Eggplants Are Here!

Differing in color and size, we love a variety of eggplants. Plant these sun-lovers where they will get at least six hours of sun a day; they require sun and heat to set fruit. Eggplants also grow well in containers and can be very ornamental on a deck or patio.

We recommend amending your soil with Master Nursery’s Paydirt prior to planting to help loosen our clay soil and increase moisture. Add one bag per 50 square feet. Apply Master Nursery’s Tomato and Vegetable Food 5-10-10 two to three times during the growing season. All of the varieties below will produce full-grown fruit that can be harvested after about 75 days.

A 2008 AAS award winner, ‘Hansel’ is a breeding breakthrough. Harvested anywhere between two and 10 inches, its long purple fruit is tender and lacks bitterness. It's great for frying or baking.

The ‘Gretel’ is a gourmet treat you must try! Pure and creamy white, elongated eggplants, they are ready for harvest at three to four inches long or can be picked mature at eight to nine inches with thee to six fruits per cluster. Non-bitter and nearly seedless, this eggplant is excellent for baking or frying.

‘Listada de Gandia’ is considered one of the most beautiful Italian heirlooms. Rounded, six-inch-long, tear-drop fruit boasts showy purple striping on creamy white, thin skin. They have a delicious, mild and sweet flesh.

Originating in France, the ‘Casper’ aubergine is striking with gorgeous ivory skin and an early and prolific producer, growing five to seven inches long. Its snow white flesh has a mild, succulent flavor.

With so many new vegetables at the nursery, stop in today and let us help you perfect your summer garden-to-table recipes!

Full grown 'Gretel' eggplants!

Easy Tangerine Sorbet For A Warm Day

We love growing citrus, scenting our gardens in sweet fragrance and adding zesty flavor to our meals. Our fragrant citrus is currently in bloom and wafting through the nursery. Whether you’re looking for a bushy Improved Meyer Lemon shrub or a sprightly-flavored Dancy Tangerine perfect in a container, we’ve got an abundance of varieties to choose from! Today, we're sharing a tangerine sorbet recipe inspired by our citrus inventory and perfect for a hot, sunny day (which will hopefully be arriving soon)!

Ingredients:  

• 3 cups fresh tangerine juice (or juice from mandarin oranges)
• 3 Tbsp lemon juice
• 3/4 cup sugar
• 1 Tbsp corn syrup (optional)

Cooking Instructions:

1. Pour tangerine juice, sugar, and (optional) corn syrup into a bowl. Stir with a spoon until the sugar has completely dissolved.
2. Process in an ice cream maker according to the manufacturer's instructions.
3. Serve immediately, or chill for a few hours. Best eaten the day it’s made.

Recipe from Pacific Coast Farmer’s Market Association.

Meet The Queen Of The Pond, Shelly The Turtle!

Shelly came to live at the nursery in 1999. Barb, who used to work in the florist, had become a school teacher and was given Shelly as a classroom pet by one of her student’s parents. She had been originally found wandering in a median on a busy boulevard in Fremont. In the classroom, Shelly spent most of her days hanging out in a bathtub. When summer came along, Barb had trouble finding a family that would take her over the long break. We happily said we’d take care of her and set her up in her very own bathtub in Collector’s Corner. Once summer ended, Barb couldn’t bear to take her from her new happy home. We decided to keep her and made the pond her permanent habitat. 

Shelly is a red-eared slider, native to the bayou regions of the south. Upon arrival, Shelly was nameless. Thanks to our most witty employee, Dave Barnett, she was dubbed “Shelly.” She dines better than most of us: fork-fed smoked salmon, shrimp and the occasional strip of turkey bacon.

If you’ve been around Orchard, you’ve noticed her winter habitat we’ve constructed. Our pond isn’t deep enough for her hibernation, as she likes water above 50°F. You’ll still see her wading in the pond on any given day; she enjoys soaking up the sun and practicing yoga on the rocks. Sit near the pond and she’ll swim over and say hello. She loves the attention and is truly the diva of the pond! Just remember to protect your fingers or she’ll try them out for a nibble.

To the best of our knowledge, Shelly will be turning 50 this year! Come by and give the queen of the pond your regards! 

Pesto Everything, Please!

We're sharing a simple basil pesto recipe from the kitchen of our Bedding Manager, Randall Barnes. (And if you want to learn more about Randall, check out his employee spotlight blog!) This foolproof recipe incorporates freshly harvested basil (which is in stock now) that will turn your cupboard pasta, and so much more, into something truly delectable!

Easy Basil Pesto

Ingredients 

• 2 cups fresh basil, packed
• ½ cup extra virgin olive oil
• 2 tablespoons pine nuts
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste

Directions: Put ingredients into a food processor and blend until smooth. If you have the time, use a mortar and pestle. 

The Five S’s of Starting an Edible Garden!

If you’re new to gardening or need a refresher, here are five easy steps to starting your own edible garden, recommend by our Bedding Manager, Randall Barnes. 

Sun:

• Vegetables require at least 6 hours of sun daily.
• Be aware of the shade created by trees, buildings and other structures.

Soil:

• Create healthy soil for vegetable growing by ensuring proper drainage and incorporating lots of organic matter. We recommend amending your soil with Master Nursery’s Paydirt prior to planting to help loosen our clay soil and increase moisture. Add one bag per 50 square feet.

Site:

• Select a site close to a walkway or house so you can visit it each day to weed, water and harvest.
• Have a water source close by.

Size:

• Start small and enlarge as you feel more comfortable and learn more about the dynamics of your garden.
• Use a container that is easy and convenient for you to have on a sunny patio.

Selection:

• Grow what you like to eat.
• Grow a fun variety of vegetables, edible flowers and herbs. The combination will give the garden a completed look, no matter its size.

We can't wait for summer veggies to arrive! Get started planning your vegetable garden by viewing our list of what Warm Season Veggies you can expect to find in the nursery in April! 

Long Live Your Lawn: Grub Control

We're here to help you deal with grubs this season before the damage is done! Grubs are waking up from their winter slumber and will cause sections of your lawn to die as they feed on roots and organic matter. They also draw in their predators like your neighborhood skunks, raccoons and moles, resulting in not only brown, but torn up lawns.

We recommend using Bayer Advanced’s Season Long Grub Control Plus Turf Revitalizer. The formula creates a season-long barrier that will kill grubs before they do any damage. Apply anytime now through late summer; our 12 lb. bag will cover up to 5,000 sq. ft. The Grub Control also contains a 6-0-1 fertilizer that promotes thicker root mass for tougher turf. 

It’s ideal to take care of grubs this season before the beetles lay eggs in your lawn during late-summer and continue the cycle next year. Look out for brown patches lacking roots or spongy turf, a sign that grubs are present. Stop by the nursery with any questions you may have, so we can help keep your lawn looking healthy this season!

Seasonal Salads: Shaved Fennel & Orange

We love cooking up seasonal dishes with fresh ingredients we harvest from our garden. Fennel lends a mild licorice flavor and a crunchy texture to meals and in the garden, attracts one of our favorite pollinators, the bees! Plant in full sun behind shorter growing herbs for a stunning backdrop. We’ve already discussed all the reasons we love zesty citrus, both on our plates and in the garden, so this Shaved Fennel & Orange Salad is just the dish we’ve been searching for! 

Shaved Fennel & Orange Salad from Lulu Yang of Lulu's Kitchen

Serves 4

Ingredients:

• 2 medium size fennel bulbs, thinly sliced or shaved
• 2 oranges, thinly sliced
• 2 lemons, thinly sliced
• 1 teaspoon lemon juice
• 1 tablespoon top quality olive oil
• Salt and pepper

Preparation:

1. Put all of the above ingredients together in a bowl and mix.
2. Taste and re-season accordingly.

This recipe is from the website of CUESA, The Center for Urban Education about Sustainable Agriculture.