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Edition 5.42 Plant Depot Garden News October 20th, 2005

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quote of the week

Quotation of the Week:

"The pedigree of honey
Does not concern the bee;
A clover, any time, to him,
Is aristocracy."
— Emily Dickinson



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October Is the Time To:

1. Plant all types of permanent landscape plants other than bare-root and tropicals.
2. Plant trees, shrubs and vines.
3. Choose and plant for permanent fall and winter color.
4. Continue to shop for spring-blooming bulbs.
5. Plant lilies as soon as you get them home.
6. Buy daffodils, grape hyacinths, ranunculus, anemones and Dutch irises; keep them in a cool, dry place until planting time.
7. Purchase hyacinth, tulip, and crocus bulbs and prechill them in the refrigerator.
8. Plant cool-season flowers for winter and spring bloom.
9. Plant cineraria for late winter and early spring bloom.
10. Plant wildflowers.
11. Plant cool-season lawns; this is the best time of year for this job.
12. Overseed Bermuda grass with annual winter rye grass if desired.
13. Plant cool-season vegetables, year-round vegetables, including carrots and some perennial vegetables.
14. Thin out sweet peas and pinch them back to force branching.
15. Divide, trim, and mulch plants that tend to grow in a clump and that need to be divided, including Kahili ginger, clivia, iris, daylily, moraea, bird of paradise, gazanias, and perennials like Shasta daisies.
16. Cut back zonal and ivy geraniums; finish pruning Martha Washingtons.
17. Divide hardy water lilies.
18. Divide belladonna lilies.
19. Dig up, divide and replant perennials, or mulch them.
20. Cut off runners from strawberries, gather them in bunches, and prechill them for November planting.
21. Feed fuchsias.
22. Continue to treat blue hydrangeas with aluminum sulfate.
23. Stop fertilizing chrysanthemums and enjoy the blooms.
24. Fertilize poinsettias with a complete fertilizer high in bloom ingredients.
25. Feed roses early in October; don't fertilize in November.
26. Water deciduous fruit trees more sparingly in fall.
27. Water roses with up to 1 1/2 inches of water twice a week, unless it rains.
28. Finish pulling out faded annual flowers and cleaning pots and beds for fall.
29. Make a ball-shaped basket of malacoides primroses.
30. Thoroughly clean up the vegetable garden; pull up the last of the summer crops and compost the remains (if you have had fungus or disease problems, skip the composting and get rid of them instead).


Pruning 101

article picture

Why You Should Prune

  • Pruning dead, injured and diseased limbs from your plants helps keep them strong and healthy. Dead limbs can break in storms and damage other parts of the plant (or your house, if we are talking about trees).
  • Pruning helps in producing larger, healthier flowers and fruit. Keeping a plant from overproducing also helps keep the plant healthy. Overproduction can weaken plants.
  • Pruning to shape trees and bushes makes for a nicer looking garden.
  • Pruning for space keeps your plants from running wild and taking over the lawn or garden.
  • Pruning can help restore vigor to older trees and shrubs, as well as improving appearance.

Tools

  • Use hand shears for branches ¼ inch in diameter and smaller.
  • Loppers are for larger jobs. The longer handles give you longer reach and better leverage. You can use these for branches up to about 2" on softwoods, less on hard woods (depending on the size and strength of the loppers — and you).
  • Use pruning saws for larger branches.
  • You might need a chain saw, or a professional tree cutter, for very large branches.

Featured Recipe: Make Ahead Breakfast Bake

What you need:

  • 6 slices bread
  • 2 tablespoons butter
  • 2 cups grated cheddar cheese
  • 3/4 pound ham, thinly sliced
  • 1/2 pound mushrooms, sliced and sautéed in butter
  • 8 ounces diced green chiles
  • 2 cups grated Monterey Jack cheese
  • 6 eggs
  • 2 cups milk
  • 2 teaspoons salt
  • 1/2 tsp. paprika
  • 1/2 tsp. basil
  • 1/4 tsp. onion salt
  • 1/2 tsp. white pepper
  • 1/2 tsp. dry mustard

Step by Step:

Butter 6 slices of bread and place buttered side down in a 9 x 13-inch baking dish.

Sprinkle with 2 cups cheddar cheese.

Place ham on top of cheese and then layer with mushrooms and chiles. Top with Monterey Jack cheese.

In a bowl, beat eggs and add milk, salt, paprika, basil, onion salt, pepper and dry mustard.

Pour over ingredients in dish. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 325º. Uncover casserole and bake for 50 minutes. Let stand for 10 minutes to set before serving.

Yield: 8 servings

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