Fall gardening tips to prepare for next season

As our gardens and flower beds are coming to a seasonal end, it might be noticeable where changes could be made for next season. Perhaps there is not enough variety of colors blooming in the flowerbed. Some flowers might have grown too close together and one is taking over another space. Maybe all the flowers bloomed at the same time leaving only a green color in the flowerbed. Many late bloomers can carry color into the fall. There is a tendency to keep a plant whenever it is growing. At times we must be heartless and remove it. Next spring it will look so small as it emerges. You will not want to remove it either and have the same circumstances as there is now. Keep in mind the saying about perennials: “The first year they sleep, the second year they creep, and the third year they leap.”

If you have a plant you would like to increase for next spring, let the flowers set seed. When the seeds are mature, carefully clip them off, or cover with something to catch them. Set them aside to dry for a few days. Place in a container, envelop, etc., and label and store in a cool dry place. For many plants, one seed pod will contain many seeds. This is an easy way to increase certain plants we enjoy. Some plants will re-seed themselves if the area around the mother plant is not disturbed. Others may reseed themselves in areas not intended.

To ensure reproduction of the wanted plant, it first must be determined if the plant is a hybrid. Hybrid plants are bred in such a way that the babies will not come true as to having the same characteristics as the mother plants. The reproductive plants will come in assorted sizes, colors, and shapes as they revert back to other plants’ characteristics. Some hybrid plants may have a scent bred out of them, yet the flower development is increased, or the hardiness of the variety has improved. However, if the plant is not a hybrid, the seedlings will be like the parent. That is why it pays to write down the name of the plant, as well as some describing words.

Fall is the time to plant certain spring blooming bulbs. There are many varieties other than tulips and daffodils. Catalogs sell the many various varieties of these bulbs also.

Late fall vegetables are maturing. Some vegetables may continue ripening after picking, while others may cut off their source of sweetness, water, and nutrients. Root vegetables and winter squash will change carbohydrates into sugars. Keep in mind to store sweet corn at 32 degrees to keep the sugar turning into starches. Potatoes stored below 38 degrees convert starches into sugar. As most vegetables contain about 90-95 percent water, they may shrivel with the loss.

Their bounty may be stored in cool conditions, the freezer, a refrigerator or in canning jars. Carrots with the top and root cut back, may be stored in the refrigerator in a plastic bag with holes in it for over a year. Garlic cloves should be planted in the fall. If the flower heads are not cut off, garlic can become a weed!

It is also time to think about the garden for next spring’s planting. Plan to rotate the vegetables every year as each variety takes nutrition out of the soil or replenishes it. It is also a good way to avoid insects or diseases. Compost, or manures, may be tilled into the soil. Soil erosion may be avoided by planting a cover crop, which will be turned over in the spring. Adding leaves, straw or other materials, not chemically sprayed grass however, onto the soil will also help. Lightly hoeing the soil may help destroy weed seeds. Many can lay dormant for years. Increase the compost pile with leftover rinds, stems, and leaves. Later, what the compost turns into may be returned to the garden to enrich the soil.

If one had access to fruits, berries or large surprised size cucumbers, jams, jellies, pickles, salsa or relishes may be made. Beautiful jars of fruits may be lined up on a shelf. My canning days are over, but it was always something I enjoyed doing every year. There would be times when we needed to have buckets or coverings available to cover garden items against an early frost. After one of those, the weather would be nice again for a while.

Something to think about: “Harvest the blessings that surround you, for they are plentiful.” – AU

VEGETABLE MEDLEY

Grease a 2-quart casserole. Spread 3 cups sliced celery on the bottom. Sprinkle them with 1 tablespoon flour. Again, top with 3 more cups sliced potatoes plus 1 tablespoon flour. Ad 1 1/2 cups sliced onion rings plus 1 tablespoon flour. Melt 2 tablespoons butter in 1 1/2 cups milk over low heat. Season with salt and pepper. Pour over the vegetables. Cover and bake at 350 degrees for about 30 minutes. Remove the cover and add the topping:

TOPPING: Mix together and add to casserole.

1/4 cup grated Parmesan cheese

1/4 cup melted butter

1/4 teaspoon garlic salt

1 teaspoon paprika

1/2 cup breadcrumbs

Return to the oven for 15-20 minutes.

CARROT BEET CAKE

1 cup salad oil

1 cup sugar

3 eggs, separated

1 tablespoon hot water

1 cup raw ground carrots

1 cup raw ground beets

2 cups flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon vanilla

Combine oil, sugar, egg yolks, vanilla and hot water. Beat well. Stir in the carrots and beets. Blend in the dry ingredients. Mix well. Beat the egg white until stiff. Fold into the batter. Pour into a greased 10-inch tube pan or loaf pan. Bake at 350 degrees for 40 minutes.

FROSTING: Mix 1 (3-ounce) package cream cheese and approximately 2-3 tablespoons of orange juice in about 2 cups powdered sugar to make it spreadable. Spread on cake.

MICROWAVE CAULIFLOWER PICK-UPS

1 small head cauliflower, separated into bit-size pieces with sections of stems

1/3 cup butter, melted

Combine the following in a plastic bag:

1/4 cup Italian seasoned breadcrumbs

1/4 cup Parmesan or Romano cheese, grated

1 teaspoon tarragon leaves, crushed

1 teaspoon paprika

1/4 teaspoon salt and pepper to taste

Dip or roll the cauliflower in melted butter and drop into the bag of dry ingredients. Shake to coat evenly. Arrange in a 12x8-inch glass dish and cover with a paper towel. Microwave on high 4-5 minutes or until tender.