Fall Pickings

From August through October, homeowners can keep their landscapes healthy with a few simple tasks. In August, focus on deep morning watering to help plants handle the summer heat, and deadhead flowers or prune summer-blooming shrubs to keep beds tidy. It’s also a great time to start seeds for fall vegetables like broccoli and kale. As temperatures ease in September, swap out tired summer annuals for cool-season flowers such as pansies, violas, or snapdragons, and plant fall vegetables like lettuce and radishes. Lawns benefit from a light fertilizer application, and pre-emergent herbicides can help prevent winter weeds. By October, conditions are ideal for planting trees, shrubs, and perennials, as well as spring-blooming bulbs like daffodils and tulips.

Mulching, raking leaves for compost, and cutting back declining perennials will prepare your garden for the cooler months ahead. A little attention now ensures a healthier, more vibrant landscape come spring.

Kyleigh Bass

LSU AgCenter ANR Agent Lincoln and Bienville Parish

Picken' Fresh

As the crisp air of fall settles in, there’s nothing quite like a warm bowl of stew to bring comfort to your table. This low- sodium chicken stew is a flavorful, heart-healthy alternative to traditional recipes, tailored to support those watching their salt intake. Packed with lean protein and flavorful herbs and spices, this stew is a nourishing option that supports healthy blood pressure. Try making this stew during those chilly autumn evenings!

Abigail McAlister, MS, RD, LDN, CHC Associate Extension Agent
Nutrition and Community Health (Flavors of Health)
Caddo and Bossier Parishes Nutrition and Community Health-Regional Coordinator Northwest Region

Fresh Recipe

Lower Sodium Chicken Stew Recipe

Ingredients:

• 1 ½ pounds boneless skinless chicken breast or thighs
• ½ tablespoon of canola oil
• 1 ½ tablespoons salt-free Cajun seasoning ½ cup fresh seasoning (yellow onions, bell pepper, green onions, garlic, celery)
• ½ cup dry roux
• 1 cup low sodium chicken broth
• ½ cup of water (optional)

Directions:

• Trim the visible fat off chicken.
• Add oil to a pan and set heat to medium.
• Sprinkle 1 tablespoon of salt-free Cajun seasoning on chicken and rub until the chicken is covered in seasoning.
• Add chicken to pan and brown on each
• Add seasoning to pan and cook until translucent.
• Add roux and ½ tablespoon salt-free Cajun seasoning, water, and broth. Whisk until lumps dissolve. Bring to a boil and allow to simmer for 25 minutes. If the gravy is too thick you can add additional water.
• Add chicken back to the pan. Cook for 30 minutes, or until chicken reaches an internal temperature of 165℉. Serve over rice.

Nutrition information for one serving:

• 200 calories
• 4.5 grams fat
• 85 mg cholesterol
• 263 mg sodium (11%)
• 10 grams carbohydrates
• 28 grams protein