Master Landscaping
http://www.masterlandscaping.net

Celebrate summer by welcoming butterflies into your garden. Butterfly gardens are different from many other “theme” gardens. To be successful, the garden not only needs to have a pleasing design that works with the surrounding home and landscape, but it needs to perform a very specific task. Attracting butterflies may seem fairly straightforward, but you cannot assume all butterflies are attracted to all flowers.

Butterflies are beautiful, somewhat ethereal creatures whose colorful wings and graceful flight patterns add a sense of wonder to any garden planting

Butterflies have plant preferences: There are literally thousands of species of butterflies, and each species tends to have a distinct group of plants as preferred food source. When selecting plants for a butterfly garden, it is also important to remember that a butterfly goes through four life cycles, with one set of food requirements for the larval stage and another type of food once the butterfly emerges from the chrysalis.

The nectar sources for butterflies include annuals, perennials, wildflowers, herbs, shrubs and trees. Annuals and tender perennials known to attract many species of butterfly include zinnias, white alyssum, marigolds, lantana, cosmos, nicotiana, petunias, ageratum, fuchsia, snapdragons and sunflowers. Herbs and wildflowers that attract butterflies include chives and other alliums, bee balm, spearmint, Anaphalis, Lunaria, Verbena, dandelions, clover, Queen Anne’s Lace, butterfly weed, goldenrod and thistle.

Perennials for butterfly gardens include daisies, Phlox, Aster, Liatris, Rudbeckia, Echinacea, Eupatorium, Achillea, Aubretia, Helenium, Echinops, Limonium, Sedum, Phystostegia, Scabiosa, Coreopsis, Hemerocallis, Heuchera, Lilium, Lythrum, Lavandula, Myosotis and Penstemon. Shrubs, vines and trees for butterfly gardens include Abelia, Aesculus, Aruncus, Buddleia, Clethra, Crataegus, Lindera, Lonicera, Malus, Prunus, Ribes, Salix, Spirea, Syringa, Vaccinium and Wisteria.

Design help: If a butterfly garden is to be created as part of an older, established landscape, look for a site that offers shelter—an overgrown fence, a clump of trees, the base of a sloping lot, or a rocky outcropping with a flat, grassy spot nearby. Water features and several hours of sun would complete the picture—minus only the butterfly-attracting plants.

Call it serendipity, but the preferred style of planting for design purposes—starting with low edging plants and gradually working up, level by level, to the tallest plants—is also one of the best arrangements for a butterfly garden. This is not only because it makes it easier for the butterflies to identify their favorite nectar-producing plants when they are clearly visible, but the taller plants offer shelter from both wind and predators.

The popular concept of a mixed border, combining annuals, perennials, herbs, roses, shrubs, vines and ornamental trees, all underplanted with bulbs, will provide a long bloom season as well as a variety of food sources and forms of shelter that will attract a large assortment of butterflies over a long period.

Other design guidelines: Although some theme gardens need meticulous care and a neat, sometimes formal appearance to create the intended ambience, butterflies like their surroundings to be a little messy. Rocky paths muddied by a sprinkler or parts of the garden where water pools on flat rocks will attract many species of butterfly like a luxury spa attracts movie stars. Research indicates that minerals released through the water’s evaporation process, primarily sodium, may play a vital part in the mating habits of butterflies. For this reason, some experts recommend putting small salt licks in a butterfly garden.

Areas in or around the garden where grass is allowed to grow long can act as a shelter and, for some species, a place to lay their eggs. If you can live with a section of your garden that is somewhat overgrown with grass, wildflowers, trees and shrubs, you will probably find more butterflies in this little wilderness than among carefully tended flower beds

Like plants, there are woodland butterfly species and those that prefer a sunny spot. Even sun-loving butterflies will appreciate the presence of a shaded shelter.

Butterflies have a powerful sense of smell. Much like dogs, the scents that they find attractive aren’t always scents the human population likes to encourage. Rotting fruits and vegetables are gourmet treats for some butterflies, while others are drawn to the more pleasant aromas of clover or wild violets.

Pesticides and herbicides should be avoided, whenever possible, because in almost every stage of life butterflies are extremely vulnerable to such toxins.

Some butterflies stay around for winter: Not many butterflies overwinter in the extreme climates of the Midwest, but those that do ( sometimes called “hibernators” ) will also benefit from winter shelter—mounds of ivy growing over old tree stumps, piles of logs or large, dead tree branches, a stack of old bricks or chunks of concrete.

Some butterflies will hibernate in old trees, while others will welcome the presence of specially designed “butterfly houses” as winter shelter. Winter or summer, butterflies need protection from the wind and a place where the sun will be reflected, somewhere safe from predators—including the trampling feet of children.

Types of butterflies: Monarch butterflies are usually a common sight in Illinois. Other likely candidates include Cabbage White butterflies, Clouded Sulphur, Orange Sulphur, Eastern-Tailed Blue, Meadow Fritillary, Pearl Crescent, Viceroy, Great Spangled Fritillary, Summer Azure, Question Mark, Least Skipper, European Skipper, and the Dion Skipper.

Tags: amp, annuals, bee balm, buddleia, butterfly garden, butterfly gardens, butterfly weed, clove, colorful wings, distinct group, fence, flight patterns, food requirements, grass, helenium, herbs, landscape, Landscaping, lindera, lunaria, nectar sources, perennials, plants, pleasing design, pool, preferred food, rta, shrub, shrubs, shrubs and trees, species of butterflies, species of butterfly, surroundings, trees and shrubs, vegetables, water feature, water features
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Question: Each year my squash blooms prolifically but seldom produce any squash to eat. What am I doing wrong ?

Answer: Squash plants produce male and female blooms. For fruit to set, pollen must be transferred from the male to the female bloom. Pollinating insects, mostly bees, carry out this important job resulting in fresh squash for the kitchen. When treating the garden for insects and diseases, spray or dust in the late afternoon to avoid killing the bees.

Another possible cause of squash not bearing fruit is the possibility of nematode infestation. Check roots for galls of nematodes.

Question: What is the web-like substance on many trees on the edge of town ?

Answer: What you are seeing is tent caterpillars. These caterpillars form webs that cover the branches of the trees while eating the foliage. The damage is minimal but unsightly. If you find it necessary, spray with Orthene or Bacillus thuringiensis.

Question: Why do the annuals that I buy need water three times a day ? Answer: A plant growing naturally of its own accord produces top growth in direct proportion to its roots, but flowers grown in greenhouses are products of a totally unnatural situation. They get all the sunlight, humidity, water and fertilizer they ever want so they grow many more flowers, leaves and stems than their roots could support if they weren’t so pampered. When you plant these pampered plants in the ground, you soon discover you’ve taken home a pack of water junkies.

You can avoid this problem by doing two things: First, never buy annuals already in bloom. Buy healthy but less advanced plants. Second, if someone gives you water junkies, remove all the flowers and about half of the foliage. Then plant. Within two weeks, your plants will be back in balance. Plus, they will bloom much longer and fuller than coddled greenhouse plants.

Tip: For relief from a insect bite, cut a clove of garlic and press the cut side against the sting for instant relief, according to the Garlic Seed Foundation.

Send your gardening and landscaping questions and tips to Washington County Master Gardeners, 2536 N McConnell Ave., Fayetteville, AR 72704. You may also call 444-1755 for answers to your questions.

Tags: amp, annuals, bacillus thuringiensis, bearing fruit, blooms, clove, clove of garlic, county master gardener, direct proportion, edge of town, galls, insect bite, junkies, Landscaping, late afternoon, master gardener, master gardeners, orthene, plants, rta, seed foundation, wrong answer
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live in a small cottage home in a nice location, but my “blah” backyard has too much lawn and not enough privacy from my neighbors. I like my neighbors, but don’t feel like saying “hello” every morning when I am in the yard with my coffee.

Many homeowners yearn for a private park in their own backyard for relaxing as well as a practical yard to meet their family’s needs for entertaining and play, says Susan Silva, owner of Susan Silva Landscape Design in Orangevale. There’s a multitude of things to consider before putting a shovel into the ground, so it is always best to start with a plan designed to cover the overall picture, even if you have to implement it in stages.

“Privacy can be easily addressed with trees and tall shrubs, but it’s vital to consider the size of the yard,” Silva says. “In smaller yards, I like to mix varieties of tall, linear shrubs along the fence line and add canopy-type trees so you can see underneath them to other areas of the yard and enjoy the shade they create for the patio area.

“In larger backyards, the choices of big trees and shrubs are endless, but they need to be properly planted in the right locations, always considering their growth at maturity.”

Sometimes the best remedy for a two-story house overlooking the rear property line is a tall trellis or patio cover designed with lattice panels to create immediate privacy. Silva often suggests placing a gazebo in just the right spot, and enclosing it with billowy, outdoor fabric drapes to allow for private dining. Arbors, gazebos, and patio covers all need to be properly placed for the most privacy and also to meet local setback requirements.

When remodeling a yard, Silva says, she looks carefully at existing trees, shrubs and other features in hopes of keeping as many of the original elements as possible while creating something new and beautiful. Many mature plants are worth saving; old patios can often be updated by saw-cutting the edges into new shapes and overlaying new materials onto the old gray concrete.

“I assume by ‘blah’ you mean boring with little interest, color, or movement, and in need of a focal point,” she says. “That’s why I always try to create a feeling of intrigue, fun and mystery into every yard, big or small, to make it truly special.”

One inexpensive and simple idea is to create a curvy path from one area to a decorative gate. Curved paths can be made of flagstone and ground cover, pavers, gravel or even a meandering piece of lawn. The gate can match the style of the home or be an eclectic, artistic, colorful one-of-a-kind feature.

“Whether it leads to a rose garden, a serene fountain and bench, a vegetable and herb garden or even just disguises a storage area, a gate creates a feeling of mystery and the illusion of much more space beyond it,” Silva says.

“Building the gate with an arbor to grow fragrant climbing mixed vines such as pink roses and lavender clematis would increase the color and your pleasure and joy in your yard even more.”

Silva included these elements in the backyard plan she recently completed for Wendy Wells and John Schimandle in Rocklin. Although their half-acre lot backs up to Clover Valley Creek, a fence and a steep hill covered with blackberry brambles blocked their view of the creek. Many overgrown, diseased shrubs camouflaged the majestic oak trees and classic koi pond in their existing backyard.

The remodeling project will consist of tearing out the 40-year-old shrubbery, incorporating new patio shapes and materials, installing a large, open lawn with curved borders, and planting colorful privacy shrubs and flowers. Covering a metal-screen fence with climbing vines will hide a storage shed, while removing the fence and terracing the hill leading down to the creek will open up the yard so it looks and feels larger.

“The highlight of the yard will be a new enclosed redwood deck perched over the creek for meditation and yoga,” says Silva. “A new curvy path made in a colorful mosaic pattern of tiles will wind from Wendy’s yoga hut, past the koi pond, and lead to a new wooden gate and arbor of colorful, fragrant flowering vines.”

The new gate will connect the backyard to the side and front yards, which Silva redesigned for the couple several years ago. Wells says they could only afford to install new landscaping in the front half of their lot the first time they hired Silva. They love the results so much, they know it was worth waiting to do the back.

“If you could see my front yard you would know it was the work of a true artist, Wells says. “When you drive down my street, you see many yards that look nice but very structured with all the standard stuff, while ours has a special touch that catches your eye. We have paved pathways that draw you to the front door of our home, unique plants that no one else has, and people who walk by constantly tell us our yard is so beautiful.”

Shade from all the trees in the side yard kept grass from growing there, so they did nothing with that area until Silva turned it into a beautiful garden of ferns, hydrangeas and other shade-loving plants with a flagstone path in the middle, Wells says.

“From the street, you will be able to see past the intriguing new gate, inviting you into the backyard,” Wells says. “It will be beautiful walking under the trees and feel quiet and peaceful, like you’re in a little piece of the country. It will be magical, I know.”

Tags: backyards, clove, fence, ferns, focal point, front yard, gazebo, grass, gravel, landscape, Landscape Design, Landscaping, maturity, new landscaping, plants, rta, shrub, shrubs, tiles, trees and shrubs
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BRADES. Montserrat: Montserratian cuisine is bound to jolt visitor%26rsquo;s taste-buds into high gear. Montserrat, known for its sparkling volcanic sand beaches, Caribbean charm and intimate accommodations, cooks up tasty and exotic dishes for both the adventurous and picky eater. Infused with African, Amerindian, Irish and Caribbean influences, Montserratian cuisine has a distinctive flavor and flair all its own. Abundant in rich marine life, fresh vegetables and livestock, food in the Emerald-Isle incorporates homegrown produce into every morsel. Visitor%26rsquo;s can quench their thirst by sampling one of the juices made from the islands exotic fruits such as soursop, West Indian cherries, cashews, tamarind and sorrel. For those wanting something a little more familiar, papaya, mango or guava juice will do the trick. For the seafood lover, taste the variety of fresh seafood cakes and fish %26ndash; lobster burgers or lobster cakes in a bed of greens and served with tomato tartar is among the favorite of ocean dishes, while grilled fish and salt fish (cod fish) is a great and tasty option for vegetarians. For a power punch of flavor, Montserrat jerk shrimp makes taste buds sizzle with fiery seasonings and is sure to satisfy the choosiest of palettes. Mountain chicken and goat water is an option for visitors that are willing to try anything once and %26ldquo;go local%26rdquo;. A Montserratian delicacy made of frog legs, mountain chicken actually is not chicken at all, but this plate is adored by natives. The national dish, of Irish origin, is goat water. A thick flavorful stew made of kid or mutton and spiced with cloves and rum that is eaten with a crusty bread roll is a delightful treat to satisfy the most ravenous appetite. This British overseas territory boasts the spectacular Soufri%26egrave;re Hills Volcano, a modern day Pompeii in the form of its buried former capital city Plymouth, alongside lush, green mountains, world-class nature trails, secluded dark sand beaches, untouched reefs and a quiet friendly charm reminiscent of the way the Caribbean used to be.

Tags: advent, amp, clove, greens, minis, nature trail, rta, vegetables
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Police officers who were watching a house in South Seattle arrested a man this morning who is suspected of fatally shooting one man and wounding another Wednesday at a Central Area restaurant.

“He’s in a holding cell behind me,” Capt. Neil Low said of Rey Alberto Davis-Bell, 23, the subject of an all-night manhunt. “It’s a relief for all of us.”

Patrol officers assigned to watch a house in the 3700 block of South Cloverdale Street spotted Davis-Bell “moving around in the backyard” around 11:16 a.m., said Low, who is the captain of the department’s violent crimes unit. The suspect ran, but officers caught him and took him to Seattle police headquarters for questioning.

Police said they would book him into the King County Jail on investigation of homicide, investigation of attempted murder and investigation of assault.

Davis-Bell was identified by police following a shooting at 11:15 a.m. Wednesday at the Philadelphia Cheese Steak restaurant on the corner of 23rd Avenue and East Union Street.

The restaurant’s owner, Degene Barecha, was fatally wounded and later died at Harborview Medical Center. A second victim, a customer, was injured.

Barecha had problems with Davis-Bell for years, according to people close with the slain businessowner. They said Davis-Bell was among a group of young men who came into the restaurant, asked for water, not food, and tried to sell drugs to customers.

Police believe the shootings at Philadelphia Cheese Steak are connected with a shooting less than 30 minutes earlier at a West Seattle apartment complex, which was sprayed with gunfire. And this morning, Seattle police Chief Gil Kerlikowske said police believe a third shooting may be linked to the other two.

A massive search

Police on Wednesday launched a massive search for Davis-Bell, who was described as “heavily armed and very dangerous.”

A car believed to be the black Lincoln Continental seen at both shooting scenes was located late Wednesday in the 2200 block of South Forest Street and was impounded by police.

Police did not say why they believe Davis-Bell was the gunman.

Tags: apartment, clove
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Last February, the Edna Valley welcomed a new place to grab a gourmet bite when the Old Edna Deli opened with Manager Kim Frederick at the helm.

Situated in Pattea Torrances Old Edna townsite, the tiny eatery contains only eight seats, so the entire menu is prepared in %26#8220;to go%26#8221; fashion.

Combined with the artisan cheeses, local olive oils and other tasty items available for purchase, it makes a perfect setup for locals wanting a quick breakfast or lunch, winery visitors in search of upscale picnic food and businesses wanting custom party platters or box lunches.

A fixture locally

The unique arrangement also suits Fredericks skills; the San Luis Obispo natives extensive food service career encompasses %26#8220;learning baking from San Luis Obispos Popolo (Rotisserie Caf%26#233;), sandwiches from Muzios (Grocery Deli in San Luis Obispo) and catering from Chef Ricks (Ultimately Fine Foods in Santa Maria).%26#8221;

Since opening, Frederick has added breakfast burritos and croissants to an existing lineup of freshly baked goods and coffee and espresso drinks.

For lunch there are %26#8220;seasonal specials, always at least a couple of different green salads and a fresh fruit salad,%26#8221; she said.

You can also opt for a couple of gourmet quesadillas (%26#8220;The Mission%26#8221; boasts chicken, black beans, Monterey Jack, tomatoes, olives and Ortega chiles) and a host of sandwiches made daily on Italian baguettes or focaccia bread; choices include the roast beef and pepper jack %26#8220;Dugan%26#8221; or the %26#8220;Alma, a double BLT, with brie, smoked bacon, lettuce and tomato.

Fresh baked goods

In rolling out the Old Edna Deli menu, Frederick explained that %26#8220;I wanted to take little steps because we like to make everything from scratch %26#8212; our scones, focaccia, muffins, cookies, brownies, soups, even crostini from our day-old baguettes. I try to use as much local produce and products as possible.%26#8221;

Not surprisingly, given Old Edna Delis location, Frederick also noted that %26#8220;we wanted to have really good food that would go well with wine.%26#8221;

OLD EDNA DELIS ARTICHOKE ORZO

Makes: 2 servings as a main course; 4 servings as a side salad

The salad

%26#8226; 2 cups orzo, cooked al dente

%26#8226; 1 cup chopped artichoke hearts

%26#8226; 1/4 cup shaved Parmesan cheese

%26#8226; 1/4 cup capers, or to taste

If serving salad warm, mix orzo, artichoke hearts and capers.

Toss with dressing, then sprinkle cheese and extra parsley over the top just before serving.

If serving salad cold, chill orzo, then mix it with the artichoke hearts, Parmesan cheese and capers.

Toss with dressing and garnish with extra parsley.

Salad dressing

%26#8226; 4 large cloves garlic, peeled and finely chopped

%26#8226; Juice of 1 lemon

%26#8226; 3/4 cup mayonnaise

%26#8226; 2 teaspoons chopped Italian parsley, plus 1 more teaspoon for garnish

In a bowl, mix the garlic, lemon juice, mayonnaise, and parsley together until well incorporated.

Katy Budge is a freelance writer from Atascadero. If you have a favorite %26#8220;Local Flavor%26#8221; youd like to see featured, e-mail your suggestions to ktbudge@sbcglobal.net.

Tags: clove, locals, suggestion
0

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Last February, the Edna Valley welcomed a new place to grab a gourmet bite when the Old Edna Deli opened with Manager Kim Frederick at the helm.

Situated in Pattea Torrances Old Edna townsite, the tiny eatery contains only eight seats, so the entire menu is prepared in %26#8220;to go%26#8221; fashion.

Combined with the artisan cheeses, local olive oils and other tasty items available for purchase, it makes a perfect setup for locals wanting a quick breakfast or lunch, winery visitors in search of upscale picnic food and businesses wanting custom party platters or box lunches.

A fixture locally

The unique arrangement also suits Fredericks skills; the San Luis Obispo natives extensive food service career encompasses %26#8220;learning baking from San Luis Obispos Popolo (Rotisserie Caf%26#233;), sandwiches from Muzios (Grocery Deli in San Luis Obispo) and catering from Chef Ricks (Ultimately Fine Foods in Santa Maria).%26#8221;

Since opening, Frederick has added breakfast burritos and croissants to an existing lineup of freshly baked goods and coffee and espresso drinks.

For lunch there are %26#8220;seasonal specials, always at least a couple of different green salads and a fresh fruit salad,%26#8221; she said.

You can also opt for a couple of gourmet quesadillas (%26#8220;The Mission%26#8221; boasts chicken, black beans, Monterey Jack, tomatoes, olives and Ortega chiles) and a host of sandwiches made daily on Italian baguettes or focaccia bread; choices include the roast beef and pepper jack %26#8220;Dugan%26#8221; or the %26#8220;Alma, a double BLT, with brie, smoked bacon, lettuce and tomato.

Fresh baked goods

In rolling out the Old Edna Deli menu, Frederick explained that %26#8220;I wanted to take little steps because we like to make everything from scratch %26#8212; our scones, focaccia, muffins, cookies, brownies, soups, even crostini from our day-old baguettes. I try to use as much local produce and products as possible.%26#8221;

Not surprisingly, given Old Edna Delis location, Frederick also noted that %26#8220;we wanted to have really good food that would go well with wine.%26#8221;

OLD EDNA DELIS ARTICHOKE ORZO

Makes: 2 servings as a main course; 4 servings as a side salad

The salad

%26#8226; 2 cups orzo, cooked al dente

%26#8226; 1 cup chopped artichoke hearts

%26#8226; 1/4 cup shaved Parmesan cheese

%26#8226; 1/4 cup capers, or to taste

If serving salad warm, mix orzo, artichoke hearts and capers.

Toss with dressing, then sprinkle cheese and extra parsley over the top just before serving.

If serving salad cold, chill orzo, then mix it with the artichoke hearts, Parmesan cheese and capers.

Toss with dressing and garnish with extra parsley.

Salad dressing

%26#8226; 4 large cloves garlic, peeled and finely chopped

%26#8226; Juice of 1 lemon

%26#8226; 3/4 cup mayonnaise

%26#8226; 2 teaspoons chopped Italian parsley, plus 1 more teaspoon for garnish

In a bowl, mix the garlic, lemon juice, mayonnaise, and parsley together until well incorporated.

Katy Budge is a freelance writer from Atascadero. If you have a favorite %26#8220;Local Flavor%26#8221; youd like to see featured, e-mail your suggestions to ktbudge@sbcglobal.net.

Tags: clove, locals, suggestion
0

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Business people, politicians and educators all talk about challenges these days. No one has problems any more, only challenges.

Front Range vegetable gardeners have their own set of challenges. Small lots that limit garden space, notoriously poor soil, late freezes and early frosts, more hail than anywhere else in the country and midsummer heat among them.

All of us look for an edge to help make our gardens attractive and productive, and that comes in the form of small secrets, time-honored learning and good old common sense about what - and sometimes how much - to plant.

Here are a few random tips that you might find useful.

1. Zucchini

Plant only one zucchini and one yellow summer squash. More than that will take too much space and provide more squash than your family will tolerate. Planting only two will reduce the number of late-night stealth squash dropoffs on neighbors’ porches.

2. Cucumbers

Cucumbers grown on either a string or wire trellis attached to a wood fence will save garden space and be easier to find and pick since they will be near eye level. If pollination is a problem (challenge!) due to a lack of bees, plant one of the seedless varieties like Sweet Success that don’t require pollination.

3.Lettuce

Leaf lettuce, closely spaced, in an area of no more than 2 feet square will provide all the salad a small family needs.

Plant it early and, after you cut it the first time, plant another patch the same size. After the first patch is cut twice more, the second patch will be ready for harvest and you can reseed the first patch and start all over.

If you don’t cut it too close to the ground the lettuce will regenerate quicker. Using this method you will have lettuce all summer no matter how hot it gets.

4. Melon

If part of your yard is covered with landscape rocks, that is a good place to plant cantaloupe or watermelon. Clear away an 18-inch square area down to the dirt and border it with bricks or edging to keep the rocks from encroaching.

You can put in about four melon plants and watch them go nuts, spreading out and taking over that part of the yard. They love the heat from the rocks, and the rocks will keep the fruit off the ground where it might otherwise rot.

5. Carrots

If you have a considerable number of carrots still in the ground as cold weather approaches, dig a 12-inch- deep trench in a part of your garden that will receive winter sun. Put a layer of sheet plastic in the bottom, then dump in your topped carrots.

Put another sheet of plastic on top and cover the trench with at least six inches of soil. Whenever you need a bag of carrots you can dig them up all through the winter. The top couple of inches of soil may freeze, but the carrots will be cool and safe underneath.

6. Tomatoes

When the temperature reaches into the mid-90s for several days in a row, which is all too common in recent years, tomato blossoms won’t set fruit. If you drape sheets of cheesecloth secured by clothespins over your plants, the small amount of shade provided may be enough to allow the tiny fruits to start growing.

7. Okra

Fried breaded okra is a delicious, although not very healthful, treat. Okra is considered to be a plant grown in the hot, humid South. You can grow okra in Colorado but it won’t tolerate cool weather, so wait until at least the first week of June to put in your plants.

Make sure they have full sun. Four plants is all most people want, and I have seen them grow 6 feet tall. Freeze some in zipper bags for use in gumbo or soups in the cold of winter.

8. Garlic

An organic-farmer friend taught me this. Plant garlic in the fall, and it will appear in early spring. When it is harvested, if the cloves are smaller than the ones you planted, don’t despair.

Instead of buying and planting large cloves again the next fall, save some of your small cloves and replant them. The following year your cloves will be much larger.

Why does this work? We don’t know, but it does, so does it matter?

These are little things I have learned over the years. Some I have thought of myself, and others were passed on from other gardeners. All of us need all the help we can get to overcome our Front Range gardening problems … I mean challenges.

Gerald Miller is a master gardener who lives in Pueblo.

Tags: clove, fence, landscape, master gardener, plants, porch, porches, soil, summer heat, vegetable garden
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We picked a runner-up in four categories: white wine under $15, red under $15, white over $15 and red over $15. Then we picked honorable mentions in each category.

Since some of these were reviewed early in the year, this vintage might no longer be available. You might try the new vintage, which probably could be close in taste and value.

Wine of the year

2006 Tohu Marlborough Pinot Noir

Price: $23.99

Aroma: Ripe cherries, leather, potpourri spices, tea leaves and bacon.

Palate: Sweet black and red fruit, with some citrus and green fruit. The texture was bigger than the others.

Verdict: This was our favorite in a close vote. The wine was wound tight, meaning that with decanting or aging it should blossom even more.

The runners up

2004 Cycles Gladiator Central Coast Syrah

Price: $9.99

Aroma: Rose petals, raspberries, orange peel, smoky bacon and leather.

Palate: Lovely texture, soft and velvety. Nice balance of alcohol and fruit.

Verdict: Our favorite red wine under $15, this wine came within one vote of being the top wine. The Cycles Gladiator varietals were all deemed excellent values.

Saint-Meyland Brut

Price: $14.99

Aroma: Lemon, citrus and cream soda scents.

Palate: Fresh, clean and zesty. Flavors resemble lemon cream soda. Lemon through the finish.

Verdict: Our favorite white value for under $15. A great value at this price. Foaming bubbles, but not too much.

1999 Gabriel Meffre Laurus Cote Rotie

Price: $39.99

Aroma: Jammy black fruit, charred butter, leather, oak, crushed black pepper and smoked ham.

Palate: Tea leaves plus all the characteristics from the aroma.

Verdict: Our favorite red wine over $15. From a great vintage, the age of the wine clearly improved it.

2005 Olivier Leflaive Les Setilles Bourgogne

Price: $19.99

Aroma: Bosc pear, hazelnuts, almond skin, tarragon and a touch of natural clove.

Palate: Fresh pear flavors and prickly clean acids, like biting into a slice of just-under-ripe pear. Very well-balanced.

Verdict: Our favorite white wine over $15 � though not much over � this was a “baby Montrachet” from a consistently great producer.

Honorable mentions

White wines under $15:

2006 Foxglove Edna Valley Chardonnay. $14.99.

2005 The Crossings Sauvignon Blanc. $12.99.

2005 Stonehaven Winemaker’s Selection Riesling. $11.99.

2005 Bertani Velante Veneto Pinot Grigio. $13.99.

Red wines under $15:

2005 Concha y Toro Explorador Carmenere. $6.99.

2005 Smoking Loon Cabernet Sauvignon. $8.99.

2005 Paringa Shiraz. $11.99.

White wines over $15:

2005 St. Urbans-Hof Piesporter Goldtropfchen Riesling. $24.99

2005 Landmark Overlook Chardonnay. $27.99.

Non-vintage Taittinger La Francaise Brut. $54.99.

Red wines over $15:

2005 Frank Family Vineyards Napa Zinfandel. $32.99.

2004 Montepeloso Eneo IGT. $34.99.

2005 Fess Parker Santa Barbara Pinot Noir. $25.99.

2004 Catena Alta Malbec. $49.99.

2004 Casa Lapostolle Clos Apalta. $69.99.

Tags: clove, rta
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Part 2 of our collection of local holiday recipes is just as enticing as last weeks Part 1.

From zesty spinach balls to a refreshing eggnog punch created by an ll-year-old cook, youll find festive recipes ideal for holiday parties, family dinners or a special breakfast.

We read through more than 50 recipes submitted by readers to offer the ones on these pages. Many are family dishes passed down through generations. We offer a hearty thanks to those readers who took the time to share their recipes with all of us.

%26#8212;Dawn White

SOUR CREAM CHERRY COFFEE CAKE

Darlene Daugherty, Grover Beach

Makes: 2 cakes

%26#8226; 1/4 pound (1 stick) unsalted butter

%26#8226; 1 cup granulated sugar

%26#8226; 2 large eggs

%26#8226; 1 cup fat-free sour cream

%26#8226; 2 cups all-purpose flour

%26#8226; 1 teaspoon baking powder

%26#8226; 1 teaspoon baking soda

%26#8226; 1/4 teaspoon salt

%26#8226; 1 teaspoon pure vanilla extract

%26#8226; 1 tablespoon finely chopped lemon zest

%26#8226; 1/2 cup best-quality cherry preserves

Preheat over to 350. Butter two 8-inch-square cake pans.

In a large mixing bowl, beat butter and sugar until well-combined. Add eggs one at a time and beat well. Add sour cream and mix thoroughly.

In a small bowl, mix together the flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture. Batter will be stiff. Stir in the vanilla, lemon zest and cherry preserves.

Spread the batter in pans. Bake 20-30 minutes or until a toothpick inserted in the center comes out clean.

COCONUT JOYS

Bonnie Crawford, Arroyo Grande

This is a longtime Crawford family favorite and very easy to make.

Makes: 3 dozen

%26#8226; 1/2 cup margarine

%26#8226; 2 cups powdered sugar

%26#8226; 3 cups coconut

%26#8226; 2 squares unsweetened chocolate, melted

Melt margarine in sauce pan or microwave.

Remove from heat and add powdered sugar and coconut. Mix well. Shape rounded teaspoons of mixture into balls. Make indent in center of each cookie and place on cookie sheet.

Fill centers with melted chocolate.

Chill until firm.

UPSIDE DOWN PUMPKIN PIE

Pat Moreno, Cambria

This is one of Pat Morenos longtime favorite holiday recipes and her family knows to expect it starting Thanksgiving week. She recently made it for the free community Thanksgiving dinner in Cambria that served 600 people.

%26#8220; I can honestly say Ive never had anyone say they didnt like it,%26#8221; she said. %26#8220; It has that wonderful pumpkin pie consistency and taste with a nutty crust.%26#8221;

Makes: 15- 20 servings

%26#8226; 3/ 4 cup sugar

%26#8226; 2 teaspoons cinnamon

%26#8226; 3 eggs, beaten

%26#8226; 1/ 2 teaspoon ginger

%26#8226; 1 large can ( 29- ounce) pure pumpkin

%26#8226; 1 can ( 12- ounce) evaporated milk

%26#8226; 1/ 4 teaspoon cloves

%26#8226; 1/ 2 teaspoon salt

%26#8226; 1 cup chopped walnuts

%26#8226; 1 yellow cake mix

%26#8226; 2 sticks unsalted butter, melted

Preheat oven to 350 degrees. Oil a 9- by- 13- inch pan and then cover the bottom with wax paper cut to fit.( This makes cake easier to turn over after its baked.)

Mix together all ingredients except cake mix, walnuts and butter and pour mixture into wax paper- lined pan. Sprinkle yellow cake mix ( dry) on top of pumpkin mixture. Over this, sprinkle chopped nuts and then pour the melted butter over the entire pan.

Bake for 50- 60 minutes. When testing for doneness, note that cake will be moist due to pumpkin.

Cool cake and then flip over.

Peel off the wax paper, cut in squares and serve with whipped cream.

PEAR-DATE CHUTNEY

Jeanette Fowler, Pismo Beach

Jeanette recommends this chutney as a tasty way to incorporate dates into a festive holiday meal.

Makes: 2 pints

%26#8226; 1-1/2 pounds (3-4 pears) winter pears, peeled, cored and diced

%26#8226; 1-1/4 cups chopped, pitted dates

%26#8226; 1 cup raisins

%26#8226; 1 cup sugar

%26#8226; 3/4 cup cider vinegar

%26#8226; 1/4 teaspoon ginger

%26#8226; 1/2 teaspoon cinnamon

%26#8226; 1/8 teaspoon allspice

%26#8226; 1/8 teaspoon cloves

%26#8226; 1/8 teaspoon salt

%26#8226; 3/4 cup slivered toasted almonds

Combine all ingredients except almonds in 3-quart saucepan. Bring to boil over medium heat, stirring frequently. Reduce heat and simmer uncovered about 20 minutes or until pears are tender and mixture thickened. Cool to lukewarm and stir in almonds. Serve over roast beef or chicken, or serve cold spread over cream cheese as an appetizer.

TYLERS EGGNOG PUNCH

Tyler Bleuher, San Luis Obispo

Eleven- year- old Tylers eggnog punch recipe is always a hit at the Bleuher familys annual holiday parties. Its a festive twist on traditional eggnog.

Makes: 24 6- ounce servings

%26#8226; 2 quarts vanilla ice cream

%26#8226; 2 quarts chilled eggnog

%26#8226; 1 liter cream soda

%26#8226; Garnish: Candy canes, whipped cream and cinnamon

Place ice cream in an extra large punch bowl with half of the eggnog. Using a potato masher, stir and mash mixture until the ice cream is melted. Stir in remaining eggnog and then slowly stir in cream soda. Garnish each glass with a candy cane. Top with whipped cream and cinnamon.

PRALINES SWEET POTATOES

Suzanne Weidler, Paso Robles

A friend from Texas gave Suzanne this recipe, and it has been a popular dish at many holiday dinners ever since.

%26#8226; 4 cups mashed cooked sweet potatoes or canned yams

%26#8226; 1-1/2 cups sugar (3/4 cup if you use canned yams)

%26#8226; 3/4 stick of butter or margarine

%26#8226; 1 cup evaporated milk

%26#8226; 3 eggs beaten

%26#8226; 1/2 teaspoon nutmeg

%26#8226; 1/2 teaspoon cinnamon

%26#8226; 1/2 teaspoon salt

%26#8226; 1 teaspoon vanilla

Topping

%26#8226; 1 cup cornflakes

%26#8226; 1/2 cup brown sugar

%26#8226; 3/4 stick melted butter or margarine

%26#8226; 1/2 cup chopped pecans

Mix all ingredients, except topping. Place in an ungreased 9-by-12-inch dish. Bake 15 minutes at 375 degrees. In the meantime, mix all topping ingredients. Spread topping over potatoes. Bake 15 minutes.

MAPLE BARS

Dian Robinson, San Luis Obispo

Dians mother made these maple bars when Dian was a child, and now Dian makes them for her own family every holiday season. One year she forgot to buy canned biscuits and had to drive all around the county on Christmas morning until she found an open convenience store so she could bake this annual treat.

Makes: 20 bars

%26#8226; 1 cup brown sugar

%26#8226; 3/4 cup chopped nuts

%26#8226; 1/3 cup maple syrup

%26#8226; 1/4 cup butter, melted

%26#8226; 2 10-ounce cans Hungry Man Big Flaky biscuits

%26#8226; 11 ounces cream cheese, room temperature

%26#8226; 1/4 cup powdered sugar

%26#8226; 2 tablespoons butter

Heat oven to 350 degrees. Combine the first four ingredients and spread evenly in an ungreased 13-by-9-inch pan.

Beat together cream cheese, powdered sugar and butter and set aside.

Separate biscuits. Roll each biscuit into a 4-inch circle.

Spoon 1 tablespooon of cream cheese filling mixture onto each biscuit. Roll up, folding sides in slightly. Place seam side down in prepared pan, creating two rows of 10.

Bake for 20-30 minutes or until golden brown. Remove from oven, let cool three minutes, then serve.

CHILI CON QUESO

Eleanor Craveiro, San Luis Obispo

Makes: 8 servings

%26#8226; 1 pound Velveeta cheese cut into cubes

%26#8226; 1 can whole tomatoes, drained and chopped fine

%26#8226; 1 4-ounce can Ortega green chilis

%26#8226; 1 tablespoon diced green onions

%26#8226; 1/2 cup celery chopped fine

Heat all ingredients together in double boiler or in microwave oven until cheese is melted and ingredients are hot. Keep hot in fondue pot. Serve with corn chips.

NOLAS ZUCCHINI PANCAKES

Nola Johnson, Los Osos

Nola recommends her zucchini pancakes for a tasty dinner side dish or party nibble. Healthy and simple to make, they are a nice alternative to traditionally heavy holiday fare.

Makes: about 25 pancakes

%26#8226; 3-4 medium-sized zucchinis %26#8226; 3/4 teaspoon salt %26#8226; 4 eggs

%26#8226; 1 clove garlic

%26#8226; 3/4 cup seasoned bread crumbs

%26#8226; 1 cup grated Parmesan cheese

%26#8226; 1 tablespoons finely chopped onion

%26#8226; 1/4 teaspoon ground black pepper

%26#8226; Sour cream (optional)

Trim and coarsely shred zucchini. In a bowl, toss zucchini with salt. Place in colander and drain for at least 15 minutes. Discard liquid.

In a bowl, beat eggs and garlic. Stir in seasoned bread crumbs, cheese, onion and black pepper only until moistened (batter will be lumpy). Stir in zucchini just until combined.

For each pancake, spoon 1 heaping tablespoon of batter on a hot, lightly-oiled griddle or skillet and spread to 3-inch circle. Cook over medium heat for 2-3 minutes on each side or until pancake is golden brown. Keep pancake warm while cooking remaining pancakes. Serve with or without sour cream.

SPINACH BALLS

Roberta Thomas, Arroyo Grande

These festive- looking spinach balls are a healthy appetizer. Served with a spicy mustard sauce, theyre always popular at Christmas parties, says Roberta Thomas.

Makes: 65 spinach balls

%26#8226; 2 10- ounce packages frozen chopped spinach

%26#8226; 2 cups packaged herb- seasoned stuffing mix, crushed

%26#8226; 1 cup grated Parmesan cheese

%26#8226; Dash nutmeg

%26#8226; 6 eggs beaten

%26#8226; 3/ 4 cup butter, softened

Thaw spinach and drain all excess moisture. Place in medium bowl and blend in remaining ingredients. Shape into balls the size of walnuts. Freeze.

( Use within 2 months)

Before serving, preheat oven to 350 degrees. Place frozen balls on lightly greased baking sheets.

Bake 10- 15 minutes or until hot. Drain on paper towels. Serve with wooden picks and Spicy Mustard Sauce.

For spicy mustard sauce:

%26#8226; 1/ 2 cup dry mustard

%26#8226; 1/ 2 cup white vinegar

%26#8226; 1/ 2 cup sugar

%26#8226; 1 egg yolk

Combine dry mustard and vinegar in a small bowl. Cover and let stand at room temperature overnight. In a small saucepan, combine mustard- vinegar mixture, sugar and yolk. Simmer over low heat until slightly thickened. Cover and store in refrigerator up to one month.

Serve at room temperature.

Makes 1- 1/ 3 cups.

SANTAS SNICKERS DELIGHTS

Stacey Gregory, Pismo Beach

Makes: 18 cookies

%26#8226; 1 18-oz. tube sugar cookie dough

%26#8226; 18 Snickers minis, unwrapped

%26#8226; 1 16-ounce container vanilla frosting

%26#8226; Red and green food coloring

Pre-heat oven to 350 degrees. Divide the dough into 18 pieces. Place a candy in the center of each piece of dough and form a ball, making sure the candy is completely covered. Place on nonstick baking sheet and bake in the oven for 10-12 minutes, until golden brown.

Let cookies cool on the baking sheet for 3 minutes and then transfer to waxed paper or wire rack to cool.

Divide the frosting into 2 bowls. Tint the frosting with the food coloring. Place the frosting into separate resealable bags. Snip off a corner from each bag and drizzle the cookies with frosting.

NANS CHRISTMAS BREAKFAST BREAD

Nancy Davis, Atascadero

This has been a Davis family favorite for years. Nancy Davis recommends it as a holiday gift, too.

Makes: 10-12 servings

%26#8226; 3 cups flour

%26#8226; 3 teaspoons baking powder

%26#8226; 1 teaspoons baking soda

%26#8226; 1/4 cup butter

%26#8226; 2 teaspoons dried anise seeds

%26#8226; 1/2 cup sugar

Mix the flour, baking powder and baking soda in a bowl with a fork.

Blend in the butter with a pastry cutter or use two table knives until butter is well-combined.

To the flour mixture, add:

%26#8226; 1-1/3 cup buttermilk

%26#8226; 1 egg

%26#8226; 2 teaspoons vanilla

%26#8226; 2 teaspoons of orange or lemon zest

%26#8226; 1 cup dried cranberries or raisins

Stir this mixture with spoon until mixed. It should be sticky but not firm.

Next, grease a 10-inch cast-iron skillet or round baking pan and scrape the dough into the bottom of the pan. Spread evenly but do not pack down.

For the topping, beat one egg, brush onto dough and sprinkle liberally with sugar and anise seeds.

Bake at 400 degrees for 35 to 45 minutes.

Tags: 15 minutes, chocola, clove, minis, rta
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