October 2013

The pumpkins are here! Come and visit our Idaho-grown pumpkin patch. Thanks to a long growing season this year, we have an abundance of pumpkins to choose from. Our selection also includes mini pumpkins, gourds, corn stalks and white pumpkins. Carve one, bake one or use them to decorate outdoors and in. Try this fun, easy way to decorate your table this fall:

• Cut the top off a small pumpkin and scoop out the flesh.
• Fill with floral foam (oasis) that has been soaked in water.
• Arrange any combination of fresh flowers and foliage in the oasis

This arrangement will last about a week. Check the oasis and water carefully if it starts to dry out. Oasis and other floral supplies can be found in our floral department.

Take advantage of the season and plant something! You’ll be glad you did.

• 30% off trees and shrubs
• 50% off Ball and Burlap Crabapple trees
• 2 for 1 rose bushes
• 2 for 1 select ash trees

As the growing season comes to an end, we welcome the dormant season. October is a great time to take care of your existing landscape and maybe even take on new projects. Some maintenance this time of year will really pay off next season. Here are a few tips to really make a difference in the overall health and beauty of your landscape:

Trees and Shrubs:

• Spread a thin layer of compost or manure over the root zone.
• Mulch around the base with 2-3 inches. Avoid piling the mulch up the trunk or stems.
• Evergreens: Newly planted evergreens will benefit from spraying with Wilt Pruf™. This anti-desiccant protects the needles from drying in the winter sun and wind.

Lawns:

• Spread grass seed over any bare patches.
• Mow the lawn shorter than normal- this reduces cover for voles.
• Rake up leaves.
• If burrowing pests are a problem, spread repellant such as Repellex™ or Mole Max™.
• Fertilize with a high nitrogen fall fertilizer or winterizer. This ensures root growth and speedy green up in the spring.

Perennial Areas:

• Cut back brown foliage and flower stems. Some perennials can be left standing for fall and winter interest such as ornamental grasses, echinacea, Russian sage and autumn joy sedum.
• Plant bulbs. Daffodils, tulips, crocus add cheerful color in the spring.
• Rake up leaves.

Vegetable Gardens:

• Make notes for next season: What grew well? What were your favorite varieties? What was planted where?
• Pull out any remaining plant debris.
• Vegetables take a lot of nutrients from the soil. Replenish the soil with compost, manure or a combination. Mix in well with the existing soil and rake flat. Your beds will be ready to go next spring.

Natural Areas:

• Mow or ‘weed-whack’ tall grassy areas. Spread grass or wildflower seed over any bare patches.

An investment in your time this fall will reward you with a beautiful, ready to go landscape next spring.

Birds are a welcome garden guest throughout the year. Bird feeders, bird baths and bird houses play an important part in backyard birding, but planting shrubs for their forage and cover will attract even more wild birds to your yard.

• Black Chokeberry: Clusters of dark berries form above glossy green foliage. Foliage is brilliant orange in autumn.
• Serviceberry: These purple berries are native to much of the mountain west. The fruit attracts many species of birds including cedar waxwing, gross beaks and grouse.
• Willow: This hardy shrub provides excellent cover for many birds.
• Chokecherry: Another native, with profuse clusters of dark red berries.
• Viburnum: This easy to grow shrub has beautiful red clusters of berries, persisting into winter.
• Dogwood: Birds are attracted to the white berries which form late-summer.
• Rose: Rose hips contain a profusion of seeds to nourish birds through the winter

Beets are one of the last veggies to be harvested of the season. Roasting enhances the beets’ sweetness and the simple vinaigrette compliments their earthy flavor. Beautiful, healthy and simple, this recipe will become a go-to for next year’s harvest too! Servers 4-6:

• 1 pound of Beets, scrubbed, tops removed
• 6 tablespoons olive oil
• 2 tablespoon balsamic vinegar
• Zest of one orange
• 1 teaspoon Dijon mustard
• Salt and pepper
• 6 cups mixed salad greens
• Crumbled goat cheese (optional)
• Toasted slivered almonds (optional)

Preheat oven to 400. Place a sheet of aluminum foil on a baking sheet. Place beets on top and cover with foil, creating a pouch. Roast for about one hour, until beets are tender when pierced with a sharp knife. Allow beets to cool slightly until they can be handled. Slip skins off the beets by hand or with a small sharp knife. Cut beets into slices or wedges and place in a medium bowl. Meanwhile, whisk together oil, vinegar, orange zest and mustard in a small bowl. Add salt and pepper to taste. While the beets are still warm, pour half of the vinaigrette over beets and stir to combine. Allow to cool to room temperature. Combine salad greens with remaining dressing in a shallow serving bowl. Top with roasted beet mixture and sprinkle with crumbled goat cheese and almonds, if desired.