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In this issue for October 2007:
DIVIDING PERENNIALS IN THE FALL
WINTER CARE FOR MUMS RECIPE FROM THE WISCONSIN GARDENER 3 FEATURED BROADCAST PROGRAMS ABOUT THIS NEWSLETTER HOW TO SUBSCRIBE OR UNSUBSCRIBE DIVIDING PERENNIALS IN THE FALL Keep your spring and summer-blooming perennials healthy and prevent them from crowding out other plants by dividing them in the fall. The best time to do this is mid-September through early October. If divided in the fall, they’ll still have time to reestablish before blooming next spring.Use a sharp garden spade to lift your perennials. Dig several inches out from the outermost stems and lift the clump out of the ground. Then divide the clump into sections using a sharp knife, spade or your hands. Try to damage the fewest roots possible. Adding a handful or two of bone meal to the planting hole will help your divisions reestablish better. It’s also a good idea to sprinkle a little fertilizer on the soil surface after filling the soil lack in the planting hole. This will slowly work its way into the root area. For more detailed information on dividing perennials in the fall visit UW-Extension Infosource WINTER CARE FOR MUMS Be sure to select hardy varieties of mums and avoid planting in poorly drained locations. Freezing and thawing throughout the winter often destroys a large part of the plant’s root system, but you can prevent this by mulching and mounding plants.After the flowers and most of the leaves have browned from frost, mound up soil 8 inches high around the base of the plants. Simply place a few shovelfuls of soil over the center of each plant. Then cut the branches back to 10 inches above the mounded soil. Apply 2-4 inches of mulch around the plants as soon as the soil surface freezes. The University of Wisconsin-Extension Learning Store has a publication on how to care for mums including fertilizing, pinching and summer care. The publication is available for free as a downloadable pdf file or it can be mailed to you for a small fee plus shipping and handling. To download or order the publication, visit the Web site below. RECIPE FROM THE WISCONSIN GARDENER 3  1 cup sugar Topping: Bread: Mix first four ingredients in a large bowl. In a medium bowl, combine the flour, baking powder, soda and salt. Add the dry ingredients to the large bowl and mix together. Stir in apples and nuts. Spread the mixture into two small, greased loaf pans (approximately 7-3/8 x 3-5/8 x 2-1/4-inch size.) Topping: Combine sugar and cinnamon and sprinkle over the top of mixture in the two loaf pans. Bake at 350 degrees for 50 to 60 minutes or until wooden pick inserted in the center comes out clean. Cool completely before slicing. Store tightly covered. Makes 2 medium loaves. Order a copy of The Wisconsin Gardener Cookbook 3 FEATURED BROADCAST PROGRAMS 8 p.m. Thursday, Oct. 4Ask This Old House Tonight’s first episode shows tips on tuning a gas-powered lawn mower. 8:30 p.m. Thursday, Oct. 4 10 a.m. Saturdays 10:30 a.m. Saturdays 4 p.m. Sundays 5:30 p.m. Sunday, Oct. 7 8 p.m. Thursday, Oct. 11 8:30 p.m. Thursday, Oct. 11 1 p.m. Sunday, Oct. 28
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