Be sure to catch my current episode 11 now on YouTube. 

http://www.youtube.com/watch?v=OdsRGvWfFRg

Today Episode 10 hits the air waves with our special guest co host Darron Jalbert from Back YardVeggie Garden in West Newbury. On this episode we discuss various alternatives to currently available food crops purchased at your local grocer. The introduction of non genetically modified seed crops and organic sources for a richer and healthy lifestyle. Click on the link to view this exciting episode now...

. http://vimeo.com/61050142

http://www.facebook.com/CreatGardens

http://www.hortservices.net

Creative Gardens heads to Lowell, Ma. to visit with Jeff  Paolino and the Lowell Spinners, the Boston Red Sox (A) Minor League ball club affiliate. Jeff sheds some light on various lawn issues that plague both professional and home owners each season.

http://vimeo.com/56921486

http://vimeo.com/55400613   Creative Garden Christmas Holiday Special...  Episode 8 Part 1

http://vimeo.com/55400901   Creative GArdens Christmas Holiday Special... Episode 8 Part 2

Our Holiday special, in 2 parts is a new approach to our gardening programming with instructional and our Creative Gardens kitchen theme with co host, Mary LeBlanc. This episode, Turkey dinner prepared in a brown paper bag... The dinner was delicious, you can take my work for it.

Well, it's here folks.. The all new Creative Gardens and Episode 7 and the Alfalfa Farms tour.. Click the Vimeo links here and take the tour with us as we meet with Rich and Trudi at the farm and taste their delightful libations. http://vimeo.com/54032424

Here's some fun stuff from Mary's Kitchen of Creative Gardens with Chet Stentiford & Mary LeBlanc

Compliments of Mary's Kitchen of Creative Gardens .. This is what we enjoyed on our program yesterday.. Oh yeah folks :) Now should we really be letting these secrets out of the recipe box Mary? LOL
French Apple Pie

French Apple pie:
any pie crust you make or choose but no top needed
1 cup sugar
1/4 cup cornstarch
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
Pinch of salt
says 6 cups paired, thinly sliced apples but I always do more like 8 cups so 6-10 apples.
prepare unbaked crust leaving enough over edges to flute and hold topping in place..... and preheat oven to 350'
mix together the dry ingredients and toss with the apples, stir them till well covered and pour into pie plate or dish. Don't worry about mounding the apples, they will shrink down.
Topping:
Toss 1 cup flour with one stick firm butter, cut into small pieces. Add 1/2 cup compressed brown sugar and mix till crumbly. I end up gently using my fingers to get it to the crumbly stage.
Pile the topping on the apples and flute the crust up to hold things in place.
350' preheated oven
Bake 1 hour and then cover with foil and bake another 30 minutes
I always put a pizza pan, cookie sheet or whatever, lined with foil under the pie, it always spills over a bit and hate cleaning that burnt surgery stuff off the oven floor.
PS Whenever I make Apple pies...I save the skins, put them in some water with cloves and cinnamom and simmer it all together on the stove.....smells up the house so nice and you can keep doing it for days.......I have a warming burner so just keep it going all of the time, just adding water every now and then.
With Hugs and Love........:-) Mary

 

Frosted Cranberry Salad

I can bear witness to how goooood this one is. I had three helpings of this tasty dish

Frosted Cranberry Salad.......big winner, more like a treat than a side to turkey......the guys loved this one and it's easily one of my favorites......way better than just the jellied ole' cranberry sauce I grew up on.
2 boxes of Cherry or Raspberry jello, any brand
1 16 oz can crushed pineapple, drain and keep the juice
1 16 oz can whole berry cranberry sauce
1/2 cup chopped nuts, I always use more :-)
Topping:
8 oz. cream cheese
4 oz. sour cream
1/2 cup sugar
1/2 tsp. vanilla

dissolve jello in 2 cups boiling water add pineapple juice and chill till just getting thickened........add pineapple, nuts and cranberry sauce and mix together....pour into whatever you like and chill till firm.
Whip topping ingredients together, chill and frost whenever you like.
I normally do 2 different dishes one with and one without topping, both great :-)

From our family to yours. Creative Gardens wishes you and yours a wonderful and peaceful Thanksgiving. Enjoy the day with family and friends in the true spirit of giving thanks for all that we have in peace.

  Coming this week on Creative Gardens a special program at Alfalfa Farm in Topsfield, Massachusetts. A local vineyard and winery carrying on the tradition of wine making in the grandest style.

Here it is folks.. The latest episode of Creative Gardens with The Saugonian Gardener.. Episode # 6.. Rocorded on location at Mary LeBlanc's floral Shop in revere, Ma.

http://vimeo.com/51698208

Greetings from Creative Gardens with The Saugonian Gardener... Today, October 18, 2012, Episode 6 aired on SCTS Channel 8 herein Saugus, Ma. A link will be forth coming for public viewing shortly... we're in touch, so you be in touch....

Here's a link to a great compost tea mixture..Just think, "It's ORGANIC and simple to make...Enjoy and Happy Gardening..Don't forget the fall preparations. Time is getting closer. Fertilize, seed. turn the compost pile, adding lime to speed break down process.

http://www.finegardening.com/how-to/articles/brewing-compost-tea.aspx

View the final and concluding episode of the Saugus Iron Works perennial and herb garden tour.

http://vimeo.com/49330009

Join us for an evening for family and children. Bring your own pumpkin. Be sure to open the top and clean out the seeds well before coming.. Email sctvgarden@comcast.net for reservations and information.
Be sure to check out the links on my company web site http://www.hortservices.net

Filming at "The Flower Shop" in Revere with our co host Mary LeBlanc begins tomorrow morning. We'll be looking forward to seeing Mary in all her glory as she walks us through a number of simple floral arrangements you can easily do with store bought cut flowers. Also, be watching for our program ad soon to be released on Channel 8 in SCTS herein Saugus, Massachusetts.

 

 

"An Evening With The Saugonian Gardener"
Here's our open forum seminar held at the Saugus Public Library on August 29th
http://vimeo.com/49026255

During our open forum seminar, discussion was brought to the floor regarding issues pertaining to proper tomato culture and care. In further research of the issue, I came across the following link pertaining to various problems with good and healthy tomato pants and fruiting.

http://www.agrisupportonline.com/Articles/cracking_in_tomatoes.htm

The information herein should offer suggestions to a good and healthy tomato harvest with fewer problems in their culture.

In reference to insect holes in basal plants. My feeling is that various worms are the culprit doing damage during the night hours as they are nocturnal and are not visible during the daylight hours.
From further research, I found the following example of basal and insect damage brought on during the night hours. Note: This example is only a possibility as there are numerous insects that can devastate basal plants in the garden.

 For further information, please forward inquiries to our email address at sctvgarden@comcast.net

Any and all questions and viewing of our program as well as information may be viewed on our web sites at http://www.hortservices.net  and http://www.saltmarshflowers.com

Thank you for viewing Creative Gardens w/ The Saugonian Gardener for at www.saugustv.org

Thank you for viewing... chet stentiford & Mary LeBlanc

Greetings once again to Creative Gardens with the Saugonian Gardener... The following is an article posted in the Lynn, Ma. daily Evening Item on August 30th in the Saugus community section, so I thought I'd share it with you. The interview was a bit different than what was later published, so I'd like to add that my co host, Mary LeBlanc is a huge contributor to our show and unfortunately she didn't receive the notoriety as I had hoped and dictated to the interviewer. So..Here' to you Mary, without ya, the show wouldn't be as successful as it is. Thank you..
"An Evening With The Saugonian Gardener, Wednesday, August 29th at the Saugus Public Library.

Creative gardens program at Saugus Public Library Originally Published on Thursday, August 30, 2012 By Matt Tempesta / The Daily Item SAUGUS — A local gardener and Saugus Community Television Station host brought his horticultural show to the public Wednesday night at an open gardening forum at the Saugus Public Library.

Chet Stentiford, who hosts “Creative Gardens with the Saugonian Gardner” on Channel 8, gave demonstrations on floral arrangements as well as tips on lawn and garden care.

“This is the first one,” said Stentiford. “It’s an opportunity for people to ask questions pertaining to their lawn and garden problems, and an opportunity for us to get some feedback on our program.”

Stentiford hosts “Creative Gardens” with fellow gardener Mary LeBlanc. The two started the show in the spring.

“For years and years I’ve kind of looked for my niche in the horticultural field and I discovered it was more in the framework of teaching and presenting,” said Stentiford. “So I decided to create a program on public access …”

Since starting the show, Stentiford said he’s actually had people recognize him and stop him on the street.

“People would mention the show, but we were getting very little feedback,” said Stentiford. “I mentioned to my co-host that we have to find a way to get some feedback people as to what they would change about the show or how we could make it more usable for them.”

That’s when Stentiford said he came up with the idea for Wednesday’s forum.

“I thought by putting together an open forum, people could bring in samples of lawn areas that are infested with insects, or question us about problems with their garden or suggestions to make the program more entertaining,” said Stentiford.

Stentiford has owned his own business, Horticultural Service, for 30 years and has won numerous flower show awards, and recently wrote his first e-book called “The Hidden Gardens of Marblehead,” which is available on barnesandnoble.com.

“Basically I did a tour of seven gardens in Marblehead, one of them including Jeremiah Lee Mansion,” said Stentiford. “It took about three months to put together and edit and compile it as a finished manuscript. It’s designed for the Nook and Kindle.”

Stentiford said his show is designed for the “novice gardener,” but can also be enjoyed by more experienced gardeners.

Since its first airing, Stentiford has done five shows, including one at St. John’s Episcopal Church, a two-part consultation episode at a local home and another two-part show at the Saugus Iron Works, which is currently airing.

“I think this one might be the best one we’ve done,” said Stentiford. “We met with the woman who is the site horticulturist and the person who maintains the gardens at the Iron Works. We discussed the authenticity of the 17th century and how it pertains to the gardens there, and she gave us the history of the creation of the garden.”

Stentiford said he’s looking to do another show in mid-September along with Thanksgiving, Christmas and New Year’s specials.

For more information on Chet Stentiford’s business visit hortservices.net or Mary LeBlanc @ saltmarshflowers.com.

Composting Made Easy
By Chet Stentiford
Expert Author Chet Stentiford
I have often times been approached by gardeners with questions regarding proper composting and equipment needed to do the job properly.
Many people have begun their composting efforts by purchasing one of the many expensive composting bins available at local hardware stores,
nurseries, or other retail outlets. I would not disregard these bins as they do what they claim to do. The barrel type that can be turned with an
easy crank by hand to keep the rotting compost moving and breaking down, and other bin types are also used with good results, however,
I find the amount of compost as an end result is limited and actually almost not worth the effort as enough compost to support many gardeners
needs can not be produced by these compost bins (my opinion).
To provide enough compost for average to large vegetable gardens or perennial beds, I find that a home made compost bin, actually three
inked together, is essential and does a far better job of providing enough compost for the experienced and novice gardener. Keep in mind that
a single compost bin is not enough to continually provide the vital ingredients needed to keep soil fluffy and workable each season.
As you deplete the available compost from a single bin, you are left with nothing for next season, until you rebuild a new supply which will take
a year to properly rot and become good workable compost. My feelings on composting is that good compost is the building block to providing
good balanced workable soil, as the organic matter in soil, if left unattended, depletes each season due to micro organisms diligently
working to break down the organic matter in the soil thus requiring replenishing with more organic matter to keep the organic content constantly available.
There are countless homemade composting bins one can construct from ordinary scrap lumber, which I feel are an excellent alternative to ones you
purchase at garden centers or hardware stores, and are easy to construct by anyone handy with wood construction, and actually with a little ingenuity,
anyone can construct one, or in this case three, of these bins at far less expense. I hope this info helps those who are attempting to add composting to
your seasonal gardening projects each year, and remember, soil is not constant, and it is ever changing right before your eyes. What is there today
will NOT be there next season, so keep adding good compost and your veggies will grow like weeds, and your flowers will grow dramatically
better because of your efforts.One last note not included previously. The purpose of three bins is that in putting together a good compost program,
you need to have three compost bins active at all times. The first if for this years building, while the second bin is compost in the actually rotting stage,
and the third is the bin from which you are removing compost this season for your gardening needs, thus this give you a continual supply of compost
every season. It becomes a build, rot, and use cyclical program for yearly use. As far as composting material, additives, such as lime, manure,
kitchen scraps, garden debris and brush refuse; the following information I have included is a perfect compost recipe for backyard projects.
Follow these recommendations and the results will contribute greatly to all your gardening needs. Put your grass clippings to good use and conserve
our diminishing landfill space.
Where to Start...Find a level, well-drained, and out-of-the-way spot in your yard. The area you will need will vary depending on the size of your
household and the size of your yard or garden. Most compost piles are three to four feet in diameter and get to be about four or five feet high.
Plan on three feet across and three feet high to start. a functional bin. A sunny place is better than a shady one, but composting works
fine in the shade. You might want to make some sort of boundary. A cheap and easy way to enclose the compost is to make a circle of chicken
wire or wire fencing held in place with wood or metal stakes.
The wire allows the needed oxygen to get to the compost so that the bacteria and fungi can work to turn waste into fertilizer and mulch.
( Actually I consider a wooden structure lined with chicken wire, to be far more sturdy and reliable and will last far longer) Ingredients. Compost
everything organic. If you have a supply of leaves with which to start, so much the better.
Leaf mold is an excellent conditioner for clay or sandy soils because it retains water. Add: grass clippings, branches, tree and shrub trimmings,
houseplant clippings, broccoli, leaves, apple cores, potato peelings, tomato stems, corn husks, grapefruit skins, coffee grounds, eggshells, grape stems,
watermelon rinds, broom sweepings from your floors, house dust, cat and dog fur, and sawdust. Almost anything organic will do, but avoid
meat scraps and fats because they decompose slowly, and will attract animals. Pine needles and wood scraps also decompose slowly and may be
too acidic for some soils.Mix..Mix roughly 3-to-1 volumes of carbonaceous, or "brown", material and nitrogenous, or "green", material.
In general, brown material feels more dry and woody, like dead leaves and dried grass. Green material is softer, mushier, or easily bruised,
like fresh grass clippings, most kitchen waste, or livestock manure (not domesticated pet litter or droppings). These items, with the addition
of water, oxygen, heat, and composting organisms (microscopic and macroscopic), will degrade and become compost. The nitrogen will assure
quick composting, while the carbon will balance the mixture to prevent it from rotting and giving off that ammonia smell..Let it Cook...Once you
have enough material, the pile will begin to "cook" - that is, it will heat up to the temperature that will begin the composting process. The e cooking
will destroy weed seeds and disease organisms that may be present and will break down the organic material. You will need to turn over the composting
material every now and then to add oxygen and keep the less decomposed materials at the edges blended with the more decomposed materials in the center.
If you turn the material over about every three days or so, it will be ready to use in about two months. You can correct the mixture if it is not working.
If your compost has no smell, it has too much carbon material. Just add more kitchen wastes or grass clippings to give it more nitrogen. If it is very dry,
add enough water to dampen it. If flies, fruit flies, wasps, or other insects are attracted to your compost, it is because you have not covered the kitchen
scraps with fruits or leaves.
Animals will not be a problem as long as you avoid throwing meat scraps or bones into your compost..
Serving Suggestions: Dig Right In!...You can never have too much compost. It is an ideal soil conditioner and organic enriched.
Use it to break down clay soils, improve water holding capacity of sandy soils, and add nutrients to your garden. Your plants  will thank you!
Other suggestions:
• Screen it and sprinkle it on your lawn. You can use compost to fill hollow spots or just to top dress.
• Mix it half and half with potting soil for houseplants.
• Compost serves as superb mulch on garden plants. Mulch helps to conserve moisture, reduce soil erosion, control weeds, and extend the growing season.

A standard compost recipe for backyard projects:

1. Start with a 6" - 8" layer of high-carbon wastes such as dead leaves, woody brush, and plant stalks.
2. Follow with a 2" layer of high-nitrogen material, such as grass clippings, manure, or vegetable scraps from the kitchen (but avoid meats, fats, and oils!).
3. Add a 1" layer of soil or sod.
4. Repeat the entire layering process, watering as you go, but do not saturate the pile!

Happy Gardening

Chet Stentiford

Here it is folks..What you've all been waiting for..The Saugus Iron Works garden tour..Visit with us as we step back into history and tour the perennial, herb and butterfly gardens of the oldest Iron Works in the America's.

http://vimeo.com/47738176http://vimeo.com/47738176