homes and lifestyles fall 2014

SONOMA WEST PUBLISHERS, INC. | FALL 2014Cloverdale Reveille | Sonoma West Time & News | The Healdsburg Tribune | The Windsor Times

Kitchen Dreams

Fall Garden Tips

SONOMA COUNTY / FALL 2014

SEASONALDECORATING

Remodeling the heart of the home takes time and planning

Fall-blooming plants

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KITCHEN REMODEL & ADDITION • SEBASTOPOL

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Fall ushers in gatherings with close friends and family, and it’s well known that people tend to congregate in the kitchen. If you’ve been thinking of giving yours an upgrade—and

thoughts of remodeling make you freeze—make a cup of coffee or tea and take a moment to read Barry Dugan’s article. Sometimes the hardest part of home improvement projects is finding the start-ing point, and Barry outlines the initial steps to take when tackling a kitchen overhaul, plus some tips for finding the right people to do the job.

In Real Estate Chat, we introduce local leaders in the real estate profession. In this issue, meet Alain-Martin Pierret of Sotheby’s International Realty in Healdsburg, who is as interesting and creative as he is successful. Alain shares his outlook on the local real estate market, his business philos-ophy, and his passion for excellence.

Flowers are abundant throughout this issue—and for good reason. In a feature about growing sweet peas, Abby Bard talks of starting a new ritual this Thanksgiving: planting sweet pea seeds on the same day you cook the holiday turkey. In the spring, you’ll be rewarded with lovely, fragrant blossoms. What’s really wonderful about this story is the subject of Abby’s interview: sweet pea expert Glenys Johnson of Sebastopol, known for her knowledge and high-quality seeds.

Gardener Judy Brinkerhoff explains why October through November is the best time for planting, especially native shrubs, perennials and trees. Judy offers suggestions about what to plant and shares which fall-blooming plants support pollinators during the fall and winter months.

Colorful pumpkins, squash and gourds take center stage during fall, the season of harvest parties, activities with kids and seasonal cooking. Kimberly Kaido-Alvarez gets in touch with the season, giving a nod to Mother Earth for providing bounty and beauty in simple ways.

Finally, if you’d like to upgrade your wood- burning fireplace, you may want to consider retro-fitting it with a gas insert. The benefits are worth weighing, especially when it comes to convenience and efficiency.

Patricia M. [email protected]

editor’sletter

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1480 A Grove StreetHealdsburg, CA 95448

707-431-1860www.sonomapole.com

Sonoma Pole Houses

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H O M E S + L I F E S T Y L E SFA L L 2 0 1 4 5

Fall 2014

EditorPatricia M. Roth

Design & ProductionBrent A. Miller

Photography EditorSarah Bradbury

ContributorsAbby Bard

Judy BrinkerhoffBarry Dugan

Kimberly Kaido-Alvarez

PublisherRollie Atkinson

Associate PublisherSarah Bradbury

Sales Manager Paula Wise

Marketing & Special Projects Director

Cherie Kelsay

Advertising SalesNeena HatchettSteve Pedersen

Carol RandsBeth Henry

Graphic DesignersJim Schaefer

Deneé Rebottaro

For advertising placement inquiries, email [email protected].

Homes and Lifestyles advertising and editorial offices

230 Center St., Healdsburg, CA 95448P.O. Box 518, Healdsburg, CA 95448

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Homes & Lifestyles is an advertising supplement to the Oct. 2, 2014 issue of Sonoma West Times & News, The

Healdsburg Tribune, The Windsor Times and Cloverdale Reveille.

This magazine uses zero Volatile Organic Compound (VOC) UV inks. VOCs create smog. Because it’s not

printed using conventional Heatset, this publication has substantially reduced

its carbon footprint. Printed by Barlow Printing, Cotati, CA.

Kitchen Dreams

TABLE of CONTENTS

Real Estate Chat ................................................6A chat with Alain-Martin Pierret

Fireplaces .....................................................................8Converting your wood-burning fireplace to gas

Seasonal Decorating .................................18Bringing the outside in

The Mystique of Sweetpeas ..........22Plant in the fall for spring bllom. The wait is worth it

Garden Tips............................................................27Fall-blooming plants

Calendar of Events ....................................28

18

27

…10

22

Remodeling the heart of the home takes time and

planning

SONOMA WESTT I M E S & N E W S

What drew you to the real estate profession?I always had a passion for real estate as an individual investor. I bought and sold several homes in around Healdsburg at a time when “flipping” was not a dirty word! Apparently many people do not have the skills to visualize the “before and after.” Therefore, I believe it is a great creative service to provide. For now, the inventory is too low and prices are too high.

I met my business partner, Graham Sarasy, during a real estate transaction where he was representing the buyer and I, the seller. By the end of the transaction we quickly realized we had compatible skills, similar service standards for our clients, and impeccable integrity. His background in commercial and residential was of keen interest to my practice. For example, his father and a partner founded Airport Business Center in Santa Rosa, which was truly visionary for the time, especially coming from New York in the late 1960s and visualizing the future of Sonoma County. Graham’s involvement in commercial real estate gives us a balanced sense of the local economy.

Tell us about your background.I was born in Brussels and raised with a French passport. I grew up between Brussels and Bordeaux until I became a permanent resident in the U.S. in 1985. On my mother’s side, I was exposed early on to some of the most prestigious winery estates in Bordeaux, which gave me a keen interest in hospitality and led me to graduating from hotel management.

What changes have you seen in the local real estate landscape since you started working in Healdsburg?Healdsburg, with its large 95448-zip code territory, has been graced to maintain itself as an island of prosperity. Today we are in


by Sally Kenvin

real estate

WITH ALAIN-MARTIN PIERRET

Q&A

6

Alain-Martin Pierret

is a member of the

Healdsburg office of

Sotheby’s Interna-

tional Realty with

his partner Graham

Sarasy. Pierret has

been in the real

estate business since

2009, encouraged by

his strong personal

interest in buying and

renovating homes

in Sonoma County.

Prior to dedicating his

career to real estate,

he had a successful

career in the world

of upscale hotels,

private clubs and ul-

tra-premium wineries.

“On my mother’s side, I was exposed early on to some of the most prestigious winery estates in Bordeaux, which gave me a keen

interest in hospitality and led me to graduating from hotel management.”


a sellers’ market flush with cash, buyers and a very limited selec-tion. We believe Healdsburg is going the way Carmel, Santa Barbara and other beautiful areas of California are, with more people desiring to reside than we can provide lodging. One of the many reasons people are not afraid to move here, even from New York, is that Healdsburg, with its small town charm, provides big city services by being so close to the entire Bay Area. There is a very high, successful rate of integra-tion with the “newcomers,” who quickly contribute to the social needs of the city, the arts and its network of friendship.

What percentage of your clients are coming from within the county and what percentage is na-tional and international?On the buyers’ side of our business, we believe 25 percent is local, 40 percent is Bay Area, 25 percent is national, and 10 percent is international. When it comes to the allocation for sellers—the first market is the locals, mostly below $1.5 million; Bay Area, $2 to $5 mil-lion; national, $4 to $10 mil-lion. The international market has often an income-producing component.

What is your business philosophy and how does that translate into your day-to-day work and goals? Our business philosophy with my real estate partners Graham Sarasy, Carlos Sanchez and Kimberly Claypool is service, service and more service. We have a passion for helping our clients achieve their real estate goals. For me, coming from the hotel industry, there is no key to the front door of a hotel; it’s open 24/7. Due to the demands and the technology, we manage

a real estate office in the same way, meaning, we answer the phones seven days a week and will show property every day.

I believe that giving 90 percent is not good enough. We work with our team members to give 100 percent service. Again, using the hotel industry as an example, you cannot have 90 percent of the rooms thoroughly cleaned; 100 percent of them need to be clean. A guest who discovers a long hair on the pillowcase will have a ruined experience! In real estate, we not only focus on the selection of the listing, the contractual side and the bank-ing side, but also on resource-fulness with a wide network of referrals. We often host dinner parties to introduce new residents to some of our friends and leaders of the community, to be quickly adopted.

How important is tech-nology to your work, and how are you using it?Like most industries, technol-ogy is everything. One of the big reasons we are so proud of being a part of the Sotheby’s International real estate family is that the company ensures us local, national and worldwide exposure by using the best technology available. As we all know, the job of real estate has changed dramatically. Today, it is often the buyer who discovers the property online and then asks us our opinion. Therefore, the visual presentation of a listing with top-notch pictures and literature is critical. So-theby’s was the first real estate firm to design programs for the iPhone and iPad. The Sotheby’s Anthology Program is a great virtual experience to the service of our listings.

What are you most proud of?That we belong to the pres-

tigious Healdsburg Sotheby’s brokerage (owned by veteran broker Eric Drew, with 40 years of deep knowledge and enormous resources to get the job done in Sonoma, Napa and Mendocino counties). I truly believe this is the firm with the deepest roots in real estate of all type and size. Confidentiality means a lot in this industry, so we do not boast about perfor-mance, but we can confidently say our brokerage is number one when it comes to volume and selection. We may have a specialty of the high-end mar-ket, but we sell and buy any real estate as long as it sits on dirt! We have constantly maintained some of the strongest sales in this zip code. My personal pride, if not joy, is ongoing cus-tomer satisfaction, their loyalty, and their referrals.

What do you do when you’re not working?I have a passion for country living with a strong hobby in the feathers department (lol), meaning raising different types of fowl for eggs and breeding. As a child, I smuggled a duck-ling into my bedroom that trav-elled back and forth between two countries unbeknown to my parents. Besides travelling, I am privileged to belong to a large international family with friends around the globe and have found myself most weekends entertaining and being entertained by the people I love. I try to help some of the leading causes of our town: the Raven Theater, the animal shelter, Healdsburg Hospital and a few others who make such a difference in the quality of life of all the residents of Healdsburg. HL

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For All YourLightingNeeds

1378 Airport Blvd., Santa Rosa, CA707.545.7944 • www.jflighting.com

As the seasons change and cooler weather approach-es, we’re drawn indoors to rooms with beautiful, roaring fires. But do you

ever wish you could start a fire with less effort, or that it would burn longer and more efficiently?

If you do, you’re not alone in wanting something more from your wood-burning fireplace. By retrofitting it with a modern gas insert, you gain efficient and reliable heat at greater convenience, without losing the ambiance created by flames and light.

A productive way to begin the process is by visiting a store that sells gas inserts and looking online at manufacturers’ websites. Decisions to be made include: determining which insert will fit into your fireplace, the heating capacity needed for your space, and the style of insert you prefer.

Put some time aside to review the many design options. You can customize the in-sert’s front panel or face (artisan to classic), its interior or fireback (from basic black to decorative brick patterns), as well as other pieces called trims, frets and surrounds. And not only are traditional log sets available to burn, so are river rocks, driftwood and colorful or clear glass media.

OnFire! in Santa Rosa has long been a local leader in the indoor/outdoor fireplace business and offers a wide selection of gas fireplaces, gas inserts and gas logs. “Quality and craftsmanship are very important,” said owner Eleanor Butchart, whose parents opened the family business in 1966 as a fireplace, paint and wallpaper specialty store. Butchart took over the business in 1981 and evolved it into a fireplace and stove specialty store with products for both indoors and outdoors.

“Gas inserts are not a product you should buy over the Internet. You want to

work with a representative and a local dealer so if something is perplexing or isn’t performing properly, it can dealt with,” Butchart said.

To get started, Butchart recommends that you measure the dimen-sions of your fireplace and take pictures, if possible, of your existing fireplace. At the store, a sales associate will acquaint you with the manufacturers’ products, answer your questions and, when you’re ready, set up an appointment for an installer to visit your home and give you a bid on the installation cost. Note that because so many design choices are available, you will also be referred to the manufacturers’ websites and brochures.

“We are very cautious about making sure a product fits and is finished to the customers’ satisfaction. We definitely like someone to come out and look at everything before they purchase,” said Lynne Smith, a longtime OnFire! sales associate who has enjoyed gas heat at home for many years.

BENEFITS OF GAS INSERTS

“The efficiency of gas inserts is very high, and the return on delivery for the amount of gas consumed is exceptional,” Butchart said.

Gone are the days when the only way to regulate heat was to turn a gas fireplace off and then turn it back on—now fires can be kept burning without overheating a room or its occupants. Most inserts have advanced controls that can be programmed to provide heat when you want it and at the tempera-ture you desire.

“It’s sensing room temperature and managing it by delivering only enough

fuel to maintain that comfort level. I call it cruise control for the fireplace. It’s very fuel-efficient,” she said.

Unlike furnaces, gas inserts are designed to heat the space where you spend the most time, and that makes them less expensive to operate. The benefits are many, said Smith. “They are attractive to look at, the fires are very beautiful, and the heat is radiant—it’s like the sunshine, really. It’s a nice quality of heat.”

‘TIS THE SEASON—ALREADY

“Compared to the last four or five years, people are coming in earlier to look at gas inserts. It’s always nice to see that because this is a process involving an in-house visit by the installer to determine the best fit, then generating an estimate followed by acceptance of the estimate, placing an order and getting on the installers’ schedule,” Butchart said.

If you’d like to convert your wood-burn-ing fireplace into gas before the weather turns cold, don’t wait too long. “Plan ahead. Human nature is that most people wait until it’s cold outside and at that point installers can be really backed up, as can be the manufacturers,” Butchart said. HL


interior

CONVERTING YOUR WOOD-BURNING FIREPLACE TO GAS

Fireplaces

8


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Remodeling the heart of the home takes time and planning

By Barry DuganKITCHENDREAMS

Photos by Jon Evans, Capture.Create Photography


How many of us cherish the prospect of a well-prepared meal and the comfort-ing promise it holds, smells of cooking wafting out of the kitchen, the sounds of pots clattering and knives chopping, spectators and participants alike shar-ing in the delicious anticipation? And who among us doesn’t have ingrained memories of times gathered around the kitchen table, some loud and raucous, some joyous or somber, and some

simply ordinary moments of quiet contentment? Even if the kitchens built in the past half century weren’t always

designed to accommodate the crowds they inevitably attracted, they were at the center of the action regardless. As a culture, we’ve come to realize the important role kitchens play in our daily lives and family histories. The kitchen brings us together in an intimate way, like it or not, with the people we care about most.

Given the sway this all-important room holds on us, it is little wonder that so many of us have considered remodeling our kitchen. We spend so many hours in this room, why not spend the time and money to create the kind of kitchen you really want?

“The kitchen has really become more of a focal point in people’s hous-es,” said Chelsea Evans, a kitchen and bath designer with Hudson Street Design in Healdsburg. “People want it big and open and more of a commu-nal space. They want a big island where people can sit. Everybody is really interested in cooking and it has brought more people into the kitchen.”

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The idea of enlarging and enhancing your kitchen is an exciting—and for some, terrifying—prospect. A kitchen remodel project is not for the faint of heart or the indecisive. You’ll be displaced from your kitchen for weeks, if not months. You’ll be faced with endless decisions from the major to the miniscule, and your resolve may waver on oc-casion as your savings account balance plummets. But with good planning, the right guidance and the right contractor, you’ll end up with a kitchen that enhances your life and your home.

Where to StartNumerous resources are available to start the process, but a good place to begin is by consulting an expert. Evans has worked with many clients to

navigate the process of envisioning, planning and designing a remodeled kitchen. Some will arrive with a clear plan and they need help executing it, said Evans, while others “come in without any idea of what they want and they need a road map.”

First, determine the goals for your kitchen project. “Are you trying to get more counter space, or are you just trying to get rid of your oak cab-inets?” said Evans. “It’s your kitchen and you are going to be living with it. They need to determine what it is they want in their kitchen.”

For clients who need ideas, Evans suggests a website, HOUZZ, as a good starting point. The site has examples of renovations and ideas for every kitchen feature you can imagine. When it comes to determining your goals, the This Old House website has a “Kitchen Personality Quiz,”

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WHAT IS THIS GOING TO COST?The budget for a kitchen remodel can vary widely depending on a number of

factors, including the size of the kitchen, extent of the project, choice of applianc-

es, countertops and cabinets, and last, but not least, how much you can afford to

spend. The price ranges provided are intended only as a general guideline. We

asked Chelsea Evans of Hudson Street Design to give us a general range of pricing

for a 200-square-foot kitchen remodel for the following items:

Countertops. Depending on the material, countertops could range from $10 to

$30 per square foot for laminates to $90 to $110 per square foot for a mid-range

quartz or granite surface (for labor and material).

Cabinets. Depending on whether cabinets are custom-built or purchased

“boxes” with your choice of wood and stain styles, cabinets for a 200-square-foot

kitchen could range from $10,000 to $50,000.

Appliances. A modest budget for a stove, refrigerator and dishwasher could be

$1,500 to $2,000, while if you go all out you could easily spend $10,000.

Designer Fees. Some designers charge a flat rate and others go with an hourly

fee. If you want the designer to be more involved (shopping trips, picking out

accessories), sometimes the hourly rate makes more sense.

Is anything free? You are welcome to browse the Hudson Street Design show-

room, with five kitchens that showcase different styles and trends. They can also

recommend appliance shops and countertop shops to visit.

AFTER

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with questions like how many chefs usually work in the kitchen, what is your cooking style, and what would you splurge on for your kitchen?

“I start by asking a client what they are think-ing about in terms of style. We have catalogues from manufacturers with ideas and products … those are kind of ‘big idea’ books. If they have no idea of what they want, I tell them to go on HOUZZ. If they want me to come out and measure, I can do that. If they are looking for a contractor, I can give them a couple of recommen-dations.” Choosing a contractor, and a designer, may be the most important decisions in the process, but more on that later.

As a starting point, a list of initial steps in the process might look like this:

Establish a budget. Setting a budget will determine what type of materials you can afford (countertops, flooring and wall coverings), which appliances and what type of cabinets you can choose from and how extensive the project will be.

Create a realistic timeline. No matter what your contractor tells you about how long the project will take, be prepared for it to take longer. “If it’s November and you are planning a big Christmas party, it’s probably not a good time to start,” said Evans. “A lot of people get an expecta-tion and they think if everything runs 100 percent smoothly and if everything comes in on time, it will only take a few weeks. But something always goes wrong ... I advise people that it’s okay to have expectations, but also understand that there will be some setbacks.”

Start meeting with contractors. Start meeting with contractors early because the good ones are usually busy and booking jobs well in advance. Start doing your research, talk to friends and oth-ers who have worked with local contractors. Make sure you are comfortable with the contractor and the people who are going to be running the job.

Work out a design. Once you have chosen a contractor, you will usually have a rough idea of what the project will cost. “That is usually when a client comes to me and we start designing it, and they tell me, “We want this in our kitchen. This is

the floor plan we’d like,” said Evans. Then the fun starts, and the clients are tasked with selecting ap-pliances, countertops, cabinets, faucets, hardware, lighting and paint colors.

A project design might revolve around one item that a client has their heart set on. “It usually starts with one thing they really want, like marble countertops or stainless steel appliances. If they have this one thing they really want to have in the kitchen and they are excited about, then you work around that,” said Evans.

Finding the Right PeopleA critical element to a home improvement project of any kind is finding the right people to help you accomplish your goal. Lee Morton, owner of Morton Construction in Healdsburg, has been a general contractor since 1968 and appreciates the importance of a good fit between a client and the contractor. “I don’t care who you are going to hire as an architect, designer or contractor, you need to hire someone you’re comfortable with,” he said. “Then you have a chance of having your project turn out the way you’d like.”

Morton suggests getting references, looking at projects they have completed and setting up a meeting. “What you are looking for is somebody who knows what they are talking about and will listen to what you are saying,” he said.

Morton knows from experience that on every project, big or small, “something is going to go wrong. Remodeling a kitchen is a pain. So you’d better be comfortable with the person you are working with. If you like that person, it does help reduce the stress factor.”

The payoff comes when a project is completed and the client is back in their kitchen. “It’s excit-ing for me to take ‘before’ pictures and come back after they have moved in and put their stuff back on the counters and ask them what they think of the kitchen,” said Evans. “It’s great to see how excited people are … even if it got bogged down along the way.” Most of the time, she said, their reaction is “I’m glad it’s done, I can live in it, and it was worth it.” HL

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AFTER


Leaves changing colors and a cold snap here and there are all it takes to initiate a little nesting behavior. Tasks like gathering wood for the fire, harvesting vegetables, canning and baking often translate to an inventory of Sonoma County abundance that begs to be shared.

In that place of gratitude, the ritual of decorating the home ignites and

creativity flows. A natural desire to bring a little of the outside in pays fur-

ther tribute to Mother Nature’s gifts of the seasons. Beginning with harvest gatherings in autumn, a succession of communal celebrations continues into the winter months.

SEASONAL DECORATING

by Kimberly Kaido-Alvarez

Photos by Sarah Bradbury


Harvest parties come in all shapes and forms, and harvest blessings are also becoming more common. Field Stone Winery in Healdsburg is among a number of small family wineries that throw harvest parties for wine club members. “Decorating is kept really simple,” said Jason Rob-inson, the winery’s director of sales and marketing. Hay bales adorned with pumpkins grown on the property are a key element of the preparations but basically the rural location in the vineyard speaks for itself in rustic beauty.

Four rows of pumpkins are grown at Field Stone annually with kids and family fun in mind. Live music, fine wine, chili, corn muffins and crafts for youth are what the harvest festival is all about. This framework of a harvest party serves as a good example of a seasonal gathering that can be adapted in various ways to share produce, organize a picking or canning party, or just get together with friends to celebrate the season.

A change in weather generally demands that fruit and vegetables must be picked, brought inside and either preserved or put to use. This is probably where the tradition of putting pumpkins on the porch or a basket of squash as a centerpiece on the table is rooted; and not surprisingly, the act communicates an underlying sense of comfort and joy in knowing that healthful food is close at hand. Sonoma County is home to a good number of pumpkin patches that may also offer unique varieties of squash and gourds for decorating or eating.

EYE-CATCHING PUMPKINS, SQUASH AND GOURDS

Making a debut in fairy tales like “Cinderella” and riddles like “Peter Peter Pumpkin Eater,” as well as comic strips and poems, the beloved pumpkin is no less popular today than it was hundreds of years ago. Bright orange, round pumpkins inject more than a few people with an emotional charge, and this is no secret to marketing executives, interior designers and farmers.

“We couldn’t afford advertising for the farm, so we let the pumpkins do the work,” said Dave Hale of Hale’s Apple Farm in Sebastopol. Hale grows 20 to 30 types of pumpkins and gourds along with apples. About 20 years ago he began decorating the yard with pumpkins during the apple season when the farm opens for sales. With the pumpkins out front, he couldn’t help but notice an increase in customer traffic. The rest is history, and now each year Hale grows a diverse crop of pumpkins and squash that he sells along-side the apples. The pumpkins quickly evolved into a cash crop for the month of October.

Diversity seems to be key and the wide range of winter squash offered differs every year. Hale sees a lot of repeat customers; mostly locals and those from the East Bay and San Francisco visit the farm that was established in the 1880s and is open from August to September daily.

A selection of miniature pumpkins, as well as favorite heirloom varieties like small sugar pump-kins and the Cinderella pumpkin or Rouge Vif d’

Etampes, catch the eye of those who visit. White pumpkins and funny-looking crooked squash can be a hit as well, along with a multicolored pumpkin called “One Too Many.” Turban squash, peanut squash and stuckle swan gourds are also popular.

Pumpkins and gourds decorate by their very nature. Variation in shapes, sizes and textures are visually interesting without any fuss. Unique colors of squash or pumpkins, like white or pale green, can complement a color scheme or call attention to a doorway entrance or porch. Using the shells of gourds or pumpkins after the pulp is removed is another way to create a seasonal display.

Practical uses for gourds and pumpkin shells date back to Native American tribes, credited as one of the first cultivators of the famous squash. Once the pulp was removed, the dried shells of some gourds could be used as vessels. “Some types of the gourds that we sell are very long-lasting. I’ve seen them used to make rattles or hold beans or water,” said Hale. Using them in the same purposeful ways can be entertaining, a conversa-tion piece or just plain fun activities to do with kids or adults.

A PLACE IN HISTORY AND ON THE TABLE

Pumpkins and apples are similar in that they both can last through the cold winter months under the right conditions. The pumpkin is not only a nutritional super food but was a godsend to

Dave Hale, pictured (left) at Hale’s Apple Farm in Sebastopol. Customers return annually to choose favorites from Hale’s diverse, colorful pumpkins and gourds (above).


Native Americans and early colonists who may have starved to death during the winter months without them.

Long before the arrival of European settlers, Native Americans were roasting, baking, poach-ing, boiling and drying pumpkin. Loaded with beta-carotene and antioxidants, the pumpkin was also used medicinally and became associated with fertility and the supernatural. It’s no wonder that the pumpkin eventually became the symbol of Halloween and a staple at the Thanksgiving table.

Pumpkin soup or rice served in a slightly cooked pumpkin shell can elevate these simple dishes to an earthy but elegant level. Adding roasted pumpkin seeds to a mixed green salad with avocado is another seasonal healthy touch that is slightly out of the box.

Today’s chefs and home cooks can play around with pumpkin but Native American farmers and pilgrims were more dependent on pumpkin for their sustenance and it showed up frequently in the cuisine. Pilgrims even created a snappy verse to describe their experience.

For pottage and puddings and custards and pies

Our pumpkins and parsnips are common supplies

We have pumpkins at morning and pumpkins at noon

If it were not for pumpkins we should be undoon

Pilgrim verse, circa 1633

PICK YOUR OWN

Both adults and kids revel in picking pumpkins. At Papa’s Pumpkin Patch in Sebastopol, that’s the protocol. “I leave them right on the vine, and there’s this huge green jungle that the kids can crawl through,” said owner and farmer Dave Ratzlaff, who grows seven or eight varieties of pumpkins annually.

While some kids go for size or shape, others are interested in striped pumpkins or those that are unique in color. “There’s really no one trend or kind they look for,” explained Ratzlaff.

WREATHS AND CENTERPIECES

Pumpkins and squash are certainly stars of the fall season but decorating with wreaths is another age-old tradition. “Around Thanksgiving a lot of people like to go wild and twiggy with their designs, using birch or hazelnut branches. It can really be an exploration of materials,” said master designer Bonnie Z of Dragonfly Floral in Healdsburg.

Thinking about the architecture of one’s home and bringing photographs, fabric or containers to use for floral centerpiece arrangements or wreath making is part of the creative process. “We have classes for all aspects of decorating,” said Z.

TREES AND WREATHS

As winter approaches, adorning indoor surround-ings often ramps up a notch and the urge to bring more of the outside in amplifies. Christmas trees go up and obviously serve as a decorating focal point but other added touches are also quite meaningful. Traditional, tight evergreen wreaths are more common as the colder months arrive but those can also incorporate a number of unique materials.

At Dragonfly Floral, wreath-making classes

are offered in a vintage barn-style studio. Aromatic greens like eucalyptus, bay, juniper and spruce might be the focus for holiday swags, garlands or wreaths. Demonstrating these arts and discussing ways to decorate mantles, sideboards and other prominent areas of the house is where Dragonfly can really help. “People can book the design school space as a party,” explained Z. Gathering to create a few special pieces for the home can be a unique bonding experience that not only gets the creative juices flowing, but the holiday spirit soaring. HL

Resources

Field Stone Winery

10075 Hwy. 128

Healdsburg 95448

433-7266

fieldstonewinery.com

Hale’s Apple Farm

1526 Gravenstein Hwy. N.

Sebastopol 95472

823-4613

Papa’s Pumpkin Patch

13110 Occidental Rd.

Sebastopol 95472

707-874-9070

Dragonfly Floral

425 Westside Rd.

Healdsburg 95448

433-3739

dragonflyhealdsburg.com

Autumn arrangement by Dragonfly Floral (left)

This Thanksgiving, I plan to put the turkey in the oven and plant the sweet pea seeds in the ground, a ritual of un-certain origin that has become part of Northern California gardening lore.

Since I’m new at growing these fragrant beau-ties, I went to the expert for advice. Local gardener Glenys Johnson raises sweet peas in Sebastopol for her specialty seed company, Enchanting Sweet Peas, and sells the seeds on her website along with all the supplies needed for growing them and help-ful growing hints. She will even send you a “Time to Plant” e-minder.


by Abby Bard

gardens

PLANT IN THE FALL FOR SPRING BLOOM. THE WAIT IS WORTH IT

The Mystique of Sweetpeas

22


These spring-blooming flowers have a mystique for gardeners because of their beautiful variety of colors and wonderful fragrance. Johnson likes to collect stories from her customers about the first time someone gave them sweet peas. While lovely to look at, the scent of sweet peas is usually the quality people think of first. Her own memories are of her grandfather’s garden in Santa Monica. After a visit, he would let her pick a bouquet to perfume the car on the ride home. Their fragrance is so irre-sistible that she suggests putting bouquets of them in every room of a house you are trying to sell.

Johnson started growing sweet peas many years ago when she was working nights, tending bar at Marty’s Top of the Hill in Sebastopol. Mornings at home were devoted to tending the sweet peas she grew on the sunny south wall of her house on Florence Avenue. In 1989, she started selling the cut flowers to local florists and to a produce distrib-utor who would take them to the Farmers’ Market in San Francisco. When her customers requested long-stemmed blooms, she took a class at Santa Rosa Junior College for specialty crop production and learned about English sweet peas, with their bigger blossoms, longer stems and brighter colors.

Eventually, she was picking buckets of flowers daily, which encouraged more flowers to grow, and selling them to Andy’s Market and Bill’s Farm Basket for the weekend tourist trade. “Customers would mob me when I showed up at the markets,”



she said. With the flowers in such demand, in 1991 she leased a plot of fenced land from the Analy Veterinary Hospital on Gravenstein High-way and started growing flowers from imported English seeds. In 1999, she held her first open house at the garden to show and sell the flowers directly to the public.

Ten years into it, she realized “the cut flower business is a lot of hard work—the seed is the thing”—so in 2000 she switched her business over exclusively to growing plants for their seeds, although she still cuts flowers for her own enjoyment and for wedding bouquets. She leased another piece of land on Canfield Road where she grew her plants on two terraces. Managing two large gardens turned out to be way too much work for one person to handle, so in 2012 she went back to using just the smaller plot on Gravenstein Highway.

When I asked about cross pollination of the different colors in a small space, she explained that since the flowers have both male and female reproductive organs and most fertilization takes place before the blossoms have completely opened up, crossing varieties is not a big concern. If randomly colored flowers should appear on a vine,

she’d simply pick those for bouquets to keep the seeds pure.

She’s a member of the National Sweet Pea Society in England and buys all of her seeds from their annual catalog. The over-30 varieties of seed that she sells to 23,000 customers in the US and Canada on her mailing list are pure descendents from the English seeds. She does not do any breeding.

In June each year, Johnson holds an open house at the sweet pea garden in Sebastopol where visitors can see and smell the full spectrum of blooms, but right now is the best time to plant seeds in our area. Seeds for the tall, climbing Spencer sweet peas are available on her website, along with supplies and helpful growing hints.

SUCCESSFUL PLANTING TIPS

Seeds can be planted directly in the prepared ground, in containers at least 10 inches deep or in flats to transplant when your garden has been prepared. Johnson likes to use GeoPots, fabric containers made in Northern California that are easy to move around (even while the vines are growing on a tipi of bamboo poles) to allow them to capture the best sun.

Seeds can be planted from fall into Febru-ary. The plants like a long growing time in cool weather; they are very frost-tolerant, even when encased in ice. It takes about two weeks for the seeds to germinate and sprouts to appear. “Keep them watered, don’t let them dry out,” she said. “The visible growth will slow down during the cold months; that’s when the plants are growing roots to support them during the hot weather in the spring.”

Most sweet peas will bloom in mid-April to May. The Spencer sweet peas will bloom toward the end of May.

Once they start to bloom, Johnson suggests picking them daily to encourage more blooming. A cut bouquet will last two to three days. You can save your own seeds, too, by allowing the seedpods to develop and harvesting them when the pods turn brown, around the end of July or beginning of August. You’ll hear the seeds rattling when they’re ripe. If left on the vine too long, you’ll start to hear them pop and explode their seeds all over the garden, and you may find volunteers the following season.

Glenys Johnson started growing sweet peas many years ago, and those pictured on pages 22-24 feature the beautiful flowers seen blooming during Enchant-ing Sweet Pea’s annual open house in Sebastopol.


SPREADING SEEDS

Volunteers are those wonderful surprises that appear after the rains, and may include species you’ve planted the year before and allowed to go to seed or gifts dropped by the birds. Often I’ll take seed I’ve collected from gold and red poppies, nigella (also called Love-in-a-Mist) and lunaria (money plant), along with seeds from edibles like mustard and arugula, and scatter them in the fall wherever I have a patch of bare ground after I’ve harvested the summer vegetables and added some compost to the soil. The winter rains soak the soil, and when the warm spring sun begins to shine, the plants will magically appear.

Some, like the hardy California poppies, will basically grow anywhere there is sunshine, with very little water. And Forget-Me-Nots, with their tiny blue edible flowers, will attach themselves perma-nently to the shadier areas of your garden with their Velcro-like seed pods. Plant them once and you’ll never have to plant them again.

EASY-TO-GROW IRIS

Bearded irises are a hardy perennial and best planted in late summer or fall for bloom the following spring. They are easy to grow, as well. They require very little care and are among the most forgiving of flowering plants, surviving the fumbling gardening tactics of the novice gardener and whatever the weather provides.

My late friend Lois O’Brien was an iris breeder extraordinaire, and she would say, “Irises are the punctuation marks in the garden.” Their spiky leaves stay green all year (just trim off any browned edges after they finish blooming) and come in dozens of colors. They like full sun and well-drained soil, with the shallow roots spreading from rhizomes that are planted just at ground level. One of their most endearing qualities is the way they multiply and grow outward from the rhizomes.

If you have friends who grow them, you are likely to be offered some when they separate their plants every few years; or choose some new varieties from The Russian River Rose Company in Healds-burg or from Ross and Barbara BeVier of My Wild Iris Rows, local iris breeders who are carrying on the legacy of the O’Briens. They sell plants in bloom in the spring at the Santa Rosa Original Farmers Mar-ket, the Sebastopol Farmers’ Market and on their website, along with planting tips and advice.

Once you plant irises, they will multiply from their rhizomes, and you’ll have more blooms each year. I like to give them sunny spots around the garden, and their flowering spears are a welcome sight in the spring, year after year. HL

enchantingsweetpeas.comrussian-river-rose.commywildirisrows.com


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KAAREN ATKINLOCAL, TRUSTED, EXPERIENCED

Serving Sonoma County & Healdsburg for 25 years

Fall-blooming Plants

October through November is the best time for planting, especially native shrubs, perennials and trees. Their roots will develop

over the winter in our moist, warm Mediterra-nean climate, and the tops will bloom forth in the spring.

Choose a native spice bush (Calycan-thus occidentalis) to replace another partial shade-loving shrub. It can fill many niches: as a foundation planting, trimmed as a hedge or just used as a lovely specimen focus in the gar-den. Our beautiful native twinberry (Lonicera involucrate) can be used in a light shade area. It’s a honeysuckle, not a vine. Loved by hum-mingbirds, this shrub’s pretty orange-yellow flowers are replaced in the fall by black berries, eaten by birds.

Look for ceanothus shrubs at native plant sales. They are available in all sizes, from low to medium to tree size. Their spring blooms are as blue as the sky; they are evergreen and need no summer water. They bloom in late winter and give Anna’s hummingbirds a blos-som to nectar on.

Rosemary is a fine pollinator plant; the blue blossoms bring in bees and feed the humming-birds at a time when not much else blooms.

The greatest fall-blooming plants for pollinators of all kinds are in the aster family. Most of them are known by their daisy-like, purple blossoms with yellow centers but there are some that bloom yellow or white.

Aster ericoides is a medium-sized plant with white flowers. Aster chilensis has purple flowers. There are two species of A. chilensis—both are invasive, in that they spread. They are fairly short and need some water so they are pretty easily controlled. Plant them on a berm planted with taller shrubby plants so the asters spread as a groundcover, and soon your garden will be buzzing with honeybees and native pollinators.

One of the most stunning autumn bloom-ing plants is the purple aster called “Bill’s Big Blue.” It grows about five feet tall and is cov-ered with quarter-sized brilliant purple flowers that attract bees and other pollinators.

Sedum “Autumn Joy” has dusty pink

FEED POLLINATORS AS SEASONS SHIFT

flowers that the bees love. They are a breeze to grow, require nothing much more than some soil in which to sink their roots. Plant them away from paths as the stems can snap off if you bump them hard.

Plain old coyote bush (Baccharis pilularis) is a fabulous fall bloomer for pol-linators. It is abloom all over the county in late October but it is one of those “unseen” shrubs that is scarcely noticed. It is a shrub-by green native, especially abundant out at the coast. Though certainly not a spectac-ular shrub, when the female blooms (the sexes are on separate shrubs) it is covered with creamy white fluff that brings in every pollinator you can imagine.

As a landscaping shrub, it’s perfect. It needs no water or special soil, just lots of sunshine. Some become ungainly and need trimming to keep them in pretty form. Try to find the female version for greater flowering. The retail nursery trade sells mostly the males, as they are not so messy or exuberant in their flowering.

November continues to be a great time to plant natives and other plants, including bulbs. The soil is warm; the fall and winter rains will soon wet all the soil. The roots reach out into the native soil to adapt quickly to it, without the necessity of adding amendments. Water the soil around your new plants and add a deep mulch of compost to keep the soil from eroding during heavy rains. The warmth of spring will bring on new growth.

Daffodils should be planted now by the hundreds for maximum effect. They will not be eaten by gophers; however, tulips and others will. Grow them in pots or in an area with an underground wire layer. HL

Judy Brinkerhoff wrote a monthly garden column for Sonoma West Publishers from 1993 until the summer of 2014. Now she is doing more gardening than writing.


by Judy Brinkerhoff

plants

27


Asters, Goldenrod and Sedum


October 4HARVEST FAIR CHEF DEMONSTRATIONS

12:30 p.m. Dustin Valette, executive chef, Dry Creek Kitchen of Healdsburg, followed by Mark Kowalkowski, executive chef, Oliver’s Markets of Santa Rosa (3:30 p.m.). Sonoma County Fairgrounds, 350 Bennett Valley Rd., Santa Rosa. harvestfair.org.

OPTIMIZING YOUR TIME IN THE GARDEN

10:30 a.m.-12:30 p.m. Master Gardener and time management con-sultant Gayle Bergmann presents an interactive workshop. Free. Guerneville Regional Library, 14107 Armstrong Woods Rd., Guerneville. sonomamastergardeners.org.

LANDSCAPE STRATEGIES FOR DROUGHT AND BEYOND

10:30 a.m.-12:30 p.m. Master Gardener and Qualified Water Efficient Landscaper Susan Foley discusses how to priori-tize if water demand outpaces supply and how to create climate-appropriate gardens. Free. Windsor Regional Library, 9291 Old Redwood Hwy., Windsor. sonomamastergardeners.org.

HARVEST FAIR FARM TO TABLE (WINE PAIRING FLIGHT)

11:30 a.m. Two workshops: Wine sommelier Nicole Bacigalupi Dericco of Bacigalupi Vineyards and Giovanni Balistreri of Russian River Vineyards; Showcase Café ($40/tasting, $80 with seminar). Farm to Table Seminar: Ground to Market for Backyard Vineyards, from Wine Growers Com-mission members (free); Garden Building Annex. Sonoma County Fairgrounds, 350 Bennett Valley Rd., Santa Rosa. harvestfair.org.

October 5HARVEST FAIR CHEF DEMONSTRATIONS

12:30 p.m. Thomas Schmidt, executive chef, John Ash Restaurant, followed by Christy Polley, pastry chef, Costeaux Bakery at 3:30 p.m. Sonoma County Fairgrounds, 350 Bennett Valley Rd., Santa Rosa. harvestfair.org.

October 10NINTH ANNUAL DSLC TECH EXPO.

10 a.m.-3 p.m. Assistive technology, with products and services for seniors, veterans, people with disabilities, health professionals, educators and the public. Free. Sonoma County Fairgrounds, Garrett Bld., 1350 Bennett Valley Rd., Santa Rosa. 528-2745, disabilityserviceandlegal.org.

October 11STAYING HEALTHY IN YOUR GARDEN

10:30 a.m. -12:30 p.m. Master Gardener and wellness coordinator for Korbel Champagne Cellars presents a workshop for home gardeners focusing on common injuries (from tools to thorns) and discusses stings and bites, Lyme disease, West Nile Virus, Legion-naire’s and common poisonous plants as well as ergonomic issues, dehydration and personal protective equipment. Free. Healdsburg Regional Library, 139 Piper St., Healdsburg. sonoma-mastergardeners.org.

CALIFORNIA NATIVE PLANT SOCIETY PLANT SALE

9 a.m.-1 p.m.The Milo Baker Chapter is selling shrubs, perennials, ferns and bulbs. Free. Santa Rose Veterans Building, 1351 Maple Ave., Santa Rosa. milobaker.cnps.org.

October 18DUTTON-GOLDFIELD 16TH HARVEST EVENT

10 a.m. to 4:30 p.m. Celebrate with a special flight of wines paired with tasty bites. $25/person. 3100 Gravenstein Highway North, Sebastopol. 827-3600.

LANDSCAPING STRATEGIES FOR DROUGHT AND BEYOND

10:30 a.m.-12:30 p.m. See Oct. 4. Free. Sebastopol Regional Library, 7140 Bodega Ave., Sebastopol. sonomamaster-gardeners.org.

HOMES AND LIFESTYLES

CALENDAR

(area code 707 unless otherwise noted)

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October 18-19RUSSIAN TEA AND FRAGRANCE FESTIVAL

10 a.m.-5 p.m. Two-day celebration of music, mystique and fragrance surrounded by beautiful roses, irises and perennials ready for fall planting. Russian River Rose Company, 1685 Magnolia Dr., Healdsburg. russian-river-rose.com.

October 25FIELD STONE WINERY 4TH ANNUAL HARVEST FESTIVAL

Noon to 3 p.m. Families are encouraged to join the winemaking team for a stroll through the vineyard or on a horse-drawn carriage ride through the vines, led by Stuart Schroeder of the Stone Horse Farm and his noble draft horses. Also: food, kids’ crafts and wine. $15, kids up to age 12 free. RSVP by Oct. 21. Field Stone Winery, 10075 California 128, Healdsburg. fieldstonewinery.com.

USEFUL GARDENS, PRACTICAL HAR-VESTS: GARDEN OF HERBAL DELIGHTS

10:30 a.m. -12:30 p.m. Master Gardener Janet Barocco demonstrates how to plant a home herb garden and create a living pantry of flavor and aroma from which to enhance meals, beverages and desserts. Free. Petaluma Regional Library, 100 Fairgrounds Dr., Petaluma. mastergardeners.org.

November 1HOLIDAY STYLE: BUDGET FLORAL DESIGN

10:30 a.m. -12:30 p.m. Learn about the lore, legend and secrets of making wreaths, swags and table décor to grace your hol-iday home using materials from your own garden, by Master Gardener Ellyn Pelikan. Free. Healds-burg Regional Library, 139 Piper St., Healdsburg. sonomamastergardeners.org.

November 8THYME TO THINK OUTSIDE THE BASIL

10:30 a.m.-12:30 p.m. Master Gardener Ellyn Pelikan talks about hu-mans’ early human use of herbs and how to grow them as separate gardens, incorporated into land-scapes and in containers. She finishes with ideas for using herbs in crafts, decorations and cooking. Windsor Regional Library, 9291 Old Redwood Hwy., Windsor. sonomamastergardeners.org.

November 15PRUNING 101

10:30 a.m. -12:30 p.m. Master Gardener Jim Bramfitt discusses a basic approach to pruning with coverage of general landscaping trees and perennial shrubs with a focus on fruit trees. Free. Guerneville Regional Library, 14107 Armstrong Woods Rd., Guerneville. sonomamastergardeners.org.

STAYING HEALTHY IN YOUR GARDEN

10:30 a.m. -12:30 p.m. See Oct. 11. Free. Sebastopol Regional Library, 7140 Bodega Ave., Sebastopol. sonomamaster-gardeners.org.

December 13HOLIDAY STYLE: BUDGET FLORAL DESIGN

10:30 a.m. See Nov. 1. Sebastopol Regional Library, 7140 Bodega Ave., Sebastopol. sonomamastergardeners.org.

October through JanuaryBIODYNAMIC WORKSHOPS

Explore biodynamic agriculture’s use in farming, winemaking and more. $20/workshop. Healds-burg Shed, 25 North St., Healdsburg. healds-burgshed.com

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( 12’x45’ only )

Now through January 2015:Mention this ad for 25% off

your first three months (new tenants only)

Commercial Rekey and Master Key Locks

Residential

dayoe tall for a quotC

ours 8:30-5:00 M-FH. Lictona. CC

707-431-0400

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ours 8:30-5:00 M-F. 971620. Lic

707-431-0400

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14979 Grove St., Healdsburg

esidentialRskkscckoLLoyeKKeretsstaMdnayeeykeRe

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sraey53na.net

14979 Grove St., Healdsburg

esidential

Healdsburg Printing, Inc.

Not just newspapers...• b/w or full color �yers• programs & newsletters• brochures & calendars• post cards & product cards • spiral bound books

707 [email protected]

30 D Mill Street, Healdsburg, CA 95448

NorthernCarpetCare

All work guaranteedCarpet Upholstry cleaning

Pet odor removal Commercial cleaningTile and grout cleaning Water damage

433-1545 or 857-3237

Free estimateRoy Ritchie - Owner/Operator Since 1993

’C O M P L E T E T R E E C A R E

DIAGNOSIS • TREATMENTPRUNING • REMOVAL

FREE ESTIMATESTimo Alli • 707-433-1327

CLS #792251 – TCIA #67028www.myfatherstouch.com

For a better quality of life.

707-843-5192www.RAHSonomaCounty.net

Call us for your FREE assessment

Sonoma County�s Trusted In-Home

Senior Care Provider!Carol Brohmer RN

Instant Recirc (Recirculating)Hot H20 System

Locally Owned & Operated Since 1984

Residential,Commercial,

Additions, RemodelsOffice: 707-431-1417 • Cell: 707-888-1622

[email protected]

CA License #463577


Visit any of our convenient branches or call 707.524.3000.

www.exchangebank.com

Open the door to your new home

Our HOME LOAN experts will guide you through

the easy application process, whether you’re buying

your first home or refinancing an existing one.

Member FDIC

INTEGRITY EXPERIENCE RESULTS

Sue [email protected]# 01930971

Barbara [email protected]# 01168866

Lifelong Sonoma County

Residents with 40+

Years of Combined

Experience in

Real Estate & Marketing

We would be honored to

serve your real estate

needs. Please give us a

call to find out the value

of your home in today’s

changing market.

SonomaCountyRealEstateTeam.com

130 South Main St., Suite 114, Sebastopol, CA 95472 l Opening soon at the Barlow in Sebastopol

www.vanguardproperties.com

INTEGRITY

INTEGRITY

EXPERIENCE

T RESUL EXPERIENCE

ST

130 South Main St., Suite 114, Sebastopol, CA 95472

130 South Main St., Suite 114, Sebastopol, CA 95472

Opening soon at the Barlow in Sebastopoll130 South Main St., Suite 114, Sebastopol, CA 95472

Opening soon at the Barlow in Sebastopol

Opening soon at the Barlow in Sebastopol

homes and lifestyles fall 2014

Documents

dateyour s ignature

proof neededyour s ignature

errors overlookedat

date2nd proof

latest rate card

sonoma westpublishers

current rate card

run date