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Gardening

Give a little, get a lot

The vegetable gardening season does not end with the first killing frost. Tomatoes, peppers, eggplants, sweet corn, snap beans and lettuce may have been killed by the first frost. But if you are an avid gardener, kale, collards, peas, cabbage, broccoli, cauliflower, spinach and Brussels sprouts should still be growing.

Dig deep for tulips, daffodils, hyacinths and other bulbs

If you want big flowers and more flowers from your bulbs next spring, plant them now. If you wait until the ground starts to freeze, you’ll see smaller flowers and short stems.

Treat yellow-green leaves with ­compost or fertilizer

If your hollies are heavily loaded with berries this fall, most likely the foliage will turn yellow-green, downgrading the contrast with the red berries. It takes a lot of energy and nutrients for plants to produce fruit. This is especially true if the branches are heavily laden with large clusters. Heavy-fruiting hollies generally appear chlorotic. This problem can be corrected by applying a nitrogen-rich mulch such as lobster compost, chicken manure compost or lawn fertilizer between the trunk of the plant and the drip line.

Three steps to keep them happy indoors

Some houseplants have to be repotted every six months, while others can stay put for two or three years. Frequency of repotting also depends on container size, quality of care, productivity of the rooting medium and frequency of nutrient applications. Annuals — such as grape ivy, begonias and marigolds — have very vigorous habits of growth and should be repotted at least twice yearly. Foliage plants such as ficus, schefflera and crotons tend to grow slowly and can be left alone for a year or two, depending on the age of the plant and container size.

Just a little care will do it

This summer, I harvested my biggest crop of garlic ever, with my elephant garlic the size of a baseball. I attribute my success to incorporating an inch-thick layer of compost just before planting, mulching the garlic with Maine Lobster Compost just before the ground froze and giving the garlic plenty of room to grow. I planted elephant garlic in a six-by-six-inch spacing and the Italian garlic in a four-by-six-inch spacing. Come summer, I stopped hoeing the weeds as soon as the foliage was sufficiently dense to shade the ground.

Water now or expect poor fall color — and a killing winter

This year’s dry late summer and early fall will put a damper on foliage colors. Don’t expect a long, lingering colorful fall. Many trees are already dropping their leaves due to the drought conditions we are experiencing. There is even premature coloration in the foliage of red maple, dogwoods and sweet gum.

Compost, mulch or recycle — but not in plastic bags

As summer’s gardens die and trees begin de-leafing, it falls to you to figure out what to do with tons of vegetation.     The best solutions: recycle, compost or mulch. Recycle — But Not in Plastic

Fall’s the time to get to work

Warm days and cool nights, combined with shorter daylight hours, are what the doctor ordered for the favorite grasses of Chesapeake Country: bluegrass and fescues. They’re called cool-season grasses because they germinate, produce roots and lap up nutrients once summer’s heat shuts down. So now’s the time to get to work on next year’s perfect lawn. Test Your Soil     A good lawn grows from well-prepared soil.

You’ll enjoy the best flavor and pound out your aggression

The best sauerkraut is made from freshly harvested cabbage grown during the fall months. I make about 20 pounds of sauerkraut every two to three years and store it in canning jars.     Choose cabbages that form tight dense heads and can be uniformly shredded into pieces approximately one-eighth of an inch thin. I prefer Flat Head Dutch be­cause the tight, dense heads can easily be shredded. Heads can weigh five pounds or more.

Credit our summer rain

Composting is a science nature has been using since the earth was created. It has only been in the last five decades that we have begun to understand what it does and how. I remain constantly amazed that such a simple process can be so complex. Understanding the pro­cess is the key to producing a quality compost that will benefit the soil in your garden in numerous ways.