Every spring since I started gardening, I reach the point at least once when I feel so overwhelmed by what has to be done that I seriously think about sitting down for a nice, long boo-hoo.
There just isn’t enough time to clean it all up! I don’t have enough energy for all of this! Everything is asleep and it’s difficult to imagine a garden springing up from the ravages of winter.
Thankfully, Mother Nature usually kicks in about this time and starts presenting small gifts. The hellebores climb out of the rotting leaves and from under the snow with profusions of blooms.
Helleborus x hybridus 'Kingston Cardinal'
The daffodils poke their heads up and begin to bloom.
The tulips aren’t far behind.
Garlic that I planted back in the fall is growing. And it’s safe to put out the lettuce starts.
And it all begins to look hopeful and (Dare I say it?) pretty after all.
Robin
Okay, maybe you don’t need this book. But lots of other people need this book and maybe you know one of them who could use it for Christmas.
Here’s your chance to save $19.95 plus shipping and win a FREE (gasp), yes FREE copy of The NEW Low-Maintenance Garden, by Valerie Easton. (You can see my review here.)
If you want to re-claim your weekends and still have a beautiful and productive garden, Easton offers ideas on how to accomplish just that, including choosing the right plants, incorporating edibles, using hardscape, working with nature and overall simplifying your garden.
To enter for a chance to win, just leave me a comment to this post and tell me why you need this copy of The NEW Low-Maintenance Garden OR leave a tip of your own on how to simplify your gardening tasks. A winner will be selected using a random number generator.
Comments close on Wednesday, December 9. The winner will be announced on Thursday, December 10. Yes, in 2009.
Go!
Robin
People garden for vegetables, herbs and fruits. Why not condiments?
This past spring I was surprised to find a horseradish plant at my local garden center. They only had one, but I grabbed it.
Horseradish is a perennial in zones 2 through 9. In fact, it’s so hearty than the underground roots can become invasive.
Since my horseradish was only planted in the spring, I was frugal in digging up just a few roots this fall. They didn’t smell of much until I processed them.
Processing horseradish in large quantities should be done outside to avoid burning of the eyes and nasal passages. It involves peeling and then grating the roots by hand or in a food processor, adding a vinegar and water mixture to preserve the horseradish. Fresh horseradish processed this way will keep for about six weeks in the refrigerator.
Since I only had a bit of horseradish, I threw caution to the wind and processed it indoors rather than hauling my Cuisinart to the back porch. I survived unscathed.
The fresh horseradish is amazingly brisk and pungent, with a much cleaner aroma than the horseradish I buy in the stores. So far I have made a sauce for crab cakes and horseradish deviled eggs—because God knows I have plenty of eggs.
The flavor is so fabulous, I’ll never be without horseradish in my garden again. I suppose that’s especially true if it turns out to be invasive.
Robin
