SOLAR GARDENS at Avalon &
SOLAR GARDENS at Lawson Heights
TREATS by Solar Gardens

Welcome to the website of Solar Gardens at Avalon, our charming Solar Gardens shop conveniently located in central Saskatoon. We are a locally owned and operated business, established in 2005.

While we are perhaps best known for our beautiful succulents and succulent bowl classes (and now succulent class kits you can do at home), we are also very pleased to carry delicious and varied balsamic vinegars and olive oils, exotic spice blends, flavoured maple syrups, unusual candies and chocolates, our own delicious sangria line, puzzles, giftware and much much more. Explore this website to learn more about our succulents and exciting products.

Our website is frequently updated. We revise its content as new classes and products become available, and as new seasonal events approach. We update our CURRENT AVAILABILITY plant page very regularly and this is where you can order for contactless curbside pickup. We also offer in-store shopping, if you prefer not to pre-order and utilize our curbside pick up option.

Particularly at this time of Covid-19 physical distancing, we want this website to provide an easy way for our clients to stay abreast of our available products and new developments.

We are now in the process (on a continual basis) of posting a more complete listing of our many available products and will be adding a list of current pricing for products to make it easy for you to order any item via email.

Consider signing up for our newsletters, Facebook and Instagram. They are probably the best ways to keep abreast of all things Solar Gardens.

HOW WE ARE HANDLING THE AGE OF COVID-19

This year, more than ever, we need the normalcy of gardening and enjoying our back yards and being able to enjoy our decks, balconies, gardens and homes.

We have instituted a number of changes to allow you to easily and safely access our gorgeous succulents and other products.

We now offer both curbside pick up (of prepaid orders) and in-store shopping. You can order any of our products online for curbside pick up by emailing solargardenclasses@gmail.com OR come right in the store to shop.

E-transfer is the preferred method of prepayment for curbside pick -up. You can also pay at curbside using our card reader which will will bring to your car to pay with debit, VISA or Mastercard. If shopping in-store we accept Visa, Mastercard, debit and cash.

We will be resuming in-store succulent classes beginning September 2021 in our new Lawson Heightds Mall shop..  Click here for all the info.

Information on our "make at home" class kits, our other various products and how to order any Solar Gardens items for curbside pickup are available on this website

A number of changes have been instituted at our shop to meet the safety and public health regulations. These guidelines are now familiar to all of us.

• Outside and inside our shop, we ask people to maintain physical distancing of 2 metres (6 feet) or more.
• We have hand sanitizer placed near the door and throughout the shops. We ask anyone entering the shop to use it immediately upon entry.
• There is a maximum of 15 people allowed in our shop at a time at Avalon, and 30 people at Lawson.
• Sampling of our food items and our spice “sniffing jars” will not be available.
• We ask that customers do not visit our shop if you are feeling unwell.
  
• Please demonstrate patient and mindful awareness of others when moving within our shop.
• At Avalon our staff may be called to do curbside deliveries while helping you and so they may need to attend to others. We apologize in advance if they are briefly called away.
• Please be patient and kind with each other and with our staff. We are all finding our way through this unusual and challenging time as best we can.
• Ultimately we hope to meet your needs and help you find a beautiful item while everyone remains safe and happy.

Thank you for understanding, following and respecting these public health guidelines.

And please note: Our Acreage is now permanently closed to the general public.

Effective April 2020 we have permanently closed our acreage greenhouses and Firestick Cafe to the general public and so the acreage is no longer available for classes, shopping, events, bookings or dining. Thank you for all your wonderful support of our acreage and Firestick Cafe over the years. It has been a great and challenging adventure. We plan to write a book about our non-stop, unbelievable, fantastic journey someday....with lots of pictures....and recipes...why not? Thankfully, our memories are very, very long!

Our acreage will now focus solely on the greenhouse production of quality succulents for Solar Gardens at Avalon and our wholesale clients across Canada.

But we are very happy to say that all of our wonderful products are now available through our Avalon & Lawson Heights Mall shops. We hope you can pop by both locations from time to time to check out our ever changing products and beautiful succulents.

HERE'S SOME REALLY GOOD "SPICE ADVICE"

Dried herbs and spices add a lot of flavour to our dishes. They are readily available and convenient to use. When we're able to blend a combination of spices and herbs the end result usually leads to a wonderful meal. Preserving the quality, freshness and flavour of your spices and seasonings will give you great tasting dishes and help eliminate boring meals.

Spices don't spoil, but over time they do lose their strength. When stored properly spices retain their potency longer than you might think. Whole peppercorns, nutmegs, cloves, cinnamon sticks and whole seeds, such as coriander, cumin, and cardamom all last longer than their ground counterparts.

Proper Storage

There are two critical keys to maintaining the optimum flavour and in getting the greatest value out of your herbs and spices. Store your spices and seasoning blends in air tight containers and keep them in a cool dark place. Keeping containers tightly closed will protect them from moisture and oxidation. Keeping them away from direct light will keep their colour from fading. We've also found that when spices are stored in glass jars they tend to retain more of their essential oil content (this is where the flavour is).

Never store your spices above your stove as the additional heat will more quickly lead to degradation of their quality. Also don't store them directly above your dishwasher as the increased humidity will also shorten their shelf life. Stored spices do best in temperatures below 70° and in lower humidity environments. While achieving both of these may be impractical in your kitchen, the closer you can get to the ideal storage of them the more flavour you will retain.

If you have ever heard it's good to freeze spices and herbs forget it! Condensation will be a problem each time the jar or bag of spice comes out of the freezer and is likely to introduce unwanted moisture to the spices. We also do not recommend shaking herbs or spices out of the bottle directly into something you're cooking as any steam/moisture rising up from the cooking dish will introduce moisture into your jar of spices. Instead it's better to shake the spice into the palm of your hand and then add it to the dish you're cooking.

Some people like to store red spices like chili powder, cayenne pepper and paprika in the refrigerator to prevent loss of colour and flavour. As mentioned in the freezer scenario above, this does more harm than good.

Whole spices keep the longest because they have not been cracked or ground which would expose their volatile oils to the air, which speeds up the breakdown of their flavor. This is why ground spices have a shorter shelf life than whole spices or seeds.

So Many Different Recommendations - Which are Correct?

The general recommendations for freshness dating are four years for whole spices and two years for ground. You may hear people say that spices should be replaced every six months. However, most spices are only harvested once a year, so it certainly doesn't make sense to replace them every six months.

If spices and herbs are kept as we have discussed the shelf life will be as follows:
  

• Whole spices and dried herbs, leaves and flowers will keep 1 - 2 years.       
• Seeds will keep 2 - 3 years and whole roots (i.e. ginger root or galangal root) will keep 3 years.       
• Ground spices and herb leaves keep 1 year.       
• Ground roots will keep for 2 years.

Just because a spice or seasoning blend is outside the date range listed above doesn't mean that the spice needs to be tossed in the trash. To determine if a spice or seasoning is still good you have to remember "appearance" and "aroma". A spice that is no longer acceptable will have lost much of it's vibrant colour and will instead appear dull and faded. The bigger key though is smell. To determine whether or not a ground spice is still good gently shake the container with the cap on. Remove the cap and smell the spice to see if the potent aroma of the spice is still present. If it is, then your spice is still in good shape. Spices don't just all of a sudden go from good one day to bad the next (like milk). From the time they're harvested they slowly begin to deteriorate and what you want to do is to prolong their optimum flavour for as long as possible with proper storage.

The Bottom Line ....literally haha!

A good overall practice to follow is to only purchase high quality dried herbs, spices and spice blends from reliable suppliers & in small quantities, so that you can easily use them up in a reasonable period of time. 

​​​​ SOLAR GARDENS TASTING STUDIO
WHITE BALSAMIC VINEGARS Spring 2021
*Indicates NEW FLAVOURS for 2021. 
A lighter version of our traditional dark, these white grape based balsamic vinegars are made in Italy. They traditionally carry sweet flavours, however, we carry some savoury white balsamics that will work very well in your favourite recipes. All of our white balsamics are naturally flavoured. No added salts, sugars, sweeteners, glutens, colouring, or thickening agents are added. A premium balsamic vinegar is without a doubt a condiment that is unparalleled in taste and versatility. Our balsamics are acquired from one of the most reputable producers in Italy, and are of exceptional quality.
All our oils, balsamics and specialty vinegars are hand-filled in a standard 200ml dark green coloured glass bottle, corked and shrink banded (in one of our two Public Health Authority approved facilities).

1. Basil* -This  white  balsamic  has  a  beautiful,  strong  floral  flavour – like  flowering basil buds.  Create  a  vinaigrette  with  a  peppery  EVOO  (Greek  Koroneiki) and top sliced tomatoes and fresh mozzarella for a lighter version of a Caprese salad. Use to top fresh watermelon with grated caramelized ginger.
2. Black  Garlic  Exquisite  flavour  of fermented black garlic with white balsamic dressing which is the perfect addition to salad, grilled meat or roast vegetables. Blend it with our Italian Herbs White Balsamic for a delicious flavour.
3. Cara Cara Orange Vanilla - Madagascar Vanilla & Cara Cara oranges combine to delight the senses. Pair with fine chocolate, drizzle over fruit salad, in sparkling water, mixed drinks, or over yogurt and vanilla ice cream.It pairs well with fruitier olive oils, and is also excellent blended with our Butter olive oil. Use this heart healthy combination over oatmeal, cooked whole grain cereal, pancakes, or in salads.
4. Caramelized Onion*- Elevate your next meat or vegetable dish with our Caramelized Onion White Balsamic Vinegar! The light and tart flavour of white balsamic vinegar provides the perfect base for the sweet and savoury flavour of caramelized onion. Add this vinegar to asparagus, broccoli or brussel sprouts before roasting. Or reduce it down into a thicker sauce to top burgers, steaks or pork chops!
5. Coconut - An ideal accompaniment to tropical dishes. Pair with our Meyer Lemon, Persian Lime or Blood Orange for salad dressings or to marinate chicken or shrimp for the grill. Use with granulated sugar to rim your glass for a Piña Colada. Drizzle over pineapple pancakes or pineapple upside-downcake.
6. Coconut Lime - An ideal accompaniment to tropical dishes. Pair with our MeyerLemon, Persian Lime or Blood Orange Olive Oils for salad dressings or to marinate chicken or shrimp for the grill. Mix into a drink!
7. Coconut Lime & Habanero Spice  Want to do a Caribbean style cookout? Use this white balsamic on any seafood or chicken and in salads.with an extra kick of spicy Habanero Pepper. Or try using it in a delicious coconut lime margarita or to add a little acidic finish to a piña colada.
8. Cranberry* - Cranberry White Balsamic is delicious on ham, turkey, chicken and salads. Add it to cream cheese for a yummy spread on a bagel. Try it in yogurt, over ice cream, desserts and smoothies.
9. Dill Pickle*- The unique flavour of pickle juice seems to be everywhere. Great added to slaw, salad dressing, potatoes or anywhere you'd like a combination of a little sweetness and the tartness of vinegar. Try pairing with Meyer Lemon EVOO.
10. Fig* - Nutty, semi-sweet flavour of fresh fig. Refreshing in marinades, salad dressings, pork dishes, or even sprinkled over fresh fruit or sliced strawberries. Brush on sterak before annd during grilling to produce a sweet caramelized crust.
11. Garlic - Strong garlic flavour! Pairs exceptionally well with Wild Mushroom and Sage, Meyer Lemon, Basil and unflavoured olive oils.
12. Grapefruit - A light balsamic that is perfect to brighten up your summer salads or drizzle on rich, lightly seasoned white or swordfish. Pair with our blood orange olive oil for a crisp, clean vinaigrette.
13. Honey Garlic* - Our Honey Garlic Balsamic is one of our top selling flavours. The White Honey Garlic has the same great garlic taste with a savoury sweetness from the honey to soften the edges of the robust garlic flavor.This is wonderful on grilled veggies as the sugars caramelize somewhat during grilling. Pair with Lemon Pepper, Meyer Lemon, Blood Orange EVOO.
14. Honey Ginger - Honey and Ginger play well together and bring a gentle, spicy heat, which balances perfectly with the moderate, natural acidity of our White Balsamic Vinegar. Pair with our Persian Lime Olive Oil. Mix an amazing marinade with our Honey Ginger Balsamic Vinegar & Toasted Sesame Oil or Garlic Olive Oil and soy sauce.
15. Italian Herbs* - A delicious savoury white balsamic flavoured with the most popular Italian herbs - garlic, basil, rosemary, and oregano. Use this one as a glaze for oven-roasted portobello mushrooms or as a dressing for a juicy tomato and cucumber salad. Try it over grilled halibut with some lemon slices. Or toss into sautéed spinach. Pair with our Parmesan EVOO for ultimate Italian flavour.
16. Jalapeno - Sweet, spicy and tart,  just like you would expect from this chili-infused condiment. Use this balsamic to lighten up your marinades, splash in a ceviche, spice up a salsa or blend into a dressing to top fruits. Unbelievably flavourful paired with our Persian Lime Olive Oil.
17. Jalapeno Lime - This luscious white balsamic starts with a light, sweet and tart citrus twang –and ends with a jalapeño kick! Use to rim a margarita glass or add to lemonade or iced tea. Use to marinade steak, chicken or shrimp for fajitas. For dessert, thicken with powdered sugar and top your lemon bars.
18. Jalapeno Mango - Smoky jalapeño combined with sweet mango – a perfect South of the Border treat. Try in a ceviche or with our Persian Lime oil for a delectable tropical vinaigrette.
19. Lemon - Perfect as a glaze for salmon or other flavourful seafood. Adds a nice citrus touch when used in vinaigrettes. Drizzle on fish, seafood or greens. Flavour a cocktail or sparkling water! Mix with any olive oil for a tasty salad dressing or marinade. And when we say “any”, we mean ANY! Lemon White Balsamic will mix with all plain or flavoured olive oils in our collection!
20. Lemon Grass - Adds a delicious punch of fresh, crisp flavour to roasted potatoes & veggies or your marinades for grilled chicken. Jazz up a lighter version of Chinese Chicken Salad or Teriyaki Chicken. Pairs well with Roasted Garlic or Jalapeno Olive Oils.
21. Lemon Grass Mint - Fresh mint with the subtle citrus notes of lemongrass. Both tart and crisp, this is an essential for Southwest Asian cuisine. Mix with our Basil Olive Oil for an Asian inspired marinade to dress fish or seafood, in noodles or as a dipping sauce. "Thai one on" by adding a splash to mojitos for a refreshing cocktail! Combine with Lime Olive Oil for a zippy dressing for carrots or beets.Use to make refrigerator pickles with cucumber, cauliflower or green beans. Mix with Toasted Sesame Oil for dipping fresh summer rolls
22. Lime -This is a luscious flavourful white balsamic and is a great addition to lime-based cocktails (margaritas or mojitos) or in lemonade, in vinaigrettes or seafood marinades. Pair with our avocado oil as an addition to salsa or ceviche. 
23. Mandarin Orange - This tasty balsamic is great poured over cheesecake, used in a vinaigrette or in Asian-inspired sauces. Not only is it good drizzled over strawberries; you must try it over watermelon. 
24. Mango - Use this balsamic on seafood or fish tacos (think mango salsa). Chicken or steak fajitas. This is perfectly paired with an olive oil such as Persian Lime, Habanero, Basil, Blood Orange, Chipotle, Cilantro, Garlic, Lime, Toasted Sesame or Italian Herb.
25. Mojito* - Mojito White Balsamic Vinegar is infused with  lime and mint which gives it a nicely tart punch with a good minty, lime-y tang. This refreshing balsamic vinegar is perfect for your summer fruit salads. Flavour your water or use as a mixer in a cocktail or wine spritzer., Try it over diced fruit or ice cream, in salad dressings, on fish, or lamb. use as a marinade for shrimp and scallops. Pairs with Garlic, Rosemary, Blood Orange, Persian Lime, Basil Olive Oils, or any Extra Virgin Olive Oil in our selection.
26. Oregano* -  One of only a few savoury white balsamics.The exquisite flavour of Oregano produces a classic Mediterranean flavour. It’s a perfect compliment to a wide variety of oils and will create superb vinaigrettes. This balsamic can also stand alone on any salad. Use as a marinade for chicken and fish as well. Drizzle over tomatoes, cucumbers, onions, & feta for a quick and healthy snack. Pairs well with Black Garlic, Cumin, Wild Mushroom Sage, Garlic or Italian Herb oils.
27. Peach - A light and crisp traditionally crafted white balsamic with a pleasant punch of peach! Adds a unique fresh flavour to salads, seafood and pork. Drizzle over fresh fruit for a simple, sensational dessert.
28. Pear - Bright and sweet,  just like a fresh pear! This balsamic is wonderful as a dressing for a blue cheese and walnut salad, drizzled over cheeses including Brie or Gorgonzola, with delicate white fish or a light chicken dish! 
29. Pineapple - Delicious on salads, this popular vinegar is also great for cooking and grilling. Mix in a salad of greens with grilled chicken breast and diced pineapple. Pairs well with our Persian Lime, Jalapenos and Roasted Chili Infused Olive Oils.
30. Raspberry - A nice light version of our dark balsamic, you can use this flavour in so many ways. Combine with strawberry preserves to create a fruity yet tart salad dressing... try drizzled into a salad with roasted walnuts and feta cheese... or combine with caramelized onions and our blood orange olive oil for a delicious sauce for pork or chicken. 
31. Raspberry Cranberry - This flavour will remind you of Christmas all year round! Add to cranberry sauce for some extra tang. Blend with walnut oil or herbal tarragon olive oil for a delicious vinaigrette, or try as a dressing for a green salad with grilled chicken. Great with roast turkey, ham or beef. Whisk with one part Balsamic to three parts Extra Virgin Olive Oils for an amazing vinaigrette.
32. Red Apple* -This balsamic has an enticing aroma and a delicate, sweet apple flavor, fruitier than most balsamic vinegars. It’s a wonderful way of adding aroma and taste to compliment any dish. It adds a refreshing lift to salads, sauces, chutneys and vegetables. It is amazing drizzled on pork, chicken or fish. Mix equally with our Roasted Walnut Oil and shake well, for a knock-out vinaigrette dressing. Pair with Italian Herb, Basil, Garlic, Oregano oils.
33. Rosemary* - Infused with rosemary this white balsamic works surprisingly well as a sauce for wings - combine with Frank's Wing Sauce for a kick. Combine with fresh cherries to make a delicious sauce for a pork loin.Combine with fresh cherries for a pork loin sauce. Drizzle on any fruit, fish and salads.Pairs well with almost any flavoured or unflavoured EVOO.
34. Sesame & Ginger* - A white balsamic with a strong sweet, ginger flavour; great on veggies or as a salad dressing. stir-fries, pork and chicken dishes. Pair with Toasted Sesame oil. Persian Lime, Meyer Lemon, Lemon Pepper and Blood Orange oils.
35. Strawberry* - A tart and sweet very unique balsamic! Amazing when drizzled over your favourite fresh fruit medley, or a slice of classic New York cheesecake.Try it mixed with some honey for a delicious sauce for ice cream.
36. Strawberry & Basil* - Summer strawberry sweet with a little tang. Eat light. Great with baby spinach, or any spring salad mix. Perfect addition to any chicken or pork recipe. Pairs perfectly with our Blood Orange Extra Virgin Olive Oil. Try it as a marinade for barbecue chicken.
37. Traditional - Great for sprinkling on a fresh salad. Try putting a few drops on fresh berries, Parmigiano-Reggiano cheese, or creamy desserts like panna cotta, or vanilla ice cream.Traditional balsamic can be used at the end of cooking. Excellent drizzled over veal scallopini, risotto or a stew. Also drizzle over grilled meats and seafood. 
38. Tropical Passion – Bring the flavour of the islands with this vibrant burst of passion fruit to a fruit or chicken salad. Pair with Persian Lime, Blood Orange, Jalapeno, Lemon or Lemon Pepper Olive Oils.
39. Watermelon - Our Watermelon Balsamic is the perfect addition to summer spritzers, cocktails, and shrubs. Combine it with Basil olive oil and drizzle over mixed greens topped with sliced tomatoes, cucumber, red onions, crumbled feta cheese, and juicy watermelon for summer in a bowl. Great for summer salads. Try watermelon balsamic on feta cheese and arugula with toasted pine nuts salad. Drizzle over lemon sorbet. Pair with Basil, Blood Orange, Persian Lime, Meyer Lemon
40. Watermelon & Strawberry* - Combining the delicious sweet flavours of Watermelon and Strawberry, this is perfect for cocktails, salad dressings and drizzled over fresh fruit. Combine greens, fresh strawberries, walnuts, mint/basil and feta cheese with this white balsamic for the perfect refreshing salad. Pair with Greek Koroneiki or any other peppery olive oil.

        

 FREQUENTLY ASKED QUESTIONS

What are varietal olive oils?

These are extra-virgin olive oils (EVOO’s) that have been made from a single variety of olive, e.g., Arbequina or Picual. This is the same concept as we see in varietal wines, which are made using a single variety of grape, e.g., Pinot Noir, Shiraz, or Cabernet Sauvignon. As with wines, each variety of olive imparts a distinct taste to its oil.
As you will see, and have the opportunity to experience in the store, olive oils can be classified by intensity: mild, medium, and robust. This method of classification is similar to that of, for example, Cheddar cheese.

What are infused or fused olive oils?

The varietals described above have nothing added to them from harvest to consumer. Some olive oils, by contrast, are augmented by introducing additional flavour. The other characteristics of the oil remain the same. Adding flavour is done in one of two quite different processes; one of them gives rise to what is referred to as ‘fused’ oil, the other to ‘infused’ oil.
In the production of a ‘fused’ oil, the fruit or vegetable having the desired flavour, e.g., lemons or oranges, is combined with the olives at the time of crushing, that is, the olives and the fruit are crushed together at the same time early in the production process.
An ‘infused’ oil, on the other hand, is one to which the concentrated oil from an aromatic natural source has been added later in the production process. Examples include herbs such as basil, and vegetables such as roasted onion. This method provides a wide diversity of flavour options.

What are specialty oils?

Specialty oils are not restricted to those made from olives. Many are made from seeds and nuts. Oil is extracted using one of several defined processes; sources include almond, sesame, walnut, porcini, and avocado. These oils are used as cooking oils or to add flavour directly to food.

 What are balsamic vinegars?

True traditional balsamic vinegars are produced in only two locations in the world: the adjacent provinces of Modena and Reggio Emilia in the Emilia- Romagna region of northern Italy. These vinegars are made primarily from Trebbiano grapes, though Lambrusco and other grapes are sometimes used. The ripe grapes are pressed and the mixture is then cooked for many hours to reduce it to a concentrate. The concentrate is then aged for up to 18 years in wooden barrels of various sizes. Because true traditional balsamic vinegar is very expensive, we are fortunate that other excellent balsamic vinegars are available to us. “Condimento” balsamic vinegar, for example, is similar to traditional balsamic vinegar, but its production varies slightly from that of the “true traditional” product, for example, it is aged for fewer years.
Dark balsamic vinegars (often simply called “Balsamic Vinegars”) and white balsamic vinegars obtain their different colourings partly through the length of the reduction process and partly through the colour of their flavouring additives. The white vinegars often have a milder taste and are somewhat less sweet.

Can Balsamic Vinegar Go Bad?

Balsamic vinegar is more expensive than traditional vinegar, so if you’ll find a bottle of it stored for a long time in the pantry, you’ll surely ask yourself “can balsamic vinegar go bad?”. While there’s a slight possibility that it will go bad (if stored improperly), in almost all cases it will be fine to use for years after buying. So, the answer to the question is affirmative – balsamic vinegar can go bad, but it happens very rarely and only in certain circumstances. Let’s go through the most important pieces of information about storing vinegar, how its quality will be good and how to tell if it's bad. Sounds interesting? Read on!

                   Storing Balsamic Vinegar

Balsamic vinegar should be stored like any other vinegar. That is, it should be kept in a cool, dry area, in a dark coloured bottle (not clear) and away from light. Therefore, most people keep it in the pantry, as it seems to be the best choice. Heat and light will affect the taste of balsamic vinegar, so do your best to keep it away from them. Never buy balsamic vinegar that's in a clear bottle as the light will cause the balsamic to deteriorate more rapidly.

After opening the bottle, the thing to remember is that it should be always sealed tightly when not in use. If you store vinegar in a bottle without it's cap, chances are some contaminants might find their way into the bottle and start to develop in there. Even though vinegar isn’t the best place for bacteria and other microorganisms to grow (due to the acidic environment), it might happen. When you always keep the bottle sealed, vinegar going bad isn’t a risk.

                   As mentioned earlier, vinegar will last years if stored properly. But the sole fact that balsamic vinegar is safe to consume 5 or 10 years after production isn’t the only thing that matters. There’s one more thing that’s even more important – the quality of vinegar over time. You should remember that balsamic vinegar is in it's best quality only for a couple of years ( 2 to 3 years maybe) and its quality slowly deteriorates. So if you find a bottle of balsamic vinegar that was sitting in the cellar for 10 years, the vinegar is safe to consume, but in most cases you really won’t be happy about its taste. The best thing to do is to taste it before using, so you’ll be sure if it still can be used or if you would much rather discard it for quality reasons.

MYTH - The Olive Oil Fridge Test

An often perpetuated myth related to olive oil is the “Fridge Test” - a supposedly simple home test for olive oil authenticity. The myth is so widespread that you may even see conflicting versions of the test – some say your oil should solidify if it’s real, and others say it should not solidify if it’s real. If only it were that easy! This “test” unfortunately, is completely false and misleading. Read on to see why even the rumour-mongers are confused on this one.

Almost all oils will become cloudy and eventually solidify at cold temperatures. Generally speaking, refined oils (such as regular olive oil or vegetable or seed oils) will solidify at a lower temperature than extra virgin olive oil. However, the time and the level of cold required to get to the solidification stage are greatly affected by the overall chemical compounds of the oil. These include the contents of the saturated fatty acid chains, like palmitic or stearic acid, that can change the melting-point of the triglycerides (the main constituent representing almost 98% of all oils and fats) and other compounds in oil, as well as the presence of natural waxes.

The profile of an olive oil, and especially Extra Virgin Olive Oil, is incredibly diverse because the oil’s makeup is affected by so many natural factors that vary by region, season, and type of olive. These include:

• The olive variety
• The seasonal growing conditions
• The latitude of the country of origin
• The time of harvest
• The processing methods

All these factors affect the final profile of the olive oil, and even olives from the same trees can produce oil that varies from year to year. Since olives are a fruit, the skin has natural waxes that protect the fruit as it grows. Evidence of these waxes can be traced in the final product. These natural waxes aren’t harmful, but the range found is variable and some suppliers even chill and filter the oil to remove visible waxes for appearance purposes in order to produce a more polished oil, which will also affect the oil’s solidification temperature. Finally, in order to achieve and keep a consistent flavour profile, some producers may blend several varieties of extra virgin olive oil from various types of olives or regions. This will also affect the time and the level of cold required to get to the solidification stage.

There is no simple magic home test to check for olive oil authenticity. Extra virgin olive oil will crystallize and/or solidify at a wide variety of time and temperature exposures. All this variance is what makes extra virgin olive oil truly special. Forget the fridge, and focus instead on enjoying the wide variety of flavours found amongst extra virgin olive oils.

THIN-CRUST PIZZA BAKING INSTRUCTIONS

We make all of our pizza dough in the Solar Gardens At Avalon kitchen with just 4 ingredients---wheat flour, yeast and a dash of salt and a tad of extra virgin olive oil.

You will be baking your pizza on a pizza stone or a baking sheet on the middle rack of your oven. A pizza stone is ideal for our pizza shells. If you do have a pizza stone, you should put it in the oven while the oven is preheating so that the stone becomes hot before you place the dressed pizza on it. If you don't have a pizza stone, consider buying one. You can usually find them really cheap now in dollar stores.

Preheat your oven to almost as high as it will go. 500 F is great, and you could even go a bit higher to 550 F if your oven goes that high.

You can bake our dough directly from frozen or thawed. If you are using a thick pizza sauce, it is best to spread it on while the pizza shell is still frozen.

We have placed the pizza shell on parchment paper for your convenience. You will keep the pizza shell on the parchment paper while you dress the pizza and for the first few minutes that it is baking in the oven.

Dress your pizza in this order: Spread the sauce on first. Then sprinkle on the cheese. And finally, add any toppings. Remember that this is a thin crust pizza shell that bakes quickly, so try not to stack your pizza too thick with toppings or it will not cook thoroughly.

The parchment makes transfer of the now-dressed pizza onto your preheated pizza stone easy. Put the parchment and pizza directly onto the stone.

You will allow the pizza to cook on this parchment paper for the first few minutes that the pizza bakes. But as the pizza cooks and the crust begins to bake, the dough will loosen from the parchment. At this point, you will be able to pull and slide the parchment out from under the pizza so that the pizza bottom will now be cooking directly against the stone. (If the parchment paper does not pull out with ease after a few minutes of baking, leave it to bake a little longer and try again.) You may find that the parchment becomes a bit brown/black or possibly breaks apart more easily in this hot oven. (The parchment here will not remain as white as when you bake cookies in a lower temp oven.) Be careful not to burn yourself against the hot stone or rack when you slide the parchment out. Consider using tongs, gloves and/or a spatula as needed to ease the parchment out to continue baking.

Cooking time will vary based on your oven temperature, the thickness of your toppings and whether the pizza stone is sufficiently heated through before baking begins. In our wood-fired oven (which is 700F) the pizzas cook in 3-4 minutes. Your home oven will be cooler, so expect a longer cooking time (perhaps 8-10 minutes). But watch your pizza closely. It may take less time than that.


ALLERGEN ALERT: Please note that our dough is made in the Firestick kitchen which contains tree nuts, peanuts and sesame seeds. We cannot guarantee that cross- contamination has not occurred in our busy kitchen.

If you have any questions, you can text us at 306-280-2761. We are always interested in what people are making in terms of pizzas, if you’d like to send us a pic of your creations, we would love to see them.

SUCCULENT CARE

To help you along with your succulent endeavours we thought you might like to have a glimpse of what we've learned throughout our 30 years of 'succulent' growth.

Soil:
We've found that the best 'soil' for succulents is not a soil at all. It's a soiless mix!
We use Pro Mix, or Sunshine mix number 4 or 8. To this we add perlite for enhanced drainage.
Pro Mix is available in a 3.8-foot vacuum-sealed bag weighing about 55 lbs, If you buy one we will add the perlite and mix it for you in our mixing machine. Mixing it by hand is quite a chore.
For convenience to our customers, Solar Gardens also sells a bag for $3 that is enough to pot up about 2 ten inch bowls. If you require a larger bag, please don't hesitate to ask as we have other sizes available.

Terracotta Bowl:
Any inexpensive terracotta pot will work for potting up succulents.
When choosing a pot for growing succulents, make sure there is a hole in the bottom. If there is not, you will need to put one in. Use a Dremel with a bit used to put holes in ceramic tile. The bit is available at Home Depot or other hardware stores.

Terracotta draws a lot of water away from the roots of the plants when over-watered. It also retains a lot of heat collected from the sun during the day, keeping the roots warm in the nighttime low temperatures. Remember that cold, wet roots kill cacti and succulents!

Water and Fertilizer:
At the beginning of March, we use a mixture of one rounded teaspoon of 20-20-20 fertilizer to a 2 gallon watering can. Never use chlorinated water or water from a water softener as the salt and chlorine may harm your plants.

• From March to October, use fertilizer every time you water.
• From October to March, do not use fertilizer when you water (which will be infrequently).
• From March to October, water succulents as needed when the soil throughout the bowl becomes dry.
• Remember that these plants are used to dry conditions, and thrive on neglect.
• It is actually better to underwater these plants than to overwater.
• For example, when your pot becomes very dry, your plants may become a bit soft to the touch and wrinkly. This is a good sign that the plant needs a drink.
• When succulents are over-watered (and we see this especially in winter November through March when the days are considerably shorter and cooler), they may die or their leaves turn yellow and fall off (usually beginning with leaves closer to the bottom).

Too Much or Too Little Water?

• In March and April we definitely err on the side of watering less, sometimes only watering once or twice monthly.
• In the months of October to December, do not fertilize.
• During winter months, succulents need only enough water to keep the roots alive. In reality, this amount of water is very little. With light levels low and our days being so short, water sparingly during these months (ie. infrequently and with only a small quantity of water).
• If the leaves start to turn soft, wrinkle or drop (in that order) then your succulents need water desperately.
• If your leaves drop without first having turned soft then wrinkly, that is a sign of overwatering.
• Many people's succulents begin to stretch in January as the days start to get longer. This is a telltale sign of overwatering in December or January.
• If you want your plants in your bowl or arrangement to remain more compact and not grow as much, do not water as much at any time of the year.
• However, if and when your plants do stretch, use a sharp pair of scissors or shears to cut the plant back near the bowl. Always leave a few leaves on the stem to ensure a few pups of growth.

Fertilizer:

When purchasing fertilizer, one should not buy the largest container or quantity available. Buy smaller quantities at a time. When fertilizer sits on your shelf too long, it will turn hard and become difficult to accurately measure. We sell 20-20-20 in a 500 gm container. This size is not available at most garden centres, but this is the only way that we like to sell it in order to limit your waste and unnecessary cost.

Overwintering:

Many, many people do not want to overwinter their succulents and that is just fine. No need to feel guilty. However, many avid gardeners do want to overwinter their succulents and that is great too. Today, succulents are more affordable, less scarce, and prices are more reasonable than in the past. Understand that every living plant (like us...unfortunately) will die at some point. However, succulents will last a lot longer than 2 dozen cut roses that will last a week (if you're lucky) and if you're changing their water everyday.

Succulents can outlive annuals and many perennials simply by understanding their seasonal growth habits. Solar Gardens' succulent class bowls cost $54.50 plus tax (but contain approximately $125 value if all plants are purchased individually), are in a 10" diameter terra cotta bowl and contain 13 to 20 different varieties of succulent plants. These plants should surely last the spring, summer and fall (6 or 7 or 8 months) with little to no care outside on your patio or balcony. Keeping that in mind, if you would like to try to overwinter your succulents as some avid gardeners do (and again..don't feel guilty if you don't), here are a few tips:

Since winter days are so short, the plants really prefer to stay dormant (alive, but not growing) and they still need as much light as possible to stay alive. So putting them in a garage or basement or closet with no light will kill them. During this time they require vastly decreased amounts of water since they are not actively growing. Plus, succulents are desert plants and require little water to begin with even when they are actively growing.

We have found that most people kill their succulents during the winter with too much water (and not enough light - see the "Grow Light" section below). During the winter, succulents will still need a bit of water. But how much is "a bit of water"? Well, that is a very hard question to answer since the amount of water they need depends on many variables, such as - how warm or cold the room is, how much (or little) light they are receiving, how many plants are in the pot, how big (or small) the pot is, what the pot is made of (ceramic, terra cotta, glass or plastic), how big (or small) the plants are, and how much drainage each individual pot allows (if it has drainage at all). In general, a good rule of thumb is to add a small amount of water if the soil is exceedingly dry. With our class 10" terracotta bowls, you might add a cup of water occasionally during the winter but only if the soil is very dry.

So in a nutshell, most succulents die during the winter dormant period from COLD and WET roots. The key is to water infrequently with a small amount of water, just enough to keep the roots alive during dormancy. When overwintering, succulents prefer a sunny window (south is best), hardly any water, and a temperature above freezing.

The absolute BEST way to overwinter succulents is under grow lights....

Grow Lights

For those that are very serious about overwintering succulents we highly recommend grow lights. We carry a fantastic, amazing type at our Avalon shop.

Lastly, don't be too upset if you haven't overwintered your succulents successfully. Like most things in life, it takes trial, error, time and patience. Not everything works (and grows) successfully all the time....unfortunately!

Who Doesn't LOVE a Summer Holiday? Succulents are no Exception!

Whether you've overwintered your succulents or purchased new ones in the spring, fall or winter, they ALL enjoy a summer holiday outside. But you should be aware of just a few things before moving them outside.

#1. When placing outside NEVER let them freeze. Often we play it super safe and bring them indoors for the night if the forecast minimum is for +3 C. It's OK to leave your plants out during the day if it is above freezing, but in the spring we generally don't put them out during the day unless the temperature is going to be about 8 C or above. Of course some prefer not to put them out until about the 3rd week of May when (hopefully) the freezing is over and you don't have to bring them in at night. Whenever you put them out, keep an eye on your weather app. This is equally important in the fall if you plan on bringing them in to overwinter.

#2. It's really hard on your succulents if you take them from your low-light houses, greenhouse and/or grow lights and put them out in direct sunlight. If placed out in the sun without acclimatizing, they will sunburn for sure. The sunburn won't usually kill the plant (if it is not too severe), but it will create dead looking areas on the leaves. These areas will never heal, so the leaf will be scarred for its' life.

#3. To acclimatize your succulents to the sun, introduce them to the great outdoors gradually. For the first 3 or 4 days place them in the shade all day. After that, place them in a partly shady spot for another few days and then they can go into the direct sun in about a week.

and

#4. Your succulents don't HAVE to be placed in the direct sun for the entire day. Most succulents will be happy all summer on a deck that may only get sun 3 or 4 hours of sun a day.

The main benefits of giving your plants a summer holiday are 3-fold:

- when your plants are outside they will be happier and appreciate the fresh air and its movement.
- you'll enjoy the benefits of added colour and less stretching of your plants (unless you're watering them too much).
and
-they will gain strength with direct sunlight which will give them more energy to help get them through our terribly LONG winters.



Overwintering Living Walls

In our living wall class, you may have planted your wall with either all hen and chicks (sempervivum), all other succulents that can't freeze or a combination of both. If your wall has nothing but hen and chicks in it skip to the next paragraph. If planted with all succulents that can't freeze (all succulents other than hen and chicks that are non-hardy in our climate) you can either overwinter the entire wall indoors or pull out the plants and plant them in pots either individually or like we do in the succulent bowl class - group together in a lovely arrangement using as many bowls as you need. If your wall has a combo of both types then you must separate the hen and chicks from the non-hardy succulents. For overwintering the non-hardy varieties be sure to read the section 'OVERWINTERING" above

The ABSOLUTE best way to overwinter the hen and chicks in your living wall is to lift them and plant them in your garden in the fall. Make sure they have thick snow cover all winter (it's good to have a place to pile all that driveway snow). Then in the spring you can lift them and plant them back into your living wall (It's so much fun to replant them into the wall in the spring and make up a new design). This is a little more work than just setting your planted living wall outside and hoping it will survive. Having said that, many of our living wall clients have very successfully overwintered their living walls right in their frames. If trying this, be sure your plants have a good snow cover as well.

Bugs:

If you can see bugs on your succulents (aphids, fruit flies or cotton ball-like "downy mealy bugs"), use End All. End All is a green product made with pyrethrum (from the citronella plant).

Before you take your plant indoors in the fall, give it a good spray with End All. Spray from the edge of the bowl inwards, up and around, under the leaves. Wear a pair of rubber gloves and a respirator when spraying your plant in order to take proper safety precautions.

We always have End All in stock year round.

If you see small cotton balls on your plants you have mealy bugs. Before spraying with End All it will definitely help if you first remove any cotton balls that you see with a Q tip.

Unfortunately bugs are a fact of life and can occur on your plants any time of year. Of course bugs can attack your plants when outside and can be transferred into your house if you are overwintering your plants. Also, bugs and bug eggs can be brought into your house at any time of year. Small bugs and their tiny (usually invisible) eggs can be brought into your house by hitching rides on fruits, vegetables and grains that you buy at the grocery store. If your plants seem bug-free in the winter and then suddenly bugs appear (especially those annoying, tiny flying fruit flies) then they (or their eggs) have hitched a ride directly from the grocery store to your kitchen. The key is to be vigilant all year-round. Inspect your plants every week (even in the winter). It is much easier to deal with a few insects than a whole swarm of them.

End All is an oily substance that will stay on the plant surface for a couple of months and will actually enhance the colour of your plant! Solar Gardens carries it year round in our retail centre. As succulent specialists, we can say that End All in our experience is safe on succulents. However, if you are considering using it on non-succulent plants, we cannot guarantee that End All will be safe on all plants. You would need to research that as all plants are different.

Solar Gardens uses a systemic commercial product in late February and early March, which is drenched into the soil for the new active roots to absorb the chemical and ensure no bugs will exist. The chemical we use lasts for 8-9 months, and a one-time application per year is all that is needed. This doesn't mean that bugs cannot exist on the plants. But it does mean that for 8-9 months after our drenching, any bugs that bite into this plant will ingest the chemical and die.

Mealy-bug infestations can also be managed using a commercial product. Only commercial growers have access to it. It's expensive and requires additional precautions. As a result, it is not available to the general public. If you have a severe infestation, we can treat your succulents for you using this commercial product at our acreage. Send us your request via the CONTACT US form and we can provide a cost estimate.