Edition 2.46 White Forest Gazette November 11th, 2004


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UPCOMING EVENTS:
  • Stay Tuned...

NOVEMBER

If you have not changed your watering cycle yet, please be sure to adjust your watering cycles for the whole garden, including bushes and trees. During the cooler months they do not need as much water.

Also, now is a good time to add a thick layer of mulch to your garden. This helps keep in the moisture and improves the soil.

 

Be a Guest Gardener:

Gardeners love to learn from other gardeners "over the fence". We would love to include a tour and or an article from one of our readers! Drop us an email

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Quotation of the Week:

"The most noteworthy thing about gardeners is that they are always optimistic, always enterprising, and never satisfied. They always look forward to doing something better than they have ever done before."
— Vita Sackville-West


Yes, You Can  Bring Your Garden Indoors!

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The Fall and Holiday Seasons are the best time to think about gardening indoors. The choices are plentiful and the lighting indoors is bright but not too hot — perfect for developing window ledge or sill gardens accented by topiaries or standing indoor trees.

Pick a spot in your living room, dining area, family room or kitchen opposite a source of good lighting or against a window. Arrange a plant stand, shelf, sofa table, or cubicles to form a "stage" for your garden.

Next choose plants such as spathiphyllums, crotons, anthuriums, variegated ficuses, African masks, or colorful dracaenas as the "stars" or taller features on your "stage."

Then choose your supporting cast of plants — cascaders such as ivy, grape ivy, pothos, bridal veil, creeping charlie, spider plants or wandering jew.

Colorful additions include African violets, gloxinias, indoor azaleas (topiaries in 6" pots), Christmas cactus, amaryllis, paperwhite narcissus, mums, coleus, rex begonias, kalenchoes. Consider cyclamen and poinsettias at Christmas.

Arrange the plants in colorful groupings (mixing leaf texture and colors). Use your imagination in choosing containers — glazed pots to match your room color or bird nest baskets to match a rustic country decor or stainless steel for an architectural look. Metal trellises, shepherd's hooks, and ornamental plant stakes work well in larger standing plants.

Use a well-draining potting soil such as Kellogg Potting Soil. Fertilize monthly with a liquid fertilizer and water weekly. If you are not one to feed regularly, try the 1 year Nutri-Pak fertilizer that fertilizes when you forget to. Make sure no plant is standing in water; drain well.

Trim and deadhead plants to promote fresh growth. Use organic insecticides, or a systemic such as the Bayer Systemic Rose and Flower, to control pests.

With a little imagination, creativity, and care, your indoor garden can be just as impressive as your outdoor garden.


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Pea Stakes Protect Flowers from Winter Weather

Pea Stakes

Use English pea stakes (originally used to support peas) to prevent flowers from being damaged by rough weather.

Cut 2- to 4-foot tall branches with many twigs from shrubs such as Victorian box (pittosporum undulatum). Ideally the branches are straight and strong and the twigs spread out like the ribs of an upside-down umbrella. Remove the leaves.

Shove the bottoms of the sticks into the ground all over flower beds after planting.

Annual and perennial flowers will grow up through the branches, lean on the twigs, and not get knocked down by winter weather. By the time the beds are full-grown the twigs should be largely hidden by foliage and flowers.


Recipe of the Week:
Cranberry, Apple and Walnut Relish

What You'll Need:

  • 1 pound fresh cranberries
  • 1 cup sugar
  • 4 cups diced, peeled Granny Smith apples (about 1 pound)
  • 1/2 cup cranberry-apple juice
  • 2/3 cup coarsely chopped walnuts

Step by Step:

Combine sugar, juice and cranberries in a large saucepan; bring to a boil over medium heat.
Reduce heat; simmer for 15 minutes or until cranberries pop and mixture thickens.

Remove from heat; stir in apple and walnuts.
Spoon into a bowl; cool.
Cover and chill at least 4 hours.

Yield: 4 cups

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