Ever Gro Agriculture- Newsletter

VOLUME TWO February 2007 NUMBER 2

Winter Gardening Tips
Sharon Yiesia reprinted with permission

It seems that gardening is a year round activity. There is always something to do. If you can't think of any gardening tasks, here are a few tips to get you thinking. First, Watering: Just be- cause the weather is cold, doesn't mean the ground has frozen. The ground takes longer to cool off than the air does. As long as the ground is not frozen and can accept water, you should water at least your evergreens. Most of the other plants are fairly dormant by now and not using much water. Evergreens, on the other hand, keep their needles all winter and can lose water through those needles. Keeping water supplied to the roots on a weekly basis as long as possible into the fall and winter season will help reduce stress on those evergreens. Second, Snow and ice on trees and shrubs: As we get into winter, the threat of damage from snow and ice is always near. When snow piles up on evergreens, try to gently brush it off. Don't shake the branches as this may cause them to break. If the snow is frozen on the branch and will not brush off easily, it is best to let it melt naturally, to avoid damage to the tree or shrub. If tree limbs break due to the weight of ice or snow, it is advisable to have the broken limbs removed as soon as the weather permits. Hanging branches can be a danger to passing pedestrians. Also, the tree will be able to heal the wound better in spring if the wound has clean edges instead of ragged tears. Thirdly, Warm spells in winter: Sometimes in the middle of winter, we suddenly get a few warm days. For the most part, this is not a big problem, but you may need to check on a couple of things. If you covered your roses with rose cones, you may need to ventilate the cone to prevent heat from building up inside. The same should be done with coldframes. If it is a warm, sunny day, the temperatures may be rising in the cold frame more than you expect. Remember to close vents as the temperature drops again at night. Holiday plants: Turning to the indoor environment, we need to keep our holiday plants fresh and blooming. Most of our blooming holiday plants prefer to be in a cool room. This keeps the plant in flower longer. Most holiday plants also need a bright room (some do well with direct sun, others do not). Keep these plants out of drafts to keep them in good health. Finally, Seed orders: If you order seeds from a catalog, get your order in by early February. Early orders help insure that you get the seeds you want and that you have them in time to start them indoors if you want. And lastly, don't forget about Nuisance insects: It is very common to find insects meandering around the house in winter. All kinds of critters come into the house looking for a place to rest for the winter. Common nuisance pests are boxelder bugs, house- flies, squash bugs and the multicolored Asian ladybeetles. As you encounter nuisance insects, just vacuum them up. Avoid smashing them as some leave stains or odors when smashed. Don't store firewood in the house. Insects can come in with firewood. Leave the wood outside until you are ready to build a fire. Firewood should never be treated with insecticides and insecticides are often not needed for most home invaders.

Kosher Kooking SW-style page 61
Grandma's Fried Okra and Potatoes
Ingredients: 1 LB. Fresh okra 2 Large potatoes (baking type--not new potatoes) 1 Medium white onion, finely chopped 1/2 Cup Cornmeal 1 tsp Salt 1/2 Cup Vegetable Oil 1/4 tsp Ground pepper Instructions: Wash okra and cut off stem ends. Cut in about 1/2 inch pieces. Peel potatoes and chop into '/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture. Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot).
Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people. Notes: This is a dish my husband loves, and he professes to hate okra! Not the deep-fried, batter-dipped variety, this is quick - something you can keep an eye on while the rest of your supper cooks. And remember, the larger the okra pod, he tougher, so choose small pods. Recipe courtesy of Lillian Rueben of New Orleans, LA

Return to Newsletters