Lawns Done Right, Inc.’s Favorite New Annual For Spring 2012

    

LAWNS DONE RIGHT, INC.’S FAVORITE NEW ANNUAL FOR SPRING 2012

SNOW PRINCESS SWEET ALYSSUM

Genus Name: Lubularia ‘Inibusnopr’

Type: Tender Perennial

Blooms: Fragrant White Blossoms Spring to Fall

Light: Full Sun

Soil: Moist, Well-Drained

Size: 4 to 6 In. Tall

Let these honey-scented white flowers billow over the

edge of a container or along a wall. Just give Snow

Princess a little room because it can cascade 2 to 4 ft.!

Because this variety is sterile, it doesn’t waste energy

producing seeds, it just keeps flowering!

Lawns Done Right, Inc. is so looking forward to Spring 2012!

HAPPY GARDENING!

 

‘Yard Art’ Placement

 

‘YARD ART’ PLACEMENT

 

Too many ornaments (I like to call it ‘yard art’) in a garden (or yard) make it look like a busy street without any thought of traffic control.  Thirty years ago when you mentioned garden ornaments, one picture flashed before your mind’s eye:  The garden gnome, made of concrete and dressed in primary colors of red and blue, standing alone or holding court with one pink flamingo.  Today the concrete gnome is still found at some garden centers, but amidst the plump frogs and colorfully dressed little men you’ll also find Japanese lanterns, Renaissance putti, brass sundials and portable fountains.  ‘Yard art’ in the garden center can be whatever you choose.  Even pink flamingos have their place.  In a garden full of philodendrons and flowering gingers, five such birds made the difference between ho-hum and “wow”.  Suppose your garden plan has been executed to perfection.  Your back yard featured a small brick terrace backed by a low stone retaining wall curtained with creeping fig that’s under control.  The effect is one of quiet charm, but it could still use something to set it off.  A well-placed piece of garden sculpture on the wall will change the mood of the entire garden.  In my own back yard garden I really am at my limit for ‘yard art’.  It is the opinion of us here at Lawns Done Right that even one more piece would cause it to look ‘tacky’!

‘Yard art’ should be in scale with your garden or yard.  A small Japanese stone lantern, just big enough to accommodate a candle or low-voltage light for evening viewing, is much more subtle than a 6-foot tall concrete palm tree.  You’ll find that scaled-down ‘yard art’ adds depth to a small garden view, while large pieces overpower it.

Here are a few things to keep in mind when you design your small garden:  Try to avoid straight lines unless you are planning an area that has a direct relationship to an adjoining building.  Such lines are rarely found in nature, and soon become boring to look at.  If your garden is a salute to the natural look of a shaded woodland,  remember to use art that reflects nature, not artifice.  Don’t be afraid to break the rules.  Although most books and articles tell you to put any large plants or objects at the back of the border or in the back of the garden, a great piece of garden art might be best right up front!

Many times when we are doing ‘revamp’ landscaping I will set out all of the ‘yard art’ that the client has on hand and pick and choose what needs to go where – that is with the client’s permission of course.  Many of our landscape installation clients prefer for me to decide where to place fountains or even containers or other yard art.  Sometimes it is somewhat difficult to tell a client that a particular piece of ‘yard art’ really does not have a place in the new landscape.   Ultimately, the goal would be to have a few tasteful pieces of ‘yard art’ placed strategically to enhance the landscape.   Most of all, have fun choosing and placing your ‘yard art’ and, if in question, call in an expert.   Happy Winter Gardening!

Fresh Greenery at the Holidays

Decorating doesn’t have to be costly and over the top. With all the chaos during the holidays, coming home to a simple but beautifully decorated home is so very inviting. Fresh greenery smells so lovely also.One of the oldest winder holiday traditions, greenery plays a very important role in holiday decorating. Fresh greenery is the best. It’s also relatively inexpensive. Evergreens have been part of a winter festival since ancient times. Greenery represents everlasting life and hope for the return of spring to some people. Inevitably there is usually some greenery at the base of your Christmas tree that needs to be cut off. But don’t throw it away. Use it for decorations elsewhere in the room. If you have it in your own yard it’s even better. Be sure not to forget pinecones, juniper branches, pine branches, and magnolia leaves. Holly berries are always festive as well as getting a fresh cut tree for the holidays. Plan on keeping it inside from a week to 10 days and be sure to water regularly. If you find a tree you like earlier in the month, go ahead and buy it. As long as you keep it outdoors in a bucket of water, your tree will be fresh as the day you bought it when you move it inside.

Fresh garland and wreathes can be picked up at local nurseries. We at Lawns Done Right like to patronize our local nurseries, Abide-A-While and Hyam’s. You can add some white lights, candles, or ribbons can also add a little something if you want to add some glimmer. A mantle always looks beautiful adorned with fresh greenery and what about a garland for around the front door? The white lights would especially look great on that one.Mailboxes are another area that can be ‘spruced’ up with evergreen and red bows. This can send out holiday greetings to friends and neighbors.

In conclusion, whatever you decide to decorate with this holiday season, simple is always better and live fresh greenery is a snap to clean up also. A minimalistic approach to holiday decor affords you more time to relax with the ones you love and enjoy the season.

Enjoy the Holiday Season!

Felt Flower Garland

A parade of felt flowers is a sweet alternative to the usual ribbon and pinecones adorning evergreen boughs. To make the flowers, cut six 2-inch and six 1-1/2-inch felt circles. Layer a small and large circle, with one edge touching. Pinch a set of circles together at the bottom; run a threaded needle through the four layers. Repeat for remaining five petals; knot ends. String finished flowers through centers with a needle and thread to form garland.

How to Carve a Pumpkin in Charleston, S.C.

Jolly jack-o’-lanterns are a traditional welcome for trick-or-treaters, an invitation to stop by for a Halloween surprise. It’s also something you can make with the leftovers you can’t use for Halloween cooking. Just remember that carving a pumpkin takes more tenacity than skill.

 Things You’ll Need

• Votive Candles
• Jack-o’-lanterns
• Paring Knives
• Cooking Oil
• Felt-tip Pens
• Pumpkins
• Olive (not Virgin) Oil
• Chef’s Knives
• Votive Candleholders
• Pumpkin-carving Sets
• Newspaper
• Pencils

1. • 1

     Select a fresh pumpkin in a shape that pleases you. Some folks prefer their pumpkins low and round, while others like them tall and oval-shaped.

   • 2

     Draw a circle or hexagon on top of the pumpkin in preparation for making an opening large enough for your hand to reach through.

   • 3
     

     Cut through the stem end of the pumpkin along your outline with a sharp knife or pumpkin-carving tool. Use a back-and-forth slicing motion to cut through the thick, tough skin.

   • 4
     

     Remove the stem end, which will act as a cap, making sure you scrape off any seeds or pulp.

   • 5

     Use a large spoon to scoop out the seeds and pulp from inside the pumpkin. Hold the spoon by its bowl to get extra leverage while scooping.

   • 6
     

     Draw a pattern for the face on the clean pumpkin with a felt-tip pen, or scribe the lines into the skin using a pencil. Be sure to make the eyes, nose and mouth large enough; you’ll have a hard time cutting out tiny features when you’re using a big knife blade to saw through tough skin.

   • 7
     

     Follow your pattern as you cut all the way through the pumpkin.

   • 8

     Push the cut-out features gently from the inside of the pumpkin and discard the pieces.

   • 9
     

     Place a votive candle inside the pumpkin to create an eerie glow.

www.lawnsdoneright.net

Serving Commercial Landscape Maintenance customers in Charleston, SC and surrounding areas.

Pumpkins,pumpkins,and more pumpkins.How to select the perfect Pumpkin.

Over the next few weeks, millions of Americans will flock to a wide variety of Fall Festivals. Many of these festivals will have giant pumpkin weighoffs, pumpkin pie eating contests, and a huge array of other pumpkin related events and contests.   For the record, the largest pumpkin ever grown was 1,810.5 pounds. Wow, I would’ve loved to have seen that one!  It was grown in New Richmond, Wisconsin.

How to Select a Perfect Pumpkin in Charleston, S. C.

Select a pumpkin that is completely orange. A partially green pumpkin might not ripen any further.  Size is an important factor. Medium pumpkins are best for pumpkin carving – small pumpkins are better for cooking.   Don’t pick a pumpkin that is too big for you to carry, especially if you have back problems.  If you’re choosing your pumpkin from a patch, take a small wagon and a knife with you.  The wagon will be great for hauling pumpkins & tired kids – you will need the knife to cut the stem.  Cut the vine on either side of the stem & you can trim off the remaining pieces of the vine and cut the stem at the perfect spot when you get it home.  Does the shade of orange matter?  If so, there are hundreds of varieties, some with different shades of orange. Selecting the shape is a matter of personal preference. Some like ‘em tall & others like ‘em round.  Often, people select shapes to fit the carving patterns they will use. Pick your pattern before you go.  Don’t lift or carry a pumpkin by it’s stem. The pumpkin stem gives it character!  A ripe pumpkin has a hard shell that does not dent or scratch easily when pressing on it with your thumbnail. Do this on the back or bottom of the pumpkin…..never on the face.  Check out the entire pumpkin carefully for soft spots. If you find even one soft spot, go on to the next pumpkin.  Check the pumpkin for cracks and splits. If you find one, examine it to be sure it is not turning into a soft spot or has mold inside of the crack.  Look for bugs and insects. Specifically, look for holes in the pumpkin, which are indicative of insect problems.

Of course, Lawns Done Right, Inc. recommends our locally owned and operated (member of Lowcountry Local First) Legare Farms Pumpkin Patch located on Johns Island for purchasing your pumpkins.   They also have a lot of other fun, fall activities to offer at this time of the year.  You can reach our friend Helen Legare or her sister or brother at 843.559.0788 for directions and details.

Now….here’s a recipe for all those pumpkin lovers out there.  This recipe is good enough to make your tongue slap your brains out:

Libby’s Pumpkin Roll

Ingredients

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY’S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Next Blog:  How to Carve a Pumpkin.

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Fall’s a comin ya’ll! 1st Blog 9/6/11!!

Welcome to the 1^st edition of the Lawns Done Right BLOG.  As I write this I distinctly feel fall in the air.  It is coming none too soon for many of us this year.  It has been a long, hot summer.  With the arrival of fall we get excited about planting again.  It has been so hot that we have not done much planting at all in several months.  It is very stressful for plants to try to put down their roots and survive in such heat as we have had.  B U T, with every change of season comes renewal.  We are looking forward to pulling the now-spent summer annual flowers out of our commercial beds and containers and refreshing them with cool-season annuals.  I always look forward to our first shipment of flowers from the greenhouse.  This year there will be lots of Dusty Miller, Pansies, Johnny Jump-ups, Ornamental Cabbages & Kales and my all-time favorite, Snapdragons in many colors.  We also look forward to decorating around our sign with tall bales of hay, corn shucks, lots of pumpkins & gourds and the fall favorite, Chrysanthemums.   We’d love for each one of you to stop by and see us sometime during this fall season.  We’ll fix you a big, tall glass of apple cider.  Happy Fall Ya’ll!

Enjoy this tasty Skillet Apple Pie Recipe:

Makes 8 to 10 servings

 2 lb. Granny Smith Apples

2 lb. Braeburn Apples (we used red delicious, fuji and granny smith apples)

1 tsp. ground cinnamon

¾ cup sugar

½ cup butter

1 firmly packed cup of light brown sugar

1 14 oz. package refrigerated pie crusts

1 egg white

2 tbsp. granulated sugar

 

Preheat oven to 350, peel apples and cut into ½ inch wedges. Toss apples, cinnamon and ¾ cup of granulated sugar. Melt butter in a 10 inch skillet over medium heat, add brown sugar and stir constantly 1 or 2 minutes until sugar is dissolved. Remove from heat, place one piecrust over brown sugar mixture. Spoon apple mixture over piecrust and top with remaining piecrust. Whisk egg white until foamy. Brush top piecrust with egg white, sprinkle with 2 tbsp of granulated sugar. Cut 4 or 5 slits in top crust for steam to escape bake at 350 for 1 hour to 1 hour and 10 minutes ( I put ours on a cookie sheet so it didn’t drip in the oven) or until golden brown and bubbly, shielding with aluminum foil for the last 10 minutes (I did not do this, our over might not get as hot as some) to prevent excessive browning if necessary. Cool on a rack for 30 minutes before serving (if you can stand it, we couldn’t!!). serve with butter-pecan ice cream!

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