#will grow! but we sprinkle the seeds all over the side garden and by late summer they all bloom and i LOVE it 🥰🥰🥰

[bunnyb34r]

I'm gonna be so mad if something eats the fucking strawberry I'm waiting to ripen before I can get to it. They got the last one and it wasnt even fully ripe! You little fucker!! Theres a few flowers still blooming due to the hot weather continuing (god help us) which is funny and I do enjoy watching the strawberries grow from flower to berry but... I'd like the animals to stop eating them first :(

[y0itsbri]

it's pizza night at the gallagher-milkovich household!

word count: 2k

usually they order a couple pizzas from some local joint: thin crust chicago supreme for ian and deep dish meat lovers for mickey, though they steal pieces of each others' all the time (even if mickey has to pick off all the onions from ian's chicago supreme.)

but tonight ian wanted to do something different. the tomatoes and bell peppers from the garden were finally looking ripe. ian, with his green thumb, had spent most of spring and summer nurturing a row of plants in the community garden of their apartment complex. mickey had thought it was boring as fuck at first when nothing seemed to be changing, but eventually seeing the plants shoot up and seeing ian excited about all the new growth gave him a paternal kick somewhere from deep inside him. he even found himself wondering how the plants were holding up after a particularly bad thunderstorm one night. for fuck's sake -- was he a plant dad now? when the fuck did this happen?

and if they were going to make their own pizzas with ian's fresh vegetables, they sure as hell weren't going to cut any corners with the store-bought dough. though mickey would never admit it, he was getting pretty good at baking, which was something ian was both a little jealous and very proud of. at this point, mickey was basically a pro specifically at making orange cranberry bread (which ian had become immediately hooked on for a few weeks after jill brought over a loaf as a 'sorry-my-boyfriend-pissed-off-mickey' gift) and also at his favorite peanut butter chocolate chip cookies (mickey has such a sweet tooth, and ian has no idea how he hasn't had more cavities.) surely pizza dough couldn't be too much different than the rest of mickey's pretty impressive baking skills.

after work wednesday evening, mickey emerged from the shower with just a towel wrapped around his waist. he peeked out into the living room expecting to see ian zombified on the couch with the usual two boxes of pizza balanced across his legs. however, mickey was thrown off a bit as he spotted ian behind the kitchen counter rummaging through cabinets, occasionally opening the fridge, and proudly wearing his "i like to get high (quality ingredients)" apron, which had been a very appropriate birthday gift from lip.

"what's with all the ruckus in here, big bang," mickey teased. ian's wild eyes calmed a beat after they had finally noticed mickey standing in the doorframe. he checked out his husband up and down once over as a mischievous smile blossomed on his face.

"it's a surprise, but i'm gonna need you to put some clothes on," ian announced, even though his darkening eyes were saying quite the opposite.

mickey was rather hungry and curious about the shitstorm of a mess in the kitchen, so he decided not to push his luck with ian's lustful gaze and instead obediently turned around to pull on some sweatpants while mumbling something about "can't be too good of a surprise if i have to put on clothes." ian smirked from behind him.

mickey swaggered back to the kitchen wearing one of ian's old rotc t-shirts, hoping it would get enough of a rise out of ian for him to enthusiastically take it off late in the night. as if ian needed a reason.

"alright, alright, tough guy. what's the big surprise?"

ian slid his arm around mickey's waist and pulled them flush together as they stared at the array of ingredients sprawled out.

"Pizza," he stated as if it were a simple fact.

mickey's brow furrowed. there clearly wasn't any pizza on the counter. "where's the fuckin' pizza? or did you get too high," he teased, poking at ian's apron.

"ha. ha. very funny, babe. just high quality ingredients, remember?" ian winked and mickey smirked, musing at his dork. when mickey didn't counter him again ian cleared his throat and continued, "no, but for real. ya know how i've been growing vegetables in the garden here?"

mickey nodded. as if he could forget.

"well, for pizza night i was thinking that we could make our own with some of the vegetables and i was hoping," he dragged out the word and squeezed mickey's waist, "that you would make the dough, seeing that you're the star baker of the house."

mickey rolled his eyes. he didn't know where ian got the impression that he was the next best thing to a professional baker when he would usually just take the easy way out. especially when he was hungry and it came to pizza night. but he was secretly very excited to try the food that ian had spent so much time cultivating.

"yeah, man, let's get it." mickey leaned over the counter to turn the bluetooth speaker on and connect his phone, 'wait by the river' by lord huron playing. he grinned as he allowed ian to slide his hand down his arm and lace their fingers as they swayed together for a moment before pulling away and promptly getting to work on food prep.

ian hummed while he washed and chopped the vegetables, occasionally making comments about how he can't believe how colorful they are or how they had grown from nothing. mickey entertained his comments while he made the dough, "well not quite nothing. there was the seed and the sunlight and the shitty ass soil and you watered it a bunch and stuff. all that love ain't nothing." ian warmly smiled at how casually his husband talked about all forms of love now.

once everything was cleaned and diced and the dough was divided into two equal slabs, they got to shaping their crusts. mickey, being the little shit that he is, had extra flour on his hands and wiped some across ian's cheek. he took off behind the counter and into the living room before ian was able to even get out an agitated "what the fuck, mick!" ian was soon on his heels though and tackled him into the couch, wrestling and straddling him and pinning mickey's arms above his head with one hand and smearing flour from his own hand across mickey's cheek as he struggled.

"payback's a bitch," ian teased through his fits of laughter as mickey's face was twisted up in utter disgust, "oh c'mon, mick, can't take it?"

"you know exactly what i can take, asshole," mickey wiggled his eyebrow as he grumbled lowly. ian's face dropped in complete shock as he was taken off guard, and his grip loosened. mickey used that moment of weakness to flip ian off of him and straighten up his shirt as he stood, no mind to the floured handprints placed haphazardly all over himself, and definitely not entirely from his own hands.

"great, so pizza, then?" he smiled over his shoulder at a disheveled ian as he went to go shape the dough, innovatively using a can of beans as a rolling pin.

ian joined him behind the counter and smacked his ball of dough. "hmm"ed and paused. mickey turned to investigate the curious glint in ian's eye when he heard and felt a similar smack on his own ass.

"oh my fucking god, ian. we're never going to get anything done. i'm fucking starving," he groaned.

"as if you didn't start it!"

mickey paused for a moment. sure, fine, yeah. ian had a point with this one, "whatever." he poked ian in the side and then turned back to his pizza. after they were rolled out enough, ian picked up the spoon to put sauce on.

"nah, man! what the fuck are you doing?" mickey snapped, more with urgency than actual agitation, "we gotta cook them for a little bit first before putting all the shit on there, ya know?"

ian put his hands up in innocence and slowly backed away from both the pizzas and the oven, "my bad, chef, carry on."

mickey flipped him off before slipping the two crusts into the oven for a couple minutes. while they waited, ian picked up mickey's phone and pulled up a youtube compilation video of gordon ramsay 'critiquing' his chefs.

"hey mick, this is you in the kitchen."

they watched for a couple minutes as ian laughed his ass off.

"oh fuck off, you'd burn the place down without me," mickey retorted, carefully pulling the crusts out of the oven. ian just rolled his eyes and resumed playing the music from a spotify playlist that mickey totally did not have named 'date night🥀.'

they took turns spooning sauce with chunks of fresh tomato onto their half baked crusts and then sprinkled on some grated cheese and pepperoni, which they had picked up at the farmer's market on their last trip with a couple of the women in their complex they had accidentally befriended.

as much as mickey ate like a broke college kid when he was left to fend for himself most days, he really didn't mind vegetables (except for fucking onions -- those could rot in hell.) despite this, ian still looked on astonished as mickey piled on the veggies just as much as his pepperoni. that was really saying something.

mickey glanced up, "what, popeye? like you're the only one that gets to enjoy the shit from the garden? i gotta taste for myself all the hype that went into this!"

a look of pure adoration flashed across ian's face as he laid a smooch on mickey's forehead. mickey's felt fucking butterflies in his stomach. he thought that being married to the guy would make those feelings simmer down, but as if it was even possible, the flames burned even stronger.

as they waited for their pizzas to cook in the oven for the final time, they giggled like lovestruck teenagers as they wiped the flour off of each others' faces, making an even bigger mess than they started with, as mickey's hair was now dripping wet. they then cleaned off the countertops and packed the extra ingredients in some blue-lidded tupperware set that debbie had recommended.

ian got two beers out of the fridge, "special occasion," he reasoned. mickey scoffed. as if they needed a reason to get fucking smashed.

soon the pizzas were done, and only slightly burnt at the edges, "adds flavor," mickey reasoned. as if anything mickey actually put effort into cooking would be less than perfect.

ian sliced the warm pizzas as mickey grabbed a couple plates, pausing in his steps to not-so-subtly stare at his husband's biceps flex with the force of the pizza slicer.

they didn't even bother to put on a tv show in the background as they ate. mickey's phone was still playing some chill, lowkey romantic music, and they were just excited to dig in. at this point mickey was fucking starving. mickey quite literally moaned as he took his first bite. ian snapped his head to stare daggers at mickey, watching his throat intently.

"shiiiit. that good, huh?" ian murmured.

all mickey could manage to do was nod as he swallowed.

"might have to do this more often," ian suggested as he took a bite of his own slice. shit. this was good.

"good job growing this shit, man," mickey praised through a mouthful. he swallowed, then added on teasingly, but actually oh-so-serious, "might wanna try growing some mary jane next year if you keep it up with your green ass thumb."

"sure, mick." ian took a sip of his beer. ian would agree to anything mickey would ask of him right now, tipsy on both his beer and his fondness of his husband. as if he could read his mind, mickey reached his hand out to rest on ian's thigh, squeezing once before resting it there for the remainder of dinner.

they finished off the beers and pizzas in bliss, leaving the dishes near the sink to be tomorrow's problem. they didn't even make it out of the kitchen before ian started to tug on the hems of mickey's shirt.

[keelywolfe]

FIC: The Rose and the Thorn: Chapter 9 (Mafia AU)

Summary: While Rus is off meeting the other employees of Edge's business, Blue has his own business to attend to.

Notes: Oh, how to warn for this. Red is Not a Nice Man, no, and Blue is in way over his pretty little head. Hints of coercive sex? Nothing Mature-rated in this chapter, though.

Tags: Spicyhoney, Cherryberry, Mafia AU, Flower Shop AU, Violence, First Meetings

Chapter 1 | Chapter 2 | Chapter 3 | Chapter 4 | Chapter 5 | Chapter 6 | Chapter 7 | Chapter 8

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Read it here!

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As much as it pained him to watch his brother go, when Papy turned around to look at him Blue waved him impatiently on, painfully ignoring how much that strangely vulnerable glance reminded him of the long-ago first day he’d shooed his little brother into the small schoolhouse back in Snowdin.

What he really wanted was to scoop Papy up like he was still that small child and run, to carry him away from all this. Whatever that chat last night with the younger Fell was about, it confirmed his suspicions that his little brother was in far deeper than he’d hoped, and for the moment, all Blue could do was hope Papy was treading water.

Across the table, Red was watching him and despite that ever-present grin, his expression was unreadable as a blank page. Blue made a show of wiping his face with his napkin and pushing his plate aside. What little he’d eaten was churning uneasily as it incorporated with his magic until nausea threatened. Resolutely, Blue swallowed it down. He’d agreed to this, now he needed to see it through to the end.

“you done?” Red asked with mocking solicitousness.

“Yes,” Blue said. He let his starry eye lights glimmer, his own mocking buried beneath honeyed sweetness as he said, “Thank you so much for the breakfast. It was certainly—” He paused only briefly, then added, “generous of you.”

That razor grin widened, sharp enough to cut through bone, and Blue suspected his true emotions weren’t as buried as he’d hope. “oh, honey,” Red chuckled, “we ain’t even got to generous yet.” He stood up, groaning through a joint-cracking stretch and scratched lewdly at the back of his pelvis. “okay, baby blue, let’s go.”

Red led the way to the door and held it open, bowing exaggeratedly, “after you.”

“I don’t know where we’re going,” Blue protested, hanging back.

Another sharp grin, but the humor crumbled around it, those marrow-red eye lights going hard, “uh huh. go through the fucking door.”

Blue dropped his gaze and went. One of the Dogs who seemed to proliferate this place was waiting and he led the way, Blue nearly trotting along behind him to keep up with Red sauntering along behind him, his bulk filling in any space to retreat. Blue was well accustomed to being the shortest adult person in a room, but never had he felt so small, surrounded by all these Dogs and the sheer presence of Red, of these endless hallways closing in claustrophobically around him. He kept his gaze towards the floor, following the Dog’s flowing tail more than his stride.

The room he was led to was lit with hanging purple lights and filled with short tables topped with shallow plant trays. The rich smell of soil was familiar and for the first time in some while it did nothing to settle Blue’s anxiety, actually increased it. He shivered, feeling sweat breaking out beneath his unwanted new shirt as he covered his mouth briefly with his hand as nausea threatened again.

Red didn’t seem to notice his reluctance. He looked at the room with satisfaction, taking a puff off his smoldering cigar as he said, “not bad for a starter set. got everything you asked for.” He slanted a narrow look at Blue and it was far more appraising than it had been of the planting tables. “now. show me what you got.”

“You shouldn’t smoke in here,” Blue said thinly. “It’s bad for the plants.”

“always something with you, isn’t it, honey,” Red drawled. But he exaggeratedly tamped out his cigar on the bottom of his shoe and tucked it into his jacket pocket.

Blue didn’t dare look at him again, afraid it might come off as gloating. Instead, he stepped further inside, rolling up his sleeves as he inspected the offerings. The tools were all new, stainless steel reflecting violet light, and there was a pair of flower-patterned gloves along with them. Blue slipped them on, wondering sourly if there was a joke in that choice or if it was simply the first gloves whoever purchased all this found.

Squeezing a handful of soil into a moist ball confirmed it was the correct ratio of sand, silt, and clay, with a healthy dollop of manure that he could smell. Exactly what he needed; he could urge the plants to grow but that growth still needed nutrients and sunshine, or in this case grow lights. Blue took a moment to dig an even trench from one end of the tray to the other. Then he took a shaky breath as he chose the last needed element.

The seeds were his own, retrieved from the fire safe secreted away in his room. Not that he expected anyone to break into their home in search of them, but they were invaluable, irreplaceable. He couldn’t chance them being lost.

He poured out a small handful of precious seeds and sprinkled them into the rich soil, carefully covering them.

There was only one step left. Blue held a hand over the soil and closed his eyes, calling up his magic. Urging plants to grow was like a dance and Blue was leading, pulling that growth gently in the direction it needed to go, urging and coaxing those curling green buds through the soil, guiding as they greedily sought out the light above them even as their roots soaked up the delicious nutrients beneath. All down the row the narrow green stems broadened, forking into leaves as the bud formed and swelled, that glimmer of gold bursting out into the familiar pattern of five silky petals.

Blue closed his fist and broke the connection before he pushed them too far into withering, stepping back and panting out, “There.”

The entire tray was filled to overflowing with golden flowers, the color muted beneath the grow lights. It hardly mattered, it wasn’t for their appearance that Blue grew them and as Red stepped forward to poke at one with a broad, cracked finger, his eye lights gleamed greedily.

“not bad, baby blue,” he breathed out, “you got some real talent, dontcha.”

“So I’ve been told,” Blue muttered. He stripped off the gloves and pulled out his handkerchief, dabbing away the sweat dotting his forehead. “What are you planning on doing with them?”

“am i lettin’ you in on all my secrets now, honey,” Red asked, amused. He brushed a hand over the flower heads, sending them bobbling. “can’t imagine why you haven’t been growin’ ‘em all along. hell, even a little weed woulda gotten ya more capital than your pretty posies.”

“Whether or not I wanted to, I couldn’t,” Blue said shortly. “Cannabis isn’t legal for Monsters to grow.” Not that he suspected that would even slow someone like the Fell brothers down, but Blue had his own standards of business, ones that he was currently watching burn away with depressing haste. “Besides, these aren’t a drug, the euphoria is very temporary.”

Red snorted loudly. “all euphoria’s temporary, ’s the best thing about it. see, humies got this thing ‘bout not trusting drugs. but somethin’ homegrown like this? they’ll be all over it, honey, and they’ll bring the bills to pay for it, too, you watch.”

“You really think Humans will like tea better than the flowers?” Blue said doubtfully. Even for most Monsters, Golden Flower tea was something of an acquired taste. Certainly it brought on a sort of blissful relaxation, made all the more potent by Blue’s growing technique, but it was very limited. Even at the finest quality, the faint rush hardly lasted an hour.

“i know so.” Red reached out and tapped Blue’s nasal ridge with one finger, the sharpened tip prickling faintly against the bone. “all it needs ’s a market and that’s my job, honey. all you gotta to do is grow it.”

As if it was that simple. “If I spend all my time growing golden flowers, I won’t have time for my garden.”

“don’t you go worrying about that,” Red said dismissively. He started to walk away, out of the room, as if all this were signed and settled, leaving Blue behind, to what, fill each of these trays and trust it would all work out? Not likely.

“Our deal was you help me keep my shop,” Blue raised his voice, let it echo through the room, “You promised!”

Red stopped, slowly turning back to face him and suddenly Blue wasn’t sure that was what he actually wanted. He strode back and he wasn’t that much taller than Blue, but so much broader, looming over him with invisible height as he said, evenly, “so i did.” There was a folding chair by the table and as Red sat, Blue could only blink at the abrupt reversal in size. “you think i ain’t keeping my side of the bargain, honey? wanna file a complaint?”

“No,” Blue said bluntly, ignoring the desperate flutter of his soul, “what I think is we need to renegotiate terms.”

Red looked at him with hooded sockets. “do ya now.”

“I do.” Blue folded his arms over his chest, the bright material of his shirt muted in the artificial light, shifting it to flowers of a different color. “Things seem to have changed since our first discussion. For example, what is your brother doing to mine?”

The question bothered him, Blue could see it, a banked flicker of heat in those burning eye lights. That sign was the only one, none of his irritation showed in the way he sank down in the chair, spreading his broad legs wide.

“tell ya what, baby blue. you come over here and blow me,” Red cupped a rough hand at the slight bulge of his crotch and squeezed. “and i’ll find out.”

Oh. Blue jerked his gaze away a little too late, his breath coming in panicked little blurts even as his eye lights slid betrayingly back. Not that he would even consider doing such a thing, he would never—but he hadn’t forgotten the brief satisfaction of wiping away that smirk back at the shop.

Did Red actually want…?

There was a faint gleam of sweat on the cracked dome of Red’s skull, the room was warm from the lights, true, but that didn’t explain the slight flush on his cheekbones, the rising glow coming from beneath the crude grip of his hand and those eye lights were so greedily eager, so…so…

Blue lifted his chin and said coolly, “I don’t barter with my body. If you want oral sex from me, you'll need to get it the old-fashioned way.”

There was a mere taste of gratification from the way Red blinked, startled. “how’s that?” Red asked. He sounded reluctantly intrigued.

“By going first.”

As he watched, that smirk shifted into a true grin, savagely amused. Red pounded a fist on the table and laughed. “honey, you are something.” Then he ran his tongue over his teeth, leaving them shining and wet as they tip dipped in between the jagged edges. “all right. come over and spread ‘em, and i’ll show ya what i got.”

For one moment of pure insanity, Blue was honestly tempted; it already felt like he was caught in the swirling vortex of a drain and it would be so, so much easier to simply dive it and give over to the pull. It was the memory of his brother’s face, his uncertain fear this morning that held him back and Blue clung to it, his last bastion of morality as he said, evenly, “No, I don’t think so.”

That smile fell away. “no?”

“You told me yourself you don’t like to mix business and pleasure,” Blue reminded him. “and our business isn’t yet concluded.”

“no, it ain’t, heh.” Red shook his head and stood. “get to work, i’ll stop back later, see how you’re doing. mebbe we’ll chat more about your deal, then.” Before Blue could move, his chin was pinched gently between two sharpened fingers, his face tilted up and Red’s eye lights roved over his face, studying him. It did not escape his notice that gaze lingered over his mouth. The smell of tobacco on Red’s breath was sharp, bitter as he murmured, “i’m gonna look forward to wreckin’ you, baby blue.”

Then he let go and turned away, his boots heavy on the floor as he headed towards the door. Blue waited until Red was nearly to it before he called, “We’ll have to see about that, won’t we.”

Blue only wished he were anywhere near as confident as he sounded.

His own raucous laughter followed Red out the door and when it closed, Blue sank to the floor, covering his face with his hands and wished again that he could simply grab his brother and run, get them both as far away from this place as possible.

Then he wiped his eyes impatiently and stood, reaching again for the gardening gloves. The simple option was no longer available. All he could do now was try to keep up and hope that he could get his brother out mostly unscathed.

If only he knew how scathed Papy already was. That was a question for tonight. For now, Blue had work to do and he started sowing seeds even as he struggled to ignore a different sort of growth, the aching worry take root in his very soul.

tbc

[trilliansthoughts]

Running to Stand Still

My first cousin, Margaret, died unexpectedly yesterday from post-surgical complications, unrelated to Covid. I still haven’t fully processed this but, if you’ll pardon the indulgence, I needed to share some thoughts to help me through it. Growing up, Margaret was the closest person that I had to a sister as we both constantly grumbled about the five brothers that we had between us. We were thick as thieves and I spent almost as much time on her family farm as I did in my own home.

I remember us gathering the eggs every morning, rousting the roosting chickens, and chuckling at their soft clucks of protest.

I remember us scooping up a pullet chicken or a bantam hen, carrying them around all day under our jumpers, feeding them grain and stroking their feathered heads.

I remember us raiding the vegetable garden for pea pods, savouring the sweet, tender contents and hiding the discarded pods so my aunt wouldn’t scold us.

I remember when your mother wouldn't let you cut your hair so you defiantly cut off both of your long ponytails so she had to take you to the hairdresser to salvage some semblance of style. You never grew your hair long again.

I remember us riding ponies bareback along the wild country roads, hedges bursting with fuchsia flowers, whooping with delight at the wind in our faces.

I remember us riding those same tackled ponies, galloping across fields, fording ditches and streams and Margaret bursting with laugher after I fell off into one such stream.

I remember us herding the cows along the quiet country lanes at twilight, bringing them back to the farm for milking, their lowing the only sound in the still evening silence.

I remember us feeding the newborn calves from buckets filled with milk from their mothers, me marvelling at how strong their eager heads were.

I remember you teaching me how to milk a goat, who promptly kicked me every time I tried. “You’ll never be a natural farmer,” you teased me. You were right.

I remember us picking blackberries, returning with filled buckets, our mouths and hands purple from the sweet berry juice, lathering the finished jam on freshly baked soda bread.

I remember us exploring the fairy forts on the farmland, leaving gifts of daisy chains and berries, firmly believing the many tales of the "faerie folk" that our fathers' had told us.

I remember us gathering the seeds from lupin flowers, travelling around to the neighbour farms, to sell the seeds for 10p a packet, delighted with our entrepreneurial spirit. Until your mom discovered our ‘business’ and made us return all the money.

I remember us whispering and giggling late into the night, trying to think of other schemes to surplus our meagre pocket money. None were as lucrative as those flower seeds.

I remember us lying on our backs in the grass on dark nights, trying to count the stars sprinkled like diamond dust across the black velvet sky, tracing an invisible line from the Big Dipper to the North Star with our fingers.

I remember us learning to bake in a mess of flour and laughter, delighted with the results, our faces covered with chocolate as our half-collapsed cakes were proudly presented.

I remember when you became a vegetarian and I followed you down that same path. For me, it lasted a decade until my first pregnancy; for you, even longer.

As we grew up, we spent less and less time together as our teenage years moved on apace. Haircut 100 was your favourite band, and I remember teasing you about Nick Heyward’s Aran jumpers.

I remember you moving onto a new obsession with U2. The only time I saw you speechless was when I presented you with tickets for our first concert – U2 in Pairc Uí Chaoimh, Cork. I still have the concert mementos we cherished from that day.

I remember the first time that I visited California, I made a pilgrimage to the desert to photograph myself with a Joshua tree. You were thrilled to receive it with my letter.

And then suddenly, we were adults. I had emigrated but returned to Ireland after my mother passed, and we picked up a conversation that had never really ended.

I remember when you bought your first house in Prosperous, Co. Kildare. The name of the town seemed fitting as you were thriving by then, in your accountancy career.

I remember that no one in Ireland had even heard of IKEA yet you hired a van and drove yourself across the UK to one of their continental locations, filling the van with flat-packed furniture that you assembled yourself over the next several months.

I remember when you sold that house and returned to West Cork to renovate your mother’s family home in Meenies, Drimoleague. A labour of love that took many years.

I remember when you returned from a holiday in Cuba, enthusing about a man that you’d met there. You had no Spanish, he had no English but when he smiled at you, you felt a connection across the cultural divide.

I remember the multiple back-and-forth trips you made to Cuba, bribing customs and government officials until you were able to secure an exit visa for your future husband.

I remember first meeting him and knowing that this shy, beautiful man was your soulmate. He soon adapted to becoming a West Cork farmer and remains one to this day.

I remember the many phone conversations we had in recent years as you commuted from your city job back to West Cork, saying that the chat shortened the road.

I remember the last time we met at your dad’s funeral 18 months ago. You were the glue that held your family together that day, a stalwart support for your grieving mother.

I remember the last time we spoke as you excitedly told me about the broodmare that you were planning to breed. You described the stud catalogue as ‘Playboy for mares’ and planned to spare no expense in securing the services of a worthy stallion.

I remember telling you that, once all this lockdown madness was over, I would be down for another visit to see the results of that pairing that will never happen now.

Most of all, I remember your strong, fiercely independent spirit that I have been in awe of all my life. I’m sorry that you won’t get the send-off you deserve due to the current restrictions but I will be there, standing by the side of the road, as your hearse passes by – the last time I will be in your presence – to pay my final respects.

The people that we love are only gone when we stop carrying them with us, and I will carry you forever in my heart. Goodbye, my dear Margaret. I will miss you and love you forever.

[grumpygreenwitch]

Summer Gardening.

So it’s been a while, and for that I apologize to the... 200+ people who follow me. I’m sure y’all are here for the cat pics and the nekked men, but TOO BAD. Today you get to suffer through pics of my green children. Also, I do share seed. My seed list link will be up later in the year. To begin with, the summer flowers are out en force:

Echinacea Purpurea, the original echinacea. I do save yearly seed from these guys, although it’s an incredibly pointy, stabby and bleed-y job. 

Mountain Phlox. Unfortunately, all of it around the house is afflicted with powdery mildew, so I will not share seed. But it’s still pretty to look at, and the clearwings (hummingbird moths) love it. Not pictured is the white variant, who grows on the other side of the house. Look, it was hot and I was already melting.

Peppermint Balsam. This thing is basically indestructible, for an annual. It will reseed freely (to truly Lovecraftian levels) and blooms continuously from late spring until mid-fall, when the seed-pods set. There is a dormant genetic in it for double flowers, but when it pops up it’s always been sterile. It just pops up occasionally from the peppermint seed.

I may give the roommate hell over the hostas (I hate them. They’re so useful to protect toads and control weeds, but I hate them), but they do put out pretty flowers. There are several variants around the house - white-edged, blue and green, but hostas in general are very, very hard to start from seed. I will save it on request, only. We were also incredibly lucky to have a Moth Mullein sprout in our porch bed, along with some Variegated Solomon’s Seal.The SS doesn’t put out seeds, and I don’t have enough to share bulbs (yet), but the mullein has been exceptionally generous with seed pods, and it repels bugs. It repels ROACHES. It’s going everywhere. And I may be convinced to part with some seed.

Onward!

A view from a hill. Can you see the garden? That’s OK, I can’t either. Those are peach trees, on the side of the orchard closest to the house. Unfortunately a freak storm during early spring killed all the blossoms. Also, don’t mistake ‘orchard’ for ‘organized’. There’s a pear, some apples, a plum, some nectarines? And front and center are two walnuts. I’ll probably be plunking my laurel there to see if it survives winter. And someday when I have a job and money again, I would like to drop a few Chicago Hardy figs, and maybe a kiwi trellis.

This is the big garden (and fortunately not my responsibility, or I would cry). The guys are ‘handling’ it. The weeds say otherwise.

The jasmine tree and the roommate’s garden. Because of a bad back injury that refuses to heal, I’ve been helping them on and off with it. And if you thought jasmine was supposed to stay a delightful little bush, AHAHAHAHAH. Yes, that’s a light-post next to it. For size comparison.

MY CHILDREN. Please ignore the dead soccer ball. That’d be a dog toy.

Lemon balm, amaranth, and a new bed that I’ll be finishing off during fall, for use next year. The lemon balm is a permanent row - it will overwinter just fine, and it will even keep growing through the mildest part of December. Mine didn’t die back until a few solid days of sleet in January. Unfortunately the weed fabric under the amaranth turned out to be an old roll, and fell apart on me (no big, the whole point is for it to fall apart eventually), so the weeds have kinda eaten it alive.

Unfortunately, both cucumber beetles and blister beetles love the amaranth. Fortunately, it does not seem to give a damn. It’s an incredibly resilient plant, not minding weeds, bugs, flood or drought. We’ll see what the grain actually tastes like, but so far it’s looking like a good candidate for continuous growing.

The lemon balm is lemon-balming. Planted on a lark, it’s proven to be a fantastic wind-breaker - because it grows so early and so quick, it keeps the colder winds that come down through the hollow from my more fragile seedlings, like the lettuce, dill and cilantro. You can see here where the spent flower-heads are dying but there’s new growth underneath; I really have to get in there and behead it. It makes nice hot tea, meh cold tea, and hanging fresh bunches of it around the balcony keeps the skeeters off. It also seems to be a decoy for cabbage moths.

Canary Zinnia. The seed was sent to me as a gift with one of my seed orders, and this is my first year growing it. -If- I can save some, I’ll definitely be sharing and growing again. It’s a lovely plant, very sturdy, and the bees love it.

Dwarf Castor Oil. I don’t think there’s anything dwarf about it, but then I’m a short green witch myself, so maybe it’s all about perspective. Don’t let the pods lie to you, until they dry the spikes are relatively soft. However, it being castor oil, I don’t recommend it to anyone with ducks, chickens, goats, or anything that might accidentally try talking a nibble or pecking at the beans. I do, however, recommend them from jewelry if you know how to pierce things and so on. They are a gorgeous tiger-stripe pattern.

Say hello to the chard! Say goodbye to the chard! Nothing else, absolutely nothing else since the limas, has given me so much trouble. The deer love getting into my chard bed and destroying it (ergo all the forks). And once I managed to chase those off, the blister beetles showed up in force. This will be the last year I grow it - we just don’t eat enough of it to make it worth my while, and it only occasionally sold at the Farmers’ Market.

Red lettuce - Merlot and Lollo Vino, a combination of bought and saved seed. I planted a red romaine of some sort, too, but unsurprisingly it bolted in the heat. The darker reds of my favorites, though, keep bugs off them, keep deer from noticing them, and keep them from bolting. It’s just now threatening to, and at this point its kind of allowed. I need more seed for next year. Seed for this will likely be shared by the teaspoon-ful.

Calendula! I searched for a long time to find the plain ol’ calendula officinalis ancestor, rather than a cultivar where I would have no way of knowing if the medicinal principles would have been sacrificed for looks. It’s supposed to work well as poor man’s saffron (color, no taste), and I’m going to be soaking the heck outta my feet on it during winter. The plant is... not pretty. It gets leggy and the leaves get grotty very quickly. But it’s very sturdy and as long as you cut the flowerheads off as fast as you can, it’ll keep blooming until well into winter. I usually leave it to go to seed around late September.

Green cilantro seeds. You pick ‘em when they’re brown, but before they drop off the plant. Or you pick ‘em when they’re brown-ing, and put them in a paper bag so they’ll finish ripening there and you don’t end up with fifty wild cilantro plants in your garden >_> Most of the row is already gone, and I’ll be putting in a late dill crop in its place. No such thing as too  much dill!

Don’t let lemongrass lie to you. Unless you tie it up, it will not grow up neat and tidy, as most grass does. Instead it will sprawl like a dramatic wilting Elizabethan lady and do its best to end up under your feet so you’ll feel bad about it. I just tie it up with a half-blade of grass; it dries up and withers away before it can hurt the plant.

I ordered pennyroyal seed because... Well, because it’s something one should have on hand, considering the way the world is going. What I got was Creeping Pennyroyal, which doesn’t care if you step on it (mint family), smells absolutely delightful, and has the most adorable, tiny purple flowers. I plan on harvesting, drying and sprinkling it everywhere in the crawlspace under the house. Making war on cave crickets, wood roaches, and other such sundries, me.

The thyme and Spicy Oregano took a beating in the heat, but they’re slowly bouncing back. The bed behind them is more pennyroyal, desperately in need of weeding, but there’s only one of me, y’know.

SIGH. Just. You absolute, ill-mannered monster of a creature. That would be horseradish, gloriously happy to be alive, as horseradish should be. Also, NOT IN ITS BASKET. Because never mind the rules, I guess.

I don’t even know how I’m gonna dig that up come winter. With some construction equipment, I GUESS. 

Decorative gourd! It’s the only one producing so far, but being the seed was 10+ years old, I’m very pleased.

And an apple gourd (I think?), from a mixture of drying gourds that was only slightly less ancient. Snake, apple and birdhouse gourds. There’s a bunch of them competing in the basket at this point, we’ll see what we will see.

And this, I think, is a great use of a dead canopy frame (the dogs ate the canopy. No, I’m not making it up.) I hope to coax the gourds to grow me a lil’ roof so I can sit in shade, surrounded by pennyroyal anti-skeeter barriers, eating my maters.

My Peter Peppers (nrehehehehe) aren’t producing yet - it takes them a while. But my Chinese 5-Color are getting started. It’s a lovely pepper, both edible and ornamental, with (so I’m told) about four times the heat of a Jalapeno. They’re tiny, with deep purple undertones to the plant. They’ll go purple-white-yellow-orange-red.

The bullhorns, on the other hand, are fairly sizable SWEET peppers on very tiny plants, and I honestly suggest staking them while they’re young so they grow a sturdy trunk, else you might end up with all of them growing at a slant.They’re just now beginning to turn colors. Keeping in mind I’m virulently allergic to peppers (less so sweet than hot, but allergic to all of them), the roommate loves ‘em.

It’s a small pepper bed - mainly to refresh my seed on the hots, and to grow sweets for the roommate. Pardon the nekked bed, the autumn lettuce hasn’t sprouted yet. And yes, that’s a mixed basil/dill bed next to it. My basil grew in patchy holes (NEVER buying from those seed people again), so I filled the holes with dill. Unfortunately, dill seed heads are so fine that they’re hard to photograph well.

The tomato row. After arguing with them for this long, I went the extra mile. Every plant has a metal stake. There’s also a double line growing at the top supporting the stakes so they don’t fall over. And they still fell over. Because why not, you unruly children, why not.

Green, white, pink and brown cherry tomatoes. Delicious!

Two kinds of cucumbers, some of the only decent shots of the dill seed-heads, and a special guest hiding in the shade. I usually plant dill as soon as the cucumber sprouts, to keep cucumber beetles off it. Otherwise I’d have no cucumbers and a lot of fat beetles.

The Muncher is a small cucumber, somewhat delicate. It’s very sensitive to temperature changes, and it’s candy to cucumber beetles - basically, it’s impossible to grow it without a heavy curtain of dill, or a heavy duty decoy. This year I got lucky enough to have both. It’s also delicious pickled, keeping its crunch and getting a good ooomph in flavor.

The Japanese Long is, as the name implies, long. It’s also incredibly bitey, and absolutely scrumptious. It’s sweet! And unlike the average cucumber, it does not go metallic when salted.

And now for the SPECIAL CHILD OF MY HEART. Seriously. I have been lusting after Blue Tea Peas since I first saw them offered, and every single time they’d be sold out pretty much the day of. This year I finally got some and... remember me mentioning that freak freeze that killed the peach blossoms? Yeah. Guess what it also killed. But two plants soldiered on. I have them heavily shielded by the cucumbers, dill and chamomile, and really I have no words for the blue. Pics don’t do it justice. I won’t have the tea this year, I’m saving as much seed as I can, but I am so pleased to have it at all!

 Last, but not least, and it’s a poor shot of it, the chamomile. I cannot drink chamomile to sleep - it does put me to sleep, but it also gives me bad dreams. I plan on using it as a skin wash for all the bug bites, along with the calendula, and to give me some respite from dry skin during winter.

Stay green! See you in fall! Now back to our normal schedule of frogs, cats and nekked men!

[atomicsuperhero]

What You Need To Start Your Garden From Seeds This Year

If you started gardening last year, you might have noticed that it was hard to come by some plants as the gardening industry experienced a massive uptick in popularity. You might have also realized that starting a vegetable garden with bedding plants from a garden center can turn into a fairly pricey task. 

I fully support independent garden centers, I think the prices they sell plants for are fair considering what goes into it, especially somewhere like Alberta. But, I also understand that dropping hundreds of dollars on plants every spring is not affordable for many people, myself included. 

The bonus is, you can plan and start your garden from seed for a lot less money, and it's not as difficult as you might think. A pack of seeds will run you $3-7, depending on how specialized or fancy of seeds you choose. Rarer plants or organic seeds can cost quite a bit more, but the value is still pretty phenomenal. For that $3-4 pack of seeds, you can get upwards of 50 or 100 plants in some packs, instead of just one in a bedding plant. 

I’ll include the essential elements you need to start your garden from seed this year, and I’ll also list some of the nice to haves, but non-essentials. 

The bare minimum seed starting supplies you need is:

Seeds

Planting containers

Starting soil mix

Light

Watering device

Additional nice to haves

Seed starting trays and containers

Dome covers for your trays

Growing lights

Seedling heat mat

Fine rose watering can

Timers for your lights

Heirloom or organic seeds

The Bare Basics For Seed Starting

The bare minimum is seeds, something to grow them in, and a container, and light. This can be as simple as a pack of seeds from Canadian Tire or the dollar store, some dirt to grow them in, and a leftover plastic tray from fresh veggies. 

There are a few things to be careful of when starting seeds, though. 

While you can grow seeds in lots of different things, from paper towel to the tiniest bit of dust in a sidewalk crack, it's not a great idea to start seeds in your home with dirt from your garden or flowerbeds. It’s best to use a specialized seed starting mix. 

The reason is that seeds need a very humid environment to start. So, you usually keep a lid, cracked open a little bit, over them. With ordinary potting soil or garden soil, this can encourage mold or bacteria that isn’t great for your seedlings. 

Seed starting mix is sterilized, so it should have no existing bacteria or mold sports of any kind in it. You don’t’ have to get expensive soil, but try to get seed starting mix if you can. If you are leery about buying cheap soil, you can sterilize the soil yourself when you bring it home. There are many gardeners who sterilize their soil when they bring it home by baking it in the oven to kill off any organisms in the soil. You’ll have to google how to do that because I haven’t done it yet, so I cannot tell you how.

How to Start Your Seeds

Put a few inches of dirt into your containers, but don’t fill them too full. You don’t want the soil or seeds to wash out over the sides when you water. 

Plant your seeds according to package directions. Make sure to actually read the directions before you start. Some seeds want to be covered by soil, and some want to be sprinkled on top. Some need to germinate with bright light, and some want to germinate in darkness, like pansies, which I’m never growing from seed again (at least until next year). 

If you’re using an old take out container or a plastic produce container, make sure you poke a few holes in the bottom to allow for drainage. We want seedlings to have a humid environment but not to be soaked in water all the time. Set the container on a tray to catch excess water that leaks out. Keep the lid for your container, and set it on the top, but don’t close it tight. 

How to Water Your Seedlings

For watering, I recommend getting an old pop bottle. Something about 500 ml is easy to handle. Heat up the end of a pin or a needle over a candle flame, and poke 5-7 tiny holes in the lid of the pop bottle. Wash it thoroughly, and then fill it with water and put the lid back on. 

This will allow you to gently water your seedlings without washing them away or damaging the seeds. Set your tray in a sunny windowsill, and once your seedlings come up, get a lamp and aim it directly at the seedlings, at fairly close range, like 2-3 inches above the leaves. 

Seed Starting Nice To Haves

If you have a little more budget to play with, you can add a few more things to your seed starting arsenal that can make the process a little easier and may make it possible to grow quite a bit more. 

Seed starting trays and planting cells are super handy for starting your garden from seed. The trays allow you to hold all your trays of seedling containers in one place and usually have a clear plastic dome lid to provide the humid environment that seeds need. 

A seed starting heat mat underneath your trays can help you achieve the ideal temperature that some seeds need for germination, which should improve your germination rates. 

Grow lights make it much easier to grow strong and small plants. Without grow lights, seedlings can get leggy and weak. Some plants can be pinched back to encourage bushier growth, but either way, it's better if your seedlings don’t get tall and weak, reaching for the light. 

Timers for your lights takes away the hassle of having to turn your lights off and on every day. The timers will turn your lights on early in the morning and turn it off late at night, and you never have to remember. 

Heirloom or organic seeds are more expensive, but you may have better germination rates with them than you do with very cheap seeds. With some veggies and flowers, it doesn’t really matter. Dollar store sunflowers are probably going to grow just as well as organic ones, same with sweet peas or petunias. 

It's handy to have a watering can with a very fine rose on the tip for watering seedlings, or you can make your own out of an old pop bottle, as I mentioned above.

We’ve just ordered our seeds for this year, in spite of not knowing if we’ll be here for the entire growing season or not. So in the blog, in just a couple of days, my next blog about how and where to order seeds from will go up. 

Are you starting your garden from seed this year? Let me know in the comments, or tag me on your social media posts, @PlantLadyBriana; I’d love to see what you’re growing this year!

p.s. have you signed up for my weekly newsletter yet? It's a bit of mental health and gardening, and current events. You can sign up here!

[thumbgarden]

How to plant chrysanthemum: planting, growing, and care

There are many questions from friends: How to plant chrysanthemums? Why do chrysanthemums become lighter? How to cover the chrysanthemums with a blanket in winter? When and why should I bury chrysanthemums in a ditch? Read about it in our article. The chrysanthemum is deservedly called the queen of autumn - because it blooms luxuriously until frost. But not every queen can boast of such resistance and character! The hardiest specimens can even bloom until mid-December, and if you move the flowering shrubs into pots in time, you have every chance of enjoying the chrysanthemum's blooms until Christmas! Chrysanthemums are also considered to be an ideal cut flower. If properly cared for, chrysanthemum bouquets can stay fresh for a full month. Chrysanthemums can easily handle long trips. It requires little care and is cold and drought tolerant. It seems that this flower is definitely self-sufficient. But some subtle care methods can be useful for careful flower lovers.

OVERVIEW OF CHRYSANTHEMUM CULTIVATION Sowing: Sowing in the open in May and seedlings in April. Seeds can be sown under winter, no later than two weeks before frost. Flowering: late summer/early autumn. Light: Bright sunlight. Soil: Dry, well-drained, nutrient-rich, loamy, slightly acidic, or neutral. Watering: abundant. Fertilize three times a season, turning mineral and organic fertilizers into liquid form. First fertilization within 7 weeks after planting. Propagation: Annuals are propagated by seeds only, perennial and cultivated species are mostly propagated vegetatively (in clumps and cuttings). Insect pests: nematodes, aphids, grassworm. Diseases: gray rot, rust, septicemia, powdery mildew, bacterial carcinoma of the roots.

Chrysanthemum is a perennial herb in the Asteraceae or Composite family and an annual herb. In Greek, it means "flower of gold" or "flower of the sun" because the inflorescence of many species is yellow. According to information, the genus has 29 species in the wild, distributed in northern and temperate zones, mainly in Asia. Archaeologists point out that it was cultivated by the ancient Chinese more than 2,500 years ago, and its petals were used as food. Chrysanthemum was even mentioned by Confucius himself in the book Spring and Autumn! And in China, the chrysanthemum is also known as the "king of flowers". Later, the Japanese also developed a cult of this flower, so much so that only members of the royal family were allowed to wear clothes with chrysanthemum patterns. In Europe, the flower first appeared in the eighteenth century but was not actively cultivated until the nineteenth century. Scientists believe that the common garden chrysanthemum (Chrysanthemum hortorum) was formed by crossing two Asian species, the small-flowered Chrysanthemum Indicum, which is native to Japan. and Chrysanthemum morifoolium from China, but some breeders believe that the ancestors of garden chrysanthemums are Chrysanthemum Indicum and Chrysanthemum chrysanthemum. Chrysanthemum is so loved by breeders that experiments to breed new varieties have not stopped so far, especially because chrysanthemum is not only a beautiful flower for human beings but also the last rhythm in the symphony of autumn flowers.

BOTANICAL DESCRIPTION Chrysanthemum includes perennials and annuals, some species are herbaceous and some are semi-shrubs. The rhizomes of chrysanthemums are branched and develop parallel to the surface. Shoots may be naked or maybe pubescent. The color of the leaves is usually light green, although they may be darker. The florets are arranged in a basket shape, sometimes quite large, and usually consist of a single row of tubular median flowers and ligulate marginal flowers, although in many hybrid cultivars the flowers are arranged in multiple rows to form a dense inflorescence called a daisy pedicel. The fruit of the chrysanthemum is a seed. A common crop variant is the so-called garden chrysanthemum or chrysanthemum mulberry. It is sometimes referred to as Chrysanthemum Chinensis. it is a complex group of varieties and hybrids with a rather confusing history.

HOW TO PLANT CHRYSANTHEMUM

1. Growing from seed The easiest way to propagate chrysanthemums is to take cuttings and divide them into seeds, but often a seed chrysanthemum is the real pride of the breeder. Propagation by seed can be used for both perennials (such as Korean chrysanthemums) and annuals. We will show you how to breed chrysanthemums using annuals as an example. In May, after the spring frost, place 2-3 seeds in wells positioned 20-25cm (7.8-9.8inch) apart, sprinkle with warm water, cover with soil, and then cover the bed with garden film to keep the heat and moisture in the soil. As soon as the seedlings will sprout, remove the film, carefully loosen the soil and eliminate weeds. After ten days, feed the seedlings with diluted Ideal or Rainbow. When the seedlings grow to 7-10cm (2.7-3.9inch) tall, leave a strong plant with 3-4 true leaves in the well and the rest of the seedlings can be placed elsewhere. Your annuals will bloom in early August. If you want your chrysanthemums to bloom early, you have to start with seedlings.

2. Seedling planting Mix equal parts of greenhouse soil, humus, and peat at room temperature and place the seedlings in a shallow box. The mixture is best bought in a store where it is sold sterilized, or if you decide to make your own, don't forget to sift it out and heat it at 230-266°F (110-130°C). Put crushed bricks or clay in the bottom of the box to create a drainage layer, then put potting soil on top and scatter the seeds on top. Cover the seeds of annual chrysanthemums with a 0.5cm (0.19inch) layer of soil. Do not cover the seeds of perennials, just press them gently against the soil. Now spray the surface with a sprayer, cover the box with plastic wrap or glass and keep it at 73-77°F (23-25°C) with occasional aeration and spraying with warm water to keep the soil from drying out. If nothing unexpected happens, sprouts should appear in a week and a half to two weeks. Now move the container to the brightest place and start gradually acclimating the sprouts to the environment by removing the glass or film for one hour, then two hours, and so on until the lid is completely removed. If the seedlings are too dense, when 2-4 leaves (not cotyledons, and all that) are present, take cuttings in a cup with the same soil mixture, taking care not to damage the roots of the chrysanthemum seedlings. To do this, moisten the soil in the box heavily before harvesting. Weak or overly elongated seedlings are discarded. After the seedlings are picked, they are sprayed with zirconite or an Aipin solution to help them root quickly.

3. Seedling care Keep nesting chrysanthemum seedlings in a room with a temperature of 60-64°F (16-18°C), water them as necessary, and feed them twice a month with a compound fertilizer solution. If necessary, arrange for additional fluorescent lights. Be prepared for the seedlings to grow slowly: in a month and a half, they will reach a height of about 20cm (7.8inch).

PLANTING AND PROPAGATION OF CHRYSANTHEMUM

1. When to plant Plant chrysanthemum seedlings in late May or early June in the spring when there is no return frost. In the fall, chrysanthemums can also be planted at least two weeks before frost. When choosing a site for chrysanthemums, keep in mind that this plant likes heat and light and does not tolerate waterlogged roots, so plant them in an elevated location with at least five hours of full sun per day and with safe wind protection. Neutral or slightly acidic, nutrient-rich loamy soils are preferred. Sandy or clay soils should be improved with organic fertilizer. However, chrysanthemums do not like unprepared fertilizers and prefer humus or biofertilizers, which are applied to the soil along with compost before planting the chrysanthemums. Just don't over-fertilize, so as not to increase the greenness of the plant, which is not conducive to flowering.

2. How to plant To plant chrysanthemums in the open field, choose a cloudy day or even better, a rainy day. It is better to plant chrysanthemums, not in a well, but in a ditch, observing the distance between seedlings as 30-50cm (11.8-19.6inch), depending on the variety and species. After planting, it is advisable to soak the furrow with a rooting agent solution at a rate of 1 gram per liter of water to enable the plants to form a root system more quickly. Immediately after planting and watering, prune - remove the growing points of chrysanthemums. Now cover the seedlings with mulching material (e.g. Luthier) to create an optimal microclimate for rooting and growth. When you are sure that the seedlings have rooted and are growing, remove the cover.

2a. Cuttings Another way to propagate chrysanthemums is by taking cuttings. In spring, when the daytime temperature reaches 70-78°F (21-26°C), use a sharp, clean knife to cut cuttings with buds from the mother plant (not for side shoots, only for shoots that grow directly from the roots of the chrysanthemum) a few millimeters above the leaves; the cuttings should be 6-7cm (2.3-2.7inch) long. The lower end of the cuttings is dipped in a growth stimulant (e.g. Convin) and inserted into a container containing moist nutrient soil covered with 2cm (0.78inch) of sand at an inclination of 35-45º. The cuttings should be kept in the sand and not touch the soil. When chrysanthemum cuttings are rooted on a light windowsill, the soil in the container should be moist and the air temperature should be 59-64°F (15-18°C). After 2-3 weeks, the cuttings are rooted and can be transplanted to the open ground.

3. Take care of chrysanthemums in the garden

How to care for Growing and caring for chrysanthemums is not particularly difficult, but there are certain rules that even amateur florists need to know. For example, seedlings were grown in the open ground, which grows strong and put out their eighth leaf, need to be pruned to strengthen the branches. Likewise, you should prune those young side shoots that will soon appear, and then you will get a nice bush that will look like a fluff ball when it blooms. This does not apply to large-flowered daisies, whose side shoots are best removed, leaving only the strongest ones. The shoots taken off can be rooted easily. Some tall chrysanthemums need support and can be held in place with metal stakes, nets, or wire structures to prevent them from falling apart.

3a. Watering As for water, chrysanthemums should be well watered every time: insufficient water will make the stems woody and the flowers less attractive. Use only rainwater or settled water (you can add a few drops of ammonia). Avoid getting water on the leaves and pouring it under the roots. Water while loosening the soil around the bush and removing weeds, unless you mulch the area after planting.

3b. Fertilization Chrysanthemum care also includes mandatory fertilization. Fertilize chrysanthemums at least three times during the growing season, alternating between mineral and organic fertilizers. In terms of mineral fertilizers, chrysanthemums respond best to nitrogen fertilizers (ammonia nitrogen is best) in the early stage of growth to make the green matter grow actively and to stimulate intensive flowering, they are fed with phosphorus and potassium fertilizers in the budding stage. Fertilizer is poured by the plant as a solution under the roots after rain or the day after watering. The first application of fertilizer should be made within 6-8 weeks after sowing. Of the organic fertilizers, chrysanthemums like to blow cow or bird manure, but the golden rule for florists says it is better to feed the plants less than to burn them.

3c. How to transplant In one place, chrysanthemums should not be grown for more than three years, otherwise, they will start to be capricious: the flowers become lighter and the plants start to get sick more often. Therefore, you should dig up three-year-old plants in the spring and report them. Transplanting is usually accompanied by the division of the shrub - another way of propagating chrysanthemums. Without damaging the roots, carefully dig up the shrubs, shake off the soil, and use a sharp knife or secateurs to separate the overgrown bushes into smaller bushes with their roots. Now propagate these bushes in a sunny place in the usual way.

3d. Diseases and their treatment If chrysanthemums are allowed to overgrow or if good hygiene is not followed, they can be subjected to fungal diseases. 1. Verticillium wilt (the fungus penetrates the roots and causes the leaves to turn yellow and the stems to die) 2. powdery mildew (affects shoots, leaves, buds, and flowers, covering them with a harmful white coating). 3. Rust disease (all above-ground plant organs are covered with leaf spots, which then turn brown, leaves turn yellow, and stems become thin). 4. Grey rot (brown spots appear and are covered with a fuzzy, rot-causing layer over time).

Fungal infections can be treated with preparations containing copper - for example, copper oxide can successfully control septoria, gray rot, and rust. Bordeaux solutions can destroy powdery mildew and gray rot, and copper soap emulsions and colloidal sulfur can kill rust. However, the most important thing is not to let chrysanthemums germinate indiscriminately, but to follow the rules of plant care and detect diseases in time to be able to save them. Unfortunately, chrysanthemums are sometimes affected by viral diseases: mosaic (chrysanthemum leaves with mottled mosaic); aspergillosis (mottled leaves and deformed flowers); and dwarfism (stunted growth and premature flowering). Unfortunately, virus-infected plants cannot be cured, so they must be found, dug up, and destroyed in time. As a preventive measure against the virus, plants should be propagated using sterile tools and virus-carrying insects should be controlled.

3e. Chrysanthemum pests Among insects, nematodes are the most common pest of chrysanthemums. The presence of nematodes can be detected by the mosaic spots that appear on the leaves, which become darker over time. It is useless to fight this fact, but as a preventive measure, before digging or planting (transplanting) chrysanthemums in the fall, spray the plants with a solution for formin and treat the soil with formalin. Specimens infected with nematodes must be destroyed. Another pest of chrysanthemums is the aphid that settles under the leaves or flower buds. The insects themselves, as well as the larvae, suck the sap from the plant, thus retarding the growth and flowering of chrysanthemums.

If you are dealing with a single aphid colony, it will be destroyed along with the leaves it settles on, but if the plant is infested with aphids, spray it with an insecticide with soap and water. Chrysanthemums are also sometimes infested by lacework, which feeds on larvae in the same way as aphids. As a result, the buds will not bloom and the leaves will become mottled and brown and die. Spray stink bug-infested plants with a solution of baby shampoo (1 teaspoon per 10 liters of water). Treat chrysanthemum bushes with phosphamidon as a preventive measure. Slugs and snails in the garden pose a threat to chrysanthemums because they devour the leaves, flowers, and stems.

However, you should treat them in an organic way, i.e. using gentle treatments that do not damage the garden ecosystem, in which snails and slugs have an important hygienic function.

Therefore, in gardening, preventive measures to counteract them are welcome: correct selection and combination of plants, natural control of the population of pests by attracting birds, etc. If a malfunction occurs and clumps start to devour your chrysanthemums, collect them by hand, dig plastic edges around the bush to prevent the clumps from getting close to the bush, sprinkle crushed eggshells around the bush to prevent the snails from growing. Close to the plants... Finally, place beer in the bowl of the beer garden and collect the "harvest" after a while.

CHRYSANTHEMUMS HAVE FADED - WHAT TO DO

Post-bloom care In early fall, give your frost-tolerant chrysanthemums a final dose of potassium and phosphorus fertilizer to improve their frost resistance. With the onset of frost, cut the above-ground parts of overwintering chrysanthemums (all the above Korean varieties with small flowers) to a height of 10-15cm (3.9-5.9inch) above the ground and plant them carefully covered with 30-40cm (11.8-15.7inch) thick dried leaves. If the winter in your area is too cold for snow, you can cover the site with bushes or lap wood on top of the mulch. The mulch should not be indestructible, as the plant should not wilt under such a "blanket".

HOW TO KEEP CHRYSANTHEMUMS ALIVE IN WINTER Tall, large-flowered, heat-loving varieties cannot survive our outdoor winters. There are many ways to preserve them. One method: Store clumped mother shrubs in a wooden box in a bright, cool place 35-42°F (2-6°C) with about 80% moisture content in the air. If you don't have many shrubs, plant each one in a separate container. Water the chrysanthemums occasionally to slightly moisten the soil of the clump. You can simply store the mother shrubs and their clumps in a cellar at 32-39°F (0-4°C) in tight piles on top of the soil. There is another way to store chrysanthemums. It is done in the garden by digging a trench 50cm (19.6inch) deep and of any width and placing the mother plants of chrysanthemums in it, filling the distance between them with soil.

In order to kill the pathogens of fungal and viral diseases, chrysanthemums are kept in the open trench until the coldest weather. When the frost comes, the ditch is covered with boards or planks, slabs, or other materials to form a "lid" for the ditch, and leaves are laid on top, then the leaves are covered with soil, and then the covering materials are put down to prevent them from being blown away by the wind. This method is inconvenient because it is difficult to control the state of the plants in winter. As a final reminder: small-flowered chrysanthemums, Korean chrysanthemums, and Chinese and Russian hybrids overwinter well outdoors; greenhouse-grown chrysanthemums can also be dug up in winter for large-flowered chrysanthemums, foreign hybrids, and varieties for which little is known about new chrysanthemum varieties.

SPECIES AND VARIETIES Despite the outstanding achievements of breeders in producing new species and varieties of chrysanthemums, there is still no uniform system for classifying these plants. They are classified into 10 classes in Germany, France, and China, and into 15 classes in the UK and the US.

#ThumbGarden #GardeningTips #Chrysanthemum #Garden #Growing #Planting #GardenGuide #Tips #Annuals #Perennials #Ornamentals #UrbanGarden #FlowerGarden #FlowerBed #SmallGarden #Pests #Fertilize #Soils #Watering #Pruning #PlantCare #Care

Author: Ms.Geneva Link: https://www.thumbgarden.com/how-to-plant-chrysanthemum/ Source: ThumbGarden The copyright belongs to the author. For commercial reprints, please contact the author for authorization, and for non-commercial reprints, please indicate the source.

[edgewaterfarmcsa]

FALL CSA WEEK 3

- P I C K L I S T -

SWEET POTATOES - BRUSSEL SPROUTS - LETTUCE - BASIL - ROSEMARY - SWEET ONIONS -

CARROTS - CELERY - PUMPKIN - APPLE OATMEAL BREAD

HOT TIPS (getting right into it):  

BASIL: First, I need you to know that this crop goes on record for the second longest growing basil we’ve ever seen.  For the past 12 years of growing food, I became accustomed to basil as a short season crop.  Every year around August we would see the leaves develop a purple/grey powder on their underbellies- which is a sure sign of downy mildew.  This is also a sure sign of the end for basil.  Downy Mildew is an airborne disease that typically begins in the south and travels north through the air.  For example, Georgia and Florida could experience their decimation of their basil crop in May, and it would arrive on New England farms and gardens in July or August.  Now that we are all experts in disease, this concept of airborne travel is completely relatable.  However, science is gold, and all is not lost.  Seed breeders have worked to bring forth new varieties of organic, NON-GMO basil seeds that are downy mildew resistant, thus elongating our basil crop, and allowing for PESTO making to commence in late OCTOBER, rather then a very rushed, very exhausted night in August.  All that said, downy mildew is no longer a basil issue, BUT the army worms could not be stopped.  For this, we had Anne and her crew of little people ( the grand-kiddos) head to the greenhouse to hunt for army worms.  The intention was to pick off the hungry squatters and drop them into soapy water where they would meet their maker.  UNFORTUNATELY, Anne and crew of Hobbes (4yrs) and Rozzie (2yrs) were no match for these nocturnal tiny beasts.  Bottomline here, we had a good run with basil, but now it's time to call it a day- pick the whole greenhouse and make some late season pesto.  As always, pay no mind to the massive bites out of the leaves, they will not alter the taste of the sweet fresh basil plant and you can rest assured that this crop fed not only you and yours, but also a team of army worms.

Makes about 1½ cups

 The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color. 

½ cup pine nuts

3 oz. Parmesan, grated (about ¾ cup)

2 garlic cloves, finely grated

6 cups basil leaves (about 3 bunches)

¾ cup extra-virgin olive oil

1 tsp. kosher salt

Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.

Do Ahead: Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Cover with plastic wrap, pressing directly onto the surface, and chill.

Cooks’ Note: If you want to use this with pasta, cook 12 oz. dried pasta (we prefer long pasta for pesto) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.

Divide pasta among bowls. Top with finely grated Parmesan. 

JENNY’S NOTE: PESTO FREEZES BEAUTIFULLY FOR DEAD OF WINTER EATING (OR ANYTIME)

ALSO- ROAST YOUR SWEET POTATOES AND DALLOP  ATOP WITH FRESH PESTO AND YOU’RE WELCOME.  

Onto ROSEMARY written by my dear friend Rachael Keener of Alkeme co

(GO PEEP THE WEBSITE, IM IN LOVE WITH ALL THAT THIS WOMAN CREATES) 

ALKEME CO is a collection of everyday elixirs and herbal tonics made and formulated by herbalist Rachael Keener.  Our powders are skillfully crafted and make having a daily wellness ritual easy and enjoyable. Scooped into a drink, blended into a smoothie or mixed into your food—ALKAME CO formulas are here to help.

Rosemary

-- bringer of light. Herb of the kitchen and the apothecary. A mint-family member whose medicine comes in the form of warmth, movement, invigoration and aromaticity.🌿✨

Rosemary, like most every herb, wears many hats. It is traditionally used as a circulatory stimulant for when there is coldness or stagnation in the mind or body (think poor circulation and cold extremities, sluggish digestion, brain fog, heavy, aching menstrual cramps, etc.).

A shaman that I used to work with taught that rosemary brings light into dark places--medicine that I am holding onto and finding strength in during the darkness of these times. This ability to illuminate and transform mirrors the way that it works in the body to unstick energy that is dark, heavy and sometimes toxic. 🌞💡

The darkness that has been festering in our country and is coming to a boil right now can feel sad, scary and anxiety-producing to witness. At times it can bring up feelings of powerlessness. Plants are a good salve for reclaiming our power and providing comfort and unwavering, unconditional support. If you are experiencing any of these things I really encourage you to find some plant allies to connect with--perhaps rosemary or perhaps heart medicine like rose, nervous system tonics like milky oats or mood brighteners like lemon balm.

To incorporate rosemary, chop some up and add it to your soup, drink it as a tea, place a sprig on your altar, windowsill, etc, add it to your potted plant collection and take time to connect to it everyday, smudge with dried stocks of it, add it to your bath--or whatever else you may be called to do with it!🌿🌿  -Rachael Keener

MIREPOIX: 

I will not go into too much detail over mirepoix (because i am starting to sound like a broken record over here with recipes) However, when celery is involved in a CSA box, I can not help but to include onions and carrots.  Because it is officially SOUP SEASON, and a mirepoix of carrots- onion- celery is the backbone to every good soup.  If you are unfamiliar with mirepoix, give it a google!

ROASTED SWEET POTATO SALAD: 

From my new favorite cook book, start simple by lukas volger

2 med sweet potatoes

½ medium onion cut into 4 wedges

3 tablespoons olive oil, plus more for roasting the sweet potatoes

Salt

2 tablespoons apple cider vinegar

½ teaspoon honey

Fresh ground pepper

½ cup toasted walnuts or pecans, coarsely chopped

½ cup cubed sharp cheddar cheese

1 tart apple, cored and cubed

4 cups tender greens (lettuce mix!)

Preheat oven to 425*f

Arrange sweet potato and onions or onion on a baking sheet.  Drizzle with olive oil and sprinkle with salt and use hands to coat.  Transfer to the oven and roast until the onions are soft and caramelized, 10 to 15 minutes, then remove them from the pan.  Return the sweet potatoes to the oven and bake until tender and a bit blistered, another 10 to 15 minutes.

To make the dressing, finely chop the roasted onion and place in a small bowl or jar.  Cover with the vinegar, honey, and a big pinch of salt, then stir in the 3 tablespoons of olive oil.  season with additional salt and black pepper as needed.

To assemble salad, combine the warm or cooled potatoes with the nuts, cheese, apple, and greens, then toss with most of the dressing, adding more to taste if necessary.  

A NOTE ON YOUR BRUSSEL SPROUTS:

These brussels stalks are not for the faint of heart!  This crop has been hit by Alternaria leaf spot and has hosted a community of aphids during the month of September.  As a result you get a wand of brussels that looks a little gnarly on the outside (yellowed leaves, aphid casings- no active aphids) but when plucked from the stalk, and peeled back reveals the perfect teeny tiny mini cabbage.  For storage, if you are short on fridge space, feel free to leave them in your garage/ or cold mudroom.  

 1½ lb. brussels sprouts, trimmed, halved

¼ cup extra-virgin olive oil

½ tsp. kosher salt, plus more

Freshly ground black pepper 

¼ cup honey

⅓ cup sherry vinegar or red wine vinegar

¾ tsp. crushed red pepper flakes (optional)

3 Tbsp. unsalted butter

3 scallions, thinly sliced on a diagonal

1 tsp. finely grated lemon zest

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.

Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.

Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

[crypticcravings]

Better Than I Know Myself Chapter 1: Kingdom

It is finally time! After months of hard work, blood, sweat and tears, the Big Bang is over! Thanks to everyone on the Discord who supported each other through out this process, and thanks especially to my team, @storm-captain​ and @inkjackets​ for betaing, and my amazingly talented responders, @nsart​ and @toriistorii​. Without y’all, I may never have finished.  So, without further adieu, here is the first chapter of my Big Bang piece, Better Than I Know Myself. 

Also on Ao3

Musical inspiration

Adrien loved flowers, but they did not love him. Whenever he tried to plant any, they died without fail.

However, they loved his mother. The Queen of the Demon Realm could take a handful of seeds, put them in the ground, and an hour later there would be green sprouting up from the ground.

There was a special hill in the gardens behind the palace, about 100 meters out, where Adrien and his mother would go from time to time. Even though Adrien had a black thumb, for some reason whenever his mother was with him his flowers would grow nearly as well as hers did.

That must have been part of her powers.

Ever since he was a child, he’d been told that, even thought she was human, his mother carried the power of the light inside of her. He believed it, because he could see it with his own eyes. To Adrien, his mother was the brightest light in the universe.

One of the fondest memories of his childhood was sitting out on that hill with her, overlooking the town in the valley below, the distant mountains covered in brightly colored flower buds, and the petals from the cherry blossom tree over their head falling gently in the breeze. His mother would reach over and scratch his favorite spot on top of his head, right behind his ears, and tell him how much she loved him.

Adrien loved his mother.

He also loved flowers, but they did not love him.

And when his mother died, the flowers died with her.

Good and evil. Hot and cold. Light and dark.

The universe persists due to a fine balance that keeps the natural order in check. The same goes for its individual realms.

The human realm is able to sustain its balance on its own; however, it is not free from the influence of other realms. One realm with an especially strong influence over the human realm is the demon realm, which exists only ten degrees removed from the humans. If one realm is unbalanced, the effects are felt throughout both.

Unfortunately, the Demon Realm is far less stable than the Human Realm, and may fall into chaos and darkness quickly without a source of light. For generations, that light has come in the form of a Kore, a human who brings balance to their world by marrying the Demon King. Without a Kore, the Demon Realm will succumb to the darkness, and drag the Human Realm down with it.

It has been four centuries since the Demon Realm has had its Kore, and the effects of her absence are beginning to be felt. 

Master Fu rubbed his palm across his chin as he contemplated the task set before him. "Are you sure the boy is ready for this?"

"I only know what the King has told me," Nooroo said, sipping his tea and making himself as small as possible. It left a pang in Fu's heart. The small, boyish demon was so used to the commanding presence of the king, he had forgotten the status the Kwami held in their world. His violet wings fluttered with a subtle nervousness as he took another sip of tea.

Fu sighed. "I suppose he's right. I have been feeling a tension on this side recently. If that's the case, it must be even worse in the other realm. Do we have a time frame?"

"As soon as possible. Preferably within the next month."

"One month, then?" Fu sighed, then called for his apprentice. "Wayzz!"

A small, green-haired, green eyed boy appeared not a second later, his matching lime colored jacket sleeves pushed up to the elbows, and arms filled with scrolls. "What is it, Master?"

"It's time to find the next Kore." Fu hoisted his old bones up and paced around the room to the record player. He punched in a code to reveal a carved wooden box inside. He carried it over to the low table and set it next to his tea. "If the King says that it is time, we have no choice. There must be someone out there with the light inside of them."

As usual, Marinette was late.

Fortunately, she wasn't late enough to bring her mother knocking on her door — just late enough that she'd have to skip her makeup and skin care routine. She threw on the first work-appropriate clothes she could find, brushed her teeth, and braided her hair before bounding downstairs and into the bakery.

Marinette was far from a morning person, but she was always up at sunrise to help her parents open the bakery. She would complain more, except that she knew they were both up two hours before her every day to do the opening shift baking. It wouldn't be fair of her.

She gave her parents a sleepy hug good morning before heading to the front of the bakery to dust off the display glass and check the change in the cash register. Once she'd done those tasks and opened the curtains, she helped her mother put the breads, cakes, and confections into the displays and unlocked the front door.

A routine start to another routine day.

Customers came in pretty steadily from opening, keeping her hands and mind occupied for the majority of the early hours. Her friends and former classmates stopped by on their way to jobs and classes, her regulars came in to pick up their usual breakfast, and everything carried on the same way it always had as long as she could remember.

After the morning rush, Marinette took her first break. With a sigh, she took the watering can from the back closet and filled it with water. There was still a steady stream of people coming in and out of the shop, but it was significantly lighter than the madhouse the bakery was in the early morning. Her mother assured her that she and her father had the front handled, so Marinette excused herself for a bit.

Outside, it was still warm from the summer sun, even though it was nearly September. It had been a particularly hot summer, but somehow she'd managed to keep her flowers alive in their little pots and boxes.

Watering the plants was a small moment of peace for her to just sit and think.

Here she was, nineteen years old, still working at her parents' bakery.

Sure, she loved her parents, and she loved the bakery, but she'd always known it wouldn’t be a permanent career for her. She figured her parents knew that, too. When she'd graduated lycee the year prior, she'd wanted to take some time off from school to focus on her online shop and commissions. After all, if she was going to open a boutique one day, she needed to build a customer base and develop her style. But the time to apply to university came and passed again, and she was in exactly the same place she had been when she graduated. She had stagnated.

It was like she was waiting for something, but she had no clue what it was.

"Your flowers are very pretty," said a soft voice, startling Marinette out of her thoughts, and nearly causing her to drop the watering can when she jumped back.

A short boy with pale skin and peculiar pastel green hair was inspecting her flower boxes. He turned to her when he noticed her jump and stared at her with curiously yellow eyes that sent a chill up Marinette's spine. "Sorry," he said. "I didn't mean to startle you."

Marinette quietly reminded herself that he was probably just some teenager with too much access to colored contacts and hair dye. There was absolutely nothing weird about a kid experimenting with his appearance. She and her friends had done it plenty of times. Maybe not to this extent, but it certainly didn't make him abnormal.

She smiled at the kid and returned to tending to her boxes. "It's not your fault. I'm naturally jumpy."

"Well, the flowers look really nice. The marigolds especially. But shouldn't the periwinkle be out of season by now?"

"You would think, right?" Marinette sprinkled the plants with a bit more water, then lifted one of the delicate flowers with the tip of her finger. "For some reason, they've lived much longer this year. They might even make it to fall at this rate."

The boy smiled. "You have quite the green thumb."

Marinette shrugged. "I like plants. I guess they like me, too." She grinned at the small joke she made, but her mirth died as quickly as it had risen when she noticed the boy's calculating stare. Had she said something strange?

After a moment, the kid closed his eyes and nodded. He rose from his crouch and smiled. "It was good meeting you," he said, before turning to leave.

"Yeah, you too..." Marinette said with a half-hearted wave.

She watched him walk off, still wondering what the heck had just happened.

"So that's the one you think has the light?" Master Fu asked. He stared at the photograph Wayzz had brought him. The girl had a small frame, dark hair, and light eyes. The photo had been taken outside of a local fabric store. Her face was turned up towards the sky and there was a gentle smile on her face. Fu couldn't deny that there was something about her that drew him in.

He and Wayzz had been looking for two weeks with no luck finding someone who matched up with his extensive list. Wayzz had suggested many potentials, but Master Fu had turned all of them down so far.

"Yes, Master," Wayzz confirmed.

"What drew you to this one?"

"Her gardens."

Master Fu considered this. The last queen had had a knack for plants, so it made sense that Wayzz would be drawn to a green thumb, but that wasn't all it took to be a worthy Kore.

"She said something that sounded very familiar," Wayzz continued. "I can't place where I've heard it before, but it definitely caught my attention."

"Do you think she will pass?"

Wayzz nodded. "She feels different."

Fu placed the photograph on the table. He couldn't argue with Wayzz's instincts, but this match needed to be special. Not only would she have the world to carry on her shoulders, but she would carry a very fragile heart in her hands.

Adrien bounded over the streets of his city with wild abandon. He held his hat against his head to keep his ostentatious black ears from drawing unnecessary attention and leapt over the rooftops — as if that would keep him hidden, but what better way was there to get around when you were in a hurry?

The faster he could get away from Nathalie and Nooroo and his father and everyone else in that stupid castle the better.

His long tail counterbalanced him as he leapt over a particularly wide street, landed deftly on the rooftop on the opposite side, and startled a couple of ravens on his landing.

Adrien loved his realm, he really did, but his father was making being a prince very difficult. To be fair, he'd always known it was his duty to his realm to marry a human. It was just a shock for his father to spring it on him so suddenly. According to Nooroo, his father's retired right hand, Master Fu, would have his intended chosen within the month.

It was his duty to maintain the balance of his world. That had been ingrained in him since birth.

But how was he supposed to be ready within the month? His father was nowhere near ready to give up his throne, and Adrien desperately needed more than a couple of weeks to accept the fact that he was engaged.

He stopped atop a particularly tall building with a flat roof and collapsed onto his back. He was probably about ten kilometers from the castle by now. Hopefully it would take the guards some time to find him. Unless his father sent out the centaurs again, that is. They were obnoxiously fast.

A leaf blew in the wind and landed on the tip of Adrien's nose. He pinched it between two fingers and held it up to the sky.  Flexing his hand, he felt the dark energy flow through his fingers until the leaf disintegrated between them. He scowled and considered destroying something bigger, but decided it wasn't worth the effort, or the explanation to his father later.

"If you're going to break things, you could have at least invited me." A dark figure emerged from the alley beside the building, making Adrien grimace. He'd forgotten about the pesky Kwami.

Plagg stood tall over Adrien, black cat ears much like Adrien’s flicking and a devilish grin making him look twice as devious as he did on a typical afternoon.

"Did my father send you to bring me back?" Adrien asked without meeting his bright green eyes.

Plagg scoffed. "Yeah right. Like I take orders from that geezer."

"He's kind of your boss."

Plagg waved him off and slouched down next to Adrien. "Whatever. I was out patrolling the commoners' districts when I saw you flying about."

Adrien rolled his eyes. "Cats don't fly. We prowl. You know that."

Plagg mussed Adrien's hair and flopped back on the roof. "You know what I mean. So what has you all bent out of shape this time, kid?"

Adrien cursed at his cousin. Damn his ability to read him like a book. "Apparently I'm getting married in a month."

"Shiiiiiiit." Plagg gave a low, drawn out whistle. "They've already found your Kore?"

"Apparently there are contenders in the human realm. According to Nooroo, Master Fu and Wayzz have been looking."

"And they're already getting you ready for the ceremony when you don't have a bride?"

"Not quite that far yet. I don't think the wedding itself is happening in a month, but she--he---whoever they pick will be here by then."

Plagg would normally quip back with some sarcastic remark, but he was uncharacteristically quiet. Adrien turned his head and stared at the cat-Kwami, who was looking up at the turquoise sky.

"What kind of person do you think they'll pick?"

Adrien hadn't considered this until now. If he'd had his way he wouldn’t be marrying a stranger, that's for sure. "I imagine she'll have something in common with my mom. She was the last Kore, so there was probably something about her that they need to see in whoever they pick next. Not that I know what that is going to be, of course." He turned on his side, facing his cousin again. "I want to trust Master Fu, at least. He was around a lot more when I was a kid, and he was good. If I can't pick who I'm marrying, I guess I'm glad he's picking for me."

“That’s stupid,” Plagg said.

Adrien scowled. “Says the person who's already found their other half.”

"Let me phrase that differently. What kind of person do you want them to pick?"

Adrien had been so caught up in his frustration that he hadn't even considered what he was hoping for. If his marriage was inevitable, he could at least have a bit of hope about his intended. "Someone warm."

"Humans are typically warm. It's in their blood. Which I hear is delicious, by the way."

Adrien ignored Plagg's smart mouth and continued. "Someone with eyes I never want to stop looking into."

"Gross."

"And even if this match isn’t for love, I want us to at least, I don't know, understand each other. Like each other. I want for us to be friends, I guess. It would be nice if we could have a mutual affection."

“Pathetic.” Plagg’s ears lay flat against his head, then twitched forward before flattening once again.

Adrien wondered what he could be thinking so intensely about, but decided against asking. He would tell him if he wanted to

When Plagg finally spoke, his voice was soft. “As stupid and sickening as it is, I do hope that you get everything you want.”

Adrien grinned and nudged Plagg in the side. “Thanks.”

“Now we probably should get you back to the castle before your dad tries to have me murdered.”Adrien laughed. “I thought you wanted to break stuff.”

Plagg hoisted himself onto his feet and stretched his long limbs. “We can break stuff in the castle. Take out your frustrations at the institution of marriage and your father’s oppressive nature and whatever. But first, take off that hat. You look like an idiot.”

As Adrien got to his feet, Plagg knocked the hat off of Adrien’s head, letting his black, fuzzy ears come free. They swiveled forward in response to the cool breeze.

Plagg challenged Adrien to a race back to the palace, and Adrien was all too eager for the distraction. Anything to take his mind off of the fact that in just a couple of weeks his fate would be decided for him.

[bindweedbarrows]

I’ve been spending a lot more time in the garden lately. Spring is starting to show herself and I can’t contain my excitement! I will say that very few bulbs have begun emerging, but that’s OK. I did wait until January to sow them, so it’s sort of what I expected. Let’s just say I’m VERY prepared for next spring...

I decided that I was tired of seeing the sad Echium Pride of Madeira out of my front windows. It was in a bright shade area with a moist soil, possibly the only place short of a lake that an echium will grow in. I decided to move it to the defunct apiary (RIP) where I know it’s going to get 5-6 hours of sun and guaranteed neglect of watering. In the giant holes that was left I transplanted the Phlomis and blue Salvia, two shrubs that will be much happier with less sun and nice damp root systems. Finger crossed the echium survives 🤞🏻 For moral support I moved the family jewels milkweed alongside it. I didn’t like how awkwardly that shrub was growing on the mound, and I noticed it has a pretty ugly winter presence. I figured it might be best as a backdrop. Both of these are now living between the greenhouse and the scented garden. I’m also really excited for the Ketchup & Mustard rose that Julia picked up for me from Miller Farms. This rose reminds me of my dear friend Kelly who passed away in 2015, she was so excited to share it with me when I visited her. I bought it for James for Valentines Day in homage to my grandparents Grammy & Papa, who bought live roses for their anniversary every year instead of bouquets that die.

The greenhouse is my new best friend, where all of my seed dreams are coming true. I couldn’t believe the success I’m having with the single petal dahlias- who knew?! One disappointment was with the Rose Red Soba buckwheat. It’s very successful, but it’s not the coastal buckwheat with the red pom-poms that I thought— it’s actually a cover crop. Since it’s pollinator friendly I’ll sow it in the front yard as a filler and nitrogen fixer. The sunflowers woke up wayyy early, but I think this is good because the wind always beats the crap out of them in late summer. My hope is to get them in the ground for a mid-summer show 🌼🌼🌼 Finally, I threw in some Thai basil, Fantasy mix Dianthus, Billy Buttons (!!!), onions, and French marigolds. Totally psyched to see how these turn out.

While weeding today I made a really happy discovery: my hollyhocks self-sowed! I now have 4 established hollyhocks along the sun bed, and around 3 seedlings that naturalized. I know that seedlings tend to be heartier, so I’m stoked. I’m also pleased that this means I will have some stock growing for next years blooms, which is the hope for biennial plantings. On that note, I also discovered some foxgloves have volunteered themselves over by the studio. It’s just one, but it sure is happy! Last year my disappointment with the side garden was that there were many shrubs, but not enough delicate flowers to guide your eye along. My solution last fall was to sow a 6-pack of foxgloves throughout, and I am so glad I did so. They’re bulking up beautifully and will put on a really elegant show this year. I’m also on the hunt for some old fashioned snap dragon seeds, the ones that grow to be 3’ tall. I inherited one from Jeannie out in Patricks Point and it grew to be taller than me! I was so in love with that plant my heart broke when it inevitably died off. Now that I have a greenhouse I’m going to sow a BUNCH of them and sprinkle them around the garden.

I read an article recently that talked about the best way to maintain soil health. They said it wasn’t necessarily all about your amendments. Part of the solution is maintaining healthy neighboring plants. This goes hand-in-hand with my weed extermination plan: choke them out. This is going to be my first year with 2 year old plants and established ground covers. I’m excited to see how we manage against the bindweed. Judging by the spaghetti-looking root systems I unearthed while transplanting the meadow rue, the war will likely wage on....but hopefully someday I will have a maxed-out ground cover that keeps those suckers at bay.

There’s always something to do in the garden, so I think my posts henceforth with include a to-do list. Short-term goals keep your hands in the dirt where they ought to be!

Transplant blueberries to the right side of the sidewalk

Mount trellis by back door & plant a clematis ASAP

Mount red painted trellis between windows in sun bed for the bougainvillea

Mount T-posts with wire behind rhododendron & ginkgo tree & plant a dense vine (climbing hydrangea?)

Replace coral Passion flower with a Cecil Bruner

Purchase 1 more rose for scented garden (to put in lemon verbena spot)

Move lemon verbena next door to the red Salvia

Purchase ice plant ground cover to plant in each street tree square

Finish installing new vegetable beds

Build hügel mound within beds: layer stumps, sticks, compost, then planting soil

Attach T-posts to the back corners of the beds & connect wires for peas

Build outdoor compost pile for plant matter using T-posts & chicken wire (?) Research this...

Clear area near ladders for both tumblers & compost heap

Commission shelter for worm bins? (Can they fit with lawn mower?)

Plant a crabapple & 1 more blueberry bush (for pollination)

Build leaf cutter & mason bee installation for side garden

Mount old table top to the studio for garden art

Recess bricks surrounding the mound, in front of the princess plant, and on either side of the studio.

[bulbspoon9-blog]

Produce Spotlight: The Ultimate Guide to Kale

Kale has taken over the superfood spotlight over the past few years. Curious what all the hype is about? How does kale grow, anyway? And why should you put kale in juices or smoothies? Does kale cause bloating? Or does kale make you lose weight? Dive in to the Ultimate Guide to Kale below for answers to these questions and more. Bonus: countless delectable recipes at the bottom. Enjoy!

Kale Origin and Growing Information

Where did kale come from?

This leafy green was first cultivated in the eastern Mediterranean and Asia Minor around 2000 B.C. It is thought to have developed as a descendant from curly-leaved cabbage varieties that already existed. It then made its way to Europe during the Middle Ages, where it mutated to develop a “head”. This kale most closely resembles the kale we know and love today.

How does kale grow the best?

Kale is a cold weather crop, meaning it grows best in the spring or fall. It can also tolerate frost, which extends the growing season for fresh greens. Kale plants actually prefer the cooler temperatures, as the heat makes their leaves taste bitter. These plants prefer full sun, but will also tolerate partial shade. The more sun they get, the stockier their leaves will be. They are also relatively low maintenance to grow. Set them 18-24 inches apart in your garden and keep them moist, but not overwatered, and you should be ready to harvest in 6-8 weeks!

When should I plant my kale outside?

Kale plants prefer the cold and even light frosts. For this reason, avoid peak summer sun with these greens. Set plants out 3 to 5 weeks before the last frost in spring or 6 to 8 weeks before the first frost of fall.

Can kale grow in the winter? Can in survive a frost?

As mentioned above, kale survives and prefers frosty weather. Though the plant cannot survive in the main part of winter, it can be planted in early spring. Also, it will survive well into the late fall and early winter if planted near the end of a typical growing season.

Cooking and Preparing Kale

Can kale go bad?

Unfortunately, like most fresh produce, kale can go bad. Overtime, if left neglected, the water-rich kale leaves will start to leak out and get soggy or slimy. Additionally, rotten kale can take on a sulfuric smell. If your kale bunch smells or feels off, it’s probably time to compost it. However, to extend your kale’s life in the fridge, wrap the stems in a damp paper towel and keep in a loose plastic bag.

Which kale is most bitter? Least bitter?

Curly kale, especially those in darker colors like purple, is the bitterest variety of the plant. Their deep, earthy flavors are great for stews and stir-fries. On the other hand, Tuscan kale varieties have flat leaves and are the least bitter tasting. Some varieties of Tuscan kale have a nuttiness that can almost taste sweet. The most bitter kale will taste is when it is raw, so try cooking to mellow the flavors. If you find the taste is still too bitter for your liking, soak in cold water prior to cooking and add a pinch of salt.

How do you make kale chips?

Choose your favorite variety of kale (curly leaves are the most popular for chips). Remove the ribs and cut the remaining leaves into 1½-inch pieces. Lay in one thin, even layer on a baking sheet. Toss with olive oil and sprinkle with salt. Bake in the over at 275 degrees for about 20 minutes, or until the leaves are crispy but not burnt. Let cool to preference and serve as finger food. Check out this garlic almond kale chip recipe for inspiration. Bonus: kale chips pair well with fun aioli!

Which kale is best for salads?

Tuscan kale is the least bitter variety of the plant. This makes it the friendliest for salads or raw consumption. Also, baby kale is smaller, softer and less bitter. It also makes a great option for salads or a garnish. However, any type of kale can be used for salad or eaten raw. If using a tougher variety, massage your kale to soften and release some of the bitterness.

Nutrition of Kale

Which kale is healthiest?

Like any other vegetable, the nutritional differences between the different kinds of kale a pretty small. All types of kale are very nutrient-dense, meaning they have a lot of nutrients for very few calories, and benefit your health. The slight differences in kale’s nutrient profile can be recognized by bitterness and color. The more bitter varieties of kale are slightly more nutrient dense than the milder types. Also, kale that comes in darker colors contains different phytochemicals, which are nutrients that show themselves through the colors of our foods. Intuitively, darker plants have marginally more phytonutrients than lighter plants. However, any type of kale you prefer is a health-promoting food to add to your routine.

Why should I put kale in juice or smoothies?

Green smoothies are all the rage with health-conscious eaters. Why is that? Believe it or not, the aesthetic is only part of the appeal. Adding kale to juice or a smoothie barely affects the texture and is almost unnoticeable in the taste. However, kale adds a variety of nutrients and vitamins that aren’t present in fruits. Also, if you add kale to a smoothie, it adds a bunch of digestion-promoting fiber. Unfortunately, if you are juicing your kale, you lose the fiber. Try this vanilla green protein smoothie recipe or this green mountain smoothie recipe to get your feet wet!

Can kale give you gas or bloating?

Kale is in the cruciferous vegetable family. These veggies contain a naturally occurring sugar called raffinose. Raffinose cannot be digested until bacteria in your gut ferment it, which can release gas into your intestines and cause some bloating. However, the more often you eat cruciferous vegetables (other examples include broccoli, cabbage and brussels sprouts), the better your gut gets at digesting them and the less discomfort you will experience. Cooking vegetables can start softening some of the fiber, which also makes it easier to digest.

On the flip side, will kale make you poop?

Kale contains a lot of fiber, about 1.5 grams per cup or about 6% of your daily fiber needs. Eating plenty of fiber can help you stay regular and keeps your digestive system running spick and span. However, introducing fiber to quickly can result in constipation, so pace yourself when adding these leafy greens. Some bloating or gas when trying a new vegetable is normal. However, eating kale, raw or cooked, should not result in diarrhea or any major stomach discomfort.

Does kale make you lose weight?

Kale is nutrient-dense, meaning it has a lot of nutrition packed in to very few calories. It also has a high water and fiber content, meaning it takes up a lot of space in your stomach. For these two reasons, swapping out something less nutrient-dense and more calorie-dense with kale can reduce your total calorie intake, make you feel more full and promote weight loss. However, just adding kale will not likely be enough to make you lose weight on its own. Regular exercise and a balanced diet, which can include kale, is the best method for sustainable weight loss.

Kale Recipes

balsamic kale with cranberries

overnight kale caesar

maple, potato and sausage breakfast skillet with kale

festive kale slaw with raspberries and almonds

garlic almond kale chips

potato and kale soup with andouille

4 ingredient kale cheddar soup

kale salad with blueberries, manchego and pumpkin seed clusters

brown rice kale risotto with cheddar

gluten free walnut and kale quinoa stuffing

kale salad with roasted delicata squash, chevre, dried cranberries and spiced pecans

stovetop healthy mac and cheese with kale

kale with cider vinegar

garlic rosemary steaks with kale walnut pesto

kale and beet green galette with feta

citrus kale salad

kale feta bread

green apple kale

struggling with weeknight meals?

My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients.

Thanks for signing up! Just check your inbox to confirm your subscription, and then look for a welcome letter from me, including a link to download your free ebook. Every week you’ll receive ideas and inspiration on how to incorporate more fabulous healthy seasonal recipes into your life!

Source: https://www.healthyseasonalrecipes.com/produce-spotlight-the-ultimate-guide-to-kale/

[businessguide12-blog]

Lawn Care: How to Repair a Lawn

New Post has been published on https://businessqia.com/awesome/lawn-care-how-to-repair-a-lawn/

Lawn Care: How to Repair a Lawn

How to Care for Lawn Overview

Not-so-green acres: How to Fix a Dead Lawn

Following Mr. Lawn’s advice, we worked on the lawn shown here. In March, it had dead patches of grass caused by voles. By August, the grass over the entire lawn was so thick we felt like we were walking on shag carpet. And the grass lawn seemed great too( consider leading photo ). It was perceptibly greener than the neighboring yards. We spent about $250 on supplies.

Achieving a lush grass lawn doesn’t have to be a constant struggle. And you don’t have to pay big bucks for a lawn service to douse your yard with chemicals either. Growing healthy, green grass is principally just a matter of knowing what to give your lawn, and when to give it.

In this story, we’ll show you what to do in the spring, summertime and fall to get a grass lawn so nice you could cut it up and sell it as sod. These steps will work for any yard, regardless of climate or soil type. The products shown in this article are available at lawn and garden centers and some home centers.

We worked with lawn care expert George Dege, better known as Mr. Lawn. He has been teaching lawn care class since the 1970 s and has helped thousands of homeowners improve their lawns. As the third-generation owner of a lawn and garden center, he has been in the lawn care business “forever.”

How to Care for a Lawn: Spring care

Photo 1: Vacuum the pebbles

Gravel and sand obstruct grass growth, so vacuum them up. Start along the street and vacuum into the yard until you no longer hear stones getting sucked up. Then do the same thing along the driveway.

Photo 2: Check the spreader’s “throw”

To apply the right amount of fertilizer, measure from the wheel to the edge of the dispersal pattern. Then space your pass across the lawn so the coverage overlaps by 6 to 8 in. Do this exam every time you spread a new product.

Photo 3: Don’t spill on the grass

Park your spreader over a tarp or your driveway when filling the hopper. Spills and leaks can saturate one place of your lawn and kill your grass.

Your lawn and a chicken’s butt–a wedding made in heaven!

Chicken manure is rich in nitrogen, which is a key nutrient for a healthy grass lawn. No need to get your own flock–it’s a whole lot easier to just buy it by the bag.

Photo 4: Improve your soil

Soil activator helps retain water in sandy clays and loosens clay clays. It also helps aerate the clay, decompose grass clippings and reduce corrosion.

Soil activator

Soil activator is available at lawn and garden centers.

Once the grass starts turning green, it’s time to start your lawn care. That’s usually mid to late March for Northerners, early March for Southerners. Don’t fret if your lawn is slow to green up. That’s good. The thicker the lawn, the less sunlight that reachings the individual blades and the longer it takes for the grass to turn green.

Get rid of the stones and sand that the snowplow or snow blower throw into your yard over the winter. Raking isn’t effective–you’ll merely get about 15 percent of the stones and pebbles. Instead, use a shop vacuum( Photo 1 ).

The snow pilings that sat on your lawn all winter compacted the soil. You can loosen the clay and improve water penetration by applying gypsum( a 40 -lb. suitcase cover-ups 200 sq. ft .). Test your broadcast spreader‘s dispersal pattern on your driveway. Fill the hopper, defined the spread rate so the holes are wide open for gypsum and walking at your normal speed. Then measure how far the gypsum is dispersed on each side of the spreader( Photo 2 ). This tells you the distance to move over with each row when you’re spreading–you want the spread patterns to overlap by 6 to 8 in. Broadcast spreaders always “throw” farther on the right side than they do the left. You don’t need to spread gypsum over the entire lawn; simply 10 ft. back from the street and the driveway. Buy a high-quality broadcast spreader on Amazon here .

For your spring and summertime mowings, cut just the top third of the grass. So if your grass is 3 in. high, take 1 in. off the top. Mowing more than one-third emphasizes the grass. You can mow the grass shorter in the fall.

Between your second and third mowings, apply a lawn fertilizer with slow-release( hour release) nitrogen( a 20 -lb. pouch coverings 5,000 sq. ft .). Always fill your spreader over a tarp or driveway( Photo 3 ). Follow the spread rate listed on the fertilizer pouch and spread it on the entire lawn.

Fifteen days after applying the fertilizer, spread soil activator on the lawn( Photo 4; a 40 -lb. purse covers 4,000 sq. ft .).

For a lush lawn, you need the right fertilizer. Learn the pros and cons of liquid lawn fertilizer here .

Vacuuming the Lawn?

“Your neighbors will think you’ve lost your mind when they see you vacuuming your lawn. But by the end of the summer, they’ll be asking you for lawn care advice.” –Mr. Lawn

How to Care for a Lawn: Late spring, early summertime

Photo 5: Measure the right amount of water

Set a cake pan halfway between your sprinkler and the edge of the spraying pattern. Watch your clock to see how long it takes the sprinkler to fill the pan with 3/8 in. of water. Water for that amount of period three times a week, unless it rains.

Photo 6: Water with a timer

If you don’t have an automatic sprinkler, an inexpensive timer frees you from watching the clock every time you water. The timer controls the sprinkler, so you’ll be sure the lawn gets the proper amount of water.

Photo 7: Neutralize dog places

Gypsum and water are the antidote for puppy spots in your yard. Gypsum neutralizes the dog urine, and the water soaks the region for new grass seed. If you treat the brown places early, your grass won’t die.

Photo 8: Stop crabgrass before it starts

Apply crabgrass preventer to any areas where crabgrass previously grew. A hand spreader is perfect for small areas, like along the pavement where crabgrass tends to grow.

Proper watering is crucial to a healthy lawn. The best time to water is early morning, when the sunshine starts to rise. You lose some water to evaporation in the middle of the day. And watering at night leaves the grass wet too long, which can cause fungus and other illness in the summer.

Give your lawn 3/8 in. of water three times a week. Calculate the amount of period it takes your sprinkler to dispense that much water( Photo 5 ). Set a timer( sold at home centers and lawn and garden centres) on your hose spigot so you won’t have to watch the clock( Photo 6 ). Increase from 3/8 in. to 1/2 in. when the daytime temperatures are above 80 degrees F.

If you have bare places in your lawn caused by your dog, sprinkle gypsum on the spot and saturate it with water( Photo 7 ). Plant new grass seed in the bare places and keep it watered.

Crabgrass will grow when the soil warms up to 55 degrees F. Apply a crabgrass preventer to keep that nasty weed from coming home. Timing is everything. If you apply the preventer too early, it will be ineffective. And once the seeds germinate, it’s too late. In northern nations, late April is the best time. Mid-March is recommended for southern states. Check with a local garden center to find the best time for your area.

Apply the preventer wherever you had crabgrass the previous year, which is typically along the street, driveway and sidewalk( Photo 8).

In mid-May, give your lawn its second applied in lawn fertilizer.

How to Care for a Lawn: Mid to late summer

Photo 9: Spot-spray individual weeds

Don’t treat the entire grass lawn if you have just a few weeds. A pump sprayer is more economical than buying spraying bottles. Be sure there’s no rain in the forecast for 24 hours.

Photo 10: Use your hose for big regions

Use a dial sprayer hooked up to your hose to kill large areas of weeds. Spray the herbicide on a soothe day so the weed killer won’t drift onto your plants and flowers.

By midsummer, you should notice a thicker, greener lawn. You’ll probably also notice weeds. Spot-kill patches of weeds with an herbicide in a handheld pressure sprayer( Photo 9 ).

If weeds are popping up all over the lawn, spray them with a dial sprayer( sold at home centers and lawn and garden centres ). Pour concentrated herbicide into the sprayer and hook it up to your garden hose. Turn the dial on the top of the sprayer to the setting recommended on the herbicide receptacle( such as 2 tablespoons per gallon of water ). Then spray the weeds( Photo 10 ).

In mid-August, you could give your lawn a third application of fertilizer, but chicken manure works even better because it contains more nitrogen, which gives the grass a healthy, green looking( there’s hardly any odor ). Mr. Lawn is a fan of Chickity Doo Doo because it also contains 9 percent calcium, which improves root growth.( A 40 -lb. container encompass 4,000 sq. ft. Chickity Doo Doo or other brands are available at lawn and garden centres .) Within two or three days of applying the manure, you’ll watch the lawn really green up.

How to Care for a Lanw: Fall care

Photo 11: Face winter with short grass

Mow the grass short at the end of the year. This reduces the opportunity that your lawn will get snow mold and vole damage.

Don’t neglect your lawn as the growing season comes to an aim. It’s important to keep treating your clay before the grass goes dormant for the winter. In early to mid September, apply soil activator over your yard, just as you did in the spring.

Two weeks after that, give your lawn its final application of fertilizer for the year. Use a winterizer fertilizer( a 40 -lb. container covers 10,000 sq. ft .). This specialized fertilizer has more potassium to help the grass roots grow deeper, which lets the roots absorb and store nutrients until the ground freezes. When the ground warms up in the spring, the grass utilizes those nutrients to jump-start its growth.

Keep mowing your lawn until the grass stops growing. Even in Minnesota, that sometimes doesn’t happen until the first part of December. On your final mowing of the year, cut the grass to 1 to 1-1/ 2 in. high( Photo 11 ).

Now you’re done caring for your lawn until springtime!

Soil Activator

“Soil activator contains humate, a natural product that’s older than dinosaurs. This is one of the best things you can put on your grass lawn.” –Mr. Lawn

Avoid las-minute shopping journeys by ordering a broadcast spreader now.

Required Tools for this grass care project

Have the necessary tools for this DIY project lined up before you start–you’ll save day and annoyance. Broadcast spreaderBucketGarden rakeShop vacuum You’ll also need a cake pan, a watering timer, a pump sprayer, a dial sprayer, a hose and a lawnmower.

Required Materials for this grass care project

Avoid last-minute shopping trip-ups by having all your materials ready ahead of time. Here’s a list. Chicken manureCrabgrass preventerGrass seedGypsumHerbicideSlow-release fertilizerSoil activatorWinterizer fertilizer

Every product is independently selected by our editors. If you buy something through our connections, we may earn an affiliate commission.

Read more: familyhandyman.com

[atombail7-blog]

Produce Spotlight: The Ultimate Guide to Kale

Kale has taken over the superfood spotlight over the past few years. Curious what all the hype is about? How does kale grow, anyway? And why should you put kale in juices or smoothies? Does kale cause bloating? Or does kale make you lose weight? Dive in to the Ultimate Guide to Kale below for answers to these questions and more. Bonus: countless delectable recipes at the bottom. Enjoy!

Kale Origin and Growing Information

Where did kale come from?

This leafy green was first cultivated in the eastern Mediterranean and Asia Minor around 2000 B.C. It is thought to have developed as a descendant from curly-leaved cabbage varieties that already existed. It then made its way to Europe during the Middle Ages, where it mutated to develop a “head”. This kale most closely resembles the kale we know and love today.

How does kale grow the best?

Kale is a cold weather crop, meaning it grows best in the spring or fall. It can also tolerate frost, which extends the growing season for fresh greens. Kale plants actually prefer the cooler temperatures, as the heat makes their leaves taste bitter. These plants prefer full sun, but will also tolerate partial shade. The more sun they get, the stockier their leaves will be. They are also relatively low maintenance to grow. Set them 18-24 inches apart in your garden and keep them moist, but not overwatered, and you should be ready to harvest in 6-8 weeks!

When should I plant my kale outside?

Kale plants prefer the cold and even light frosts. For this reason, avoid peak summer sun with these greens. Set plants out 3 to 5 weeks before the last frost in spring or 6 to 8 weeks before the first frost of fall.

Can kale grow in the winter? Can in survive a frost?

As mentioned above, kale survives and prefers frosty weather. Though the plant cannot survive in the main part of winter, it can be planted in early spring. Also, it will survive well into the late fall and early winter if planted near the end of a typical growing season.

Cooking and Preparing Kale

Can kale go bad?

Unfortunately, like most fresh produce, kale can go bad. Overtime, if left neglected, the water-rich kale leaves will start to leak out and get soggy or slimy. Additionally, rotten kale can take on a sulfuric smell. If your kale bunch smells or feels off, it’s probably time to compost it. However, to extend your kale’s life in the fridge, wrap the stems in a damp paper towel and keep in a loose plastic bag.

Which kale is most bitter? Least bitter?

Curly kale, especially those in darker colors like purple, is the bitterest variety of the plant. Their deep, earthy flavors are great for stews and stir-fries. On the other hand, Tuscan kale varieties have flat leaves and are the least bitter tasting. Some varieties of Tuscan kale have a nuttiness that can almost taste sweet. The most bitter kale will taste is when it is raw, so try cooking to mellow the flavors. If you find the taste is still too bitter for your liking, soak in cold water prior to cooking and add a pinch of salt.

How do you make kale chips?

Choose your favorite variety of kale (curly leaves are the most popular for chips). Remove the ribs and cut the remaining leaves into 1½-inch pieces. Lay in one thin, even layer on a baking sheet. Toss with olive oil and sprinkle with salt. Bake in the over at 275 degrees for about 20 minutes, or until the leaves are crispy but not burnt. Let cool to preference and serve as finger food. Check out this garlic almond kale chip recipe for inspiration. Bonus: kale chips pair well with fun aioli!

Which kale is best for salads?

Tuscan kale is the least bitter variety of the plant. This makes it the friendliest for salads or raw consumption. Also, baby kale is smaller, softer and less bitter. It also makes a great option for salads or a garnish. However, any type of kale can be used for salad or eaten raw. If using a tougher variety, massage your kale to soften and release some of the bitterness.

Nutrition of Kale

Which kale is healthiest?

Like any other vegetable, the nutritional differences between the different kinds of kale a pretty small. All types of kale are very nutrient-dense, meaning they have a lot of nutrients for very few calories, and benefit your health. The slight differences in kale’s nutrient profile can be recognized by bitterness and color. The more bitter varieties of kale are slightly more nutrient dense than the milder types. Also, kale that comes in darker colors contains different phytochemicals, which are nutrients that show themselves through the colors of our foods. Intuitively, darker plants have marginally more phytonutrients than lighter plants. However, any type of kale you prefer is a health-promoting food to add to your routine.

Why should I put kale in juice or smoothies?

Green smoothies are all the rage with health-conscious eaters. Why is that? Believe it or not, the aesthetic is only part of the appeal. Adding kale to juice or a smoothie barely affects the texture and is almost unnoticeable in the taste. However, kale adds a variety of nutrients and vitamins that aren’t present in fruits. Also, if you add kale to a smoothie, it adds a bunch of digestion-promoting fiber. Unfortunately, if you are juicing your kale, you lose the fiber. Try this vanilla green protein smoothie recipe or this green mountain smoothie recipe to get your feet wet!

Can kale give you gas or bloating?

Kale is in the cruciferous vegetable family. These veggies contain a naturally occurring sugar called raffinose. Raffinose cannot be digested until bacteria in your gut ferment it, which can release gas into your intestines and cause some bloating. However, the more often you eat cruciferous vegetables (other examples include broccoli, cabbage and brussels sprouts), the better your gut gets at digesting them and the less discomfort you will experience. Cooking vegetables can start softening some of the fiber, which also makes it easier to digest.

On the flip side, will kale make you poop?

Kale contains a lot of fiber, about 1.5 grams per cup or about 6% of your daily fiber needs. Eating plenty of fiber can help you stay regular and keeps your digestive system running spick and span. However, introducing fiber to quickly can result in constipation, so pace yourself when adding these leafy greens. Some bloating or gas when trying a new vegetable is normal. However, eating kale, raw or cooked, should not result in diarrhea or any major stomach discomfort.

Does kale make you lose weight?

Kale is nutrient-dense, meaning it has a lot of nutrition packed in to very few calories. It also has a high water and fiber content, meaning it takes up a lot of space in your stomach. For these two reasons, swapping out something less nutrient-dense and more calorie-dense with kale can reduce your total calorie intake, make you feel more full and promote weight loss. However, just adding kale will not likely be enough to make you lose weight on its own. Regular exercise and a balanced diet, which can include kale, is the best method for sustainable weight loss.

Kale Recipes

balsamic kale with cranberries

overnight kale caesar

maple, potato and sausage breakfast skillet with kale

festive kale slaw with raspberries and almonds

garlic almond kale chips

potato and kale soup with andouille

4 ingredient kale cheddar soup

kale salad with blueberries, manchego and pumpkin seed clusters

brown rice kale risotto with cheddar

gluten free walnut and kale quinoa stuffing

kale salad with roasted delicata squash, chevre, dried cranberries and spiced pecans

stovetop healthy mac and cheese with kale

kale with cider vinegar

garlic rosemary steaks with kale walnut pesto

kale and beet green galette with feta

citrus kale salad

kale feta bread

green apple kale

struggling with weeknight meals?

My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients.

Thanks for signing up! Just check your inbox to confirm your subscription, and then look for a welcome letter from me, including a link to download your free ebook. Every week you’ll receive ideas and inspiration on how to incorporate more fabulous healthy seasonal recipes into your life!

Source: https://www.healthyseasonalrecipes.com/produce-spotlight-the-ultimate-guide-to-kale/

[sudanhelp53-blog]

Produce Spotlight: The Ultimate Guide to Kale

Kale has taken over the superfood spotlight over the past few years. Curious what all the hype is about? How does kale grow, anyway? And why should you put kale in juices or smoothies? Does kale cause bloating? Or does kale make you lose weight? Dive in to the Ultimate Guide to Kale below for answers to these questions and more. Bonus: countless delectable recipes at the bottom. Enjoy!

Kale Origin and Growing Information

Where did kale come from?

This leafy green was first cultivated in the eastern Mediterranean and Asia Minor around 2000 B.C. It is thought to have developed as a descendant from curly-leaved cabbage varieties that already existed. It then made its way to Europe during the Middle Ages, where it mutated to develop a “head”. This kale most closely resembles the kale we know and love today.

How does kale grow the best?

Kale is a cold weather crop, meaning it grows best in the spring or fall. It can also tolerate frost, which extends the growing season for fresh greens. Kale plants actually prefer the cooler temperatures, as the heat makes their leaves taste bitter. These plants prefer full sun, but will also tolerate partial shade. The more sun they get, the stockier their leaves will be. They are also relatively low maintenance to grow. Set them 18-24 inches apart in your garden and keep them moist, but not overwatered, and you should be ready to harvest in 6-8 weeks!

When should I plant my kale outside?

Kale plants prefer the cold and even light frosts. For this reason, avoid peak summer sun with these greens. Set plants out 3 to 5 weeks before the last frost in spring or 6 to 8 weeks before the first frost of fall.

Can kale grow in the winter? Can in survive a frost?

As mentioned above, kale survives and prefers frosty weather. Though the plant cannot survive in the main part of winter, it can be planted in early spring. Also, it will survive well into the late fall and early winter if planted near the end of a typical growing season.

Cooking and Preparing Kale

Can kale go bad?

Unfortunately, like most fresh produce, kale can go bad. Overtime, if left neglected, the water-rich kale leaves will start to leak out and get soggy or slimy. Additionally, rotten kale can take on a sulfuric smell. If your kale bunch smells or feels off, it’s probably time to compost it. However, to extend your kale’s life in the fridge, wrap the stems in a damp paper towel and keep in a loose plastic bag.

Which kale is most bitter? Least bitter?

Curly kale, especially those in darker colors like purple, is the bitterest variety of the plant. Their deep, earthy flavors are great for stews and stir-fries. On the other hand, Tuscan kale varieties have flat leaves and are the least bitter tasting. Some varieties of Tuscan kale have a nuttiness that can almost taste sweet. The most bitter kale will taste is when it is raw, so try cooking to mellow the flavors. If you find the taste is still too bitter for your liking, soak in cold water prior to cooking and add a pinch of salt.

How do you make kale chips?

Choose your favorite variety of kale (curly leaves are the most popular for chips). Remove the ribs and cut the remaining leaves into 1½-inch pieces. Lay in one thin, even layer on a baking sheet. Toss with olive oil and sprinkle with salt. Bake in the over at 275 degrees for about 20 minutes, or until the leaves are crispy but not burnt. Let cool to preference and serve as finger food. Check out this garlic almond kale chip recipe for inspiration. Bonus: kale chips pair well with fun aioli!

Which kale is best for salads?

Tuscan kale is the least bitter variety of the plant. This makes it the friendliest for salads or raw consumption. Also, baby kale is smaller, softer and less bitter. It also makes a great option for salads or a garnish. However, any type of kale can be used for salad or eaten raw. If using a tougher variety, massage your kale to soften and release some of the bitterness.

Nutrition of Kale

Which kale is healthiest?

Like any other vegetable, the nutritional differences between the different kinds of kale a pretty small. All types of kale are very nutrient-dense, meaning they have a lot of nutrients for very few calories, and benefit your health. The slight differences in kale’s nutrient profile can be recognized by bitterness and color. The more bitter varieties of kale are slightly more nutrient dense than the milder types. Also, kale that comes in darker colors contains different phytochemicals, which are nutrients that show themselves through the colors of our foods. Intuitively, darker plants have marginally more phytonutrients than lighter plants. However, any type of kale you prefer is a health-promoting food to add to your routine.

Why should I put kale in juice or smoothies?

Green smoothies are all the rage with health-conscious eaters. Why is that? Believe it or not, the aesthetic is only part of the appeal. Adding kale to juice or a smoothie barely affects the texture and is almost unnoticeable in the taste. However, kale adds a variety of nutrients and vitamins that aren’t present in fruits. Also, if you add kale to a smoothie, it adds a bunch of digestion-promoting fiber. Unfortunately, if you are juicing your kale, you lose the fiber. Try this vanilla green protein smoothie recipe or this green mountain smoothie recipe to get your feet wet!

Can kale give you gas or bloating?

Kale is in the cruciferous vegetable family. These veggies contain a naturally occurring sugar called raffinose. Raffinose cannot be digested until bacteria in your gut ferment it, which can release gas into your intestines and cause some bloating. However, the more often you eat cruciferous vegetables (other examples include broccoli, cabbage and brussels sprouts), the better your gut gets at digesting them and the less discomfort you will experience. Cooking vegetables can start softening some of the fiber, which also makes it easier to digest.

On the flip side, will kale make you poop?

Kale contains a lot of fiber, about 1.5 grams per cup or about 6% of your daily fiber needs. Eating plenty of fiber can help you stay regular and keeps your digestive system running spick and span. However, introducing fiber to quickly can result in constipation, so pace yourself when adding these leafy greens. Some bloating or gas when trying a new vegetable is normal. However, eating kale, raw or cooked, should not result in diarrhea or any major stomach discomfort.

Does kale make you lose weight?

Kale is nutrient-dense, meaning it has a lot of nutrition packed in to very few calories. It also has a high water and fiber content, meaning it takes up a lot of space in your stomach. For these two reasons, swapping out something less nutrient-dense and more calorie-dense with kale can reduce your total calorie intake, make you feel more full and promote weight loss. However, just adding kale will not likely be enough to make you lose weight on its own. Regular exercise and a balanced diet, which can include kale, is the best method for sustainable weight loss.

Kale Recipes

balsamic kale with cranberries

overnight kale caesar

maple, potato and sausage breakfast skillet with kale

festive kale slaw with raspberries and almonds

garlic almond kale chips

potato and kale soup with andouille

4 ingredient kale cheddar soup

kale salad with blueberries, manchego and pumpkin seed clusters

brown rice kale risotto with cheddar

gluten free walnut and kale quinoa stuffing

kale salad with roasted delicata squash, chevre, dried cranberries and spiced pecans

stovetop healthy mac and cheese with kale

kale with cider vinegar

garlic rosemary steaks with kale walnut pesto

kale and beet green galette with feta

citrus kale salad

kale feta bread

green apple kale

struggling with weeknight meals?

My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients.

Thanks for signing up! Just check your inbox to confirm your subscription, and then look for a welcome letter from me, including a link to download your free ebook. Every week you’ll receive ideas and inspiration on how to incorporate more fabulous healthy seasonal recipes into your life!

Source: https://www.healthyseasonalrecipes.com/produce-spotlight-the-ultimate-guide-to-kale/

[pearcar93-blog]

Produce Spotlight: The Ultimate Guide to Kale

Kale has taken over the superfood spotlight over the past few years. Curious what all the hype is about? How does kale grow, anyway? And why should you put kale in juices or smoothies? Does kale cause bloating? Or does kale make you lose weight? Dive in to the Ultimate Guide to Kale below for answers to these questions and more. Bonus: countless delectable recipes at the bottom. Enjoy!

Kale Origin and Growing Information

Where did kale come from?

This leafy green was first cultivated in the eastern Mediterranean and Asia Minor around 2000 B.C. It is thought to have developed as a descendant from curly-leaved cabbage varieties that already existed. It then made its way to Europe during the Middle Ages, where it mutated to develop a “head”. This kale most closely resembles the kale we know and love today.

How does kale grow the best?

Kale is a cold weather crop, meaning it grows best in the spring or fall. It can also tolerate frost, which extends the growing season for fresh greens. Kale plants actually prefer the cooler temperatures, as the heat makes their leaves taste bitter. These plants prefer full sun, but will also tolerate partial shade. The more sun they get, the stockier their leaves will be. They are also relatively low maintenance to grow. Set them 18-24 inches apart in your garden and keep them moist, but not overwatered, and you should be ready to harvest in 6-8 weeks!

When should I plant my kale outside?

Kale plants prefer the cold and even light frosts. For this reason, avoid peak summer sun with these greens. Set plants out 3 to 5 weeks before the last frost in spring or 6 to 8 weeks before the first frost of fall.

Can kale grow in the winter? Can in survive a frost?

As mentioned above, kale survives and prefers frosty weather. Though the plant cannot survive in the main part of winter, it can be planted in early spring. Also, it will survive well into the late fall and early winter if planted near the end of a typical growing season.

Cooking and Preparing Kale

Can kale go bad?

Unfortunately, like most fresh produce, kale can go bad. Overtime, if left neglected, the water-rich kale leaves will start to leak out and get soggy or slimy. Additionally, rotten kale can take on a sulfuric smell. If your kale bunch smells or feels off, it’s probably time to compost it. However, to extend your kale’s life in the fridge, wrap the stems in a damp paper towel and keep in a loose plastic bag.

Which kale is most bitter? Least bitter?

Curly kale, especially those in darker colors like purple, is the bitterest variety of the plant. Their deep, earthy flavors are great for stews and stir-fries. On the other hand, Tuscan kale varieties have flat leaves and are the least bitter tasting. Some varieties of Tuscan kale have a nuttiness that can almost taste sweet. The most bitter kale will taste is when it is raw, so try cooking to mellow the flavors. If you find the taste is still too bitter for your liking, soak in cold water prior to cooking and add a pinch of salt.

How do you make kale chips?

Choose your favorite variety of kale (curly leaves are the most popular for chips). Remove the ribs and cut the remaining leaves into 1½-inch pieces. Lay in one thin, even layer on a baking sheet. Toss with olive oil and sprinkle with salt. Bake in the over at 275 degrees for about 20 minutes, or until the leaves are crispy but not burnt. Let cool to preference and serve as finger food. Check out this garlic almond kale chip recipe for inspiration. Bonus: kale chips pair well with fun aioli!

Which kale is best for salads?

Tuscan kale is the least bitter variety of the plant. This makes it the friendliest for salads or raw consumption. Also, baby kale is smaller, softer and less bitter. It also makes a great option for salads or a garnish. However, any type of kale can be used for salad or eaten raw. If using a tougher variety, massage your kale to soften and release some of the bitterness.

Nutrition of Kale

Which kale is healthiest?

Like any other vegetable, the nutritional differences between the different kinds of kale a pretty small. All types of kale are very nutrient-dense, meaning they have a lot of nutrients for very few calories, and benefit your health. The slight differences in kale’s nutrient profile can be recognized by bitterness and color. The more bitter varieties of kale are slightly more nutrient dense than the milder types. Also, kale that comes in darker colors contains different phytochemicals, which are nutrients that show themselves through the colors of our foods. Intuitively, darker plants have marginally more phytonutrients than lighter plants. However, any type of kale you prefer is a health-promoting food to add to your routine.

Why should I put kale in juice or smoothies?

Green smoothies are all the rage with health-conscious eaters. Why is that? Believe it or not, the aesthetic is only part of the appeal. Adding kale to juice or a smoothie barely affects the texture and is almost unnoticeable in the taste. However, kale adds a variety of nutrients and vitamins that aren’t present in fruits. Also, if you add kale to a smoothie, it adds a bunch of digestion-promoting fiber. Unfortunately, if you are juicing your kale, you lose the fiber. Try this vanilla green protein smoothie recipe or this green mountain smoothie recipe to get your feet wet!

Can kale give you gas or bloating?

Kale is in the cruciferous vegetable family. These veggies contain a naturally occurring sugar called raffinose. Raffinose cannot be digested until bacteria in your gut ferment it, which can release gas into your intestines and cause some bloating. However, the more often you eat cruciferous vegetables (other examples include broccoli, cabbage and brussels sprouts), the better your gut gets at digesting them and the less discomfort you will experience. Cooking vegetables can start softening some of the fiber, which also makes it easier to digest.

On the flip side, will kale make you poop?

Kale contains a lot of fiber, about 1.5 grams per cup or about 6% of your daily fiber needs. Eating plenty of fiber can help you stay regular and keeps your digestive system running spick and span. However, introducing fiber to quickly can result in constipation, so pace yourself when adding these leafy greens. Some bloating or gas when trying a new vegetable is normal. However, eating kale, raw or cooked, should not result in diarrhea or any major stomach discomfort.

Does kale make you lose weight?

Kale is nutrient-dense, meaning it has a lot of nutrition packed in to very few calories. It also has a high water and fiber content, meaning it takes up a lot of space in your stomach. For these two reasons, swapping out something less nutrient-dense and more calorie-dense with kale can reduce your total calorie intake, make you feel more full and promote weight loss. However, just adding kale will not likely be enough to make you lose weight on its own. Regular exercise and a balanced diet, which can include kale, is the best method for sustainable weight loss.

Kale Recipes

balsamic kale with cranberries

overnight kale caesar

maple, potato and sausage breakfast skillet with kale

festive kale slaw with raspberries and almonds

garlic almond kale chips

potato and kale soup with andouille

4 ingredient kale cheddar soup

kale salad with blueberries, manchego and pumpkin seed clusters

brown rice kale risotto with cheddar

gluten free walnut and kale quinoa stuffing

kale salad with roasted delicata squash, chevre, dried cranberries and spiced pecans

stovetop healthy mac and cheese with kale

kale with cider vinegar

garlic rosemary steaks with kale walnut pesto

kale and beet green galette with feta

citrus kale salad

kale feta bread

green apple kale

struggling with weeknight meals?

My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients.

Thanks for signing up! Just check your inbox to confirm your subscription, and then look for a welcome letter from me, including a link to download your free ebook. Every week you’ll receive ideas and inspiration on how to incorporate more fabulous healthy seasonal recipes into your life!

Source: https://www.healthyseasonalrecipes.com/produce-spotlight-the-ultimate-guide-to-kale/

[the-estate-sell]

A New Kind of Luxury Apartments Leader

A New Kind of Luxury Apartments Leader

In the late Nineteen Nineties, the dotcom blast was a watershed minute for extravagance land. It had an impression that comprehensive nice past those creation a large variety of bucks within the technical school business. The obtained wealth and going with idealism created another sort of well-fixed client and a reestablished interest for luxury real estate, transferral a couple of get prices within the ultra-top of the road. whereas the market has had numerous swings from that time forward, the interest with the extravagance land area has endured. 

"In the middle '90s, luxury apartments revived the market. The qualities were attractive to the purpose that it began to domino the opposite method, tumbling from the higher-end condos right down to the littler ones," says Diane Ramirez, business executive of Halstead Property in big apple town, a personal from Luxury Portfolio International®. 

Before this point, it had been uncommon to check a home over $10 million, even within the most selective territories, but as we have a tendency to stirred into the middle 2000s, prices that when looked as if it would be galactic finished up standard. 

All of a abrupt, there was a very completely different extravagance shopper—another age of abundance—and the way during which they stirred toward life, together with their quest after land, has had an everlasting impact. Not the least bit just like the customary moneybag World Health Organization had noninheritable  his or her wealth, the "new extravagance" client was freelance, growing up with class esteems, a thereforelid feeling of family and a desire to search out out regarding extravagance things and administrations so on choose wise decisions. 

With this evolving scene, the seeds were planted for an additional form of land advertising that reacted to the requirements of this sensible client, engaged with innovation and more and more all around disapproved . Indeed, even before the net become associate unavoidable piece of home hunt, purchasers required a lot of management of the procedure. They were a lot of requesting than associatey time in recent memory and expected an abnormal state of ability and execution from their land representatives. 

Joining forces 

To address these problems, shifts began to happen within the extravagance advertising area. Leading Real Estate  of the World® formally incorporated a bigger a part of the extravagance corporations for the duration of the U.S. with a sprinkling of worldwide associates. On the extravagance front, an oversized variety of those organizations had promoting affiliations with the Sotheby's sales event house. However, once Sotheby's approved its image to Realogy, the land franchisor behind Century twenty one, ERA, Coldwell Banker, and higher Homes and Gardens real estate, the overwhelming majority of the autonomously marked and - worked organizations laid-off the possibility to progress from their previous promoting association to the Sotheby's institution arrange of action. 

These organizations had overwhelming extravagance marketshare—locally associated by and large—however had no traditional home for an clear extravagance promoting program. corporations like Houlihan Lawrence in Westchester County, Slifer Smith and Frampton in Vail, Michael Saunders and Company in town and John Daugherty property in Houston created a robust move that will considerably amendment the way during which land corporations attract prosperous shoppers. formed of the yearning to stay on golf stroke resources into their terribly own brands and management their terribly own fates, these organizations united beneath their found out Leading property firms of the World® (LeadingRE) association to form Luxury Portfolio International® in 2005. 

Meeting up 

The new division of LeadingRE was blessed to attract Paul Boomsma, World Health Organization had overseen showcasing at a Chicagoland Sotheby's subsidiary, to guide the labour. Boomsma's involvement in showcasing noteworthy properties, the same as Chicago's distinctive pleasure seeker Mansion, created him the proper official to convey this vision to the important world. 

Inside months, Boomsma brought over Stephanie Pfeffer Anton, who, behind considering promoting and investigation for her graduate degree at Northwestern, had been related to advertising such distinguished advancements as Trump International building and Tower in Chicago. 

Boomsma and Pfeffer Anton had extremely met quite an long whereas before over cappuccinos at Starbucks, promptly holding over Boomsma's avidity for showcasing and Pfeffer Anton's adoration for data. They spoke to the best combination for the new amount of extravagance, not realizing that the introduction of Luxury Portfolio was in their future. 

Today, Boomsma features a double job as each leader of Luxury Portfolio and head operating officer of LeadingRE, whereas Pfeffer Anton is guilty of Luxury Portfolio tasks as its official VP. 

"We could not have discovered 2 people a lot of qualified to guide this sturdy activity than Paul and Stephanie," says LeadingRE President/CEO Pam Mary Flannery O'Connor. "They have designed up a surprising cluster and have propelled and continuing a substantive program that stuffed a void within the extravagance showcasing area, that had usually depended entirely on complete with very little program substance and market information." 

Exceptional from the beginning 

From the earliest place to begin, the posh Portfolio cluster was evident that they required a program that was regarding one thing on the far side a reputation. one among the differentiators was a stress on the extravagance shopper World Health Organization appearance for a selected ordeal, values data and grasps innovation. They sought for associate clear thanks to alter deliberately market and uncover each individual property to a targeted on cluster of onlookers, as critical merely advance a heritage complete. 

Everything Luxury Portfolio will is in facilitate of its central goal, and this has been the case since its commencement: provide half postings presentation to the most important high-total assets gathering of individuals past their business center, each broadly speaking and comprehensively; assemble the first website in 9 dialects and sixty financial forms to faucet that worldwide crowd; provide a program with substantial assets, together with recognisable business enterprise, posting introduction examination, worldwide occasions and redid specialist promoting at the foremost ideal esteem; specifically attract and influence the flexibility of the foremost regarded, skilled, associated and unbelievable gathering of extravagance land merchants within the business; and, analysis and provide the foremost recent, most applicable information regarding this extravagance purchaser. 

Accomplishment through the Recession 

In spite of propulsive once the market was setting out to mollify, LuxuryPortfolio.com quickly had a bigger variety of postings over $1 million than another extravagance organize. Indeed, even through the nice Recession and also the decrease of the lodging market, Luxury Portfolio unbroken on finding out footing. At the purpose once the economy began to settle in 2011, Luxury Portfolio was in a very prime position to learn from the open doors the market displayed.

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