PREPARE YOUR GARDEN AUTUMN STEPS FOR A BETTER SPRING GARDEN
CHICKEN WIRE
With fall just ahead, it’s a good time to think about your spring garden. For a beautiful garden next year, begin preparing this fall. Here are a few ways to get a head start!
plants in or on top of the ground can spread diseases into the soil and attract unwanted pests to your garden.
After you’ve planted your bulbs, there’s a risk that uninvited guests will dig them up. There are a few ways you can ensure that your bulbs remain undisturbed throughout the fall. One way is to place chicken wire over your bulbs after they’ve been planted. This keeps rodents from digging them up and allows the plants to grow through the gaps in the wire.
HEALTHY SOIL
PLANTING BULBS
Pulling up weeds and all of your vegetables can help keep the earth free from rotting plants, but there are other steps you can take to ensure that your soil stays full of nutrients. Pick up a kit to test the pH levels of your soil. Most gardens thrive in soil with a pH of 6.5. Add compost to your soil supply now to give it time to break down during the winter months.
If you want beautiful flowers in April, you should start planting bulbs now. Many flower bulbs need to be in the ground before winter settles in; this helps activate the bulbs’ biochemical process that allows them to bloom. Getting the bulbs into the ground before it freezes allows their roots to grow deep enough to protect them from the biting winter weather. Among the flower bulbs you should plant soon are tulips, daffodils, irises, and hyacinths.
KEEP YOUR GARDEN TIDY
Once you’ve harvested your best fruits and vegetables, go back through and harvest the rest, even if you don’t plan to eat them. Make sure your garden is clear of old vegetables, fallen leaves, and weeds. Leaving decaying
BRAISED SWISS CHARD
HAVE A LAUGH
INGREDIENTS • 1 1/4 pound (2 bunches) Swiss chard, trimmed and halved crosswise • 1 tablespoon extra-virgin olive oil • 2 large shallots, peeled and chopped • 2 carrots, peeled and chopped • 1 cup canned crushed tomatoes • 2 teaspoons sugar • Salt and fresh ground pepper, to taste
DIRECTIONS 1. In a large skillet, heat olive oil to medium.
2. Once heated, add Swiss chard and sprinkle with carrots and shallots. Put canned tomatoes over chard, add sugar, and season with salt and pepper. 3. Add 1/2 cup water, bring to a simmer. 4. Partially cover skillet and cook until liquid is nearly evaporated, about 15–20 minutes. 5. Transfer to a large platter and serve.
Inspired by Saveur magazine
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