Fall Bliss

Northern California we’ve just experienced our first big rain, the air has changed, fall has clearly arrived and I am on my way to speak at the Nebraska bed and breakfast convention next week. On Wednesday, I’ll be addressing all of Nebraska tourism on the subject of destination marketing. So, as a traveler, I’m also looking around and wondering what my own destination has to offer that I haven’t really tapped into yet. A quick perusal of the visitors center site came up with two October Fest gatherings this weekend- beer, brats, and dancing.

Several pumpkin farms, which would be a blast with kids! , and a local brewpub are offering some special fall pumpkin pilsner. I decided to keep it simple this year in terms of the decorations. I found a great, tall pumpkin inexpensively, which I stuck on top of the old milk canister near the entrance to the house. A beautiful, glowing, harvest gold Chrysanthemum right by the back door, which I bough in tight bud, will provide us with lots of color and inspiration for the next three weeks. After it’s bloomed out, I’ll transplant it into the perennial border and later on at the end of November. After well established, I’ll cut it back with everything else.

This is a terrific time of year to think about what you want next years garden to look like, and that goes for however small your plot may be. By placing several thicknesses of newspaper over unwanted weeds and pads and weighing them down, you can kill them off for the year to come. This is good for the environment- less pesticides, and easy on your back. There is still time and more moderate climbs to put in some herbs. I keep a half of wine barrel filled with rich soil to which I have added some handfuls or vermiculite to hold the water right by my back door. In the center, elevated on a few bricks, goes my seasonal plant, in this case the Chrysanthemum. After that, I’m thinking of pink poinsettia, and around the sides of my barrel about three inches away from the wall of the barrel, I plant herbs. Most especially, tough ones like thyme, which also attractively spills over the edge, parsley both curly and flat is an absolute must, oregano, and sage, another decorative one, and whatever else the garden center offers up. In the spring I am always sure to add a few nasturtium seeds as their bright blooms tumble over the side, and both leaves and the bright blossoms are edible. Here is Northern California, we do get some frost in the winter, so if we are expecting one of those I take the centerpiece plant inside, and water the whole half barrel well, because water drown doesn’t freeze nearly as easily. Then, I loosely drape an old sheet over the whole thing. This is proven very effective for me. Finally, I love to cook and on a dreary day. Nothing raises my spirits more than a bout in the kitchen.
I am currently testing for a favorite apple crisp recipe-do you have one? Please send it to us!

mailto:Lanier@travelguides.com, and also, I am in search for my ultimate tender, delicious, healthy but not “ucky” bran muffin recipe. I’d love your input on that too! Have a beautiful fall, and Happy Halloween.

-Pamela