Buying Bargain Blooms & Deadheading

This time of the summer you're going to find many markdown prices and clearances on plants. It's a great time to take advantage of inexpensive annuals that will perk up your landscape from now until late fall. Don't buy annuals that aren't hardy to your area that won't keep blooming. If you aren't sure, then ask someone at the nursery or store. Here are a few things to watch out for when choosing bargain plants:

1. Buy only for your location-- don't buy shade plants for a flower bed in the full sun. This time of year the sun is hot, and they'll do terribly.

2. A little bit of brown that can be cut off the plant is okay, but don't buy a plant that is too wilted or has more than a few brown leaves.

3. Don't buy plants that have any sign of disease like black on the leaves/stems or a white powdery substance on the plant.

3. Bring home your plant and cut off the brown leaves, deadhead the blooms and plant immediately, but as gently as possible, using plenty of water in the hole. Fill in the dirt without packing it too tightly, and water well.

Last week I bought petunias and snapdragons on sale. I brought them home, deadheaded, trimmed off the brown and planted them the same day I bought them. I took pictures of the seedpods, and buds to show you the difference.

This picture is a petunia that needs to be snipped off the part of the plant that has already bloomed and it's forming seeds. See that area in the middle of the four leaf sections? That's where the seed forms, so it needs to be pinched or cut off. The top of the picture shows a bud that is almost ready to open and next to it a small green bud that still has a ways to go. Notice the green at the base of those are closed, not open like the one where the seed is forming.


This next picture is a snapdragon seed pod. These are very easy to distinguish from the buds forming because they have that odd "antenna" on the top of each one. These need to be pinched off of the plant. If they aren't, then once the buds that have formed have bloomed, the plant will stop making flowers and only make seeds. Even if the entire plant is full of the "antenna" pods, once you pinch them all off it will start forming buds again, right up until a hard frost in the fall.

There is a lot of time left for annuals to bloom, and it's a shame not to take advantage of the great prices out there. Spend a little time inspecting the plants before you buy them, and a little more time deadheading and cleaning them up at home. You'll have a lot of added color for very little money.

If anyone has questions on deadheading certain plants please leave a comment or email me.

~Brenda

July Garden Tips: Midsummer Heat

July is considered midsummer, which means a lot of dry hot days and I can summarize what you need to do this month in four simple words:

1. Weed
2. Deadhead
3. Mulch
4. Water

Keeping ahead of the weeds, especially if you grow organically, is so important this time of year. One week can go by and if you haven't weeded and mulched the weeds can take over a garden or a flowerbed. The mulch really does help, but it's important to weed, then mulch. Once you do this, the weeding chores will be much easier. I've been weeding the day after it rains, and this has really helped a lot.

Deadheading is important for annuals and perennials. Some perennials may be done blooming, but deadheading still keeps the plant looking nice and allows more energy to go into developing next year's blooms. If it's a plant that does keep blooming then removing the dead blooms will help it continue to bloom. Some plants may need to be trimmed down to keep a neat appearance. A lot of herbs need this, which is why harvesting is important even if you can't use what you clip off. Either give them away or bundle into clumps and dry in a shed or garage. Lemon balm, oregano, sage, lavender, chives, mints, rosemary, and other perennial herbs are ones that need this done to keep looking nice for the entire summer.

Annuals need to be deadheaded to keep looking good. A few will do okay without it, but some will stop blooming such as snapdragons, some petunias, Cape daisies (Osteospermum)and pansies are examples. It never hurts to snip off old blooms, and usually it will benefit the plant. If the plants look good, and they are blooming well, then don't worry about it.

Watering this time of year can be tricky. Try to water in the morning before it's too hot. If you water in the hottest part of the day it will dry too quickly. If you water at night, it can cause mildew or other problems with some plants. The slugs also tend to do more damage if the plants and foliage are damp at night. Soaker hoses are one of the best ways to water when you can use them. Turn them on for a couple hours in the morning to soak things down well, and they'll be okay.

Watch plants on windy, hot days. They will dry out VERY quickly, especially container plants. You may need to water more on these days.

July can be a chore heavy month, but your landscape and garden will look better and produce more if you watch the watering, deadheading, mulching and weeding this month.

It's Strawberry Season! On OFL we have tips and recipes:
http://oldfashionedliving.com/strawberry.html

~Brenda

Summer Salads for Hot Days

We're in the midst of summer, and if you're growing your own herbs you should be able to harvest about now, especially the perennial plants. Farmers Markets and local produce stores should have a nice selection of fresh herbs as well. These salads use fresh vegetables and herbs. Feel free to substitute different herbs if you wish. If you have thyme and oregano instead of basil and parsley try substituting those in the recipe. Tarragon is a very distinct, strong herb but you can use thyme, basil, rosemary or another herb in it's place. The flavor won't be the same, but that doesn't mean it won't work for you.

Fresh Corn Salad

Ingredients:

2 cups fresh sweet corn, cut off cob

1 green pepper, diced

1 ripe, but firm tomato diced

fresh ground pepper

kosher or sea salt to taste

This is good just like it is, but you can also drizzle it with a nice vinegar and oil dressing.

Marinated Green Beans with Herbs

Ingredients:

2 pounds fresh green beans, ends snipped

1 small sweet onion, sliced very thinly

1/4 cup granulated sugar

3/4 cup wine vinegar

1/4 cup chopped fresh parsley

3/4 cup olive or vegetable oil

1 1/2 tsp. salt

3/4 tsp. dry mustard

2 tbsp. chopped fresh basil

1 tsp. chopped fresh tarragon

fresh nasturtiums

Cook the beans in boiling water for 10-15 minutes. Drain and rinse under cold water. Combine the sugar and vinegar. Stir until sugar is dissolved Add the remaining ingredients and pour over the onion and green beans in a bowl. Toss and chill overnight. Just before serving garnish with nasturtium blooms.

Herb Marinated Spaghetti Salad

Ingredients:

1 pound spaghetti, any type

6 tbsp. wine vinegar

1/4 cup olive oil

2 tbsp. fresh parsley, chopped

2 tbsp. fresh basil, chopped

1/2 tsp. dry mustard

1 tsp. salt

1/2 tsp. ground black pepper

1 clove garlic, minced

1/2 cup Parmesan cheese, grated

1/2 cup green onions, chopped

1/2 pound fresh mushrooms, sliced

Optional: 1/2 cup sliced olives

Cook spaghetti according to directions. Drain and rinse in cold water. Add the mushrooms, green onions and olives, if you are adding them, to the spaghetti and toss gently. In a small bowl or jar mix the herbs, mustard, salt, pepper, garlic, vinegar and oil. Shake or mix together with a whisk. Toss, and top with the cheese. Chill for 24 hours.

Pea and Bacon Salad

Ingredients:

Two 10 ounce packages of frozen peas, thawed OR

the same amount fresh peas, boiled 5 minutes and rinsed

1/2 cup sweet onion, sliced very thinly and halved

1/2 cup celery, chopped

1 tbsp. chopped fresh basil

1 cup sour cream

1/2 tsp. salt

1/2 tsp. ground black pepper

10-12 slices bacon, fried, drained and crumbled

Combine the peas, onion, celery, basil, sour cream, salt and pepper. Chill several hours. Stir in the bacon.

Try these basil recipes we have on OFL:

http://oldfashionedliving.com/basil2.html

~Brenda

The Whirlwind of June & Recipes

Since Memorial Day we've had two birthdays, a week of graduation festivities and a cousin's wedding. It's been a whirlwind of activity. I'm not sure how I feel about having an 18 year old who's heading off to college in the fall. The time has flown by since he and his brother were toddlers running around the house. We're planning a July open house for him, and I think that's when it will really hit home for me. I thought today I would share some recipes I used during the last couple of weeks.

Graduation Day Menu
My son picked a menu for the dinner we had before graduation which was at 7 p.m. My parents and my husband's parents plus his girlfriend joined us, and we ate outside. There were 10 of us for dinner.

Ground Chuck for burgers
Seasoning Salt, pepper to season
Two 12 ounce packages of bacon, cooked and drained
Cheese slices
Tomato, Vidalia Onion-- both sliced
Ketchup, Mustard and Mayonnaise
Hamburger Buns
Hotdogs plus Buns
Two bags of chips
1 pound coleslaw
2 pounds potato salad
1 large watermelon

We never buy bacon, especially for burgers, at our house so that was a big treat for the kids. My 17 year old fried that up while my husband grilled the burgers. I sliced the vegetables and set the table. Everyone had a chance to visit before the graduation and helped me clean up when it was time to start getting ready for graduation.

Summer Birthday Menu
The next day was my son's 18th birthday. Yes, the day after graduation and his Senior All Night Party. He asked for steak sandwiches with provolone cheese, French fries and an ice cream cake. It's nice to know that just because he turned 18 doesn't mean he's too grown up for cake:) We only had two extra people for dinner since everyone was so tired from the graduation festivities.

Steak Sandwiches

3 pounds of steak sizzlers or sandwich steak like Steak-umm
1 green pepper. sliced thin
1 sweet onion, sliced thin
mushrooms (fresh or canned), sliced
Submarine sandwich buns
1 pound Provolone cheese
seasoning salt
Creole seasoning (Tony Chachere's)

I lay the steak flat on a heated griddle pan, season on one side with the seasoning salt and the other side with the Creole seasoning. I flip the steak and only cook until it's no longer pink. Don't over cook. While these are cooking, I also saute the green pepper and onions in one pan with a tiny bit of oil. In another pan I saute the onions. How many you use depends on how many people like them- 1/2 pound to a pound.

When everything is cooked it's time to assemble the sandwiches. Halve a piece of Provolone, place the two pieces on the bun lengthwise. Place one or two pieces of steak on each bun, on top of the cheese, then top this with onion, green pepper and onion. Serve immediately, or you could wrap in foil until they are all assembled. You can also lay it all out on the table and let everyone assemble their own.

~Brenda

In the Garden: June Tips

June is the time to get serious about your garden and landscape if you haven't already. A lot is going on, and if you get a head start on your planting, weeding and pruning you'll be glad you did later in the summer.

-Shrubs and bushes that flower in the spring can be pruned after they bloom. lilacs, flowering almond, spirea, viburnum, and forsythia are some that may need pruning.

-Chrysanthemum buds should be pinched off until July. The blooms will be later in the fall that way when you'll appreciate the autumn colors.

-Remove the stems and leaves from your spring bulbs such as tulips and daffodils only when they wilted and turned yellow and/or brown. Before this point they are storing up energy from the sun for next year's blooms.

-After a good spring rain is the perfect time to weed. It's SO much easier, and even those long rooted weeds will come out whole when pulled after a rain.

-Once ALL frost has passed it's time to plant dahlias and gladiolas. Don't wait too long because they will need the growing time to give you a good set of blooms.

-Irises can multiply rapidly, and the crowding will hinder their growth. After they bloom they can be carefully dug up, divided and replanted. Cut the old bloom off but leave the foliage if it's still green.

-As your peonies bloom and the flowers fade, cut off them off and throw in the compost pile or discard. They look unsightly, but also there is a chance with the old blooms bunched together as they drop could cause mildew. Clipping off the old blooms keeps the plant neater looking and healthier.

Now is the perfect time to plant sunflower seeds and I have an article with tips on OFL: http://oldfashionedliving.com/sunflowers.html

~Brenda

Memorial Day Food: Salads

I love pasta salads for potlucks, family gatherings or weekend meals. I also like making up a salad and keeping it in the refrigerator for lunches instead of sandwiches. I always look for recipes that I can change the ingredients in, depending on what the sales are that week. The salads below use bottled dressings, but if you have a homemade version that would work just as well.

Bacon Spinach Salad

Ingredients:

6 cups fresh spinach leaves, rinsed and dried

2 cups large Caesar or Italian style croutons

2 cups sliced fresh mushrooms

1/2 red onion, sliced very thin

1 can garbanzo beans, rinsed and drained

6 slices bacon, cooked, drained and crumbled

Combine the ingredients, tossing gently just before serving. On the side, to drizzle over the salad serve a Blue Cheese dressing, and a Poppy Seed dressing. Allow people to add their own dressing.

Italian Pasta Salad

Ingredients:
8 oz. (1/2 lb) rotini or other pasta, cooked
1 cup chopped green pepper
1 cup cherry tomatoes, halved
1/2 cup chopped red onion
1/4 cup Feta cheese
1 cup Italian dressing, any variety
Optional: Olives

Cook the pasta according to directions. Rinse with cold water, drain well and add to a large bowl. Add the vegetables, toss with the dressing and sprinkle the Feta cheese on top before serving.

Chicken Pasta Salad

Ingredients:
8 ounces uncooked bow-tie pasta
2 cans (10 ounces) chunk breast of chicken, drained and flaked
2 cans (8 ounces) mandarin oranges, drained
1 cup sliced green onion, trim off both ends first
1 cup sliced celery
1 cup chopped green pepper
2 cups poppy seed dressing, any brand

Cook the pasta according to directions. Rinse under cold water, and drain well. Combine all the ingredients. Chill until ready to serve.

Note: Leftover chopped chicken breast is wonderful in this recipe. I also like using tuna instead of the chicken.

On OFL we have some great macaroni salads to try:

http://oldfashionedliving.com/pastasalads.html

~Brenda

It's Potluck Season: Dishes to Share

I always think of this month as the start of Potluck Season. First we have Memorial Day, then graduations, Fourth of July, family reunions and weddings, then lastly Labor Day. A person can never have too many potluck recipes. Today I was looking through a copy of the charity cookbook from the Ladies Auxiliary in Flint, Michigan. I've had this cookbook around 20 years or so. I've made small changes to the recipes to reflect my family's tastes.

Big Bean Pot

12 ounce package bacon

3 medium onions, diced or sliced very thinly

1 tsp. garlic powder

1/2 cup firmly packed brown sugar

1/3 cup vinegar

1/4 cup ketchup

1 (15 ounce) can kidney or red beans, drained

1 (15 ounce) can butter beans, drained

2 (16 ounce) can maple baked beans

Heat the oven to 350 degrees F. Cook the bacon until crispy, drain on paper towel, and when cook enough, crumble. Drain most of the bacon grease out of the skillet and saute the onions until lightly browned. Add all of the other ingredients to a Dutch oven, roaster, or large casserole dish, and stir til combined. Bake, uncovered for 60-70 minutes or until hot and bubbly.

Hash Brown Casserole

(this is quite different from the one I usually make.)

2 cups shredded Cheddar or Colby cheese

1 (10 3/4 ounce) can condensed cream of chicken soup

1 cup sour cream

1/2 cup finely diced onion

1/2 cup finely diced green and/or red pepper

1/4 cup butter, melted

1/4 tsp. ground black pepper

1 32 ounce frozen, shredded hash browns, thawed partially

1 cup crushed corn flakes

1 tbsp. butter

Grease 9x13 baking dish. In large bowl combine cheese, soup, sour cream, onion, peppers, 1/4 cup butter, pepper and mix well. Fold in potatoes. Turn the mixture into the pan. Toss together the corn flakes and 1 tbsp. butter. Sprinkle over potato mixture. Bake in 350 degree F. oven for one hour or until the casserole is browned and the potatoes are tender. Serves 8-10

Sauerkraut Casserole

Ingredients:

2 pound kielbasa links, cut into 1 inch sliced

1 large sweet onion, sliced very thinly

1 27 ounce can sauerkraut, undrained (or a bag)

1 cup water

1/2 c. packed brown sugar

2 tsp. caraway seed

In a skillet cook sausage and onion until sausage is lightly browned and onion is tender; drain off any grease. Stir in sauerkraut, water, brown sugar and caraway. Transfer to a casserole, cover and bake at 350 degrees F. for an hour. Makes 6-8 servings.

Rotini Pasta Salad

1 8 ounce bottle Italian dressing, any type

3/4 cup mayonnaise

1 tsp. Italian seasoning

2 cups rotini, cooked, drained and rinsed in cold water

1 cup broccoli flowerets

4 ounces shredded mozzarella cheese, or tiny cubes

1/2 cup chopped red pepper

1/2 sliced or shredded carrots

1/2 c. thinly sliced and halved red onion rings

Optional: 1/4 cup sliced olives

Mix dressings and seasonings in large bowl. Add the other ingredients and mix gently. Chill. Makes 12 servings.

Coconut Cake

1 package butter/yellow cake mix

1 1/2 cup milk

1/2 cup granulated sugar

2 cups flaked coconut

8 ounce container whipped topping

Prepare the cake as directed in a 13 x 9 inch pan. Cool 15 minutes then poke holes in the cake with a fork. Meanwhile combine the milk, sugar and 1/2 cup of the coconut in a pan. Bring to a boil, reduce heat and simmer for 1 minute. Spoon this mixture over the warm cake. Cool. When cool fold 1/2 cup of the coconut into the whipped topping. Spread over the cake evenly. Sprinkle with the remaining coconut. Chill overnight or all day if made in the morning. Store any leftovers in the refrigerator.

Triple Treat Torte

2/3 cup chopped peanuts, dry roasted

1 cup flour

1 stick butter, cut in pieces

1/3 cup peanut butter

8 ounces cream cheese, softened

1 cup confectioners' sugar

1 cup frozen whipped topping

1 (4 1/2 ounces) instant vanilla pudding

1 (4 1/2 ounces) instant chocolate pudding

2 3/4 cup cold milk

Mix peanuts, flour and butter till it resembles crumbs. Press into a greased 9x13 inch pan and bake at 350 degrees for 20 minutes. Cool. Blend peanuts, cream cheese, powdered sugar and whipped topping. Pour over cooled crust. Mix the puddings with the milk til smooth and spread over the peanut layer. Top the cake with more whipped topping and garnish with shaved chocolate.

On OFL we have a nice Memorial Day menu:

http://oldfashionedliving.com/Memorial-Day-Menu.html