Even if you have a typically-sized suburban lot, you can inject some of that luscious color that tourists travel miles to see in early autumn. The answer, of course, is to plant trees and shrubs that do double duty by blooming in spring, staying healthy in summer before bursting into enviable orangey-red or golden shades.
Paperbark maple
One of my favorites is paperbark maple, or Acer griseum. It’s a slow-growing tree, reaching about 30 feet in nearly as many years. Its leaves unfurl as slowly as a teenager on spring break, apparently cautious about late frosts. They start out about the size of a quarter, eventually stretching to their full, tri-segmented form, giving the tree a lacy look from a distance. Paperbark maple makes a great tree for any suburban situation, but it’s best situated where it can be admired for its year-round beauty. Around mid-October, its leaves turn golden, orange, and/or red, making it one of the best for fall color. This maple gets its common name because of its bark, which looks like thick paper that has been singed and peeled just enough to create a beautiful pattern the length of the trunk.
It’s become quite rare in its native China. Representative explorers from Morton Arboretum in Chicago, Arnold Arboretum at Harvard University, the Morris Arboretum at the University of Pennsylvania, and the Beijing Botanic Garden took part in a 2,237-mile journey across six provinces and one municipality, finding just nine populations of Acer griseum. According to Missouri Botanical Garden, propagation of paperbark maple is difficult via seed or cuttings.
For such an easily-grown and year-round ornamental tree, it’s surprising it isn’t grown more. Hardy to USDA Zone 5.
Enkianthus
If you have good luck with Rhododendrons, give Enkianthus a try. This delicate-looking beauty is hardy to Zone 5, enjoys full sun to partial shade and gives a great performance in both spring and fall.
Enkianthus can be rangy, as its leaves and flowers grow only at the tips of its branches, which is where the amount of sun comes into play. This large shrub or small tree can be finicky if not grown in just the right spot. Ideally, the edge of a woodland area, where it gets sun part of the day is good, especially if the soil is on the acidic side. It can get up to six feet tall and more, so keep that in mind when choosing a site.
The show in both spring and fall are well worth the extra trouble. In late May, yellow flowers with red markings flowers hang like little earrings off the end of delicate stems. From early to mid-October (or until frost), leaves blaze a bright red-orange. Enkianthus makes a great companion for broadleaf evergreens in the Rhododendron family, its delicate demeanor contrasting with the bold leaves. Hardy to USDA Zone 6.
Ginkgo
This ancient Chinese tree is easy to find at nurseries and is commonly planted as a street tree in many U.S. cities. According to the International Union for Conservation of Nature, wild populations of Ginkgo are apparently confined to a mountainous area in the Zhejiang Province of China. It is long-living and has an ancient geological record, appearing in the Jurassic.
When you think about how long this tree has been around, it becomes obvious there is something very sturdy and adaptable about Ginkgo, or maidenhair tree. Unattractive to most insects, able to survive in adverse environments that include road salt and compacted roots, Ginkgo biloba is so much more than a magic memory drug. It’s a very slow-growing tree, so there is little problem fitting one in any landscape. If you like things to stay really small, there are dwarf varieties available. Just one of the most recent is Ginkgo b. ‘Troll’ (Chris’s Dwarf), with tightly-packed half-sized leaves and a height of less than three feet in 10 years. It is hardy to USDA zone 4.
Witch hazel
Unassuming in summer when other plants are busy putting on a show, witch hazels gear up for a time when little else is blooming, sometimes as early as February. Ozark witch hazel (Hamamelis vernalis), a native to North America, is incredibly easy to grow, and very carefree if you have the space for this potentially 20-foot shrub. Its flowers are hard to spot but easy to catch scent of, especially with snow on the ground. A feast for the eyes in fall, Ozark witch hazel’s leaves turn a not-to-be-ignored golden yellow.
The hybrid witch hazel ‘Diane’ has early flowers that aren’t as fragrant as the Ozark type, but they are slightly larger and deep red, making them much more visually noticeable. Its leaves are the same golden yellow in fall, sometimes crossing the line into russet.
The only drawback to these varieties is the fact that their dried leaves don’t drop, making it harder to spot the flowers and arguably detracting from the early spring show. Hardy to USDA Zone 5.
Hydrangeas: Oakleaf and Panicle
Oakleaf Hydrangea (Hydrangea quercifolia) is known for its colorful, oak-like leaves in fall, which are proceeded by huge heads of white flowers that gradually change to rose. Unfortunately, it’s known as well for its lanky size and possible loss of flower buds due to a late spring frost. It can be ungainly and disheveled-looking in the winter landscape, but internationally recognized Hydrangea expert Michael Dirr says any drawbacks are as easily forgiven as for the puppy who chewed the slippers because there is so much to love.
Varieties of this American native range from as small as just four feet tall to eight feet with nearly as broad a spread. There are several that will fit into the home garden, including ‘Munchkin’ (3 feet tall by 4.5 feet wide), and ‘Ruby Slippers’ (3.5 feet tall by 5 feet wide), two recent introductions developed by the National Arboretum’s worksite located in McMinnville, TN. Hardy to USDA Zone 5.
While most panicle Hydrangeas are known for their late summer-early fall flower display, two step up to the plate with colorful fall leaves. Hydrangea paniculata ‘Quickfire’ and its diminutive cousin, ‘Little Quickfire’ not only bloom a bit earlier than many other panicle hydrangeas, but their leaves turn a nice bronzy color in late fall. Panicle Hydrangeas can be pruned in the spring for blooms later in summer, which is especially good in climates that can experience late spring frosts. Hardy to USDA Zone 4.
Itea
June comes through with color in all corners of the garden. But there is one shrub that has beautiful flowers in June and exciting color in October through November. Virginia sweetspire (Itea virginica) is a native shrub that should be much more widely planted. At around five feet tall and nearly as wide, this three-season stunner adapts to sun or partial shade, can be pruned after blooming to keep it compact, and effortlessly colors up the garden in late fall.
An old variety that is more compact than the species is Itea v. ‘Henry’s Garnet’, growing to around four feet tall. A newer, even more compact variety is ‘Little Henry’, which will make itself at home in even the smallest gardens. Hardy to USDA Zone 5.
If you don’t get around to planting any of these six this fall, put them on your “To Plant” list for next spring.
Now that the days are getting shorter and the air crisper, my thoughts are turning from the weeding and watering and staking of the past several months to cozier indoor pursuits- namely all the cooking and baking this little cottage kitchen can handle! And if you planted your vegetable garden with an autumn harvest in mind, it’s likely you’re looking for ways to incorporate your crops into meals for the chilly weeks ahead. While there are endless possibilities when it comes to preparing these popular veggies, included here are some tasty and simple methods that will take you from the garden, (or the farm stand), to the table with ease.
Pumpkin
No collection of recipes for an autumn harvest would be complete without that most quintessential symbol of fall, the pumpkin. Pumpkin is so ubiquitous these days; you really can find it in almost everything- cakes, breads, soups, lattes, donuts, and even breakfast cereals! Of course, you can pick up a can of pureed pumpkin at any grocery store, but if you’ve got a bumper crop in the backyard, where do you begin? The best pumpkins for culinary purposes tend to be the sugar pie pumpkins, or another diminutive variety. Unlike the larger jack-o-lantern pumpkins, with their watery, stringy flesh, these little guys are small, sweet, and flavorful. Excellent for baking into all those Thanksgiving pies! There are just a few steps required to take your pumpkin from seasonal tabletop decoration to delicious dish.
Pumpkin Puree:
One 4-6 pound sugar pumpkin will yield approximately two pounds pumpkin puree.
First, cut your little sugar pumpkin in half. Remove stem and scoop out seeds and stringy pulp. Seeds can be saved for roasting and snacking on later. Lay the two halves, flesh side down in a shallow baking dish and cover with foil. Bake halves at 375 degrees for 1 to 1 ½ hours or until the flesh is tender when pierced with a knife. Once the pumpkin has cooled, scoop out the flesh and puree in a food processor until smooth. The pumpkin puree can be stored in the refrigerator for up to a week, or freeze and save for three months.
Brussels Sprouts
As green vegetables go, Brussels sprouts just always seem to get a bad rap. Even the non-picky eaters in my family tend to grimace when they appear as a side dish. But prepare them the right way, (i.e. plenty of butter and garlic), and you might just forget all about the main course. In fact, add a little crispy bacon or pancetta to the mix, and these could be the main course.
Sautéed Brussels Sprouts with Garlic Butter:
Remove the stems and outer leaves of Brussels sprouts, and slice them in half lengthwise. In a large skillet, heat olive oil over medium heat. Sauté the sprouts in oil for 8-10 minutes, until tender and outside is caramelized, stirring occasionally. Add butter and chopped garlic, stirring for another 1-2 minutes. Add the lemon juice, salt, and pepper. Toss and serve. And try not to smirk as you dole out seconds.
Butternut Squash
From tacos to lasagna, butternut squash pops up in a wide variety of dishes, and it is certainly up to the challenge of the spotlight. One of the classic flavors of fall, and available in abundance, the naturally sweet flesh of the butternut squash complements so many flavors and textures, it’s become one of my go-to ingredients of the season. Personally, I like a simple, no-fuss preparation best. Just the squash, a little seasoning, maybe a drizzle of maple syrup, roast and serve.
Maple Cinnamon Roasted Butternut Squashs:
Preheat oven to 425 degrees and line two baking sheets with foil or parchment paper. Cut squash into 1-inch cubes and spread out on baking sheets. Drizzle the squash pieces with olive oil and maple syrup. Sprinkle salt and cinnamon over the top. Toss to coat evenly. Bake approximately 30 minutes, or until squash is tender when pierced with a fork and lightly browned. Place under the broiler for a minute or two for a little extra caramelization. Enjoy!
Acorn Squash
Building on my reasonable success cooking with pumpkin and butternut squash, I took my first stab, (pun very much intended), at acorn squash last year, and haven’t looked back. These popular winter squashes are fairly small, with a deep green, ridged skin, and dark yellow flesh inside. They are tasty sliced into wedges and roasted, or flesh can be pureed and made into soups. Or cut squash in half and stuff them for a hearty and creative main course or side dish like we’ve done here.
Stuffed and Baked Acorn Squash:
Preheat oven to 375 degrees. Slice squash in half lengthwise and scoop out seeds with a spoon. Brush flesh with olive oil and sprinkle with salt and pepper. Place the squash halves, cut side down in a baking dish lined with foil or parchment paper. Bake approximately 30 minutes, or until squash is very tender when pierced with a knife. Remove from oven, flip over cooked squash halves and set aside.
Cook quinoa according to package directions. In a skillet over medium heat, melt the butter and add celery and onions. Cook quinoa until translucent, approximately 10 minutes. Combine the veggie mixture with quinoa; add dried cranberries and pecans and season with salt and pepper. Transfer stuffing to squash halves and sprinkle Parmesan evenly over tops. Cover baking dish with foil, and bake another 15-20 minutes, until hot and bubbly.
Kale
I really might never run out of uses for kale. I want it with me on a desert island. I sauté it, add it to smoothies, sub it into salads instead of spinach, toss it into soups and stews and pastas, you get the idea. But, hands down, my favorite thing to do with kale is turn it into chips. “Kale Chips,” you are probably thinking, sounds like an oxymoron. Some comestible Oliver Twist might have glanced at with disdain. But reader, I am here to tell you they are delicious! Crunchy, a little salty, roasted with olive oil. These chips are a fun snack to make (and eat) with kids, or all by yourself. And you definitely won’t stop at just one.
Kale Chips:
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Remove kale leaves from stems, then cut or tear leaves into bite size pieces, approximately 1-1½”. Arrange kale on baking sheet and drizzle with olive oil, and then sprinkle with sea salt and any other seasonings you’d like to add. (Parmesan? Chili Powder?) Bake 10-15 minutes, until chips are crispy, and edges are browned but not burned.