What to do if you want to change out your lawn to desert landscaping

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From Lawn to Desert Landscaping

Save Water and Still have a Colorful Oudoor Space

If you have lawn and you live in the desert, viagra viagra you’ve probably considered changing out your lawn to xeriscaping to save money and reduce your maintenance.  There are pros and cons to changing out your grass for desert plants.

PROS

  • Lower water bills
  • Less maintenance
  • More environmentally responsible
  • Lower costs after the initial cost

CONS

  • Hotter without the grass
  • No place for pets or kids to play on
  • Cost of lawn removal and addition of new plants and irrigation system

Once you’ve decided to make the change there are some things to consider.

  1. Evaluate the site to see what plants you already have, how your yard drains, what your existing irrigation system consists of. What can you do with what you already have?
  2. Plan your design once you know what you’re starting with.
  3. Remove your turf. This usually involves killing the grass with a post-emergent chemical. Do it correctly or you could be dealing with grass that comes back later.
  4. Consider adding contours and mounds and other grading to add interest to your yard.
  5. Renovate your existing irrigation system from sprinklers to drip irrigation or install a new irrigation system.
  6. Add new plants from your design. Do this in the spring or fall to give your new plants the best chance for survival.
  7. Add mulch such as decomposed granite, river rock or other materials.
  8. Lastly comes the maintenance. Keep your new landscaping looking good.

There’s a lot more in the details that goes into changing from lawn to xeriscaping. Many homeowners associations, residential and commercial properties are doing it. And, with our desert environment it often makes sense. Another option is leaving a small patch of lawn to have some green and a place for you, your kids and pets to enjoy. If you’d like help with your lawn removal and desert landscape installation or if you just have questions about it give us a call at (520) 370-5697. And, you can check out the University of Arizona’s guide for converting turf to xeriscaping here.

Today is National Cream-Filled Donut Day!

I have to admit that my favorite donut is Boston Cream donuts.  So in honor of National Cream-Filled Donut Day and my love of Boston Cream Donuts, I’m including an easy Boston Cream donut recipe.

Boston Cream Donuts

Ingredients

For the Donut:
For the Filling:
For the Ganache:
  • 1 pkg Pillsbury Grands biscuits
  • canola oil
  • 1 box JELL-O Instant French Vanilla Pudding (3.4oz)
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 2Tbsp heavy cream
  • 2 Tbsp milk
  • 2 Tbsp unsalted butter
  • 1 1/2 tsp vanilla extract
  • 1 Tbsp corn syrup
  • 2 oz dark chocolate
  • 2 oz milk chocolate
  • 2 1/4 cup powdered sugar

Instructions

  1. Prepare the filling first by whisking together the pudding mix with milk. Beat with whisk for about 2 minutes. Set aside.
  2. In a separate mixing bowl, beat on high with an electric mixer the heavy cream with powdered sugar until soft peaks form (about 3 minutes). Fold in pudding mixture. Refrigerate until ready to use.
  3. In a large, heavy bottomed skillet, heat oil about 1/2-3/4 inch high. Depending on your size skillet will determine how much oil is necessary. Bring oil to a sizzle when you drop a couple drops of water into it.
  4. Separate biscuits. Fry each biscuit for 2-3 minutes each side. Allow to cool and dry on paper towels.
  5. For the ganache, add cream, milk, butter, vanilla and corn syrup to a medium saucepan. Heat on medium until butter is melted. Turn to low and add in the chocolates. Whisk continuously until smooth. Remove from heat and whisk in the powdered sugar until ganache is smooth. Set aside.
  6. To assemble, spoon filling into a large pastry bag with tip (any tip will do). Press tip into side of donut and squeeze until donut appears “full.” Repeat for remaining donuts.
  7. Spoon warm ganache over each filled donut. ENJOY!

Thanks to SugharySweets for the recipe.

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