Easy Refrigerator Pickles

Refrigerator Pickles

Brine: 

Mix 2.5 c. white vinegar

 1.5 c. sugar

 1.5 tsp. salt

 1.5 tsp turmeric.

 Let sit to dissolve the sugar while slicing vegetables, stirring until dissolved.

Slice 4 c. cucumbers in a large bowl.

Add  1 large onion- sliced. May also add fresh sweet or hot pepper.

Pour vinegar solution over vegetables and mix.

Cover tightly and let marinate in the refrigerator 24 hours before serving.

Keep refrigerated.

Brine can be used again to make another batch when the pickles are all gone but is never quite as good the second use.

Sauteed Spring Vegetables

 

Ingredients  

Ingredient Checklist

• 1 tablespoon plus 1/2 teaspoon salt
•        6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces
• 6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces
• 6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces
• 6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces
• 6 ounces cherry tomatoes (yellow and/or orange), cut in half 
• 2 tablespoons olive oil
• 1/2 small red onion, cut into 1/4-inch dice
• 1/8 teaspoon freshly ground pepper
• 1/2 cup basil leaves, torn in half 
• Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap peas; cook until tender but still crisp, about 2 minutes. Drain and transfer vegetables to a large bowl of ice water to cool. Drain again.
• Heat oil in a large skillet over low heat. Add onions; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium-high; cook, stirring occasionally, until tender, about 5 minutes.

• Remove from heat, add basil and toss to combine.

• • This recipe offers a light fresh taste from the season. It also is very healthy. For added protein, you can add grilled chicken or shrimp. 

  ENJOY  

• • https://www.marthastewart.com/345553/sauteed-spring-vegetables




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Instructions Checklist

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Perennials For Pollinators

 Each Year the pollinator population gets smaller and smaller. We carelessly spray chemicals to kill the pests we don't want and inadvertently kill some of the ones we do want. However, it is within our power to help rebuild the pollinator population. By planting attractants we provide food and nutrition for the next generation of pollinators.

Some of the best attractants are perennial and native flowers such as coneflower, daisy, and tickseed. Designate one area of your yard to these types of flowers and add a shallow birdbath, because, just like you they need water too.

Any flower that produces pollen will be utilized by the pollinators. However, some are better than others. below is a list of some of the best attractants.

 sunflowers     cosmos

Golden Rod     zinnia

verbena           milkweed

snapdragons    bee balm

As you are planning your pollinator garden use the opportunity to teach your children about the importance of pollinators in the ecosystem. instill in them the desire to preserve and protect the environment and all that keeps it in balance.

Lets Get Planting

 Spring has finally sprung and it is time to really focus on our gardens and flower beds. Any avid gardener knows that this time of year brings color and joy to every space. There is nothing better than the feel of soft fresh soil on your hands. Whether you are planting vegetables for preserving or to eat fresh through the growing season, it is time to get those babies in the ground and started growing.

Annual flowers give a burst of color throughout the growing season. Though they do not over-winter, they allow you to change up the theme or color combination from year to year.

Maybe you are considering a new shrub that will bring beauty and happiness to your space for many years to come. Despite common belief, you can plant now. Just remember to dig your hole twice the size of the pot,  don't cover the top of the root ball with soil when you backfill the hole, loosen the roots a bit before putting the rootball in the ground, and most importantly, water, water, water. This is true of all new plantings. Water is the key to success with any plant. 

Now that everything is planted, you're done, right? Well, no. Your plants will need plenty of water and some fertilizer to give you their best. You also want to be sure that the planting area stays free of weeds as they will steal water and nutrients from your plants. Also, you will want to be sure to follow the lighting recommendations that come with your plants. 

If you have any questions you can call your local nursery or your local extension office for more information.
 

Chick Peas and dumplings

 ¼   cup nutritional yeast flakes or 3 Tbsp. nutritional yeast

6  Tbsp. extra-virgin olive oil, divided, plus more for serving

1  medium onion, finely chopped

¾  tsp. ground turmeric, divided

½  tsp. kosher salt, plus more

2  Tbsp. yellow miso

4  garlic cloves, divided

1  15.5-oz. can chickpeas, rinsed, or 1½ cups cooked chickpeas

1  cup chickpea flour

½  tsp. baking powder

½  tsp. cayenne pepper

Freshly ground black pepper

½  cup finely chopped dill

⅓  cup plain Greek yogurt, plus more for serving

2  medium or 3 small celery stalks, thinly sliced on a diagonal

Preparation

Step 1

Place nutritional yeast in a small bowl or measuring cup and pour in ⅔ cup hot water; stir to combine. Set aside.

Step 2

Heat 2 Tbsp. oil over medium in a medium pot. Add onion and ½ tsp. turmeric, season with salt, and cook stirring often, until onion is softened and starting to brown around the edges, 5–7 minutes.

Step 3

Add miso to the pot and finely grate in 3 garlic cloves. Cook, stirring and smashing down on miso constantly until miso starts to darken and stick to the bottom of the pot (similar to tomato paste), about 2 minutes. Add chickpeas and stir to coat. Carefully pour in golden liquid that’s floating atop the reserved soaking nutritional yeast, leaving as much of the sediment behind as you can (about ½ cup should remain but don’t stress if little slips in); discard. Add 4 cups of water. Increase heat to high and bring to a boil. Reduce heat so the mixture is at a gentle simmer, cover pot, and cook soup while you make the dumpling batter.

Step 4

Whisk together the chickpea flour, baking powder, cayenne, ½ tsp. salt, and remaining ¼ tsp. turmeric. Season generously with black pepper. Add dill, ⅓ cup yogurt, 4 Tbsp. oil, and 2 tsp. warm water, then finely grate in remaining garlic clove. Stir with a wooden spoon or rubber spatula until no dry spots remain. Your dough should be thick and sticky.

Step 5

Using damp hands, form dough into 10 balls (the easiest way to do this is to divide the dough in half, then divide each half into 5 pieces); place on a cutting board as you go. Gently drop dumplings into soup, cover pot, and simmer gently, until dumplings puff dramatically and float to the surface (to check for doneness, take 1 out and cut it open; it should be cooked through—the interior should look soft and not too dense), 7–9 minutes. Add celery, being careful not to smush dumplings, and simmer, uncovered, until celery is crisp-tender, about 3 minutes. Season broth with salt and black pepper.

Step 6

Ladle broth and dumplings into bowls and top with a dollop of yogurt. Drizzle with oil and season with more black pepper.

Hybrids VS. Heirlooms

 

Hybrids versus Heirlooms (and the truth about GMOs)

Where to find the best tomato plants in the Piedmont Triad

For many people, a tomato is a tomato. As long as it meets the three criteria—ripe, round and red—they're happy to place a slice on their favorite sandwich and enjoy. But did you know that Mitchell’s Nursery sells a wide variety of tomato plants? Each has its own benefits. No type is necessarily better. It simply comes down to what the grower is seeking in their crops.

Hybrid Tomatoes

Hybrid tomatoes are the type you’re most likely to find at your local supermarket—although it should be noted that the hybrids you grow in your garden might have a richer flavor than the ones at your nearby store. Hybrids have been crossbred with other tomatoes to have positive characteristics. While savory in their own right, hybrid tomatoes are really bred to resist pests and diseases. They also have a firmer flesh and thicker skin—this is needed when they’re being harvested by machines, so they remain whole instead of becoming sauce in the process. Some people prefer that firmness while slicing tomatoes—plus, the thick skin contains the juice inside better.  If you’re in the mood for a bite-sized treat, we also sell cherry tomato plants.

Hybrid tomato seeds come from cross pollination between two different varieties of tomatoes, which can occur from bees or by hand. If you were to save the seeds from a hybrid tomato and plant them the following year, the tomato plants will differ from the parent plant. In commercial seed operations, they take much care to keep the different varieties separated, so one variety won’t get pollen from the wrong plant. Commercial seed producers will take pollen by hand from the flowers of selected plants and then add it to other plants—similarly to how bees do. This can bring natural disease resistance from one plant to another that already has good flavor or large fruit.

When you look at the tag on a hybrid tomato plant, you’ll notice the info often begins with initials. Those letters represent the diseases that the plant has been bred to resist. Here is a helpful list:

V = Verticillum Wilt

F or FF = Fusarium Wilt

N = Nematodes

T = Tobacco Mosaic Virus

A = Alternaria Leaf Spot

 

Heirloom Tomatoes

By contrast, heirloom tomatoes have been grown without crossbreeding for at least 40 years. If you take the seeds from an heirloom tomato, carefully store them, and then plant them in the spring, their tomatoes will taste just like the previous year’s crop. Another characteristic of heirloom tomatoes is their open-pollination, as pollen is distributed naturally through such items as wind and bees. Again, this differs from commercial hybrids, which are pollinated by hand to ensure the correct combination of traits. If you invest in heirlooms, you might wish to purchase a quality repellant, since they don’t have the natural repellant of hybrids. Heirloom plants also typically produce less fruit than other varieties—but their tomatoes are usually large, and the taste is phenomenal!

Mitchell’s Nursery has an awesome assortment of heirloom plants, including German Johnson, Mr. Stripey, Cherokee Purple, Rutgers, Marglobe, Big Boy, Jubilee, Black Krim, Brandywine, and Mortgage Lifter. All of them produce robust sandwich-slicers.

GMOs

A common question nowadays: Which tomatoes contain genetically modified organisms (GMOs)? The answer is, none of them! Some of you might recall the Flavr Savr tomato, which was lab engineered to have a longer shelf life in the 1990s. While the Flavr Savr saved flavor, it didn’t save cost. Their production was too expensive and the demand too little. Scientists are continuing to allegedly improve the tomato, as well as find other uses for it—including making them carriers for edible vaccines. However, as of this writing, there are no genetically modified tomatoes available commercially.

Determinate vs. Indeterminate

Maybe you want your tomato plant to reach a certain height—or maybe you’re aiming to set a Guinness World Record for longest vine. Either way, we’ve got you covered! Determinate varieties are exactly what their name suggests. Their characteristics are already determined. They’ll stop growing at a certain. Most of their fruit matures within a few months, appearing at the end of their branches. Determinate tomato plants are popular with folks who want most of their tomatoes at once, such as for canning or making sauce.

Perhaps you prefer to put your plant in the soil and let it grow without limit. Indeterminate varieties continue to grow and produce tomatoes all throughout the season. This is why they need extra-tall supports of at least 5 feet. If you don’t prune them, no harm done—just know that they could eventually take up a lot of space.

Homegrown vs. Supermarket

Of course, there’s the big question: Why grow your own tomatoes when you can drive down the road and purchase them at a supermarket? Fresh garden-to-table produce often provide more nutrients than the fruits and veggies at your local supermarket. Plus, supermarket produce can be picked green and grown in varieties that ship better but don’t necessarily taste better. That’s not to discount our friends at large retailers. If you need a tomato or two for that potluck dish due yesterday, their tomatoes will do fine! But, there is something so satisfying about biting into a plump, juicy, delicious tomato that you grew yourself.

Why do homegrown and farmers market tomatoes have more flavor? For more info on the difference between homegrown and supermarket tomatoes, click here.

Conclusion

So, which tomato plants are right for you? They all share at least one thing in common: deliciousness. Either will taste great on your sandwich or salad. With the right care, any of them will produce fruit sure to please you and those you serve. Come see us at Mitchell’s Nursery & Greenhouse in King, NC. Consider us your local tomato plant provider. We’ll be glad to show you our plants and help you decide which ones best suit your goals.

For more information about our tomato plants and other resources to meet your gardening and landscape needs, visit www.mitchellsnursery.com.

Traditional Irish Corned Beef and Cabbage

 

Ingredients

• Corned Beef (baked)
• 3 pounds corned beef (in the package)
  
• 10 whole cloves
• 1/4 cup hot sweet honey mustard
• 2 tablespoons brown sugar
• Mix the cloves, honey, and brown sugar. 
• Place the corned beef into a baking dish and gently score the top with a knife. Pour the brown sugar mixture over the top.
• Put into a 400 degree oven in a glass baking dish with a lid or cover with foil. Bake for 45 minutes.
• Cabbage (sautéed)
• Extra virgin olive oil and butter
• 1 medium yellow onion, chopped
• 1 cloves garlic, minced
• 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
• Salt
• In a large frying pan add all of the ingredients, If your frying pan is not big enough to hold all of the cabbage simply add a little more as it cooks down.
• Sauté until beginning to get golden. Remove from heat. 
• In a large serving dish, add cabbage, then place your sliced corned beef on top and serve.
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5 Reasons Homegrown Produce Tastes Better

 

Five Reasons Why Homegrown Produce Tastes Better

Let’s face it: a homegrown tomato tastes better than one from the supermarket. It’s not simply a state of mind. Put on a blindfold, and take a bite of a store-purchased tomato versus one straight off the vine—you’ll be able to tell which is which, pretty quickly. There are scientific reasons behind the difference in taste, five of which we’re observing today.

1) Supermarket Produce Is Harvested Before Peak Ripeness.

Most produce heading to the supermarket must travel a long distance. Hence, those fruits and vegetables are harvested while still bright green. They never reach their potential size and miss out on peak ripeness.

Some produce will even be artificially ripened during transport. For example, tomatoes receive ethylene gas to ripen them red. Ideally, tomatoes should be left on the vine until the breaker stage, when the tomato is about half green and half pink. Then they can be harvested and ripened off the vine with no loss of flavor, quality or nutrition.

2) Sugars Become Starch Once Harvested.

Have you ever eaten a blueberry immediately after plucking it off the vine? It’s at its peak ripeness and fullest flavor. By contrast, take a bite of a blueberry that was plucked a week ago—not as good, right? The reason is that fruits and vegetables contain sugars that begin turning to starch as soon as they’re harvested.

According to a study from Purdue University, sweet corn loses a whopping 50% of its sugar content in the first 12 hours after being harvested! There’s no telling how long those supermarket fruits and vegetables have been off the vine or plant.

3) Flavor Is Less a Priority in Supermarket Fruits and Veggies.

Supermarkets typically sell hybrid fruits and vegetables. With hybrid plants, breeders combine the desired traits of two plants through cross-pollination. However, the enhancements are typically related to shelf life and transportation—not flavor. A tomato from your local big box store might withstand the machine harvesting and transport, and they might last longer on the store shelf, but we guarantee its flavor won’t have the same pizzazz as if it came straight from your garden.

4) Better Soil, Better Food.

When you use compost and organic materials from natural sources, you’re not only enriching your soil, you’re feeding your plants with exceptional nutrition.

In modern agriculture with its industrialized soil, growers often apply synthetic fertilizers to their crops. Sure, these fertilizers provide essential nutrients, but they lack the micronutrients and soil microbiome that give crops important vitamins and minerals. These fertilizers provide the things that will make fruits and vegetables large, but not necessarily healthier—think of them as junk food for soil. When the soil misses out on nutrition, so do its fruits and vegetables—and so do the food’s consumers.

Besides, healthier produce is tastier produce. Even if you don’t miss those extra vitamins in your diet, you might miss the flavor in your meal.

5) Taste the Pride and Satisfaction.

Okay, so this one actually is more mind over matter. Still, eating a fruit or vegetable you grew yourself only adds to the satisfaction when you bite into it. You’re not only eating healthier, you know the work that went into your snack or meal. Plus, by purchasing your plants from a local supplier—like our very own Mitchell’s Nursery & Greenhouse in King, NC—you’re supporting your community.

Conclusion

Supermarkets do a great job of providing us with produce year around, 7 days a week. They provide us with convenience, but you can’t beat a homegrown tomato for flavor though. Mitchell’s Nursery sells the plants you need and can also answer questions on how to ensure they provide delicious and plentiful fruits and vegetables. If nothing else, you can at least try to grow something and see what happens. You’ll proudly bite into a fruit or veggie you grew yourself that will astound your taste buds.

Roses, Do you know the difference?

 Your Roses are all beautiful. But, do you know the difference?

 You may be familiar with knock-out roses and Drift roses ( a lower growing shrub rose). These roses and other shrub roses are of the floribunda type. These rose bushes will flower throughout their growing season. Tea roses often grow much taller than shrub roses and produce a larger bloom. Both shrub roses and hybrid teas vary in fragrance, some are very fragrant and others only slightly

Knock-Out Rose hedge

Drift Roses These grow to a height of approximately 2ft at the most

Knock out roses and Drift roses resist pests and disease much better than tea roses. In addition to that, they are also easily adapted to more of the USDA growing zones. Knockouts are cold hardy to zone 4  and heat hardy to zone 9. This makes them a perfect addition to any landscape here in zone 7. Knockouts can be trimmed back to 18 inches every winter. or if you would like them to grow larger you can just shape and trim to keep them healthy and growing.

HYBRID TEA ROSE

The closest the average grower will come to the beautiful long-stemmed rose that you get from a florist is a hybrid tea rose. These roses are much more sensitive to weather and temperatures than a shrub rose. Their cold-hardy range is only zones 5 through 9. it is best to put them where they will be sheltered from winds as the stems that hold a heavier bloom may break and this will make the plant more susceptible to disease or pests.

So, when selecting roses for your space keep the differences in mind so that you can make the best choice.

Information is power. Now you have the power to avoid a lot of maintenance or loss. Enjoy your roses!

Rain, Rain, and More Rain

Raindrops keep falling on our heads. Be glad you couldn't hear me sing that as I typed. This winter has been a wet one. Arbor Day is this month. Usually, I would be in spring mode, getting excited and ready to plant my yearly tree. However, my excitement is drowning. Then, I think, wait a minute, the ground is soft, and it's the perfect time to get a hole dug for my beautiful tree. EXCITEMENT has returned!!

It seems we only see the sunshine here about twice per week. People seem gloomy and maybe even grouchy. Take heed, it cannot last forever. All of this bad stuff will eventually be a memory. 

Could you ever imagine all this rain having a positive side? Well, there is, and we really need to focus on that. First of all, it replenishes our water table below ground. The water table is critical for those of us who have wells, to keep them from going dry.

Trees! Think trees. When we are experiencing a particularly wet season, you must think of trees. We all know that holes for trees seem endless to the one digging. However, if it has rained a lot, those holes are much easier to dig. It also cuts down on time spent watering a new plant. Of course, you'll need to water when it dries out — if it ever dries out. Rain can be helpful. it's very hard to see it that way through the gloom.

So now may be the ultimate opportunity if you were planning on adding trees or shrubs to your landscape or home orchard. The ground is soft and we still have enough sunny days to get it done. Unless of course, you plan on waiting for the weekend. We haven't seen a dry weekend in quite some time here in NC, but we are so blessed it has not been snow. 

March brings us ARBOR DAY. Arbor Day in North Carolina was designated as the first Friday following March 15. So, what better way to recognize that day than to plant a tree.

If you are curious about how and when Arbor Day got started, click the link and read more at https://mitchellsnursery.com/2022/01/20/arbor-day-2022/

Plant a tree and better our environment.

Divide and Conquer

 

Perennials are plants that grow back every year. We love them because of their beauty and they are mostly very low maintenance. However, every few years, we must take time to dig them up and divide the bulbs, tubers, and roots by at least 1/3. This will help the plant to grow and flourish when it's less crowded and not competing for nutrients. 

This simple task will also add more of the same kind of plants to your landscape. Or, if you would rather, you can share them with friends and family.

It is best to do the dividing on an overcast day as the direct sunlight may dry the plants out. This may make them struggle when replanted.

How to divide perennials

1. Dig up the parent plant using a spade or fork.

2. Gently lift the plant out of the ground and remove any loose dirt around the roots.

3. Separate the plant into smaller divisions by any of these methods: 

   • Gently pull or tease the roots apart with your hands; 

   • Cut them with a sharp knife or spade; 

   • Or put two forks into the center of the clump, back to back, and pull the forks apart.

4. Each division should have three to five vigorous shoots and a healthy supply of roots.

5. Keep these divisions shaded and moist until they are replanted. Replant as soon as possible.

Divide summer and fall-blooming perennials in the spring because:

• New growth is emerging and it is easier to see what you are doing.
• Smaller leaves and shoots will not suffer as much damage as full-grown leaves and stems.
• Plants have stored up energy in their roots that will aid in their recovery.
• Rain showers that generally come along with the early season are helpful.
• Plants divided in spring have the entire growing season to recover before winter.

It can be hard to know what to divide when. Check out this PDF to help you understand what, when, and how.

THINK SPRING!

HAPPY GARDENING!

Getting a Jumpstart on Spring

Can you imagine going to your garden in early spring and gathering vegetables for a fresh spring salad, even before a lot of veggies are ready to plant? Make your salad as simple or as complex as you want. There will be plenty to work with.

Cabbages offer a crisp texture and a bittersweet taste that please a picky pallet. Throw in some fresh lettuce for a softer bite and a gentle flavor. Broccoli adds a coarse texture and a mild taste. Cauliflower has a texture less coarse than broccoli and a touch of sweetness. Throw in a few radishes and onions for a bite, and you have a great salad, even before it is salad season. Add a few pansies or violas for a garnish.

In zone 7, spring comes earlier than northern zones and stays longer than southern zones. Therefore, our zone is ideal for growing most all cool weather crops. They grow, not only in the spring, but they do an encore performance in the early fall.

Right now is the best time to plant! Fill your garden spaces or pots with these veggies to help you hold onto hope for spring. It won't be as long as it feels like it will be. Mitchell's has collards, spinach, and broccoli ready to plant and others on the way.

* Broccoli

* Kale

* Spinach

* Cabbage

* Carrots

* Potatoes

* Beets

* Arugula

* Peas

* Radishes

* Turnips

* Brussels sprouts

* Pak Choi

* Lettuces

* Swiss Chard

* Cauliflower

* Collards

* Onions

* Kohlrabi

* Pansies

So many choices and endless combinations to bring spring to your dinner table a little early.

We also have pansies and violas to add color to your salad. They are edible also!

So, start planting now and enjoy the yield, enjoy the garden, enjoy the outside time.

Broccoli, Cauliflower, and Brussels Gratin

Broccoli, Cauliflower, and Brussels Gratin 

INGREDIENTS :

RECIPE NOTE: ALL DAIRY NEEDS TO BE ROOM TEMPERATURE BEFORE COMBINING

• 1 lb cauliflower florets
• 8 oz broccoli
• 8 oz brussels sprouts 
• 2 cups onion 
• 1 tsp olive oil or butter
• 1/4 cup butter
• 1/4 cup flour
• 1/2 cup heavy cream 
• 1 cup milk 
• 4 oz freshly grated gruyere cheese
• 4 oz freshly grated gouda cheese
• 1/4 tsp salt
• black pepper 
• 1/4-1/2 cup Italian-seasoned breadcrumbs
• 1-2 TBSP butter

INSTRUCTIONS:

1. Pre-heat oven to 350 
2. Chop your vegetables
3. Bring a pot of water to boil and blanch broccoli, cauliflower, and brussels sprouts until the broccoli turns vibrantly green and all three veggies are fork-tender. This will take This should take about 8 minutes. When your perfect texture is reached, Quickly dump the vegetables in a cold water bath to stop the cooking process to avoid overcooking. 
4. Place vegetables in a casserole dish and set aside.
5. Drizzle a medium pot with a little bit of olive oil or butter
6. caramelize your onions, stirring occasionally. Continue cooking until onions are golden brown and tender.
7. Turn your burner to medium-low heat and add 1/4 cup butter.
8. Once your butter has melted, slowly mix in flour a tablespoon at a time, whisking the mixture together as you go.
9. Once your roux has begun to form a paste with the onions, add room temperature milk and cream, whisking constantly until the sauce thickens.
10. Remove your pot from heat and slowly add 1/2 of the cheese.
11. Pour sauce over vegetables, then top with the cheese you set aside earlier.
12. Next, melt 1 TBSP of butter in a small skillet and add breadcrumbs. Mix constantly while toasting, then sprinkle over casserole.
13. Bake on center rack at 350 for 20 mins.

This recipe is surprisingly good. Even the pickiest eater will enjoy.

Cherry Dump Cake

Cherry Dump Cake

One can of cherry pie filling

One can crushed pineapple, undrained-20 oz.

1 box of yellow cake mix

1 cup chopped pecans, optional

1 stick margarine

Grease a 9 x 13” pan. Dump the whole can of cherry pie filling into the pan and spread over the bottom.  Dump the can of pineapple over the cherries and spread. Spread the dry cake mix over the pineapple. Melt the stick of margarine and spread it over the dry cake mix. Sprinkle the pecans over all. Put into the oven and bake at 350 for about 35-45 minutes until browned.

Show Your Garden Some Love

 Would you believe me if I told you that Spring is almost here? Probably not. I have a hard time believing it myself. The sunny days that look warm and inviting are still harboring a winter bite. The trees show no sign of life. The birds still sing but the songs are not as happy as they seem to be in the early spring when they are busy making their new nests.

You can still grab a jacket and a pair of gloves and go to your garden and yard to enjoy the chilly sunshine and help nature get ready for spring.

Your shrubs need some love before they wake up from winter's sleep. Now is the perfect time to cut out dead limbs from your evergreens and summer-blooming shrubs and cut them back if needed.  Perennial grasses such as liriope can be cut back to prepare for new growth. You will want to be sure not to leave clippings laying. Rake them out so that your new growth has plenty of air and light to produce lush growth.

Take the time to rake up the leaves that have accumulated around beds and along borders so that they don't smother any of your perennials. Putting the leaves you gather into compost will make them very useful next year. In fact, composting most of your trimmings is always a good idea as compost provides much-needed nitrogen and nutrients to your soil which will benefit your plants. Raking the leaves also will help your lawn to grow lush and green. 

February is a good time to spread the love. Spreading fresh mulch or pine needles will give you a head start on the spring weeds, giving you the advantage when they start into their growing season.

Also, don't forget about the spring songbirds that will be back soon. If you have birdhouses, you may want to clean them out and get ready for the next generation.

Prune your trees. Remove dead limbs, suckers, and limbs that cross. If you are planning to add a tree or shrub, you can do so now also. Bring in spring flowering dormant shrub limbs to put in a vase to force for early blooms, for some spring color indoors.

Get outside in your own yard, in your own space, and leave the mask inside. Breathe some fresh air and soak up some sunshine, even if it is still a little chilly. Sunshine is a good source of vitamin D and is known to fight depression. 

The best part is, NO MASK REQUIRED!

Happy Gardening!