Plant Fall Bulbs NOW - for Spring color!

Daffodils… plant now, enjoy later!

Cool nights in early September summon our attention, hinting that autumn is near.  The onset of autumn presents another gardening “to do” list: continue harvesting veggies, divide and cut back perennials, plant bulbs for spring bloom.

Daffodils, along with tulips and grape hyacinths, contribute to the early springtime kaleidoscope of colors present in our flower beds… a color explosion we eagerly anticipate as winter begins to release its grip on our gardens.  The planning and planting efforts we put forth in autumn will yield colorful rewards next spring… consider adding a variety of daffodils to your current design layout.  Daffodils (genus Narcissus) are available in creamy whites, saffron yellows, and two-tone varieties; some are miniatures, while others grow to a height of twelve inches or more.

If your garden is a luncheon buffet for deer and rabbits, daffodils are a great alternative to tulips (a.k.a. “deer candy”). Daffodils contain a natural substance which is a deterrent to deer and rabbits, so they should not bother the blooms.

Daffodil bulbs will multiply underground, so every few years, you will have an abundance of new bulbs begging to be planted in a new location in your garden, or shared with a friend.  Daffodils can thrive in fairly neutral pH soil (6.0 – 7.0) and aren’t particular about soil type.  However, if you have a heavy clay-based soil in your garden, you may wish to add organic matter (NOT sand) to provide a safe haven for your bulbs.   Ideal planting depth is 7” – 8” for daffodils and I like to plant in clusters of five to nine bulbs.  Cover with an inch of loose soil containing organic matter and a sprinkling of granular bulb food.  Fill in remaining soil and top with cedar mulch shavings (2” – 3” layer is desirable); finally, water.

With the arrival of spring, your newly planted daffodil bulbs will emerge as slender green leaves, followed by a bounty of blooms for your enjoyment!

M. Lynn Schmid,  Certified Master Gardener
A.A.S. Landscape/Horticulture/Arboriculture

 

Girls' Night Out - Wed Aug 15th 5-9pm - FREE admission! Join us for vendors, treats, prizes & live music :)

http://myemail.constantcontact.com/Girls--Night-Out--You-re-invite-for-Aug-15th-.html?soid=1103177261687&aid=qn39XQhbl1M

Chicago Botanic Garden ... a haven or a heaven?

Chicago Botanic Garden … a haven or a heaven?

The flowers in bloom at Chicago Botanic were amazing on July 25, 2007 (my first visit to this exquisite collection of gardens).   The first time I laid eyes on this incredible place, I was smitten.  The garden has beckoned me to return countless times since 2007, and each season is unique, providing lovely venues for visitors.  

When Laurie Lamm of Lammscapes suggested arranging a bus tour to Chicago Botanic on July 25, 2012, I was thrilled to participate!  Exactly five years after my first visit, I was able to accompany thirty gardening aficionados to Glencoe, IL, so each could enjoy a variety of vistas throughout the 385-acre living plant museum and wildlife haven.   2012 also marks the 40^th anniversary of Chicago Botanic.

Specialty gardens are scattered throughout the islands which comprise Chicago Botanic.  You may enjoy the newest exhibit for 2012, Butterflies & Blooms, where butterflies might land on your hand… or your hat.   Butterflies (in their pupa stage) are shipped from several continents, all destined for Chicago Botanic in IL. There is a model railroad garden featuring “G” scale trains and buildings to please train enthusiasts.  The Japanese Garden and English Walled Garden offer  sensational groupings of plants, paying homage to their respective countries.  

An amazing Vegetable Garden invites you to walk through, as well as a Sensory Garden and an Enabling Garden.  Horticulturists, volunteers and a dedicated staff at Chicago Botanic help ensure the plants are happy and healthy; and visitors receive a free detailed map to guide them as they meander through this horticultural heaven.  (Admission is free to the garden, but a parking fee applies.)

Members of our tour group commented they found unique design ideas and discovered plants they could incorporate into their personal spaces at home.  If our crazy, hectic world is getting the best of you, spend a day at Chicago Botanic; then YOU decide, is it a haven or a heaven?

M. Lynn Schmid,   Certified Master Gardener
A.A.S. Landscape/Horticulture/Arboriculture

http://myemail.constantcontact.com/-ave-on-Shade----and-upcoming-FREE-events-.html?soid=1103177261687&aid=oYka3dJwknI

FUN summer events are still happening here!   Garden Tea Party & Girls' Night Out coming up soon :)

http://myemail.constantcontact.com/-ave-on-Shade----and-upcoming-FREE-events-.html?soid=1103177261687&aid=oYka3dJwknI

"Some like it HOT!"

Do you like the hot weather? Some plants do too!

Dry, hot weather has dominated Southeastern Wisconsin for several weeks, causing gardeners to spend hours each day watering their parched plantings, as they strive to maintain annuals and perennials, shrubs and trees.  Although many plants struggle with our pseudo-tropical weather, some LIKE it hot!   Various herbs handle sunshine and hot temps, as long as they receive adequate moisture.

Watering culinary herbs frequently is recommended to produce succulent, flavorful leaves to enhance your favorite recipes.  Depending upon your soil type, you may need to shower your herbs once daily (or twice daily if they are in terra-cotta pots which allow roots to dry rather quickly).  Your efforts will be rewarded when herbs are abundant and you can harvest for tonight’s dinner, or dry them for use in your own spice blends.

Whenever possible, harvest herbs BEFORE they put forth flowers (some herbs become bitter if they are harvested after seed pods or flowers are present).  Of course, sweet basil in flower or a sprig of oregano with dainty purple blossoms can still be used to garnish an entrée, but as a flavoring agent, it’s past its prime. 

If you are growing a selection of BASIL in your herb garden, consider making pesto using a combination of various cultivars of basil. (Purple-leaf basil is quite lovely, but don’t combine with green basil leaves or your pesto will be a gruesome gray!)

Basil Pesto   (Add some to cooked linguine or rotini and serve hot; can freeze leftover pesto for future use.  NOTE:  pesto is quite potent-- more is NOT better!)
2 cups basil leaves, washed (can use a few varieties of basil for depth of flavor)
2 – 3 cloves fresh garlic, sliced thin (approx one tablespoon)
1/3 cup  pine nuts (might be labeled as pignoli; can substitute walnuts)
½ cup extra virgin olive oil
½ cup grated Parmesan cheese
Combine all ingredients using blender or food processor; add salt to taste. Please store in fridge or freezer until ready to use.

M. Lynn Schmid,   Certified Master Gardener
A.A.S. Landscape/Horticulture/Arboriculture

"What? Again?!"

A delightful, dainty, dwarf iris… ‘What Again’

There is nothing typical about THIS bearded iris!  Sword-like foliage grows to a height of just 10” – 12”  (not 24” – 36”  like an ordinary iris).   The showy blossom presents lower petals in soft yellow, with upright petals in shades of lavender.  

‘What Again’ may seem like a peculiar name for a cultivar, but it makes sense when you understand it will bloom in the spring and again in autumn!  This iris may have been more appropriately named:  “What??!!  Again???”   This easy-care perennial plays nice with a variety of perennials, such as Coreopsis ‘Zagreb’ and  various spring flowering bulbs.

To encourage the autumn bloom, simply cut away the expired blossom in late spring, and then look forward to your second blooming session in Sept/October.

Low maintenance is a bonus; tubers will multiply underground and should be dug out every 3 – 4 years to encourage maximum flowering.

This dwarf iris (Iris pumila ‘What Again’) is drought tolerant and is rated for USDA Zone 3 through Zone 9, which means it will thrive virtually anywhere in the USA except Alaska and Hawaii.   Plant a few tubers of ‘What Again’ in your yard, and look forward to a show next spring, with an encore in autumn!

M. Lynn Schmid,   Certified Master Gardener
A.A.S. Landscape/Horticulture/Arboriculture

Grow spices - bake cake! Cinnamon Crunch Rhubarb Cake recipe :)

Most herbs are the leaves or fleshy tissue of an edible plant.  Spices, however, are usually derived from the bark or seed pod of a plant, such as cinnamon and nutmeg.  Following is my own recipe I’d like to share which incorporates cinnamon and nutmeg to take a rhubarb cake to a higher level. Enjoy!  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From the Kitchen of Lynn Schmid  (Horticulturist at Lammscapes)

Cinnamon Crunch Rhubarb Cake -- a delicious treat that uses fresh rhubarb from your garden  (can use frozen rhubarb, if desired)

Topping can be mixed and set aside:
½ cup white granulated sugar, one tsp. cinnamon, ¼ tsp nutmeg

Ingredients:
½  cup Crisco® shortening
1  cup light brown sugar
½  cup white granulated sugar
Cream above ingredients with mixer until smooth; then add:

1 large egg
2 tsp. vanilla extract
1 cup sour milk (2 TBSP. vinegar + 7 ozs. milk; can substitute buttermilk)
1 tsp. baking soda
Mix until batter is creamy and smooth; then add:

2 cups all purpose flour, sifted, plus one tsp. cinnamon

Gently fold in the final ingredient: 1-1/2 cups THINLY SLICED rhubarb (note: if using frozen, thawed rhubarb, suggest draining excess liquid before adding)

Use cooking spray to prepare 9x13 Pyrex® glass baking dish.  Spread batter evenly; then gently spoon sugar & spice topping over batter.

BAKE 50 MINUTES AT 325º  (the aroma in your kitchen will be lovely!)
Allow to cool for 30 minutes to serve warm with vanilla ice cream.
Topping forms crunchy, lightly browned surface.  Yield: 24 servings