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| Join us this weekend as our Harvest Festival continues. Not only do we have various entertainment and learning opportunities throughout the weekend, but our Pumpkin Patch is prime for the picking! From traditional orange pumpkins perfect for carving…to white, green, and blue pumpkins, Cinderella and Fairytale pumpkins, and don’t forget the Warty Orange Hardheads! Everyone in the family will want to pick their own. Be sure to bring your camera; our Pumpkin Patch is perfect for family photo ops! And if you haven’t visited the farm animals yet this year, they’re waiting to see you. Stop by and say hi! Saturday, October 10th
10am - 12pm: Roses 2010 – Once again, Orchard’s rose expert, Bonnie Brusseau, presents what’s new for 2010, and offers helpful information on the care and cultivation of your roses. 11am - 1pm: Haunted Treats & Favors – Our Lazy K gals share recipes and ideas to help you host the perfect haunted Halloween party. Seating is limited. Reservations required, call Chris at 925-299-5444. 12-2pm: Meet Tom Jones! – It’s not unusual for our E.B. Stone rep, Tom Jones, to share great gardening info with a crowd. Come prepared to ask him about gardening with nature in mind. From fertilizers and mulches to insects and weeds, he’s your man! 1-3pm: Bolero y Más – Lively Latin music will perk up your afternoon. Sunday, October 11th
11:30am: "Hey Kids…It’s a Puppet Show!" – This short, whimsical program will delight young and old. Our nurseryman, Michael Gold, is author and performer. 1-3pm: Bryan Girard Duo – Kick back and relax to the stylings of this jazz duo. 2-4pm: Beekeeping Basics – Our guest beekeeper, Steve Sharp, shares the rewards of backyard beekeeping. With honey this good, everyone wins. Lecture includes a visit to Orchard’s beehives.
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*Flu shots have been cancelled due to lack of supply to the VNA (Visiting Nurse Association). We will not have any flu shots available this year.*
11am - 1pm: Food in the Raw! It’s Not for Adults Only – Meet Joni Sare, Certified Nutritionist and Chef. Her class focuses on whole-food nutrition; you will have a taste of her creative raw food cuisine and learn to prepare it.
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Organic onion sets (Yellow Rock, White Ebenezer and Red Wethersfield) are also available. This year we also have two varieties of conventional shallots (Dutch Yellow and Holland Red). Shop now for the best selection.
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Organic Elephant Garlic and four varieties of organic softneck garlic ( Early Italian Purple, Inchelium Red, Silver Rose and Nootka Rose) are now in stock.
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Bumper Crop sale back by popular demand!Bumper Crop is buy 3, get the 4th free for the month of October! 2 cubic feet bags, $8.99 each. |
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The deep blue of a lake, surrounded by white-tipped peaks. Crunchy leaves and tall firs. Mmm, the crisp, clean air --- it must be…Tahoe! Remind yourself of that magical place when you can’t be there in person. Jan Sevadjian makes amazing photo albums, guest books and frames that will beautifully hold all your memories. $36.99 to $99 |
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| In moderate climates, such as the Bay Area, tulips benefit from being refrigerated for approximately six to eight weeks prior to planting. It is also best to plant the bulbs after the soil temperature cools down, so November and December are the ideal months to plant. Choose bulbs now for the best selection and to allow time for chilling. Remember that the bloom time of displays can be lengthened by choosing a selection of bulbs that includes early, mid and late season bloomers. (Note: Chill bulbs in the refrigerator, never the freezer. It is also important to keep the bulbs away from any ripening fruits such as apples, which emit ethylene gas that can inhibit flowering.)
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Ornamental alliums come in a surprisingly wide variety of shapes, sizes, and colors, but perhaps the most dramatic are the tall globe-shaped alliums. Shown here. Interspersed in a perennial bed, these giants of the garden can add an element of architectural interest as they tower above companion plants and small shrubs. Good companion plantings include iris, lavender, geraniums, ornamental grasses and boxwood. Since the flower heads on alliums dry nicely, they continue to be attractive long after the bloom is spent – either left in the garden or used in a dried arrangement. Alliums prefer sun and well-drained soil, have no serious disease or pest problems, are deer and rodent resistant, and easily naturalize.
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| EcoForms Pots are an attractive and environmentally friendly alternative to plastic pots. These biodegradable pots are made from renewable grain fibers (primarily rice hulls). The pots will last at least five years when used outdoors and even longer indoors. We have a selection of fall colors available - avocado green, harvest yellow, and burnished red, as well as classic black. The pots are stocked in our bulb area, as they are nicely sized for forcing paperwhites. The larger bowl is also perfect for a lettuce garden or herb pot.
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Click here to print this coupon. |
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| Orchard’s Annual Pie contest is Sunday, October 25th from 1-3pm. Local professional chefs are waiting to judge your best Harvest Pie. We’re not stopping at apples, so get creative with fresh, locally harvested apples, pears, persimmons, nuts, squash, pumpkin, sweet potato or any harvest-time fruits and vegetables. Please, sweet or dessert-type pies only; no savory dinner pies, and chocolate can be used only as an added flavor, not the main ingredient. Registration is limited to 12 spaces. Call Chris at 925-299-5444 to reserve your spot in the pie contest.
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Last Week's
Question: From what flower is the spice saffron made? Correct Answer: Crocus
Prize Winner: Libbey McKendry 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! |
Step by Step:
Yield: 8 servings Nutritional Analysis: One serving (3/4 cup) equals 149 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 164 mg sodium, 28 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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