Read the latest from the Autauga County Master Gardeners Association in its publication, Dirty Digs! Share it with your friends and neighbors and encourage them to join our dynamic group of gardeners whose volunteerism and enthusiasm for learning is unsurpassed!
Prattvillage gardens are the education and demonstration gardens for the Master Gardeners.
The garden is located in the first block of First Street in historic downtown Prattville.
c. 1845 The Little Chapel was given to Old Prattvillage by the Wendland family who own the farm where it was discovered. It may be the Episcopal Church mentioned by Shadrack Mims in his History of Autauga County. It has Gothic doors and windows. The gardens are maintained by Autauga County Master Gardeners.
Open the gate and come on in! Prattvillage Garden was developed in 1995 by the Autauga County Master Gardeners Association as a place of beauty and respite for the community to visit and enjoy. It is used as a teaching garden and as the location of our annual spring plant sale. The circa 1840s chapel is the cornerstone of the garden and is one of the most photographed buildings in the county.
The Plants of Prattvillage Gardens
The focus of the garden is period-appropriate, enhancing the primitive Gothic-style chapel. It is also beautiful and educational, even providing a habitat for local wildlife. The herb garden is the only section of the garden true to the original design. The quadrants contain herbs for medicinal, culinary, tea and miscellaneous purposes. The edging for the herb garden is historical in its own right, as the rocks were used for ballast on the barges moving up and down the Alabama River.
Other planted beds include a blend of hardy perennials, native plants, nectar sources and host plants for pollinators, annuals, shrubs, and trees that will flourish in the area. The plants were chosen because they would have been grown in the era of the chapel. They are tried and true!
The chapel is circa 1845 and was located on the homestead of Thomas L. Faulkner where it was probably used as a family chapel. Reports show that it had several additional uses before finally being used as a residence for workers on what is now Wendland Farms. It was ‘rediscovered’ by a couple of plant rustlers looking for old plant specimens.
The Wendland family donated the chapel to Prattvillage Associates in 1992. It was moved approximately 15 miles east on Highway 14 to its current location in Prattvillage Garden. It is now the cornerstone of the garden and is the backdrop for many weddings and celebrations.
Even though the garden is privately owned, it is open to the public for enjoyment from dawn to dusk every day. Reserve the garden for weddings, photography sessions, and other small events for a nominal donation. To reserve the garden, please call 334-365-7806.
These Pickled Peppers are amazing on sandwiches, steak and cheese subs, and in salads.
1 tablespoon pickling or kosher salt
6 cups cider vinegar
2 cups white vinegar
4 cups water
6 cups granulated sugar
8-10 cloves garlic smashed
½ tablespoon turmeric powder
1 tablespoon whole peppercorns
1 teaspoon mustard seed
1 teaspoon celery seed
4 ½ to 5 pounds red, green, orange peppers sliced ¼-inch
1 large onion halved and sliced thinly
In a large pot, make the brine. Place the salt, cider and white vinegar, water, sugar, garlic, and
spices in a large pan and bring to a boil over medium to high heat.
Sterilize your jars in a 16-quart canning pot. Place the sliced peppers and onions into the jars.
Press down to compact and make sure you have plenty of peppers and onions in each jar, as
they will rise up to the surface during the processing.
Using a wide-mouth funnel, ladle hot pickling brine over top of the peppers and onions, leaving
½-inch head space. Remove any air bubbles. Wipe the rim with a clean, damp paper towel.
Center the lid on the jar. Apply the band until the fit is fingertip tight.
Place the jars in a water bath and process for 15 minutes, adjusting for altitude. Remove from
the water bath. Allow to cool completely on the counter for 24 hours. For best flavor, let stand
for 3 to 4 weeks before enjoying. Store the jars in a cool, dry place for up to 1 year.
Once opened, store in the refrigerator.