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Edition 15.43 Yamagami's Garden Center October 22, 2015
Store Hours: 7 Days a Week, from 9 AM to 5 PM
featured quote

Featured Quote:

"Bittersweet October. The mellow, messy, leaf-kicking, perfect pause between the opposing miseries of summer and winter."
~ Carol Bishop Hipps


 

Water-Wise Plants for Pollinators

Fall is for planting...water-wise! Why not go even greener and plant for the pollinators, too!

Join us on at 10 AM on October 31st (yes, Halloween) for "Water-Wise Plants for Pollinators", a show-and-tell class with Plantsman, Mike Craib.

Instead of just a list with a bunch of unfamiliar names, Mike will show you lots of plants and discuss how to combine them for a beautiful garden full of life. Many of these plants also qualify for the Santa Clara Valley Water District's rebate program. Check the plant signs for the logo.

Take the Million Pollinator Garden Challenge and help bees, butterflies and birds thrive. See our Water-Wise Plants For Pollinators Guide for a list of desirable plants and details of the Pollinator Garden Challenge. The dream is that nationwide plants will be chosen for pollinator health. Even if it is just planting a container garden, you can help!


Diamond Heights Ceanothus


Hummer resting in
Kangaroo Paw

 

Ruben's Fall Garden Picks

Here are a few of Ruben's picks for tasty additions to your fall veggie garden:

Egyptian Walking Onions are fascinating to watch and delicious to eat!

They are perennial onions that bear clusters of small bulbs (sets) at the top of their 2 to 3 ft. tall leaf stalks.

As the sets get heavier, they bend the leaf stalks down to the ground, where they take root, develop bulbs in the ground, and grow new stems and sets. This is how they "walk" their way around the garden.

Their stems are eaten as green onions, and their sets and bulbs are eaten as onions.


Egyptian Walking Onions

Sets at the top of Egyptian Walking Onions

Purple Peacock Broccoli is an amazing garden addition. Its flower head is exceptionally sweet and crisp, with tender, tasty leaves. What is most astonishing is its rich, regal purple color. Both its leaves and its florets are beautiful in salads.


Purple Peacock Broccoli

Japanese Red Round Turnip is a traditional Japanese variety with deep scarlet skin and sweet, crisp, white flesh. Its leaves are deep green with red veins and very tasty too.


Japanese Red Round Beet

 

Fairy Gardens Are Fun!

Looking for a creative way to spend a Saturday morning? We have a Fairy Garden Class coming up on Saturday, October 24th, at 10 AM.

Tammy MacKenzie will help you assemble your own whimsical creation. Choose from all kinds of accessories and plants to fit the theme you choose. How about a Halloween Garden?

It’s a fun way to spend a morning with family or friends. Kids seem to really enjoy creating their own world. $40 fee covers instructions and basic materials needed to make your own garden to take home. Class size is limited, so reserve your space today by calling us at 408.253.3347.


A Halloween Fairy Garden
by Tammy

 

New Arrivals:
Garlic, Onions, and Shallots

The long-awaited root crop sets have arrived. We've got some delicious varieties to try. Here are your choices:

Garlic:
 Inchelium Red: Large bulbs (to 3+ inches in diameter. Mild, but lasting flavor, with a hint of hot. Dense cloves store well. Flavor can get stronger in storage. This vigorous soft-necked variety won a Rodale taste test of 20 garlic strains - named "Very Best of the Soft-Necks". Certified organic.

Early Italian: Large, white-skinned bulbs with purple stripes and numerous small cloves. This vigorous plant is better adapted to summer heat than Italian Late. Widely grown around Gilroy, California, the "garlic capital" of the world. Certified organic.

Silver Rose: Rose- colored cloves in very smooth, bright-white bulbs. Beautiful garlic to braid! The longest-storing garlic we sell.

Nootka Rose: Northwest heirloom garlic has medium to large bulb, 15-24 cloves per bulb which are streaked red on mahogany. Its flavor is strong. In rich soil, cloves can lose their rosy hue. Very attractive for braiding.

Onions:
Red Wetherfield: Large flattened globe with very thin, reddish-purple skin. The white flesh is very firm and tinged with pink or purple highlights. It has a fine, strong flavor and is vigorous. Certified organic.

Yellow Rock: Onions have bronze yellow skin, mild, and sweet. Fast growing scallions

White Ebenezer: Medium sized, flat, onion with thin, unnoticeable translucent white skin with less waste when prepared. Fine-grained flesh, popular for pickling. Excellent keeper. Certified organic.

Shallots:
Dutch Yellow: Round bulbs with copper skins and creamy yellow flesh. Excellent keepers. Tender and spicy, with a pungent raw flavor that mellows and sweetens when cooked. High yielding. Certified organic.

Holland Red: Short and flat bulbs with a coppery red outer skin that peels easily. Reddish-purple flesh has excellent flavor. It's great in sauces. This one can produce tenfold. Certified organic.

Follow our Onion and Shallot Guide and our Garlic Guide for success!


 

Coming Events


Saturday, October 24th at 10 AM
Fairy Garden Class
led by Tammy McKenzie. $40 fee covers materials and instructions to create and bring home your own whimsical garden. It's fun to do with family or friends.


Saturday, October 31st at 10 AM
Water-Wise Plants for Pollinators
with Plantsman, Mike Craib.


Wednesday, November 4th - Last day to special order bareroot fruit trees.

Please click here for details.


Friday, November 13th - Sunday, November 15th
Harvest Sale
30% OFF Outdoor Plants (1 gal and up), Houseplants (6" pot and up), and Pottery, plus special deals throughout the nursery.


Sunday, November 15th - last day to pre-order and get a 10% discount on your Cut Christmas Tree.
Please click here for details.


 

Tuscan Lemon and Rosemary Marinated Chicken

What You Need:

  • 1  3.5 lb. chicken, cut into 8 pieces
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup fresh rosemary leaves?
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup fresh lemon juice
  • 10 cloves garlic, thinly sliced
  • 1 lemon, peel removed, pith and pulp chopped
  • Kosher salt and freshly ground black pepper, to taste

Step by Step:

  • Toss chicken with oil, rosemary, thyme, lemon juice, garlic, lemon, and salt and pepper in bowl.
  • Marinate for 1 hour.
  • Heat oven to 475 degrees F.
  • Arrange chicken in a 9" x 13" baking dish.
  • Pour marinade over chicken.
  • Roast chicken, turning once, until cooked through, 30-40 minutes.
  • Serve with orzo pasta.

Recipe courtesy of Upstarts Organic Seedlings.

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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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Contact Information:

E-Mail:
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Telephone:
1-408-252-3347

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

Hours:
7 Days a Week:
9 am to 5 pm



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