by knappvalley | Oct 18, 2010 | This Month in the Garden |
The gardening season is not over yet! There are still plenty of things to do that will keep your yard looking good, and ready for the long cold winter. Winterizing your garden will lessen the spring workload and will protect your beloved garden from the harsh Michigan winter weather. Garden Clean-up Start your clean-up by raking up leaves and debris from the yard and add them to a compost pile. If you do not have a compost pile, now is a good time to start. By the time next season arrives, your compost pile will have broken down into a nice nutrient-rich treat for your plants. Next you should remove all weeds from your beds. Any weeds you remove now could prevent hundreds of seeds from sprouting in the spring! (Word of caution: Do not add weeds to your compost pile!) In addition, remove all spent annuals from beds and add to the compost pile. If you moved houseplants outside for the summer months, now is the time to move them back indoors to avoid shock. Watering Although plants are beginning to go dormant, they still need water. Make sure to thoroughly water your garden before the ground freezes. Winter can be dry and harsh for many plants, so giving them plenty of water before the winter weather arrives is important. Bulbs Continue planting spring-blooming bulbs. Some bulbs, such as tulips, can be planted up until November. Dig tender bulbs (Gladiolas, Cannas, Caladiums, Dahlias, etc.) up after first killing frost, allow the bulbs to dry out and store them in a cool, dry area for the winter. Planting/Transplanting Now... by knappvalley | Oct 18, 2010 | Featured Plants |
No, this is not the bush that Moses found on Mount Horeb. This is the common “Dwarf Burning Bush” (Euonymus alatus ‘Compactus’) from Asia. It is primarily grown for its fiery red fall color. It is easy to grow, has nice foliage, and a nice tight form but as far as fall color is concerned there are other candidates deserving notice. Birchleaf Spirea (Spiraea betulifolia) is a nice compact shrub with a mass of white flowers in late spring and a bold dark burgundy fall color. Snowstorm Spirea (Spiraea x media ‘Darsnorm’) is another that also has masses of white flowers and has more of a dark orange red fall color. Both are low maintenance. Aronia’s or chokeberries (Aronia sp.) are my favorite. It is an underused plant with a mass of small white flowers in late spring, dark glossy green foliage, masses of red or black berries late summer through fall, and a bright red to a dark purple red fall color. I like to use them as a substitute to Pyracanthas (Firethorns). It can be grown espaliered just like a pyracantha but without the thorns. Others with good fall color are: Most Viburnums, Dogwoods, Itea, Japanese Maples, Mountain Hydrangeas, Sumacs, Miss Kim Lilac, Blueberry Bushes, and many... by knappvalley | Oct 2, 2010 | Informational |
If you planted herbs in the spring, and if you have taken good care of them, chances are that they have rewarded you! Herbs like basil, rosemary, oregano and thyme are native to the Mediterranean, so they love the heat. Hopefully, you have been enjoying homemade basil pesto, adding sprigs of rosemary and thyme to grilled meat and vegetables and sprinkling fresh oregano on just-picked tomatoes. How can you keep that summer flavor going now that 90 degree temperatures are a fond memory? Here are two simple ways to preserve your herbal bounty. Make “Herbal Ice Cubes”: Rinse your favorite fresh herbs with cold water, remove the leaves from the stems and blend them in a food processor with just enough water to hold the chopped herbs together. Spoon the “green stuff” into very clean ice cube trays and put them into the freezer. When the mixture is solid, pop the cubes out of the trays and put them into freezer bags. Seal the bags well, and remember to label them! (Don’t trust your memory, basil ice cubes will look exactly like mint ice cubes in January…) When you need a flavorful reminder of summer, drop a cube or two into a soup, stew or sauce. Try “Herbal Butters”: You can get creative with these! Start with good unsalted butter and fresh herbs. Let the butter stand at room temperature to soften and put into a medium-sized mixing bowl. Rinse the herbs with cold water, and gently blot them dry with a towel. You need to make sure that the herbs are free of moisture. Mince the herbs finely...
Recent Comments