Typically, you think of spring as the time to battle ravenous slugs and snails. The bad news… slugs and snails can remain active in temperatures down to 40°F. Fall baiting can help significantly reduce slug and snail damage in your garden come next spring.

This fall make sure you use the highly effective slug and snail control, Sluggo, which can be used around pets and wildlife. Made from iron-phosphate, Sluggo works by binding the gut of slug and snails so it’s the last meal they’ll eat…instead of your hostas! Aside from being the number one choice for pet owners, Sluggo is also OMRI listed for use in organic gardening so you can use it around your fruits and vegetables.

Said to have been cultivated in 16th century Belgium, Brussels sprouts are a member of the cabbage family and indeed resemble tiny cabbage heads. Many rows of sprouts, ranging from 1" to 11/2" in diameter, grow on a single long stalk. Brussels sprouts are high in vitamins A and C and are a fair source of iron.

Plant in a sunny spot with ample water and fertilize once or twice before sprouts develop. Harvest firm sprouts with crisp green leaves from the bottom first. They can be harvested by twisting off or cutting the sprouts from the stem. The smaller sprouts are more tender than larger ones. Store unwashed sprouts in an airtight plastic bag in the refrigerator up to three days (longer than that and the sprouts will develop a strong flavor).

The sprouts should all be the same size so they will cook evenly. Yellow leaves and tiny holes can be signs of bugs or worms. If you are worried, choose bright green, compact heads, with clean white stem ends. If you’re concerned that bugs may have taken up residence, soak the sprouts in a bowl of cold water for about twenty minutes to force them out.

As with cabbage, either cook Brussels sprouts very briefly or braise slowly in the oven. Cook in small amounts of fast boiling water for about three minutes until just tender. To stir fry Brussels sprouts, slice into three or four pieces and then fry in a little oil or butter; they taste great with onions and ginger. Another great way to eat Brussels sprouts is to roll them in olive oil and bake them for about 45 minutes. They should start to get crispy on the outside and soft in the center. Sprinkle a little bit of salt and Parmesan cheese on them and they will be delicious.

The following recipe is from my new favorite vegetarian cookbook, The Vegan Table, by Colleen Patrick-Goudreau, a local East Bay author. This recipe even won over family members of mine who didn’t previously like Brussels sprouts! It's a perfect recipe for Thanksgiving dinners. You can find more information on Colleen's cookbooks, writings and podcasts at her website www.compassionatecooks.com, and you can find her book on amazon.com.

Roasted Brussels Sprouts with Caramelized Onions and Toasted Pistachios

• 1 1/2 pounds (685 g) Brussels sprouts (about 40), ends trimmed and cut in half, if large
• 3 tablespoons (45 ml) olive oil
• 1/2 teaspoon salt
• 2 tablespoons (28 g) nondairy, nonhydrogenated butter (such as Earth Balance) or oil
• 4 small-medium yellow onions, thinly sliced
• 1 teaspoon (4 g) granulated sugar
• 1/2 cup (70g) pistachios
• Preheat oven to 425°F (220°C or gas mark 7).

Place Brussels sprouts, olive oil, salt, and pepper in a large-size bowl. Toss to coat. Pour onto a baking sheet, and place on center rack in oven. Roast for 20 to 40 minutes, shaking pan every several minutes for even browning. Dark brown color signifies that the Brussels sprouts are done.

Meanwhile, in a large skillet or sauté pan, melt nondairy butter over low-medium heat. Add onions and sugar; cook, stirring occasionally, until onions turn dark golden brown and caramelize, about 30 minutes.

While onions and Brussels sprouts cook, toast pistachios in a 200°F (100°C) toaster oven for less than 4 minutes. Let cool, and coarsely chop.

Toss together onions, Brussels sprouts, and toasted pistachios. Serve hot or at room temperature in a pretty serving bowl.

Yield: 4 to 6 servings

Serving suggestions and variations: Use toasted pecans or walnuts instead of pistachios and tamari soy sauce instead of salt.

What’s your game? Celebrate your favorite hobby with a beautiful hand-painted, blown glass ornament from Ornaments to Remember. The exquisite detail on these ornaments calls for as much attention as the hobbies themselves! A portion of the profits is given to The Learning Community, a resource for parents. Quantities are limited.

The warmth of the harvest season begins at the Lazy K. Come to us for all the things that make your celebrations complete - creative table decor, delectable goodies, and special remembrances. Our door is always open!

Nothing is more beautiful in the garden than a large display of cyclamen. They are among the best winter-blooming plants. You can use them in pots, on tables, by the front door, or planted in a nice shady spot outdoors. And they're great for atriums.

A few notes on growing cyclamen:

General: Try to keep water away from the crown area (they can get crown rot). Do not bury them too deep; keep the top of the tuber just slightly above the soil line. Keep your plants well fed; feed every couple of weeks while they are in full leaf. Pull out the stems that have gone to seed. (Hint! The seeds are hard, the new buds are soft. They look very much alike so this is an important little fact.) Pick a few flowers to go into a bud vase. They are lovely and last quite well. As the flowers begin to fade, gradually allow the plant to dry out for 2-3 months; don't feed during this time. Resume feeding when new growth appears.

Outdoors: Cyclamen like cool weather (that's why they make great winter-bloomers). That means outdoors in a shady to semi-shady spot. A spot that is full shade in summer and gets more light in winter is ideal. Make sure they are planted in a well-draining area. They like cool weather - but not cold. Some are hardier than others, but most need some protection against cold.

Indoors: Pick a cool spot. Make sure they have good air circulation - but keep out of cold drafts and hot, dry air. High humidity, especially during winter, is very important. Try putting the cyclamen on a tray of water with a layer of pebbles forming a shelf for pot to sit on. Don't put the cyclamen itself in the water. You want humidity around the plant, not soggy soil. Let the cyclamen have plenty of light in winter - sunburn is rarely a problem. In summer keep it in indirect light. Repot when the tuber fills the existing pot; it's best to repot it while it's dormant. Use a pot just a little larger than the old pot.

Throughout the fall and until late winter you can find a nice selection of different cyclamen at Orchard Nursery.