2 LOCATIONS:

1. SOLAR GARDENS SHOP at The Avalon Mall, with its Bistro & Bakery
Open 7 days a week 9 - 5
(Bistro closed Sundays & Mondays)
*Avalon location PERMANENTLY CLOSING ON JUNE 30 2025

2. SOLAR GARDENS The Acreage:
Greenhouse/Treat Concession open Saturdays & Sundays 10 am to 5 pm. FULLY LICENSED

You can prebook MYOP pizza parties and high teas any day of the week (you can combine with a class if you prefer an activity) at the acreage for groups of 4 to 60

Welcome to the website of Solar Gardens, our charming little Solar Gardens Avalon shop (with bistro and bakery) and our acreage with its greenhouses.  We are a locally owned and operated Canadian business, established in 2005.

While we are perhaps best known for our beautiful succulents, succulent bowl classes and MYOPs (Make-Your-Own-Pizza) parties, we are also very pleased to carry delicious and varied balsamic vinegars and olive oils, exotic spice blends from around the world, unusual candies and chocolates, copper kettle fudge, our own delicious sangria line, puzzles, gift ware and way, way more. Explore this website to learn more about our succulents, unique and exciting products.

Our newest addition to our product line is the Solar Gardens Copper Kettle Fudge Company. We make our fudge in a copper kettle using real butter. You can pop in to sample anytime.

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

And please note: Our greenhouse acreage is now open to the general public Fridays thru Sundays 10 am to 5 pm.  Food services are currently not available but are coming soon.  

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
***ALL of our specialty vinegars, balsamics and olive oils are gluten-free***
*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.

        

SOLAR GARDENS TASTING STUDIO
GOURMET OILS  (Flavour-Infused, Specialty & Varietal)
***ALL of our specialty vinegars, balsamics and olive oils are gluten-free***
*Indicates NEW FLAVOURS for 2021*

We carry all the popular flavours as well as some unique items that will keep you coming back again and again!

Fresh, early harvested, cold-pressed, unfiltered, unrefined EVOO, this unique blend is a super concoction of health fighting antioxidants, polyephenols, and omega oils. All of our Extra Virgin olive oils are gluten free, dairy free with no added sugars, artificial sweeteners, artificial colouring or artificial flavouring.
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).


Flavour-Infused Extra Virgin Olive Oils

1. Artichoke* - The Artichoke is one of the most popular winter month edible flower buds of the Mediterranean. You’ll be hard pressed to find a savoury recipe that isn’t improved with a little of this olive oil. Sure to be a quick and easy favourite for pasta dishes. Drizzle over roasted vegetables. Mix into mashed potatoes. Top off risotto just before serving. Add to hummus or grab a good loaf of bread and start dipping.
2. Bacon - Avoid the saturated fat and substitute this delectable extra virgin olive oil wherever you love bacon flavour! Add sweet, salty and smoky goodness to your warm spinach salads or use to top your potato skins. Add a little salt when cooking to enhance the flavor to new heights! 
3. Basil - Distinctive  basil  flavour in an extra virgin  olive  oil. It is  perfect for grilling and sautéing or tossing  in  with  pasta.  Drizzle  it  on  tomatoes,  steamed  vegetables,  fall  soups  and soft cheeses.
4. Blood Orange - Blend with our Cranberry/Pear White Balsamic Vinegar for a lively, tart  vinaigrette. Use  in  place  of  the  oil  in  any  recipe  for  a  hint  of  orange  flavour.  Try  in  baked goods, add a new twist to Asian cooking or use to sauté salmon or scallops.
5. Black  Garlic* - The syrupy sweet flavour of black garlic is sure to enrich your cuisine with  a  dash  of  Mediterranean  gusto. Tasting  notes  similar  to  a  truffle  oil.  Smoky,  sweet  and earthy. This finishing Olive Oil is best used for pasta dishes, grilled vegetables and fish.
6. Butter  - You can still keep the flavour of butter intact but treat your family to better health by using this special olive oil in many of your recipes. Drizzle over fresh bread or rosemary focaccia from pur Avalon bakery or try it with steamed vegetables or grilled fish and of course popcorn!
7. Chipotle - Chipotle Olive Oil has all the smoky flavour of chipotle (smoke-dried jalapeno chilies) oand its heat is primarily noticeable after you swallow. Deep red in colour. Drizzle over focaccia bread or pizza dough, or use to finish soups, pasta or grain dishes. Use it when marinating steaks or brush it over grilled chicken, seafood or veggies. Pair with our Pineapple White, Tangerine or Cherry Balsamic vinegar for sweet and spicy vinaigrette.
8. Chive  - Enjoy our chive olive oil as a drizzling oil over roasted potatoes (combine with our bacon and butter for a "baked potazato" taste extravaganza). As with all of our olive oils this is an extra virgin olive oil, which  is a great topper for potato soup, use to poach salmon or just simply to scramble eggs. 
9. Cilantro  Lime - A fresh and tangy combination of aromatic cilantro and vibrant lime. Perfect to zest up your favourite marinades, salad dressings and salsas.
10. Cumin - Aromatic cumin is used to add an earthy element of flavour with an almost sweet hint of pine and lemon. A perfect addition to your favourite hummus recipe, any meat or poultry, or also try sautéing with your favourite vegetable, especially eggplant or squash.
11. Cumin  Lime - Take the great aromatic and earthy flavours in cumin and add a little zing with the citrus of lime. A great way to brighten up any Indian, Mexican or Asian dish. This EVOO is a versatile ingredient in a salad or slaw dressing.
12. Dill -Try this dill flavoured extra virgin olive oil as the perfect oil to sauté salmon or in a creamy aioli for potato salad. A beautifully aromatic oil, it is also great in salad dressings or for roasting potatoes.
13. Garlic -Try drizzling over roasted potatoes, pasta, or for marinating your grilling meats. Great as a bread-dipper, or for brushing over a warm slice of bread, focaccia, or bruschetta.
14. Garlic  Cilantro - A perfect ingredient for your next salad dressing. Pair it with one of our citrus balsamics for a flavourful bright combination. A savoury blend that is often described as aromatic and zesty with notes of sage and citrus, balanced with a subtle garlic attitude.
15. Habanero - This  oil  is  spicy!  For  serious  hot  pepper  fans,  with  thetrue  flavour  of  habanero peppers. This is wonderful drizzled over fish, chicken, veggies or pasta. Drizzle over anything that you think could use an extra spicy “kick”. Pair with our Lemon, Apricot, Raspberry or Black Currant Dark Balsamic Vinegars.
16. Habanero Garlic - Spicy habanero provides a spicy kick to garlic olive oil. A perfect combination of heat and sweet garlic that can be used for sautéing vegetables, to cook seafood (add some Meyer Lemon olive oil) or for a marinade for chicken.
17. Harissa - Is a North African pepper paste staple, containing roasted red & green chili peppers coupled with garlic, coriander and saffron.The inviting aromas are perfectly balanced and add a unique smoky and spicy flavour to your dish. Pairs well with our Mango white balsamic for a spicy & sweet combo. Use in stir-fries to add a layer of flavour.
18. Italian Herb - This one makes your mouth water! A great combination of garlic, basil, rosemary and oregano. It's great for dipping, sautéing or used as finishing oil. It has a vibrant herb flavour which would be great brushed on your grilled meats. Also try in pasta, drizzle on blue cheese, roasted potatoes and on your vegetables. Serve with bread or even drizzled on popcorn.
19. Jalapeno - Jalapeno chilies bring a touch of southwest flavour to your chicken, beef or seafood. Excellent for dipping or as a finishing oil for soups, pasta or grain dishes. Use in cornbread. Brush on kabobs, chicken or corn before grilling. Pairs well with Peach White Balsamic, Espresso Dark Balsamic, Chocolate Dark Balsamic and Pineapple White Balsamic.
20. Jalapeno Garlic - The flavour of spicy jalapeños and garlic ending with a slight slow burn. Great drizzled on pizza or pasta. Add to sautéed veggies for a little kick. Try scrambling some eggs with this oil too!
21. Jalapeno Lime - The flavour of jalapeños, lime and a touch of heat. A favourite for bread-dipping. Drizzle over any white fish, scallops or salmon sashimi. Try it as a finishing touch on your guacamole or chicken tacos.
22. Lemon Pepper - Transform a so-so dish into a meal to remember. Perfect on poultry or any white fish, this combination of cracked black peppercorns and tangy lemon zest will add citrus flavour with a peppery kick. 
23. Meyer Lemon - Meyer lemons are a cross between oranges and lemons, creating a sweet flavor with less of a bite than regular lemons. Drizzle on fish fillets before you bake or broil. Also excellent on salads, vegetables and in marinades. Lemon chicken will never be the same! Perfect for sautéing shrimp or scallops. Pair with Blueberry or Raspberry Dark Balsamic or Jalapeno White Balsamic.
24. Mushroom Lovers - Four different mushroom flavours: Porcini, Portobello, Shiitake and Wild Mushrooms. Great with pasta, drizzle on steaks or chicken dishes.
25. Oregano - Great on pastas and rice. Also use on meats and in sauces. Mix with your favourite balsamic for a wonderful bread dip or dressing.
26. Parmesan Cheese - A wonderful dipping oil to add your favourite seasonings to or use on pastas, rice, and salads. It is delicious drizzled over a baguette and then grilled. Popcorn too!
27. Parmesan & Basil - The flavours of pesto sauce. Try on pasta and rice, focaccia bread or as a bread dipping oil. 
28. Parmesan & Garlic - A wonderful dipping oil to add your favourite Italian seasonings or use on pastas, rice or salads. It is delicious.
29. Parmesan, Garlic & Rosemary - A great flavour combination. Try on pasta, in a risotto or as a bread dipping oil.
30. Persian Lime – Also known as Tahitian Lime. Less acidic than key limes. Fantastic with fish, poultry, marinades and dressings. Great paired with our Dark Blackberry Ginger, Mango or Jalapeno Balsamic.
31. Porcini Mushroom – For mushroom lovers. Beware - woodsy, earthy, rich pungent mushroom taste! Known for its' versatility,  porcini olive oil can be added easily to soups, salads, pastas or risotto.
32. Portobello & Garlic - Another wonderful mushroom flavour with the added touch of garlic. Use to grill your cheese sandwich or sauté meats.
33. Raspberry* - Light and fruity, this olive oil showcases the tangy and sweet flavour of fresh raspberries. Try using this to make pancakes for a light fruity touch or substitute in your favourite cake recipe (for the vegetable oil). This is also an easy flexible choice to use when making vinaigrettes. Combine with our Traditional Dark Balsamic to make a sweet marinade for chicken or pork.
34. Roasted Chili - This combination of fruity extra virgin olive oil infused with roasted chili will bombard your senses. Perfect for general pan frying and sautéing as well as salads and of course, a terrific bread dip. Jazz up those scrambled eggs. Drizzle over your pizza for a punch of flavor. Marinate shredded chicken or pork for fajitas or enchilada filling.
35. Roasted Chili & Garlic - Fire-roasted chili flavour with the unmistakable addition of roasted garlic. Use to sauté pretty much any vegetables for a spicy side dish. Also a great marinade for steak or chicken.
36. Roasted Chili & Lime - Spicy and tangy, great as a marinade or with chicken, meat and fish dishes. Great on popcorn too!
37. Roasted Garlic -Try it on salads, for bread dipping, in marinades and wherever a rich buttery garlic flavour is desired. We love it on roasted and mashed potatoes, and roasted vegetables.It produces divine Sautéed Spinach and Garlic Shrimp, and it is a treat served on popcorn topped with grated cheese. Mix it with Basil Olive Oil for a customer favourite Garlic-Basil blend. It can be softened by adding some light varietal (unflavoured) EVOO. 
38. Rosemary - This oil has a light rosemary flavour that is wonderful on salads. Use with many meats and especially great on chicken. Drizzle on tomatoes, steamed vegetables, soups and soft cheeses.
39. Shallot Garlic - Shallots exhibit a soft onion-type flavour, making them so easy to incorporate into recipes. With added garlic, this oil is super easy to use. It adds great taste to pastas and salads, or make a bread dip with your favourite seasoning, or use to sauté veggies.
40. Smoked* - An aromatic extra virgin olive oil, infused with natural wood-smoke flavour. Partners well with everything from meats and poultry to vegetables and fresh bread.
41. Strawberry* - Light and fruity, this olive oil showcases the delicate flavour of fresh strawberries. A brilliant addition to spinach salad and walnuts. Replace vegetable oil in your yellow cake mix recipe for a light strawberry flavour or cook your pancakes and French toast in it. Pairs excellent with lemon,   rich dark chocolate balsamic.
42. Strawberry & Basil* - A blend of our Strawberry EVOO and Basil EVOO, enjoy a combination of sweet fruit with bright herbal notes. Use to create a delicious dressing for a spinach salad. Combine with our White Wine Vinegar and Dijon mustard to make a vinaigrette, then add toasted pecans and creamy Feta cheese. 
43. Sundried Tomato, Parmesan & Garlic - A wonderful dipping oil to add your favourite Italian seasonings or use on pastas, rice and salads. It is delicious. Drizzle some on a baguette and grill to make awesome crostini.
44. Tarragon - The French consider tarragon the "King of Herbs," and you will, too, after using this classic, aromatic extra virgin olive oil. Its licorice-like essence is captured beautifully to help you enhance the flavour of chicken, lasagna, fish and egg dishes. Blend with our Grapefruit White Balsamic for a taste sensation. 
45. Wild Mushroom & Sage - The earthy flavor of mushrooms paired with sage. Use on a wide variety of meats, vegetables or side dishes. Add it to stew or soup. Drizzle on your turkey stuffing! Pair with Lemon White Balsamic for a wonderful vinaigrette.
46. Zesty Onion - With a little chipotle kick, this onion flavoured EVOO is a versatile option. Don't waste time sautéing onions when you can let this oil do all the work for you! Use this oil when cooking meats, making soups and marinating chicken or pork. Use in your favourite salad dressing or as a bread dip.
    
    Specialty Extra Virgin Olive Oils
    
47. Avocado - Avocado oil is relatively new to the culinary world. Like olive oil, avocado oil is  pressed  from  the pulp  surrounding  the  pit.  It  is  great  for  sautéing  or  frying  as  it  has  an unusually  high  smoke  point.  As  for  health  benefits,  it  is  high  in  monounsaturated fats  and vitamin E. Use it for sautéing, stir-frying, grilling, baking, or as a base for a salad dressing. Add to hummus.
48. Avocado  Garlic - Great  for  sautéing  vegetables  or  breakfast  potatoes.  Brush  on steaks or chicken for high temperature grilling. Great for marinades too.
49. Avocado  Lemon - With a high smoke point, this is great for sautéing items such as scallops, shrimp, white fish and salmon. Could be used with a load of freshly ground pepper, sea salt and garlic for a fantastic Lemon Pepper Chicken.
50. Black Truffle - This oil has an earthy mushroom flavour. A fantastic complement to cream-based soups, risotto, mashed and roasted potatoes....and popcorn!
51. Black Truffle & Garlic* - Invigorate your senses with the sublime flavor of Black Truffles and Garlic. Transform any humble dish from simple to sumptuously intense with this  gourmet  flavour. Use on lobster,  red  meats,  caviar,  cream  sauces,  pasta  and  rice,  aged  hard cheeses, arugula and mixed greens salads.
52. Roasted Walnut - Our Roasted Walnut oil is produced in France and adds a rich walnut taste to salad dressing, pasta, grilled meat, fresh baked pastries and makes a great bread dip. Shake up with equal amounts of our Green Apple or Blackberry-Ginger Dark Balsamic Vinegars for an unforgettable vinaigrette! (CONTAINS NUT OIL)
53. Toasted Sesame -This sesame oil is tremendous with Honey Ginger Dark Balsamic or Coconut White Balsamic when used to make an amazing marinade for chicken or vinaigrette for an Asian chicken salad. Also, try marinating flank steak in Sesame Oil with Honey Ginger Dark Balsamic for a delightful spin on steak. Sesame seed oil has a high proportion (41%) of polyunsaturated (Omega-6) fatty acids and is also a great source of anti-oxidants. It is often used as a flavour enhancer in Chinese, Japanese, Middle Eastern, Korean, and Southeast Asian cuisine. 
54. Toasted Sesame with Lemongrass & Ginger*-Combine with fish sauce, soy sauce, lime juice and sugar for a savoury Asian salad dressing. Use cucumber, cilantro, toasted peanuts or cashews, red peppers and onions in the salad. Top a chicken breast or pan-seared salmon fillet with this toasted sesame lemongrass ginger oil. Sesame seed oil has a high proportion (41%) of polyunsaturated (Omega-6) fatty acids and is also a great source of anti-oxidants. It is often used as a flavour enhancer in Chinese, Japanese, Middle Eastern, Korean, and Southeast Asian cuisine.
55. Toasted Sesame with Ginger & Garlic* - This sesame oil is combined with garlic and ginger to create the warm, rich and aromatic flavours of the Orient. Add to stir fries, sprinkle over green beans or broccoli or add to salmon, tuna or scallops. Great for Asian dumplings! Once cooked, toss with oil and sauté the dumplings until crispy and flavorful. Toss chicken wings with teriyaki sauce and pan fry with this oil to kick up the flavor a notch. Sesame seed oil has a high proportion (41%) of polyunsaturated (Omega-6) fatty acids and is also a great source of anti-oxidants. It is often used as a flavour enhancer in Chinese, Japanese, Middle Eastern, Korean, and Southeast Asian cuisine. 
56. White Truffle - A connoisseur’s olive oil. Makes a great finishing oil for many Mediterranean dishes, in mashed potatoes or try it drizzled on popcorn! It also makes an amazing aioli. A little goes a long way, so use sparingly!
57. WhiteTruffle & Garlic* - Rich and sweet with a beautiful garlic note. Pair with Traditional, Black Garlic or Cranberry and Raspberry Dark Balsamic vinegar.Varietal Extra Virgin Olive Oils        

Varietal Extra Virgin Olive Oils

58. Australian Barnea* - Barnea olives produce oils with notes of sweet almonds and sometimes banana. Some of the best Barnea extra virgin olive oils come from Australia, where olive cultivation and oil production have been perfected and our Australian Barnea is a terrific example. Aroma notes of apple with a mild fruity flavour with a hint of almond. In addition to the mild flavour, the low fatty acids and peroxide levels make Barnea olive oil ideal for baking. Pairs well with fruitier balsamic vinegars like our Strawberry, Cherry or Blueberry balsamic. Ideal as vinaigrette.
59. Australian Manzanillo* - The flavour category would be considered "Robust", which makes it's great to use in soups, stews, roasted meats or as a finishing oil to add flavour and depth to your favourite dishes. It has a complex artichoke nose, tomato leaf flavour with complementary bitterness and lingering pepperiness.
60. Chilean  Arbequina - Chilean  Arbequina  is  often  taken  by  the  tablespoon  as  a nutritional  supplement.  Use  this  oil  raw  over  seafood and vegetables.  It  is  delicious  when  paired with our Fig, Cranberry, Walnut & Strawberry, Vanilla or Orange Balsamic vinegars.
61. Chilean  Arbosana - Arbosana  is  often  taken  by  the  tablespoon  as  a  nutritional supplement. It contains hints of apple with a nutty flavour. Light and buttery in consistency, with a pungent and bitter-yet-smooth finish. Drizzle over fish or lobster to enjoy the richness of butter without the guilt! Also delicious with breads or in salads when paired with our Blueberry Dark Balsamic, Coconut & Lime White or Grapefruit White Balsamic vinegars.
62. Greek Koroneiki - Strong,  rich and dark  green  Greek  Olive  flavour.  Koroneiki  is fabulous  as  finishing  oil  with  any  salad and  all  vegetable  dishes.  Enjoy over  bean  salads, grilled vegetable dishes, meats and roasts.
63. Greek Kalamata* - Kalamata Olives are synonymous with Greece. Rated as one of the healthiest olive oils to consume. Fruity aroma, medium to robust intensity with a well balanced mild peppery finish. Flavour is earthy and stunningly delicious. Pair it with Walnut & Strawberry Balsamic for a refreshing salad dressing. Combine with Garlic or Black Garlic Balsamic for basting meats or drizzle over vegetables before broiling. A favourite for dipping, and we love it in mashed potatoes. Pair with Green Apple White Balsamic Vinegar, Strawberry Balsamic Vinegar, Peach White Balsamic Vinegar.
64. House Olive Oil - This is a blend of our favourite extra virgin varietal olive oils. You can count on this blend to wow your taste buds and is versatile with any food. Use as a base for a bread dipping blend or for your salad dressings, as well as for your everyday cooking.
65. Spanish Picual - Like many Spanish olive oils, Picual has a medium body, smooth texture and sweet, buttery taste that finishes with a peppery kick that gives it an extra layer of flavour. It is an excellent choice for use as an everyday olive oil. Picual works beautifully in sauces and salads, and is a delicious counterpart to the more flavourful balsamic vinegars. For an appetizer, sprinkle it with assorted cheeses and spices and use it as a dipper for your favourite crusty bread. When warmed, Picual gives off the sweet aroma of ripe tomatoes.         

Perfect Pairings

Here are some inventive ways you can pair our fine olive oils with our balsamic vinegars.

• Bacon Olive Oil
  • with Smoked Balsamic
  • with Maple Balsamic
  • with Chocolate Balsamic
  • 
    
• Basil Olive Oil
  • with Strawberry Balsamic
  • with Chocolate Mandarin Balsamic
  • with Cucumber Melon Balsamic
  • with Honey Ginger Balsamic
  • 
    
• Blood Orange Olive Oil
  • with White Pineapple Balsamic
  • with Tangerine Balsamic
  • with Blueberry Balsamic
  • with Chocolate or Vanilla Balsamic
  • with Espresso Balsamic
  • 
    
• Butter Olive Oil
  • with Maple Balsamic
  • with Butter Pecan Balsamic
  • with White Coconut Balsamic
  • 
    
• Chipotle Olive Oil
  • with Honey Balsamic
  • with Pomegranate Balsamic
  • with Chocolate Balsamic
  • 
    
• Chocolate or Chocolate Cinnamon Olive Oil
  • paired with any fruit flavoured balsamic
  • with Bacanut Balsamic
  • with Butter Pecan Balsamic
  • with Caramel Balsamic
  • 
    
• Chocolate Chipotle and Chocolate Jalapeño Olive Oil
  • with Chile Balsamic
  • with Cinnamon Pear Balsamic
  • with Espresso Balsamic
  • with Vanilla Orange Balsamic
  • 
    
• Cilantro Lime Olive Oil
  • with White Jalapeño Balsamic
  • with Prickly Pear Balsamic
  • with Pomegranate Balsamic
  • 
    
• Citrus Habanero Olive Oil
  • with Mango Balsamic (dark or white)
  • with Bergamot Lemon Balsamic
  • with Key West Balsamic
  • with White Tropical Passion Balsamic
  • 
    
• Italian Herb Olive Oil
  • with Lemon Balsamic
  • with Garlic Balsamic (dark or white)
  • with Traditional Style Balsamic
  • 
    
• Jalapeño Lime Olive Oil
  • with Citrus Balsamic
  • with Orange or Mango Balsamic
  • with Pompea Balsamic
  • 
    
• Meyer Lemon Olive Oil
  • with Traditional Style White Balsamic
  • with White Pineapple Balsamic
  • with White Honey Ginger Balsamic
  • with Cucumber Melon Balsamic (dark or white)
  • with Mediterranean Balsamic
  • 
    
• Mushroom Lover’s Olive Oil (also Mushroom Sage, Portobello Garlic and Porcini)
  • with Black Walnut Balsamic
  • with Fig Balsamic or Fig & Lemon Balsamic
  • with Black Currant Balsamic
  • 
    
• Oregano Olive Oil
  • with White Lemon Balsamic
  • with White Mango
  • 
    
• Persian Lime Olive Oil
  • with Strawberry Balsamic (dark or white)
  • with Traditional Style White Balsamic
  • with Pomegranate Balsamic
  • with White Honey Ginger Balsamic
  • with Cinnamon Pear
  • 
    
• Roasted Chile Olive Oil
  • with White Pineapple Balsamic
  • with White Grapefruit Balsamic
  • 
    
• Roasted Garlic Olive Oil
  • with Traditional Style Dark Balsamic
  • with Fig Balsamic
  • with Jalapeno Balsamic
  • with Lemon Balsamic
  • 
    
• Rosemary Olive Oil
  • with White Honey Ginger Balsamic
  • with Cinnamon Pear Balsamic
  • with Cranberry Balsamic
  • 
    
• Shallot Garlic Olive Oil
  • with Garlic Cilantro Balsamic
  • with White Lemon Balsamic
  • with Blackberry Ginger Balsamic

Here's a few quick ideas of what you can make with our olive oils and balsamics. There's a million recipes out there, but to get you started real quick here's a few suggestions:

Create a marinade: Equal parts flavoured olive oil and flavoured balsamic (see Perfect Pairings page for ideas).

Create the quickest appetizer ever: Buy some bread, place an olive oil and a balsamic in a shallow dish (either separate or together) and dip, dip and dip some more.

Create a vinaigrette: 2-to-3 (depending on your personal taste) parts olive oil + 1 part balsamic vinegar (shake vigorously or whisk briskly while slowing streaming olive oil into the vinegar)… other ingredients to add: minced garlic, Dijon mustard, salt and pepper to taste.

Create a reduction or glaze: 2 cups balsamic vinegar in a saucepan, bring it to a boil and then reduce heat, allowing to simmer for about a half an hour or until the balsamic vinegar has thickened to the consistency desired (down to about a 1/2 cup).

Jazz up your popcorn: Air pop some popcorn then drizzle on a savoury olive oil like butter olive oil (tastes awesome and is way healthier than real butter), mushroom lovers, parmesan cheese, wild mushroom and sage or parmesan and garlic. Or try a combo of your favourite olive oils. Might add some salt if you like salt.

Use our flavoured balsamics right out of the bottle as a sauce for meat or veggies.

Use our flavoured olive oils to saute your favourite proteins or to roast your favourite meats and veggies.

Use in baked goods substituting olive oil for canola or vegetable oil.

Macerate fresh berries in flavoured balsamic for a delicious sauce or to eat as a special dessert over ice cream, cake, doughnuts or ice cream.

Use as a finishing touch… olive oils over soups, balsamics over desserts (including ice cream, pies, cakes…) or drizzled over cheese.

Use our premium white balsamics as a cocktail mixer.

Extra virgin olive oil (EVOO) is fresh-squeezed juice. Consequently, extra virgin olive oil is perishable. And, unlike wine, extra virgin olive oil doesn’t improve with age. So, when you use and store your olive oil at home, keep in mind that extra virgin olive oil has four enemies:
                   1. TIME
Once bottled, olive oil has an 18-24 month shelf life. And once you open your oil, you’ll want to use it sooner than later. We recommend using up the oil within 30 to 60 days upon opening.
                   2. LIGHT
Exposure must be minimized or eliminated at all times. Extended exposure to light can deteriorate the quantity and quality of the antioxidants found in olive oil.
                   3. HEAT
The optimal storage temperature for olive oil is 60 to 72 degrees Fahrenheit. Exposure to warmer temperatures may cause unpleasant flavours to develop in the olive oil.
                   4. OXYGEN
Exposure must be minimized or eliminated during storage. Otherwise oxidation of the oil occurs, which causes off-flavours in the olive oil.

Olive oil has a shelf life of two to three years when properly stored in a pantry. It does not matter if the olive oil is opened or unopened. Always reseal your
bottles tightly after use to ensure limited exposure to oxygen.
After opening a bottle of oil, use it up quickly and replace it with a fresh bottle every couple of months.

Olive oil can go bad. If the oil develops a rancid or wine-like smell, it has probably spoiled. The best way to store olive oil is in its original container in a cool, dark place, such as a pantry.

We sell plants for wedding favours in 2 1/4" size  plastic pots and are sold in flats of 48 plants.  Email solargardenclasses@gmail.com for current pricing.

We can ship clear across Canada!

The pictures above show the succulents in 2 1/4" pots. There are 48 plants in a flat. Pictured here are assorted different varieties,
Please note that the above pictures are just sample trays. Our selection constantly varies.
.
We will always text or email you a picture of the trays before shipping to make sure you are happy with the selection.

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 placed 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. No worries if you don't have a stone, a regular cookie sheet works pretty good too.

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. Even lower temperatures will work but the baking time will be increased.

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. Try to place your toppings so they are evenly spread on the shell. You don't want to pile all of your topping in the centre, as this will prevent the pizza (and shell) from cooking evenly (ie the centre may be raw). Definitely keep your toppings well under 1/2" thick. We've found about 1/4" thickness is ideal to insure proper cooking of the toppings and shell.

The parchment makes transfer of the now-dressed pizza onto your preheated pizza stone (or cookie sheet) 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 Avalon 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 or email solargardenclasses@gmail.com. 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.

Be creative and happy pizza baking!

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 live a lot longer than a dozen cut roses that will last a week (if you're lucky and will cost at least twice as much) even 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 $65 plus tax (but contain at least $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.