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Yucaipa
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Links to Our Recent Galleries:
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Have a Look Around the Site:
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February |
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Don't prune dead foliage from frost-damaged plants until the danger of frost is past--it will help shelter the plant.
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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!
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Contact Information:
E-Mail:
Click to contact us.
Telephone:
(909) 797-9210
Address:
34017 Yucaipa Blvd,
Yucaipa, CA 92399
Daily:
Monday - Sunday
8:00 am to 5:30 pm
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FEATURED QUOTE :
"To forget how to dig the earth and to tend the soil is to forget ourselves." ~Mohandas K. Gandhi
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Saturday, April 24th
10:00 am - 5:00 pm
with a Wine and Cheese Reception
from 5:30 pm - 7:30 pm
and Live Auction at
6:30pm
Sunday, April 25th
11:00 am - 3:00 pm
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| Newell Nurseries will once again join with Yucaipa's VisionQuest, The Center for Creativity, for our 4th annual Artisans' Faire. Come see amazing works by local artists and join in the fun. All Newell Nurseries customers will receive 10% off their total purchase during the Faire.
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Eating great-tasting fresh greens out of the garden is one of the special pleasures one gets from growing one's own vegetables. But you don't need an acre plot of land to do it in--even a small area will work just fine. With just a little planning and ingenuity, you can grow salad greens just about anywhere.
All you need is a large planter box, or several smaller ones, if you plan on moving plants in and out. Put in some of our great potting soil (we recommend Gardner's Gold) and you're in business. If you don't like to bend over, add legs to the sides of the box, or place it on a table--and you can have a raised planter at just the right height. You can grow from seed or transplant seedlings, whichever you prefer.
Salad greens perform their very best during the cooler seasons. You can even make your planter look colorful by combining different varieties of lettuce, spinach and field greens in the same box. Make sure to feed your greens some organic plant food like Nurseryman's Rose and Flower Food on a monthly basis to help bring out the best flavor.
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Many palms are slow-growing, and consequently, large specimens are often expensive. But don't be deterred from growing palms; if you provide the right conditions, even small plants will gradually become impressive specimens.
Not all palms grow large, and many are compact enough for a tabletop. Some are even small enough to use in a bottle garden while young.
The most common mistake is to regard all palms as lovers of hot sunshine and desert-dry air. They often have to cope with both in countries where they grow outdoors, but as houseplants you want them to remain in good condition with unblemished leaves.
- Keep cool in winter, but not less than 50 degrees Fahrenheit.
- Keep out of direct sunshine unless you know that your palm revels in the sun (a few do).
- Use a good potting soil and ensure that the drainage is good.
- Repot only when it is absolutely essential, as palms dislike root disturbance. Always ensure that the new soil is firmly compacted if you do repot.
- Water liberally in spring and summer, sparingly in winter.
- Mist the plants frequently with water and sponge the leaves occasionally with water.
- Do not use an aerosol leaf shine.
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To some of us, the pansy/viola is a happy, smiling face reminding us of a gardener friend from long ago. The first sign of that special flower brings a smile to our face and warmth to our heart. After all, this flower is known as the "pixie" of the plant world. How perfect is that to have in your winter/spring gardens!
Botanically speaking, members of the genus Viola, which includes the pansy, viola and violets, are perennials. We just happen to treat them as annuals. The varieties that we grow are happiest in cool weather. Planting them now ensures wonderful color in your spring gardens.
There are many different cultivars of pansies and violas offering a wide range of colors and flower sizes: colors from white, yellow, apricot, violet, blue-purples, dusty rose and combinations of all of these colors! The flower sizes range from 1-4 inches.
Pansies are best in sun to light shade. If you plant them in deep shade, they will grow, but not reward you with as many flowers. Plant them toward the front of your flower beds, along with your shrubs and other flowering bedding plants. You may not want to put them too close to the edge if your planter is next to your grass--scary weed whackers may chop off their heads! These plants love to trail and would also be beautiful in raised beds, planters and window boxes.
Here are a few planting and care tips:
Amend the soil with Bumper Crop or Gardener's Gold (if in pots) before planting to provide good drainage around the roots. Use a good potting soil--not garden soil--if you have them in planters.
Space them about 6" apart.
Water deeply, but be careful to not overwater. Don't leave them in soggy soil.
Mulching around the pansies with 2 inches of organic material will help conserve moisture, and reduce weed growth.
Pansies are mostly free of diseases and pests, but if you've had a problem in an area of your garden with pansies, switch and grow them in another area for a year or so.
And here is your number one rule: start your morning with a stroll into your garden to start your day with smiling faces. Oh sure, you can take your cup of coffee or tea along with you, too. |
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How can I tell if a plant is fully rooted?
Answer:
Stand back, look your plant straight in the eye, and ask it! No beating around the bush (forgive the pun); simply ask it in a straightforward manner.
No, seriously, most plants take at least 3-4 months--sometimes a complete growing season in colder climates--to become rooted and established.
If you pull up gently on an established plant, there generally will be no "give." New growth on the plant tips is another sign that your plant is safely on its way.
Incorporating a starter fertilizer into the backfill of the hole and then watering in with a rooting hormone will give your new plants an added boost to help them set down good, solid roots in their new environment. |
| What You'll Need:
- 3 tablespoons vegetable oil, divided
- 1 1/2 pounds ground turkey
- 1 (1 ounce) package taco seasoning mix
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon chili pepper flakes
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can beef broth
- 1 (7 ounce) can salsa
- 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
- 1 (7 ounce) can chopped green chili peppers
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 3 medium zucchini, halved lengthwise and sliced
- 1 bunch green onions, chopped
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Step by Step:
- Heat 1 tablespoon of oil in a large stock pot over medium-high heat.
- Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible.
- Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings.
- Continue cooking, reducing heat if necessary, until turkey is well browned.
- Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes.
- Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time by adding water.
- While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat.
- Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned.
- Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
- In the same skillet in which you cooked the onion and bell pepper, heat the remaining tablespoon of oil over medium-high heat.
- Add the zucchini, and cook, stirring occasionally, for 5 minutes or until lightly browned.
- Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency by adding water as needed.
- Ladle chili into serving bowls.
- Top with sour cream, green onion, and cheddar cheese, and serve.
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