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Edition 8.23 Westwood Gardens Nursery & Garden Art June 3rd 2008

Contact Information:

E-Mail:
Click to contact us.

Telephone:
(208) 687-5952

Address:
15825 N. Westwood Dr.
(behind Super 1 Foods)
Rathdrum, Idaho 83858

Hours:
Mon. to Sat. 9-6 Sundays 10-5

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Plants that are good for the sole!

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Ladies night at Coeur D' Alene Cellar's Barrel #6 Wine bar on Sherman Ave.

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5:30 p.m. to 8:30 p.m. Wednesday


Attendees can enter to win a Gardener's Gift Basket put together especially for this fun evening.

Join us for: live music, fun, friends, and wonderful, local wines!

Choosing Tomato Plants

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Looking around at the choices available in tomato plants, it's easy to get confused. What do they mean by determinate and indeterminate — not to mention semi-determinate? Should one buy an heirloom or a hybrid? Everyone knows what a cherry tomato is — but what is the difference between a beefsteak and a salad tomato?

Read more to find out.

 

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Dr. Earth Tomato, Vegetable & Herb Food


Dr. Earth Tomato, Vegetable & Herb Food contains a superior blend of organic ingredients to help herbs and summer and winter vegetables grow their best and produce a bounty of healthy, great tasting crops. Each package also contains beneficial soil microbes plus Ecto- and Endo-Mycorrhizae to help keep bad bacteria from attacking your plants. Use during transplanting and as a top dressing every couple of months during each growing season. This fertilizer produces exceptional results and is loaded with calcium to help prevent blossom end-rot on tomatoes, peppers and other vegetables. So throw out the chemicals and start growing more nutritious and tasty vegetables today!

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VERTICAL VEGETABLES

  Many home gardeners grow tomatoes, peas and string beans vertically on trellises, but few realize you can grow other vegetables vertically. Many space-challenged gardeners opt out on growing squashes and melons because they take up so much room in the garden. That's a shame, since these are some of the most rewarding summer crops to grow.

The best part of growing squashes and melons vertically is that you will have room for more tasty varieties. The key is to make sure you have (or build) a sturdy support structure for these babies--no string trellises here. Firmly attach a wood or metal trellis to your fence or individual posts. You can even use a strong garden arbor.

Squash and melons grow fast, so a couple of plants will cover a trellis in no time. For an arbor, select four different varieties and anchor two on each side. This unique growing method will also add visual appeal to your garden. Just imagine an arbor covered with dozens of vibrant squash or fragrant melons hanging like ornaments.

 

This growing method will also encourage you to harvest more frequently, before your squash get too large and tough-fleshed. Besides saving space, growing vegetables vertically will expose them to more sunlight, allowing for more even ripening. It also increases the air circulation around the foliage and fruit so your plants will be less troubled by mildew and other diseases. And, since your fruit is now off of the ground, it will be less susceptible to rotting and less accessible to ground dwelling insects.  

You can grow vertical in containers as well as in the ground. Texas Tomato cages will support cucumbers, squash and melons in containers. In a half barrel, you can plant vertically then surround your veggies with some trailing thyme to lure pollinating bees to your veggies.  

So when you plan and plant your vegetable garden this year, don’t be afraid to go vertical! Let Westwood Gardens help you with your edible landscape. We're here to help you succeed!

 

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Water lilies, irises, grasses,
cattails and more!

Come see our great selection!

 

Pasta with Green Vegetables and Herbs

Ingredients:

  • 1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1 cup frozen peas
  • 1 pound linguine
  • 2 cups packed fresh basil leaves
  • 1 cup packed fresh mint leaves
  • 1/2 cup extra-virgin olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 4 1/2 ounces feta, crumbled (1 cup)
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 3 scallions, thinly sliced

Step by Step:

  • Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes.
  • Transfer with a slotted spoon to a large heatproof bowl; then add peas to boiling water and cook 2 minutes.
  • Transfer peas with slotted spoon to bowl with asparagus; then add linguine to boiling water and cook until al dente.
  • While linguine cooks, pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped; then add to vegetables.
  • Reserve 1/2 cup pasta-cooking water; then drain pasta in a colander.
  • Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.

Yield: 4 servings

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