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In Season Right Now: Pecans
P
ronounced Pee-kan or Pe-kahn, depend- ing on where you were
raised. They are prevalent in the south and in peak season in the fall, whether you find them at a farmers' market or in area groves. For a savory snack or dish accent, toast pecans with olive oil, rosemary, and sea salt. For sweeter treats, carmelize the pecans in sugar and butter with a touch of salt.
Nutty Facts • The U.S. grows about 80 percent of the world's pecans
• Unshelled pecans kept away from light in an airtight container last six months
• Shelled nuts keep up to two months in a cool, dry spot; nine months in the fridge; and one year in the freezer
• Approximately one pound of unshelled pecans equals one cup shelled. One pound of shelled pecans equals four cups of pecan halves.
Take Root R
ussian Sage, which is neither from Russia nor part of the sage family, is a hardy plant from Afghanistan,
Pakistan and Tibet and was merely named after the Russian diplomat B.A. Perovski in the mid-1800's.
This herb makes an excellent border plant that is perfectly suited to autumn tempera- tures and is a low-maintenance, deciduous perennial that thrives in the full sun. This stun- ning plant grows about three feet around and two to five feet tall, is drought resistant and will produce lovely lavender colored blooms from late spring through fall.
Tips: • Start from seed and allow one to four months to grow. Otherwise, opt for larger potted plants
• Dote on the plant with an extra care to get it started, but then let it be once it sets
• Wait for the plant to mature when it be- comes less floppy
• Deadhead the spent flowers to encourage a second blooming
• Prune eight to 10 inches tall in early spring • Transplant well-rooted runners.
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