Yamagami's Nursery: June 25th, 2009

Edition 9.26

June 25th, 2009

Learn How to Conserve!

scvwd On Saturday, June 27th, Rosalie Sears, Public Educator for the Santa Clara Valley Water District (S.C.V.W.D.), will be here to give short (10 minute) talks outlining S.C.V.W.D. programs to help you save water. She will explain the FREE Water-Wise House Call program and Rebate programs available for homeowners. She will offer brochures and hand out a limited supply of FREE shower heads, aerators, hose nozzles and Water-Wise CDs to talk attendees. Water-Wise talks are scheduled for 10 AM, 11 AM, noon, 1 PM, and 2 PM. In between talks she will be happy to answer any questions you might have about your own water usage. No sign-ups are necessary for these FREE talks.

Click here to visit their Save 20 Gallons Today for a Better World website: save20gallons.org/index.html for more information on what you can do. Learn to conserve!

Coming Events, Classes and Talks

	Independence Day Hours: Yamagami's Nursery will be open 9 AM to 3 PM We wish you all a safe and fun July Fourth Celebration! Saturday, July 4th - 9 AM to 3 PM
	Yamagamis Nursery will be closed for staff training on Tuesday, July 7th.
	Bearded Iris Rhizome Sale by the Clara B. Rees Iris Society Here is your chance to get some remarkable deals on some remarkable iris varieties! Sunday, Aug. 1 - 10 AM to 2 PM
	BACK BY POPULAR DEMAND! Steve Goto and Cool Tolerant Tomatoes for Your Fall into Winter Harvest Extend your tomato harvest with varieties that just keep going. Learn how to succeed in growing tomatoes for your Thanksgiving Day feast. Saturday, Aug. 15th - 10 AM to 3 PM Sunday, Aug. 16th - 10 AM to 3 PM
	Tomatoes and Pepper Tasting Come find new favorites and help us choose varieties to offer in 2010. Sunday, Aug. 16 - 10 AM to 12 Noon
	FREE Dahlia Show! Come see some amazing blossoms, get inspired and learn from the experts how to succeed in growing your own garden. Saturday, Aug. 22 - 10 AM to 3 PM Sunday, Aug. 23 - 10 AM to 3 PM

What You'll Need:

4 green onions, thinly sliced
1 large carrot, shredded
1 red bell pepper, cut into 1/2 inch pieces
1/2 pound sugar snap peas, halved
2 cups chopped, cooked chicken breast meat
1/2 cup fresh cilantro leaves
1/2 cup blanched slivered almonds, toasted
2 tablespoons white sugar
2 tablespoons distilled white vinegar
1 1/2 tablespoons sesame oil
1 tablespoon teriyaki sauce
1 tablespoon ground dry mustard

Step by Step:

In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth.
Pour over salad mixture and toss until coated.
Serve in pita pockets or on a bed of lettuce.

Yield: 4 servings

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