SOLAR GARDENS at Avalon

HERE'S SOME REALLY GOOD "SPICE ADVICE"

Dried herbs and spices add a lot of flavour to our dishes. They are readily available and convenient to use. When we're able to blend a combination of spices and herbs the end result usually leads to a wonderful meal. Preserving the quality, freshness and flavour of your spices and seasonings will give you great tasting dishes and help eliminate boring meals.

Spices don't spoil, but over time they do lose their strength. When stored properly spices retain their potency longer than you might think. Whole peppercorns, nutmegs, cloves, cinnamon sticks and whole seeds, such as coriander, cumin, and cardamom all last longer than their ground counterparts.

Proper Storage

There are two critical keys to maintaining the optimum flavour and in getting the greatest value out of your herbs and spices. Store your spices and seasoning blends in air tight containers and keep them in a cool dark place. Keeping containers tightly closed will protect them from moisture and oxidation. Keeping them away from direct light will keep their colour from fading. We've also found that when spices are stored in glass jars they tend to retain more of their essential oil content (this is where the flavour is).

Never store your spices above your stove as the additional heat will more quickly lead to degradation of their quality. Also don't store them directly above your dishwasher as the increased humidity will also shorten their shelf life. Stored spices do best in temperatures below 70° and in lower humidity environments. While achieving both of these may be impractical in your kitchen, the closer you can get to the ideal storage of them the more flavour you will retain.

If you have ever heard it's good to freeze spices and herbs forget it! Condensation will be a problem each time the jar or bag of spice comes out of the freezer and is likely to introduce unwanted moisture to the spices. We also do not recommend shaking herbs or spices out of the bottle directly into something you're cooking as any steam/moisture rising up from the cooking dish will introduce moisture into your jar of spices. Instead it's better to shake the spice into the palm of your hand and then add it to the dish you're cooking.

Some people like to store red spices like chili powder, cayenne pepper and paprika in the refrigerator to prevent loss of colour and flavour. As mentioned in the freezer scenario above, this does more harm than good.

Whole spices keep the longest because they have not been cracked or ground which would expose their volatile oils to the air, which speeds up the breakdown of their flavor. This is why ground spices have a shorter shelf life than whole spices or seeds.

So Many Different Recommendations - Which are Correct?

The general recommendations for freshness dating are four years for whole spices and two years for ground. You may hear people say that spices should be replaced every six months. However, most spices are only harvested once a year, so it certainly doesn't make sense to replace them every six months.

If spices and herbs are kept as we have discussed the shelf life will be as follows:
  

• Whole spices and dried herbs, leaves and flowers will keep 1 - 2 years.       
• Seeds will keep 2 - 3 years and whole roots (i.e. ginger root or galangal root) will keep 3 years.       
• Ground spices and herb leaves keep 1 year.       
• Ground roots will keep for 2 years.

Just because a spice or seasoning blend is outside the date range listed above doesn't mean that the spice needs to be tossed in the trash. To determine if a spice or seasoning is still good you have to remember "appearance" and "aroma". A spice that is no longer acceptable will have lost much of it's vibrant colour and will instead appear dull and faded. The bigger key though is smell. To determine whether or not a ground spice is still good gently shake the container with the cap on. Remove the cap and smell the spice to see if the potent aroma of the spice is still present. If it is, then your spice is still in good shape. Spices don't just all of a sudden go from good one day to bad the next (like milk). From the time they're harvested they slowly begin to deteriorate and what you want to do is to prolong their optimum flavour for as long as possible with proper storage.

The Bottom Line ....literally haha!

A good overall practice to follow is to only purchase high quality dried herbs, spices and spice blends from reliable suppliers & in small quantities, so that you can easily use them up in a reasonable period of time. 

SOLAR GARDENS TASTING STUDIO
DARK BALSAMIC VINEGARS
Spring 2021
* Indicates NEW FLAVOURS for 2021*.
We carry all the popular flavours as well as some unique items that will keep you coming back over and over!
All of our dark balsamics are naturally flavoured. No added salts, sugars, sweeteners, glutens, colouring, or thickening agents. A premium balsamic vinegar is without a doubt a condiment that is unparalleled in taste and versatility. Our balsamics are selected from one of the most reputable producers in Italy, and are of exceptional quality.
All our oils, balsamics and specialty vinegars are hand-filled in a standard 200ml dark green coloured glass bottle, corked and shrink banded (in one of our two Public Health Authority approved facilities).

1. Acai Berry - (ah-sigh-EE) berry is a grape-like fruit harvested from Acai palm trees, which are native to the rainforests of South America. Brush on poultry, drizzle over salads and fruits, add to pan drippings for a delicious sauce. Pairs well with Truffle, Garlic, Blood Orange, and Persian Lime olive oils.
2. Apricot - This apricot balsamic is juicy, fragrant, sweet, slightly tart, and simply mouthwatering! It makes a fantastic vinaigrette, glaze, or reduction for fruit salad or grilled chicken. Drizzle over greens and add goat cheese crumbles for an amazing salad! 
3. Basil* - This herbal balsamic is delicious drizzled over salad or fresh mozzarella, brushed on chicken or halibut before cooking. Saute broccoli or mushrooms with a bit of this balsamic vinegar for a fine side to steaks.
4. Blackberry - This balsamic vinegar is sweet and smooth and bursting with summertime freshness. Drizzle it on your favourite desserts, fruit salads, or cheese plates. Splash into your favourite iced tea or lemonade recipes for a summertime treat. Use as a marinade for pork or chicken or slather on baby back ribs.
5. Blackberry Ginger - Sweet blackberry flavour combined with a hint of spicy, sweet ginger. Delicious in combination with a fruit dish or as a salad dressing, but also perfect as a sauce for roast pork or chicken.
6. Black Currant - This blend of balsamic vinegar and black currants produces a unique flavour that nicely complements feta cheese, red onions and orange wedges in salads. Pair it with other berries, pork, game meat, mushrooms and fresh cheeses.
7. Black Garlic* - This unique flavour is achieved by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is a sweet and garlicky balsamic vinegar. The enzymes that give fresh garlic its sharpness break down. Excellent to use in marinades, dressing, spinach salad, cheese plates, and to glaze poultry or meat. Pair with Mushroom & Sage, Garlic, Basil, Oregano, Rosemary, Roasted Chili, Jalapeno, and Chipotle Olive Oils. 
8. Black Mission Fig - Our best seller! Rich and flavourful. Pair with Garlic, Wild Mushroom & Sage, Italian Herb, Walnut, Chipotle or Blood Orange Olive Oil.
9. Blueberry - A great blueberry aroma, crisp and very tart flavour with a mild sweetness. This unique balsamic is great for dressings, dessert sauces or as a marinade for your steaks or pork. 
10. Butter Pecan - Our Butter Pecan Balsamic Vinegar combines the flavors of roasted pecans, butter and vanilla for a sweet, traditional taste that can’t be beat. (Contains Nut Product). 
11. Cara Cara Orange Vanilla - Madagascar Vanilla and the bright citrus of Cara Cara oranges combine to delight the senses. Pair with fine chocolate, drizzle over fruit salad, add to sparkling water, mixed drinks, or over yogurt or ice cream. 
12. Cherry - Sweet cherry with a hint of licorice aftertaste. Perfect for vinaigrettes, pork and duck. Also great on ice cream and drizzled over a brownie. Yum! 
13. Chile - A mild chili flavour that works well on a salad or as a marinade for meats. Don’t forget drizzling on a bowl of beef chili to add extra yum.
14. Chocolate Cherry - Chocolate covered cherries? Need we say more? Use as a topping on ice cream, cheesecake or a fudge brownie!
15. Chocolate Jalapeno - Everything is better with chocolate! This rich chocolate flavour is enhanced with just a little bit of spicy jalapeno. Marinate steaks or drizzle this over fresh fruit with a little pound cake. If you want to be healthy try this with roasted brussel sprouts or plain cottage cheese.
16. Chocolate Mandarin - The creamy goodness of the chocolate flavour pairs perfectly with the tangy citrus zing of mandarin. Tastes like orange sherbet with dark chocolate syrup. Great over ice cream.
17. Chocolate Raspberry - A decadent flavour combination that few can pass up. This rich and dark balsamic combines the sweet dark flavours of chocolate with the tart undeniable zing of fresh raspberries. Great over ice cream or pancakes.
18. Chocolate Strawberry - This rich and dark balsamic combines the sweet flavours of chocolate with big bold strawberries. Perfect alone, used as a dessert sauce, or in combination with a citrus flavoured olive oil as a salad dressing. Also try as a topping on Brie cheese.
19. Cinnamon Pear - A lovely pear taste with a hint of cinnamon. Try it on pork or lamb. Wonderful on fruit and desserts. Blend with EVOO and drizzle over spinach, baby arugula, slices of fresh pear, toasted pecans and dried cranberries.
20. Citrus - Citrus flavours of grapefruit, lemon, lime and orange. Great in vinaigrettes to dress your salad or fruit. Also good for marinating chicken or fish.
21. Coconut - An ideal accompaniment to tropical dishes. Pair with our Meyer Lemon, Persian Lime or Blood Orange for salad dressings or to marinate chicken or shrimp for the grill. A darker version of our popular white balsamic.
22. Cranberry - This is a wonderful flavour to add to meats, such as pork or turkey. Works great on a salad with nuts, or try it on vanilla ice cream.
23. Cucumber & Melon - A summery taste that goes well with marinated veggies or pair with our Meyer Lemon olive oil for a fresh salad dressing. 
24. Elderberry* - This tart, rich, sweet, and perfectly balanced Elderberry Dark Balsamic Vinegar is a taste sensation, with zesty hints of juicy purple elderberry. Enjoy in vinaigrettes, on salads, glaze meats or poultry, marinades, shrubs, desserts, with fruit, and baking. An ideal companion for a cheese platter. Pairs sensationally with our Persian Lime Olive Oil, Lemon Fused Olive Oil, or any of our EVOO’s.
25. Espresso - This flavourful balsamic is excellent as a steak marinade or as a base for barbecue pork. With the essence of dark roasted coffee, enjoy this as a glaze for your favourite cut of beef. Makes fresh fruit taste amazing!
26. Fig & Lemon - This rich, dark balsamic vinegar has a full fig flavour, brightened with the citrus touch of lemon. Beautiful as a seafood glaze and delicious combined with nuts in your favourite salad.
27. Garlic - Pungent garlic in a thick dark sweet balsamic vinegar, this is a great option in a vinaigrette or as a drizzle on your Caprese salad. Mix it with our Parmesan Rosemary Olive Oil for a great chicken marinade or dipping sauce. A dark version of our Garlic white balsamic.
28. Grapefruit - A light balsamic to brighten up your summer salads or drizzle on rich, lightly seasoned fish. Pair with our Blood Orange olive oil for a crisp, clean vinaigrette.
29. Green Apple - A slight tart taste of apple. Try it with an olive oil for a delicious spinach and nut salad dressing.
30. Hibiscus - Very fragrant and fruity, and a bit sweet. Hibiscus is becoming the trendy taste of the day! Not only can it be used as an aromatic balance to sweet dishes, it can add layers of flavour in savoury dishes as well. Try it in your martini or add a drop to your next citrusy cocktail. Drizzle on crostini with Brie.
31. Honey Date - Mediterranean flavours of honey and date. Drizzle over crispy bacon wrapped figs. Great for a grilled pork marinade or sauce. Toss with a salad of olives, capers, tomato and feta cheese. 
32. Honey Ginger - From salads, noodles, stir- fries, vinaigrettes and seafood, any Asian inspired dish can benefit from this bestselling vinegar. Pairs well with Toasted Sesame Oil, Meyer Lemon, Garlic, or any artisan Varietal EVOO.
33. Honey Raspberry - A combination of sweet honey and raspberry, this flavourful balsamic can be used over your favourite fruit salad, as a chicken or salmon marinade, or even as a delicious sweet sauce on your steaks. 
34. Italian Herbs* - This balsamic vinegar has a sweet, savoury, and herbaceous flavour and aroma. Rosemary, marjoram, thyme, garlic, and sage give it an authentic Italian flavour. Drizzle it over roasted vegetables, meats, or tomatoes, Use it as a vinaigrette for salad.
35. Jalapeno - With a smoky, spicy flavour of jalapeno, it’s perfect to add a bit of heat as a marinade for salmon or chicken. Try it paired with our Persian Lime olive oil for a vinaigrette for your taco salad. A dark version of our Jalapeno white balsamic.
36. Juniper Berry - Sweet, pleasantly herbal and with just the right bite, our Juniper Berry balsamic is a seasonal flavour which beckons the holidays with the distinctive taste of juniper berries. Try this balsamic with gin in a cocktail, paired with wild game or as a glaze for duck.
37. Key West – A citrus explosion. Use as a tropical component in your marinades or vinaigrettes. A blend of grapefruit, orange, lime and lemon, this vinegar is great with vegetables and proteins, or use with grains like quinoa or faro. Drip on top of some chopped avocados, halved cherry tomatoes, goat cheese and walnuts for a delicious snack.
38. Kona Coffee* - Sweet, creamy, smooth. This Kona coffee flavoured balsamic is perfect to top your ice cream or strawberries with cream or use to top poached pears. Use to create a coffee sauce for roasted beef or flank steak. It's also great for meatier type vegetables such as mushrooms or eggplant.
39. Lavender - A member of the mint family, lavender can be described as herbaceous, earthy and floral. Use in any recipe calling for thyme or marjoram, or pour over favourite desserts (especially ice cream).
40. Lemon - Perfect as a glaze for salmon or other seafood. Adds a nice citrus touch when used in vinaigrettes. 
41. Lemon & Bergamot Orange* - Known in France as the "sweet lemon", Bergamots are more orange-coloured than "regular" lemons and are sweeter. This balsamic is sweeter and has more floral notes than the Lemon Balsamic. A wonderful citrus flavor that adds a great finish to vegetables, salads or as a bread dip.
42. Mandarin Orange - Perfect for vinaigrettes, salads and sauces for Asian, pork or chicken dishes. 
43. Mediterranean* - A wonderful blend of Mediterranean delights - pistachio, honey and date. This one is delicious used as a marinade for chicken or lamb with roasted peppers, or try it paired with our tarragon olive oil as a vinaigrette for a crisp salad (incorporate chick peas, cucumbers, tomato, red onion and feta cheese for a masterpiece). This is great in any Greek or southern Italian dish.
44. Mango - This sweet fruity balsamic is always great by itself, on a salad or on fresh fruit. Use as a marinade on many different meats and poultry. Would make a great topping for your favourite ice cream.
45. Maple - Flavours of caramelized sugar and vanilla. Warm and pour over pancakes or dunk French toast strips. Works as a healthy substitute for brown sugar in your porridge/oatmeal.
46. Orange - A little more tangy than our Mandarin Orange dark balsamic, enjoy the sweet, citrus zing of this rich balsamic in a multitude of ways. 
47. Oregano* - Brisk and zesty with the exquisite herbaceous essence of Oregano and a classic Mediterranean flavor. The addition of Oregano makes this vinegar the perfect complement to a wide variety of extra virgin olive oils, and will produce lovely vinaigrettes. Some of our favourite oils are toi pair with this balsamic are -  Eureka Lemon, Organic Persian Lime, Organic Tuscan Herb, and smoky Chipotle. Remarkable in tomato based sauce recipes, such as marinara, puttanesca, and Bolognese.
48. Peach - A rich and fruity finely crafted balsamic from Italy with a pleasant punch of peach! Adds a unique fresh flavour to salads, seafood and pork. Drizzle over fresh fruit for a simple, sensational dessert.
49. Pear - Light pear taste delicious on salads, fresh fruit, ice cream and a variety of meats to complement their flavour. Use this balsamic with a mild olive oil for a salad dressing or dip, or just by itself. It is so good!
50. Pecan Praline* - Pecan pralines are a very rich sweet mixture of brown sugar, granulated sugar, pecans, cream and butter. Enjoy this rich, sweet dark balsamic without the guilt of all the added sugar. This one is a great option for desserts. Drizzle over ice cream or cheesecake, or even brownies. Or try it over some crepes with sliced bananas. Use as a salad dressing made with spring mix, fresh raspberries or blueberries, walnuts and blue cheese. Try pairing with our Butter EVOO or our White Honey Raspberry Balsamic Vinegar. (Contains Nut Product)
51. Pistachio - A decadent sweet, nutty flavour. Drizzle over a strawberry sorbet. Try as a glaze over lamb chops or other gamey meats. Pour over pan seared and pistachio crusted Tilapia or Halibut. (Contains Nut Product)
52. Pomegranate -Enjoy this sweet, slightly tart balsamic vinegar. With a supple pomegranate flavour, it can be enjoyed on salads, in desserts, as well as in sauces and marinades.
53. Pomegranate & Pear (Pompea) - Drizzle over white fish or blend with an olive oil for a tart and sweet salad dressing. Great on cheesecake or ice cream. Try blended into a warm apple cider. 
54. Prickly Pear* - Prickly Pear cactus fruit, a southwest favourite, has a taste similar to raspberries and watermelon with the slight bite of kiwi. This is wonderful as a syrup for pancakes or drizzled over cheesecake. Try as a rimmer with salt on your margarita glass, or spike your lemonade or other cocktails with it.
55. Raspberry - Great alone or paired with olive oil or try it with the Blood Orange infused olive oil for a great bread dip or salad dressing. This balsamic is also awesome on vanilla ice cream.
56. Raspberry Cranberry - Tart and sweet, this flavourful dark balsamic is great to use in both sweet and savoury dishes. Very versatile. Use as a glaze on ham, put into your favourite cranberry sauce recipe or just pour over ice cream. The possibilities are endless.
57. Rich Dark Chocolate - Outstanding marinade for chicken or pork. Use Chocolate Balsamic in a reduction for a mouthwatering sauce. Toss with fresh berries. Also try as a topping on Brie cheese.
58. Spicy Mango - Turn up the heat with chile peppers and mango! Try on sauted shrimp, pan-seared sea scallops or for an Oriental chicken salad.
59. Spicy Orange - Citrus with a kick. Enjoy our Spicy Orange balsamic on bruschetta, over ice cream and as the perfect component in a salad dressing. pork, chicken and Asian dishes.
60. Strawberry - Terrific paired with our Basil EVOO over greens, strawberries, toasted pecans, and goat cheese. To make an instant appetizer, try it drizzled on a strong cheese such as smoked cheddar.
61. Strawberry & Lemon (Tart Berry) - Toss a salad with baby arugula, sliced strawberries and blue cheese and candied pecans. Brush on grilled salmon or baked chicken. Drizzle over salami stuffed with blue cheese.
62. Tangerine - With a bold tangerine aroma and flavour, this balsamic is perfect for vinaigrettes and sauces. When used as a marinade on scallops, enjoy the sweet caramelization after it’s been grilled.
63. Tangy Fig – A blend of tangerine and fig. Blend with an olive oil dressing for salads. Great as a marinade for grilled salmon, chicken or pork chops. Drizzle over cantaloupe wrapped in prosciutto.
64. Traditional - This balsamic vinegar from Modena Italy is so smooth you could sip it after dinner. Use it as a drizzle on aged cheeses, cured meats and fresh fruit, or as a dessert sauce for vanilla ice cream and strawberries. Makes a great marinade or a fabulous finish on salmon.
65. Vanilla - A distinctive sweet and dark balsamic vinegar, hinted with the flavour of vanilla. Use with your dessert, pouring over vanilla ice cream and pound cake with fresh strawberries. Or also excellent as  a sweet vinaigrette.
66. Vanilla Fig - Great poured over grilled asparagus, or added to your favorite sauces. Try drizzled over a good nutty cheese for a treat.
67. Walnut & Strawberry (Walberry) - With a pleasant strawberry walnut aroma and unique flavour, it is perfect for vinaigrettes and sauces.
68. Watermelon - Perfect for summer salads. Try watermelon, feta and arugula with toasted pine nuts or a watermelon caprese salad. Drizzle over a lemon sorbet.

SOLAR GARDENS TASTING STUDIO
GOURMET OILS  (Flavour-Infused, Specialty & Varietal)
Spring 2021
*Indicates NEW FLAVOURS for 2021*

We carry all the popular flavours as well as some unique items that will keep you coming back again and again!

Fresh, early harvested, cold-pressed, unfiltered, unrefined EVOO, this unique blend is a super concoction of health fighting antioxidants, polyephenols, and omega oils. All of our Extra Virgin olive oils are gluten free, dairy free with no added sugars, artificial sweeteners, artificial colouring or artificial flavouring.
All our oils, balsamics and specialty vinegars are hand-filled in a standard 200ml dark green coloured glass bottle, corked and shrink banded (in one of our two Public Health Authority approved facilities).


Flavour-Infused Extra Virgin Olive Oils

1. Artichoke* - The Artichoke is one of the most popular winter month edible flower buds of the Mediterranean. You’ll be hard pressed to find a savoury recipe that isn’t improved with a little of this olive oil. Sure to be a quick and easy favourite for pasta dishes. Drizzle over roasted vegetables. Mix into mashed potatoes. Top off risotto just before serving. Add to hummus or grab a good loaf of bread and start dipping.
2. Bacon - Avoid the saturated fat and substitute this delectable extra virgin olive oil wherever you love bacon flavour! Add sweet, salty and smoky goodness to your warm spinach salads or use to top your potato skins. Add a little salt when cooking to enhance the flavor to new heights! 
3. Basil - Distinctive  basil  flavour in an extra virgin  olive  oil. It is  perfect for grilling and sautéing or tossing  in  with  pasta.  Drizzle  it  on  tomatoes,  steamed  vegetables,  fall  soups  and soft cheeses.
4. Blood Orange - Blend with our Cranberry/Pear White Balsamic Vinegar for a lively, tart  vinaigrette. Use  in  place  of  the  oil  in  any  recipe  for  a  hint  of  orange  flavour.  Try  in  baked goods, add a new twist to Asian cooking or use to sauté salmon or scallops.
5. Black  Garlic* - The syrupy sweet flavour of black garlic is sure to enrich your cuisine with  a  dash  of  Mediterranean  gusto. Tasting  notes  similar  to  a  truffle  oil.  Smoky,  sweet  and earthy. This finishing Olive Oil is best used for pasta dishes, grilled vegetables and fish.
6. Butter  - You can still keep the flavour of butter intact but treat your family to better health by using this special olive oil in many of your recipes. Drizzle over fresh bread or rosemary focaccia from pur Avalon bakery or try it with steamed vegetables or grilled fish and of course popcorn!
7. Chipotle - Chipotle Olive Oil has all the smoky flavour of chipotle (smoke-dried jalapeno chilies) oand its heat is primarily noticeable after you swallow. Deep red in colour. Drizzle over focaccia bread or pizza dough, or use to finish soups, pasta or grain dishes. Use it when marinating steaks or brush it over grilled chicken, seafood or veggies. Pair with our Pineapple White, Tangerine or Cherry Balsamic vinegar for sweet and spicy vinaigrette.
8. Chive  - Enjoy our chive olive oil as a drizzling oil over roasted potatoes (combine with our bacon and butter for a "baked potazato" taste extravaganza). As with all of our olive oils this is an extra virgin olive oil, which  is a great topper for potato soup, use to poach salmon or just simply to scramble eggs. 
9. Cilantro  Lime - A fresh and tangy combination of aromatic cilantro and vibrant lime. Perfect to zest up your favourite marinades, salad dressings and salsas.
10. Cumin - Aromatic cumin is used to add an earthy element of flavour with an almost sweet hint of pine and lemon. A perfect addition to your favourite hummus recipe, any meat or poultry, or also try sautéing with your favourite vegetable, especially eggplant or squash.
11. Cumin  Lime - Take the great aromatic and earthy flavours in cumin and add a little zing with the citrus of lime. A great way to brighten up any Indian, Mexican or Asian dish. This EVOO is a versatile ingredient in a salad or slaw dressing.
12. Dill -Try this dill flavoured extra virgin olive oil as the perfect oil to sauté salmon or in a creamy aioli for potato salad. A beautifully aromatic oil, it is also great in salad dressings or for roasting potatoes.
13. Garlic -Try drizzling over roasted potatoes, pasta, or for marinating your grilling meats. Great as a bread-dipper, or for brushing over a warm slice of bread, focaccia, or bruschetta.
14. Garlic  Cilantro - A perfect ingredient for your next salad dressing. Pair it with one of our citrus balsamics for a flavourful bright combination. A savoury blend that is often described as aromatic and zesty with notes of sage and citrus, balanced with a subtle garlic attitude.
15. Habanero - This  oil  is  spicy!  For  serious  hot  pepper  fans,  with  thetrue  flavour  of  habanero peppers. This is wonderful drizzled over fish, chicken, veggies or pasta. Drizzle over anything that you think could use an extra spicy “kick”. Pair with our Lemon, Apricot, Raspberry or Black Currant Dark Balsamic Vinegars.
16. Habanero Garlic - Spicy habanero provides a spicy kick to garlic olive oil. A perfect combination of heat and sweet garlic that can be used for sautéing vegetables, to cook seafood (add some Meyer Lemon olive oil) or for a marinade for chicken.
17. Harissa - Is a North African pepper paste staple, containing roasted red & green chili peppers coupled with garlic, coriander and saffron.The inviting aromas are perfectly balanced and add a unique smoky and spicy flavour to your dish. Pairs well with our Mango white balsamic for a spicy & sweet combo. Use in stir-fries to add a layer of flavour.
18. Italian Herb - This one makes your mouth water! A great combination of garlic, basil, rosemary and oregano. It's great for dipping, sautéing or used as finishing oil. It has a vibrant herb flavour which would be great brushed on your grilled meats. Also try in pasta, drizzle on blue cheese, roasted potatoes and on your vegetables. Serve with bread or even drizzled on popcorn.
19. Jalapeno - Jalapeno chilies bring a touch of southwest flavour to your chicken, beef or seafood. Excellent for dipping or as a finishing oil for soups, pasta or grain dishes. Use in cornbread. Brush on kabobs, chicken or corn before grilling. Pairs well with Peach White Balsamic, Espresso Dark Balsamic, Chocolate Dark Balsamic and Pineapple White Balsamic.
20. Jalapeno Garlic - The flavour of spicy jalapeños and garlic ending with a slight slow burn. Great drizzled on pizza or pasta. Add to sautéed veggies for a little kick. Try scrambling some eggs with this oil too!
21. Jalapeno Lime - The flavour of jalapeños, lime and a touch of heat. A favourite for bread-dipping. Drizzle over any white fish, scallops or salmon sashimi. Try it as a finishing touch on your guacamole or chicken tacos.
22. Lemon Pepper - Transform a so-so dish into a meal to remember. Perfect on poultry or any white fish, this combination of cracked black peppercorns and tangy lemon zest will add citrus flavour with a peppery kick. 
23. Meyer Lemon - Meyer lemons are a cross between oranges and lemons, creating a sweet flavor with less of a bite than regular lemons. Drizzle on fish fillets before you bake or broil. Also excellent on salads, vegetables and in marinades. Lemon chicken will never be the same! Perfect for sautéing shrimp or scallops. Pair with Blueberry or Raspberry Dark Balsamic or Jalapeno White Balsamic.
24. Mushroom Lovers - Four different mushroom flavours: Porcini, Portobello, Shiitake and Wild Mushrooms. Great with pasta, drizzle on steaks or chicken dishes.
25. Oregano - Great on pastas and rice. Also use on meats and in sauces. Mix with your favourite balsamic for a wonderful bread dip or dressing.
26. Parmesan Cheese - A wonderful dipping oil to add your favourite seasonings to or use on pastas, rice, and salads. It is delicious drizzled over a baguette and then grilled. Popcorn too!
27. Parmesan & Basil - The flavours of pesto sauce. Try on pasta and rice, focaccia bread or as a bread dipping oil. 
28. Parmesan & Garlic - A wonderful dipping oil to add your favourite Italian seasonings or use on pastas, rice or salads. It is delicious.
29. Parmesan, Garlic & Rosemary - A great flavour combination. Try on pasta, in a risotto or as a bread dipping oil.
30. Persian Lime – Also known as Tahitian Lime. Less acidic than key limes. Fantastic with fish, poultry, marinades and dressings. Great paired with our Dark Blackberry Ginger, Mango or Jalapeno Balsamic.
31. Porcini Mushroom – For mushroom lovers. Beware - woodsy, earthy, rich pungent mushroom taste! Known for its' versatility,  porcini olive oil can be added easily to soups, salads, pastas or risotto.
32. Portobello & Garlic - Another wonderful mushroom flavour with the added touch of garlic. Use to grill your cheese sandwich or sauté meats.
33. Raspberry* - Light and fruity, this olive oil showcases the tangy and sweet flavour of fresh raspberries. Try using this to make pancakes for a light fruity touch or substitute in your favourite cake recipe (for the vegetable oil). This is also an easy flexible choice to use when making vinaigrettes. Combine with our Traditional Dark Balsamic to make a sweet marinade for chicken or pork.
34. Roasted Chili - This combination of fruity extra virgin olive oil infused with roasted chili will bombard your senses. Perfect for general pan frying and sautéing as well as salads and of course, a terrific bread dip. Jazz up those scrambled eggs. Drizzle over your pizza for a punch of flavor. Marinate shredded chicken or pork for fajitas or enchilada filling.
35. Roasted Chili & Garlic - Fire-roasted chili flavour with the unmistakable addition of roasted garlic. Use to sauté pretty much any vegetables for a spicy side dish. Also a great marinade for steak or chicken.
36. Roasted Chili & Lime - Spicy and tangy, great as a marinade or with chicken, meat and fish dishes. Great on popcorn too!
37. Roasted Garlic -Try it on salads, for bread dipping, in marinades and wherever a rich buttery garlic flavour is desired. We love it on roasted and mashed potatoes, and roasted vegetables.It produces divine Sautéed Spinach and Garlic Shrimp, and it is a treat served on popcorn topped with grated cheese. Mix it with Basil Olive Oil for a customer favourite Garlic-Basil blend. It can be softened by adding some light varietal (unflavoured) EVOO. 
38. Rosemary - This oil has a light rosemary flavour that is wonderful on salads. Use with many meats and especially great on chicken. Drizzle on tomatoes, steamed vegetables, soups and soft cheeses.
39. Shallot Garlic - Shallots exhibit a soft onion-type flavour, making them so easy to incorporate into recipes. With added garlic, this oil is super easy to use. It adds great taste to pastas and salads, or make a bread dip with your favourite seasoning, or use to sauté veggies.
40. Smoked* - An aromatic extra virgin olive oil, infused with natural wood-smoke flavour. Partners well with everything from meats and poultry to vegetables and fresh bread.
41. Strawberry* - Light and fruity, this olive oil showcases the delicate flavour of fresh strawberries. A brilliant addition to spinach salad and walnuts. Replace vegetable oil in your yellow cake mix recipe for a light strawberry flavour or cook your pancakes and French toast in it. Pairs excellent with lemon,   rich dark chocolate balsamic.
42. Strawberry & Basil* - A blend of our Strawberry EVOO and Basil EVOO, enjoy a combination of sweet fruit with bright herbal notes. Use to create a delicious dressing for a spinach salad. Combine with our White Wine Vinegar and Dijon mustard to make a vinaigrette, then add toasted pecans and creamy Feta cheese. 
43. Sundried Tomato, Parmesan & Garlic - A wonderful dipping oil to add your favourite Italian seasonings or use on pastas, rice and salads. It is delicious. Drizzle some on a baguette and grill to make awesome crostini.
44. Tarragon - The French consider tarragon the "King of Herbs," and you will, too, after using this classic, aromatic extra virgin olive oil. Its licorice-like essence is captured beautifully to help you enhance the flavour of chicken, lasagna, fish and egg dishes. Blend with our Grapefruit White Balsamic for a taste sensation. 
45. Wild Mushroom & Sage - The earthy flavor of mushrooms paired with sage. Use on a wide variety of meats, vegetables or side dishes. Add it to stew or soup. Drizzle on your turkey stuffing! Pair with Lemon White Balsamic for a wonderful vinaigrette.
46. Zesty Onion - With a little chipotle kick, this onion flavoured EVOO is a versatile option. Don't waste time sautéing onions when you can let this oil do all the work for you! Use this oil when cooking meats, making soups and marinating chicken or pork. Use in your favourite salad dressing or as a bread dip.
    
    Specialty Extra Virgin Olive Oils
    
47. Avocado - Avocado oil is relatively new to the culinary world. Like olive oil, avocado oil is  pressed  from  the pulp  surrounding  the  pit.  It  is  great  for  sautéing  or  frying  as  it  has  an unusually  high  smoke  point.  As  for  health  benefits,  it  is  high  in  monounsaturated fats  and vitamin E. Use it for sautéing, stir-frying, grilling, baking, or as a base for a salad dressing. Add to hummus.
48. Avocado  Garlic - Great  for  sautéing  vegetables  or  breakfast  potatoes.  Brush  on steaks or chicken for high temperature grilling. Great for marinades too.
49. Avocado  Lemon - With a high smoke point, this is great for sautéing items such as scallops, shrimp, white fish and salmon. Could be used with a load of freshly ground pepper, sea salt and garlic for a fantastic Lemon Pepper Chicken.
50. Black Truffle - This oil has an earthy mushroom flavour. A fantastic complement to cream-based soups, risotto, mashed and roasted potatoes....and popcorn!
51. Black Truffle & Garlic* - Invigorate your senses with the sublime flavor of Black Truffles and Garlic. Transform any humble dish from simple to sumptuously intense with this  gourmet  flavour. Use on lobster,  red  meats,  caviar,  cream  sauces,  pasta  and  rice,  aged  hard cheeses, arugula and mixed greens salads.
52. Roasted Walnut - Our Roasted Walnut oil is produced in France and adds a rich walnut taste to salad dressing, pasta, grilled meat, fresh baked pastries and makes a great bread dip. Shake up with equal amounts of our Green Apple or Blackberry-Ginger Dark Balsamic Vinegars for an unforgettable vinaigrette! (CONTAINS NUT OIL)
53. Toasted Sesame -This sesame oil is tremendous with Honey Ginger Dark Balsamic or Coconut White Balsamic when used to make an amazing marinade for chicken or vinaigrette for an Asian chicken salad. Also, try marinating flank steak in Sesame Oil with Honey Ginger Dark Balsamic for a delightful spin on steak. Sesame seed oil has a high proportion (41%) of polyunsaturated (Omega-6) fatty acids and is also a great source of anti-oxidants. It is often used as a flavour enhancer in Chinese, Japanese, Middle Eastern, Korean, and Southeast Asian cuisine. 
54. Toasted Sesame with Lemongrass & Ginger*-Combine with fish sauce, soy sauce, lime juice and sugar for a savoury Asian salad dressing. Use cucumber, cilantro, toasted peanuts or cashews, red peppers and onions in the salad. Top a chicken breast or pan-seared salmon fillet with this toasted sesame lemongrass ginger oil. Sesame seed oil has a high proportion (41%) of polyunsaturated (Omega-6) fatty acids and is also a great source of anti-oxidants. It is often used as a flavour enhancer in Chinese, Japanese, Middle Eastern, Korean, and Southeast Asian cuisine.
55. Toasted Sesame with Ginger & Garlic* - This sesame oil is combined with garlic and ginger to create the warm, rich and aromatic flavours of the Orient. Add to stir fries, sprinkle over green beans or broccoli or add to salmon, tuna or scallops. Great for Asian dumplings! Once cooked, toss with oil and sauté the dumplings until crispy and flavorful. Toss chicken wings with teriyaki sauce and pan fry with this oil to kick up the flavor a notch. Sesame seed oil has a high proportion (41%) of polyunsaturated (Omega-6) fatty acids and is also a great source of anti-oxidants. It is often used as a flavour enhancer in Chinese, Japanese, Middle Eastern, Korean, and Southeast Asian cuisine. 
56. White Truffle - A connoisseur’s olive oil. Makes a great finishing oil for many Mediterranean dishes, in mashed potatoes or try it drizzled on popcorn! It also makes an amazing aioli. A little goes a long way, so use sparingly!
57. WhiteTruffle & Garlic* - Rich and sweet with a beautiful garlic note. Pair with Traditional, Black Garlic or Cranberry and Raspberry Dark Balsamic vinegar.Varietal Extra Virgin Olive Oils        

Varietal Extra Virgin Olive Oils

58. Australian Barnea* - Barnea olives produce oils with notes of sweet almonds and sometimes banana. Some of the best Barnea extra virgin olive oils come from Australia, where olive cultivation and oil production have been perfected and our Australian Barnea is a terrific example. Aroma notes of apple with a mild fruity flavour with a hint of almond. In addition to the mild flavour, the low fatty acids and peroxide levels make Barnea olive oil ideal for baking. Pairs well with fruitier balsamic vinegars like our Strawberry, Cherry or Blueberry balsamic. Ideal as vinaigrette.
59. Australian Manzanillo* - The flavour category would be considered "Robust", which makes it's great to use in soups, stews, roasted meats or as a finishing oil to add flavour and depth to your favourite dishes. It has a complex artichoke nose, tomato leaf flavour with complementary bitterness and lingering pepperiness.
60. Chilean  Arbequina - Chilean  Arbequina  is  often  taken  by  the  tablespoon  as  a nutritional  supplement.  Use  this  oil  raw  over  seafood and vegetables.  It  is  delicious  when  paired with our Fig, Cranberry, Walnut & Strawberry, Vanilla or Orange Balsamic vinegars.
61. Chilean  Arbosana - Arbosana  is  often  taken  by  the  tablespoon  as  a  nutritional supplement. It contains hints of apple with a nutty flavour. Light and buttery in consistency, with a pungent and bitter-yet-smooth finish. Drizzle over fish or lobster to enjoy the richness of butter without the guilt! Also delicious with breads or in salads when paired with our Blueberry Dark Balsamic, Coconut & Lime White or Grapefruit White Balsamic vinegars.
62. Greek Koroneiki - Strong,  rich and dark  green  Greek  Olive  flavour.  Koroneiki  is fabulous  as  finishing  oil  with  any  salad and  all  vegetable  dishes.  Enjoy over  bean  salads, grilled vegetable dishes, meats and roasts.
63. Greek Kalamata* - Kalamata Olives are synonymous with Greece. Rated as one of the healthiest olive oils to consume. Fruity aroma, medium to robust intensity with a well balanced mild peppery finish. Flavour is earthy and stunningly delicious. Pair it with Walnut & Strawberry Balsamic for a refreshing salad dressing. Combine with Garlic or Black Garlic Balsamic for basting meats or drizzle over vegetables before broiling. A favourite for dipping, and we love it in mashed potatoes. Pair with Green Apple White Balsamic Vinegar, Strawberry Balsamic Vinegar, Peach White Balsamic Vinegar.
64. House Olive Oil - This is a blend of our favourite extra virgin varietal olive oils. You can count on this blend to wow your taste buds and is versatile with any food. Use as a base for a bread dipping blend or for your salad dressings, as well as for your everyday cooking.
65. Spanish Picual - Like many Spanish olive oils, Picual has a medium body, smooth texture and sweet, buttery taste that finishes with a peppery kick that gives it an extra layer of flavour. It is an excellent choice for use as an everyday olive oil. Picual works beautifully in sauces and salads, and is a delicious counterpart to the more flavourful balsamic vinegars. For an appetizer, sprinkle it with assorted cheeses and spices and use it as a dipper for your favourite crusty bread. When warmed, Picual gives off the sweet aroma of ripe tomatoes.         

 FREQUENTLY ASKED QUESTIONS

What are varietal olive oils?

These are extra-virgin olive oils (EVOO’s) that have been made from a single variety of olive, e.g., Arbequina or Picual. This is the same concept as we see in varietal wines, which are made using a single variety of grape, e.g., Pinot Noir, Shiraz, or Cabernet Sauvignon. As with wines, each variety of olive imparts a distinct taste to its oil.
As you will see, and have the opportunity to experience in the store, olive oils can be classified by intensity: mild, medium, and robust. This method of classification is similar to that of, for example, Cheddar cheese.

What are infused or fused olive oils?

The varietals described above have nothing added to them from harvest to consumer. Some olive oils, by contrast, are augmented by introducing additional flavour. The other characteristics of the oil remain the same. Adding flavour is done in one of two quite different processes; one of them gives rise to what is referred to as ‘fused’ oil, the other to ‘infused’ oil.
In the production of a ‘fused’ oil, the fruit or vegetable having the desired flavour, e.g., lemons or oranges, is combined with the olives at the time of crushing, that is, the olives and the fruit are crushed together at the same time early in the production process.
An ‘infused’ oil, on the other hand, is one to which the concentrated oil from an aromatic natural source has been added later in the production process. Examples include herbs such as basil, and vegetables such as roasted onion. This method provides a wide diversity of flavour options.

What are specialty oils?

Specialty oils are not restricted to those made from olives. Many are made from seeds and nuts. Oil is extracted using one of several defined processes; sources include almond, sesame, walnut, porcini, and avocado. These oils are used as cooking oils or to add flavour directly to food.

 What are balsamic vinegars?

True traditional balsamic vinegars are produced in only two locations in the world: the adjacent provinces of Modena and Reggio Emilia in the Emilia- Romagna region of northern Italy. These vinegars are made primarily from Trebbiano grapes, though Lambrusco and other grapes are sometimes used. The ripe grapes are pressed and the mixture is then cooked for many hours to reduce it to a concentrate. The concentrate is then aged for up to 18 years in wooden barrels of various sizes. Because true traditional balsamic vinegar is very expensive, we are fortunate that other excellent balsamic vinegars are available to us. “Condimento” balsamic vinegar, for example, is similar to traditional balsamic vinegar, but its production varies slightly from that of the “true traditional” product, for example, it is aged for fewer years.
Dark balsamic vinegars (often simply called “Balsamic Vinegars”) and white balsamic vinegars obtain their different colourings partly through the length of the reduction process and partly through the colour of their flavouring additives. The white vinegars often have a milder taste and are somewhat less sweet.

Can Balsamic Vinegar Go Bad?

Balsamic vinegar is more expensive than traditional vinegar, so if you’ll find a bottle of it stored for a long time in the pantry, you’ll surely ask yourself “can balsamic vinegar go bad?”. While there’s a slight possibility that it will go bad (if stored improperly), in almost all cases it will be fine to use for years after buying. So, the answer to the question is affirmative – balsamic vinegar can go bad, but it happens very rarely and only in certain circumstances. Let’s go through the most important pieces of information about storing vinegar, how its quality will be good and how to tell if it's bad. Sounds interesting? Read on!

                   Storing Balsamic Vinegar

Balsamic vinegar should be stored like any other vinegar. That is, it should be kept in a cool, dry area, in a dark coloured bottle (not clear) and away from light. Therefore, most people keep it in the pantry, as it seems to be the best choice. Heat and light will affect the taste of balsamic vinegar, so do your best to keep it away from them. Never buy balsamic vinegar that's in a clear bottle as the light will cause the balsamic to deteriorate more rapidly.

After opening the bottle, the thing to remember is that it should be always sealed tightly when not in use. If you store vinegar in a bottle without it's cap, chances are some contaminants might find their way into the bottle and start to develop in there. Even though vinegar isn’t the best place for bacteria and other microorganisms to grow (due to the acidic environment), it might happen. When you always keep the bottle sealed, vinegar going bad isn’t a risk.

                   As mentioned earlier, vinegar will last years if stored properly. But the sole fact that balsamic vinegar is safe to consume 5 or 10 years after production isn’t the only thing that matters. There’s one more thing that’s even more important – the quality of vinegar over time. You should remember that balsamic vinegar is in it's best quality only for a couple of years ( 2 to 3 years maybe) and its quality slowly deteriorates. So if you find a bottle of balsamic vinegar that was sitting in the cellar for 10 years, the vinegar is safe to consume, but in most cases you really won’t be happy about its taste. The best thing to do is to taste it before using, so you’ll be sure if it still can be used or if you would much rather discard it for quality reasons.

MYTH - The Olive Oil Fridge Test

An often perpetuated myth related to olive oil is the “Fridge Test” - a supposedly simple home test for olive oil authenticity. The myth is so widespread that you may even see conflicting versions of the test – some say your oil should solidify if it’s real, and others say it should not solidify if it’s real. If only it were that easy! This “test” unfortunately, is completely false and misleading. Read on to see why even the rumour-mongers are confused on this one.

Almost all oils will become cloudy and eventually solidify at cold temperatures. Generally speaking, refined oils (such as regular olive oil or vegetable or seed oils) will solidify at a lower temperature than extra virgin olive oil. However, the time and the level of cold required to get to the solidification stage are greatly affected by the overall chemical compounds of the oil. These include the contents of the saturated fatty acid chains, like palmitic or stearic acid, that can change the melting-point of the triglycerides (the main constituent representing almost 98% of all oils and fats) and other compounds in oil, as well as the presence of natural waxes.

The profile of an olive oil, and especially Extra Virgin Olive Oil, is incredibly diverse because the oil’s makeup is affected by so many natural factors that vary by region, season, and type of olive. These include:

• The olive variety
• The seasonal growing conditions
• The latitude of the country of origin
• The time of harvest
• The processing methods

All these factors affect the final profile of the olive oil, and even olives from the same trees can produce oil that varies from year to year. Since olives are a fruit, the skin has natural waxes that protect the fruit as it grows. Evidence of these waxes can be traced in the final product. These natural waxes aren’t harmful, but the range found is variable and some suppliers even chill and filter the oil to remove visible waxes for appearance purposes in order to produce a more polished oil, which will also affect the oil’s solidification temperature. Finally, in order to achieve and keep a consistent flavour profile, some producers may blend several varieties of extra virgin olive oil from various types of olives or regions. This will also affect the time and the level of cold required to get to the solidification stage.

There is no simple magic home test to check for olive oil authenticity. Extra virgin olive oil will crystallize and/or solidify at a wide variety of time and temperature exposures. All this variance is what makes extra virgin olive oil truly special. Forget the fridge, and focus instead on enjoying the wide variety of flavours found amongst extra virgin olive oils.

THIN-CRUST PIZZA BAKING INSTRUCTIONS

We make all of our pizza dough in the Solar Gardens At Avalon kitchen with just 4 ingredients---water, wheat flour, yeast and a dash of salt.

You will be baking your pizza on a pizza stone or a baking sheet on the middle rack of your oven. A pizza stone is ideal for our pizza shells. If you do have a pizza stone, you should put it in the oven while the oven is preheating so that the stone becomes hot before you place the dressed pizza on it. If you don't have a pizza stone, consider buying one. You can usually find them really cheap now in dollar stores.

Preheat your oven to almost as high as it will go. 500 F is great, and you could even go a bit higher to 550 F if your oven goes that high.

You can bake our dough directly from frozen or thawed. If you are using a thick pizza sauce, it is best to spread it on while the pizza shell is still frozen.

We have placed the pizza shell on parchment paper for your convenience. You will keep the pizza shell on the parchment paper while you dress the pizza and for the first few minutes that it is baking in the oven.

Dress your pizza in this order: Spread the sauce on first. Then sprinkle on the cheese. And finally, add any toppings. Remember that this is a thin crust pizza shell that bakes quickly, so try not to stack your pizza too thick with toppings or it will not cook thoroughly.

The parchment makes transfer of the now-dressed pizza onto your preheated pizza stone easy. Put the parchment and pizza directly onto the stone.

You will allow the pizza to cook on this parchment paper for the first few minutes that the pizza bakes. But as the pizza cooks and the crust begins to bake, the dough will loosen from the parchment. At this point, you will be able to pull and slide the parchment out from under the pizza so that the pizza bottom will now be cooking directly against the stone. (If the parchment paper does not pull out with ease after a few minutes of baking, leave it to bake a little longer and try again.) You may find that the parchment becomes a bit brown/black or possibly breaks apart more easily in this hot oven. (The parchment here will not remain as white as when you bake cookies in a lower temp oven.) Be careful not to burn yourself against the hot stone or rack when you slide the parchment out. Consider using tongs, gloves and/or a spatula as needed to ease the parchment out to continue baking.

Cooking time will vary based on your oven temperature, the thickness of your toppings and whether the pizza stone is sufficiently heated through before baking begins. In our wood-fired oven (which is 700F) the pizzas cook in 3-4 minutes. Your home oven will be cooler, so expect a longer cooking time (perhaps 8-10 minutes). But watch your pizza closely. It may take less time than that.


ALLERGEN ALERT: Please note that our dough is made in the Firestick kitchen which contains tree nuts, peanuts and sesame seeds. We cannot guarantee that cross- contamination has not occurred in our busy kitchen.

If you have any questions, you can text us at 306-280-2761. We are always interested in what people are making in terms of pizzas, if you’d like to send us a pic of your creations, we would love to see them.

SUCCULENT CARE

To help you along with your succulent endeavours we thought you might like to have a glimpse of what we've learned throughout our 30 years of 'succulent' growth.

Soil:
We've found that the best 'soil' for succulents is not a soil at all. It's a soiless mix!
We use Pro Mix, or Sunshine mix number 4 or 8. To this we add perlite for enhanced drainage.
Pro Mix is available in a 3.8-foot vacuum-sealed bag weighing about 55 lbs, If you buy one we will add the perlite and mix it for you in our mixing machine. Mixing it by hand is quite a chore.
For convenience to our customers, Solar Gardens also sells a bag for $3 that is enough to pot up about 2 ten inch bowls. If you require a larger bag, please don't hesitate to ask as we have other sizes available.

Terracotta Bowl:
Any inexpensive terracotta pot will work for potting up succulents.
When choosing a pot for growing succulents, make sure there is a hole in the bottom. If there is not, you will need to put one in. Use a Dremel with a bit used to put holes in ceramic tile. The bit is available at Home Depot or other hardware stores.

Terracotta draws a lot of water away from the roots of the plants when over-watered. It also retains a lot of heat collected from the sun during the day, keeping the roots warm in the nighttime low temperatures. Remember that cold, wet roots kill cacti and succulents!

Water and Fertilizer:
At the beginning of March, we use a mixture of one rounded teaspoon of 20-20-20 fertilizer to a 2 gallon watering can. Never use chlorinated water or water from a water softener as the salt and chlorine may harm your plants.

• From March to October, use fertilizer every time you water.
• From October to March, do not use fertilizer when you water (which will be infrequently).
• From March to October, water succulents as needed when the soil throughout the bowl becomes dry.
• Remember that these plants are used to dry conditions, and thrive on neglect.
• It is actually better to underwater these plants than to overwater.
• For example, when your pot becomes very dry, your plants may become a bit soft to the touch and wrinkly. This is a good sign that the plant needs a drink.
• When succulents are over-watered (and we see this especially in winter November through March when the days are considerably shorter and cooler), they may die or their leaves turn yellow and fall off (usually beginning with leaves closer to the bottom).

Too Much or Too Little Water?

• In March and April we definitely err on the side of watering less, sometimes only watering once or twice monthly.
• In the months of October to December, do not fertilize.
• During winter months, succulents need only enough water to keep the roots alive. In reality, this amount of water is very little. With light levels low and our days being so short, water sparingly during these months (ie. infrequently and with only a small quantity of water).
• If the leaves start to turn soft, wrinkle or drop (in that order) then your succulents need water desperately.
• If your leaves drop without first having turned soft then wrinkly, that is a sign of overwatering.
• Many people's succulents begin to stretch in January as the days start to get longer. This is a telltale sign of overwatering in December or January.
• If you want your plants in your bowl or arrangement to remain more compact and not grow as much, do not water as much at any time of the year.
• However, if and when your plants do stretch, use a sharp pair of scissors or shears to cut the plant back near the bowl. Always leave a few leaves on the stem to ensure a few pups of growth.

Fertilizer:

When purchasing fertilizer, one should not buy the largest container or quantity available. Buy smaller quantities at a time. When fertilizer sits on your shelf too long, it will turn hard and become difficult to accurately measure. We sell 20-20-20 in a 500 gm container. This size is not available at most garden centres, but this is the only way that we like to sell it in order to limit your waste and unnecessary cost.

Overwintering:

Many, many people do not want to overwinter their succulents and that is just fine. No need to feel guilty. However, many avid gardeners do want to overwinter their succulents and that is great too. Today, succulents are more affordable, less scarce, and prices are more reasonable than in the past. Understand that every living plant (like us...unfortunately) will die at some point. However, succulents will last a lot longer than 2 dozen cut roses that will last a week (if you're lucky) and if you're changing their water everyday.

Succulents can outlive annuals and many perennials simply by understanding their seasonal growth habits. Solar Gardens' succulent class bowls cost $54.50 plus tax (but contain approximately $125 value if all plants are purchased individually), are in a 10" diameter terra cotta bowl and contain 13 to 20 different varieties of succulent plants. These plants should surely last the spring, summer and fall (6 or 7 or 8 months) with little to no care outside on your patio or balcony. Keeping that in mind, if you would like to try to overwinter your succulents as some avid gardeners do (and again..don't feel guilty if you don't), here are a few tips:

Since winter days are so short, the plants really prefer to stay dormant (alive, but not growing) and they still need as much light as possible to stay alive. So putting them in a garage or basement or closet with no light will kill them. During this time they require vastly decreased amounts of water since they are not actively growing. Plus, succulents are desert plants and require little water to begin with even when they are actively growing.

We have found that most people kill their succulents during the winter with too much water (and not enough light - see the "Grow Light" section below). During the winter, succulents will still need a bit of water. But how much is "a bit of water"? Well, that is a very hard question to answer since the amount of water they need depends on many variables, such as - how warm or cold the room is, how much (or little) light they are receiving, how many plants are in the pot, how big (or small) the pot is, what the pot is made of (ceramic, terra cotta, glass or plastic), how big (or small) the plants are, and how much drainage each individual pot allows (if it has drainage at all). In general, a good rule of thumb is to add a small amount of water if the soil is exceedingly dry. With our class 10" terracotta bowls, you might add a cup of water occasionally during the winter but only if the soil is very dry.

So in a nutshell, most succulents die during the winter dormant period from COLD and WET roots. The key is to water infrequently with a small amount of water, just enough to keep the roots alive during dormancy. When overwintering, succulents prefer a sunny window (south is best), hardly any water, and a temperature above freezing.

The absolute BEST way to overwinter succulents is under grow lights....

Grow Lights

For those that are very serious about overwintering succulents we highly recommend grow lights. We carry a fantastic, amazing type at our Avalon shop.

Lastly, don't be too upset if you haven't overwintered your succulents successfully. Like most things in life, it takes trial, error, time and patience. Not everything works (and grows) successfully all the time....unfortunately!

Who Doesn't LOVE a Summer Holiday? Succulents are no Exception!

Whether you've overwintered your succulents or purchased new ones in the spring, fall or winter, they ALL enjoy a summer holiday outside. But you should be aware of just a few things before moving them outside.

#1. When placing outside NEVER let them freeze. Often we play it super safe and bring them indoors for the night if the forecast minimum is for +3 C. It's OK to leave your plants out during the day if it is above freezing, but in the spring we generally don't put them out during the day unless the temperature is going to be about 8 C or above. Of course some prefer not to put them out until about the 3rd week of May when (hopefully) the freezing is over and you don't have to bring them in at night. Whenever you put them out, keep an eye on your weather app. This is equally important in the fall if you plan on bringing them in to overwinter.

#2. It's really hard on your succulents if you take them from your low-light houses, greenhouse and/or grow lights and put them out in direct sunlight. If placed out in the sun without acclimatizing, they will sunburn for sure. The sunburn won't usually kill the plant (if it is not too severe), but it will create dead looking areas on the leaves. These areas will never heal, so the leaf will be scarred for its' life.

#3. To acclimatize your succulents to the sun, introduce them to the great outdoors gradually. For the first 3 or 4 days place them in the shade all day. After that, place them in a partly shady spot for another few days and then they can go into the direct sun in about a week.

and

#4. Your succulents don't HAVE to be placed in the direct sun for the entire day. Most succulents will be happy all summer on a deck that may only get sun 3 or 4 hours of sun a day.

The main benefits of giving your plants a summer holiday are 3-fold:

- when your plants are outside they will be happier and appreciate the fresh air and its movement.
- you'll enjoy the benefits of added colour and less stretching of your plants (unless you're watering them too much).
and
-they will gain strength with direct sunlight which will give them more energy to help get them through our terribly LONG winters.



Overwintering Living Walls

In our living wall class, you may have planted your wall with either all hen and chicks (sempervivum), all other succulents that can't freeze or a combination of both. If your wall has nothing but hen and chicks in it skip to the next paragraph. If planted with all succulents that can't freeze (all succulents other than hen and chicks that are non-hardy in our climate) you can either overwinter the entire wall indoors or pull out the plants and plant them in pots either individually or like we do in the succulent bowl class - group together in a lovely arrangement using as many bowls as you need. If your wall has a combo of both types then you must separate the hen and chicks from the non-hardy succulents. For overwintering the non-hardy varieties be sure to read the section 'OVERWINTERING" above

The ABSOLUTE best way to overwinter the hen and chicks in your living wall is to lift them and plant them in your garden in the fall. Make sure they have thick snow cover all winter (it's good to have a place to pile all that driveway snow). Then in the spring you can lift them and plant them back into your living wall (It's so much fun to replant them into the wall in the spring and make up a new design). This is a little more work than just setting your planted living wall outside and hoping it will survive. Having said that, many of our living wall clients have very successfully overwintered their living walls right in their frames. If trying this, be sure your plants have a good snow cover as well.

Bugs:

If you can see bugs on your succulents (aphids, fruit flies or cotton ball-like "downy mealy bugs"), use End All. End All is a green product made with pyrethrum (from the citronella plant).

Before you take your plant indoors in the fall, give it a good spray with End All. Spray from the edge of the bowl inwards, up and around, under the leaves. Wear a pair of rubber gloves and a respirator when spraying your plant in order to take proper safety precautions.

We always have End All in stock year round.

If you see small cotton balls on your plants you have mealy bugs. Before spraying with End All it will definitely help if you first remove any cotton balls that you see with a Q tip.

Unfortunately bugs are a fact of life and can occur on your plants any time of year. Of course bugs can attack your plants when outside and can be transferred into your house if you are overwintering your plants. Also, bugs and bug eggs can be brought into your house at any time of year. Small bugs and their tiny (usually invisible) eggs can be brought into your house by hitching rides on fruits, vegetables and grains that you buy at the grocery store. If your plants seem bug-free in the winter and then suddenly bugs appear (especially those annoying, tiny flying fruit flies) then they (or their eggs) have hitched a ride directly from the grocery store to your kitchen. The key is to be vigilant all year-round. Inspect your plants every week (even in the winter). It is much easier to deal with a few insects than a whole swarm of them.

End All is an oily substance that will stay on the plant surface for a couple of months and will actually enhance the colour of your plant! Solar Gardens carries it year round in our retail centre. As succulent specialists, we can say that End All in our experience is safe on succulents. However, if you are considering using it on non-succulent plants, we cannot guarantee that End All will be safe on all plants. You would need to research that as all plants are different.

Solar Gardens uses a systemic commercial product in late February and early March, which is drenched into the soil for the new active roots to absorb the chemical and ensure no bugs will exist. The chemical we use lasts for 8-9 months, and a one-time application per year is all that is needed. This doesn't mean that bugs cannot exist on the plants. But it does mean that for 8-9 months after our drenching, any bugs that bite into this plant will ingest the chemical and die.

Mealy-bug infestations can also be managed using a commercial product. Only commercial growers have access to it. It's expensive and requires additional precautions. As a result, it is not available to the general public. If you have a severe infestation, we can treat your succulents for you using this commercial product at our acreage. Send us your request via the CONTACT US form and we can provide a cost estimate.