By Bonnie Brusseau

If you want a rose to use as a cut flower in a vase, be sure to get a hybrid tea rose. They are generally one rose per stem; the stems are longer and stronger.

Beyond that, pay attention to the number of petals each variety of rose has. This is called the “petal count.” The more petals the rose has, the more heat it takes to open the flower and the slower the flower opens. A rose for Oakland / Berkeley should have 20-35 petals. A rose for Danville or Walnut Creek should have at least 30 petals and 35-40 would be even better. If you live near the coast where the weather is cool and showery, and the rose has too many petals, the flowers may fail to open. This is called “balling.” If you live inland and the rose has too few petals, it will be a bud in the morning and be full blown by the end of the day. So “petal count” counts!

Discounts apply to prepaid orders only.  Pre-ordered roses are supplied bareroot – all others are potted.  Come by the nursery to look at pictures of the roses available and to get all your rose questions answered. 

Arugula, variously called rocket, roquette, ruchetta and rucola, is a member of the big Cruciferae family and a relative of the radish, turnip, and watercress. While the versatile green has long enjoyed widespread appeal throughout the Mediterranean, it has gained acceptance only recently in the United States where cooks now like to mix it with other salad greens, add it to a beet salad, or pair it with goat or blue cheese, figs, tomatoes, or citrus. Its American name, arugula, may be a mangled version of the Italian rucola or perhaps it's taken directly from the southern Italian dialect. Nobody knows for sure. Wild rocket used to refer to the type foraged in the Mediterranean, but today the term refers to a garden species (Diplotaxis erucoides). It tends to have more stem to leaf, and its leaf tends to be sharper and slimmer and often more peppery.

Plant in sun with average well-drained soil. Plants are quick growing and need a regular supply of water and nutrients.

Plant in succession for a constant supply. Harvest until plants begin to bloom.

Arugula's pale ivory blossoms are a springtime reward, making not only delicate additions to salads and to pizzas fresh from the oven, but also beautiful bouquets. Food writer Deborah Madison explains that the cream-colored blooms have tiny blood-red veins with four single petals in the shape of a cross, the perfect symbol for this crucifer.

For storing, rinse, dry, and place in a zippered plastic bag; force out all of the air before sealing. Store in the vegetable bin of the refrigerator for 4 -5 days.

To prepare, once cleaned, check for any wilted or discolored leaves, and break off any tough stems. While arugula is most often consumed raw, either in salads or as a finishing touch on beans, pizzas, and pastas, it can also be sautéed (especially if it is a little tough). It has also been popular to serve meat, chicken, or fish on a bed of fresh young arugula.

Penne with Wilted Arugula, Olive Oil, and Goat Cheese,
Serves 4, from The San Francisco Ferry Plaza Farmer's Market Cookbook, by Christopher Hirsheimer and Peggy Knickerbocker

For a quick, fresh, simple meal, toss arugula with pasta, a good extra-virgin olive oil, and a sprinkle of grated cheese.

1/2 pound arugula
Salt
1 pound penne
1 clove garlic, minced
Red pepper flakes
1/3 cup extra virgin olive oil, plus extra for serving
3/4 cup grated goat cheese or Parmigiano-Reggiano cheese

If the arugula leaves are large, tear them into bite size pieces, removing any tough stems. Bring a large pot of water to boil over high heat and then salt the water. Add the pasta and cook until al dente. Scoop out and reserve about 1/2 cup of the pasta water and then drain the pasta.

Place the pasta in a warmed serving bowl and add the garlic. Season well with salt and add a sprinkle of pepper flakes. Splash in the 1/3 cup olive oil and about two-thirds of the reserved pasta water and toss well. Add more pasta water as needed to create a nice sauce consistency. Sprinkle in the arugula leaves and one-half of the grated cheese and gently toss again.

Serve the pasta and pass a bottle of olive oil and the rest of the grated cheese at the table.

Arugula Salad with Shaved Aged Gouda and Satsumas
Serves 4, from The San Francisco Ferry Plaza Farmer's Market Cookbook, by Christopher Hirsheimer and Peggy Knickerbocker

The combination of peppery arugula, sweet mandarins, and aged Gouda tossed with a simple vinaigrette makes a sophisticated salad that takes seconds to make. You can substitute a good dry jack or even Parmigioano-Reggiano for the Gouda.

1 shallot, minced
2 tablespoons red wine vinegar
A few drops balsamic vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 cups torn arugula
3 Satsuma or other mandarin oranges, peeled, pith and seed carefully removed and sectioned
1/4 pound wedge aged Gouda cheese

In a small bowl, combine the shallot and red wine vinegar and balsamic vinegar and let stand for at least 5 minutes while you prepare the other ingredients for the salad. Whisk in the olive oil and the seasons to taste with salt and pepper to finish the vinaigrette.

In a salad bowl, combine the arugula and mandarin sections. Drizzle the vinaigrette over the salad and toss to coat evenly. Using a vegetable peeler, shave the cheese over the top, then serve.

Resources used for information:
- Vegetarian and Vegetable Cooking, by Christine Ingram
- The San Francisco Ferry Plaza Farmer's Market Cookbook,
by Christopher Hirsheimer and Peggy Knickerbocker
- The New Food Lover's Companion, by Sharon Tyler Herbst
- UC Davis, Vegetable and Information Center (various leaflets)
- Sunset Western Garden Book, edited by Kathleen Norris Brenzel

Here in the Diablo Valley area winters are cold, sometimes below freezing, and wet. This is the worst combination for many cacti and succulents that prefer a warmer, shorter, drier rainy season. This less-than-ideal situation is compounded by heavy clay soils.

So how do you keep some of the tender species happy from November through April? Potted specimens are easy; simply move them to a place where they are more protected from the rain and frost. Under an overhang or patio cover and against a warm wall are excellent spots. Keep them dry – not watering unless you notice visible shrinking or shriveling of leaves.

Cacti and succulents in the ground are another matter. Unless you know that the species you planted are hardy in the wet and cold, you need to build some temporary protection for them. Many plants can take the cold if they are kept dry and vice versa. Take a trip to Ruth Bancroft Garden sometime and see how they have devised portable ‘tents’ for some of their prized specimens using a wooden frame covered with clear plastic. This protects the crown of the plant from excessive moisture and the top of the plant from frost.

In the match between winter and cacti and succulents, everyone can win with a little preparation.