A Well Balanced Meal

A Well Balanced Meal
by David Fromuth ( B & H Intern )
So my previous blog showed us one of the similarities between plants and humans. This week, we will see another one. Like us (and all other living things), it is important for plants to received a good balance of all of their sources of nutrients (water, sunlight, air, fertilizer). Like us, too much or too little of any one of these can, and usually do, hurt the plants.
Here's a practical example. I noticed this week a couple of trays of plants that only half of the plants have really survived. Though hard to say for sure what caused this, a good educated guess would be that it either did not get watered properly or received uneven amounts of sun. Another possibility is that the seed was bad, but since there are a few varieties that are like this I feel as though that is not the case.
To sum up, just as we saw in my previous blog, we see the importance of good observation skills. It is important at all times to know what is going on with your plants. Plants are like children. They need constant watching and care.

Strawberry Rhubarb Miniature Tarts
Ingredients
1 1/2 cups crushed pretzels 3/4 cup butter, melted 1/2 cup crushed walnuts 1/4 cup brown sugar, packed 2 tablespoons maple syrup 1 pinch ground cinnamon 1 pinch ground cardamom
2 egg whites 1 cup raw sugar 2 tablespoons self-rising flour 1 teaspoon vanilla extract 3/4 pound rhubarb, finely diced 2 cups finely chopped fresh strawberries
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. 2. Stir pretzel crumbs, butter, walnuts, brown sugar, maple syrup, cinnamon, and cardamom in a bowl until mixture is well combined and loose. Spoon pretzel mixture into the bottom of prepared muffin cups, filling them about 1/4 full. Press the crust down. 3. Beat egg whites in a large mixing bowl until frothy, and mix in raw sugar, self-rising flour, and vanilla extract to make a batter; stir in rhubarb and strawberries. Spoon fruit mixture over pretzel crust, filling muffin cups to the top. 4. Bake in the preheated oven until the fruit filling is bubbling and golden brown on top, about 30 minutes. Cool 10 to 15 minutes; serve warm.
http://allrecipes.com/recipe/strawberry-rhubarb-miniature-tarts/detail.aspx

And don't forget our strawberries!!  They are the best ever!!!