SOIL
by SherryBlanton
 gardening goings on
Feb 11, 2013 | 6096 views |  0 comments | 13 13 recommendations | email to a friend | print | permalink

Our Master Gardener intern class recently had a soils class with Auburn professor, Dr. Charles Mitchell. Good soil is the backbone of a garden, whether that garden contains vegetables or flowers or whether the soil supports a beautiful stand of grass. When we talk about soil we are not talking about dirt (which is soil with all the nutrients and other good stuff removed) but about the soil.

 Soils can vary from one neighborhood to another and even from one house to another. Since some plants thrive in a more acid soil (like azaleas and gardenias) and others thrive in lower acid soils (lilac), it is important to know more about the soil you have in your garden. Thus, the first thing all Master Gardeners (as well as any Extension Agent) will recommend when asked most plant questions, especially as the question relates to fertilizer, is that the homeowner do a soil test. It is very easy, relatively inexpensive, and the best thing you can do for your yard and soil and even for the environment. A soil test costs way less than a bag of fertilizer. Phosphorous in fertilizers can end up in the groundwater eventually polluting our waterways. Too much of the wrong kind of fertilizer can even hamper the health of your grass or your plants or your vegetables. If someone comes in and wants to fertilize your lawn without a soil test, just say no. Be an educated consumer. Get a soil test first.

Soil test kits may be obtained from your County Extension Office.

Upcoming Garden Events
by SherryBlanton
 gardening goings on
Jan 25, 2013 | 6759 views |  0 comments | 11 11 recommendations | email to a friend | print | permalink
pampas grass fronds
pampas grass fronds
slideshow

Feb. 18, Monday, 12:30 to 2:30 p.m, Calhoun County Beautification Board Tree Give-away at Golden Springs (Fred's Dept. Store)

Feb. 21, Thursday, 3:30 p.m., Arbor Day Celebration at JSU International House

Feb. 22, Friday, 3 p,m to 5 p.m., Tree Give-away on the Jacksonville Square

April 20, Saturday, 8 a.m. until noon, Master Gardener Tree Amigos 4-H Plant Sale, Cane Creek Community Gardens at McClellan

April 24, Lunch and Learn (4th Wednesday of each month thru September), noon to 1 p.m. Cane Creek Community Gardens, McClellan. First program is "Batty about Bats" and Vicky Smith from A to Z Animals is bringing bats for her presentation.

May 3, Friday, noon to 3 p.m. and Saturday May 4th, 9 until 2 p.m., Master Gardener 4H Tree Amigos Volunteers and the Anniston Museum of Natural History Volunteers Plant Sale at the Longleaf Botanical Gardens

Jacksonville Garden Club Plant Sale, date TBA

 

 

 

 

 

THE WINTER GARDEN
by SherryBlanton
 gardening goings on
Jan 03, 2013 | 6205 views |  0 comments | 17 17 recommendations | email to a friend | print | permalink

Someone said to me the other day that he guessed it was hard to make the garden inviting this time of the year. The winter garden does not have to be boring; it can be just as beautiful as the summer garden. Camellias, daffodils, mahonias, pansies, berries, bark, and even the form of bare branches can make the winter landscape as wonderful as your summer one. Join me at the Public Library of Anniston-Calhoun County for a program on the winter garden, Tuesday, January 22 at 2 pm in the Ayers Room. The program is free.

Come  learn about the glory of winter.

CARE FOR HOLIDAY PLANTS
by SherryBlanton
 gardening goings on
Dec 16, 2012 | 4371 views |  0 comments | 20 20 recommendations | email to a friend | print | permalink

Holiday buying is in high gear as shoppers crowd the stores and malls. Many are carrying out wonderful plants–Christmas cactus, poinsettias, and amaryllis. Lucky recipients or the shoppers themselves will decorate with beautiful living plants. To keep these plants looking their prettiest over the holiday season here is some information about taking care of them.

Amaryllis (hippeastrum)

Growing an amaryllis always reminds me of the Jack and the Beanstalk story – that magical process as they shoot up in days once you begin to water. Amaryllis come in many colors from white to red to striped to pink to salmon. Last year I planted one called Apple Blossom; the huge pink and white striped blossoms were a delight for weeks. Producing a gorgeous plant is super easy– just a few simple rules. Amaryllis prefer a sunny window; water sparingly while it just begins to sprout and grow, increasing the amount of water as the stalk shoots up and blooms appear. Plant the bulb in a small pot up to its neck in good soil with good drainage; be careful of the roots when you plant. Within a few days of potting, watering, and placing it in the sunny window, it will begin to sprout. I turn mine frequently, so it does not lean too much towards the light. The leaves can get about 1 ½ feet long with the flower stem getting even longer. Be prepared to stake or you may find, as I did, that it will topple over as the blooms get so heavy. It usually takes about 7 to 10 weeks for the bloom to show, but part of the fun is watching it grow. After the plant flowers, you can make it flower again but this second flowering is more complicated. Cut off the old flowers, and when the stem begins to droop, cut it off. Put an amaryllis outside, after the danger of frost has passed, and keep it watered and fertilized. When the leaves begin to yellow in the fall, cut the leaves off and store the bulb in a cool place for at least six weeks. That place doesn’t have to be completely dark as, say, for a poinsettia. After six weeks, take out the bulb; plant it again and the cycle starts all over.

Poinsettia

Our wonderful, probably most well known, Christmas plant, the familiar red poinsettia has been joined by ones with flowers in a rainbow of colors. I have seen white, yellow, polka dotted, even pink. In a poinsettia the colorful parts are not actually flower petals but bracts, which technically are modified leaves. Care of the poinsettia is a bit more difficult than that of the amaryllis. That care actually begins before you leave the store. Since the poinsettia flower is the small green or yellow bud that is situated in the middle of the bract (the colorful petals), you want to take a close look at that part first. Choose plants that have unopened flower buds, or those where the buds are just beginning to open. If these buds are dry or missing, your flowers won’t last much longer. Choose a plant that is full, with nice green leaves. Check the leaves on the underside for insects . And, here is something really important: wrap your poinsettia in a protective sleeve or a paper bag to carry out to your car as poinsettias hate wind and cold. Poinsettias do not like to sit in a freezing cold car for hours while you shop either. That time in a cold car could cause the leaves to drop early.

Now you have your flowers home. Here the old rule, the right place for the right plant, is again important. That right place may not be your best choice for display. So here’s what to do: keep it in the right place when company is not present, and than move it back to its display place when they are. Poinsettias love bright, not direct, sunlight–near a bright window but not in it. If the light is too low they will drop their leaves.

Okay, now for watering. Poinsettias don’t want to be too wet or too dry. If they get too dry they will drop their leaves; if they remain in standing water they will get root rot and drop their leaves. So it might be a good idea to make a few holes in the wrapping paper and set it in a saucer which is emptied after each watering.

Poinsettias also do not like to get too hot or too cold; they, especially, do not like drafts. All of this leads to the plant’s decline and loss of leaves. Set your plant away from the heat vents and away from outside doors. They would really appreciate the company of other plants or being able to sit in a gravel tray which has water in it–they will enjoy the humidity.

Now the rest of the story–what to do with the poinsettia after the holiday is over. In early April, cut it back to 6 to 8 inches in height and put it outside in the shade after all danger of frost has passed.. Water it and fertilize it when new growth appears. Prune it until September 1. You can repot over the summer but use a mix similar to the one it was already planted in, and bring it in doors before the weather gets cool. It is a challenge but you can get them to rebloom. They will need to spend some time in the dark, and I mean reallydark, from 5 pm to 7 or 8 am. And during the day they must be in bright indirect sunlight. Even if they rebloom, it is never like the first time, so I would just suggest enjoying them over the holiday, tossing them, and getting a new ones when the stores sell them again the next year.

 

Christmas Cactus

My favorite movie of all time is Cactus Flower with Ingrid Bergman, Walter Matthau, and Goldie Hawn. It is the story of a prickly nurse who begins to bloom, just like the cactus on her desk. The last scene in the movie is a shot of her cactus blooming its heart out on her desk. And that is the story of the Christmas cactus. Last week I saw one that was so small it looked like a dwarf (but in full bloom) and staff told me hers was huge but never bloomed. What made the difference? I suspect the growing conditions, especially the intensity of the light. They love a sunny location indoors; they can summer outside in a shady location. Leaves can be burned by too much direct sunlight. When they come inside, change the light gradually. Cactus must have well-drained soil. There is soil sold especially for succulents but with some research you can mix your own. Refrain from fertilizing while the plant is blooming. The Christmas cactus is not a true cactus so the rules about watering are not the same. It is not quite as drought tolerant. But it is still a succulent and, as such, can store water in its leaves. Water when the top half of the soil in the pot feels try to the touch. How much you water, will vary according to the conditions the plant grows in. During the summer keep the soil evenly moist, but in the winter just to keep it from wilting.

In October give it no water. You can begin to water again in November but don’t over water. As many other plants do, your cactus would appreciate a bed of gravel kept moist with water. When your cactus finishes blooming, don’t water if for six weeks, and when it starts to grow again, resume watering. When the first growth appears in the spring apply liquid houseplant fertilizer in a weak solution every two to three weeks.

Cactus prefers warm temperatures; cooler temps can be used to get it to set buds. After October it does need cooler nights, so keep it away from heat vents, fireplaces. Repot your cactus when the pots are filled with roots in the same type of soil in which it has been growing. The best time to repot is in the spring but it can be done anytime. When you display it, keep it away from drafts and heat sources.

Many things can cause a cactus to drop its buds: overwatering, cold drafts, being too close to a heat source, or not enough potash in the soil. If bud drops, water sparingly. Although the cactus is easy to grow, getting it to bloom may be different story. For the best reblooming, try a medium light intensity, and a soil high in organic matter, being careful not to allow the soil to dry out and to water when the top begins to feel dry. Cool temps or long nights are essential to get a cactus to bloom ( nights near 55 degrees and days below 65 degrees. Some suggest that cactus plants should be kept in total darkness until flower buds begin (from late September to mid October). Do not fertilize and only water to keep leaves from shriveling. Once the buds form, bring the cactus out of the closet and resume normal care. Here is another example of deciding how important a blooming plant is to you for the holidays; in this instance I might buy a new one and let the old ones just keep it company.

A cautionary note on another favorite type of Christmas greenery – mistletoe. The berries are extremely toxic to humans and pets – so if you choose to use it in your home for decorations do so without the berries.

Enjoy these beautiful holiday plants, along with other offerings found typically this time of the year. A little care will keep them beautiful for weeks of pleasure.

 

Information used in this blog was obtained from sources on the Internet (web site for Fernlea Flowers), from publications from the Alabama Cooperative Extension System, and from "Garden Talk" featured in The Birmingham News.

 

Putting the Garden to Bed
by SherryBlanton
 gardening goings on
Nov 07, 2012 | 6137 views |  0 comments | 18 18 recommendations | email to a friend | print | permalink

Winter is approaching; while we still have pretty days to garden, spend them outside. Last week it was 70 degrees, tomorrow morning the weather forecasters say it will be about 30 plus degrees. We finally have had some rain after weeks of dry days. Here are a few chores and fun things to do to "put your garden to bed."

Plant cold weather color such as pansies and snap dragons. Winter is the time to put spring blooming bulbs in the ground. In our climate zone tulips are considered an annual but daffodils can last for many seasons. A little research will help you choose daffodils which are more tolerant of summers heat and humidity. There are so many bulbs in the trade–have fun and plant a few new ones. Quality companies providing nice bulbs also provide wonderful planting instructions. You can check on garden watchdog.com for a company’s reputation. 

The leaves and the pine straw are falling as fast as we can clean them up making now the perfect time to start a compost pile. There is an art to building a great compost pile with a certain mix of ingredients. The Extension Service at ACES.EDU has informative publications on how to have successful compost.

Since we have an abundance of materials, now is a great time to mulch your gardens and flower beds. Since I don’t get enough straw, I often rake up what others are throwing away for mulch for my garden. Mulch will help improve your soil, protect your plants from the cold, and provide a pleasing look to your garden. Leaves chopped up with a lawnmower make an excellent mulch; be careful using fresh grass clippings, which may have been sprayed with herbicides and fertilizers, directly on the garden. Better to add them to the compost heap and let them decompose for next year.

Take a look at your trees as the leaves are falling off and remove any dead or diseased limbs. Now is not the time to remove living, healthy limbs with a major pruning. Pruning healthy limbs now on trees or plants will encourage them to sprout. This tender foliage can be bitten off when the cold does arrive.

Clean up your perennial and annual gardens. It is nice to leave the heads on your coneflowers for the birds to eat the seed. Speaking of birds, make sure your bird feeders are clean and stocked with fresh seed; keep your bird baths supplied with clean water so the birds have a drink.

Hoses can be drained and stored; irrigation systems turned off, and faucets wrapped for the winter. Make sure lawn tools are drained of gasoline if you don’t intend to use them over the winter.

And the most important thing about this change of seasons is that we are entering the best time of the year to plant in our area. Your new additions can spend the winter months developing a strong root system without worrying about flowers and new growth. Mother Nature will help keep them watered. (However, if we have extended dry spells you may need to provide a little extra moisture to brand new plantings.)

"Putting the garden" to bed is a great exercise; it will be neat and ready to face the harsh days of winter. The garden and you will have a whole new attitude.

 

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Tuesday, 18, 2013
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Pond Spring- The Gener... 3:50 PM
Oxford Farmers market 12:00 AM to 11:59 PM
Join us for the kick-off of Oxford's first...
Oxford Farmers market 12:00 AM to 11:59 PM
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Mixing up cocktails for wine lovers
Jun 18, 2013 | 132 views |  0 comments | 6 6 recommendations | email to a friend | print

America is a wine-consuming nation. We drink more wine by volume than any other country. Statistics prove that Americans now get this whole wine culture thing.

Most of us know our merlots from our chardonnays, feel relatively comfortable ordering from a wine list and make selections with ease from our favorite wine shops. 

We also know not to pour our wine over ice or order wine and coke. At least we held these truths to be self evident until the appearance of the mixologist on the bar scene.

Sometimes the words “mixologist” and “bartender” are used synonymously. However, it is generally accepted that a bartender tends bar — pulling drafts of beer and mixing traditional drinks. A mixologist, on the other hand, is more creative, inventing drinks like apple pie and strawberry shortcake martinis.

Mixologists have also been known to revamp old classic recipes by adding nontraditional ingredients. They would likely never be caught putting something as mundane as a olive in one of their martinis.

Mixologists are now turning their attention to wine cocktails. Aided especially by the popularity of ubiquitous sweet moscato wines, they are using unusual ingredients to concoct an array of wine-laced drinks. 

As summer evenings turn warmer, try shaking up one of the following concoctions to cool down:  

Note: Sutterhome, Barefoot and Ecco Domani wines can be found in most grocery outlets but when making these cocktails, if the varietal is correct almost any brand will do.

Kalimotxo (cal-ee-MO-cho)

This easy-to-make, sangria-esque drink originated in the Basque region where the borders of Spain and France meet in the western Pyrenees. Don’t say yuck before trying this. Directions: Mix equal parts cola and cheap red wine. Mix in a pitcher or glass, pour over ice and garnish with a slice of lime or lemon.  

You’re a Peach

From Sutter Home Winery, this recipe calls for Sutter Home Moscato, but any moscato will do.  Directions: Place a scoop of peach sorbet in a martini glass. Add 3 slices of canned peaches (I used three slices of fresh Chilton County peaches.) Slowly pour 5 ounces of moscato over sorbet. Serve immediately as a dessert, but if serving as a cocktail, allow peach sorbet to slightly melt before adding moscato to make a slushy cocktail.   

Lemon-Chill-O 

Also from Sutter Home. Directions: Place a scoop of lemon sorbet into a glass tumbler. Slowly pour 5 ounces of sparkling moscato over sorbet. Garnish with a sprig of mint. This is reminiscent of the lime sherbet and ginger ale punch once the staple of southern wedding libations long before we became a wine-consuming culture.

Dolce Domani 

Dolce (dole-chay) is Italian for sweet. This recipe from Ecco Domani is from its Winetail drink collection. Directions: Muddle/mash 1⁄2 lime with 2 1⁄2 teaspoons of sugar. Add 3 ounces of merlot and shake all ingredients vigorously in a cocktail shaker. Pour over ice and garnish with a wedge of lime.

Barefoot Walk on the Beach 

From Barefoot Wines. Directions: Combine 1⁄2 ounce of peach schnapps, 1 ounce pineapple juice and 1 ounce cranberry juice in a tall glass. Top with 3 ounces of Barefoot Bubbly Red Moscato. Add ice. Garnish with peach slices and pineapple chunks

Charonge Paradise 

From Charonge Wine, producer of California white wine with natural orange flavor, available at Tyson Fine Wines and Things in Golden Springs for $9.75. Directions: For this classic drink combine 1 1⁄2 ounces of Charonge, 2 ounces of pear nectar, 1 1⁄2 ounces vodka, a sprig of fresh rosemary and shake with ice in a martini shaker. Serve in a martini glass with a sprig of rosemary.  

Email Pat Kettles at pkettles@annistonstar.com
Visions of cranberries danced in my head
Jun 18, 2013 | 66 views |  0 comments | 7 7 recommendations | email to a friend | print
When asked what part of cooking I enjoy the most, I immediately reply “baking.” I have enjoyed baking since the first time I entered the Pillsbury Bake-Off in 1963. My Tropical Coffee Cake (later named Tropical Cake) won me a trip the the Bake-Off that year in Beverly Hills, Calif. Baking is a good avenue for creativity. I enjoy experimenting in the kitchen with new recipe ideas, some of which come to me in unusual ways. My latest idea came to me just as I was about to drop off to sleep one night. I was thinking about how much I like fresh apple cake and wondering how I could make it even better when cranberries came to mind. Of course, fresh cranberries were out of the question because they are only available during the Thanksgiving and Christmas holidays. I opted to use dried cranberries but didn’t want to just stir in a few. Then I thought about the flavored flour I developed about 30 years ago and decided to see if I could make cranberry flour. The first time I used flavored flour I was trying to improve my fruitcake. It worked so well that I started making other blends. Since that first experiment, I have made chocolate flour, peanut butter and chocolate flour, almond flour, butterscotch flour and a few others that were not as popular. I combined some flour with the cranberries in the food processor and processed the mixture until the cranberries were almost as fine as the flour. What I like about using flavored flour in this cake is that rather than getting a bite of cranberries every now and then, you get a hint of cranberry flavor throughout the cake. As the cake baked, a wonderful aroma permeated the house. I could hardly wait to cut into it and check the texture and flavor blend of the cranberries and apples. I was not disappointed. It was moist and delicious. CRANBERRY APPLE CAKE
2 ½ cups all-purpose flour
1/2 cup dried cranberries
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 cup oil ⅓ cup softened butter
1 ¾ cup sugar
½ cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
3 cups peeled and cubed Winesap or Rome apples Preheat oven to 350 F. Grease and lightly flour a Bundt or tube pan. Combine 1 cup of the flour with the cranberries in the food processor, fitted with the steel blade. Process until the cranberries are almost as fine as the flour. It’s OK if some small pieces of cranberries remain. Combine this mixture with the remaining flour, cinnamon, baking soda and salt. Stir to mix and set aside. In a large mixing bowl, combine oil, butter, sugar and brown sugar. Beat until well mixed. Add eggs, one at a time, beating well after each addition. Add vanilla extract and mix well. Gradually add the flour mixture and beat until blended. Stir in apples. Pour into prepared pan and bake for about 1 hour to 1 hour 10 minutes or until a toothpick comes out clean when inserted into center of cake. Cool in the pan for about 10 minutes and then turn out onto a cake plate. Note: I have found that wrapping the cake in aluminum foil while it is still warm will make it even more moist. Email Prudence Hilburn at prudencehilburn463@att.net
Alabama offering food safety training
by Staff reports
Jun 18, 2013 | 65 views |  0 comments | 5 5 recommendations | email to a friend | print
The Alabama Cooperative Extension System is offering food safety training to producers who sell at farmers markets. Officials say the goal is to prevent outbreaks of foodborne illness. Auburn University professor Jean Weese studies food safety. She said even one outbreak traced back to a farmers market can undermine years of effort that goes into building a customer base. She said her goal is to reach sellers at farmers markets in all of Alabama’s counties. The Opelika-Auburn News reports the team has already completed 34 training sessions in 32 counties.
Sindhi Chicken Curry
Sindhi Chicken Curry
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Damage was visible Tuesday at Saks High School from a fire Sunday morning. (Photo by Trent Penny/The Anniston Star)
Damage was visible Tuesday at Saks High School from a fire Sunday morning. (Photo by Trent Penny/The Anniston Star)
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