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PAGE 4 - PLAINDEALER - WEDNESDAY, MARCH 26,1160 Gardening in the shade'just needs right kind of plants With more townhouse. con­ dominium and multiple family houxe dwellings being de- seioped. the gardener finds he must often ply his hqbby in smaller and smaller spaces. These limited space gardens --with hedges, fences and lattice-work for added pri- \uc\ and wind control -- generally contain a good deal of shaded area. Shade can be a blessing, of course. It's lovely to sit under a sine covered pergola on a hot summer day. But shade is also a problem because it reduces the choice of plants available for the garden. Even so, there are still a number of interesting plants and delicious vegetables that will do well in shady spots. Also, plants can be brought to bud in full sun. and then brought into the shade to bloom. What are these shade loving plants and vegetables? A new book published by Ortho called "Award-Winning Small Space Gardens" devotes an entire sec­ tion to plants that will do well in the shade. It even contains a plant chart that will help you bring touches of brilliance to the shadier spots in your garden. Trees. For example, small trees that live beneath the larger ones in the forest are shade to­ lerant. The Japanese maple is in this category and is one of the very best small trees for shady gardens. There are hundreds of varieties available. Flowering dogwoods are also tolerant of shade and boast a brilliant flower show in spring. These should be planted in acid •soil. Shrubs. The range of shrubs that grow well in the shade is relatively wide. For warm cli­ mates, one of the best is the Japanese laurel. It does well even in the deepest shade. A hardier shrub is the classic and fragrant sarcococca. Many An increasing number of gardeners are finding that they must make do with smaller and smaller spaces. To some this is a frustration. But many have found ingenious ways of coping with limited areas. Some of the best examples of gardens designed for balconies, rooftops, narrow ride yards and indoor spaces can be found in a new book published by Ortho called "Award- Winning Small-Space Gardens." One of the mart compact gardens you can find is illustrated above. It is a desk-top light garden filled with herbs. of the acid lovers are good shrubs for shade. There are many plants such as azaleas and rhododendrons, lily-of-the-valley bush and skimmia that do well along shaded entryways, along walks and in containers. Winter creeper is hardy and does very well in shade gardens. It can be used as a vine or shrub, made into a hedge or trained to grow flat against a wall. Perennials. Here the plant list bfoadens. This group in­ cludes many of the best shade- tolerant ground covers, as well as flowering perennials. There is the large bellflower, barren- wort and ferns, of course. Wood ferns are large and dramatic and are hardy shade lovers. Vegetables. According to Ortho's book "Award-Winning Small Space Gardens," there is a general rule to use when decid­ ing where to locate vegetables. All vegetables grown for their fruits or seeds--such as corn, tomatoes, squash, pumpkin, cucumbers, eggplants and peppers--shouldh^ve the sun-, niest spots. Vegetables grown for their leaves or roots--such as beets, cabbage, carrots, chives, kale, leeks, lettuce, green onions, parsley, radishes and Swiss chard--can be grown in partial shade. FRIDAY, SATURDAY ft SUNDAY • MARCH 28,29 & 30 WE'LL BE AT BOOTHS No. 29 & No. 30 REGISTER TO WIN! A CHAIN SAW VALUE No. 015L $4.00 COUPONS WILL BE GIVEN AWAY FREE! TOWARD 1 FREE BOTTLE OF CARPET CLEANING SOLUTION WITH RENTAL OF STEAMEX (LIMIT 1 PER RENTAL) ED'S RENTAL & SALES INC 904 FRONT ST. McHENRY (815)385-3232 HOURS: DAILY 7:30 TO 6 SUNDAY 9 to 1 5407 TERRA COTTA AVE. (RTE.,176) CfYSJAL LAKE (315)455.3232 Picnics have universal appeal. Germans picnic on wursts, Italians like frittata al fresco and Middle Easterners savor lamb and rice. A new book from Ortho, "The Complete Book of Picnics," has a speciaLsection on international picnics that includes menus, recipes and equip­ ment needed. This couple decided on a French picnic with wine, fruit, crusty French bread and cheese. Why not give your picnics international food flavors COME TO THE TRADE Picnics are popular all over the world. Germans picnic on their wursts, pumpernickel and dark beer. Middle Easterners savor lemony lamb and rice wrapped in grape leaves. Ita­ lians like their frittata al fresco. From lakes in the Swiss Alps to Australian beaches, the pic­ nic hamper has universal ap­ peal. A new book from Ortho, "The Complete Bode of Pic­ nics," has a special section on international picnics that in­ cludes menus, recipes and equipment you will need. For example, on a picnic in France you will find the French sipping their wine and spreading creamy Camembert cheese onto fresh crusty baguettes. At home you can create your own French picnic. Start with a wire shopping basket and line the bottom with a tablecloth or dishiowel to pre­ vent small items from falling out. The menu should include asparagus in vinaigrette dress­ ing and cold ratatouille. Put both in plastic containers with tight fitting lids. Have imported cheeses such as Brie, Boursin, Camembert. A slice of pate from the del­ icatessen, a baguette of crusty French bread, chilled white im­ ported wine and assorted French pastries. For atmosphere, some fresh cut flowers also should be car­ ried in the basket. Here is die recipe for ratatouille, or vegetable stew. It's best if made a day or two ahead of time. RATATOUILLE 2 to 3 tablespoons of oHve oil 1 large onion, thinly sliced 1 green or red pepper, seeded and sliced 2 cloves garlic, mashed 2 ripe tomatoes, peeled, seeded and chopped Vi teaspoon each of salt and dried basil V* teaspoon each of dried rosemary and thyme % cup of oHve oil .Brake Parts. Company McHenry's No. 1 Employer invites you to visit our Booth, No. 37-38 to see who we are and what we do and make at BRAKE PARTS. See You There! Fftl.-SAT.-SiN. MARCH 2S-29-30 A SUBSIDIARY OF THE ECHLIN i MANUFACTURING COMPANY 1600 N. Industrial Drive McHenry, Hi, (about 1% pounds) peeled and -at,. Ji (UCCO 2 medium zucchini, sliced Freshly ground pepper and salt to taste. 1. Heat oil in large heavy saucepan or Dutch oven and saute onions and pepper for about 10 minutes until soft, but not browned. Stir in garlic, to­ matoes and herbs. Cook un­ covered, very slowly, over low heat for about 10 minutes or more, or until juice from tomato is almost gone. 2. In a skillet, heat scant Vi cup of oil and saute eggplant about 1 cup at a time until lightly browned; add more olive oil as needed. Remove and add to the onion-tomato mixture. Saute zucchini in the same manner, adding it to the mixture as ready. 3. Add pepper and more salt if needed, cover and simmer over low heat for about 10 min­ utes. Uncover, raise heat very slightly and continue cooking for about 20 minutes more, or until juices have evaporated. Tip pot several times and baste vegetables with their juices. Watch carefully to see that the heat is not too high. Do not scorch vegetables in bottom of the pot. Serves 4. (Note: For a heartier meal, add sliced sausages during the final stage of coding.) How to get broken key out of a lock Have you ever turned a key in the lock and had it break? There are two simple ap­ proaches to extracting the key. If you are working from the outside, Ortho's new book, "AH About Basic Home Re­ pairs," suggests you use a piece of wire, such as a paper clip, with a very tiny hook on the end. Slip the wire into the key slot above the irregular edge of the key. Work it to the end of the key if possible before trying to hook the broken segment. Another tactic is to use a.cop- ing saw blade in the same man­ ner, if there is room to insert it in the slot. If you can remove the cylin­ der from the inside, the key can be easily pushed out the oppo­ site end with a stiff piece of wire or nail file.