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Edition 7.13 H&H Gardening Newsletter MARCH 29th, 2007

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MARCH

VEGETABLES TO PLANT:
You can plant a wide variety of cool-season and warm-season crops. Select from beet, cabbage, carrot, chayote, corn, endive, kale, leaf lettuce (and European salad greens such as arugula and the savory mixes called mesclun), New Zealand spinach, onion, pea, potato, radish, sunflower, Swiss chard and the many varieties of tomatoes.


Be a Guest Gardener:

Gardeners love to learn from other gardeners "over the fence." We would love to include a tour and/or an article from one of our readers!


Contact Information:

E-Mail:
Click to e-mail us.

Telephone:
(562) 804-2513

Address:
6220 Lakewood Blvd
Lakewood, CA 90712

NEW Hours:
Mon-Fri 7:30-5:30
Sat 8:00-5:30
Sun 9:00-4:30

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quote of the week

Quotation of the Week:

"When gardeners garden, it is not just plants that grow, but the gardeners themselves."
- Ken Druse


New Arrivals



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Some of us are gardening in "minimalist" spaces-- but we do not have to forego a vegetable/herb garden.

Imagine a beautiful container garden display right on your patio. Instead of flowering ornamental plants, perennials and annuals, substitute into the plant palette (or palate!) herbs, vegetables, a maybe even a dwarf fruit tree. "Where do you begin?" you ask. We shall tell you.

What are your favorite vegetables and herbs? Make your list. Whoever said that they all had to grow only in the ground? Not at all. Picture this. Instead of growing a flowering vine in a pot, grow green beans, peas or even squash in espalier fashion.

The beans and peas are "twiners" and will easily grow up a trellis or other structure. Don't be afraid to plant an entire 6-pack of pole beans in your pot--or maybe even two 6-packs. The bean plants will grow upward and intertwine. Dinnertime arrives and you simply harvest what you need for that evening. You may even have so many beans, you'll need to share with friends.

But you can also tie up the vines of your favorite squash. The only trick with squash is that, once it begins to fruit, you will need to add further support for each squash. That is easily done creating a sling from panty hose or a similar material and tying the sling onto the trellis.

In the pots with your beans or squash, consider planting garlic and/or your favorite onions. You'll know when they are ready to harvest once the green foliage begins to turn brown.

Do you love to cook and use fresh herbs? An herb garden is perfect in containers. We have many herbs that are classic cooking standards and grow happily in pots. Many of the herbs need full/part sun to thrive. Some can tolerate a little more shade. Arrange them on your patio accordingly. And if you have a little time (or thyme!), move the containers to follow the sun. It is easier to move large pots if they are placed on a plant dolly. (That's a plant stand on wheels.)

Rosemary and thyme are good examples. Grow these two together in one large pot in full sun. Rosemary needs space to get a plant of decent size, and both prefer less water than other herbs. There are so many different thymes to choose from – English and lemon thymes come to mind. Another thing rosemary and thyme have in common is they do not have a great need for fertilizers.

In another large container, grow sage, oregano, nasturtium, and/or lavender. Again, these have similar watering/light needs. Oregano and nasturtium can get a bit invasive. But if they are a "must have" for your cooking, of course you will plant them anyway. And the nasturtiums offer a spectacular flower display. Who needs petunias when you can have nasturtiums? This combination also does not have a great need for fertilizer.

Onward to our next combination: basil, parsley, and perhaps even chives. These herbs can take a little less sun and each needs more water than the previous groupings we have discussed. Also, apply an organic fertilizer such as Dr. Earth Vegetable fertilizer.

Do you love tea, cold or hot? Add another container and grow lemon verbena, lemon grass and a mint or two. Remember that mint can take over, so as it is becoming established, don't be afraid to thin it out.

And did we mention the tomato? Tomatoes of all varieties will grow in pots (if you use a large enough pot), but we recommend the determinate varieties or cherry/grape tomatoes for best results. Many determinates don't need support; for ones that do, you can put a tomato cage around the pot.

Whether you choose to grow everything we have suggested or just a few of them, you are on the road to creating a beautiful and bountiful patio culinary vegetable garden.

Bon appétit!

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Aphids come in a number of sizes and colors, winged and non-winged. All are pesky little insects to gardeners. Why are they considered a pest? Aphids are "suckers" – they suck juices from the plant leaves and stems. Some can also transmit plant viruses via that sucking mouth-piece.

What else do we know about aphids? Well, they certainly are not Speedy Gonzales! They are slow-moving, soft-bodied insects that suck juices from our plants, and excrete a clear sugary liquid that we call "honeydew." Frequently, in the presence of an aphid infected plant, you will notice a stream of ants working busily around the aphids. They are protecting the aphids because these ants want access to the honeydew.

Also, it is upon honeydew that sooty mold can grow and leave a black, sooty deposit upon the foliage of the infected plant. Many customers have mentioned that they thought this deposit was pollution. It’s not our pollution, it’s a fungal mold.

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Aphids have many natural enemies in our gardens. Adult and larval forms of ladybugs and lacewings, syrphid flies, soldier beetles and parasitoid wasps (these guys are tiny, not your average wasp) all love to eat aphids. A good approach to aphid management begins with maintaining a healthy garden and encouraging these beneficial insects to make your garden their home. This is done through plant diversity and health.

Another very easy method of aphid removal is simply using water to knock them off the infected plant. If the aphid is in the process of probing/sucking a juicy stem when you knock it off--and it probably is doing just that--the mouthpiece will be broken and the aphid will no longer be able to eat. See what a simple pest control water can be--and a safe method at that?

We carry spray oils and other insecticides that can be used for more severe infestations - ask us which is best for your needs.

Recipe of the Week: Grilled Salmon Salad with Raspberry Vinaigrette

What You'll Need:

  • 1/4 cup walnut halves (1 oz.)
  • 12 asparagus spears (8 to 10 oz. total) or broccoli florets (1 in. wide and 3 in. long)
  • 4 pieces (4 oz. each) boned salmon fillet
  • Spice rub (recipe follows)
  • 3 heads (8 oz. each) Belgian endive
  • 2 cups mixed baby salad greens, rinsed and crisped
  • 1 dozen cherry tomatoes (1 in. wide; 8 oz. total), rinsed, stemmed, and halved
  • 1/2 cup chopped red onion
  • Raspberry vinaigrette(see notes)
  • 1 cup raspberries, rinsed
  • 1/2 cup shelled cooked fresh or thawed frozen soybeans (see notes)
  • 4 pumpernickel rolls

Step by Step:

Bake nuts in a 9-inch pie or cake pan in a 350° regular or convection oven until golden beneath skins, shaking pan once, 7 to 9 minutes.

Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Rinse asparagus and snap off tough stem ends. Add asparagus or broccoli to pan and boil, uncovered, until bright green and barely tender when pierced, 2 to 3 minutes. Drain; rinse with cold water until cold.

Rinse salmon and pat dry. Coat flesh sides equally with all the spice rub. Lay fish on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 9 minutes total. Transfer to a plate.

Rinse Belgian endive; trim off and discard discolored ends. Set aside 12 leaves; cut remaining leaves crosswise into 1/4-inch-wide slices and place in a bowl. Add salad greens, tomatoes, onion, and 1/4 cup raspberry vinaigrette; mix gently.

Arrange asparagus and whole endive leaves equally around edges of plates. Mound salad mixture equally in center of plates; top with warm salmon. Sprinkle servings equally with walnuts, raspberries, and soybeans. Drizzle remaining vinaigrette over the top. Serve with pumpernickel rolls.

Spice rub: In a blender, whirl 1 tablespoon each coriander seeds and fennel seeds and 1 1/2 teaspoons each dried thyme and black peppercorns until finely ground. Makes about 3 tablespoons.

Raspberry vinaigrette: In a small bowl, whisk together 3 tablespoons raspberry vinegar, 2 tablespoons extra-virgin olive oil, 1 tablespoon walnut oil (optional), and 1 1/2 teaspoons Dijon mustard. Add salt and pepper to taste. Makes about 1/2 cup.

Yield: Makes 4 servings

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