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Edition 9.17 H&H Gardening Newsletter April 23, 2009

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April

Grow your own fresh vegetables! Vegetables to plant now include bell peppers, eggplant, cucumbers, melons, carrots, beets, corn, tomatoes, zucchini, hot peppers and summer squash.



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Lakewood, CA 90712

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featured quote

FEATURED QUOTE :

"Where flowers bloom, so does hope."
- Lady Bird Johnson, from Public Roads: Where Flowers Bloom


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The Unwanted Trio: Powdery mildew, rust, and blackspot. For rose growers, these three characters are hard for us to avoid. Morning and evening air moisture will get us every time, no matter how careful we are about giving our plants the best cultural environment that we can. Oh sure, there are others! But we'll start with these three guys.

Powdery mildew appears as a superficial white or gray powdery substance over the surface of leaves, stems, flowers, or fruit of affected plants. These patches may enlarge until they cover the entire leaf on one or both sides. Young foliage and shoots may be particularly susceptible. Leaf curling and twisting may also occur with this fungus. Severe powdery mildew infection will result in yellowed leaves, dried and brown leaves, and disfigured shoots and flowers. Although it usually is not a fatal disease, powdery mildew may hasten plant defoliation, and the infected plant may become extremely unsightly. On roses, uncontrolled powdery mildew will prevent normal flowering on highly susceptible cultivars.

Some powdery mildew, especially those on roses, is favored by high humidity. This can happen in our gardens when we have plant overcrowding; shading will keep plants cool and promote higher humidity. These conditions are highly conducive to powdery mildew development.

Rust is another fungus presenting problems in our gardens. It first appears on the undersides of leaves and other plant parts as orange powdery "pustules." As these pustules develop, they become visible on the upper leaf surfaces as orange brown spots. Rust can develop when temperatures are 65 to 70 F, and moisture is continuous for two to three hours.

It is very important to remove and destroy the infected foliage containing rust. Wear gloves that can be washed afterwards and clean any tools used in the removal. This fungus is easy to spread. That is why it is important to also clean up any foliage that has fallen to the ground under the infected plant. Replace any mulch present with new mulch. Don't try to "wash" the rust away from the foliage! This will only help it to spread further in your garden.

Blackspot , also a fungus, appears like its name. It also develops during warm but wet weather. Unfortunately, it can overwinter in the leaf buds and canes or on fallen leaves not cleared away from your roses. Lots of sun, good air circulation and healthy soil will increase your rose plant resistance capabilities. As with rust, it is very important to remove and clean up infected foliage. Remember to clean your tools between cutting on infected plants.

Before using fungicides you should attempt to limit powdery mildew and rust by following good cultural practices.

  • Purchase only top-quality, disease-free plants of resistant cultivars and species--we sell only the best.
  • Prune out diseased terminals of woody plants, such as roses during the normal pruning period. All dead wood should be removed. Remove from the surrounding soil all dead leaves that might harbor the fungus.
  • Keep plants healthy. Plant where the plants will obtain a minimum of 6 hours of sunlight daily (especially roses), space for good air circulation.
  • Water thoroughly without over-watering. Don’t use overhead watering/sprinklers, which wet the foliage. Don’t water in the late afternoon or evening when the foliage will not have time to dry.

Fungicides may become necessary to achieve acceptable control. For best results with fungicides, spray programs must begin as soon as mildews are detected. Ask one of us which of the fungicide products are best suited for your needs. There is a range of products available on our shelves.

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Garden Primer

How do I get sweeter fruit on my fruit trees?

Answer:

First, fruit trees need a minimum of at least half a day of sunlight each day during the growing season. The more sun, the sweeter your fruit will be. If your trees are in a bad location, consider transplanting when they are dormant in winter.

That said, many times the fruits on trees are not as sweet as they could be, because the soil they are planted in is lacking phosphorus and potash. It is important to apply a fertilizer to the soil around your trees in November and again in January to provide these vital nutrients.

During the growing season, feed once after the blooms are finished, again in June and one more time in September with a complete fruit tree food. Make sure not to overwater, either. Allow the soil to dry out a little between waterings.

Established fruit trees respond best to deep and infrequent watering.

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Chicken Tortilla en Mole Casserole

What You'll Need:

  • 1 (10-ounce) can chicken broth
  • 1/2 cup raisins
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper (adjust more or less to taste)
  • 1 red bell pepper, chopped
  • 1 10-12 oz can diced tomatoes, drained
  • 2 tablespoons peanut butter
  • 3 ounces chopped bittersweet chocolate
  • 1/3 cup vegetable oil (or to 1/4 inch in skillet)
  • 9 corn tortillas
  • 3 3/4 cups shredded jack cheese
  • 3 cups cooked chicken
  • white or Spanish rice
  • slivered almonds

Step by Step:

  • Preheat oven to 350°.
  • Place 2/3 cup chicken broth in a large microwavable measuring cup, and heat until simmering, about 2 minutes; add raisins to broth to soften.
  • In a large skillet, heat oil over medium-high heat; add onion and sauté until translucent.
  • Turn heat to medium; add garlic, chili powder, cumin, cinnamon and cayenne, stirring for 30-60 seconds or until spices begin to toast.
  • Add chopped red pepper and softened raisins and stir for 1-2 minutes, until pepper is soft and flavors have begun to fully meld.
  • Add canned tomatoes, chicken broth and peanut butter; add chopped chocolate and stir until combined. Turn heat down to low so chocolate does not burn.
  • Simmer for 10 minutes, stirring constantly, careful to not burn chocolate. Remove from heat and cool slightly, about 5 minutes.
  • Place into blender and purée until smooth; set aside, covered. (Can be frozen at this point for later use.)
  • Wipe skillet clean. Pour vegetable oil into skillet, to a depth of about 1/4 inch, heating over medium-high heat.
  • Fry tortillas, one at a time, just a few seconds on each side. Transfer tortillas to paper towels to drain.
  • Butter or nonstick spray a shallow, 2-quart casserole dish; place 3 prepared tortillas, overlapping as necessary, along the bottom of the dish.
  • Layer 1 cup of chicken atop tortillas; ladle about 1/4 of the sauce onto the chicken.
  • Add about 1 cup shredded cheese and top with 3 more tortillas.
  • Layer 1 cup chicken, 1/4 of the sauce and 1 cup shredded cheese.
  • Top with remaining tortillas, chicken, mole sauce and cheese.
  • Cover casserole with foil coated with nonstick spray face down.
  • Bake at 350° for about 30 minutes. Cool chicken tortilla casserole slightly before serving.
  • Garnish with sliced almonds and serve with white or Spanish rice.

Yield: 6 servings

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