Author Archives: Ashland Garden Club

Planting for Birds

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Variety is the key to encouraging birds of all kinds. Providing a mixture of large trees, (deciduous and conifer); clumps of berry-laden shrubs; fruit trees; many kinds of flowers and grasses; weeds allowed to seed; insects to forage; fresh water; and a well stocked feeder will please a great variety of birds. (P.S. Remember, easy on the chemical sprays.)

Conifers

 Warning: Conifers are high risk for wild fire Conifers are “Prohibited Trees” in Ashland Oregon

Douglas Fir

Western Hemlock

Junipers

Pines

Spruce

Yews

Perennials

Aster

Bee Balm

Coreopsis

Columbine

Crocosmia Lucifer

Cardinal Flower

Bleeding Heart

Delphiniums

Sages/Salvias

Comfrey

Pensemons

Butterfly Bush

Garden Phlox

Globe Thistle

Goldenrod

Foxglove

Ornamental Grasses

Red Hot Poker

Coral Bells

Dianthus

Lupine

Cornflower

Yucca

Deciduous Trees

Birch

Dogwoods

Madrone

Russian Olive

Mountain Ash

Cherry

Filbert

Maples

Crabapple

Hawthorn

Sassafras

Oaks

Hickory

Walnut

Annuals

Marigolds

Calendula

Cosmos

Sunflowers

Zinnias

Petunias

Salvia

Phlox

Impatiens

Nicotiana

Fushias

Shrubs

Holly

Pyracantha

Viburnums

Lilac

Weigela

Blackberry

Mulberry

Snowberry

Oregon Grape

Wild Current

Honeysuckle

Cotoneaster

Sumac

Serviceberry

Flowering Quince

Barberry

Raspberry

Hackberry

Elderberry

Manzanita

Gooseberry

Buckbrush

Vines

Trumpet Honeysuckle

Virginia Creeper

Scarlet Runner Bean

Morning Glory

Trumpet Vine

Ground Covers

Kinnikinnik

Wintergreen

Partridgeberry

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Article from: Rogue Valley Grange Coop

Photo by: Carlotta Lucas

Give the Gift of Seeds!

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Blue Hubbard Squash

Blue Hubbard Squash

Learn to harvest your own seeds with these basic instruction on the International Seed Saving Institute web site: http://www.seedsave.org/issi/issi_904.html

Then, print this free seed packet template I found on Country Living’s web site: seedpacket template or on Fine Gardening’s web site:  http://www.finegardening.com/make-your-own-seed-packets

These self-made seed packets look great when printed on brown recycled paper. If possible, buy brown recycled paper locally, otherwise it is available online at: jampaper.com 

submitted by: Carlotta Lucas

Garden of the Month: September 2012

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As we approach autumn, it is such an unexpected pleasure to see the gorgeous display of blooming plants in Ronald Doyle’s garden at 945 Hillview Drive. In addition to more than 150 roses, currently in bloom are coreopsis, petunias, anemones, Jupiter’s beard, gaura, honeysuckle, ice plant, zonal geraniums, and a stunning display of giant phlox. A well-established crepe myrtle tree is just beginning its annual show. Other trees in the front yard include flowering crabapple, tulip tree, Japanese maple, and a giant cedar that anchors the corner at Ross Lane.


Ron has been gardening here since 1985. Much of the property was just gravel when he moved in. Some of the garden design is by his late wife, Eva-Maria vonChamier. He uses TID water for irrigation. Two dump-truck loads of soil and amendments have been brought in. The garden paths are of hazelnut shells, which he first saw at the Oregon Garden in Silverton. Presumably the sharp edges of the shells discourage snails and slugs, but Ron has good reason to believe otherwise. Well, it looks really good! There is a very large and graceful metal arbor in the back yard that Ron designed, based on something he had seen in France. The magnificent display is contained in the relatively small lot of 90’ x 130’.

The fragrant roses are an amazing array of varieties and colors, including a very large Cecile Bruner that has finished blooming. Other plants that are past the bloom stage now but provide color at other times of year are rhododendron, azaleas, lilac, mock orange, oriental poppy, lilac, iris, daphne, bellflower, clematis, and lilies. Ron has tomato plants in a raised bed, grapes, and a recently installed raspberry patch. Both a Granny Smith apple tree and cherry tree grafted to supply five varieties of the fruit are in the back yard. An especially lovely oregano fills in among flowering plants in the front.


If Ashland Garden Club members would like a guided tour during the first half of September, just ring the Westminster chime doorbell and, if Ron is home, he has graciously offered to show you around.


— Ruth Sloan

Slow-Roasted Tomatoes

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Ingredients & Method

  • 2 lb Fresh Cherry Tomatoes, and/or Sun Gold Tomatoes and/or Roma Tomatoes
  • 2 tablespoon olive oil
  • 1-2 teaspoon sea salt
  • optional: 1 tablespoon sugar
  • optional: garlic

Preheat your oven to 225 degrees. Slice small tomatoes in half and spread them out over a baking sheet, cut side up. (If you are using big heirlooms, cut them into quarters or even eighths.) Drizzle olive oil over the tops of the tomatoes. Sprinkle generously with sea salt.  Roast for 2-4 hours.

Options:
Sprinkle on a bit of sugar to add caramelized goodness.
Add as many cloves of garlic you want to bake with the tomatoes.

After roasted,  if you don’t eat them all right away, you can keep roasted tomatoes in a jar by covering them with olive oil, then refrigerate them.

Uses: Blend into a pate’, spread on bread or pizza, use on top of baked brie, or use whole in sandwiches, pasta, quiche… the list is endless!

submitted by: Carlotta Lucas

To Propagate Evergreens

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A simple propagation method for many garden club members to do in preparation for AGC’s plant sale next spring.  

 This Information was taken out of an older August Sunset Magazine Article: 

“To propagate evergreens:  Take 5” cuttings of azalea, camellia, daphne, euonymus, holly, or rhododendron.  Strip off all but the top three or four leaves, dip cut ends into rooting hormone, then plant in 4” pots.  Put them in a bright, sheltered spot, and keep moist.  In spring, you’ll have rooted plants”.  

Tomato Pie Recipe

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Here’ s a great recipe for those gardeners out there who are actually harvesting some red tomatoes this year!

 Tomato Pie Recipe
Ingredients

1  9-inch pie shell
1  onion, chopped [if caramelizing, double the amount; it really adds to the flavor!]
4 large peeled tomatoes, sliced or chopped, [approx 3 cups] squeeze to remove excess juice1/3 to 1/2 cup chopped basil, or more to taste!
2 cups grated cheese (combinations are good: Sharp Cheddar, Monterrey Jack, Gruyere, Mozzarella)
1 cup mayonnaise [or vegetarian Vegenaise] Salt and freshly ground black pepper, to taste

Directions 
Preheat oven to 350°F. 
  1. Pre-cook pie shell approx.10 minutes, a frozen crust might need to cook slightly longer.
  2. Salt tomatoes in a colander and allow them to drain while pre-cooking pie shell.
  3. Chop onion [option:caramelize*] 
  4. Using paper towels, squeeze as much juice out of the tomatoes as you can.
  5. Layer onions, tomatoes, and basil in the pie shell. 
  6. Combine grated cheese and mayonnaise to together. Season with salt & pepper to taste. Spread mixture over the tomatoes.
  7. Bake for 40 to 45 minutes, until light brown & bubbly.

Serves 6.

*Caramelizing Onions
New York Times recipe for caramelizing onions fast. Start onions in a dry pan without any oil. As the onions begin to darken, but before they burn, add oil and salt to stop their browning. Then sauté them until they have softened in some spots and crisp up in others. This is said to take less than half the time of the traditional, slow-cooked method. 

http://dinersjournal.blogs.nytimes.com/2011/12/30/a-quick-way-to-caramelize-onions/