The perfect autumn centerpiece is here! These Pumpkin Succulent Gardens will add beauty to all of your fall celebrations, but the best part may be that the succulents can last much longer. With proper care, you can replant these little beauties and enjoy them for months, if not longer. First, you must mist the Pumpkin Succulent Garden daily with clean water. The succulent roots will begin growing into the moss, and eventually into the pumpkin itself as the shell softens.…
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Posted by Sarah on October 7th 2010 in
Here are some useful tips for fall gardening in October. -Wrap all young trees with tree wrap -Tip tender garden roses by late October -Water all of your trees, shrubs, and evergreens thoroughly before the ground freezes -Prep your garden for next spring by adding peat, compost, and other soil amendments -Keep mowing your lawn to prevent snow mold next spring -Empty clay, terra cotta, and glazed pots to prevent…
Posted by Mike on September 20th 2010 in
Easy container recipe for fall. Decorate your doorstep with just a few basic components. Mike Hurley on YouTube once again!
Posted by Sunny D on September 9th 2010 in
I love basil – the smell reminds me of my great-grandmother’s kitchen and always makes me hungry. Yet, aside from a couple caprese salads, I never seem to use much and always end up cutting down a giant plant in the fall. Last year, after reminding myself how much fresh basil costs at the supermarket, I decided to make a giant batch of pesto pasta sauce. Having cheap, delicious, easy…
Posted by Sunny D on August 6th 2010 in
And now for another installment of the Procrastinating Gardener. Last week I talked about some perennials I use to accent my flower beds in the summer. This week I’d like to write a few words about some shrubs that have caught my eye. My one constant wish, no matter where I live, is always for a bigger yard so I can plant more shrubs and trees. Yet despite my…
Posted by Sarah on August 5th 2010 in
What to do with all the cucumbers! Pickle them the easy way: 7 cups sliced cucumbers(unpeeled), 1 cup green peppers diced, 1 cup onion slivers, 1 tsp celery seed, 2 T salt, 2 cups sugar, 1 cup white vinegar. Dump all together and refrigerate…stir or tip the sealed bowl over now and then. Add cucumbers to the brine as you eat them. They are yummy and last a long time.
Posted by Sarah on July 29th 2010 in
For several weeks now Turnip Rock CSA has been dropping off veggies at Sunnyside for our local CSA subscribers. Friends know me best as a pretty unrestrained eater, so as a result I have taken a very active role in trying to find new ways to consume all the lovely organic veggies that keep landing in my fridge. Recently I have a been craving red cabbage and find myself hoarding…