|
|



Lafayette
Weather Courtesy of:

Subscribe Now to
The Orchard Online News | |
|
Have
a Look Around our Site |
|
Click Here to see Roses in Stock! |
| Be
a Guest Gardener:
Gardeners love to learn from other gardeners "over the fence." We
would love to include a tour and or an article from one of our readers!
|
| |
Contact Information:
Online Form:
Click to contact us.
Telephone:
(925) 284-4474
Address:
4010 Mt. Diablo Blvd.
Lafayette, CA 94549
|
|
|
E. B. Stone Citrus & Fruit Tree Food
is a blend of select natural organic ingredients for use with citrus and other home orchard fruit trees and with small fruits like berries and those grown on vines. It is formulated to encourage new growth, lush green foliage and to support bountiful crops. E. B. Stone Citrus & Fruit Tree Food is rich in nitrogen, which is essential for all fruiting crops. It also contains phosphorus and potash, which are important for fruit production. It may also be used to feed shade trees, flowering trees and ornamental vines. Don't forget to check your pH and lower as needed with our pH Adjuster Plus for healthy citrus. |
|
|
|
|
It Will Haunt You Again!

Creepy Collectables and Houses So Scary.
Treats So Delectable, Goblins Make Merry.
Witches And Warlocks and Everyone Knows
Spiders And Spells Will Curl Your Toes!
Halloween Opens on the Eve of September 5th!
You're invited to our spooky Halloween party…
The Halloween gates will open at 6pm, but beware--they close at 8! Costumes encouraged!
|

|

|
|
|
When you see chrysanthemums you know fall has arrived! The two types of chrysanthemums that we stock are "Garden Chrysanthemums" and "Pot Chrysanthemums." Both are popular perennials that bloom in an array of colors, from white, yellow, pink, red, cream, burgundy, bronze to gold.
The first mum to arrive is the Garden Chrysanthemum; this mum has smaller blossoms and a shorter, more compact habit. The Pot Chrysanthemum arrives later in the fall; this mum has larger blossoms and grows taller. Both mums grow best in well-drained, moist soil in a sunny location. Prepare the planting site with organic matter and a complete fertilizer. Fertilize plants in the ground two to three times during the growing season.
After the blooms fade, cut back your plants to within 8" of the ground. As they begin to produce foliage, fertilize with EB Stone Organic Rose and Flower Food and pinch them back every month and you will have beautiful chrysanthemums blooming year after year, reminding you that fall has arrived!
|

|
|
|
New for the Lazy K!
We're excited to show you our new outerwear collection. Choose denim with a flair. Jean jackets made extra stylish with ribbed knit sleeves and back--it makes for a flattering fit. Washable swing coats in spicy fall colors and lightweight wool wrap jackets are also making their appearance.
Complement your new jacket with our classy accessories. Choose a luscious leather handbag, slip on a hammered cuff bracelet and wrap it all up with an oh-so-soft scarf.
Come in soon for the best selection!
|
 |
Last Week's
Question: I am an aquatic plant grown since ancient times. My beautiful, multi-petaled pink flower is sacred to Buddhists as it represents purity. The ancient Egyptians knew about me also, and used one of my flowers to represent the number 1,000. What am I?
Correct Answer:
The lotus
Prize Winner: Marilyn Morrish has won a $10 Orchard Nursery gift certificate. Congratulations! Gift certificates are to be picked up within two weeks of winning. Winner must bring an ID to the nursery to claim the prize.
Prize must be picked up in person.
Employees are not eligible for this contest. Please stay tuned for another question next week!
|
 |
Recipe from: The Cherry Marketing Institute
- 1 1/2 pounds fresh or frozen salmon filet with skin
- 3 tablespoons brown sugar
- 1 tablespoon grated orange peel
- 1/2 teaspoon coarsely ground black pepper
- 1 ripe mango or papaya, seeded, peeled and chopped
- 1 cup frozen tart cherries, thawed, drained and halved
- 2 tablespoons chopped fresh mint, basil or cilantro
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon crushed red pepper
|
|
Step by Step: |
- Thaw salmon, if frozen.
- Stir together brown sugar, orange peel and pepper.
- Place fish, skin side down, in a shallow pan.
- Rub sugar mixture over fish.
- Cover and refrigerate 2 to 8 hours.
- Remove the fish from pan, draining off any juices.
- Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals.
- Grill for 20 to 25 minutes or until fish flakes easily. Do not turn fish.
- Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish.
- Serve immediately.
Yield:
4 servings
 |
|
click here for a printer friendly version of this page |