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It's a happy hour terrarium party


It's "Terrarium Takeover" time. Photos courtesy
Green Acres.

Green Acres hosts live Instagram event Friday


Too hot to garden outside? Retreat indoors and make your own cool oasis
-- build a happy hour terrarium.

At 4 p.m. Friday, July 17, Green Acres Nursery & Supply presents the third
part in its summer series, "The Art of Terrariums."

And no face mask necessary; this garden party is all online.

Presented as a live Instagram event, this fun and informative online workshop
includes a special themed cocktail, a live deejay and great indoor garden ideas.

Themed "Terrarium Takeover," the workshop starts with a classic terrarium container --
the glass bottle, jar, bowl or other container of your choice.

"We're working with a completely blank canvas," say the Green Acres experts.

"You can create and customize your terrarium project to fit your space and style. Have fun with it!

While glass is the traditional 'house' for terrariums, you can build from small to very large,
using houseplants or succulents, adding accents or colors that match your décor."

The Wardian Case is a cool refresher.
As for the cocktail, it's a icy green cooler: The Wardian Case.
It includes some unusual ingredients.

Here's the recipe, courtesy Green Acres:

The Wardian Case
Makes 1 serving

Ingredients:
1-1/2 oz. white rum
1-1/2 oz. fresh lime juice
3/4 oz. green Chartreuse
3/4 oz. Velvet Falernum
Absinthe (for rinse)
Extra large ice cube

Recommended tools:
Cocktail shaker with strainer
Jigger
Hand citrus juicer
Vermouth atomizer (optional)

Instructions:
If using a vermouth mister, fill it with Absinthe and mist the inside of the cocktail glass
with 1-2 sprays. If not using a mister, pour a dash of the absinthe into the glass, swirl
around and pour out.

Add rum, lime juice, Chartreuse, and Velvet Falernum into a cocktail shaker with ice
and shake vigorously for 10-15 seconds. Strain into glass and add an extra large ice cube.

Garnish the rim of the glass with a piece of lichen or a lime wheel.

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Garden Checklist for week of July 7

Take care of garden chores early in the morning, concentrating on watering. We’re still in survival mode until this heat wave breaks.

* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to conserve moisture.

* Prevent sunburn; provide temporary shade for tomatoes, peppers, eggplant, melons, squash and other crops with “sensitive” skin.

* Hold off on feeding plants until temperatures cool back down to “normal” range. That means daytime highs in the low to mid 90s.

* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week. Harvest vegetables promptly to encourage plants to produce more.

* Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.

* Some weeds thrive in hot weather. Whack them before they go to seed.

* Pinch back chrysanthemums for bushy plants and more flowers in September.

* Harvest tomatoes, squash, peppers and eggplant. Prompt picking will help keep plants producing.

* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.

* Pinch off blooms from basil so the plant will grow more leaves.

* Cut back lavender after flowering to promote a second bloom.

* One good thing about hot days: Most lawns stop growing when temperatures top 95 degrees. Keep mower blades set on high.

* Once the weather cools down a little, it’s not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.

* After the heat wave, plant corn, pumpkins, radishes, winter squash and sunflowers. Make sure the seeds stay hydrated.

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