You can receive Featurettes by e-mail daily, weekly or monthly by request. We can e-mail by your choice of topic or all stories as you may prefer. To make it even more convenient for editors to use our stories, NAPS has added an RSS syndication feed to our Web site. Simply hit the RSS button on our site for automated updates on available content. Please contact us to arrange to receive Featurettes in the format that works best for you at (800) 222-5551 or e-mail your request to us at printmedia@napsnet.com. We can provide Featurettes on CD-ROM or you can download it online at www.napsnet.com. Gary Lipton Media Relations Manager Phone: 1-(800)-222-5551 Fax: 1-(800)-990-4329 Web site: www. napsnet .com e-mail: printmedia@napsnet.com #2521 North American Precis Syndicate, Inc., 350 Fifth Avenue, 65th Floor, New York, N.Y. 10118-0110 Great Grill Sides Tips To Help You Plan A Vegetable Garden (NAPSA)—A little planning can help your vegetable garden grow and flourish. Here are a few tips to help you plant a vegetable garden offered by Lisa Singer, the creator of the Backyard Botanical Gardening System: 1. Make a Plan: Write out a simple garden plan detailing where you would like each plant to go. This will not only help lay out the garden efficiently, but can also serve as a great reference for later on. 2. Let the Sun Shine: Most vegetable gardens need a minimum of six hours of direct sunlight, so observe the area at different times of the day and monitor the amount of sunlight it receives. 3. Know When to Grow: Research your region’s first and last frost dates, so you know if you need to start your seeds indoors before transferring them outdoors. An investment in seeds can save you money over time. A recent study by Burpee Seed Co. estimates that gardeners can harvest $1,250 worth of produce on an investment of $50 in seed and fertilizer. 4. The Tools of the Trade: The minimum equipment needed by most gardeners includes a shovel or spade, a hoe, a rake and a trowel. 5. Digging In: Many gardeners enhance the soil by adding organic matter, lime and some commercial fertilizer. If you start your garden from seeds, select a seed-starting mix, which is lightweight and sterile, both of which are keys to successful seed germination. 6. Consistently Water: Make sure you water regularly and deeply so that your plants do not dry out. To take the guesswork out of watering, many gardeners Protecting Wood Furniture (NAPSA)—Moisture and the sun’s ultraviolet rays can take their toll on the wood furniture used on decks and porches and in sunrooms, so it’s important to protect and maintain the finish. Indoor and outdoor furniture made from “dense woods” like teak, mahogany and rosewood will A built-in irrigation system can deliver much-needed moisture to your garden and prevent it from drying out. use all-in-one gardening systems such as the Backyard Botanical Oasis Garden, which comes fully equipped with a battery-operated, built-in irrigation system. The self-contained raised bed systems allow gardeners to choose their own soil, prevent the soil from compacting under foot, reduce weed growth and eliminate the need to bend over during planting and harvesting. 7. Harvest Time: Harvesting in a timely manner is extremely important to the garden’s success. When a plant’s fruit has gone to seed, it will stop producing. 8. Control Critters: Unwanted insects and animals may consider the garden their very own backyard buffet. If ants become an issue, place a bait station outside the garden. In the case of larger critters, using a gardening system, such as the Backyard Botanical system with pestproof flooring and fencing, can protect your garden. For more information, please visit backyardbotanical.com and follow Lisa Singer on Twitter @Gardens2Gro. Wood furniture helps make the outdoors as comfortable as the living room, but it requires maintenance and protection. benefit from the penetrating qualities of teak oil, such as new Minwax Teak Oil. Designed to penetrate into the wood’s pores, teak oil protects furniture from the damaging effects of moisture and sunlight while imparting a beautiful richness to the wood. For a warm, hand-rubbed finish and protection, follow these tips: • Apply teak oil to new furniture or to existing furniture that appears dry or worn; • Apply with a clean cloth or brush, wiping off excess in the direction of the grain; • Reapply whenever the wood appears to be dry or worn out to restore the effectiveness of the finish. (NAPSA)—Craving something different to serve with favorite grilled foods? These two salads deliver on flavor and satisfy a wide range of tastes. Sunny citrus complements grilled fish, pork and poultry. Savory potato is a delicious side to hamburger, sausage or lamb. Sunny Citrus Salad Serves 4 1 small bunch arugula, separated and stems removed (or use spinach) 2 heads endive, leaves separated and cores removed 2 navel oranges, peeled and segmented 1 avocado (preferably Hass) peeled, pit removed and quartered, cut into thin fan slices 2 ounces Jarlsberg or Jarlsberg Lite cheese, julienned 1 ⁄2 cup walnuts, coarsely chopped Arrange equal amounts of arugula and endive in pattern across top of each plate. Place avocado fan on opposite side. Arrange citrus sections on either side of avocado. Top with cheese and walnuts. Serve with Vinaigrette: In bowl, whisk together 2 tablespoons each canola oil and orange juice, 2 teaspoons minced red onion, 1⁄8 teaspoon each black pepper and dried basil. New Potato-Cheese Salad Serves 4 1 pound small new potatoes, cooked, cooled and quartered 1 tablespoon minced red onion 1 tablespoon red wine vinegar 11⁄2 pounds mixed mushrooms, cleaned and sliced 2 tablespoons olive oil 2 tablespoons fresh snipped chives 2 tablespoons fresh lemon juice 1 ⁄2 cup shredded Jarlsberg or Jarlsberg Lite cheese 1 ⁄2 cup coarsely chopped walnuts In large mixing bowl, toss potatoes with onion and vinegar. In skillet, saut mushrooms in oil over medium heat until tender, about 2 minutes. Add chives and saute for 1 minute more. Stir in lemon juice. Divide potatoes between four plates and top with equal amounts mushroom mixture, cheese and walnuts. Serve warm or at room temperature. Upscale your barbecue, with a variety of condiments, from the traditional (pickle relish, ketchup, mayonnaise, grilled onions) to unique (artichoke or sun-dried tomato tapanades, chipotle sauce, fruit salsas, caponata). Have a few interesting cheese choices to top burgers, steaks, chicken or fish from a creamy Boursin to piquant Spanish Gran Maestre Manchego. For those with lactose sensitivity, offer fresh Chevrai or luscious goat Brie (such as Woolwich Dairy). For more ideas, visit www.norseland.com.
