I’m back today with more photos from Rosendals Trädgård in Stockholm. What I loved about this garden was the wonderful variety of edible space, open space, cutting garden, and enclosed garden spaces. They provide such a wonderful inspiration for a garden made of rooms. The huge edible garden space was quite impressive, it provides much of the vegetables needed in their cafe. We enjoyed a wonderful lunch while there, which was super convenient! All public gardens should have wonderful little cafes!
So what do you think of this lovely garden? Any favorite things?
I had great intentions of blogging while I was back in Ohio celebrating Thanksgiving and Christmas with family, but things just got busy and I didn’t get around to it. I’m back in Maine for the week, then I travel back to Ohio for another week (if you’re wondering why so much travel, you probably missed this post). I’m still going through photos from our trip to Sweden, reliving all the wonderful gardens we visited. Which is perfect timing because we have a fresh blanket of snow covering the ground outside my winder.
One of the lovely gardens we visited was Rosendals Trädgård in Stockholm. I won’t bore you with text since I took lots of photos and they show the beauty much better than I could write it.
Check back tomorrow for more photos of this wonderful garden!
Dahlias are lovely, but they are higher maintenance than other things in our cold climate here in Maine. The tubers need to be dug in the fall and overwintered in cold storage. Fortunately they’re fairly forgiving, and with any luck, you’ll increase the number of tubers you have each year. Most dahlias are only hardy to zone 8, so you can overwinter then in the ground if you live in zone 8 or higher.
In the fall, after your first killing frost, cut the foliage to between 2-4 inches above the ground. Shake soil off tubers gently, I like to let them dry for a week or so in the basement before doing this. Inspect tubers removing any soft or rotten sections.
Once the tubers have dried sufficiently, pack them in a loose material. I was thinking about using peat, then I remembered that I have an endless supply of white cedar shavings. The material just needs to be loose and dry, you don’t want moisture in this instance.
Move the tubers to a well-ventilated, frost-free spot, you’re looking for something 40-45 degrees. If you don’t have a spot that remains at this temperature, you can use a spot that gets between 35-50. In the spring, pull out your tubers and inspect them, separate into tubers to plant and replant.
Do you dig dahlias or any other plant in the spring?Filed under Around the Garden | Comment (0)
I’m finally getting back around to going through more of the photos from our trip to Sweden back in September. We drove to Stockholm after spending the night in the nature center at Lacko Slott (see those photos here and the gardens here and here). We arrived late in the evening, checked into the Motel L, ate a delicious dinner at Pipes, a pub right next door to the hotel. The next morning we were up early, called an Uber, and off to the old city we went.
It’s amazing to see this level of history, we have old stuff in Boston, but nothing compared to this! We did a walking tour that we found on-line, it came complete with historic descriptions of all the places we stopped.
The colors, the textures, the cafes, the food, the shops, it was all a very fascinating morning. After visiting the old city, we were off to one of my favorite things from our trip to Sweden, stay tuned for that and more from our trip.
“All of our guests enjoyed the running commentary on each dish – the history of the garden and seeds, how everything was harvested, the process of canning and preserving it all. It was different from most Thanksgivings I’d been a part of. It was less about stuffing ourselves to excess, and more about how miraculous it was that there was a full table of food in the first place. I couldn’t help but think that was supposed to be the point of the holiday all along. I also couldn’t help but think that my role as an advertiser contributed to the misperception of food as a commodity whose value was distinguished mainly by calorie count and serving size. Boasting about the size of one’s holiday turkey is really only genuine when one had something to do with feeding it.”
Josh Kilmer-Purcell (The Bucolic Plague)
Filed under Holidays, Quote | Comment (1)
Happy Thanksgiving from all of us at Chiot’s Run!