Catskill Native Nursery

Catskill Native Nursery CATSKILL NATIVE NURSERY
Gardening for a Better Environment We define ourselves as ecological gardeners because we work with the mosaic of natural communities.

We take into consideration the relationships and interactions between plants and animals and try to enhance those relationships to create a stronger, healthier environment. We believe that gardening with local native plants is essential to providing a regional identity to a designed landscape and anchoring a house to its natural surroundings. By considering all these factors, we believe we are helping to maintain and preserve the natural beauty and balance of the local landscape.

10/04/2026

🌿 For those of you who are always asking us what this (native) "w**d" is and why we tell you to let some of it stay in your garden perimeters...🌿 Guest Post from Nicole Caputo of Moon Hill Habitat (Instagram link in comments) or seek her out by name on Facebook for more posts like this:

🍃 The white silky seed fluff of American Burnw**d (Erechtites hieraciifolius) not only looks gorgeous in the sun but it holds seeds the goldfinches love and is also used to line their tightly woven nests. The goldfinches actually nest later in the summer season and wait for these seeds. I know many people can’t stand the plant itself probably due to its large leaves and tiny flower size, but it is a valuable native that is easy to pull where you do not want it. I let it grow everywhere this year and am reaping the benefits of getting to hear goldfinch song all day while watching them pull the silvery strands and seeds. Bees, wasps and butterflies also enjoy the plant for its late season nectar.

🍃  Paw Paws are ripe and still just $4 a pound (we refuse to bow to the inflation factor). We have some free samples to ...
10/03/2026

🍃 Paw Paws are ripe and still just $4 a pound (we refuse to bow to the inflation factor). We have some free samples to make sure you find them as delicious as we do. 🙂

🍂 HAPPY AUTUMN EQUINOX! 🍂                              “Use what you have, use what the world gives you. Use the first d...
09/22/2026

🍂 HAPPY AUTUMN EQUINOX! 🍂
“Use what you have, use what the world gives you. Use the first day of fall: bright flame before winter's deadness; harvest; orange, gold, amber; cool nights and the smell of fire. Our tree-lined streets are set ablaze, our kitchens filled with the smells of nostalgia: apples bubbling into sauce, roasting squash, cinnamon, nutmeg, c***r, warmth itself. The leaves as they spark into wild color just before they die are the world's oldest performance art, and everything we see is celebrating one last violently hued hurrah before the black and white silence of winter.”
― Shauna Niequist from "Bittersweet"

🍂 Artwork by Ernest Biéler (b 1863- d.1948), "Gathering Leaves

🐞🌼🦋 For those of you in the Hudson Valley Region - Wild Ones is offering a workshop in how to have less lawn and a more ...
09/20/2026

🐞🌼🦋 For those of you in the Hudson Valley Region - Wild Ones is offering a workshop in how to have less lawn and a more biodiverse friendly landscape. Link to sign up in comments 🐛🐦🌿

🌼🌿 Nature’s Solution to Spotted Lanternfly 🌿🌼Spotted lanternfly eggs arrived about a decade ago on a stone shipment from...
09/07/2026

🌼🌿 Nature’s Solution to Spotted Lanternfly 🌿🌼

Spotted lanternfly eggs arrived about a decade ago on a stone shipment from Asia. Since then these invasive insects have spread through parts of North America while causing damage and death to fruit trees, grapes, and hardwood trees. Lanternflies are related to aphids and mealybugs - they feed by sucking up nutritious plant sap, slowly starving the host plant. Young plants or smaller plants like grapevines may be killed by a single season of feeding by dense infestations, while larger, more established plants like trees will suffer some dieback, with repeated infestations potentially killing them. Secondary consequences of lanternfly feeding can also cause problems. Lanternflies excrete a sticky liquid called honeydew. This liquid promotes black sooty mold that blocks sunlight from reaching leaves, weakening the plant. Many people have already experienced these pests while others anticipate their arrival and are worried about what to do. While it’s fine to swat them there is still controversy about sprays, and it might be best to just leave them alone and let nature do the heavy lifting.

It has been reported that following a large infestation, lanternfly populations taper off within three years. The reason for this steep population decline seems to be a multi-front attack from nature. Unlike prickly Spongy Moth caterpillars, birds, especially robins and catbirds, find lanternflies tasty and will readily consume them. Frogs, toads and spiders have also been seen dining on them. Being culinary treats for wildlife certainly helps keep the numbers in check, but more is afoot in the bigger picture of our environment.

The most effective controls seem to be two native soil borne fungi, Batkoa major and Beauveria bassiana. These fungi infect and kill lanternflies in large numbers quickly.

Batkoa major attacks lanternflies that cluster high up on tree trunks. Once infected they shed spores downward, creating a cascading infection among the dense swarms of lanternflies below.

Beauveria bassiana primarily targets and infects fallen or lower-dwelling lanternflies on the ground.

In both cases, the fungal spores land on the lanternfly's outer shell (the exoskeleton) and then germinate. This releases enzymes that break through the insect's tough outer body; and once inside, the fungus grows and feeds on the lanternfly's internal fluids, destroying its organs and killing the insect within a few days.

After death, a fuzzy white or grayish fungal growth erupts from the cadaver to release new spores and the cycle continues until the lanternfly population crashes with few left to lay their eggs.

And just to note before I get comments, I know there is also a lot of social media talk about lanternflies being killed by milkw**d. And yes, the plant seems to be toxic to lanternflies. However, it's not a preferred host plant and given a choice they will feed on other species, with Tree of Heaven (Ailanthus altissima) and grapes (Vitaceae) being two of their favorites. Studies are still ongoing, but if you want to plant more milkw**d in the hope of killing lanternflies, at the very least you will be providing more habitat for monarch butterflies. 🦋

🌺 Important for those of you who send us FB messages:
09/06/2026

🌺 Important for those of you who send us FB messages:

🌻🌻🌻Our End of Summer Sale has begun! 🌻🌻🌻Fall is a great time to establish new plants for a lower maintenance garden next...
09/02/2026

🌻🌻🌻Our End of Summer Sale has begun! 🌻🌻🌻

Fall is a great time to establish new plants for a lower maintenance garden next year. We still have a large selection of shrubs, trees, fruits and perennials to choose from.

Plants, pottery and garden art will be 20% or more off our regular prices. Our Ugly Plant Area is constantly being restocked - look for the bright orange tag for the lowest price.

Hours: 9:30-6:00 (limited help after 5PM) Yes! we will be open Labor Day.
Closed: Tuesdays & Wednesdays
🌻🌻🌻

🌿 The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish ...
09/01/2026

🌿 The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope. 🎋
----- 🌿Wendell Berry (August 5, 1934- August 31, 2026)

If there is a heaven beyond this earth, I am sure he is there listening to Dolly Parton sing and sharing poetry thoughts with Mary Oliver.
🌿Art Work - "The World Collides" by Sebastian Ilabaca- more here: https://www.sebastianilabaca.com

🍅🍅🍅It’s tomato season in the Hudson Valley! Gardens and farmers markets are abundant with slow ripened heirloom tomatoes...
08/23/2026

🍅🍅🍅It’s tomato season in the Hudson Valley! Gardens and farmers markets are abundant with slow ripened heirloom tomatoes and that means it’s time to make Summer Tomato Pie. It somehow feels like August when this fragrant, flavorful pie comes out of the oven. I hope you'll find time to make one for yourself and/or loved ones.
Below is the recipe I use, but it's very forgiving if you want to make changes, especially with the fresh herbs and cheese:

🍅VERY EASY SUMMER TOMATO PIE🍅
1 (9-inch) pie shell (I use frozen)
4-5 large ripe preferably heirloom tomatoes (you want 3 cups drained)
@ 1/2 teaspoon kosher salt, more or less to taste
1/2 cup chopped raw red or white onion or use 1 cup if caramelized
1/4 cup thinly sliced (chiffonade) sweet basil
1/4 cup curly parsley, Italian parsley, chives or any herbs you like -snipped into pieces
2 cups (8 ounces) grated cheese - any combination of Cheddar, Monterey Jack, Gruyere and/or Mozzarella. Save some to sprinkle on the bottom of the baked pie crust.
1/2 cup mayonnaise
1 teaspoon (or to tase) of hot sauce, I use Sriracha, but Tabasco is fine too.
Freshly ground black pepper

Directions:
Place the oven rack in the center of the oven and preheat to 350°F (175°C) .

Pre-bake the pie crust for 12-15 minutes until lightly browned. Remove from oven and use the tines of a fork to poke a few small holes in the bottom of the crust for venting. Return to oven and bake for another 10 minutes, remove and set aside.

While the crust is baking or do as pre-prep: Roughly chop and lightly salt the tomatoes into a bowl. Relocate the chopped tomatoes into a colander that sits over a bowl with room for the tomato juice to drain out. Move the tomatoes around with a wooden spoon or spatula pressing lightly to get out as much liquid as possible as you don’t want a juicy pie. The leftover liquid can be frozen for future use. You want about 3 cups of well drained tomatoes for the filing.

Sprinkle some of the grated cheese on the bottom of the pre-baked pie crust - this helps keep the bottom from getting soggy.

Caramelize the onions OR you can just layer them raw onto the bottom of the pie crust.

In a bowl combine the grated cheese, mayonnaise, hot sauce, and ground black pepper.

Spread the onions on top of the grated cheese on the pie bottom.

Spread the well drained chopped tomatoes over the onions.

Sprinkle the fresh herbs on top of the tomatoes.

Spread the cheese mixture evenly over over the top of your layers using a spatula.

Place the pie in the 350°F oven and bake until browned and a bit bubbly, 25 to 35 minutes (times vary because of ovens and pie density).
Cool for at least 15 minutes as it needs to gel a bit, but it’s best served warm and not as good cold. Optional: a little smoked paprika sprinkled on top or more fresh pepper. Enjoy!

08/16/2026

🐢🌱 I can’t imagine you have anything more important to do than watch our resident wild box turtle, Rueben, chow down on a ripe mayapple (Podophyllum peltatum).

One of the greatest benefits of gardening to sustain wildlife is creating the opportunity to coexist and interact with such amazing creatures. Despite sometimes being given names and treats, these animals are not pets, they’re simply living their lives peacefully intertwined with ours.

Credit to Tony Scheele-Morelle for the video and for being Rueben’s version of Door Dash

Address

607 Samsonville Road
Kerhonkson, NY
12446

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