Jokes circulate on social media this time of year about New Mexico traditions, such as adding green chile to stuffing. And all year long when faced with the difficult choice of red or green chile to top your burrito, eggs and just about anything else, New Mexico diners take the easy but delicious way out, selecting “Christmas” for both red and green, please.
So, we have delicious food, but a few other traditions make the holidays in New Mexico special.
You can hang pretty icicle lights, but a row of luminarias casts a beautiful, flickering light along a path. Made from brown paper bags filled with sand and a small candle, the tradition of lighting luminarias dates back at least 300 years. The meaning of the lights was to welcome the Christ child.
Of course, even something as peaceful as a luminaria is not without controversy. The literal translation of the word is “bonfire,” which is not the intent! Another word for the lights is farolitos, but most agree this stands for the candle placed inside the bag.
Regardless, luminarias are an easy addition to holiday décor. You simply fold down the tops of the bags, fill each with a couple of inches of sand and then place your candle in the middle of the sand. We light them on Christmas Eve. Learn more about luminarias and see some great photos at Visit Albuquerque.
Although not limited to the holidays, red chile ristras are a classic and organic way to celebrate the season in New Mexico. Our dry climate is perfect for chile crops in the warmer, southern portion of the state (like Hatch, of course!). Traditionally, red chile pods are dried in the sun for storage and use later.
Ritras, or a string of red chile pods, are said to bring good luck, and typically hang on a front porch. They’re the perfect color for adding to holiday décor, and you can even find wreaths made with red chile pods.
More About New Mexican Food
Sorry, I have to return to holiday food for a minute. Posole is a favorite holiday meal in New Mexico. Made with hominy, pork, herbs and spices, posole is a hearty soup and meal in itself. We usually flavor ours with red chile. You can cook the pods with the posole or add red chile as you serve.
Queso is a well-known and simple dish for holiday gatherings. Our favorite queso recipe actually comes from neighboring Texas. It’s from Texas Cowboy Cooking by Tom Perini of Perini Ranch Steakhouse in Buffalo Gap, Texas.
And what’s a holiday gathering without tamales? I’ve never tried to make them, because I hear it’s a lot of work. But nothing beats authentic, homemade tamales wrapped in corn husks and steamed to perfection. Then you top them with red, green, or… Christmas!
Top it all off with a few biscochitos and pinon coffee. Here’s my post on the delicious anise-laced cookies from a few years ago.
Winter has come late to New Mexico this year, and that’s OK with me. The problem is even when it’s sunny in winter, we have fewer projects we can do so we feel productive and in touch with the soil and plants. So I thought about a few ideas to lighten my winter doldrums and decided to share them.
One: Take a drive or hike, or some combination.
As soon as fall hit and gardening slowed down, we began to visit spots we seldom get to see during the growing season. We drove up nearby mountains and about an hour away to a walk among stunning petroglyphs. My mood improves from endorphins and simply being outside. And we always see a few native plants we’d like to identify, even if they’re at the end of their growing season.
Two: Grow a winter-blooming indoor plant.
Aside from the pretty holiday mascot, the poinsettia, you can grow a Christmas cactus or amaryllis. I received a beautiful gift of paperwhites (Narcissus) in a clear glass bowl one year. One of these days, I’ll try to force my own. And if you have a warm, sunny window, why not bring in a few of your potted plants? Geraniums can continue flowering in the right conditions, and we brought a shade-loving container with coleus and begonias inside. They might get leggy before the winter’s up, but they make me feel more in touch with summer.
Three. Feed birds and other critters.
Leaving the garden a little messy might seem like a bad idea, and it is tough to watch the demise of your favorite stalks and flowers. But birds continue to feed off the seeds of many plants or seeds spread in fall and early winter winds. Once the seeds fade, birds need a little extra help to get through cold winter nights. We hang suet and a sunflower seed feeder and set out raw peanuts for the jays. I want to keep the birds coming so I have something fun to look at from my window when the sky is gray and the garden mostly brown.
Four. Start a project, like a bee house or raised bed.
Last winter, we replaced the door on our shed, completely revamped a large garden path, created a dry river bed, and took on lots of other fun projects. In fact, we took on so many that we have to come up with some new ones this year. But vegetable gardens might need new or improved fencing or other design and maintenance. Putting in a new paver path or dry river bed are projects that come to mind. You can build a raised bed or make a bee house or butterfly waterer (puddling pool). Or you can repot some of those succulents and other houseplants you tend to neglect in summer.
Five. Make and give garden-related gifts.
Some winter projects turn into gifts for family, friends or co-workers. I don’t have a perfect crafting style, but I know people appreciate gifts from the heart, time and garden. We’ve made lavender sachets, pressed flower arrangements and outdoor lights. You can even pot up some plants in homemade containers.
And on a snowy, cold and dark winter day, spend a little time by the fire drinking an herbal tea and reading a gardening book, magazine or catalog. You can relax, plan and dream!
In the arid Southwest, most plants don’t like an abundance of rainfall. Xeric plants such as lavender or rosemary can be damaged or die from too much moisture in the crown or roots. Sometimes, the location a homeowner places a plant affects watering and alters the plant’s ability to thrive as as it should for the zone in which the gardener lives.
Other times, conditions change. That’s what happened in an area near the foundation of our home when we expanded our back patio. We found that excess water from the patio and rain barrel near the edge redirected water during rains. During monsoon season, a blue mist spirea (Cayopteris) and cotoneaster began to show signs of overwatering.
We needed to divert some water away from the two bushes and recognized the importance of either collecting or directing rainfall. We couldn’t afford a large rain cistern, but we had one natural resource in abundance—rocks. So we built a dry river bed, also called a dry creek bed or dry stream. The project was a way to change up the landscape and divert extra water down to our lawn.
Step 1: Move plants
The first step in our project was to move the plants. We divided the spirea and kept the largest portion to replant; we transplanted two smaller sections on a ditch bank back in our orchard. We ended up removing the cotoneaster, which was beginning to overgrow a path we us regularly and had large areas of rusted, dying foliage.
Step 2: Design hills and valleys; test
We next built up a small hill or berm as a new spot for the blue mist spirea and a new cotoneaster bush. This would allow us to control the plants’ watering better. We dug and scraped a river-like trough to help water drain down and toward the grass. It didn’t take much depth to get water from the patio to the grassy area below. Getting the depth and flow right took some trial and error with a garden hose to simulate the rain and made a few adjustments where water backed up.
Step 3: Add rocks
We already had a pile or two of rocks we’ve dug up. And there is no shortage around here. The first step was to cut and lay down black weed barrier, followed by large rocks along the top and side of the dry river to hold the fabric, direct water and add a decorative, but natural effect. This was followed by addition of medium and smaller rocks. We gathered the small rocks throughout fall and winter, sometimes a few at a time, to fill in.
Step 4: Plant!
All our hard work was rewarded with a new area for planting. We had the two bushes, and moved a small pine leaf penstemon to a lower part of the berm. We purchased several grasses, some perennials and a few annuals to fill in. Then we got lucky and had a volunteer blanket flower crop up in just the right spot. We stopped the rock design a foot or more from the house in most spots and used pecan mulch around those plants. Here’s why: Rocks reflect sun and heat and my office window is right above the dry river bed area.
Pulling out the large cotoneaster and adding rocks has intensified the heat in my office. I know that will ease once the plants grow to maturity. And the heat might be welcome on a cloudy January day. We also lost the first cotoneaster planted. It could have been any of a number of causes, but we likely made a common mistake: not watering enough. I was so concerned with keeping this plant from getting too much water that I failed to account for how much would drain away from its roots and the immaturity of the plant. Our second attempt is going well. It’s also easy to change the flow of water just by placing a rock or two in a certain way. So we check the flow when it rains to look for pooling of water.
Overall, we were pleased with the look and function of the dry river bed. The native grass below it turned green earlier than normal and we stopped problems from mud and overwatering of bushes in the area. This is an easy and inexpensive garden DIY project!
Help your garden grow and even help local farmers by including native plants that attract bees and other pollinators to your yard.
Diseases such as Colony Collapse Disorder, and other factors, have led to declining domesticated bee numbers in the United States. However, there are plenty of species of wild, or native, bees still buzzing around looking for pollen.
Wild bees typically aren’t part of hives; they fend for themselves, living in the ground or in hollow stems of plants. Pesticides, insecticides and other dangers still can harm wild bees. Recent studies have shown that newer insecticides called neonicotinoids are absorbed by plants and can show up in pollen. Farmers and home or business owners use neonicotinoids widely to stop pests. They’re toxic to domestic and wild bees. Avoiding use of insecticides that also harm bees is one way to help bees survive and thrive in your landscape.
Here are a few other easy steps to take:
Since wild bees nest in soil and hollow branches, homeowners can ensure a few protected sites in their lawn for bees. This article from the Great Pollinator Project goes into detail on how to help ground nesters and other wild bees.
Basically, some protected and sunny soil and leaving some dead branches on the ground or on shrubs such as sumac can help cavity nesters. You also can install artificial sites such as nesting blocks.
Plant Low-water Flowers
Plenty of favorite New Mexico flowers attract bees and other pollinators. Here’s a list of some of the popular choices of shrubs and flowers that grow in New Mexico gardens:
Agastache (also a big draw for hummingbirds)
Hollyhock (Alcea rosea)
Penstemon (with many native species for hummingbirds too)
The more months or seasons you have plants that attract bees in bloom, the better. We have some native, weed-like groundcovers that bloom in early spring, typically by April 1, that attract so many bees that we hear a low buzz sound all day when sunny. Leave flowers and seedheads on some annuals well into fall and frost danger to provide food for bees and birds. Even in higher mountain regions, native species of penstemon, beebalm and yarrow can bloom well into fall, as can hardy flowers such as gaillardia and cosmos.
Finally, a word about fear of bees. I get it – wasps and bees can be scary if they come after your dessert on the patio or buzz you when you get too close. But I have never had a sting while working in my garden, and the only time I recall ever being stung was when I was a child and running through the lawn barefoot. Even when I trim lavender stalks, the bees might buzz me, but don’t sting. And if you want to remove spent flowers from plants, choose low-light times of day, such as dusk, when bees are less active. Most of all, please don’t avoid plants that bees love just to keep them out of your yard. You’re not just helping bees or the environment at large, you’re supporting a mini ecosystem that makes sure tomatoes and other edible plants produce food for you and your family.
As fall temperatures drop, there’s still plenty to do in the Southwest garden. In most areas of New Mexico, freeze hits by mid- to late October. But plenty of sunny days hit in fall here so gardeners can get outside and take care of these chores before winter arrives:
If you still have any vegetables ripening, better harvest them now. Tomatoes and winter squashes can finish ripening inside. If you haven’t harvested and dried herbs, now is the time to trim them back and get them ready for use in the kitchen. Some vegetables, such as kale and carrots, can stay in the ground a while. You can preserve some vegetables with help from extension office publications or other credible sources that address flavor and safety of canned or frozen foods. Finally, I like to pick flowers still blooming and place them in a vase inside, just to make me feel better about the season ending.
There is some debate about what to leave in the garden and what to throw out. You definitely want to throw out any weeds or diseased plant cuttings. Compost healthy cuttings. We even laid some carrots that were too big for our taste out on tree stumps for deer and other critters to eat. It’s personal preference to leave some debris on the ground to naturally compost in place. But if the debris hides unwanted bugs or spores, it’s not a good idea. I usually clean up most plant debris and then use straw or leaves for composting.
3. Preserve Bulbs and Seeds
Check a local gardening book or online to find out how to dig up and overwinter bulbs that can’t handle cold temperatures in your area. In zone 6B in New Mexico, we leave iris, daylily and allium bulbs or corms and should dig up gladiolas and dahlias. Usually, the bulbs just need to be kept cool and dry. You also can preserve seeds from flowers and herbs such as dill or cilantro for cooking or replanting.
4. Leave Some Seeds
Not all flowering plants need fall trimming of spent seed heads. Many can make it through winter and wait for summer trims. And birds love dried up seeds on sunflowers, cosmos and other flowering annuals. Plus, by leaving the seeds on, you increase the chance that some native grasses or flowers will reseed.
5. Evaluate Plant Placement
As you clean up and assess how plants look at the end of their growing season, you can evaluate plant placement. For example, some of our green beans did not fare as well as last year. I believe the spot I planted them in this year got more late summer shade from a neighbor’s tree than I anticipated based on early summer sun. Some plants might have grown too large for their spot or get too much water from runoff. Take some notes and consult local sources so you still have time to decide whether you can move them this fall. Or plan where they’ll go in spring, especially before buying new plants!
In New Mexico, we mulch for two reasons: to conserve water and cool roots in summer and to warm roots during cold winter. I typically mulch as part of fall cleanup and near the time of the first freeze. Most plants that are native and appropriate for your garden can get by without mulch, but it helps protect tender plants from hard freezes in winter. Mulching needs to be a few inches thick to insulate and to cut down on weeds.
7. Protect Plants
Some of my gladiola bulbs came back and rebloomed without being dug up. But I mulched them pretty heavily with leaves. In addition to mulching, you can put buckets around plants to help keep them warm, especially in winter wind, or to keep deer from destroying them (adding a “lid” made of chicken wire or similar material that lets in sun and moisture but not curious critters). Plants in containers that are tender or annual in your area need to come inside, We move outside containers against a south-facing wall for warmth and to protect against wind.
8. Empty Containers
It’s time to empty all those containers with edibles and annuals that are dying back. You’ll need fresh potting soil next year and it’s better to store containers empty. We empty soil from our containers (unless the plant had a disease) into garden beds and large stock tank containers that need soil. You can also save potting mix in plastic sealed containers, but it should be mixed with fresh potting soil and compost when replanted in the spring.
9. Amend Soil
If you have new garden beds or some that need better soil, fall is a good time to improve soil health. Adding some compost gives it a chance to break down, as does covering beds with leaves that fall from trees. And it makes the spring preparation easier. There are many ways to amend bad soil, such as planting cover crops before frost or having a soil test so you know how to better balance pH in your growing beds. But gardeners learn to tell when soil is compacted. It’s hard to go wrong adding a little organic matter in fall.
10. Enjoy Time Outside!
Fall is a favorite season for a reason. Cool nights and warm days make it hard to stay inside, even when there are few chores to do. And enjoying even the final flower blooms before frost arrives is part of the reason you work hard to make your lawn and garden look nice.
Soak it all in and dream about spring, when you will feel renewed energy and enthusiasm for garden chores.
The end of the growing season can get a little depressing. Ours usually comes suddenly, and this year was no exception. The weather turned cool, cloudy and damp. It was time to start garden cleanup and final harvests. A week earlier, we made homemade margherita pizza with some of our last fresh tomatoes and basil. But time was running out for fresh tomatoes (and pizza, darn it).
A couple of our tomato plants still were covered in fruit. But most of the fruit was not quite ripe. And tomatoes need temperatures of about 68 to 77 degrees to ripen. Our high the other day was lower than 68!
So, I grabbed my garden trug tub (a favorite gift from my daughter via Gardeners Supply) and set about gathering all the tomatoes I could before the weather turned. Most of the tomatoes left were snack-sized, between cherry and cocktail. And they were in varying states of ripeness. It really was a fun activity, and a good way to end the growing season.
Sort and Save
So, my next task was to sort the fruit I had gathered. Green and semi-green tomatoes went on a plate in a sunny window to finish ripening. Softer and ready-to-eat fruit went on the plate I keep on the kitchen counter all season so we can eat them soon. A few had holes or other problems; they went to trash or compost.
Finally, I collected all that were ripe, nearly ripe and even a little soft to make sauce. I then modified a recipe from my canning book, changing it to use what I had in my pantry and to more closely match the homemade sauce I make from canned tomatoes. You can do the same or turn to a site such as the National Center for Home Food Preservation or your local cooperative extension office.
A Few Tips
It’s essential to wash all tomatoes you preserve and check them for signs of damage, disease or pests.
After washing, we cut the fruit in half, removed the stem scar and scooped out the core and seeds. We didn’t bother to blanch and peel because our tomatoes were so small. This activity was a little messy but fun.
Preserved sauce needs a balance of sugar and vinegar (or lemon juice) to preserve the fruit and flavor. We also added chopped onions and celery, Italian spices and garlic.
Fresh tomatoes don’t always form the thick, pasty sort of sauce you get from recipes using canned. I cooked mine a little longer than suggested (about 45 minutes once tomatoes were added) to adjust for altitude, better loosen the peels and soak up flavor. If desired, you can add some sauce or paste when you use the sauce later, but not so much you disguise the fresh tomato flavor. I took my immersion blender and pulsed the cooked sauce. The blender also picked up some of the peels, making the sauce a bit smoother.
I chose to freeze my sauce. To do so, be sure to cool your sauce and place it in plastic containers (not bags). The reusable sealed containers from the store would work great. Be aware that some of the spices in a sauce lose their flavor after freezing. However, we already ate one batch of frozen sauce and it was delicious.
Frozen tomatoes in any form become mushy, so they’ll only be good for sauces, soups or stews. They typically keep about eight months in the freezer.
I’m so glad we took the time to use as many tomatoes from our garden as possible. And I wish we had tomatoes year-round because this is my new favorite sauce!
No matter where the current drought monitor stands, New Mexicans and other Southwest gardeners know that water is precious. Luckily, plenty of native plants have adapted to the dry conditions of desert and intermountain regions of the Southwest.
Still, gardening responsibly anywhere demands attention to water use and waste. And people who want to grow food in their yards or on their patios can save water and money with sensible, waterwise strategies.
The good news is that the home and garden market keeps pumping out new tools to help gardeners conserve water but enjoy their landscapes. I’ve recently reviewed two products for Gardening Products Review. One of the products combines solar technology with rain or faucet water to support slow drip systems in areas of the garden.
The other product from a small startup company helps you water deeply near the roots of plants using a simple garden hose. Up next: I’m testing a cloud-based system to control watering from your faucet.
Check out these watering product reviews, along with lots of other reviews from fellow garden writers at Gardening Products Review’s website. And plan now for next spring’s waterwise plantings.
Sometimes, a home-grown tomato is so pretty that I hesitate to pull it off the vine. I’d rather take photos, smile as I stroll past the plant or point out the healthy fruit to anyone willing to listen.
Of course, watching a vegetable you started from seed grow into a healthy plant is a reward in and of itself. But it’s even more rewarding when the plant provides fresh, delicious and healthy food for you and your family (or friends and neighbors!).
What’s more, harvesting fruit helps the plant continue producing, sending energy to develop, ripen and flavor fruit instead of continuing to feed overripe ones. Here are some tips on when and how to harvest fresh vegetables in the garden or a U-Pick site, courtesy of the Home Garden Seed Association and my experience (including plenty of mistakes).
Color helps cue gardeners on picking tomatoes, which should be a deeper red than the ones you see in the grocery aisle. But color can be a tough cue when growing some varieties, such as yellow tomatoes. We have a few Midnight Snack tomatoes courtesy of All-America Selections and the National Garden Bureau. The delicious snack-sized tomatoes have an indigo color on top (and the fruit has extra antioxidants). You just feel the fruit and check for reddening on the bottom to make sure it’s ripe. Once a tomato feels somewhat soft when you squeeze it gently, it’s probably ready to eat. Just twist it slightly from the vine and it should give. Be sure to store tomatoes in a cool spot in your kitchen, but not in the refrigerator.
Cucumber fruit seems to mature all at once, and the best way to know when to harvest is to have an idea of the fruit’s mature size from seed packets or through trial and error. We often note that the spiky part of the peel loses some of its sharpness at peak ripeness. When in doubt, though, opt for early rather than late. Cucumber seeds get large and tough and the fruit less sweet the longer the fruit stays on the vine. Use scissors or shears to cut the cucumber from the plant; avoid twisting it off. Cucumbers store best dry in the refrigerator. I keep mine wrapped in a soft towel and wash them when I’m ready to eat them.
Carrots can begin to lose sweetness if left in the ground too long. Gently swipe away some dirt to check if the top (shoulder) of the carrot is bigger than about half an inch. For most varieties, this is a signal it’s ready to pull. Carrots tend to vary more than other fruits at harvest, especially if they have not been thinned adequately. But the taste of any nearly mature carrot from the home garden is so much better than store-bought carrots, regardless of its appearance. Carrots also store better dry, so either leave the dirt on and pack them in a vented plastic bag or let them dry completely after snipping the leaves just above the shoulders. I’ve found that our carrots store best in the ground (up to a point) and I only harvest what I need every day or two.
Beans and Peas
Harvesting beans is one of my favorite activities. I like looking for the elusive pods under the leaves. It does require two hands, however. You need to hold the stem of a bean or pea as you pull off the fruit to avoid breaking the stem and pulling off immature neighbors of the mature bean. I set a basket on the ground or hang a used grocery bag on my arm to free up both hands for harvesting. Pick beans while long and slender and before lumps form in the pods. Snap peas are best when peas are just beginning to form in the pod, but are not yet mature.
Most lettuces taste best when leaves are four to six inches long. I love cutting loose-leaf varieties because you can harvest them two or three times. If a loose-leaf or head lettuce looks elongated, it’s getting to be too late for optimal flavor. Cut outside leaves of loose-leaf lettuces first, and cut head lettuce at the base of the plant, just above the ground. Wash and dry lettuce immediately; spinners are great for this. Store in a plastic bag that is closed but has plenty of air inside. I also sometimes add a paper towel to absorb moisture in the bag. You’ll be amazed how much longer your fresh lettuce keeps compared with prepared bags!
Whether growing sweet bell peppers or New Mexico chile peppers, it helps to learn the mature color for your variety. The good news is that peppers usually have a decent flavor even when immature, although the skins might be a bit tougher. So know enough about your pepper to watch for its expected mature color and pick as soon as it turns. Leaving peppers on the plant too long slows production of new fruit. All pepper types come off the plant easiest when fully ripe. Store peppers in a bag in the refrigerator crisper. With green chile, I wait until I have enough peppers to roast and then freeze them.
Ah, the giant zucchini. Big enough to feed a family of 10, but not as sweet and tender as the one harvested at about 5 to 7 inches in length. Cut all squash fruit with snippers or a knife; don’t twist it off the vine. Winter squash should be ripe when the rind loses its shine and you can scratch the rind without puncturing it. Wipe squash clean with a dry towel; don’t wash before storing. Keep both summer and winter squash in a dry, but well-ventilated spot about 50 to 68 degrees. If you place it in the refrigerator, put it in a plastic bag in the crisper drawer.
Harvest kale and chard much like loose-leaf lettuce. You can begin to harvest outer leaves when they are about four inches high, cutting them about one inch above the ground. Avoid cutting the center tip of the plant, which can stop growth of new leaves. Wash and spin kale and store it in one of the coolest spots in the refrigerator inside a ventilated plastic bag.
In general, seed packets and other materials give you an idea of a fruit’s maturity date, but it varies from region to region and from one year to another.
Most vegetables are better harvested in the morning when crisp, healthy and dry. Or you can pick what you want just before preparing your meal. One final note: When harvesting several different vegetables, have a few containers handy. It’s no fun picking green beans out of lettuce leaves, and squash or cucumbers can flatten a juicy tomato.
We’ve been busy prepping our lawn and gardens for a wedding. Our daughter, Rebecca, married the love of her life, Dave Higgins, last weekend here in Ruidoso Downs. I had to post some photos, most of which are courtesy of family and our outstanding professional photographer and friend, Jessica Inman. See links to photo credits and local services at the end.
Many thanks to all family and friends who helped us out, especially Jenny Ruiz, Kathy and Dave Toupal and Jeri Baker.
The following Ruidoso and Albuquerque businesses helped make the Higgins Ruidoso Downs wedding possible:
People who love gardening know that winter and early spring can drag on and on. So it’s good to have a project in your back pocket to get outside and improve the garden during the off-season. I’ll share our experience and give a few tips on creating or replacing your own garden path.
The weedy gravel walkways in our rock garden needed help. We replaced the old with new landscape fabric and crusher fine, also called decomposed granite. There were several reasons for the project, mostly the weeds I mentioned.
We estimate that the original paths, installed by the previous owners of our property, were about 10 years old. The weeds and grasses began to poke through the thin landscape fabric and I spent nearly all of my free time bent over pulling weeds out of rocks.
We needed to get the new path in before spring planting. And we were done ahead of schedule after:
Spending 2 to 3 months cleaning out old rock and installing new crusher fine.
Moving and replacing more than 500 border rocks.
Laying about 10.5 rolls of 50-foot landscape fabric.
Adding nearly 200 new pavers.
Hauling and shoveling more wheelbarrow loads of old gravel and new crusher fine than we could count.
Reasons for crusher fine
Crusher fines are just that – small particles of crushed rock. So although it might seem crazy to replace rock with rock, hear me out. The landscape gravel was made up of rocks about three-fourths inch in diameter. These let sun, air, water, and especially weed seeds filter down through the layers and held just enough blowing dirt in to feed the seeds. A thin fabric can only do so much to stop weeds from taking root, especially once any tear in the fabric occurs.
Crusher fines are made of tinier particles and dust, so after you level and tamp them down, the surface evens out and compacts, forming a hard layer that feels more like concrete than rock, but maintaining a rocky, natural appearance. To help prevent weeds, the layer has to be thick – we tried to keep it at two to three inches all the way around. Crusher fine also comes in landscape colors, although we had to pay plenty to have ours trucked in from 45 miles away.
Using landscape fabric
The thin landscape fabrics available in big-box stores don’t cut it in most situations for weed control. We ordered ours online from Greenhouse Megastore. It’s Weed Barrier brand with a 20-year warranty.
The fabric is touted as great for xeriscaping and allows air, water, and nutrients through, but blocks light. Since we used it in a path, we didn’t care about light (and less is best for weed seeds) but we didn’t want standing water. Both the fabric and crusher fine are water permeable, so the water seeps down, eventually back into the ground.
The fabric was heavy duty but easy to work with for the most part. Our garden is a circle, with smaller circles and curves throughout. My theory is that any crack/slit/opening in the fabric is an invitation to a hardy weed like field bindweed. But to make curves, you have to carefully slit and overlap the fabric. The fewer cuts the better.
So, out with the old and in with the new. The worst part of the project was scraping, shoveling and hauling off the old gravel. And what do you do with several tons of rocks? Our first step was to repurpose the old gravel in a few beds (over landscape fabric and with cuts for plants) and to add depth to another path in the front yard that has the same gravel. No way we could tackle it too, and I hope that by adding to the depth, we made it a little more difficult for weeds to root. Someday, we’ll have to move that gravel again and replace it with crusher fine. But not today. Or this month or this year…
We also hauled loads of the old gravel to our vegetable garden and dumped it on strips of fabric left over to cut down on mud and weeds in the walkways. As for the rest, it’s in a pile, waiting for friends to claim it or for Craig’s List.
Here are a few tips on creating a garden path with crusher fines:
If you can design your own path, consider gentle curves when possible. Circles are tough. Mention this to a landscape architect if you have one, so you can be ready to replace the path when the time comes or get an estimate of the cost for a landscape company to do so.
Invest in professional quality landscape fabric.
Work in sections, leaving fabric in the longest continual length possible, which might mean leaving the roll at the end of a section. (We just turned the wheelbarrow upside down over the roll to protect it from deer damage.)
Overlap the fabric by several inches at cuts and intersections, and try to avoid large folds.
Get some fabric under borders such as pavers, even if it means lifting and replacing the hardscape.
Place border rocks or pavers on fabric before adding crusher fine.
Work in sections to spread crusher fine in a thick, even layer. We used the back (straight edge) of a bow rake.
Invest in a tamper (ours was about $40).
Spray the crusher fine with water before your last tamp. It helps bind the crusher fine mix. (And the color of the path really comes out after rain.)
Keep a small pile of crusher fine handy for a few weeks, or at least after a few rains. You might find low spots or phantom folds poking through. Just add a few shovels to the spot and level it with the existing crusher fine.
And then enjoy! It’s like a dream to walk on and has a really neat appearance.