Freesia

Known for its pleasing fragrance, freesia is widely used in floral arrangements. It also makes a great addition to the home garden, especially planted in areas where its fragrance can be enjoyed. Both single and double flower freesia bulbs are available, in shades of pink, purple, red, yellow and white.Orchard Nursery also has two multi-colored varieties, 'Striped Sun' (red-yellow) and 'Striped Jewel' (purple-white) in stock.

Tulips and Hyacinths

In moderate climates, tulip and hyacinth bulbs will benefit from being refrigerated for 6-8 weeks prior to planting. Choose bulbs now for the best selection and to allow plenty of time to chill, before planting in mid-November through December.

Hyacinths are a fragrant choice available in a rainbow of colors. They are popular for forcing indoors as well as planting in the garden. Hyacinths and most tulips have a rather formal appearance and look best in mass plantings or in containers.

Tulips are available in an almost overwhelming variety of colors and styles, from the traditional to the more unusual. The bloom time of displays can be lengthened by choosing a selection that includes early, mid and late season bloomers.

Not to be overlooked are the smaller species tulips. Their bright color combinations make them a wonderful addition to the garden. These small bulbs are easy to plant and can be tucked under shrubs, along a pathway or in rock gardens. Orchard Nursery has eight varieties available and choosing just one is difficult. Unlike the larger tulips, which are usually treated as annuals in moderate climates, the species tulips will naturalize and come back year after year.

Cabbage sliced or cooked, can be one of two things. Deliciously crisp with a mild pleasant flavor, or overcooked and horrible. Cabbage and other brassicas contain the chemical hydrogen sulphide, which is activated during cooking at the point the vegetable starts to soften. It eventually disappears, but during the in-between time, cabbage acquires its characteristic rank smell and flavor. So either cook cabbage briefly, or cook it long and slow, preferably with other ingredients so the flavors can mingle.

There are several types of cabbage. The varieties are savoy, spring greens, green, red, and white. Knowing how to cook them correctly is the goal. For green or white cabbages place the shredded leaves in a pan with a pat of butter and a couple of tablespoons water to prevent burning. Cover and cook over a medium heat until leaves are tender, occasionally shaking the pan or stirring. Red cabbage is cooked quite differently and is commonly sautéed in oil or butter and then braised in a low oven for up to 1 1/2 hours with apples, currants, onions, vinegar, sugar and spices.

When growing, cabbage likes full sun and ample water. Fertilize before heads begin to form.

Harvest when the head is firm and has reached adequate size, depending on variety and growing conditions. Leaves should be crisp looking and firmly packed. Cabbage maybe refrigerated, tightly wrapped, for about a week at the most.

Cabbage contains a good amount of vitamin C and some vitamin A.

If you love cabbage, but are not quite a vegetarian, then try the cabbage rolls at either Delancey Street Restaurant in San Francisco or Vladimir's Czechoslovakian Restaurant in Inverness.

At the Alaska State fair last year, the winning cabbages came in at 85 lbs., 81.4 lbs., and 77 lbs. The real long day lengths make it possible.

NEW VARIETIES WILL BE ARRIVING WEEKLY. BE SURE TO STOP BY AND SEE THIS WEEK'S SELECTION. THANK YOU!

Spiced Cabbage
Preparation time: 10 minutes
Number of servings: 4
Cups of fruits and vegetables per person: 1.0

Ingredients:
1/2 medium head of cabbage
1 small onion (or half a medium one)
1 hot green chili pepper
2 tsp coconut
1/2 tsp tumeric powder
2 cm piece of fresh ginger root

Directions:

Shred the cabbage very finely and chop into small pieces. Finely chop the onion, chili and ginger. Spray frying pan with spray oil. Add the onion, ginger and chili. Fry for 30 seconds, then add the cabbage and turmeric. Fry at a high temperature for about ten minutes, stirring constantly. Remove the pan from the heat and stir in the coconut. This dish can be served on its own but can also accompany many different rice dishes.

"Chick-Chick" Salad
Preparation time: 15 minutes
Number of servings: 4
Cups of fruits and vegetables per person: 0.5

Ingredients:
3/4 cup water
1/2 tsp curry powder
2/3 cup couscous
1 cup cubed cooked chicken breast (about 1/2 lb boneless, skinless)
1-1/2 cups cooked (1/2 cup dry) or 1 can (15 oz) garbanzo beans, drained
1/2 cup chopped red cabbage
1/4 cup chopped red onion
1/4 cup thinly sliced celery
1/4 cup plus 2 Tbsp fresh orange juice
1 tsp grated orange rind
2 tsp olive oil
1/4 tsp pepper

Directions:

In a medium saucepan, bring water, salt, and curry powder to a boil; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Add chicken, garbanzos, cabbage, onions, and celery. Combine orange rind, orange juice, olive oil, and pepper in a small bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well. Serve immediately or chill.

Cabbage Soup
Preparation time: 4 hours
Number of servings: 8
Cups of fruits and vegetables per person: 1.0

Ingredients:
1 lb cabbage, finely shredded
4 celery ribs, sliced
4 carrots, sliced
1 onion, chopped
2 vegetable bouillon, low sodium
2 garlic cloves, minced
1 qt tomato juice, low sodium
4 cups water

Directions:

Combine all ingredients in slow cooker. Cover and cook on HIGH for 3-4 hours or until vegetables are tender.

These recipes are from the Centers for Disease Control and Prevention's website. You can get the nutritional facts and diabetic exchange information from the website for each recipe. The website is: http://apps.nccd.cdc.gov/dnparecipe/recipesearch.aspx

The Centers for Disease Control and Prevention (CDC) and Produce for Better Health Foundation (PBH) are leading this initiative and are in partnership with other health organizations. The goal is to achieve increased daily consumption of fruits and vegetables.

For more information on the Fruits and Veggies — More Matters health initiative, brand and logo, please visit PBH at www.fruitsandveggiesmorematters.org. You will also find activities and tips for getting children involved as well as more recipes.

It's that time of year that so many of us look forward to. Next to Christmas, Halloween and the Fall Harvest Season is the most popular time of year, and at Orchard Nursery, we want to celebrate it with you!

We offer pumpkins and gourds in addition to other fall décor to help turn any home into a fall harvest paradise. Orchard Nursery is the perfect place to shop for all of your Halloween and fall decorating needs. Hurry in while supplies last!

And be sure to join us for our annual Harvest Festival! View the brochure here.

By Tamara Galbraith

As your fall garden clean-up gets underway, don't sabotage your efforts by using dirty tools.

One of the best ways to prevent the spread of fungus and other plant diseases is to prune out infected parts. However, seemingly healthy wood can also be infected, so disinfecting your pruning tools between cuts becomes very important as you trim.

In 1992, scientists at Kearney Agricultural Center in California's Central Valley tested various readily available and commonly recommended disinfectants. The disinfectants tested were chlorine bleach, hydrogen peroxide, Listerine, Lysol concentrated disinfectant, Pine-Sol, and rubbing alcohol.

The scientists found that soaking or spraying pruning blades for a minute or longer in either a full-strength or a 1-to-5 solution of chlorine bleach, Lysol, or Pine-Sol brought the most consistent protection. Interestingly, just dipping the blade quickly often did not disinfect properly. Chlorine bleach generally did a better job for quick dips, although none of the disinfectants proved completely effective.

Although chlorine bleach is the least expensive and generally most effective disinfectant, bleach corrodes tools quickly and--as many of us know from clumsy experience--can splash up and ruin clothes. Lysol caused the least damage to clothes and tools; keeping a small can of Lysol and an old rag in your gardening bucket is a good idea as you work your way through fall pruning.

Last Week's Question: What plant was used as the first commercial filament in light bulbs?

Prize Winner: Cindy Hadden wins a $10 Orchard Nursery gift certificate! Stay tuned for another trivia question next week!