The weather is still warm, but the days are getting shorter and the fall planting season has begun. Because we are in a critical portion of the monarch butterfly migration route, planting nectar plants and milkweed is very important. Both can be planted by seed or seedlings right now. These are a great addition to a vegetable garden or landscape because they attract butterflies and other pollinators.

The latest scientific research indicates that it is better for the health of monarch butterflies to avoid planting tropical milkweed in this area, so look for native varieties that thrive here like Antelope Horn and Green Antelope Horn, Engelmann’s & Emory’s milkweed, Zizotes, Texas, Green Comet, and Whorled milkweed, and if you have an area that remains damp, Swamp milkweed.  Butterflies also need nectar plants, like zinnias, Mexican sunflowers, purple coneflowers, native lantana (Lantana urticoides) and blue mistflower.

Please remember that even organic products to control caterpillars will kill butterfly caterpillars, so please avoid using them, especially in the spring and fall.

Here are some great resources:
Texas Parks and Wildlife Milkweed Guide
Native American Seed
Monarch Gateway
Monarch Joint Venture

We have had over 2.5 inches of rain recently, and have been see-sawing between freezing weather and heat.  If you have succumbed to Cedar-Fever you may not have noticed.  Remember, sneeze with your legs!

Once the ground dries out a little bit, you can plant some late winter veggies, especially greens, so all is not lost.  According to the Natural Gardener, all these can be planted from seeds, though the root veggies may not have time to thrive if warm weather arrives early: Beets, Carrots, Endive, Kale, Kohlrabi, Lettuce, Mustard Greens, Parsnip, Peas, Radish, Rutabaga, Spinach, Turnips.  Chives, Cilantro, Dill, Echinacea, Parsley can all be planted by seed or transplant now. If you lost your greens in the freeze or for faster production, plant transplants of lettuces and other greens which should be available at local nurseries.

If you have the patience and attention to detail that is required, you can start tomatoes and peppers inside. Otherwise you will need to buy transplants when the soil warms up so they are advanced enough to produce before the heat inhibits fruit-set.  Don’t be discouraged if your garden looks a little bare right now.  That give the soil time to rest.  Add some compost and granulated molasses to feed the beneficial micro-organisms if you don’t trust the weather enough to plant right now.  Spring is right around the corner, and your garden will be green and growing again soon.

Potluck Garden Party
Saturday April 23 at 4 p.m.
Bring a beverage and a dish or snack to share
In case of rain, party will be rescheduled

Plant Swap Saturday beginning at 10 a.m.
Native and shade tolerant plants, seeds, and veggie plants
available for a free-will donation
If you have plants or cuttings to donate,
or if you would like to help decorate or prepare for the party,
Please email info@traviscountrygarden.com

Thanks so much to all the wonderful volunteers who showed up yesterday for what might have been the best workday ever.  Non-gardeners and gardeners alike transformed the garden and spread all 20 yards of double-ground cedar mulch.

Weather permitting the fall garden party is at 4 p.m. today, Sunday, November 15.  In case of rain it will be rescheduled.

It’s that controversial time of year – time to plant okra.  Some people have been waiting for months, dreaming of fried okra, stewed okra and tomatoes, gumbo, and roasted okra & corn salad.  They dream all winter of beautiful, mysterious okra flowers blooming on a hot summer night.

Others were scarred as children by something in their school cafeteria that was passed off as okra.  If this describes you, this can be the summer you give okra a second chance.  Pick some tender, young, garden-fresh okra pods that are no longer than your thumb and no bigger around than a nickel.  Bring them home, cut them into 3/4″ rounds, dust them in cornstarch and fry them until crispy.  Eat them with mayo or aioli.

Or lightly oil them and cook them in a parchment bag on a piece of foil on the grill until carmelized and partially blackened.   Serve them with a rice dish.  If you aren’t ready to cook your own okra, wait until Jack Allen’s is serving their fire-roasted okra salad at brunch, and go and try that.  If you love it, you like okra.