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October 8th, 2004
Weather Courtesy of:
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OCTOBER
To help cold sensitive tropical plants develop "thick skin for the winter months apply a 0-10-10 fertilizer now while the plants are still active."
We recommend spraying a liquid product.
A granular is also available, but the liquid will be absorbed much faster!!!
Do this 2-3 times in the next month or so.
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Plant cool-season flowers such as Iceland poppy, Primrose, Pansies, Violas, Snapdragons, Ornamental Kale, Stocks, Foxglove, and Cyclamen. The addition of a 2” to 3” layer of compost will help protect tender plants from freezing. Use products such as Red Star Humus Gro or Gardeners & Bloome Soil Building Compost.
Cool season grasses need a special fertilizer for cool weather such as Turf Royal.Plant Winter Vegetables; arugula, cabbage, carrots, celery, green peas, lettuce, broccoli, cauliflower, onions, Brussels sprouts, and many more.
Cool season vegetables usually require much less work than a summer garden due to many fewer insects and reduced water requirements. Plant in the ground with Red Star Mix & Mulch or Gardeners & Bloome Harvest Supreme or Plant them in Containers using Kellogg Potting Soil. Fertilize with Red Star Gro-Master. Remember to remove emerging weeds from your flower & vegetable beds. Mulch and apply a pre-emergent such as Greenlight Amaze.
Summer’s blast of heat can make even the hardiest of shrubs look brown, tired and just plane ugly. Now is the time to give your bushes a hair cut. Trimming the ends of the plant encourages new lush, green growth. Be certain to remove any brown, dead branches to open up the space and help the plant fill in the voids.Ground covers, such as Ivy, will also benefit from a trimming. Simply use a weed eater and remove the burned leaves. Within weeks, new growth will appear giving a fresh green look.
Recipe of the Week: Nectarine Blueberry Crisp
What You'll Need:
6 medium nectarines
2 cups fresh blueberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 cup all-purpose flour
1/4 cup uncooked quick-cooking oats
1/4 cup chopped walnuts
3 tablespoons dark brown sugar
2 tablespoons butter, melted
1/4 teaspoon nutmeg
Ice cream (optional)
Step by Step:
Preheat the oven to 400ºF.
Wash and chop nectarines
into 1/4-inch pieces to yield 3 cups; set aside.
Spray bottom and sides
of a 9-inch round or square baking pan with nonstick cooking spray.
Combine the nectarines, blueberries, granulated sugar, cornstarch and cinnamon in a large bowl.
Transfer fruit mixture to prepared pan; bake for 15 minutes.
For the topping, combine flour, oats, walnuts, brown sugar, butter and
nutmeg in a small bowl; stir with a fork until mixture resembles coarse
crumbs.
Remove fruit mixture from oven; sprinkle with topping. Return
pan to oven; bake until fruit is bubbly and topping is lightly browned,
about 20 minutes.
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