Mastering the Art of Pot Drainage

We've all had the pot that wouldn't drain or know somone who bought a sensational looking pot that they didn't realize didn't have drainage holes until they'd already planted it. I frustrates me that they don't just pre drill holes in more pots!

Drainage Holes

A few weeks ago I burned my hand falling on a hot drill bit after drilling drainage holes in several pots: very smart! My dad gave me some advice to avoid future skin seering ocassions: run water over the drill bit and pot as you make the hole to cool the operation. He and my husband also both suggested a diamond drill bit: however, I was too excited about getting my new annuals planted to take the time to go back to the hardware store. I either make one large hole in the bottom of each pot OR make several smaller holes depending on the pot and drill bit size.

Drainage Materials

After you've gotten your drainage holes taken care of, its important to fill the bottom 1/4 or so of your contain with a material that will encourage water to drain. I was fortunate to be able to repurpose the 3 truckloads of white landscaping rocks that the homeowners before me COVERED my yard in for this purpose! However, I also keep a plastic tub of broken clay pots and even rocks I uncover while digging in the yard to reuse in my pots.

I read recently in a magazine about using old tennis balls to aid drainage in larger pots. I tried it recently with Mason (my not-so-helpful gardening side kick) at my side. So far, my yellow hibiscus seems happy in the pot among the recycled tennis balls.

Hydrangeas

In the Fall of 2006, I bought 3 Penny Mac Hydrangeas from Home Depot. They were extremely healthy looking plants, however after some reading I regretted not getting not getting the Endless Summer variety. Nonetheless, they have performed excellently and I couldn't be happier with them. This year they've hit their stride and are blooming like crazy and hanging in there with the heat.

Last summer, I took several floral arranging classes at The Art of Flowers in downtown Raleigh. I was reminded of the Limelight Hydrangea. Its a show stopper in arrangments when paired with pinks and reds. I set out to buy three and got a hydrangea education along the way.

Hydrangea Macrophylla

The most common hydrangeas in our area are the Hydrangea Macrophylla or bigleaf hydrangea. These hydrangeas' blooms vary from pink to blue depending on the pH (or acidity) of the soil. If you want blue blooms increase the acidity adding aluminum. For pink blooms, add lime to the soil. Don't forget that as pretty as they are in the summer, these hydrangeas are decidious and will loose their leaves in the winter. Unless you like the twiggy look in the winter, like I do, they might disappoint you if you if they are too prominent during the winter in your landscape. These hygrangeas bloom on old wood, so prune them after flowering.

Hydrangea Paniculata

The limelight hydrangea is a Hydrangea Paniculata or Panicle Hydrangea. From what I've read, its white and light green blooms of the summer turn to a deeper pink or red in the Fall: I can't wait! This hydrangea blooms on new wood. In fact, my plants had recently been pruned to about 2 feet tall when I got them in March and now they are about 4 - 5 feet tall. No blooms yet, but I'm hopeful!

What to do with all those herbs: Oregano and Parsley

My husband is from Argentina and is a "foodie" if ever there was one! He loves to cook and to send me to the herb garden with my herb snips. Below are three of our staples! If we've had you over or taken you dinner, you've probably had one of these recipes.

Zapallitos Revueltos (Scrambled Zucchini)
One large onion (sliced long ways)
2 tablespoons olive oil
2 zucchini
2 teaspoons oregano
Salt
Pepper
2 eggs

Place sliced onion in a pan with olive oil on low heat. Cover and cook until onions are soft. Slice 2 green zucchini to about 1/4" thick and add them to the onions. Add oregano, salt and pepper and cook on low heat stirring until soft. Turn off the heat and add 2 eggs stiring into the mixture. Add additional salt and pepper (or oregano) to taste.

Marinated Pork Tenderloin
2 tablespoons olive oil
1/2 cup dry red wine
3 cloves garlic, minced
3 tablespoons fresh Oregano, chopped
3 tablespoons fresh Parsley, chopped
1/2 teaspoon pepper
Pork Tenderloin

Whisk together the oil, wine, garlic, parsley, oregano and pepper. Cover the pork thoroughly with marinade, cover and refrigerate at least 4 hours (preferably overnight).

Chimi Churri (a traditional Argentine sauce)
Red wine vinegar
Olive oil
Garlic
Parlsey
Red pepper flakes
Hot water

Andy nor any of my in laws measure anything, so just mix and enjoy! We use it as both a marinade and a sauce. We store it in our fridge and add additional hot water, olive oil or red wine vinegar for reuse.

Andy has also found a new passion in local food and ingredients: his inspiration, Animal Vegetable Micracle by Barabara Kingsolver. We've been buying all local and organic and limiting all of our produce and meat to purchases from NC farmers. Its been both fun and rewarding although I'm already lamenting the end of strawberry season!

Lately, we've also been exploring local meat and cheese CSAs and tomorrow we're headed Celebrity Farms (a goat cheese farm in Siler City, NC) for a locally grown Sunday dinner. If you're not up for a trip to Siler City, you can check out their cheese at the North Hills Farmer's Market.

Drying Herbs

My herb garden has exploded: I've got blooming lemon balm, oregano, dill and cilantro. I did a little pruning last weekend and potted my "out of control" lemon balm in hopes of creating fuller plants and making my little spot a little less crowded.

I decided to cut and dry some of my herbs for use in the winter. I've tried drying herbs by hanging them upside down to no avail, so this time I removed the leaves and set them out to dry on plates. About a week later they were nice and crispy, so I pulsed them in the food processor and stored them in some glass jars. We'll see how they work.