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Sometimes what’s there can work

Sometimes looking more and doing less makes for a more satisfying landscape. When a fellow Kent resident asked me to design a garden to screen his work area from family activities, the first thing I asked was what they already had. The reply — “Oh, it’s just the woods” — made me expect the same invasive garlic mustard, Japanese honeysuckle and trees girdled and broken by oriental bittersweet that are taking over more and more of our woods every year. To my surprise, “just the woods” turned out to be an exquisite tapestry of choice native plants, growing in community, despite the hard work of maintenance contractors hired to neaten up the property. I’m afraid that I blurted out, “Do you know how much money people pay to remove the invasive plants you don’t have and plant what is already here?” The answer, a sincere and curious “No, show us; what do we have?” led to a delightful change of direction.Lowbush blueberries, Canada mayflowers, partridge berries, several native sedges, a few ferns, white wood asters and other wildflowers carpeted the forest floor, interspersed with taller huckleberries. They were shaded by oaks, hickories, red maples and more shadblows (so named because they bloom when the shad are running) than I have ever seen in one place. Most of the understory shrubs and small trees — “the brush” — had been hacked back to clear the woods. But cut shadblows were sprouting from the stumps along with maple leaf viburnums (whose berries are favored by thrushes), striped maple and sassafras. Once I pointed out each plant, explained which birds and butterflies depended upon them, showed pictures of their flowers, berries and fall color, I was asked to label the plants and write it all down so they could teach their kids. They were game to learn something new, engage the kids and shuck the high-maintenance suburban landscaping routine.We did plant a dogwood grove and some native understory shrubs, but the biggest change has been in replacing power tools with observation, selective snipping, allowing existing plants to self-seed and letting stumps, leaves and fallen branches remain to nourish the entire plant community from microbes to trees.Now the owners take pleasure in the small vignettes — a jutting rock painted with moss and sedges that catch the afternoon light, Canada mayflowers nestled between exposed roots, the plants that appear on a rotting stump. Ordering and shaping what is already there is a satisfying way to garden. On my last visit I noticed that artfully arranged rotting logs already have plants creeping up their crumbling flanks and that father and son made a path — detouring around plant treasures — by scuffing their feet through the leaf litter. The father commented that, like having a guided tour in a museum rather than just wandering on your own, having someone point out a plant, handle it and say its name makes you appreciate what is right at your feet. Karen Bussolini is an eco-friendly garden coach, a NOFA Accredited Organic Land Care Professional. She can be reached at www.kbgarden@charter.net or 860-927-4122.

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Sam Lardner returns to the Northwest Corner for Vecinos Seguros 2 benefit

Sam Lardner and Barcelona will play a benefit for Vecinos Seguros 2 at Salisbury Congregational Church on Friday, July 24.

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On Friday, July 24, musician and educator Sam Lardner and his band, Barcelona, will take the stage at Salisbury Congregational Church for a benefit concert supporting Vecinos Seguros 2, an all-volunteer organization that provides emergency assistance and rapid-response support to immigrant families in Northwest Connecticut affected by U.S. Immigration and Customs Enforcement activity.

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Karina Powers teaches traditional dances from Mexico in Millbrook.

Lucia Iandolo
This is an art and the arts unite nations.
—Karina Powers

Karina Powers began dancing at 4 years old. A professional dancer, singer, performer and Mexican folklore dance professor from Baja California, Mexico, she is the youngest of three sisters who were all involved in the arts. Powers now teaches traditional Mexican dances to adults through her company, Compañía De Danza Folklórica Regional Mexicana, in Millbrook. She said she has a strong passion for the history and art that exist within the dances she teaches, and she hopes to instill that passion in her students.

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Bucky Pizzarelli and Brandon Goldberg at the Litchfield Jazz Festival in 2017.

Lindsey Victoria Photography

The Litchfield Jazz Festival opens its 2026 season on Friday, July 24, at the Frederick Gunn School in Washington, Connecticut. The evening will feature a gala and a concert led by saxophonist Don Braden featuring the Litchfield Jazz Fest Dectet.

The festival began in 1996 and has been going strong ever since. The list of past performers reads like a who’s who of modern jazz greats, including Christian McBride, Soulive, Joshua Redman, Dave Douglas, Brad Mehldau and John Scofield, all of whom helped revive the genre for a new generation of fans at the turn of the millennium. Vocalists like Diana Krall, Dionne Warwick and Dr. John have made appearances as well. And, of course, the festival has been graced by established masters like saxophonists Sonny Rollins and Wayne Shorter; guitarist Bucky Pizzarelli; bassist Rufus Reid; drummers Roy Haynes and Tito Puente; the Preservation Hall Jazz Band; and pianists Dave Brubeck and local legend Ahmad Jamal.

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Jack Sheedy

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Sea bass and shrimp gumbo

Sea bass and shrimp gumbo

Sea bass and shrimp gumbo

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Each month, Dugazon owners Bobby Graham and Matthew Marden share a recipe inspired by the traditions, stories and sense of welcome at the heart of their shop in Sharon, Connecticut. Visit Dugazon at 19 W. Main St. Wednesday-Sunday, 11 a.m. to 5 p.m. and online at dugazonshop.com.

This month we’re sharing one of our favorite comfort foods: sea bass and shrimp gumbo. While gumbo has a reputation for being a labor of love, this version skips the traditional roux, making it surprisingly approachable. The ingredient list may seem long, but once everything is prepped, it comes together quickly, rewarding you with a rich, flavorful bowl that’s perfect any time of year. Many of the pantry staples you’ll need for this recipe can be found right here at Dugazon.

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Want more of our stories on Google? Click here to make us a Preferred Source.