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By Heather Stone
Bee Boulder Family Festival
September is Pollinator Appreciation Month here in Boulder, Colorado. Boulder is home to more than 550 species of native bees and the city has made a pledge to help recognize, protect and celebrate this diverse pollinator population. All month long there have been activities for both kids and adults including; pollinator story times, a student poster contest, a native bee lecture, and a hive tour to name a few.
This Saturday we wrap up Pollinator Appreciation Month for 2018 with the Fourth Annual Boulder Bee Festival. Come help us celebrate our pollinators at Central Park in Boulder from 10:00AM -1:00PM. It will be tons of fun with educational activities, live music, face painting and prizes. Come by the BBB Seed tent to chat pollinators, flowers or whatever you like. We will have crafts for the kids, stickers, seeds and much more. Hope to see you there!
By Sam Doll
Now that fall is nearly upon us, it’s time to start thinking about planting grass seeds! Don’t know what you are doing? Don’t worry. We are here to help. Here are our 5 tips to successfully plant seeds this season!
While some warm-weather grasses, like bermudagrass, should be planted in early summer, most grasses need mild weather to successfully germinate and survive. Freezes and harsh heat can kill off you baby grass before it has a chance to become established. Late Spring and early Fall, when the soil temperature is between 50 to 80 degrees, is the best time to plant most grass seeds.
Find the grass that will suit your lifestyle and location. Some grass mixes, like our Green Manure, are great for restoring the soil nutrients in you land. Some, like our Colorado Supreme Turf Grass Mix , are better for heavy foot traffic. Native and drought tolerant grasses are great for creating a sustainable and low-maintenance landscapes. Make sure to consider you soil type, climate, amount of sun, and intended use when picking a grass mix.
We have a wide variety of grass mixes that will suit all your needs.
Once you’ve chosen you site, use a shovel or a sod cutter to remove the existing plants and grass from the area. Remove any debris and rocks you see, till the soil, and fill in any low spots. You want your soil to be broken into pebble sized particles.
Rake the site to even out the soil and remove small debris. Be careful when bringing in new topsoil to make sure it doesn’t contain unwanted seeds.
Optional: You can send a soil sample to your local extension office to have it tested to see if you need any soil amendments. As for pH, you generally want to keep the soil between 6.0 and 7.0.
Once your site is prepped, it’s time to seed. Using a drop spreader or a broadcast spreader, spread half the seed lengthwise over your site, then use the other half and spread crosswise over your site. A recommended seeding rate will be listed on the seed tag.
Feeding with starter fertilizer the same day as you seed will provide proper nutrients for early growth and establishment. Make sure the site stays moist, but not soggy, through germination.
Different mixes require different maintenance. Generally, once the grass reaches a certain height, it is recommended to cut it to encourage even growth. Water and fertilize as needed.
By Engrid Winslow
TWO SWEET AND SAVORY USES FOR GREEN TOMATOES
By Engrid Winslow
Summer is starting to wind down and perhaps you want to do something with all of those green tomatoes. Here are two interesting and delicious recipes for you to try. Green tomatoes are high in Vitamins A & C, full of potassium and a good source of fiber.
Green Tomato Chutney
Yields 5 1/2 cups
2 lbs green tomatoes ½ tsp mustard seeds
½ lb cooking apples ½ tsp cayenne pepper
1 lb red onion 1 Tbl finely grated fresh ginger
¼ cup packed brown sugar 1 ¼ cups raisins
2 ½ cups malt vinegar 3 green chiles, deseeded and minced
1 tsp salt
Put tomatoes in a large bowl and cover with boiling water. Let steep until peels can be easily removed then chop roughly.
Place all ingredients in a non-reactive pot and bring to a boil. Reduce heat and simmer until the chutney is thick, stirring occasionally.
Can be refrigerated or water bath canned.
Green Tomato Jam
Yields 2 cups
1 lemon, zested and juiced
1 lb green tomatoes, finely chopped
1 ¾ cup sugar
1 one inch diameter ginger, peeled and finely sliced or chopped
Place the tomatoes, lemon juice and sugar in a bowl and let macerate overnight. The next day, pour the mixture into a non-reactive pot along with the zest. Stir over low heat until sugar has dissolved, then turn up the heat and bring to a rapid boil for one minute. Add ginger, stir well and skim if necessary.
Can be refrigerated or water bath canned.