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Edition 15.38 Yamagami's Garden Center September 17, 2015
Store Hours: 7 Days a Week, from 9 AM to 6 PM
Featured Quote

Featured Quote:

"A man should never plant a garden larger than his wife can take care of."
~T. H. Everett

4 Day Fall Sale
September 24th-27th

40% OFF
Outdoor Plants

(1 gallon size and up)

40% OFF Houseplants
(6" pots and up)

25% to 50% OFF
Giftware, Pottery,
Statuary, and Fountains

Sale limited to stock on hand*
*Outdoor plants that are not in stock, but are currently available, can be special ordered for a 20% discount.
Sale discount cannot be combined with other offers.

All sales are final

This is the perfect time to replace or refresh your indoor and outdoor landscape. Follow our Planting Guides for guaranteed success.


How Green Is Your Garden?

We have all heard how important it is to eat leafy greens; they are rich in vitamins A and K, B-complex vitamins, calcium, and iron. Fall is the ideal season for growing greens. Lettuce, spinach, and cabbage are great, but there are so many other choices.

Kale varieties are plentiful and more popular every year. The chois (Pak Choi/Bok Choy, Tat Soi) are tender and delicious and wonderful in soups and stir-fries. Mustards are spicy and add zip to your table. Chard has been hybridized to be colorful in the garden and tender on the plate. Here are a few of our favorites:

'Rogue' Hybrid Kale is a tasty, curly-leafed, blue-green kale.

It grows to 2 to 3 feet tall with ruffled leaves that can be continuously harvested from the bottom. It is very cold tolerant and vigorous.

It stays sweet and juicy even after frosts.

'Rogue' Kale

'Rosie' Pak Choi Compared to other members of the cabbage family, the chois contain more vitamin A and carotene.

Rosie has bright strawberry red leaves and greenish stems. It grows to about 1 foot tall and is lovely in the garden.

Use mature leaves for cooking and harvest baby leaves for fresh use in salads.

'Rosie' Pak Choi

'Peppermint' Swiss Chard is "pretty in pink" with unique hot pink and white striped stems topped with bright green foliage.

It is so pretty in the garden, it can be considered an edible ornamental. Harvest the young leaves for salads and the mature leaves for cooking. It is excellent in minestrone soup. Lightly steamed, it retains its lovely color.

'Peppermint' is tolerant of sudden heat and is "bolt" resistant.

'Peppermint' Swiss Chard

When planting greens (and other veggies) we recommend amending the soil with all-natural and organic Gardner & Bloome Harvest Supreme and using Gardner & Bloome Tomato and Vegetable Fertilizer. It is a good idea to use pet-safe Sluggo around the perimeter of the planting and to cover young plants with frost fabric to protect them from hungry snails, birds and other pests.


Coming Events

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

Thursday, September 24th through Sunday, September 27th - Fall Sale!.
40% OFF Outdoor Plants (1 gallon size and up) and Houseplants (6” pot and up). 25% - 50% OFF Select Giftware, Pottery, Statuary and Fountains.

Wednesday, September 30th - Great Schools Week (benefit for Cupertino School district)
Yamagami's is donating 5% of our sales to the cause. Come in and support our local schools. PLUS, we are raffling off 2 FREE passes to Monterey Bay Aquarium.

The Edible Garden Weekend: October 3rd and 4th

Saturday, October 3rd at 2 PM
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!
Both talks are FREE. Come early to get a seat.

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

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

2 PM
Mrs. Green Jeans talks about Veggie and Herb Choices, plus gives Growing Tips.


Steamed Mussels Over Pasta in White Wine and Garlic Butter Sauce

What you need:

  • Mussels (one dozen per person)
  • Angel Hair pasta (you can use fettuccini, linguini - any pasta you prefer)
  • 4 sticks unsalted butter
  • 4 large garlic cloves (not the bulbs, but the large pieces from the bulbs)
  • 1/2 cup white wine
  • Fresh dill

Step by Step:

  • On the stove, bring a large pot of water (8 cups) to a boil; add the dill when water boils, along with the mussels. (Note: mussels need to be washed thoroughly before cooking, ensure they are scraped and rinsed well.)
  • Turn the heat to medium and allow to cook till all mussels have opened up.
  • Immediately remove from the stove and drain. IMPORTANT: REMOVE any and all mussels that will not open. Those should be thrown away.
  • In a large pot, bring to boil water for pasta. Cook according to directions.


  • In a small pot, add four sticks of unsalted butter, 1/2 cup white wine and four halved garlic cloves.
  • Allow to come to a boil, then simmer for 10 minutes.
  • Remove from heat and remove garlic if desired.
  • In a large bowl, add drained pasta and toss with the sauce. Serve on individual plates topped with a dozen mussels per serving!
Enjoy! Easy, delicious and fun to make!


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

Harvest Supreme

Vegetable fertilizer

Planting Mix

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