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Edition 2.41 Plant Depot Garden News October 7th, 2004

 

San Juan Capistrano
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OCTOBER


TOPIC:


To help cold sensitive tropical plants develop "thick skin for the winter months apply a 0-10-10 fertilizer now while the plants are still active. "

We recommend spraying the liquid product BLOOM. A granular is also available, but the liquid will be absorbed much faster!!!

Do this 2-3 times in the next month or so.
 

 







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October in the Garden

Plant cool-season flowers such as Iceland poppy, Primrose, Pansies, Violas, Snapdragons, Ornamental Kale, Stocks, Foxglove, Lobelia, and Cyclamen.

Some studies have shown that the addition of Humic Acids protect tender plants from freezing, use products such as Organic Advantage Soil Builder and G & B Worm-Gro. Cool season grasses need an all-purpose fertilizer such as Organic Advantage Lawn Food, Gro-Power Plus, or Dr. Earth Lawn Food.

Plant winter Vegetables; arugula, cabbage, carrots, celery, green peas, lettuce, broccoli and for a true taste treat "Winter Tomatoes": (Siberia, Taxi, Glacier, Stupice, and Oregon Spring) these are great for our short fall season and all of these Taste ”GREAT”.

Plant in the ground with G & B Harvest Supreme, G & B Planting Mix, or Dr. Earth Planting Mix, or Plant them in Containers using G & B Potting Soil, Patio- Plus, or L.G.M Potting Soil. Fertilize with Dr. Earth 3-3-3 Liquid Solution, or Organic Advantage Plant Food.

Remember to remove emerging weeds from your flower & vegetable beds. Mulch and apply an Organic pre-emergent such as Concern Weed Prevention Plus 100% Natural Corn Gluten.

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Trim Those Plants

Summer’s blast of heat can make even the hardiest of shrubs look brown, tired and just plane ugly.
Now is the time to give your bushes a hair cut. Trimming the ends of the plant encourages new lush, green growth.

Be certain to remove any brown, dead branches to open up the space and help the plant fill in the voids.
Ground covers, such as Ivy, will also benefit from a trimming.

Within weeks, new growth will appear giving a fresh green look.

 

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Recipe of the Week: Nectarine Blueberry Crisp

    What You'll Need:

    • 6 medium nectarines
    • 2 cups fresh blueberries
    • 2 tablespoons granulated sugar
    • 1 tablespoon cornstarch
    • 1/2 teaspoon cinnamon
    • 1/4 cup all-purpose flour
    • 1/4 cup uncooked quick-cooking oats
    • 1/4 cup chopped walnuts
    • 3 tablespoons dark brown sugar
    • 2 tablespoons butter, melted
    • 1/4 teaspoon nutmeg
    • Ice cream (optional)

    Step by Step:

    • Preheat the oven to 400ºF.
    • Wash and chop nectarines into 1/4-inch pieces to yield 3 cups; set aside.
    • Spray bottom and sides of a 9-inch round or square baking pan with nonstick cooking spray.
    • Combine the nectarines, blueberries, granulated sugar, cornstarch and cinnamon in a large bowl.
    • Transfer fruit mixture to prepared pan; bake for 15 minutes.
    • For the topping, combine flour, oats, walnuts, brown sugar, butter and nutmeg in a small bowl; stir with a fork until mixture resembles coarse crumbs.
    • Remove fruit mixture from oven; sprinkle with topping. Return pan to oven; bake until fruit is bubbly and topping is lightly browned, about 20 minutes.
    • Serve immediately. Top with ice cream if desired.

    Yield: 6 servings

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