This week was the beginning of Fall. A time of cool nights, football, chili and of course decorating with all the colors of Autumn. Today I noticed the first leaves changing which for me means time to get my porch ready.
Stephanie Fleming was raised at Behnke’s in Beltsville, under the watchful eye of mother Sonja Behnke Festerling, and the doting eyes of grandparents Albert and Rose Behnke. She was weeding from the moment she could walk, and hiding as soon as she was old enough to run. So many weeds, so little time.
It is very easy and cost effective to prepare your own pumpkin meat for baking versus store-bought. I paid less than $3 for a sugar pumpkin that yielded enough pureed pumpkin for two pies. Sugar pumpkins are higher in sugar and are not as fibrous as a carving pumpkin. Most of the winter squash that are available for Fall and Halloween decorating are also edible.
This week was deceiving. While the harvest was declining and seasons are shifting, I certainly did not feel any less consumed by the garden’s need for attention. Which is really a part of the reward for growing my own goodness.
I am greatly looking forward to fall. As if that weren’t obvious. It is, hands down, my favorite time of year. So on top of a pumpkin latte this week, I also made up a batch of one of my most favorite Fall suppers with a few garden goodies and farmer’s market finds.
As it’s nearing the end of squash season, chances are you’ve seen enough, grown enough or been gifted enough zucchini and squash by desperate neighbors that they’re losing their shine. As promised last week, I am providing another recipe for utilizing an abundant harvest.
It’s the time during the summer harvest that certain veggies might be leaving you feeling a bit jaded. I know I am up to my eyeballs in tomatoes. It seems that no matter how many are canned or consumed with every meal, and I mean every meal, I’m beginning to wonder if they’re not multiplying while ripening on the countertop.
I have read about Grandparent’s gardens in the past. A place where you and your little ones can go to have fun, imagine and play. For one reason or the other, I have never actually made one. But the other night I saw that we have had one all along.
This year, I acquired 25 heirloom tomato plants from the Master Gardener at my local agriculture center. She had such a wide variety available that I walked away with hardly any duplicate varieties. I love heirloom tomatoes.
Hello All! Thank you for welcoming me to the Behnke’s Garden Blog. My name is Jessica Crawford and I have long since come to terms with the fact that I am addicted to my garden.
Abelia – Although grown in gardens for decades, Abelias have recently undergone a revolution in new introductions. Shorter growth habits and very colorful leaves have made new appearances and there are many to choose from nowadays. Flowers are starting to…
Yucca – Nearly indestructible, these hardy evergreen Agave cousins are great for many uses in the garden. Plus, most varieties of our Yucca stock are selections from our locally native species. Give them sun and good drainage and they’ll withstand drought, heat, cold, deer and whatever “benign neglect” you can throw at them.