|
Jean Lovell, long-time CRC volunteer and former Master Gardener, tackles your questions!
Submit your question(s) here:
|
Question:
What do I need to do in my garden before the snow comes?
Answer:
Putting the garden to bed essentially involves 4 primary steps:
1. Cleaning
2. Planting
3. Protecting
4. Preparing
Very little is absolute.
Keep in mind that the following lists include general information. Evaluating your own garden's successes and disappointments will personalize your list.
* Harvest all above-ground veggies and fruits to prevent seeds from setting and rot that attracts pests.
* Pull dead and declining annuals.
* After frost has caused plants to die back, remove those with disease or pest problems. Trash the debris, don't compost it.
* All perennials handle winter differently.
Refer to these lists for pruning guidance:
*
Plant
h
ardy
bulbs
throug
h
Oct.
* Certain varieties
of onions, shallots, spinach, peas,
and asparagus can be
planted in the fall.
3)
Protecting plants and tools
* Irrigate your trees and shrubs ASAP!
Continue winter watering through the season - more on this topic next month!
* Bring garden hose into garage for winter watering, and turn off water source to prevent frozen pipes.
* Store tender bulbs in garage or another cool, dry place.
*
Mulch perennial beds.
* Drain sprinkler system in early Oct
.
* Bring
any pots inside that won't withstand freezing temps
(i.e. ceramic and many plastic ones).
* Clean and store garden ornaments.
* Clean and sharpen tools.
* Some garden features (i.e.
water gardens) require special attention. Refer to manuals for more info.
*
Veggie gardens: remove all visible plants/foliage; do a final weeding; mulch with straw (or chopped leaves, grass clippings, etc.) - turn into the soil in spring.
*
Perennial beds: do a final weeding; tag plants you want to divide in spring.
* Consider expanding or making new garden beds now rather than during spring's frenzy.
Give your garden some extra TLC this fall and enjoy the fruits of your labor next spring!
Note: As a volunteer, Miss Jean is one of our most precious resources! She may not have time to answer each question personally, but she recommends the Boulder County Extension Service as a great resource as well. Or, check with your own local Extension Service - they're there to help!
|
 |
This month's featured plant is
Perovskia atriplicifolia, commonly called Russian Sage. It's elegantly tall, silvery stalks boast clusters of purple flowers that bloom throughout the summer and into the fall. This plant is favored by gardeners, because it is extremely deer and rabbit resistant, and attracts many kinds of beneficial pollinators.
Look out for this beauty in your neighborhood this fall!
|
|
|
|
What's your favorite thing about fall?
Here are CRC's top 3:
1) Golden Aspen leaves
2) Boots, sweaters, & scarves, oh my!
3) Pumpkin spice and everything nice
|
|
Sign up for preliminary seminar on Oct. 25th!
|
Lafayette Water Customers,
remove your turfgrass and get rewarded for it!
Photo from a participant that completed the program this spring!
Professional landscape designer, Bill Melvin, will focus on various methods to remove turfgrass and how to replace it with either softscape and/or hardscape.
Any City of Lafayette resident that attends this seminar will be eligible to receive one or more of the following:
- A FREE 200 square foot Garden In A Box
- A FREE spray to drip conversion kit
- Credit on their water bill for installing hardscape
- More details about the program at the seminar!
Transformation photos from a spring participant. All of this work was completed by the homeowners in less than 2 days for just $250!
|
|
Get to know the people at CRC!
|
5 Questions with...
Program Director:
Water and Energy Programs
1. What is your favorite
Xeric plant?
I can't just pick one! I am always drawn to Purple Coneflower because it's such a happy looking flower, and Blue Fescue looks like the hair of some fun creature!
2. What is your favorite thing about working for CRC?
The people! I love going to work every day and being surrounded by motivated, passionate, caring people who are drawn to make a positive impact in their community and the world.
3. What is the best way to start the day?
My favorite mornings involve getting up early and going for a run with my dog, Kuma. I live in Lafayette near Waneka Lake, and in any season it is such a beautiful place to spend time. I often see unique birds, gorgeous sunrises, and always enjoy spending quality time with my furry side-kick.
4. What do you love about fall?
One of my favorite things about fall is how precious every day seems. There is a fleeting feeling to a really beautiful, sunny, fall day. I know that winter is right around the corner, so I always feel a renewed desire to cherish the moment. I also love eating lots of soup and reacquainting myself with my scarf collection!
5. What is the last thing you listened to?
The last thing I listened to was a This American Life episode tilted "Suitable for Children." I am pretty much obsessed with This American Life! No matter what the topic, each episode opens my eyes to something new, entertains and often touches my heart in unexpected ways.
|
|
Roasted Pumpkin Seed Hummus
Ingredients:
- 1 1/2 cups raw pumpkin seeds, plus 1/4 cup for garnish
- 4 cloves garlic
- 1 Tbsp. olive oil
- 1 tsp. smoked paprika, divided
- 1 tsp. chili powder, divided
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 cups cooked Cannellini or Great Northern beans (or 1 can drained and rinsed)
- 1/2 cup olive oil, plus 1/8 cup for drizzling
- Juice of 1 lemon
Recipe:
1. Preheat oven to 350 degrees.
2. Toss together pumpkin seeds, 1 Tbsp. olive oil, 1/2 tsp. smoked paprika, 1/2 tsp. chili powder, 1 tsp salt, and 1/2 tsp pepper.
3. Place pumpkin seeds on baking sheet that is greased or lined with aluminum foil.
4. Add garlic cloves (with their skins) to one side of sheet.
5. Roast for 15-25 minutes or until seeds begin to lightly brown. Stir and check for doneness every 10 minutes.
6. Remove from oven, let cool for 5 minutes and then peel the garlic.
7. Place 1 1/2 cups of pumpkin seeds in a food processor and run until a smooth paste forms. Set 1/4 cup aside to be used as garnish.
8. Add beans and garlic, blending for 2-3 minutes or until beans begin to puree.
9. Add olive oil, lemon juice plus the remaining chili powder, paprika and salt and pepper to taste, blending until combined.
10. Place hummus in bowl, drizzle with olive oil and garnish with remaining pumpkin seeds.
|
|
|
