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Edition 8.25 Wegman's Nursery News June 19, 2008

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JUNE

MR. ED’S TIPS:

If the plants growing next to your home’s foundation are chlorotic (lots of yellow leaves), remember that the lime in the cement foundation slowly leaches out and makes the soil very alkaline. Add some soil sulfur to the entire planting area next to the foundation to neutralize the lime.


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quote of the week

Quotation of the Week:

"There is nothing more agreeable in a garden than good shade, and without it, a garden is nothing."
— Betty Langley


How to dry lavender

The major reason lavender plants are so prized is that their flowers keep their fragrance when dried. Besides being beautiful and aromatic, lavender flowers are also edible. They can be used as a seasoning, added to salads, baked into cookies and brewed into tea. They can also be candied and used as a cake decoration.

For best drying results, harvest the flowers as the buds first begin to open. In general, wait until any rain or dew has dried from the plants. Harvest midday when the heat brings the most fragrance out of the flowers. Hang in small bunches upside down in a warm, dry spot with good air circulation and out of direct light.

Use rubber bands to tie the stems together for drying because they will contract along with the drying stems. If you wish to remove the flower buds from the stems for potpourri after drying, place the bound bundles inside a pillow case. Then roll it up and gently press and roll it on a hard surface--as if it were a rolling pin. (You can throw away the stems or take them camping and place on a campfire to repel mosquitoes.) Then scoop out the flower buds and place in sachets or potpourri dishes.

Sunflowers

You don't have to live in Kansas to enjoy sunflowers in the garden! Sunflowers are easy and fun to grow. From tall varieties that reach for the sky to dwarf types that are knee-high, there's a variety to suit every gardener's needs. Since they grow very quickly, children enjoy watching them grow--and the large seeds are easy for small fingers to handle. Plus, if you buy a good eating variety, you can harvest the seeds and teach the kids to roast them for a healthy snack!

  • Plant in full sun, where they will not shade other plants, or plant shade-lovers around them.
  • Plant the seeds 1 inch deep and about 6 inches apart.
  • When the seedlings come up, thin them to about 18 inches apart.
  • Water well after planting and keep fairly moist, but not soggy, until the seeds sprout.

Sunflower seedlings will come up in one or two weeks. They will start out slowly, then speed up their growth rate. Children can be responsible for watering them, weeding around them and adding mulch around the plants.

Harvesting of sunflower heads is quick and easy--but you may need a ladder or stepstool if you are growing tall varieties. Watch the birds; when they start going after the seed heads, cover the heads with cheesecloth to protect the seeds. The seed heads will be ready to harvest when their backs are brown and dry and no traces of green remain.

Cut off the heads with a foot or two of stalk. Hang them upside down in a dry and airy place. When the seeds are dried, rub them off with your hand and store them in an airtight container. Don't wash them, as this could cause them to mold.

To roast sunflower seeds, place a single layer of raw dehulled kernels in a shallow pan. Roast in a 300 degree F oven for 30 to 40 minutes or until they are brown and crisp. Stir occasionally. Remove from the oven. One teaspoon of melted margarine may be added if preferred for each cup of seeds; stir to evenly coat. Place the seeds on absorbent paper. Salt to taste. Store in a tightly covered container.

For salted in-the-shell seeds, cover unhulled seeds with salted water in the amount of 2 quarts of water to 1/4-1/2 cup salt. Bring to a boil and simmer for 2 hours. Drain and dry on absorbent paper. Seeds may also be soaked overnight instead of boiled. Then proceed as for the roasted kernels above.

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In the past several weeks we have discussed sweet and sour cherries, citrus, cling and free-stone peaches and nectarines. We were asked, “What about apples? After all, apples are the most popular non-tropical fruit in the U.S.” In the early years of the U.S. when pioneers were still settling the Midwest and the Far West, apples were far and away our most popular fruit of any kind.

All of us grew up knowing about the popularity of apples and the role Johnny Appleseed played in promoting this popularity. Many of us were told that Johnny Appleseed collected apple seeds and cast them indiscriminately on his wanderings. Not so. Johnny Appleseed was a nurseryman. He collected bags and bags of apple seeds from cider mills in the east and then headed west ahead of the farmers, loggers, miners and other settlers. He planted as many acres of apple seeds as he could and by the time the settlers caught up to him, he had apple trees to sell. Since the trees all grew from seeds, no two were ever exactly the same. The farmers, miners and the rest didn’t care so long as they had apples!

You may think the farmers, miners, loggers and settlers lived large on apple pies, fritters, apple sauce and eating apples. Not so, again. The apples were grown as the main source of alcohol for people on the frontier. There was little corn or grain available from alcohol production, so apples became the accepted source of raw material used to product alcohol. Hard cider had an alcohol content of about 87% and could be distilled or frozen up to about 30% more. So much for Johnny Appleseed and the folk stories surrounding his activities. (Read The Botany of Desire for a complete description of his adventures.)

From Johnny Appleseed's medley of thousands of different kinds of apples, several hundred have been selected to be propagated and sold in the different geographical areas of the U.S. From Johnny's thousands have come varieties such as Gravenstein, Golden Delicious, Arkansas Black, Gala, Granny Smith, Northern Spy and all the others sold at local garden centers. To ensure that you get the right kind of apple, all apple trees are grafted onto a regular or a dwarf root stock. Your apple tree is a clone of one original, selected variety, and we at Wegman's offer only the varieties most suitable for this area.

In addition to the wide selection of apple trees on hand we are providing a service called First Pick. If, for example, you want an Arkansas Black Spur apple tree which we don't normally stock, our grower will provide one of that root stock for your garden in January. We also have available four or six different varieties (such as Fuji, Gala, Mutsu and Jonagold) grafted onto one rootstock. This enables you to grow four varieties in one hole. Or as mentioned last week, you could plant two or three trees in one hole.

Apple trees are long lived and relatively trouble free. See our Care Guide for Apple and Pear Trees for the care and grooming of apple trees. They should receive a dormant spray in December or January and then a spray with Carbaryl Insecticide 30 days after full bloom to prevent wormy apples (coddling moth). Fertilize with Master Nursery Fruit Tree and Vine Food twice a year (Memorial Day and Labor Day) and water to keep the soil moist below 12 inches.
As with all home grown fruit, the longer it stays on the tree, the more sugar the fruit will contain--and the acid content will also increase to give you that snappy, tart flavor. Supermarket apples are picked before being fully ripe and can never compare to home grown--so enjoy your own!

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Need a great bloomer for a border or just a color splash? Try petunias. Petunias are low-growing, bushy-to-spreading plants with thick, broad leaves that are slightly sticky to the touch. Flowers vary from funnel-shaped single blooms to densely double, ruffled ones. The color selections range from pure white, through reds and blues, from soft pink to deepest red, light blue to deepest purple.

These versatile annuals thrive in full sun with regular water and like to be spaced about 8-18 inches apart. Petunias are great in containers, and there are trailing varieties perfect for walls or hanging pots. After the plants are established, pinch back halfway to encourage compact growth. Fertilize monthly with Master Nursery Rose and Flower Food.

Now is a great time to plant a red, white and blue border or containers for your 4th of July BBQ!

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1.5 CU FT PREMIUM POTTING SOIL With MYCORRHIZAE


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Primary Uses:
• For use in all indoor and outdoor container planting applications.
• Also excellent for hanging baskets and raised bed planting.
• May be mixed with existing garden soil to enhance soil texture, drainage and fertility.

Features & Benefits:
• 100% natural, completely organic peat-based formula that includes alfalfa meal, worm castings, kelp meal and bat guano.
• The extra absorbent, fine-textured blend keeps tender roots moist and aerated between waterings.
• Abundant essential plant nutrients promote quick growth and long-lasting health for all types of container plants.
• Increase air space and excellent drainage in the root zone.
• Includes several species of beneficial Mycorrhizae

 

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Bird Netting, Holographic Tape and Inflatable Snakes and Owls

Reduce your crop loss with these easy to use but effective deterrents. Bird netting protects fruits and berries from birds and other garden pests. Holographic tape creates a moving circular motion to help protect gardens as it flashes in the wind, helping to protect gardens and orchards. Inflatable owls and snakes deter birds and small animals from decks, rafters, barns, and docks. They also can protect your fruit trees, berries and vegetable gardens.
 
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Trivia Question: In spring, the wren arrives and begins to establish its territory. You'll know it has arrived when you begin hearing it sing from its perches. Is it a he or she?

Question, answer, and winner from June 5th edition:

Question: What tree did the Native Americans use to make totem poles and canoes? They also made baskets, fishing nets, and fabric from its woven bark!)

Answer:
Western red cedar

Winner: Betty Fellows

 Wasabi Encrusted Tuna Steaks

Ingredients:

  • 1 tablespoon five-spice powder
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons sake
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • 1/4 cup sesame oil
  • 2 pounds ahi tuna steaks, each about 1 inch thick
  • 1 pound wasabi peas, crushed
  • 2 tablespoons light brown sugar

Directions:

  • In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil.
  • Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
  • Combine the crushed wasabi peas and brown sugar.
  • Remove the tuna steaks from the marinade, and press into the pea mixture to coat.
  • Pour the marinade into a small saucepan and bring to a simmer over medium-high heat.
  • Reduce heat to medium, and simmer until the sauce has reduced and thickened--5 to 10 minutes.
  • While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness.
  • Pour sauce over tuna to serve.

Yield: 6 servings

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