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Green Thumb International
Edition 8.43 Supergarden.com News October 23, 2008

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October

Chinese trumpet creeper (Campsis grandiflora) is a showcase, drop-dead-gorgeous vine--and the perfect plant for that special full-sun spot in your garden. Positioned so the backdrop is a dark evergreen, the plant erupts into a vertical carpet of 3-inch-long, reddish-orange flowers tinged with yellow and salmon hues. On a post, this bright 'petunia-on-a-stick' will shock and amaze the most jaded of gardeners.

 


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"If you are not killing plants, you are not really stretching yourself as a gardener."
~J. C. Raulston


Jack-o-lantern

At this time of year, when the temperatures are cooling, and we're adding fall color to our gardens, the children are gearing up for Halloween and the ubiquitous jack-o'-lanterns. It's easy to make jack-o'-lanterns, and it's fun for the whole family.

First consider where your pumpkins will be placed. If they are to grace the stairs leading up to your front door, select smaller pumpkins for carving. For a focal point on your porch, or a centerpiece for your table, go for a larger one. Just be sure that you choose pumpkins that are uniformly orange with no bruises or discoloration, and are either tall and narrow, or more rounded, depending on the design of your carving.

safety first!

Next, your tools. A long thin-bladed knife is best for cutting the top hole and large pieces out of the face of the gourd, with a paring knife used for detail work. All of your tools should be sharpened before and after carving, so make this a family affair--with parents in control of all carving tools! The little ones can draw the desired face on the pumpkin with a simple crayon.

Begin by cutting a 5- or 6-sided hole in the top of the pumpkin, about two-thirds the diameter of the pumpkin. Angle the knife so that the lid and hole will be somewhat cone shaped; this will help prevent the lid from falling into the hole.

Scrape the seeds and stringy membrane out with a large spoon, making certain to scrape the bottom flat so that the candle sits squarely. Then carefully carve with your paring knife the face you've drawn on the best side of the pumpkin. Finish up with a white votive candle in a clear glass holder. Or be safety-first with a battery-powered LED flickering tea candle. You may need a couple of these to light your jack-o'-lanterns sufficiently.

Fire safety should be paramount. Never leave a lit candle unattended, and never leave children alone with a lit pumpkin or any candles. Follow these rules and your pumpkins will be your scary pals throughout the holiday!


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You don't need to be a botanist to coax flowers into bloom for the holidays.

It's simple, especially when they're Hippeastrum bulbs. Although marketed in the winter as amaryllis, most belong to the genus Hippeastrum from South America.

For the largest number of flower clusters, select the largest bulb. Plant it in a well-draining pot, 6-8 weeks before you want the trumpet-shaped flowers to appear. Make sure the upper third of the bulb is peeking above the soil and water sparingly.

Then stake the flower stalk for support, put a bow on it, and voilà! Don't you wish all your holiday preparations were this easy?

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The Green Team

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Garden Primer
How often do I need to re-pot my plants into larger containers?


Answer:

Unfortunately, plants are not like the fish in your tank that only grow to the size of their home. Plants grow root-bound when the amount of plant root volume exceeds the amount of soil volume in their container.

To check, gently lift out your plant from its container. If you can see mostly roots and very little soil, then it is time to transplant your plant into a larger container.

Select a container that is about 20% larger in volume than your existing pot. A good rule of thumb is not to use a container that is more than 4 inches wider and deeper than your existing root ball. Use a good potting soil, such as Kellogg's Patio Plus, and make sure that the top of the existing root ball is even with the top of the soil in the new container.

When you are done, you should have no more than 2" of new soil surrounding all sides of the root ball. Add a little starter food, such as Lilly Miller, water in and you're good to go!

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Spiced Butternut Squash Soup
  • 3 pounds butternut squash, halved and seeded
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 1 leek, sliced
  • 2 cloves garlic, sliced
  • 2 (49.5 fluid ounce) cans chicken broth
  • 2 large russet potatoes, peeled and quartered
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • salt and pepper to taste
  • 1/2 cup sherry wine
  • 1 cup half-and-half cream
  • 1/2 cup sour cream (optional)

Step by Step:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pour a thin layer of water in a baking dish, or a cookie sheet with sides.
  • Place the squash halves cut side down on the dish.
  • Bake for about 40 minutes, or until a fork can easily pierce the flesh.
  • Cool slightly, then remove the peel. Set aside.
  • Melt the butter in a large pot over medium heat.
  • Add the onion, leek and garlic, and sauté for a few minutes, until tender.
  • Pour the chicken broth into the pot. Add the potatoes, and bring to a boil.
  • Cook for about 20 minutes, or until soft.
  • Add the squash, and mash with the potatoes until chunks are small.
  • Use an immersible hand blender to purée the soup, or transfer to a blender or food processor in batches, and purée until smooth. Return to the pot.
  • Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream.
  • Heat through, but do not boil.
  • Ladle into bowls, and top with a dollop of sour cream.

Yield: 8 servings

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