Are You "Deadheading?"

To extend your summer blooms through fall, keep on deadheading! Here's a bit of advice from Shawna, CCNPro and head of our Custom Container Department. If you haven't met Shawna, stop in and say hello! And definitely don't miss her custom designs on our container patio or her free upcoming demos! 

It’s summertime…the time to kickback and enjoy your garden. All the spring planting you've done has been in full bloom, right? Well if they aren’t, then you need to deadhead! 

Yes, deadheading will convince many plants not to go to seed but continue to bloom through fall. If left alone, a flowering plant will put forth a bloom. The blossom would then be fertilized and subsequently set seed. In this complete reproductive task, the plant expends its energy and nutrients to set seed instead of producing more of those beautiful flowers we all love to enjoy!

For single flowers, including Gaillardia, Coreopsis, Echinacea and Zinnias, prune the flower and stem down to the base of the plant. For those on "spikes" including Salvia, Veronica and Angiozanthus, wait until flowers are wilted and cut down to the crown. 

Below are a few annuals and perennials that will benefit from deadheading:

• Achillea sp. (Yarrow)

  • Remove brown and faded flowers by cutting right above the flower stem where another branching flower mass shoots off the side.

• Adenophora bulleyana (Bulley’s Ladybells)

• Alcea rosea (Hollyhock)

• Alstroemaria (Peruvian Lilly)

  • Pull the entire stem, do not cut.

• Angelonia (Angelonia)

• Anigozanthos (Kangaroo Paws)

• Argyranthemum (Marguerite Daisy)

• Armeria maritima (Thrift)

• Aster sp. (Aster)

  • Pinch or snip the faded bloom along with the stem to the next leaf, stem or bloom down. Leave a few wilted flowers if you'd like the plant to self-sow.

• Aquillegia caerulea (Columbine)

• Buddleia davidii (Butterfly Bush)

• Centranthus ruber (Valerian)

• Chrysanthemum x supberba (Shasta Daisy)

• Cosmos bipinnatus (Cosmos)

• Consolida ambigua (Larkspur)

• Coreopsis grandiflora (Coreopsis)

  • Cut back each flower stem to the crown (center) of the plant.

• Delphinium sp. (Delphinium)

• Dianthus caryophullus (Pinks)

• Diascia (Twinspur)

  • Can be sheared.

• Echinacea (Coneflower)

• Felicia amelloides (Blue Marguerite)

• Gaillardia (Blanket flower)

• Gaura lindheimeri (Gaura)

• Helenium autumnale (Sneezeweed)

• Heliotropium arborescens (Heliotrope)

• Hemerocalis (Daylilly)

• Lavandula (Lavender)

  • Snip each stem of lavender at the crown of the plant.

• Monarda didyma (Bee Balm)

• Nemesia

  • Can be sheared.

• Nepeta (Catmint)

• Pelargonium sp.

• Penstemon (Penstemon gloxiniodes)

• Phlox paniculata (Border Phlox)

  • Cut off individual spent flower clusters as soon as the flowers begin to wither, then prune the entire flower spike once all buds have bloomed.

• Rudbeckia hirta (Gloriosa Daisy)

• Scabiosa atropurpurea (Pincushion Flower)

• Rose

  • Cut down approximately 1/3 of the stem to outward-facing leaflet

• Salvia sp. (Sage)

• Tagetes erecta (Marigold)

• Veronica spicata (Speedwell)

• Zinnia angustifolia (Zinnia)

After you’ve deadheaded don’t forget to fertilize! Shawna recommends MaxSea Bloom Plant Food and has been truly happy with the results. It’s easy to use, cast the pellets around the beds, water in and reap the benefits healthy plants all year long! Find it and more in the Garden Shop! 

Halibut with Roasted Peppers

Put those homegrown peppers to good use with this delicious recipe incorporating fresh coriander and halibut! This recipe comes from the kitchen of Randall Barnes, our Bedding Department Manager who states, "this is a favorite of mine when I have so many peppers and need a simple recipe!"

INGREDIENTS 

2 red bell peppers, or 1 cup of prepared roasted peppers
2 yellow bell peppers, or 1 cup of prepared roasted peppers
1/4 cup olive oil
1/2 onion, thinly sliced
3 tbsp garlic, thinly sliced
2 tbsp capers, chopped
1 tbsp sherry vinegar
1/2 tsp ground cumin
1/4 tsp red pepper flakes
1/8 tsp ground coriander
1 tsp salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
3 lb halibut fillet

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Rub the peppers with 2 tablespoons of the olive oil and roast them in the oven for 25 to 30 minutes, or until the skins start to fall off. Place the peppers in a bowl, cover with a piece of plastic wrap, and allow them to steam for 5 minutes.

3. Peel the skin from the peppers and remove the stems and seeds. Slice the peppers into thin strips.

4. Heat the remaining olive oil in a large sauté pan over medium-high heat. Add the onion and cook until lightly caramelized, about 8 to 10 minutes. Add the garlic and cook until aromatic, about 30 seconds.

5. Add the capers, vinegar, cumin, red pepper flakes, and coriander. Season with about 1/4 teaspoon salt and a pinch of black pepper. Add the onion mixture to the peppers and keep warm.

6. Preheat a grill to medium-high. Cut the halibut into eight 6-ounce portions and season with salt and pepper. Grill the halibut until just cooked through, about 2 to 3 minutes per side. Serve each portion with 1/4 cup of the roasted pepper salad.

Time To Plant Your Winter Veggie Seeds!

Now is the time to begin sowing seeds for winter picking and we’ve got all the tools to help you grow a bountiful harvest!

We recommend mixing E.B. Stone Naturals Perlite, a lightweight additive into your existing planting mix to loosen up your soil for sowing. It is also great for aeration and promoting root growth. For a complete blend, use E.B. Stone Organics Seed Starter Mix, containing sphagnum peat moss, perlite, dolomite lime and gypsum, it’s great for starting all your seed types.

We offer a variety of starter trays and sprouting kits in our shop. No matter if you are looking to sow inside or out, we’ve got you covered! A 12qt. bag of our Seed Starter Mix fills a standard 10 x 20 starter tray perfectly and is fool-proof way to get your growing going!

Remember that it’s important to keep your seedlings at the right moisture level to prevent germination problems! Be sure to read the back of your seed packet to ensure your plant is on the correct watering schedule.

Here are a few of our favorite cool season veggie seeds (and gorgeous sweet pea blooms!) that are available in our shop!

Heirloom Broccoli Romanesco

Romanesco is neither and it’s not actually a broccoli, but somewhere between a broccoli and cauliflower, with 5"–6" heads. First noted by Italians in the 16th century, it is now catching the eyes of gourmet chefs. Cooked, Romanesco has a delicious nutty flavor and a texture similar to cauliflower.

• Days to harvest: 85-100 days
• Days to emerge: 7-14 days
• Seed depth: ¼”

Baby Little Finger Organic Heirloom Carrots

Did you know that grocery store baby carrots are actually cut from regular sized carrots? Once you try the sweet flavor and crisp bite of this 3” true baby carrot, you will never look back! Though it tastes great fresh from the garden, Little Finger was developed in France for pickling & canning whole.

• Days to harvest: 57 days
• Days to emerge: 10-25 days
• Seed depth: ¼”

Sweet Pea Knee-High Blends

Annual. The wonderful scent and beauty that delights sweet pea lovers, but with shorter vines. Needs little or no support. Knee-High Blend offers a symphony of colors to brighten up your garden, short trellis or basket. Multiple florets of blossoms that average 1-inch for excellent cut flower bouquets.

• Days to emerge: 10-21 days
• Seed depth: 1”
• Full sun

Early Wonder Organic Heirloom Beets

Early Wonder has it all: tasty, abundant greens, flavorful beets, and early production. An excellent choice. Great for mild climates where multiple crops are possible. The 18" greens are as delicious as chard or spinach and high in vitamins A and C, iron and potassium. Beet seed is actually a dried fruit with 1-5 seeds in each fruit, so proper thinning is very important.

• Days to harvest: 48 days
• Days to emerge: 5-21 days
• Seed depth: ½”

Early Snowball Cauliflower

Available in the United States since 1888, this heirloom variety was introduced by Peter Henderson & Company. A favorite of gardeners for its high-quality, tightly packed heads. Excellent for serving raw, baked, broiled, or steamed, and freezes well for later use. Grows well in a variety of climates, but cauliflower needs cool temperatures for head formation.

• Days to harvest: 95-100 days
• Days to emerge: 8-10 days
• Seed depth: ¼”

We’ve got something for everybody in our shop! Stop in and see what other delectable cool season veggies you can be sowing this month, and be sure to check out our seed supplier Botanical Interests' Outdoor Sowing Guide to plan out the rest of your garden! 

We love Botanical Interests’ Garden Inspiration Coloring Book! Full of gorgeous botanical drawings of what you’ll be harvesting come winter! Check it out here! 

Citrus Care 101

Heavy feeders of both nitrogen and phosphorus, now is the time to feed your citrus! We recommend using Master Nursery Citrus Food 12-8-4 or E.B. Organics Citrus & Fruit Tree Care 7-3-3 to promote fruiting and healthy growth.

If you’re noticing yellowish foliage with green veins, apply Master Nursery Chelated Iron Plus 2-0-0 to encourage deep green foliage and new growth. Questions? Stop in today and let us help you get your best citrus harvest yet!

If you haven't got any citrus planted, it's a great time to plant! With so many varieties in stock, it won't be hard to find a delectable variety to add to your garden! Check out a few of our favorite citrus here.

Plant your citrus in a warm, sunny exposed spot that's protected from the wind. Use a mixture of your soil and Master Nursery's Gold Rush when planting into the ground. For containers, we recommend using Master's Planting Mix. Upon planting, feed your citrus Master Nursery’s Citrus Food 12-8-4 or E.B. Stone Organics Citrus & Fruit Tree Food 7-3-3 for a boost! 

We also recommend feeding your citrus Master Nursery’s Iron Plus regularly to prevent leaf chlorosis. Leaf chlorosis is easily identifiable as leaves will begin to yellow with dark green veins, a sign of an iron deficiency. Citrus are heavy iron feeders and in order to maintain healthy leaves, you’ll want to supplement their feeding. For immediate results, apply liquid Master's Chelated Iron Plus. Remember that organic fertilizers do not include iron, so you will need to maintain a regular supplement of iron to keep your citrus healthy!

Citrus trees like deep, infrequent watering so they stay on the dry side of moist! Watering frequency will vary with temperature and maturity but watering deeply once a week should be sufficient for a plant in the ground. Container plants may need watering twice a week but it is important to allow the soil surface to dry out between waterings.

Little or no pruning is necessary on citrus, however, the occasional erratic branch can be cut way back. Citrus round out naturally into a shapely shrub or tree—to expedite this pinch off the tips of new growth. For special or restorative pruning wait until Spring. 

Come winter, be aware of frost. Although susceptibility varies by variety and maturity, (for example, limes are the most susceptible to frost damage) in general, established plants can withstand short exposure to freezing temperatures with no damage. However, severe or prolonged frost will damage most varieties. Be sure to bookmark our Winter Care For Citrus post for our steps to prevent against frost. 

For more information, check out our general Citrus Care Sheet or stop in today!

Bromeliads 101

Bromeliads bring a sense of the tropics into your home year round. With a wide variety of texture and color, they create stunning focal points among common foliage-heavy houseplants. And with low-maintenance watering and care, they’re a perfect plant for budding green thumbs!

Plant your Bromeliad in a mixture of bark and peat moss, both are available in our shop and florist. Most are epiphytes and in the nature, don’t require soil for nutrients and moisture. It’s important to not allow the roots to become compacted, once your Bromeliad outgrows its pot, be sure to repot it. Like most houseplants, pick a spot with bright, indirect light. Mist these humidity lovers weekly and you’ll be rewarded with healthy, green leaves.

Water them from the top, pouring into the “cup” at the base of its leaves. They store their moisture there, so ensure that water is always present in its cup. For small Bromeliads that means roughly an inch, for larger plants maintain a few inches.

A spent bloom and at right, pups begin to leaf out.

Don’t be alarmed when your Bromeliad bloom begins to wilt. Prune off the wilted flower and you'll notice its offsets, or pups beginning to pop up. Note that this is not a time to necessarily re-pot. Once a pup becomes ½ and in some cases ⅔ of the size of the parent, you can detach. With or without roots present, don’t hesitate to put it into the soil, it will root.

We recommend fertilizing once a month in the growing period and every 2-3 months during fall and winter. We recommend applying Grow More Bromeliad Food 17-8-22 or Epiphyte's Delight, both available in the florist! 

A Great Way To Use All Those Zucchinis!

Randall's homegrown goodness - Golden Zebra and Magda zucchinis!

It's time to put all those garden grown Zucchinis to good use and this Shaved Zucchini and Arugula Salad with Olives is just the ticket! 

INGREDIENTS

• 1/4 loaf of ciabatta bread, sliced thin
• 1 tablespoon plus 1/2 cup olive oil
• Kosher salt, to taste
• 1 clove garlic, peeled
• 1 pound zucchini
• 1-2 lemons, zested and juiced
• 1/4 pound arugula, washed and dried
• 4 sprigs basil, leaves torn
• 1/2 cup olives, pits removed
• 1/4 pound Pecorino Romano

PREPARATION

Preheat grill to medium-high or an oven to 420 degrees. Place bread slices in a large bowl and toss with 1 tablespoon olive oil and kosher salt. Grill bread until slightly charred on both sides or toast in oven until golden brown. Rub garlic clove on each slice of bread after toasted and set aside.

Meanwhile, thinly slice zucchini using a mandolin, vegetable peeler or sharp knife and place in a bowl. Toss with lemon zest and a pinch of salt. Add arugula and toss to combine. Add a couple tablespoons of lemon juice and 3/4 of the remaining olive oil. Gently toss and taste- add more lemon juice or salt if needed. Add torn basil leaves and olives. Toss gently one last time.

To serve: Place a mound of zucchini and arugula mixture on top of each piece of crostini. Shave Pecorino Romano on top and drizzle with olive oil. Serve.

This recipe is from CUESA, The Center For Urban Education About Sustainable Agriculture. 

Serves 4-6

Crazy For Conifers

Looking for a focal point that will lend year-round shade? Conifers are a must! If you’ve shopped our conifer section (located next to trees at the end of the parking lot) then you’ve met Luke, our resident expert. Overflowing with new arrivals in limitless varieties, we talked to Luke about what we shouldn't miss when browsing these beautiful evergreens. 

Looking for the unusual? Luke recommends checking out the ‘Golden Ghost’ Japanese Red Pine. Flaunting needles with green and yellow rings that seem to shimmer in the sun, this hardy Eastern Pine grows 8-12” a year, reaching roughly 10’ in 10 years. It’s decorative red-orange stems are a rarity in gardens and collections, you’ll notice its golden spring growth paling to near white through this season.

'Daub's Frosted' and 'Mother Lode' Juniper

The infamous ‘Tam’ has given junipers everywhere a bad name. But we’re confident our collection of low-growing and manageable junipers will change that. For drought-tolerant and deer resistant edging and borders, ‘Daub’s Frosted’ is a low-growing, 3-4’ tall and wide juniper that lends a tri-color touch of yellow, lime-green and blue-green to your garden.

Looking for more of a “ground hugger”? Reaching only 6” high, ‘Mother Lode’ Juniper is perfect for cascading down a slope with bright golden-yellow foliage from spring to summer and rich burgundy undertones in winter. 

Joe’s Bess’ Bristlecone Pine and ‘Smaragd’ Thuja

The Bristlecone Pine, found in our White Mountains is arguably the oldest thing on the planet, about 5,000 years old. Our ‘Joe’s Bess’ Bristlecone Pine is of the dwarf variety growing 6’ high and 4’ wide. It’s a great focal point or accent for your rock garden, container or even a large Bonsai specimen. The dense clusters of two-toned needles point upwards, creating a dense, consistent shape. It’s hard to not be in awe, plant this and it could be growing for the next 5,000 years!

The ‘Smaragd’ Thuja is a no-brainer for creating privacy in your garden. Known for its neatness and healthy green color in winter, plant in sun or light shade and trim as needed to maintain desired shape.

‘Mariesii’ Cypress and 'Knaptonensis' Japanese Cedar

For a dappled corner of your garden, ‘Mariesii’ Cypress is perfect as an accent, growing 4’ high and 3’ wide. Its super fine, lacy foliage is speckled, creating a frosted look that changes color depending on sun exposure. Watch the foliage grow rich in gold tones with full sun and a creamy white in shade.

The 'Knaptonensis' Japanese Cedar calls for shade, shade and more shade! The two-tone light green and white foliage gives this conifer eye-catching texture. A slow grower at 3-4” a year, it has a very dense, broad pyramidal form that makes it the perfect small-scale gardening cedar.

Still not satisfied? Read on for more of Luke's Limitless Conifers!