While I didn't finish the ornamental grasses in front (yet), I also moved on to a different spot: the raised vegetable bed on our back patio. Just like the grasses, this bed had some stems and seed heads that I left behind from last season's plants. Tomato bushes. Herb stems.
I took my pruners to those and cut them up into small segments. And left them on the top of the bed. You can see the 'chopped' mulch in the two photos below. I typically top this bed with a couple of bags of compost and/or mushroom compost, so this plant litter will get incorporated into the soil later this Spring.
Here, below, is a closer look at some of the stems. These are 'woody' for the most part, so I cut them down to about 1/2" pieces so they'll decompose a little bit faster than they normally would if left larger.
I'm not a pro when it comes to 'mulching in place', but I'm using it more-and-more each season. Here's a video from the Royal Horticultural Society that talks about using the 'chop and drop' method (embedded below):
They talk about how you shouldn't use the chop and drop for every perennial in the garden and call out hostas, specifically, as one you should compost during your clean-up. There's a bit in the video that explains monocot plants (like Hostas) that have a parallel vein structure (vs. dicots that have veins that are more 'net-like'). Monocots break down, they create 'fiber-y structures' with 'mushy material'.
The exception that the RHS calls out are ornamental grasses. Huzzah!
The benefits of chop-and-drop clean-up (per the RHS) include: soil enrichment (the cut-up bits are organic matter), is easy (no hauling away to compost bin), is natural (mimics what happens in nature), is good for critters (the cuttings feed the soil which feeds critters) and they end by saying..."if done properly"...it can "still look really great".
Earlier this winter, I wrote about the old Lou Malnati's menu and mentioned that as I was waiting around for my pie to finish up, I spied an old Chicago Tribune article posted on the wall that included the original Lou Malnati's Italian Salad Dressing Recipe. The Tribune reporter called it "prized". We were set to host a little pizza party over the weekend, so I figured I'd give it a shot. Here's the article as seen through my mobile phone's camera. I'm not a wine drinker, so the fact that the recipe called for Burgundy wine didn't strike me as odd. I went shopping at Angelo Caputos in Addison - a really incredible shopping experience - and when I got to the wine section I found Burgundy wine was carried ONLY in those HUGE jugs. And they were dirt cheap. The only issue is that needed just 4 ounces. We ended up with a whole-lotta-wine that Nat won't drink. I've taken the recipe and modified it a bit by eliminating the percentage...
Move over vegetable garden and garage pavillion, there's potentially a new entrant into the currently crowded backyard at the Parrillo household. Behold: this beauty. The Cedar Summit Panorama Playset from Costco. Comes with 3 swings and a tube slide. Nat spotted this behemoth at Costco and after doing a bit of comparison shopping at a place like Menards (more expensive, I think) and Wannemaker's (don't sell these type of things any more), it appears to be a fair deal. It is a kit - so I'd be putting it together myself, but I'm up for that challenge. The real issue is getting it home. I'm going to head back to Costco to take a look to see if it will fit in Nat's car with the back seats folded down. If not, it seems like I'll be renting a truck from Home Depot. Yes, the Babe is likely too small for a lot of this, but certainly NOT the swings. We take her to the park on a regular basis and she gets a kick out of the swi...
TOM’S TAILGATER ITALIAN BEEF COURTESY OF Steve Dahl and DAHL.COM Ingredients: One 3 ½ to 4 pound boneless beef chuck pot roast One package of Zesty Italian Salad Dressing and Recipe Mix One 16 oz. jar of hot giardiniera One 16 oz. jar of mild giardiniera One dozen baguettes (French rolls) Directions: In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture. ------------------------------------ For the babe's baptism party, we hosted a collection of family and friends back at our house after the church proceedings. We ordered some of t...
Comments
Post a Comment
Be nice to each other here.