Are you tired of purchasing a cut Christmas tree every year--just to throw it away after the holidays are over? Consider buying a living Christmas tree instead. Living Christmas trees are becoming more popular every year because of their many advantages over cut Christmas trees, which include a lower fire hazard, repeat use, and an increase in value once planted in the landscape, where they can become a yearly source of cut greens for each holiday season.

After the holidays, you can leave your tree outdoors in its original container for year-round beauty and bring it back in again for a second Christmas. However, because most living trees used for Christmas trees are fast growing, they should not remain in a container for more than two years. There are a few other things to consider when planning to use a living Christmas tree indoors.

Living trees can stay in the house for only a brief period, no more than 7 to 10 days. Prolonged exposure to warm household temperatures would force new growth to develop on the tree and this growth would be apt to suffer damage when the tree is transplanted outdoors after Christmas. Longer periods in a home can lead to death of the tree.

Be sure to water the tree regularly while it is being used in the home. Line the tub or container in which you place a living tree with plastic or place a larger saucer underneath the container to keep excess water from dripping through onto your floor or carpeting. One good way to water is to dump two trays of ice cubes on the soil--this waters the tree slowly and evenly. It also helps keep the roots cooler.

Use only the newer low watt lights on your tree to avoid burning or discoloring the needles, and do not spray your tree with colored Christmas paint or snow, even if the product says it is washable.

After Christmas, if the weather should happen to be very cold, place the living tree in the basement or garage where it is cool, but not below freezing, for a few days only: Then, when the weather improves, take the tree out of the container and plant it.

Make sure that the tree will fit into your landscape. Most trees used as Christmas trees will eventually reach heights of 40 to 60 feet. The tree will be inside for a very short time compared to the time that you will have it in your landscape.

We stock living Christmas trees that grow well in our local area. With care and planning, your Christmas tree will serve as a living memory for many years.

A basket of blooming narcissus is the perfect gift for anyone — teachers, coworkers, friends or family.

To make your own narcissus basket you will need premium bulbs of paper-whites, Chinese sacred lilies, Grand Soleil d'Or, Cragford, or germanium narcissus.

• Choose a suitable flat basket (about 6-9 inches in diameter and 3-4 inches high).
• Line the basket with a circle of heavy-gauge (4 millimeter) plastic sheeting and cut to fit. (You may also line the basket with any shallow container with no drainage holes.)
• Fill the plastic (or container) halfway to the top with pebbles or gravel.
• Add 6-8 bulbs, with the pointed side up and with their sides touching.
• Fill in with more pebbles to hold them upright.
• Cover the pebbles with sphagnum moss (optional).
• Add water to the base of the bulbs.
• Continue to water as necessary to keep the water at that level.
• Cover the basket with an upside-down cardboard box.
• Place in a cool spot for one and a half weeks or until sprouts are 3-4 inches tall.
• Uncover the basket and place it in a sunny window until the flowers open.
• Turn it daily for even growth.

Enjoy the narcissus basket in the house during winter or give it as a gift!

Allow six weeks for fully open flowers. Discard the bulbs after flowers fade. Bulbs forced in water cannot be reused.

Tip: For a succession of flowers, plant up more baskets monthly.

• 2 lbs. small red potatoes, cut in halves or quarters
• 6 Tbs. olive oil
• 3 garlic cloves, crushed whole
• 2 Tbs. fresh rosemary, rough chopped
• Salt and pepper to taste
  
  Preheat oven to 425°F.
  
  Toss potatoes generously in olive oil and season with salt, pepper, garlic and half of the rosemary.  Arrange loosely on a baking sheet so that the potatoes are not crowded.  Roast at high heat for 35-45 minutes, tossing and rearranging once or twice, until browned and crispy.  Remove garlic cloves and toss with remaining rosemary.  Season with additional salt and pepper as needed.

• Assorted olives, whole, pitted and cured (we like Nicoise, Castelvetrano and Chili Flecked!)
• A few sprigs of fresh rosemary
• Cubed feta cheese
• Quartered pita bread (warmed is nice!)
• Some good quality olive oil
• Capers, salt cured or brined, drained and rinsed
• A smattering of of mesclun leaves, nasturtium flowers and any other edible or attractive flower you have!
  
  Assemble any or all of the above ingredients loosely on a large and shallow platter and drizzle with olive oil and rosemary for a show stopping appetizer plate. 

• 2 acorn squash, cut in half
• 4 Tbs. unsalted butter
• 4 Tbs. maple syrup
• 1 tsp. fresh thyme
• Salt and pepper to taste
  
  Preheat oven to 350 degrees. Split squash in half and scoop out seeds. Place squash, cut-side down, in a baking dish and add 1/3 cup of water so that the squash stays moist   Roast until tender, about 45-60 minutes. After baking, in the hollow of each piece place 1 Tbs. butter, 1 Tbs. maple syrup, and a sprinkle of fresh thyme.  Season with salt and pepper.