Trying Times for Gardeners
by SherryBlanton
 gardening goings on
Jul 01, 2012 | 4678 views |  0 comments | 11 11 recommendations | email to a friend | print | permalink

These are hard days for gardeners. We have talked about the heat to everyone we meet and we are suffering through it as I write these words. I can’t remember days of continual 100 plus temperatures, This kind of heat probably has happened in other years, but, like many other bad memories, I have forgotten those times. I have not, however, forgotten the drought of a few years ago when my town of Jacksonville imposed watering restrictions. For a plant person this can spell disaster. We saved water from every possible indoor source and carried it outside in buckets. Hope we do not face that same situation this year.

 By now, unless you have been watering your grass, it has turned an ugly shade of brown and is pretty crispy. It is not really dead, only dormant. As soon as it rains, it will green back up (unless it is a newly sodded lawn in which case the color may be a cry for help). Should you decide to water, please remember to water deeply and less often. Grass needs about an inch of moisture a week to look like a golf course. You can judge how much water your lawn is getting by setting empty tuna cans around to catch the water. The best time to water your lawn is between 4 and 9 am.

Although your lawn will bounce back from this drought and heat, these same conditions are much harder on many annuals and perennials, trees and shrubs, especially newly planted ones. Many or most annuals are water hogs. The sun coleus I planted are begging for a drink at least twice a day. The pentas are hanging their heads. If you put in new ornamental plants or trees last spring, they must have water to survive until they are settled in. Even those planted last winter need to be watered. Again water deeply and less often, early in the morning if possible. Watering at night may encourage the development of fungus and disease. By watering early you allow the foliage to dry. A good layer of mulch surely helps keep the soil from drying out as quickly (and keeps down the weeds). Overhead watering is never the best choice; drip irrigation wastes less water and gets the water where it is needed most – to the roots. Many of us, however, have the traditional over head irrigation systems in our yards – either through in ground sprinkler systems or rotating sprinklers. Some soaker hoses added to the mix will help.

Now is not the time to fertilize--struggling plants don't need encouragement to grow. They need to use their strength to survive. Good soil helps plants to be strong. Layers of compost mixed in the soil next winter will improve the structure of the soil and make it easier for water  to reach the roots.

The use of drought tolerant plants in the landscape is certainly a solution to reducing our water usage. There are so many to choose from: sedums, agaves, yuccas, and even cactus. These laugh at the drought and the heat. These drought tolerant beauties also make wonderful container plantings. (Note to myself; do not plant three dozen sun coleus in pots and beds next year).

Be kind to yourself on these sweltering days. For us humans working in the garden in the early morning or early evening will be the healthiest for us.  With a little patience we will survive another Alabama summer.

 

 

Join the Master Gardeners for Lunch and Learn
by SherryBlanton
 gardening goings on
Jun 23, 2012 | 2158 views |  0 comments | 10 10 recommendations | email to a friend | print | permalink
'Color Guard' Yucca in a container garden
'Color Guard' Yucca in a container garden
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YOU’ RE INVITED TO LUNCH & LEARN - A series of  free gardening programs sponsored  by Calhoun County Master Gardeners & Calhoun County Commission.  Held the 4 th Wednesday of each month at the  Cane Creek Community Garden at McClellan.  Noon-1pm ~ bring your own lunch!
May 23 rd

June 27 th

“Succulents”

  Hayes Jackson, ACES  

 

Dates/speakers  subject to change.   Calhoun Co. Extension Office 256-237-1621.


Hayes will be highlighting using succulents, drought tolerant plants, for container plantings.  

Welcoming the Butterflies
by SherryBlanton
 gardening goings on
Jun 10, 2012 | 2709 views |  0 comments | 11 11 recommendations | email to a friend | print | permalink
a Swallowtail Butterfly Visits a Penta
a Swallowtail Butterfly Visits a Penta
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One of the most wonderful rewards from a garden full of color is the visits by the butterflies. It is easy to make your garden hospitable to these wonderful winged creatures. Late summer and early fall provides a feast for the eyes when the yellow clouded sulphur butterflies visit. They love the red flowers of my turk’s cap hibiscus and at times there have been actual clouds of them flitting around the blooms. This plant is not only attractive to butterflies but also to another welcome visitor to my garden–the hummingbirds.

It is important to know and recognize the four life cycle stages of the butterfly so that you can be a good host to each of the four stages: egg, caterpillar, chrysalis, and the winged adult, the butterfly. Once you know and recognize the four stages, it is necessary to accommodate the four stages with whatever their needs are: food or shelter. The adult butterflies will lay their eggs on host plants so that the larvae will have the necessary food to grow to the next stage, the caterpillar. Most butterflies are fairly specific about what they like to eat. One of the most picky is the monarch who will only lay eggs only on milkweed. The black swallowtail which is very common to this area lays eggs on dill, carrot, fennel, or parsley. I frequently see the caterpillars crawling up the stems of my parsley plants so I plant lots of those so there is enough for me and the caterpillars. Caterpillars need a sturdy protected place to attach and form the chrysalis. Adult butterflies live on the sweet flavored nectar found in flowers. Since butterflies are near-sighted, large sweeps of flowers half attract them. They suck the nectar with their mouths which are straw-like, so they are partial to long tubular flowers found on butterfly bushes, lantana, pentas, and butterfly weed. They will also visit pansies, marigolds, and impatiens. Flowers such as verbena and daisies are good because they have compound flowers which provide many nectar containers for sipping. Butterflies have a great sense of smell which guides them to the flowers with rich nectar. Humans and butterflies are attracted to flowers that smell sweet.

Butterflies are cold blooded; their body temperature depends on the air temperature. They prefer full sun. But the flowers that are especially attractive to butterflies also tend to be ones that do well in full sun. Butterflies like to warm themselves on stepping stones or gravel. I have a cluster of smooth black stones that I purchased at local big box store in case the visiting butterflies need a resting place. Male butterfly adults like to puddle; take a shallow container and fill with sand and then keep it wet for them. On a visit to the butterfly garden in Houston Texas, I noticed bowls of fruit placed around for the butterflies to visit; I have seen special containers in garden catalogues to hold the fruit.

Butterflies also need shelter on cloudy, windy, or rainy days so include woody or blooming shrubs in your butterfly garden. These sturdy bushes can also provide a place for the caterpillars to attach their chrysalis. Many hosts plants, like fennel, can also provide a sturdy place for the caterpillar to attach the chrysalis.

The most important thing to remember in butterfly gardening is to be really careful with chemicals sprayed near your plants. It is best to spot-treat insects with insecticidal soaps or oils which leave no chemical residue which can harm the caterpillar. Even better is to pick some insect pests off by hand. Or try a big spray of water from your garden hose.

A few well-chosen plants (and the knowledge of a butterfly’s needs) can provide you, the gardener, with many delightful hours and as, Martha Stewart would say, "a good thing."

 

Free Gardening Program, Jacksonville Public Library
by SherryBlanton
 gardening goings on
May 30, 2012 | 2309 views |  0 comments | 10 10 recommendations | email to a friend | print | permalink
I will be presenting a free program at the Jacksonville Public Library as part of the Summer Reading Program on June 9th at 10:30 AM. The topic will be how to create and enjoy an evening garden. White flowers such as the 'Joan Senior' daylily in this photograph really make a night garden sparkle. 
Fun in the Sun
by SherryBlanton
 gardening goings on
May 18, 2012 | 2067 views |  0 comments | 10 10 recommendations | email to a friend | print | permalink
Sun Coleus
Sun Coleus
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Sun Coleus
Sun Coleus
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It has been several weeks since I had the time to sit long enough to compose a blog. Between preparing for and working at our Master Gardener plant sales and getting plants for summer color into the ground at my house and the Jacksonville Pocket Park, inside time at the computer has been at a real premium. Planting my summer containers has been really fun this year as I have tried to incorporate lots of sun coleus into the design. If you have not added coleus to your landscape, you are missing a real treat. In the old days coleus were relegated to the shade garden only, but now there are dozens of new cultivars who love the sun. On the plus side the plants with colorful leaves can take the heat; on the minus side they do need watering. Keep them pinched back and they will grow into thick, bushy plants.

If you would like to try something different in the ground and in containers, consider planting sedum and yuccas. These sun loving plants require much less water. And the variety is endless.

As you choose plants for summer color remember to plant those that are inviting to the butterflies, the hummingbirds, and the bees. These three are welcome visitors to all of our gardens.

Unfortunately, this time of the year has also brought lubber grasshoppers. These unwanted guests are black with orange stripes. My garden does not have just one, but it has hundreds. They spend their days munching on whatever tastes good to them. Meanwhile, they just get bigger and bigger. Sometimes spraying them with sevin when they are very small might kill a few of them. Once they have attained any size, the only way to get rid of them is with the flat side of a shovel. And when you kill them they make kind of squishing sound.

The joys of a warm weather garden are many, whether it is with a plot of summer vegetables, herbs, or blooming flowers. With the beauty that comes with our longer days we are able to overlook the mosquitos, the grasshoppers, and the heat to enjoy a bountiful crop of juicy tomatoes or a bed of breathtaking roses.

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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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