We are open both Saturday and Sunday from 9 am - 5:30 pm.
Limited to items marked for sale and on hand.
Don't miss out on the 'End of Summer Sale' on Ladies select Apparel and Accessories.
Fall is the Time for Planting Roses!
We still have a great selection of roses planted in paper pots. To make room for new merchandise, we're letting them go at 50% off, while supplies last. With many bush, tree and climbing roses to choose from, there's a rose for every garden! Plant now and have bouquets of roses in spring.
Multi-purpose soil conditioner for flowers, vegetables, shrubs, trees, perennials and new lawns. Formulated to help loosen compact soils, improve soil aeration and retain soil moisture. May also be used as a mulch in planting beds or as a top dressing on newly seeded lawns.
Contains: Fir Bark, Aged Redwood, Chicken Manure, Earthworm Castings, Pumice Stone, Bat Guano, Feather Meal and Kelp Meal. Also contains Mycorrhizae and Humic Acids.
These handmade fabric Pumpkins are beautifully made and accented with unique antique pieces for the stems. No two are alike; add charm to your home and make a very special gift.
Faux Succulents and Hand Blown Glass Pumpkins!
Happy Indian Summer!
The word cabbage is a derivation of the French word caboche, a colloquial term for "head." Cabbage itself comes in many forms. The shapes can be flat, conical or round, the head compact or loose, and the leaves curly or plain.
When growing, cabbage likes full sun and ample water. Fertilize before heads begin to form.
One year at the Alaska State fair, the winning cabbages came in at 85 lbs., 81.4 lbs., and 77 lbs. The very long day lengths made it possible.
In Mark Twain's words "Cauliflower is nothing but cabbage with a college education." The name of this elegant member of the cabbage family comes from the Latin caulis (stalk) and floris (flower).
Some varieties may be grown as both fall and spring crops and can produce good heads within 2 months after planting a transplant start.
Avoid any conditions that may suppress plant growth. Adequate moisture is essential. Good vegetable growth is important for subsequent growth of the cauliflower head. Interference with rapid uniform growth may cause premature development of the head. Such heads are smaller than usual. Cauliflower is the cole crop most sensitive to temperature. Stresses such as cold air or temperatures in the spring, lack of fertility, water stress, insect damage, diseases, and using transplants with poor root growth or that are root bound before transplanting can result in buttoning (Producing heads on very small plants).
As the heads enlarge, they may become exposed to the sun and discolor. Avoid this by folding the leaves over the heads or by taping the leaves together to protect the developing head from the sun.
Cauliflower is high in vitamin C and a fair source of iron.
Fall is just around the corner and the summer garden is winding down. Here is some information for you to start planning for next season's garden.
A cool season crop is mostly grown for its vegetative parts: the roots (carrots), leaves (cabbage), stems, (celery), and immature flowers (broccoli). The food value of cool season crops is generally higher than that of warm season crops per pound. Their natural planting and harvesting period is in the cool time of the year. However, the crops can be grown almost all year in temperate zones, such as coastal areas. Further inland, as the weather gets warmer beyond their season, they like a little shade until they are ready to harvest, but are not recommended to be replanted.
These free-flowering "miniature pansies" are perfect for bedding, border or container use - and a wonderful bulb cover for daffodils, tulips, etc.
- More heat resistant than pansies, violas will bloom winter through spring from fall plantings. Great as border filler, edging, massing...everywhere!
- Compact plants produce 1" blooms.
- Prefers rich, well-draining soil with occasional fertilizer.
- Best with partial summer shade in the hottest areas.
Native to Spain and the Pyrenees mountains, these violas grow in temperate regions of the world. The low mounded plants reach eight to ten inches high, have evergreen rosettes of leaves at the base, and are often perennial in all but the coldest climates. The flowers come in all colors, may have contrasting lines of color, and often a light scent.
Among the many excellent hybrid varieties is 'Sorbet', which comes in more than thirty colors including beautiful pastel and two-tone colors on compact plants reaching six to eight inches tall. 'Penny' violas are available in shades of light blue, deep blue, purple, violet, white, yellow, orange and red. Some hybrids have whiskers and blotches (faces), others are bicolor. They have a mounding garden habit and flower continuously.
Come in today and pick some up at Orchard Nursery!
Fresh Basil Pesto
Makes about 1 cup
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesano-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts, walnuts, or almonds
- 3-4 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
1. Combine the basil in with the pine nuts; pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
If you are going to process your olives green, be sure to pick them when they have reached full size. If you are going to process black olives, they can be harvested up until full ripeness. Gently shake or knock the olives from the trees onto tarps. Pick all of the olives off your trees and never leave olives on the ground to rot. Rotten olives are hosts for the California olive fruit fly. Once that is all done, decide on a way that is easiest for you to cure your olives.
For more information go to: http://anrcatalog.ucdavis.edu/pdf/8267.pdf