Garden designers enjoy watching fashion color trends to see what consumers will be wearing and to see if they will extend this palette outdoors.
Pantone, a global authority on color, recently surveyed the designers of New York Fashion Week to report on the latest color trends.
Pantone Fashion Color Report Fall 2013
MOODY GARDEN COLOR PALETTE.
This season, designers express the many moods of fall with what they are describing as “sophisticated and structured to lively and vivid” colors.
Emerald continues to sparkle, while yellow-toned Linden Green brings lightness and brightness to deeper shades; Deep Lichen Green anchors the greens. Mikonos Blue is a bold, meditative blue, while Acai adds mystery and richness to the palette with its deeper bluish-purple tone.
As for the warmer colors, Samba red brings drama, Koi brings a decorative orange and Vivacious throws in a wild, deep fuchsia.
Rounding out the fall palette are Turbulence, a dark blue-gray, and Carafe, a rich brown.
Give customers a taste of the season by incorporating these colors into your landscape designs.
Read more in the Landscape Insider e-newsletter!
Washington, D.C., tops the list of “Best Cities for Urban Gardening,” according to a new study by financial literacy and consumer advocacy website NerdWallet.
Las Vegas; Phoenix; Seattle and Sacramento, Calif., round out the top five cities, respectively.
“Urban gardening has really taken off,” says Divya Raghavan, NerdWallet analyst. “Cities are cultivating green space to balance harsher urban areas. Some cities are really putting a high value on gardens and green space.”
BEST CITY FOR URBAN GARDENING = BIG SPENDER.
Washington, D.C., spends $179 per resident on parks and recreation—the most by any of the cities surveyed—and offers 27 garden plots per 10,000 people.
ROUNDING OUT THE TOP 10 BEST CITIES FOR URBAN GARDENING.
When looking at the top 10 cities, the list includes Fresno, Calif., in sixth place; Tucson, Ariz., in seventh; Milwaukee in eighth; El Paso, Texas, in ninth; and Denver at No. 10.
Read more in the Landscape Insider e-newsletter!
I admit it: I am an early holiday shopper.
I love getting my shopping done ahead of time so I can enjoy the holidays with my family. It’s an addiction. And, each year, I nag my friends and family members to give me their lists so I know what they want. This year, we actually started talking about it around Halloween. (I know – WAY too early!)
And I’m not alone. The stores are also decking the halls earlier and earlier each year. Target Corp. rolled out its first holiday ad on Oct. 15 – three weeks earlier than its traditional November kickoff and six weeks before Thanksgiving. The company also announced it will match Amazon’s holiday prices to prevent “showrooming,” or the trend where shoppers check prices inside stores and then order the same products at cheaper prices from online retailers.
Jeff Green, president of Phoenix-based Jeff Green Partners retail consultancy, predicts consumers who are tired of political commercials are welcoming the early holiday ads. With Black Friday sales specials being leaked early as well, Green forecasts a 3 to 5 percent increase in holiday spending this year.
To remain competitive and capture early shoppers, retail shopping analysts recommend landscape and garden professionals start advertising their winter services and holiday products and specials as early as possible this year.
For those eager to maximize their holiday profits – and shopping – it seems the best example to follow is that of the early bird … and we all know how well it turned out for him.
Lately, cucumbers, cantaloupes and tomatoes have been lining my windowsills and countertops faster than my family can eat them. As I harvest fruit and vegetables and schedule late summer dinner parties and get-togethers, I put my fresh garden goods to better use as centerpieces. Not only are they fresh as cut flowers, but they also bring an unexpected pop of color to my tables.
Tomatoes make a colorful centerpiece.
A cantaloupe, some cucumbers and avocado (all from my garden except for the avocado) make an unusual and interesting centerpiece.
“Tomatoes on my windowsill lined up like happy soldiers.
From pale green as key lime pie to red as sunburned shoulders.
They seem to smile at the sun while they patiently a-ripen.
And when I do my kitchen chores, I smile back enlightened.” - Robin Benzle
Once upon a time in the middle of summer, when the rays of sun were glistening like white and golden crystal dew drops on grass blades, a gardener sat on a bench looking at her garden bed. She thought to herself, “Would that I had cherry tomatoes white and golden as shimmering dew drops and sweet as sunny days.”
Soon after that she planted a tomato that ripened lemony white on strong, green vines with a taste as sweet as sugar.
‘Snow White’ tomatoes ripen to a pale yellow. Plants perform best if staked.
From then on the gardener enjoyed salads more colorful than rainbows, and she lived happily ever after.
‘Snow White’ tomatoes have a sweet, fruity flavor.
Red, yellow and white cherry tomatoes make a colorful salad.
Sweet and lemon basil.
Basil always explodes in my garden. It’s one of those never-fail herbs that can be clipped whenever needed for a quick recipe or to whip up a fresh Caprese salad with heirloom tomatoes from the garden – yum! This year, I planted both sweet and lemon basil, and I was determined to make a mixed basil pesto with the harvest.
Lemon basil in a cool water bath after blanching.
As with anything freshly made without preservatives, pesto starts out a bright green shade but then can turn brown fairly quickly. Recently, my mom shared a tip: Blanch the basil first before mixing to help the pesto retain its vibrant emerald color. While it’s an extra step, it’s worth it to make a pesto that looks as good as it tastes. Plus, blanching the basil – I blanched lemon and sweet basil separately – made my kitchen smell wonderful!
- 1 cup lemon basil
- 1 cup sweet basil
- 2-3 garlic cloves
- ¼ cup pine nuts
- ½ – ¾ cup parmesan cheese
- 1-2 tablespoons olive oil – in my batch I only needed about 1 tablespoon
- ½ cup Italian parsley
- Salt & pepper to taste
Fresh pesto blended.
Blanch the basil in boiling water for approximately four minutes. Put into an ice water bath to cool. Then put through a salad spinner to drain water and lay out on paper towels to dry/drain water for another hour or two. Press another layer of paper towels over basil to squeeze out any excess water. Blend garlic, pine nuts, cheese, a large bunch of herbs and a little pepper in a food processer. Add remaining herbs one bunch at a time, scraping the edges of the bowl and blending until each addition is finely chopped. With blender running, add oil and blend until desired consistency. Add salt to taste if necessary.
Since I blanched the basil first, and it’s hard to completely dry, the slightly damp basil added a little more water to the recipe requiring less oil to achieve my desired consistency. I also cut back on cheese and olive oil since I’m on a health kick and believe with this recipe you can get the flavors you want without adding all the additional calories.
Pesto can also be frozen for three months, according to Gourmet magazine. They recommend sealing it in plastic freezer bags and pressing out excess air for best results. I’ll be trying that this fall with my remaining basil harvest.
Enjoy this pesto on chicken, pasta or toast!