Flooded plants


Mon. Aug. 29, 2016

Click below to listen to my Garden Bite radio show:  Flooded plants

Many of us have recently experienced some very wet weather.  Rather unusual for August!  Generally our lawns are like crispy toast, but this year, they’re actually green and we’re mowing at least once a week!

Flooding can literally drown your lawn. Air gaps that normally provide breathing room are filled with water. Grass roots die if they go without air for too long. Wet conditions also encourage fungus that can create dieback, damage and even kill your plants.  … [Continue reading]

Earwigs!


Tue. Aug. 9, 2016

Click below to listen to my Garden Bite radio show:  Earwigs!

Ugh, even the word Earwig makes me cringe.  I think of some critter crawling inside my ear!  That happened to me once.  It really makes you feel like you’re going insane.  Thankfully I was with someone who knew what to do!  They used a little olive oil in an eye dropper and the bug just floated out.  It still gives me the heebie jeebies!   How to safely remove a bug from your ear.  It’s hard to remain calm!   … [Continue reading]

Storms take out weak trees


Mon. Jul. 11, 2016

Click below to listen to my Garden Bite radio show:  Storms take out weak trees

My community just recently experienced some damaging storms.  Our City prides itself on it’s lovely flora but after seeing six 8 to 10 inch diameter Linden trees along a boulevard snap, well, I had to take a look.

What I found were massively girdled roots and the remnants of plastic tubing around the base of each tree.

One of the culprits to the girdled roots was plastic tubing placed around the base of the tree  … [Continue reading]

Hugelkultur – huh?


Tue. Feb. 16, 2016

Click below to listen to my Garden Bite radio show:  Hugelkultur- huh?

What’s old is new again. I’ve been hearing a lot about hugelkultur and decided to investigate.  It’s a funny German word that means “hill culture,” or “mound culture.”  Hugelkultur consists of a raised plant bed built up over decaying wood and other compostable materials.    A fallen tree becomes a “nurse log”, decomposing, releasing nutrients, and nourishing new growth above.

Proven Winners has put together a very simple demonstration for the backyard gardener.

hugelkultur logs

A hügelkultur bed can provide nutrients  … [Continue reading]

Chicken & Sausage Skewers


Fri. Jan. 1, 2010

INGREDIENTS:

  • 2 lbs. Skinless, boneless chicken breasts (4 oz. each)
  • 1 lb. Italian sausage links, mild
  • 1 Pint Cherry tomatoes
  • 1 Bag Bamboo skewers, soaked in water

    Marinade

  • 2 tsp. Colavita pepper oil
  • 2 Tsb. Fresh rosemary, chopped
  • 1/2 Cup Lemon juice
  • 1 tsp. Salt
  • 3 Bay leaves, broken into pieces
  • 2 Garlic cloves, large, pressed

Cut each piece of chicken in half lengthwise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer.

For chicken marinade, in a large baking dish mix  … [Continue reading]

5-Spice Zucchini Bread


Fri. Jan. 1, 2010

This is my favorite way to use the zucchini out of our garden!

INGREDIENTS:

  • Butter and flour for pan
  • 1-1/4 Cups Flour
  • 1 Egg
  • 1 tsp. Baking Soda
  • 1/4 Cup Oil
  • 1 Container Unsweetened Natural Applesauce
  • 3/4 Cup Sugar
  • 3/4 tsp. Sale
  • 2 tsp. Chinese 5-Spice Powder
  • 1/4 tsp Baking Powder
  • 1/2 tsp. Ground Pepper, freshly ground
  • 1/4 Cup Sesame seeds
  • 2 Cups Zucchini, coarsely shredded
  • 2 Tbs. Pine nuts

Preheat oven to 350 degrees. Butter and flour dust loaf pan. In a bowl, beat egg to blend, add oil,  … [Continue reading]

Wilted Dandelion Greens Salad


Fri. Jan. 1, 2010

INGREDIENTS:

  • 4 slices Bacon, chopped
  • 2 tsp Brown sugar
  • 1 small Red onion
  • 2 Tbs Cider vinegar
  • 1 bunch Dandelion greens, washed and dried, stems removed
  • Salt and fresh ground pepper to taste
 … [Continue reading]

Tomato Crumble


Fri. Jan. 1, 2010

I used my heirloom Big Rainbow and Brandywine tomatoes but you can use any tasty tomato. Romas work well because they’re fleshier.

INGREDIENTS:

  • Olive oil
  • 3/4 cup Fresh bread crumbs (or croutons)
  • 3 TBS Chopped fresh basil
  • 3/4 cup Grated parmesan cheese
  • 1 TBS Fresh rosemary, chopped
  • 1 tsp Salt
  • 1/2 cup Pine nuts
  • Freshly ground pepper to taste
  • 6 TBS. Unsalted butter, cut into small dice

Preheat oven to 375 degrees. Oil a shallow 2 qt. baking dish and set aside. Stem tomatoes, then halve horizontally. Squeese halves lightly  … [Continue reading]

Tomato and Onion Soup with Rosemary


Fri. Jan. 1, 2010

Any type of flavorful tomato can be used in this recipe, and while this version is made with rosemary and oregano, almost any Italian herbs, such as basil and parsley, will taste great. Use whatever is fresh and on hand. This soup freezes beautifully.

INGREDIENTS:

  • 3 large yellow onions, peeled and thinly sliced (about 6 cups)
  • 2 cloves garlic, minced
  • 2 slices of prosciutto or Canadian bacon, sliced thin (optional)
  • 16 to 18 ripe all-purpose tomatoes, such as ‘Early Girl’ or ‘Celebrity,’ cored and coarsely chopped
  • 1-1/2 to 2 cups
 … [Continue reading]

Toasted Pumpkin Seeds with sugar & spice


Fri. Jan. 1, 2010

INGREDIENTS:

  • 1 cup Raw pumpkin seeds, rinsed and dried
  • 6 Tbs White sugar, divided
  • 1/4 tsp Salt
  • 1/2 tsp Pumpkin pie spice
  • 1 Tbs Vegetable oil

Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.

In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat.  … [Continue reading]