A la Carte: Roasted Chicken Under Garlic Bread Offers Taste of Autumn, Hint of Winter Meals to Come

Lee White

Oh, no, it’s chicken again, I thought, as I looked at the last column I wrote weeks before I left to see my daughter in California.

But during the many days I spent there, I thought about all she’d cooked for me—tacos on Thursdays and nachos on Friday (both made with a roasted chicken she’s bought at Costco.) 

I guess the acorn doesn’t fall from the tree. In addition to the splash pool at her town’s pool, dips in the Pacific Ocean with her friend, Elizabeth, who lives steps from the ocean in Long Beach, a movie with Darcy starring Matt Damon (Stillwater, don’t miss it!) and a cookout on Labor Day, her food was incredible, as always.

But on the flights home (and the long drive home from Bradley), I was thinking I’d like to get a roasting chicken. While I ask the post office to hold my mail when I travel, I ask my neighbor to keep my The Day newspapers. As I read the news the next morning, the advertising pages included Perdue roasting chickens for $0.99 a pound at Stop & Shop. I bought three and froze two.

I remembered a recipe by cookbook writer Melissa Clark for roast chicken under bread. I grabbed the last frozen half baguette I’d slathered with butter, oil and garlic from last winter. So, on the first day of 2021 football, the final US Open tennis final and a Connecticut Sun game I’d DVR’d the night before, I roasted one of those chickens under the garlic bread.

My yummy dinner included three sliced local heirloom tomatoes and savored the beginning of autumn and winter meals to come.

Roasted Chicken Under Garlic Bread
Yield: Serves 4, plus leftovers

8 ounces good white dry wine (never cooking wine, of course)
2 ounces (4 tablespoons) butter
1 good-sized roasting chicken (about 5 to 6 pounds), gizzards removed, chicken patted dry and salt and pepper tossed into the cavity
Garlic bread (recipe below)

In a small saucepan, over medium heat, allow butter and wine to reduce for 15 minutes.

Turn oven to 350 degrees. In a roasting pan, place garlic bread, cut-size up. Top with chicken. Place the chicken in the oven for about 20 minutes, then pour the wine/butter over the chicken. Roast the chicken until crispy (temperature should be 165 degrees Fahrenheit, at the thickest part of the thigh, without touching a bone).

The garlic bread should be crispy and soft at the same time. Serve within 10 minutes, with bread cut into croutons around the chicken. 

Garlic Bread

Yield: A large baguette will feed at least 6 people; if using it under the bread, open the loaf and place under the chicken, cut side open; otherwise, freeze it in foil. 

1 large baguette, sliced through horizontally

In a small food processor (or processed with a small mixer), add 8 tablespoons (4 ounces) unsalted softened butter, 4 tablespoons extra-virgin olive oil, 6 to 8 garlic cloves — minced, and chopped parsley. Add salt and pepper, to taste. Slather each half of the loaf with the garlic mixture and put the slices together if not using immediately.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn. Contact Lee at leeawhite@aol.com.

Reading Uncertainly? ‘Seven Brief Lessons on Physics’ by Carlo Rovelli

Is it really possible to describe the mysteries of physics in 81 pages?

Richard Feynman tried it in the 140 pages of Six Easy Pieces, published in 1994, but some afterwards described it as “Six Difficult Pieces.” Carlo Rovelli, the Italian theoretical physicist, has raised the ante. His work is a jewel of both brevity and clarity, especially to my curious mind that barely made it through Physics I at college.

The seven lessons begin with Einstein and the Theory of Relativity. Much has been written and expressed about this work, but Rovelli’s 11 pages are a precise summary. And he reminds us that, like Einstein, we “… don’t get anywhere by not ‘wasting’ time.”

That reminds me of the 1957 lesson offered by Robert Paul Smith’s famous Where Did You Go? Out. What Did You Do? Nothing:” exploration and curiosity are essential to progress.

Rovelli then discusses quantum mechanics and the questions of Bohr, Planck, and Heisenberg, all summarized by the phrase “And to the very last, doubt.” And uncertainty.

From the “microcosm of elementary particles” he then moves to the cosmos, the “macrocosmic structure of the universe.” Our Sun is an, “… infinitesimal speck in a vast cloud of one hundred billion stars – our Galaxy” and our Galaxy is, “… itself a speck of dust in a huge cloud of galaxies.”

Back then to the smallest particles, including the unseen but acknowledged varieties of quarks and the confirmation of the Higgs boson.

Then Rovelli moves to the “swarming cloud of probability: quantum gravity. He acknowledges that we know more now than we did 50 years ago, “so we should be quite satisfied. But we are not.” Forever the curious species, our “ … science becomes even more beautiful – incandescent in the forge of nascent ideas, of intuitions, of attempts. Of roads taken and then abandoned, of enthusiasms. In the effort to imagine what has not yet been imagined.”

The seventh lesson concerns Black Holes. We live, we think, in a world of “sheer chance,” in which “probability is the heart of physics … I may not know something with certainty, but I can assign a lesser or greater degree of probability to something.”

And Black Swans, too? How many “dimensions” really exist?

Dr. Rovelli wraps up this engaging and challenging set of lessons with – what else? – more questions. “What are we?” and should not we be aware, “… that we can always be wrong, and therefore ready at any moment to change direction if a new track appears?”

“To be free doesn’t mean that our behavior is not determined by the laws of nature. It means that it is determined by the laws of nature acting in our brains.”

“We live in “inextricable complexity,” and this means, “… we are a species that is naturally moved by curiosity … ”

Rovelli’s brief synopsis of what we think we know about the physical world and universe challenges us to renew our study and our search.

That conclusion reinforces the haiku I wrote for myself many years ago (with apologies to Robert Frost):

Pause for a moment:
Doubt, then curiosity,
Try another path.

Editor’s Note:  ‘Seven Brief Lessons on Physics’ by Carlo Rovelli was published by Riverhead Books, New York in 2016.

A la Carte: Two Columns This Week and a ‘Nibbles’ Too! Enjoy Eggplant Parm Panini, Clam Chowder with Corn & Chorizo

A la Carte-1: Creamy Corn and Clam Chowder with Crispy Chorizo

Lee White

It was a really nice week. My oldest Troy childhood friend in the world visited for two days. (Her name is Rosalie. She is about a year older than me and, no, I was not named after her.) We ate lobster rolls at Captain Scott, I grilled steaks on the grill and we had sweet corn and a big salad, and the last night we ate not-great pizza and Coca-Cola, like we did a gazillion years ago.

I also had a nice coffee chat with David Collins at Mystic Depot and we talked for almost an hour. He suggested I stop at Sea Well on Masons Island and buy a pint of the scallop and bacon soup he thinks is incredible. I did and he is right; see the Nibbles* column below.

Best of all was I got my COVID booster shot. The day before the storm, I stopped at Stop & Shop to pick up a few things (not toilet paper or a gallon of milk). I went to the pharmacy on-site and asked if I could get the booster. I filled two forms and got my shot. Sunday I ran a fever for about 14 hours, during which I took a couple of ibuprofen. Today I am fine.

Oh, yes, Bon Appetit magazine came in the mail. There were nice ideas for autumn meals, but I saw a recipe (below) that required sweet corn. Our local sweet corn will probably be available for at least another month. I love clam chowder and this recipe uses the blended corn as a thickener. But feel free to add a soupcon of heavy cream or a pat of butter when you serve it!

Creamy Corn and Clam Chowder with Crispy Chorizo

Photo by Kevin Lanceplaine on Unsplash.

Adapted from Bon Appetit, September, 2021
Yield: 4 servings

5 tablespoon vegetable oil, divided
4 ounces fresh chorizo, preferably Mexican, casings removed (any dry sausage will do)
1 teaspoon hot smoked Spanish paprika or regular smoked paprika
1 medium onion, finely chopped
6 garlic cloves, thinly sliced
24 littleneck clams (about 2 pounds), scrubbed
4 ears of corn, kernels removed (about 4 cups)
1 to 2 tablespoons fresh lime juice
Kosher salt (I use fine sea salt)
Cilantro leaves with tender stems (for serving, optional)

Heat 3 tablespoons oil in a large pot over medium-heat. Add chorizo and cook, breaking up into smaller pieces with a wooden spoon and stirring every minute or so, until browned and crisp. About 5 minutes. Sprinkle in paprika and stir to combine, then scrape chorizo and all into a small bowl. Wipe out pot.

Pour remaining 2 tablespoons oil into same pot . Add onions and garlic and cook, stirring often, and adding a splash of water if starting to brown, until softened but not browned, 10-12 minutes. Add clams and toss to combine. Cover pot and cook until clams open, 5 to 7 minutes. Uncovered and transfer opened clams to a medium bowl, leaving liquid behind. If any clams are still closed, cover pot again and cook remaining until opened, about 4 minutes more. Transfer open clams to bowl, discard any that have not opened at this point. Tent bowl with foil.

Pour 3 cups water into pot and bring to a simmer. Add corn kernels and cook until tender, about 3 minutes. Remove pot from heat and puree one third of chowder in a blender until very smooth. Return puree to pot and mix well. (Or use an immersion blender, if you have one and blend directly into the pot until you have blended about one-third and chowder is partly thickened.) Stir in lime juice, taste and season with salt if needed.

Divide chowder among shallow bowls and add clams. Spoon chorizo and oil over and scatter some cilantro on top (if you are using cilantro; I know some people hate it!)

A la Carte-2: Eggplant Parm Panini

One of the many vegetables I never tasted growing up was eggplant. As I have mentioned before, the only veggies I grew up with were canned green beans, canned peas and canned corn. We didn’t have a garden, but in the summer we would have fresh sweet corn and local tomatoes. If we had salad, it was iceberg lettuce, anemic tomatoes, maybe a few chunks of cucumber and a choice of bottled dressing. 

I love everything about eggplant—its shiny exterior, its gushiness in a ratatouille, roasted in the oven or the whole eggplant charred on the grill. Eggplants are best when they are young. They do not need to be peeled. They are watery, so you can slice them, salt them a bit and allow the slices to dehydrate between paper towels. 

In my newest issue of Real Simple magazine, I cut out four recipes, one for eggplant on a panini. The next morning I looked at a shelf in my kitchen and saw my panini press. Why had I not used it during the pandemic? Or even before it?

This recipe can be made in a panini press or in a skillet pressed down by another. The recipe calls for roasting the eggplant in the oven, but you could do it on your grill. You don’t need to fry it in a lot of oil. It is particularly delicious while tomatoes are still luscious and local.

Eggplant Parm Panini

Photo by Huzeyfe Turan on Unsplash.

From Real Simple, September, 2021
Yield: makes 4 sandwiches

1 eggplant, cut into 8 1-inch rounds
2 tablespoon vegetable oil
¾ teaspoons kosher salt, divided
1 1-pound ciabatta, split horizontally and quartered (8 slices total)
1 big tomato, cut into 8 thick slices
¼ cup fresh basil leaves
1 8-ounce ball fresh mozzarella cheese, sliced
2 ounces Parmesan cheese, grated (about ½ cup)
¼ cup marinara sauce 

Place a large, rimmed baking sheet in oven and preheat oven to 450 degrees. Toss eggplant with oil in a large bowl until fully coated. Arrange eggplant evenly on preheated baking sheet; roast, flipping halfway through, until tender and browned, 15 to 20 minutes. Meanwhile, heat a grill pan over high (or heat a panini press).

Season eggplant with ½ teaspoon salt. Place 2 eggplant slices on each of the 4 bread slices. Top eggplant with tomato slices; season with remaining ¼ teaspoon salt. Top with basil and mozzarella; sprinkle with Parmesan. Portion each with marinara. Top remaining 4 bread slices with marinara and form 4 sandwiches.

Place two sandwiches on grill pan and top with another heavy pan, pressing down to flatten sandwiches. Cook, flipping once, until cheese has melted and bread is crispy and browned on both sides, about 3 minutes per side. Repeat with remaining sandwiches. (Or cook all 4 sandwiches in a panini press.)  

*Nibbles:  Sea Well Seafood Mystic Scallops and Bacon Chowder

David Collins has written for The Day for as long as I have. Now he has a column but when he was a reporter, he did some good restaurant reviews. So he suggested I try Sea Well’s scallop and bacon chowder, I drove the few minutes to Masons Island by 9:45 a.m. but it didn’t open until 10, so I sat in my car, windows open to the sea air and read on my Kindle.

The chowder must be lots of people’s favorite because the nice clerk pointed to plastic containers in the cooler. I took one home. That night I had it with a salad. It was thick with milk or cream or butter, or all three; the scallops were chunky and really tender, and the bacon was a splendid, salty counterpoint to the excellent soup. 

There is another Sea Well in Pawcatuck at 3 Liberty St. (860-599-2082). When we lived in Canterbury, I drove 40 minutes there to buy fish. On my first visit, a chalk board said they had cod pieces. I laughed and laughed, but no one there thought it was funny. I guess you had to read about Shakespeare plays in the 15th and 16th century! 

Sea Well Seafood Mystic
106 Masons Island Road
Mystic, CT 06355
Tel: 860-415-9210

A View from My Porch: Not Your Grandma’s Community Hospital

Photo by Hush Naidoo Jade Photography on Unsplash.

The healthcare landscape has changed remarkably in Connecticut.

You may have noticed some name changes, new signage, and that “opportunities” for care have increased to a level that rivals access to coffee. In this essay, I’m going to review this new landscape, and consider why it developed. My goal is to help the reader make sense of Connecticut’s new, and still evolving, hospitals roster.

I begin this review in Hartford, where healthcare system changes are really representative of the industry’s overall transformation. In addition, because I was a member of Saint Francis Hospital’s attending and management staff for 10 years in an earlier part of my life, I know the players.

In the mid-1970s, Hartford was well-served by three independent hospitals in, what appeared to be, a stable healthcare environment. The oldest, Hartford Hospital, was founded in 1854 by the local medical society, actually in response to an industrial accident — a steam boiler explosion. Saint Francis Hospital, which was established in 1897 by the “Sisters of Saint Joseph”, is now the largest Catholic hospital in New England. A third, smaller hospital, Mount Sinai, was founded in 1923 to provide a facility for Jewish doctors, who were unable to obtain staff privileges in the other two.

Then, an extraordinary makeover of that local system of independent hospitals began in1995 when Mount Sinai merged with Saint Francis, which was one of the first occasions in the United States of a formalized relationship between stand-alone Catholic and Jewish hospitals. The facilities that once housed Mount Sinai became the Mount Sinai Rehabilitation Hospital.

By 2015, Saint Francis had already become part of Trinity Health of New England, an “integrated health care delivery system”, with five hospitals; which, in turn, is a member of Trinity Health, a Catholic health system with 93 hospitals in 22 states! 

Drivers of Mergers and Affiliations:

Such deals are growing across the United States. Some of the motivation can be attributed to the hospital industry’s response to healthcare reform and managed care, both of which often involved negotiated reimbursement schemes and utilization review programs. Clearly, larger hospital groups are in a stronger position to negotiate compensation rates with payors and regulators. 

In addition, smaller independent hospitals may also consider some sort of affiliation with a larger organization to both improve their capacity to secure capital for programs and facilities, take advantage of resultant economies of scale; and to attract and retain, or simply get access to, physicians in some of the more arcane medical specialties.

Although I had knowledge of the events discussed below, as they occurred, reviewing them as a continuum is really stunning and demonstrates the great breadth and scope of the two major Connecticut hospital groups.

The Hartford Juggernaut: 

The front entrance of Hartford Hospital in Hartford, Connecticut, United States. Public Domain photo by Elipongo.

In 1994, Hartford Hospital began its transformation from local independent hospital into a “statewide, integrated health system”, when it merged the venerable Institute of Living — founded in 1822 as a private, residential psychiatric hospital — into the hospital’s Department of Psychiatry. The Institute had gained some international notoriety for its treatment of silent movie stars like Clara Bow, errant clerics, and an early adoption of a science-based model of care.

Further, in 1996, pediatric patients from Newington Children’s Hospital, the University of Connecticut Health Center, and Hartford Hospital were all relocated to the new Connecticut Children’s Medical Center, constructed contiguous to the Hartford Hospital campus. 

Planning for this new hospital had actually begun in 1986, when Newington and Hartford agreed to construct a new facility. Extraordinarily, this new alliance was designed to span care from infancy, through childhood, adolescence and young adulthood; and finally transitioning to adult care.

Last October, the Hartford Courant reported that the Hartford HealthCare system now, “… serves 185 towns and cities and is within 15 miles of every Connecticut resident.” It includes seven hospitals, roughly stretching diagonally across the state from Windham and Backus Hospitals in the northeast to St Vincent’s in the southwest.  The data are daunting: almost 30,000 employees, nearly 2,500 licensed beds, and operating revenue of $4.3 billion. 

The Yale Dreadnought:

Aerial view of the campus of Yale-New Haven Hospital in Connecticut, including Smilow Cancer Hospital at Yale-New Haven and Yale-New Haven Children’s Hospital. Photo taken in 2010 by YNHHEditor. This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license.

Development of the “grandmother of all CT hospitals” began in 1826, when the Connecticut General Assembly authorized 10 incorporators to establish the General Hospital Society of Connecticut, which was chartered as the first Connecticut hospital in New Haven, and the fourth voluntary hospital in the United States. (i.e., a private nonprofit hospital.)

A new 13-bed hospital opened in 1833; and served as the primary teaching hospital for the Yale medical school, which was founded in 1810 as the Medical Institution of Yale College.

In 1884, the hospital’s name was changed to New Haven Hospital, reflecting the name that was commonly used at the time; and then, in 1945, Grace-New Haven Hospital, to acknowledge an affiliation with neighboring Grace Hospital. And finally, in 1965, as the relationship with the University became more formalized, Yale New Haven Hospital. 

Now moving forward, perhaps Al Jolson described it best in the 1927 film “The Jazz Singer” … “you ain’t heard nothing yet”. 

In 1996, the hospital began its transformation into the “Yale New Haven Health System” (YNHHS), when it entered into a partnership with Bridgeport Hospital; and further expanded in 1998, with the addition of Greenwich Hospital. 

In 2012, they acquired the assets of the Hospital of Saint Raphael, which was founded by the “Sisters of Charity of Saint Elizabeth” in 1907, and also located in New Haven. 

In 2016, ownership of New London’s Lawrence and Memorial Hospital was assumed by YNHHS, which also included L&M’s earlier acquisition of Westerly Hospital, consummated in 2013.

The Yale data are equally daunting: a year ago, YNHHS reported 2,681 licensed beds, 28,589 employees, and total assets of $6.5 billion. The system now includes five acute care hospitals, the Smilow Cancer Hospital, Yale New Haven Children’s, and Psychiatric Hospitals, and a multispecialty medical group with more than 1,000 physicians; yielding a sphere of medical influence along the shoreline from Westchester County to Westerly, RI. 

Independent Stand-Alone:

Middlesex Health, which is centered around Middlesex Hospital and an extensive network of community-based outpatient services, remains independent. Middlesex joined the Mayo Clinic Care Network in 2015, which enables their medical staff to easily consult with and take advantage of the broad expertise of the Mayo Clinic in diagnosing complex cases. The relationship with Mayo Clinic is not an acquisition or a merger, but an intellectual partnership (my words).  They are the first hospital in CT and only the second hospital in New England to join the network. 

Satellites:

Most patient encounters with these hospital systems will occur in outpatient settings outside the hospital campus. These can include urgent care centers, blood draw and diagnostic imaging centers, group practices; and more comprehensive sites like the Pequot Health Center (L&M/YNHHS) in Groton, which provides primary care services on a walk-in basis. diagnostic imaging, blood tests, and same day surgery (e.g., cataracts).

The growth of these outpatient sites has been facilitated by electronic medical records and digital radiographs. These records can be shared across different health care settings. via secure enterprise-wide information systems. This technology would also enable the type of relationship that Middlesex has with Mayo. 

I was surprised that Hartford Healthcare has opened eighteen “Go Health” urgent care centers from Montville to Torrington. Go Health Urgent Care is a national company headquartered in Atlanta; with nearly 200 urgent care centers in AK, CA, CT, DE, MO, NY, NC, OK, OR, and WA “through partnerships with market-leading health systems”.

Author’s Notes: Hospital mergers and acquisitions show no signs of slowing down in the United States., and, as economic, regulatory, and operational challenges continue, many community hospitals will consider whether or not they should remain independent, or affiliate with another hospital or health system. 

There are a range of affiliations that a hospital’s leadership can consider, from a fairly simple cooperation agreement among hospitals for group purchasing, to an acquisition of one facility by the other, in which all control is surrendered to the acquiring entity. In the above, I used news reports from the “Hartford Courant”, “New Haven Register”, the “Providence Journal”, and information published by the hospital group, to define the type of affiliation. 

In closing, there is an additional wrinkle to hospital transformation. This morning, while watching the News, Dr. James Cardon came on and did a commercial for CarePartners of Connecticut, a Medicare supplemental insurance company formed in 2018, by two leading organizations; Hartford Healthcare and Tufts Health Plan. “When doctors and a health plan work together, it simplifies patients getting the care they need. That’s what CarePartners of Connecticut is committed to.”

For me, this addition is beyond “stunning.”

Editor’s Note: This is the opinion of Thomas D. Gotowka.

Tom Gotowka

About the author: Tom Gotowka’s entire adult career has been in healthcare. He’ will sit on the Navy side at the Army/Navy football game. He always sit on the crimson side at any Harvard/Yale contest. He enjoys reading historic speeches and considers himself a scholar of the period from FDR through JFK.

A child of AM Radio, he probably knows the lyrics of every rock and roll or folk song published since 1960. He hopes these experiences give readers a sense of what he believes “qualify” him to write this column.

Gardening Tips from ‘The English Lady’ for August, ‘The Sunday of Summer’

There is beauty all around us in the garden in August. Photo by Joshua J. Cotton on Unsplash.

August has always been one of my least favorite months in the garden; but plentiful spring rain this year has resulted in bountiful fragrance, bloom and foliage.

We have such a short blooming and growing season here in New England that any extra time to have a good-looking border is much appreciated. However, by this time in the season, there are always a few gaps to fill in with annuals or some later blooming perennials. Your gardens are a constantly changing scene of beauty in motion.

Plantings that looked good last year, may be oversized, and desperately in need of division or transplant. This task can be tackled in September when the weather is cooler. Then you can venture into your borders and transplant some specimens out so that every plant has its own space with plenty of air circulation and is able to perform with optimal health.

Divide those plants that have been in the soil for four years or more, as you probably noticed they are not blooming so profusely. I am sure you have fellow gardeners who will be thrilled to receive some of the divisions.

Keeping Your Garden Fresh:

Keep up with your dead-heading so that your garden will always appear fresh and perky. After the hot, dry days we have had of late, watering is of major importance. Ensure your garden receives at least one inch of water a week with containers requiring a daily dose of water, in the early morning and early evening.

Flowering borders need plenty of water in August. Photo by Annie Spratt on Unsplash.

Soaker hoses in the borders are a much more efficient method of watering as the water goes straight to the roots where it is needed. With soaker hoses you will not lose 40 percent of moisture to evaporation and with this method, you also prevent water from landing on the foliage, which can result in disease and mildew.

When you cut back tired-looking annuals, you will soon see a new flush of bloom. If on closer inspection, you notice your borders are looking somewhat weary and need a bright boost of some new specimens to perk things up, you are in luck as right now garden centers are offering late season bargains.

When the perennial Coreopsis and Spirea have finished blooming, cut off the dead bloom with the garden shears and anticipate the appearance of vibrant bright bloom shortly.

Roses:

It is important to stop feeding roses now in August. Roses require at least nine weeks without using their energy, this is important as to produce new bloom roses need to gently retreat into a slow, healthy dormancy before the first frost. In my September tips I will give you suggestions on partially pruning roses in early fall, followed by a second pruning the following April. This double pruning method produces the healthiest and most prolific bloom.

Containers:

Photo b Annie Spratt on Unsplash.

Every couple of weeks give your containers a little extra composted manure when watering, which will keep these miniature gardens bright and cheerful into early fall. Add the manure on top of the natural brown mulch as both manure and mulch help retain moisture and help to retard weeds.

In the morning, if you do not have time to water the containers before you go off to work or run errands, simply empty your ice trays into the containers, this will provide slow-release watering until you are able to add more when you return home.

Powdery Mildew:

With the high heat and humidity which we have been experiencing recently, powdery mildew maybe appearing on certain species like summer phlox, Monarda and Hydrangeas. If you notice this problem, I suggest you spray with my remedy of one gallon of water in a spray container adding one tablespoon of baking soda and a dash of vegetable oil.  Always spray in the morning before the temperature and humidity numbers, combined together equal 160.

Vegetables:

Continue adding more composted manure to vegetables each month, as vegetables particularly annual vegetables are heavy feeders. To prevent animals from munching on your precious bounty, place an old sneaker or a piece of carpet that your dog had lain on in among the vegetables; these odors help to keep furry marauders away.

Peonies:

Place your orders for Peonies now so they can be delivered for September planting. September is the only month suitable to transplant, divide or plant new Peonies.

Following the first hard frost in November, cut any existing Peonies to six inches from the ground and add a little natural brown mulch around them to protect the pink-eyed roots, which are close to the soil surface. When planting Peonies or transplanting them, make sure that the ‘pink eyes’ on the roots are barely covered with soil, if planted any deeper, it is likely that you may not have bloom next year.

Begin compiling your list of spring bulbs now for the best choice of bulbs to be available for you.

Please feel free to email me with any gardening questions to MaureenHaseleyJones@gmail.com. I look forward to seeing you in your garden in September, in the meantime enjoy being outdoors.

About the author: Maureen Haseley-Jones, pictured left, is a member of a family of renowned horticultural artisans, whose landscaping heritage dates back to the 17th century. She is one of the founders, together with her son Ian, of, The English Lady Landscape and Home Company. Maureen and Ian are landscape designers and garden experts, who believe that everyone deserves to live in an eco-conscious environment and enjoy the pleasure that it brings. Maureen learned her design skills from both her mother and grandmother, and honed her horticultural and construction skills while working in the family nursery and landscape business in the U.K. Her formal horticultural training was undertaken at the Royal Botanic Gardens at Kew in Surrey.