When choosing plants for you containers, color choices matter. You’ll get much more bang for your buck if you choose plants that have similar color ways. For instance, you could combine the large showy Stobilanthes ‘Persian Shield’ (one of my favorite plants!) with the smaller trailing Torenia ‘Golden Moon’ because the purple throat of the torenia echoes the purple of the strobilanthes.

Contrasting textures also make for great containers. Fine, delicate foliage contrasts well with straight, strappy leaves and large, tropical leaves add even more interest.

For lower maintenance (something of a misnomer with containers) choose plants that have the same growth requirements: full sun with full sun; shade with shade; moist soil with moist soil. The closer you can put your containers to a water source, the better off you will be too. Even better, if you can set a drip system up to a timer-your containers gardens can be practically worry free.

The container you choose of course is the base of your little garden so make sure that you choose a container that will accommodate the mature size of plants. Tropical cannas can grow quite large by the end of the growing season, so make sure you are putting them in a sturdy container. The general rule of thumb for plants in containers is to have the container be 1/3 to ½ the height of the tallest mature plant. (So for a 6 foot canna-you are looking at a 2-3 foot tall planter.) Same goes for the width of plants at maturity in order to ensure that you have enough soil volume to accommodate the roots systems. 

I love stealing ideas from the Horticulture staff at Churchill Downs. They always stick with the tried and true method of creating containers with “Thrillers, Fillers, and Spillers” the thrillers are the tall showy plants like cannas, or cordylines; the fillers are the bushier, fuller plants that fill the middle like daylilies or caladiums; spillers come over the pot edge to soften the arrangement, petunia and Lysimachia and sweet potato vines make great choices. Be sure while you are at it to combine those complimentary textures and flower colors.

As mentioned on the show, here is Ron & Mel's interview with Indiana  Gov Mitch Daniels.

Here are the recipes from the American Heart Association Social that I went to the other night:

Silky Mashed Cauliflower                                                                              Makes about one pint, by Chef Peter Klarman – from “Better Food for a Better You”

Ingredients: Organic, local or seasonal

Cauliflower – 1 medium sized head, (any color)

Yellow onion – 1 medium sized, small dice

Garlic cloves – 2, minced

Thyme – 1 tsp (dried or fresh)

Extra virgin olive oil – 2 Tbsp    

 Sea salt – 2 tsp (divided)

Rosemary powder – 1 tsp fresh or dried

Coconut milk – 3 Tbsp or 3 Tbsp olive oil

Chives - 2 Tbsp (fresh), rough chopped, for garnish

Optional

Cayenne pepper – 1 or 2 pinches

Utensils: Chef’s knife, pairing knife, cutting board, steamer or *colander inserted into saucepan, large skillet, measuring cup and spoons, colander, prep bowls, food processor or blender, flat spatula, serving bowl, stock bowl or compost bin.  

Directions

Food Preparation:

• Rinse and drain cauliflower.
• Turn on the steamer or bring the water to a boil in a saucepan* with a colander inserted.
• Using a chef’s knife or pairing knife, prepare the cauliflower by: cutting or pulling off the leaves and then cutting around the stem in a circle to remove it.
• With a chef’s knife, slice the cauliflower head crosswise into four equal parts.
• Cut off all cauliflower tops (florets) rough chop and pull them apart by hand into small, bite sized pieces. (Set aside the thickest stem pieces for the stock bowl or compost).

Steaming:

• Place cauliflower into the steamer and cook for approximately 5 - 6 minutes. 
• When finished, rinse in a colander with cool water to stop the cooking process.                              

 *If a steamer is not available, bring a large saucepan filled with about 2” of water to a boil, insert a metal or wire-mesh colander and cover with a lid. For best results, stir occasionally and check the cauliflower to prevent overcooking.

Stir-Fry:

• In a skillet on medium heat, add in the olive oil, onions, spices, sea salt, and stir fry for 3 – 4 minutes. Taste the mixture for flavor and texture, remove from heat, and let cool.

Finishing in the food processor:

• Empty the skillet contents into the food processor and puree until smooth.
• Add in the cauliflower, coconut milk or olive oil and pulse several times until the contents are mostly smooth.
• Taste and adjust seasonings.
• Platter, sprinkle with parsley or chives for garnish, and serve warm.

Tip: For a thicker, chunkier texture, add ½ the amount of olive oil or coconut milk, and pulse food processor several times to achieve desired thickness. For a smoother, more whipped texture, add

1 or 2 Tbsp more of the latter and process until smooth and creamy.    

Holiday Loaf w/brown sauce

Serves 6 – 8, by Chef Peter Klarman – from “Better Food for a Better You”

Ingredients: Organic, local or seasonal

Quinoa – ¾ cup, soaked and washed

Navy beans – 1, 16oz can, drained

Yellow onion – 1 medium size, rough chopped small

Fennel bulb – ½ cup, rough chopped

Green onion – ½ cup, rough chopped

Garlic cloves – 2 or 3, minced

Sage – 2 tbsp, powdered or rubbed

Rosemary – 1 tsp., chopped leaves or powdered

Thyme leaves – 1 tsp

Flaxseed meal – ¼ cup

Sea salt – 2 tsp (divided)

Extra virgin olive oil – 3 tbsp 

Brown sauce (see page) – for garnish

Utensils: Chef’s Knife, cutting board, 2 mixing bowls, bowl to soak quinoa, colander, measuring cup and spoons, skillet, spatula or wooden spoon, rectangular 2” deep non-stick deep baking dish, serving platter, serving spatula, stock bowl, or compost bin.

Directions:

Preparation:

• Preheat oven to 350.
• Soak quinoa and set aside for 5 – 10 minutes.
• Wash and drain the quinoa and prepare the vegetables as above.
• Bring 1½ cups water to a boil, add a pinch or two of sea salt, stir in quinoa, turn heat to a simmer and cook until all water is absorbed (about 10 – 15 minutes).
• Remove quinoa from heat and let it cool in a large mixing bowl.

Stir-fry

• In a skillet on medium heat, add in the olive oil, onions, and stir-fry for 2 minutes.
• Add in the chopped fennel, garlic, sea salt, all other spices, and stir for 2 – 3 minutes.
• Remove the skillet from heat and set aside.

Mixing and *Baking:

• In another mixing bowl, mash the beans until soft and mostly smooth.
• Using a large spoon or spatula, fold in the quinoa, the vegetable stir-fry, flax meal and green onions.
• Taste and adjust seasonings.      
• Pack the contents about 2” high into a non-stick, rectangular baking dish, sprinkle sage over the top, and bake for 35 – 40 minutes or until golden brown on top.
• Remove from the oven and let cool for a few minutes.
• Slice into 1” wide pieces with a metal spatula or paring knife and remove from the pan.
• To platter, ladle brown sauce over the top, garnish with a few sprinkles of chives, and serve.

*Baking option – If available, pack the mixture into individual, 1” h x 3” w baking molds or non-stick

6 oz ramekins, and place them on a baking sheet to bake in the oven. Note that the cooking time will be shorter than the using the baking dish method so check periodically for desired results.

Golden Brown Sauce

Makes about 1 pint, by Chef Peter Klarman

Ingredients: Organic, local or seasonal

Olive oil – 3 Tbsp

Yellow onion – 1, rough chopped

Garlic cloves – 2 tsp, minced

Rubbed sage (dried) – 2 tsp

Thyme leaves (dried) – 2 tsp

Nutritional yeast – ½ cup

Pamela’s gluten-free baking mix – ½ Cup

Sea salt – 1 tsp

Tamari – ¼ Cup

Water or vegetable stock – 3 – 4 Cups

Optional:

Coconut milk – ¼ Cup, to thicken at the end

Utensils: Chef’s Knife, cutting board, mixing bowls, large saucepan, measuring cup and spoons, skillet, rubber spatula, whisk, stock bowl, or compost bin.

Directions:

Preparation:

• Prepare the onions, garlic as above and measure the dry and wet ingredients.
• In a skillet on low heat, combine the nutritional yeast and baking mix and stir occasionally until warm.

Stir-fry

• In a saucepan on medium heat, add in the olive oil, onions, and stir-fry for 2 minutes.
• Add in the chopped garlic, sea salt, all other spices, and stir for 2 – 3 minutes.
• Whisk in the warmed skillet contents and combine well in the saucepan.
• Continue whisking quickly as you add in the tamari, most of the water, and allow the sauce to come to a simmer and thicken.
• Taste and adjust seasonings.
• If necessary, adjust the thickness by whisking in more water or finish the sauce with coconut milk.
• Keep the sauce on low heat and serve warm over the “Holiday Loaf”

Golden Brown Sauce

Makes about 1 pint, by Chef Peter Klarman

Ingredients: Organic, local or seasonal

Olive oil – 3 Tbsp

Yellow onion – 1, rough chopped

Garlic cloves – 2 tsp, minced

Rubbed sage (dried) – 2 tsp

Thyme leaves (dried) – 2 tsp

Nutritional yeast – ½ cup

Pamela’s gluten-free baking mix – ½ Cup

Sea salt – 1 tsp

Tamari – ¼ Cup

Water or vegetable stock – 3 – 4 Cups

Optional:

Coconut milk – ¼ Cup, to thicken at the end

Utensils: Chef’s Knife, cutting board, mixing bowls, large saucepan, measuring cup and spoons, skillet, rubber spatula, whisk, stock bowl, or compost bin.

Directions:

Preparation:

• Prepare the onions, garlic as above and measure the dry and wet ingredients.
• In a skillet on low heat, combine the nutritional yeast and baking mix and stir occasionally until warm.

Stir-fry

• In a saucepan on medium heat, add in the olive oil, onions, and stir-fry for 2 minutes.
• Add in the chopped garlic, sea salt, all other spices, and stir for 2 – 3 minutes.
• Whisk in the warmed skillet contents and combine well in the saucepan.
• Continue whisking quickly as you add in the tamari, most of the water, and allow the sauce to come to a simmer and thicken.
• Taste and adjust seasonings.
• If necessary, adjust the thickness by whisking in more water or finish the sauce with coconut milk.
• Keep the sauce on low heat and serve warm over the “Holiday Loaf”

Green beans Almondine

Serves 4 to 6, by Chef Peter Klarman – from “Better Food for a Better You”

Ingredients: Organic, local or seasonal

Green beans – 1 lb

Olive oil – 3 Tbsp

Shallots – 3, rough chopped

Lemon zest – 1 tbsp

Slivered almonds – ½ Cup, toasted

Sea salt – 1 tsp

Pepper – ¼ tsp

Utensils: Chef’s Knife, cutting board, mixing bowls, large saucepan or stockpot, measuring cup and spoons, skillet, slotted spoon, rubber spatula, zester or box shredder, baking sheet, stock bowl, or compost bin.

Directions:

Preparation:

• Preheat the oven to 350.
• Bring a saucepan ½ filled with water to a boil.
• Prepare the shallots as above.
• Rinse, dry and zest the lemons.

Cooking the almonds and green beans:

• On a baking sheet, assemble the slivered almonds in one layer and bake in the oven for 10 – 12 minutes or until light brown. Remove them from oven and let cool.
• In a large bowl, prepare a cool water bath for the green beans.
• When the water comes to a boil, add in the green beans, blanch for 2 minutes, remove them with a slotted spoon or tongs and place them in the water bath. When finished, drain and place the green beans in a large mixing bowl.

Stir-fry

• In a skillet on medium heat, add the olive oil, chopped shallots, spices, and stir until tender and transparent.

Finishing:

• In a large mixing bowl, mix the skillet contents, almonds, and lemon zest with the green beans.
• Season to taste and platter and serve. 

Chocolate Chip Banana Nut Torte

Serves 6 – 8, by Chef Peter Klarman – from “Better Food for a Better You”

Ingredients: Organic, local or seasonal

Walnuts – 1 cup, pre-soaked, rough chopped

Dates – 3 medjools, pitted, pre-soaked and rough chopped

Raw cacao nibs – ½ cup

Dried bananas – ½ cup, soaked and rough chopped

Cinnamon – 1 tsp

Shredded coconut – for garnish

 Banana coconut sauce – (see page)

Optional

Cinnamon – sprinkled on top for garnish

Chia seed meal – 1 tsp  

Utensils: Chef’s knife, cutting board, 3 bowls for soaking, a pair of food service gloves, measuring cup and spoons, mixing bowl, serving platter, pie server, food processor (optional).

Directions:

Food preparation:

• Pre-soak the walnuts, dates in warm water for about 10 minutes (or until soft) and drain.
• Pre-soak the dried bananas until soft (but not too mushy).

Tip: For best consistency of the bananas, *dehydrate them at home overnight or pick up bulk packed dehydrated bananas at the health food store with no additives.  

• Chop the walnuts and dates into small pieces and place them in the mixing bowl.

Tip: For a fun way to break up the walnuts, place them in a closed storage bag with no air left in it. Set it on the countertop and gently play the drums on the walnuts with the bottom of your fists. Or, you can swat the bag on the counter until they break into smaller pieces. Of course, use caution! Do not injure your hands or break the bag while doing so. As the walnuts will breakup easily, you’ll want to finish with walnut pieces and not walnut crumbs.

Making the torte:

• Drain the bananas and rough chop until mostly smooth. Place them in the mixing bowl.
• Add in cacao nibs and cinnamon.
• With gloves on, mix the ingredients together and pack together tightly to form into a large ball.
• Set out a large plate or serving platter and form it into a pod-like shape.

          The finished shape should average between ½” – ¾” high and 7”– 8” wide.

• Drizzle on the banana coconut sauce and garnish with shredded coconut and cinnamon.
• Chill in the freezer until firm (at least 20 – 30 minutes).
• Slice with chef’s knife and serve with a pie server.

*Dehydrating the bananas:

• Slice a ripe banana into ¼” or 1/8” wide medallions, arrange them in a single layer on the dehydrator tray and set in dehydrator on the dried fruit setting overnight. Seal in a closed container until use.