Quotation of the Week: "The flowers of late winter and early spring occupy places in our hearts well out of proportion to their size." — Gertrude S. Wister

Asiatic vs. Oriental Hybrid Lilies

Lilium OT Hybrid 'Vice Versa'	Lilium Oriental Hybrid 'Aruba'	Lilium Oriental Hybrid 'Auratem'
Asiatic lilies are the easiest to grow and the first to bloom in early summer. Colors vary from vivid pink and reds to bright yellow and oranges. Asiatic lilies are usually unscented and produce an abundance of richly-colored flowers. Oriental lilies bloom midsummer to early fall. Oriental lilies produce large, exotic flowers in shades of pink or white, often with yellow or red accents. Oriental lilies are intensely fragrant. ‘Stargazer' is the most popular lily grown and a favorite of florists. Asiatic and Oriental lilies have the same planting needs. Plant lilies in filtered sun or afternoon shade. If you live in an area with cool and overcast summers, plant lilies in full sun. Lilies prefer to have cool roots and their tops in the sun or filtered sun. Plant lilies in well-drained soil, and provide moisture all year (don't let them dry out in the summer). Some lilies may need to be staked. Avoid planting them in windy spots. Lilies often naturalize well, providing year after year of exquisite blooms. Because of their different blooming times, you can enjoy lilies all summer long by planting a combination of Asiatic and Oriental lilies.

FEBRUARY

Ortho SEASON LONG GRASS & WEED KILLER: Kills new weeds and keeps weeds from coming back to treated areas all season. Perfect for cleaning up driveways, sidewalks, patios and mulched areas around shrubs and trees. One gallon ready-to-use treats 266 square feet.

Aglaonema

Aglaonema (Chinese Evergreen)

Chinese Evergreen are grown for their beautiful colorful foliage. There are numerous varieties and sizes. Most range from 1-3 feet tall and 1-3 feet wide depending on variety. Native to tropical Asia. The name “Aglaonema” in Greek means aglos (bright) and nema (thread). This is a very tolerant plant and makes an excellent houseplant.

Light: Plants with the solid green leaves grow well in very low light, and variegated plants grow in low to medium light, no direct sun

Water: Do not allow plant to stand in water; soil should be moist but not soggy and never allow the soil to dry out completely

Temperature: Likes warmer temperatures 68-77 degrees and no lower than 55 degrees

Fertilizer: Feed monthly with a dilute solution of fertilizer

Propagation: Division, stem cuttings or air layering

Problems: Too much or too little water; root rot usually results from soil that does not drain quickly or overwatering. Cold can be damaging; signs of cold damage shows up as dark greasy patches on the surface of the leaves, usually 2-10 days after damage has occurred.

Let Us Grow Lettuce

by Tamara Galbraith With spring just around the corner, but temperatures still in the cool range, it’s a great time to sow some lettuce seeds in your garden. Lettuce is easy to start, matures quickly, and offers a “cut-and-come-again” growth habit that can give you several salads from the same plant. Loose leaf, butterheads, romaine’s, red oakleaf and the mixes are the easiest and most nutritious lettuces to grow. Germination of lettuce seed requires full sun to part shade to perform well. Do not bury lettuce seeds, but rather scatter them over fertile, fluffy, moist soil (you may want to amend with Paydirt before planting), then sift some Paydirt lightly on top of the seed, just enough to cover the seed and press down gently. You will probably see germination in about a week if soil temperatures remain around 50 degrees. Alternately, you can buy already-started plants. Lettuce can and should be grown outdoors in a sunny location as long as temperatures stay above freezing at night – if unexpected freeze comes, simply toss a few layers of frost cloth on top of the plants and they should be fine. Make sure the soil stays evenly moist as the plants develop. Thin seedlings to allow about 6” between (or plant 6” apart if you aren’t starting from seed), but don’t worry too much about overcrowding. Leaf lettuces are particularly fast growing; they reach maturity in 45-60 days, while romaine and butterhead / bibb types can take up to 70 days. You can harvest individual leaves to eat, or give each plant a crewcut about 2” above the soil line and let it re-grow. There are many beautiful, tasty types of lettuce in all sorts of shapes and colors. Check with us to see what varieties are best for our area, as some are more heat-resistant. The biggest enemy of lettuce is heat, which is why late winter or spring is the perfect time to start lettuce. Once regular warmth comes along- say 80 degrees or more – lettuce will quickly “bolt” meaning the plant suddenly puts on a growth spurt, then sends up flowers and goes to seed. It tastes so bitter and chewy at that point, even the bunnies won’t touch it. Note for those with limited space: lettuce may be grown in containers (medium size). This also has the advantage that you can move the containers to a cooler spot when the weather gets warm, thus keeping them from bolting for a little bit longer.
	PayDirt Special Buy 3 Bags Get 1 Free Offer good through 2-21-06

Now at the Lazy K House

Chinese Noodles
with Grilled Chicken Breast in Spicy Peanut Sauce
In this popular dish, the noodles are served at room temperature topped with warm sliced chicken breast. Because the noodles can be prepared ahead, it makes a terrific party dish for the large group. It’s filling, so a little goes a long way.
Ingredients: 1 recipe green onion curls (below) 1 recipe Spicy Peanut Sauce (below)		Noodles and Vegetables: 6 ounces Asian fresh or dried egg or water noodles 2 teaspoons vegetable oil ¼ teaspoon sesame oil ¼ hot house cucumber, unpeeled and julienned 1 carrot, peeled and julienned Presentation: 4 to 6 sprigs cilantro
Chili Sauce with Honey: ¾ Cup vegetable oil 1 ½ tablespoons lemon juice 1 tablespoon chili sauce with garlic 1 tablespoon honey 1 teaspoon soy sauce 1 clove garlic, minced 2 boneless, skinless chicken breast halves (4 ounces total), tenderloins removed
To Make Chili Sauce: In a medium bowl, whisk all the chili ingredients until blended. Use immediately or refrigerate. Bring to room temperature before using. Makes 1 cup. To Marinate Chicken: Put chicken into plastic zipper bag. Add chili sauce; toss to coat. Marinate for 1 hour at room temperature, tossing once. To Prepare Noodles and Vegetables: Bring a pot of salted water to a boil. Add noodles and cook until al dente, 3 minutes for fresh, 5 minutes for dried. Drain and run under cold water until cool. Transfer to a bowl. Add vegetable oil and sesame oil; toss to coat. Stir in cucumbers and carrots. To Grill Chicken: Oil grill and prepare coals or preheat gas grill. Grill over medium heat until underside has deep brown grill marks, 6 to 8 minutes. Turn and continue grilling until cooked through, 6 to 8 more minutes. Chicken is done when thickest part is opaque. Let rest 5 minutes; slice thinly on the diagonal. To Plate: Toss noodles with as much peanut sauce as desired. Mound noodles onto the center of 4 small plates. Top with slices of chicken. Drizzle with peanut sauce. Top with green onion curls and a sprig of cilantro. Makes 4 to 6 Servings
Green Onion Curls
Ingredients: 2 green onions To Prepare Curls: Trim bottoms of onions, cut 2 inches off tops and remove outer layers. Using a sharp knife, cut stalks into thirds. Diagonally cut each into thin julienne slivers. Put them into a small bowl and cover with water. Refrigerate until they curl, at least 30 minutes. They can be stored in the refrigerator in water overnight, but I like to use them at room temperature when I garnish hot food.
Spicy Peanut Sauce
Ingredients: ½ cup vegetable oil ¼ cup tahini, stirred ¼ cup soy sauce 2 tablespoons dry sherry 2 tablespoons rice vinegar ½ teaspoon sesame oil 1/3 cup honey 1 tablespoon coarsely chopped garlic	1 tablespoon coarsely chopped ginger ½ cup crunchy regular peanut butter (not old fashioned) 1 teaspoon dried red pepper flakes or to taste ¼ cup water
Place all ingredients in blender in order given and blend until pureed. Sauce can be served immediately or refrigerated. Serve at room temperature Makes 2 ½ Cups
Recipe with Permission of Kelly Degala