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If you prefer, you can view this month's issue online where you can also subscribe if this copy has been forwarded to you by a friend.

If you are reading the text version you will need to go online to see the videos.

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In this issue:

- Letter from the Editor
- Anatolian Flowers
- Fall Gardening - A Quieter Time In The Garden?
- Roasted Pumpkin Seeds are a Garden Bonus
- Special Offers
- Tailpiece

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Hi

Welcome to the October issue of Garden Ramblings. In common with recent issues there are two articles by guest authors this month.

The first is by John McGuire who is quick to dispel the myth that Fall is the time to put your garden tools away in the shed and lock the door until Spring. He gives a quick run down on what needs to be done at this time of year.

Our second guest is John Lenaghan whose emphasis is less on work and more on enjoying the fruits and vegetables of your labor.

As usual there is a Special Offers section with all the bargains that I've managed to find this month.

But first sit back and enjoy this video of Anatolian Flowers. There are many common plants and some unusual ones as well - see how many can can recognize.

Enjoy the issue.

Hugh

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Anatolian Flowers

Fall Gardening - A Quieter Time In The Garden?
by John McGuire

In the fall as the nights draw in and the days become shorter many people think that a quiet and restful time for the gardener is approaching and that it's almost time to put the garden tools away in the shed till spring. While this may be true for the lawn mower, there are many other garden tools whose services can still be required during the fall.

For the more serious gardener who wants to continue to grow as late in the season as possible or who wants to optimise his lawn and garden in preparation for next year. There is still much gardening that can be done, both in growing vegetables and preparing and planning your garden for next spring, until well into the fall.

With the constant possibility of early winter frosts many gardeners don't even consider fall gardening. This is a pity as with the right planning, planting the most suitable plants and at the right time of year, the rewards can be well worth the extra work. As often, for example, vegetables, produced in the fall can be sweeter and tastier than those grown in the height of the summer. This can bring a refreshing new dimension to some of the same old varieties of garden vegetables.

It is important, however, to choose vegetables with a short growing season to give the best chance of harvesting before the more severe frosts do make an appearance. Vegetables that can be ideal to grow well into the fall include carrots, beet, lettuce, broccoli, turnips and radish. They should be planted while the ground is still warm and in a place where they are likely to get a minimum of six hours of sunshine.

Fall is also the best time to plant your spring bulbs, especially the hardy varieties such as crocuses, daffodils, tulips and irises and these will do well in either containers or beds. They will flower in the spring so you can look forward to their colourful displays as an early sign of the arrival of spring, which should be ample reward for your additional work and planning in the fall.

Looking after and maintaining your lawn is another task you can be busy with in the fall to enhance your chances of a luscious lawn next spring. It is an ideal time to concentrate on factors like aeration of the soil and clearing debris accumulated over the summer growing season. You should remove any twigs, stones and fallen leaves from your lawns as these can harbour disease and encourage pests. A leaf blower or garden vacuum will make this task much easier and you should, of course, keep all of the organic material for composting.

Aerating disrupts the soil surface by making holes in the earth. This can be done manually with a garden fork or a number of tools can be used to make the work easier, or if you have a larger area to deal with. This allows more oxygen into the soil and water will also gain easier access, rather than simply running off. Earthworms will thrive better in this environment as well as a number of other beneficial organisms. Fertilizers and other top dressing substances will be more effective after aeration and it makes re-seeding, if necessary, more successful.

These are just a few of the tasks that can be keeping you busy in your garden during the fall. So if you want a beautiful garden in the spring it's not quite time to lock away those garden tools just yet.

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John McGuire is an active gardener and manages his own smallholding with extensive gardens and keeps a range of farm animals. He is also an internet marketer and runs his own gardening information and products website. http://www.TheGardenLovers.com

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Roasted Pumpkin Seeds are a Garden Bonus
by John Lenaghan

The reward of gardening is enjoying the fruits and vegetables of your labor. You may be overlooking a delicious and nutritious crop that right under your hoe - roast pumpkin seeds.

Pumpkins have been a popular part of vegetable gardens for centuries. The word comes from the Greek word "pompon," which means large melon. Native Americans ate roasted pumpkin and wove dried strips into mats. Today, we include pumpkins in our vegetable gardening mainly for their decorating and pie value. We often throw the seeds away.

Next time you carve a jack-'o-lantern or cook a pumpkin for pie filling, save those seeds. They make nutty-flavored snacks that are a good source of protein, fiber, iron and phosphorous.

Below is an easy, fun recipe for roasting pumpkin seeds. The whole family will enjoy making and eating this new treat from the garden. Some people like to wash the seeds before roasting. Others leave any pumpkin particles for added flavor and nutrition.

Roasted Pumpkin Seeds

2 Cups Pumpkin Seeds 1 Quart Water 2 Tablespoons salt 1 Tablespoon Melted Butter or Vegetable Oil

1. Preheat the oven to 250 degrees 2. Bring water and salt to a boil. Add the seeds and boil for 8 to 10 minutes 3. Drain the seeds in a colander and spread them on a paper towel to dry. 4. Melt the butter. Put the dry seeds and butter in a large bowl and toss until the seeds are evenly coated. 5. Spread the seeds in a single layer on a cookie sheet. 6. Bake for 30 to 40 minutes until they reach a light, golden brown color. Stir seeds every 10 minutes during cooking. 7. Cool the seeds completely before eating.

You can remove the hulls from the seeds after roasting or eat the seeds hull and all. Keep roasted seeds in airtight containers.

Gardening Tip: Set a few seeds aside before roasting. These free seeds will start next year’s pumpkin patch.

John Lenaghan writes about vegetable gardening for http://www.vegetable-gardening-4u.com where he provides valuable tips and advice about seed companies, garden accessories, container gardening and other vegetable gardening topics.

Article Source: http://EzineArticles.com/?expert=John_Lenaghan

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Special Offers

I'm afraid that there's little to report this month. The End of Summer Sale at Gardener's Supply Company has just ended so you will have to look to the Outlet section which you can find at the bottom of the left hand menu. For purchases from other sections of the site you can get a 10% reduction when you spend $50 or more provided you order through this link.

Dutch Gardens has a special offer for its newsletter readers. Savings range from $10 when you spend $35 to $50 on purchases of $100 or more, but you have to order through this link.

This month Nature Hills Nursery are offering discounts of 20% on shrubs, 20% on perennials and 30% on their Easy Elegance Roses.

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That's all until next month but in the meantime you can always look at my Blog Garden Supplies News