April 2020, Week 2
Okiedawn OK Zone 7
4 years ago
Featured Answer
Sort by:Oldest
Comments (79)
HU-422368488
4 years agolast modified: 4 years agoNancy RW (zone 7)
4 years agoRelated Discussions
April 2020, Week 3
Comments (92)Kim, Thanks for the info, but with all due respect, we are avoiding the entire DFW metro area like the plague and staying closer to home since there's over 6,000 coronavirus cases down there. Up here where we shop, we have or have had 2 cases in Carter County, 2 cases in Love County, 4 or 5 in Cooke County, TX, 4 or 5 in Montague County, TX and a few dozen in Grayson County, TX, so we're staying close to home until the case load falls significantly in the DFW metro.....and I think that is why I'm going stir-crazy. You know that almost all my favorite places to shop are down there, not up here. Nancy, I'll have to give the full report later, but we went to the meat market in Muenster TX on Saturday very early and then hit Wal-Mart in Gainesville to get a few things. We were home by 10:30 or 11:00 a.m. which is pretty good because Muenster is a far drive and most of our time was just spent on the road. Then, on Sunday we hit Home Depot as soon as they opened and breezed right in and out, and then ran over to the Sam's in Sherman, largely because I wanted to buy a couple of new water hoses and we like their 120' long ones since our gardening spots are so far from the house. We were at Sam's Club when it opened, and there was quite a line to get in, but by the time we parked and walked to the door, the line was gone, so we walked right in without waiting. Sherman was a real experience, and not necessarily a calm, soothing one. More about that later. I hope your shopping trip was successful. Now that I've been out and relieved the cabin fever and bought a few of the things I wanted, I think I can stay out of the stores again for quite a while. I know we'll be staying away from Sherman for reasons I'll explain later. Larry, I understand the feeling of being behind. I've never been this far behind in planting, and I am trying to stay calm and not be overly worried about it. Since our rain basically stopped, we are rapidly going from lakes and puddles and flooding to dry, cracked ground---you know how clay is about doing that. No rain is falling in meaningful amounts and it is getting hot fast. Our rainfall totals for April are far below normal but we're still above average for the year since January, February and March overachieved drastically in the rainfall category. I should be worried about both the early arrival of the heat and the seeming lack of rainfall over the last 3 or 4 weeks, but I'm so happy to be able to play in the dirt that I am not. I miss having cool-season crops, but had I managed to get them planted, they would have rotted anyway in the wet ground, so I just have to accept that this is how it is this year. Since it is getting so hot so fast, I'm going to plant mostly southern peas and only a small amount of green beans today. I can plant larger amounts of green beans for a fall harvest. When the rain almost totally stops in a rather abrupt manner and the temperatures spike quickly, that usually means a hot, dry, miserable summer is ahead and I don't care right now. I'm just happy the rain has stopped. Marleigh, Can you order the mower part online? That's what Tim has done lately, and the parts ordered have arrived within a few days each time. We did go to HD this weekend and he got some parts he needed for something while I bought plants. We were there shortly after the store opened and got in right away, found what we wanted and got out. By the time we were leaving, there was a line waiting to enter the store. Since we haven't been out shopping, I didn't know this was happening, and I was quite shocked. I do not think I would wait in a line to get into any store, and I hope I don't have to eat those words later if the shopping situation worsens over time instead of getting better. Nancy, I have grown legumes both with and without inoculants and I am not sure I ever could tell a difference. If you are growing beans or peas where any sort of legume has grown in recent years, you don't need the inoculants anyhow. The inoculants might be helpful in newly broken soil, but it would depend. We have lots of clovers and vetches growing here on our property, likely surviving remnants from when our place was part of a family's farm, so I haven't worried much about using inoculants over the years. Amy, There's nothing wrong with random thoughts! Was Margaret's open and did you get to have some goulash? My dad loved goulash and used to make it on the weekends when he took over cooking to give mom a break since she didn't like cooking. Rebecca, I hope nothing in your face is broken. I bet you have turned kinds of pretty colors by today. When Lillie hit that parked car while on her friend's hoverboard a couple of months ago, her face turned delightful shades of yellow, green, blue and purple. These were her first black eyes and she wore the colors proudly after she got over the shock of it all. She had swelling around her nose, but it wasn't broken. I think she was a little embarrassed to go to school with her injuries because she is quiet and shy by nature and didn't want for everyone to be staring at her, but she got over it pretty quickly, and her bruising actually faded more quickly than we had thought it would. I hope yours does too. Jennifer, I would bake my own bread (and we have stored the ingredients to bake at least several months worth of bread, so we could do this) before I'd stand in bread lines. I'm not worried this will be a reality for us though. I might be slightly more concerned that the end result of all the closures of meat-packing plants due to high infection rates of Covid-19 among their employees might result in higher meat prices or in some types of meat being temporarily in short supply. I hope Finbar is going to be alright. Chris has had to drive a couple of his birds to the vet in Dallas within the last few weeks, and his vet is not playing around with the virus. The lobby/waiting room at the vet office is closed. There are Do Not Enter signs on the door. They meet you at the car, greet you, have you fill out the paperwork there, and then they take the pet indoors to be examined while you wait in your car. This is a super busy vet practice because it is one of the few that actually sees and treats tropical birds (among other pets, not a pure bird specialist). When they are done, the return your pet to you, you pay electronically, and they give you whatever medications or supplies you need. He said the vet techs that come to the car are masked and gloved, and of course, you can speak with the vet on the phone if needed. I have to agree with dbarron that throwing up in a purse is a classic cat revenge move. Did somebody or something upset Finbar? Larry, I am glad you are able to get some things done. I hope the rain stays away this week and you can make more progress in the garden. There, it is Monday morning and I am at least caught up on last week. Now, I need to feed my pets and head out to the garden. Just to vex me, the sky is very cloudy and they threw a 20% chance of rain into the forecast. I'm just going to ignore it and carry on as long as there is no lightning. Dawn...See MoreApril 2020, Week 4
Comments (67)Now that the two little granddaughters are sleeping, I'm trying to catch up....and there's so much to catch up on. Jennifer, We took the girls shopping at Wal-Mart in Ardmore today so they could buy Mother's Day gifts and cards to give their mom next weekend. It was the first time they'd been out to a store since all of this began. We tried to maintain social distancing, and told them to touch things as little as possible (and they were really good about that) just to be as careful as possible, but really, it is hard to imagine a much safer location to shop in Oklahoma right now since Carter County has only had a grand total of 3 virus cases. We felt pretty comfortable there. Not many shoppers were wearing masks, but all the employees were. And, since we were there, we let them pick out new swimsuits to keep at our house, new pool floats and beach towels. I grabbed a few groceries while Tim helped the girls choose just the right card for their mom, which always takes them forever. I was only looking for a few specific food items, like fresh fruit and canned cat food and dog food, but didn't even notice any particular shortages of anything---even the toilet paper and paper towels were fully stocked and, in fact, piled up everywhere. I would have enjoyed plant shopping at Lowe's, or anywhere else, but have heard so much about what a huge mob scene it is that we just skipped it. When we drove by on our way home, the parking lot was awfully full so I was glad we weren't planning to go there. I went through about an 8 or 10 year phase of trying to have a 3 Sisters Garden. I particularly wanted it to work to keep the coons out of the sweet corn, and it really didn't. It can work if you are very careful with plant selection. Like Amy said, the native people grew field corn or flour corn so their corn stalks were very sturdy and tall compared to the corn stalks of most modern-day sweet corns and that makes a big difference. If I was going to do it again, I'd choose an heirloom flour corn or field corn. I did it with Seneca Red Stalker one year and that worked pretty well. Most pole beans were rampant enough growers to completely cover the corn stalks, but I found that half-runners, like State or Mountaineer, were perfect. They still climbed a lot more than all the plant descriptions said they would, perhaps because of our long growing season, but they were more contained and controlled than the average pole bean. The squash was the hardest part. In the years before the squash vine borers found us, I just grew pumpkins and they did great. They did not really keep the coons out of the corn though. The hardest part with the pumpkins, or with the C. moschata type winter squash that I replaced them with after SVBs showed up here in our eighth year of gardening here, was that the corn finishes up first, and you have to carefully step over all the squash vines in order to harvest the corn. That can be tricky. The native tribes tended to wait until the corn was dried, like we would do if growing popcorn or flour corn, so they weren't harvesting until they could harvest all their dried beans and dried corn together. I am sure they harvested some of their corn at the milk stage to eat as fresh corn, but they didn't discuss that much since it didn't involve much preparation for food storage, and Buffalo Bird Woman's Garden was all about the whole process--from soil preparation through food storage and cooking. Then, with the squash, they harvested it and mostly dried it for long-term storage too. You can read about some of the Indians' food storage methods in the book Buffalo Bird Woman's Garden. Harvesting beans to use green as green beans is a bit trickier, and if the beans are too vigorous, they bury their corn ears beneath their growth and that makes it hard to find and harvest the ears. I always grew tall sunflowers as the fourth sister. The Three (Four) Sisters Garden always was a glorious mess, but harvesting was difficult, and in our snakey location, sort of nerve-wracking. I finally gave up on the concept, but still sometimes grow corn and sunflowers side by side. One thing that helped with the corn was to let the corn plants get 2 or 3' fall before sowing the bean seeds beside them. That way the corn stalks had a head start and were able to gain some height before the bean plants began trying to strangle them. One of my prettiest Three Sisters Gardens, strictly grown for fun, was the combination of Multicolored Broom Corn, purple hyacinth beans and Collective Farm Woman melons instead of a squash. I grew these together at the east end of the garden to try to block herbicide drift. I suppose it worked the two years I did it, but it was more for fun than for an edible harvest. The purple hyacinth beans were very vigorous growers, but so is the broom corn, which often got 10 or 12' tall, and the combination stopped traffic when the beans were in bloom. People wanted to know what the purple-flowered 'trees' were. Larry, Just do what you can do now, and don't judge yourself for it! I remember all those years when you planted and maintained several gardens for yourself and for others, and know you miss those days. I miss the days when I gardened harder too, but need to work at a slower, less-intense pace nowadays and I've learned to accept that. I'm happy to still be gardening. Amy, I dread the day we have to buy a new washer and drier. The ones we have were probably from some of the earliest generation of HE models, and were made back when Sears still made and sold good appliances, if anyone here remembers those days. They have held up very well, but I know all these newer ones don't and won't last for 20-something years like our original washer and drier did. Tim works with a guy who had to get a new washing machine two years in a row, and he was extremely unhappy about it and told Tim that all these new ones are similar versions of useless junk. They lowered our forecast high for Monday from 95 to 91, so that is some bit of an improvement. When that cold front comes at the end of next week, the nights are going to be sort of chilly for May, but our lowest night currently shows a forecast low of 53. Melissa, I'm glad to hear you're gardening, and would love it if we had something like the co-op here. I am FB friends with a lot of the people involved in that and love what they are doing there. When we went to HD last weekend, it was like you described but we were in and out pretty quickly first thing in the morning when they opened and I didn't really mind the way it was set up because at least I finally was able to stop in somewhere and buy some plants. Nancy, It is a shame the fish weren't biting but I bet it was glorious being out on the lake anyway. Jennifer, With onions, it depends on when you planted them and whether you're talking about short day, intermediate day or long day length types. When I plant in mid-February, the first short-day varieties usually start bulbing up in mid-April but aren't ready for harvest until mid-May. Some of the intermediate day length types bulb up at almost the same time, and others bulb up about a month later. With the long day length types, those don't usually start to bulb up for me until late June and aren't ready for harvest until mid to late July, and it depends on the variety because the three I grow---Copra, Highlander and Red River all bulb up at slightly different times. You'll be able to tell when onions are bulbing up because the bulb will be trying to push itself up right out of the ground. If your soil is nice and loose, the onions will literally pop up out of the ground a bit as they enlarge. If you are growing varieties sold by Dixondale, you can look at each product description and it should state the Days to Maturity for any given variety. The only time I spent in the garden today was just a short period spent hand-watering young plants and recently transplanted seedlings, and then I went up to the house and watered all the tomato plants growing in large pots. Some of those have been in those large pots for quite a while now, and.....one SunGold plant produced the first two ripe tomatoes today. They were very low on the plant, buried deep in foliage near the stem, and I might not have noticed they were ripe if I wasn't standing there hand-watering. So, Tim and I each popped a SunGold into our mouth and savored the first taste of a home-grown tomato in 2020. It will be weeks yet before we get the first slicing tomato, and it will come from the Better Bush plant that was planted at the same time as the SunGold. Both were purchased at HD and were Bonnie Plants, solely for the purpose of having early tomatoes as always, particularly since I started our seeds so late this year because of all the endless rain and mud. The first flowers and fruit now have set on some of those seed-grown plants though, so they'll be producing ripe fruit sometime in June, I think. I would expect the Better Bush, which has 8 or 9 tomatoes on it so far, would produce the first ripe one before the end of May, which is a lot later than usual so we are very impatiently waiting for that first ripe tomato and the first BLT sandwiches. It has been extremely windy down here, with wind gusts in the lower 30s for the last 3 or 4 days and that, combined with very little recent rainfall, is drying out everything quite a lot. I noticed the rhubarb plant's large leaves were trying to curl up today from the stress of all that warm wind. Even in morning sun and then shade for the rest of the day, rhubarb just isn't crazy about our climate. There were tons of butterflies out today, and lots of birds singing, and it was a nice day to spend 4 hours sitting and watching the girls play in the pool. Four hours. That's about as long as they can last in the pool (and I'm glad) before they're so exhausted they just have to give up, get out of the pool and come indoors. We coasted through the rest of the day and evening with pizza for dinner, and watching the movie Frozen II for the umpteenth time. I'm hoping to make a quick trip to HD tomorrow morning early in the day to pick up as much mulch as we can squeeze into the truck so I can spend the rest of this week weeding and mulching the garden. Well, maybe not on Monday. It might be mostly too hot for that sort of work except very early in the day, but then the weather will get better after that. I can't believe how warm it is already---part of SW OK hit 102 and 103 today, and I'm glad we were nowhere near that warm here, only 88 degrees. I'm looking forward to the cool front at the end of the week as it will return us to what should be close to normal temperatures for May. We spent a lot of time in April running 10-15 degrees above average and I'd rather not spend most of May doing the same thing. June heat is bad enough in June, we don't need it in May. Dawn...See MoreMay 2020, Week 2
Comments (70)Kim, That is too funny. Our older granddaughter won't eat hot dogs at all (perhaps she correctly suspects they are mystery meat) but the 5-year-old loves them. Because I enjoy William Woys Weavers heirloom vegetable books so much, I read some of his books on historical PA cooking, and tried to gain an appreciation for the food of Tim's ancestors. I think I failed. Tim's great, great-grandfather came to America from County Cork , Ireland, in the 1800s. Since we know that the Irish ate lots of potatoes, that is the form of historical Irish cooking I'm good at---growing and cooking potatoes, and of course, eating them. I don't think Tim ever was a fan of traditional PA cooking. Luckily for him, because his parents both worked in the 1960s and beyond, they had a part-time housekeeper who at least started dinner most nights and had it either fully cooked or ready to pop into the oven when they got home from school (his mom was a teacher) and work, and Mrs. P. prepared a lot of ethnic food for them---mainly Polish and Italian, so that is the sort of stuff Tim likes to this day. Sadly, I don't cook Polish style food and don't even know how, though he has tried to explain to me some of the dishes he remembers, but he and I both prepare a lot of Italian food. I keep thinking I'll make him some of Mrs. P's 'pigs in blankets', also called something that sounds like halupki though I am unclear on the spelling, which are not the pigs in blankets (hot dogs wrapped in crescent roll dough and cooked) we grew up eating in Texas a few decades ago. They are some sort of meat and other stuff wrapped in and cooked in cabbage leaves. The main Mrs. P. recipe that Tim and his sisters taught me in the 1980s or 1990s was for homemade Stromboli. Hmmm. Just thinking about Mrs. P's Stromboli makes me want to make some. Perhaps I'll do that this weekend and teach the kids how to make it. They love learning to cook, especially the 5 year old. She takes great pride in helping with each meal, and loves making homemade pizza, so she probably would enjoy making and eating Stromboli, as long as we put pepperoni in it, which we always do. Last night's BLT sandwiches were a huge hit with the girls. They told me they already had had BLT sandwiches at home with Chris and Jana, using their own home-grown lettuce but with store-bought tomatoes. I assured them that BLTs are even tastier when made with home-grown tomatoes, and they seemed to agree. I tried to make the meal as traditionally southern as I could by serving southern peas with snaps and bacon, corn, fried apples and sweet tea. If I'd had more time and a can of creamed corn I would have made corn casserole instead of just regular canned corn. I think that this afternoon it will be too cold for swimming---roughly ten degrees cooler than the last two days, so we will need a project. After spending 4 hours per day in the pool the last two days, the girls may have swimming pool withdrawal today. I'm thinking we'll teach them how to make home-made ice cream the old-fashioned southern way from scratch. It will be too wet, obviously, to do any lawn or garden work, and there's more rain in the forecast for today. We were mostly missed by yesterday's storms, at least in the sense that nothing stalled over us and dropped several inches of rain or any hail either, so we just had a normal thunderstorm and are not suffering from flooding like so many people a couple of counties north of us. I understand that at one point Paul's Valley had a foot of water in the streets yesterday after receiving several inches of rain in a very short time frame. Tim had to run on two weather-related fire calls---a single-vehicle rollover on the interstate at the height of our heaviest rain, and then a lightning-caused fire a few hours later after we'd already gone to bed. Really, though, the rain was just a mild disruption here. The air feels so cool and inviting today outdoors compared to the higher heat and higher humidity we have had the last couple of days, and I'm hoping the rain maybe knocked down a lot of the pollen that was in the air. Jennifer, Ugh. Our mom made us eat liver when she made it. I thoroughly hated it and mostly chewed it endlessly as her liver was always incredibly tough (my mom overcooked all meat except for roast beef and fried chicken) and then discreetly buried the chewed liver in my paper napkin in my nap until I could convince her that I'd eaten enough of it to be allowed to leave the table. Walking to McD's wasn't an option for us as it was probably 5 miles away. Tim likes liver and onions and I prepared them once for him early in our marriage. He loved them and I told him that if he ever wanted to eat them again, he could prepare them himself because just looking at raw liver and cooking it turned my stomach. I haven't cooked liver and onions since, and I think he's only prepared it once or twice. My parents mostly used commercially canned vegetables too when I was a kid, and maybe that's why I don't like them. Once I was out on my own and could prepare fresh produce, or could use frozen produce, I really didn't buy and use many canned veggies, and I don't even like to can most of them. I prefer frozen-fresh-from-the-garden produce so much more when I am preserving and cooking produce we have grown. We do have quite a lot of commercially canned veggies right now because I stocked up on them when the corona virus was in China and I was preparing for possible supply chain disruptions. Costco sells several basic veggies by the case, so that was what I bought and what we have been eating. I just try to dress them up when I cook them. I remember that horrible chow mein from a can. My mom hated cooking, so tried to spend as little time as possible doing it, so we got all sorts of junk like that for meals. She was all into convenience meals that took as little time as possible to prepare. On the weekends my dad would cook, glorious southern home cooking every time, and we all pigged out on his meals on the weekends. My mom could have cooked that way because her mom certainly did, but she didn't like to cook so she didn't bother. She also didn't like sandwiches, so never made them for us. My dad made me a sandwich for my school lunch every day, but I don't remember mom ever making us one. I was shocked when I reached middle school age and realized how many of my friends ate sandwiches every single day, both at home and at school. Sandwiches were not something we kids in our family grew up eating, which now just seems weird to me. Ditto on meals using garden produce. My dad could harvest stuff from the garden and turn it into a meal in the blink of an eye. He'd chop up potatoes, onions, peppers and okra and pour them into cast iron skilled filled with bacon drippings. Then he'd drizzle corn meal right over the sop, add chopped-up raw bacon, nad stir-fry it all together and serve it hot. It was a delicious meal. He also fried okra the traditional way all the time. One thing he never did was stir together okra and tomatoes and cook them as a side dish. He had no love for slimey okra, and neither do I. I like to slice okra, drizzle it with oil and roast it, sprinkle a few herbs on it and then eat it fresh. We call this roasted okra okra chips. Beck's Big Buck okra is ideal for this because the pods are big and wide and fat. Nancy, We never ate casseroles growing up, so I didn't even know what they were until I became an adult and had a friend who used them a lot to stretch a little meat to go a long way while she was a young mom who still was a college student and had a family to feed on a tight budget. I liked her casseroles but they were like foreign food to me. Traditional southern cooking tends to be heavily flavored with spices and herbs, perhaps to make up for some of the cheap food that often comprises southern meals. I think the theory is that you just keep adding more flavor to it until you make it tasty. Just last night Lillie was talking about eating pickled pigs feet with her Great-Grandmother on her mom's side of the family. She liked them when she was little, she says, because she didn't know any better. Now she thinks the idea of pickling pigs feet and eating them is gross. I told her I could buy her some pickled pigs feet at the Fischer Meat Market in Muenster and she assured me that it was not necessary. Just remember that I offered to keep Grandma Ruth's tradition alive. Sadly they lost Grandma Ruth in December. With regard to shell beans and shell southern peas, I think the southern peas have an earthier flavor. I like shelled southern peas more than shelley snap beans in general, and usually harvest and prepare the snap beans as green beans. It seems to me that people like Tim who grew up in the northeast eat a lot more shelley snap beans than people who grow up in the south---maybe because our fresh green bean season is so short in the south. Amy, Your story about chitlins reminds me of high school. It was the late 1970s and our high school offered elective courses like "Black American History", "Mexican American History", etc. and a lot of us took them as juniors and seniors to fill our school day. For "Black American History" we drew group project assignments (for a team of two) from a hat and the assignment that my friend and I drew was to prepare and serve, to our class of about 15 people, a traditional soul food meal. We were in a panic because we really didn't know what soul food was. After doing research, I calmed down because it turned out I had grown up on a lot of white soul food that was not very different from black soul food. This was a revelation to me---but then I realized that if you came from a traditionally poor southern background, you were eating the same foods basically prepared the same way no matter the color of your skin. It was more of a new thing for my classmate whose family was more upwardly mobile and didn't eat what we then jokingly referred to as white trash southern cooking. We did make a dazzling soul food meal that our classmates enjoyed and we liked doing it and eating the meal. We did not, however, make chitlins. We did make crackin' corn bread and collards, among other things. A lot of historical southern food, whether prepared by slaves back in the day or by poor white southern subsistence farmers (aka as sharecroppers) like my dad's family were about the same thing, though I didn't realize that until I was in high school. It was all about using every single part of the animal or plant because you didn't have enough food to waste any part of it. My aunts on my dad's side could can anything and they did, including green weeds, and they did that because that canned poke sallet or canned lambsquarters might be the one thing you had that helped you survive the long winter's non-gardening season without going meal-less. They did grow greens and such in the winter as the weather allowed, but it was hard to raise enough in the Dust Bowl years to keep a large family fed and alive. I learned a lot from them, but never acquired my dad's family's fondness for pickling every single food item known to mankind and then eating it. Our family gatherings always seemed to include about 15 kinds of vegetable pickles of all kinds, which seemed excessive to us children of the 1950s, 1960s and 1970s. That's how they ate though because they always pickled so many veggies when they were relying 99% on the food they could grow. Our lives are so much simpler nowadays by comparison and we are so spoiled. I still try to grow and preserve as much of our food as possible, but I don't do it in hugely excessive amounts like I did 10 or 20 years ago. There is no reason to put up three years' worth of produce every single year, but it took me a long time to learn that. I need to get off the computer and get busy before the girls wake up. Dawn...See MoreNovember 2020 Week 2
Comments (63)Danny, I am afraid a bird will get its feet caught in the fiber. I started using hay binding twine some years ago, because it was cheap, and most often free. I would use it to tie the tomatoes to the trellises, or any other task that called for a good strong twine. After a short piece of the binder twine goes through the lawn mower if makes bundle of fiber, which the birds love. I found a bird hanging from one of my blue bird houses. It had gotten its foot tangled in the twine and could not get free. I found it hanging about 10" below the bird house, it was dead by the time I found it. I have tried to keep anything with long fiber picked up . I have had no dealing with the jute fiber before, but I don't want the same thing to happen again. I always have plenty of nesting material without having the long stringy stuff laying around. I have looked on some of the off-shore seed sites, I would like some different kinds of cabbage and greens. It seems that many of them have a milder taste. I am not surprised that the green briar taste good, when I was much younger I liked to hunt around an area that had a lot of green briar and/or honeysuckle. The deer seemed to love both plants. Yes, I am ready for spring, just like every other year. Even though I am in a rush for spring to get here, I seem to always get a late start on the garden. I am going to try to do part of my garden like I did years ago. I will start tilling the area I want early crops in late winter to help dry the soil. I live in a low area and my soil stays too wet too long, so part of my garden will not have a cover crop this year. I would like to try a living mulch this year. Austrian winter peas are what I have in mind, hoping they will die back when the hot weather gets here, leaving the soil shaded....See Morehazelinok
4 years agoHU-422368488
4 years agolast modified: 4 years agohazelinok
4 years agoHU-422368488
4 years agoluvncannin
4 years agoOkiedawn OK Zone 7
4 years agoluvncannin
4 years agoslowpoke_gardener
4 years agoMarleigh 7a/Okmulgee Co.
4 years agoslowpoke_gardener
4 years agofarmgardener
4 years agolast modified: 4 years agohazelinok
4 years agojlhart76
4 years agoRebecca (7a)
4 years agoMarleigh 7a/Okmulgee Co.
4 years agohazelinok
4 years agohazelinok
4 years agoluvncannin
4 years agoHU-422368488
4 years agolast modified: 4 years agoAmyinOwasso/zone 6b
4 years agodbarron
4 years agoHU-422368488
4 years agolast modified: 4 years agoHU-422368488
4 years agolast modified: 4 years agoNancy RW (zone 7)
4 years agoMarleigh 7a/Okmulgee Co.
4 years agoNancy RW (zone 7)
4 years agoOkiedawn OK Zone 7
4 years agoNancy RW (zone 7)
4 years agoluvncannin
4 years agoMarleigh 7a/Okmulgee Co.
4 years agoluvncannin
4 years agoOkiedawn OK Zone 7
4 years agohazelinok
4 years agoNancy RW (zone 7)
4 years agoslowpoke_gardener
4 years agoAmyinOwasso/zone 6b
4 years agoNancy RW (zone 7)
4 years agolast modified: 4 years agohazelinok
4 years agoluvncannin
4 years agoRebecca (7a)
4 years agojlhart76
4 years agoNancy RW (zone 7)
4 years agolast modified: 4 years agoMelissa
4 years agoNancy RW (zone 7)
4 years agoluvncannin
4 years agojlhart76
4 years agolast modified: 4 years agoRebecca (7a)
4 years agoOkiedawn OK Zone 7
4 years ago
Related Stories
COLORColor of the Week: April Sky Blue
See how to use this soft neutral hue that’s neither gray nor pure blue
Full StoryEVENTSTop Takeaways From IBS and KBIS 2020
In this webinar, Houzz editors Erin Carlyle and Mitchell Parker share highlights from Design & Construction Week 2020
Full StoryTRENDING NOWThe 10 Most Popular Bathroom Makeovers of 2020
Smart layouts, stylish materials and pops of color define the most-viewed stories from our Bathroom of the Week series
Full StoryTRENDING NOWThe 10 Most Popular Patio and Deck Tours of 2020
The most-read stories from our Patio of the Week series show clever ways outdoor areas can create more living space
Full StoryTRENDING NOWThe Most Popular Kitchen Tours of 2020
Lots of white and wood, high-contrast style and smart storage made these the most-read kitchen stories of the year
Full StoryEVENTS8 Kitchen and Bathroom Trends From KBIS and IBS 2020
Dark colors, transitional style and personalization were featured at the U.S. kitchen and bath industries’ biggest event
Full StoryEVENTSHouse Tour Highlights From Modern Phoenix Week
Peek inside homes by Wright, Beadle and other midcentury architects featured during the annual design week in the desert
Full StoryEVENTSThe Latest Trends in Kitchen Faucets at KBIS 2020
Faucets with professional looks and functionality, as well as accessory faucets, were featured at the recent trade show
Full Story
hazelinok