Quotation of the Week: "For man, autumn is a time of harvest, of gathering together. For nature, it is a time of sowing, of scattering abroad." — Edwin Way Teale

Bringing the Outside Landscape Indoors

As we put summer and fall to bed and ready ourselves for winter, we often forget that the beauty left behind outdoors can be a showstopper indoors. Two "showstopper" plants that come to mind immediately are Mahonia aqufolium and Cotoneaster parneyi. Both offer unique opportunities in the landscape and inside the home.

Mahonia aquafolium

Mahonia, commonly known as the Oregon grape holly, grows to 6 feet tall and wide, with holly-like leaves that turn pink or orange to purple in fall. However, the spectacular attraction of Mahonia is the neon purple cluster berries that hang on to the branches long after the leaves have fallen off. Many florists use these twigs with the purple berries to liven up a Christmas bouquet or wreath at Christmas time. The large clusters of small neon purple berries will wow your guests during the holidays.

Cotoneaster parneyi

Not to be outdone by the Mahonia, Cotoneaster parneyi (lacteus) is a graceful, arching bush growing to 8 feet. The summer leaf color is dark green with a lighter underside. Clusters of white flowers bloom in the late summer followed by a long season of red fruit. The fruit — berries — hang on through fall and often can be used in wreaths and arrangements for Thanksgiving. The heavy crop of red fruit is extremely showy in the garden and equally showy when brought indoors. Parneyi can be used as an informal hedge, screen or espalier.

Don't forget the outdoor treasures. Bring your pruners as you take a walk in your garden. Selectively prune a branch of Mahonia or Cotoneaster and use it in a floral or greenery arrangement indoors. Enjoy these deciduous plants year-round.

Ron Brown Green Thumb Garden Pro

Growing Pansies

We frequently hear "I can't grow pansies." Here are some tips to get at the "root of the problem." First of all, it may not be your fault. Pansies often succumb to a fungal disease called rhizectonia, which thrives in wet soil. Tips: 1. Don't bury them too deeply - plant with the root ball slightly above soil level. 2. Be careful not to overwater. 3. Don't prop up floppy plants with soil! 4. Plant violas, they're a little stronger. 5. Plant them in pots, with a good potting soil. 6. Grow the pansies in a different area of your yard for 2 years (to give the disease time to disappear from the usual spot).

Pruning 102: When to Prune

When You Should Prune The best time to prune is during the plant's dormant season, generally in the winter. The exceptions are ornamental trees and shrubs grown especially for their spring flowers. Most of these should be pruned just after they bloom in the spring so the flowering buds are not removed. Evergreen plants can be pruned any time of year, but the best time is late winter or late summer just before seasonal new growth begins. Evergreen plants susceptible to frost damage should be pruned after there is any danger of frost. Tip: when you purchase a plant, ask us the best time to prune it. Dead, injured, or diseased limbs should be pruned immediately. Technique Pruning techniques vary, depending on what you are pruning and why you are pruning. We will cover the specifics in other articles. But here are some universals: The sharper the tool, the better. Using dull or rusty tools can harm the plant rather than help it. When pruning dormant plants, dormant spraying should be done immediately after pruning. If you feel lazy and decide to wait for a few days, you may find that new growth has begun to emerge. Your dormant spray will damage that tender new growth, setting your plant back and possibly resulting in deformed growth. When removing diseased limbs, get them away from the plant immediately and do not use the leaves for mulch, as that could spread the disease.

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What you need: 4 large garlic cloves, minced 1 brown onion, finely chopped 1 red onion, finely chopped 1 green bell pepper, finely chopped 2 tbsp. vegetable oil 2 lbs. beef sirloin, cut into 1/4-inch cubes 1 lb. pork tenderloin, cut into 1/4-inch cubes Salt to taste 2 tbsp. chili powder 1/2 tsp. cayenne pepper 1/2 tsp. paprika 1/2 tsp. ground cumin 3 cups water 1 (6-ounce) can tomato paste 3 medium tomatoes, coarsely chopped 8 oz. diced green chiles 1 jalapeño pepper, finely chopped Cheddar and Monterey Jack cheese for garnish Sour cream for garnish Step by Step: Sauté garlic and onions and bell pepper in vegetable oil in a large saucepan over medium heat, until translucent. Remove onion and pepper mixture from pan, leaving liquid. Add beef and pork cubes and brown over medium heat, stirring occasionally and adding salt to taste. Cook for 20 minutes or until tender. Add onion and pepper mixture to meat. Stir and cook for 5 minutes. Add dry seasonings and stir. Add water, tomato paste, tomatoes, chiles and jalapeño pepper. Let mixture simmer for 2 hours, stirring occasionally. Serve with cheese and sour cream. Yield: 12 servings