The Garden Thread - October, 2025

October 1, 2025 | Diana in WI/Greeneyes in Memoriam

[Diana in Wisconsin]

The MONTHLY Gardening Thread is a gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.

If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.

This thread is a non-political respite. No matter what, you won’t be flamed, and the only dumb question is the one that isn’t asked.

It is impossible to hijack the Gardening Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go - and that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to/removed from our New & Improved Ping List.

NOTE: This is a once a MONTH Ping List, but we DO post to the thread all throughout the month. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time.

[Diana in Wisconsin]

Miss Booger is so pretty! With all that FUR I’ll bet she’s ready for cooler weather. :)

I found 12 red Jalapenos and a couple of red peppers as well as a handful of red tomatoes (Celebrity Plus) and a decent cucumber for me to eat and a not-so-decent one that can go to the chickens.

I watered the Strawberries, the Asparagus, the Kale and two pots of cherry tomatoes in anticipation of Beau’s return tomorrow or Saturday.

I may make a batch of Hot Pepper Jelly, but I think it’s going into the freezer - I’m so DONE with canning for this season. :)

I need a Summer Kitchen. I’ll put that on Beau’s ‘Honey Do List’ that is growing by the day - but HE told me to pull one together. He starts feeling guilty about neglecting the homestead (and MAYBE me?) when he’s been at Bear Camp all Summer.

And am I taking ADVANTAGE of this? You BETCHA!!

[FamiliarFace]

Today’s big event? The last Monarch butterfly flew off in the early afternoon! I’m not sure why, but I named this one “Monet”. She was very pretty, just like one of his paintings.

So final roll call was 31 successful butterflies, out of 35 caterpillars. A success rate of 88.6%, which is a lot better than the 2-10% in the wild. 15 were boys, and until yesterday 15 girls. Monet’s emergence added one more to the girl column, though I feel sure, there’s a boy out in the wild that will even up the odds. I learned a lot doing this project. The whole process is very amazing, and to get to watch it close up was pretty cool, too.

The water feature has been built, but we are fine tuning the amount of splash. Hopefully this will be more under control by early next week. Once the feature is totally completed, I can begin to plant the remaining perennials and shrubs that I bought at the Fall plant sale a week ago.

We have rented a log splitter for the weekend, so that will be the next task on the to do list. Ash, hickory, pin oak, and hackberry wood awaits us. As I mentioned before, it’s one project after another. I told my daughter tonight that when we go to the beach in a few weeks, I plan on sticking my toes in the sand and having a nice piña colada asap.

Hubby and I are both due some real time off from regular chores, work that pays the bills, and home improvement projects. Also need a break from the day to day troubles that seem to afflict so many in our family. I’ll say this. I am never bored. Always something going on, and always, always, ALWAYS something to be grateful for! Thank you, Jesus, for all you have done for me!

[Liz]

Roasted Carrots in Peanut Sauce

Ing trimmed carrots w/ some stem left on Peanut Sauce 3 tablespoons smooth peanut butter 2 tablespoons water 2 tablespoons cider vinegar 1 1/2 tablespoons soy sauce 1/2 teaspoon sugar 1/2 teaspoon chili sauce 1/2 teaspoon sesame oil, peanuts, greenery and chp scallion, garnishes

You can julienne the carrots to cook faster. Roast carrots drizzled w/ olive oil in hot oven til tender.

Peanut Sauce---whisk peanut butter and water smooth. Stir in cider vinegar, soy sauce, sugar, chili sauce, and sesame oil. (You can whisk all ing at once, but separating helps prevent liquid from splashing.)

Toss roasted carrots with Peanut Sauce til evenly coated (ideally, they should be lightly dressed, not swimming in sauce). Top with scallions, greenery, peanuts, and serve.

[Pollard]

[Diana in Wisconsin]

It’s nice when a kid and his cabbage can grow old together. ;)

[Diana in Wisconsin]

Great outcome, Butterfly Whisperer! :)

[Diana in Wisconsin]

On a whim I bought a Ball Fermenting Kit. It's just a quart jar with a spring and some spices and such.

What would you recommend as my first Fermenting Project? I haven't even opened it, yet.

[Diana in Wisconsin]

If all goes well, Beau and 9 - maybe 10 - dogs will be home by evening.

This recipe is going into the crock pot today to cook low and slow all day:

https://www.allrecipes.com/recipe/16399/slow-cooker-tender-and-yummy-round-steak/

(From last seasons steer, ‘Chuck.’ All gave some, some gave all!)

And then there is Kennel Prep for their return, so I will fill all water buckets (I already cleaned the kennels) and have kibble and a Milk Bone waiting for each of them.

And THEN there is a mad dash through the house to make it LOOK like I’ve accomplished something while he’s been gone. That’s always the hardest part!

[Pollard]

Dill pickles or sauerkraut are the most common

[FamiliarFace]

Thank you!

The landscaper just stopped by to check on the water feature. We have to get the splash area right so that the water doesn’t drain so fast, otherwise we would have to refill it every other day. He said the usual is 2-3 weeks between filling.

This one is higher than he has ever built, which increases the splash area. It’s close to 3 feet tall, with large rocks and some flagstone and other flat stones built into different levels. When the water bubbles out at the top, it comes down like a waterfall. Very soothing.

I can see that the landscaper is like me in one regard. It will stick in his craw if it’s not done just right. So I’m hoping by next week we can fill in the rest of the area with the rocks to cover the thick liner pad. It’s coming along, and as he said, one step at a time.

I’ll post a few photos when it’s finished.

[Augie]

What would you recommend as my first Fermenting Project?

Sauerkraut is about as easy as it gets. Julienne some cabbage, throw some salt on it, mix it up, give the cabbage a good hand-wringing to bruise it well, jar it up, wait.

Use fresh-picked/farmers market cabbage if possible. Cabbage from the grocery is typically dehydrated. You can use it but it will probably need a bit of water added in order to form enough brine to cover the cabbage.

I'm still determined to make some proper kimchi. I used to think that kimchi from the Asian food store was good, but then I experienced real kimchi made by a co-worker's Korean wife. There is a night and day difference between the two.

[Augie]

Miss Booger is so pretty! With all that FUR I’ll bet she’s ready for cooler weather. :)

Booger jumps in the pond when she gets hot. Usually right after she's made a lap into the brush and is covered with leaves, burs, sticks, etc. lol

She will quickly turn into a giant hairball if we aren't diligent about brushing her.

[Diana in Wisconsin]

I can imagine she takes some effort!

One of our two cats (Boyd) absolutely LOVES to be brushed.

If he had opposable thumbs and could open the kitchen Junk Drawer, I guarantee he would bring his brush to ANY nearby human.

Nice thing about Plotts and Walker Dogs - no brushing required, though sometimes you need to pull Porcupine needles out of their faces!

[Diana in Wisconsin]

Have you ever pickled Carrots? For some reason, that really appeals to me. Probably remembering I liked them from the years when we made Giardiniera.

https://www.tasteofhome.com/recipes/giardiniera/

[MomwithHope]

Pickles would be the easiest, or add sweet onion slices thin slices carrots. At first I thought what the heck is the spring for? Never saw that before. I guess to hold down the beg? If you fill the jar, unnecessary. You can also add peppers. Hint a splash of pineapple juice will add a nice flavor and sweetness. Any pickle recipe I ever saw called for too much salt and vinegar. Less is always better and just keep in the fridge.

[MomwithHope]

THis lady is a favorite, pickled green tmatoes, no jar processing needed.

https://www.youtube.com/watch?v=-eYl0szCL1E

Also this is a yummy mix with carrots, the label Old World Foods has many different pickled veg varieties at Menards. That’s where I discovered the pineapple juice. And with any jay of pickled you buy, you can reuse the brine at least once.

https://www.menards.com/main/grocery-home/grocery/canned-fruits-vegetables/old-world-quality-foods-traditional-greek-salad-32-oz/306/p-5239772154010955-c-5239772153260391.htm?exp=false

[Augie]

Nice thing about Plotts and Walker Dogs - no brushing required

In addition to her daily pond swims, Booger gets a bath at least twice a week during nice weather. Contrary to her innocent appearance, she is a very doggish dog who loves to do doggish dog things. One of her favorites is sneaking out to the barn and rolling in a heap of fresh horse sh*t. Have you ever seen a green dog? I have. lol

She's not crazy about being brushed but she will tolerate it pretty well for me. Mrs. Augie is too rough and makes her yip just about every time.

I do like Howard's short coat when it comes to grooming time, because there is NO grooming time. What few burs stick to him he gets rid of himself. I haven't felt the need to give him a bath since he showed up. He doesn't stink and he lives outdoors, so why bother?

If/when he gets to spend more time indoors I expect that I'll have to rethink the whole no-bathing thing.

[Diana in Wisconsin]

It’s kinda weird, but I’m REALLY looking forward to having all the assorted MUTTS home this evening! I can’t wait to see my ‘Blackfoot’ Baby Girl!

My Beagle, Dolly, (indoor/outdoor) gets hosed down from time to time when she’s ‘green’ and she will tolerate a brushing (on the porch) from time to time, but other than that she’s pretty low maintenance.

When I lose her, (she’s 15, but in very good health!) I’m hoping for a big enough TIME GAP in my life that allows me to be House-Dog-Less and finally be GOOD with it.

BUT - it hasn’t happened, yet! Some dog or cat always shows up in my life that needs a home and some love. ;)

[Pollard]

I'm still determined to make some proper kimchi. I used to think that kimchi from the Asian food store was good, but then I experienced real kimchi made by a co-worker's Korean wife. There is a night and day difference between the two.

You're killing me. I discovered it at the local rural grocery store after hearing a co-worker mention it. I imagine the Asian store stuff is better but a night and day difference for homemade?

Three degrees of separation - I haven't even eaten Kimchi then. Store bought stuff doesn't even have radish as an ingredient, let alone Korean/Daikon radish. It's flavored sauerkraut really.

Oh well, I hope I like Kimchi when I finally get to taste it. LOL

[Pollard]

At first I thought what the heck is the spring for?

The spring is just to make it foolproof.

Canned foods generally go in hot and create a vacuum when they cool. Fermented foods generally go in at room temperature and do the opposite due to gases releasing during the fermentation process. They create pressure instead so the spring allows gases to escape but don't allow any air to get sucked in(like at night when the room cools off). It's like a check valve.

You can tighten a regular lid about the same as when canning and it will work fine because it will allow pressure release but vacuum will pull the lid down and the gasket will seal it but not so tight pressure can't release again.

There are people who make homemade wine in the plastic bottles that 100% fruit drink comes in and they just lightly snug the cap. Wine is fermentation and acts the same as any other type. Bubbles/gases must escape but you don't want air with possible airborne fungi to get sucked in.