Articles

Deer Deterents

04/26/2020 20:30

                  NATURAL DEER DETERENTS AND FERTILIZER FOR ROSES
1. Plant lavender at the base of rosebushes if deer are a problem in your area. Deer are
attracted by the rose scent, and lavender muddies the rose aroma.
2. Dump coffee grounds and used tea leaves around bushes. Both acidify the soil slightly,
which roses love.
3. Bury banana skins or even the entire black,
mushy banana at the base of bushes to
provide magnesium, an element that the
plants crave.
4. Scratch 2 tablespoons of Epsom salts into
the soil around a rose. The salts make flower
colors more intense.
5. Use rabbit food for fertilizer. The pet food is
composed of alfalfa meal, which supplies a
growth stimulant, nitrogen, and trace
elements to roses. Scratch in ½ cup of
pellets around each rose and water well.
 

Spring Babies

03/18/2020 00:41

Baby "seed" babies grow from spider plants and succulents by Tess for the IGC Plant Sale may be up for adoption.

Alas the sale has been cancelled but you better believe she will find a loving home for them. 

Chris and Barb did "Succulents in the Library."

03/17/2020 22:05

 

Chris and Barb attended a Succulent Workshop in the Shaler Library sponsored by the Shaler Garden Club.  The container and material was provided and as you can see the result revealed their own creative humour.  The fairies in the garden were their idea.  We expect a report in August on how they turned out.

Cook Fresh Pumpkin

11/08/2019 21:52

 

It's easy to make your own pureed pumpkin that you can keep in the freezer for soups and pies.

  1. Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper.
  2. Cut pumpkin in half and remove seeds and strings. (You can save and dry the seeds to plant next year!)
  3. For large pumpkins, slice in to wedges (like a cantalope) and place the pieces on the baking sheet. For small pumpkins you can just put the two halfs face down on the sheet.
  4. Bake for about 35 minutes.  Check to see if the pumpkin is tender - if not give it another ten minutes and check again.
  5. When it is done, set it out and let it cool for about half an hour. Scrape pulp from rind.
  6. Either mash the pumpkin with a potato masher, or put in in a food processor and puree it.
  7. Put in plastic containers and freeze. Divide into 16 oz portions and it will match the canned quantity. Use as you would the canned kind but this tastes soooo much better.  Yours truly. Marcia Brennan

 

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