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Edition 7.42 The Interactive Garden Gazette October 18th, 2007
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October

PLANT TREES, SHRUBS, PERENNIALS, AND VINES:
Since most permanent plants get their best start in fall, October is a good time to add new ones, replace old ones, or start a new garden from scratch.

 


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Annuals quickly provide more color in the landscape for longer periods of time than any other garden plants. They are versatile, sturdy and inexpensive. Fall is a great time to plant winter-blooming annuals because the still-warm soil will stimulate faster root growth, helping the plants to get established sooner.

While there aren't quite as many winter blooming varieties as in the summer, there are still plenty of flowers that prefer the cool season to perform their best. Most sun annuals need at least 4 to 6 hours of sun per day, while shade annuals prefer just morning shade and can tolerate full shade as long as there is some filtered light.

Among sun-loving varieties consider alyssum, calendula, dianthus, Iceland poppy, ornamental cabbage and kale, pansies, phlox, snapdragon, stock, sweet pea and violas. For shadier locations, you can count on cyclamen, English primrose, fairy primrose (primula) and primrose to perform their best.

Most annuals will perform better in flower beds that have been turned over and been amended with an organic soil conditioner, such as Kellogg Earthrich and a starter fertilizer, like E. B. Stone Starter Fertilizer. This helps ensure not only water retention but also good drainage. Avoid planting in areas where water stands after a heavy rain.

We have a great selection of fall and winter blooming annuals just waiting to light up every corner of your garden. When the dreary days of winter get you down, you can count on annuals to cheer you up and make your day!

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The Spin on Spinach

By Tamara Galbraith

Nowadays, Americans are eating five times more fresh spinach than we did in the 1970s. And forget about the canned, slimy stuff Popeye downed in one shot back in the old days; we now prefer our spinach fresh.

And what could be fresher than growing it yourself? The cool temperatures of autumn are perfect for optimum spinach production. Those of us gardening in warmer regions can grow spinach through the winter, as long as temps stay above 25 degrees. A light frost will not hurt it.

There are generally two types of spinach: smooth or savoyed. Smooth types are more tender and are best for salads, while the crinkly leaves of savoy spinach can be rubbery and are better for cooking. Some spinach cultivars walk the line between smooth and savoyed and are pretty yummy either raw or cooked.

Before planting, amend your soil with Kellogg Amend. Place transplants about six inches apart, and make sure the soil stays moist and cool. The biggest enemy of spinach is heat, so use shade cloth if temperatures rise dramatically during the day. Mulch is also a good addition for keeping the soil cool. Spinach, like lettuce, does well in containers, with the advantage that you can move them into shadier areas when there's a warm spell.

You can harvest spinach by individual leaves or by cropping off the entire plant at the base. As long as temperatures remain cool, the plant will continue to produce leaves...and keep those delicious spinach salads coming.

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Forcing bulbs to bloom inside the house is a wonderful, easy way to get through the cold gray days of winter while adding fragrance and color to your life indoors. If you plan ahead, you can have red tulips for Christmas Day, pink and white hyacinths on Valentine's Day, and the fragrance of springtime in your home all winter long.

The term forcing refers to inducing a plant to produce its shoots, leaves or flowers ahead of its natural schedule and out of its natural environment. To force bulbs, you need to mimic and compress the process the plant would undergo outdoors naturally in the garden.

Small-sized bulbs, such as snowdrops, scilla, muscari, chionodoxa, and crocus can be forced just as easily as larger bulbs such as daffodils, tulips, and hyacinth. Early blooming varieties are better suited for forcing than others. It's also important to select varieties that don't grow too tall.

Narcissus (paper whites) hyacinths, amaryllis, and lily of the valley will grow indoors in water. You can use a bulb vase or a shallow dish filled with clean pebbles or marbles to stabilize the roots and to support the bulbs above the water. Just wedge the bulbs among the pebbles, close to each other but not touching, and cover the pebbles with water. Allow air space between the top of the water and the bottom of the bulb to prevent rot.

For other bulbs, half fill a shallow container with Miracle-Gro Nursery Select Potting Soil. Fill this layer, small end up, with as many bulbs as will fit in your pot without touching each other. Then add more soil between until they are completely covered. With hyacinths, amaryllis, and narcissus, allow the necks to protrude slightly.

After planting, place the pots in a cool, dark place, such as a cellar, garage or refrigerator to initiate root and shoot growth. If necessary, set boxes, pots or black garbage bags over your potted bulbs to keep them dark during the cooling period. Keep the soil moist through the rooting and cooling period. After five or six weeks, the roots and growth should emerge.

Then move the bulbs to a cool location indoors. The bulbs should be placed in indirect lighting and should not be allowed to dry out. Forcing will take about 12 weeks for the early blooming bulbs (snowdrop, crocus, and daffodil) and about 16 weeks for tulips.

Feed weekly with a half-strength solution of a good houseplant fertilizer, such as Gro-Power Liquid Fertilizer . Turn the pots every couple of days to help the flower stems grow straight and strong. When the foliage and buds are well developed, move the pots to a bright, sunny window in the house. Once the flowers begin to open, take the plants out of direct sunlight to prolong the bloom. Then sit back and enjoy the early breath of spring indoors!

Green Arrow Nursery

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quote of the week

Quotation of the Week:

"Among gardeners, enthusiasm and experience rarely exist in equal measures."
~Roger B. Swain

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A+ Carrot Cake

What You'll Need:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 4 eggs
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 1 1/4 cups vegetable oil
  • 2 cups grated carrots
  • 1 (20 ounce) can crushed pineapple, drained
  • 1/2 cup sweetened flaked coconut
  • 1 cup chopped walnuts
  • 1 cup raisins

Frosting:

  • 8 ounce package cream cheese
  • 3 tablespoons unsalted butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1 1/2 teaspoons orange zest
  • 1 tablespoon fresh orange juice

Step by Step:

Preheat the oven to 350 degrees F (175 degrees C).

Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.

In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Set aside.

In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding.

Gradually stir in the dry ingredients, then fold in the carrots, pineapple, coconut, walnuts and raisins.

Pour the batter into the prepared pan, and spread evenly.

Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

To make the frosting: In a large bowl, combine cream cheese, butter, confectioners' sugar, orange zest and juice. Beat until smooth. Frost after cake has cooled and garnish with fruit if desired.

Note:
Feel free to omit the coconut, walnuts, or raisins to suit your taste buds. However, getting rid of the pineapple will take away from the moisture of the cake.

Yield: 24 servings

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