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loosecatspen · 7 years

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Stranger at the Tavern

Stranger at the tavern

Atsi leaned into the snowy wind. Her arms folded tightly against her chest. Eyes focused intensely on the chimney poking out of the snow. She crested a large snow bank and the building came into full view. It was small, wooden thing that could have easily been confused for a small house that had been built against the mountainside. A constant patron, however; knew that it was only the front entrance to a bigger building that had been carved into the mountainside itself. Atsi’s mouth watered at the thought of the warm food and hot drink that awaited her inside.

Carefully, she stepped onto the first of the Icy steps. The snow had beaten down by the heavy feet of Trags who frequently walked the path from their village to their mines. Cutting a two feet high path through the snow that allowed Atsi to walk quickly to the tavern. However the path had thick patches of Ice that was most likely created by the consistent weight. the stairs were no different, requiring her full attention and exposing her to the harsh wind. Her legs were numb when she managed the last step and was back in the trough again. Noticing with some surprise that there were several fresh tracks heading into the large double doors that marked the stable entrance. Smythe’s tavern was popular, but it was rarely this popular. Must be some big occasion given the calls of the horses.

Atsi’s foot caught on a patch of ice and she stumbled, barely catching herself before her face hit the snow. Trembling from surprise, she awkwardly ran to the thick door and pushed against it. It creaked heavily before finally moving. She pushed harder and it swung wide open. Releasing a blast of heat, light, and the sharp scent of beer from inside.

Atsi dove in and pushed it closed. For a moment she leaned against the door, thawing from the heat of the building. I always forget how far it really is. She thought to herself as she pulled off her cloak and held it up. It took a moment before it levitated and joined the small clump of cloaks hovering near the ceiling. Atsi pulled her brown hair back from her neck and nervously twisted to the side, pulling her shoulders back. She heard a small pop, relaxed, and headed into the tavern’s main room. It was bigger than it seemed on the outside, thanks in no small part to Mrs. Smythe and the mountain it had been built under. The roof was a few feet higher than the average human house, but it was perfect for the Trags who frequented the place. A lot of whom were crowded around the center hearth. Mugs of beer raised as they sang in celebration. With how clipped their voices were, it sounded like their version of a bachelor party.

I wonder who it is? Atsi thought as she started around the left edge of the room. Squeezing past a few round tables pressed a little too close to the wall. Why am I thinking about that? It isn't my place. I want to eat. She passed the side hearth, whose roaring flame heated the entire building, and it baked her back as she passed it. After that, she had more room to move as she went to the bar in the back. One Trag noticed her-A’ren- as she passed, and raised his mug in acknowledgement before winking. Atsi nodded to him and stuck her hands in her pockets. Suddenly self aware about her body language. Was she acting in any way that would draw sexual attention? Certainly not from A’ren, but from any other Trag? Was her gait wrong? We're her gloves on too loosely?

Stop it. Atsi ordered herself. Worrying about it might actually cause it to happen. That didn't stop her from being conscious of her rear though.

She quickly forgot when she sat at one of the tall stools at the bar, watching as the Trag waitress dealt with another customer. Like all female Trags, she was hairless and had small blue plates growing on her head. Forming a thick crown that showed her age: thirty in Trag years, fifty in human. Danta always struck Atsi as an odd one; she wore a loose upper shirt that had a jagged tear under the breast. Exposing her midriff, and a skirt that stopped just above her knees. Most Trag women wore long sleeved dresses in the winter. Why did Danta dress so brashly against the weather?

Atsi shook her head as the waitress passed, index finger raised so the teen knew she would be a moment, it wasn't her place to question. So why bother?

Out of curiosity Atsi turned to see who Danta was serving. She was very surprised to see a human boy at the counter. He ordered something, to which Danta shook her head; Moving her hands in a circular motion as she explained.

Given her response the kid had probably ordered beer. He didn't seem upset though, which was better than most adults, just confused; though that cleared up as she explained.

Even our lightest beer is brewed too strong for the average human. It is best if you go with something else. Might I suggest blank? Atsi thought, The words almost leaving her lips as well. She should probably talk to Mrs. Smythe about having more days to work. Her rent had risen above her current earnings.

Danta gave the boy a mug and poured him a pitcher soft Arroe before sliding his order to the back room. Finally, she came over to Atsi.

“Long time no see.” Danta smirked. “What brings you here after so long?”

Atsi felt somewhat insulted, it was probably friendly banter, but she had to be sure. “Do you mean working or visiting?”

“Visiting, silly human.” The Trag’s green eyes sparkled. “So, what’ll it be?”

“I’ll have a grilled chicken sandwich with pickles, onion, tomatoe, lettuce, and wheat free bread; salted potato stalks with seasoned tomato paste, and a mug of soft Arroe brew.”

Danta wrote down her order as Atsi spoke and slapped it on the counter behind her. “Atsi special coming right up. Do you want refills?”

“Today, absolutely.” Atsi said, accepting the mug with resolve. It warmed her hands through her thick gloves.

“What's the occasion?” Danta asked, holding out the number card.

“I finished the rough draft for my thesis.”

“Wonderful!” Danta beamed at her young friend. “Your food will be out in a minute.”

“Thanks.” Atsi nodded and hopped down from the stool. She noticed the stranger following her lead, but he hesitated when she sat down at an empty table. He looked around, but seemed unnerved by the bald, muscular Trags. “You can sit here if you want.” Atsi suggested.

The boy breathed a sigh of relief and sat across from her, pulling a chair with a hesitant hand. “Thanks.”

“No problem.” Atsi took a swig of her drink. The Arroe brew was rich, sweet and creamy, with just a bit of spice that warmed the stomach. Non-alcoholic. Atsi never saw the point in drinking the stuff anyway, Why risk a hangover?

“So, uh, what are you doing up here?” The newcomer asked as she lowered her mug. He had grayish-brown skin that indicated he came from slightly warmer regions, brown hair, and similarly dark eyes. He was fiddling with his travel bag, fitting it awkwardly on his lap.

“Writing my magic thesis, for school.” Atsi wiped the foam off her mouth with her arm and then held her gloved hand out, palm up, in greeting. “My name is Atsi.”

Atsi’s glow should have been dampened by her gloves, as was acceptable for women in her culture. Instead what little magic she had fed into a machine, powering metal “circuits” that made the palm of her glove glow with energy.

The newcomer hesitated, looking at her with curious but alarmed eyes. Still, he cleared his throat and held his bare hand out above hers, palm down, and it glowed from fingertip to the top of his wrist with white magic. “My name is Tahule. What's up with your magic?”

“I have a defect. A lightning guide helped me make gloves to help with metal.

“Ah. What's with the floating pitchers and candles?” He jerked his head towards the ceiling.

“Hm?” Atsi looked up to see the shining metal bobbing around the ceiling for the thousandth time. “Oh those! Mrs. Smythe- her husband owns this tavern- is a Great Mage. Since there’s not that many people in need of a job right now, she compensates with her magic. The pitchers give you refills, see?” Atsi drained her cup and held it above her head. A pitcher floated over and then tipped. Sending just the right amount of Arroe brew into her mug before straightening. Atsi took another swig with a smile. “Very useful don’t you think?” She said unto her mug.

“Very.” He smiled. “What’s your magic thesis about?”

“Do Trags have magic. I firmly believe they do, it just expresses itself differently.” Atsi’s words were more forceful than she meant them too.

“Where did you get that idea?” He looked intrigued. Of course, not many people Atsi knew questioned how magic worked. Two years ago she thought she was the only one who had come up with her theory, and therefore was a genius. Now that she was older though it was clear that there were many who wondered the same thing she was, but were exploring it in different ways. If there was a similar thesis out there, then she had not heard of it yet.

“Well, my defect helped, but also look at the Trags. You and I, we have to bundle up in three layers of clothing before going out in this weather. They, they put on long sleeves and a vest. There’s no concern about their shoulder or head plating, so it's not the cause. Unless it generates their magic. Like a human's heart crystal.” She paused to gauge his reaction before continuing, probably before he could think up a response. “They have no issues with the cold where we would normally get frostbite, in fact i’ve seen Danta over there go out in just that. Which most wear in summer! Can you believe it?”

“You live with them?!” Tahule looked alarmed.

“Of course, they’re sentient people and are quite civilized, in their own way.”

“Not respecting the rights of women is hardly what I call civilized.” He said, looking concerned.

“Who told you that? Just because some explorer saw that the women weren’t wearing gloves does not mean none of them are virgins. Just because someone is comfortable exposing more skin than someone else doesn’t mean they’re not civilized. In fact, hiding certain parts of your skin is considered shameful in most Trag cultures. Actually, they very deeply respect the rights of women and come down hard when anyone-” Atsi broke off before she amped up into a rant. “Ah, you see that group over there?” She pointed behind Tahule, who turned and looked.

“Yeah?”

“That is their version of a bachelor party. Do you want to know more?”

#story #blurb #might return to later

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moonbrianna96 · 4 years

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How To Grow Grape Seeds Astounding Diy Ideas

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How To Build A Simple Grape Trellis

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#How To Grow Grape Seeds Astounding Diy Ideas #How To Grow Concord Grapes In A Container

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sweetseda · 4 years

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8 Canning Tips and Tricks for Modern-Day Home Canning | Garden Betty

At some point in your homemaking journey — whether you’re a cook, gardener, or full-blown homesteader — you’ve probably learned how to preserve food. And for many people, boiling water bath canning is the gateway to all other food preserving.

Though it requires more gear in the kitchen than, say, mason jar fermenting or oven dehydrating, there’s something about canning a batch of tomatoes, jams, or pickles that’s deeply satisfying.

Maybe it speaks to our off-grid fantasies of being a self-sufficient mountain mama (or mountain man). Maybe it’s because the distinctive pop of the lids brings a sense of accomplishment and joy, or the fact that we end up giving some of those jars away as gifts that brings even greater joy.

I learned how to preserve food just a couple months into tending an edible garden (before I learned how much I actually needed to grow to feed my family). That first summer, I canned 24 jars of tomatoes and 40 jars of jams and jellies. (These feijoa-white peach preserves were one of my first batches in the kitchen, and the first canning recipe I ever posted on my blog. Wild, eh?)

Almost a decade later, I’ve learned some useful tips and tricks for modern-day home canning, and even picked up a few time-saving habits as an ambassador for Ball Canning, America’s favorite mason jars.

Learn from these little nuggets of information I’ve gleaned from their test kitchen, as well as from my own experiences (hundreds of jars later!).

1. You don’t need to warm your lids ahead of time.

I first heard this from the Ball Canning test kitchen a few years ago, and I was floored.

I’ve come across countless canning recipes that tell you to preheat the lids in simmering water before using (to soften the sealing compound for better adhesion), and even Ball’s previous product packaging and older editions of their canning book have recommended preheating lids.

However — straight from the source — this is no longer necessary for Ball or Kerr brand lids.

After comprehensive testing by our Quality Assurance Team, it was determined that it is completely safe to skip pre-warming lids in the canning process. While it is still safe to simmer your lids before use, you should never boil them. Our recommendation (for over 40 years) has always been to simmer (180°F) – but not boil (212°F) – the lids.

So, as far as lid prep goes, all that’s needed is a soapy wash in warm water. Done!

2. You don’t need to sterilize canning jars that will process for 10 minutes or more.

Again, mind blown when I learned this.

Many recipes call for jars to be sterilized before canning, a slightly annoying step that involves either submerging the jars in boiling water for 10 minutes (at altitudes of less than 1,000 feet) or remembering to sanitize them in the dishwasher right before you start.

But, good news! According to the National Center for Home Food Preservation, the go-to authority for all things canning, you do not need to sterilize jars if your processing time is 10 minutes or longer (at or below 1,000 feet elevation).

When the process time for canning a food is 10 minutes or more (at 0-1,000 feet elevation), the jars will be sterilized DURING processing in the canner. Therefore, when process times are 10 minutes or more at this altitude, pre-sterilization of jars is not needed. It doesn’t hurt your product to do it anyway, but it does require additional time and energy and is unnecessary.

Many canning recipes, with the exception of certain jams and jellies, already require at least 10 minutes in a boiling water bath, so there’s no need to sterilize these jars ahead of time.

For jellies that call for 5 minutes of processing time, there’s usually no harm in increasing that time to 10 minutes so you can skip the sterilization.

Note that the 10-minute rule applies to those living at or near sea level, so you will need to adjust that time accordingly if you live above 1,000 feet, per HFP.

If you are processing above 1,000 feet elevation, then you need to consider the altitude adjustments needed to sterilize jars so you use the equivalent to 10 minutes of boiling at 0-1,000 feet elevation.

Note that sterilizing is not the same as cleaning — you should always wash your jars thoroughly in soapy water before using. This was a fact that Ball emphasized when I toured their factory in Indiana, as the jars are made in an industrial environment that produces dust and other manufacturing residue.

3. Frozen fruits make excellent jams and preserves.

In the summer, there’s often a lot of pressure that comes with preserving large amounts of fresh, ripe fruits from your garden, especially if you think preserving always means canning “in season” and right now.

But here’s a secret: You can make delicious jams and preserves with frozen fruit, and no one will be the wiser!

Realizing this simple fact has since saved me from stressing over abundant harvests that I couldn’t keep up with in the kitchen. If I knew there was no way I’d be able to preserve my bounty of fruits within the week (including tomatoes, if their intended final use will be for tomato sauce), I spread them out across a baking sheet and put them in the freezer for a couple hours. (Doing this first keeps the fruits from clumping together in a bag.)

Once they’re solid, I collect them into freezer bags and come back to them when life is a little less chaotic and the weather turns cooler.

Another tip: You can make jam with store-bought frozen fruit as well! So if you’re craving homemade blueberry jam in the middle of winter, this is a great way to go.

4. Chopsticks make great bubbling tools.

Bubbling refers to releasing trapped air bubbles in a jar before sealing it with a lid and band. It’s an important step in boiling water bath canning, as not removing air bubbles can lead to seal failures.

You can bubble your jars with any narrow utensil, and in my canning recipes, I often recommend using a chopstick because it’s the perfect profile and material for the job: long, thin, and usually wood or plastic.

However, I’ve had readers in the past ask for alternatives because they didn’t have chopsticks, and in a pinch, I suggested a butter knife could work if they were very careful using it.

Knives and other metal utensils aren’t ideal because they could potentially etch the glass or cause hairline cracks, thus increasing the chances of jar breakage during processing.

I love the official “bubble freer” that Ball makes specifically for this task, plus it doubles as a handy tool for measuring headspace. (You can see it in action in this recipe.)

But, if you don’t want to buy another kitchen utensil, look in your junk drawer. Are there any disposable chopsticks lingering in there from your last Chinese takeout?

These wooden chopsticks are typically too flimsy for everyday meals and tend to gather dust in the back of my drawer, but they make great bubbling tools. Rather than throwing them out the next time you end up with a few pairs, set them aside for canning purposes.

5. An electric water bath canner can save space in the kitchen and save your glass cooktop, too.

Canning sessions at home used to mean taking over the kitchen for a whole afternoon, so no one else could be in there at the same time as me.

The kitchen counter would be crowded with jars and flavorings, dirty measuring cups and bowls would clutter the sink, and a behemoth of a canning pot would take up the entire stove, even though it only used one burner.

I never liked how the boiling water bath would steam up the kitchen on the hottest of days, and sometimes for multiple days if I had a lot of canning to do.

Then I discovered this electric water bath canner (while shooting a recipe demo in the Ball test kitchen) and it has changed my entire canning process for the better!

Now, I can move the cumbersome part of canning (the boiling water bath) to the dining table or even outside on the patio, as long as I can reach an outlet. It’s freed up space in my kitchen so my husband can get in there and fix a snack without feeling like he’s in my way, and it lets me relax a little, as I don’t have to rush to clear the stove in time for dinner-making.

Let me tell you that canning outdoors is so much more enjoyable on those beautiful summer days when you can take in some fresh air and sunshine and not feel stuck inside, hovering over your stove.

My electric water bath canner also functions as a massive pot for making soup stock (again, so helpful if you can move what’s sometimes an all-day endeavor away from the kitchen) and keeping party-sized beverages, such as mulled cider, nice and hot.

There’s a spigot on the side for dispensing liquid, which also means you don’t need to lift a heavy pot full of water to empty it.

An electric water bath canner is a great solution if you have a smooth (glass or ceramic) cooktop where you’re worried about scratching the surface, or the manufacturer advises against placing a canning pot on it.

As an alternative — especially if you like the idea of canning outside (or at least out of the kitchen) — you can get an induction burner and induction-compatible canning pot to use as a portable canning station.

The upside to going the induction route is how quickly you can get the water up to temperature for a boiling water bath (usually in half the time!). And, the technology itself won’t heat up your entire kitchen while you’re canning.

6. No canning pot? No problem! Use a stockpot with a cooling rack.

I originally started canning with one of those ubiquitous enamel canning pots, and while it wasn’t bad, it wasn’t great. The interior rack it came with was flimsy, the enamel was prone to denting, chipping, and rusting, and because of all these issues, the pot wasn’t really suitable for heavy-duty, general kitchen tasks.

I later found that using a large stainless steel stockpot with a round cooling rack that fits on the bottom was a much better option. I could use the stockpot for actual cooking (seafood boils, bone broth, and the like) and reuse the cooling rack for its intended purpose (as well as for steaming or holding hot items as a trivet).

This was before I got an electric water bath canner (see my previous tip), and while I primarily use that canner now, the stockpot still has a place in my kitchen because it’s so durable.

7. Don’t store your processed jars with the bands on.

The bands (canning rings) are meant to hold the lids in place during processing (and again when you open the jar). Once the jars have cooled and the lids are sealed, you should unscrew the bands, rinse, dry, and store them. (I corral all of mine in a basket near my other canning supplies.)

Doing so will not only keep the bands from corroding onto the lids and making them hard to get off (it happens, especially if you don’t get to the jars for a while), it’ll extend their useful life because they won’t rust as quickly.

You can reuse those same bands for the next round of canning without needing to buy more. Unlike the lids, which are one-time use only (as far as canning goes), the bands can be used over and over again until they rust or become damaged.

(If you find yourself canning frequently, you might want to consider replacement canning rings, which are made of thick stainless steel that should resist rusting and warping.)

Another reason I recommend removing the bands is to ensure you have a good seal on the jar. If there were problems during processing, you’ll know because gases from bacteria and spoilage will break the seal on the lid. If a band is holding that lid in place, you might not find out for weeks or months (when you’re looking for the jar).

As long as the boiling water bath created a good vacuum seal on the lids, unscrewing the bands after processing will not cause your jars to unseal.

8. Properly canned foods can actually last longer than a year on the shelf.

The general rule with home-canned goods is that a proper vacuum seal, along with storage in a dry, dark, and cool place (between 50°F and 70°F), will ensure a shelf life of at least one year.

The National Center for Home Food Preservation recommends that “for best quality, can no more food than you will use within a year.”

This ambiguous statement can be a little confusing, as many people take it to mean their home-canned goods will suddenly “expire” on day 366.

On the contrary, HFP’s recommendation is based on the quality of the food in terms of texture, color, and flavor, and not how well your jars are sealed.

If your jars have been stored under ideal conditions and the lids are still on tight, they can theoretically keep indefinitely. Those pickles may no longer be as crisp as the day they were canned, and certain nuances of the food (such as a subtle sweetness or spice) may be lost, but they’re indeed edible.

With good canning practices, there’s no reason the jam you made two or three years ago isn’t still safe to eat (and is probably still delicious). As with any food, inspect your canned goods before using and trust your instincts if the smell or appearance seems off.

The problem that some people do run into, however, is that the seals on the lids may fail for one reason or another after a year. This is why you should remove the bands (canning rings) from processed jars before putting them away, as you’ll be able to tell if any of the lids end up popping off in storage.

Canning Sources

This content was originally published here.

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bethestaryouareradio · 6 years

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Wild Country

“All journeys have secret destinations

of which the traveler is unaware.”

~Martin Buber

Volcanoes, glaciers, highlands, prairies, lava flows, fire, ice. Nature untouched and untamed.

Iceland.

Resting on the boundary where the North American and Eurasian Tectonic plates meet, Iceland is a country of intense volcanic eruptions, boiling hot springs, rushing rivers, venting steam, spouting geysers, powerful waterfalls, ice caves, aqua blue lagoons, northern lights, and minimal sunshine. With a population of only 338,378 and a median age of 38, most people live in the capital of Reykjavik. Iceland, a country of fierce contrasts, is geared for the rugged and the youthful.

I visited this wild, wild country recently during the season of “the midnight sun”” when darkness never comes and sleep is elusive. Twilight reigned supreme allowing for plenty of exploring and hiking adventures. Summer in Iceland was freezing cold with unpredictable blustery North Atlantic weather, gray skies, menacing clouds, bone-chilling rain, and gusty winds. Sunshine in any minimal amount was not on the agenda. My daily wardrobe included gloves, faux fur hat, layers of clothing, double mufflers, boots, and a warm raincoat. Naturally, a bathing suit was always packed in my bag for that daily dip in a “secret” hot springs lagoon where the natives and visitors come to warm up.

As a traveler who dives into the culture of a nation, I wanted to indulge in the Icelandic cuisine. To supply fresh vegetables, hothouses operate year round using geothermal energy providing tasty and nutritious veggies to augment a diet of fish and meat. Dining out is expensive. The average price for a green salad was thirty dollars. Everything I ordered at authentic local restaurants was unique and delicious with the exception of fermented shark which was the most disgusting, foul smelling, horrid tasting item I’ve ever experienced. I spent a full day sick to my stomach after just a few nauseating bites, yet this is considered an Icelandic winter staple.

What interested me most was the ever-changing unique landscape on this small isle bordering the Arctic Circle. I was mesmerized by the plethora of wildflowers, grasses, and moss carpeting the island. Flowers sprouted in the cracks of lava flows, spilled down the sides of volcanoes, and grew on the edges of the glaciers. While riding Icelandic horses ( a small sturdy breed endemic to Iceland only) through the countryside, miles and miles of blue lupines filled the fields as far as the eye could see. In the 1950s seeds from Alaskan lupines were scattered in a few regions of Iceland to help with erosion and soil improvement. They have now naturalized, much to the delight of visitors and the chagrin of the populace who have denoted lupines as invasive weeds that crowd out indigenous plants and stunt the growth of hungry sheep. Acres of buttercups, wild perennial sweet pea, angelica, mustard, hawkweed, lady smock, Arctic sea rocket, meadowsweet, wild strawberry, gentian, Lady’s mantle, marsh marigold, cornflower, yarrow, violets, and Iceland poppy hugged the ground. The dandelions grew to almost two feet tall and are harvested as a nourishing edible. Lichen and moss covered the fields of lava. The treasured Icelandic moss is said to be so delicate that a single footprint will take a hundred years to regenerate.

Autumn is an auspicious time to sow wildflower seeds in America. What makes a flower a wildflower? Basically, wildflowers grow happily without any human cultivation. they live and thrive within an interactive plant community. Many wildflowers are native to a certain region and when they freely reproduce in another area, they have naturalized.

If you’d like to introduce wildflowers into your landscape, decide on the species you want and buy seeds from a trusted company. Make sure the plants are not an invasive species. (You can always check the USDA plant database at https://plants.usda.gov/java/)

Sow seeds directly into the ground or into containers. Make sure seeds are protected from winter chills and marauding birds.

Here’s my list of beautiful wildflowers that will easily domesticate:

Blackeyed Susans (Rudbeckia)

Bluebells (Mertensia virginica)

Buttercups

California Poppy

Columbine (Aquilegia)

Coneflowers (Echinacea)

Coreopsis

Lupines

Mustard

Penstemons

Wild perennial sweet pea

Yarrow

If flowers can flourish in the extreme climate of Iceland, they will go wild in our temperate gardens. Create secret destinations that are born to be wild!

“Wild thing.

You make my heart sing.

You make everything.

Groovy!

Wild Thing

I think I love you.” The Troggs

Cynthia Brian’s October Gardening Tips

DISCOUNTED grass seed. October is the month to plant or refurbish your lawn. Since my favorite lawn seed is not sold in California, I have arranged for a special discount for my clients, readers, and radio listeners. Save 20% on Grass seed through October 10, 2018, with code STAR20 at http://www.PearlsPremium.com

Enjoy!

SPIDER WEBS strangling your plants? You might have spider mites. They make a spider web-like netting to protect themselves and their eggs and are almost impossible see with the naked eye. Put a piece of white paper under the leaves of a plant and shake the plant. If a pepper like substance falls on the paper you have spider mites. You can spray with a strong stream of water, use beneficial insects such as ladybugs or lacewings, or spray with NEEM oil. A chemical pesticide is not recommended as it kills the beneficials and not the spider mites.

RAKE leaves as they fall. As long as the leaves are not diseased, add them to your compost pile or to an area of your garden that could use extra mulch.

BUY spring bulbs now. Refrigerate tulips, hyacinths, crocus, and muscari for four to six weeks. Place in a mesh bag in the refrigerator away from any fruits that could emit ethylene gas, which will stunt blooms. Ranunculus and anemones do not need pre-chilling.

PLANT cool season vegetables including beets, carrots, lettuce, arugula, kale, cauliflower, broccoli, Brussels sprouts, peas, and onions.

CONTINUE picking tomatoes, peppers, eggplant, and squash for your meals.

HARVEST pumpkins, Indian corn, and gourds for Halloween and autumn décor.

DIVIDE clumps of daylilies, bearded iris, and clivia as they don’t like to be crowded. Once divided, they will bloom more profusely.

GIVE new perennials a chance to settle in for a spring bloom by planting in October.

REDUCE irrigation as the weather cools. Re-set timers or turn them off completely.

CHECK out fall colored deciduous trees and shrubs to add to your garden.

Happy Gardening. Happy Growing.

Read more: https://www.lamorindaweekly.com/archive/issue1216/Cynthia-Brians-Gardening-Guide-for-October-Born-to-be-wild.html

Cynthia Brian

Cynthia Brian, The Goddess Gardener, raised in the vineyards of Napa County, is a New York Times best-selling author, actor, radio personality, speaker, media and writing coach as well as the Founder and Executive Director of Be the Star You Are1® 501 c3.

Tune into Cynthia’s Radio show and order her books at www.StarStyleRadio.com.

Buy a copy of her new books, Growing with the Goddess Gardener and Be the Star You Are! Millennials to Boomers at www.cynthiabrian.com/online-store.

Available for hire for projects and lectures.

[email protected]

www.GoddessGardener.com

#Iceland born to be wild fire and ice land of contrasts sowing wildflowers flowers galciers wagons volcancoes cynthia brian goddess gardener

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goddessgardener · 6 years

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Born to Be Wild