Want to conserve water but still have a lawn? Go native.

America and a trademark of modern housing developments. Given that southern California is experiencing a prolonged drought and parts of the north have water supply problems, it may be time for home owners to sit up and question whether the resources spent on maintaining their lawns are justified.

Utility officials estimate that up to 70 per cent of the average residential water bill is derived from outdoor use.

What are the alternatives? Artificial turf companies peddle their products as the ideal no maintenance, green solution to replace thirsty, patchy lawns. Water agencies down south even offer rebates for consumers who replace lawns with turf. But there is concern about the lead content in the turf, and is the subject of an ongoing debate.

A better alternative would be to go native, choosing grasses and plants that are drought tolerant and indigenous to California. DavidFross, the founder of Native Son Wholesale Nursery in Arroyo Grande, has stocked native grasses for years, but until recently there were no takers.

Now, with gardeners wanting to conserve water, it is a challenge to keep these varieties in stock. “What complicates things is that California has microclimates that vary from coastal to inland locations, so irrigation requirements for the same plants would vary depending on where you live,” says Fross, whose latest book, Reimagining California Lawns (Cachuma Press), will be published in 2010.

One issue with native plants is that in adapting to our Mediterranean climate, they go dormant in the summer, which is when most folks want to enjoy their gardens.

For moderate to heavy traffic, Fross recommends sedges such as the slender field sedge, which is compact, stays green all summer, needs about half the water of a traditional grass, and monthly mowing. Other options include blue gama grass, California meadow sedge and blue sedge. Korean velvet grass is not native but is slow growing, dormant in winter, and can be left unmowed for a natural, clumping look. BuffalograssUC verde is native to the west, forms a dense turf of bright green blades, and stays greener longer than other sedges.

For moderate traffic, meadows that combine perennials with grasses and sedges into carpets are a good option, Fross says. He suggests yarrow varieties (Achillea species) that are water thrifty, can be mowed, and sprout small flowers. Other choices are deer grass and checkerblooms.

The Corsican mint is a good candidate for light traffic areas and between stepping stones. If you prefer ground cover, create carpets or tapestries using bee’s bliss sage.

Gravel and rock gardens with accent plants and succulents such as agave, manzanita, and buckwheat are yet another alternative. Except for the meadow, all of these options are relatively low maintenance but will require care during their first season. To kill your patchy grass without chemicals, tamp down sheets of black plastic and it will die in eight to twelve weeks, suggests Fross. Conversion costs range from $10 to $50 per square-foot, depending on what you choose and who does the work.

The popular belief that native plants are woody and gray is incorrect, he says, explaining that they offer a wonderful, rich palette of options and are versatile, being able to adapt to locations on valleys and banks, sun or shade, median strips and meadows.

There are 5,000-plus native choices that can serve every function that the generic plants from garden stores offer, he explained, suggesting alternatives for popular ornamental plants.

If you like hibiscus for instance, a great native plant equivalent would be the abutilon palmeri, local to San Diego, which has luminous, golden flowers and felted, gray leaves. Another iconic California native is the Ceanothus, with blue spring flowers.

To find out where to purchase native plants, visit www.nativeson.com for a list of retail nurseries and www.bewaterwise.com for plant suggestions.

Padma Nagappan is a San Diego based business writer who focuses on sustainability. 

Roasted Rack of Lamb

"A rack of lamb is seared and encrusted with Dijon mustard and garlic and rosemary flavored bread crumbs. Then it is roasted to your desired doneness."

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 8

INGREDIENTS:

1 cup fresh bread crumbs

1/4 cup minced garlic

1/4 cup chopped fresh rosemary

2 teaspoons salt

1/2 teaspoon black pepper

1/4 cup olive oil

2 (7 bone) rack of lamb, trimmed and frenched

2 teaspoons salt

2 teaspoons black pepper

1/4 cup olive oil

2 tablespoons Dijon mustard

DIRECTIONS:

You have scaled this recipe's ingredients to yield a new amount (8). The directions below still refer to the original recipe yield (4).

1.Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.

2.In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

3.Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

4.Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. 

RESIDENTIAL INCOME

              Best Regards ,

Chuck and Nancy Bianchi

  Chuck Bianchi – CRS, ABR & e-PRO

Nancy Bianchi - CRS

Realtors®

510-749-9866 or 510-769-1680