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In Orchard’s Garden's Gate, you'll discover a number of beautiful flowering bulb plants. They will perk up any winter day as a gift, enhance a center piece, or be a simple way of self-gratification in your window sill. These are the types of flowering plants we'll carry through April:
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Sunday will be a SUPER day to be at Orchard! Join us this Sunday, at 3pm, for a Super Secret behind the scenes tour of Orchard! We’ll share with you the history and evolution of Orchard Nursery. Peek behind-the-scenes and see what happens in our greenhouses throughout the seasons and where we get our props to build our displays. See you Sunday at 3pm! Super Deal Sunday! Coupon Alert!Whether you need a few last minute decorations for your table or porch, or you need to escape the house when the game starts, we’re here for you! And to show our appreciation for keeping us company on game day, we’re offering you a super deal. Spend $40 and get $10 off, or spend $60 and get $20 off! Click here to print the coupon and read the fine print.
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By Jan Enderle, Advanced CCNPro Looking for something a little different in your edible garden this year? Try Cumberland Black Raspberries! These berry plants left on their own form large thorny deciduous shrubs six to ten feet tall, but with some training are quite adaptable to the garden. They are loaded with anthocyanins (powerful antioxidants) making them worthy of your consideration. Black Raspberries will thrive in partial sun in rich, loamy soil with regular waterings. If they get too much sun and not enough water, the fruit may not develop properly. If grown in too much shade, they may not set fruit - so pick your site carefully. Spring bloom clusters and unripe fruits look like red raspberries – starting white, turning pink, to red but then ripening in summer to a deep purple-black. Although the color is that of blackberries, the fruit is intensely raspberry-flavored. Black Raspberries should be grown and pruned like blackberries. After planting them 3 feet apart in rich, compost-laden soil with Dr. Earth or Garden Elements Fruit Tree Fertilizer, cut the canes to 6 inches. This is imperative to grow a strong plant. Black raspberries send new shoots (canes) from the crown, not from the roots like blackberries, so don’t cut canes all the way to the ground. They will require support, so train the new canes on tall 6-7 foot stakes strung with horizontal wires at 2 foot intervals during the growing season. The second year the canes will branch out, bloom and bear summer fruit. Immediately after harvesting all the fruit, cut old canes to 6 inches once again. New shoots will continue to grow through the remainder of summer and will bear next season. Right now we have a great selection of bareroot Cumberland Black Raspberries for $4.99 each. We also have them in pots for $14.99 each, but the quantities are limited. Buy them now while they are here!
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By Jan Enderle, Advanced CCNPro Tiger Aloe (Aloe vareigata) This small growing aloe species was one of the first to be cultivated by Europeans. Like most species of aloe, it is native to South Africa. Because of its small stature and beautiful red winter bloom, it makes a great container plant and winter nectar plant for hummingbirds. The triangular leaves, arranged in 3 three rows, give it an interesting structure and the unique charcoal-green color lined with white dots creates a great texture to play off of other succulents in mixed arrangements. Try pairing it with Yucca gloriosa ‘Variegata’, Echeveria ‘Beauty’, Sedum rubrotinctum ‘Aurora’, Euphorbia myrsinites, Senecio madraliscae or Hylotelephium sieboldii. Aloe variegata grows to about 12" by 12" and requires excellent drainage and little water. We recommend using a soil mixture 60% Cactus Mix and 40% Volcanic Pumice and letting the container dry out completely before watering it thoroughly once again. Tiger Aloe likes a tiny bit of shade inland and full exposure on the Bay and coast. It is hardy to 20 degrees or maybe even a little less. I have never had damage to mine in Pleasant Hill with no protection. Aloe variegata is available right now in our succulent department (while supplies last) in 6 inch pots for $16.99.
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Harvest once the kohlrabi "bulb" is between two and three inches in diameter for best texture. Too much longer than that and it will be tough and woody. It keeps well 7 - 10 days if stored in a cool place. There are two varieties of kohlrabi: one is purple and the other is pale green. They both have the same mild and fresh tasting flavor, not dissimilar to water chestnuts. Kohlrabi is neither as peppery as a turnip nor as distinctive as cabbage, but easy to see why people think it is a little of both. It can be served as an alternative to carrots and turnips, nicely steamed and whipped. Although kohlrabi is not a very popular vegetable in North America, it is commonly eaten in Europe, as well as in China, India, and other parts of Asia. The bulbs are often sliced and eaten in salads and the greens are cooked in mustard oil with garlic and chilies. Very small kohlrabies are tender and can be cooked whole. However, if they are and bigger than 2 inches in diameter, they can be stuffed. To do this, hollow out a little before cooking and then stuff with fried onions and tomatoes, for instance. For sliced kohlrabi, cook until just tender and serve with butter or a creamy sauce. They can also be cooked long and slow in gratin dishes, with for instance, potatoes as a variation of gratin Dauphinois. Alternately, parboil them and bake in the oven covered with cheese sauce.
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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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Author: Lisa Gosselin Recipe Ingredients:
Preheat oven to 400°F. Put a large pot of water on to boil. Coat a 1 1/2-quart gratin dish or similar-size shallow baking dish with cooking spray. Cook kohlrabi in the boiling water until tender, 20 to 25 minutes. Drain. Heat 1 cup milk in a small saucepan over medium heat until steaming. Whisk flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 2 to 3 minutes. Remove the pan from the heat and stir in ham and cheese. Season with salt, pepper and nutmeg. Distribute the cooked kohlrabi in the prepared dish. Pour the cheese sauce over the top, spreading evenly. Sprinkle with breadcrumbs. Bake the gratin until bubbling and golden on top, 30 to 40 minutes. Tip: To make fresh breadcrumbs, trim crusts from firm whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. This recipe is from the Dr. Maring’s Farmer’s Market and Recipe Update of Kaiser Permanente.
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