Are you thinking about a rain garden next spring or already have a wet spot that needs planting? The following are some really hardy perennials and also natives that like it damp: Swamp milkweed, New England Aster, Blue flag, Cardinal flower, and New York Ironweed.

If you are looking for plants that do not need a lot of water here are a few suggestions for next spring: coreopsis, daylilies, red hot poker, peony, artemesias, mountain mint, ice plants, portulaca, russian sage, asters, coral bells, lamb's ears,
chives, hens and chicks, sedums and yarrow.

I have been asked several times this week when you prune sweet autumn clematis and lace vine. The recommended time by the grower is late April or early May depending on weather condtions. Prune hard by taking off old top growth down to where the new leaf axil buds appear. These bear their flowers on the new growth.

Do you like vines? There are a few that will thrive in dry conditions. Sweet autumn clematis, honeysuckle, and Trumpet vine. I have all three of these and they are looking good. None have been hand watered and the rain has passed us by, once again!

For those of us who are suffering from dry conditions this year, the following groundcovers tolerate this well. Plumbago, candytuft, epimedium, lavender, liriope, thyme, santolina, thrift, and wintergreen. The plumbago and epimedium are beautiful this year in the garden. I guess that it is true they don't mind it dry.

If you are looking for fall color here are some ideas. Colchicum, Fall asters, Solidago, Japanese anemone, plumbago, Russian sage, cimicifuga, helenium, helianthus, coreopsis, chelone, hibiscus, tiarella, heuchera, caryopteris, tricyrtis, rose of sharon are just some of them. There is still time to plant and remember to mulch new plantings.

This recipe received honorable mention in our herb cooking competition.
Cheddar Cheese Crackers
3 tbls. sesame seeds, 1 c. flour, 1/4 tsp. cayenne pepper, 1/2 tsp. dry mustard, 1 stick butter, softened, 1/2 lb. sharp cheese.
Preheat oven to 350 degrees. Scatter sesame seeds in a small skillet. Toast over low heat, shaking skillet constantly until golden. Combine flour, cayenne, mustard, butter and cheese in med. bowl, work with spoon until stiff dough forms. Measure dough by tbls. full. Roll into balls. dip balls in toasted sesame seeds; place on ungreased cookie sheet 2 inches apart. Press flat with a glass dipped in flour. Bake 10 minutes. Remove to wire rack with a metal spatula. Makes 2 dozen. Submitted by Kathy Bobst.