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Quotation of the Week: "When the world wearies and society ceases to satisfy, there is always the garden." — Minnie Aumonier

Choosing Rose Rootstock

by Tamara Galbraith This is the time of year when bare root roses are showing up in garden centers across the country. Do you know what to look for when shopping for your next rose bush? The plant varieties being offered are suitable for our area of the country. Do a little research beforehand, however, to determine what colors, fragrances, sizes, and plant types you're looking for, what their needs are, and most importantly, if they'll thrive where you'll be planting them. For example, if they'll be getting a lot of overhead water from sprinklers, you'll want to look for roses that have been "hybridized" to resist fungal diseases like Black Spot, a rose affliction common in warm, moist areas. Examine the rootstock carefully. If the roses are packed in individual boxes, don't be afraid to peek inside or ask for assistance in giving the plant a full pre-purchase checkup. Choose plants that have at least three strong canes (branches) and avoid plants that appear shriveled, brown, moldy or damaged. Canes should be smooth and green. Avoid plants that look like they have been dipped in wax - some places do this and rarely does the rose thrive as result. Look for brightly-colored buds and fat, white roots. Cold climate gardeners may want to pot up their bare root roses and hold them over in the garage until temperatures warm, while those in milder areas can go ahead and plant during the winter months. Whatever the case, don't let your new friends dry out in between purchase and planting time.

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Organic Orchid Care Tips

by Tamara Galbraith Along with my orchid fascination that developed a couple of years ago came frustration. Every place that sold me an orchid also recommended synthetic fertilizers and fungicides with which to treat them. As a mostly organic gardener, this caused me some consternation. Surely there were organic remedies for my epiphytic friends? As it turns out, alfalfa meal — a common organic treat for roses — also works great as a tea for orchids. What's even better is that you can use it as both a drench and a foliar spray. Here's the recipe: Put 1 cup of Whitney Farms alfalfa meal in a piece of cheesecloth (the leg of an old pair of pantyhose works great too), making a pouch. Tie the ends securely. Soak this "tea bag" in 5 gallons of water for a day. Be sure the water is lukewarm — not hot or cold — before using on orchids. Alfalfa meal is rich in all kinds of vitamins and minerals, and is a benefit to all flowering plants. Use it every other watering for great blooms, then toss the used alfalfa meal in the compost pile (without the pantyhose, natch). Now, how about those pesky bacterial spots that sometimes infect orchid leaves? If you've ruled out insect infestation and sunscald, then reach for your spice rack. That's right: ground cinnamon is a common fungus-fighter for orchids. Simply sprinkle a small amount directly on the leaf spot and rub it in slightly. It won't eliminate the spot itself, but will usually prevent disease from spreading further on the plant. If you need to trim off entire leaves or spent spikes, seal off the open cut with cinnamon as well.

Composting the "Unusual"

By Tamara Galbraith Tired of looking at all of those fat, post-holiday bills? Compost 'em. Although the microbial activity in a compost pile slows during winter's cooler temperatures, you can still put items aside to add to your pile when Spring comes. (Stuff a mixture in a dark-colored trash bag, throw a little water on it, poke a few small holes in the bag and put it outside in a sunny area = instant temporary pile.) Here are some compostables that you may not have previously considered adding to your pile: hair (human or animal) pasta (without sauces or oils) stale bread facial tissues peanut shells bad wine stale beer dust bunnies/lint clean shellfish shells old herbs and spices tea bags Compost breaks down most efficiently when there is a good mixture of dry and moist items, but don't let it get too wet. If your pile is smelly, there's too much moisture. Add some dry leaves or shredded newspaper. Also, get in the habit of poking and turning the pile periodically to add oxygen. And about those bills? Tear out the little plastic window on the envelope before composting...but make sure you've paid them first, of course!

What You'll Need: 2 (12-oz.) jars beef gravy 3 (4-1/2 oz.) jars or cans sliced mushrooms, drained 1 large onion, cut into wedges 1 tbsp. Worcestershire sauce 1/4 tsp. ground allspice 2 (16-oz.) packages frozen meatballs, thawed 1 (8-oz.) carton sour cream 6 cups hot cooked wide noodles Step by Step: In a 4-1/2 or 5 quart slow cooker, combine beef gravy, mushrooms, onion, Worcestershire sauce and allspice. Stir in meatballs. Cover and cook on LOW heat for 5 to 6 hours or on HIGH heat for 2-1/2 to 3 hours. In a small bowl, gradually stir 1/2 cup of the hot gravy into the sour cream. Add sour cream mixture to slow cooker, stirring gently until combined. Serve meatball mixture over hot cooked noodles. Yield: 10 servings