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Edition 7.48 The Interactive Garden Gazette November 29th, 2007
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time to:

November

Add color to your houseplant collection or an instant holiday centerpiece with a blooming seasonal favorite like florist's cyclamen, kalanchoe or Christmas cactus.

 


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IN THIS ISSUE

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azaleas
Barcana Life-Like
Christmas Trees
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Poinsettias are a wonderful worldwide holiday tradition. In fact, next to a Christmas tree, nothing else says Christmas quite like poinsettias. Displayed alone or in groups, they can add a festive splash of color to every décor. From a centerpiece on a holiday table to a miniature plant decorating the corner of an office desk, to a colorful hanging basket that can brighten any room, the poinsettia is the perfect holiday gift.

So how did poinsettias become so popular at Christmas--and where do they come from? According to Mexican legend, a poor Mexican girl named Pepita who could not afford a gift to offer to Christ on Christmas Eve picked some weeds from the side of a road. The child was told that even a humble gift, if given in love, would be acceptable in God's eyes. When she brought the weeds into the church and laid them at the feet of the Christ child, they bloomed into red and green flowers, and the congregation felt they had witnessed a Christmas miracle.

Poinsettias are native to the tropical forest at moderate elevations along the Pacific coast of Mexico and some parts of Guatemala. They are named after Joel Roberts Poinsett, the first United States Ambassador to Mexico, who introduced the plant in the U.S. in 1825.

Poinsettias have come a long way from their humble beginnings. For years only variations of red flowers were propagated and grown. But now there are hundreds of color varieties available ranging from traditional shades of red, pink and white to burgundy, peach, striped, flecked and hand-dyed varieties.

Poinsettias are fairly easy-going, and with proper care can last long past the holiday season. Just click on the link below for a complete care guide including tips for re-blooming the following season.

We have an outstanding selection of poinsettias in every color including a number of new varieties, such as Cortez Bergundy, Monet Twilight and Freedom Red. The sooner you purchase your poinsettias, the sooner you and your friends will be able to enjoy the unique holiday beauty that only they can provide. So hurry in and pick some up today while supplies last!

Check out our Poinsettia Care Guide (click here).

IN THIS ISSUE

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Are you considering a new landscape for next year? If you're tired of your old garden look or have a brand new yard that needs landscaping, consider our team for all of your design and installation needs.

Green Arrow Nursery are experts in landscape design. We know which plants grow well in our area, and our design team is knowledgeable in all of the latest plant introductions and landscape techniques.

We work with you to design and create a look that is unique for you and truly reflects your needs and desires. But many people make the mistake of contacting us in spring when we are already booked up for most of the year. It takes time to design a landscape plan for your home, and we invite you to plan ahead and let us design your landscape plan now so we can add you to our work schedule when the weather warms in spring.

Give us a call today at (818)894-8306. We're here to make sure all of your garden dreams come true!

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IN THIS ISSUE

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December
  • Choose and plant sasanqua camellias and early long-blooming azaleas.
  • Purchase poinsettias early in the month.
  • Continue to plant winter vegetables.
  • Cut off flower spikes that have bloomed from dwarf foxgloves and delphiniums.
  • Don't prune tropicals.
  • Prune grapes, low-chill raspberries, and native plants.
  • Prune wisteria by cutting off unwanted long twiners. Prune roots of vines that fail to bloom.
  • Mow cool-season lawns, including bermuda that's overseeded with winter ryegrass.
  • Do not mow warm season lawns, except St. Augustine (if it continues to grow).
  • Continue fertilizing cymbidiums until flowers open.
  • Feed cool season flowers with a complete fertilizer for growth and bloom.
  • Feed shade plants for bloom; give adequate light.
  • Feed cool-season lawns, but don't feed warm season lawns (except for bermuda that's overseeded with winter ryegrass).
  • Don't water succulents growing in the ground.
  • Keep cymbidiums damp but not soggy.
  • Remember to keep all bulbs, especially potted ones, well watered.
  • Water dichondra if rains aren't adequate.
  • Turn off the irrigation systems of all other types of warm-season lawns once they have gone brown.
  • Spray peach and apricot trees for peach leaf curl if you didn't do so in November.
  • Protect cymbidiums' bloom spikes from snails.
  • Control rust on cool-season lawns by fertilizing and mowing them.
  • Control aphids with insecticidal soap and beneficial insects.
  • Prepare beds for planting bare-root roses next month.
  • Harvest winter vegetables as soon as they mature.

IN THIS ISSUE

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Green Arrow Nursery

IN THIS ISSUE

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azaleas
California Native Plants

 

quote of the week

Quotation of the Week:

"It is always a great pleasure-and surprise-when you happen on just the perfect place in which to plant some special treasure."
~ Margery Fish

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Tacos

What You'll Need:

  • 2 pounds top sirloin steak, cut into thin strips
  • salt and pepper to taste
  • 1/4 cup vegetable oil
  • 18 (6 inch) corn tortillas
  • 1 medium onion, diced
  • 4 fresh jalapeño peppers, seeded and chopped
  • 4 limes, cut into wedges
  • 1 bunch fresh cilantro, chopped

Step by Step:

Heat a large skillet over medium-high heat.

Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes.

Season with salt and pepper. Remove to a plate and keep warm.

Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.

Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste.

Squeeze lime juice over the filling. Wrap and eat.

Yield: 9 servings

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