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Edition 12.17 Anawalt Garden News April 26, 2012

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April

Roses. Roses. Roses. There's still time to plant roses.


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featured quote

FEATURED QUOTE :

In the spring I have counted one hundred and thirty-six different kinds of weather inside of four and twenty hours.
~Mark Twain


Harvest the Rain

Why take chlorinated tap water from your spigot and apply it to your garden with a sprinkler?

How about if we use the water the heavens pours down on us instead? How about instead of allowing that water to run off into streets and drains, we could literally harvest it? We could store it and then deliver it with precision to our plants at the exact rate we choose.

It's hard to believe that at one time water was so plentiful that we put up rain gutters to guide it off our property.

In recent years there have been advances in the capture, storage and delivery of rainwater. You can choose from a purely functional rain barrel to a container that is literally garden art that will be an attractive part of your landscape. Concerns about mosquitos, corrosion, and old-fashioned “ugly” have all been addressed.

People who go away for weekends in the summer, take vacations, or just don't want to water all of the time have found that drip irrigation from your rain barrel will give your plants optimum hydration, while you get to recall what you built this landscape for...entertaining friends and relaxing with your family.

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Deutzia is one of those plants that you look forward to every spring. Its delicate but colorful blooms herald warming temperatures and all the wonderful things that go with them. This is one of those deciduous shrubs whose spring color is well worth the wait after being dormant for the winter.

Deutzias are casual plants that can fit in any landscape. They blend equally well in manicured gardens and in wild gardens planted with natives. The smaller varieties can be used as a ground cover or along the front edge of a shrub border for a field of bright green foliage. The taller varieties provide exceptional color as a secondary focal point for foundation planting, blending well into planting islands and along fence lines.

They are untroubled by poor soils and require little or no maintenance. They develop a fairly deep and extensive root system if watered regularly in their first few growing seasons, becoming quite drought tolerant after that. All they require is a few regular feedings per year, and a yearly pruning after flowering if a more manicured effect is desired.

Most deutzias also display beautiful fall foliage color, turning rich shades of burgundy to plum-purple in autumn. They are perfect for all outdoor living spaces, and their pendulous flower clusters can be enjoyed in any part of the garden. But don't wait too long to plant. Unfortunately, their beautiful blooms don't last forever!

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There's nothing that says summer like the sweet, succulent flavor of melons. What a refreshing, tasty warm weather treat! When plucked fresh from the vine at the perfect ripeness, they have a flavor that brings a smile to everyone. A slice of melon makes the perfect ending for any summer picnic or barbeque.

The most important factor in growing melons is heat. The hotter your climate, the better melons will grow. In warmer climates you can grow seed directly in the ground starting in early spring. However, where the growing season is shorter you will need to grow fast maturing varieties and plant starter plants from seed grown early indoors. You can also lay black plastic over the soil around the plants or cover with a floating row cover until the plants start flowering.

Make sure to sow seed or starter seedlings after the soil has warmed to at least 60 degrees. If you grow vegetables in raised planter beds, the soil will warm up faster than on flat ground. If you must plant on flat ground, make sure the area has good drainage. Always prepare all sites by adding an organic soil amendment and a good starter fertilizer.

Plant your starter plants (or two or three seeds in one hole, thinned out later if needed) at least two feet apart or grow vertically on an arbor or trellis. Melons take up a lot of room, so plan accordingly. Make sure to avoid planting near cucumbers, or the cross-pollination can create undesirable flavors in both fruits.

Try to avoid overhead watering at all costs, because that can make melons more susceptible to mildew and other diseases. Using drip irrigation or a soaker hose will help to avoid wetting the foliage. Water often enough to keep your plants healthy. Once the melons have reached full size (check label or seed package for size)--but before they have fully matured--cut back on watering to avoid bland flavor and splitting of the fruit.

When melons are fully ripe, they slip off their vines quite easily. Harvest honeydew types when they turn color or when the leaves where the fruit is attached start to turn yellow. We have a great selection of melons in seed and starter packs, so hurry in and get started today. You'll soon be on your way to a great crop of delectable, sun-sweetened summer fruit.

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Garden Primer

How do I get sweeter fruit on my fruit trees?

Answer:

First, fruit trees need a minimum of at least half a day of sunlight each day during the growing season. The more sun, the sweeter your fruit will be. If your trees are in a bad location, consider transplanting when they are dormant in winter.

That said, many times the fruits on trees are not as sweet as they could be, because the soil they are planted in is lacking phosphorus and potash. It is important to apply a fertilizer to the soil around your trees in November and again in January to provide these vital nutrients.

During the growing season, feed once after the blooms are finished, again in June and one more time in September with a complete fruit tree food. Make sure not to overwater, either. Allow the soil to dry out a little between waterings.

Established fruit trees respond best to deep and infrequent watering.

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Chicken Tortilla en Mole Casserole

What You'll Need:

  • 1 (10-ounce) can chicken broth
  • 1/2 cup raisins
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper (adjust more or less to taste)
  • 1 red bell pepper, chopped
  • 1 10-12 oz. can diced tomatoes, drained
  • 2 tablespoons peanut butter
  • 3 ounces chopped bittersweet chocolate
  • 1/3 cup vegetable oil (or to 1/4 inch in skillet)
  • 9 corn tortillas
  • 3 3/4 cups shredded jack cheese
  • 3 cups cooked chicken
  • white or Spanish rice
  • slivered almonds

Step by Step:

  • Preheat oven to 350°.
  • Place 2/3 cup chicken broth in a large microwavable measuring cup, and heat until simmering, about 2 minutes; add raisins to broth to soften.
  • In a large skillet, heat oil over medium-high heat; add onion and sauté until translucent.
  • Turn heat to medium; add garlic, chili powder, cumin, cinnamon and cayenne, stirring for 30-60 seconds or until spices begin to toast.
  • Add chopped red pepper and softened raisins and stir for 1-2 minutes, until pepper is soft and flavors have begun to fully meld.
  • Add canned tomatoes, chicken broth and peanut butter; add chopped chocolate and stir until combined. Turn heat down to low so chocolate does not burn.
  • Simmer for 10 minutes, stirring constantly, careful to not burn chocolate. Remove from heat and cool slightly, about 5 minutes.
  • Place into blender and purée until smooth; set aside, covered. (Can be frozen at this point for later use.)
  • Wipe skillet clean. Pour vegetable oil into skillet, to a depth of about 1/4 inch, heating over medium-high heat.
  • Fry tortillas, one at a time, just a few seconds on each side. Transfer tortillas to paper towels to drain.
  • Butter or nonstick spray a shallow, 2-quart casserole dish; place 3 prepared tortillas, overlapping as necessary, along the bottom of the dish.
  • Layer 1 cup of chicken atop tortillas; ladle about 1/4 of the sauce onto the chicken.
  • Add about 1 cup shredded cheese and top with 3 more tortillas.
  • Layer 1 cup chicken, 1/4 of the sauce and 1 cup shredded cheese.
  • Top with remaining tortillas, chicken, mole sauce and cheese.
  • Cover casserole with foil coated with nonstick spray face down.
  • Bake at 350° for about 30 minutes. Cool chicken tortilla casserole slightly before serving.
  • Garnish with sliced almonds and serve with white or Spanish rice.

Yield: 6 servings

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