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Winter Rose Care & Pruning

Although major rose pruning is not done until late February into early March, there are a few things I do to get roses settled in for the winter. First, I wait until the first frost has occurred before I do anything. That happened on December 1 this year, a little later than normal. If you do any pruning prior to that, new growth will be encouraged, and it will just be nipped later. I will then do minimal pruning, about 1/3 of the plant or to about waist-high. It does not matter how you make the cuts. More precise pruning will be done in late winter. Giving roses a slight pruning at this time will decrease the damage from strong winter winds. Roses are not deeply rooted, and any long canes can spell trouble. Pick off any remaining leaves, if possible. I know that can be a big job if there are still many leaves left on the plant but you don't want leaves, especially diseased leaves, left to fall and harbor spores for next season. Clean the area around the base of the rose. Rake out ...
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Blackberry-Lemon Pound Cake


Last week our neighbor gave us a big bag of blackberries. Michael said he would like a blackberry pound cake so I set out to find a recipe. I ended up adapting a Lemon Blueberry cake recipe and hoped for the best. It turned out great and Michael loved it.
2 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup butter, softened
1 1/2 cups sugar
1/2 cup sour cream
Zest of one large lemon
3 eggs
1/2 tsp. vanilla
Juice of one large lemon
3/4 cup buttermilk
3 cups blackberries (frozen or fresh)

 Lemon Glaze

1 1/2 cup powdered sugar
1 TBS. lemon juice
1 TBS. lemon zest
1 TBS. milk
1/4 tsp. vanilla

 Preheat oven to 350. Grease and flour 2 large loaf pans or a Bundt pan.

 Sift together the flour, baking powder and salt and set aside.

 Cream the butter. Add the sugar, sour cream and lemon zest and beat for about 5 minutes.

 Add the eggs one at a time, mixing well.

 Add the vanilla and lemon juice.

 Mix in the flour mixture alternatively with the buttermilk in two or three additions.

 Fold in the blackberries.

 Bake for 45-55 minutes until a tester comes out smooth.

Allow the cake(s) to cool completely on wire racks. Whisk the glaze ingredients together and pour it over the cooled cake.

 Text and photos by Phillip Oliver, Dirt Therapy
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