page a2 10 22.qxp - Clayton Pioneer

October 22, 2010 Clayton Pioneer • www.claytonpioneer .com Page 21
Get creative
with ornamental
grass selections
NICOLE HACKETT
GARDEN GIRL
Ornamental grasses can create
movement and add texture
to a Clayton Valley landscape or
garden. This time of year, ornamental
grasses take center stage
in many yards around town.
Whether it’s the common red
fountain grass or the uniquely
striped zebra grass, they are here
to be enjoyed and the season to
notice them is now.
Red fountain grass may be
the reason that ornamental
grasses have become so popular.
About 10 years ago, tufts of reddish-bronze
foliage began popping
up here and there. At first,
they did not command much
attention. But as the season
wore on and summer peaked,
stalks of fuzzy pinkish plumes
appeared above the grassy
foliage. These plumes added
much to the look of the plant, as
they swayed in the slightest
breeze.
GO BIG, OR A BIT SMALLER
Red fountain grass is identi-
fied as Pennisetum Rubrum. This
ornamental can reach 3-4 feet
tall, with plumes that stand even
taller, so planing in the right
place is important.
Red fountain grass has a
smaller brother, Pennisetum
Rubrum Dwarf. This would be a
good selection for someone
with less planting area. The
dwarf red fountain grass has all
the same features but is just
slightly smaller. It reaches 2-3
feet tall and wide, with the
plumes 16-18 inches taller than
the foliage.
For gardeners who crave
green foliage but want the same
look, there is Pennisetum Orientale.
This ornamental will reach 2-3
feet tall and wide, with ivory
plumes as the bloom.
If you want more color with
fountain grass, Fireworks was
released last year and has really
hit it big this planting season.
Bright red, pink and bronze variegation
runs along this plant’s
grassy foliage. The bloom is
more like the red fountain grass,
and the size of this selection is
about 2 feet tall and wide.
Fireworks fountain grass is nice
in a landscape and equally as
nice in the ground.
ZEBRA GRASS A BOLD MOVE
Miscanthus sinensis Zebrinus is
commonly called zebra grass.It
has green blades with horizontal
stripes of yellow positioned
every inch or so along its length.
This grass is extremely appealing
and unique. It satisfies that urge
to grow something different.
However, be cautious when
planting zebra grass. This ornamental
can reach 5 feet tall and
wide. Picture it taking up an
entire fence panel.
Placement is important. If
you don’t have room within your
yard, consider installing zebra
grass in a large container. It
would make a dramatic statement
on a patio or in the distance
of the landscape.
Calamagrostis acutiflora Karl
Foerster is another large ornamental
grass selection that looks
fabulous when installed in the
right spot. Dark green, grassy
foliage will reach 3 feet tall, and
beige plumes of blooms stand
5-6 feet tall.
This grass is exceptional.
Karl Foerster could be used as a
backdrop for a dry garden or
creekbed. It also makes a nice
privacy screen or living wall.
CLUMP IT UP
If you need a smaller ornamental
grass, consider the family
of Carex. It has selections of
green, orange and variegated
foliage. Some are runners, so be
careful not to select those. The
clumping varieties are fantastic
in a landscape.
Carex testacea is an all-time
favorite of mine. It will grow 18
inches tall and 24 inches wide.
During fall, the color of the
blades changes and become a
russet orange, which is desirable
this time of year.
Carex testacea Prairie Fire is a
newer selection with a bolder
orange color. It is definitely
worth a try.
The Northern Lights grass
called Deschampsia cespitosa is
good for those who crave pink.
This clumping grass will reach 8-
12 inches tall and wide, making
it a great border plant.
Ophiopogon planiscapus
nigrescens is commonly called
black mondo grass. This small
clumper has almost black blades
and reaches 8 inches tall and
slightly wider with age. It is evergreen
and very conversationworthy.
Install in the ground or
in a container.
Acorus variegatus ogon is a yellow-bladed
ornamental grass.
Acorus is exceptional in a container
or in the ground. Fescue
Elijah Blue is a great gray
foliage grass. Those who think
they know fescue grass should
really try this selection – it’s
marvelous.
Ornamental grass season is
here, so get planting.
Nicole is the Garden Girl at
R&M Pool, Patio, Gifts and
Garden Contact her with questions,
comments or suggestions at
gardengirl@claytonpioneer.com
It’s time for the crepe escape
LINDA WYNER
FOOD FOR THOUGHT
Tired of the same ol’ pancake
for breakfast? A tortilla
for lunch? A dosa for dinner?
It’s time to escape the routine
and go back to the past by making
a crepe.
Crepes originated centuries
ago in Brittany, a region in
northern France. They were
made from buckwheat, which
isn’t wheat at all – it’s a glutenfree
grain. Breton crepes were
the staple bread of the peasant
class.
As sweeter, less coarse
white flour became available to
the middle and lower classes
around the start of the 20th
century, the more familiar
crepe emerged and is now
widely regarded as the national
dish of France.
Crepes also have a traditional
religious role in France. La
Chandeleur or Candlemas celebrates
the Virgin Mary’s blessing
on Feb. 2 each year. It’s also
known as avec crepe day, a traditional
offering of crepes with
historical roots dating back to
when peasants gave crepes to
landowners as a sign of allegiance.
The goal of avec crepe
is to hold a coin in one hand
and flip the crepe in the pan
with the other. A successful flip
portends financial success in
the coming year.
Crepes rapidly became the
culinary darling of neighboring
European countries. There’s
the crespella of Italy (the basis
for meat-based cannelloni),
palacsintas in Hungary, filloas
in Spain, pannekoeken in the
Netherlands, blintzes on Jewish
tables and blini in Russia.
Crepe’s cousins are easily recognized
around the world: the
African injera, the Indian dosa,
the Mexican sope and the
Mandarin pancake for Chinese
moo shu pork.
Simply made of flour, eggs,
butter, milk and seasonings, the
crepe gallette is the French
savory pancake filled with
meat, poultry, cheese, vegetables,
seafood and sauces. When
sugar and sometimes spices are
added, a sweet crepe sucres
emerges – begging to be filled
with jam, fruit and cream.
A crepe batter is simple to
prepare but requires planning
because the batter must rest for
at least an hour before cooking.
The resting period allows the
bubbles to subside and minimizes
the risk of tearing during
cooking. Most batters may be
refrigerated for up to 48 hours.
Here’s a successful recipe
adapted from renowned Food
Network personality Alton
Brown:
BASIC CREPE BATTER
2 large eggs
¾ c. milk
½ c. water
1 c. flour
3 T. butter, melted
Butter, for cooking
Pulse all ingredients in a
blender for about 10 seconds.
The batter should be like thick
cream; don’t worry if there are
small lumps of flour. Cover and
refrigerate the batter for an hour.
Preheat a small nonstick pan
over medium to medium-high
heat – not so hot that the butter
browns or burns when added to
the pan before the batter. Pour
about 2 T. batter into the buttered
pan and swirl to create a
round shape of even thickness.
Cook about one minute, then
loosen with a thin spatula and
turn, cooking another 30 seconds.
Remove to a platter. You can
continue to pile on the cooked
crepes, separated by sheets of
waxed paper. Cooked crepes can
also be frozen; defrost before
use.
Suggested fillings include
poached chicken in Mornay
sauce or shirred eggs and minced
ham. Let your imagination run
wild.
Sweet crepes can also be
rolled in warm syrup, folded in
fourths and served with a compound
butter or flambéed in
liqueur. French chef Henri
Charpentier is credited with creating
the famous dessert dish
crepes Suzette, possibly named
after an attractive young woman
who accompanied a European
royal to dinner at the restaurant
where he worked. The batter
contains lightly grated orange
peel and the cooked crepe is
doused with orange liqueur or
brandy and ignited for a spectacular
presentation (and taste).
CREPES SUZETTE
Basic Crepe Batter
2½ T. sugar
1 tsp. vanilla extract
2 T. rum or orange liqueur
Grated zest of one orange
FOR THE SAUCE:
¼ lb. butter
2 T. sugar
3 oz. favorite liqueur
4 scoops vanilla ice cream
Prepare crepes following
Basic Crepe directions. Fold
them in half and half again so
they are in the shape of a triangle.
Melt half the butter in a nonstick
pan over medium heat.
When it foams, stir in the liqueur
and sugar. Use tongs to transfer
the crepes back to the pan and
turn to coat.
Remove to serving plates
with the ice cream. Return the
pan to the heat, add the remaining
liqueur and tilt the pan.
Ignite the liqueur with a long
match and spoon some of the
flaming liquid over the crepes.
Linda Wyner, a local attorney and
foodie, owns Pans on Fire, a gourmet
cookware store and cooking school in
Pleasanton.
Direct your suggestions or questions
to lwyner@claytonpioneer.com
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