summer is a maintenance season for lawns.images.kw.com/docs/4/7/4/474469/1500307825219_june.pdf ·...
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If spring lawn care is about getting your lawn healthy and green, summer lawn care is about KEEPING it healthy while temperatures soar and rainfall becomes a fleeting memory. It’s also about maintaining a lawn that can withstand all the barbecues, games, parties, and running feet that summer has to offer. Here are some tips for keeping your lawn in shape over those long, hot days of summer.
After the spring growing season, summer brings quite a bit of stress to lawn grasses. Not only are the heat and drought damaging, but we aren’t as forgiving in the summer as we are in the winter. We want our lawns lush and green for outdoor activities, and we try to fight nature by continuing to fertilize, water, and coax new growth out of our lawns no matter what the weather. However, by understanding and respecting the seasonal changes of turf grasses, you can take steps to care gently for your lawn as the mercury rises.
Cool-season grasses (such as fescue, bluegrass, and rye) grow best when temperatures are in the 60s F. Warm-season grasses (including Zoysia, St. Augustine, Centipede, and Bermuda) like temperatures in the 70s.
Once temperatures get into the 80s and above, lawns will begin to struggle a little, with cool-season grasses having the hardest time. Growth will slow, color may fade, and lawns will show signs of wear and tear as they are less able to recover from stress and traffic. Some cool-season lawns will even go dormant in the summer, looking brown and brittle until early fall. If you are unable to water regularly, allow your lawn to go dormant.
Water Wisely
Lawns need at least one inch of water per week, and more when the heat is severe. Use a rain gauge or straight-sided can to keep track of the amount of water received from rainfall and irrigation.
Water deeply and less frequently to encourage drought-tolerant roots.
Water early in the day to reduce evaporation and fungal growth.
Either water your lawn regularly and deeply, or don’t water at all. Don’t let your lawn go brown and dormant, then try to “water it back to life.” If your lawn goes dormant in summer, it should stay that way until fall – don’t worry, it should recover once the weather changes. Source: www.todayshomeowner.com
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Summer is a maintenance season for lawns.
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Community Events in Durham
Rose of Durham Summer Fundraiser When: June 11, 2017 2:00pm to 5:00pm Where: Crazy Jack Bar and Grill 19 King St. W., Oshawa Downtown Oshawa Sidewalk SALE When: June 14-17, 2017 10:00am -5:00pm Where: Downtown Oshawa Nova's Ark 7th Annual Friendship Walk When: June 17, 2017 10:00am to 2:00pm Where: Grass Park 41 Baldwin St, Whitby Canada Day When: July 1, 2017 2:00pm to 11:00pm Where: Lakeview Park 55 Lakeview Park Avenue, Oshawa If you have an event you would like published in this newsletter, email the details to me, [email protected]
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Active Listings Increase in May June 5, 2017 -- Toronto Real Estate Board President Larry Cerqua announced that Greater Toronto Area REALTORS® reported 10,196 sales through TREB's MLS® System in May 2017 – down by 20.3 per cent compared to 12,790 sales reported in May 2016. Sales of detached homes were down by 26.3%. Sales of condominium apartments were down by 6.4%.
Need an easy dinner for during the middle of the week that is quick and healthy? We love stir fry’s in my house, they have lots of variety as you can mix up the veggies, protein or the starch you put it all over top of. Give this a try and let me know what you think.
Marinade
1/2 cup Soy Sauce
2/3 cup Water
4 Tbsp Rice Wine Vinegar
2 Tbsp Corn Starch
1/4 tsp Black Pepper Directions
To make marinade, add all ingredients into a large bowl or zip lock bag and stir or shake to combine. Add the thinly sliced steak and toss to marinade. Cover/seal and refrigerate for at least 15 minutes (the longer the better).
Heat 2 Tbsp of oil in a large sauté pan over medium-high heat. Add the peppers and white part of the scallions, ginger, garlic and sauce for 3 minutes, stirring occasionally. Transfer to a plate.
Add the remaining 2 Tbsp of oil to the sauté pan. Remove half of the steak from the mari-nade with a slotted spoon (reserving the marinade) and sauce about 2 -3 minutes until browned, stirring occasionally. Transfer steak to a plate with the veggies. Cook the remain-ing steak, then transfer to plate.
Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies and green parts of the scallions to the skillet, and stir to combine. Cook for an additional minute, then remove from heat.
Serve immediately over hot rice.
40 Woolacott Lane, Bowmanille 47 Sir Constantine Dr., Markham
Pepper Steak
1 1/2lbs Flank steak - Thinly Sliced
4 Tbsp Olive Oil
4 Whole Bell Peppers - Thinly Sliced
4 Whole Scallions - Thinly Sliced
4 Tbsp Fresh Ginger - Minced
6 Cloves Garlic - Minced