Work, Work, Work

The hardest work of the year is cutting down plants, shrubs after the first freeze.  To keep from getting discouraged, I chip away about an hour a day slowly working my way through the yard.  The goal is be be complete by mid-February.  Actually you should try to leave the shrubs out as long as you can stand it because they provide cover, concealment and food for the wildlife.  I just can't stand how messy it looks so I'm probably way to neat for a "real" organic gardener.  I do try to leave as many leaves as possible on the beds to as as mulch and compost.  Also, by waiting to cut back the plant you provide a bit more protection against a hard freeze.

Bexar County Master Gardeners Poinsettias

It's Christmas and the BCMG have their poinsettia fundraiser for horticulture scholarships.  The poinsettias are grown by Peterson's nursery, a local grower.  Here is a good trip for watering.  Use 4-5 ice cubes per day.  This gives a slow, steady watering that doesn't drown or over water the plant.  Be careful that you keep the plant away from high temperatures so it doesn't dry out.

More Drip Installation

Just before we left for California, we had another section converted to drip.  Section 5 drip is along the side of the house and includes the north fern garden, the south/west corner and the perennial beds on the southwest side of the house.  We also re-centered the lawn sprinklers in section 4 to be more efficient on the grass.  It cost about $1800.  With the $2200 we did early winter, the total is now around $4000 for the year to have the most efficient lawn drip system.  Hopefully this will last for years and let us vacation for months at a time without worrying about watering.

Freeeeeeeeeeeeeze

For the past two weeks we have had on and off freezing weather but never much below 30 degrees.  This is the coldest temperatures we have had in two years.  The most tender annuals and perennials are gone:  fire bush, sweet potato vine, coleus, beans, tomatoes, peppers, basil.  As you can see from the raised bed the fall and winter veggies are thriving.  This week we had beets, carrots, lettuce greens, spinach, chinese cabbage and the last of the green beans, peppers and tomatoes.  The best way to cook most of these veggies is by roasting in a 425 degree oven in grandma's dutch oven.  I add garlic, olive oil, salt and pepper and roast at maximum 30 minutes.  Yum.