How to Make a basic lemonade and it’s recipe

By learning to master and use simple syrup, you can make fresh lemonade, limeade and a huge variety of refreshing beverages.  It will keep for a month or more in your refrigerator in a tightly sealed container.  The ratio is always one to one, or for every one cup of sugar you use, use one cup of water, and so on.

Ingredients of Lemonade Syrup

  • 2 cups superfine sugar  (for the simple syrup)
  • 2 cups water (for the simple syrup)
  • 2 cups lemon juice, preferably from Meyer lemons
  • 6 to 8 cups cold water (to adjust to your preferred taste)
  • Crushed or shaved ice
  • Thinly sliced lemon rounds for garnish

Lemonade Syrup Procedure

  • To make simple syrup, heat the sugar and water in a small saucepan, stirring frequently until the sugar is completely dissolved.  Set aside to cool to room temperature.
  • Using anywhere from 4 to 10 lemons (depending on variety, ripeness and size) extract juice and pulp
  • Combine cooled simple syrup with lemon juice and pulp
  • Add chilled water to your taste.  Serve over ice with a lemon slice

Notes from the North Fork

Ahoy from your wandering Edible Community Gardens Project member. We are in the North Fork of Long Island soaking up the last golden days of Indian summer. Our boat, New Fidelity, is moored in Greenport, an old whaling town, right on the waters of the Peconic Bay.  We have fallen in love with the historic seaside villages of Long Island.  Greenport, once a forgotten backwater, is where all of the action is today. It’s the heart of the North Fork farming, wine and seafood industries. The food, wine and maritime atmosphere are a natural synergy for this un-Hampton like town where you can buy a clam rake, a fancy dress, or an antique oyster basket.


Greenport is popular because it is an authentic town where you can walk anywhere; on the boardwalk, along the waterfront, through old shipyards, to Aldo’s coffee roasting shop, (there’s no Starbucks), to chic little stores, the IGA supermarket, Latham’s Farm Stand, the Greenport Brewery, where you can fill up your growler with local craft beer, Preston’s hardware store and the Coronet Café, just to mention a few. Local restaurants offer a variety of farm to table food; there is no shortage of a good bowl of chowder.

Just outside of Greenport Village we found  Mattebella Vineyards, one of the 30 plus wineries of the North Fork offering tastings of their 2009 Famiglia Chardonnay. The grapes thrive in the region’s cool maritime climate and are raised with love by Mark Tobin and his wife, longtime residents of Miami Beach. They produce 765 cases a season and as I write, the grapes are ready to be crushed in early October.

The Southold Fish Market is a source for local fish, just down the road in a trailer, where one can  buy local steamers or cherrystone clams for a spicy chowder or a whole bass for roasting.  Owner Charlie Manwaring says his secret of success in the fish business is that he knows the first names of all of the fishermen.   We have prepared fresh-caught  fluke, flounder, Montauk Sea Bass and blue crab cakes, all in my boat galley.  Our favorite fish meals are enjoyed when we meet up with a crew from a day of fishing and chat them up during the cleaning session; inevitably some filets come our way.

The local farmers market in Greenport features a selection of Peconic Bay oysters for tasting; they’ll open 3 for $2.50 or try the smoked blue fish served up in hand wrapped  foil packaging . We tried it out on a Sunday morning bagel with smoked blue fish and long island creamy goat cheese.  That works, especially on fresh Brooklyn imported bagels. The most interesting vendor at this little farmers market was the Honey Bee vendor with her bees in a glass paneled bee hive. A thousand bees and their queen busily tending to their hive while we chatted on about the problem of colony collapse.

heritage tomatoes

With nearly a dozen active farmers markets operating on the East End, the first in Sag Harbor opened in 2005, was my personal favorite, with 30 vendors and a great location by the waterfront in town.  In late September, on a Saturday morning, I found several varieties of squash,  peppers (padron), golden beets, baby potatoes , Long Island duck, Japanese and globe eggplants, award winning Sag Harbor cheddar, heritage tomatoes, flowers, craft beer , winemakers, bakers,  fermented vegetables,  and seafood mongers. There were no crafts or fast food or jewelry makers to fill up the stalls.  Instead the finest offerings of North Fork home grown food and wine, that seems more world class than local.

Most of the East End markets run from late May through September or October, the Sag Harbor Market has operated year round for the last two years.  The Greenport Market struggles to stay open even in the season because the location, in a church parking lot, is several blocks away from the downtown and marina district, ferry and rail stations.  What a great move it would be for the entire town if the market came to the marina on a Saturday morning where they could be part of the existing community gathering space . Farmers markets thrive in locations such as community centers, ferry terminals, downtown squares, Village Greens and marinas.  As the season winds down, there is optimism on the part of local farmers who will still harvest their pumpkins, root vegetables, squash, kale and potatoes well into December.

Ahoy, as we continue our adventure and gather stories for another travelogue!

Roasted Pumpkin Seeds preparation

Every October I purchase pumpkins for Halloween and for some of my favorite fall recipes, one of which is roasted pumpkin seeds. I hope you are not throwing the seeds away when you purchase your fresh Halloween pumpkins! They are a healthy snack, full of fiber and so easy to prepare.

I am a devotee of this simple preparation and a highlight of my October.
Pumpkin seeds actually have two parts: the outer white hull covering and the green seed inside it. Both are edible.

This is so simple to do. Once you try it, you will wonder why you haven’t done this before.

The Preparation for Roasted pumpkin seeds

1) Lightly oil one or two half- sheet trays , depending on how large your pumpkins are. Ideally, you want something with sides as opposed to cookie sheets. One medium pumpkin will give you enough seeds to fill one half-sheet pan.

2) Preheat your oven to 300 degrees. Using a large serving spoon, scrape the seeds and pulp from the interior of the pumpkin, working from the base to the top. I scrape my seeds out on to a clean counter or brown paper bag.

3) You must separate the stringy somewhat slippery pulp from the white hulls. Place the seed hulls into a colander and rinse with cold water, making sure that only the seeds remain.

4) Shake the colander to remove any moisture. You want these to be as dry as possible.

5) Spread the seeds out into a single uniform layer and roast for 30 minutes. This initial baking is to dry out the seeds.

6) Remove from the oven Scrape and toss them around with a small amount of olive oil to lightly coat them and sprinkle with kosher salt to your taste.

7) Return the pan to the oven and bake for an additional 20 to 25 minutes until they are just crisp and golden brown.

I like mine plain, just like this with olive oil and salt. However, you can add any additional spice mixes during the last 20 minutes of baking to customize them to your particular taste.

I hope you enjoy!

Wrote by: Julie Petrella
Arch, Director

Seminole Pumpkin of Cucurbita moschata

The Seminole pumpkin is a variety of Cucurbita moschata and is widely believed to be native to southern Florida.


Cucurbita moschata is thought to have its original native range from Central to South America. The Seminole pumpkin is actually a closer relative of a winter squash than a classic American Jack-o’-lantern pumpkin, but all are members of the family Cucrbitaceae. This endangered pear-shaped squash is thought to have once grown throughout the state of Florida, particularly along the banks of the Everglades. Seminole pumpkin has been grown by Native Americans we now collectively call Seminoles (the Creek, Miccosukee and Calusas) for hundreds of years. Prized for its flavor, it also became an important food source and was included in special tribal celebrations. Botanist John C. Gifford named the Seminole pumpkin one of the five plants “essential to Indians and early settlers of Florida.” Today, it remains one of the tastiest and easy to grow pumpkins for south Florida gardeners.


We are growing Seminole pumpkin for the first time this summer at the Edible Community Gardens Project. This is one of those rare annual food plants that can take the heat of summer, as well as high humidity, in stride. Seminole pumpkin is relatively disease resistant and pest and problem free, compared with other members of the Cucrbitaceae family. It bears up beautifully under both drought and wet conditions, thus an ideal plant for summer in Zone 10.

Seminole PumpkinSeeds for Seminole pumpkin are relatively easy to find now from several south Florida sources. They germinate quickly and are very easy to grow. Plants take approximately 120 to 150 days from seed to harvest. We planted our seeds in May in anticipation of a harvest in September or October.

Seminole pumpkin needs lots of space and full sun to thrive and fruit. Beware that this is an invasive plant, and best kept to raised beds or trellises where it can be contained and confined. It can produce runners of 20 feet or longer. Similar to most cucurbits, Seminole pumpkin benefits from rich, well-draining soil and lots of compost.

The entire northwest corner of our garden is dedicated to Seminole pumpkin this summer. I hope you will take the opportunity to stop by and see it growing. In the fall, I look forward to enjoying some of this prized vegetable with all of you.

Wrote by : Julie Petrella Arch
Edible Community Gardens Project, Director
University of Florida, Master Gardener

How to Groom a Poodle in a right way

The poodle is a very elegant, sophisticated and aristocratic member of the dog kingdom. But what makes them so elegant is the grooming they receive. Dog grooming is important and practical for a poodle.

dog grooming

Tools Needed to Groom a Poodle

To groom a poodle you will need a dog brush, a mat brush, anti-itch and anti-flea shampoo, dog clippers with various trim tools and plenty of towels or a hair dryer. Some sharp scissors regular size and small, as well as tweezers.

If your dog is nervous you might want to have a mussel on hand to keep from getting nipped.

Dog Grooming is Easier if You Brush Your Dog First

Brushing your dogs coat will help with bathing and make clipping easier. Make sure to use the mat brush to work out all those tangles and knots.

Resolve yourself to brush your poodle two to three times a week. This will keep the tangles down and make their coat shine.

Now before you begin clipping exam the dogs ears. Hair gets down in a dogs ears and causes itching and infection. Use your tweezers carefully to pull out unwanted and excess hair in the ear canal.

Good Dog Grooming Starts with a Bath

Poodles for the most part are pretty clean animals as they don’t drool, shed or have a strong doggy odor. But they need to be bathed before you start clipping their hair.

Most dog shampoos have conditioner in them to prevent tangles, but make sure you have one that does or buy a separate bottle of conditioner. This will save you time and make the ordeal more pleasant for your dog.

Make sure to use warm water not cold or hot. Start at the head and work back and down. This will drive fleas away from your dogs ears, eyes and nostrils. Be sure to wash the whole dog and rinse well.

How to Clip a Poodle

Clipping with electric clippers sounds and feels funny to your dog. They tend to spook easy. If they nip at you don’t scold but muzzle them to protect yourself, but allows your pooch to communicate anything unpleasant.

Holding your dogs paw firmly with your left hand proceed to clip the hair down below the ankle and between their toes. Poodles don’t seem to like this at first because it tickles but they will adjust quickly. Remember to talk and reassure your dog to help them understand that you will not hurt them.

Hold your dogs muzzle while you proceed next to trim their face and neck area. Remember do not cut off the top knot on their head. If you had a small bowl you could make an imaginary line from above their eyes to the ears all the way around the head.

Be careful not to cut to close or let the clippers get to hot as this leads to skin rash. Remember to use flat part of clippers wherever you can.

With a pair of scissors clip to feather out the top knot and ears.

Trim the tail leaving a pompom on the end. Clip the tail on top towards its root and away when clipping underneath. Now with the clippers cut the top of the body evenly from the tail to the neck.

Clip the belly shorter by lifting and supporting their legs, but be careful not to cut or burn your poodle.

Now shape the legs and hips to the structure of their body ending just above the ankle or pad.

All you have left is tying bows to their ears and paint the toenails.

Thats all there is to grooming your poodle. It takes some practice but with patience and love you can save $55-$75 dollars a month and keep your poodle sharp and elegant. I know I have two.

The Right Stainless Steel Dog Wash for you and your pet

Usually, a lot of people think that they only need to buy a stainless steel product and a lot of their durability problems go away. While it is true that a stainless steel dog bath tub can withstand the test of time, durability is not the only consideration. You should also consider size as well as ease of cleaning and design components. Now, it’s too easy to look at buying this type of product from a purely utilitarian perspective. However, I would suggest that you don’t look at things that way because, eventually, your attitude will catch up with bath tub

What do I mean by this? Well, if your stainless steel dog wash is hard to clean, chances are, you won’t bother to clean it after a while. This can lead to all sorts of hygiene issues. Also, it can lead to a downward spiral. You look at your equipment before you wash your dog and you decide to call off washing your dog. Why? You don’t want to clean up after washing your dog. Days turn into weeks and then weeks can easily turn into months. I’m sure you don’t need me to remind you of this.

Unfortunately, this is exactly the kind of sad situation you’ll find yourself in if you don’t pay close attention to the design of the dog wash you’re thinking of buying. Design counts for a lot. Just because different products have different designs but are intended for the same use, it doesn’t automatically mean that they’re all the same. There is a big reason why products have the certain shape or the design they have. Those details are not without consequence. They mean something. They either mean that you would spend less time cleaning that particular item, or they can mean that you would have to put in a lot more effort in cleaning up after your pet.

Water management is also a big factor in looking for a right dog wash product. You might think that just because the product has enclosed sides that your water management issues have gone away. Absolutely wrong. You have to imagine how your pet would actually behave in working with that equipment. You might be in for a shock. If your pet is particularly active and likes to run around, water might end up all  over the place.

You have to look beyond what the manufacture’s description is. A lot of manufacturers like to paint a rosy and beautiful picture of how your pet would interact with their product. I really can’t say I blame them. After all, their job is to move as many products as possible. Your job, on the other hand, is to maximize the amount of value for every dollar you’re going to spend on a product.Stainless Steel Dog Wash

Do your job well by simply paying attention to differences in design and noticing what their implications may mean as far as the actual product usage, your pet’s comfort, and also your clean up labor. By factoring all these considerations, you increase the likelihood that you would be making a truly informed decision.

Let’s face it, it’s just too easy to end up with the wrong product. It’s too easy to buy something that you thought would work in your situation only to come back to the store and ask for a refund. Don’t go through that unnecessary headache. Pay attention to the specific considerations of your pet and use these as the primary guidance you’ll use to pick the right product. The right product is out there. It’s only a question of whether you use the right factors to identify that product.

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