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Edition 2.41 Plant Depot Garden News October 7th, 2004

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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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