After lavishing attention on your roses throughout the growing season, you’ll certainly want to protect them as the winter months draw near. Once the ground begins to freeze and the roses are dormant, pile 8 to 10 inches of garden soil around the bases of the canes (gather the soil from another garden location, as digging directly around the roses can injure the roots). After adding the soil, gather all of the tall canes loosely together and secure them with garden twine. This will help to stabilize them and prevent wintertime root damage caused by tall canes blowing in the wind.
To keep bushes from being blown about, you may also want to remove the top third of the canes with a sharp pair of garden shears. Rosebushes are frequently damaged by changes in temperature. One day the soil freezes, the next it thaws, which causes “heaving” of the soil. This pushes the plant’s roots to the surface, leaving them vulnerable to the cold and causing them to dry out.
To prevent this, pile 4 to 5 inches of hay, manure with a high straw content, leaf mulch or straw over the mounds of soil once the ground is completely frozen. This will help to maintain a constant temperature around your plants. In spring, after the threat of hard frost has passed and the ground warms, remove the mulch. (Be prepared to replace it on short notice, however, in case the cold weather returns for a spell.) Leave the mounded soil in place until just before your roses start to grow again, when the buds begin to expand.
The best defense against winter damage to your roses is a good offense. Make sure that your rosebushes are properly nourished throughout the growing season and that any parasites and diseases are controlled. This will help your plants keep their leaves, which will improve their chances of winter survival.
Pumpkin seeds make tasty, nutritious snacks and are nice additions to salads, baked goods, casseroles and soups. Although many people roast only those seeds they remove from the Halloween jack-o’-lanterns they carve each year, the seeds of all varieties of pumpkins and squashes are edible, and many can be roasted with delicious results.
The pumpkins most commonly cultivated for their seeds and especially good for roasting are Cucurbita pepo ‘Shine Skin,’ ‘Lady Nail’ and ‘Snow White’ (when the white hull is removed, the green meats are known as “pepitas,” which are popular in southwestern and Mexican cooking). Look for these varieties at farmers’ markets. You might even consider planting some of these pumpkins in your garden for next fall’s harvest.
After scooping the seeds from your pumpkin, place them in a colander, and rinse them thoroughly, using your fingers to remove any clinging pulp. Then lay the wet seeds on a dry dishtowel or several paper towels to absorb excess moisture before roasting.
One of my favorite flavor combinations is a savory blend of olive oil, dried rosemary and salt. For 2 cups of pumpkin seeds, you need 2 tablespoons dried rosemary, 2 tablespoons olive oil and salt to taste.
Grind the rosemary in a spice or coffee grinder. Combine it with the other ingredients, stir to coat the seeds well, then spread the seeds on a baking sheet. Bake 10 to 12 minutes in a 350-degree oven. Check frequently for doneness, since the high oil content of the seeds will cause them to roast quickly. Remove the seeds as soon as they turn golden brown; outside the oven they will continue to cook for a few minutes more.
For a variation, try substituting 2 teaspoons each of ground fennel, anise and coriander seed for the rosemary. Or, if you prefer a sweet treat, take inspiration from the flavors of pumpkin pie, and use 4 tablespoons melted butter, 4 tablespoons brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger.
Feel free to experiment with ingredients you like. If you enjoy spicy foods, you might try using dried and ground chipotle or ancho chiles, ground cumin or black pepper. Remember that some hot seasonings pack a punch, so start with a small amount, and adjust to taste. As with all seeds and nuts, pumpkin seeds will stay fresh longest when kept in an airtight container in the refrigerator or freezer. Stored properly, they should keep for several months.
Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 11 W. 42nd St., New York, NY 10036. E-mail to mslletters@marthastewart.com.
2006 Martha Stewart Living Omnimedia, Inc.
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