Please click here to read newsletter if not displayed below: http://ynurserynews.com/news/12/21
Edition 12.21 Yamagami's Garden Center May 24, 2012
featured quote

Featured Quote:

"I believe that there is a subtle magnetism in Nature, which, if we unconsciously yield to it, will direct us aright."
~Henry David Thoreau

Endless Summer Hydrangeas and Endless Giveaway

Endless Summer Hydrangeas bloom on new wood as well as old wood so you'll have beautiful blossoms all summer long. Now, in addition to their lovely blossoms, there is another reason to choose some for your garden. On the picture label of each Endless Summer Hydrangea is a code number for the Endless Giveaway .

Endless Summer Hydrangeas are drawing a code number every day from now until August 12th, 2012. The daily winner will win a $50 Gift Certificate to the garden center of his/her choice. The Grand Prize winner (at the end of the contest) will win an Endless Entertaining Outdoor Garden Room with a value of over $20,000. Go to http://endlesssummerblooms.com/img/endless-giveaway/EndlessSummer2012OfficialRules.pdf to see the rules.

Endless Summer® The Original , Endless Summer Bella Anna®,Endless Summer Blushing Bride® and Endless Summer Twist-n-Shout® each feature an entry code on the tag. After purchasing the plant, visit www.EndlessSummerBlooms.com and input the code on the official giveaway page . You might be a lucky winner!


The Pepper:
Some Like It Hot
Some Like It Sweet
Some Want It All!

Pepper Season is in full swing and Yamagami's has a terrific selection in stock. Ruben, our veggie buyer, works hard to find unusual varieties. Many of our peppers are organically grown.

Look for heirlooms, ethnic favorites, and newer varieties of old favorites like bell peppers.

Here are some of the organically grown varieties currently available:

Sweet Peppers:
'Chinese Giant' (huge heirloom red bell)
'Chocolate Bell'
'Corno Di Toro' (Italian heirloom, red and yellow forms)
'Golden Cal Wonder' (yellow bell)
'Gypsy'
'Orange Sun' (orange bell)
'Peperoncini'
'Pequillo'

Hot Peppers:
'Cayenne Joes'
'Inca Red Drop'
'Kung Pao'
'Nu Mex Big Jim'
'Pimento de Padron' (a tapas favorite)
'Serrano'
'Thai Dragon'
'Villancho' (outstanding for rellenos)

Some varieties are in very limited supply, so come in soon to choose your favorites!

We will be getting a few Ghost Peppers! Get on our waiting list if you are interested!

 


Amy's Garden Tool Introduction:
New Gopher Baskets

Protect Your New Plants from Gophers!

Finally, a gopher basket that is easy to use! The new Grow Master Gopher Basket is made of a stainless steel mesh that is soft and flexible and easy to handle. No more stiff aviary wire that is hard to shape and even harder to cut.

Lightweight, yet sturdy, these baskets are available for up to 15 gallon size roots. Made in the USA.

Go to www.westernplantingsolutions.com for more information.


An Herb for all Reasons and Seasons: Parsley!

Parsley (Petroselinum crispum), is a lot more than just a decorative green on of a plate. In fact, it is one of the most nutritious of all herbs. An excellent source of vitamins A and C, it also contains niacin, riboflavin and calcium. Rich in chlorophyll, parsley is also a breath freshener.

 

Parsley's taste appeal is world-wide. The Japanese deep fry it, Greeks mix large amounts with tomato sauce to create moussaka flavoring, and Spaniards use parsley as the prime ingredient in salsa verde. Both the common (curly), and Italian (flat-leaved) parsleys are ideal for garnishes and for flavoring soups, stews, salad dressings, and sauces, but Italian parsley reportedly has the best flavor. 

 

Parsley is so attractive that it also integrates easily into ornamental plantings. Its fine-textured foliage is attractive as neat edging or foliage fillers in flower beds, its rich green color setting off the bright blooms of pansies, petunias and other annuals.

 

Although parsley is a biennial--its life spanning two seasons--it is usually treated as an annual and pulled up at the end of the first season. That is why its flowers, which appear in early summer of its second year, are seldom seen. They are flat clusters composed of tiny, greenish yellow florets, and resemble Queen Anne's lace. As with most herbs, flowering tends to make the foliage bitter and less useful for cooking. However, parsley flowers host many beneficial insects, including butterfly larvae, so it may be worth allowing some plants to overwinter and flower the next season.

Parsley grows happily in a container alone, with other herbs or with flowers, as long as it gets enough sun. Use one that is 12 inches or deeper and fill with Gardner & Bloome Potting Soil to within 2 inches of its top. Mix in some Dr. Earth Tomato Vegetable and Herb Fertilizer. Water often to prevent container plants from drying out during hot summer days.

Begin harvesting parsley when it produces leaf stems with three segments. Harvest the larger leaves at the outside of the plant first, leaving the new, interior shoots to mature. To encourage bushier parsley plants pick only the middle leaf segment of each main leaf stem. Store freshly picked, moistened sprigs in the refrigerator in a plastic bag for 2 weeks. Chop leaves and blend with water or stock then freeze in an ice cube tray for up to 6 months. Parsley also dries well in a regular or microwave oven, although it loses some flavor. Store dried parsley in an air-tight jar for up to a year.

Lastly, enjoy your freshly harvested parsley in any number of homemade culinary delights, all year round.

Article adapted from the National Garden Bureau.


Prop-a-Crop Saves Your Harvests and Your Fruit Trees

Sometimes even when you thin your young fruit, fruit trees can set more fruit than they can bear. The sad part of a bumper crop is the very real danger that limbs will snap under the weight of the ripening fruit.

This means the loss of your harvest as well as damage to or loss of your tree. Prop-a-Crops are the easy way to keep both happy and healthy. They look like a crutch and when you think of it, that's really what they are!

Lightweight yet sturdy, Prop-a-Crops are fully adjustable. They are easy to install and remove, and are reusable year after year.

Pick up a few so you'll have them on hand when you need them! We have just received a shipment. Let the Nursery Pros at Yamagami's help you succeed in your own garden of eatin'.


Coming Events


Saturday, June 16th
Fuchsia Show, Demo and Sale:
10 AM to 2 PM. Come see some real shady beauties!


Sunday, June 17th is Father's Day.

We're celebrating with 1 FREE 4" potted pepper plant with every purchase on Saturday and Sunday, June 16th and 17th.


Wednesday, July 4th
Yamagami's Nursery is closed.


Ongoing Events


Friday mornings, 11 AM to 1 PM

Come let Dianne Jensen guide you through the design and planting process of creating your own colorful container gardens and salad bowls. All you pay for is the plants and container; the soil, fertilizer and instruction are FREE!



Fettuccine with Swiss Chard, Walnuts, and Lemon


What You Need

  • 8 ounces fettuccine noodles
  • 3 ounces olive oil
  • 1 clove garlic (sliced)
  • 3 cups Swiss chard (washed)
  • 4 tablespoons walnuts (halved)
  • 4 ounces chicken broth
  • Pinch rosemary (chopped)
  • Juice of half a lemon
  • 1/2 cup Parmesan cheese (grated)
  • Salt and pepper to taste

Step by Step

  • Bring a large pot of lightly salted water to a boil.
  • Over high heat, place the oil and garlic in a large sauté pan and gently cook until the garlic turns golden brown.
  • Add 3 pinches of salt, 2 pinches of black pepper, and 2 pinches of crushed red pepper to the oil.
  • Add the rosemary and Swiss chard.
  • Sauté for 1 to 2 minutes.
  • Drop the pasta into the boiling water and cook until it is tender but still has a bit of bite to it.
  • While the pasta is cooking, add the stock to the Swiss chard and reduce for 1 to 2 minutes.
  • Add the walnuts and cook for 30 seconds.
  • Add the lemon juice and butter.
  • Taste for seasoning.
  • Strain the pasta from the water and add it to the Swiss chard.
  • Toss it all together until most of the liquid is absorbed by the pasta.
  • Add the cheese.
  • The pasta should be slightly creamy, and no extra sauce should be apparent.
  • Divide into two bowls and serve.

Servings: 2

Recipe by Chef Michael Schlow.
Recipe from Pacific Coast Farmers' Market Association - www.pcfma.com

print


3 day forecast

3 day forecast

Cupertino
Weather Courtesy of:
Weather Sponsor

"The very best for your
container gardens!"

Since 1948, Yamagami's Nursery has been committed to the promotion of beauty and the plants, products and friendly, professional support needed to attain and maintain that Beauty. In my parents' footsteps (and Taro Yamagami's before them), I promise to continue that tradition. I invite you to visit us in the nursery and on our website, yamagamisnursery.com for help in making your yard into a beautiful garden.
Thanks for visiting,

Preston Oka

Have a Look
Around the Site:

Visit us online at
Yamagami's Nursery
for planting guides, our monthly
garden planner, upcoming events
and so much more!

Map
Click for full map.



Subscribe to
What's Growing On!

Click here to subscribe, unsubscribe or change your address.


For timely reminders about lawns, sign up for our FREE Lawn Care Reminder Service here.



Recommend
What's Growing On
to a friend!

Your e-mail
Your name
Their e-mail
Their name

Be a Guest Gardener:

Gardeners love to learn from other gardeners "over the fence." We would love to include a tour and/or an article from one of our readers!


Contact Information:

E-Mail:
Click to e-mail us.

Telephone:
1-408-252-3347

Address:
1361 S. De Anza Blvd
Cupertino, CA 95014

Hours:
7 Days a Week:
9 am to 6 pm

print thisclick here for a printer friendly version of this page