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Lafayette
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Gardeners love to learn from other gardeners "over the fence." We
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Contact Information:
Online Form:
Click to contact us.
Telephone:
(925) 284-4474
Address:
4010 Mt. Diablo Blvd.
Lafayette, CA 94549
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Dr. Earth LIFE™ PRO-BIOTIC™ All-purpose Fertilizer
Same great Pro-Biotic formula with Beneficial Soil Microbes and Mycorrihizae. Easy-to-use homogenous pellets can be broadcast on top of soil. Fast, long-lasting results. Starts feeding in 7 to 10 days, lasts for months. Certified organic. |
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** LAST CHANCE TO SAVE ON BUMPER CROP! **
Bumper crop is perfect for amending soils for vegetable and flower gardens, as well as top dressing and mulching. There are so many ways to use it, you can never have too many bags! With summer heat coming, add a 2-3” layer of Bumper Crop to your garden as a mulch to help conserve moisture, keep roots cool, and suppress weeds.
Sale ends this Sunday, May 2nd!
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The cucumber is one of the oldest cultivated vegetables. It is believed to be native to India and has been cultivated in western Asia for 3,000 to 4,000 years. Cucumbers were brought to the New World in 1494 by Columbus, first arriving in Haiti and spreading to Canada. Cucumbers were being grown by the Iroquois when the Mayflower arrived.
Here are several different types of cucumbers you will see this season at Orchard Nursery.
Armenian:
- Long and often twisted, with furrowed yellow green skin.
- They are aromatic with mild, sweet flavor and subtle hint of citrus.
- No peeling is required. Contains a few small seeds.
Common:
- Sometimes called “plain” or “pole” cucumbers, they are 6 – 9”
- They are long with dark green flesh. They have a mild flavor. Before using,
- Most people peel and get the seeds out.
English:
- These have thin skin and are 12-15” long. Some are ridged, others are smooth. Most are seedless.
- They have a mild flavor.
- Often served skin intact and no seeding required.
Japanese:
- Narrow and thin, dark green skin with wart-like bumps.
- The seeds are very small.
- These have a sweet and delicate flavor.
- Both the skins and seeds are generally eaten.
Lemon:
- Pale yellow, about the same size and shape of a lemon. As they age, the skin turns a deeper yellow.
- The seeds are small.
- They have a delicate, sweet flavor.
- Peeling and seeding is optional.
Persian:
- Thin skinned, slender and relatively small, about 5- 6” long.
- Juicy, sweet, and finely textured.
- They contain few small seeds and do not require peeling.
Pickling:
- These are about 4” long and have dark green skin. Extremely crunchy!
- They are pickled whole and are unpeeled.
Plant cumbers in a sunny location. They respond to generous amounts of organic matter in the soil and a fertilizer applied during the growing season. Water slowly and deeply. Roots can grow up to 3’ deep.
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‘Kentucky Colonel’ and ‘Mint Julep’ are some of the most delicious mints we carry that are perfect for making mint juleps and mojitos. They are quite easy to grow and can work in a sunny window. Plant them in full to part sun. We strongly suggest planting mint in a pot or container so that it won’t take over your garden. Come in and pick some up today!
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 Except when gardening or doing the dishes!
Save Mom's pretty rings with our crystal ring holder. Beautifully faceted, this Oleg Cassini design is also beautifully priced at $12.99.
P.S. how about saving Mom's hands as well by doing the dishes on May 9!
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This Week's Question:
A Dosakai is a special cucumber found in areas of what country?
Prize: A $10 Orchard Nursery Gift Certificate
One winner per newsletter.
The winner will be announced in Orchard's next online newsletter.
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.
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| What You'll Need:
- 1 (10-ounce) can chicken broth
- 1/2 cup raisins
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust more or less to taste)
- 1
red bell pepper, chopped
- 1
10-12 oz can diced tomatoes, drained
- 2 tablespoons peanut butter
- 3 ounces chopped bittersweet chocolate
- 1/3 cup vegetable oil (or to 1/4 inch in skillet)
- 9 corn tortillas
- 3 3/4 cups shredded jack cheese
- 3 cups cooked chicken
- white or Spanish rice
- slivered almonds
Step by Step:
- Preheat oven to 350°.
- Place 2/3 cup chicken broth in a large microwavable measuring cup, and heat until simmering, about 2 minutes; add raisins to broth to soften.
- In a large skillet, heat oil over medium-high heat; add onion and sauté until translucent.
- Turn heat to medium; add garlic, chili powder, cumin, cinnamon and cayenne, stirring for 30-60 seconds or until spices begin to toast.
- Add chopped red pepper and softened raisins and stir for 1-2 minutes, until pepper is soft and flavors have begun to fully meld.
- Add canned tomatoes, chicken broth and peanut butter; add chopped chocolate and stir until combined. Turn heat down to low so chocolate does not burn.
- Simmer for 10 minutes, stirring constantly, careful to not burn chocolate. Remove from heat and cool slightly, about 5 minutes.
- Place into blender and purée until smooth; set aside, covered. (Can be frozen at this point for later use.)
- Wipe skillet clean. Pour vegetable oil into skillet, to a depth of about 1/4 inch, heating over medium-high heat.
- Fry tortillas, one at a time, just a few seconds on each side. Transfer tortillas to paper towels to drain.
- Butter or nonstick spray a shallow, 2-quart casserole dish; place 3 prepared tortillas, overlapping as necessary, along the bottom of the dish.
- Layer 1 cup of chicken atop tortillas; ladle about 1/4 of the sauce onto the chicken.
- Add about 1 cup shredded cheese and top with 3 more tortillas.
- Layer 1 cup chicken, 1/4 of the sauce and 1 cup shredded cheese.
- Top with remaining tortillas, chicken, mole sauce and cheese.
- Cover casserole with foil coated with nonstick spray face down.
- Bake at 350° for about 30 minutes. Cool chicken tortilla casserole slightly before serving.
- Garnish with sliced almonds and serve with white or Spanish rice.
Yield: 6 servings
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