Author Archive

Hit the ‘easy’ button with these gardening tips

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Expert shares info on how to get blooms all season long

Kerry Ann Mendez, garden writer for Life@home magazine, discusses perennials at the May 1 garden seminar at The Gardener's Center and Florist in Darien.

By Larissa Lytwyn
Kerry Ann Mendez is a self-described “passionate perennialist,” and she was happy to spread that passion at Life@home’s May 1 seminar at The Gardener’s Center and Florist of Darien. Mendez is an acclaimed garden consultant, designer, writer and teacher.

The root of a good garden, she says, is the quality of the soil. “What do you think of when you think of mulch?” she asked the crowd of more than 100 attendees. “You’re probably thinking wood chips!” Several members of the crowd murmured in agreement.

The types of mulch you use, however, can vary considerably, Mendez says, from horse manure to mushrooms to seaweed for coastal plots. And you don’t need that much: just one cubic yard per 100 square feet should do the trick. More fertilizer is not always better! The best time to mulch, she adds, is spring.

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Life@home holds first gardening seminar

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Kerry Ann Mendez, garden writer for Life@home magazine, poses for a photo with Keith Barker, owner of The Gardener's Center and Florist in Darien, sponsors of the magazine's May 1 seminar.

What a great day it was for Life@home magazine’s first free garden seminar on Sunday, May 1. The sun was shining and temps hovered around 70 at The Gardener’s Center, sponsor of the event, on the Post Road in Darien.

More than 100 people turned out to hear Kerry Ann Mendez, the magazine’s garden writer, speak about perennials and how to use them for three seasons of color in the garden. Kerry has authored two gardening books and is a designer, teacher and lecturer.

Keith Barker has owned The Gardener’s Center for 30 years and he and his staff couldn’t have been more welcoming. A full-service nursery with an extraordinary selection of plants, the center also includes a gardening store, indoor greenhouse and on-site florist.

A family atmosphere is nurtured by the friendly, knowledgeable staff, not to mention a number of pets — Anna, the German shepherd; five cats; and Bentley, the parrot. The animals, say plant department manager Cathy Kardos and floral department manager John Cogliano, are a big draw, especially for the kids who come to the center with their parents. Some make it a challenge to find all five cats on their visit, Cathy said.

Once done with her presentation, Kerry answered questions and signed copies of her books while participants enjoyed refreshments.

The Gardener’s Center and Florist is at 1396 Post Road and is open seven days a week. Call (203) 655-2549 or visit www.gardenerscenter.com.

Watch the magazine for our next seminar!

Patio Heaven

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New designs to keep you outdoors all season

By Deborah DiSesa Hirsch
Thinking of redoing your patio? The sky’s the limit, say area landscape designers, as homeowners are using all types of stone and concrete pavers in a variety of colors and bringing living spaces outdside.
The hottest patios this summer will have outdoor kitchens, barbecue grills and bars complete with stone counters, wood-fired pizza ovens, fireplaces and fire pits, as well as pergolas with mini look-out towers, says Clement Butt of Weston, owner of Classic Garden Design. Outdoor kitchens can include a range, sink, refrigerator, grill, wine rack and just about anything else you’d see in an indoor kitchen, he says, adding that he’s designed patios with all of the above for his clients in recent years.
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Blood Orange and Apple Crisp

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Recipe Courtesy of Debra Ponzek and Greg Addonizio

(serves 8-10)

ingredients
8 Honeycrisp or Rome apples
8 small blood oranges
1/3 cup flour
3/4 cup sugar
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Broccoli Rabe with Lemon and Pine Nuts

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Recipe Courtesy of Debra Ponzek and Greg Addonizio

(Serves 6 as a side dish)

ingredients
2 bunches broccoli rabe
3 tablespoons olive oil
4 cloves of garlic, peeled and thinly sliced
Zest of 1/2 lemon
1/4 cup toasted pine nuts

method
Remove about 1 inch from the base of the broccoli rabe. Blanch the broccoli rabe in salted boiling water for about 3 to 4 minutes until the stems are tender. Drain in a colander.
In a large sauté pan over medium heat, heat the oil until shimmering. Add the cloves of garlic and cook quickly over medium heat until just golden brown. Add the broccoli rabe and sprinkle with the grated lemon zest and the pine nuts. Heat through and season with salt and pepper.

Whole-Wheat Pizza

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Recipe Courtesy of Debra Ponzek and Greg Addonizio

(makes 6 7-inch pizzas)

ingredients
One 1/4-ounce envelope dry yeast
3 tablespoons honey
1/2 cup warm water
1 1/2 cups warm skim milk
2 teaspoons sea salt
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Turkey Meatballs

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Recipe Courtesy of Debra Ponzek and Greg Addonizio

(makes about 24)

ingredients
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano
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Chef’s Delight: Meet the pair behind Aux Delices

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Family comes first for Ponzek, Addonizio

By Valerie Foster
Debra Ponzek and Greg Addonizio have been building a culinary empire in lower Fairfield County since 1995. When their first gourmet food shop, Aux Délices, opened in Riverside, customers soon learned this casual place to meet and eat also elevated take-out to an epicurean art form. Five years later, a second location opened in downtown Greenwich, followed four years after by another in Darien.
The couple’s commissary is a huge commercial kitchen tucked on a back street in Stamford, just over the Greenwich border. The space also houses the Aux Délices Cooking School, where both kids and adults can become their own family’s top chefs
The pair also has a line of premade foods, which Addonizio prepares in a commercial kitchen in New Haven. The products are then sealed and shipped to the shops. And let’s not forget Aux Délices Events, a full-service catering arm. The company has almost 90 full-time employees and along the way, there have been eight employee marriages and at least 20 children from those unions.
Ponzek is also the author of three cookbooks and recently developed a proposal for a fourth. Each Tuesday Continue reading