Joy in the garden and what to expect in your fall and winter gardens:
We planted small varieties of carrots such as “Little Finger” from Botanical Interests and kept the soil consistently moist until they germinated.
Even though garden centers have turned their inventory to Christmas trees, you can still find lettuce, Swiss chard, spinach, kale,and herb transplants. Also, keep direct sowing radishes. You may get a wonderful winter crop of vitamin packed vegetables.
Ann Lamb and Beverly Allen, 2 Dallas County Master Gardeners
Pictures by Starla Willis, Dallas County Master Gardener-2008
Grow your own garden art! Romanesco is a cole crop with characteristics of broccoli and cauliflower. It is widely grown in Italy and gaining popularity in Texas. Thanks to Romanesco, vegetable gardening is not just rewarding and nutritious it is also beautiful.
Romanesco produces thick stalks and wide, rough leaves. Leave a large space to grow this vegetable. The central head grows very large and eventually the plant can span 2 feet in diameter.
Sow seeds in a fertile location from February 1 to March 5 for a spring crop or August 20 to September 20 for a fall crop. Fall crops are ofter more sucessful as this plant thrives in cool weather. Sow seeds tinly and cover with 1/2 inch of fine soil. Keep evenly moist. Seedlings will emerge in 10-21 days. Thin to about 16 inches apart when seedlings are 1-2 inches high. Transplants are also available and much easier to grow. These plants will reach maturity in 75-100 days. To harvest, pick the enitre head before it begins to seperate.
Romanesco is a true photo opportunity. Take a close-up shot and it looks like and apple-green mountain range. The scientific name for this unusual ordering of rows is a “fractal.” Fractals can be thought of as never-ending patterns-nothing wrong with bringing math into the kitchen.
Susan Thornbury, Dallas County Master Gardener Class of 2008
Photo by Starla Willis, Dallas County Master Gardener Class of 2008
This is look at The Raincathcher’s Garden before the first frost. Temperatures may drop this weekend and then around mid to late November you can expect our first frost. Take a good look now through these pictures from Starla. She snapped many pictures and kept saying “the garden looks amazing.” Starla saw butterflies, a Texas spiny lizard and laybugs enjoying our fall garden.
Ann Lamb, Dallas County Master Gardener Class of 2005
All photos by Starla Willis, Dallas County Master Gardener Class of 2008
Today is the pick-up day for The Raincatcher’s Pansy and Plant Sale 2022. Thank you all for your orders! We’ve had a very successful sale and can’t wait to see you today for pickup.
If you haven’t already made arrangements for delivery (larger orders only) or late pickup, please plan to come by the garden on Wednesday afternoon between 1pm and 4pm to pick up your order. There will be volunteers on hand to help you load them from the north parking lot at the shade pavilion.
Raincatcher’s is located on the campus of Midway Hills Christian Church at 11001 Midway Road, Dallas, TX.
Raincatcher’s Garden of Midway Hills is offering fall annuals at a fantastic price for your fall and winter landscape color. Pansies, violas, and alyssum are $20/flat of 18 4″ pots, which includes tax. The online sale begins at 7am on Saturday, 10/15, and ends on Thursday, 10/20, at midnight. Flats will be delivered to the garden on Wednesday, 11/9, the peak time for fall planting, and are available to be picked up from 1pm until 4pm.
All orders must be prepaid, either through Signup Genius using your credit or debit card (fast and easy) or by check. Orders will be placed with the nursery after payment is received.
Order your fall annuals through our convenient Signup Genius account and find out more information about the sale by clicking on the following link:
Thank you for your support! Funds raised support Raincatcher’s Garden of Midway Hills, a Research, Education and Demonstration project of Dallas County Master Gardeners, a program run by Texas A&M AgriLife Extension Service and supported by the Dallas County Master Gardener Association. Follow us to learn about gardening in our North Texas climate and soil conditions and to find plant recommendations, recipes and stories from the garden. You can find our garden on the campus of Midway Hills Christian Church at 11001 Midway Rd, Dallas, TX.
I have to say that the squash vine borers (SVBs) were getting me down. After spending the summer of 2021 removing borers from the squash plants and still not seeing much of a harvest, I swore off growing squash, almost.
The SVB larva grows inside the squash vine (often killing the plant) and then makes a cocoon that overwinters in the soil. The adult moth emerges from the cocoon in spring and lays eggs on the undersides of the squash leaves. The eggs hatch and the larvae begin destroying your plants again.
One solution is not to have any squash handy for the adults to lay their eggs on (thus the almost swearing off). You can also interrupt this cycle by finding and removing the eggs. That is a real challenge unless you have a small number of plants and time to check every single leaf every day.
We started off the spring season with some lovely Italian cucumbers that were producing well but suddenly began to droop just like the squash had the previous summer. It turns out that if they don’t find any squash, the borers may settle for your favorite cucumber. It almost seems spiteful.
I was persuaded by a team member to try growing butternut squash in late summer. Cucurbita moschata has a reputation for borer resistance. Throwing caution to the wind, we decided to try zucchino rampicante and calabacita as well.
Despite my skepticism, we have a raised bed full of butternut squash maturing now with no sign of SVBs.
The zucchino rampicante is in the same family and has a hard stem that I assumed the borers would not be able to breach. However, we found a few larvae in the stems and removed them. The plant now has huge beautiful leaves and vines that run about 12 feet. It is producing two foot long fruits that weigh a pound or so.
The calabacita (Cucurbita pepo), also known as tatume or Mexican zucchini, has a tough, thin vine and has shown few signs of distress from SVBs. It is taking up a lot of garden space but makes up for it by being very productive. The fruit may be eaten like a thin skinned summer squash or allowed to grow into a soccer ball sized pumpkin.
Going forward I will swear off swearing off.
Beverly Allen, Dallas County Master Gardener Class of 2018
One is known as having a special affinity for beans of every sort, the other is considered “not worth the trouble of growing” because it lasts for such a short time in the hot South. Differences aside, both are worthy of consideration. Summer Savory (Satureja hortensis) and Winter Savory (Satureja montana) are aromatic, flavorful and make delightful additions to the herb garden. Both varieties are currently growing in the Edible Landscape at Raincather’s Garden of Midway Hills.
Summer Savory is a cold-tender annual herb native to Southeastern Europe and the Mediterranean. It is the sariette (savory) of France, otherwise known as an essential ingredient in the herbs de Provence blend. Though not as popular as its perennial cousin, some believe it has the most superior flavor.
Winter Savory is also called dwarf savory or mountain savory. It is an especially decorative, low-growing and densely spreading shrub. Classical Greeks and Romans were familiar with this herb. Virgil, the Roman master of poetry, advised putting honey (saturated with the aroma of roses, thyme and savory) into the bee house as a solution to swarm’s disease. Hippocrates ascribed medicinal properties to it. Early American settlers treated colds and fever with savory tea.
Planting: Start seed in the winter, set out transplants in the spring.
Height: 8 to12 inches or somewhat taller
Spread: 20 inches
Bloom/Fruit: Blooms are small, white-to-lilac whorls of small star-shaped flowers.
Growth Habits/Culture: Summer savory is more upright with aromatic, dark green leaves and grows a little taller. It features square-shaped stems covered in tiny hairs. The ideal temperature range is 55-85˚F. Winter savory is more compact, low and spreading with needle-like, dark green leaves. It is a stiffer, woodier evergreen plant that will survive winter temperatures to around 23˚F. Savory requires rich, moist well-drained soil.
Taste: While both have a definite peppery bite reminiscent of thyme and marjoram, summer savory is fruitier, like apples and floral with a hint of lavender and basil. Winter savory with its coarser aroma and flavor is welcome at summer’s end when a fresh herb is desired during the cooler months.
Harvesting: When summer savory reaches 6 to 8 inches in height, start harvesting. After blooming, the plant is not as vigorous so be attentive about snipping off buds. Once summer savory flowers, its leaves are at their most flavorful. At this time, the entire plant can be clipped and used. Winter savory can be harvested for fresh use at any time.
Culinary Uses: Both summer and winter savory are traditional companions to all kinds of bean dishes, including soups, salads and spreads. Winter savory can be an alternative to sage in poultry dressing. Milder summer savory adds a flavorful punch to egg dishes, creamy soups and rich, cheesy casseroles. A liberal sprinkling of fresh leaves from either one gives new life to cooked vegetables. The good news is that both varieties can be used in much the same ways and are fairly interchangeable. When replacing winter savory with summer savory, add a touch more than called for in the recipe. When substituting summer savory with winter savory, start with about half the amount called for in the recipe and adjust according to taste.
Linda Alexander, Dallas County Master Gardener Class of 2008
If you’re growing shishito peppers in your summer garden, this recipe should be on the menu. Blackened, blistered and dipped in a creamy Greek yogurt flavored with papalo, it’s a global experience not to be missed.
As you may have guessed, shishito peppers originated from Japan. The name “Shishito” is derived from the combination of “shishi,” “lion,” and “togarashi,” which means “chili pepper.” Take a closer and decide for yourself, “does the creased tip of the small and finger-long shape somehow resemble a ferocious lion?”
After blistering your harvested peppers in a cast-iron pan, sprinkle with fine, gray sea salt from France. The history of this unique salt will inspire you to use it in many other dishes. But take note, due to its robust flavor, use only ⅓ of the amount of salt you would normally use.
(In Guerande, western France, pristine Atlantic, seawater passes through the locks of the salt marshes and rests for six months until the salt is ready to be harvested. In summer, the salt is gathered by hand using wooden tools, as it has been for centuries. The rich clay in the marshes lends a pale gray color to this salt and also adds beneficial trace minerals.)
Next, mix up a little Greek yogurt for dipping. Its rich flavor and thick texture offers a higher concentration of protein and probiotics than traditional yogurt. Stir in some grated garlic, lime juice and zest to give it a little kick. Chop up a few fresh papalo leaves from Mexico if you desire a cilantro-like finish. When cilantro succumbs to our summer heat papalo rises to take its place. Use it in any dish where a substitute for cilantro is needed.
Shishito peppers have an interesting flavor profile and one that calls for a bit of caution. About one in ten peppers contains a fiery punch that dials up the heat factor. Overall, though, you can expect a sweet, typically mild spiciness that registers between 50 and 200 Scoville heat units. Their grassy, citrusy taste touched with a slight hint of smoke makes the shishito pepper’s flavor pretty unique. Not surprisingly, today they can be found as a popular appetizer on many restaurant menus. Are you ready now to take an international trip with shishitos?
Note: Now is the time to start planting peppers for a fall crop.
One local Italian restaurant features a lovely “Little Gem Lettuce Salad” drizzled with Charred Shishito Vinaigrette. Delizioso!
Linda Alexander, Dallas County Master Gardener Class of 2008
Sunflowers are such happy plants. I fondly remember Maximillian sunflowers at Joe Field Road probably in 2012 as a relatively new Master gardener – Michelle planted them in the nature area, and then they were everywhere! That’s when I first noticed the striking contrast of the golden flowers against the blue sky!
In my yard, a few sunflowers have magically appeared, most likely with the help of our feathered friends. These volunteers have brought unexpected color to the area that had once been a shade bed. This year, as Spring started to transform to Summer I began to notice more sprouts and is my habit, I let them grow. The striking flowers started to put on a show the first week in June, and with it came the buzzing bees covered in pollen. Stalks appeared near my very sunny, dry riverbed and shot 8 -10 feet in the air.
These bringers of cheer needed to be shared, so my plan was to begin clipping from the top, bending the stalks down. Cutting didn’t make them shorter, it made them more prolific.
With June being my birthday month, there were opportunities to share these lovelies and some of the other flowers from my yard. These arrangements made it to my former and new workout groups, and their families as well as friends, and neighbors. Sharing these gifts from my yard brings me so much joy!
These yellow disks up against the blue sky reminded me of the opportunity to serve in Ukraine. The fields were covered in miles and miles of Sunflowers. It was seen first-hand from a train across the country. A very powerful memory as well as a present reminder.
It is well known that the best time to cut flowers is early morning and it is recommended to put them immediately into a bucket of water before arranging. One morning, this plan was implemented, and it went according to plan. The second time, however, there wasn’t a chance to de-bloom the plant till midday. Oh dear, it didn’t take long for my happy flowers and buds to go sad and limp, even in the water. I hurriedly brought them inside, filled the vases with water, cut flower food and used the best specimens. Hours later, most of those became viable once again, but it was a stark reminder of why we heed best practices.
It’s now the end of July and while the flowers still make me smile, it is time to reclaim my sunbed. They are still producing in this 100+ degree heat, although not as readily as earlier in the summer. Stalks will be stripped of flowers and buds, and then chopped down to make room for the Fall plantings. There will be a chance for yet a few more arrangements. Don’t worry though, there are many other flowers in my crazy cottage garden for the pollinators.
Even in the dog days of Summer, there is joy in the unexpected volunteers that grace our yards and there are flowers that thrive and make us happy even in this inferno that we find ourselves in during this season of HOT!
It’s the chard that keeps on giving! Last spring, while visiting a local garden center, the white “tag” caught my eye. Already a fan of Swiss chard, especially the peppermint stick variety, I was easily persuaded to try something new. After purchasing a 4” pot of Swiss ChardPerpetual Spinach, the only task left was getting it into my spring garden. Two seasons and five months later my little plant has not disappointed.
Springtime growth was vigorous yielding smooth, dark-green leaves resembling spinach with fine midribs. Tasting more like a true spinach than chard, the flat, pointed leaves are flavorful and rich in antioxidants. Throughout the summer, at times it looked a little ragged but with a gentle trimming, new growth quickly appeared. Even during the 100 degree plus temperatures, Perpetual has maintained its vigor. Harvesting is best done when the leaves are still small and tender.
Longstanding in the garden, the potential for an abundant fall crop is promising. Perpetual is slow to bolt, so it’s a great choice for the Southern garden. Use leaves fresh in salads, sautéed or cooked and added to your favorite recipes.
Fruit Size: 8 to 10 inches
Growth Habit: Clumping, Erect, Sprouts in 14-21 Days
Days to Maturity: About 40 days
Growing Conditions: Sun (4-8 hours) to part shade
Sow seeds in place, ½” deep, after the frost-free date. Spacing should be 8 to 10” apart. Keep well-watered and side dress with compost for best leaf production.
One cup of chopped chard contains only 35 calories. It also supplies more than 700 percent of your daily requirement for vitamin K. It is a good source of calcium, magnesium and vitamin A.
Linda Alexander, Dallas County Master Gardener Class of 2008