Terrarium Workshop #2: That's a Wrap!
As the 2023 terrarium workshop series comes to an end, I wanted to leave you with some words of advice so that I can help to ensure the success of your terrarium. During the workshop, we spoke about the importance of sanitation. With these terrariums being in closed containers, we are creating a warm, moist environment where many organisms could thrive. A closed terrarium is its own little ecosystem that will continue to change and grow. This is why it is important check in on it regularly. Here are some tips on how to maintain a clean terrarium:
Take out dead matter— as plants grow, they naturally shed old leaves. Remove any dead matter that has fallen. This is a common place to expect mold or fungus.
Watch condensation on the glass— Condensation should happen daily, but not for the whole day. Wipe the glass out with a clean paper towel (or something that won’t leave a fiber on the glass) to help get rid of some moisture.
Air container out— The whole point of the closed terrarium is that it goes through the whole process of photosynthesis, so it is creating its own oxygen and co2. However, it can still be beneficial to air out the container every few days, as you see fit. Watch for that condensation cycle on the glass, this will help you make the call.
If a piece of wood gets mold— take this wood out, cut out molded area. Create a solution of water and 10% bleach. Apply this to the wood. Let the wood dry out before placing back in the terrarium.
Trim foliage as needed— Your plants are going to continue to grow. Make sure you are trimming if things seem to be overcrowded. This can be a cause for molds and fungus.
I will continue to add some new tips and update you on my own terrariums! Also, for any of my workshop participants, please share with me the progress of your own terrariums! Send pictures! I would love to see.
Here are some photos from my last round of talented terrarium crafters at Saxtons Distillery:
Terrarium Workshop #1: complete!
This past Sunday was the perfect way to celebrate National Plant a Flower Day! Creative juices were flowing, along with mimosas. The dreamy scent of blueberry muffins and cinnamon was in the air as we went to work in the cozy Willow Brook craft room. Participants chose between two styles of vessels and there were multiple plants up for grabs: silver lace fern, cyclamen, pothos and wandering dude. Along with embellishments I provided, I was so excited to learn that my previous blog post served its purpose and gave people a heads up to bring along some of their own little touches. Just as I had hoped, everyone left with their own uniquely designed, personalized terrarium.
We will be having one more closed terrarium workshop, which will be the last time it is offered in the 2023 season. If you missed your chance, join me this Saturday at Saxtons River Distillery from 3pm- 5pm! You can purchase your tickets right here, through our website!
Terrarium Workshop!
For the last several months, I have been researching, experimenting, foraging, and thrifting in preparation for my upcoming workshop topic: closed terrariums. This type of terrarium creates the perfect microclimate for tropical, high humidity plants. Mosses also thrive in this environment. Being a moist environment, there are precautions to be made to ensure there is no build up of unwanted bacterias. For example, adding a layer of charcoal is crucial, as it prevents these bacterias from forming. Also, fun fact: Moss has natural antibacterial properties!
The possibilities are endless with closed terrariums. There are a multitude of ways to make this vessel unique and representative of your style and aesthetic. Some suggestions that I have for you are:
Forage pieces of wood and sticks— Look for ones with cool jagged ends! You can make them look like large land masses inside of your container. I like gluing little colorful rocks to wood, so they look like a waterfall or geode. WARNING: When foraging, you must sanitize. I used a tiny bit of bleach mixed in with water and sprayed down the wood and let it dry before using it in the terrarium.
Gorilla Glue takes forever, but it dries clear and holds!
I glued rocks on some plastic in my recycling to create the pool at the bottom of the waterfall.
Add creatures— I love this part, I love creating little forested scenes. I bought mine from Amazon, there are so many to choose from. They have some fun fairy things as well that I have yet to explore. I provide many options at my workshops!
Add some special rocks or seashells— Oftentimes, we collect little items on vacation as mementos. Do you have any of these lying around that would look cool in your terrarium?
Forage mosses— With just a tiny bit of superglue, you can attach moss to wood pieces or rock.
Make cuttings from houseplants— Look into houseplants you currently have! A Pothos is a popular one. If you just cut a little piece and put it in water, it will root. You can throw this in your substrate (growing medium) and watch is flourish. Just make sure to do your research and make sure that the plant you are using works in a closed terrarium.
Other materials:
Rocks for drainage
Charcoal— Larger chunks are better, as it will leach into your drainage rocks and turn them black.
Lanscape Fabric— I use this as a layer to protect the drainage rocks from the charcoal.
Flat, dry moss— I put this on top of the landscape fabric.
Charcoal— This goes on the flat moss.
Rocks for the scene
Substrate— You can get this at Amazon as well.
Orchid Bark— If you have a tiny orchid to throw in there!
See my prices in the video below:
I look forward to seeing the fun and amazing terrariums that come out of this upcoming weekend!
Saxtons River Mai Tai
Saxtons River Mai Tai
Ingredients:
1.5 oz Saxtons River Vodka
.75 oz Fresh Lime Juice
.5 oz Triple Sec
1 oz Orgeat
Maple Caviar Ingredients:
3 oz Saxtons River Sapling Maple Liqueur
1 oz Maple Syrup
¼ Teaspoon Agar Agar
Vegetable Oil
Fresh Mint
Orgeat Ingredients:
83 g Sliced Almonds
Olive Oil
2.5 Cups Simple Syrup
.5 Teaspoon Salt
1.5 oz Orange Blossom Flower Water
4 Oranges
Like most of my drinks, this one is time consuming! Make sure that you prepare your orgeat and caviar 24 hours in advance! Once the bulk of the prep is complete making the cocktail is quick and easy. I decided to go with a play on the classic Mai Tai, because I love the toasty nut flavor and thought it would pair well with Sapling Maple Liqueur. I also really want to be on the beach!
Let’s start with the orgeat:
Toss sliced almonds very lightly in olive oil. Spread on a tray and put it in the oven at 350 degrees for 10 minutes.
Toss the almonds on the tray and put back in the oven for another 10 minutes or so. Keep an eye on the almonds so they do not burn. When toasted to your liking, take them out of the oven and put them in a blender.
Add simple syrup, salt, and orange blossom flower water and blend until incorporated.
Using a vegetable peeler, peel the outer layer of skin from all four oranges. Place orange peels in the blended nut mixture and refrigerate for 24 hours. I like to express the oils from the orange peel into the orgeat to maximize on the flavor.
Remove from the refrigerator and strain through a fine mesh strainer and cheese cloth to remove any chunks. The texture should be very smooth with an extremely nutty flavor.
Maple Caviar Instructions:
Pour vegetable oil in a tall cylindrical glass vessel. Make an ice bath for the oil filled vessel. Place the bowl in the refrigerator. In making the caviar the oil needs to be very cold. I recommend putting the oil in the refrigerator for 24 hours even before putting it in the ice bath.
Add Sapling Maple Liqueur, brown sugar, and agar agar to a small saucepan and heat up. You do not need to boil the mixture. The goal is to melt the sugar and incorporate the agar without cooking down the liquid. Once all ingredients are dissolved, take it off of the heat and let cool down for 4 minutes.
After four minutes pull the oil mixture out of the refrigerator. Using a dropper, slowly add the maple liqueur mixture to the vegetable oil. You will notice that the liquid will slowly fall to the bottom of the oil filled vessel forming a perfect sphere. It is extremely important that your oil is very cold so that when the caviar reaches the bottom of the vessel, it does not alter shape or form into your other caviar spheres.
Once the spheres are complete you will need to strain them out of the oil using a fine mesh strainer.
Rinse thoroughly with cold water.
Store in the refrigerator in an airtight container with a little maple liqueur so they do not stick together.
Saxtons Mai Tai Instructions:
In a shaker tin add the vodka, lime juice, triple sec, and orgeat. Fill the shaker with ice and shake for about 15 seconds or until ice forms on the outside of the container.
Strain the shaken cocktail into a collins or rocks glass and fill with fresh ice.
Top with maple caviar and a sprig of fresh mint. Enjoy!
Pineapple Politics w. Snowdrop Foam
Pineapple Politics w. Snowdrop Foam
Pineapple Politics Ingredients:
1 oz Saxtons River Vodka
1.5 oz Pineapple Juice
.25 oz Simple Syrup
.5 oz Vecchio Amaro
Makes 1 Serving
Snowdrop Foam Ingredients:
1 oz Snowdrop Gin
.5 oz Lemon Juice
.5 oz Simple Syrup
1 Egg White
1 Cardamom Pod
.5 Teaspoon Coriander Seeds
Makes 4-5 Servings
This drink is screaming for spring as we endure what remains of the Dog Days of Winter. There are sunny flavors reminiscent of the months ahead of us, coupled with the warm embrace of the everlasting New England winters. In fact, this drink is rather complex in its flavor profile (or “profiles” I should say) as it evolves with every sip. With each ingredient having such a bold presence it took many tries to get this one right. I hope you enjoy it!
Let's start with the Snowdrop Foam:
Add cardamom and coriander to a metal shaker tin and muddle. Be sure to grind them as much as you can.
Add all other ingredients to the shaker tin and dry shake. Dry shaking is when you shake without ice. The goal is to break down the egg and incorporate all of the ingredients. In doing so you will create a light foamy texture, but we are taking it to the next level!
After the dry shake, separate the shaker tins and add ice. Shake again and double strain into a CO2 canister. Double straining is the process of using a Hawthorne strainer and tea strainer to separate any solid ingredients like the coriander seeds and broken down ice chips.
Now that the mixture is in the canister, close it tightly and add a CO2 cartridge. Shake for 5 seconds and keep cold in the refrigerator.
Now for the cocktail:
Add the pineapple juice, simple syrup, vodka, and amaro into a clean shaker tin. Fill with ice and shake for roughly 15 seconds or until you see ice forming on the outside of the shaker.
Double strain the cocktail into a rocks glass with fresh ice.
Top the cocktail with your Snowdrop Foam and garnish with the leaves of a pineapple.