Succulents can be one of the most black thumb-friendly plants in existence. However, even these easygoing plants need special love if they reside in an area that’s out of their native habitat. Follow these tips to keep your succulents healthy as the temperatures dip!

Despite growing in a variety of different climates, succulents come from warm, dry regions with relatively low humidity and minimal rainfall. So when our temperatures start dipping into the freeze zone, we need to take some additional steps to ensure they are ready to rock and roll when we warm back up again.

Unless you have sedums or sempervivums (these gals tolerate frost), your succulents will need to be covered if they are outside. Invest in translucent frost cloth that will allow your plants to photosynthesize while protecting them from the harsh temperatures. If your succulents are in pots, you can move them indoors to a space that stores enough above-freezing temperatures to keep them going (i.e. a south-facing wall or sunroom). Most plants will go into dormancy, slowing their growth along with their water needs. We’re going for drier soil this time of year.

Another thing to watch out for is mealy bugs. Infestation resembles a fluffy white substance on the leaves. Treat immediately by spraying isopropyl alcohol. If you have multiple plants, isolate any infested plants from their healthy friends. The best preventative is good air circulation. Keep a fan going or open a few windows to keep the air flow going.

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‘Tis the season for sugar and spice and everything PUMPKIN! We have some wonderful baking pumpkins here at the farm perfect for making scrumptious treats such as this delectable pumpkin bread. 

You’ll need:

• 3 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 2 tsp cinnamon
• 2 tsp nutmeg
• 1/8 tsp ground mace spice
• 1/8 tsp allspice
• 1/4 tsp ginger
• 3 cups sugar
• 4 eggs, beaten
• 2 cups of fresh pumpkin or 16 oz of canned pumpkin
• 1/2 cup water if pumpkin is fresh or frozen OR 2/3 cup water if pumpkin is canned
• 1 cup vegetable oil
• 1 cup chopped pecans (optional)

To make:

Preheat oven to 350°F. In a large mixing bowl, combine the flour, baking soda, salt, spices and sugar. In another large bowl, combine eggs, water, oil and pumpkin. Stir the mixture until blended. Next, combine the wet and dry ingredients. Add nuts (optional) and mix well. 

Lightly grease the bottoms of two 9×5″ loaf pans and pour in the batter. Bake for one hour. Insert a toothpick in the middle of the bread. If the toothpick comes out clean, the bread is done. Cool slightly and take out of the pans to cool completely on a rack. Enjoy!

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Enjoy corny Fall family fun in the country with 7-acre pumpkin patch, more than 40+ attractions and activities … and lots of good things to eat!

Midsummer is the perfect time to start planting those Fall crops. Here’s a list of the goodies you can get going in your garden!

• Beets 
• Broccoli
• Brussels Sprouts
• Carrots
• Kale
• Peas
• Peppers (early in August)
• Radishes
• Spinach
• Squash
• Turnips

Timing! Get those seeds going about 12 to 14 weeks from your first Fall frost. Start your seeds indoors where germination conditions are better. The important thing is to get the plants growing in time to benefit from the end-of-summer heat.

Solid soil! Fall gardens can provide a great opportunity for making your soil super fertile. Greens like arugula, mustard and turnips have larger leaves which are perfect for shading out weeds. The nutrients they absorb in the Fall go back into the soil as well. You can give your soil an additional punch of micronutrients by adding a bit of compost of aged manure. Happy planting!

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Tomato Pie is more common in the Carolinas than anywhere else in the country. However, that doesn’t mean everyone else can’t enjoy a slice of this old-school dish on the front porch with a salad and an ice cold glass of sweet tea. 

What you’ll need:

• 1 pie crust (unbaked)
• 4-5 sliced tomatoes
• 1 tsp salt
• ¼ cup chopped fresh basil leaves
• ½ cup chopped green onion
• 1 clove garlic, minced
• 1 cup grated mozzarella cheese
• 1 cup grated sharp cheddar cheese
• ¾ cup mayo 
• Fresh ground pepper to taste

To make:

Preheat your oven to 375 degrees. Line a baking sheet with a few layers of paper towels. Lay your sliced tomatoes on paper towels in a single layer and sprinkle them with salt to draw out the juices. Let them sit for about 15 minutes and then pat them dry with paper towels. This will prevent a soggy pie (nobody likes a soggy pie). 

Roll out your pie crust and place it in a pie plate (or you can use a frozen pie crust already in a tin). Crimp the edges and poke holes in the bottom of the crust with a fork. Bake the crust for 10 minutes. 

While your crust is baking, combine the basil, green onions and garlic into a bowl and stir. In another bowl, mix together the cheeses and mayo and season with the black pepper. Stir to combine. 

Remove the crust from the oven and layer half the tomatoes on the bottom of the crust. Sprinkle with half of the basil-onion mixture. Layer the remaining tomatoes on top and sprinkle with the remaining basil-onion mixture. Finish by spreading the cheese mixture over the top of the pie.

Reduce the oven temperature to 350 degrees and bake the pie for 30 minutes until the cheese begins to lightly brown. Let it rest for 10 minutes before serving.

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