‘THE SAGE’-Klein’s Online Newsletter—OCTOBER 2015
Klein’s Floral & Greenhouses
3758 E. Washington Ave.
Madison, WI 53704
608/244-5661 or [email protected]
 
 
THIS MONTH’S HIGHLIGHTS:
Klein’s Fall Celebration Day is Sunday, October 4 from 9:00-5:00
The Spring Bulbs Have Arrived!
Don’t Forget Sweetest Day or Bosses’ Day
Our ‘Mad Gardener’ Is Ready for Your Questions
Check Out Our End of Season Savings
You Asked the Mad Gardener About Planting Perennials in Fall
19 Natural Ways to Prevent and Treat Colds and Flu
Wisconsin’s Bounty of Beautiful Public Gardens
Plant of the Month: Tall Garden Sedums
Our Very Favorite Pumpkin Recipes
Product Spotlight: Pumpkins, Squash & Gourds from local grower
Notes from Rick’s Garden Journal—from September 2015
—The King of Begonias-The Rex
—Yellowjackets-Their Bite IS Worse Than Their Buzz
—The Spring Bulbs Have Arrived!
October in the Garden: A Planner
Gardening Events Around Town
Review Klein’s @: Yelp, Google Reviews or Facebook Reviews
Join Us on Twitter
Follow Us on Facebook
Join Klein’s Blooming Plant or Fresh Flower Club
Delivery Information
Related Resources and Websites
Plants Harmful to Kids and Pets
 
 
THE SPRING BULBS HAVE ARRIVED!
We have all of your favorites–tulips, daffodils, hyacinths, crocus, alliums–and a few not-so-well known treasures for your garden. Mid- to late October is the best time to plant your spring bulbs (planting too can early promote premature leaf growth) and nothing could be more uplifting after a long winter than crocus, snowdrops and winter aconite blossoms peeking through the snow come spring. Allow the Klein’s staff to share planting tips and ideas to keep those pesky squirrels from digging up those newly planted bulbs. And for indoor blooms, don’t forget a few hyacinths, paperwhites and amaryllis (arriving mid-month) for indoor forcing. We carry a lovely assortment of forcing glasses, vases and decorative pottery. Forced bulbs make for a n inexpensive and treasured holiday gift. Any bulb questions? Don’t forget our Mad Gardener @[email protected]!
 
 
ONE STOP SHOPPING FOR AUTUMN DECOR @ KLEIN’S
A single visit to Klein’s in autumn is sure to inspire creativity when decorating your home both inside and out. We have it all and under one roof . . . from our homegrown mums, pansies, kales and pre-planted mixed fall containers to fresh floral arrangements for Halloween and Thanksgiving get-togethers to an amazing assortment of fresh pumpkins, gourds, dried grasses, cattails and even hay bales. And get a jump on holiday shopping from our large selection of UW and Packer themed flags, birdbaths, wind chimes and gift items from Evergreen Enterprises.
 
Fall Celebration Day is Sunday, October 4 from 10:00-4:00. Visit Klein’s for this one day event for added savings on our gorgeous fall mums, spring bulbs, selected pottery and holiday clearance items.
 
 
 
ENJOY THESE END OF SEASON SAVINGS:
50% OFF all remaining Perennials, Shrubs, Hardy Vines & Potted Fruits.
 
 
 
THE MAD GARDENER
“Madison’s Firsthand Source for Expert Gardening Advice”
 
Ask any of your gardening questions by e-mailing them to us at [email protected]. Klein’s in-house Mad Gardener will e-mail you with an answer as promptly as we can. We’ve also posted a link to this e-mail address on our home page for your convenience. Your question might then appear in the “You Asked” feature of our monthly newsletter. If your question is the one selected for our monthly newsletter, you’ll receive a small gift from us at Klein’s. The Mad Gardener hopes to hear from you soon!
 
Sorry, we can only answer those questions pertaining to gardening in Southern Wisconsin and we reserve the right to leave correspondence unanswered at our discretion. Please allow 2-3 days for a response.
 
Please note that our Mad Gardener is not only an expert gardener, but can answer all of your indoor plant questions as well.
 
 
 
 
OCTOBER STORE HOURS:
Monday thru Friday : 8:00-6:00
Saturday: 9:00-5:00
Sunday: 10:00-4:00
 
Klein’s Fall Celebration Day Hours, Sunday, October 4: 9:00-5:00
 
 
 
CALENDAR OF EVENTS:
Throughout October watch for great season’s end savings on all remaining perennials. Check out our selection of spring bulbs. Tulips, daffodils, hyacinths, crocus, alliums and much more have arrived for fall planting. For Halloween and Thanksgiving decorating we carry an amazing selection of gourds, pumpkins, bittersweet, fall leaves, branches, grasses, dried flowers, cattails and hay bales. Shop early for best selection.
 
October 4—Klein’s Fall Celebration Day. Visit Klein’s for this one day event for savings on our gorgeous fall mums, spring bulbs, selected pottery and holiday clearance items. Special store hours: 9:00-5:00.
 
October 11–National Bosses’ Week begins.
 
October 12–Columbus Day (observed)
 
October 16–National Bosses’ Day
 
October 17–Sweetest Day
 
October 25–Mother-in-Law’s Day
 
October 27–Full Moon
 
October 31–Halloween. Choose from one of our many FTD and Teleflora bouquets and centerpieces for your Halloween parties or get-togethers. For more ideas and easy on-line ordering, check out our Teleflora or FTD websites by clicking on www.flowerskleinsflrl.com orwww.florists.ftd.com/kleinsfloral or talk to one of our designers at 608/244-5661 or 888/244-5661.
 
 
 
‘THE FLOWER SHOPPE’:
Klein’s team of talented designers is available to serve you every day of the week but Sunday. Sue Klein, Kathy Lehman and Darcy Loy are here to answer all of your floral and design questions from 8:00 to 4:00 daily. We not only carry a huge assortment of fresh cut flowers, but also blooming and green plants, balloons and gift baskets. If you’re not sure what you want, we’d be happy to make suggestions.
 
Need something quickly? Our huge retail cooler is always stocked with vased roses, stunning fresh arrangements in many styles and price ranges and buckets of loose cut flowers from which to pick and choose. We also have much more in stock, so if there’s something you don’t see—just ask.
 
Need to send something out of town? Why we can do that, too. We use both FTD and Teleflora for worldwide delivery. For ideas and easy on-line ordering, check out our Teleflora or FTD websites by clicking on www.flowerskleinsflrl.com or www.florists.ftd.com/kleinsfloral or talk to one of our designers at 608/244-5661 or 888/244-5661.
 
Have you had a great Klein’s experience that you’d like others to know about? If so, we ask you to share your review of us on any of the well-known review websites, i.e. Yelp, Google Reviews or Facebook Reviews.
 
And just a reminder that Bosses’ Week begins Sunday, October 11; Bosses’ Day is Friday October 16; and Sweetest Day is Saturday, October 17.
 
 
 
YOU ASKED THE MAD GARDENER . . .
I have a couple of plants (perennials) that I received from somebody that was thinning out their flower gardens. I need to do some rearranging of plants to accommodate these but am fearful that I shouldn’t be transplanting at this time of year. Am I safe in transplanting at this time of year? Sandy
 
Hi Sandy,
Go right ahead and transplant now–the sooner the better before cold weather sets in! Perennials and shrubs transplant very nicely in late summer and well into the fall–so long as they are kept well-watered until the ground freezes in late November or early December. Continue watering (1″ week if we don’t get rain) until that time. Granted, your success rate may be lower in the fall (especially if we have a really bad winter) if the plants haven’t had a chance to root out properly, but it’s still early enough now that I’d be surprised if your perennials and shrubs don’t come through the winter with flying colors!!!
 
Thanks for your question,
Klein’s Mad Gardener
[email protected]
 
 
 
DID YOU KNOW. . .
. . . that Wisconsin is lucky enough to have public gardens in nearly every corner of the state…
 
… and what better time to visit one of these gardens, than on a stunning Wisconsin autumn day.
 
Gardens throughout Wisconsin bring peace and natural beauty to hundreds of thousands of visitors each year. Prepare to spend some time while you enjoy these public gardens across the state.
 
Allen Centennial Gardens
Created on the 2.5 acre site of a historic Victorian home, the gardens have been called UW-Madison’s largest outdoor classroom. 22 magnificent gardens representing gardening types from around the world.
620 Babcock Dr, Madison
 
Boerner Botanical Gardens
These stately gardens, patterned after a typical English country garden, feature broad expanses of lawn and statuary and structures produced in the 1930s by artists and workers of the Works Progress Administration and Civilian Conservation Corps. The rose garden offers beautiful views of the 1,000-acre arboretum of Whitnall Park.
9400 Boerner Drive, Hales Corners
 
Botanical Gardens of Kohler
The Art/Industry Walk sculpture garden and eight creative special gardens at the American Club are not to be missed. The overall village consists of many styles of gardens; sculpture, arboretum, container, informal and formal gardens and a nature walk.
1115 W Riverside Dr, Kohler
 
Garden Door
The Garden Door consists of many garden styles, such as rose garden, rock garden, butterfly garden, annual and perennial beds, tunnel and sound garden, water gardens, and interesting garden art. The Door County Master Gardeners are responsible for the Garden Door. Located at the Peninsular Agricultural Research Station, on the east side of Highway 42 north of Sturgeon Bay.
4312 Highway 42 North, Sturgeon Bay
 
Gardens Of The Fox Cities
Gardens of the Fox Cities is dedicated to promoting an understanding and appreciation of plants and gardens in a beautiful, inspiring environment. The Gardens’ 35 acres and Scheig Learning Center are located within Appleton Memorial Park and offer an aesthetically pleasing setting for community education and enjoyment.
1313 E Witzke Blvd, Appleton
 
Green Bay Botanical Garden
These 47-acre gardens, opened in 1996 at the former site of an orchard, are particularly beautiful in spring, when tulips and other flowering bulbs bloom beneath the apple blossoms. The four-seasons garden is delightful even in winter.
2600 Larsen Road, Green Bay
 
La Crosse International Friendship Gardens
The gardens represent the style of a typical garden in each sister city. La Crosse’s current sister cities are – Epinal France, Dubna Russia, Luoyang China, and Friedberg Germany. The International Gardens is located on a 1.2 acre site and is maintained by a group of dedicated volunteers. On the banks of the Mississippi River.
Riverside Park, La Crosse
 
Lynden Sculpture Garden
The Lynden Sculpture Garden, formerly known as the Bradley Sculpture Garden, offers a unique experience of art in nature through its collection of more than 50 monumental sculptures sited across 40 acres of park, lake and woodland. Join us for a docent-led group tour, school tour, college tour or weekly Sunday tour.
2145 W Brown Deer Rd, Milwaukee
 
Mitchell Park Horticultural Conservatory (The Domes)
Experience a desert oasis, a tropical jungle and special floral gardens, all in one afternoon! Come to the deserts of Africa, Madagascar, South America and North America in the Arid Dome where one of the world’s finest collections of cacti, succulents, shrubs and arid-land bulbs grow. Stroll the jungle-like trails of the Tropical Dome and see a diversity of plants from the rainforests of 5 continents. Enter a themed floral exhibit filling the Floral Show Dome with gardens of color. Daily 9-5pm.
524 S Layton Blvd, Milwaukee
 
Monches Farm
Monches Farm has been providing plants and ideas to adventurous & discerning gardeners since 1980. Visitors are welcome to explore our display gardens and growing fields to view mature specimens of the plants we offer. Our selection encompasses over 1500 varieties of hardy field-grown perennials as well as unusual annuals & tropicals. In addition to plants and garden art we feature a gift shop overflowing with dried flowers,antiques and garden themed gifts.
5890 Monches Rd, Colgate
 
Olbrich Botanical Gardens
Olbrich is famous for its Thai pavilion, a gift from the king of Thailand, and the surrounding Thai garden. There’s a great rose garden, too, among Olbrich’s 16 acres. The gardens won the prestigious Award for Garden Excellence of the American Association of Botanic Gardens and Arboreta in 2005.
3330 Atwood Ave, Madison
 
Paine Art Center and Gardens
Revered as an “American Castle,” the Paine features an exquisite 1920’s mansion with historic interiors, an exceptional art collection and breathtaking display gardens. Over three acres of twenty themed garden designs, the Paine’s extraordinary gardens change with every new season. Experience the living inspiration.
1410 Algoma Blvd, Oshkosh
 
Rotary Botanical Gardens
A 20-acre botanic garden of 18 themed gardens, such as the Japanese, Scottish, French Formal, Italian and English Cottage Gardens. Also, one of very few Fern and Moss gardens in the United States, as well as Shade, Prairie and Woodland Gardens. On-site is a visitor center, gift shop, and a rentable facility for wedding receptions, reunions, meetings, etc. The Gardens has made its mark in exuberant and creative seasonal displays of hundreds of thousands of annual and perennial plants.
1455 Palmer Drive, Janesville
 
UW-Madison Botany Garden & Greenhouse
With beautiful plants from around the world, the Botany Garden and Greenhouse utilizes the Angiosperm Phylogeny Group system of molecular classification. The Greenhouse has three specimens of the rare titan arum, known as the “corpse” plant for its rotten smell when it blooms.
Birge Hall, 430 Lincoln Dr, Madison
 
Villa Terrace Decorative Arts Museum
Overlooking Lake Michigan, this Italian Renaissance-style villa was designed by architect David Adler in 1923. Originally the residence of Lloyd Smith of the A.O. Smith Corporation and his family, the Museum features fine and decorative arts dating from the 15th through 18th centuries, wrought-iron masterpieces by Cyril Colnik, and a formal garden and changing exhibitions by local, regional, and international artists.
2220 N Terrace St, Milwaukee
 
Warren Taylor Memorial Gardens
A garden devoted strictly to annuals with over 50 varieties. The plantings are done in rows with manicured grass paths.
7010 22nd Ave, Kenosha
 
Winter Greenhouse
One of the biggest attractions we have is a number of well-established display gardens encircling a pond and waterfall. You can follow numerous paths through the woods and gather inspiration for your own garden. We use mostly plants that are hardy for the area, allowing some room for experimenting to take place as well. At the entrance to the gardens you will find information and a map listing sunny or shady sections, rock garden area, boggy areas and prairie plants.
W7041 Olmstead Rd, Winter (Sawyer County).
 
Source: WisconsinOnLine @ http://www.wisconline.com/index.html
 
 
 
NOTES FROM MY GARDEN JOURNAL–Tips and Observations from My Own Garden by Rick Halbach.
 
ENTRY: SEPTEMBER 7, 2015 (The King of Begonias-The Rex)
I took note today that all but two of my thirty-two rex begonia cuttings have rooted out and are now producing new leaves. It would have been unlikely I would have made that statement 30 years ago when I started gardening. Like all older varieties of rhizomatous and tuberous begonias at that time, rex begonias had a notorious reputation of being quite finicky in the Midwest garden. Though beautiful, most succumbed to assorted mildews and rots during hot, humid and wet summer weather. I had purchased my share of rexes back in those days and ultimately gave up on them as being more fussy than I wanted.
 
Things changed however a number of years ago as newer, tougher and even showier varieties hit the market. From growing none, I now have a collection of nearly two dozen of the most stunning rex begonias available. The first plants from this collection are now at least a decade old and are at least 2 feet across and a foot or more tall. The plants are so large and so full that I’m unable to overwinter them at home. I’m forced to take them to the greenhouse each fall—hence the cuttings. I’m hoping to start over again with small plants again. Many of the varieties are no longer available locally, so I’m glad that rexes are so easy to propagate.
 
To propagate, one needs only to take a healthy leaf and lay it on top of moistened potting mix. I leave an inch of the stem intact to anchor the leaf into the mix. I now place the cuttings in a warm, bright location and wait about 3-4 weeks for the first new leaf to form where the old leaf makes contact with the soil. I keep the soil moist but never soggy. There’s no need to mist the cuttings. As the new leaves form, the original leaf usually withers away.
 
The Rex Cultorum group — whose members commonly are known as “rex begonias” — is aptly named. These “kings” of the begonia world display wildly varied leaves streaked, bordered, spotted, and splotched by many colors. They also flower, but usually the flowers are overshadowed by the striking foliage. For additional info please visit our Newsletter from July 2013.
 
The following is a list of some of my very favorite rex begonia varieties:
 
Black Mamba—A very dark green, sometimes nearly black leaf. It curls in on itself like ‘Escargot’ so it has a very ruffled appearance.
 
Etna—Black leaves with deep red spots. Scalloped edging along the leaf margin.
 
Fedor— Green leaf with dark tiarella-style markings along the veining. A Dutch hybrid.
 
Hugh McLaughlin—Upright tapered leaves flushed pink with silver markings. Compact, dwarf habit.
 
Miami Storm—Silver underlying color intensifies the red leaf and the small black center has an oak leaf-like pattern.
 
Salsa—Stripes, stains and polka dots in silver, red, black and green make for a spicy combination—served up on a smaller, slimmer serrated leaf.
 
Shadow King Lava Red—Solid-colored deep red variety. New in 2013.
 
Silver Point—Has sharp black pointed edges with a silvery inner margin and dark center.
 
Spitfire—This variety has a torn-leaf look that the others don’t have. A heart of red is surrounded by a creamy green margin also flecked with red.
 
St. Nick—Jolly red center surrounded by emerald green and white polka dots.
 
 
ENTRY: SEPTEMBER 20, 2015 (Yellowjackets-Their Bite IS Worse Than Their Buzz)
This seems to be a very good late summer and early fall for yellowjackets. Some years are better/worse than others based on weather, etc. While reading on the front porch this afternoon, I had to keep a close eye on the bottle of beer I was enjoying, lest a yellowjacket crawl inside unnoticed. We all know people who at this time of the year have been stung on their lips or even inside their mouths by a yellowjacket that had crawled into their open beverage. Yellowjackets are a bit more temperamental when bothered than other bee or wasp cousins and are generally more persistent in getting what they want.
 
About Yellowjackets
These aggressive pests possess a sting and bite seemingly bigger than their “buzz”. You’ll find the bright yellow and black insects in the backyard, at picnics and other outdoor activities.
 
They scavenge for meat and sweet liquids, which brings them into frequent contact with humans. Yellowjacket attacks can be deadly for people who are allergic to their stings.
Although many people see their yellow and black markings and label them “bees”, yellow jackets are actually a type of wasp. Yellowjackets, paper wasps and bees are differentiated by several physical characteristics.
 
In 1975, the German yellowjacket (V. germanica), a European native, first appeared in Ohio, and has now become the dominant species over the eastern yellowjacket in the Midwest. Many of us over a certain age had, therefore, never experienced yellowjackets as kids. They appeared in the Madison area during the 1980’s.
 
What Makes Them Dangerous?
Yellowjackets are more aggressive than other stinging insects such as wasps, hornets, mud daubers or bees. Yellowjackets can sting and bite. Since they don’t lose their stinger, they can sting numerous times, and will do so unprovoked.
Yellowjackets vigorously defend their nests. Swarm attacks can occur when someone accidentally steps in or hits a nest opening. Ground vibrations can also trigger attacks from underground nests — thus, mowing lawns can be hazardous during the late summer season when colonies are large.
 
Feeding Characteristics
Most yellowjacket workers forage for food within 1,000 feet of their nest — a distance of three football fields.
 
In the middle of the season — usually June or July — yellowjackets are drawn to protein sources, such as hamburgers on the barbecue grill. During the late summer to early fall, they tend to shift their diet to sweets, including soda and juice.
 
The Nest
Yellowjacket nests are usually built underground, although some species will construct their nests in hollow logs, trees, attics, between walls, or under eaves of houses. An underground yellowjacket nest is difficult to locate because the entrance is about the size of a nickel.
 
Yellowjackets construct their nests of plant fibers gathered from weathered or decayed wood or even living plants. A yellowjacket nest consists of a number of rounded combs attached one below another. The combs are usually covered with a layered envelope allowing only one opening. A “guard” will usually be stationed at the entrance of a nest to warn of possible danger.
 
Safety Tips
Yellowjackets are aggressive and can be unpredictable — especially in late summer when their colonies are at their largest. Taking precautions can help you avoid being stung.
 
—Look before you drink. Yellowjackets are attracted to sweet foods and drinks like sodas and juices.
—Keep trash covered and away from where you may be eating. The insects like to forage in your garbage for food scraps and sweet drinks.
—Wear heavy clothing when walking in wooded areas. Lightweight clothing may not be tough enough to protect you from a sting.
—Remain calm. When you get aggressive, yellowjackets get aggressive.
—If you find a nest, call a pest control professional. Removing one yourself is probably more dangerous than you think.
Don’t smash or crush a yellowjacket. They give off an alarm pheromone that alerts others in the area to attack.
—Avoid scented perfumes, hairspray, lotions and brightly colored clothes. Yellowjackets are attracted to them.
—Keep your kids away from overgrown or wooded areas. They’re prime nesting sites for yellow jackets.
—Don’t use gasoline to try to eliminate a yellowjacket nest. It’s dangerous and environmentally unsound.
 
What to do if you’re stung by a yellowjacket:
—Wash the wound with soap and water to remove venom.
—Apply cold water, ice in a wet cloth, or a paste of meat tenderizer and water.
—Take a pain reliever or antihistamine to reduce swelling
—Apply a calamine product to reduce itching.
—Lie down.
—Lower the stung arm or leg below the heart.
—Don’t drink alcohol or take sedatives.
If the sting is to the throat or mouth, seek medical attention immediately. Swelling can lead to suffocation.
 
Signs you may be allergic:
—Severe swelling in parts of the body distant from the site of the sting.
—Widespread skin irritation.
—Constriction in the throat and chest or difficulty breathing
—Dizziness or fainting.
 
If you experience any of these symptoms, seek medical attention immediately.
 
Source: www.rescue.com/bug/yellowjackets
 
 
ENTRY: SEPTEMBER 24 , 2015 (The Spring Bulbs Have Arrived!)
My own spring bulbs arrived from John Scheeper’s today and due to the gorgeous weather, the spring bulbs been flying off the shelves at work.
 
It may seem a little odd to some people to talk about spring blooming bulbs (tulips, daffodils, hyacinths and crocus, among others) in late September. But too often we have customers at Klein’s asking us for tulip and daffodil bulbs in April and May. It must seem logical to the beginning gardener that they are planted in the springtime, rather than fall because that’s when they make their appearance in Madison area gardens. Even experienced gardeners sometimes forget to make a fall trip to their local garden center. After all, gardens are still looking great with blooming mums, asters, grasses and even geraniums and salvia. But autumn is really the best and only time to talk about placing spring bulbs in the garden.
 
The spring bulbs generally make their retail appearance from mid-August through mid-September. For best selection and quality it’s important to shop as early as possible. By early October, many bulbs are already sold out and the quality deteriorates as the best ones get picked over and the remaining choices start withering on store shelves. Always select the largest and firmest bulbs for best results.
 
Once you’ve purchased your bulbs, it’s now important that you wait and not plant them too early into the garden. We recommend waiting until late October or even early November before planting your tulips, daffodils, hyacinths, crocus and alliums. Bulbs can be planted into the garden any time before the ground freezes. This usually occurs around December 1 in the city of Madison and a bit earlier in the surrounding areas. Keep an eye on the long range forecast as not to be caught off guard. Store your bulbs in a cool dry place until you’re ready to plant. A refrigerator works best. If planted too early, bulbs may begin sprouting, causing them to expend their energy at the wrong time of the year. Tulips are especially vulnerable.
 
When planting your bulbs, it’s crucial to follow the instructions regarding planting depth. Each bulb has somewhat different requirements. Planted too shallow, your bulbs my freeze out, be dug up by animals or sprout too early in the spring. Planted too deep and they may not come up at all or may not bloom if they do.
 
Soil preparation is also very important. For sheer ease, it’s best to plant your bulbs when the soil is moist. There are few garden tasks worse than trying to plant bulbs in overly dry soil. In fact, most bulbs diggers won’t work unless the soil is moist. Loosening the moist soil with a shovel or tiller will make the task even easier, especially for larger areas. Add a bulb booster or bone meal to the soil for added success. Once planted, give your bulbs a good soaking.
 
We highly recommend covering your tulip and crocus beds with chicken wire or hardware cloth to avoid them being devoured by hungry squirrels. Remove the chicken wire once the ground freezes solid or, better yet, waiting until the bulbs begin to emerge in the spring. Products such as Bonide’s Repels-All (available @ Klein’s) works well when placed in the planting hole per instructions.
 
Planting your bulbs close together and in drifts of a single variety will give the greatest impact in the spring. A common mistake is to plant single bulbs randomly throughout the garden, rather than in sweeps of color. In addition, bulbs are often times far less expensive when bought in bulk or bonus bags instead of individually and will give you far more bang for the buck.
 
 
 
KLEIN’S RECIPES OF THE MONTHThese are a selection of relatively simple recipes chosen by our staff. New recipes appear monthly. Enjoy!!
 
Why buy canned pumpkin puree when you can make your own? It’s fun and it’s easy and it makes your home smell oh-so-good! There are a few different ways to prepare from-scratch pumpkin puree from home. It’s great to make this recipe ahead and freeze so that you’ll have plenty on hand to add to seasonal sides or your go-to pumpkin pie.
 
You can use the pumpkin puree in any recipe that calls for canned puree. As a general rule, 3 pounds of fresh pumpkin will yield about 3 cups of mashed and cooked pumpkin.
 
Pie (or sugar) pumpkins are now available at supermarkets, farmers’ markets and at Klein’s.
 
To Bake:

  1. Preheat your oven to 350 degrees F.
  2. Rinse the pumpkin under cool water to rid the skin of any residual dirt and dry well with a clean towel.
  3. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Save the seeds for toasting, if you like, and discard the innards.
  4. Rub the cut surfaces with oil. Place them, cut side down, in a roasting pan and add 1 cup of water to the pan.
  5. Bake in the oven until the flesh is tender when pierced with a knife. This takes approximately 90 minutes.
  6. When tender, remove the pumpkin halves from the oven and place on a flat surface to cool.
  7. Once cool enough to handle, but not cold, scoop out the pumpkin flesh.
  8. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand.
  9. Pumpkin flesh holds a lot of moisture. Line a sieve or fine mesh colander with paper towel or a coffee filter and set over a deep bowl. Let drain for about 2 hours and stir occasionally.

 
To Boil:

  1. Bring a large pot of lightly salted water to a boil.
  2. In the meantime, rinse the pumpkin under cool water to rid the skin of any residual dirt and dry well with a clean towel.
  3. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Save the seeds for toasting, if you like, and discard the innards.
  4. Cut the pumpkin into evenly-sized smaller pieces and peel.
  5. Add to the boiling water and cook for about 25 minutes or until the flesh is tender when pierced with a knife.
  6. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand.

 
To Steam:

  1. Bring a pot of water to a boil that will hold a vegetable steamer or colander.
  2. In the meantime, rinse the pumpkin under cool water to rid the skin of any residual dirt and dry well with a clean towel.
  3. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Save the seeds for toasting, if you like, and discard the innards.
  4. Cut the pumpkin into evenly sized smaller pieces and peel.
  5. Place the pumpkin pieces in a steamer or metal colander and over the boiling water. Cover and let steam for about 50 minutes or until the flesh is tender when pierced with a knife.
  6. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand.

 
To Freeze:
Once the puree has cooled entirely, place in freezer containers or ice cube trays. Leave room at the top (headspace) of the containers or individual ice cube compartments. Label, date and freeze the puree for future use.
 
Source: Good Housekeeping @ http://www.goodhousekeeping.com
 
 
PENNE WITH PUMPKIN SAUCE—”Tasty, unique and flavorful” say the reviews of this easy sauce. Originally printed in the Willie St. Co-op newsletter in October 2001.
1 very large onion, finely chopped
2 sweet red peppers, finely chopped
4 cloves garlic, minced
4 TBS. butter
1 cup canned, solid pack pumpkin
2 cups chicken broth
1 cup water
4 TBS. heavy cream
Nutmeg to taste
1 lb. penne
1/3 cup fresh parsley
Parmesan
 
In a large skillet, cook the onion, pepper and garlic in butter over medium heat, stirring, until the veggies are softened. Stir in the pumpkin, broth, water, cream and nutmeg. Season with salt and pepper to taste. Simmer, stirring occasionally, for 15-20 minutes.
Meanwhile, cook the pasta until al dente. Ladle out and reserve 1 cup of the cooking water. Drain the pasta and add to the cooked sauce. Cook over medium heat, stirring and thinning as desired with the reserved cooking water for 1-2 minutes until all is well coated. Stir in the parsley. Serve with parmesan. Serves 4.
 
PUMPKIN BLACK BEAN SOUP—From the April 2006 issue of Cooking Light magazine.
1 1/2 cups diced tomatoes, drained
2 x 15 oz. cans black beans, drained and rinsed
1 tsp. olive oil
Cooking Spray
1 1/2 cups chopped onion
1 tsp. ground cumin
3 cloves garlic, minced
3 cups chicken broth
2 TBS. sherry vinegar
1/2 tsp pepper
1 x 15 oz. can solid pack pumpkin
2 TBS. dry sherry
1 cup crumbled queso fresco (a Mexican cheese sold like feta)
1/2 cup chopped green onion
Pumpkin seed kernels (optional)
 
Place tomatoes and beans in a food processor and process until about half the beans are smooth. Set aside. Heat the oil in a Dutch oven coated with cooking spray on medium high. Sauté the onion until lightly browned. Add the cumin and the garlic and cook 1 minute. Add the processed beans, broth, vinegar, pepper and pumpkin. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Stir in the sherry. Serve, sprinkled with a few TBS. cheese, green onions and pumpkin seed kernels. Serves 6.
 
ICE CREAM PUMPKIN PIE—The kids LOVE this one! Very easy. The texture is light and creamy. Originally a 1967 prize winner from the Wisconsin State Journal.
Make a graham cracker crust for a 10” pie plate, adding 1 tsp. cinnamon to your basic graham cracker crust recipe.
 
1 cup canned pumpkin
1/2 cup brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 qt. softened vanilla ice cream
Walnut halves
 
Mix together pumpkin, sugar, salt, cinnamon, ginger and nutmeg. Fold in the ice cream and pour into the unbaked crust in the 10” pie plate. Place the nut halves on top. Freeze until ready to serve. Allow to thaw a few minutes before slicing.
 
PUMPKIN CHOCOLATE CHIP MUFFINS—Another kids favorite from the October 2006 edition of the Willie St. Co-op newsletter.
2 eggs
3/4 cup brown sugar
1 x 15. oz can pumpkin
1/2 cup canola oil
3/4 cup white flour
3/4 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 cup semisweet chocolate chips
 
Preheat oven to 400 degrees. Prepare a 12 cup muffin tin with cooking spray. Beat eggs in a large bowl, then mix in sugar, pumpkin and oil. In a medium bowl, mix together the flours, baking soda, baking powder, cinnamon and salt. Blend into the egg/pumpkin mixture. Fold in the chocolate chips. Spoon equally into the muffin tin. Bake 20 minutes or until a wooden toothpick comes out clean. Remove the muffins from the tin and cool on a wire rack.
 
PUMPKIN CORN BREAD—Originally in the September 1998 edition of Country Home magazine.
1 1/2 cups whole wheat flour
1 cup yellow corn meal
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 cup butter, softened
2/3 cup packed brown sugar
4 eggs
1 cup canned pumpkin
1 cup milk
 
Preheat oven to 350 degrees. Grease the bottom and sides of a 9x5x3” loaf pan. In a bowl, combine the flour, cornmeal, baking powder, baking soda, cinnamon, nutmeg, salt and cloves. Set aside. In a large mixing bowl, with an electric mixer on low, beat the butter 30 seconds. Add the sugar and beat till fluffy. Add the eggs and the pumpkin and beat on low till well combined. Add the dry mix and the milk alternately to the beaten mix and continue beating on low with each addition, until all is well combined. Spoon into the pan. Bake 55-60 minutes until a wooden toothpick inserted into the center comes out clean. Cool on a wire rack 10 minutes. Remove from the pan and cool completely on the wire rack.
 
 
 
NATURAL NEWS–
 
19 Ways to Prevent and Treat Colds and Flu
Stay well this winter with these proven strategies for preventing colds and flu, and some simple, natural cold and flu remedies.
By Megan Hirt for Mother Earth News @ www.motherearthnews.com
 
The telltale scratchy throat. Miserable nasal congestion. Lethargy tinged with aches and chills.
 
We all know the signs of a cold or flu settling in, about to derail us — however temporarily — from our day-to-day lives. If your first thought when cold or flu symptoms arise is to reach for an over-the-counter formula, consider this: In the United States, we spend billions every year trying to knock out these maladies, but most of that money goes to treatments that only suppress symptoms and do little to spur healing.
With the following preventive measures and simple, natural cold and flu remedies, you can save money, take control of your health, and trim your time spent feeling under the weather this cold and flu season.
 
Cold and Flu Prevention Strategies
Colds and flu spread primarily via droplets released in the air when someone who is ill coughs, sneezes or talks, and via surface contact (touching something a sick person has touched). The surest natural way to lessen your odds of falling ill is to tweak some of your habits.
 
Cough and sneeze into your elbow. Instead of covering your cough with your hand, turn your head and cough into your elbow, which will sequester a virus just as well. Your elbow, however, is far less likely than your hands to come in contact with people or surfaces.
 
Wash up often. The more frequently you wash your hands, the lower your risk of becoming sick. Remember: Colds and flu are caused by viruses — not bacteria — so banking on antibacterial soap as a safeguard against colds and flu won’t be effective. Studies have shown that washing your hands with an antibacterial soap is no better at preventing infectious illnesses than scrubbing with plain soap and water. Moreover, there’s mounting evidence that triclosan — the main active ingredient in many antibacterial soaps — may facilitate the growth of resistant bacteria.
 
Hands off your face. A 2008 study from the University of California, Berkeley, found that the typical person makes the hand-to-face connection an average of 16 times per hour. If you refrain from touching your eyes, nose and lips, you drastically reduce the likelihood of a virus entering your body.
 
—Avoid touching surfaces others touch. Encourage your workplace to outfit bathroom doors with foot-operated openers — try the StepNpull — that allow for a hands-free exit. Block contact with faucets, door handles and other heavily trafficked surfaces in public restrooms by cloaking your grip in a paper towel.
 
Consider copper surfaces. Copper and copper alloys (brass, bronze) have inherent antimicrobial properties that make them capable of reducing the spread of infection. A 2009 study from Selly Oak Hospital in England found that frequently touched items in a hospital setting that were made of copper — including grab handles, door push plates and toilet seats — harbored up to 95 percent fewer microorganisms compared with the same items made of standard materials, such as stainless steel. Numerous follow-up studies of copper’s antiviral properties indicate copper surfaces could be an effective means of reducing the spread of colds and flu — and even superbug bacteria such as MRSA — if this prevention tactic were widely adopted.
 
Get regular exercise. While colder weather may trigger an urge to curl up in the sedentary comfort of a blanket, moving your body will actually boost its immune function. In a 2006 study, researchers at the University of Washington enrolled 115 women in either a weekly 45-minute stretching session or 45 minutes of moderate-intensity exercise five days a week. After 12 months, the exercisers had developed significantly fewer colds than the stretchers did. You needn’t necessarily carve out time for jogging or the like, either: Everyday chores such as raking leaves or shoveling snow can count as moderate-intensity exercise.
 
Herbs for Preventing Colds and Flu
Scientific research supports the use of the following herbs to help stave off colds and flu.
 
—Garlic (Allium sativum). Garlic’s long and storied history of healing includes earning high marks as an antiviral, and it’s particularly valuable for warding off colds and helping open sinuses. Crushing or cutting garlic cloves generates a sulfur compound known as allicin, which has antiviral, antibacterial and anti-fungal properties and is oft-credited as the star component that gives garlic its all-around stellar healing repertoire. Allicin is available only from raw garlic, however, so choose a preparation that calls for it raw, or add garlic at the end of cooking to tap its full medicinal power.
 
—Ginseng (Panax ginseng, P. quinquefolius). In a 2005 study, Canadian researchers gave 279 adults either a daily placebo or 400 milligrams a day of ginseng. Four months later, the ginseng group had contracted considerably fewer colds. University of Connecticut researchers repeated the study and arrived at the same conclusion, deeming ginseng “a safe, natural means for preventing acute respiratory illness.” In his book The Green Pharmacy, Dr. James A. Duke suggests a daily dose of about 1 teaspoon ginseng steeped in a cup of boiling water to make a tea.
 
—Eleuthero (Eleutherococcus senticosus). Also known as “Siberian ginseng,” this herb isn’t related to ginseng but has similar effects, including immune-boosting antiviral action. Take daily as a tea of about 1 teaspoon eleuthero root steeped in 1 cup boiling water.
 
—Mushrooms. Maitake mushrooms (Grifola frondosa), reishi mushrooms (Ganoderma lucidum) and shiitake mushrooms (Lentinula edodes) rev up the immune system to defend against a number of viruses. Maitake mushrooms aren’t easy to find fresh, so try ordering them dried (Oregon Mushrooms is one mail-order source). Reishi mushrooms are rather unpleasant-tasting and aren’t used as a food (take them as capsules instead), but go ahead and eat your fill of robust, scrumptious shiitakes.
 
—Astragalus (Astragalus membranaceus). This antiviral and immune-strengthening herb has been a principal player in traditional Chinese medicine for millennia. In Herbal Antibiotics, author Stephen Harrod Buhner recommends a daily pot of tea containing 2 to 3 ounces astragalus root. Or, enlist astragalus along with garlic as part of an immune-enhancing soup broth, Buhner suggests.
 
Natural Cold and Flu Remedies
Should your prevention measures fall short — and they likely will at some point — try these natural means to lessen a cold or flu’s impact and duration.
 
—Chicken soup. In a laboratory study published in 2000, University of Nebraska researchers found this centuries-old remedy can indeed relieve symptoms of an upper respiratory tract infection. Specifically, chicken soup eased the inflammation of throat cells that can cause cold symptoms. The researchers weren’t able to identify a precise ingredient responsible for the alleviation, but they theorized a combination of the soup’s components working together gave it its benefit. The recipe tested featured chicken broth, onions, sweet potatoes, parsnips, turnips, carrots, celery stems, parsley, salt and pepper. Many veggies, particularly onions, have anti-inflammatory properties.
 
—Ginseng. In addition to ginseng’s value in cold prevention, research from the University of Connecticut (mentioned previously) also showed ginseng cut severity of cold symptoms in half.
 
—Ginger (Zingiber officinale). Within this knobby, pungent rhizome reside nearly a dozen antiviral compounds. Notably, ginger contains chemicals known as sesquiterpenes that specifically fight rhinoviruses, the leading cause of the common cold. Dr. Duke recommends concocting a soothing ginger tea by pouring boiling water over 2 tablespoons of fresh, shredded ginger root.
 
Herbalist Rosemary Gladstar blends ginger with another time-honored healer — honey (keep reading) — for the Ginger Lemon-Aide recipe in her book Medicinal Herbs: A Beginner’s Guide. To make, combine 4 to 6 tablespoons freshly grated ginger root with 1 quart cold water and bring to just a boil. Remove heat and let steep for 10 to 15 minutes. Strain ginger from tea, and stir in the juice of 1 to 2 fresh lemons along with honey to taste.
 
—Juniper (Juniperus spp). Juniper berries boast a powerful antiviral compound known as deoxypodophyllotoxin. For upper respiratory tract infections, Buhner advises turning to the woodsy-smelling essential oil of juniper. Place eight to 10 drops of juniper essential oil in water in a 1-ounce nasal spray bottle. Use four to six times per day, shaking the mixture before each use.
 
—Hot drinks and honey. Any warming drink can help soothe a sore throat, suppress a cough, and calm the overall commotion of a cold or flu. Honey coats the throat and relieves irritation while its antioxidant and antimicrobial properties go to work fighting viral infections. Try Buhner’s Colds and Flu Tea: 2 tablespoons ginger juice, juice of 1/4 lime, pinch cayenne pepper, 1 tablespoon honey, and hot water.
 
—Horehound (Marrubium vulgare), licorice (Glycyrrhiza glabra) and slippery elm (Ulmus rubra). Each of this trio provides remarkable relief for sore throats. Try a tea of licorice root and slippery elm bark, and put horehound leaves to work in homemade cough drops
 
 
 
OCTOBER’S PLANT OF THE MONTH:
 
TALL GARDEN SEDUMS (Short on Flaws)
by Veronica Lorson Flowler @
 
If you walk into a garden center and ask for a sedum, you’re likely to be asked right back, “Which one?” The fact is, there are just so many of these terrific plants – about 400 species worldwide! And the selections available for the garden all share some wonderful characteristics: plump, waxy, interesting leaves and fascinating flowers. What’s more? They’re some of the lowest-maintenance plants around!
 
These sun-loving succulents are especially good in hot, dry spots that bake all afternoon long. While the low-growing sedums tend to do better in desert conditions, the taller types are generally more cold-hardy. In fact, tall sedums work just about anywhere in the country, with most of them enduring even USDA hardiness Zone 3 winters (the northernmost part of the country).
 
Exactly how tall are “tall” sedums? They typically grow between 10 and 24 inches – sometimes a bit higher. These succulent wonders mix perfectly into flower beds and borders – and they even look great in their own bed! They’re perhaps the only perennial in the garden that looks good from the moment it emerges from the ground in spring on through fall (when it peaks with its flower show) and into winter. In fact, many gardeners don’t cut back their tall sedums in fall during garden cleanup. Instead, they allow them to dry, untouched in the garden, where they add winter interest and look lovely with a dusting of snow.
 
As more gardeners discover sedums, plant breeders have responded by offering more varied types. ‘Autumn Joy’ sedum (Sedum spectabile ‘Autumn Joy’ – also known as Sedum spectabile ‘Herbstfreude’) is by far the most popular, but it can get tall and floppy. If that’s an issue for you, check out ‘Autumn Fire’ sedum, which is very similar but has a tighter growth habit. (Its flowers are also a more intense brick red.) And keep an eye out for more varied foliage in tall sedums. Increasingly, variegated, lime-green and burgundy-colored leaves are becoming available to home gardeners.
 
No matter which selection you choose, plant tall sedums in full sun (at least 6 hours of direct light a day) in average soil. (They don’t like it too rich.) In the eastern two-thirds of the country and the Pacific Northwest, you can probably get away without ever watering these plants – although they do look best if they get a little help when it turns dry in late summer and early autumn. In the western third of the country, sedums perform well with minimal water and make a good choice for water wise gardens.
 
Wherever you live, these perennials are worth adding to your garden. And when your neighbors’ yards are fading as summer ends and fall enters the scene, your garden will still be bursting with color, making your landscape truly standout!
 
Facts
—Sedum is such a huge group of plants, botanists have decided to split them up. Some of the plants that previously went under the botanical name “Sedum” now go under Hylotelephium. But don’t worry. You can pretty much just ask for “sedum” at your local garden center. (Botanical name changes are slow to come into popular use.)
 
—Most tall sedums have green foliage with deep rose-colored flower heads, which butterflies and bees swarm in late summer. They’re also a great cut flower, lasting for weeks in a vase if you change the water regularly.
 
Tips
—The only complaint many gardeners have about tall sedums is that they tend to flop after a year or two. (‘Autumn Joy’ sedum is especially bad about this.) You can prevent this problem by using very little to no fertilizer and keeping water to a minimum (both contribute to lankiness). You can also divide tall sedums every other year to control the flopping. Or choose a sedum that isn’t quite as high, like ‘Matrona’ or ‘Ruby Glow’, which hit just 1-2 feet tall.
 
—Sedum draws in the bees and butterflies! (And that’s a good thing because bees are key to healthy gardens.) Cluster several plants together to make a giant billboard of sorts for the wildlife. Just be sure to plant them where bees won’t be a problem – which means avoiding narrow paths or too close to grass where your kids may be barefoot. After all, stepping on a bee is one of the most common ways people get stung!
 
Klein’s currently has a nice assortment of tall garden sedums in stock and at 50% off while supplies last. Shop early for selection and before we tuck them away for the winter.
 
 
 
AROUND TOWN:
 
For neighborhood events or garden tours that you would like posted in our monthly newsletter, please contact Rick at (608) 244-5661 or [email protected] or Sue at [email protected]. Please include all details, i.e. dates, locations, prices, brief description, etc. Events must be garden related and must take place in the Madison vicinity and we must receive your information by the first of the month in which the event takes place for it to appear in that month’s newsletter. This is a great opportunity for free advertising.
 
 
GLEAM, Art in a New Light
September 2 thru October 30, 2015
Wednesdays thru Fridays from 7:30 p.m. – 10:30 p.m. rain or shine
In the gardens @ Olbrich Botanical Gardens
 
Definition: Gleam n. a flash of light; n. an appearance of reflected light; v. shine brightly like a star or light; v. appear briefly
 
This fall, Olbrich Botanical Gardens unveils GLEAM, Art in a New Light, a cutting-edge exhibition featuring site-specific art and light installations in the outdoor gardens. Local artists and professional lighting designers will collaborate to create sculptural art, featuring light as a major component in each installation.
 
GLEAM will be viewable daily, during regular public daytime hours in September and October. When the sun sets, the Gardens will open for extended viewing hours and art installations will be illuminated, inviting visitors to see the Gardens in a whole new light.
 
Admission for the general public is $12 for adults 13 & up ($10 for members) and $6 for children ages 3-12 ($5 for members). There is an additional service charge for tickets purchased on-line @ www.brownpapertickets.com/event/2019198
 
Tickets available at the door starting at 7 p.m. pending online ticket sales. Gardens will close to the public at 6 p.m. on evening viewing dates. Last ticket sold at 10 p.m.
 
Olbrich Botanical Gardens
3330 Atwood Ave., Madison
608/246-4550 or www.olbrich.org for details.
 
 
Forest Garden Design
Saturday, October 3, 1:00-4:00
@ the UW Arboretum Visitor Center
 
Learn to garden like a forest and grow plants for food, fuel, and other important functions. We will discuss mushroom cultivation, site considerations, plant guilds, plant selection, and forest garden designs. Plant lists and resources will be provided. Instructors: Marian Farrior and Amy Jo Dusick. Registration required. Cost is $21.
 
Register @ https://arboretum.wisc.edu/classes/12179/
 
University of WI Arboretum
1207 Seminole Hwy.
Madison, WI 53711
608/263-7888 or uwarboretum.org/events
 
 
Olbrich’s Garden’s Bulk Mulch Sale
Saturday, October 3, 9:00-1:00
Saturday, October 10, 9:00-1:00
 
Buy leaf mulch in bulk and save money during Olbrich’s Fall bulk Mulch sale! The shredded, composted leaves enrich soil and provide nourishment and protection for your gardens, shrubs, and trees. While applying mulch to gardens in the spring is most common, applying leaf mulch in the fall helps regulate soil temperatures during the winter, and gives the garden a head start in the spring. Bulk mulch is loose and is loaded with a tractor. Bring your own truck or trailer and Olbrich will load bulk scoops for you. Each scoop is $40 and covers approximately 350-square feet at a 3-inch depth.
 
Bagged mulch (@ $6.50/bag) is available daily starting September 18 while supplies last. Pay for bags at the gift shop and drive around back. Bagged sales are load-your-own with assistance loading on Fridays and Saturdays from 10:00-3:00.
 
Olbrich Botanical Gardens
3330 Atwood Ave., Madison
608/246-4550 or www.olbrich.org for details.
 
 
Badger Trolley Tours
Sundays, October 4, 11 & 18–1:00, 2:00 & 3:00
 
Free, narrated tours aboard the Badger Trolley begin at the Visitor Center. Tours last about 45 minutes. View the prairies and woodlands in beautiful fall color and learn more about the Arboretum’s history and purpose. Get your free ticket at the Arboretum Visitor Center the day of the tour—first come, first served.
 
University of Wisconsin Arboretum
1207 Seminole Highway
Madison, WI 53711
608/263-7888 or www.uwarboretum.org for details.
 
 
Featuring Fall
Sunday, October 10–1:00-3:00
Longenecker Horticultural Gardens
at the UW Arboretum
 
Don’t miss the lovely range of fall color in our woody plant collection. Leaves, fruits, and form will be highlighted in this tour, led by Laura Wyatt, UW Lakeshore Nature Preserve.
 
University of Wisconsin Arboretum
1207 Seminole Highway
Madison, WI 53711
608/263-7888 or www.uwarboretum.org for details.
 
 
Family Walk: Why do Leaves Change Color?
Sunday, October 11, 1:30 p.m.-2:30 p.m.
Grady Tract
 
Families can learn how to appreciate and understand the wonder of fall color in native trees and prairie grasses.
 
University of Wisconsin Arboretum
1207 Seminole Highway
Madison, WI 53711
608/263-7888 or www.uwarboretum.org for details.
 
 
Gardening for Hummingbirds
Wednesday, October 14, 6:30-8:30 p.m.
Olbrich Botanical Gardens
3330 Atwood Ave., Madison
 
Learn how to create a sanctuary for hummingbirds in your own backyard. Through the use of perennial and annual plants, wildflowers, shrubs, trees, and hummingbird feeders, you can discover the magic and excitement of hummingbirds! Hummingbird enthusiasts Michael and Kathi Rock will discuss identification of the ruby-throated hummingbird, ideal habitat, migration, nesting, feeding, importance of water features, and how the elements of the best hummingbird feeders and plants can bring you up close to these special birds. The Rock’s hummingbird garden in Madison has been featured on WPT’s The Wisconsin Gardener and in issues of the Birds and Blooms and Midwest Living magazines. For adults and youth (ages 12 and up); each attendee pays the registration fee. To register, please call (608)246-4550. Cost is $15 or $12 for Olbrich members.
 
Registration Deadline: October 7
 
Visit the Hummingbird Gardening in the Upper Midwest website @ www.hummingbirdgardening.net
 
 
Compost Sale
Saturday, October 17, 8:00-noon
Rotary Botanical Gardens Horticultural Center,
825 Sharon Rd, Janesville, WI
 
Organic blended mushroom compost.
Sold in 40 lb bags for $6/bag. There’s a 10% discount for RBG members.
 
Rotary Botanical Gardens
1455 Palmer Drive
Janesville, WI
608/752-3885 or www.rotarygardens.org
 
 
Fall Colors and Amazing Bumblebees
Sunday, October 25, 12:30-3:30
Longenecker Horticultural Gardens
at the UW Arboretum
 
Join us to explore the colors of fall and learn about the different color pigments and how they appear. We’ll have lots of leaf activities to do. We will also have Amazing Bumble Bees activities for the Wisconsin Science Festival. Learn about the lifecycle and identification features of our native bumble bees and the important role they play in pollinating plants.This is a drop-in program in the Visitor Center. A naturalist-led hike will take place from 1:30–2:30 p.m.
 
University of Wisconsin Arboretum
1207 Seminole Highway
Madison, WI 53711
608/263-7888 or www.uwarboretum.org for details.
 
 
Bolz Conservatory Exhibit-Integrated Pest Management
August 10 thru October 25, 2015
Daily from 10:00-4:00, Sundays 10:00-5:00
In the Bolz Conservatory
 
Beneficial insects have been used in the Conservatory since it opened in 1991. These bugs provide control of plant-damaging insects, minimizing the need of more dangerous traditional insecticides. These controls, along with several others, are part of the Conservatory’s Integrated Pest Management (IPM) program. This widely accepted program strives to use the least toxic method of insect and disease control to be more environmentally sensitive. Learn about Olbrich’s environmentally friendly pest control methods and get ideas you can use to reduce or eliminate pesticide use at home.
 
Olbrich Botanical Gardens
3330 Atwood Ave., Madison
608/246-4550 or www.olbrich.org for details.
 
 
Rotary Garden’s Evening Garden Seminar: Bulbs in the Landscape
Wednesday, October 28, 6:30-8:00 p.m
Rotary Botanical Gardens, 1455 Palmer Drive, Janesville, WI
 
As our gardens begin to wane in early autumn and frost approaches, it is the best time to plant spring-blooming bulbs for the following year. There are many wonderful options for using fall-planted bulbs in the garden to provide exciting color throughout spring. Mark will discuss a wide range of potential selections for the home garden, along with how to successfully and effectively incorporate bulbs to create a progression of color from late March to late June. Proper selection, placement, planting methods, and other tips will be included as well.
 
Admission: $7 for RBG Friends members and $10 for the general public. No registration required
 
Seminar is conducted by Mark Dwyer, RBG Director of Horticulture
 
Rotary Botanical Gardens
1455 Palmer Drive
Janesville, WI
608/752-3885 or www.rotarygardens.org
 
 
Designing Your Own Rain Garden
Saturday, October 31, 1:00-3:30
@ the UW Arboretum Visitor Center
 
Learn the best placement and plant choices for a rain garden in your yard. Help restore the aquifer and lakes and streams by letting natural processes handle water that falls on the hard surfaces of your home and driveway. Instructor: Molly Fifield Murray, landscape architect. Registration required. Cost is $18.
 
Register @ https://arboretum.wisc.edu/classes/designing-your-own-rain-garden/
 
University of WI Arboretum
1207 Seminole Hwy.
Madison, WI 53711
608/263-7888 or uwarboretum.org/events
 
 
Dane County Farmer’s Market
Saturdays, April 18 thru November 7, 6:00-2:00
On the Capitol Square
 
Wednesdays, April 22 thru November 4, 8:30-2:00
In the 200 block of Martin Luther King, Jr. Blvd.
 
For details visit www.dcfm.org
 
 
Northside Farmers Market
Sundays, May 3 through October 18, 8:30-12:30
In the Northside TownCenter at the intersection of N. Sherman Ave. and Northport Dr. across from Warner Park.
 
The Northside Farmers Market is a nonprofit community enterprise. It is one of the newest and fastest growing farmers’ markets in Dane County. In keeping with the innovative spirit of Madison’s Northside, we are surpassing what defines the traditional farmers’ market. Our fundamental principles include:
 
–Providing an abundant selection of high quality, locally grown foods.
The market accepts Quest, WIC and Senior FMNP vouchers.
 
–Supporting our local agricultural entrepreneurs who are increasingly important today in ensuring that we have the best and safest food possible.
 
–Educating the community about traditional foods and the history of local agriculture in an attempt to preserve (and expand upon) our rich heritage.
 
–Promoting nutrition and the market by hosting dinners for neighborhood groups and seniors.
 
Parking is always FREE!
 
For details visit www.northsidefarmersmarket.org
 
 
 
OCTOBER IN THE GARDENA checklist of things to do this month.
**Although the average first frost date for Madison is about Oct. 6, killing frosts have occurred as early as September 12 (1955). Be aware of quick weather changes this time of year. Be prepared to cover tender plants at any time.
___Visit Olbrich, Rotary or Allen Centennial Gardens and note plants of fall interest for spring planting and best selection.
___Dig new beds now! It’s easier now than in spring when super-busy.
___Take geranium, salvia, impatiens, abutilon cuttings before the first freeze.
___Plant spring bulbs now! Plant tulips, daffodils, hyacinths & crocus.
___Plant bulbs for forcing and put in a cool location for 10-12 weeks.
___Plant Christmas amaryllis now for holiday blooms; paperwhites now for Thanksgiving blooms.
___Apply a systemic pesticide to plants to be wintered over indoors.
___Move potted bulbs to be stored like begonias, callas, caladiums and cannas to a garage so they can dry out before storage.
___Dig up and store dahlias, glads, cannas and elephant’s ear after tops freeze.
___Continue planting deciduous shrubs and trees until the ground freezes.
___Divide and plant perennials as desired.
___Clean up stalks and leaves of annuals and vegetables, preventing viruses and pests for next year’s garden.
___Continue harvesting brussels sprouts, kale, greens and root crops.
___Plant garlic. October is the best time.
___Stop deadheading perennials for winter interest, i.e. sedums, grasses, etc.
___Cut perennials back to 4-6”, leaving those for winter interest.
___Collect seeds for next year’s garden.
___Plant winter rye as a cover crop for spring tilling.
___Make notes in your garden journal for changes, improvements, etc.
___Take pictures of your garden for record keeping.
___Mow the lawn at shortest setting for last mowing of the season.
___Visit Klein’s—Great selection of mums, kales, cabbages, pansies & more!
 
 
Some of our very favorite seed and plant sources include:
 
For seeds:
Baker Creek Heirloom Seeds @ www.rareseeds.com or 417/924-8887
Burpee @ www.burpee.com or 800/888-1447
Harris Seeds @ www.harrisseeds.com or 800/514-4441
Johnny’s Select Seeds @ www.johnnyseeds.com or 207/861-3901
Jung’s Seeds @ www.jungseed.com or 800/247-5864
Park’s Seeds @ www.parkseed.com or 800/845-3369
Pinetree @ www.superseeds.com or 207/926-3400
Seeds of Change @ www.seedsofchange.com or 888/762-7333
Seed Savers @ www.seedsavers.org or 563/382-5990
Select Seeds @ www.selectseeds.com or 800/684-0395
Territorial Seeds @ www.territorialseed.com or 888/657-3131
Thompson & Morgan @ www.thompson-morgan.com or 800/274-7333
 
For bulbs:
Brent & Becky’s Bulbs @ www.brentandbeckysbulbs.com or 877/661-2852
Colorblends @ www.colorblends.com or 888/847-8637
John Scheeper’s @ www.johnscheepers.com or 860/567-0838
McClure & Zimmerman @ www.mzbulb.com or 800/883-6998
 
For plants:
High Country Gardens @ www.highcountrygardens.com or 800/925-9387
Logee’s Greenhouses @ www.logees.com or 888/330-8038
Plant Delights Nursery @ www.plantdelights.com or 912/772-4794
Roots and Rhizomes @ www.rootsrhizomes.com or 800/374-5035
Wayside Gardens @ www.waysidegardens.com or 800/213-0379
White Flower Farm @ www.whiteflowerfarm.com or 800/503-9624
 
Note: To receive every possible seed, plant or garden supply catalog imaginable, check out Cyndi’s Catalog of Garden Catalogs @ www.gardenlist.com. Most catalogs are free and make for great winter reading!
 
 
 
BEHIND THE SCENES AT KLEIN’SThis is a sneak peek of what is going on each month behind the scenes in our greenhouses. Many people are unaware that our facility operates year round or that we have 10 more greenhouses on the property in addition to the 6 open for retail. At any given moment we already have a jump on the upcoming season–be it poinsettias in July, geraniums in December or fall mums in May.
 
IN OCTOBER:
—We’ve put any leftover perennials to bed for the winter in one of out unheated back greenhouses. It’s been a good season…we have very little left to pack away.
 
—We begin shutting down the back greenhouses. They remain unheated for the winter allowing energy savings and pest control.
 
—Weatherizing continues. We seal up and insulate unused doors and caulk up air leaks. Water is shut off to the greenhouses not used during the winter.
 
—Pots, cell packs and trays arrive from our wholesalers in preparation for next spring. Most are stored in the unused greenhouses out back. It’s only 3 months till the first of next year’s geranium crop arrive (we already have some of next season’s tropicals).
 
—Plants begin arriving for the big Garden Expo at the Alliant Energy Center in February. Herbs, primrose and cool-loving annuals are arriving enforce.
 
—Cyclamen and azaleas continue to arrive for winter sales.
 
—We send out our mailings to local churches regarding poinsettia and blooming plant information for the upcoming holidays. We are proud to say that hundreds of area churches and businesses are decked out with Klein’s HOMEGROWN poinsettias during the holiday season.
 
—By month’s end the poinsettias begin to change color. Looking across the greenhouses, one begins to see hints of red, pink and white. We’ve moved many of our poinsettias into our retail area from the back greenhouses before cold weather sets in.
 
 
 
PRODUCT SPOTLIGHTEach month we spotlight some product that we already carry or one that we’ve taken note of and plan to carry in the near future. Likewise, if you would like to see Klein’s to carry a product that we don’t currently, please let us know. Our goal is to be responsive to the marketplace and to our loyal clientele. If a product fits into our profile, we will make every effort to get it into our store. In addition, we may be able to special order an item for you, whether plant or hard good, given enough time.
 
 
Pumpkins, Squash & Gourds from local grower
For all your fall decorating needs, Klein’s offers an amazing selection of gourds, pumpkins, bittersweet, fall leaves, branches, grasses, dried flowers, cattails, hay bales and so much more. Shop early for best selection. Supplies of many types listed below are extremely limited.
 
Our fantastic assortment of specialty pumpkins, squash & gourds for 2015 includes:
Apple Gourds—Striking apple-shaped gourds. Deep green with lighter flecks when fresh, the 9 x 12″, 5-7 lb. gourds transition to brown when dried. Excellent for crafts and birdhouses.
 
Birdhouse Gourds—Large round bottom section connected by a narrow neck to a smaller round upper section. Dry for durable bottles, birdhouses, etc.
 
Swan Gourds—This aptly-named gourd’s long, 12-16″, neck curves and enlarges at the end to resemble a swan. Ideal for decorating or painting once dried.
 
Blue Hubbard Squash—The big fruits are tapered at the ends and have a bumpy, blue-green, hard shell. Averages in the 12-15 lb. range with some larger . Medium-dry, medium-sweet, yellow flesh.
 
Cinderella Pumpkin (Rouge vif d’Etampes)—This centuries-old French heirloom pumpkin looks just like the coach in the fairy tale Cinderella. The glowing orange color contrasts magically with the very pronounced lobes and flattened top. Tasty, orange flesh transforms pies and savory dishes.
 
Cotton Candy Pumpkin—Unique all-white pumpkin. Even the flesh of this pumpkin is white, having tasty, sweet flavor that works well in pumpkin recipes. The fruits are nearly round, measuring about 9 inches and weighing 5 to 12 pounds each. Their smooth, glossy skin makes them excellent for painting and they have strong, sturdy handles. Harvest when white and store in the dark to maintain the best white color.
 
Fairytale Squash—An unusual French heirloom, Fairytale has a deeply lobed, slightly squat shape and a magnificent mahogany brown color. Similar shape to Cinderella but more deeply ribbed with a thick, strong handle. The flesh is deep orange and suitable for cooking and baking in pies.
 
Golden Hubbard Squash—Also called “Genesee Red Hubbard” and was introduced in 1898. The 12-lb red fruit are teardrop-shaped, brilliant red and lightly warted, making this the most beautiful of the hubbard types. The flesh is very thick, sweet and orange with a fine old-fashioned squash flavor. This is an excellent variety for fall decorations as well as eating.
 
Jarrahdale Pumpkin—It may look like it escaped from a movie set, but it’s actually an Australian heirloom. Its silvery bluish-grey color and drum shape with deep ribbing make it perfect for ornamental autumn displays. Carve it or bake it like any other squash. Its golden to orange colored flesh is nutty, sweet, and stringless. 6 to 12 pound fruits with long storage capability.
 
Kamo Kamo Squash—The ethnic heirloom pumpkin of the Maori people of New Zealand; it is also known as Kumi Kumi pumpkin. New Zealanders say this is the best of all squash, for the young fruit can be boiled, fried or baked, and they have a rich, nutty flavor that is quite delicious. Let the green speckled squash ripen, and they are good as a winter squash. They have become rare even in New Zealand.
 
Long Island Cheese Pumpkin—A Long Island heirloom. Medium-large, flattened, medium-ribbed, suggesting a wheel of cheese. Smooth, tan skin, slender woody stem. Deep orange, moderately sweet flesh for pie. Long storage. A beautiful oldie.
 
Marina di Chioggia Pumpkin—The heirloom sea pumpkin of Chioggia on the coast of Italy. The large turban shaped fruit are deep blue-green. It is one of the most beautiful and unique of all squash. A perfect variety for market gardeners. The rich, sweet flesh is a deep yellow-orange and of good quality, delicious baked or in pies. The fruit weigh about 10 lbs. each.
 
One Too Many Pumpkin—The pumpkin that looks like a bloodshot eyeball. There’s a character in every crowd, and it’s no different in the pumpkin patch. These 20 pound round to oblong fruits have a white background accented with midribs and stippled veins of red.
 
Red Eye Pumpkin—Brilliant red-orange color adds a festive look to displays. Fruit also has excellent eating quality.
 
Red Warty Thing Pumpkin—Aptly named, this red, warty thing looks somewhat like an overgrown ornamental gourd. But don’t be fooled by its peculiar looks; not only is it a super fall decoration, the stringless, fine-grained flesh is of excellent eating quality, comparable to that of the hubbard squash. Fruits grow up to 20 pounds, and keep well into the winter. Carve a face into it and make the most bizarre and spooky jack o’ lantern on your block!
 
Speckled Hound Squash—A culinary delight. The tasty light orange flesh is thick, dense and dry with a remarkable sweet, nutty flavor that squash connoisseurs desire. The flattened, box-shaped, 3 to 6 pound fruits are interesting and decorative with blue-green color dribbling over the top and sides of the orange skin.
 
Silver Edge Squash—Grown for its beautiful, delicious seeds that are very large and white with silver edges, hence the name. The fruit are round-to-pear-shaped, and are white with green stripes; attractive for decorations and great for seeds. A unique squash that is still popular in some parts of Mexico.
 
Snowball Squash—Glowing in the pumpkin patch like bone white specters peeking up from the plants, these smooth, round globes make a truly frightful display. At 10 inches wide, 7 inches tall and about 2–4 pounds, the cranium-sized squash cry out to be carved or painted for autumnal decorations.
 
Triamble or Shamrock Squash—A very rare and unique variety that was imported from Australia in 1932, from seed secured from Arthur Yates and Co. of Sydney. This light sea-green squash is lobed like a three leaf clover, making it highly unusual in appearance. They weigh about 10 lbs each and have sweet orange, fine-grained flesh. A fine variety for eating and decorating!
 
Turk’s Turban Squash—A beautiful squash striped in red, orange, green and white. A very old variety from France (pre-1820). Fine thick orange flesh; good sized fruit.