Art Knapp Prince George - Home and Garden Showcase

SPRING 2015
PLANTLAND HOME & GARDEN
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.
14
Feel The heat
24
with Chef Michael Smith
Contents
22
12
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 Tips
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.
4 • ART KNAPP PLANTLAND HOME & GARDEN - ARTKNAPPSPG.COM
FROM THE
F
OWNER
or 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.
-Jos
TOP SELLING PLANTS
ON SALE ALL SEASON!
Barberry Royal
Burgundy
Diabolo
Ninebark
Regular $29.99
Regular $14.99
Now $9.97
Now $9.97
Spirea Magic
Carpet
Hydrangea
Annabelle
Emerald
Cedars
Regular $24.99
Regular $24.99
Regular $29.99
Baby Blue
Spruce
Spirea
Goldmound
Regular $149.99
Regular $24.99
2 Gallon Pot
Now $19.97
2 Gallon Pot
Now $16.97
Potentilla
Pink Beauty
2 Gallon Pot
Regular $24.99
Now $16.97
1 Gallon Pot
2 Gallon Pot
Now $16.97
10 Gallon Pot
Now $99.97
Daylilies’
Selected Varieties
2 gallon pot
Regular $14.99
5 Gallon Pot
Now $19.97
2 Gallon Pot
Now $16.99
SPRING 2015 • 5
F R O M S A N D Y ’ S YA R D
An
Edible
Garden
Article by Sandy Light
Nursery Manager working with
Art Knapp’s for 13 years.
F
or 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.
6 • ART KNAPP PLANTLAND HOME & GARDEN - ARTKNAPPSPG.COM
Plant material
that is
NEW&DIFFERENT for 2015
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.
‘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.
‘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.
‘Strawberry Sundae’
Hydrangea
- creamy white flowers that slowly
age to pink then strawberry red
by the end of the season.
‘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.
‘Lemony Lace’ Elderberry
- deeply cut, chartreuse, lacy
leaves, and deep red berries
which attracts birds. It has a
mounded shape and grows 90150 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.
‘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.
‘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!
SPRING 2015 • 7
WHAT’S NEW
for 2015 in
POTS!
Written by Lucia Van Hage
N
o 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.
Elho
Based 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 Garden
This 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.
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!
8 • ART KNAPP PLANTLAND HOME & GARDEN - ARTKNAPPSPG.COM
MIX IT UP
Combine Edibles
and Ornamentals
to Create an Eye
Catching Container
Arrangement.
Written By Paul Zammit
T
here 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 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.
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.
SPRING 2015 • 9
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
10
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.
SPRING 2015 • 11
DESIGN A BEAUTIFUL
Succulent Wreath
Written by Martha Vandepol
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.
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
12
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.
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:
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
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.
Caring for your
Succulent Wreath
How to prepare
a Succulent Cutting
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.
• 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.
SPRING 2015 • 13
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.
FEEL THE
HEAT:
Grilling Vegetables
with Chef Michael Smith
By Chantielle McFarlane
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 bestknown 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.
14
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
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.
GRILLED PINEAPPLE ONION SALAD
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 4
INGREDIENTS
1 whole pineapple, skinned (uncored), cut into thick rings
2 red onions, sliced into a few very thick rings
A few generous splashes olive oil
A sprinkle or two sea salt and freshly ground pepper
1 lemon, zest and juice
Few handfuls fresh whole basil leaves
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.
Variation
This salad is very good tossed with a grilled chicken breast
or two. Try tossing in some shredded coconut or sliced green
onions as well.
ABOUT CHEF MICHAEL SMITH
Food 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.
SPRING 2015 • 15
16
SPRING 2015 • 17
Hydrangeas
Demystified
Written by Shannon Downey
Lets Dance® Rhythmic Blue
W
rap 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 panicstricken, “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 GROW
When 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
18
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 PRUNERS
Cross 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
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.
KEYS TO SUCCESS
No matter which species of hydrangea you choose, they all
have similar needs.
• Moist, but well-drained soil.
Little Lime®
• 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.
Invincibelle® Spirit
Let’s Dance® Diva!
Tuff Stuff™
Incrediball®
Little Quick Fire®
Gatsby Galtm
SPRING 2015 • 19
20
SPRING 2015 • 21
EASY CARE
for
Gorgeous Dahlias
• 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.
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.
22
• 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!
• 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.
SPRING 2015 • 23
Ornamental
Grasses
Written by Brian Minter
O
rnamental 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.
Purple Fountain Grass
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.
Pennisetum ‘Sky Rocket’
Pennisetum setaceum ‘Rubrum’
Pennisetum ‘Red Riding Hood’
24
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.
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.
Festuca ‘Beyond Blue’
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!
Calamagrostis ‘Karl Foerster’
Acorus ‘Ogon’
Carex ‘Evergold’
Carex Oshimensis ‘Everillo’
Carex ‘Ice Dance’
SPRING 2015 • 25
26 • ART KNAPP PLANTLAND HOME & GARDEN - ARTKNAPPSPG.COM
SPRING 2015 • 27
SOIL BRAND
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
Let’s Talk:
GMOs
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
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!
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)
References
1. 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.
28 • ART KNAPP PLANTLAND HOME & GARDEN - ARTKNAPPSPG.COM
SPRING 2015 • 29
5
Spring Cleansing
TO
Tips
HAVE
YOU
FEELING YOUR
BEST
by Mandy King, CNP, BCom
A
fter 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.
3. Exercise
Exercise 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.
1. Drink lemon water
One 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.
4. Eat more leafy greens
Adding 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.
2. Remove ‘problematic’ foods
Each 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.
Spring Cleansing GREEN Smoothie
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
5. Cruciferous Veggies
Not 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.
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.ca
TWITTER: @mandyking_HEAL
WEBSITE: healthyeatingandliving.ca
30 • ART KNAPP PLANTLAND HOME & GARDEN - ARTKNAPPSPG.COM