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Be the talk of our town with our Halloween DVD!
Watch the video!
This is our favorite time of year!
Pay us a visit to say hi to our farm animal friends and vote for your favorite harvest display. While you are here pick up some pumpkins, corn stalks gourds and other decorations.
Faux Succulent Designs!
in the Flower Shop with Randi
Let's talk about Botanical Gardens! Come to our Faux Succulent Workshop and our designers will teach you how to make a life-like succulent garden! Bring your 8 inch or smaller container, choose your own succulents for purchase and we provide the basics.
Workshop cost is $15.00 per person and includes designer guidance, foam, glue, moss and rocks.
Call 925-284-4474 for reservation. Maximum of 12 participants.
This has year been an abundant one for our apple harvest. We're picking every day and using them in just about everything we can think of. I wanted to share this fritter recipe since it really is easy. The kids love to shake the finished fritters in cinnamon sugar.
And the recipe for a slow-cooker applesauce is on my website Abouteating.com, along with photos.
RITA'S APPLE FRITTERS
I don't peel the apples since they come from our trees I know they are safe. You can peel them if you like. Nothing like a warm apple fritter dusted with cinnamon sugar!
- 2 heaping cups apples, diced very, very small
- 2 cups flour
- 3-4 tablespoons sugar or less if you like
- 1-2 teaspoons cinnamon
- 1 tablespoon baking powder
- Couple dashes salt
- 2 eggs, lightly beaten
- 1 cup milk
- 2 teaspoons vanilla
- Cinnamon sugar coating
Place in bag:
1/4 cup regular sugar or powdered sugar with 1/4 to 1/2 teaspoon cinnamon. Whisk together flour, sugar, cinnamon, baking powder and salt. Set aside. Whisk together eggs, milk and vanilla. Pour over flour mixture and whisk vigorously until smooth. Fold in apples.
Have a high sided skillet or pan with about an inch of oil heated to about 370 degrees. You'll know the oil's hot enough when a small cube of bread browns quickly. I like to heat mine on medium high to start and when I see the oil moving around and rippling, I turn the heat down a bit. (You can also use a deep fryer). I use a small ice cream scoop for the batter, but a spoon works well too. Carefully drop the batter into the hot oil, leaving room for expansion. Turn the fritters over when they get golden brown on one side and are puffy. The whole process takes only a couple of minutes or so.
Drain on rack and while still warm, toss in sugar/cinnamon mixture. Eat right away!
Other good fruits to use:
Pears work well in this recipe, too. And peaches do, too!
Order now until December 1st to receive 20% off!
Click here to see our new Rose List for 2016, which includes many classics as well as twenty new varieties. We receive our roses in January and the pre-ordered roses will come bareroot. As always, it is our intention to supply all roses listed, however, due to circumstances beyond our control some varieties may not be available. Look for our new "Guide to Rose Classification" at the end of the rose list to better understand the different types of available roses.
Order now until December 1st to receive 20% off!
Click here to see our full list of fruit trees, berries, grapes, rhubarb and asparagus available to be picked up in January.
If you don't see what you want on the list above, click here to see a list of rarely available choices. A variety of rootstocks are also available. The Special Order List is for pre-paid ordering until November 8 and discounts do not apply.
Buy three, get one FREE!
- All organic soil builder
- High organic nutrient content
- Contains ingredients like: forest humus, chicken manure and bat guano
- Contans endo and ecto-mycorrhizal fungi
The artichoke is a perennial, so make sure you prepare the soil extra well before planting. The plants reach a height of 3' - 4' and a spread of up to 6' in diameter, so allow plenty of space for them to grow. The artichoke does best in frost free areas having cool, foggy summers. Freezing temperatures kill the buds and hot dry conditions destroy the tenderness.
Artichokes require frequent irrigation during the growing season, being about once a week and more often in warm areas. Moisture deficiency during the growing season results in loose buds of inferior quality. If the soils are heavy, water less.
In the cool coastal areas, two crops per year can be expected. If you live outside the temperate coastal area with a hot, dry summer, plant in partial shade.
Cardoons, like their close cousins, artichokes, are members of the thistle family and native to the Mediterranean. Some food scholars believe that the relationship is more than simply close, however. They insist that the artichoke was born in fifteenth century Europe as a result of cultivating a cardoon. Still relatively unknown in the United States, cardoons look like gigantic, overgrown celery stalks with artichoke tendencies, and they taste almost like a tangy cross between artichokes and celery. While the artichoke plant is prized for its edible flower, the cardoon plant holds the promise of pale, cloudy gray-green stalks.
A damp, mild climate is ideal for cultivating cardoons; they are grown as a food crop in Italy, France, Spain, Australia, and Northern California, among other places, and primarily as ornamentals in England. Very cold weather is said to make the stalks tender.
Cardoon is a hardy herbaceous perennial to 3 - 4' high and 4 - 5' wide, with handsome spiny foliage. For border or accent. Purple thistle-like flowers in summer. Plant in the sun with well drained soil and average water. Feed in the fall and again in the spring.
Calendula, widely recognized as the Flower of the Month for October, comes from the Latin word calendae, meaning "throughout the months." Gardeners who plant this long-blooming herbaceous annual will find it certainly lives up to its name.
Although members of the marigold family, calendulas' needs are quite different. They actually prefer cooler temperatures and evenly moist soil, and at 1-2 ft. tall, calendulas can get quite a bit bigger than your average marigold, too. If you're putting in transplants, use a slow-release fertilizer at planting time. Calendulas also do great in containers.
As your calendulas grow and flower, prune back spent blossoms to prolong blooming; some will continue to bloom into late fall, a nice treat since calendula's predominantly orange and yellow flowers fit in with autumn's color scheme. In hot climates, calendulas will continue to grow throughout the winter.
Calendulas can continue to perform even after they're cut. Add the dried flowers to vinegar and use as a fish marinade or salad dressing. (In fact, the leaves themselves can be harvested for salads.)
Give this hard-working beauty a try, and you'll be enjoying calendula -- as its name says -- "throughout the months!"
- 1/2 pine nuts, toasted
- 3 garlic cloves, peeled
- 2 tablespoons (packed) feta cheese
- 2 tablespoons (packed) Parmesan cheese
- 1 tablespoon coarsely chopped jalapeno chili
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups fresh mint leaves
- 2 tablespoons fresh lemon juice
- 1/3 cup extra virgin olive oil
Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made one day ahead; cover and refrigerate.)