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With warmth still in the air, September is the time to take stock of the
summer and prepare for the next growing season!
Perfect planting: The heat of the soil along with the combination of dew and
rain are great for perfect root growth. This helps establish plants and prepare them for
winter. Containerised plants that go into the ground dry can be difficult to wet once they
are planted. Soak them in a bucket of water until they stop bubbling. Water well around
the roots so that they jump out of their root ball and make good contact with their
surroundings. Top growth still feeds the plants for a couple more months, trim only to
neaten.
Doing the splits: Towards the end of the month the first of the autumn splits can be made.
Reduce the foliage of the plant by half, removing the oldest and most damaged leaves.
Then, once lifted, take a sharp knife to the root ball to split it in half or into quarters if it is
large enough. Peonies should have all top growth removed and be carefully prized apart
with two forks held back to back. Always incorporate compost into the planting hole.
Best for bulbs: Although tulips should not be planted until November to diminish the risk
of tulip fire, the majority of spring bulbs benefit from early planting. Be generous if you are
planting in grass and think in tens or hundreds if you have the room and the stamina. Net
the ground in the first year if you have squirrels, as they have a fiendish nose for crocus.
Smaller groups of bulbs make good punctuation among perennials.
Lawns and meadows: If you are sowing a lawn or a meadow, do it now as it is perfect
timing. Lawns need good ground, but a meadow needs poor ground to discourage the
grasses and leave room for the wild flowers. Both need weed-free soil, so if you have re-
cently turned your ground leave it to flush with weed and then lightly hoe to create a ster-
ile seedbed.
Harvest time: Keep on top of harvesting before the dew sets in and
fungus takes a hold. Deadhead the dahlias to keep flowers coming for
picking and shake a plum tree with a couple of friends holding a sheet
underneath for quick returns. The ripe fruit will drop and you will be
less likely to grab a wasp. Twist an apple or a pear a quarter turn. If it
gives it is ripe, if not hold back and make merry with the autumn fruiting raspberries.
Gardens: the September checklist
This months draw is your chance to win
two tickets to the Movies including popcorn and drinks!
For a chance to win
email your name and number to [email protected]
Not intended to solicit those already under contract
Community Events in Durham Ajax Job Fair When: September 7, 2017 1:00pm to 3:00pm Where: Hilton Hotel Ajax, 500 Beck Cres., Ajax
Taste of Durham International Food Festival & Business Expo 2017 When: September 9- 10, 2017 12:00pm-7:00pm Where: Memorial Park, 110 Simcoe St S, Oshawa
100 Men of Oshawa September Meeting When: September 14, 2017 6:00pm to 7:00pm Where: Prospects Bar & Grill Tribute Community Centre, 99 Athol St. E., Oshawa
City of Pickering- Flag Raising When: September 18, 2017 11am to 12pm Where: Pickering City Hall, One The Esplanade, Pickering
Heritage Day When: September 30, 2017 10am to 4pm Where: Downtown Whitby - Brock and Highway 2 If you have an event you would like published In this newsletter, email the details to me at [email protected]
Contact Linda for more info on events!!
Your Real Estate Consultant for Life! September 2017
Ashok Kannan, Mortgage Agent Direct: (647)201.5276 Toll Free: 1.877.562.0158
Email: [email protected] www.akannanmortgage.com
I Get it Approved!
Enter To Win
Brought to you each month by
Linda Sorichetti Full Time Sales Representative
Direct: 905.447.1482
Office: 905.723.5944
For more information go to
This month’s recipe is a new one to our house and was really enjoyed by all. Traditionally we like our pizza with tomato sauce, cheese, pepperoni, and mushrooms so this was a change for us. We tried making our own pizza dough which did not go well at all so, we end-ed up buying two packages of pre-made dough from the grocery store. We made our sauce from scratch and followed the rest of the directions below. This has quickly become a new family favorite!! Cook 3 hr 35 min ∙ Makes 4 servings ∙ Source Foodnetwork.com INGREDIENTS
1/2 cup fresh basil leaves, torn
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 tsp kosher salt
One 28-ounce can tomato puree
1 pound Turkey sausage, casing removed
1 bunch broccoli, cut into bite-size florets (about 3 cups)
DIRECTIONS
In a medium bowl, combine the basil, 1/2 cup of the olive oil, salt and tomato puree. Stir together until combined. Cover with plastic wrap and refrigerate for at least 3 hours to allow the flavors to marry.
Preheat the oven to 450 degrees F. Place a rack on the highest level and leave space on the bottom of the oven for easy access.
Heat a large skillet over high heat. Add the remaining 2 tablespoons olive oil and the sausage and cook, breaking apart with a wood-en spoon to form bite-size pieces, until golden brown and cooked through, about 10 minutes. Add the broccoli to the pan and stir to mix with the sausage. Remove from the heat and cool to room temperature.
Dust an upside-down rimmed baking sheet with the flour. Gently stretch the pizza dough and place on the dusted tray. Continue to stretch out to 1/4-inch thick leaving it a little thicker around the edges. Spread 1 cup of the sauce over the dough and top with the mozzarella. Spread the sausage and broccoli evenly over the crust and top with the Parmesan.
Place the baking sheet directly on the bottom of the oven and bake for 5 minutes. Move the tray to the top shelf and finish cooking until golden brown and the crust is cooked, 5 minutes.
196 Limerick Dr. in Oshawa
Call me for details or to book your private showing
905.723.5944
3 Tbsp flour
One 16-ounce ball pizza dough
12 ounces fresh mozzarella, sliced 1/4-inch thick
1 cup Parmesan
