All posts by George Walters

What’s Happening On May 9/2023

Good Morning!

It looks like a nice morning here, waking up. We do have a few clouds at the moment, but the sun will return shortly. And it will warm up nicely as the day moves forward. Highway 522 is getting busier and busier every day with tourist and day trippers roaming about.

But Report: The Blackflies are starting to show themselves now and will continue to do so now right up to Father’s Day. My lovely wife’s saying, is you can expect them pesky parasites from Mother’s Day to Father’s Day.

On another note, my wife and I worked in the bush yesterday splitting some old pine logs that has been sitting for the past few years. Now they can dry, and I will be able to use them in my woodworking shop throughout the winter months. We don’t like burning pine in our house furnace, as it creates a lot of creosote, and you have to clean the chimney more than if you’re burning hardwood. And it also burns a lot faster. Now in saying that, there are a lot of folks that does burn it and makes out okay.

With that I am off for a piece of toast and will see what the day has in store, my old back isn’t all that good these days, and my wife is laid up with a sore foot, as the log splitter fell off a block that was holding up the tung, and fell right on the top of her foot. It had to weigh over a hundred pounds. Her foot didn’t look all that good yesterday, let me tell ya. We called the Nursing Station, they were unable to look at it, and said to go to the hospital. So being far away we called 811, and they connected us with someone that told us what to do over the phone and this morning following their instructions it is a lot better. We are lucky to have them to go to for advice. Have a great day. GW

What’s Happening On May 8/2023

It’s a sunny morning here, waking up. Nice to see after a day of rain. And if lucky, the sun will remain with us for most of the week. Which in turn will dry things up a bit. Once that happens, I will then be able to work up our veggie garden. I like to get the soil turned over as soon as I can as I do have some things that can be planted early like potatoes. If I can get them in early, we can be eating them early. I put in a row first, then a couple more rows later on, that way we have lots that will last us through most of the winter. It’s getting harder and harder to find good hard potatoes in the winter time. Most are soft and so old they taste terrible.

Traffic is picking up in and around our area with new folks roaming around, along with our locals wanting to do some outside work, after being cooped up all winter.

The blackflies are around but not biting yet, so it won’t be long before they become annoying, then comes them pesky deer flies. Those things, once they get an eye on you, won’t leave you alone for a minute. And they can bite too. But that’s the joys of living in the country. However, over the years, my lovely wife and I have become accustomed to them.

Today, being that it isn’t raining, my wife and I have some outside work to do before we get into our gardens, which will keep us busy for most of the day.

With that I am off for a bowl of shredded wheat and a piece of toast and will then get to work.

Have a great day and enjoy the sunshine. It is a touch cool this morning but i twill warm up as the day moves forward, an even warmer tomorrow. GW

What’s Happening On March 7/2023

Good Morning.

It’s a cloudy morning here, waking up. And by the looks of things, we could see some showers getting closer to lunchtime. Tomorrow, however, the sun will return, but it will be a touch cooler. The temperature crawling out of bed was sitting at 9.2 C | 48.56 F, and it won’t warm up much more than it is now for the remainder of the day. So not much we can do about that. Highway 522 is getting busier every day with folks travelling here and there.

On another note, my lovely wife and I took a trip to Field, Ontario yesterday to see a friend of ours. We had a good trip, visited for a spell and then headed on home, taking in the sites along the way. It took us pretty well all day. Kind of glad we went as today being that it is going to rain it wouldn’t have been as nice.

Today we will finish up some things outside that need attending before the rain begins and will then take it easy for the rest of the day. After a trip like that, we both need a rest.
With that, I am off for a bowl of cereal and will then see what the day has in store other than we have planned.

Take care and have a great day. GW

Homemade Lasagna

Click on the picture to enlarge.

Here is an old time recipe for Homemade Lasagna? With a bit of country humor?


  • 12 lasagna noodles (or more, if you’re feeling real hungry)
  • 1 pound ground beef (or venison, if you’re feeling extra country)
  • 1 large onion, chopped (or a whole mess of green onions, if that’s what you got)
  • 2 cloves garlic, minced (or a couple of spoonfuls of garlic powder, if you’re feeling lazy)
  • 1 can (28 ounces) crushed tomatoes (or a big ol’ jar of homemade tomato sauce, if you’re fancy)
  • 1 can (6 ounces) tomato paste (or a couple of spoonfuls of ketchup, if that’s all you got)
  • 2 teaspoons dried basil (or a handful of fresh basil, if you’ve got a green thumb)
  • 1 teaspoon salt (or a pinch of salt, if you’re watching your sodium intake)
  • 1/2 teaspoon black pepper (or a good shake of cayenne pepper, if you like it spicy)
  • 2 cups ricotta cheese (or cottage cheese, if that’s what you prefer)
  • 2 eggs, beaten (or a couple of duck eggs, if you’re feeling fancy)
  • 1/2 cup grated Parmesan cheese (or a handful of shredded cheddar, if that’s what you got)
  • 4 cups shredded mozzarella cheese (or a mix of cheeses, if you’re feeling adventurous)


  1. Preheat the oven to 375 °F
  2. Cook the lasagna noodles according to the package instructions (or just cook ’em until they’re tender, if you don’t feel like reading). Drain and set aside.
  3. In a large skillet over medium heat, cook the ground beef (or venison), onion (or green onions), and garlic until the beef is browned and the onion is tender. Drain any excess fat (or keep it in there if you’re feeling real country).
  4. Add the crushed tomatoes (or homemade tomato sauce), tomato paste (or ketchup), basil (or fresh basil), salt (or a pinch), and black pepper (or cayenne pepper) to the skillet with the beef mixture. Stir well and simmer for 10 minutes (or until it smells good).
  5. In a separate bowl, combine the ricotta cheese (or cottage cheese), beaten eggs (or duck eggs), and grated Parmesan cheese (or shredded cheddar).
  6. To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish (or whatever size dish you got). Place three cooked lasagna noodles on top of the sauce. Spread a layer of the ricotta cheese mixture over the noodles, and sprinkle with shredded mozzarella cheese (or whatever cheese you like). Repeat the layers, ending with a layer of meat sauce on top.
  7. Cover the baking dish with foil (or an old pie tin, if you’re feeling resourceful) and bake in the preheated oven (or wood-fired stove) for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted, and the lasagna is heated through (or until it smells so good you can’t stand it anymore).
  8. Let the lasagna rest for 10 minutes before slicing and serving. Enjoy! And remember, if you’re feeling extra country, you can always top it off with a bit of sour cream or a sprinkle of hot sauce.

Episode 127: Making Decisions

Episode 127: Making decisions is an essential part of our daily lives. From choosing what to wear in the morning to making big life-changing decisions, we are constantly faced with choices. However, the process of decision-making can often be challenging and overwhelming, especially when we are presented with multiple options or when the consequences of our decisions are significant.

I hope you enjoy; Making Decisions.

What’s Happening On My 5/2023

Click on image to enlarge! I keep on saying that, as some picture look all that much nicer when enlarged.

Good Morning!

Well … for a change, we are waking up to some sunshine this morning. And it sure looks nice, the grass is green and about ready to cut, the buds on the trees are starting to show their leaves, and the temperatures have started to rise with it sitting at 8.8 C | 47.84 F. It will warm up more as the day moves forward, and even more tomorrow, so … you won’t be needing a jacket. Can’t beat that.

Highway 522 has been steadily getting busier with city folks moving into the area, checking things out, as they do every year. Some stay, some move on to where it is more populated. What ever tickles their fancy, I suppose.

On another note, I didn’t do all that much more yesterday, than play around here in my computer, as you probably have noticed, with all the post that I made. But it won’t be that way from now on, as now that it is warming up, my lovely wife and I will be outside.

Today I have a few things that need attending outside, and I will get at them directly, after having some breakfast that is.

Taking a look at my vegetable garden yesterday, I noticed our garlic we planted last fall, is up around 4 inches or so. Which means in another month we will be having some for our table. Maybe two months, it’s kind of choosy when it likes to be picked. Kind of like it’s owner I suppose.

With that bit of information under your hat, I am off for my breakfast, which I am thinking will be pancakes for a change. My wife has a knack for making them, and with Mike Clappertons world renown Maple Syrup on top, I am in for a real treat.

With that, have a great day and enjoy the sunshine. We all are in dire need of it, as it’s the best way to get the Vitamin D3 we need. You only need 15–30 minutes of it a day, to keep you healthy.

No blackflies yet! GW

Old-Fashioned Molasses Cookies

Just downright tasty, if I do say so myself!

Here is an old-fashioned recipe for Molasses Cookies!


  • 1 cup unsalted butter, at room temperature
  • 1 cup molasses
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves


  1. In a large mixing bowl, cream the butter until light and fluffy.
  2. Add in the molasses and sugar, and beat until well combined.
  3. Add in the eggs, one at a time, mixing well after each addition.
  4. In a separate bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and cloves.
  5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  6. Cover the dough and chill for at least 1 hour.
  7. Preheat your oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
  8. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
  9. Bake the cookies for 10–12 minutes, until they are set and lightly golden brown.
  10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Molasses Cookies have a soft, chewy texture and a deliciously spiced flavor that will take you back to the olden days. Enjoy!

Hmm, Good!! Lemon Cookies

Here’s an old-fashioned recipe for Lemon Cookies


  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time.
  4. Stir in the lemon juice and zest.
  5. In a separate bowl, sift together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms.
  7. Drop rounded teaspoons of dough onto ungreased cookie sheets.
  8. Bake for 8–10 minutes, or until lightly golden.
  9. Remove from oven and let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
  10. Serve and enjoy!

Note: This recipe is written in an older style, which may be a bit different from modern recipe writing. Follow all instructions carefully to ensure the best results.

Since It’s May, How About a May Salad

Here is an old recipe for May Salad that you might enjoy:

It is good!

And don’t forget to add a few of them spring Dandelion Leaves!!


  • 2 heads of lettuce
  • 1 bunch of watercress
  • 4 hard-boiled eggs
  • 1/2 cup of diced celery
  • 1/2 cup of diced radishes
  • 1/2 cup of diced cucumbers
  • 1/2 cup of diced green onions
  • 1/4 cup of chopped fresh parsley
  • 1/4 cup of chopped fresh chives
  • 1/4 cup of mayonnaise
  • 1/4 cup of sour cream
  • 2 tablespoons of white wine vinegar
  • Salt and black pepper, to taste


  1. Wash the lettuce and watercress and dry them thoroughly. Tear the lettuce into bite-sized pieces and chop the watercress.
  2. Peel the hard-boiled eggs and chop them into small pieces.
  3. In a large bowl, combine the lettuce, watercress, chopped eggs, diced celery, radishes, cucumbers, green onions, parsley, and chives.
  4. In a separate bowl, whisk together the mayonnaise, sour cream, white wine vinegar, salt, and black pepper until well-combined.
  5. Pour the dressing over the salad and toss until all ingredients are evenly coated.
  6. Chill the salad in the refrigerator for at least an hour before serving.

This salad is a classic and refreshing dish that has been enjoyed for many years. Feel free to adjust the recipe to your liking by adding or removing any ingredients you prefer. Enjoy!

Meat Loaf Supper Tonight!

Simple but downright tasty!!

Click on image to enlarge!

Here’s an old-time recipe for a delicious mixed veggie side dish to complement your homemade meatloaf, sweet potatoes, and aged cheddar cheese:


  • 1 head broccoli, cut into florets
  • 1 head cauliflower, cut into florets
  • 3-4 large carrots, peeled and sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste


  1. Preheat your oven to 400 °F (200 °C).
  2. In a large bowl, toss together the broccoli, cauliflower, and carrots with the olive oil and minced garlic until evenly coated.
  3. Spread the vegetables out in a single layer on a large baking sheet, then season with salt and pepper to taste.
  4. Roast the vegetables in the preheated oven for 20–25 minutes, or until they are tender and lightly browned on the edges.
  5. Serve the roasted veggies alongside your homemade meatloaf and sweet potatoes, with a side of aged cheddar cheese, for a delicious and satisfying meal.


Glazed Sweet Potatoes

Here is an old-fashioned recipe for glazed sweet potatoes.


  • 4 medium-sized sweet potatoes
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup water


  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Scrub the sweet potatoes clean and peel them, if desired.
  3. Cut the sweet potatoes into 1-inch thick rounds and place them in a baking dish.
  4. In a small saucepan, combine the brown sugar, butter, salt, cinnamon, nutmeg, and water. Place the saucepan over medium heat and stir until the butter is melted, and the ingredients are well-combined.
  5. Pour the glaze over the sweet potatoes and stir to coat them evenly.
  6. Bake the sweet potatoes for 45–50 minutes, or until they are tender and the glaze is bubbly and caramelized.
  7. Serve the glazed sweet potatoes hot as a delicious side dish or dessert.

Enjoy this old-fashioned recipe for glazed sweet potatoes, straight from the pages of Ruth’s Dishes!

Baked Stuffed Tomatoes

I can’t wait till our tomatoes are ready.

Here is a recipe for Baked Stuffed Tomatoes written in the early 1940s:


  • 6 large tomatoes
  • 1/2 cup breadcrumbs
  • 1/4 cup melted butter
  • 1/4 cup chopped parsley
  • 1/4 cup chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Cut off the top of each tomato and scoop out the pulp and seeds. Set aside the tomato shells.
  3. In a mixing bowl, combine the breadcrumbs, melted butter, chopped parsley, chopped onion, salt, and pepper. Mix well.
  4. Stuff each tomato shell with the breadcrumb mixture. Place the stuffed tomatoes in a baking dish.
  5. Bake in the preheated oven for 30–40 minutes, or until the tomatoes are tender and the breadcrumb mixture is golden brown.
  6. Serve hot and enjoy!

This dish makes a delightful addition to any dinner table, with its savory stuffing and juicy tomato shells. Give it a try and see for yourself!

Asparagus Soup

Here’s a Cream of Asparagus Soup recipe inspired by Ruth’s Dishes:


  • 2 pounds fresh asparagus
  • 4 tablespoons butter
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Lemon wedges for serving (optional)


  1. Rinse the asparagus spears under running water and trim off the woody ends. Cut the asparagus into 1-inch pieces.
  2. Melt the butter in a large saucepan over medium heat. Add the chopped onion and minced garlic and cook until soft and translucent, about 5 minutes.
  3. Add the asparagus to the pot and sauté for 2–3 minutes until slightly tender.
  4. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15–20 minutes until the asparagus is fully cooked.
  5. Use an immersion blender or transfer the soup to a blender in batches and blend until smooth.
  6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
  7. Simmer the soup for an additional 5 minutes until heated through.
  8. Serve hot with lemon wedges on the side, if desired.

Enjoy your delicious and creamy asparagus soup!

Chocolate Sauce For Ice Cream

Here is an old farm recipe for chocolate sauce that is perfect for ice cream: My Favorite!


  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 tsp vanilla extract


  1. In a medium saucepan, mix together the sugar, cocoa powder, and salt until well combined.
  2. Add the heavy cream/table cream, and butter to the saucepan and heat the mixture over medium heat, stirring constantly, until the butter has melted, and the mixture is smooth.
  3. Bring the mixture to a boil and continue to stir for 1–2 minutes until the sauce has thickened slightly.
  4. Remove the saucepan from the heat and stir in the vanilla extract.
  5. Let the chocolate sauce cool for a few minutes before serving over your favorite ice cream.

Enjoy your delicious homemade chocolate sauce over ice cream!

Farmers Wife Mushroom Sauce:

Here’s an old farm recipe for mushroom sauce:


  • 2 cups sliced mushrooms
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • Salt and pepper to taste


  1. Melt the butter in a saucepan over medium heat.
  2. Add the sliced mushrooms and sauté until they are tender and lightly browned.
  3. Sprinkle the flour over the mushrooms and stir until the flour is completely incorporated.
  4. Gradually pour in the milk, stirring constantly to prevent lumps from forming.
  5. Continue cooking and stirring until the sauce thickens to your desired consistency.
  6. Season with salt and pepper to taste.
  7. Serve hot over your favorite dish.

This mushroom sauce is perfect for serving over chicken, beef, or pork. It’s also great for using as a dip for bread or vegetables. Enjoy!

Ham Souffle

Pretty Tasty

An old Recipe for making Ham Soufflé:


  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 4 egg yolks
  • 1 1/2 cups cooked ham, chopped
  • 4 egg whites
  • 1/4 teaspoon cream of tartar


  1. Preheat the oven to 375 °F (190 °C). Grease a 2-quart dish with butter and sprinkle with flour.
  2. Melt the butter in a medium saucepan over medium heat. Add the flour and stir until smooth. Gradually add the milk, salt, and cayenne pepper, stirring constantly until the mixture thickens and boils. Reduce the heat and simmer for 2 minutes, stirring occasionally.
  3. Remove the saucepan from the heat. Beat the egg yolks in a small bowl and gradually stir in about 1/4 cup of the hot milk mixture, whisking constantly. Pour the egg yolk mixture into the saucepan and stir well.
  4. Stir in the chopped ham and mix well. Set aside.
  5. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
  6. Gently fold the egg whites into the ham mixture until well combined. Be careful not to over mix.
  7. Pour the mixture into the prepared soufflé dish. Bake for 30 to 35 minutes, or until the soufflé is puffed and golden brown.
  8. Serve immediately while still hot.

Enjoy your delicious Ham Soufflé!

Probiotics From Veggies

Click on image to enlarge!

Today, I would like to talk about how fresh vegetables can give you the probiotics you need for a healthy stomach and mind. Seems, though, I have been talking about a lot of things today. Anyway … as we get older, it’s important to take care of ourselves and our digestive systems, and one way to do that is through probiotics.

Now, what are probiotics, you might ask? Well, they’re the good bacteria that live in our gut and help keep our digestive system working properly. They can be found naturally in some foods like yogurt and kefir, but did you know that fresh vegetables can also be a great source of probiotics?

That’s right! Vegetables like sauerkraut, kimchi, and pickles are all fermented foods that are rich in probiotics. Fermentation is a process where the natural bacteria in the food are allowed to grow and multiply, creating a natural source of probiotics.

Not only do probiotics help keep our gut healthy, but they can also have a positive effect on our mental health, especially as we age. Recent studies have shown that a healthy gut microbiome can help reduce the risk of depression, anxiety, and cognitive decline in older adults.

So, how can a person incorporate these probiotic-rich veggies into your diet? Well, it’s simple! You can try making your own fermented veggies at home, or you can purchase them from a local farmer’s market or grocery store.

Here’s a simple recipe for making your own sauerkraut that my wife and I have used for years.


  • 1 head of cabbage
  • 1-2 tablespoon of sea salt
  • 1 tablespoon of caraway seeds (optional)


  1. Shred the cabbage and place it in a large bowl.
  2. Add the sea salt and caraway seeds (if using) and mix well.
  3. Pack the cabbage tightly into a jar or crock, making sure there is no airspace.
  4. Cover the jar with a lid or cloth and let it sit at room temperature for 3–7 days, depending on how sour you like your sauerkraut.
  5. Once it’s ready, store the sauerkraut in the fridge and enjoy!
  6. I will see if I can do up a more detailed way of making it another day.

So there l have it, folks! Fresh vegetables can be a great source of probiotics, and they can help keep our stomach and mind healthy as we age. So the next time you’re at the farmer’s market, be sure to pick up some sauerkraut, kimchi, or pickles to add to your diet. Or better yet grow and make your own!!

Tomatoes & Why You Should Grow Them

  • Let me tell ya folks, there ain’t nothin’ quite like a fresh, juicy tomato straight off the vine. Not only do they taste mighty fine, but they’re also chock-full of vitamins and nutrients that are good for your gut and overall well-being.

Now, some folks might say they don’t have the green thumb for growin’ their own tomatoes, but let me tell ya, it’s easier than you might think. All you need is some good soil, a bit of sunshine, and a little bit of TLC. Plus, growin’ your own tomatoes gives ya the peace of mind of knowin’ exactly where your food comes from and what’s been put into it.

And let me tell ya, there’s just somethin’ about the taste of a homegrown tomato that can’t be beat. Nothin’ store-bought can compare to that sweet, tangy flavor that comes from pickin’ ’em ripe off the vine. Plus, growin’ your own tomatoes can save ya some serious cash in the long run. Ain’t no need to be spendin’ a pretty penny on those fancy, organic tomatoes when ya can grow ’em yourself for a fraction of the cost.

So, what are ya waitin’ for? Get yourself a little patch of dirt, some tomato seeds, and get to growin’! Your stomach and your wallet will thank ya for it.

Making your Meals taste just that much better? Add Mushrooms

As a farmer, I know firsthand the importance of eating nutritious meals. One simple and delicious way to boost the nutritional value of your meals is by adding mushrooms. Not only are they a great source of protein and fiber, but they are also packed with vitamins and minerals.

If you’re looking for the best kinds of mushrooms to buy in Canada, here are my top recommendations:

  1. Shiitake mushrooms – These mushrooms have a rich, meaty flavor and are a good source of B vitamins, as well as minerals like copper and selenium.
  2. Oyster mushrooms – These mushrooms have a delicate, sweet flavor and are rich in antioxidants.
  3. Portabello mushrooms – These meaty mushrooms are high in potassium and are a good source of vitamin D.

When you add mushrooms to your meals, you’re not only making them more nutritious, but also more flavorful. So the next time you’re at the grocery store, be sure to pick up some of these delicious and nutritious mushrooms. Your body will thank you!

Peonies, The Plant That Keeps On Giving

Click on image to enlarge!

Hey there, folks! My lovely wife has always said that – peonies are a fantastic addition to any garden or landscape. So knowing that, here are some tips on how to plant them and where to plant them.

First, let’s talk about how to plant peonies. These beauties are fairly easy to grow, but they do require some specific conditions in order to thrive. Here are the steps to planting peonies:

  1. Choose a planting site that receives at least 6 hours of full sun per day. Peonies need plenty of sunlight in order to produce those big, beautiful blooms.
  2. Prepare the soil. Peonies prefer well-draining soil that is rich in organic matter. If your soil is heavy clay, consider amending it with compost or other organic matter to improve drainage.
  3. Plant the peony tuber. Dig a hole that is deep enough to accommodate the entire tuber, with the eyes facing upwards. Cover the tuber with 1-2 inches of soil, making sure not to bury it too deep.
  4. Water the peony well. After planting, give the peony a good soaking to help settle the soil and encourage root growth.
  5. Mulch around the base of the plant. A layer of organic mulch, such as shredded leaves or bark, will help to retain moisture and suppress weeds.

Now, let’s talk about where to plant peonies. Peonies are incredibly versatile and can be planted in a variety of locations in your yard or garden. Here are a few ideas:

  1. In a border. Peonies make a great addition to any flower border. Plant them in groups of 3-5 for a stunning display.
  2. In a mixed perennial bed. Peonies look great when planted alongside other perennials, such as day lilies, coneflowers, or phlox.
  3. In a container. If you don’t have a lot of space in your yard, you can still enjoy peonies by planting them in a large container.
  4. As a cut flower. Peonies make excellent cut flowers and are a popular choice for weddings and other special occasions.

So there you have it – some tips on how to plant and where to plant peonies. I hope you’ll give these gorgeous flowers a try in your own garden – I have no doubt that you’ll be pleased with the results!