At this time of year many flowerpots are looking tired and overgrown. I gave mine a haircut, hoping to get a fresh set of blooms. Time will tell if it will work. Jack Frost might arrive too soon.
With fall approaching, it is time to think about preparing yards for winter.
From Hort Hints 3, published by the University of Saskatchewan, we have these fall gardening tips:
- When established deciduous trees in your yard begin to lose their leaves, cease watering. Once all of the leaves have fallen, this signals that the trees have begun to enter dormancy. Just before freeze-up, give several deep waterings.
- Lily bulbs are best lifted, divided and replanted in late fall, after their foliage has matured and while temperature and moisture are still favourable for root growth to continue in a new location. Move to a location that has good drainage and full sun.
- Peonies are best planted, transplanted and divided in the fall. When dividing an older peony, wait until mid-September when the foliage has begun to yellow. Cut and remove the stems at ground level and then lift the entire clump. Allow it to sit in the sun for a few hours before dividing. This will cause the brittle roots and buds to become more rubbery and less likely to break. Shake or wash off the soil and then use a sharp spade or knife to divide the old crown so that each new division contains three to five buds or eyes. Plant peonies so that the pink bud, also called an “eye” or “nubbins”, is five centimetres below the soil surface. Deeper planting will delay or inhibit flowering, while shallower planting might make the bud more vulnerable to frost.
- When cutting the lawn, use the bagger on your mower from Sept. 1 until your lawn no longer needs cutting. Fall grass clippings do not have time to break down and can cause fungal growth.
- If you wish to add organic matter to a vegetable garden, thoroughly work compost and manure into the soil in the fall after harvest. The organic matter will be less likely to cause disease if it is added and incorporated in the fall.
Read Also
Stock dogs show off herding skills at Ag in Motion
Stock dogs draw a crowd at Ag in Motion. Border collies and other herding breeds are well known for the work they do on the farm.
Zucchini-pineapple preserve
M.T., Minitonas, Man., sent this recipe. She said that the zucchini-pineapple can be used in any recipe that calls for pineapple, as well as on ice cream, in place of strawberries. She said the zucchini tends to be a bit softer than pineapple but many people do not notice much difference.
4 quarts grated or finely chopped 4 L
zucchini (remove rind and seeds) 11/2 cups lemon juice 375 mL
3 cups sugar 750 mL
1 can (19 oz.) crushed pineapple 540 mL
1 can (46 oz.) unsweetened 1.36 L
pineapple juice (add only what is
needed to reach desired consistency) A few drops of yellow food colouring
may be added, if desired.
Mix ingredients together in a double walled pot or one that does not burn easily.
Simmer for 20 to 30 minutes, stirring frequently. Pour hot mixture into sterilized hot jars, leaving a half inch (one cm) headspace.
Put on hot sterilized lids, tightening rings only until snug. Place jars into a hot water bath canner. Bring to a gently rolling boil, process for 15 minutes, then turn heat off, leaving jars in water for another 15 minutes as the water boils down. Remove jars. Let stand until completely cooled and lids have sealed.
Yield: Six two-cup (500 mL) jars.
Chili sauce
12-14 pounds tomatoes 5.5-6.3 kg
1 pound celery 500 g
4 cups onions, chopped 1 L
3 green peppers
11/2 teaspoons ground cloves 7 mL
1 tablespoon dry mustard 15 mL
2 sticks cinnamon
4 cups firmly packed brown sugar 1 L
1/4 cup salt 60 mL
4 cups cider vinegar 1 L
Scald tomatoes, then peel. Cook 15 minutes and drain off half of the juice. Chop the remaining vegetables, add tomatoes and simmer about 11/2 hours.
Tie spices in cloth bag, add with remaining ingredients to tomato mixture, continue cooking 11/2 hours. Remove spices, ladle into hot, sterilized jars.
Place in canner. When water returns to a boil, at altitudes up to 1,000 feet (305 metres), process 500 mL jars for 20 minutes and 250 mL jars for 15 minutes. Increase the time by five minutes for altitudes 1,001 to 3,000 feet (306 to 915 metres) and 10 minutes for altitudes of 3,001 to 6,000 feet (916 to 1,830 metres). Yield: About eight 500 mL jars.
Bread problem
Dear TEAM: I read your column every week and have found many helpful things in it. I have a bread making machine that I enjoy using but find after the bread cools it is coarse and seems dry. I follow the recipes in the book but wondered if you have a solution to this problem. – A.N., Moosomin, Sask.
Dear A.N.: It sounds like the proportion of flour is too much for the other ingredients. Some possible solutions:
- Do you measure the flour by dipping the measuring cup into the flour bag or by spooning the flour into the cup and then levelling off? Many cookbooks go by the spooning method, which results in less flour.
- The type of flour makes a difference. Bread flour or flour with added gluten has a higher protein content than all-purpose flour and you need to add either slightly less flour, or if it is easier, slightly more liquid to the recipe.
- Try adjusting the ingredients in your recipe. It is best to make only one change per loaf. If results do not improve with the first adjustment, move to the next possible solution:
Add two tablespoons (30 mL) less flour.
Add one teaspoon (five mL) more sugar.
Add 1/4 teaspoon (one mL) more yeast.
Simply great food
Back to school means getting everyone well fed and out the door on time, packing a healthy lunch and having dinner ready for hungry mouths. The Dietitians of Canada has printed a cookbook, Simply Great Food, that offers 250 easy recipes aimed at managing the back-to-school culinary challenge. It provides accurate nutrition information on a wide variety of topics, simple and tasty recipes and best of all, food solutions for families, says Mary Sue Waisman, co-author. The cookbook can be found at major bookstores in Canada.
For information on nutrition and healthy eating, visit the group’s website at www.dietitians.ca. Here is a recipe from the book.
BBQ chicken salad sandwiches
3 boneless, skinless chicken breasts 2 teaspoons no-salt-added 10 mL
Italian seasoning, divided
4 stalks celery, chopped
1 each yellow and red bell pepper, diced 1/2 cup barbecue sauce 125 mL
2 tablespoons light mayonnaise 30 mL
12 slices multigrain bread
(or whole wheat pitas)
Season chicken breasts with one teaspoon (five mL) Italian seasoning. Place on preheated barbecue and cook, turning once, for eight minutes per side or until chicken is no longer pink inside and has reached an internal temperature of 170 F (77 C).
Cool chicken and coarsely chop. In a large bowl, combine chicken, celery, yellow and red pepper, barbecue sauce and the remaining Italian seasoning. Cover and refrigerate. In the morning, add the mayonnaise, and make up to six sandwiches for a tasty lunch.
Alma Copeland is a home economist from Elrose, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
