First the Yard, Then the Kitchen

I’ve been slow with the posts lately…no excuse, but mea culpa...Today we do some important work, then we make yummy snacks! Let’s get started. (Thanks to Ward Upham at K-State for today’s content)

Draining Hoses and Irrigation Lines

Hoses and shallow irrigation lines may be damaged over the winter if water is not drained. If there is a main shut-off valve for the system, close it and then run through
the zones to make sure any pressure has a chance to bleed off. Lawn irrigation systems usually have shallow lines. Though some lines may be self-draining, check to be sure
there are no manual drains. If manual drains are present, they should be opened. Be sure to map them so they can be closed next spring before the system is pressurized. If
there are no manual drains the system should be blown out with an air compressor. Lawn
irrigation companies often offer this service.

Drain hoses by stretching them out and coiling themfor storage. Water will drain as you pull the hose toward you for coiling. Store in a protected place. UV light can make hoses brittle over time.

Roasting Pumpkin Seeds

Now that Halloween is past, you may be wondering what to dowith the pumpkins that were used to decorate for the holiday. Consider roasting the seeds before freezing temperatures destroys the pumpkin fruit. Cut open the pumpkin and remove the seeds and stringy material. Seeds should be washed and dried and the “strings” discarded. Toss the seeds with a little oil before roasting.

Flavor can be enhanced by adding a sprinkling of salt to the oiled seeds. Seeds can then be spread on a cookie sheet and roasted for about 25 minutes at 325 degrees F. Times may vary depending on the size and moisture content of the seed. Seeds are done when they turn a golden brown. Ifseeds are not eaten immediately, store in a zip closure bag in the refrigerator.

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