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Edition 15.23 Yamagami's Garden Center June 4, 2015
Store Hours: 7 Days a Week, from 9 AM to 6 PM

Featured Quote:

featured quote

"I go to nature to be soothed and healed, and to have my senses put in order."
~John Burroughs



 

Mum's the Word

Chrysanthemums have long been treasured as fall-blooming perennials. They are especially appreciated in cutting gardens. Somehow the huge showy mums at a florist do not really look like the mums we grow. Partially that is because they may be different varieties, but also because those giant mums need training at certain stages of development.

It's not all that hard when you start with the right plants and the right plan. Join us on Saturday and Sunday, June 6th and 7th, from 10 AM to 3 PM when the Bay Area Chrysanthemum Society is here selling starter plants (rooted cuttings) and giving out the secrets to success. You, too, can grow those giant football mums and those spiky spider mums.


 

A Passion for Passionfruit

Looking for a fast-growing vine to cover a fence or a blank wall? Why not try a passionfruit and get gorgeous flowers, happy butterflies, and some tasty fruit out of it?

Plant them against a south- or west-facing wall for lots of heat and some frost protection. Passionfruit are easy to grow and even easier to harvest. They simply fall off the vine when ripe! Just pick them up and allow the skin to get wrinkly before eating. They become super-sweet once they are wrinkled. Sweet and oh so fragrant, Lilikoi (as they are known in Hawaii), lend themselves to all kind of desserts. Lilikoi crème brulée is indescribably delicious.

'Frederick,' currently in stock, is one of the best fruiting varieties. It is very vigorous and productive. You’ll have flowers throughout the warm season. Its skin is dark purple. 'Red Rover,' also in stock, is more of a deep maroon color, has red stems, and is possibly even sweeter. If you have the space, try them both and compare. You, too, are likely to develop a passion for passionfruit!


 

'Golden Nugget' Pocketbook Plant

'Golden Nugget' Pocketbook Plants (Calceolaria integrifolia) are prized for their bright yellow, pouch-shaped flowers.

They are water-wise shrubby plants (2 to 3 ft. tall) that bloom throughout the warm season. Plant them in containers or in beds for a burst of warmth. They like sun, but will also do well with a little shade in the afternoon.


 

Ruben's Summer Veggie
Picks For Kids:

Among our veggie selections are some unusual varieties that will interest kids and are well worth trying.

 

Here are a few of Ruben's picks:

Mouse Melons are tasty little cucumber cousins the size of grapes and resemble miniature watermelons. Compared to cucumbers, they are more drought-hardy and disease-resistant. They have been a staple of Mexican and Central American cuisines since pre-Columbian times. Kids love them. Use them in salads, stir-fries, and salsas, or pickle them like gherkins.

Pepino Dulce are native to South America where they are grown for their sweet melon-like flesh. They are not really a melon, but an eggplant relative. They are about the size of a large goose egg and bear prolifically. They can be eaten fresh or in salads. Kids love having a whole melon each! They are seldom seen in markets, because they don't ship well, but are well worth the space in a sunny home garden. They don't need as much water as a melon, so they are a good substitute.

Pretzel Bean Cowpea is tasty when young as a snap bean--and also delicious when allowed to mature, then eaten as a shelling bean. Their unusual shape and nutty flavor appeal to kids and grown-ups alike. They bear prolifically in heat and are not susceptible to bean beetles.


 

Featured Water-Wise Plant:
Ceanothus Hearstiorum

Ceanothus Hearstiorum is a native groundcover that grows up to 12"” tall by 6 to 8 feet wide. Its medium-blue flowers show off nicely against its dark green foliage. It is an ideal groundcover/lawn substitute for slopes, as it needs good drainage to thrive.

Once established, it is very water-wise. In full sun it appreciates monthly summer watering, while in part shade, it requires very little --if any. It is one of the more shade-tolerant Ceanothus. Tip prune to keep it full.


 

Coming Events


Watering 101 Classes with Alan Tagami on: Saturday, June 6th, Sunday, June 14th, and Saturday, June 20th. All classes at 3 PM. FREE!

Learn how to keep your garden healthy, while conserving water.


Saturday and Sunday, June 6th and 7th

Chrysanthemum Starter Plant Sale hosted by the Bay Area Chrysanthemum Society, from 10 AM to 2 PM both days. This is your chance to purchase starts for florist-type mums. Society members are happy to answer your questions and help you get started.


Sunday, June 7th Fairy Garden Class at 11 AM.

$40 fee covers all materials needed to create and bring home your own garden.


Saturday, June 13th, from 10 AM to 2 PM.

Fuchsia Show and Sale!
Come see some beautiful Fuchsia blossoms and learn how to grow your own. Fuchsia Talk at 12 noon. FREE!


Saturday June 20th and Sunday, June 21st
Father's Day Sale! 20% OFF All Cacti and Succulents.

Cannot be combined with other offers.


 

 Baked Spinach Gnocci

An easy-to-make version of this classic Italian delicacy

What You'll Need:

  • 1 very large bunch spinach
  • 1 cup low fat ricotta cheese
  • 1 cup freshly grated Parmesan or Asiago cheese
  • 2 T chopped parsley
  • 1 scallion, chopped
  • 1 T freshly squeezed lemon juice
  • 1 egg yolk
  • 2 T all purpose flour
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • extra flour for shaping gnocchi
  • 1 cup shredded mozzarella cheese

Step by Step:

  • Preheat oven to 350 degrees.
  • Steam or cook spinach briefly until tender. Drain well and chop fine. You should have 1 generous cup.
  • Thoroughly combine spinach, ricotta, Parmesan, parsley, scallion, lemon juice, egg yolk, flour, nutmeg, salt and pepper.
  • Shape the mixture into little logs about 2 inches long and 1 inch in diameter. If sticky, sprinkle them lightly with additional flour. Place on a waxed paper or parchment paper lined baking sheet.
  • Cook the gnocchi in batches by carefully dropping them a few at a time into a large pot of gently boiling water. When they are cooked they will rise to the top - this just takes several minutes.
  • Transfer them with a slotted spoon to a greased baking dish, laying them side by side in a single layer. Sprinkle the mozzarella cheese over the top.
  • Bake 10 minutes or until well heated through and lightly browned.

Recipe courtesy of Renee's. For more great garden-inspired recipes, see Renee's books, Recipes from a Kitchen Garden and More Recipes from a Kitchen Garden.

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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

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Cupertino, CA 95014

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