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Edition 5.03 Almaden Valley Nursery News January 20th, 2004



SAN JOSE
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JANUARY

Now is a great time to begin planning warm-season gardens and ordering seeds.


Be a Guest Gardener:

Gardeners love to learn from other gardeners "over the fence". We would love to include a tour and or an article from one of our readers!


Contact Information:

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Telephone:
 (408) 997-1234

Address
15800 Almaden Expy
San Jose, CA 95120-1503






Quotation of the Week:

"Let no one think that real gardening is a bucolic and meditative occupation. It is an insatiable passion, like everything else to which a man gives his heart."
— Karel Capek

Procrastination Alert: Winterize your lawn

If you haven't winterized your lawn yet, you are in the vast club of people that "will get to it." We want to take this opportunity to tell you that by now, you should have "gotten to it" because this is the last weekend for application. We recommend Scott's Winterizer for the job. We have it on special right now for $9.97 per bag (16.67lbs.)

Apply it as your last feeding of the year to help prepare your lawn for winter and provide better green-up next spring.

 

 

 Scotts

How to Apply

Apply at the REGULAR RATE (covers 5,000 sq. ft.) when Winterizer will be applied 4 to 6 weeks after an early fall Turf Builder application.

Apply at the HEAVY RATE (covers 3,500 sq. ft.) when Winterizer will be your only application, .

It is not necessary to water in afterward, although watering will hasten results. On dichondra lawns, always apply to dry foliage and sprinkle to wash particles off leaves.

For best results, use a spreader set to indicated label setting. Apply to a wet or dry lawn. Apply on a calm day. Grass should not touch the bottom of a drop spreader. Tall grass should be mowed a day or two before application.

Rose Pruning

Roses must be pruned every year to maintain vigorous growth and to keep them flowering well. Winter, while they are dormant, is the best time to prune.

    We will be having the Santa Clara County Rose Society in for a FREE ROSE PRUNING SEMINAR
 rose bush

Join members of the SCC Rose Society as they demonstrate and discuss proper dormant pruning techniques, dormant spraying, and basic rose care for all varieties. Then shop from our great selection of over 250 varieties of roses. Sat, Jan 22 from 1:00PM - 3:00PM

Steps in pruning your roses:

  • Think about each cut before you make it. All cuts should be at an angle and just above a bud that is facing away from the center of the bush.
  • Remove dead branches and canes.
rose bush

 
  • Remove old canes that produce only twiggy growth. If your bush is old and only has these old canes, save three or four and cut those back to 3 feet.The height to cut your canes back depends on the type of flowers you want. If you want the long stems for cutting, cut your canes back to 3 feet. If you want profuse flowers, but you're not concerned about stem length, cut the canes back one third.Remove all branches that are thinner than a pencil.
  • Pull off all remaining leaves, rake up all debris, and put it in the trash. Do not use this for your compost pile, as there may be overwintering insects and/or diseases.
  • Spray the pruned bush with a combination of Monterey Liqui-Cop and Bonide All-Season dormant oil sprays
  • Seal the cut ends with Doc Farwell Seal and Heal .

More roses....bring me more roses

This is the time of year when you start to wish you could find room for just a few new roses next season. The AARS winners are pasted all over every website you go to, and you forget about the thorns and just think of the beautiful flowers and summer days of watching buds turn to blooms.

We know the feeling, and we have a plan for you. We are introducing 3 choice new climbers. These each have some "must have" qualities and climbers can find a home in some non-traditional places.

Blaze of Glory
Scent from Above
Lemon Meringue

For a total immersion in rose shopping, peruse our catalog. If you are ambitious, keep a pen and paper handy. You are bound to find some complements to your garden there.

Click Here to Visit Our Rose Gallery

Almaden Valley Trivia !

This Week's Question:

Name the winning AARS roses for 2005?

Trivia Prize:

Dr Earth Rose Food ( If you haven't tried it on your roses, you are in for a pleasant surprise)

Click Here to Answer

Last Week's Question:

How old is the world's oldest living rose bush and where does it grow?

Winner: Mary J Sizemore

Answer: One thousand years old. Today, it continues to flourish on the wall of the Hildesheim Cathedral in Germany.

Mary won a Rose Bush.

Meet our Celebrity Service Team!

Ferne Watt Profile – Ferne was born in Iowa to a family of Mennonite farmers. She spent most of her summers helping at her grandparents farm, learning to grow vegetables, raising chickens, pigs and milking cows. Ferne is the mothers of two boys and has tried to pass on her knowledge of gardening to them.

She currently has a plot in a local community garden where she works her passion for growing as many different types of tomatoes as she can.

Favorite Place – Fort Bragg/NorthernCalifornia Coast

Favorite movie – Rocky Horror Picture Show

Favorite Food – Burrito

Worst Subject in School – History (D)

Can’t Miss TV Show – Desperate Housewives

My Celebrity Service staff and I look forward to serving you this year. We’ll go out of our way to make your day!

Eric Wilder - President

Marble Bark Candy

What You'll Need:

  • 1 package (6 squares) semi-sweet or bittersweet baking chocolate
  • 1 package (6 squares) white baking chocolate
  • 1 cup crushed peppermint candies (about 50)*

Step by Step:

Microwave semi-sweet and white chocolates in separate medium microwavable bowls on HIGH for 2 minutes or until almost melted, stirring halfway through heating time.

Remove from heat and stir until completely melted.

Stir ½ cup of the peppermint candies into each bowl.

Alternately spoon melted chocolates onto wax paper-lined cookie sheet. Swirl chocolates together with knife to marbleize.

Refrigerate for 1 hour or until firm. Break into pieces.

*To crush the candies, place them in a zipper-style plastic bag. Close the bag. Crush with a rolling pin or meat mallet.

Yield: 1 pound
 
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