2019 Newsletter 23 – This one’s for the Dads

2019 Newsletter 23 – This one’s for the Dads

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Lately, I’ve been thinking back to the mid-50’s. My brother Isaac and I would follow my uncle up and down the field as he plowed. I shoved my hands and feet in the soil that the plow brought up. I would do this for hours on end. Back then, the soil was alive. Earthworms were everywhere. We didn’t use chemicals. Manure was spread before the plowing every spring. I just loved soil. Maybe that is why I switched in my fourth year as a Mechanical Engineering student over to horticulture?
Speaking of soil, I believe Soils 101 is still taught at the UW. My professor was Dr. JR Love. I loved his course, particularly the labs. Did you know there are 12 soil types? I learned each and every one to the point I could name them by placing soil between my thumb and index finger and rolling it back and forth. Needless to say, I passed that test with a 100%!
Our soil here has a high clay component. I also learned in Soil 101 that if you backfill a landscaping hole with more than 10% of a different soil type, water will have difficulty moving past the clay layers.
That results in standing water – such as puddles, ponding, even swampy areas!
In fact, I kept this in mind when I started searching for the best soil for America’s Best Flowers. Finding the right formula of sustainable and biodegradable ingredients for our custom soil mix took quite a long time. I wanted more joy for you and less work for us! In the end, my education paid off.
I hope you will stop out and visit us this weekend for Father’s Day. Grab some ice cream and some great gifts for Dad!
Signing off until next week,   
Garden Center Feature
What treat do dads like on hot summer days?
Cashier: “Would you like your milk in a bag sir?”
Dad: “No, leave it in the carton!”
Jicama Citrus Salad
I love the sweet and crunchy texture of jicama. This recipe combines the sweet and sour all in one refreshing salad!
  • 8 tangerines, peeled, quartered, and sliced
  • 1 pound jicama, peeled and cubed
  • 2 shallots, thinly sliced
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • Salt and Pepper to taste

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