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Edition 15.34 Yamagami's Garden Center August 18, 2015
Store Hours: 7 Days a Week, from 9 AM to 6 PM

Featured Quote:

"Nature does have manure and she does have roots as well as blossoms, and you can't hate the manure and blame the roots for not being blossoms."

~ Buckminster Fuller


67th Anniversary!

We're celebrating with a special 2 hour Evening Sale from 6 PM to 8 PM on Thursday, August 20
th! Every customer gets to spin the wheel for a discount from 20% to 67% OFF their entire purchase.

Yes, everyone is guaranteed 20% OFF their entire purchase...but it could be more. Are you feeling lucky?

Sale discount cannot be combined with other discounts and is only good for stock on hand. Customer must be present to spin the wheel. One spin per customer, please.


Featured Water-Wise Plants:
Native Poppies
Matilija Poppy and Island Bush Poppy!

Here are a couple of showy native plants suitable for areas with very little water available. Once established, these blooming beauties require little care.

Matilija Poppy (Romneya couteri), also called Fried Egg Plant, is a huge (to 10' tall) spreading perennial. Its spectacular summer flowers, 8" to 10" across, make it a real showstopper. It's hardy to 0° F, and can be cut to the ground every year for fresh spring growth. It prefers full sun and good drainage. It travels by underground stems, and is great for holding slopes.

Matilija Poppy

Island Bush Poppy (Dendromecon harfordii) is a handsome bush/small tree growing 6'+ tall. It offers brilliant yellow blossoms starting in spring that reappear all the way into fall. It is evergreen and hardy to about 20° F. It likes full to mostly sun, and once established, needs little water. It prefers good drainage and does well behind retaining walls, on slopes, and in raised beds.

Island Bush Poppy


Renee's Garden Seeds
For Fall Planting

Time to plan and start planting your fall garden. We've just received our new seeds for the year, and the choices are plentiful. Renee's Garden Seeds are all test-grown in the Santa Cruz Mountains so we know they will thrive here. Her seeds are chosen for taste and come from the most discerning small domestic growers and from those abroad. Many are heirlooms and many are also organically grown.

Here are a few varieties new for 2015, and ready for fall gardens:

Robin Hood English Fava Beans:
Exceptionally succulent variety that does not require staking. Not only tasty to eat, they recharge the soil where tomatoes have previously been grown.

Chop and till in the plants as green manure when you are ready to plant again in spring.

Tuscan Baby Leaf Kale:
Fast growing and very tasty Italian variety that is more tender and mild than other varieties.

It is a "cut and come again" type that can be harvested leaf by leaf for salads.

Bac Lieu Vietnamese Cilantro:
Milder in taste than other cilantros, with a slight citrus tang. It is also frillier in appearance.

It can be harvested all the way through its life, as it keeps its mild flavor up until it is blooming.

These are just a few of the taste treats available for planting now. Come in to see our entire selection.


Light Up Your Life At Home

Just arrived is a group of illuminated floral home décor.

Willow branches, silk flowers and plants are transformed into glowing home accents. Lighted silk Bonsai Trees create a peaceful ambience as they illuminate a tabletop, a mantle, or a desktop.

Come see the entire collection in our newly expanded gift area.


Coming Events

67th Anniversary Evening Sale
Thursday, August 20th, from 6 PM to 8 PM

Spin the wheel for 20% to 67% OFF your entire purchase.

Saturday, September 12th at 10 AM 2016 Bareroot and New Fruit Tree Choices.

Phil Pursel of Dave Wilson Nursery discusses their bareroot Program (SOFT) and exciting fruit tree choices. Cut-off date for ordering bareroot is November 4th.

Saturday, September 19th at 10 AM
The Water-Wise Landscape
with Plantsman, Mike Craib.

Class will feature plants eligible for Santa Clara Valley Water District rebates. A representative from the SCVWD will be present to answer questions about their homeowner programs and services. FREE

The Edible Garden Weekend: October 3rd and 4th

Saturday, October 3rd at 10 AM
Fruit For The South Bay,
with Nancy Garrison, local fruit expert.

Nancy has extensive experience with all kinds of fruit (including rare and unusual varieties) in her Willow Glen garden.

Sunday, October 4th - Veggie Garden Day!

Kerri Gardner talks about Soil Prep and Organic Fertilizers at 1 PM.

FREE Gardner & Bloome Liquid All-Purpose Fertilizer to class participants!

Mrs. Green Jeans talks about Veggie and Herb Choices, and Gives Growing Tips at 2 PM.


Mexican Pizza with Cilantro

This unusual pizza marries the best Southwestern seasonings with Italian basics. It's dynamite! You can use any homegrown great tomato for this recipe but, paste (roma types), if you can get good ones, are quite meaty and make your pizza less soggy. If you want, you can substitute Pepper Jack cheese and leave out the minced jalapenos.


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, sliced
  • 3 large cloves garlic, pressed, divided
  • 1 uncooked 10" pizza shell, your own or a commercial one
  • 1/3 pound (1 1/4 cups grated) Monterey Jack cheese
  • 1 to 6 teaspoons minced jalapeno peppers, to taste
  • 3 to 4 ripe tomatoes, sliced
  • Freshly ground black pepper to taste
  • 3 to 4 finely chopped tablespoons of fresh cilantro
  • 1/3 teaspoon cumin seeds


  • Preheat the oven to 400°.
  • Heat a medium skillet, add olive oil. Add the onions and two cloves of pressed garlic and sauté them over low-to-medium heat until the onion is soft and translucent, about ten minutes.
  • Place the pizza shell on a baking sheet. Grate the cheese and distribute it evenly over the pizza shell, reserving about 1/2 cup of cheese for the top.
  • Spread the onions and jalapeno peppers over the cheese. Slice the tomatoes and place on top of cheese and onions. Grind black pepper over the tomatoes.
  • Mix the chopped cilantro with remaining clove of pressed garlic and distribute mixture over the pizza. Sprinkle cumin seeds and reserved 1/2 cup of cheese over the pizza.
  • Bake for approximately 20 minutes or until the cheese is bubbling and the crust is light brown. Cut pizza into 8 slices and serve immediately.
  • Enjoy!

Recipe courtesy of Rosalind Creasy, Doyenne of The Edible Landscape.


3 day forecast

3 day forecast


Finally, the perfect soil for raised beds!

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, for help in making your yard into a beautiful garden.
Thanks for visiting,

Preston Oka

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1361 S. De Anza Blvd
Cupertino, CA 95014

7 Days a Week:
9 am to 6 pm

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