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In this issue for September 2006:
NATURALLY PROTECT THE GARDEN WITH BIRDS
RECIPE FROM THE WISCONSIN GARDENER COOKBOOK 3 FALL COLORS FEATURED BROADCAST PROGRAMS ON WISCONSIN PUBLIC TELEVISION ABOUT THIS NEWSLETTER HOW TO SUBSCRIBE OR UNSUBSCRIBE NATURALLY PROTECT THE GARDEN WITH BIRDS Protecting the garden from pesky insects can seem like a never-ending challenge, especially without the use of chemicals. One option lies in some redecorating of the landscape to attract bug-eating birds. Insects can be a major component of a bird's diet. Having birds present will naturally decrease the presence of bugs. Attracting the birds to your garden begins with researching which ones exist in the area.Then offer an attractive habitat for the bird, including a source of food, the appropriate type of shelter and a steady water source.For Wisconsin gardeners, try attracting the chipping sparrow. It eats insects, tends to nest in evergreens, and is drawn to pines and spruces. Another popular Wisconsin bird, the yellow warbler, is known for eating caterpillars, as well as moths and mosquitoes. Its nesting habitat is small trees and shrubs. It's important to remember that some insects are beneficial to a healthy garden, and birds are not able to distinguish between the two.Though in the end, birds can help create a stable, well-balanced insect population that will contribute to a scenic garden. RECIPE FROM THE WISCONSIN GARDENER COOKBOOK 3  To order a copy of the new Wisconsin Gardener Cookbook 3, visit www.wpt.org/garden/ Fall Bounty Soup 3 Tbsp. olive oil Heat oil in large saucepan over medium-low heat. Sauté garlic for 2 to 3 minutes. Add onion and sauté for 4 to 5 minutes. Add celery and carrots, and sauté for 1 to 2 minutes. Add chicken broth and vegetable juice, and bring to a boil stirring frequently. Reduce heat to low and add garbanzo beans, green beans, tomatoes, zucchini, barley, oregano, basil, thyme, and salt and pepper. Simmer for 30 to 40 minutes, the longer the better. Stir in the pasta and simmer an additional 15 minutes, or until pasta is al dente. Ladle into bowls and sprinkle with Parmesan cheese. Makes 6 to 8 servings. FALL COLORS Much of Wisconsin's landscape is covered in deciduous trees. Its oak savannahs and stands of maple and other hardwoods are a pleasure for the senses. The use of deciduous trees in landscaping also is a staple. Here's a site to check on the peak time to view fall colors around the state, tips on preserving fallen leaves and more. www.foliagenetwork.com/midwest_us/FEATURED BROADCAST PROGRAMS ON WISCONSIN PUBLIC TELEVISION 2:30 p.m. Sunday, Oct. 29The Wisconsin Gardener Weep No More. Producer/Host Shelley Ryan visits Olbrich Gardens in Madison to see varieties of willow trees. Also, stop by a garden designed for the disabled. Finally, there is a segment with advice on growing daylilies. www.wpt.org/garden/ Funding for The Wisconsin Gardener is provided, in part, by Ariens Co., www.ariens.com/ 2 p.m. Saturdays 2 p.m. Sundays 2:30 p.m. Sundays (Except Oct. 29) ABOUT THIS NEWSLETTER How to Subscribe How to Unsubscribe | |||
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