October fun only at The Green Goddess!

October fun only at The Green Goddess!

OCTOBER LANDSCAPE IDEAS

HALLOWEEN

With the fall season finally here, besides creating decorative Halloween landscapes, here are a few October tips for your garden.

Due to the cool mornings and evenings the soil holds its warm temperature from the summer allowing roots of your plants to achieve maximum growth!

  • Great time to plant annuals to add lots of color to any area. Pansy, geraniums or mums to name a few
  • Due to cooler weather, it is time to lower your water usage gradually
  • Good time to prune or trim plants and trees. Remove all dead or damaged sections from the sun to keep your existing plants healthy.
  • Weeds will return in full force as well, so keep an eye out for excessive weeds and remove as soon as possible.
  • Last, but perhaps the most important; this is the time to “fertilize” whether it is your lawn, garden, plants or trees. This time of year the roots need nutrients to achieve the best growth.  Make sure you continue fertilizing during winter months to prepare your landscape for spring.

OUR lot is overflowing with decorative Halloween pumpkins and figurines.  We have all shapes and sizes of unique and colorful Halloween decorations that are sure to liven up any patio or front yard for the holiday.

“DID YOU KNOW”

HOW TO MAKE MINI PUMPKIN PIES BBQ STYLE

INGREDIENTS

  • 2 pre-made, ready to roll pie crusts or homemade all butter pie crust
  • 1 (8 oz) package cream cheese, softened to room temperature
  • 1 cup pumpkin puree
  • ½ cup sugar
  • 2 eggs plus 1 egg for egg wash
  • 1 tsp vanilla
  •  1 tsp pumpkin pie spice
  • Whipped cream

INSTRUCTIONS

  1. Preheat BBQ to 350 degrees
  2. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside.
  3. Roll the dough or pie crust out on a floured surface with a floured rolling pin
  4. Using a round cookie or biscuit cutter (approximately 3 inches diameter) cut at least 24 rounds out (or 12 rounds of each pie crust, if using store bought)
  5. Carefully press each round into the mini-muffin pan. Use your finger to round the ends into a pie crust
  6. Brush egg wash from one egg to the top edges of each pie
  7. Using an electric mixer beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined.
  8. Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice.
  9. Spoon mixture into each mini pie crust almost to the top.
  10. Bake for 15-20 minutes or until golden around the edges.
  11. Remove from the bbq and let cool on cooling rack, or chill in the fridge for 30 minutes.
  12. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving. Keep refrigerated
  13. *pies will be puffy when they come off the grill, but will sink back down when cooled.


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