The Garden News
  Issue No. 10.46November 18, 2010  

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Shoe Boxes Due

Sunday, November 21,2010
 

This year Bob's Market & Greenhouses, Inc. is again blessed to be a collection point for Operation Christmas Child.  Last year over 8 MILLION children received shoe boxes from Operation Christmas Child.  This year help show your love in a tangible way to needy children around the world! 

Visit

Samaritanspurse.org

for more information.

 

Green Garden Guide

Preparing Mums for Winter 

Mums are a gardener's favorite. They are one of the easiest flowers to produce. You can grow mums for months in the fall and they are available in an almost endless array of species. Mums can be found in multiple colors and they also last for weeks once they have been cut, allowing you to display them. One very important matter concerning mums is proper care. In order for you to grow your mums year after year, you must know how to prepare them for winter. Read on to learn how to prepare mums for winter.

Instructions
Mums Banner
1. Decide when to prepare your mums for winter. It greatly depends on your location (growing zone) as to when specifically you should start preparing your mums for winter. Since mums are late (fall) bloomers, you want to give them all the time they need. For our area, the Mid-Ohio Valley, now is the time to prepare your mums for winter.

2. Choose a way to prepare your mums. There are essentially two methods you can use to prepare your mums for winter. Again, it will matter your location and winter conditions as to which would work best for your mums. You can select one or the other or even use both and see which worked best and stick with it the following winter. The two separate winter preparations are detailed in Step 3 and Step 4. Read over both and make your decision.

3. Ready your mums to stay outside during the winter. Add a deep layer (4 inches or more) of mulch (shredded hardwood), straw or manure. Cover the whole area surrounding your mums. Check on the mums during the winter to see if they are heaved from the soil because of frost. If the mums lift up, carefully place the root ball back into place.

4. Move your mums for the winter. If you are in very cold areas this may be the best selection. Carefully dig up your mums and place them in pots. Add soil as needed. Place the potted mums in a protected area outside (greenhouse, garage or other building) or bring them inside (basement, patio or other location). This spot must not experience freezing temperatures during the winter.

Tips:
  • There is much debate as to whether it is better to trim your mums as part of winter preparation or not. There is no harm in waiting until the spring to do this.
  • Shredded leaves make great insulation!  Use shredded leaves from your lawn under a layer of mulch for added protection.
 
Uncle Jim's Almanac

  • Thursday, November 18 - Mulch Perennials
  • Sunday, November 21 - Full Moon
  • Monday, November 22 - Cut Back & Mulch Mums
  • Wednesday, November 24 - Fertilize Houseplants
  • Thursday, November 25 - Thanksgiving!

"Approve not of him who commends all you say." 

-Benjamin Franklin, Poor Richard's Almanac, 1735 


 
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Kitchen Head

Swiss Chard Soup 

by John Morgan

 

Swiss chard is something that I grow in my garden each year, but many folks avoid growing it because they simply don't know what to do with it.  I like to grow Livingston Seed Company's Bright Lights variety of swiss chard because of its bright colors that range from bright reds and oranges to white.  Swiss chard can be used much like spinach or other greens in cooking with the added bonus of a celery like stalk.

Swiss Chard Soup

Ingredients
1 md Onion; chopped 
2 Ribs celery; chopped 
2 Garlic cloves; minced 
4 Cups Red potatoes; (cubed, skin on) 
1 md Carrot; cut in chunks 
1 Bay leaf 
5 Cups Vegetable stock 
4 Cups Chopped Swiss chard 
1/4 Cups Chopped fresh parsley 
2 TS Dried thyme; crushed 
1/2 TS Freshly ground black pepper 

Preparation
In a soup pot, saute onions, celery and garlic until softened - about 5 minutes. Add potatoes, carrot, bay leaf and stock. Bring to a boil, reduce heat and simmer for about 30 minutes. Add Swiss chard, parsley, thyme and cook an additional 10 minutes. Add black pepper. Remove from heat.

 

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Picture of the Week 

 

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Taken: 9/14/2010
by: John Morgan
Send Your Garden Photos to ask@bobsmarket.com


 

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Bob's Market & Greenhouses
Mason, West Virginia 25260
1-800-447-3760