Fall Planting and Preparation for Winter

Before fall began, I found some plants that I had to have in my yard. My first thought was it was too late for anything to get a head start before winter. However, that thinking was completely wrong. After speaking with some experts at my local nursery, I discovered that it’s all right to plant any perennial about a month before the first frost of the season. I even found more evidence on the internet to back up that claim. So, hopefully, the new garden phlox and echinacea will survive and be prolific in the spring.

New Perennials Planted in FallNew Perennials Planted in FallNew Perennials Planted in Fall

Even though I absolutely love echinacea, I never tried growing it before now. I can’t wait to see how many butterflies and bees it will attract. Last year, my husband and I planted pink-colored phlox, and we couldn’t get enough. So this year,  some blue (Blue Boy) and red (Peacock Cherry Red) colors were added. Garden phlox are easy to care for and provide bright colors and strong fragrance. While new hybrids claim to be mostly mildew resistant, it is still best to keep good air flow around them.

After flower and bulb planting, I weeded and tidied up the gardens for winterizing. It is important to weed everything one last time before cold temperatures arrive in order to keep spring-cleaning easier. Fall is perfect for mulching and finishing any big garden project. Cooler weather and fewer bugs make this time ideal for really getting things done. I dug deep to get Bermuda grass from in and around the edges of all my beds. While it is not a fun job, I know it will keep the grass at bay when spring comes. I put mulch around my plants to protect them from weeds and the winter cold. Every plant should be ready for showtime when warmer weather returns.

Fall Blooms

Kiss Me Over the Garden GateFall BloomsFall Blooms

Fall BloomsFall BloomsFall Blooms

Fall BloomsCarolina JessamineCarolina Jessamine

Fall BloomsFall Blooms

Bulbs Planted in the Fall Should Bloom in Spring

Bulbs make gardening easy, especially with beginners. They require nothing more than good drainage and water. If you want to get fancy, putting some bone meal and compost with the garden soil helps make bigger blooms. But, neither are required unless the soil you are working with is very poor. Clay soil is a good example for needing extra care.

Last year, I made a small garden to plant some irises. This year, I decided to extend that garden so I could have more flowers. Most of the work involved digging up grass and loosening dirt. Once that was done, I measured the length to determine how many stones I needed. My husband helped me keep the stones straight as I put them in place and helped carry them.

Garden Extension for BulbsGarden Extension for Bulbs

Bulbs Used in New Garden

I chose three different colors of tulip and one kind of purple allium (purple  sensation) for the new space. The tulip varieties are Apricot Impression, Purple Prince, and Parade. When I was looking at bulbs at my local nursery, I couldn’t resist getting some crocuses. They look wonderful in any yard and are super easy to grow. For my walkway area, I bought ten bulbs of crocus Jeanne d’Arc.

Crocus Bulbs Bulbs

After all the hard work of cultivating and placing stones, the fun part begins: placing bulbs in colorful arrangements! Well, there’s still some digging involved, but it’s worth every sore muscle. Because in spring, there should be a beautiful, natural bouquet.

Bulbs for Fall Planting Bulbs for Fall Planting

I can’t wait until springtime when these bulbs will pop up and produce gorgeous blooms. This whole project took me two days, working a couple hours each day, to get finished. Luckily, my yard received a good dose of rain before I started, making it easier to dig up grass. A liner could be used to better keep out Bermuda grass, but I prefer to just keep a close trim around the stones. I am very happy with the new garden and will enjoy it for years to come.

Blackberries from My Garden Make Crepes Super Delicious

Blackberries are plentiful this time of year, and I am grateful for it. They are easy to grow and make delicious fruit that is slightly tart. There are many different species of blackberry plants to choose from to fit any space. Last year, my husband and I purchased two different thornless blackberry plants for our garden. The two kinds are Chester and Black Satin. Both have been very fruitful this year and taste incredible. Over the last couple days, I have been picking them to accumulate enough to make a compote for crepes.

BlackberriesFresh BlackberriesFreshly Picked Blackberries

In the summer, there is nothing quite as sweet as fresh fruit, especially when it’s from your garden. It’s even sweeter when added to crepes. One of the best ways to server fruit with crepes is by making it into a compote. The tartness in blackberries makes them perfect for it since sugar is added to make a syrup. There are many ways to make a compote, but I like to keep it fairly simple.

Compote Made of Blackberries

8 oz. Fresh or Frozen Blackberries
2 Tbsp. Sugar
Squeeze of Lemon Juice (optional)
1/2 Cup Water

Put the blackberries and sugar in a saucepan and stir well, sort of smashing the berries a bit. This allows the fruit to sweat its juices. After five minutes, add the water and bring the mixture to a hard simmer. Stir it every so often, checking the thickness. A compote is ready when the liquid has reduced and has become slightly gooey. At this point, the lemon can be added. For a smoother, non-seedy mix, blend the compote then strain it.

Blackberry Compote

Crepes

1 Cup All-Purpose Flour
2 Eggs
1/2 Cup Milk
1/2 Cup Water
1/4 tsp. Salt
2 Tbsp. Butter, Melted
1 tsp. Vanilla
1/2 tsp. Cinnamon (optional)

Whisk the eggs and incorporate the flour with them in a large bowl. Gradually add the milk and water, making sure that the mixture is thoroughly combined. Add the salt, then slowly add the butter as you stir. This allows the butter to mix better. Finally, add vanilla and cinnamon and stir. Heat a large skillet that has been greased over medium heat. Once the pan is hot enough, add 1/4 cup batter. Quickly tilt the pan so that the batter can spread evenly across the surface. This takes some practice. Keep in mind, the first crepe always takes the longest because the pan isn’t super heated. I like my crepes nice and golden brown, but some prefer them white. It will take 2 minutes on the first side. Carefully loosen the bottom and flip to cook the other side. The rest of the batter should go quicker once the first crepe is done. Be careful to watch them so they don’t burn. This recipe makes approximately 8 crepes.

CrepeCrepe Flipped

Crepe BatterStack of Crepes

Crepes with Blackberry Compote