In This Issue:
*Dividing Your Garden
*Grub Control + Coupon
*Canning Basics
*Labor Day Salute
*Community Events |
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Dear ,
Thank you for opening our 5th edition of the newsletter. In this edition you will find tips for getting your lawn and garden ready for winter, as well as tips for canning your garden fruits and vegetables. And don't forget to check out the community events section for fun, family outings.
As always, feel free to forward this e-mail on to friends and family who may enjoy the newsletter. If this is your first time receiving this e-mail and you would like to continue getting monthly newsletters from us, click the subscribe to link on the left of the page.
Sincerely,
George W. Preckwinkle and Lucy E. Bagot
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Dividing Your Garden
Late summer is a great time for you to separate and transplant your summer blooming perennials such as daylilies and peonies. By separating these plants at this time, you are giving them plenty of time to get rooted before the cold weather sets in.
Dividing your plants really isn't that difficult. Simply lift the clumps of plants with a sharp shovel and carefully remove the soil from the roots so you can identify the individual plants. After you are able to see the individual plants, separate each plant with a knife and remove any dead foliage.
Now you are ready to transplant these perennials, or share them with neighbors if you would like! Cut back the foliage about half way and transplant about 10 to 12 inches apart in full sun. Be sure to keep the plants well watered until they are completely rooted. Once Spring returns enjoy watching your "new" plants grow and bloom.
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Grub Control
Lawns with numerous white grubs will show signs of damage as brown spots appear. If these brown spots do not disappear as the nights get cooler and the moisture level increases, check for grubs 1"-2" below the surface. The damaged grass will peel back when pulled and you will probably see a couple grubs immediately, and with deeper digging you will soon find more.
Once the damage is visible your grass will not recover.  Therefore, you will need to remove the grubs from your lawn before you can begin any overseeding. Be sure to check the labels of any grub control products before use. Products labeled for use early in the season (early summer) will not work. Instead, look for products containing trichloron and carbaryl to quickly and effectively kill grubs.
After the grubs have been treated you can begin repairing your lawn by overseeding or slice seeding. Be sure to loosen the top layer of soil, adding any additional soil as needed, and keep evenly moist to establish new growth.
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Canning Basics
If you have never thought of it before, you should consider canning your own foods. Canning vegetables and fruits grown in your own garden is a great way to save money on canned goods. Aside from saving money, home-canned vegetables and fruits are a great way to enjoy the fresh flavors of chemical-free foods year round.
Despite the benefits, not as many people can their own  foods today because they believe it takes too much time. Yes, you will need to spend time establishing a garden. And yes, you will have to dedicate one day some weekend to canning, but you will have vegetables and fruits to last several months, or longer (depending on the size of your garden).
To get you started with canning, below is a quick and easy recipe to try.
Green Beans
You will need:
2 lb green beans per quart
Water
Salt (optional)
Glass preserving jars with lids and bands
Directions:
1. Prepare pressure canner. Heat jars and lids in simmering water until ready. Do NOT boil. Set bands aside.
2. Wash and rinse beans thoroughly. Remove string, trim ends and break into 2-inch pieces. Place beans in large saucepan and pour boiling water over. Boil for 5 minutes.
3. Pack hot beans into hot jars leaving 1 inch headspace. Add 1 tsp salt to quart jar, 1/2 tsp to pint jar, if desired.
4. Ladle boiling water over beans, leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until tight.
5. Process filled jars in pressure canner. Set at 10 pounds pressure for 20 minutes for pints and 25 minutes for quarts. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
*Always remember: When you are canning be sure to closely follow the recipes, and keep up-to-date books for the latest in canning procedures to keep your family safe and healthy.
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Labor Day Salute
Labor Day is quickly approaching on Monday, September 6th, and we would like to take the time to salute all the men and women workers who have contributed so much to our country. Without the achievements of American workers, both past and present, the United States would not be the prosperous nation she is today.
In observance of the holiday, we hope that everybody has a safe and enjoyable weekend.
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Community Events
August 18-19-Old Settlers Celebration: Hillsboro
September 3-September's First Friday: Downtown Bloomington
September 10-Springfield Rotary Park: Willy Wonka and the Chocolate Factory Movie in the Park
September 10-11-37th Annual Oktoberfest: Havana
September 11-Route 66 Car Show: Carlinville
September 24-25-Jacksonville Morton Avenue: Cruise Night
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