Soon I will be posting some information and tips on putting your summer equipment away. I will also touch on preparing the colder weather equipment for use. I will be giving general information on typical equipment. I will be including such things as maintenance, storage tips and more.

Do you have any specific questions or what you think could be a unique situation? Post any thoughts or questions under the comments and I’ll try to help.

Look for this in the next few days.

I’ll see you in the backyard!

I was recently asked my opinion regarding leaves. The questions included whether it was a good idea to mulch leaves back into the lawn, my thoughts on burning leaves and any other thoughts I might have.

Mulching leaves right back to your lawn with your mulching mower can work quite well. The main concern I have regarding this is the amount of leaves you’re working with. If there are a moderate amount of leaves scattered about, mulching is a simple solution. If the leaves are concentrated heavily in one area it will take a little more effort. There may be areas where there are no leaves present. Simply moving some leaves to that area for mulching will provide two benefits. Leaves can be mulched in areas that otherwise wouldn’t receive them and it will keep a thinner mulch layer possible. I would be very careful when trying to mulch leaves that cover the whole lawn area in excess.

I absolutely hate the idea of burning leaves. It can cause harm to our environment. It also can be very harmful to those in the area with allergies and breathing problems. Leaves are usually disposed of this way because people don’t consider them to be an asset. Leaves are very valuable and have many uses.

Composting is the most obvious choice for using fallen leaves. They can be piled up and used in your compost pile. Leaves also can be used as a mulch around plants to help protect them during the winter months. They can be used in the spring as a garden mulch also. Even for those who don’t have any use for the leaves have some options. Many municipalities accept them and some will even pick them up. There are many gardeners who would be happy to have extra leaves at their disposal. I know of farmers who will use leaves as a source of bedding material in the fall. I have even seen where bagged leaves will be kept out of the elements and used as bedding for animals into the winter months. The possibilities are endless. But there is always be someone somewhere happy to use those leaves.

No matter how you use (or dispose of) your leaves, try to make it an environmentally friendly choice. And don’t forget to clean all those leaves out of the gutters and landscape beds and anywhere else you don’t want them.

I’ll see you in the backyard!

I was at a very nice wedding and reception yesterday. The wedding was held outdoors in a gazebo. The hotel where it was held also had houses available on it’s grounds. It was a very nice setting for the day’s events. It almost had an outdoor museum feel due to the age of the beautiful old houses as well as the main building itself.

There was one thing that tied it all together for me. I wonder how many others noticed. A great way to complete the look of any building is the landscape. Most of the plants on the grounds were old varieties. Even the smaller plants and trees that were obviously more recent plantings were of an older variety. Hemlocks formed a massive hedge behind the gazebo. The flowering trees, although not in bloom now, were older crab varieties and flowering dogwood in the area I was at. The houses around the grounds were all landscaped with simple hedges that gave off an elegance of an earlier time.

This is an approach that anyone can take. Although some of those varieties are harder to find, planning can really help set a time period or just a certain feel to your home and garden. With research, you can even find newer varieties to use in place of those older, hard to find ones. Depending on what you’re planting you may find a strain that gives the feel of a plant that may have been planted many years ago.

Many people may not notice exactly what makes one landscape appear more appropriate for a certain location. But most can tell when things don’t seem to fit. That’s the beauty of a well designed landscape. It should add to the beauty of an area while not taking away from it’s surroundings. Those landscapes that are a perfect balance can be a sight to behold.

I’ll see you in the backyard!

We’re set for what looks to be a beautiful fall weekend. This is great news for all of us who have outdoor projects to complete. I’m wondering about some of your projects. What do you have planned? Are any of the projects things you’ve never done before?

I’d love to hear about your projects. Please feel free to share your projects by posting under comments. Let me know if I can answer any questions for you.

I’ll see you in the backyard!

This is my mom’s recipe. It has been a long time family favorite.

Cake ingredients

1 cup flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 cup shortening
1/2 cup milk
1 egg

Topping ingredients

1 cup sugar
2 teaspoons cinnamon
6 apples, peeled, cored and sliced
1/4 teaspoon nutmeg
2 tablespoons butter

Combine and mix all cake ingredients and put in greased cake pan.
Spread apple slices over top of cake. Combine other topping ingredients except butter and sprinkle over top of cake. Divide butter and place in small amounts over top of cake.

Bake in a preheated 400 degree oven for forty minutes or until done.

I hope you enjoy it as much as we do.

I’ll see you in the backyard!

I just built a rustic bench for our backyard. It is a nice place to just sit and take a break, or when roasting hot dogs and marshmallows at the fire pit. Building the bench is very simple. Two logs are used for the legs. A plank (or two) is then attached to the logs with nails or screws for the seat.

The first step is getting the two logs for the legs. I used logs approximately sixteen inches long and about ten inches in diameter. The diameter of the log can be larger, depending on the width of your seating board(s). Just be sure the log is of sufficient diameter to stand on end and be sturdy.

The logs should be easily obtained even by someone who doesn’t have their own woodpile. If you don’t already know someone as a source for the logs, just look around. It seems you can always find someone pruning large trees or removing them completely. Just try to find two logs that are of the approximate length you’re looking for. You may have to ask to have them cut. But remember, they don’t have to be perfect. It is a rustic bench after all.

After finding your logs and placing them in the desired location, the top can be added. My bench top was made from two weather worn 2×6 planks, each about five feet long. I just placed them and top of the legs and fastened them in place. New lumber will work as well. It will have an aged appearance in time. Rough sawn lumber would work wonderfully also.

This is a great project that kids really seem to enjoy. There is something about benches that children of all ages seem to love. I’ll post a photo of mine soon.

I’ll see you in the backyard!

I found this at www.ciachef.edu. I thought I would share it.

Makes 8 servings

* 2 tablespoons chopped toasted walnuts

* 2 tablespoons packed light brown sugar

* 2 tablespoons softened butter

* 8 prunes, pitted and diced small

* 1/2 teaspoon grated lemon zest

* 8 McIntosh apples, cored

* 2 tablespoons Calvados

* 3 tablespoons maple syrup

* 1/2 cup heavy cream

1. Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

2. Combine the walnuts, brown sugar, butter, prunes, and lemon zest, and mix until evenly blended. Pack the mixture into the cored apples.

3. Cut 8 large rectangles of foil and fold each in half to make squares. Set 1 filled apple in the center of each square. Drizzle each apple with some of the Calvados (less than 1 teaspoon per apple) and a little of the maple syrup (less than 1 teaspoon per apple). Pull up the sides of the foil around the apple to make a vented pouch.

4. Grill the apples over direct heat until soft and the juices that collect in the bottom of the pouch are a rich brown, about 35 to 40 minutes. Turn the pouches occasionally as the apples cook.

5. Whip the heavy cream just until lightly thickened and still somewhat runny. Whisk in the remaining maple syrup.

6. To serve, place a baked apple on each serving dish. Pour the accumulated juices from the foil pouches over the grilled apples, and then spoon some of the whipped cream over them.

7. Serve immediately.

Nutrition analysis per 7.5-ounce serving: 270 calories, 1g protein, 46g carbohydrate, 10g fat, 30mg sodium, 30mg cholesterol, 6g fiber.

I hope you enjoy it.

I’ll see you in the backyard!

I had mentioned in an earlier post about string trimmers that accept multiple tools. My string trimmer is one of those and I had been wanting a pole pruner attachment for it. These items are made by multiple companies and I have been researching and comparing costs for a while.

Cost seemed to range from around $90 to around $120. The higher price was for the Craftsman brand, which is th same brand as my string trimmer. Last week they were on sale for right around $100. Since that was in the same ballpark as the cheaper ones I’d get the Craftsman.

I went on the last day of the sale and there were none on the shelves. I spoke to a salesman who mentioned they may have clearance ones in back. Clearance models? I was quite intrigued.

It seems that the newest pole pruners are of a two piece design. The clearance pruner was one piece. That seems to be the only difference. I checked it out completely. The new ones come in a smaller box and therefore can be stored in a smaller space. But I have plenty of room for the one piece design. Especially for under $40.00.

I have had a chance to try it out already. I’m quite impressed with the power it has. It does a wonderful job. I expect it to serve me well for years to come. And I even saved money on it.

I’ll see you in the backyard!

The weather is beginning to feel like fall. With that change of seasons comes an entirely new list of outdoor projects. I know there is no shortage of projects on my list of things to do. I’ll be sharing them with you as I get to them.

Looking at my increasing list of fall projects causes me to wonder if they will all be completed. A good way to help get everything accomplished is to work with the weather.

Right now the weather is beautiful. This is a great time to get started with any fall planting or transplanting projects. Much of this can be completed before there are leaves to rake or other fall cleanup. It is nice to be able to complete those projects while the weather is mild.

As the weather cools down other projects can still be completed. Some can even be done after the ground has frozen. It may mean wearing warmer clothes, but I can still do some pruning in our large trees. Cutting and stacking that wood for the fire pit can be done in cooler weather as well. Raised bed projects could be started in the cooler weather also. It’s just a matter of working with the weather.

I’ll see you in the backyard!

I found this at www.About.com. I thought I would share it.

* 1 (2 to 3 pounds) boneless chuck roast (or any tougher beef cut such as brisket, 7-bone roast, etc.)
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp kosher salt
* 1 Tbsp dried oregano, crushed
* Fresh ground black pepper to taste
* 8 baby red new potatoes, scrubbed
* 4 carrots, peeled, trimmed and cut into 4-inch lengths
* 8 ounces baby portobello mushrooms, brushed clean and trimmed
* 6 cloves garlic, peeled and cut into halves
* 1/2 large sweet onion, sliced very thin
* Vegetable oil spray
* 1 package dry onion soup mix
* 1/4 cup red wine
* 3/4 cup beef broth
* 2 Tbsp tomato paste

Preparation:
Preheat oven to 325 degrees F.

Combine onion powder, garlic powder, kosher salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste. Place seasoned chuck roast in the center of a large foil-lined roasting pan.

Arrange new potatoes, carrots, mushrooms, and garlic around roast. Separate sweet onion slices and arrange on top of meat and vegetables. Spray top of vegetables with vegetable oil. Sprinkle dry onion soup mix evenly on top of vegetables and meat.

In a separate small bowl, combine red wine, beef broth, and tomato paste until smooth. Pour mixture down the side of the pan, tilting to distribute evenly over the bottom. Cover pan with foil, crimping around the edges to seal tight.

Bake for 2-1/2 to 3 hours, until meat is tender. Slice pot roast and serve with roasted vegetables and pan gravy.

Yield: 6 to 8 servings

I hope you enjoy it.

I’ll see you in the backyard!