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Edition 8.35 McAdam Garden Center August 28, 2008
quote of the week

Quotation of the Week:

"A man should never plant a garden larger than his wife can take care of."
~T. H. Everett


Announcements:

The Garden Center will close at 1 PM on August 29 for a company function.

Starting Sept. 7, the Garden Center will be open on Sundays from 10 AM to 3 PM.



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All the crazy weather we have had this summer across the country serves as a great reminder to make sure to address any slope erosion problems before they arise. And fall is a great time of year to plant shrubs and ground covers that can help to prevent a hillside from slipping away.

Consider that the upcoming cool months provide a time when plant roots grow fast and the need for water is less apparent for new plantings. You and your newly planted stock now have an advantage over the hot summer sun or cold winter nights.

To see if you have a potential hillside erosion problem, be alert for these tell-tale signs:

• Bare spots anywhere on your property
• Tree roots exposed above ground
• Small stones or rocks appearing on the ground surface
• Small rills or gullies beginning to form
• Build-up of silt in certain areas
• Soil splashed on windows and outside walls
• Soil washout along driveways

A number of excellent plant and groundcover choices not only thrive with the good drainage conditions of most hillsides but will also go a long way in providing protection from heavy rains. The key is to plant a mixture of plant types. You want to have layers of vegetation for rainfall to hit, so it will be diffused before it reaches the ground. Generally the larger the plant grows, the deeper its roots, so don't neglect the larger, slower-growing plants.

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Many gardeners give up on their roses in the summer, believing they only produce quality flowers in the spring. Rose blossoms do tend to be smaller in the summer and the colors not quite as vivid because the summer heat forces the blooms to open before blossom size and color pigment have completely developed. But given the proper care, combined with a few simple pruning techniques, roses will re-bloom every six weeks until the first frost.

There are two ways to prune roses during the growing season, and both will encourage new blooms to set. Most roses have leaflets (with three to seven leaves) every couple of inches along the stems. In order to produce blooms you need to prune at least to the second five-leafed leaflet. (Pruning just above will eliminate nasty dead stems called coat hangers.)

If you also want to prune for size control, you can go as far down as two leaflets above the previous cut. Pruning beyond the previous cut tells the rose you don't want it to bloom. Remember that hybrid tea and grandiflora rose stems tend to grow at least 18 inches after each pruning before blooming, so if you only prune the minimum amount you will have a very tall (and possibly leggy) rose by the end of summer.

Because roses are constantly growing, they are in constant need of food. It's important to feed roses every 6-8 weeks with a quality rose food. Continue feeding through September, and you will have quality rose blooms into fall. So don't give up on your roses. With a little help, they will provide loads of blooms for you all season long.

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How often should I add mulch to my garden and how much should I use?

Answer:
Most types of mulch take a few years to break down and decompose. How much you use--and how often--depends on why you are using it.

  • If you are just looking for aesthetics, maintain at least a 1" layer of mulch over your native soil.
  • If you are also trying to suppress weed growth and want your soil to retain more moisture, we recommend maintaining a 2-3" layer of mulch around your plants.
  • Always make sure to leave a little space around the stem base of bushes or tree trunks. This prevents rotting and allows your plants to get more oxygen.

coconut Curry Tofu

What You'll Need:

  • 2 bunches green onions
  • 1 (14 ounce) can light coconut milk
  • 1/4 cup soy sauce, divided
  • 1/2 teaspoon brown sugar
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons chili paste
  • 1 pound firm tofu, cut into 3/4 inch cubes
  • 4 roma (plum) tomatoes, chopped
  • 1 yellow bell pepper, thinly sliced
  • 4 ounces fresh mushrooms, chopped
  • 1/4 cup chopped fresh basil
  • 4 cups chopped bok choy
  • salt to taste

Step by Step:

  • Remove white parts of green onions, and finely chop.
  • Chop green parts of green onions into 2" pieces.
  • In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chili paste.
  • Bring to a boil.
  • Stir tofu, tomatoes, yellow pepper, mushrooms, and the white parts of the green onions into the skillet. (Don't use the green parts of the onions yet.)
  • Cover, and cook 5 minutes, stirring occasionally.
  • Mix in basil and bok choy.
  • Season with salt and remaining soy sauce.
  • Continue cooking 5 minutes, or until vegetables are tender but crisp.
  • Garnish with the 2" pieces of green onion.

Yield: 6 servings

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Contact Information:

E-Mail:
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Telephone:
(708) 771-4903

Address:
2001 Des Plaines Ave.
Forest Park, IL 60130

Hours:
Monday-Saturday
8:30 am to 6:00 pm
Closed Sunday

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