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Food & Garden
2013 March
Pg 9 - The Sunshine Express
**Sedona Golf Retreat - Spend one week at The
Ridge On Sedona and enjoy the jaw-dropping
splendor and exceptional challenge the acclaimed
Sedona Golf Resort holds, while playing two
rounds of golf. This package also includes a Gift
Certificate to The Elote Caf¨¦, The Elote Caf¨¦ Cook-
book, Gift Certificates to Cucina Rustica Caf¨¦, and
Pink Jeep Tours. October 19, 2013 to October 26,
2013(Dates are firm)
**Aspen Music Festival - Spend seven fabulous
nights at the plush Laurelwood Condominiums in
Snowmass. Set among the awe-inspiring majesty
of the Colorado Rockies, enjoy the soundscapes
of the Aspen Music Festival with two general
admission tickets; included is a gift certificate for
a special performance or opera of your choice.
A gondola ride will allow you to set your sights
high as you experience the magnificent mountain
views. Treat yourself to a romantic dinner for two
at a wonderful restaurant, and relax your cares
away with a $250 spa package. Studio apartment
sleeps four and is available anytime between July
15 and August 17, 2013
**The Ultimate Garden Party - As the popular
host, you¡¯ll treat 20 of
Bid High, Win A Dream
Montrose Hospice Gala 2013:
March 16, The Montrose Pavilion.
6:30p: Champagne Reception & Silent Auction
7:30p: Dinner & Live Auction
9p: Dance to the music of Deja Vu
Spectacular Live Auction Items:
**Maui Fantasy - Aloha¡­this dream is real.
Seven glorious nights on Maui¡¯s Kahana Beach,
overlooking the ocean from your two-bedroom,
two-bath beach front deluxe condo that sleeps six.
Certificates for a spa package and special dinner
at a great restaurant are included. June 1, 2013 to
June 8, 2013(dates are firm)
**Gourmet Dinner for 12 - It¡¯s easy to impress
your friends when you work with Executive Chef
Andi Lester to plan a gourmet dinner for 12. You
provide the location and the ingredients and Chef
Lester will prepare an inspired gourmet meal.
Sit back, relax, and enjoy yourself because she
also provides the service personnel and cleanup.
Expires 3/3/2014
your friends to an
enchanted August eve-
ning of gourmet pizza,
fun music and fine
wine at the renowned
Black Bridge Winery.
Telluride Express will
provide transporta-
tion for you and your
guests from Montrose.
More Gala details:
866.310.8900. For more
information on becom-
ing a Partner or Under-
writer of this spec-
tacular event, please
contact Nancy Hogan-
son at 970.240.7776.
What Is Aeroponics Gardening?
Aeroponics is a system wherein roots are continu-
ously kept in an environment saturated with fine
drops (a mist or aerosol) of nutrient solution. The
method requires no substrate and entails growing
plants with their roots suspended in a deep air or
growth chamber, with the roots periodically wet-
ted with a fine mist of atomized nutrients. Excel-
lent aeration is the main advantage of aeroponics.
Aeroponic techniques have proved to be commer-
cially successful for propagation, seed germina-
tion, seed potato production, tomato production,
leaf crops, and micro-greens. The advantage of
aeroponics is that suspended aeroponic plants
receive 100% of the available oxygen and carbon
dioxide to the root zone, stems, and leaves, thus
accelerating biomass growth and reducing rooting
times. NASA research has shown that aeroponi-
cally grown plants have an 80% increase in dry
weight biomass, use 65% less water and require
the nutrient input compared to hydroponics.
Do you want to know more about aeroponics sys-
tems? Ask the experts at Colorado Hydroponics &
Organics, 888.371.1788 or 970.252.7450.
Corned Beef Basics
The first corned beef was packed in salt in order to cure it.
It got its name from the corn kernel-sized grains of salt it
was packed in. Today, corned beef is usually made by
soaking a brisket roast in a brine of water, salt, and spices.
While it¡¯s not traditional in Ireland, corned beef is what
most Americans prepare for St. Patrick¡¯s Day feasts.
For centuries, corned beef was a food reserved for special occasions.
Brisket comes from the heavily exercised front limbs of the animal, and is
consequently a tough cut of meat. When cooked properly, this cut is ten-
der, juicy and succulent. Corned beef and other forms of brisket need to be
cooked for a long time with low heat and plenty of moisture in order to real-
ize their full potential as the star of your dinner table.
To cook prepared corned beef, place it in a large pot along with the liquid
and spices that accompanied it in the package. Pour in enough water to cover
the beef, then bring the water to a boil on the stovetop. Reduce the heat to a
simmer, and cover the pot. A three-pound corned beef will take about three
hours to become perfectly tender. Check the meat occasionally, adding more
water if necessary. The beef is ready when it pulls apart easily.