• Plants need nutrients now during their growth spurt. Fertilize the garden.
• Prune and feed roses.
• Divide perennials that bloom after mid-June.
• Share extra plants with neighbors or a school.

• Dig garden beds deeply. Add fertilizer and compost.
• Transplant February cabbage-family seedlings outdoors.
• Start tomatoes, peppers and eggplant under lights.
• Sow beets, chard, lettuce, onions, peas, potatoes, radishes, spinach and turnips outdoors.

• Renovate.
• Dethatch if old roots and stems at crown level exceed one-half inch.
• Aerate.
• Dig out or spot treat perennial weeds.
• Rake and overseed bare spots with seed mix such as perennial ryes and turf-type fescues.
• Install new lawns.
• Grasses need at least 6 inches of well drained soil with 2 inches of compost tilled in.

From My Kitchen to Yours

     People who know me well know that I come from a family of chefs.  Disliking working holidays, we all found other professionals later in life.  I have a brother who was a pastry chef, another who specialized in ice carvings, and my personal favorite, I like to flame things.  I've decided to share some of my favorites on a monthly basis.  Not whole meals, but just a course.  After a few months, you can invite a few friends over and put together a delicious meal.  (Remember, you won't find these in any cookbook, because I can't write.)  Enjoy!

Flaming Beef Tenderloin (serves 4): 

Ingredients: 1lb beef tenderloin, 4 pieces of bacon, 1/4 cup of onion, a few slices of scallion, 1/4 of sweet peppers (Whole Foods sells them in a small container), 3 Crimini mushrooms, 1 package of Knoll Béarnaise Sauce, 1/4 cup Christian Brothers Brandy to flame and salt and pepper to taste.

Cut-up the bacon and place it in a non-stick sauté pan over medium low heat, when the first side is done (before it is crisp) turn it over and at the same time add the onions and scallions.  When the onions turn clear, take out the bacon, onions, and scallion and place in a bowl leaving the bacon fat in the pan. Take the tenderloin after you have cut it into bite size chucks and place it in the pan.  Cook all sides, but do not over cook. When the tenderloin is almost done, add back the bacon, onion, scallions, and add the chopped up sweet peppers, mushrooms, and salt and pepper to taste.  Cook for 1 minute and then add the brandy.  Turn the flame up to high and gently tilt the sauté pan into the flames to ignite the dish.  If you are cooking with electricity, I would recommend using a long match or BBQ starter.  The goal is to ignite the brandy fumes.  This will burn off the alcohol and leave you with a wonderful flavor.  When the blue flame goes out, the alcohol is gone and the dish is done.  Turn off the heat and place the pan on a cool burner.  Make the Knoll Béarnaise Sauce per instructions on the package.  Divide the tenderloin between four plates and spoon the sauce over it.  Serve the tenderloin as the entre of your meal.  I do not serve it over anything as I do not want to  distract from the flavor.  Bon appetite!

     If this seems too complicated or maybe too dangerous, keep in mind that just a good referral will get you an invitation to a dinner that I cook just for you.  I of course also get the pleasure of your company which I truly enjoy.