Hardy bulbs for zones 3-4

Be ready for spring by planting bulbs this fall

One of the first signs of spring in Minnesota has to be blooms popping up out of the cold earth, sometimes even emerging through snow. Once planted, these flower bulbs return year after year. But to enjoy this wonderful sight, you need to plan ahead, planting those bulbs in the fall.

Bulbs need to be planted before the ground freezes. The best time for planting these flowers is between mid-September to mid-October, approximately 6-8 weeks before the ground freezes, when the evening temperatures are between 40 and 50 degrees. This allows them to develop a healthy root system.

HOW TO DECIDE WHERE

TO PLANT BULBS

Flower bulbs don’t like wet areas. Avoid places where water sits, such as at the end of a downspout or the bottom of a hill.

Make sure your bulbs get 6-8 hours of sun. Don’t forget, in the spring, many shady areas get plenty of sun before the trees bloom, allowing you to plant some of the earlier blooming bulbs.

Group plants together to create solid areas of color. Make sure to purchase bulbs that are large and firm.

HOW TO PLANT BULBS

Your soil should be loose and workable after you prepare it. You can add some peat moss compost to help with the condition of the soil. Don’t forget to remove any weeds or rocks.

Make sure to check the directions for how deep to plant your bulbs. Most large bulbs need to be around 8 inches deep with smaller ones planted about 5 inches deep.

Bulbs should be planted with the pointed side up, although if you can’t figure out which is the right way, most flowers will still find a way to the top.

Fill the hole with dirt and lightly compress it, then water it thoroughly. It’s not necessary to water it continuously.

Cover your plantings with 3-4 inches of mulch to insulate the ground. You can use dry leaves, grass clippings, hay or straw for your mulch.

SPRING PREPARATION

When spring returns, rake the mulch to expose the new shoots, but don’t get rid of it completely. You may need to put some back in case of a late frost.

After your flowers have bloomed, cut back the stalks, but not the leaves. That greenery allows the bulbs to store enough energy to help them stay strong until the next season.

HARDY BULBS FOR ZONES 3-4 (COLD HARDINESS ZONES FOR MOST OF MINNESOTA)

Purple allium Giant allium Greek anemone Glory of the snow Snow crocus Autumn crocus Trout lily, dogtooth violet Fritillaria, checkered lily Common snowdrop Hyacinth Tiger lily Grape hyacinth Daffodil Striped squill Tulip

ANDY’S CHOICE:

Autumn cocktail ideas using maple syrup . . . Real maple syrup

By Andy Mellgren

Are you already craving cool nights around the fire pit?

First, we will warm up with classic Irish coffee, which includes just four ingredients: hot coffee, Irish whiskey, sugar and whipped cream. I suggest substituting maple syrup for the sugar.

Brew your favorite coffee. Pour Irish whiskey into a mug Add 1-2 oz. of maple syrup, then fill the mug with coffee and leave space for whipped cream. Top with whipped cream.

A whiskey sour is a classic drink, but here’s twist on the original that should delight most bourbon whiskey afficionados.

The recipe calls for using maple syrup as a sweetener amd brings a more complex flavor to the whiskey sour, as does the cinnamon.

Make a big batch of this refreshing cinnamon maple whiskey sour if you’re expecting several guests.

CINNAMON MAPLE SYRUP WHISKEY SOUR

INGREDIENTS: 1-1/2 oz. bourbon (or whiskey of choice) , 1 oz. (2 Tbsp.) fresh lemon juice, 1/2-1 oz. (2-4 tsp.) maple syrup and a pinch of cinnamon.

Fill cocktail shaker, or better yet, a mason jar 2/3 full of ice. Add in bourbon, lemon juice, maple syrup and cinnamon. Shake well. Pour fresh ice into cocktail glass and strain the mix into glass.

All right, personally I have issues with all of the pumpkin spice lattes. However, this pumpkin spice latte calls for maple syrup and bourbon.

PUMPKIN SPICE LATTE

INGREDIENTS: 12 oz. whole milk, heavy cream or unsweetened almond milk, frozen into cubes, 3 oz. bourbon (or whiskey of your choice), 2 shots of espresso (coffee will work just fine as well) 2 oz. real maple syrup, 2 Tbsp. canned pumpkin, and 1 tsp. pumpkin spice.

Do ahead: freeze the milk or cream or almond milk into ice cubes. Add everything to blender and blend on highest setting until fully blended. Pour into glass and top with almond milk foam or plain whipped cream. Garnish with freshly grated nutmeg or a pinch of cinnamon.

Invite some friends over for some cozy drinks that will warm you from the inside out.

Skål!

Andy