Weekend Gardening: Flowering Plants Require Summer Care
July 9, 2011
High temperatures can be stressful on our colorful annual and perennial plants causing many to diminish in vigor and beauty. Even though it’s hot outside, take the time to take care of your flowering plants. Good maintenance includes regular fertilization, watering, pruning and weeding.
Many beds deteriorate simply because the flowering plants are starving. Our typical sandy soils don’t have the ability to store large amounts of some nutrients, especially nitrogen and potassium. After four to six weeks of waterings, most of these two nutrients have been depleted.
Plants usually grow much better with a continuous nutrient supply. Controlled-release fertilizers like Osmocote, Nutricote, Dynamite and others tend to be more costly, but the nutrients in them are slowly and steadily delivered to the plants over an extended period of several months. If you aren’t using controlled release fertilizers, then monthly applications of a granular fertilizer may be necessary.
Established beds should be watered on an “as needed” basis. Wilting will reduce flowering on many plants and should not be allowed to happen. The frequency of irrigation will depend on your soil type, exposure to sunlight, the plant species and the temperature. While we tend not to recommend daily watering, some annuals
growing in full sun during the summer may require daily watering.
Always water during the early morning hours, rather than in the afternoon and evenings. This helps to reduce the incidence of flower, stem and leaf diseases. Avoid overhead watering if possible. Delivering watering to the roots through a microirrigation system, for example, is a preferred method.
Good pruning practices can also help to keep flower beds vigorous. Many gardeners use the term “deadheading” to refer to the removal of old flowers as soon as they begin to deteriorate.
The goal of many flowering annuals and perennials is to reproduce themselves. Once this has been accomplished through seed production, plants change physiologically. Often the growth rate and flowering for the remainder of the season ceases or is greatly reduced.
Deadheading prevents the plants from producing seed and shutting down. Once old flowers are removed, the plants grow again in order to flower. This process can continue throughout the summer with well adapted flowering annuals and perennials.
The procedure is simple. Wait until flower spikes or individual flowers start to decline and then pinch or prune off the spent blooms. Enjoy the flowers during their peak, but don’t wait too long to deadhead. Once seed set occurs, the depletion of the plant’s stored energy begins.
Leave as much foliage on the plants as possible when deadheading unless they have become extremely tall and unruly. In this case, they can be cut back by one-third without serious damage.
Some gardeners establish a routine of deadheading. After each flush of bloom has faded, plants are cut back to remove old flowers and fertilized to encourage new growth. This practice can stimulate some flowering annuals and perennials to produce three or four flushes of growth and continued flowering throughout the spring
and summer.
Weeds can become very competitive in summer flowers, and in most cases hand weeding is required. Though there are a few herbicides that can help, extreme care must be taken in the selection and use of these products during the hot weather.
Evaluate all flower beds before beginning a summer maintenance program, making sure that you are expending efforts on truly warm season plants. Some, such as snapdragons, dianthus, carnations and pansies are cool season plants and no amount of care will help them to overcome summer temperatures. On the other hand, zinnias, marigolds, salvia and the tropical perennials will return your efforts many times over.
Molino, Century On The Tonight Show With Jay Leno Thanks To “Genius” Criminal
July 8, 2011
Both Century and Molino were mentioned on The Tonight Show with Jay Leno Thursday night, thanks to a “genius” criminal.
During Leno’s “Police Blotter” segment in which funny newspaper stories about criminals are featured, Leno presented a September 2004 newspaper story about a police chase that ended in Nokomis.
“Another genius…tree cutter faces several charges after leading deputies on chase…a Pensacola tree cutter led deputies…10 mile chase from Molino to near Century…told deputies he was trying to smoke all $500 worth of his crack cocaine before he got pulled over,” Leno said, paraphrasing the article.
“That’s very clever, you want to smoke as much crack…” Leno joked.
(The video is at the bottom of this page. After an advertisement, fast foward to about 2:23 to see the Molino/Century story.)
NorthEscambia.com obtained the September 29, 2004, Escambia County Sheriff’s Office incident report, and here’s what the report states happened:
John Wesley Montgomery, then 32, was arrested following a chase. After receiving a call on reckless vehicle, Deputy Michael Mandell located Montgomery northbound on Highway 97 and noticed that he would lean across his vehicle and disappear below the dash. The deputy activated his blue lights, but Montgomery would not stop and continued north on Highway 97.
“Montgomery’s vehicle began swerving and he made agitated arm waving motions and even appeared to be smoking a crack pipe,” the deputy wrote in his report.
Several other deputies joined in the chase and the Sheriff’s Office helicopter was called. Montgomery eventually crashed through a fence in the 7700 block of Nokomis Road and fled on foot. Montgomery — who was employed as a tree cutter — was arrested as he tried to climb a tree in a field.
Montgomery told deputies, according to the Sheriff’s Office report, that “he was driving crazy in the north area when he noticed some white guy in truck behind him. He became paranoid because he thought the vehicle was following him.”
“He stated at the time he tried to smoke the rest of his cocaine,” the report states.
In 2008, Montgomery was found guilty of fleeing and eluding law enforcement and aggravated assault on an officer and sentenced as a habitual offender to a mandatory three years in state prison. He is now in federal prison on unrelated charges.
Images courtesy NBC and The Tonight Show With Jay Leno.
Beauty Of Tomatoes: Enjoy Them Now, Preserve Extras For Later
July 8, 2011
The beauty of tomatoes this time of year is that they are red, and juicy, and that there are so many of them. If you grow your own, you probably think you have more than you can ever use. If you buy them at the local farmer’s market, you have an endless variety to choose from.
No matter how many tomatoes you have this summer, there are many different ways to use them. Summer’s tomatoes are delightful right off the backyard grill, or tossed with vinegar, oil and basil, or stirred into a primavera over pasta, or simply sliced and served cold.
You may want to consider preserving some of the summer’s bounty. Tomatoes retain many of their best qualities when preserved for use when the garden is just a memory.
Whether you freeze, can, or dehydrate tomatoes, your success will depend on the quality and freshness of the vegetable. It is best to process tomatoes as soon as possible after harvesting. Always discard underripe or too-mature tomatoes.
Dried tomatoes are delicious when rehydrated and added to pasta dishes, salads, or stirfry. They can be stored in any food-safe container that protects them from air and moisture. Home canning jars make excellent storage containers because they can be kept tightly closed, and they provide the added convenience of a see-through container. Dried tomatoes don’t have to be refrigerated if they are properly contained. Sun-dried tomatoes can add distinctive flavors to dishes.
Frozen tomatoes retain their flavor, but lose some of their texture in the freezing process. They are an excellent choice to use for sauces or in stews and casseroles. Wash, core, and cut tomatoes, then cook them until soft. Cool, package, and freeze for later use. Canning tomatoes is one of the best ways to preserve their flavor and nutritional value. Select tomato varieties with thick flesh and fewer seeds. Use only quality tomatoes with no cracks, fungus growths, bruises or decayed spots.
The canning process requires several steps. Washed tomatoes are first scalded, then cored, peeled and left whole, or cut into pieces. They are then boiled in just enough water to cover tomatoes, five to ten minutes. Pack into heated jars, adding citrus acid and seal with a vacuum cap. The canned tomatoes must then be processed in a boiling-water canner or pressure canner. This destroys micro-organisms that can spoil the tomatoes.
Citric acid is added to tomato recipes developed for safe processing in a boiling water canner. The citric acid is added to ensure the proper ph level for processing.
Many home canners “put up” barbecue sauce, salsa, spaghetti sauce, and tangy ketchup, to name just a few preservable foods using tomatoes.
Today, there are more than 500 varieties of tomatoes and other fruits and vegetables from all over the world available in the United States. Each one offers its own distinctive flavor, texture, and nutritional value. With all these options, preserving the fresh fruits and vegetables of summer is easy, and best of all, it captures the essence of the season for months to come.
Selecting, Preparing, and Canning Tomatoes
Select only disease-free, preferably vineripened, firm fruit for canning. Caution: Do not can tomatoes from dead or frostkilled vines. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations.
Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or ¼ teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5% acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.
Recommendation: Use of a pressure canner will result in higher quality and more nutritious canned tomato products. If your pressure canner cannot be operated above 15 PSI, select a process time at a lower pressure.
Sun-Dried Tomatoes
Wash and stem ripened tomatoes. Slice horizontally, about ¼-inch thick. Salt on both sides and let sit for 30 minutes. Rinse. Lay on foil-covered baking sheets. Cover lightly with cheesecloth. Place in sun for several hours, turning occasionally until desired dryness is achieved. Store in jars in a cool pantry.
Intensely flavorful, dried tomatoes add snap to salads and breads. Also can be moistened to make sandwiches.
Freezing Tomatoes
Select firm, ripe tomatoes with deep red color.
Raw
Wash and dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving 1-inch headspace. Seal and freeze. Use only for cooking or seasoning since tomatoes will not be solid when thawed.
Juice
Wash, sort and trim firm, vine-ripened tomatoes. Cut in quarters or eights. Simmer 5 to 10 minutes. Press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour into containers, leaving headspace according to Table 1 (bottom of page). Seal and freeze.
Stewed
Remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender (10 to 20 minutes). Place pan containing tomatoes in cold water to cool. Pack into containers, leaving headspace according to Table 1 (bottom of page). Seal and freeze.
Table 1. Headspace to allow between packed food and closure.
For more information contact Dorothy C. Lee, Escambia County Extension Agent, dclee@ufl.edu , or (850) 475-5230.
Google Street View Car Spotted Again
July 6, 2011
A Google Street View car has been spotted in the North Escambia area numerous times over the past couple of months. Tuesday, the car with 15 cameras on top was seen around the streets of Atmore.
Google Maps with Street View, as well as Google Earth, allows users to explore places through 360-degree street level imagery. Most of the roadways in the area already appear on Street View, but the lower quality images are being updated with new realistic high definition photos.
For a more detailed look at the Google Street View Car and more information about how it all works, click here for a NorthEscambia.com story and photo gallery about the car in Walnut Hill last May.
There’s no word when the new images from the North Escambia area will be available on Google Street View.
Pictured top: A Google Street View car was spotted Tuesday afternoon on Craig Street in Atmore. NorthEscambia.com photos by Kim McCullough, click to enlarge.
In The Shadows: Children Enjoy Century Library Reading Program
July 6, 2011
Children enjoyed an award winning Red String Wayang shadow puppet show Tuesday afternoon at the Century Branch Library
The event was part of the West Florida Library’s summer reading program. During the next Century Branch Library summer reading program July 12 at noon, children of all ages can enjoy another puppet show. Australian puppeteer Bob Parsons will perform a variety of shows using marionettes.
Other Area Summer Reading Programs
The summer reading program continues Thursday at the Flomaton Public Library. Programs will be held each Thursday through August 4 from 10-11 am.
The Molino Park Elementary School Library will be open Wednesday, July 13, from 9 a.m. until noon for students and their parents. There will be guest readers along with activities related to the stories that are read. Parents and students can check out books, and students can take Accelerated Reader tests. Parents are required to stay with their children during the event.
Thousands Attend Area Fireworks Shows (With Photos From Jay, Flomaton, Pensacola)
July 5, 2011
Thousands of people attended fireworks shows across the area over the long Fourth of July weekend.
Over 100,000 people were estimated to have watched fireworks shows in Jay (pictured), to Poarch, East Brewton, Pensacola, Pensacola Beach and Milton Monday night — with the largest crowds at the 22nd annual Sertoma’s 4th of July show in downtown Pensacola.
A fireworks show was held Saturday night in Flomaton, a joint project of the towns of Flomaton and Century, along with the chambers of commerce in both towns. It marked the first organized public fireworks show in either town in several years. Plans call for another show to be held next year somewhere in Century.
- For a photo gallery form the Jay show Monday night, click here.
- For a photo gallery from the Sertoma’s 4th of July show in downtown Pensacola, click here.
- For a photo gallery from the Flomaton/Century show Saturday night, click here
Pictured top: Fireworks explode over Jay Monday night (by Mandi Kinley). Pictured inset: Sertoma’s 4th of July fireworks show in downtown Pensacola (by Raja Atallah). NorthEscambia.com photos, click to enlarge.
Christmas In July Angel Tree Project To Benefit Equine Group
July 5, 2011
Angel Trees in several area businesses will benefit a Cantonment equine rescue group and their foster horses.
Panhandle Equine Rescue has set up Angel Trees in various stores that will remain there through the month of July. There are 20 stars on each tree with a photo that represents each of the group’s foster horses with their needs listed on the back of the star. The star also includes a contact number to call and donate the requested items.
The Angel Trees are located at:
- Pine Forest Saddlery at 7801 Pine Forest Rd. in Pensacola
- Farm N’ Nursery Mart at 7460 Pine Forest Rd. in Pensacola
- Southern Mill and Supply at 1280 Hwy. 97 in Molino
- Tractor Supply at 3 West Nine Mile Rd. in Pensacola
- T & C Feed Store on Hwy. 29 North in Cantonment
- Cat Clinic at 2322 West Nile Mile Rd. in Pensacola
- Cain’s Dog House Grooming at 1738 Creighton Rd. in Pensacola
- Airport Animal Hospital at 6209 N. 9th Ave. in Pensacola
- Airport Animal Hospital Grooming at 6211 N. 9th Ave. in Pensacola
- Pine Forest Animal Clinic at 6860 Pine Forest Rd. in Pensacola
- Puppy Paradise Professional Grooming at 7103 Mobile Hwy. in Pensacola
- Lee Veterinary Clinic at 484 Bachelor Rd., in Atmore, AL.
- Scenic Hill Veterinary Hospital at 1301 E. Nine Mile Rd. in Pensacola
Pictured: The Panhandle Equine Rescue Angel Tree at Southern Mill and Supply on Highway 97 in Molino. Submitted photo for NorthEscambia.com, click to enlarge.
Escambia Extension Urges Smart Grilling For Food Safety
July 4, 2011
Safety is an important consideration when operating a grill. Improper use can cause a fire or explosion. Keep the area around a lighted grill clear of combustible materials, and never use a grill in an enclosed area such as a sheltered patio or a garage. Avoid wearing loose-fitting clothing that may catch fire. The cooking grids should be cleaned after every cookout. The last thing you want to do is cause someone to become ill due to improper cleaning or unsafe food preparation practices.
Wash your hands with hot soapy water for at least 20 seconds before starting to prepare any foods, and wash your hands again if you do anything else—change a diaper, pet an animal, or blow your nose, for example. Cover any cuts or sores on your hands with a bandage, or use plastic gloves. If you sneeze or cough while preparing foods, cover your mouth and nose with a tissue and turn your face away, or cough into your sleeve. Always wash your hands afterwards.
Bacteria multiply rapidly at room temperature. Most food-borne illness-causing bacteria cannot grow well at temperatures below 40°F or above 140°F. Thaw foods in the refrigerator or in the microwave. Never leave foods out at room temperature.
Keep everything that touches food clean. Bacteria can hitch rides around your kitchen on all sorts of things—plates and cutting boards, dirty utensils, dish rags and sponges, unwashed hands.
Never chop fresh vegetables or salad ingredients on a cutting board that was used for raw meat without properly cleaning it first. If possible, keep a separate cutting board just for the preparation of raw meat, poultry, and fish.
Wash cutting boards thoroughly with hot soapy water, and then sanitize with a solution of household bleach and water.
Keep raw meat, poultry, fish, and their juices from coming into contact with other foods during preparation, especially foods that will not be cooked. Wash all utensils and your hands with hot soapy water after contact with raw meat.
Marinate meat, poultry and seafood in the refrigerator in a covered, non-metal container. Throw away any leftover marinade.
Grill food to a safe internal temperature. Use a meat thermometer to assure correct doneness of the food being grilled.
Safe minimum internal temperatures:
- Poultry (whole, ground, and breasts): 165°F
- Hamburgers, beef: 160°F
- Beef, veal, and lamb (steaks, roasts and chops):
- Medium rare: 145°F
- Medium: 160°F.
- All cuts of pork: 160°F.
Hold meat at 140°F until served. Use a clean platter for transferring cooked meat from grill to serving table.
Summer is the time for getting together with friends and family and cooking outdoors. Make your outdoor grilling experience safe and enjoyable.
For further information regarding food safety and other related topics, go to the University of Florida’s Solutions for Your Life website: http://www.solutionsforyourlife.com.
Dorothy C. Lee, CFCS, is an Extension Agent II, Family & Consumer Sciences with the Escambia County Extension Service. Reference: Safe Food Handling Fact Sheet, United States Department of Agriculture, Food Safety and Inspection Series.
Featured Recipe: Yankee Doodle Dandy Treats
July 4, 2011
Looking to spend some time with the kids in the kitchen? Yankee Doodle Dandy Treats are a fun, easy and patriotic way to celebrate.
The recipe is not only easy, but it also lots of fun. It’s terrific for a “just-because” snack or as a sweet way to finish off a family picnic. And kids of all ages can help – from pouring and stirring to dipping and decorating, there’s something everyone can do.
Yankee Doodle Dandy Treats
Ingredients
- 3 tablespoons butter or margarine
- 1 package (10 ounces, about 40) regular marshmallows OR 4 cups miniature marshmallows
- 6 cups Kellogg’s® Rice Krispies® cereal OR 6 cups Kellogg’s® Cocoa Krispies® cereal
- 1 1/2 cups white chocolate morsels
- 1 tablespoon vegetable oil
- 3/4 cup powdered sugar
- 2 tablespoons water
- Red-, white- and blue-colored sprinkles
Preparation
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add cereal. Stir until well coated.
- Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Crosswise cut in half, forming two 9 x 6 1/2-inch rectangles.
- Meanwhile, in small saucepan melt white chocolate morsels over low heat, stirring frequently. Stir in oil. Add powdered sugar, stirring until combined. Add water. Stir until smooth.
- Spread chocolate mixture over one cereal rectangle. Top with second rectangle. Sprinkle with red, white and blue sprinkles, pressing lightly into cereal mixture. Refrigerate about 30 minutes or until set. Cut into 3 1/4 x 1-inch strips. Best if served the same day.
Serves
Servings 18
Preparation Time:
30 minutes
Total Time:
1 hour
Local Youth ‘Converge’ On Pensacola During Camp That Served
July 3, 2011
About 200 youth walked into a Pensacola Walmart last week, scattered throughout the store and stood frozen like statues for 30 seconds. “What if happened just like that? Are you ready for Jesus to come back?” they then said in unison.
The youth were part of a church camp called “Converge” which brought youth from across the area together to spread the Gospel and serve the community.
For a photo gallery, click here.
After leaving Walmart, the youth formed a line — like a huge centipede — and made their way through Best Buy and Cordova Mall telling strangers “Jesus loves you”. And, like a giant conga line, mall patrons joined in along the way.
Dozens of the teens were from the North Escambia area. Youth from the First Baptist Church of Bratt, Highland Baptist Church, Heritage Baptist Church and Ray’s Chapel Baptist Church all took part in the inaugural weeklong Converge camp headquartered at East Brent Baptist Church.
A big part of the weeklong camp was about service to the community. The students took part in a Habitat For Humanity build, spent hours collecting food for the Manna Food Pantry, ministered to patients at Nemours Childrens’ Hospital, helped at the homes of elderly community members, and helped with a golf tournament to help pay bills for the family of a child with terminal cancer.
During the hot summer week, the students walked door to door for Manna, collecting over 2,000 canned food items.
The students also gathered during the week for Backyard Bible Clubs for study.
For a photo gallery, click here.
Submitted photos for NorthEscambia.com, click to enlarge.
