Bill's Favorite Native Plants: September

Allen, Sterling & Lothrop's nursery manager Bill Kennie has been working with the Falmouth Open Space committee to help eradicate invasive plants from the Maine landscape. Bill believes that it is very important to include native species in ornamental landscape gardens. Indeed, the more native plants a garden has the better--native plants are typically low maintenance, they provide food and shelter for wildlife and are visually in keeping with our native "wild" landscape.

Macleaya                                  Plume Poppy                                                                               

Height: 84”-96”

This is one of my all-time favorites! I actually planted this as a backdrop near a picture window to protect my houseplants from the hot summer sun.  It has (pink) huge lobed shaped leaves with beautiful seed pod like flowers that dance in the wind!  This plant is aggressive but will not take over  if you dig up its babies as they come up.  Not an invasive or high maintenance plant, I have many other perennial in this garden and I’ve had no issues with them being choked out by the Plume Poppy.  Also, a great plant for hiding an unsightly area in the yard because of its height and ability to spread.

 

Seed of the Month: Eureka Hybrid Cucumber

Eureka Cucumber

The Eureka Hybrid Cucumber is both a pickling and a slicing cucumber. Use the smaller ones (2-4 in.) for pickling, and the larger for slicing. This versatile cuke has a rich, deep green color and matures in about two months. Try the following easy recipe, or wait for the cucumbers to grow large enough for slicing.
Two secrets to getting long-lastingly crisp pickles: 1) Soak cucumbers in ice-water for at least two (but no more than eight) hours before putting them in jars, and 2) make sure the water you pour into the jars is boiling.

Try this from: Dill Pickle Recipes

CRISP DILL PICKLES

3 qts. water

1 qt. apple cider vinegar

1/2 c. canning salt

Mix the ingredients and bring to a rolling boil. Have jars sterilized. Pack cucumbers in hot jars;

add dill weed, large garlic clove and 1 jalapeno pepper. Pour hot solution over pickles, seal and

turn the jars (lid down) in boiling water for about 4 minutes.