Raincatcher’s Garden of Midway Hills is pleased to offer pansies and violas at a fantastic price for your fall and winter landscape color. “What’s the difference?,” you might ask. Pansy blooms are larger than viola blooms, but violas are reported to have more blooms per plant and be somewhat more cold-tolerant. We also have alyssum this year – so pretty in container plantings – as well as ornamental kales, Swiss chard and mustard.
Please be aware that all orders are subject to availability at the nursery.
Pansies and violas are sold by the flat of 18 4″ pots. Each flat is $20 inclusive of tax. Alyssum is $22/flat. Please order with care – chard, kale and mustard plants are priced according to the quantity and size of the pot. Sale ends Sunday, 11/5, at 6pm.
All orders must be prepaid, either through Signup Genius using your credit or debit card (fast and easy), or through Zelle to DCMGA at treasurer@dallasmga.com. Zelle payments should be made no later than 11/5 please.
All pansies and plants will be staged at Raincatcher’s for you to pick up from the west parking lot on the campus of Midway Hills Christian Church, 11001 Midway Road, Dallas, TX. We will offer delivery in the Dallas area within about 5 miles of the garden for large orders of 12 flats or more. If you live farther away and would like a delivery, we’ll work with you to charge a fair price in the neighborhood of $10 or so. You may pick up your order on Wednesday, 11/8, from 10am until 2pm. Volunteers will be available to help pull and load your order.
This sale is open to the public, so please tell your friends, family, social media and Nextdoor.com contacts!
Thank you for your support! Funds raised support Raincatcher’s Garden of Midway Hills, a Dallas County Master Gardener Research, Education and Demonstration project.
My heart is beating fast just thinking back to my four hours at Chanticleer in September. The history of the garden is interesting because without philanthropic foundations like Chanticleer’s, we wouldn’t have the opportunity to visit such awe inspiring gardens. This historical information is taken from their website.
The Chanticleer estate dates from the early 20th-century, when land along the Main Line of the Pennsylvania Railroad was developed for summer homes to escape the heat of Philadelphia. Adolph Rosengarten, Sr., and his wife Christine built their country retreat in 1913, remodeling and expanding to make it a permanent residence in 1924. In 1990 following the death of Adolph Jr., the entire Chanticleer estate was set up as a foundation for the education and enjoyment of the public.
Thirty five acres are open for exploration.
Map of Chanticleer Garden
The teacup garden, named for this fountain is reinvented every year. This year’s design was taken from historic Persian gardens with silver and variegated plants. See Starla on the left in focus!I am not sure the name of this garden but loved the yellow foliage and the large leaves of the banana below. Asparagus for days!A truly inspiring asparagus border located next to the vegetable garden.The ruin garden, notice the firestick plant in front, flanked by cactus, agave and euphorbia and an espaliered magnolia holding up the wall(so to speak).The dry garden reminiscent of a Mediterranean garden and also looking very Texan. This garden of agaves and Yucca rostrata with many self -sowers, like Mexican feather grass, echinacea, poppies and asters; faces the same challenges we have at Raincatcher’s. Edit, edit for beauty.
The Serpentine beds-an inventive way to celebrate agriculture. Sweet potatoes are planted in these large swaths and were recently harvested.Yes, sweet potatoes can be beautiful.
The great lawn below the main house, part of Minder woods, is planted with blue, purple and orange flowers. Cosmos, Zinnia ‘Queen Lime Orange’ and asters, Russian Sage and blue salviasalong with lusty dahlias.My favorite pot with an other-worldly bromeliad, brownish-green Hoffmannia roezlii, caladiumsand purple at its feet. I couldn’t name all the plants but plan to have this in my garden someday.
Ann Lamb, Dallas County Master Gardener Class of 2005
After an especially punishing summer, it was refreshing for Raincatcher’s volunteers to pause and reconnect.
The garden budget including planned improvements was presented by Lisa.Raincatcher’s volunteers gathered for lunch to celebrate fall gardening!
Many of us think fall is the best gardening season of the year. In the north garden we are harvesting okra, peppers, eggplant, long beans, and zucchini as well as preparing space for our new greenhouse.
Don Heaberlin, Beverly Allen and Ann Lamb, Dallas County Master Gardeners compiled this article.
Raincatcher’s pansy sale is November 8th, more information is coming.
Dallas Arboretum class with Starla and Roseann in center surrounded by more Master Gardeners.
Even though our weather screams sweltering summer, the availability of pumpkin spice aroma is already permeating our neighborhoods. I hear you can get the flavored fall drink now. That must mean that Fall is around the corner, and then comes Halloween, pumpkins, Thanksgiving, and cooler weather (hopefully not in that order)!
Let’s talk pumpkins for a minute – they are a staple of fall decorating, carving for Halloween, cooking for Thanksgiving and Decorations to last through the Holidays. The Arboretum has its campus covered with about 100,000 pumpkins and gourds in all shapes and sizes from a farm in Floydada, Texas(near Lubbock) for its Fall Festival. The “stars” of Fall have not yet arrived but are soon to show.
A Tasteful Place at the Dallas Arboretum hosts “Learn to Grow” presentations on most Fridays from 11:00am -12 noon. These talks are informative, inspirational, and interesting. Roseanne Ferguson, DCMG class 0f 2008 shared a demonstration to all ages on how to make “Pumpkins with Pizzazz”, which is creating a unique decoration with succulents and other materials that symbolizes fall and lasts for months.
Roseann demonstrating how to decoarate a pumpkin.Pumpkins in processThe finished project
All sizes and shapes are available for this project, but some guidelines need to be followed:
A pumpkin with at flat top will be easier to work with and provide more surface for succulents.
The variety Cinderella is a good choice. Smaller pumpkins can also be used.
Keep the pumpkin whole – any puncture will cause it to decay quickly. Clean it before you start.
Cut a template out of posterboard or cardboard of the top surface where you will be adding succulents- so that the adhesive will only be on the area where you are working.
Assemble an assortment of succulents, moss, other nature materials, to use along with spray adhesives, a glue gun, some clippers for stems and a chop stick to work with the hot glue, but don’t stick it in the pumpkin!
Arrange and glue down the above items till you have the arrangement you desire.
The succulents may need to be misted when they look droopy, but not often. Keep it in a bright light, but not direct sun – not all succulents can handle our sun rays even in the Fall.
Check out your local libraries, garden clubs for opportunities to either see a demonstration, or to participate in making these decorations for your Fall décor. The costs will vary, but it’s a lot of fun!
Starla Willis, Dallas County Master Gardener Class of 2008
I am reposting this on the last day of September because we had a few technical difficulties with our video last week. If you love basil or basil in a flower arrangement, you will eat this up! So please watch.
Something in the air feels refreshing and hopeful. Summer heat is beginning to drift away as cooler nights carry us into autumn’s blissful welcome. Have you felt the delicate whisper of magic moving through the trees as leaves are beginning to reveal their fall color palette?
Our landscapes seem grateful for the transition to rainy days filled with a nourishing gift from the heavens. Plants that were scorched and spent from the blistering heat of summer have lifted their heads in gratitude for the cool breezes of our beloved fall weather. Spending time outdoors is, once again, a delightful and long-awaited experience. Autumn is the season to embrace soothing moments of tranquility in the garden!
Plentiful is one of many ways to describe the variety of botanical options available to us over the next few months. For September, our featured plants are the following: Basil is brimming with a colorful, rich display of foliage that will be used in various ways; some for filling in open spaces of fragrant arrangements, others for making tasty pesto for the freezer. Turk’s Cap survived the summer and is now ending its seasonal performance while the strong stems and slightly rough leaves of Lemon Verbena plodded through the heat of summer with steadfast determination.
In April, my raised stone garden bed was planted with a half dozen, or more, different types of basil. They continued to grow lush and beautiful with blossoms appearing as summer progressed. It was a happy place for bees and butterflies to visit daily. Several varieties I especially enjoyed were:
Balsamic Blooms: Vigorous grower with bright green leaves and deep, purple blooms appearing simultaneously. Both leaves and flowers are edible. Wonderful for pesto, garnishes and more.
Cinnamon Basil: Once again, volunteer plants from last year’s seeds filled one side of our gravel driveway with their showy presence. Their aromatic cinnamon fragrance is a treat for the senses when used for indoor arrangements. But I couldn’t resist making several Cinnamon Basil Cakes to share with friends!
Basil, ‘Magic Mountain’: A strong contender for its ornamental value, this plant displays large, deeply colored flowers all summer long. The purple-hued dark green leaves are showy in floral arrangements as well as adding flavor to pesto, sauces, salads and meat dishes.
A few additional observations from my garden:
*Favorite basil for the honeybees: ‘Magic Mountain’ was like a bee magnet throughout the entire summer, especially during the early morning and late afternoon hours. Hundreds of foraging bees buzzed around the blossoms drinking in the nectar. They weren’t even bothered by my camera lens just inches away from the activity.
*Best basil for using in an arrangement: ‘Red Rubin’ proved to be a prolific grower with its coppery, purple leaves and small pink flowers. It offers an interesting branching structure that serves any arrangement well. Next spring, I’ll be using it throughoutmy garden.
*Basil with the most dramatic appearance: ‘Balsamic Blooms’ There’s a good reason why this variety received the Texas Superstar rating. Brilliant, green leaves embracing tightly formed purple blossoms make a striking appearance in the garden.
Turk’s Cap survived the summer heat and is now giving us a final showing. This perennial dies to the ground in winter but emerges in early spring. It’s another great native plant for Texas landscapes attracting bees, butterflies and hummingbirds. Growing up to six feet tall, use it as a background plant alongside other natives suited for a natural growth environment.
Lemon Verbena is my perennial herb of choice and one that I feel saddened to bid farewell to when our first freeze arrives. It was over thirty years ago that lemon verbena captured my attention. During that time, I’ve made countless loaves of lemon verbena bread to share with family and friends who gratefully extend their appreciation. And, of course, every morning from April until November a fresh sprig of lemon verbena garnishes my oversized glass of green tea.
September gently sweeps us out of summer and into the refreshing music of Autumn. Let’s embrace the melody!
Linda Alexander, Dallas County Master Gardener Class of 2008
Starla and Ann at Carol Verhake’s garden,Boulderhaven, in Berwyn, Pennsylvania
September 29, 2023
Dear Texans, we are sorry to inform you Texas is not the center of the garden world. Philadelphia is America’s Garden Capital. With over 30 public gardens, arboreta and historic landscapes within 3o miles of Philadelphia and the roots of horticultural history firmly planted in this area, we surrender the title to them.
Starla and I toured 15 private and public gardens in 4 days with The Garden Fling, a group of 100 garden variety bloggers, instagrammers, and podcasters. When walking through Charles Cresson’s gardens of Hedgleigh Spring, Margo, a young author remarked to me “surely there is a better word for what I am experiencing than garden envy.” As I recalled our conversation, it seemed to me she was expressing the yearning we feel when we experience beautiful gardens . They take us to a place of appreciation in our souls. Gardens inspire and turn us from the mundane affairs of the world to something bigger. And so, as we share these photos from The Garden Fling in Philadelphia over the next few weeks, allow yourself to be transported as we were.
Mature trees and sabal minor palm Lilac Colchicum under LespedezaPeach Salvia Fellow gardener admiring the climbing roses and honeysuckle.Hedgleigh Spring circa 1883, tended by 3 generations
Dining locally at Suze restaurant for dinner is something my husband and I enjoy doing a few times a month. So, for my birthday just a few weeks ago, it was my first choice. As always, the appetizers and entrées were superb, but it was the dessert that left us swooning.
Gilbert Garza, our dear friend and chef-owner, said he would be bringing out an “off the menu” dessert for us. He mentioned that one of the ingredients was only seasonally available and in his words, “difficult to get my hands on”. But, as luck would have it, that special ingredient had been delivered to the restaurant earlier in the day.
As we leisurely finished the main course, Gilbert appeared with a bowl of something so intriguing it required an explanation. As told to us by Gilbert, once a year he puts in a request for a very hard to obtain plum from California known as Green Gage Plum. His dessert presentation was an artfully designed bowl of caramelized Green Gage plums warmed and served with house made vanilla gelato, crushed almond tuille and crème anglaise. Freshly harvested spearmint with a splash of balsamic was the final touch. It was a perfectly delicious, light and refreshing birthday treat!
Curious as to the unusually sweet taste of the rather small green plums, we did an internet search later that evening to learn more. The story behind Green Gage plums was fascinating.
‘Green Gage’ Plum (Prunus domestica) produces fruit that is sublimely sweet. They are a naturally occurring hybrid of the European plum, Prunus domestica and P. insititia, a species that includes Damsons and Mirabelles. Possibly, first grown in Iran in ancient times, the plums were spread to early civilizations along the Silk Road. In the 16th century they were planted in the royal gardens of Francis I in France.
Green Gage plums were brought to England by Sir William Gage in the 18th century. The story is told that Gage purchased a tree from Paris and planted it in his home garden. Having lost the label that identified the tree, Gage eventually renamed the tree after himself. Green Gage plums then spread throughout Europe, Asia, New Zealand and Australia.
On March 31, 1773, Thomas Jefferson recorded sending slips of the tree to Monticello. In 1783, he planted twenty-one of these trees in the South Orchard. Records from Monticello show that Green Gage Plum was the most intensively documented variety of fruit that Jefferson grew at Monticello.
In describing the look, texture and taste of Green Gage plums, we found the following information helpful. Green Gage plums are small, averaging 2 to 4 centimeters in diameter with a round, ovate to oval shape, curved shoulders and a slightly flattened base. The plum’s skin is smooth, taut, and thin, ranging in color with variegated hues of green and yellow to gold. Beneath the surface, the flesh is dense, finely textured and succulent, displaying yellow-green hues with a translucent quality.
After finishing every tiny morsel of our dessert, Gilbert brought out a few Green Gage plums for us to sample. We agreed with the vivid description from Specialty Produce…” Greengage plums have a sweet, honeyed and syrup-like flesh with a balanced and ambrosial flavor composed of dried apricot, ripe mango and citrus marmalade nuances.”
Don’t be misled by their green-colored appearance, which is often associated with unripe, sour flavors. What we experienced was an exceptionally sweet tasting plums, both enjoyable and suitable for eating fresh!
An update on our plum journey: The next morning, we ordered two Green Gage plum trees from plantmegreen.com. They arrived last week and are now at home in our Texas garden.
Growing Information
Green Gage Plums can be grown in USDA zones 5 through 9. They thrive in regions with sunny, hot summers combined with cool nights. We followed the planting instructions and placed them in a sheltered, sunny area of our garden with well-draining, fertile soil. We are hoping that the trees will be ready for a bountiful plum harvest by summer to late fall of 2024.
Linda Alexander, Dallas County Master Gardener Class of 2008
What’s happening at Raincatcher’s Garden: We are harvesting okra, peppers, eggplant, black-eyed peas, and long beans. Radish seeds are being planted anywhere there is unused growing space.
Something in the air feels refreshing and hopeful. Summer heat is beginning to drift away as cooler nights carry us into autumn’s blissful welcome. Have you felt the delicate whisper of magic moving through the trees as leaves are beginning to reveal their fall color palette?
Our landscapes seem grateful for the transition to rainy days filled with a nourishing gift from the heavens. Plants that were scorched and spent from the blistering heat of summer have lifted their heads in gratitude for the cool breezes of our beloved fall weather. Spending time outdoors is, once again, a delightful and long-awaited experience. Autumn is the season to embrace soothing moments of tranquility in the garden!
Plentiful is one of many ways to describe the variety of botanical options available to us over the next few months. For September, our featured plants are the following: Basil is brimming with a colorful, rich display of foliage that will be used in various ways; some for filling in open spaces of fragrant arrangements, others for making tasty pesto for the freezer. Turk’s Cap survived the summer and is now ending its seasonal performance while the strong stems and slightly rough leaves of Lemon Verbena plodded through the heat of summer with steadfast determination.
In April, my raised stone garden bed was planted with a half dozen, or more, different types of basil. They continued to grow lush and beautiful with blossoms appearing as summer progressed. It was a happy place for bees and butterflies to visit daily. Several varieties I especially enjoyed were:
Balsamic Blooms: Vigorous grower with bright green leaves and deep, purple blooms appearing simultaneously. Both leaves and flowers are edible. Wonderful for pesto, garnishes and more.
Cinnamon Basil: Once again, volunteer plants from last year’s seeds filled one side of our gravel driveway with their showy presence. Their aromatic cinnamon fragrance is a treat for the senses when used for indoor arrangements. But I couldn’t resist making several Cinnamon Basil Cakes to share with friends!
Basil, ‘Magic Mountain’: A strong contender for its ornamental value, this plant displays large, deeply colored flowers all summer long. The purple-hued dark green leaves are showy in floral arrangements as well as adding flavor to pesto, sauces, salads and meat dishes.
A few additional observations from my garden:
*Favorite basil for the honeybees: ‘Magic Mountain’ was like a bee magnet throughout the entire summer, especially during the early morning and late afternoon hours. Hundreds of foraging bees buzzed around the blossoms drinking in the nectar. They weren’t even bothered by my camera lens just inches away from the activity.
*Best basil for using in an arrangement: ‘Red Rubin’ proved to be a prolific grower with its coppery, purple leaves and small pink flowers. It offers an interesting branching structure that serves any arrangement well. Next spring, I’ll be using it throughoutmy garden.
*Basil with the most dramatic appearance: ‘Balsamic Blooms’ There’s a good reason why this variety received the Texas Superstar rating. Brilliant, green leaves embracing tightly formed purple blossoms make a striking appearance in the garden.
Turk’s Cap survived the summer heat and is now giving us a final showing. This perennial dies to the ground in winter but emerges in early spring. It’s another great native plant for Texas landscapes attracting bees, butterflies and hummingbirds. Growing up to six feet tall, use it as a background plant alongside other natives suited for a natural growth environment.
Lemon Verbena is my perennial herb of choice and one that I feel saddened to bid farewell to when our first freeze arrives. It was over thirty years ago that lemon verbena captured my attention. During that time, I’ve made countless loaves of lemon verbena bread to share with family and friends who gratefully extend their appreciation. And, of course, every morning from April until November a fresh sprig of lemon verbena garnishes my oversized glass of green tea.
September gently sweeps us out of summer and into the refreshing music of Autumn. Let’s embrace the melody!
Linda Alexander, Dallas County Master Gardener Class of 2008
Almost every country on the planet has a story about the relationship between humans and their bees. Let’s cruise through some of the more entertaining facts pertaining to one of the most fascinating insects in the world. Consider how the flowing sweetness of honey has, since ancient times, given us eloquent phrases associated with “honeyed words”. Even bee behavior has been identified with our own in phrases such as a dominate female being referred to as a “queen bee”, or when hard at work it might imply that we are “as busy as a bee”. Such symbolism has its roots in ancient cultures of the world.
Bees in Mythology *San (Bushman) of southern Africa left prehistoric spiritual rock drawings of bees and their nests suggesting that bees had a special importance in the Stone Age. *Prehistoric cave drawings in La Cueva de la Arana in eastern Spain show images of how early humans plundered wild bees’ nests for honey.
*The Myceneans, an indigenous Greek civilization dating back to the 16 th century BC, used images of bees on their beehive shaped tombs. *Ancient Mayas of Mesoamerica kept native stingless bees and celebrated the bee god, Ah Mucan Cab, by downing honey and balche, an alcoholic honey drink. *In 1653, construction workers near the church of Saint-Brice in Tournai discovered over 300 beautiful gold and garnet cloisonne bees in the tomb of Childeric (440-482), king of the Franks. Sadly, in 1831, thieves broke into the library of the Bibliotheque nationale de France, where they were stored, stealing hundreds of pounds of gold artifacts, including Childeric’s treasure. A significant portion was melted down, leaving only two little bees in existence today.
The story of Childeric’s bees made such a strong impression on Napoleon Bonaparte that, ultimately, the bee became the new emblem of the French Empire. Even more specifically, the bee came to represent Napoleon intimately, serving as his personal emblem. He was given the nickname, the Bee. Shortly afterwards, Napoleon’s friend and miniature portraitist, Jean-Baptiste Isabey, took to the task of redesigning Childeric’s bees. His resulting design was immensely handsome. Soon enough it became suitable for fashionable wear, and would come to dominate the interiors, decorative art, fashion and material culture of the Napoleonic court. Even today, the bee emblem is used on French glassware, cutlery, linens, upholstery fabric and cosmetics.
Globally, we continue to celebrate the influence of the honeybee found in themed fabrics, jewelry, paper goods, decorative items and so much more. Looking back across time, it is an enduring reminder of the indelible mark bees have left on mankind. Enjoy these timeless images of the impact honeybees and their beloved honey have in our world today!
September’s featured honey recipe transitions us from a cherished summer fruit…peaches…to some time-honored autumn favorites…pecans and sweet potatoes. Feast on a stack of these warm and lightly spiced pancakes and you’ll be swooning with joy. Just don’t forget the maple syrup!
Sweet Potato Pancakes with Spiced Pecans and Fresh Peach Butter, recipe below
Linda Alexander, Dallas County Master Gardener Class of 2008
Make plans to join us on Saturday, October 14, for a unique day-long educational event sponsored by the Dallas County Master Gardener Association and Dallas College featuring well-known horticulturalists Felder Rushing and Callie Works-Leary. The $20 cost of registration includes lunch. To review the schedule of presentations, to read more about our speakers, and to register, visit dallascountymastergardeners.com. All who love gardening are welcome to attend!
DALLAS GARDEN BUZZ 