Hardy Evergreen Ferns

     "So many of my plants disappear in the winter months. Is this perennial evergreen?" the customer asks as she holds the pot in front of me. Not many perennials are evergreen so this month I've decided to focus on three evergreen ferns that retain interest over the winter months and also add a different look to your existing shade garden during the steamy summer months. None of these will want to be placed in full sun, however high filtered shade will make them quite happy. When spring arrives just cut off any fronds that look tattered and you will soon see fresh new growth.

      Japanese tassel fern (Polystichum polyblepharum) has a striking presence in the garden with its coarse-textured glossy, dark green fronds. The newest fronds emerge a pleasing light green, and with this fern's cinnamon-brown mid-rib you get an interesting three color effect. My co-worker Jeff thinks this fern has a prehistoric look to it, and he likes to use tassel fern in flower arrangements as a filler. He also says that our occasional snowstorms may temporarily flatten the fronds but they will recover nicely if the snow doesn't hang around too long. Japanese tassel fern is a slow grower that prefers moist well-drained acidic soil, so help it out a little with extra water from the hose.

      I think I know how Autumn fern (Dryopteris erythrosora 'Brilliance') got its common name. This upright fern is very popular with our customers and landscape designers, probably because the new fronds display a copper-red color that combines wonderfully with other perennials --- especially bronze-leaf heucheras. These deeply cut fronds turn a glossy dark green as they mature, and the 'Brilliance' cultivar is a recent introduction that appears to hold this vibrant color even longer than the species. Sources say this fern achieves the best color in partial sun as opposed to deep shade. Need a subtle but eye-catching combination that will have winter interest, too? Try this fern in the ground (or in a container) with 'Golden Brocade' Asiatic jasmine and x Heucherella 'Sweet Tea' - two other hardy plants that like partial shade.

      If you have more modern tastes in home décor and architecture perhaps holly fern (Cyrtomium falcatum) is the choice for you. Its dark green foliage resembles a short holly bush---without the annoying prickles. The coarse texture is also a great foil for bold- leaved hostas like 'Sum and Substance', 'Big Daddy' or 'Blue Angel'. Holly fern can tolerate deep shade but it does not tolerate soggy soil. This fern has a more substantial look in the garden than other more mainstream ferns because the individual fronds have a "solid" look to them. Several sites also recommend this perennial for use as a houseplant, too.  

     If you have a shady garden spot check out these garden-worthy ferns the next time you visit us. Your hostas, astilbes, hellebores, heucheras and pulmonarias will all look even prettier paired with an easy-care fern or two. Need yet another reason to consider ferns? Slugs and insects leave them alone!

Ann Weber

Fatsia (Fatsia japonica)

In other parts of the world, this is known more as a houseplant, but we are lucky enough to grow this at the northern end of its range.  I say lucky, because the boldly textured foliage will remind you of some place tropical, and you will find the winter-blooming white flowers very unusual and welcome.  Fatsia is most commonly sold with bright to medium green foliage, but it also can occasionally be found speckled and variegated with white.  In this climate Fatsia usually reaches about 6' tall and wide.  Though it is listed as hardy in zones 8 to 9, I know it will grow in the warmer parts of zone 7, especially if it is grown in a sheltered spot.

Mahonia (Mahonia bealei and others)

When most people see this plant they think it might be some sort of Holly, but a closer inspection of the foliage, flowers and fruit will make some scratch their heads.  The dark green leathery foliage does resemble a Holly leaf, but it also has yellow winter-blooming flowers and blue grape-like fruits that birds love.  Most of the mahonia planted is M. bealei, but there are several other species available, as well as hybrids that are grown for their less coarse foliage or for showier flowers.  Depending on the variety, most mahonias will reach 6' tall or more and are hardy in zones (6)7 to 9.

     These plants are by far not a complete list, but I feel they are five of the best choices.  If you would like to learn more about them, or see what your other choices are, stop by the store and we will be glad to help.

I ♥ Tomatoes 

     Now that August is here you are probably starting to yield the fruits of your labor in the vegetable garden. Tomatoes, cucumbers, and peppers are beginning to pile up on kitchen counters everywhere, and tomato and cucumber salads are showing up as a side dish at the dinner table with a daily frequency. If you're lucky enough to have more tomatoes than you can possibly eat or share with friends and neighbors, here are two ideas on what to do with those juicy love apples before they begin to leave ugly, watery stains on your countertops.

Gazpacho

     If you've never had gazpacho, or maybe tried it once upon a time and don't remember it too fondly, I urge you to give it a try using your own kitchen blender and fresh ripe tomatoes. In my opinion, gazpacho is best eaten as an incredibly refreshing and light first course for a summer evening dinner.  It is colorful, cold and refreshing, and bursting with summer flavors. There are variations galore to be found on the internet, and most all of them feature succulent summer tomatoes as the star. Of Mediterranean origin, most specifically Spain, the beauty of gazpacho is that it can be made quickly, easily, and a day ahead of time, making it ideal for dinner parties. Here is a basic recipe to get you started, but I take many liberties with my own creation once I make the basic recipe.  Sometimes I add fresh basil, sometimes cilantro, and I have been known to occasionally add a little vodka for that Bloody Mary twist, so go ahead - let your culinary freak flag fly on this one!

Here is what you will need to make basic gazpacho:

• Five or six fresh ripe tomatoes, skins removed
• One small cucumber, seeded and peeled
• Two medium to large garlic cloves
• One small sweet bell pepper, any color
• About two cups of cubed, day old or crusty bread
• One half a cup of good quality extra virgin olive oil
• Salt to suit your taste
• A pinch of cayenne pepper
• A tablespoon of balsamic vinegar  

     With the tip of a sharp knife, score an X just into the skin on one end of your tomatoes and submerse in a pot of simmering water on the stove for approximately one full minute and then plunge into a bowl of ice water. The skins should peel off easily. This is not as much trouble as it seems.  Trust me, its worth the effort. Now add your bell pepper, garlic, cucumber and olive oil to the blender, pulse till pureed, and then add your tomatoes and bread cubes to the blender, pulsing to puree between additions. Add your cayenne pepper, vinegar and salt and pulse again. This is where you adjust to suit your taste, adding more cayenne, salt, or vinegar and if you choose, basil or cilantro, or even vodka. Chill for at least two hours and serve cold (the colder, the better). A one cup serving is adequate, and this should serve about six.

'Mater Sandwich:

     Yes, there are rules!  You must have ripe, red, succulent, fresh tomatoes, sliced ½ inch thick, placed on paper towels for a couple of minutes to absorb excess water, then sandwiched between two slices of WHITE BREAD ONLY slathered with generous mayo, salt and pepper. Serve with sweet iced tea with lemon. If you have a screened-in porch and a rocker this scene is complete.

   If you are hungry for more, head over to our blog  where I have posted a recipe for the classic Italian summer dish, Insalata Caprese. You will also find a couple of storage tips for your windfall crop of tomatoes.

Buon apetito!

Gina Nardoianni