ARCHIVE


Judy Alleruzzo

 Episode 33
 November 18, 2006

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William McClenathan


The holidays are here.  Thanksgiving is days away and that means it is time to stop, step back and be thankful for the great area in which we live.  The Northwest allows gardeners the ability to garden year-round.  It is truly a great place to live!  Another great thing about the Northwest is Garden Time, your best source for gardening information.  Happy Thanksgiving!

This week we featured...

Tsugawa’s Christmas Open House

We got to kick off our holidays at Tsugawa Nursery in Woodland Washington.  Brian Tsugawa and his crew have dressed up the nursery in greens, ribbons and bows to kick off the holiday season.  This weekend they have a huge party to help get you on the mood.  The holiday open house features all kinds of Christmas decorations.  They have decorated Christmas trees, poinsettias, refreshments and great gifts.  On Saturday and Sunday you can learn how to make your own wreath or learn how to make a Bonsai gift from 1-4pm.  You can also pick up a ‘live’ Christmas tree.  They have a variety of trees and all the instructions on keeping them healthy and happy.

Ferguson’s Fall Fragrant Plants

You may think that all the plants are done showing off for the season but we found some at Ferguson’s Fragrant Nursery that are just starting to attract attention.  Danielle Ferguson pulled a bunch of plants that could become the highlight of your garden.  She started with the Pink Dawn Viburnum.  This plant is just starting to bloom and the scent is getting stronger every day.  Other plants she pulled from her nursery included Abelia mosanensis, Wintersweet ‘Chimonanthus praecox’, Sweetbox ‘Sarcococca humilis’, Euphorbia ‘Tasmanian Tiger’, Choisya ternata ‘Sundance’, Poncirus ‘Flying Dragon’, Fothergilla gardenia, and the Chinese Paper Bush also known as Edgeworthia papyrifera.  Some of these were just budding up and will soon be in bloom while others were already showing flowers.  To find the best plant for your garden check out the selection at Ferguson’s or your local garden center.

Jack Richards' Holiday Centerpieces

Making a splash at your holiday dinner table is easy to do if you follow the tips of Jack Richards, the master of floral design.  Jack works at Fresh to You in Stayton and is one of the best in the business for creating masterpieces from ordinary materials.  We stopped by to learn how he can transform a Thanksgiving design into a Holiday one with just a few items.  First he showed us how he can use small gourds in one arrangement and then spray paint them silver and gold to make a totally different design.  Another arrangement had wet magnolia leaves that had been sprayed gold to give them a mottled look.  Another centerpiece was all centered on silver accents.  It is easy to do and you can learn from the master, just check with Fresh to You for class times.

Jan’s November Tips

It is time for the tips of the month with Jan McNeilan of OSU Extension.  We caught Jan out in her garden preparing her garden for the colder weather ahead.  First she told us about her apples.  She was cleaning them up so they wouldn’t spread diseases and insects to her future crops.  Next she worked on her root crops.  She had carrots and beets that she was covering with leaves to protect them.  Root crops, if they are not frost damaged, can be harvested until February.  Jan was also going to remove her old tomatoes and other fruiting crops.  By removing her old fruit she will remove some of the seeds that will lead to volunteer plants in her garden next spring.  Finally she moved on to harvesting her horseradish.  This root can be peeled and ground up for use at the dinner table.  If you are an avid gardener and want to take your gardening expertise to the next level, consider a Master Gardener class.  There is room in classes that start in the new year.  Call 503-678-1264, extension 147 for more information.

Gartner’s Holiday Grilling

If you think it is tight in your garden, try a kitchen during the holidays!  William and Judy dropped by the home of Deb and Jerry Yost for a wonderful Thanksgiving dinner.  Jerry, from Gartner’s Meats, was in charge of cooking the main course.  The problem: No room!  Actually it was no problem; Jerry showed William how easy it is to use your grill to warm up a pre-cooked, pre-sliced, boneless, sugar-cured ham.  This ham was a masterpiece and extremely easy to cook.  Jerry also told us how to figure out the size, too.  If you figure about 8 ounces per adult you will have plenty to go around!  Why not take the stress out of this holiday and pick up something special from Gartner’s.  Plus, while you are cooking, you can enjoy that wonderful winter garden!
 

 
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