Narcissus

Narcissus bulbs are a traditional choice for spring blooms. The bright yellow “King Alfred” and “Dutch Master” are popular favorites and provide a bold burst of spring color. However, it is worth considering some of the other distinctive and colorful choices that are available.

This season Orchard Nursery has over 50 varieties of narcissus, which include early, mid and late season bloomers in varying shapes, sizes, and colors (a full range of white, yellow, orange, and subtle pink hues). The bulbs naturalize well and are deer and rodent resistant. Narcissus can be planted in containers or beds, and are very effective used in mass plantings. The smaller species are ideal for rock gardens. Many of the narcissus are available in prepackaged selections, such as "Fragrant Mix," "Split Corona Mix" and "Season of Sunshine." This is an easy way to obtain a number of varieties that work well together, or you can mix and match to make your own combinations from the bulk bins.

Muscari

Muscari, commonly known as Grape Hyacinth, is another spring favorite. Orchard Nursery has six varieties available in shades of blue and white, as well as the more unusual feathery red-violet 'Plumosum.' These bulbs naturalize freely and are deer and rodent resistant. They can be placed in beds, tucked in rock gardens, or used in large mass plantings. Muscari provides a bright blue under planting for narcissus and tulips. The white Narcissus 'Thalia' paired with Muscari 'Latifolium' a two-toned blue (deep-violet on the bottom and bright periwinkle blue on top) is a striking combination. Or combine one of the smaller narcissus, such as 'Hillstar' or 'Sailboat' with the bright blue Muscari 'Armeniacum.' Used alone or together, narcissus and muscari offer an almost endless variety of pleasing combinations.

The name comes from the Italian word for "cabbage sprout," and indeed broccoli is a relative of cabbage, Brussels sprout, and cauliflower.

The immature flower heads, parts of the attached small leaves, and a considerable portion of the stem (4"-8") are edible. Harvest when the buds are about the size of a match head. Remove with a sharp knife, leaving between 4" and 6" of stem. Eat as soon as possible because it will not keep for long.

The broccoli should have tight compact bud clusters that are deep green or green tinges with purple and fresh looking leaves. Yellow buds are a sign of age. We eat the unopened flower buds, so check often as the weather warms, and get them before they bloom.

One planting may produce for as long as three months in the late fall or winter because of production from axillary shoots that produce small heads after the main one is removed.

For cooking break into even size pieces, dividing the stem and floret lengthwise if they are thick. Cook in a little boiling water for 4 - 5 minutes until just tender and then drain. Do not oversteam; sometimes it can turn a grayish green.

It is best not to plant brassica family crops (cole crops such as cabbage, broccoli, cauliflower, Brussels sprouts, turnips, collards, and mustard greens) in the same spot year after year. The diseases and insects may build up, so be sure to rotate the crops in your garden.

Plants grow well in any fertile, well drained soil with deep watering and 1-2 feedings before heads begin to form.

If the temperatures get too high, broccoli will bolt into premature flower stalks that will bloom and go to seed.

Broccoli is an excellent source of vitamin A and C, as well as riboflavin, calcium, and iron.

Greenfield, CA is becoming famous for its annual broccoli festival, around September. It calls itself the "Heart of the Salinas Valley. " Every imaginable way of preparing broccoli is featured in this festival, along with other terrific food, entertainment, and amusements.

Broccoli with Shallots
Preparation time: 10 minutes
Number of Servings: 8
Cups of fruits and vegetables per person: 0.5

Ingredients:
4 cups broccoli florets
1/2 tsp garlic, minced
1 Tbsp shallots, minced
1/2 tsp red pepper flakes
Cooking spray

Directions:

Blanch broccoli in boiling salted water for 2-3 minutes until crisp-tender; drain. Spray a medium skillet with cooking spray; turn heat to medium. Add garlic and shallots; cook 10 seconds. Add broccoli and red pepper flakes.

Broccoli Soup
Preparation time: 30 minutes
Number of servings: 4
Cups of fruits and vegetables per person: 0.5

Ingredients:
3 cups chopped broccoli
1/2 cup diced celery
1/2 cup chopped onion
1 cup low sodium chicken broth
2 cups nonfat milk
2 Tbsp cornstarch
1/4 tsp salt
Dash pepper
Dash ground thyme
1/4 cup grated Swiss cheese

Directions:

Place vegetables and broth in saucepan. Bring to boil, reduce heat, cover, and cook until vegetables are tender (about 8 minutes). Mix milk, cornstarch, salt, pepper, and thyme; add to cooked vegetables. Cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil. Remove from heat. Add cheese and stir until melted.

Broccoli Baked Potatoes
Preparation time: 1 hour, 30 minutes
Number of servings: 6
Cups of fruits and vegetables per person: 2.0

Ingredients:
6 medium Idaho potatoes
3 stalks broccoli
1/4 cup skim milk
1 cup shredded light cheddar cheese
1/8 tsp pepper

Directions:

Scrub potatoes. Make shallow slits around the middle as if you were cutting the potatoes in half lengthwise. Bake at 350°F for 30 - 60 minutes until done, depending on size. Peel broccoli stems. Steam whole stalks just until tender and chop finely. Carefully slice the potatoes in half and scoop the insides into a bowl with the broccoli. Add milk, 3/4 cup cheese and pepper. Mash together until the mixture is pale green with dark green flecks. Heap into the potato jackets and sprinkle with remaining cheese. Return to oven to heat through (about 15 minutes).

Looking for a way to beat the heat and enjoy your garden in the evening? Nothing soothes the stress of a long, hard day like a fragrant Moonlight Garden. You can create a romantic garden refuge with white flowers and silver foliage that sparkle in the moonlight; and evening-fragrant flowers show off and perform their best after sundown.

You don't need to focus just on plants that bloom at night. Foliage plants can do the same, or scent the air. Plants with white variegated foliage can also brighten up an area with their soft reflective glow. Many plants flower exclusively at night. Many more wait until evening to release their wonderful scents.

Plan your garden in layers with vines and tall plants in the back and shorter perennials and spreading groundcovers and annuals in the front. Each of these elements, individual or combined, will produce a beautiful garden anytime of the day, but especially at night.

Some excellent choices for taller background plants include camellia, clematis, honeysuckle, hibiscus, hydrangea, jasmine, lilac, magnolia, mock orange, oleander, rhododendron, viburnum and white climbing roses. For smaller shrubs consider azalea, bridal wreath spirea, brunfelsia, gardenia, rockrose, roses, Russian sage, variegated euonymus and pittosporum.

For great perennial color consider achillea, astilbe, boltonia, cuphea, daylily, dianthus, euphorbia, gaura, geranium sanguineum 'album', heuchera, iberis, iris, penstemon, peony, phlox, physostegia, salvia, Shasta daisy and veronica. Consider incorporating dusty miller, variegated hosta, lamb's ears, lamium, licorice plant and silver artemesia for added foliage interest.

Complete your Moonlight Garden with annual color such as alyssum, calla lily, cosmos, impatiens, nicotiana, pansy, poppy and violas; or groundcovers such as bacopa, cerastium, verbena or varieties of fragrant thyme.

Overall, remember that the idea behind a moonlight garden is to reflect the glow and stillness of nighttime, and to create a peaceful refuge that offers its best qualities at night. So instead of coming home and watching TV, kick off your shoes and step out into the cool, quiet evening and enjoy your garden in the reflective light of the moon.