Bill's favorite Native Plants: October

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.

 

Aronia Melanocarpa                                                        

Black Chokeberry

Height: 4’-5’       Spread: 4’-5’

This one has interest all season long.  Lovely spring time white and pink flowers are followed by clusters of large edible black fruit (to be enjoyed by you and/or the birds!) in the summer.  The fall foliage is stunning with shades of purple, orange and yellow. 

It is very tolerant of most soil types and if left alone will sucker freely.  It looks nice in both wild and “finished” gardens.

Black Chokeberry is also beneficial for the bees!

 

Seed of the Month: Baby Hybrid Spinach

Baby Hybrid Spinach

Baby Hybrid Spinach is new for 2013! 
Spinach grows well in the cooler weather of early and late summer. There are three main varieties of spinach: savoy, semi-savoy, and flat-leaf. Baby spinach usually refers to young flat-leaf spinach, picked 15-30 days after planting rather than the usual 40 days for mature spinach It is very tender and is delicious raw or cooked. Flat-leaf spinach is easier to clean than either savoy or semi-savoy, whose leaves are more crenelated. Here is one of many ways to prepare baby spinach--this one from Big Oven.com

Baby Spinach and Roasted Beet Salad

2 large beets; trimmed and washed

Salt and freshly ground pepper; to taste

2 tbsp. balsamic vinegar

1 tsp. Dijon mustard

1/4 cup extra-virgin olive oil

1/4 cup green onions; chopped

1/4 cup slivered fresh mint leaves

4 cups baby spinach

1 cup orange segments; cut into 1-inch pieces

1/2 cup fresh raspberries

Preheat an oven to 350°F.
In a roasting pan, combine the beets, salt and pepper. Cover with aluminum foil and bake until tender, about 1 hour. When the beets are cool enough to handle, slip off the skins, then cut the beets into wedges.
In a bowl, whisk together the vinegar and mustard. Add the olive oil in a slow, steady stream, whisking constantly until blended.
In another bowl, combine the beets, half of the vinaigrette, salt, pepper, green onions and half of the mint. Toss to coat and let stand for about 30 minutes.
In a large salad bowl, combine the spinach, the remaining vinaigrette, the beet mixture, the oranges and the remaining mint and toss to mix. Divide the salad among 4 individual bowls, garnish with the raspberries and serve immediately.