeds can be killed in two ways.  The first way consists of destroying or damaging the vegetation to a point where the plant cannot make food.  These methods have been described above.  On the other hand, manual removal is the second way, but before you go out to the garden to yank on some weeds let’s cover some tools that will make your life easier.

Oudora sells several tools that are excellent at removing weeds the first time.  This includes a weeding hoe called the Telescoping Digger and Hoe.  When you use this tool make sure to not dig to deep into the soil.  Instead, only cultivate down a few inches.  This will prevent one from turning up additional weed seeds.

While the weeding hoe is an excellent tool for annuals what do you do about weeds with taproots?  The answer is simple and requires one to understand how these weeds grow.  Dandelions and thistles have long taproots that even if pulled partially up will continue to grow and reproduce.  To prevent from breaking off the taproot, one must use leverage and this is where the proper tool comes in handy.

Both The DeWit Spring Dandelion Weeder and the Rosewood Ball Weeder are excellent tools to use for deep-rooted weeds.  Both of these tools allow you to get around the weed and lift it up and out with little effort.

Weeds can be a challenge for the most experienced gardener but this year, give some of the above techniques a try.  You may find that using a combination of approaches allow one to have a beautiful garden and the spare time to enjoy it.

ABOUT THE AUTHOR
Mindy McIntosh-Shetter has been an Agricultural Science educator, and is a horticulture and/or environmental blogger who earned a degree from Purdue University in Agriculture Education with a minor in biology, and natural resources. Presently she is finishing up her Masters in Environmental Education and Urban Planning for the University of Louisville while working on her own agriculture/environmental blog.

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Before deciding what size camping grill or cooker to purchase you should probably evaluate your needs. This part of the process is actually pretty easy. Look at your level of camping skills or what type of camping you do, the number of people you are going to cook for and what your budget will be. That’s it! Once you answer those questions you can move forward.

Question One – Type of Camping?

For this article I’m concentrating on campsite cooking at a place such as a state park with other nearby campers, water source, ranger station etc. That’s what I like to call good old fashioned family camping. For now, I’ll leave the backpack and deep woods camping to others. That means I’m probably going to need a heat and fuel source other than an open campfire. Why? Simple, many states and local governments have restrictions on open flames during all, or potions of, the year. That means I need to by a grill that is larger than a lightweight version used in deep woods or trail camping. That answers question one.

Question Two – How many mouths to feed?

Just by looking at my statement above I can tell that I’m a family camping kind of guy. Sure, sometimes that means my wife Ally and I and sometimes it includes the kids, and nieces, cousins or maybe friends. The number of mouths to feed in our group ranges from two all the way to ten. This means that I’m probably going to need something larger than a tiny stove or grill, but not all of the time. I’ll get back to this in a second.

Question Two – What is your budget?

Budget is a consideration with any purchase. My advice here is to buy the camping grill that best fits your budget while taking quality and usability into mind. Here’s why. Sure, this smaller grill may be cheaper but does it fit your needs? A slightly more expensive and larger grill may work better. Imagine trying to cook for eight people on a tiny grill built for feeding two people. The extra few dollars are well spent in this situation on a larger grill or cooker. Also, always buy a quality product. You don’t want to depend on a shoddy item during a camp out when it’s the only means you have to cook your food.

Three Grills to consider

Here are three camping cookers / grills that can be found on Outdora that fit a wide variety of needs. Take a look at the size, fuel source, price and other features of each. Hopefully my breakdown of information will help with your search.

Option One – Take a look at the cast iron single or double gas burners that are available on Outdora . This option is the perfect solution for table top cooking in the back yard, campsite or even a tailgate party. They are lightweight, well built, use propane and deliver an amazing 12,000 to 13,500 BTUs.

Remember when I mentioned not under buying when it comes to grill size and budget. This is a great example to the exception to the rule that I was thinking of. If you buy a single burner and then need double burner down the road the pick up the double when you need it. Now you have a single burner backup that’s easy to carry, store and which can be used in just about any situation. That can’t be said about bulky outdoor grills… even the small ones.

Option Two – My second option is a Dual Burner gas cooker also found on Outdora . The great thing about this option is the heavy duty aspect of the product. It’s simple, has only a few moving parts, built rugged out of heavy duty steel, uses propane and is easy to use. You can use a wider variety of pots, pans, skillets and more with this type of cooker.

Option Three – The Outdoor Patio Stove. Why not take the Dual Burner gas cooker and add some shelves? In fact, why not add a third burner? Talk about being able to feed a crowd! That’s the beauty of using a multi burner Outdoor Patio Stove with shelves. You can cook the pancakes, sausage and gravy in three separate skillets over three controllable heat sources at the same time and have a place to set your utensils as well. Now that’s camp cooking! The addition of the third burner and the shelves make life at the campground easier for the cook.

Final Note: You’re not in the kitchen with walls and doors. Keep an eye out for kids, pets and guests that wander too close to your hot grill or cooker. Also, while the industry standard is to name some items as “patio” or “deck” cookers or grills you may need to take extra precautions when cooking on a deck that is attached your home. Apartment and Condo complexes may have restrictions on outdoor cooking.

ABOUT THE AUTHOR

Kent Whitaker, known as The Deck Chef, is a cookbook and culinary writer. His books are available nationally and include Smoke in the Mountains – The Art of Appalachian Barbecue, Checkered Flag Cooking – Tailgating Stock Car Racing and the state by state Hometown Cookbook series which he co-authors with Sheila Simmons.  To date the series includes the Tennessee Hometown Cookbook, The Georgia Hometown Cookbook, The Mississippi Hometown Cookbook, Louisiana, Texas and South Carolina.

Kent is the winner of the Emeril Live Barbecue Contest on Food Network and Gold Medal recipient from the American Authors Association in the culinary and cookbook genre. You can contact Kent via email – thedeckchef[at]hotmail[dot]com or visit him online at www.thedeckchef.com.

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Before you can plan your camping trip menu you need to determine what type of camp cook you are. That helps determine what equipment you’ll need. Here are a few, slightly humor-filled, examples of different types of camp chefs. You may fit into one, or somewhere in between, these descriptions. Each description also includes a tip and equipment suggestion. Keep in mind; this is not something that requires you to check off on different skill levels as if you were getting a karate black belt or culinary degree. Practice and experience helps. Every time you camp out, your ability to serve up a great plate of chow will increase.

The Convenience Store Camp Cook
Get ready for toaster pastries and daily runs to the nearest fast food restaurant. The Convenience Store Camp Cook is what campground store managers rely on. Yes, there is a market for three dollar candy or granola bars, stall boxes of dry cereal and canned food left over from the Korean War. Hungry and unprepared campers will pay top dollar for canned franks and beans along with some bug spray when the nearest store is a long drive away.

What’s great about this type of camp cook is that it’s a perfectly fine way to go if you are in a rush, are packing light or simply have not built up your stash of cool camping stuff. You can build on this base!

TIP: First – Make sure you have the basics such as a way to properly store any prepackaged dry foods such as cereal, granola bars, bread and such after you open the container. Zip close bags are wonderful as is a container with a lid that is dedicated to only clean, dry foods that do not have to be stored at a set temperature. This container is now your pantry. Second – Have a way to properly store any items that need to be kept cold such as milk or lunch meat. Separate coolers should be used to store food and ice for consumption in order to avoid cross contamination.

COOL CAMPING ITEM: I love this backpack, take a look at the Homestead Picnic Backpack for Four which can be found on Outdora.  It is perfect for day hiking and would be a nice addition to any short camp-out. It combines a cooler, a back pack, several utensils and even a corkscrew. The bonus: it’s also a camp chair.

The Kinda Camp Cook
This type of camp cook has raised the level of cuisine several notches, is building their inventory of camp ground cooking utensils, accessories and has started to combine home cooking methods with skills needed at the campsite. The Kinda Camp Cook has started menu planning and realizing how important coolers that are dedicated to keeping things cold are. Somewhere along the line, the idea of bringing extra garbage bags, handy wipes and bug spray seemed to be good ideas. This person is well on the way to being a Camp Master Cook!

The campground store manager knows that this camp cook won’t be making as many emergency purchases as in their previous visits but is confident that the register will ring a few times because of forgotten items.

TIP: Pre-planning is wonderful! A great way for a campground cook at this skill level is to use one of the secrets of Camp Master Cooks. You can pre-plan, pre-cook and pre-prep. Are you making pancakes a day or two before the camping trip? Make extras, toss them in a storage bag or container and freeze them until you crawl out of your tent one morning at the campsite. You’ve eliminated the need for extra milk or water, eggs etc or whatever you make your pancakes from. The same thought can be applied to stews, chili, main dishes and even dicing veggies. Storage containers are a wonderful thing.

COOL CAMPING ITEM: Now that you’ve eliminated some of the time it takes to prepare, cook and clean up after your camping meal you can spend more time with the family around the campfire telling stories. That means you need to cook some smores!  Look at the Smore Holder found on Outdora. It also holds hotdogs, is stainless steel and offers long handles.

The Camp Master Cook
Congrats, you’ve made it to being a Camp Master Cook! You now combine the skill levels of both the Convenience Store Camp Cook and the Kinda Camp Cook with the ability to whip up several fantastic meals from scratch while at the campsite. Did you leave something at the house?  A pot or a pan maybe? Is it too wet for a fire? Don’t worry because the Camp Master Cook is well prepared with several stoves, warmers, cooking utensils, pots, pans, strainers and more. This is the guy you want to camp next to because chances are they have extra everything in case you forget something. If you’ve not reached this level and are too embarrassed to admit you left your spatula at home, you can always say the bears ate it.

The Camp Master Cook combines the pre-cooked menu with several scratch recipes in order to dazzle guests. They have a well stocked selection of basic, and not so basic, spices. They have freeze dried food as well as meats stored on ice in one cooler and fresh veggies stored in a separate cooler. Chances are they have extra storage for water and possibly a wine chiller. A great thing about the Camp Cook is that they make even mundane camp cooking seem impressive.

TIP: At this skill level it’s fun to start looking at recipes that combine great food with historic outdoor and trail cooking. I suggest going cast iron for more than just normal dishes such as stews, soups and chili. One of the best cobblers I’ve ever eaten came straight from a cast iron Dutch Oven which was slow cooked over a campfire

COOL CAMPING ITEM: Cast iron cooking items like the Iroda O-Grill can be found on Outdora.com as well as a wide selection of burners, stoves and grills. One item that is perfect for the Camp Master Cook is the Tahoe Picnic Duffle Bag for Four. This set includes just about everything needed for sitting down and enjoying your next camping meal.

FINAL NOTE: In all seriousness, there are a few things that everyone needs to consider when camping and cooking. First and foremost is to find out what heat sources your selected campground allows. The regulations may change due to the seasons, a dry spell or laws. Secondly, I cannot stress the importance of keeping things as clean as possible and keeping cold foods cold, hot foods hot and raw foods away from everything while being properly stored at the correct temperature. Also, a sharp knife, a good pair of tongs, oven mits, matches, handy wipes, bug spray, band aids, toilet paper, proper footwear and extra batteries go a long way.

ABOUT THE AUTHOR

Kent Whitaker, known as The Deck Chef, is a cookbook and culinary writer. His books are available nationally and include Smoke in the Mountains – The Art of Appalachian Barbecue, Checkered Flag Cooking – Tailgating Stock Car Racing and the state by state Hometown Cookbook series which he co-authors with Sheila Simmons.  To date the series includes the Tennessee Hometown Cookbook, The Georgia Hometown Cookbook, The Mississippi Hometown Cookbook, Louisiana, Texas and South Carolina.

Kent is the winner of the Emeril Live Barbecue Contest on Food Network and Gold Medal recipient from the American Authors Association in the culinary and cookbook genre. You can contact Kent via email – thedeckchef[at]hotmail[dot]com or visit him online at www.thedeckchef.com.

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The Outdora Showroom, located a half-block off the Sonoma plaza, displays high-end outdoor kitchen appliances including a full Twin Eagles island featuring a 36″ Twin Eagles Built-In Grill with Rotisserie & IR Sear Zone, Double Access Doors, Dine and Breakfast Club, Door and Drawer Combo, Pullout Paper Towel Drawer and Wide Outdoor Bar.

Don’t fret if you live outside the San Francisco Bay area, as all Twin Eagles products are for sale on Outdora’s ecommerce site.   Outdora offers free shipping in the contiguous USA and no sales tax outside of California.

So, why not welcome the barbeque season with a Twin Eagles Grill from their top retailer?  Call Outdora today for more information.  877-688-3672.

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The reason for transplanting is multifaceted.  The first reason is that it gives one the chance to examine their seedlings.  Separating those you will keep from those that you will not saves time, money and resources.  It gives one the chance to start over, if need be.  Without this personal connection with ones plants, the health and wealth of your seedlings may not be apparent.

Transplanting seedlings furthermore creates plants with stronger roots.  They no longer have to compete with their brothers and sisters for food or space.  It also allows the plant to absorb as much solar radiation as possible, which improves the effence of photosynthesis or the plant’s food making process.  Plants that can make their food without competition produce stronger stems and leaves.  This equates out to a healthier plant that can produce more and is less susceptible to pests and disease.

But does transplanting entail and how do you do it?  Transplanting, in general, needs to occur when the plant has its second set of true leaves.  True leaves are those leaves that could be considered adult leaves and are best described as leaves that look like the adult plant’s leaves.  The first set leaves are somewhat pointed and do not resemble the adult.  This type of two-leaf plant system comes from plants that are dicotyledonous, which includes tomatoes and marigolds.  Plants that only produce one type of leaf is referred to as being a monocotyledon, which includes corn.

In general, you transplant monocotyledon plants once the second set of leaves appears.  Dicotyledonous plants, on the other hand, will produce a pointy leaf first and then two sets of true leaves.  Once this happens, it is time to transplant.

The process of transplanting itself is pretty easy and only requires a few supplies.  The first supply is a good quality potting soil that drains well.  Do not use garden soil.  It can carry many pests and plant diseases.

Next, you will need containers but the size depends on how long you are going to keep the plants before planting them in the garden space.  If you are only going to hold them until your local frost-free date, then a simple four-cell container will work.  If, you are going to hold the plants longer, then a 3-inch pot will be required.

If your local frost-free date is just a few weeks off, then consider directly planting into the garden or planter, such as Outdora’s Large Garden Center Planter.  But before you do this, the plants will need to be hardened off.  This technique will be discussed later on in this article.

If you are transplanting into another container before moving to the garden space, make sure to sterilize the containers.  This is simply done by soaking the pots in a bucket of water with one capful of bleach.  Once they have soaked, rinse completely and air-dry in the sun.

Now you are ready to transplant.  To make transplanting easier, consider using a Simple Potting Bench or a Potting Caddy.  Both of these items are sold through Outdora.  Using either one of these items will save ones back from bending over and allow you to organize your supplies efficiently.

Once you have your materials organized, the next step is to get the Greenhouse Seed Tray out and begin to examine the seedlings.  Do not select any that look diseased, broken, discolored or deformed.  As a matter of fact, just pull these seedlings out of the soil.  Next, gently scoop under the seedlings.  If done correctly, the soil will fall away and the seedlings will separate.  You can then gently handle them.

Fill each container with soil and plant one seedling per container.  Do not plant the seedlings any deeper then they were in the seed tray.  Once all seedlings have been planted, gently mist with water until the soil is completely damp.

Place the seedlings back into the greenhouse or in your home.  Continue to water and monitor.

About two weeks before your local frost-free date, you will need to harden off the plants.  Hardening off is a process where plants are slowly exposed to the outdoor environment.  While this process can take some time, it prevents sunburn and other types of plant damage.

To begin the process, just place your plants under a shade tree for an hour on the first day.  Continue this for a week, until the plants are outside for 12 hours.  Once you have reached this point, you can gradually expose the plants to direct sunlight.

Another technique that can be used is to merely place them in a Starter House Greenhouse.  This provides shade but can also be zipped open for ventilation and for sun exposure.

Knowing the ins and outs of transplanting is an important component of any plant production program.  With proper technique, you will grow more plants that are healthy and strong.

ABOUT THE AUTHOR
Mindy McIntosh-Shetter has been an Agricultural Science educator, and is a horticulture and/or environmental blogger who earned a degree from Purdue University in Agriculture Education with a minor in biology, and natural resources. Presently she is finishing up her Masters in Environmental Education and Urban Planning for the University of Louisville while working on her own agriculture/environmental blog.

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This plant is easy to grow and can produce fruit for two years if taken care of properly.

To begin the process, one must first get the seeds.  Many seed catalogues carry this variety of eggplant.  Other sources for this seed include horticulture supply stores.  Once you have the seed, you will need a container.  One choice is a Greenhouse Seed Tray or a 6-inch container.  Regardless of which you choose, do not forget to clean the container.  This is simply done by soaking the container in a bucket of water that contains a capful of bleach.  Scrub to remove any dirt, rinse in clean water and place in the sun to completely dry.

After the container has dried, the next step is to choose a planting medium.  If you are using the Greenhouse Seed Tray, simply fill with an all-purpose potting soil medium using Outdora’s DeWit Dutch Trowel.  If you are using a container, then consider using a soil pellet.  This type of soil medium is soaked in about 1/3 cup of water for about 15 minutes.  After that time, the pellet is broken up and used like soil.

Regardless of which planting method you opt for, the next step is the planting process.  The seeds of the Solanum melongena var. are small and require a unique planting method.  This method starts with the gardener sprinkling the seed on top of the soil’s surface.  Next, take a pencil and gently push down on each seed so that the seed makes direct contact with the soil.  Once this is done, gently spray the soil surface until the planting medium is thoroughly moist but not wet.

Place the seeds in a room that is kept between 65 and 80 degrees F.  There is no need to place them in directly sunlight at this point.  In 5 to 14 days, the seeds will begin to germinate.  At this point, move the container to a sunny location while constantly monitoring the soil moisture.

When the seedlings are about 2 inches in height, you can then transplant them into individual pots.  This plant can go outside once the weather warms but before you move them outside make sure to harden off them off.

Hardening off plants is a process by which plants are gradually exposed to the outside environment.  This is done about 2 weeks prior to ones local frost-free date.  The process begins by placing the plants under a tree for a few hours in the beginning.  The plants are then moved to a sunny location after the first week but do this gradually.  Plants should be exposed to sunlight only for a few hours in the beginning and then progress to 12 hours.

After the hardening off process is complete, make sure to place your plant in a bright, sunny location.  Every other week, apply a liquid fertilizer in combination with a sprinkling of Epsom salt or magnesium sulfate.

To prevent pest and moisture problems, place your pot on Cedar Plant Dolly.  To add a designer touch to your Easter Egg Plant, consider adding pots pads to the bottom of your container.  These Planter Pot Pads come in a wide assortment of colors, such as lime, cobalt, cherry or cocoa that will go perfectly with any outdoor color scheme.

Once the plant begins to bloom, it will not be long before the fruits begin to appear.  The “eggs” start out a glistening white and then turn a golden yellow when they mature.

To extend your “egg harvest”, bring your eggplant inside prior to a killing frost.  Place it in a well-light room with a lot of humidity.

Getting kids excited about gardening can be a challenge but with this project you can surprise your brood with an “eggceptional” garden project.

ABOUT THE AUTHOR
Mindy McIntosh-Shetter has been an Agricultural Science educator, and is a horticulture and/or environmental blogger who earned a degree from Purdue University in Agriculture Education with a minor in biology, and natural resources. Presently she is finishing up her Masters in Environmental Education and Urban Planning for the University of Louisville while working on her own agriculture/environmental blog.

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Wash Your Hands

Have you read the articles about shopping cart contamination? Research from the University of Arizona found that 72 percent of shopping carts that were tested were found to be contaminated with fecal matter and a solid 50 percent also contained E.coli. How does that translate to outdoor cooking? Simple, wash your hands. Because of the outdoor setting you may be separated from your sink. Think about it. How many times do you wash your hands, rinse items and wipe down surfaces when you’re cooking in your kitchen. Hopefully the answer is either “a bunch” or “too many times to count.” This act cuts down on cross contamination.

If you have a complete outdoor kitchen like those found on Outdora, you may have a sink and water and other assorted sanitation items ready to go. If you don’t, then the solution is as simple as store- bought handy wipes. Place several handy wipe containers around for people to use freely. Having one at the grill may not be enough because people may not see it especially during an event with more than just family. You can also set a container of wipes on each table, near the drinks and garbage container. I think you will be surprised by the number of people that take the time to wipe their hands down.

Ice, Ice Baby

If you are storing drinks in ice and also providing ice for consumption then you need to have the two containers separate from one another. One container holds cans and bottles of beverages that are covered in ice while a separate container holds clean ice for consumption. An ice scoop should be used as well.

Here is a neat trick that’s similar to parents hiding cookies on the top shelf well out of the reach of children. Set the scoop and container and of ice that is to be used for consumption on raised surface such as a table instead of on the ground. This may keep children from walking up and grabbing a few ice cubes after they have been playing in the yard or with the pets. Oh, a container of handy wipes nearby would be a good idea.

Temperatures

I’m not going to go over all of rules for keeping foods at the proper temperature. What I’ll do instead is give you a rule of thumb that I mention during my chef demos.

“Keep the cold food cold and keep the hot food hot.”

If the food you are serving was stored in the fridge then that food needs to be kept chilled before, after and possibly during serving. Hot food from the grill, oven, barbecue or stove should be warmed. Think of the serving lines at a Chinese buffet. The hot food is kept hot by using steam tables and the cold food is chilled over ice.

This may not apply if you are only cooking a few burgers that will be eaten as soon as they are removed from the grill. If you’re feeding a group with assorted appetizers which is followed by a buffet style meal then the need for proper temperature control over a longer period of time increases. Crock pots, warmers, chaffing trays and thermal servers can keep things warm. Ice and re-usable cold packs can keep things chilled. You can also make your own ice filled chillers by placing several small bowls containing food that needs to be chilled into a larger casserole dish which is then filled with ice. You can cover the ice with cloth or even flowers. Keeping food covered also helps maintain a proper temperature.

If you don’t have a way to chill or warm foods while serving then keep the serving time as short as possible. Cook it, serve it, properly store or discard it as soon as possible. The longer food stays out and either warms up or cools down the higher the risk.

I hope these tips are informative and at the very least motivate you to study up on other ways you can improve your safe cooking habits.

ABOUT THE AUTHOR

Kent Whitaker, known as The Deck Chef, is a cookbook and culinary writer. His books are available nationally and include Smoke in the Mountains – The Art of Appalachian Barbecue, Checkered Flag Cooking – Tailgating Stock Car Racing and the state by state Hometown Cookbook series which he co-authors with Sheila Simmons.  To date the series includes the Tennessee Hometown Cookbook, The Georgia Hometown Cookbook, The Mississippi Hometown Cookbook, Louisiana, Texas and South Carolina.

Kent is the winner of the Emeril Live Barbecue Contest on Food Network and Gold Medal recipient from the American Authors Association in the culinary and cookbook genre. You can contact Kent via email – thedeckchef[at]hotmail[dot]com or visit him online at www.thedeckchef.com.

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