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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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Dr. Earth LIFE™ PRO-BIOTIC™ All-purpose Fertilizer
Same great Pro-Biotic formula with Beneficial Soil Microbes and Mycorrihizae. Easy-to-use homogenous pellets can be broadcast on top of soil. Fast, long-lasting results. Starts feeding in 7 to 10 days, lasts for months. Certified organic. |
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Featured Quote:
"A man should never plant a garden larger than his wife can take care of."
~T. H. Everett |

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A cool season crop is mostly grown for its vegetative parts: the roots (carrots), leaves (cabbage), stems (celery), and immature flowers (broccoli).
The food value of cool season crops is generally higher than that of warm season crops per pound. Their natural planting and harvesting period is in the cool time of the year. However, the crops can be grown almost all the year in temperate zones, such as coastal areas. Further inland as the weather gets warmer beyond their season, they like a little shade until they are ready to harvest.
Vegetables for September - March
(Cool season)
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- Artichokes
- Asparagus
- Beets (seeds)
- Asian greens
- Bok choy
- Broccoli
- Brussels sprouts
- Cabbage
- Cardoon
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- Carrots (seed)
- Cauliflower
- Celery
- Chard
- Collards
- Fava Beans
- Garlic
- Kale
- Kohlrabi
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- Leeks
- Lettuce
- Onions
- Peas
- Potatoes
- Radishes
- Rhubarb
- Spinach
- Turnips
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We now have many of these vegetables in stock at Orchard Nursery!
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We are pleased to offer a nice selection of Jenny Krauss’ Kinderware!
Wear a fanciful butterfly on your shoulder – decorate your favorite jeans with a
multi-colored belt or carry a swingy clutch.
We love the fact that we’re helping other women--it’s a small world, isn’t it?!
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Whether you choose to feed your roses with our traditional recipe, or go organic, you still have time for one more feeding before fall and winter. Feeding now will help to ensure your roses are healthy going into the dormant season. Our staff will be happy to help you figure out just how much fertilizer you will need for your roses, no matter how many you have!
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Muehlenbeckia Complexa
Angel Vine, Maidenhair Vine, Wire Vine
Muehlenbeckia is an easy care plant in spite of its delicate appearance; it has tiny round leaves on black wiry stems. This is a vigorous vine which can reach 15’ in length. Grown as a houseplant it can be planted in containers making an excellent hanging plant or it can be grown on a form making a topiary. At maturity, muehlenbeckia produces tiny cream-greenish flowers. Its origin is New Zealand and Australia.
Light: Morning sun is ideal or bright indirect light.
Water: Keep plant evenly moist in soil that is well draining. Do not let it dry out completely and do not allow your plant to sit in water.
Fertilizer: Feed every month with a good houseplant fertilizer, such as Master Nursery Liquid Gold 15-6-3.
Temperature: Hardy in a wide range of temperatures, generally from 32 degrees F. to 90 degrees F. Keep well watered in warmer temperatures.
Repotting: It is a good idea to repot every year or two to keep your plant from becoming root-bound.
Tip: Periodically rinse the leaves with water to remove debris and to help keep pests away.
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We brought 143 pounds of produce to the Monument Crisis Center this week.
Thank you to all who donated their surplus harvest!
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Last Week's
Question: What herb gets its name from the Sanskrit word for “horn root”?
Correct Answer: Ginger
Prize Winner: Diane Martinelli 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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Finding gluten-free--and tasty--desserts can be a challenge. Here is a no-bake chocolate almond cheesecake that is yummy and decadent (but safe for celiac disease sufferers).
Ingredients:
- 2 cups finely ground almonds
- 1/4 cup butter, melted
- 1 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 3 packages (24 ounces) cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons rice flour (or other gluten-free flour)
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 8 squares baking chocolate, melted
Step by Step:
- On a baking sheet, toast almonds at 325 degrees F for 3 minutes (or until golden brown). Remove from pan and cool completely and grind into a fine powder.
- Combine ground almonds, dark brown sugar, melted butter
and cinnamon, mixing well.
- Press mixture into a parchment lined 13x9 inch pan (you may also line pan in foil if desired). Coat parchment or foil with nonstick spray.
- Bake crust at 325 degrees F for 14-18 minutes (or until pale golden color). Cool completely.
- In a mixing bowl beat softened cream cheese, sugar, rice flour, vanilla and almond extracts until smooth.
- Add slightly cooled, melted baking chocolate and fold into smooth cheesecake filling.
- Carefully spoon cream cheese into cooled almond crust.
- Refrigerate at least 3 hours, until set.
- Before serving, sprinkle with slivered almonds and chocolate curls.
Yield: 4 servings.
Recipe courtesy of "Cooking for Pleasure" by Jeanine Harsen.

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