The Orchard Online News: February 1st, 2007

Edition 7.05

February 1st, 2007

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Dr Earth

Gardner & Bloome
Nurseryman's
Bumper Crop Booster

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.

Croton is a very popular houseplant and is unique due to its colorful glossy foliage in various shapes and sizes. Its mature size can range from 5-6 feet and up to 12 feet tall, depending on the variety. There are more than 750 species which are native to tropical areas of Malaysia, Southern Asia and Pacific Islands.

Light: Good bright light is necessary; an east facing windowsill is ideal. The brighter the light, the better the color gets on the leaves. Do not put into direct sun as this will burn the leaves.

Water: Keep the soil moist to the touch from spring to autumn and water sparingly during in the winter.

Humidity: Croton likes high humidity. The air should be moist; mist the leaves daily and wash the leaves off frequently.

Temperature: Likes warm temperatures; keep above 60 degrees F.

Fertilizer: Feed regularly during the growing season and stop feeding in the winter months.

Repotting: Repot when necessary in the spring.

The houseplant popularly (but erroneously) known as amaryllis is really a Hippeastrum. Many are sold in flower during the winter, or as bulbs that grow with phenomenal speed once started. You should be able to keep them so that they flower another year if you follow this advice.

Cut the flower stalks close to their point of origin once the flowers fade.
Keep watered, and feed occasionally.
From late spring onward keep in a greenhouse or conservatory if possible.
If you don't have a greenhouse or conservatory, stand the plant outside for the summer.
Let the foliage die down in late summer or the autumn.
Start into growth again in late autumn or early winter.

February is the time to think about Rose Care. Chances are your January pruning is done, which makes it the perfect time to apply the first spray of the season. Also, if you follow Bonnie’s Rose Program, February is the time for the first feeding.

Click on the button below to find out more and see the recipes to get your roses off to a great start!

Click here to learn more about caring for your roses.

This Week's Question:
Flower Photo

Where do "Pinks" get their name?

Answer the trivia question by clicking here.

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.

Recipe of the Week: Roasted Vegetable Ziti Bake

What You'll Need:

1 pound eggplant, peeled and cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
2 medium yellow sweet peppers, cut into 1-inch pieces
1 tablespoon olive or canola oil
1/2 teaspoon salt

SAUCE:

1 1/2 cups chopped onions
2 teaspoons olive or canola oil
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, crushed
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup minced fresh parsley
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon sugar
1/8 teaspoon dried thyme
1 (16 ounce) package ziti or other small tube pasta
4 cups chopped fresh spinach
1 cup shredded part-skim mozzarella cheese

Step by Step:

In a 15-inch x 10-inch x 1-inch baking pan coated with nonstick cooking spray, combine the eggplant, red onion and yellow peppers. Drizzle with oil; sprinkle with salt. Bake, uncovered, at 400 degrees F for 35-45 minutes or until edges of peppers begin to brown, stirring every 10 minutes.

Meanwhile, in a saucepan, sauté onions in oil until tender. Add garlic, red pepper flakes and fennel; cook and stir for 1 minute. Add the tomatoes, parsley, salt, pepper, sugar and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Cook pasta according to package directions; drain.

In two greased 2-qt. baking dishes, spread 1/2 cup sauce each. In each dish, layer a fourth of the pasta, a fourth of the roasted vegetables and 1/2 cup sauce. Top with 2 cups spinach and 1/2 cup sauce. Top with remaining roasted vegetables, pasta and sauce.

Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

Yield: 12 servings

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