Edition 6.39 White Forest Gazette September 28th, 2006

Kellogg
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EVENTS:
Weekly:
· Listen to Jere White, The King of Green,
on 1410KERN, Saturdays from 8-10 AM.
· Watch Jere on
The Garden Guru, Sundays at 5 PM on channel 23.

SEPTEMBER

PLANT TREES, SHRUBS, PERENNIALS, AND VINES:
Since most permanent plants get their best start in fall, October is a good time to add new ones, replace old ones, or start a new garden from scratch.


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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!

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quote of the week

Quotation of the Week:

"The garden is so ferociously sexy at night, it's almost lurid. "
—   Anne Raver


Flower of the Month: Aster

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By Tamara Galbraith

As September takes a bow, let's tip our straw hats to the official flower of the month, the Aster.

The hardy blue aster (Aster novae-angliae) is the common fall-blooming variety. Asters produce large clusters of delicate daisy-like flowers in many other colors, like white, purple, lavender, pink or red. They are hardy in USDA zones 4 through 9, depending on the variety.

Asters should be planted in moist well-drained soil, amend with Gardner & Bloome Harvest Supreme before planting, and in full sun to light shade. The clumps get big quick, so give them some room. Divide the clumps every 3 - 4 years in the early spring or in late fall after the flowering has finished.

There are also dwarf varieties which aren't quite so pushy, but in the fall -- when it seems like the burnt autumn colors of mums are everywhere -- a big, fat blue aster can bring a welcome flash of pastel to the garden.

Protect Outdoor Tomatoes

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Green tomatoes can be ripened indoors provided they have reached a reasonable stage of maturity, but it makes sense to ripen as many as possible on the plant. As soon as a severe frost is forecast, however, harvest the remaining fruit and ripen as many as possible indoors.

Frost will kill tomatoes, but you can often extend their season by a few weeks and ripen a few more fruits on the plant with protection. Bush plants that are already low-growing are best covered with a large cloche. Packing straw beneath the plants first will also provide a little insulation.

Cordon-trained tomatoes must be lowered before they can be protected with cloches. Untie the plant and remove the stake.
Lay a bed of straw on the ground, then carefully lower the plants onto this. If you lay all the stems in the same direction, you will have a neat row of tomatoes that are easily covered with clothes.

Fleece or frost cloth can be used to offer wind protection and enough shelter to keep off a degree or two of frost, though it does not warm the air during the day in the same way as glass or some rigid plastics. Drape several layers over low-growing varieties, and peg it down securely along each side, and at the ends.

Fleece and frost cloth can also be used to protect cordon tomatoes while still staked. Sheets of fleece can be wrapped round, or you may be able to buy fleece produced as a tube. Simply cut off the required length, slip it over the plant, and secure at the top and bottom.

If all else fails, simply pull-up the whole plant by the roots. Hang the plant upside down with tomatoes attached in the garage or other moderate temperature location. The fruits will continue to ripen on the vine and provide great late season tomatoes.

We're Growing Again!

Recipe of the Week: No Bake Blueberry Cheesecake

recipe image

What You'll Need:

  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 1/2 cup water
  • 3 cups fresh blueberries, rinsed and drained
  • 1 package (13-1/2 ounces) graham cracker crumbs
  • 3/4 cup butter or margarine, melted
  • 2 packages (8 ounces each) cream cheese
  • 1-1/2 cups sugar
  • 2 teaspoons vanilla
  • 1 package (9 ounces) frozen whipped topping, thawed

Step by Step:

Combine cornstarch, 1/2 cup sugar, water and blueberries. Cook while stirring over medium heat until sauce bubbles and thickens. Cool.

Combine cracker crumbs and butter. Press one-half of the crumb mixture into the bottom of a foil-lined 13x9x2-inch pan.

Mash cream cheese until soft. Gradually beat in 1-1/2 cups sugar and vanilla. Fold in whipped topping. Spread one-half of this mixture carefully over the crumbs. (To make cheese mixture easy to spread evenly over crumbs and blueberries, drop mixture by spoonfuls over the entire surface.Then spread gently using a spatula.)

Spread blueberry filling evenly over cheese. Spread with remaining cheese mixture. Sprinkle with remaining crumbs.

Chill overnight.

Using foil to remove from pan, place dessert on a platter and cut into squares.

Serves 15

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