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By Elof Axel Carlson

Elof Axel Carlson

Yeasts are single-celled organisms belonging to the eukaryotes. They have a nucleus with chromosomes and a surrounding cytoplasm with embedded organelles. There are 1,500 species of yeasts (in contrast to the small number of species of the genus Homo). Most of these yeast species reproduce by mitosis without a sexual phase.

Some species use a process of budding, with the dividing nucleus producing one nucleus entering a small bleb of cytoplasm at the surface and the other staying with the large mass of cytoplasm of the original cell.

The yeast that gives civilization a boost is Saccharomyces cerevisiae. It converts sugars into carbon dioxide and ethyl alcohol. Different strains of this species are used to make beer, wine, mead and other alcoholic beverages that prolonged life expectancy because the alcohol killed harmful bacteria in the water that humans needed. Other strains of this species lead to the rising of bread during baking and helped bring about the agricultural revolution that tamed humanity into cultural communities.

Beer making goes back to at least 6,000 years ago. In Africa a different species, S. pombe, was used to make a beer from millet.

There are also species of yeast that are harmful to humans. Some cause urinary tract and vaginal infections, especially Candida albicans. Yeast strains are also involved in babies’ mouths (thrush) or in toenail and fingernail infections.

The yeast cell has 16 distinct chromosomes and its DNA has 13 million base pairs. Its genes produce 5,800 different proteins. Its mitochondrial DNA has almost 86,000 base pairs and 35 genes.

Molecular biologists have used yeast as engineering systems for producing pharmaceutical products. Yeast chromosomes can be identified, and genes from other organisms can be inserted into them. The yeast genome can also be used for basic science, and each of its 5,800 protein products can be studied for function in the cell.

Yeasts are also being used to study synthetic genetics where genes and chromosomes are designed by scientists and inserted into one or more yeast chromosomes. Artificial yeast chromosomes are reliable for inserting one or more genes designed for commercial use.

Within 10 years scientists hope to have the first artificial nucleus with all the essential yeast genes needed to allow yeast cells to divide and grow and make alcohol. That nucleus will have 16 synthetic chromosomes made by putting together the nucleotide sequences of the genes in each chromosome without using a living system to do so. They will tag each chromosome with inserted genes that can serve as switches to make them machines capable of turning specific genes or groups of genes on or off. The switches will respond to temperature, pH or chemical signals to activate the switches.

No one knew what yeast was some 6,000 years ago. The cell theory did not come into our awareness until 1838. Brick yeast was not sold until 1867. Granulated yeasts (like the packets available in supermarkets) did not exist before 1872. Instead, bakers would save some of the raised dough and mix it into a fresh batch of flour and water.

Similarly, wine makers or beer makers would take samples from their fermenting kegs and use that to start a new batch of cereal mash or crushed fruits to start the fermentation process. Even if those were not available, there was usually a lot of naturally occurring yeast cells on the surface of grains or fruits to generate fermentation. Yeasts have been domesticated to make alcoholic beverages. Bacteria and other fungi have also been domesticated to make sour cream, yogurt and cheeses. Since the 1940s, fungi and bacteria have been used to make antibiotics that have saved millions of lives from pneumonia, gangrene, sepsis and other infections.

Diphtheria, anthrax, bubonic plague, typhoid fever and typhus are no longer threats to the lives of those in industrialized nations that have access to antibiotics, public health measures and sanitation. We owe to Pasteur and Koch in the last decades of the nineteenth century the knowledge of the microbial germ theory of infectious diseases. Their work explained what produces some foods we love through fermentation by microbes, the microbial basis of rotting or spoilage of food and the microbial basis of contagious diseases.

Elof Axel Carlson is a distinguished teaching professor emeritus in the Department of Biochemistry and Cell Biology at Stony Brook University.

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Rose of Sharon should be pruned in late summer after it has bloomed. Stock photo

By Ellen Barcel

One of the chores necessary for the gardener is to do some pruning. While this chore is usually done in early spring, light pruning and the removal of dead wood can be done anytime. Pruning is not one of my favorite gardening jobs but can be needed. In general, put the right type of plant in the right place to start with as you plan new plantings. That way you won’t spend an inordinate amount of time keeping plants small that really want to be large.

To minimize pruning:

• If you know that the shrub is going to reach 10 feet tall at maturity, don’t plant it in front of a window — unless, of course, you don’t want to see out of the window. Plant slow-growing, dwarf plants in that situation.

• Don’t plant evergreen trees right up against the house, or any trees for that matter. They’ll grow up against the house, making for an unsightly shaped tree and you’ll spend a lot of time pruning them to keep them from taking over. Also, they’ll allow critters of all sorts to climb up them and damage your roof (yes, I know from experience). They’ll shade the house so much that the roof won’t dry out properly after a rainstorm. Large trees should be planted at the back of your property and smaller specimen trees toward the front for the best appearance.

• If you hate pruning — what gardener doesn’t — select plants that need minimal pruning such as conifers. Usually the gardener just needs to remove any dead branches (rare), really weirdly growing branches or multiple leaders in pyramidal shaped trees.

• Always research the specific plant you want to add to your garden so you know exactly what will happen with that plant in the future.

Some rules of thumb for pruning:

• Prune out any dead branches as soon as possible, especially ones that are creating a hazardous situation.

• To control the height of flowering plants, prune them back immediately after they have bloomed. In this way you won’t interrupt the flowering cycle for next year. That means don’t prune forsythia until right after it has put out its yellow flowers in April. Prune rose of Sharon later in the summer after it has bloomed. Don’t prune Hydrangea macrophylla (blue and pink flowering shrubs) until after it has bloomed since it blooms on old (last year’s) wood. Hydrangea arborescens (snowballs), however, benefit from cutting back in early spring since they bloom on new wood.

• Never take off more than one third of the growing area of a shrub (or blades of grass). Taking more can seriously compromise the health of the plant, even killing it. While some shrubs, like euonymous, or trees, like catalpa, will grow from the roots, many others will not if cut back too far.

• Always keep an eye to the overall shape of a plant. For example, if a plant has a pyramidal shape, you want to maintain that. If there are stray branches which stick out beyond the pyramidal shape or double leaders, trim them, remembering conifers generally do not resprout the way broadleaf plants do.

• Always research the specific plants you’re pruning to make sure you do it correctly. Sometimes a plant just doesn’t conform to the norm. For safety: If you have some really large branches broken off a big tree due to winter wind and storms, have a professional, an arborist, come in and deal with them. You don’t need a trip to the ER. Professionals know how to do major pruning safely.

Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension of Suffolk County and its Master Gardener program, call 631-727-7850.

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Red Gazpacho

By Barbara Beltrami

As much as hot soup is a tummy warmer in cold weather, cold soup can be a real refresher in warm weather. Most cold soups are really just pureed veggies or fruits … gazpacho, borscht and vichyssoise, all coolers from different European cuisines, immediately come to mind. Surely the most popular is gazpacho. Think it’s just a puree of tomatoes, bread and other fresh veggies? Think again. That’s red gazpacho. But there’s also white gazpacho called “ajo bianco” made with cucumbers, almonds and green grapes. Or green gazpacho made with cucumber, tomatillo, arugula, avocado, scallions, cilantro and parsley.

Take your pick and don’t feel that you have to follow the ingredients list religiously. Throw in whatever you have as long as it doesn’t radically change the flavor or color. And adding fruits just makes it even better. Think watermelon for the red gazpacho, peeled apple or pear for the white, honeydew for the green. Just think of them as smoothies served in a bowl.

Classic Red Gazpacho

Red Gazpacho

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

3 cups fresh cored and chopped tomatoes

1½ cups peeled, chopped cucumber

1 red bell pepper, cored, seeded and chopped

1 clove garlic, sliced

½ cup water

¼ cup extra virgin olive oil

1/3 cup red wine vinegar

2 slices bread, cubed

¼ cup chopped cilantro

Salt and black pepper, to taste

1 cup or more canned tomato juice

6 scallions, sliced

DIRECTIONS: In an electric blender or food processor, combine all the ingredients except the scallions. Puree until smooth. Pour into a sieve and place over a bowl; press and stir to extract as much juice as possible; discard solids. Adjust seasonings if necessary by adding more salt and/or vinegar. If the mixture is too thick, add more tomato juice. Chill before serving; garnish with sliced scallions. Serve with taco chips, crusty bread with extra virgin olive oil, Spanish olives or manchego cheese or crudités.

White Gazpacho

White Gazpacho

YIELD: Makes 6 servings.

INGREDIENTS:

1 cup seedless green grapes, washed and coarsely chopped

1 apple or ripe pear, pared and cored, cut into chunks

1 cup peeled, seeded and coarsely chopped cucumber

2 medium garlic cloves, peeled and sliced

3 cups stale bread, coarsely chopped

½ cup milk

Coarse salt to taste

1 cup lightly toasted sliced almonds

¾ cup extra virgin olive oil

3 to 4 tablespoons white wine vinegar

Finely ground white pepper, to taste

More vinegar, if desired

DIRECTIONS: In a medium bowl combine grapes, apple or pear, cucumber, garlic, bread, milk, 2 cups of water, and salt. Cover and refrigerate for 6 to 12 hours. Transfer to a blender or food processor, add half the almonds, half a cup of the oil, the vinegar and salt and pepper. Blend until thick; add more water, a tablespoonful at a time, if too thick. Stir and press puree through a fine sieve into a large bowl; season with salt and pepper. Cover and refrigerate until thoroughly chilled.

Pour mixture into individual bowls, drizzle with remaining quarter cup of oil, a little more vinegar if desired, and sprinkle with remaining half cup almonds. Serve chilled with chips, crackers or garlic bread.

Green Gazpacho

Green Gazpacho

 

YIELD: Makes 6 servings.

INGREDIENTS:

¼ cup wine vinegar (preferably white)

2 tablespoons fresh lime juice

One 8-ounce container plain Greek yogurt

¾ cup extra virgin olive oil

2½ to 3 cups Italian or French bread, crusts removed

1 large cucumber, peeled, seed and cut into chunks

1 green bell pepper, seeded and chopped

4 large tomatillos, husked and coarsely chopped

1 handful arugula leaves

1 handful cilantro leaves

1 handful parsley leaves

Flesh of one avocado

4 scallions, sliced

2 jalapenos, seeded and chopped

2 garlic cloves, finely minced

Coarse salt and freshly ground black pepper, to taste

DIRECTIONS: In a large bowl, whisk together the vinegar, lime juice, yogurt and half a cup of the oil. Add remaining ingredients and toss thoroughly to be sure vegetables and bread are coated with liquid mixture. Cover and refrigerate for 4 to 6 hours. Puree chilled mixture, a little at a time. Combine all pureed batches and mix thoroughly; add water, a little at a time, if too thick. Ladle into 6 individual bowls and drizzle with remaining quarter cup olive oil. Serve with chips and salsa, tacos, cheese and crackers or bread dipped in olive oil.

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Delilah

MEET DELILAH!

Delilah

This sweet girl is Delilah. A 6-month-old terrier/border collie mix, she was rescued from a high-kill shelter in South Carolina and brought to Kent Animal Shelter. She’s safe now and just dreams of the day when she will have a loving home to call her own. We’re sure Delilah will be one of the best pups you will ever meet! All she wants is to cuddle and give LOTS of kisses. Delilah comes spayed, microchipped and up to date on vaccines. Why not drop by and say hello? Kent Animal Shelter is located at 2259 River Road in Calverton. For more information on Delilah and other adoptable pets at Kent, please call 631-727-5731 or visit www.kentanimalshelter.com.

Update: Delilah has been adopted!

 

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The American Academy of Dermatology recommends sunscreen lotion with an SPF of 30 to be used daily by those who spend a lot of time in the sun.
Choose sunscreen and clothing as part of your sun protection regimen
Dr. David Dunaief

This holiday weekend, many headed to the beaches or fired up the outside barbecue for the first weekend of what’s shaping up to be a steamy summer. Long summer days spent outside conjure up pleasant images of friends and family relaxing together.

What could possibly be wrong with this picture? With all these benefits, you need to be cognizant of cutaneous (skin) melanoma. It is small in frequency, compared to basal cell and squamous cell carcinomas, responsible for only about 1 percent of skin cancers; however, it is much more deadly.

Statistics

Unfortunately, melanoma is on the rise. Over the last 40 years from 1970 to 2009, its incidence has increased by 800 percent in young women and by 400 percent in young men (1). These were patients diagnosed for the first time between 18 and 39 years old. Overall, the risk is greater in men, with 1 in 28 lifetime risk. The rate among women is 1 in 44. It is predicted that in 2017, there will have been over 87,000 new diagnoses, with over 11 percent resulting in death (2).

Melanoma risk involves genetic and environmental factors. These include sun exposure that is intense but intermittent, tanning beds, UVA radiation used for the treatment of psoriasis, the number of nevi (moles), Parkinson’s disease, prostate cancer, family history and personal history. Many of these risk factors are modifiable (3).

Presentation

Fortunately, melanoma is mostly preventable. What should you look for to detect melanoma at its earliest stages? In medicine, we use the mnemonic “ABCDE” to recall key factors to look for when examining moles. This stands for asymmetric borders (change in shape); border irregularities; color change; diameter increase (size change); and evolution or enlargement of diameter, color or symptoms, such as inflammation, bleeding and crustiness (4). Asymmetry, color and diameter are most important, according to guidelines developed in England (5).

It is important to look over your skin completely, not just partially, and have a dermatologist screen for potential melanoma. Screening skin for melanomas has shown a six-times greater chance of detecting them. Skin areas exposed to the sun have the highest probability of developing the disease. Men are more likely to have melanoma tumors on the back, while women are more likely to have melanoma on the lower legs, but they can develop anywhere (6).

In addition, most important to the physician, especially the dermatologist, is the thickness of melanoma. This may determine its probability to metastasize. In a retrospective (backward-looking) study, the results suggest that melanoma of >0.75 mm needs to not only be excised, or removed, but also have the sentinel lymph node (the closest node) biopsied to determine risk of metastases (7).

A positive sentinel node biopsy occurred in 6.23 percent of those with thickness >0.75 mm, which was significantly greater than in those with thinner melanomas. When the sentinel node biopsy is positive, there is a greater than twofold increase in the risk of metastases. On the plus side, having a negative sentinel node helps relieve the stress and anxiety that the melanoma tumor has spread. The two most valuable types of prevention are clothing and sunscreen. Let’s look at these in detail.

Clothing

Clothing can play a key role in reducing melanoma risk. The rating system for clothing protection is the ultraviolet protection factor (UPF). The Skin Cancer Foundation provides a list of which laundry additives, clothing and cosmetics that protect against the sun (8). Clothing that has a UPF rating between 15 and 24 is considered good, 25 and 39 is very good, and 40 and 50 is excellent. The ratings assess tightness of weave, color (the darker the better), type of yarn, finishing, response to moisture, stretch and condition. The most important of these is the weave tightness (9). There are many companies that produce fashionable and lightweight sun protective clothing lines. Gone are the days of needing to wear your jeans into the water while swimming to protect you from the sun.

Sunscreen

We have always known that sunscreen is valuable. But just how effective is it? In an Australian prospective (forward-looking) study, those who were instructed to use sun protective factor (SPF) 16 sunscreen lotion on a daily basis had significantly fewer incidences of melanoma compared to the control group members, who used their own sunscreen and were allowed to apply it at their discretion (10). The number of melanomas in the treatment group was half that of the control group’s over a 10-year period. But even more significant was a 73 percent reduction in the risk of advanced-stage melanoma in the treatment group. Daily application of sunscreen was critical.

The recommendation after this study and others like it is that an SPF of 15 should be used daily by those who are consistently exposed to the sun and/or are at high risk for melanoma according to the American Academy of Dermatology (11). The amount used per application should be about one ounce. However, since people don’t use as much sunscreen as they should, the academy recommends an SPF of 30 or higher.

Note that SPF 30 is not double the protection of SPF 15. The UVB protection of SPFs 15, 30 and 50 are 93, 97 and 98 percent, respectively. The problem is that SPF is a number that registers mostly the blocking of UVB but not so much the blocking of UVA1 or UVA2 rays. However, 95 percent of the sun’s rays that reach sea level are UVA. So what to do?

Sunscreens come in a variety of UV filters, which are either organic filters (chemical sunscreens) or inorganic filters (physical sunscreens). The FDA now requires broad-spectrum sunscreens pass a test showing they block both UVB and UVA radiation. Broad-spectrum sunscreens must be at least SPF 15 to decrease the risk of skin cancer and prevent premature skin aging caused by the sun. Anything over the level of SPF 50 should be referred to as 50+ (3).

The FDA also has done away with the term “waterproof.” Instead, sunscreens can be either water resistant or very water resistant, if they provide 40 and 80 minutes of protection, respectively. This means you should reapply sunscreen if you are out in the sun for more than 80 minutes, even with the most protective sunscreen (3). Look for sunscreens that have zinc oxide, avobenzone or titanium oxide; these are the only ones that provide UVA1 protection, in addition to UVA2 and UVB protection.

In conclusion, to reduce the risk of melanoma, proper clothing with tight weaving and/or sunscreen should be used. The best sunscreens are broad spectrum, as defined by the FDA, and should contain zinc oxide, avobenzone or titanium oxide to make sure the formulation not only blocks UVA2 but also UVA1 rays. It is best to reapply sunscreen every 40 to 80 minutes, depending on its rating. We can reduce the risk of melanoma occurrence significantly with these very simple steps.

References: (1) Mayo Clin Proc. 2012; 87(4): 328–334. (2) cancer.org. (3) uptodate.com. (4) JAMA. 2004;292(22):2771. (5) Br J Dermatol. 1994;130(1):48. (6) Langley, RG et al. Clinical characteristics. In: Cutaneous melanoma, Quality Medical, St. Louis, 1998, p. 81. (7) J Clin Oncol. 201;31(35):4385-4386. (8) skincancer.org. (9) Photodermatol Photoimmunol Photomed. 2007;23(6):264. (10) J Clin Oncol. 2011;29(3):257. (11) aad.org.

Dr. Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.

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Standing near one of the X-ray scattering instruments, Kevin Yager holds a collection of samples, including a self-assembling polymer film. Photo courtesy of BNL

By Daniel Dunaief

Throw a batch of LEGOs in a closed container and shake it up. When the lid is opened, the LEGOs will likely be spread out randomly across the container, with pieces facing different directions. Chances are few, if any, of the pieces will stick together. Attaching strong magnets to those pieces could change the result, with some of the LEGOs binding together. On a much smaller scale and with pieces made from other parts, this is what researchers who study the world of self-assembled materials do.

Scientists at the Center for Functional Nanomaterials and at the National Synchrotron Light Source II at Brookhaven National Laboratory experiment with small parts that will come together in particular ways based on their energy landscapes through a process called self-assembly.

Every so often, however, a combination of steps will alter the pathway through the energy landscape, causing molecules to end up in a different final configuration. For many scientists, these so-called nonequilibrium states are a nuisance.

Above, Kevin Yager listens to sonified data. When data is sonified, it is translated into sound. Photo by Margaret Schedel

For Kevin Yager, they are an opportunity. A group leader at the CFN who works closely with the NSLS-II, the McGill University-educated Yager wants to understand how the order of these steps can change the final self-assembled product. “In the energy landscape, you have these peaks and valleys and you can take advantage of that to move into a particular state you want,” Yager said. “The high level goal is that, if we understand the fundamentals well enough, we can have a set of design rules for any structure we can dream up.”

At the CFN, Yager manages a nanofabrication facility that uses electron-beam lithography and other techniques to make nanostructures. He would like to fabricate model batteries to show the power of nanomaterials. He is also determined to understand the rules of the road in the self-assembly process, creating the equivalent of an instruction manual for miniature parts.

In future years, this awareness of nonequilibrium self-assembly may lead to revolutionary innovations, enabling the manufacture of parts for electronics, drugs to treat disease and deliver medicine to specific locations in a cell and monitors for the detection of traces of radioactivity or toxins in the environment, among many other possibilities.

Yager’s colleagues saw considerable opportunities for advancement from his work. Nonequilibrium self-assembly has “significant potential for a broad range of nanodevices and materials due to its ability to create complex structures with ease,” Oleg Gang, a group leader in Soft and Bio Nanomaterials at the CFN, explained in an email. Yager is an “excellent scientist” who produces “outstanding results.”

One of the things Yager hopes his research can develop is a way to “trick self-assembly into making structures they don’t natively want to make” by using the order of steps to control the final result.

As an example, Yager said he developed a sequence of steps in which nanoscale cylinders pack hexagonal lattices into a plane. These lattices tend to point in random directions as the cylinders form. By following several steps, including sheer aligning a plane and then thermal processing, the cylinders flip from horizontal to vertical as they inherit the alignment of the sheered surface. Flipping these cylinders, in turn, causes the hexagons all to point in the same direction. When Yager conducted these steps in a different order, he produced a different structure.

Broadly speaking, Yager is working on stacking self-assembling layers. In his case, however, the layers aren’t like turkey and swiss cheese on a sandwich, in which the order is irrelevant to the desired final product. Each layer has a hand in directing the way the subsequent layers stack themselves. Choosing the sequence in which he stacks the materials controls their structure.

Yager is working with Esther Takeuchi and Amy Marschilok at Stony Brook University to develop an understanding of the nanostructure of batteries. Gang suggested that Yager’s expertise is “invaluable for many scientists who are coming to the CFN to characterize nanomaterials using synchtrotron methods. In many cases, it would probably be impossible to achieve such quantitative understanding without [Yager’s] input.”

Yager and his wife Margaret Schedel, an associate professor in the Department of Music at Stony Brook University who is a cellist and a composer, live in East Setauket. The couple combined their talents when they sought ways to turn the data produced by the CFN, the NSLS and the NSLS-II into sound.

Scientists typically convert their information into visual images, but there’s “no reason we can’t do that with sound,” Yager said. “When you listen to data, you sometimes pick up features you wouldn’t have seen.”

One of the benefits of turning the data into sound is that researchers can work on something else and listen to the collection of data in the background, he said. If anything unexpected happens, or there is a problem with a sample or piece of equipment, they might hear it and take measures more rapidly to correct the process. “This started as a fun collaboration,” Yager said, “but it is useful.”

Schedel is working on sonifying penguin data as well. She also sonified wave data on Long Island. “By listening to the tides quickly, larger patterns emerge,” she said, adding that Yager thought the idea was theoretically interesting until he listened to misaligned data and then he recognized its benefit.

Schedel’s goal is to see this sonification effort spread from one beamline to all of them and then to the Fermilab near Chicago and elsewhere. She wants sonification to become “an ear worm in the science community.”

While Schedel introduced Yager to the world of sound in his research, he introduced her to sailing, an activity he enjoyed while growing up in the suburbs of Montreal. When she sails with him, they are “half in and half out of the boat,” Schedel said. It’s like two people “flying a kite, but you are the kite. You have to learn how to counterbalance” the boat. They hike out so they can take turns faster without tipping over, she said.

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Lady

MEET LADY! This pretty little girl is Lady, a 2-year-old Chihuahua mix, currently waiting for adoption at Kent Animal Shelter. At just 11 pounds, she is the perfect lap dog who loves to give kisses and snuggle. Dubbed “a ray of sunshine” by her caretakers, Lady loves people, other dogs and going for walks. She is up to date on all her vaccines. Won’t you come by and say hello? You’re sure to get a kiss! Kent Animal Shelter is located at 2259 River Road in Calverton. For more information on Lady and other adoptable pets at Kent, please call 631-727-5731 or visit www.kentanimalshelter.com.

Update: Lady has been adopted!

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OH DEER!

Don Michne of Miller Place recently snapped this photo of a young white-tailed deer at Cedar Beach in Mount Sinai. He writes, “My wife, Mary, and I go for frequent walks at the beach. Mary was first to notice the deer. I took many photo’s of him; he seemed very tame. The next two evenings in a row we found him again, never in the same location but always nearby. I got the feeling he was expecting us. We never fed him, just talked. Of the dozens of photos I took of him, we liked this one the most, sticking his tongue out at us.”

Send your Photo of the Week to [email protected].

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Calla lilies feature trumpet-shaped flowers in pink, red, yellow and white.

By Ellen Barcel

In general, from the gardener’s point of view, there are two types of bulbs (tubers, rhizomes, etc.) — those that are planted in fall and are perennials, tolerating or even needing cold weather to survive and thrive (tulips, daffodils, hyacinths, etc.) and those that are planted in the spring and usually are not hardy.

This second set needs to be lifted in the fall (or treated as an annual) since it won’t survive Long Island’s cold winters. And yes, there are some exceptions. For example, there are some hardy gladioli, but most glads are tender.

Generally, when planting glads, dahlias, etc., you will get beautiful flowers the first year if you buy quality bulbs since the bulbs are producing flowers based on what the grower did to them the previous year — how much water, fertilizer, pest control, etc.

If you are going to keep these tender bulbs going in future years, you must treat them well this growing season. This includes sufficient water, fertilizer and pest control. Then they will be ready to go dormant and be lifted in the fall and stored away for the following spring planting.

In general, the tender bulbs bloom in the summer. So, when you select them, know that you’ll have to wait a while for the flowers. Also, remember that although most gardeners plant these as bulbs/tubers they are flowering plants and in general (although not all the time) produce seeds from these flowers. And yes, in general, you can save the seeds and grow them next year with varying degrees of success.

Always follow package directions for planting bulbs, corms and tubers, but rules of thumb include:

• Orient bulbs so you plant them top up.

• Add compost to the soil.

• Water in the beginning and during times of drought but don’t overwater as some bulbs will rot in soggy soil.

• Add fertilizer if you plan to lift the bulbs in the fall and keep them growing in future years.

• Stake the plant if very tall.

• The depth of planting is determined by the size of the bulb — tiny bulbs go just under the soil level, bulbs as big as glads could be planted eight inches deep.

• Plant in a sunny location for best flowering (except caladium).

• Use mulch to help keep down weeds and hold moisture in the soil if you have very sandy soil.

Caladiums are a great addition to the often all-too-green shade garden.

Caladium

Caladium is a tropical plant, also grown for its large, but extremely colorful leaves. Caladium do well in shade, making them an ideal plant to bring color into this area of your yard. A native of South America, there are currently over 1,000 named cultivars. They grow best in a soil pH of 6 to 6.5 and can reach a height of three feet tall in just one season.

Gladiolus

Gladioli are in the iris family. Because of their unique shape, they are sometimes known as sword lilies. They bloom from the bottom up. To keep the plant looking tidy, remove spent flowers. Since these can be very tall plants, put them toward the back of the bed, with shorter plants in front of them. Glads make great cut flowers, blooming in general in August. Planting can be staggered so that you extend the blooming season. They come in virtually every color of the rainbow.

Dahlias

Dahlias are native to Mexico. They’re known for their colorful, showy flowers. The tuberous perennial is related to sunflowers, daisies, mums and zinnias. Dahlias range in height from dwarf to those tall enough to need staking. Flower shapes are varied as well from single and double to pompom, cactus and even orchid shaped. Dahlias are generally pest free, except, like hostas, they can attract slugs and snails. Be prepared to use whatever controls you are most comfortable with (I just pick then off at night). They grow best in a soil pH of slightly acidic to neutral, meaning you may need to add lime to your soil. The American Dahlia Society can be reached at www.dahlia.org; the Long Island Dahlia Society is at www.longislanddahlia.org.

Elephant ears

Elephant ears may be grown in pots if your garden is limited in size.

Elephant ears (Colocasia esculenta) can be grown in full sun but prefer light shade. They are enormous plants easily reaching five or six feet in height with enormous, heart-shaped leaves. I’ve seen a row of them used to block out road sights. They add a tropical look to any garden they inhabit. They are grown primarily for their enormous leaves, which come in a variety of shades of green and black (actually dark purple).

 

Calla lilies

Calla lilies are natives of South Africa. They bloom midsummer through frost. Like glads and dahlias, they do best in full sun to only light shade. And, despite their name, they are not lilies at all.

Peruvian daffodils

Peruvian daffodils (Hymenocallis festalis), also known as spider flowers, are a South American fragrant wildflower. It’s only hardy in zones 8 to 10, so like the others above either must be treated as an annual or lifted in the fall. A soil pH of mildly acidic, through neutral to mildly alkaline is ideal. Peruvian daffodils are not true daffodils but in the amaryllis family. Propagate them by offsets. Divide every five or so years, depending on what the bed looks like, in winter before new growth starts. If growing them in a container, bring it into an unheated garage in the fall.

 

Other summer flowering bulbs include cannas (with their enormous red flowers), tuberous begonias and crocosmia. Lilies and daylilies are hardy perennials in our area and can be planted whenever you find them in the nursery. More on them in the future.

Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension of Suffolk County and its Master Gardener program, call 631-727-7850.

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Cherry Clafoutis

By Barbara Beltrami

There’s a bowl of cherries sitting on my kitchen counter, and every time I walk by and pop one into my mouth I think of Irving Berlin’s song about life being just a bowl of cherries and I think, “Really?” But then I remember another line from the song that says “…so live and laugh at it all” and I think, “OK, maybe he was right.”

Before I get any more philosophical, let’s talk about those cherries. True, they are wonderful on their own, and oh so nice to look at when they’re fresh and have a nice green stem and an unblemished dark shiny skin. Like most summer fruits, they don’t last long in that condition, but when they start to go, they also make a darn good clafoutis, pie or scone.

Cherry Clafoutis

Cherry Clafoutis

This a French skillet dessert with a flan-like filling and pitted or unpitted cherries. It couldn’t be easier or quicker to make unless you insist on pitting the cherries, which I always feel I should do if it’s for company.

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1 tablespoon unsalted butter for greasing

1¼ cups milk

1/3 cup sugar

2 tablespoons cherry liqueur or brandy

2 tablespoons vanilla extract

¼ teaspoon almond extract

6 eggs

Pinch of salt or to taste

¾ cup flour

3 cups pitted or unpitted dark cherries, stems removed

Confectioners’ sugar for dusting

DIRECTIONS: Preheat oven to 350 F. Grease a 9-inch cast iron skillet or baking dish with butter. In a blender or food processor, combine the milk, sugar, liqueur, extracts, eggs, salt and flour; blend until smooth. Pour into skillet, then evenly scatter cherries on top. Bake until a golden crust has formed on top and bottom (lift gently with a spatula to check) and a sharp instrument inserted in center comes out clean. When cooled to warm or room temperature, dust with confectioners’ sugar. Serve with iced coffee or tea in summer and hot coffee or tea in winter or a dessert wine any time.

Cherry Pie

Cherry Pie

Forever linked in American lore with George Washington and his honesty, cherry pie is so much more than the subject of a presidential tale. In fact, it may well be the queen of American fruit pies.

YIELD: Makes 8 servings

INGREDIENTS:

2 crusts for a 9-inch pie

4 cups fresh cherries, pitted

3 tablespoons quick-cooking tapioca

2/3 cup sugar

¼ teaspoon almond extract

2 tablespoons butter

DIRECTIONS: Preheat oven to 450 F. For the bottom crust, making sure it overlaps the edges, line a 9-inch pie plate with rolled-out dough. Mix cherries with tapioca, sugar and extract. Let stand for 15 minutes. Pour into pie plate. Dot with butter. Cover with a second circle of rolled-out dough (be sure to make slits so the steam can escape) or woven lattice strips cut from the dough. Bake 10 minutes at 450 F, then lower heat to 350 F and bake another 35 to 40 minutes, until crust is golden and cherry mixture is bubbly and thickened. Serve with vanilla ice cream.

Cherry Scones

Cherry Scones

Serve these cherry scones warm from the oven and your guests are sure to enjoy them. Scones are traditionally served with jam and clotted cream, a British cross between butter and whipped cream; but it’s hard to find, bothersome to make and not for the uninitiated palate anyway. Really good Irish creamery butter is better, I think.

YIELD: Makes about 12 scones

INGREDIENTS:

2 cups flour plus 2 tablespoons

1 scant teaspoon salt

4 teaspoons baking powder

2 tablespoons sugar

5 tablespoons cold butter

3 eggs

¾ cup cream

½ cup pitted chopped fresh cherries

DIRECTIONS: Preheat oven to 450 F. In a food processor, combine the two cups flour, salt, baking powder and sugar. Using pulse button, add the butter, one tablespoon at a time until it is completely blended. Beat two of the eggs with the cream and pulse once or twice only to blend with ingredients in processor. Stir in the cherries (do not pulse). Scrape the dough onto a board dusted with the remaining two tablespoons flour. Knead 10 or 12 times, then press into a one-inch thick rectangle. Using a biscuit cutter or glass, cut dough into 2-inch rounds and place on an ungreased baking sheet. Being careful not to overwork it, press the remaining dough into a new rectangle and repeat procedure. Mix third egg with one tablespoon water and brush tops of scones with it. Bake until golden brown, about 8 minutes. Serve with butter and cherry jam, coffee or tea.

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