| Monthly
Quote |
“Thanksgiving
Day is a jewel, to set in the hearts of honest men; but be
careful that you do not take the day, and leave out the gratitude.”
-E. P. Powell, American pastor and journalist, (1832 –
1915)
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| Tip
of the Month |
As
winter draws closer, it is time to start thinking about keeping
those you love warm. By this, of course we mean your roses!
When winter-protecting roses, remember that you are not only
protecting them from the cold, but also from strong winds
and unusually warm weather that may cause them to thaw prematurely.
Follow these steps to protect your roses from winter’s
threats:
1. Keep them well-watered. Fall rains usually
provide adequate water, but if the weather has been dry, water
deeply (to a depth of 18 inches or more) after the first frost
but before the ground freezes.
2. Extend the soil. In early to mid-fall,
when nights are regularly frosty, mound several spadefuls
of soil over the base of your roses, extending the soil to
at least a foot above the bud union. You can cut the canes
back to 3 or 4 feet high and tie them together with string
to make things easier. The part of the plant above the mound
will be pruned off in the spring anyway. Also, make sure to
get the soil from somewhere other than your plant’s
base – it’s best not to go digging around your
roses’ delicate roots.
3. Add a thick layer of mulch. When the ground
freezes completely, add at least a foot of mulch to the mound
of soil. This ensures that the ground stays frozen and that
all of the plant is protected from the elements. You should
pull off any leaves that are left on the plant since remaining
leaves can increase drying. To keep the mulch and soil from
shifting during the winter, you can wrap the bush in newspaper
and fill it with mulch, compost or straw and tie it together.
You can also purchase mesh cylinders or cones that fit over
the top of the plant and can be filled with your preferred
material.
4. Start removing the soil mound in the spring.
When the ground begins to thaw, start removing the soil, gently.
Don’t get started too early, as a late cold snap can
be damaging. Remove the soil very carefully, as you may find
new growth beginning. If you are concerned about damaging
your plant, apply a gentle stream of water to remove the soil
instead.
Source: Roses for Dummies by Lance Walheim and The Editors
of the National Gardening Association, Wiley Publishing, Inc.,
2000.
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Seasonal
Suggestion
 Take
full advantage of the season and try this warm, satisfying
dessert this Thanksgiving or during any fall get-together.
For the best apples, try visiting your local farmer’s
market for interesting varieties.
Baked Apples with Butterscotch
Topping
Ingredients
4 baking apples (McIntosh, Rome Beauty,
Golden Delicious or Granny Smith)
Half of a lemon
½ cup raisins
2 tablespoons honey
¾ cup chopped walnuts or pecans
½ cup butterscotch topping
Directions
1. Preheat the oven to 325 degrees.
2. Core the apples, but don’t cut them in half,
using an apple corer. Remove the peel from the upper
third of the apple. To prevent browning, rub the peeled
part of the apple with the lemon and squeeze a few drops
of lemon juice inside each cut apple.
3. Place the apples inside a 9-inch square baking dish.
In a small bowl, combine the raisins, honey and 2 tablespoons
of the chopped nuts. Stuff each apple with the mixture.
Pour a little bit of water in the bottom of the pan,
about a ¼ inch.
4. Bake the apples, uncovered, until they are tender
but not mushy, from 45 to 60 minutes, depending on the
size of the apples. Let the apples cool for about 10
minutes before serving. Place each apple on a plate
and drizzle each apple with some of the sauce in the
pan, the butterscotch topping and the remaining nuts.
Source: Baking for Dummies by
Emily Nolan, Wiley Publishing, Inc., 2002.
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