Here is a plant that is rather new to the industry: Hydrangea Invincibelle Spirit. This is a pink form of the common Annabelle Hydrangea. As you can see it produces pretty pink flowers in summer. It takes a few growing seasons to get a good sturdy plant, but as you can see it’s a showstopper in it’s prime!
“2014 is all about balance. People finally appreciate that being in nature and in the garden is pure bliss. But now they want the garden to do double duty: A Zen oasis and the social hub for entertaining.” –Katie Dubow, creative director of Garden Media.
At Van Zelst, Inc. these growing trends have always and will continue to be a part of our philosophy.
Year Round Outdoor Living
A fire feature is a great way to extend the season. Fire pits have become quite popular in the landscape.
The Outdoor Kitchen
For the chef in the family this is a great amenity. Now the chef can be a part of the social gathering in your outdoor living space. These spaces can be as simple as a built in grill to a complete “kitchen” with sink, refrigerator, pizza oven, etc.
Outdoor Seating and Dining areas
Bringing the indoors out requires comfortable spaces for family and friends. A table to gather round and break bread can create lasting memories.
These are just a few of the trends of 2014, want to know more? Check us out at www.vanzelst.com .
Mulch is any type of material that is spread or laid over the surface of the soil as a covering. It is used to retain moisture in the soil, suppress weeds, keep the soil cool and make the garden bed look more attractive. Organic mulches also help improve the soil’s fertility, as they decompose.
Organic mulch will decompose and have to be replaced more frequently, however in the process it will also improve your soil’s fertility and, of course, its organic content. Generally the dryer and woodier the mulch, the slower it will decompose and the less nutrients it will give to the soil.
We mulch our gardens in the spring to suppress weeds, retain moisture and feed and warm the soil. The mulch that we use is a blended mulch of 100% organic recycled material which includes recycled leaves, twigs and grass that is processed then screened into a fine dark leaf mulch.
Not only is mulch good for your soil it appeals to our aesthetics.
Well since it’s not quite warm enough to get your tomato’s going why not start with a cool season garden? There are lots of great veggies you can get started to brighten up your dinner plate.
Lettuce: All lettuces need loose, well-drained soil. Sow in open ground after frost; barely cover seeds. The best types to grow in our climate are: Butterhead or Boston, Looseleaf varieties and Romaine. The Looseleaf and Romaine varieties are the most heat tolerant.
Curly Leaf Kale: Sow seeds in place and thin to 1 1/2 to 3 ft. apart; or set out transplants at the same spacing. Grown for their leaves, which can be steamed, stir fried, sautéed, or added to soups. Curly-leafed kales form compact clusters of leaves that are tightly curled.
Swiss Chard: This is actually a form of beet grown for leaves and stalks instead of roots. It is one of the easiest vegetables to grow in home gardens. New leaves grow up from the center of the plant. Regular green and white chard looks presentable in flower garden, and multi-colored chard looks even better.
Broccoli: All types of broccoli are cool-season plants that tend to bolt into flower at high temperatures, so plant them to mature during cool weather. In cold-winter areas, set out young plants 2 to 4 weeks before last frost (young plants resist frost but not hard freezes). Space plants 1 1/2–2 ft. apart in rows and leave 3 ft. between rows. Harvest 50 to 100 days after setting out plants. Cut heads before clustered buds begin to open. Include 5–6 in. of edible stalk and leaves.
Cauliflower: Easiest to grow in cool, humid regions. Where summers are hot, grow it to harvest well before or well after midsummer, and select heat-tolerant varieties. Start with small plants. Space them 1 1/2–2 ft. apart in rows and leave 3 ft. between rows. When heads first appear, tie up the large leaves around them to keep them white.
Arugula: Arugula has a nice peppery mustard flavor, which goes well when mixed with other greens. It grows best in cool weather. Thin to about 6 in. apart. Harvest tender young leaves; older, larger ones usually taste too sharp.