Is it just a bit chilly to sit outside and enjoy your fall or winter garden? Hundreds of years ago, Mexicans had the same problem. They solved it by making chimeneas and using them for heat and cooking. Will a modern chimenea help you enjoy your outdoor living space even as the weather turns cooler?

What Is a Chimenea?

The original chimeneas were made of clay with a distinct pot-belly look with an elongated chimney structure on top. Decorated with paint and incisions in the clay, each was unique and functional as well as decorative. Now, in addition to the original classic style, chimeneas are available in a wide variety of styles and materials to match every type of outdoor decor. Stainless steel, accessorized in a wide assortment of colors and finishes, is durable, strong and heavy. Cast iron construction is also sturdy and popular, and different shapes include more tapered designs, cones or unique dimensions. Some chimeneas are plain, while others may have relief carvings of flames, vines, suns, stripes or other decorations as part of their construction. Painted designs are also popular. Some designs even feature whimsical elements, such as a jack-o-lantern face, a chubby bear or other fun caricature carved into the structure.

No matter what the construction, chimeneas also have stands or legs to lift them several inches off the ground. Iron stands are popular, while some chimeneas have built-in stubby legs to serve the same purpose.

Chimeneas Indoors

Not only are they great garden accents, but chimeneas are also popular indoor decorating items. A philodendron or fern tumbling out from the opening is fun and sets your decorating theme. A terra cotta pot-bellied style sets well in a primitive or rustic décor in a screen room or enclosed porch. A sleek black pyramidal style blends into a contemporary setting. Of course, you can’t use it as a heat source when in the house unless it is designed to burn gel fuel and proper ventilation is available.

We have a fantastic assortment of chimeneas to grace your outdoor or indoor living space. From the classic terra cotta potbelly style to contemporary black cast iron with wood storage space, we have the perfect chimenea to warm you as you enjoy the fall and winter evenings. Come on in to see the selection. Our helpful staff can answer your questions, and can even hold your choice until Santa comes in to pick it for you.

Was it a bumper crop this year? Do you have tasty fruits, vegetables and herbs overflowing your storage? Now that the harvest is in, the decision needs to be made as to what to do with the abundance.

Years ago, homes had root cellars to store winter squash and root vegetables such as onions, potatoes and carrots to keep them cool and dry for several weeks. As more homes refinish basements into living spaces and more urban gardeners expand their harvest, however, it may be difficult for gardeners to store their harvest this way. So, what can they do?

Here’s a quick little table to help:

• Storing: Only store mature and perfect vegetables. If there are soft spots or bruises, eat immediately or preserve. Leave several inches of stems on winter squash. It’s important to maintain temperatures between 32-40⁰ Fahrenheit with good air circulation and ventilation. To reduce spoilage, the humidity should be between 85-95 percent.

• Freezing: Freezing maintains nutrients, flavor and texture. Most vegetables require blanching (cutting into pieces, a boiling water bath [see times above], followed by immersion into very cold water) prior to putting into freezer bags or containers in the freezer. Maintain a temperature of 0⁰ Most vegetables will store well in the freezer for up to 12 weeks.

• Canning: Best method for vegetables with high water content such as fruits and tomatoes. Hot water baths or pressure cookers seal the contents in sterilized jars. Most vegetables are low acid foods and require using a pressure cooker. Use cleaned, fresh and tender vegetables. Follow all pressure cooker instructions carefully.

• Drying: No special equipment required. Most people use ovens or dehydrators. It’s important to have good air circulation and all vegetables are cleaned and not bruised. Blanching in a hot water bath increases quality and cleanliness. Adding 1/4 teaspoon of citric acid to each quart of water will reduce darkening and discoloration.

• Pickling: Used around the world to preserve foods, pickling also includes relishes and fermentation. Examples include Kim-chi, pickles, sauerkraut and chutneys. Follow all recipes carefully. Most use vinegar to stabilize acidity and prevent bacteria. Some recipes will suggest canning to preserve the product, others will recommend refrigerator or crock storage.

Have specific questions? The National Center for Home Food Preservation has many online publications to assist you.