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Edition 7.29 Plant Depot Garden News July 19th, 2007

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quote of the week

Quotation of the Week:

"You are the kind of friend who would overlook my broken fence to admire my flowers."


Article Picture

Want to add a splash of tropical pizzazz to your garden? Think hibiscus!

Hibiscus is the one of the flashiest tropical shrubs around! The large vibrant colored funnel-shaped flowers are simply spectacular. The most familiar hibiscus to all of us is Hibiscus rosa-sinensis, originally from the tropical areas of Asia and cultivated for centuries.

Hibiscus can be used as specimen plants and are also beautiful when used as a tropical flowering hedge. They bloom in spring and summer with flowers ranging in size from 4-8 inches wide, single or double. Flower colors can vary from white to pink to red, from yellow and apricot to orange, depending on variety. A new variety, the Hot-Biscus, has a profusion of giant 8 inch flamboyant flowers that combine many different shades all on one flower.

Hibiscus prefer a well-drained soil, rich with compost, full sun to partial shade, and regular water during the growing season. During the blooming period, fertilize the plants every two months with a balanced plant food, such as Dr. Earth Organic 7 All Purpose. To keep mature plants growing vigorously and to maintain an attractive shape, prune out about 1/3 of the old wood every spring. Pinching out tips of stems in spring and summer will increase your flower production.

We invite you to visit us soon so we can show you our great selection.


BeatuifulBougainvillea2007

Beautiful bougainvillea, that evergreen subtropical plant from South America, comes in several different forms. The most common is a vine - a vine that does not twine or cling - but a vine nonetheless. It also comes in a shrub form and a ground cover.

The vibrant colors are not the flower, but are colorful bracts surrounding a small, inconspicuous flower. The color show begins in spring and can continue into the winter. Now, you can't ask much more of any flowering plant!

A mature vine bougainvillea in full bloom is simply a huge "WOW" factor in any garden. The vine bougainvillea is a fast grower and needs regular pruning to keep in good form. Because of this vigorous growth, any structure chosen for support must be very sturdy.

Yes, they do have thorns. Keep that in mind when you are thinking of the best location in your landscape.

Other bougainvilleas have a low-growing form which is perfect for containers. Place containers near the edge of a balcony and the bougainvillea will grow outward and down, spilling color over the outside wall of your home.

Great care must be taken when planting bougainvillea. The roots do not like much handling so do not disturb the root ball. You can cut out the bottom of the pot and plant both bougainvillea and pot. Alternatively, carefully make four vertical cuts down the side of the nursery container and carefully pull all four sides farther apart. Gently remove the plant from the growing container from the base of the root ball (not the trunk of the plant) and carefully place it into the ground or new container, remembering that the roots are very sensitive to handling.

Bougainvilleas like full sun and regular watering. If you water too much, they won't bloom. Fertilize with Gro-Power Flower & Bloom 3-12-12.

Bougainvilleas come in white, yellow/orange, pink, red, and purple. Plant all one color for a huge color impact, or mix and match colors, to create the look of an impressionist painting. We'll be looking for you in the "Boug" section, and we will help you with your choices!


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Check your sprinkler system system

Lawns are put to the test this time of year. Any weakness in water coverage, soil nutrition, or weed control shows up in the heat of summer. Now is the time to recheck your sprinkler system. Plugged or broken heads need to be fixed or replaced. Brown patterned circles in your lawn generally indicate a sprinkler head has been plugged by a grain of sand or has become a victim of a vicious lawn mower attack.

The irrigation system in flower beds should also be inspected. Many times we plant in front of a sprinkler. This is not a problem when the plant is small, but it can result in disaster for other plants in the bed as the new guy grows and blocks the water for the others. Make the necessary adjustment and watch your plants flourish.


Gardner & Bloome
Pizza

What You'll Need:

  • 1 teaspoon active dry yeast
  • 1/4 cup warm water
  • 1 cup cold water
  • 1 teaspoon salt
  • 3 cups bread flour
  • 6 ounces low moisture mozzarella cheese, thinly sliced
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 cup no salt added canned crushed tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 6 leaves fresh basil, torn

Step by Step:

  • Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof.
  • Stir in salt and cold water; stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes.
  • Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise.
  • Remove the dough from the refrigerator one hour prior to using.
  • Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
  • Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel.
  • Place thin slices of mozzarella over the crust; grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
  • With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
  • Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.

Yield: 2 pizzas

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