The Orchard Online News: May 21, 2009

Edition 9.21

May 21, 2009

Master Nursery

CCN Pro

Lafayette
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Address:
4010 Mt. Diablo Blvd.
Lafayette, CA 94549

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 Soil Sulfur for healthy citrus.

Memorial Day

Today we honor the brave men and women whose sacrifices
let us continue to live in the Land of the Free and the Home of the Brave.

Thank you.

.................................
We will be open Memorial Day from 9am – 6pm.

Graduation Leis and Teacher Gifts

Find the best at Orchard Florist!

925-284-4474

www.orchardnursery.com

Join us Thursday, June 25th, from 6pm-8pm, for a complimentary wine tasting with Saddleback Cellars. Stay tuned for specials, gourmet tastings, and demonstrations that will be part of the evening.

Call to reserve your wine glass! 925-299-5444

French:
(haricot vert)
Generally more slender than a pencil, these green beans have soft, velvety skin and are about 5 inches in length. Green bean taste with added sweetness. Very tender, yet crisp when briefly cooked.

Green:
(blue lake string)
Straight and about 4-6 inches long, these bright green beans are plump and have a velvety feel. Generally stringless. They have pleasant, beany sweetness and tender crisp texture.

Purple Wax:
Red to purple, sometimes with dark coppery tint. Similar to green bean and turn green when cooked.

Yellow Wax:
Green bean shape, but skin is light yellow to deep yellow and very thin. Size varies.
Flavor profile milder than green bean. Very tender seeds.

Soybean:
Fuzzy, green, crescent shaped pods about 2-3 inches long. Gray-green beans. Must be cooked. Beans have appealing mild flavor with a subtle nuttiness.

Fava:
Tough, inedible green pod encloses 4 to 7 plump beans. Pods vary in length from 4 - 13 inches. Beans are bright green and kidney shaped. Must be cooked. Smaller, less mature beans are pale green, sweeter and more tender. Larger beans become starchier, require longer cooking, and must be peeled. This bean makes a great cover crop to be planted in the fall through winter into early spring. It is an extra treat in early spring to eat fresh from the garden.

Descriptions from: Melissa's Great Book of Produce, Everything You Need To Know About Fresh Fruits and Vegetables, by Cathy Thomas.

Full sun and ample water. Fertilize early to promote strong growth before flowering. Rotate planting site each season.

Limited to stock on hand. Acer palmatum and Acer japonicum varieties only.
Special of the Week is valid on purchases made
Thursday, May 21st through Wednesday, May 27th.

Last Week's Question: What is the most grown plant in the world? Hint: it has been grown for 7,000 years in every continent besides Antarctica.

Correct Answer: Wheat

Prize Winner: Sunny Khalessi has won a $10 Orchard Nursery gift certificate. Congratulations! Gift certificates are to be picked up within two weeks of winning. 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. Please stay tuned for another question next week!

What You'll Need:

4 tablespoons olive oil
1 medium shallot, finely minced
1 1/2 cups mushrooms, sliced
1 clove garlic, minced
2 1/2 tablespoons balsamic vinegar
salt and pepper to taste
1 10 oz. package fresh spinach, washed and dried
4 large basil leaves, chopped

Step by Step:

Heat 1 tablespoon olive oil in a skillet over medium heat until warm.
Add shallots and mushrooms, cooking until they are soft.
Add garlic to skillet and cook, stirring until you smell the garlic, about 1-2 minutes more.
Stir in the remaining oil, balsamic vinegar and salt and pepper, mixing well.
Remove from heat and allow the mushroom mixture to cool until just warm, about seven minutes.
Arrange spinach evenly in a serving bowl, cover with chopped basil. Pour the warm mushrooms over the greens and toss lightly to coat. Serve immediately.

Serves 4

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