- Author: Sue Davis
As the summer swelters on, we can all be thankful that mornings are usually cool enough to take care of a gardening chore or two. Be smart about sun exposure, use sunscreen and drink plenty of water if working outside even in the early morning, and give your body the gift of spreading the work across several days if needed.
July Ideas
ONE –Water conservation is something of which to be aware and practice whether or not it is a drought year. Conserving water in landscapes is not difficult utilizing a few tips. Do not water mature, native California oaks. Mature, drought tolerant trees need deep watering only once per month. Mature fruiting and most ornamental trees growing in our clay-loam soil will need deep irrigation every 14 days. Mature citrus trees can go about 10 days between deep irrigations. Potted trees are not good conservers of water. They need to be checked, and in some cases, watered daily. A lawn that hasn't been replaced with drought resistant landscaping can do nicely with deep watering twice to three times per week depending on the heat. Check plants growing in pots daily during the hottest periods.
THREE- Although the heat tends to make gardeners think of and manage water needs for plants, summer is also a time to attend to feed several of the plants in the landscape, just not in the heat of the day! Apply fertilizer to damp soil and water well after the application. Vegetables, perennials, container plants, and hanging baskets will flourish with a water-soluble fertilizer applied in the cool mornings. Acid loving plants like camelias, azaleas, and rhododendrons need a specialty fertilizer formulated for their needs, while shrubs and garden beds will enjoy an all-purpose fertilizer.
FOUR – The fourth “chore” is a delight. Walk through the garden in the cooler hours pinching back or cutting off spent flowers. Doing so is not only relaxing, but it promotes continued blooms. While taking that walk, determine where a bird bath or other water source could be placed to help birds and thirsty bees through the heat.
In August
ONE – These “Dog Days” of summer are a good time to enjoy the landscape and garden while planning a winter garden and deciding on landscape additions. Select seed, gather whatever soil amendments, tools, and irrigation supplies are needed, and find where that perfect plant, shrub, or tree can be purchased. Visits to nurseries are a great way to beat the heat.
THREE – Apricots and cherries should have their final pruning this month. Pruning during the wet, winter season could lead to detrimental canker infections in the trees. The pathogens for these diseases are spread by rain or tree wounds (like pruning cuts) during wet weather and continue to spread through the wood of the tree for several years.
FOUR – It is time to think of a cool season vegetable garden, especially if there is a day or two with cooler than usual mornings. Just saying those words,” cool morning, cool season garden” like a mantra, may bring some relief from the heat this month. Seeds need to be planted and nurtured this month to produce over the winter. Lettuce, kale, and Chinese cabbage planted now will mature for fall salads. Try some heirloom lettuce this year to brighten both gardens and salads. Beets, carrots, turnips, and fast-maturing potatoes planted now should yield a crop by Christmas. Beet varieties that do well in our area are those with 60 days or less from seed sowing to maturity (as listed on the seed packet). Carrot lovers might try growing white, yellow, orange-red, or purple varieties from seed.
Lee Miller's article, Planning and Planting a Cool Season Vegetable Garden, in the 2013 summer issue of the Master Gardener newsletter, Garden Notes, provides additional information.
September Notes
ONE – Take a stroll around the garden picking up any fallen fruit and cleaning up plant debris to avoid disease and pests next year. If pest or disease issues are evident on shrubs, shade or deciduous fruit trees at this time make a note of what is happening, and which plant is affected so that you will be prepared to treat the problem during the winter. If help is needed with identification a quick call to the San Joaquin County Master Gardener Hot Line should provide the assistance needed. Talk with a Master Gardener at 209-953-6112.
THREE – Although it seems kind of early to think about spring, now is the time to plant spring blooming bulbs. Bulbs should appear in nurseries right after Labor Day. They are most effective in big flowerpots and in kidney-shaped drifts at the front of garden beds. Some excellent choices include bluebells, daffodils, hyacinth, grape hyacinth, and tulips. Bulbs should bloom beautifully in spring with just rainwater over the fall and winter months. Before planting, check the expected height of different flowers and plant the bulbs so that once blooming, the taller ones won't obstruct the view of the shorter flowers.
FOUR – Organic mulch applied several inches thick around plants will help keep roots moist. Keep the mulch 3-5 inches from the trunks of plants to avoid problems with rot. In addition to conserving water, mulching around trees and shrubs keeps the roots warmer during the winter months, deters weeds, and as it decomposes, the mulch will improve soil structure, aeration, and fertility.
Information for this article has been gathered from:
www.ucanr.org
www.ipm.ucdavis.edu
www.sunset.com/garden
www.farmerfred.com
Sloat Garden Centers
- Author: Lee Miller UCCE Master Gardener
SUB-SHRUB: Salvia greggii; Salvia microphylla and their hybrids. Salvia greggii is a popular, usually evergreen sub-shrub native to Central, West and South Texas, and Mexico.
- Author: Amy Fritz, Master Gardener
One of the most popular kinds of plants that can be purchased from big box stores, local nurseries and specialty websites is lavender. Lavender (Lavandula) is a member of the mint family and a genus that includes 47 species with over 400 named varieties which can be used for the landscape, essential oils, or a myriad of other ways! Lavender loves the sun and does best in well-drained, unamended soil, doesn't require much water once established and is pest and disease resistant. The most popular varieties are English Lavender (Lavandula angustifolia), French Lavender (Lavandula dentata), Lavandin Hybrids which are English Lavender Hybrids (Lavandula x intermedia), Portuguese Lavender (Lavandula latifolia) and Spanish Lavender (Lavandula stoechas). Each is unique in its own way, but always stunning in the landscape. What is so wonderful about lavender, way beyond enjoying it aesthetically in our garden, is the ease at which you can make lavender essential oil which can be used to enhance your life in so many ways.
But first the basics. When should you harvest your lavender? The definite time to harvest depends on the variety but most start blooming in the early summer and continue blooming all the way to fall. Harvest the flowers in late morning ensuring that all the dew has had a chance to dissipate from the buds and you notice that the first few buds have blossomed into flowers. This is the time that the oils will to be at their peak. Since you will see your lavender bush blooming often throughout the season you can watch the stems for the first few buds to flower and you will know then is the time to cut the stems just above the leaves which also encourages even more buds to form! Try not to harvest all the flowers from your plant though because it is a wonderful source of food for our pollinators who appreciate our help!
In order to make the essential oil, the lavender should be dried. The easiest way to dry lavender is to hang a bundle of stems (maybe 10-15) into a loose bouquet to ensure the lavender doesn't get moldy. Tie the base of the stems with twine, leaving one end longer for hanging. Hang it somewhere warm and airy to dry, out of the sunlight for a week or so. Check it for mold every few days.
Probably one of the most versatile things to do with dried lavender is to make essential oil. There are many ways to make it, but one easy way is to completely cover slightly crushed lavender flowers and buds with vodka in a glass jar with a tight-fitting lid. Store the jar in the sunlight for at least two weeks. Give the mixture a good shake every so often. You can then strain the oils from the lavender through a coffee filter and into another jar. When the oil has been strained out of the lavender, use another coffee filter to cover the jar and strain it again for a few days to get every bit of that precious oil from the lavender before transferring your oil into a spray or storage jar.Voila!
There is a lot of research that shows that lavender essential oil can relax the nervous system, calm stress, support sleep and help repair damaged skin. Rub 2 or 3 drops of lavender oil on your palms and breathe the scent deep into your amygdala gland where your emotions lie in your brain. This will help calm your mind. You can then rub it into your feet, temples, and wrists for a quick calming effect on your whole body.
Some other ways to make your life a little sweeter with lavender essential oil is to spray it on your pillowcase to enhance your sleep or fill the air in your home with the scent of lavender by putting a few drops in a diffuser and feel your body begin to relax. Lavender oil has also been used for a long time for cleansing and soothing the skin. Enhance your daily skin care routine by adding a few drops of lavender oil to your body lotions, face creams and hair products to support healthy-looking skin and scalp. It also has anti-inflammatory properties which will soothe insect bites, sunburn and reduce redness and acne scarring while always adding that sweet aroma.
So, as you can see, lavender is one of the most versatile herbs around not to mention its heavenly scent!
- Author: Sara Milnes, Master Gardener
I recently had the pleasure of enjoying gorgeous perennial borders in Paris and was inspired! I had visions of taking out some lawn and going all in. But it is always best to study and learn first, and in this case, share with others.
We often think of flower borders as a row or two of flowers in front of some shrubs but borders in France and England tend to be 6-8' wide, filled with flowers, and accessible from both sides. This allows a range of plants to provide varying heights and continuous blooms. In smaller yards with limited space, a lot can be done with a 2-3' wide perennial bed, a corner bed, or an island bed.
As with any garden area, there are basics to consider: site and sun, soil requirements, plants and plant requirements, and care and maintenance. With perennial flower borders, there's also the fun of designing for a progression of blooms and textures.
Sun, Site, and Soil
Especially with wider borders, select a place that will be accessible from at least two sides. If that can't be arranged, leave room for stepping stones to reach all areas without compacting the soil. Although tempting, avoid planting under the base of a mature tree, due to the competition with roots and the deep shade.
Most garden plants need well-drained soil, and perennial flowers are no exception. Soil that is less than ideal can be amended with compost to improve its drainage capacity.
Plants and Plant Requirements
The plants chosen should all have about the same requirements for sun, water, and soil type. In the often drought-stricken Central Valley, it is best to choose plants that have low to moderate water needs once established. Fortunately, many perennials meet these qualifications. Most perennials will last many years and establish themselves fairly quickly.
To get an idea of some of the many perennials, a good resource is the table of Herbaceous Perennials by the Colorado State University Extension. It includes color, bloom period, height, names/cultivars, and comments on a wide variety of perennial flowers for both sun and sun to part shade. While not all may be suitable to the Central Valley climate, many on the list are familiar to valley gardeners.
Designing the Garden
Once you have a site, it's time to design. Straight lines are more formal, while a curved site could be more informal and add interest. One way to map out a curved site is by placing a garden hose on the proposed edges to see if the shape is pleasing. Measure the proposed site and sketch it to scale on graph paper.
Choose a color scheme you like, and combine plants with different forms, textures, colors, and bloom times. Place plants of the same variety in odd-numbered groups of at least three, and repeat the grouping elsewhere to create continuity, using diagonal or triangular spacing. Add in some bulbs for early interest and consider leaving some spaces for seasonal annuals. Since many perennials die back in winter, some seasonal annuals perk up the winter garden. The gardens in Paris had both pansies and primroses for added color.
Leave sufficient room for the mature size of the plants. One thing I noticed in the 8' wide borders in Paris is that they were packed, with peonies pushing up through spent early bulbs and plants close together. However, agricultural extension research discourages planting too close, as the plants need good air circulation to avoid diseases such as powdery mildew.
Once you have a list of possibilities, check a good nursery to see what's available. Patience may be required—not all the plants you want will be available when you want them. For example, Gaillardia (Blanket Flower) is available late spring to summer, but bulbs are most plentiful in the fall. Be flexible and willing to plant in waves or substitute different plants. With a to-scale site on graph paper, the proposed plants can be moved around (at their mature size) to see how it works.
Most of all, enjoy. A perennial garden is a thing of beauty, giving constantly changing views. Most likely, not everything will turn out exactly as planned. A plant may die, or not work as expected. Flexibility and the willingness to experiment will keep the garden vibrant and alluring.
For Further Reading:
Flower Garden Design Basics
Herbaceous Perennials, Fact Sheet 7.405
Perennial Gardening, Fact Sheet 7.402
Using Texture in Flower Gardens
- Author: Julie Hyske, Master Gardener
It was such a long winter and spring was just a glance. Let's spend summer making our fresh favorite recipes. Each of these recipes will transform your menu selections while getting you in and out of the kitchen. The summer Italian spaghetti recipe is the perfect potluck or summer party cold dish. It is light and fresh showcasing some of summer's finest veggies and, if pressed for time, a good bottled Italian dressing will do just fine. The classic shrimp salad is deliciously creamy and so easy to make, in its simplicity is a perfect balance of flavors. Adding butter leaves make it a perfect meal for a summer lunch or dinner. Squash fritters are an excellent way to utilize fresh summer squash. Pan-fry the lightly seasoned patties until the outside is golden brown and crispy. The inside will still be tender and juicy letting the flavor of the squash shine through. The strawberry trifle is a make-ahead dessert that's always a crowd pleaser. It's filled with sweet strawberries, angel food cake and a homemade vanilla cheesecake mousse. This is a show-stopper dessert; serve it to your favorite people anytime. Last, but certainly not least, the no-bake key lime cream pie beauty is cool and refreshing. Talk about a mile-high pie, this is the one. Enjoy these recipes on repeat and make your summer shine!
Summer Italian Spaghetti Salad
1 16 oz pkg thin spaghetti, broken in half.
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup salami slices (or pepperoni, or both), cut into small pieces
1 medium green pepper, diced
1 medium orange pepper diced
½ small red onion, diced
¾ cup black olives, drained, thinly sliced
1 cup grated Parmesan cheese
1 tsp paprika
Salt and pepper to taste
Homemade Italian Dressing
1½ cups extra virgin olive oil
4 tbsp red wine vinegar
1 tbsp dried oregano
1½ tsp dried basil
1 tbsp fresh squeezed lemon, plus more to taste
2 garlic cloves, minced
3 tbsp Parmesan cheese
Salt and pepper to taste
Cook spaghetti according to package directions, usually 1 minute less in time (al dente); drain and rinse. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool. Place in a large bowl; add tomatoes, cucumber, salami, peppers, red onion, and olives. Combine remaining ingredients; pour over salad and toss to coat. Add the Parmesan cheese; gently stir together. Cover and refrigerate for at least 2 hours; serve.
Serves 10
Classic Shrimp Salad
2 lbs shrimp, peeled and deveined
2 tbsp finely chopped red onion
1 large rib celery, finely chopped
Shrimp salad dressing:
1 cup mayonnaise
1 lemon zested and juiced (1 tbsp zest, 3 tbsp juice)
2 tbsp chopped fresh dill
1tbsp Dijon mustard
1 garlic clove minced
¼ tsp salt
Pinch freshly ground pepper
Butter lettuce leaves for serving
Make the dressing. To make the dressing, stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt, and pepper. Set aside. Boil the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink. While the shrimp are cooking, prepare an ice water bath. Use a skimmer to remove the shrimp to the ice water bath. Let them cool for 3 minutes, drain them in a colander. Stir it all together. In a mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing, until creamy. Serve plain or with butter lettuce leaves.
Serves 10
Summer Squash Patties
8 medium yellow squash, shredded
1 onion, shredded
1 ½ tbsp salt
1 cup all-purpose flour
½ cup cornmeal
1 egg, lightly beaten
1 cup shredded Cheddar cheese
Fresh ground black pepper to taste
2 tbsp olive oil
Optional sour cream and chopped chives
Place the squash and onion in a colander, sprinkle with salt, and drain for about 30 minutes, until no longer moist. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet and cook 3 minutes on each side, or until golden brown.
Serves 6
Strawberry Cheesecake Trifle
Ingredients
2 pints fresh strawberries washed, hulled and sliced
? cup granulated sugar
1 medium lemon juiced
1 21 oz can strawberry pie filling
Vanilla cheesecake mousse:
2 8oz plain cream cheese blocks softened
1 cup powdered sugar
1 tsp vanilla extract
1 ½ heavy cream
Whipped cream layer
2 ½ cups heavy cream
½ cup powdered sugar
1 tsp vanilla extract
1 angel food cake cubed
1 pint fresh strawberries sliced for garnish
To make the strawberry layer: Mix together the sliced strawberries with ? cup granulated sugar and 1 juiced lemon. Stir well then set aside to macerate for 10 minutes. Add the strawberry pie filling to the macerated strawberries, mix well. Set aside.
To make the cheesecake mousse: Using an electric mixer, whip together cream cheese with 1cup powdered sugar and 1 ½ cups heavy cream whipped. Add 1 teaspoon vanilla. Mix for 2 minutes on medium-high speed until creamy, fluffy, and combined.
In a separate bowl, use the mixer to whip the remaining 2 ½ cups heavy cream with half a cup of powdered sugar and 1 teaspoon vanilla. Whip until stiff peaks form, don't overbeat.
To assemble: Alternate layers of cubed cake, strawberry layer, vanilla cheesecake mousse and whipped cream in that order. Repeat until all ingredients have been used. Frost the top with the remaining whipped cream and garnish with sliced strawberries. Chill for at least 4 hours or overnight, prior to serving.
Serves 16
Key Lime Cream Pie
Ingredients
? cup butter, melted
4 cups heavy whipping cream
¼ cup confectioners' sugar
1 tsp coconut extract
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
½ cup key lime juice
¼ cup sweetened shredded coconut, toasted
Optional topping: key lime slices and maraschino cherries with stems
In a small bowl, mix crushed cookies and butter. Press onto bottom and up the side of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk, and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust. Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.