ART KNAPP GARDEN CENTRE & FLORIST SPRING 2015
420 Nunavut Way, Kamloops 250-828-2111 www.artknappkamloops.com
Perfect as a novelty gift for the amateur green thumb or as an unconventional new plant for the experienced gardener, Ketchup ‘N Fries is an amazing plant. Created simply by grafting a tomato vine onto a potato root stock, it is not genetically modified. Ketchup 'N Fries is a unique, fun and space saving plant. A workhorse, it produces an aboveground harvest of hundreds of super sweet cherry tomatoes. PLUS! Expect an underground harvest of heavy yields of multi-use, delicious white potatoes. That's right! From one plant you can harvest tomatoes AND potatoes.
Available late Spring. While supplies last.
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Feel The heat
24
with Chef Michael Smith
Contents 22
12
9
Edibles & Ornamentals
12
Design a Beautiful Succulent Wreath
14
Grilling Vegetables with Chef Michael Smith
18
Hydrangeas Demystified
20
2015 Spring Fashion Trends
22
Easy Care for Gorgeous Dahlias
24
Ornamental Grasses
30
5 Spring Cleansing Tips
This publication may not be reproduced, all or in part, without written consent from the publisher and Art Knapp Garden Centre & Florist. Every effort has been made to ensure the accuracy of all content in the publication, however, the publisher will not be held accountable for omissions or errors. Note that products may vary between retailers and regions, and supplies may be limited. Pricing is subject to change and is not valid with any other offer. Home & Garden Showplace is a registered trade mark for use by its members, of which the Garden Centre Group Co-Op is an alliance member. Photo credit to Proven WinnersŽ for a selection of photos provided to this magazine. 4 • ART KNAPP GARDEN CENTRE & FLORIST - 250-828-2111 - ARTKNAPPKAMLOOPS.COM
FROM
Maury’s Desk A
s I sit here it is snowing and spring seems to be a long way off. However, we at Art Knapps have been planning for spring since mid July. This Spring we will have a number of products and new departments at Art Knapp Garden Centre. The roots of the family business, plant material, has increased this year with a number of new plants. Look for the new plants and veggies in Shawn’s article. This year I was placed on the hard goods committee of our buying group. It has been a very exciting year for me as I am a typical guy who loves “stuff”. I like it even more when it has an engine or has gagitty things.
“This year we received amazing pricing on these products and will be very competitive even with the big boxes.”
We will be carrying an entire array of outdoor living products to complement our hot tub selection. The two biggest departments in the section will be outdoor furniture, from two great manufacturers, and Barbecues. I learned this summer (in the deep south) how the art of barbecuing has really become a passion for entertaining in the outdoor living scene. Keep tuned for show and taste weekends from our suppliers. Sure to get everyone’s mouth watering. We always get asked for aerators, dethatchers and sod cutters. This year we will have these products and a few others for rent. The guy in me also purchased a number of commercial grade weed-eaters, blowers, mowers and pruners that are all battery operated. I cannot believe the toughness of these products. We will have a full department of these products as well as their accessories. We always get asked for wheelbarrows and spreaders. The trend of growing your own is still gaining popularity and this brings me back to my childhood days of raising chickens and cows for milk. More and more people are wanting to raise chickens for eggs. We will be carrying a large assortment of small backyard chicken houses to help you get started on your backyard farm. For those who already have a four-legged investment we will be carrying a large array of feeding buckets and horse matts. This 2015 spring is sure to be one of excitement for anyone visiting our store. We have tried to add departments that complement the roots of our family business and make it that every gardener who leaves Art Knapps is successful. Next time your in please let me know your thoughts on how we are doing.
Maury Hik SPRING 2015 • 5
&
New Exciting Plants For
2015
With the arrival of every Spring, gardeners look forward to the introduction of new plant material. This can be totally unusual and
unknown plants [like the potato-tomato plant] to new colours of old standards like the orange blossomed petunia ‘African Sunset’ and or to new companies who have a range of different products; like Renee seeds and Seed Saver Exchange both of which will offer unique packages of seeds.
1. Plants to watch for! PINK LADY APPLES: an apple variety people have been asking for. This one loves the heat and comes from Australia. A sweet tart crisp apple that is a good keeper. Red –pink over green skin and white flesh. Self fertile. Requires a long growing season.
SUMMER JAZZ FIRE TRUMPET VINE: this one is actually a shorter more compact vine, only about 6 feet in height. Showy red-orange blooms are sure to add some excitement to your backyard. SPIRAEA GLOW GIRL: it was here last year but sold out so fast that most people never even got to see it. This spirea will become a top landscape plant with its large lemon lime leaves creating a very showy garden plant that is sun tolerant. The pure white blooms early in the season are another plus to this beauty. RUBY LACE HONEYLOCUST: we have been growing this beauty in the nursery for a few years and now it is big enough for people to notice. Dark chocolate purple leaves, this tree will be a great foil for Princeton Gold Maple or Frisia Locust. MUCKLE PLUM: a rare beauty that is hardy for all parts of the interior. Unique dark pink blooms cover the branches in the early spring, it is a showstopper.
VENUS FLOWERING DOGWOOD (ABOVE): this is an outstanding bloomer with very large white bracts which make up the 6” blooms. It has a long blooming period and is one of the more heat tolerant varieties too! Ideal for the partly sunny areas of the garden. BURGUNDY QUEEN LILAC: people who love showy plants will appreciate the large clusters of fragrant, dark burgundy-red blooms on this lilac. It is hardy for all parts of the interior.
AFRICAN SUNSET PETUNIA: will be an Art Knapp Kamloops grown product that will be offered in limited quantities. It is a small mounding plant 25cm in height that has lots of rich orange blooms on each plant…the best of the orange petunias. TOMATO-POTATO PLANT: Potatoes grow off the roots and the leaves produce juicy red tomatoes, a very unique plant for any garden. Look for the ad on page 3.
6 • ART KNAPP GARDEN CENTRE & FLORIST - 250-828-2111 - ARTKNAPPKAMLOOPS.COM
2. Seed Saver Exchange Seed Company Seed Saver Exchange Seed Company is new to us this year and has all heirloom, untreated, non-hybrid and non-GMO seeds. They also offer some unique seeds and plants. Look for a new pea that has a yellow pod called ‘Golden Sweet’ Pea that is best picked when the pods are small. Use them fresh in salads or in your stir-fry!
SPIRAEA GLOW GIRL
3. Renee’s Garden Renee’s Garden is another seed company that is new to us. They offer some unique seeds, organics, heirlooms and new hybrids with no GMO or treated seeds. Look for the Japanese orange tomato ‘Mandarin Cross’ that has a sweet flavor and creamy texture!
These are just a few of the new plants at Art Knapp in Kamloops, I am sure there is something new for every gardener in town!
SPRING 2015 • 7
Plant Workhorses
Landscapes
FOR LOW MAINTENANCE
When designing your new garden or even just renovating an older overgrown landscape, it can be an easy mistake to fill the garden with all this year’s new and unique plants. This can make for some disappointment if the plants do not perform the way you hoped. Your landscape should suit your gardening style, which is a polite way of saying that you should not fill your garden with high maintenance plants if you do not want to spend all your free time in the garden!! I define a workhorse plant as a plant that looks good with only minimal attention and under diverse growing conditions.
Tangerine Potentilla
This orange blossomed Potentilla offers a bit of a change from the straight yellow blooming varieties. I find that when you plant Tangerine in the morning sun with some afternoon shade the colour will be more intense. Potentillas have the longest blooming period of any shrub grown in the Kamloops area and they require the least amount of work for all this effort. If you only give it a light springtime prune it will begin blooming in late May early June depending on location. It then will continue blooming its heart out until late fall, what more can a gardener ask for? Plant in small groups of 3, and beside taller purple leaved plants for a nice contrast.
Concord Barberry:
This is a low mounding Barberry with purple leaves. It maintains a rounded form and can be fairly drought tolerant [after a year or so of getting established]. This barberry is great for small gardens and as a low foundation planting. It offers beautiful contrast to golds, pinks and light coloured shrubs in the garden.
Little Gem Nest Spruce:
This compact grower only gets to be 12-18 inches in height and about 3 feet across. When the new growth begins to pop in May it is a bright green that shouts SPRINGTIME! As the needles mature in summer they become a rich dark green. Evergreen shrubs offer year round structure and colour to your garden and I always think they should make up at least 30% of your landscape plant material. This variety does not require any pruning and has a very uniform growth habit, an ideal low maintenance plant.
Miss Kim Lilac:
Variegated Dogwood
Variegated Dogwood:
This is a beauty when grown in part shade, shade or even full sun! The lovely green/white leaves will brighten up any dark corner or even a dark sided house. In our dry climate Dogwoods love regular watering and will respond by producing large lush looking leaves. You can plant this in grouping but it will also be spectacular as a stand-alone specimen.
Lilacs love the Kamloops area, our slightly alkaline soil, our cold winters and our long hot summers allow them to bloom and thrive. Miss Kim is a more compact variety that is a well behaved plant compared to its cousin the French Hybrid Lilac. The fragrant lavender blooms are more delicate than the French and they also appear a week or so later, but it is in the fall that Miss Kim really stands out. The leaves take on a deep burgundy purple tone over a long period in the fall. If you have them planted near the golden plumed Karl Forester Reed Grass or the Golden Mops Cypress you can create lots of fall interest. When planning your low maintenance garden it is always a good idea to add some of these Workhorse plants that will give you great performance under any gardening conditions!
8 • ART KNAPP GARDEN CENTRE & FLORIST - 250-828-2111 - ARTKNAPPKAMLOOPS.COM
MIX IT UP Combine Edibles and Ornamentals to Create an Eye Catching Container Arrangement. Written By Paul Zammit
T
here is something very special about enjoying fresh herbs and sun-ripened vegetables picked directly from one’s own garden. Not only is it an emotionally satisfying experience, personally I believe that nothing tastes better than freshly picked, sun-warmed produce! As the popularity of growing your own food continues to gain momentum, it seems the available ground space and size of home gardens is shrinking. As a result, would-be urban food farmers must become creative and look to any available outdoor space as an option. Fortunately, even in the absence of traditional, in-ground garden beds, one can successfully grow a vast and delicious range of edibles in containers by following some simple guidelines.
When selecting which edible plants to grow in your container(s), carefully read all tags and/or seed packages. Choose plants that are dwarf, compact, bush type and suitable for for pot culture. For crops such as bush beans that mature quickly, consider a succession of plantings every two weeks. This will result in a steady supply of fresh harvest. Check your beans, cucumbers and squash daily and harvest regularly to prolong production. Pinch out (prune) the quick growing tips of herbs such as basil to encourage new, more compact growth from the base of the plant.
When choosing appropriate containers, let your imagination run wild. They come in all shapes, sizes and colours and can be made of a wide range of materials. Personally, I am drawn to terra cotta, wood, stone, iron and moss lined baskets. Regardless of the material, the presence of drainage holes in a container is an absolute must! Be mindful of the wind when gardening on raised patios and/ or balconies. It can be a powerful force. To keep planters from toppling over and plants from drying out, carefully consider the size of the container. Select large pots (3 gallon size or larger) that when filled, will have good bottom weight and will provide ample space for a strong root system to develop. Your choice of container mix is equally as important. Choose a potting soil that is recommended for vegetables and herbs. Avoid heavy and dense potting soil and never use straight top soil or triple mix in your containers. The potting mix should be porous and relatively lightweight. For vegetables that tend to be heavy feeders, such as tomatoes, cucumbers, peppers and eggplant, I will often combine 1/3 well composted manure with the container mix before planting. SPRING 2015 • 9
The majority of vegetables and herbs require six or more hours of sunshine to thrive. If you do not have such conditions, please do not despair. Consider growing selected edibles such as chard, kale, leaf lettuce, beets, parsley, thyme and basil, as these will tolerate a degree of shade, especially during the hottest part of the day. Once planted, consistent watering is key to promoting and maintaining strong, healthy and productive plants. Check your containers daily. In my own garden, I tend to group containers that require similar watering needs together, allowing me to focus and deliver exactly what is needed to those plants in an efficient manner. It is also beneficial to keep a large, full watering can beside each group of planters. They are especially important for those last minute or emergency waterings, especially during hot and dry periods in the growing season and are usually emptied and refilled every few days. Edibles in containers also need to be fed regularly. I prefer to fertilize with a water soluble, organic plant food. Always follow the recommended rate. I also highly recommend growing and adding some edible flowering plants such as nasturtiums, pansies, violas, dianthus and calendula to your container arrangement. Doing so will provide a splash of colour to your planter and your salad too. In order to ensure a regular supply of fresh blossoms, remove any spent or fading flowers before they go to seed. There is evidence to suggest that combining edibles with other flowering plants can actually increase the overall harvest of vegetables. The flowering plants attract pollinators which in turn visit both groups of plants, increasing the fruit set of the vegetables. An important tip to remember when selecting flowering plants to attract and support pollinators, is to choose plants with single blossoms, as these tend to offer more pollen and nectar for pollinators to feed on. As a result, everyone wins. I like to take my growing of edibles in containers one step further by combining vegetables, herbs and ornamentals all together in the same planter. “Mix it up!� is my motto. Many edibles have colourful and fragrant flowers and or foliage that can be used to add great visual impact to a mixed container 10
planting. For example, herbs such as basil, thyme and rosemary, added to a mixed planter add a delightful and often unexpected fragrance to the air when brushed. Golden sage is another favourite to combine in containers. The foliage has many positive attributes. Both fragrant and colourful, once established, sage tends to be somewhat drought tolerant and can also withstand a number of light fall frosts. As an individual specimen, or in combination, golden sage is a must on my spring shopping list to the local nursery. It also combines beautifully with yet another herb I consider a staple in mixed planters, curly leaf parsley. It has so much going for it! In addition to being an essential addition to many recipes, parsley is an excellent source of antioxidants and vitamin C. Visually it provides a wonderful textural contrast of rich, dark green, ruffled foliage. This is the perfect foundation, as other colours just pop against it. In a pinch, I have used the fresh leaves when creating small floral arrangements. Established parsley plants are also cold tolerant and will continue to have a presence long after the first frost. If that were not enough, it is important to remember that parsley is an important food source for the larval stage of the swallowtail butterfly. With so many plusses, how could you not want to incorporate parsley, and other assorted edibles and herbs into your mixed planters? Paul Zammit is the Director of Horticulture at the Toronto Botanical Garden. He is an enthusiastic and engaging plantsman and lecturer who travels across Canada, the US and Europe where he is always keen to share his passion for horticulture and gardening.
SPRING 2015 • 11
DESIGN A BEAUTIFUL
Succulent Wreath Written by Martha Vandepol
A
live succulent wreath will make a beautiful welcome to your fence, outdoor wall or door. Lasting all summer long, this low maintenance wreath will continue to grow and change, only enhancing its beauty. You will be surprised at how simple and easy it is to create this stunning masterpiece.
Items you will need: • Wire frame – circle, square or heart • Plastic sheet • Sphagnum, Reindeer, Spanish, sheet or other assorted loose moss • Succulent cuttings and plants • Floral thread or 24-gauge paddle wire • Ferning pins • Scissors and stapler 12
Step 1:
Select your wire frame, line with plastic and staple the plastic securely.
Step 2:
After soaking your sphagnum moss in water, wring it out and place on top of the plastic-lined wire form. Make sure that you mound the moss slightly higher than the wreath frame, as it compresses slightly when you add the succulent plants and cuttings. Using floral thread or wire, wrap the frame and moss to make sure that the moss is secure.
is overhanging from your work bench. You can also secure the succulent in place with ferning pins. (Tip: You can also use bobby pins, paper clips or wire, and bend them into a “U” shape.) Do not worry if you see the thread or wire, as you can cover them up later with smaller plants, cuttings or moss.
Step 5:
Step 3:
Prepare your succulent plants by removing them from the container, and gently shake off all excess soil, so that only the roots are left on the stem. Arrange the larger succulents to create focal points for the best visual impact wreath. The smaller plants and cuttings will be used later to fill in any gaps or spaces.
Step 4:
Gently tie the floral thread around the core stem of the succulent plant. Make a hole in the moss, and carefully push the roots of the plant into the moss. Then tie the plant into place – one thread through the inside of the wreath, the other thread around the outside of the wreath, knotting at the back of the wreath frame. It is easier to do this procedure if the frame
Add the smaller succulents and cuttings to fill in the spaces. You can do this by either tying or pinning them into place. Periodically, lift the wreath and gently turn over to ensure that none of the plants will fall out.
Step 6:
Finish your design by tucking in additional moss to cover any string or wire that may be showing. The addition of looped curly willow, artificial berry or raffia is a personal aspect that can also be incorporated to reflect your own unique design.
Step 7:
Water periodically to keep the moss moist. It may take a few weeks to root, so be careful when handling your wreath. Now that your creation is complete, you can hang it on an exterior house or garden wall, or use as an umbrella ring on your patio table or around a lantern. Your beautiful succulent wreath will be a creation to be enjoyed the whole summer long.
Caring for your Succulent Wreath
How to prepare a Succulent Cutting 1. Cut with a sharp knife or scissor below a stem joint or where a leaf joins the stem. 2. Remove any excess leaves from the stem. 3. Cut a day or two prior to use to allow the cut end to dry, which will allow the stem to seal, reducing the risk of fungus.
• When the sphagnum moss is dry, soak the entire wreath in warm water for a few minutes. Allow excess water to drain. Watch your succulent plants closely, - if the leaves start to shrivel they will need more water. • Place your wreath in an area where you get ample light, but not direct, hot sunlight. Most succulents need at least six hours of indirect sunlight per day. Bring inside if the temperature drops below 13 degrees at night as succulents do not like the cold. • Your wreath shouldn’t require too much trimming throughout one season. However, you can trim a bit to keep it more compact.
SPRING 2015 • 13
Q: Charcoal versus gas, it’s been a hotly debated topic for years in the meat world, but what about when it comes to grilling vegetables? Is there a better option? Chef Michael Smith: For vegetables, it doesn’t really matter. What really matters – what the big secret is, is the heat. Lots and lots of heat. Now, if you have a wood-burning grill, that’s really your best option. I’d recommend hardwoods – fruitwoods if you can get them. This will provide you with nice, smooth, aged, woody flavours. Fruitwoods are particularly aromatic – cherry trees, peach trees, apple trees – these are all great options and provide great flavours when used on slightly harder vegetables like potatoes and sweet potatoes. Q: What about indoor grilling options? Do you have any good apartment-friendly recommendation for grill-craving condo dwellers? Chef Michael Smith: Well, I have lots of friends in Toronto who have snuck barbecues into their buildings and out onto their balconies... but if you can’t manage to do that, then I’d recommend investing in a really good fan. Indoor grilling is all about smoking hot heat. Inside or out, that’s what grilling is all about: intense heat. To get that heat indoors, you’re going to be turning either your gas or electric up really high and that’s going to result in smoke. As long as you can handle that with a really good fan or vent, you’re in business.
FEEL THE
HEAT: Grilling Vegetables with Chef Michael Smith By Chantielle McFarlane
Fire up the grill – barbecuing season is upon us! From burgers to steaks, chicken to kabobs, there’s nothing like a backyard cookout to kick off the summer. And while carnivores have long laid claim to grills across the nation, vegetables of all shapes and sizes are also starting to feel the heat. To further investigate this flavourful new trend, I consulted with one of Canada’s bestknown foodies, Prince Edward Island’s culinary ambassador Chef Michael Smith, to help prep for a season of garden grilling.
Q: Is it safe to say that any vegetable can be prepared on the grill? Chef Michael Smith: Not any vegetable. It comes down to the strength of the vegetable and how hard it is. Root vegetables are just too hard; greens are on the other end of the spectrum and they’re just too soft. But in the middle, in the sweet spot, there are lots and lots of vegetables that are medium-tender – squashes, zucchinis, eggplants, and asparagus, for example – that are perfect for grilling. 14
Q: When it comes to prepping veggies for the grill – indoor, outdoor, gas, charcoal or wood – what’s the best way to marinade? Chef Michael Smith: One quick tip there: basically any vinaigrette salad dressing is a marinade. That being said, typically vegetables don’t have the cellular structure that benefits from a long-term marinade. So don’t worry about letting them soak in the dressing too long. Of course, there are also dry rub marinades. A light touch is necessary here, as dry rubs tend to be a bit more flavourful, full of chili powders and spices that can quickly overrun your vegetables. So really, if you’re looking for the best marinade, a little salt and pepper is fine. A bit of moisture from some grape seed oil (this is the cooking oil that’s most resistant to burning) and some salt and pepper – that’s how I do 90% of my grilling. Q: Are there any herbs that we should keep in mind? Chef Michael Smith: You’re in a tenuous zone if you’re using herbs (dry or fresh) on a grill because they burn. Very, very strong herbs can work on the grill – such as rosemary, sage and a bit of thyme – because they hold their flavour and can handle the hot heat. But if you start moving down the scale towards lighter herbs – basil and oregano, for example – you’ll find you’re not getting any flavour because you’re charring the vegetative matter. So if you’re thinking about ways to work herbs into your meal, perhaps a better way to introduce them is to add them to foods after they’ve been grilled. I much prefer to add my herbs as part of the dressing or sauce, whatever it is
that I’m serving with the food, if I’m looking to really make the most of those flavours.
Q: Now what about dessert? Can you recommend any good fruits for grilling? Chef Michael Smith: One of the things that I really like to grill is pineapple. It’s firm, it takes grill marks well and it really holds the smokiness. I tend not to make dessert out of it though; instead, I’ll turn it into a salad. A grilled pineapple, red onion and fresh basil leaf salad is one of my all-time favorite summer salads. For dessert though, things like grilled peaches or apricots – softer fruits, again it’s about the texture. A grilled apple? Ehhhh, it’s nothing special. But a peach is just the right texture. Bananas work very well too. Simply cut the banana in half and tuck chocolate inside for a warm, gooey, chocolatey mess inside the banana skin – don’t take the banana out of the skin, you’ll want that protective layer on the grill.
Q: Your latest cookbook, Family Meals, is all about making cooking fun for the whole family. Do you have any parting advice for fun family grilling experiences? Chef Michael Smith: Just go for it. Of course you’re going to want to make sure your children are safe; when Camille was just learning how to walk and wandering around on the deck, I actually fenced off my barbequing area. I used lobster traps and child gates to keep her away. You’ve got to be careful around a hot grill. But I don’t think that means you have to keep them away from your grill. You have to teach them about it and invite them into the grilling process. When they’re six or seven, help them flip burgers on the grill, and teach them why you never press that patty with a spatula. Sure, it sizzles and you get lots of smoke, but you’ve also pressed hard-earned juice and flavour out of your dinner. It’s lessons like that which can only be learned if your kids are standing there helping you.
GRILLED PINEAPPLE ONION SALAD This is my all-time favourite summer salad. It’s amazing how much savoury flavour your grill can add to a simple pineapple and some red onion. Next time you fire up the works try this salad and you’ll have a new favourite for your repertoire too! YIELD: SERVES 4 INGREDIENTS 1 whole pineapple, skinned (uncored), cut into thick rings 2 red onions, sliced into a few very thick rings A few generous splashes olive oil A sprinkle or two sea salt and freshly ground pepper 1 lemon, zest and juice Few handfuls fresh whole basil leaves
PROCEDURE Preheat your barbecue or grill. Evenly brush or drizzle the pineapple and onion rings with olive oil and season to taste with salt and pepper. Try to keep the onion rings intact as you do. Grill the pineapple until golden grill marks appear and the fruit softens, about 5 minutes per side. Meanwhile, grill the onion until soft and lightly charred. Quarter the grilled pineapple slices into wedges and roughly chop the onion rings. Toss everything with the lemon zest and juice and as many whole basil leaves as you can get your hands on. Variation This salad is very good tossed with a grilled chicken breast or two. Try tossing in some shredded coconut or sliced green onions as well.
ABOUT CHEF MICHAEL SMITH
Food Network Host, Nutritional Activist, Food Media Producer Chef Michael Smith, one of Canada’s best-known chefs is a passionate advocate for simple, sustainable home cooking and an inspiration for families creating their own healthy food lifestyle. He’s the host of Chef Michael’s Kitchen, Chef Abroad and Chef at Home seen on Food Network Canada, Global and in more than 100 other countries. He’s a judge on Chopped Canada and traveled the world for his innovative new web series Lentil Hunter. Michael is Prince Edward Island’s food ambassador and Canada’s best selling cookbook author, teacher, professional chef and home cook. He led the team of Sodexo chefs that cooked for the world’s Olympians in the Whistler Athletes Village in 2010. His eighth cookbook, Family Meals, hit the bestseller list last summer. His food media production company is breaking new ground online and his Twitter feed is Canada’s top choice for foodie fun. Although Michael is a true chef at large his favourite role is Dad, home on Prince Edward Island with his wife Chastity and his children: Gabe, Ariella and Camille! Michael is an avid map collector, long-time windsurfer and novice kite sailor. SPRING 2015 • 15
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SPRING 2015 • 17
Hydrangeas
Demystified Written by Shannon Downey Lets Dance® Rhythmic Blue
W
rap yourself in nostalgia and warm sunshine, and imagine the quintessential summer garden. Chances are the frilly, colourful blooms of hydrangeas freckle the landscape: pink, blue, or white; tall or short. There’s no denying that hydrangeas have earned their place as a summer classic. As beloved as they are, however, hydrangeas can be equally confusing. They are the most searched for plant on the Internet, with questions ranging from simple how-to’s to panicstricken, “Where are all the blooms?” It doesn’t have to be so complicated. By arming yourself with a bit of knowledge and know-how, you can confidently walk into the garden center, select the right hydrangea for your garden, and enjoy the beautiful summer blooms for years to come.
KNOW WHAT TO GROW
When gardeners think “hydrangeas,” they are often imagining the classic pink or blue mopheads of bigleaf hydrangeas (Hydrangea macrophylla). These hydrangeas thrive in mild, coastal areas and are notorious for struggling in climates with harsh winter and spring seasons. Closely related are mountain hydrangeas (Hydrangea serrata). Mountain hydrangeas have similar pink or blue flowers, but are native to the mountainous regions of Asia and Japan, giving the plant better bud and stem hardiness than bigleaf hydrangeas. Both bigleaf and mountain hydrangeas develop flower buds during the previous season. This “old wood” must survive fall, winter, and spring in order to produce blooms during summer showtime. Ill-timed pruning, cold weather, and late season frosts are often the reasons why gardeners do not see flowers. New reblooming varieties like the Let’s Dance® bigleaf hydrangeas and Tuff Stuff™ mountain hydrangeas also develop
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buds on fresh, new wood, making them more reliable choices for those wanting the classic hydrangea look. North America’s native smooth hydrangea (Hydrangea arborescens) is an adaptable and fast growing choice no matter where you live. They can withstand temperatures as low as –40°C (USDA Zone 3) and set flowers on new wood, blooming consistently every year, even in cold climates. Traditionally, the flowers are white, like the popular ‘Annabelle’ and Incrediball® hydrangea varieties. Invincibelle® Spirit hydrangea is the first pink, broadening the colour spectrum. As the name suggests, hardy hydrangeas (Hydrangea paniculata) are another tough, easy-to-grow plant that thrives throughout North America. They, too, flower on new wood and can withstand -40°C temperatures, but also full sun, heat, and drought better than bigleaf hydrangeas. Hardy hydrangeas are known for their elongated panicle blooms, which open white or green in the case of ‘Limelight’ hydrangea. In the fall, the flowers transform to palettes of rich pink and red, extending the period of garden interest. Native oakleaf hydrangeas (Hydrangea quercifolia) also undergo fall transformation. Beautiful white summer flowers age gracefully while the oak-shaped foliage ignites to wine red. Like bigleaf and mountain hydrangeas, oakleaf hydrangeas are not as tolerant of cold weather (USDA Zone 5’s -29°C) and flower on old wood. They will do best in a protected setting.
PUT DOWN THE PRUNERS
Cross pruning off your list of garden chores. Hydrangeas don’t need it, and an ill-timed snip of bigleaf, oakleaf, or mountain hydrangeas could cost you next year’s blooms. Site these hydrangeas appropriately so an annual trim isn’t needed to maintain a manageable size. There are several options of
compact plants to choose from, so you can enjoy hydrangeas in small spaces, without lifting a finger. Even hardy hydrangea favorites like ‘Limelight’ and Quick Fire® hydrangeas come in petit versions: Little Lime® and Little Quick Fire® respectively. Smaller, no-prune hydrangeas are also great choices for container gardens.
KEYS TO SUCCESS No matter which species of hydrangea you choose, they all have similar needs. • Moist, but well-drained soil.
Little Lime®
• Plenty of water, especially when first planted. Hydrangeas have shallow root systems, so they will dry out quickly. Applying a thick layer of mulch will help. • At least four hours of sun each day. While many think of hydrangeas as shade plants, they will look and flower their best with some sun each day, ideally in the morning. While they are often shrouded with a veil of mystery, hydrangeas are actually a low-maintenance option. With a little care, choosing the right kind of hydrangea is an easy first step toward building your dream summer garden.
Invincibelle® Spirit
Let’s Dance® Diva!
Tuff Stuff™
Incrediball®
Little Quick Fire®
Gatsby Galtm SPRING 2015 • 19
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SPRING 2015 • 21
EASY CARE for
Gorgeous Dahlias
• Plant dahlia tubers in spring after all danger of frost has passed, or start in containers indoors. Dahlias aren’t too picky. They enjoy average soils and full sun locations. • Plant tubers 4 inches deep in a shallow hole. Set a stake at the back of the tuber clump at planting time. Sprinkle in a little bone meal and cover with soil. Water in well, but don’t overwater. Keep the soil moist, but not too wet. • The hardest part is waiting for fresh green shoots to appear, and when they do, protect the young plants from slugs. A clear plastic bottle cut in half, can help provide an overnight shelter. • Pinch out the growing tip when the plant is 4 inches tall. This allows the plant to put out side branches. • When the main stem needs support, use soft fabric, like an old pair of nylons, for stake ties.
AFTER SEASON CARE: • Dahlias bloom continuously until the first hard frost turns the leaves black. At that time, cut down the plant stalks to 6 inches above the soil. • Gently dig up the tubers and remove excess soil from the clumps. Dry out the clumps completely for 3-5 days in a room with consistent temperatures of 5-10°C. 22
• Buds appear in threes. Keep the main bud and remove the tiny side buds. This allows bigger flowers to form. • Water regularly, 1-2 times each week, and especially on hot summer days. Dahlias need only a light application of fertilizer (5-10-10). Never spray fertilizer directly on the foliage. • Dahlias bloom and bloom. Cut flowers for bouquets and you’ll get even more blooms! • Cut dahlias in the morning. Choose blooms that are fully open. Place fresh cut stems in a bucket of slightly warm water. • Dahlias make for gorgeous cut flower bouquets. And if by chance, you have too many flowers, a bouquet makes a wonderful gift for a friend or neighbour!
• Store clumps in a dry place that never freezes. Place dry clumps in burlap, layers of paper, ventilated crates or cardboard boxes. A layer of vermiculite can add protection in cold winter climates. • When spring returns and all danger of frost has passed, plant out the tuber clumps for another summer overflowing with beautiful blooms and cut flower bouquets.
SPRING 2015 • 23
Ornamental Grasses Written by Brian Minter
O
rnamental grasses offer so much potential and can make a significant difference in our summer gardens and patio containers if we use them in more creative ways. It’s important to discover the newer varieties and to rethink our use of the best old favourites.
Purple Fountain Grass
Without a doubt, purple fountain grass, Pennisetum setaceum ‘Rubrum’ (zone 9), is the world’s ‘leading lady’ of grasses. Looking like soft bunny tails, its beige seed heads bobble in summer breezes and contrast nicely with its rich burgundy foliage. A head-turner, ‘Rubrum’ accents almost any colour combination, especially hot pinks, limes and whites. Growing about 30” (76cm) in height, it is great for large containers. Proven Winners’ ‘Red Riding Hood’ is a little more compact at 18” (45cm) and better suited to smaller gardens and containers. Both are ‘must haves’ in any summer garden. Perhaps one of the most colourful fountain grasses is Pennisetum ‘Fireworks’. Its pleasant cream and green variegated foliage is infused with a vibrant pink that just makes it stand out. As the plant matures, the pink intensifies and its pinkish plumes colour match the foliage for a truly glorious effect. It grows about 24-30” (60-76cm), performs best in hot weather and is a welcome addition to any summer container.
Pennisetum ‘Sky Rocket’
Pennisetum setaceum ‘Rubrum’
Pennisetum ‘Red Riding Hood’
24
If you need big, then burgundy Pennisetum purpureum ‘Vertigo’ (zone 9) is your grass. Growing to 6’ (1.8m), this tall, fast-growing, versatile grass is quite at home by itself or in combination with big-leafed summer beauties, like colocasias and alocasias, for a ‘shock and awe’ display. Talk about a photo opportunity! Rounding out the bronze and pink grasses is a striking cream and green variegated pennisetum called P. ‘Sky Rocket’. Once it gets growing, it has great vigour, and when used as a centrepiece for darker foliaged sweet potato vines and deeply coloured heucheras, it adds a very sophisticated look. It’s hard to imagine a summer garden without these easy to grow, drought tolerant and colourful pennisetums that blend with so many plants. I love their movement in breezy locations, and they just add so much interest to any garden or container.
Perhaps the greatest addition in recent years to our selection of grasses is the richest blue fescue you can imagine, called appropriately ‘Beyond Blue’. Its intense blue colouration lasts throughout the year and puts all other blue fescues to shame. It’s hardy to zone 4, making it ideal for winter displays as well, and it’s fairly compact, growing about 12” x 12” (30 x 30cm). For me, it’s created a whole new appreciation of fescue grasses, not only because of its stunning colour but also because of its heat and drought tolerance and its adaptability to almost any garden or container situation. Due to their year-round versatility, the evergreen varieties of Carex oshimensis are superstars. The old workhorse, Carex ‘Evergold’ (zone 5), growing 12” x 12”, has been my absolute favourite for use in shade or part sun. In any container, its gentle spill-over effect adds a classy touch. In the landscape, its flowing nature and variegated cream and green foliage softens and complements the look of other plants. Carex ‘Ice Dance’ is mostly green with a tiny white stripe, and it adds a more sophisticated touch. If it’s attention you need, then your new best friend is C. Evercolor® ‘Everillo’ (zone 5). It has the hottest lime colour that accents just about everything it’s near. It’s happiest in a part sun or shade location, but we’ve tried it in full sun, and once acclimatized, it rocks! Growing about 18” x 18” (45 x 45cm), it has great vigour, and when used with anything burgundy or bronze, its magic comes alive.
Festuca ‘Beyond Blue’
Although it has been around for a while now, the award-winning architectural grass, Calamagrostis ‘Karl Foerster’ (zone 4), is the ideal columnar grass to provide vertical lift in narrow beds and planters. It’s a ‘must have’, especially if your garden needs a little discipline. To me these are the most interesting and colourful grass additions to our spring and summer gardens. They love summer heat and tolerate drought, and they beautifully accent all the other foliage and flowers that we use to bring our patios and gardens alive. The beauty of the Carex oshimensis varieties is that they keep that colour going well into fall and winter!
Calamagrostis ‘Karl Foerster’
Acorus ‘Ogon’
Carex ‘Evergold’
Carex Oshimensis ‘Everillo’
Carex ‘Ice Dance’
SPRING 2015 • 25
Top 10 Reasons to own a
BEACHCOMBER HOT TUB 1. 30-DAY BUY BACK GUARANTEE
For added comfort and peace of mind, Beachcomber offers a full 30-day buy back guarantee from date of delivery.
2. 30-DAY EXCHANGE GUARANTEE
We want you to be 100% satisfied with everything about your purchase, including the size, colour and options. That is why we offer a full 30-Day Exchange Program.
3. SIX MONTH RELOCATION PROMISE
If within the first six months of receiving your Beachcomber Hot Tub you decide to relocate it within your yard, we will move it at no additional cost.
4. 30-DAY FLEX-JET EXCHANGE PROGRAM To ensure you get the exact jet massage and water pressure you are looking for, Beachcomber lets you exchange any jet for a different style within the first 30 days following your purchase. It is no sweat, thanks to our easy Britewerx Flex-Jet System.
5. BEST GUARANTEE IN THE INDUSTRY
On top of the confidence you get by choosing a company that’s been manufacturing hot tubs for 35+ years, Beachcomber gives you a No Fine Print Guarantee for total peace of mind.
6. BEACHCOMBER PRICE GUARANTEE
We will match any competitor’s price. If you find an identical item to the one we have in stock, available at a lower price, we will gladly match it.
7. UNMATCHED SAFETY, CONVENIENCE & CONSTRUCTION QUALITY
All models feature our SafeAxiss Entry system, moulded handgrips, waterfall staircase and accessible floor drain. Beachcomber Hot Tubs are built to the highest standards. Designed to withstand the toughest Canadian winter, these rugged tubs are made for day-to-day use, and will not lose their great looks with age. Standard features include metallic finish acrylic, a 2” x 4” truss design structure and a durable Perma-Seal foundation.
8. TOTAL COMFORT
Beachcomber Hot tubs are ergonomically designed to fit your body like a glove. They are the deepest tubs on the market; with multi-level seats to fit the tallest adults to the tiniest tubers. And talk about having all the bells and whistles! From mesmerizing lighting to built-in music, you can get the complete entertainment experience. By moving the power source outside of our hot tubs, we have created more space.
9. SUPERIOR ENERGY EFFICIENCY
Beachcomber has been a leader when it comes to maximizing energy efficiency and reducing operating costs. We have achieved this through innovations such as our 100% Cavity Filled Insulation System ™ design, the Powerguard Heatshield Cover and our Circulation Hush Pump.
10. UNBEATABLE CUSTOMER SERVICE
You are not just buying a Beachcomber Hot Tub; you are investing in a dedicated team of experts that are committed to enhancing your hot tub experience long after your purchase. Our trained, full-time professional staff are committed to: •
Enhancing the enjoyment of your hot tub and backyard space by providing products and services to unparalleled value, performance and quality.
•
Providing a comfortable, healthy environment that will allow you to relax and relieve tension.
•
Guaranteeing your satisfaction as a customer, and proactively finding solutions to any problems or concerns.
•
Offering value-added services such as advice on maintaining proper water chemistry at the time of purchase, and free computerized water testing on an ongoing basis.
•
Servicing the products we sell and supporting you, our valued customer
26 • ART KNAPP GARDEN CENTRE & FLORIST - 250-828-2111 - ARTKNAPPKAMLOOPS.COM
Little Known
GEMS GARDEN
for the
ROSY LIGHTS AZALEA Spectacular spring bloomer for the garden.
DREAM CATCHER BEAUTY BUSH Lights up those shady areas all summer long with the showy golden-red leaves.
DAUB’S FROSTED JUNIPER Add year round golden colour to your sunny garden with just one shrub!
AMBER JUBILEE NINEBARK This is a garden showstopper, the copper coloured leaves have shades of red and gold all blended together. The white blooms are very showy in springtime.
COPPER DELIGHT JUNIPER For year round appeal you can’t beat Copper delight. This mounding shrub changes from light green in summer to coppery bronze in Winter! SPRING 2015 • 27
Shawn’s
TINY TREES
PEE GEE HYDRANGEA
Lovely fragrance ideal for partly shady spots.
for
2015
NISHIKI WILLOW
This tree looks like it is always in bloom but it is just the pink, white and green leaves!
28 • ART KNAPP GARDEN CENTRE & FLORIST - 250-828-2111 - ARTKNAPPKAMLOOPS.COM
WEEPING CARAGANA
With showy yellow blossoms this tough little tree is loves our hot and sunny climate.
Each year new home developments pop up all over the Kamloops region and if you have had the opportunity to view them you notice that the yards are much smaller than they were 20 years ago. If you are a long time homeowner and are downsizing you are happy for the smaller space but new homeowners look forward to having a fruit and veggie garden. Luckily the horticulture industry has kept up with this new trend and is offering a larger range of fruits and veggie plants which are more compact. Here are just a few options that small space gardeners can plant.
LITTLE PRINCE EGGPLANT: if you love to grill veggies this is the perfect plant. The plant produces lots of glossy purple eggplants that are oval, 3-4 inches in length and are never bitter or seedy. The plant is small, perfect for containers or small garden spots. You will find the seed in ‘Renee’s Garden Seeds’ VERTICAL VEGETABLES: Growing squash up a trellis will reduce the space they take up and provide some screening also. Try ‘Honey Nut Baby Butternut’ that produces 4-5 inch orange fruit at maturity on powdery mildew resistant plants. This squash stores well. Find the seed in ‘Renee’s Garden Seeds’.
LAPIN DWARF CHERRY TREE: It is a small tree that grows to 6-10 feet in height but it still produces lots of large dark crunchy cherries. Growers consider this the Rolls Royce of cherries because it is self pollinating [it will produce fruit by itself] and the fruit is crack resistant. Fruit will ripen mid-season.
The heirloom climbing summer squash ‘Trombetta Di Albenga’ has a nutty artichoke flavour and is seedless. The plants produce long curving fruit that is lime green in colour. Find the seeds in ‘Renee’s Garden Seeds’
ESPALIERED APPLES: This is where the grower has trained the tree to grow horizontally. It can be grown against a fence or the side of a sunny wall. There are several different varieties of apples grown on each plant and they will cross pollinate each other. This is a great option for families who all have different apple favourites. JELLY BEAN BLUEBERRY: A staff favourite. It produces a bumper crop of very large berries on a small 2’ x 2’ plant. We were all impressed with the flavour and size of the berries. Don’t forget to mix lots of peat moss into the soil when planting! RASPBERRY SHORTCAKE: This Dwarf Thornless Raspberry can even be grown in a large wine barrel or container [as long as you winter protect the container, ask our staff how!] The plant grows 3’ x 3’ in height and width. It loves growing in full sun and with regular watering this raspberry will provide you with fresh berries in July. Then just prune down the canes after fruiting and let the new canes grow fruit next year!
SPRING 2015 • 29
5
Spring Cleansing TO
Tips
HAVE YOU
FEELING YOUR
BEST
by Mandy King, CNP, BCom
A
fter an indulgent winter, spring is the time of year our bodies can crave a bit of a reset. Rather than going to the extreme of an expensive juice cleanse that might result in binging on candy and chips afterwards, there are some simple habits you can incorporate into your daily routine to help cleanse and naturally detoxify your body.
3. Exercise Exercise is excellent for stimulating the lymphatic system, a main detoxification system in the body. The lymph relies on movement of the body to keep it flowing properly, and one of the best ways to do this is through exercise. The more you move, the better.
1. Drink lemon water One of the first steps of cleansing is to ensure your digestion is working optimally. A common condition among North Americans is low stomach acid (often shown via heartburn, acid reflux, and irregular digestion). A simple way to stimulate the digestive juices is through lemon water. Before breakfast, squeeze half of one lemon into room temperature water. Not only does this get the digestive juices flowing, but it’s also great for morning energy to avoid dehydration.
4. Eat more leafy greens Adding more leafy greens to your diet is a simple way to gently help your body cleanse. The green colour of leafy greens comes from the chlorophyll content of the plant and has been shown to bind with toxic metals to prevent absorption in the body. A great goal is to incorporate a different leafy green at each meal. For breakfast, try the ‘Spring Cleansing Green Smoothie’ below, with spinach in it; for lunch, try a kale salad, and for dinner, try steamed swiss chard with garlic and onions. All of a sudden, you’ve easily incorporated a leafy green at each meal.
2. Remove ‘problematic’ foods Each person is different, but the most common offenders to people’s health tends to be cow’s dairy, gluten & sugar. Breakfast can be the hardest time, as gluten-filled foods are a staple in the morning. The easiest way to kick off your morning gluten & dairy free is with a high protein smoothie - recipe below. For lunches and dinners, focus on having two to three vegetable side dishes on your plate and all of a sudden there’s no room for the problematic foods.
Spring Cleansing GREEN Smoothie SERVES 2 • 2 Cups coconut water • 1 Small fennel bulb • 1/2 cucumber • 1 Heaping handful of fresh mint leaves • 2 Handfuls spinach • 1/2 avocado • 2 Tbsp chia seeds • 1 Scoop Vega One vanilla protein powder
5. Cruciferous Veggies Not only are cruciferous vegetables, like broccoli, cauliflower and cabbage high in fiber, but they contain a compound called indole-3-carbinol, known to be a major cancer fighting substance. Cruciferous vegetables are shown to speed up the detoxification process of harmful chemicals, along with blocking the body from producing harmful amounts of hormones. Mandy King Bio: Mandy King, CNP, BCom, is a Holistic Nutritionist, Speaker and Founder of HEAL, a health and wellness company with the ambition to make the world a healthier place, one delicious meal at a time. HEAL offers interactive corporate wellness programs along with personalized one-on-one nutrition and online programs. Mandy is the co-author of the “21 Day Smoothie Guide”, author of the popular blog www.HealthyEatingAndLiving.ca, and loves to spread the nutrition word at her speaking engagements. FACEBOOK: www.facebook.com/healthyeatingandliving.ca TWITTER: @mandyking_HEAL WEBSITE: healthyeatingandliving.ca
30 • ART KNAPP GARDEN CENTRE & FLORIST - 250-828-2111 - ARTKNAPPKAMLOOPS.COM