Free Ice Cream for Dads!
Newsletter 14 – Thursday, June 16, 2011
Youll love your garden … Its our promise!
Americas Best Flowers Celebrates Fathers Day!
Americas Best Flowers on Cottage Grove Rd. will be treating Dads and their families to FREE ICE CREAM on Saturday and Sunday, June 18 & 19. We will be serving all day long, so if you like the idea of a chocolate swirl breakfast, or want a cool snack halfway through the day, come on out and see us.
And, because hard-working Dads need a cool, shady place to relax when their work is done, we have all of our trees and shrubs at 20% off. Come on out today and choose while the selection is still good. Our plants look great. Every tree and shrub has been expertly cared for by our staff of experienced gardeners. If youve been thinking of adding an ornamental tree or shrub, now is the time.
Those who plant trees be-leaf in the future.
Perennial of the Week June is Perennial Month!
Our Perennial of the Week is Made for the Shade
Heuchera, pronounced hoo-ker-a, commonly known as Coral Bells, are one of those rare perennials that will truly thrive in the shady spots of your garden. These hardy mound forming perennials are easy to grow in any well-drained soil. Most varieties of Coral Bells begin blooming in early June and don’t stop until the end of August.
Low maintenance Coral Bells are grown for their colorful foliage. We have over a dozen varieties currently in stock, many with ruffled leaves. Check out Black Beauty, Caramel, Marmalade, Sugar Plum, Southern Comfort and Cherry Cola. Our Perennial of the Week definitely comes in an abundance of options. And at 20% off, this is the perfect opportunity to brighten all those shady corners of your landscape.
Below are three of our favorites.
‘Ginger Peach’ is one of the fastest growing heucheras. The 10" tall, 24" wide mound is an ever changing palette of peach, coral, and copper. The maple-shaped leaves are ruffled, revealing hints of their rosy-colored backs. Heuchera ‘Ginger Peach’ is slow to flower and remains neat and tidy for years, before it needs to be divided.
Electric Lime is a new variety introduced in 2010. Its foliage explodes with brilliant electric lime color, that develops red veins in cool temperatures. This heuchera forms a large mound with abundant stems of white flowers.
Fire Chief is a mounding variety with wine-red ruffled leaves. This medium size heuchera is a continuous bloomer, producing bi-colored pink and white flowers on dark red stems from spring to fall.
To termites, a group of dead trees is an arbor eat’um.
Many of you are enjoying the harvest of the early crops of lettuce, spinach, peas and radishes that you planted in early May. But did you know that its not too late to plant more seeds for successive crops? Mid June is the perfect time to start another crop of beets, carrots, lettuce, green onions, cucumbers, bush snap beans, Swiss chard and summer squash, like yellow crookneck, patty pan and zucchini. The warmer soil will speed germination, so your plants will come up more quickly and grow faster. When you are trying to decide if theres time for a crop to grow, check the maturity dates on the back of your seed packages. Anything that is listed as 70 days or less has plenty of time left this year. We still have a good selection of garden seed and onion sets available here at the farm, so come on out today and pick up what youre missing. From mid August through September, youll be sooo glad you did.
After a cold winter, will deciduous trees be releaved?
|Wed, Jun 1 – Thu, Jun 30|
Perennials of the Week
Starting in June, we feature a different perennial each week.
|Sat, Jun 18 – Sun, Jun 19|
FREE ice cream for Dad and the family!
|Mon, Jun 20 – Sun, Jun 26|
Herbs are for Grilling
Special mini-garden promotion.
|Mon, Jun 27 – Sun, Jul 3|
Rhythm and Blooms
Beautiful red, white and blue containers. Special recipes for your 4th of July cookout!
|Sat, Jul 9 – Sun, Jul 17|
Summer Dollar Days
Redeem your collected orange ABF dollars for up to 50% off your total purchase.
|Sat, Jul 23|
Plant your Own Succulents Workshop
10AM – 4PM Select from our wide variety of easy to care for succulents and create your own indoor container. Free soil and design assistance.
When plums dry on your tree, its time to prune?
By Deb Meyer
Grilled pizza is an easy meal for kids to make for dad, as long as hes there to oversee the grilling. There are a thousand ways to top pizza. You could use your favorite pizza sauce, and add the meats, veggies and cheeses you like best. Or you can be adventurous and try something new.
If you planted basil, or do so very soon, there may be fresh pesto in your future. Even better, grilled pizza with pesto & ricotta. Need good pizza dough? Ive found that frozen pizza dough from Frabonis works great for making homemade pizzas. Ive also found that having a pizza party and letting guests create their own pizza masterpiece is a lot of fun.
Heres a recipe from the Food Network for Grilled Pizza with Ricotta & Pesto. I have added my personal pesto recipe, which is tried & truly flavorful!
Grilled Pizza with Ricotta & Pesto
- 12 ounces pizza dough
- Flour, for rolling surface
- Extra-virgin olive oil
- 1/2 cup basil pesto
- 2 cups ricotta cheese, preferably whole milk
- 4 tablespoons freshly grated Parmesan
- Salt and freshly ground black pepper
- 2 cups fresh basil
- 2 T minced garlic
- 1/2 cup fresh parsley
- 1/2 cup Parmesan cheese
- 2 T pine nuts, toasted
- 1/2 cup olive oil
- Salt & pepper to taste
Pesto: Roughly chop herbs and garlic, add to a blender with all the other ingredients and blend until smooth. Add a little more oil if the mixture is too thick.
Pizza: Prepare a medium-hot fire in your grill, or heat a cast-iron grill pan over medium heat.
Roll the pizza dough into 8 small pizzas, each about 1/8-inch thick and 3 inches round.
Lightly brush both sides of the pizzas with oil. Grill the pizzas over medium heat until the first side is nicely browned and firm to the touch, 3 to 5 minutes. Turn the pizzas over on the grill. Spoon about 2 teaspoons of pesto on each pizza, spreading it to the edges. On top of each pizza, spoon 4 teaspoons of ricotta cheese, in little balls. Cook the pizzas until the ricotta just begins to melt, 3 to 5 minutes from the moment you turned the pizzas. Sprinkle Parmesan over the top of each pizza. Season with salt and freshly ground pepper. Serve warm.
It’s evergreen and related to the pine but has no cones
perhaps yew can tell me what conifer tree it is.
J A Houston