art knapp prince george - spring 2015

PLANTLAND HOME & GARDEN

SPRING 2015

Perfect as a novelty gift for the amateur green thumb or as an unconventional new plant for the experienced gardener, Ketchup ‘N Fries is an amazing plant. Created simply by grafting a tomato vine onto a potato root stock, it is not genetically modified.

Ketchup 'N Fries is a unique, fun and space saving plant. A workhorse, it produces an aboveground harvest of hundreds of super sweet cherry tomatoes. PLUS! Expect an underground harvest of heavy yields of multi-use, delicious white potatoes. That's right! From one plant you can harvest tomatoes AND potatoes.

Available late Spring. While supplies last.

4 • ART KNAPP PLANTLAND HOME & GARDEN - ARTKNAPPSPG.COM

This publication may not be reproduced, all or in part, without written consent from the publisher and Art Knapp Plantland Home & Garden. Every effort has been made to ensure the accuracy of all content in the publication, however, the publisher will not be held accountable for omissions or errors. Note that products may vary between retailers and regions, and supplies may be limited. Pricing is subject to change and is not valid with any other offer. Home & Garden Showplace is a registered trade mark for use by its members, of which the Garden Centre Group Co-Op is an alliance member. Photo credit to Proven Winners® for a selection of photos provided to this magazine.

9 Edibles & Ornamentals

12 Design a Beautiful Succulent Wreath

14 Grilling Vegetables with Chef Michael Smith

18 Hydrangeas Demystified

20 2015 Spring Fashion Trends

22 Easy Care for Gorgeous Dahlias

24 Ornamental Grasses

30 5 Spring Cleansing Tips12

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22

24Feel The heat

with Chef Michael Smith

Contents

SPRING 2015 • 5

For all gardeners living in the central and northern part of the province, spring is the season you have all been waiting for. The first bulbs are popping their heads out

of the ground and we start to see the swelling of the buds on the trees which leads to the anticipation of getting your hands dirty again in your garden. Running a garden centre in this part of the province has had its challenges; however it is something that we have been able to do successfully for the past 35 years. One of the main reasons that we are able to do this is because of the willingness, eagerness and dedication of the staff working here. Some of the people have been part of the Art Knapp family for a while. Lucia (she practically grew up in the greenhouse) is now the G.M. Judith, has been with us for over 11 years taking care of our annual plants and great rose selection. Sandy, has been our nursery manager for 13 years. Karen in pond supplies and water plants for 8 years; and we have Harry back running our Hart Hwy location from spring till fall. And not to forget, at first place, our loyal and great customers. We thank the ones who have been with us for the past 35 years and welcome the new ones to the Art Knapp family!Every year we are sourcing the globe for new plants, tools, and accessories. We can do this easier now because we are partners in the G.C.G.C. (Garden Centre Group Co-Op) This is a buying group of 40+ independent Canadian garden

centres who all strive for the same goals; new products and better prices to pass onto our customers. The garden centre has changed a lot throughout the last 35 years and you will continue to see changes in the years ahead. However our roots remain deep in the nursery business and we will continue this for years to come. We have seen many new plants introduced in the last 35 years; and are always looking for the next new plant to add to our already large nursery selection.Now for the exciting things happening for me for the 2015 gardening season:The launch of our beautiful new Plant & Garden Guide. This new 354 page book with plant names, pictures, description and care of trees, shrubs, vines, perennials, annuals, grasses, fruits, herbs, indoor plants, bulbs and water plants. There is also a seasonal chore check list to help beginner gardeners. This book is specific for our climate and is a must for Northern Gardeners.Our new greenhouse addition built this winter at our College Heights location. This new 5,500 sq. ft. facility will give our annual ladies, Judith, Wilma and Sandy, the room to create and grow outstanding and beautiful hanging baskets, patio and balcony planters. Also look for specialty and new varieties of annuals, perennials and vegetables.I am looking forward to seeing you at our two locations this growing season. And like I always say: The best time to plant a tree was yesterday; the second best time if now; and gardening does grow on you.

FROM THE OWNER

-Jos

TOP SELLING PLANTS

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ON SALE ALL SEASON!


For me nothing is more enjoyable than walking into my backyard and picking fresh fruit.

I started with a hardy Evans cherry tree which gives me white flowers early spring and I enjoy eating the cherries right off the tree. I then added blueberries which provides me with fall foliage colour. When we introduced the Haskap (also known as the Honeyberry) I was looking forward to trying something new! I now prefer to use the Haskap berries for baking instead of blueberries. I also like to put Saskatoon and Red Currant bushes among my flowering shrubs and evergreens. Something nice to snack on while doing my weeding and adds

some contrast to the landscape. When I added an arch way into my garden I planted a Valiant grape to cover it. I love the look of the grapes in the fall when all of the leaves have fallen off and it is just the grapes hanging on the vines. Over the years I have added a couple of apple trees to provide some shade and apples are my favorite fruit. This year I am looking forward to planting some vegetables as edging plants along my garden beds. This shows that you can do that beautiful rounded out landscape mixed with beautiful flowering shrubs, evergreens and some great edible fruits tucked in.

Article by Sandy LightNursery Manager working with Art Knapp’s for 13 years.

AnFROM SANDY’S YARD

GardenEdible

SPRING 2015 • 7

Is 2015 the year that you landscape the yard or perhaps re-do the yard? Are you looking for something different that the neighbours may not have? There are some new shrubs, trees, perennials and vines that will be available at Art Knapps this spring.

Plant material that isNEW

‘Baton Rouge’ Dogwood - bright red stems giving it winter interest. In the spring the shrub will leaf out and produce small white flowers which later become berries. In the fall the foliage takes on a purple/pink shade.

‘Strawberry Sundae’ Hydrangea - creamy white flowers that slowly age to pink then strawberry red by the end of the season.

‘Lemony Lace’ Elderberry - deeply cut, chartreuse, lacy leaves, and deep red berries which attracts birds. It has a mounded shape and grows 90-150 cm tall and wide.

‘Top Gun’ Bur Oak - nice tree for the average yard as it has a narrow growth habit, growing 20 meters tall and 5 meters tall in 20 years.

‘Scarlet Jewell’ Maple - upright growth habit growing up to 20 meters tall and makes a nice shade tree.

‘Courageous’ Flowering Crab - covered in pink flowers. The new leaves come out a bronzy colour and turn to green.

‘Parkland Pillar’ Birch - perfect for smaller yards as it is tall and slim, growing 30 feet tall and 6 feet wide. The dark green foliage turns a beautiful yellow in the fall.‘Compressa’ Columnar Juniper - ideal for small spaces as it only grows 75-90 cm tall and 30-60 cm wide. This dwarf, upright juniper, has a very narrow compact, cone shape. It adds a soft element to the landscape because of the fine, dark blue green needles that turn slightly bronze in the fall. It is a slow growing, low maintenance plant, perfect for those gardeners who would rather spend more time relaxing in the yard rather than working in it! Plant it in an area where it will receive full sun. It is adaptable, and once the shrub is established it can tolerate some drought.

‘Weeping Common Juniper’ - graceful, weeping branched tree would make a nice focal point in the yard. It grows 3-3.5 meters tall with a 3-4 meter spread. It is multi-branched with a broad, pyramidal spreading shape. Branches have sharp, dull green needles. The red-brown bark, flakes in long narrow strips giving the tree another attractive asset along with the ornamental blue coloured berries. It can be grown almost anywhere as it tolerates different soil types, as well as weather conditions.Also look for eight new varieties of perennials and three new varieties of clematis. Diamond Ball Clematis – white, blue flowers. Joe Zary Clematis – double violet flowers and Warsaw Nike Clematis – red to purple flowers.As you can see there are lots of great and new plants arriving this year!

‘Phantom’ Hydrangea - very large flower heads that are a pale green in early summer, turn white, and end in pink. A nice trait about hydrangeas is that they can be pruned into a tree form which is great for small sized yards.

‘Neon Burst’ Dogwood - as the name suggests, it has bright yellow and green foliage throughout the spring summer and in the fall turns into soft pastels. Compact plant 90-120 cm tall and wide.

‘Sunny Outlook’ Ninebark - will add glowing vibrant colour to the landscape with its chartreuse foliage.

‘Tiny Wine’ Ninebark - dark bronze-maroon, small refined leaves that contrast beautifully with the small pink white flowers that run down the branches.

‘Glow Girl’ Spirea - compact rounded shape. Foliage starts off bright yellow and matures to yellow-green and then to orange/red in the fall.

‘Blue Kazoo’ Spirea - beautiful white blooms that contrasts with the cool blue foliage with hints of burgundy. In the fall the foliage turns a rich red colour.

‘Rainbow Sensation’ Weigela - foliage is a variegated green and yellow. In spring the clusters of soft pink flowers are an attraction to hummingbirds.

Tuxedo Weigela - deep dark foliage and bright white bell flowers.

for 2015DIFFERENT&


WHAT’S NEWWritten by Lucia Van Hage

No matter the size of your garden or home; containers filled with flowers, tropicals, herbs or certain vegetables can add charm and colour to your home décor inside or out. Container planting gives the adaptability to give colour or deliver a focal point. You can clump a series of pots together on the patio or front step filled with herbs; put two on either side of

your garage with boxwood; or a large single pot can make a great impact also. I love using pots inside and outside my home! I live in a condo so my outdoor space is limited. Having containers lets me feel like I have a little garden patch of my own for outside and inside a beautiful pot filled with orchids on my dining room table makes a show stopping statement.

Listed below is just a couple of my favorite companies of the 2015 garden season.

ElhoBased out of the Netherlands, we have been selling pots from this company for a few years now. They take the European modern clean line approach and have put together a collection that can fit indoors or out. Some of the collections I think that are very noteworthy are:

BRUSSELS WHEELS - these pots come in a matte or diamond/glossy finish. They have wheels built into the bottom of the pot making it much easier to move around for cleaning, or if you are like me, to change your décor around again!

BRUSSELS HERBS DUO POT - these pots are specially designed for herbs with an elevated bottom to promote healthy plants. By having the elevated bottom plants do not sit in water and moisture stays at the bottom of the pot helping with humidity. Every pot includes a holder with multi-blade stainless steel herb scissor.

CORSICA FLOWER BRIDGE - these pots have a universal system that fits every balcony; that can be done in seconds. The pot has a cut out on the bottom making it easy to secure to any balcony. It is an award winning product for Elho.

CORSICA VERTICAL GARDEN - your premium vertical garden. Ideal for hanging flowers or herbs. The pots stack on top of each other and you can go as high as you want and mix and match your colours. We have these pots in small and large.

GREEN BASICS GROW TABLE - the Green Basics line is made of recycled plastics. You will see quite a few different designs of the Green Basics line within the store. The new product from this line that I am very excited about is the propagation and grow tables. These systems are 100% modular and are perfect for starting your seeds and eventually moving outside as a mini greenhouse. The xxl grow table is at the ideal height so you do not have to bend. The dome has a special developed sun filter and climate control ventilation sliders. And with the superb quality and beautiful design this is a product that can be enjoyed all year and for many years!

These are just a few of the pots that are coming in this year. We bring in a 20 foot container of Elho pots yearly so you can be assured that we have a large selection and a pot that is sure to fit your style.

Crescent GardenThis is another pot company that I love. These pots are resin, anti-shock and lightweight making them easy to move. One of the other great features is that they are weather resistant. Due to our northern winters ceramic pots cannot withstand the climate causing them to crack if left outside; however these pots can! I have had one outside my home year round for the past several years. I have an artificial topiary tree in it giving my front entrance an inviting appearance year round. It is also great for your annuals in the summer and your winter planters for the winter.

POTS!for 2015 in

We have one of the largest selections of pots in Northern BC. We bring in multiple containers of plastic, resin, slate, tin and ceramic pots. Looking forward to seeing you and helping you find a pot to fit the décor of your garden and home!

SPRING 2015 • 9

Combine Edibles and Ornamentals to Create an Eye Catching Container Arrangement.Written By Paul Zammit

IT UPMIX

There is something very special about enjoying fresh herbs and sun-ripened vegetables picked directly from one’s own garden. Not only is it an emotionally

satisfying experience, personally I believe that nothing tastes better than freshly picked, sun-warmed produce! As the popularity of growing your own food continues to gain momentum, it seems the available ground space and size of home gardens is shrinking. As a result, would-be urban food farmers must become creative and look to any available outdoor space as an option. Fortunately, even in the absence of traditional, in-ground garden beds, one can successfully grow a vast and delicious range of edibles in containers by following some simple guidelines.

When choosing appropriate containers, let your imagination run wild. They come in all shapes, sizes and colours and can be made of a wide range of materials. Personally, I am drawn to terra cotta, wood, stone, iron and moss lined baskets. Regardless of the material, the presence of drainage holes in a container is an absolute must!

Be mindful of the wind when gardening on raised patios and/or balconies. It can be a powerful force. To keep planters from toppling over and plants from drying out, carefully consider the size of the container. Select large pots (3 gallon size or larger) that when filled, will have good bottom weight and will provide ample space for a strong root system to develop.

Your choice of container mix is equally as important. Choose a potting soil that is recommended for vegetables and herbs. Avoid heavy and dense potting soil and never use straight top soil or triple mix in your containers. The potting mix should be porous and relatively lightweight. For vegetables that tend to be heavy feeders, such as tomatoes, cucumbers, peppers and eggplant, I will often combine 1/3 well composted manure with the container mix before planting.

When selecting which edible plants to grow in your container(s), carefully read all tags and/or seed packages. Choose plants that are dwarf, compact, bush type and suitable for for pot culture. For crops such as bush beans that mature quickly, consider a succession of plantings every two weeks. This will result in a steady supply of fresh harvest. Check your beans, cucumbers and squash daily and harvest regularly to prolong production. Pinch out (prune) the quick growing tips of herbs such as basil to encourage new, more compact growth from the base of the plant.

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The majority of vegetables and herbs require six or more hours of sunshine to thrive. If you do not have such conditions, please do not despair. Consider growing selected edibles such as chard, kale, leaf lettuce, beets, parsley, thyme and basil, as these will tolerate a degree of shade, especially during the hottest part of the day.

Once planted, consistent watering is key to promoting and maintaining strong, healthy and

productive plants. Check your containers daily. In my own garden, I tend to group containers that require similar watering needs together, allowing me to focus and deliver exactly what is needed to those plants in an efficient manner. It is also beneficial to keep a large, full watering can beside each group of planters. They are especially important for those last minute or emergency waterings, especially during hot and dry periods in the growing season and are usually emptied and refilled every few days.

Edibles in containers also need to be fed regularly. I prefer to fertilize with a water soluble, organic plant food. Always follow the recommended rate.

I also highly recommend growing and adding some edible flowering plants such as nasturtiums, pansies, violas, dianthus and calendula to your container arrangement. Doing so will provide a splash of colour to your planter and your salad too. In order to ensure a regular supply of fresh blossoms, remove any spent or fading flowers before they go to seed. There is evidence to suggest that combining edibles with other flowering plants can actually increase the overall harvest of vegetables. The flowering plants attract pollinators which in turn visit both groups of plants, increasing the fruit set of the vegetables. An important tip to remember when selecting flowering plants to attract and support pollinators, is to choose plants with single blossoms, as these tend to offer more pollen and nectar for pollinators to feed on. As a result, everyone wins.

I like to take my growing of edibles in containers one step further by combining vegetables, herbs and ornamentals all together in the same planter. “Mix it up!” is my motto. Many edibles have colourful and fragrant flowers and or foliage that can be used to add great visual impact to a mixed container

SPRING 2015 • 11

planting. For example, herbs such as basil, thyme and rosemary, added to a mixed planter add a delightful and often unexpected fragrance to the air when brushed. Golden sage is another favourite to combine in containers. The foliage has many positive attributes. Both fragrant and colourful, once established, sage tends to be somewhat drought tolerant and can also withstand a number of light fall frosts. As an individual specimen, or in combination, golden sage is a must on my spring shopping list to the local nursery. It also combines beautifully with yet another herb I consider a staple in mixed planters, curly leaf parsley. It has so much going for it! In addition to being an essential addition to many recipes, parsley is an excellent source of antioxidants and vitamin C. Visually it provides a wonderful textural contrast of rich, dark green, ruffled foliage. This is the perfect foundation, as other colours just pop against it. In a pinch, I have used the fresh leaves when creating small floral arrangements. Established parsley plants are also cold tolerant and will continue to have a presence long after the first frost. If that were not enough, it is important to remember that parsley is an important food source for the larval stage of the swallowtail butterfly. With so many plusses, how could you not want to incorporate parsley, and other assorted edibles and herbs into your mixed planters?

Paul Zammit is the Director of Horticulture at the Toronto Botanical Garden. He is an enthusiastic and engaging plantsman and lecturer who travels across Canada, the US and Europe where he is always keen to share his passion for horticulture and gardening.

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Items you will need:

• Wire frame – circle, square or heart• Plastic sheet• Sphagnum, Reindeer, Spanish, sheet or other assorted loose moss• Succulent cuttings and plants• Floral thread or 24-gauge paddle wire• Ferning pins • Scissors and stapler

Succulent WreathDESIGN A BEAUTIFUL

A live succulent wreath will make a beautiful welcome to your fence, outdoor wall or door. Lasting

all summer long, this low maintenance wreath will continue to grow and change, only enhancing its beauty. You will be surprised at how simple and easy it is to create this stunning masterpiece.

Written by Martha Vandepol

SPRING 2015 • 13

Step 1:Select your wire frame, line with plastic and staple the plastic securely.

Step 2:After soaking your sphagnum moss in water, wring it out and place on top of the plastic-lined wire form. Make sure that you mound the moss slightly higher than the wreath frame, as it compresses slightly when you add the succulent plants and cuttings. Using floral thread or wire, wrap the frame and moss to make sure that the moss is secure.

Step 3:Prepare your succulent plants by removing them from the container, and gently shake off all excess soil, so that only the roots are left on the stem. Arrange the larger succulents to create focal points for the best visual impact wreath. The smaller plants and cuttings will be used later to fill in any gaps or spaces.

Step 4:Gently tie the floral thread around the core stem of the succulent plant. Make a hole in the moss, and carefully push the roots of the plant into the moss. Then tie the plant into place – one thread through the inside of the wreath, the other thread around the outside of the wreath, knotting at the back of the wreath frame. It is easier to do this procedure if the frame

is overhanging from your work bench. You can also secure the succulent in place with ferning pins. (Tip: You can also use bobby pins, paper clips or wire, and bend them into a “U” shape.) Do not worry if you see the thread or wire, as you can cover them up later with smaller plants, cuttings or moss.

Step 5:Add the smaller succulents and cuttings to fill in the spaces. You can do this by either tying or pinning them into place. Periodically, lift the wreath and gently turn over to ensure that none of the plants will fall out.

Step 6:Finish your design by tucking in additional moss to cover any string or wire that may be showing. The addition of looped curly willow, artificial berry or raffia is a personal aspect that can also be incorporated to reflect your own unique design.

Step 7:Water periodically to keep the moss moist. It may take a few weeks to root, so be careful when handling your wreath.

Now that your creation is complete, you can hang it on an exterior house or garden wall, or use as an umbrella ring on your patio table or around a lantern. Your beautiful succulent wreath will be a creation to be enjoyed the whole summer long.

1. Cut with a sharp knife or scissor below a stem joint or where a leaf joins the stem.2. Remove any excess leaves from the stem.3. Cut a day or two prior to use to allow the cut end to dry, which will allow the stem to seal, reducing the risk of fungus.

How to prepare a Succulent Cutting

• When the sphagnum moss is dry, soak the entire wreath in warm water for a few minutes. Allow excess water to drain. Watch your succulent plants closely, - if the leaves start to shrivel they will need more water.• Place your wreath in an area where you get ample light, but not direct, hot sunlight. Most succulents need at least six hours of indirect sunlight per day. Bring inside if the temperature drops below 13 degrees at night as succulents do not like the cold.• Your wreath shouldn’t require too much trimming throughout one season. However, you can trim a bit to keep it more compact.

Caring for your Succulent Wreath

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Fire up the grill – barbecuing season is upon us! From burgers to steaks, chicken to kabobs, there’s nothing like a backyard cookout to kick off the summer. And while carnivores have long laid claim to grills across the nation, vegetables of all shapes and sizes are also starting to feel the heat. To further investigate this flavourful new trend, I consulted with one of Canada’s best-known foodies, Prince Edward Island’s culinary ambassador Chef Michael Smith, to help prep for a season of garden grilling.

Q: Is it safe to say that any vegetable can be prepared on the grill?Chef Michael Smith: Not any vegetable. It comes down to the strength of the vegetable and how hard it is. Root vegetables are just too hard; greens are on the other end of the spectrum and they’re just too soft. But in the middle, in the sweet spot, there are lots and lots of vegetables that are medium-tender – squashes, zucchinis, eggplants, and asparagus, for example – that are perfect for grilling.

Q: Charcoal versus gas, it’s been a hotly debated topic for years in the meat world, but what about when it comes to grilling vegetables? Is there a better option?Chef Michael Smith: For vegetables, it doesn’t really matter. What really matters – what the big secret is, is the heat. Lots and lots of heat. Now, if you have a wood-burning grill, that’s really your best option. I’d recommend hardwoods – fruitwoods if you can get them. This will provide you with nice, smooth, aged, woody flavours. Fruitwoods are particularly aromatic – cherry trees, peach trees, apple trees – these are all great options and provide great flavours when used on slightly harder vegetables like potatoes and sweet potatoes.

Q: What about indoor grilling options? Do you have any good apartment-friendly recommendation for grill-craving condo dwellers?Chef Michael Smith: Well, I have lots of friends in Toronto who have snuck barbecues into their buildings and out onto their balconies... but if you can’t manage to do that, then I’d recommend investing in a really good fan. Indoor grilling is all about smoking hot heat. Inside or out, that’s what grilling is all about: intense heat. To get that heat indoors, you’re going to be turning either your gas or electric up really high and that’s going to result in smoke. As long as you can handle that with a really good fan or vent, you’re in business.

Q: When it comes to prepping veggies for the grill – indoor, outdoor, gas, charcoal or wood – what’s the best way to marinade?Chef Michael Smith: One quick tip there: basically any vinaigrette salad dressing is a marinade. That being said, typically vegetables don’t have the cellular structure that benefits from a long-term marinade. So don’t worry about letting them soak in the dressing too long. Of course, there are also dry rub marinades. A light touch is necessary here, as dry rubs tend to be a bit more flavourful, full of chili powders and spices that can quickly overrun your vegetables. So really, if you’re looking for the best marinade, a little salt and pepper is fine. A bit of moisture from some grape seed oil (this is the cooking oil that’s most resistant to burning) and some salt and pepper – that’s how I do 90% of my grilling.

Q: Are there any herbs that we should keep in mind?Chef Michael Smith: You’re in a tenuous zone if you’re using herbs (dry or fresh) on a grill because they burn. Very, very strong herbs can work on the grill – such as rosemary, sage and a bit of thyme – because they hold their flavour and can handle the hot heat. But if you start moving down the scale towards lighter herbs – basil and oregano, for example – you’ll find you’re not getting any flavour because you’re charring the vegetative matter. So if you’re thinking about ways to work herbs into your meal, perhaps a better way to introduce them is to add them to foods after they’ve been grilled. I much prefer to add my herbs as part of the dressing or sauce, whatever it is

FEEL THEHEAT:Grilling Vegetableswith Chef Michael Smith

By Chantielle McFarlane

SPRING 2015 • 15

This is my all-time favourite summer salad. It’s amazing how much savoury flavour your grill can add to a simple pineapple and some red onion. Next time you fire up the works try this salad and you’ll have a new favourite for your repertoire too!

YIELD: SERVES 4INGREDIENTS1 whole pineapple, skinned (uncored), cut into thick rings2 red onions, sliced into a few very thick ringsA few generous splashes olive oilA sprinkle or two sea salt and freshly ground pepper1 lemon, zest and juiceFew handfuls fresh whole basil leaves

ABOUT CHEF MICHAEL SMITHFood Network Host, Nutritional Activist, Food Media Producer

Chef Michael Smith, one of Canada’s best-known chefs is a passionate advocate for simple, sustainable home cooking and an inspiration for families creating their own healthy food lifestyle. He’s the host of Chef Michael’s Kitchen, Chef Abroad and Chef at Home seen on Food Network Canada, Global and in more than 100 other countries. He’s a judge on Chopped Canada and traveled the world for his innovative new web series Lentil Hunter.

Michael is Prince Edward Island’s food ambassador and Canada’s best selling cookbook author, teacher, professional chef and home cook. He led the team of Sodexo chefs that cooked for the world’s Olympians in the Whistler Athletes Village in 2010. His eighth cookbook, Family Meals, hit the bestseller list last summer. His food media production company is breaking new ground online and his Twitter feed is Canada’s top choice for foodie fun.

Although Michael is a true chef at large his favourite role is Dad, home on Prince Edward Island with his wife Chastity and his children: Gabe, Ariella and Camille! Michael is an avid map collector, long-time windsurfer and novice kite sailor.

that I’m serving with the food, if I’m looking to really make the most of those flavours.

Q: Now what about dessert? Can you recommend any good fruits for grilling?Chef Michael Smith: One of the things that I really like to grill is pineapple. It’s firm, it takes grill marks well and it really holds the smokiness. I tend not to make dessert out of it though; instead, I’ll turn it into a salad. A grilled pineapple, red onion and fresh basil leaf salad is one of my all-time favorite summer salads. For dessert though, things like grilled peaches or apricots – softer fruits, again it’s about the texture. A grilled apple? Ehhhh, it’s nothing special. But a peach is just the right texture. Bananas work very well too. Simply cut the banana in half and tuck chocolate inside for a warm, gooey, chocolatey mess inside the banana skin – don’t take the banana out of the skin, you’ll want that protective layer on the grill.

Q: Your latest cookbook, Family Meals, is all about making cooking fun for the whole family. Do you have any parting advice for fun family grilling experiences?Chef Michael Smith: Just go for it. Of course you’re going to want to make sure your children are safe; when Camille was just learning how to walk and wandering around on the deck, I actually fenced off my barbequing area. I used lobster traps and child gates to keep her away. You’ve got to be careful around a hot grill. But I don’t think that means you have to keep them away from your grill. You have to teach them about it and invite them into the grilling process. When they’re six or seven, help them flip burgers on the grill, and teach them why you never press that patty with a spatula. Sure, it sizzles and you get lots of smoke, but you’ve also pressed hard-earned juice and flavour out of your dinner. It’s lessons like that which can only be learned if your kids are standing there helping you.

PROCEDURE

Preheat your barbecue or grill.

Evenly brush or drizzle the pineapple and onion rings with olive oil and season to taste with salt and pepper. Try to keep the onion rings intact as you do.

Grill the pineapple until golden grill marks appear and the fruit softens, about 5 minutes per side. Meanwhile, grill the onion until soft and lightly charred.

Quarter the grilled pineapple slices into wedges and roughly chop the onion rings. Toss everything with the lemon zest and juice and as many whole basil leaves as you can get your hands on.

VariationThis salad is very good tossed with a grilled chicken breast or two. Try tossing in some shredded coconut or sliced green onions as well.

GRILLED PINEAPPLE ONION SALAD

SPRING 2015 • 17

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Wrap yourself in nostalgia and warm sunshine, and imagine the quintessential summer garden. Chances are the frilly, colourful blooms of

hydrangeas freckle the landscape: pink, blue, or white; tall or short. There’s no denying that hydrangeas have earned their place as a summer classic.

As beloved as they are, however, hydrangeas can be equally confusing. They are the most searched for plant on the Internet, with questions ranging from simple how-to’s to panic-stricken, “Where are all the blooms?” It doesn’t have to be so complicated. By arming yourself with a bit of knowledge and know-how, you can confidently walk into the garden center, select the right hydrangea for your garden, and enjoy the beautiful summer blooms for years to come.

KNOW WHAT TO GROWWhen gardeners think “hydrangeas,” they are often imagining the classic pink or blue mopheads of bigleaf hydrangeas (Hydrangea macrophylla). These hydrangeas thrive in mild, coastal areas and are notorious for struggling in climates with harsh winter and spring seasons. Closely related are mountain hydrangeas (Hydrangea serrata). Mountain hydrangeas have similar pink or blue flowers, but are native to the mountainous regions of Asia and Japan, giving the plant better bud and stem hardiness than bigleaf hydrangeas.

Both bigleaf and mountain hydrangeas develop flower buds during the previous season. This “old wood” must survive fall, winter, and spring in order to produce blooms during summer showtime. Ill-timed pruning, cold weather, and late season frosts are often the reasons why gardeners do not see flowers. New reblooming varieties like the Let’s Dance® bigleaf hydrangeas and Tuff Stuff™ mountain hydrangeas also develop

buds on fresh, new wood, making them more reliable choices for those wanting the classic hydrangea look.

North America’s native smooth hydrangea (Hydrangea arborescens) is an adaptable and fast growing choice no matter where you live. They can withstand temperatures as low as –40°C (USDA Zone 3) and set flowers on new wood, blooming consistently every year, even in cold climates. Traditionally, the flowers are white, like the popular ‘Annabelle’ and Incrediball® hydrangea varieties. Invincibelle® Spirit hydrangea is the first pink, broadening the colour spectrum.

As the name suggests, hardy hydrangeas (Hydrangea paniculata) are another tough, easy-to-grow plant that thrives throughout North America. They, too, flower on new wood and can withstand -40°C temperatures, but also full sun, heat, and drought better than bigleaf hydrangeas. Hardy hydrangeas are known for their elongated panicle blooms, which open white or green in the case of ‘Limelight’ hydrangea. In the fall, the flowers transform to palettes of rich pink and red, extending the period of garden interest.

Native oakleaf hydrangeas (Hydrangea quercifolia) also undergo fall transformation. Beautiful white summer flowers age gracefully while the oak-shaped foliage ignites to wine red. Like bigleaf and mountain hydrangeas, oakleaf hydrangeas are not as tolerant of cold weather (USDA Zone 5’s -29°C) and flower on old wood. They will do best in a protected setting.

PUT DOWN THE PRUNERSCross pruning off your list of garden chores. Hydrangeas don’t need it, and an ill-timed snip of bigleaf, oakleaf, or mountain hydrangeas could cost you next year’s blooms. Site these hydrangeas appropriately so an annual trim isn’t needed to maintain a manageable size. There are several options of

Hydrangeas

Written by Shannon Downey

DemystifiedLets Dance® Rhythmic Blue

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compact plants to choose from, so you can enjoy hydrangeas in small spaces, without lifting a finger. Even hardy hydrangea favorites like ‘Limelight’ and Quick Fire® hydrangeas come in petit versions: Little Lime® and Little Quick Fire® respectively. Smaller, no-prune hydrangeas are also great choices for container gardens.

Little Lime®

Let’s Dance® Diva!

KEYS TO SUCCESSNo matter which species of hydrangea you choose, they all have similar needs.

• Moist, but well-drained soil.

• Plenty of water, especially when first planted. Hydrangeas have shallow root systems, so they will dry out quickly. Applying a thick layer of mulch will help.

• At least four hours of sun each day. While many think of hydrangeas as shade plants, they will look and flower their best with some sun each day, ideally in the morning.

While they are often shrouded with a veil of mystery, hydrangeas are actually a low-maintenance option. With a little care, choosing the right kind of hydrangea is an easy first step toward building your dream summer garden.

Little Quick Fire® Gatsby Galtm

Tuff Stuff™

Incrediball®

Invincibelle® Spirit

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AFTER SEASON CARE:• Dahlias bloom continuously until the first hard frost turns the leaves black. At that time, cut down the plant stalks to 6 inches above the soil.

• Gently dig up the tubers and remove excess soil from the clumps. Dry out the clumps completely for 3-5 days in a room with consistent temperatures of 5-10°C.

• Store clumps in a dry place that never freezes. Place dry clumps in burlap, layers of paper, ventilated crates or cardboard boxes. A layer of vermiculite can add protection in cold winter climates.

• When spring returns and all danger of frost has passed, plant out the tuber clumps for another summer overflowing with beautiful blooms and cut flower bouquets.

• Plant dahlia tubers in spring after all danger of frost has passed, or start in containers indoors. Dahlias aren’t too picky. They enjoy average soils and full sun locations.

• Plant tubers 4 inches deep in a shallow hole. Set a stake at the back of the tuber clump at planting time. Sprinkle in a little bone meal and cover with soil. Water in well, but don’t overwater. Keep the soil moist, but not too wet.

• The hardest part is waiting for fresh green shoots to appear, and when they do, protect the young plants from slugs. A clear plastic bottle cut in half, can help provide an overnight shelter.

• Pinch out the growing tip when the plant is 4 inches tall. This allows the plant to put out side branches.

• When the main stem needs support, use soft fabric, like an old pair of nylons, for stake ties.

• Buds appear in threes. Keep the main bud and remove the tiny side buds. This allows bigger flowers to form.

• Water regularly, 1-2 times each week, and especially on hot summer days. Dahlias need only a light application of fertilizer (5-10-10). Never spray fertilizer directly on the foliage.

• Dahlias bloom and bloom. Cut flowers for bouquets and you’ll get even more blooms!

• Cut dahlias in the morning. Choose blooms that are fully open. Place fresh cut stems in a bucket of slightly warm water.

• Dahlias make for gorgeous cut flower bouquets. And if by chance, you have too many flowers, a bouquet makes a wonderful gift for a friend or neighbour!

EASY CAREGorgeous Dahliasfor

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Written by Brian Minter

Ornamental grasses offer so much potential and can make a significant difference in our summer gardens and patio containers if we use them in more creative

ways. It’s important to discover the newer varieties and to rethink our use of the best old favourites.

Without a doubt, purple fountain grass, Pennisetum setaceum ‘Rubrum’ (zone 9), is the world’s ‘leading lady’ of grasses. Looking like soft bunny tails, its beige seed heads bobble in summer breezes and contrast nicely with its rich burgundy foliage. A head-turner, ‘Rubrum’ accents almost any colour combination, especially hot pinks, limes and whites. Growing about 30” (76cm) in height, it is great for large containers. Proven Winners’ ‘Red Riding Hood’ is a little more compact at 18” (45cm) and better suited to smaller gardens and containers. Both are ‘must haves’ in any summer garden.

Perhaps one of the most colourful fountain grasses is Pennisetum ‘Fireworks’. Its pleasant cream and green variegated foliage is infused with a vibrant pink that just makes it stand out. As the plant matures, the pink intensifies and its pinkish plumes colour match the foliage for a truly glorious effect. It grows about 24-30” (60-76cm), performs best in hot weather and is a welcome addition to any summer container.

If you need big, then burgundy Pennisetum purpureum ‘Vertigo’ (zone 9) is your grass. Growing to 6’ (1.8m), this tall, fast-growing, versatile grass is quite at home by itself or in combination with big-leafed summer beauties, like colocasias and alocasias, for a ‘shock and awe’ display. Talk about a photo opportunity!

Rounding out the bronze and pink grasses is a striking cream and green variegated pennisetum called P. ‘Sky Rocket’. Once it gets growing, it has great vigour, and when used as a centrepiece for darker foliaged sweet potato vines and deeply coloured heucheras, it adds a very sophisticated look. It’s hard to imagine a summer garden without these easy to grow, drought tolerant and colourful pennisetums that blend with so many plants. I love their movement in breezy locations, and they just add so much interest to any garden or container.

Pennisetum ‘Sky Rocket’ Pennisetum setaceum ‘Rubrum’

Pennisetum ‘Red Riding Hood’

Purple Fountain Grass

Ornamental Grasses

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Perhaps the greatest addition in recent years to our selection of grasses is the richest blue fescue you can imagine, called appropriately ‘Beyond Blue’. Its intense blue colouration lasts throughout the year and puts all other blue fescues to shame. It’s hardy to zone 4, making it ideal for winter displays as well, and it’s fairly compact, growing about 12” x 12” (30 x 30cm). For me, it’s created a whole new appreciation of fescue grasses, not only because of its stunning colour but also because of its heat and drought tolerance and its adaptability to almost any garden or container situation.

Due to their year-round versatility, the evergreen varieties of Carex oshimensis are superstars. The old workhorse, Carex ‘Evergold’ (zone 5), growing 12” x 12”, has been my absolute favourite for use in shade or part sun. In any container, its gentle spill-over effect adds a classy touch. In the landscape, its flowing nature and variegated cream and green foliage softens and complements the look of other plants.

Carex ‘Ice Dance’ is mostly green with a tiny white stripe, and it adds a more sophisticated touch. If it’s attention you need, then your new best friend is C. Evercolor® ‘Everillo’ (zone 5). It has the hottest lime colour that accents just about everything it’s near. It’s happiest in a part sun or shade location, but we’ve tried it in full sun, and once acclimatized, it rocks! Growing about 18” x 18” (45 x 45cm), it has great vigour, and when used with anything burgundy or bronze, its magic comes alive.

Although it has been around for a while now, the award-winning architectural grass, Calamagrostis ‘Karl Foerster’ (zone 4), is the ideal columnar grass to provide vertical lift in narrow beds and planters. It’s a ‘must have’, especially if your garden needs a little discipline.

To me these are the most interesting and colourful grass additions to our spring and summer gardens. They love summer heat and tolerate drought, and they beautifully accent all the other foliage and flowers that we use to bring our patios and gardens alive. The beauty of the Carex oshimensis varieties is that they keep that colour going well into fall and winter!

Festuca ‘Beyond Blue’

Acorus ‘Ogon’ Carex ‘Evergold’

Carex ‘Ice Dance’Calamagrostis ‘Karl Foerster’ Carex Oshimensis ‘Everillo’

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Soil is an important part in growing healthy plants. It is the foundation for a plant therefore it has to have the right balance. Checking the pH and keeping

it at the correct level will directly impact a plants ability to take up nutrients, as well as affect the soil’s conditions. A plants roots absorb nutrients through its root system. If the soil is too acidic or alkaline the nutrients will not easily dissolve making it difficult for the plant get the needed nutrients. We take a lot of pride in creating our own premium indoor and outdoor soil blends for the past 35 years at our South Store location! By making our own soil we can ensure that the pH levels are correct and that only the best ingredients go into each bag we make. We do not add any chemical fertilizers only organic components such as bone meal, blood meal and compost. We also insure that we have a well-draining soil so your pots do not become water logged. If you talk to customers or even our staff that have tried other soils they always come back to our Art Knapp brand!

SOIL BRAND

What is a GMO? Put simply, it is a Genetically Modified Organism. Genetically Modified! What Does That Mean? Let’s get down to basics: genetic modification acts to alter a targeted component of the genetic makeup of an organism. In other words, it modifies specific genes within the DNA of an organism. These genes are “codes” for the production of materials important four everyday function. Genetically modified foods can therefore be defined as “species whose genes have been altered to produce a desired outcome.”1 For example, alteration of a specific gene sequence can increase the nutritional value of certain foods, create stronger crops that produce a higher yield (integral in a rapidly populating world!), or help prevent/reduce various diseases.1 Are GMOs Dangerous? I would be lying to you if I said there was absolutely no way that producing/consuming GMOs would be harmful to us. Like any developing area of science there will be benefits, and there

will be costs. This is the way it is with everything in life, GMOs included! Science is not an all-seeing entity that can predict the future. However, members of the scientific community are working hard to ensure we understand, to the fullest extent possible, the effects of genetic modification on our health. Scientific studies have discovered both pros and (yes) cons to GMO production and consumption.1,2 But the fact of the matter is this: just as there is no overwhelming evidence supporting the use of GMO foods, there is also no evidence against their use.3 If you are concerned about how GMOs might impact your health or the health of the environment, I suggest familiarizing yourself with the latest developments in the science behind GMOs. Peer-reviewed, scientific literature on the subject can be found by simply searching online databases such as “Google Scholar” and “PubMed.” Don’t be afraid to ask questions on the subject! Just make sure you are asking the right sources.- Jenna Dimler, BSc. Biochemistry and Molecular Biology (UNBC)

References1. Le, B.; Fernandez, S.; Gabriel, L. Genetically Modified Food. The Traprock 2004, 3, 37-40. 2. Amofa, G. Recommendations from a Meeting on Health Implications of Genetically Modified Organism (GMO). Ghana Medical Journal 2014, 48, 117-119.3. Dimler, J. Looking Towards the Future: Developments in Nutritional Genomics. 2014.

Let’s Talk: GMOs

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SERVES 2• 2 Cups coconut water• 1 Small fennel bulb• 1/2 cucumber• 1 Heaping handful of fresh mint leaves• 2 Handfuls spinach• 1/2 avocado• 2 Tbsp chia seeds• 1 Scoop Vega One vanilla protein powder

Mandy King Bio: Mandy King, CNP, BCom, is a Holistic Nutritionist, Speaker and Founder of HEAL, a health and wellness company with the ambition to make the world a healthier place, one delicious meal at a time. HEAL offers interactive corporate wellness programs along with personalized one-on-one nutrition and online programs.

Mandy is the co-author of the “21 Day Smoothie Guide”, author of the popular blog www.HealthyEatingAndLiving.ca, and loves to spread the nutrition word at her speaking engagements.

FACEBOOK: www.facebook.com/healthyeatingandliving.caTWITTER: @mandyking_HEALWEBSITE: healthyeatingandliving.ca

Spring Cleansing GREEN Smoothie

After an indulgent winter, spring is the time of year our bodies can crave a bit of a reset. Rather than going to the extreme of an expensive juice cleanse that might

result in binging on candy and chips afterwards, there are some simple habits you can incorporate into your daily routine to help cleanse and naturally detoxify your body.

1. Drink lemon waterOne of the first steps of cleansing is to ensure your digestion is working optimally. A common condition among North Americans is low stomach acid (often shown via heartburn, acid reflux, and irregular digestion). A simple way to stimulate the digestive juices is through lemon water. Before breakfast, squeeze half of one lemon into room temperature water. Not only does this get the digestive juices flowing, but it’s also great for morning energy to avoid dehydration.

2. Remove ‘problematic’ foodsEach person is different, but the most common offenders to people’s health tends to be cow’s dairy, gluten & sugar. Breakfast can be the hardest time, as gluten-filled foods are a staple in the morning. The easiest way to kick off your morning gluten & dairy free is with a high protein smoothie - recipe below. For lunches and dinners, focus on having two to three vegetable side dishes on your plate and all of a sudden there’s no room for the problematic foods.

3. ExerciseExercise is excellent for stimulating the lymphatic system, a main detoxification system in the body. The lymph relies on movement of the body to keep it flowing properly, and one of the best ways to do this is through exercise. The more you move, the better.

4. Eat more leafy greensAdding more leafy greens to your diet is a simple way to gently help your body cleanse. The green colour of leafy greens comes from the chlorophyll content of the plant and has been shown to bind with toxic metals to prevent absorption in the body. A great goal is to incorporate a different leafy green at each meal. For breakfast, try the ‘Spring Cleansing Green Smoothie’ below, with spinach in it; for lunch, try a kale salad, and for dinner, try steamed swiss chard with garlic and onions. All of a sudden, you’ve easily incorporated a leafy green at each meal.

5. Cruciferous VeggiesNot only are cruciferous vegetables, like broccoli, cauliflower and cabbage high in fiber, but they contain a compound called indole-3-carbinol, known to be a major cancer fighting substance. Cruciferous vegetables are shown to speed up the detoxification process of harmful chemicals, along with blocking the body from producing harmful amounts of hormones.

5Spring Cleansing

FEELING YOUR

TO HAVE YOUTips

BESTby Mandy King, CNP, BCom

art knapp prince george - spring 2015

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