top of page
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Instagram Icon
GARDENING

PUTTING YOUR GARDEN
TO BED
rudbeckia2022.jpg

by Vikki Griffin
Griffins Greenhouses

Most perennials require a cut back before the next year’s growth emerges in the Spring. You can choose to cut them down and remove all foliage debris in the Fall or Early Spring. It’s your call.

Our Display Garden at Griffin’s Greenhouses is cut in the Fall because we don’t have time to do it in the Spring (busy in the greenhouse). You may choose to leave up all perennials or even just certain ones (ornamental grasses and hydrangeas, for example) and deal with them in the Spring. Offering a haven for pollinators to over winter and bird species to ride out Winter storms is a strong argument for leaving the clean up until mid-Spring.

To cut back herbaceous perennials, use sharp cutters or shears and chop each plant to four to six inches in height, taking all excess foliage and leaving short stems or stalks. Your compost bags or pile will be full! Perennials that don’t need cutting back include low growing ground covers such as sedum, ground phlox and hens n’ chicks. Unsure if your flowering shrubs (i.e. hydrangeas) can be cut back? Do call a good garden centre for advice.

Tender Summer bulbous/tuberous plants such as dahlias and cannas are cut to soil level, bulbs removed, scrubbed free of excess soil and left in the outdoor sun to dry for about a week. Once completely dry, do store in a paper bag in a cool location indoors. Tropical plants can be sprayed with preventative insecticidal soap and gradually brought to a sunny window inside your home and away from frosty nights.

When beds are empty of annuals and excess perennial foliage, spots to plant Spring flowering bulbs can be decided. Tucking in tulips, crocus and daffodils that will bloom in April and early May while other perennials are leafing up is a fabulous way to add a succession of bloom to your garden. Garlic is
planted in the Fall, for harvesting the following Summer.

Once Spring flowering bulbs are planted, shredded leaves can be raked into the bed as extra covering
and protection in case we get a winter without snow – yes, snow is our friend as it insulates all below it!

Leaf mulch should also be hilled up around the base of roses and tender perennials (Rose of Sharon and perennial hibiscus) around mid-November, as one of the last tasks of the season.

HOME

Welcome Friends
DANIELLE.jpg

I love winter and I love food. This year, we’ve had an incredible amount of snow and less ice, making for perfect conditions to walk, snowshoe, and ski. The winter months are all about hibernation, preparing cozy meals, candlelight and curling up with a great show or book. It’s one of the things I love about living in Canada. But more than winter itself, I love the changing seasons. By the time March rolls around, there’s always that collective hope that spring is near and that soon, we’ll be sitting outside, possibly bundled in a jacket, soaking up the sunshine. Though, at least here in Ontario, that might still be weeks away, given how much snow we’ve had!

 

Shawn isn’t quite as keen about winter but he does love a good snow fall. He is not a traveller and not a skier. But when a big snowfall is on the horizon, he heads out to the country to retrieve his tractor, driving it down back roads from Bethany into town and plowing the neighbourhood out.

I met Shawn over 15 years ago and he for sure added a new dimension to all of our lives. Firstly, he was unlike anyone we had ever met before. His cowboy boots were not a fashion statement or for a barn dance - it’s what he wore every day. His shirt was open that extra button, his cowboy hat always on and his crazy expressions - like the time he left us on the front porch by announcing he was “leaving for higher ground.” What exactly did that mean? I learned soon enough that it meant exactly what it was supposed to. His ranch was nearby but on higher ground than our farm. And off he went.

These days, Shawn has swapped his cowboy boots for court shoes and his button-downs for sports gear, spending most of his time playing pickleball. But when a big snowfall hits, he brings his tractor out from the farm back home, finding a new kind of purpose driving around the block, pushing snow the way he once moved earth. Few things bring him more joy than a full day of plowing snow. Well, maybe a hearty stew or a slow-simmered spaghetti sauce. That, to me, is love. Lending a hand, being a friend and being a good neighbor. And honestly, I think it’s something we could all use a little reminder of.

One of Shawn’s favorite snacks is a simple yet delicious treat I used to make as a wedding appetizer back at the farm. Every now and then I’ll make it when the kids come by for Sunday night dinner. As we inch closer to spring, it’s nice to start thinking about hosting again and welcoming friends and neighbours in, shaking off the heaviness of winter and embracing the lighter, warmer days ahead. Sadly (or happily), the tractor travels back to the country until next year.

It is firstly, bacon. Salty, hot and sizzling with fat. Inside the warm goat cheese is melting and surrounds the sweetness and slightly exotic taste of a date. When I make these, I always need to make enough for the girls even if they aren’t over for a meal. We all hope for leftovers.

Bacon Date Roll ups are something to have up your sleeve when the time comes. These are easy to prepare and especially easy to keep in the refrigerator until you are ready to use them.

BACON DATE ROLL UPS
Makes 40

INGREDIENTS
1 lb bacon regular thickness
Approximately 40 pitted dates
1 lb soft goat cheese

METHOD
Cut the bacon strips in half and that should give you approximately 40 slices (more or less). Take a date and cut a slight strip into the centre and fill with the goat cheese. Wrap a strip of bacon around the date and place a toothpick through (I usually skip that step and just place strip end side down on a baking sheet layered with a piece of parchment paper). If you are not baking right away, put into the refrigerator.

Preheat the oven to 425 degrees F. Place the baking sheet into the oven  with the roll ups and watch carefully after about 8 minutes. Bacon should be crisp and fully done. Remove the bacon date roll ups from the sheet and onto a small platter for serving. These are best eaten while they are hot and oh so delicious. You will want to reserve some for yourself!

© 2024 A TASTE OF THE KAWARTHAS

Peterborough, Ontario, Canada

bottom of page