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Lafayette
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Contact Information:
Online Form:
Click to contact us.
Telephone:
(925) 284-4474
Address:
4010 Mt. Diablo Blvd.
Lafayette, CA 94549
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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. |
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| Limited to stock on hand. Special of the Week is valid on purchases made Thursday, June 4th through Wednesday, June 10th. All sizes Dr. Earth, EB Stone Organics, and Master Nursery Tomato & Vegetable Fertilizers included in sale. |

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In the summertime, when the weather is hot, heat-loving annuals will dazzle your gardens with vibrant colors. They are the sun-bathing beauties of any garden. With so many different flower forms, colors, sizes and foliage shapes, every gardener should have a dozen or two favorite annuals blooming in their garden to brag about.
Versatility is their name; garden pizzazz is your gain. Annuals make themselves at home in your garden beds, intermingled with your trees and shrubs, patio containers, window boxes and / or hanging baskets. Some annuals are groundcovers, some are perfect for the “middle marvelous” group, and of course some will stand “tall and sassy” in the rear of the garden bed.
For a huge colorful impact, plant in swaths or waves. For example, many people plant their gardens in red, white and blue for July 4th. Perhaps they use 6 packs of blue lobelia in the front row, zinnias (red of course) in the next row, and in the back, lots and lots of white cosmos. The same concept applies to other color schemes.
Plant your annuals using Bumper Crop soil amendment. Most of these annuals need regular water. Fertilize with Dr. Earth Life Fertilizer to encourage continuous blooms. Also, deadhead your annuals to keep them blooming all summer long (which means pluck off the spent flowers). This will keep the plant from thinking that it is time to spend all of its energy developing seeds for the next season. Remember that annuals are plants that grow and bloom within one season.
Whatever your garden style or colors, we have annuals for you! Hurry in and pick your favorites. Get them in your gardens for a spectacular summer flower color show!
Click here to view sample pictures of annuals.
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This fall we are offering reblooming bearded iris in 3/5 fan rhizomes. These new fans are large in size and typically produce 2 to 3 flower stems multiple times per year. Plant this fall, and have multiple blooms come spring. The “rebloom” usually happens in late summer to early fall. Pre-order now, and we’ll call you in late August when the rhizomes arrive. $5.99 each; 10% discount on 10 or more.
Click here for an order form (PDF format).
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Last Week's
Question: What unit is the heat of a chile pepper measured in?
Correct Answer: Scoville Unit. The Scoville scale is a measure of the hotness or piquancy of a chili pepper, as defined by the amount of capsaicin (a chemical compound that stimulates nerve endings in the skin) present. In Scoville's method, a solution of the pepper extract is diluted in sugar syrup until the "heat" is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable, even undiluted. Conversely, the hottest chilis, such as habaneros, have a rating of 200,000 or more, indicating that their extract has to be diluted 200,000 times before the capsaicin presence is undetectable.
Prize Winner: Julia Turner 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!
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Rolls
- 1/2 pound medium shrimp
- 1/2 pound pork loin
- 1 (8 ounce) package rice noodles
- 12 round rice wrapper sheets
- 1 bunch fresh Thai basil--leaves picked from stems
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh mint
- 2 cups bean sprouts
Sauce
- 1 cup hoisin sauce
- 1 tablespoon creamy peanut butter
- 1 tablespoon water
- Chopped roasted peanuts
Step by Step:
- Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque.
- Drain, allow to cool slightly, and pat dry with paper towel.
- Peel, de-vein, and slice in half.
- Bring another stockpot of lightly salted water to a boil.
- Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 160 degrees F (70 degrees C).
- Allow to cool, and slice into thin strips.
- Again, bring a stockpot of water to a boil.
- Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes.
- Strain, and rinse to prevent sticking.
- Fill a medium bowl with warm water.
- Dip each wrapper in water for about 30 seconds until soft and flexible.
- Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper.
- Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles.
- Sprinkle with cilantro and mint, and top with bean sprouts.
- Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing.
- The end result should be a roll approximately 1 to 1 1/2 inches thick.
- Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat.
- Bring to a boil, and immediately remove from heat.
- Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.
Yield:
12 servings
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