Category Archives: General Gardening

Time for some hardcore maintance.

It’s mid August here in the Mid-Atlantic States. It’s hot and humid. The garden has grown wildly with the abundant moisture we have received this summer.

By this time of the year the perennials are thick and heavy to the point that one cannot tell what creature is living in there. So I take the mower to the beds around the patio in an effort to clean up the area and get it all under control. Usually bunnies go running in all directions.

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The spiderworts and four-o-clocks will often begin another blooming cycle during the cooler Fall weather.

The old-fashioned hydrangeas are usually pruned to remove the branches that have bloomed this season and to allow the plenty of room for this seasons growth,which will bloom next year. They bloom on two year old wood so I like to keep them cleaned and neat like this. I cut the pruned limbs into 6 to 8 inch cuttings and place about 5 or 6 cuttings per pot in my nursery and by next Summer they are growing into nice size plants.

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When the liriope begin to bloom in August it’s a sure sign summer is coming to an end.

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There are large beds of this member of the lily family along the drive way and around the patio. Black berries form after the blooms and volunteer seedling come up around the garden. They slowly sucker to create a nice ground cover or under planting for shrubs.

The Rose-of-Sharons (Althea) are blooming now, too. They are a wonderful late Summer and Fall bloomer and the single flowered cultivars reseed heavily so there are always volunteers.

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The acuba’s leaves are very attractive this time of year. There were two at the corners of the patio when I purchased the house but I have moved the original plants and rooted dozens of cuttings so there are colonies of them in several areas of the yard. The gold spotted cultivars do not bloom or produce berries like the green leaved cultivars but the leaves make up for it.

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The Fall blooming Autumn clematis are budding and beginning to open. It’s a wonderful Fall-blooming evergreen clematis. The blooms are small but fragrant and they bloom heavily. The vines are so vigorous that I cut them back to just a few feet or so in early Spring. They grow back into large tangled masses by the Fall blooming season. They produce fluffy masses of seeds after blooming and reseed all over the yard. I have them on the mailbox and on the lamp posts.

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Once the weather cools and mosquitos and ticks calm their activities it will be time for the yearly chores of removing the thousands of English ivy seedlings and any other volunteers the birds have sown under the azaleas and around the fence and bird bath where they perch. It’s a never ending battle! Hmm, it also explains why my arms and back of my neck are so tanned!

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Crape Myrtles and Southern Gardens

I grew up on the Southeast coast of North Carolina. The weather is humid and subtropical. The winters are very mild and the hot summer days are often followed by short rain storms. I did not realize how much the ocean breezes cooled the air until I moved about an hour-and-half inland to attend college. The summer air was so humid and thick you could cut it with a knife!

The good side, as a gardener, is I could grow so many tropical species down there! Now I am two-and-half hours from the coast and the winters are just a bit colder but not by much thanks to climate change.

Crepe Myrtles are a very popular tree or large shrub throughout the South. The flowers originally came in shades of red and pink but now there are whites and lavenders and purples. There are also a few sections with burgundy foliage, also.

NCSU has a very nice list of the cultivars with descriptions of flower color and growth habits:

http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/trees-new/lagerstroemia_indica.html

A few photos for Crape Myrtles around Raleigh, North Carolina.

I call this color watermelon. These are in my neighborhood.

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A pink Crape Myrtle in Cameron Village Shopping Center.

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A young group of mixed colors near Cup-A-Joe.

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And a beautiful purple Crape Myrtle in front of The Reader’s Corner.

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This beautiful red one on Oberlin Road has a very nice shape.

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And a white one photographed late in the evening.

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Crape Myrtles need to only be pruned to removed crossed limbs or damaged or low hanging limbs. Some varieties have beautiful bark that can peel in beautiful strips which revel shades of red and brown.

Unfortunately, most landscape crews do not know how to prune this heavy blooming plant. They tend to prune crape myrtles as if they are herbaceous perennials.

This promotes an awful water- sprout type growth.

These are weak stems which may eventually split the main trunk where they are attached. This type of pruning creates a look of a pollarded tree. Its not attractive or healthy for any tree.

Just say NO and don’t.

No! No! No! If you are in doubt that your Crape Myrtles need to be pruned. Just don’t do it. They will look better with a more natural shape anyway.

This is a properly pruned crape myrtle.

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This pruning allows the a more natural shape to develope which allows the beautiful and colorful bark to be seen.

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🙂

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A rainy day off- Zesty lemon drizzle cake.

So I am off work for a few days for the holiday. Its a little rainy outside so no yard work today. There is always tomorrow, the fourth, for yard work if it is not raining!

Gus went to the Vet School in the morning to donate blood. Since he is half pitt bull he has a universal blood type and his blood can be used for any dog.

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When we returned home it was  still raining so I look around to see what is in the fridge and what needs to be used before it could go bad…

I had saved an email from LeCreuset so I had something to do during the rain! :

Zesty Lemon Drizzle Cake

Cake Ingredients:

2.5 sticks of room temp butter

1.5 cups superfine sugar

5 large eggs

2 cups self-rising flour

1.5 teaspoons baking powder

3 tablespoons lemon juice

zest of 2 lemons

4 tablespoons sour cream

2 teaspoons vanilla extract

Lemon Glaze:

1 1/3 cups powdered sugar

zest and juice of one lemon

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Directions:

Preheat the oven to 350f. Grease the loaf pan with butter or line bottom with wax paper or parchment paper.

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing just until combined. Sift in the flour and baking powder. Stir to combine.

Add the lemon zest, juice, sour cream and vanilla extract.

Pour the batter into the loaf pan and smooth the top down. Bake 50-60 minutes or until the top is golden brown and the center springs back when lightly pressed.

Let cool 15 minutes before turning out of the pan.

To make the icing: stir together the powdered sugar, half the lemon zest and enough lemon juice to make a consistency that will just coat the back of a spoon. Drizzle the icing over the top and sides of the warm cake, and sprinkle over the remaining zest. Allow to cool completely before slicing.

Adapted from lecresuset.com : Zesty Lemon Drizzle Cake.

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TIPS:

Don’t forget to send all your scraps to the compost bin and not to the landfill!

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And you can also save the butter wrappers in the refrigerator to use to grease pans in the future!

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I love this combo juicer and measuring cup I found years ago:

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xxxx

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