SPRING 2016
VANDERWEES
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Contents
7 Balsamic Over Ice Cream...Really? 9 Chef Terry Multhauf 10 Hidden Gems Of The Garden 12 The Benefits Of Green 14 Perfect Peonies 18 Gardeners In Their Glory 20 The Latest Trend Is Your Trend 24 Taking Your Garden From The Ordinary To The Extraordinary
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This publication may not be reproduced, all or in part, without written consent from the publisher and Vanderwees Home & Garden. Every effort has been made to ensure the accuracy of all content in the publication, however, the publisher will not be held accountable for omissions or errors. Note that products may vary between retailers and regions, and supplies may be limited. Pricing is subject to change and is not valid with any other offer. Home & Garden Showplace is a registered trade mark for use by its members, of which the Garden Centre Group Co-Op is an alliance member. Photo credit to Proven WinnersŽ for a selection of photos provided to this magazine. 4 • VANDERWEES HOME & GARDEN - 807-767-3666 - VANDERWEESHOMEANDGARDEN.COM
Owner
them for their hard work. I would also like to thank our advertisers and ask you to consider them as you read this magazine.
FROM THE
SPRING GREETINGS!
“
In the spring, at the end of the day, you should smell like dirt
O
- Margaret Atwood
“
ne of the first signs of spring at the garden centre is the air filled with the wonderful smell of fresh potting soil. At any time of day, you can find staff walking through the greenhouses and taking deep breaths, drinking in the aroma of spring. Everywhere, pots are waiting for perennial roots and annual seeds to be planted and grow into beautiful plants for your garden. At Vanderwees Home & Garden, we get very excited about the smell of dirt, and can’t wait to fill our greenhouses with new seedlings and show off our fabulous selection of new products for this most long-awaited of seasons.
I am always eager to get out into the garden in the spring and see how everything fared through the winter. This year we have some wonderful new plant selections in annuals and perennials, and a new vegetable program featuring veggies for a healthy lifestyle. You will also find an extensive selection of soils, fertilizers, tools and gardening supplies to help make your spring and summer garden the best ever. Our dedicated staff is always on hand to assist you with your gardening questions, and I thank
We are always looking for the newest and best products to offer you, our customer, and this spring is no exception. Be sure to see our selection of bar-b-ques, patio furniture and our amazing new outdoor kitchen. A perfect complement to this kitchen is our extensive selection of gourmet foods, and especially our new olive oil and balsamic vinegar tasting bar where you can sample the oils and vinegars before you buy. Always hoping to make your shopping experience a memorable one, Vanderwees Home & Garden offers some great family activities – play 18 holes of golf on our miniature golf course, visit our animal farm, take a walk down our nature trail and enjoy a delicious lunch at Tulips Café. We welcome you and spring at Vanderwees with greenhouses full of bedding plants and exciting new products for you and your garden. Come out to the garden centre where we love dirt, plants and especially gardening! Remember, gardening is for life…make it part of yours! I look forward to seeing you soon!
John Vanderwees
SPRING 2016 • 5
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Balsamic OVER
? y l l a e R Ice Cream
If the only time you bring out the bottles of olive oil and balsamic vinegar is when making salad dressing, then you’ve been missing out. These two ingredients are so versatile that there are countless ways to use them to put some your pancakes or
zip in your zucchini.
panache in
✓✓ Make a bread dip: pour some flavoured olive oil in a dish and add a complementary flavoured balsamic vinegar…voila…the perfect appetizer. ✓✓ Add some flavoured oil to scrambled eggs to spice up your Sunday morning… try Roasted Chili, Garlic, or Tuscan Herb. ✓✓ Drizzle flavoured balsamic over boiled or roasted vegetables… Blackberry Ginger over carrots or Brussel sprouts is delicious. ✓✓ Coat potatoes with flavoured oil and roast in the oven… Tuscan Herb is a favourite. ✓✓ Add a new dimension to baked goods… try some Meyer Lemon olive oil in pound cake, Persian Lime oil in icing for coconut cupcakes, and Bordeaux Cherry balsamic in chocolate cake. ✓✓ Make an amazing fruit salad… add Basil olive oil and Strawberry
✓✓ Use flavoured olive oils and balsamics when making homemade pizza… try Basil, Garlic, Roasted Chili or Sage and Onion. ✓✓ Cream soups often need an extra bit of flavour. A drizzle of flavoured olive oil or balsamic can add a whole new dimension of flavour and texture to thick soups. ✓✓ Add a garnish to a dessert plate with flavoured balsamics… try Raspberry balsamic with chocolate cake, Bordeaux Cherry with pound cake or Coconut with pineapple upside down cake. ✓✓ Make your own flavoured mayonnaise… try Garlic, Dill or Basil flavoured olive oil when blending to create a great new taste. ✓✓ Kick pancake Tuesday up a notch by drizzling Strawberry, Raspberry or Maple balsamic over your pancakes. ✓✓ And yes… your vanilla or chocolate ice cream is waiting for
balsamic to a mixed fruit salad. Add chopped nuts, mint and you
a delicious coating of flavoured balsamic vinegar… try Strawberry,
have a quick and easy gourmet dessert.
Raspberry, Coconut, Blood Orange or Chocolate for an amazing taste sensation.
The possibilities are endless when it comes to using flavoured olive oils and balsamic vinegars in everyday cooking. The only limit is your imagination… hopefully these ideas will give you a great start!
SPRING 2016 • 7
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CHEF
TERRY MULTHAUF What drew you to Pacific Cuisine?
Strangely enough, I wasn’t much of a seafood guy growing up in California, as it wasn’t something my family ate a lot of. After moving to Vancouver and being hired to Joe Fortes Restaurant, which is about 85% seafood, I was exposed to everything seafood, and discovered this new cuisine. I realized this is what fresh fish was supposed to taste like. Shortly after, I also acquired a job at Albion Farms & Fisheries to broaden my knowledge.
About Chef Terry Multhauf
Born and raised in California, Chef Terry Multhauf moved to the West Coast as a young adult. With a strong passion for cooking, Chef Multhauf has seen the industry from all angles, participating in sales, teaching at a culinary school, and cooking at a number of high-end restaurants in the Vancouver area. He has developed a simple, elegant and satisfying cooking style with a strong belief in enhancing the flavour of fresh, quality ingredients. Quality does not have to be complicated and Chef Multhauf’s style is a great example of this!
What is your favourite seafood to work with? Why?
Halibut cheeks are an often overlooked delicacy. Cheeks have an amazing texture and flavour and their size makes them ideal to work with.
What is your best advice for selecting seafood for home?
Buy fresh! Forge a relationship with your counter person or supplier. Search out a reputable purveyor and learn from them. If they can teach you something chances are they’ll turn you onto something you may not know about or have never tried.
What kind of flavors do you gravitate to for seafood? Fresh and simple! Lemon, cilantro, butter. No complicated seasonings. Less is more. I try to enhance the flavour of the product as opposed to masking it. The halibut cheeks with some brown butter, fresh salt and pepper and cilantro will really help the flavour of the fish come through, enhancing it instead of overtaking it.
What are some beginner friendly seafoods or fish for those who are a little bit shy?
Trout is a great one. It’s not super fishy and the mild flavour appeals to a lot of people. Fresh trout is easily accessible in landlocked areas and is quick to prepare. For an 8-12 ounce trout, a 5 minute pan sear is more than adequate. Try it with some brown butter, lemon, salt, and pepper to enhance flavour.
Grilling, poaching, baking, or frying? What’s best?
Although I really like the added flavour of the grill, I would have to go with pan frying if I had to pick one. Many people may not have access to a good grill, and pan frying is quick, easy, provides great flavour and gives you the ability to put a nice sear on the outside. A hint for pan searing: since not everyone has a good non-stick pan, a piece of parchment paper cut into the shape of the pan with some oil will instantly transform into a non-stick surface. Great for some of the white fish, such as cod or sole, that can sometimes easily flake apart.
West Coast Salmon Cakes with an Arugula & Pumpkin Seed Pesto Mayo Salmon Cakes 1 lb. fresh BC Coho Salmon, roughly chopped but not too small 4 oz. fresh BC Coho Salmon, pureed in a food processor 1 bunch Green Onions, finely chopped 1 tbsp. Parsley, finely chopped 1 tbsp. Mayonnaise 1/2 Fresh Lime, juiced 2 pinches Sea Salt 1 pinch Black Pepper, freshly ground Olive Oil for pan searing Combine all ingredients in a bowl and mix well with your hands. Form by hand into 6 equally sized cakes approx. 1 inch thick. Store in the refrigerator while you put together the Arugula Pesto Mayonnaise. Pan sear over medium heat in a small amount of Olive Oil until interior temperature of 145°F is achieved. Serve with Arugula & Pumpkin Seed Pesto Mayo.
Arugula & Pumpkin Seed Pesto Mayo 1/2 cup Fresh Arugula Leaves, stems removed 1 heaping tbsp. Parmesan Cheese 1 Garlic Clove 2 tbsp. Roasted & Salted Pumpkin Seeds 2 oz. Olive Oil Pinch of Sea Salt 1 cup Mayonnaise Combine all ingredients except for Mayonnaise in a food processor and puree well. Mix into Mayonnaise and serve with Salmon Cakes. SPRING 2016 • 9
HIDDEN GEMS I
of the GARDEN
by Sylvia Van Hage
n our eagerness for spring colour it is easy to overlook the late-bloomers, but the plants in this selection are worth the wait. They will wow you with their late-season impact! Many of these plants are beginner friendly, low maintenance, and sure to please the eye.
Caryopteris (Blue Beard Shrub): This low-growing,
Canna Lily: The Canna is a rhizome perennial, with beautiful iris-like flowers and tropical paddle shaped leaves. Flower colours range from brilliant red and orange to sunny yellow but there are also white and pink varieties. Foliage can be variegated, green, maroon or bronze which adds extra drama and excitement. Cannas are surprisingly easy to grow and their long lasting blooms and large foliage are sure to impress. They generally bloom from early summer through to first frost. Canna lilies are a favourite of gardeners who add them to planter pots for a majestic, exotic look later in the summer months. Hydrangea Paniculata “Limelight”: This late-summer blooming, vigorous, upright, deciduous shrub grows 6-8’ tall and wide. Known for producing large, dense, upright, coneshaped flowers up to 8” across which change colour from creamy white to a chartreuse lime, then fade into rosey pink and beige tones. As an additional bonus, as the flowers finish blooming, the dark green foliage turns an attractive shade of red. Flowers may be cut for fresh arrangements and are ideal for drying. Once dry, the blooms are perfect for fall planters and winter urns. 10
sun-loving, 2-3’ shrub is covered with fragrant, powder blue flowers in late summer and early fall. The foliage is silvery green and leaves are 1-2” with a slight eucalyptus fragrance. Caryopteris can be cut back to within a couple inches of the ground in winter or very early in the spring to encourage dense, tightly branched new growth. If needed, additional light pruning can be done in late spring or early summer for shape. Caryopteris blooms on new growth, so pruning does not affect flowering and it does attract butterflies and bees.
Cyperus Papyrus (King Tut Grass): This award-winning, heat tolerant, sun loving grass is an easy pick for anyone’s garden. This is a great plant to introduce children to gardening because they can see how it rapidly grows to 4-6’ tall and 3-4’ wide in just one season! How exciting it is to watch this plant mature, with its bright green, smooth, rounded culms (flowering stems) that require no deadheading. King Tut Grass has wonderful versatility as it can be planted in the garden, in pots, along the water’s edge of a pond or even right in it!
Colocasia (Elephant Ear):
This versatile plant provides a bold, tropical showstopping effect to nearly any landscape or planter design. Colocasia are commonly grown for their large, tropical-looking foliage which resembles the ears of an elephant and ranges in colour from rich emerald green to black or brown and even chartreuse gold. The plant can grow up to 5’ tall, with leaves up to 4’ wide and 5’ long! Colocasia are heavy feeders and do well in rich organic soil and compost material. Think more water, more nutrients, more plant. This is a plant that is sure to please!
Weigela “Wine & Roses”: Rosy pink flowers pop against beautiful dark foliage, making for a high impact statement piece in any garden! Wine & Roses blooms in late spring and reblooms throughout the summer for season long colour. The trumpet shaped flowers are not just a favourite of ours, but hummingbirds as well. This weigela is also deer resistant.
Clethra: Clethra
Viburnum “Brandywine”: This North American native shrub puts on a 3 season show with beautiful white flowers in the spring, transitioning to breathtaking pink. It has blue fall fruit and is self fertile. In the fall, this viburnum will have foliage that will transition from green to a stunning wine red, and it is also deer resistant.
Rudbeckia “Goldsturm”: This free-flowering perennial
boasts masses of yellow flowers with black centres amongst deep green foliage. The rudbeckia blooms midsummer to midfall, makes beautiful borders and is excellent for cut flowers. This plant tolerates hot, humid summers and does well in drought conditions.
is a shrub that may be deciduous or evergreen and is often grown for its honey-like fragrance. Cup-like flowers are white to yellow-white or pink, and grow on spikes up to 4” long. The Clethra’s bloom time is mid to late summer. Foliage is dark green in summer and turns yellow to orange in the fall before dropping.
Sedum “Dazzleberry”: This sun-loving, early-blooming sedum bears large clusters of bright pink flowers up to 9” in diameter from late spring to early fall. A great option for slopes, green roof systems or ground covers, it will spread to form colourful clumps. Its smoky blue-grey leaves are disease resistant and hold their colour from spring to fall. The Dazzleberry Sedum also attracts butterflies and bees.
SPRING 2016 • 11
The Benefits of Green
THROUGH HORTICULTURAL THERAPY by Karin Vermeer
Let me tell you about a therapy that so many of us gardeners engage in but have no idea that there is a name for! Horticultural therapy (HT) or therapeutic horticulture is the use of gardening and plant-related projects to improve people’s physical, cognitive, emotional and social functioning. The field of horticultural therapy is vast. People in the garden and plant industries, and gardeners such as ourselves, need to understand that we must give everyone the opportunity to enjoy plants and growing things, harvest plants they have grown, or pick a bouquet of flowers. Perhaps it needs to be presented in a different way than we have in the past; there are always many opportunities to bring green spaces into areas accessible to everyone. It can start with children, by teaching them how to plant a seed or nurture a plant, and by allowing them to discover where vegetables come from by growing something from scratch. Or through an elderly parent, by making it possible for them to garden by providing a raised bed in which they can grow some of their prize winning tomatoes! Here are some of the benefits to people of all ages when we enable them to garden;
A
hhhh, it’s spring! That smell of the earth awakening after a season of cold and dormancy is so fresh and good. It just does something to your soul. We are able to enjoy another season of the world coming alive with brilliant greens and vibrant colours. The feeling you get when you step into a garden and smell the plants and earth doesn’t leave you as you age or if you have a handicap. We all need the benefits we receive from plants throughout our lives.
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• builds up self esteem in that no matter their age, disablility, or cognitive awareness, they can nurture a plant to grow and bloom • develops a love for plants and the desire to try to grow different varieties • creates the ability to socialize with others in sharing a common interest • provides an outlet for creativity in being able to create something beautiful whether that is a garden or a fresh flower centrepiece • allows us to enjoy time spent with others and plants!
Through plants and nature, we can share sensory stimulation. Using the five senses is a very important part of horticultural therapy. We as gardeners are very engaged in using our senses, often without even realizing it! How could we plant hyacinths and primulas without smelling their sweet fragrance? Or plant an herb pot without tasting and smelling the basil or rosemary? Using our senses is often a trigger for those with cognitive disabilities, helping them remember that certain flowers and plants have wonderful characteristics, fragrance and taste. It’s been proven in hospitals and other health facilities that if patients/residents have access to a green space, their hospital stay is reduced and their recovery is much quicker. Everything we do in HT activities is for the betterment and wellness of the resident/client. If they can enjoy longer periods of time gardening or being focused on a task, then we have been successful. If we can give them even a few moments that they can clearly understand what is happening around them (in the case of a person suffering from dementia or Alzheimer’s)
understand the benefits and will want to participate, even if not actively, in creating a green space. There are those who have no desire to garden, however we all need access to green spaces for calming, relaxing, and restorative effects. Are you new to gardening or growing plants? Find someone to mentor you! Join the local horticultural society or garden club. Gardeners and plant lovers are some of the nicest people I know and I’m sure they would love to share their plant knowledge with you. Go ahead, grow a plant!
then we are helping them. If we can help them be socially appropriate and build up strength in areas of weaknesses, we are doing something good for them. Our job is to help them enjoy an improved state of mind and body in whatever stage of life they are in. How can we communicate this to the next generation of non-gardeners? I believe once they start to garden, many will
Karin Vermeer is a plant and gardening specialist in Niagara and she works in two different ways. She works at people’s homes, to help them create an ideal outdoor space. And she works in therapeutic settings, bringing plants and gardening to the elderly, those with brain injuries and others who benefit from being around growing things. She can be reached at www.karinvermeer.ca. Sign up to receive her monthly e-newsletter.
SPRING 2016 • 13
Paeonia Festiva Maxima
Perfect Peonies
A Touch of Class
by Sylvia Van Hage
Peonies like to be grown in deep, fertile, well-drained soil with a neutral pH. Choose your location carefully as peonies do not like to be transplanted or disturbed and do not compete well with other trees or shrubs for food and moisture. Provide shelter from strong winds, and space three to four feet apart to provide adequate air circulation. Peonies bloom best in full sun, but will tolerate part shade. Peonies usually need a few years to establish themselves, and thrive when ignored. They do not require much care in the way of feeding. Fertilizing should occur in spring, once the plant reaches about 3-4” tall, before the leaves begin to open. A low nitrogen fertilizer such as 5-10-10 is recommended to support strong blooms and avoid excessive foliage. Often the stems are not strong enough to support the huge blooms and the use of peony rings or a support that will allow the plant to grow through the centre is recommended. Deadheading as soon as the blooms begin to fade is also recommended, as is cutting the foliage down to the ground in the fall to prevent overwintering diseases. The sky is truly the limit with peony varieties. There is a vast range in flower shape, colour and foliage. Some interesting speciality varieties include fern leaf peonies which have an airy, fern like foliage and bloom with short stems, making it appear as if they’re just
“The fattest and most scrumptious of all flowers, a rare fusion of fluff and majesty, the peony is now coming into bloom” Henry Mitchell, American Writer (1923-1993)
P
eonies are hardy, herbaceous perennials, long lived and often fragrant. Their beauty is unsurpassed and they make wonderful cut flowers. Stunning in bloom with lush foliage all summer long, they require little maintenance as long as they are planted properly and become well established. For success, plant peonies in full to part sun and cover them with about 1” of well-drained soil. Peonies do well in colder winters as they need the temperature to drop to successfully form buds for the following season. 14
Sorbet
sitting on the foliage. Tree peonies are another unique variety, different from a classic herbaceous peony in that they are actually a woody shrub and reach an average height of 4-5’. Itoh peonies are a hybrid between the herbaceous and tree variety. With large blooms and foliage like the tree peony, their stems die back in the fall and must be cut back like the herbaceous peonies. A few truly classic herbaceous peonies are ‘Sarah Bernhardt’ (pink), ‘Karl Rosenfield’ (deep red), ‘Alexander Fleming’ (bright pink), ‘Sorbet’ (a pink/ivory ombré) and ‘Festiva Maxima’ (white). These varieties all offer
Music Man
large, fragrant, double blooms and are taller prototypes, growing up to 34-38” tall and making their long stems ideal for cut flowers. Don’t allow the beauty and complexity of this amazing perennial to intimidate you; once established, peonies are surprisingly easy to grow and disease resistant, making them ideal for the novice gardener. Blooms are sure to be a conversation piece either in your garden or as cut flowers in your home, making them a truly rewarding experience to grow.
Alexander Fleming
Sarah Bernhardt
Karl Rosenfield SPRING 2016 • 15
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SPRING 2016 • 17
Gardeners in their Glory at Ste Anne’s Spa
By Shannon Lavigne
N
estled in the rolling hills of Southern Ontario an ancient castle rests majestically, awaiting guests from around the world to come and indulge in a stay free of technology and abundant in beautiful gardens, superior spa services and relaxing activities that help rejuvenate and replenish the soul, transporting them back to a time when guests were treated both like royalty and family friends.
Jane Owen, whose parents Robert and Sarah Blaffer owned the property from 1939 until 1981, is said to have named her family’s summer home Ste. Anne’s after Sainte Anne de Beaupré, the patron saint of Canada, because of her family’s belief in “divine healing and in the protection of our saints”. Much of the beauty and tranquility that surrounds Ste. Anne’s is a result of the work done by Darlene O’Connor and Debbie Turk, the resident gardeners. Having both worked at the spa for 12 years, they agree that bringing beauty and imagination to the gardens they care for is a mission to be embraced with passion. It is a busy life being a gardener at Ste. Anne’s, with a rose garden, perennial garden, kitchen garden and a new meditative labyrinth to care for. However, both are quick to say that it is an act of love to create and maintain something that brings peace to those who visit. Their pride is abundant when guiding their guests on garden tours, held three times a week, seasonally. 18
Flowers have always been prominent at Ste. Anne’s and the English Garden style was a favourite of Sarah Blaffer. As such, the distinct characteristics of this type of gardening, which emerged in England in the early 18th century, were a part of the surroundings during her tenure as the owner. Debbie and Darlene, along with Jim Corcoran, the current owner, all agree that the shrubbery, graveled walks and eye-catching flowers that sweep and sway in the beds of the garden are an important part of why guests find comfort, solace and relaxation walking through them.
While many garden centre visitors ask the staff if there is any way to not have to deadhead their flowers, Debbie and Darlene agree that deadheading is one aspect of caring for their gardens that they most enjoy. Their philosophy is simple: in doing so they help other flowers that may have gone unnoticed to ‘pop’ and allow all of their flowers to bloom better. They work through this process every two weeks, ensuring that everything is always looking its best. When asked what their favourite part of gardening is, they are quick to respond that they love it all. Flowers from their meticulously cared for gardens are used in bouquets and arrangements found around the facility.
While beauty and serenity are foremost in the minds of the owner and staff at Ste. Anne’s, the gardens in particular have multiple purposes. Debbie and Darlene work directly with Ste. Anne’s chef to create a kitchen garden that will provide the spa with delicious organic vegetables and herbs that are used to create the sumptuous meals served to visitors. In maintaining the commitment to organic and natural ingredients, Ste. Anne’s gardens are untouched by chemicals. The rose garden and rose field are favourites of visitors due to their beauty and scent. Rosa rugosa shrubs originally planted
when the Blaffers owned the property are still in existence, along with another 300 plants recently added to accommodate the Ste. Anne’s Skin Nourishment line used and sold at the spa. Rose extract is used in nearly every product in the line.
These talented gardeners traveled to Washington to learn the art of distilling, in order to know what to grow to continue providing the spa with the essential extracts used in the Skin Nourishment line and during spa treatments. Debbie and Darlene both feel this has diversified their jobs and challenged them to create the best gardens. While many gardeners spend their non-gardening months planning and sketching the perfect garden, these two gardeners believe in the ‘random is best’ philosophy. They plant where they see a need and if things need to be moved, it is just another part of creating the random perfection they are so skilled in achieving. And just like so many of us, they are avid lovers of Pinterest, and often find themselves hunting for new ideas that will complement or add dimension to what they have already planted. Their newest project, the Serenity Garden features a rock fountain, flowers, a fire pit and a labyrinth. This gardening team is always adding and changing in line with their philosophy of rebirth and renewal. Allowing the garden to grow and change
provides the guests who walk through the ultimate peace they are looking for. So what’s next for this amazing duo? They plan to explore beekeeping and the benefits it would provide the spa, along with creating a tea garden. And while Debbie and Darlene are extraordinary gardeners who spend their days digging in the soil, deadheading, moving plants and discussing what is best for the gardens, they are very much like the weekend gardener. They love to shop at a variety of local garden centres, as this is very much in line with the philosophy at the spa: they support local. They learn from local gardeners, trade tips and advice and love to talk about what they are doing and what they are imagining. They love to make their own planter pots and they too keep a journal from year to year, reflecting on what worked, what didn’t, what to keep, what to change and why. Like many of us, the highlight of spring is getting back into the dirt, planting flowers and getting the kitchen garden started. In the fall, it’s the thrill of the harvest and the success of the vegetable garden they have cared for and waited on all summer. In the end, while many of us wish to have the dream job of working in the garden all day, we are lucky to have access to beautiful flowers, fresh herbs, seeds, starter vegetables, knowledgeable garden centres and knowing that when we walk through the doors we are with people who can’t wait to get their hands in the dirt! Ste Anne’s Spa 1009 Massey Road, Grafton ON K0K 2G0 905-349-2493
Happy Planting!
ONE OF DARLENE’S FAVOURITES
or
Darlene O ’Conn
Cone F lower
ONE OF DEBBIE’S FAVOURITES
Debbie Turk
Perennial Poppies
SPRING 2016 • 19
the
LATEST TREND
is YOUR
TREND
F
inding fashion inspiration can be challenging, with trends changing overnight and the seasons blending together. We live in a virtual world, where social media plays a huge role in inspiring our inner Fashionistas and helps us stay updated with current trends. Pinterest, Instagram and Facebook, as well as other platforms, are full of creative fashion ideas for any style at any age. Here are a few of the many sweet styles that are trending into Spring/Summer 2016!
Flared Jeans – Bohemian 70s
Move over, skinnies! This season, the flared silhouette is a must-have. Your favourite 70s fashion is back and you can rock the retro look by pairing your denim with earthy warm tones, ivy green, canal blue or fiery coral. Add suede or fringe accents, grab a dip dye tank or blouse or even a macrame sweater for that festival vibe. Tassels are the perfect detail on any outfit, while laser cut fabric adds elegance and style. Find your inner bohemian as you play the part of a lady.
A Pop of Colour
Brighten up your neutrals with a softer pop of colour this spring. For the first time since its SERENITY Pantone #15-3919 inception 16 years ago, Pantone chose a blend of two shades as ROSE QUARTZ Pantone #13-1520 its 2016 Colour of the Year: Rose Quartz and Serenity promote balance, connection, order and peace. The other brilliant colours highlighted this season are Buttercup (a happy sunny yellow), Fiesta, Green Flash, Iced Coffee (an earthy soft taupe), Lilac Grey, Limpet Shell (a crisp, clean light blue), Peach Echo, Snorkel Blue and Luminous Mint (a fresh pistachio mint hue). These colours are a great choice for the times, especially for those looking to unwind from life’s frantic pace and find feelings of relaxation and calm. 20
Oriental Blooms
Floral in spring? Totally predictable, right? In an effort to change things up, the Flowers of the Orient theme, a new take on an old favourite, is reworked with a modern twist. Visualize orchids morphing into animal prints and extra large single blooms dominating, for a floral look with added drama. Sheer fabrics, botanical lace, stylish embroidery and perforated textiles are trending this season and will add class to any look.
Rio
The 2016 Summer Olympics are being hosted in Brazil, a beautiful country famous for its carnivals and vibrant with bursts of colour and texture. This season’s look is based on the excitement of these celebrations, with their bright, bold colours and patterns. To avoid looking costume-like, look for long, flowing garments, floaty and silky with elements of bold prints and colours covering sections within an outfit.
Accessories
It’s no surprise that the whimsical nature of this season’s fashion trends has been incorporated into your favorite accessories. Handbags are receiving playful zipper add-ons, as are everything from youthful key chains to furry pouf balls (all removable if that isn’t your style)! Backpacks have also been given a makeover and are now available in grown-up versions. The new backpack is structured, sleek and smooth and can be worn in many different ways. Other key items to watch for are shoulder grazing extra long earrings (mismatched if you’re brave enough), classic chunky chain statement necklaces, ornate headbands and cocktail rings with intricate patterns and natural stones. No matter what style you choose, stay true to yourself and your body. Never follow anyone else’s style simply because what suits others, may or may not suit you. Everybody has a unique silhouette. Learn it, embrace it and adorn it in the right way. Kim Burns, Fashion Buyer, Art Knapps Port Coquitlam, BC
SPRING 2016 • 21
LIFT YOUR
Spirits I
magine… hearing the call of that first field-ripe strawberry beckoning you to take a bite, breathing in the heady aroma of plump juicy blackberries, picking a silky smooth dewkissed cucumber first thing in the morning and savouring the sweet/tart flavour of the bluest blueberries on your tongue. The ripening of summer crops is one of the most sensory events that happens in a garden, and luscious, ready-to-eat produce really does arouse the senses. Now imagine… the intoxicatingly delicious flavour of fruit, berry and herb-infused spirits. Infusing is an easy way to create unique libations and impress your friends. More sophisticated than sangria, these DIY recipes are quick to make and not nearly as involved as making your own fruit wine. They also make wonderful hostess gifts and will be the hit of any backyard BBQ. First, choose your spirit. Vodka is usually the go-to here, but white rum, tequila, brandy and gin would work equally as well. You don’t have to splurge on highend brands, but a good middle-of-the-road selection is better than a lesser quality brand. You don’t need a large amount: 250-500ml of spirits is a good starting point. Once you’ve mastered the process, try larger batches if you are serving a crowd but as a general rule, rotating smaller batches will keep your stock fresh. Second, select your flavour. As is true with any culinary endeavour, use what’s in season as it is sure to taste the best. Just take a walk through your garden to see what inspires you. Use only fully ripened/mature fruits and herbs though to maximize the flavour potential of your beverage. Clean and prepare your fruit by removing skins and peels, stems, cores etc. and cut it up into pieces.
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Third, bottle it up! Place fruit into a clean, re-sealable glass container, top with the alcohol of your choice and place it in the fridge. Try to remember to swirl the container every few days to keep the flavours moving. Depending on the intensity you’re after infusion time can take anywhere from a couple of hours (i.e. for hot peppers) to a month, but you can generally plan on the process taking about two to three weeks. Please note that many infusions will make the liquid look ‘murky’, and herbs and fruit will discolour as they break down. This is all part of the process and, though it may not be pretty, the end result will be divine! Once you’re content with your concoction, remove the fruit and strain the liquid into a clean re-sealable glass container and enjoy. If there are any leftovers they can be stored in the fridge. For a ‘Pinterest-worthy’ hostess gift (or a Father’s Day present with a kick) use mason jars and gift tags tied with jute and a sprig of rosemary. Here are some easy combinations to try: • Cucumber and star anise gin • Rosemary gin • Raspberry vodka • Strawberry and mint tequila • Fig bourbon
Cheers!
Jo-Ann C, Lisa G & Lisa MB from Minter Country Garden
SPRING 2016 • 23
TAKING YOUR GARDEN FROM THE
Extraordinary
ORDINARY TO THE
By Darrell Boer & Lynne Warren
S
pring is in the air, the grass is getting green, and our thoughts escape to the sights, sounds and scents of our garden retreats. As the first bulbs peek ever so cautiously above the fresh earth and our sunny forsythia reaches for the sky, we realize how ever changing this little piece of heaven that we call our garden really is.
Looking ahead to the coming season, our imagination takes us to all the ways we can enhance the character of our outdoor living room and take it from being ordinary to extraordinary. The following ideas are just a few simple and often inexpensive ways to do just that.
SIT BACK AND RELAX
Whether you are looking to create a casual seating area, a sophisticated dining space or a complete outdoor room that will complement your lifestyle, there is patio furniture that is designed just for you. When looking, be sure to consider these points: comfort, functionality, quality, design, strength, durability and of course price.
SOOTHING SOUNDS
What better way to create a relaxing oasis than to add the calming influence of a fountain. When we think of fountains, many people visualize a threetiered traditional style in concrete. So much has changed! Although concrete fountains remain very popular, and in many cases timeless, modern and contemporary styles in fiberglass and resin have become quite fashionable. Both offer the advantage of being lightweight and less expensive. The featured fountain resembles natural rock with a beautiful cascade and the added feature of LED shimmering lights for evening ambiance.
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DECK THE WALLS
Turn that ordinary fence or slightly imperfect spot on your outdoor wall into an eye-catching focal point with metal wall art, a UV treated outdoor canvas print, or a decorative outdoor clock. A colourful, unique piece will add drama to an otherwise lost space.
LIGHT UP YOUR LIFE
Extend your summer evenings by incorporating lanterns into your landscape. Let the soft glow of candlelight, flameless or solar powered lanterns illuminate your conversation or light your way down the garden path. Your local garden centre has a multitude of lanterns to choose from in all shapes and sizes. They make a wonderful gift for any gardener.
ART IN THE GARDEN
The clean distinctive lines of modern stainless steel or rustic and timeworn metals will create the element of surprise. By adding a classic or contemporary sculpture, you can turn any corner of your backyard into an expression of your own personal style. Always include a fun feature and conversation piece in your garden.
LET’S REFLECT
Gazing balls had their beginnings as far back as thirteenth century Venice and are widely associated with the Victorian era and English gardens in particular. Although they fell from popularity in the 1950s, there has been a refreshing resurgence and a multitude of modern choices of this age-old standard. Mounted on a concrete pedestal, a metal stand, or simply placed in your garden amongst your ground coverage, gazing balls are a simple way to add a touch of colour and interest to an otherwise unadorned setting.
ROMANCING THE STONE
Let a timeless piece of garden statuary add elegance and sophistication to your landscape. From a whimsical fairy to a stately statuette of St. Francis you can put your personal fingerprint on that special place and give heart to your garden. Spring is here and your garden centre is calling. We’ve got what you need to take your garden from ordinary to EXTRAordinary.
THESE ITEMS AVAILABLE AT:
6488 Mapleward Rd, Thunder Bay ON 807-767-3666 www.vanderweeshomeandgarden.com (While supplies last.) SPRING 2016 • 25
26 • VANDERWEES HOME & GARDEN - 807-767-3666 - VANDERWEESHOMEANDGARDEN.COM
UPDATE
SPRING 2016 • 27
28 • VANDERWEES HOME & GARDEN - 807-767-3666 - VANDERWEESHOMEANDGARDEN.COM
s p i l Tu
. . . é f Ca
Fresh and Delicious Every Day! In a quiet corner of Vanderwees Home & Garden, surrounded
a fresh-from-the-oven treat. And to top it all off, each entrée
by spectacular murals of scenes from Holland, you will find
receives a piece of home-made fudge that is also made right
Tulips Café. With the relaxed feel of an outdoor bistro, Tulips
here at the garden centre.
offers a wonderful selection of homemade cuisine which includes soups, salads, sandwiches, melts, desserts and coffees.
From our freshly ground Tulips coffees to our homemade soups,
What makes Tulips even more unique is that almost all of the
Tulips Café prides itself in offering the freshest fare for our
ingredients that go into these selections are grown right at the
customers. It is a gathering place where friends can meet for
garden centre. From the leeks and potatoes for Laura’s famous
lunch, celebrate a birthday, or just enjoy a peaceful snack after
Leek and Potato Soup to the tomatoes for the delicious Tomato
a stroll through the garden centre. No matter how you slice it…
and Cheese Melt, Tulips offers the freshest of ingredients. Here
it’s always fresh at Tulips!
are a few statistics that might surprise you: over 350 pounds of leeks and 300 pounds of potatoes are grown each summer for the soup, and over 2000 pounds of tomatoes are grown for the melts, sandwiches, salads and tomato soups. The tomatoes are a specialty hothouse variety that is produced without herbicides or pesticides in our state- of- the- art tomato greenhouse. Other ingredients produced for the café include cucumbers, carrots, onions, green and red peppers and butternut squash. The café also uses many of the products found in our gourmet shop to complement their offerings including Gourmet du Village dips and Robert Rothschild sauces; if you enjoy the taste, they can be purchased for use in your own kitchen. The scrumptious desserts you see as you pass the pastry case are all made in-house,
including our signature Tulips Torte
and Pumpkin Squares. The smell of freshly baked chocolate
Tulips Café at Vanderwees Home & Garden… come out for
chip cookies will often send the staff running to the café for
the shopping…
stay for the food!
SPRING 2016 • 29
30 • VANDERWEES HOME & GARDEN - 807-767-3666 - VANDERWEESHOMEANDGARDEN.COM
Available at
Only $22.99
Available at
VANDERWEES HOME & GARDEN 6488 Mapleward Rd, Thunder Bay ON, P7G 2J9 807-767-3666 www.vanderweeshomeandgarden.com