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Edition 8.41 Newell Nurseries Gardening Newsletter October 9, 2008

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3 day forecast

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October

For fall and holiday color plant pansies, primrose, snapdragons, Iceland poppies and calendula.


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!


Contact Information:

E-Mail:
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Telephone:
(909) 797-9210

Address:
34017 Yucaipa Blvd,
Yucaipa, CA 92399

Daily:
Open 8 am-5:30 pm


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featured quote

Featured Quote:

"A flower is an educated weed."
~ Luther Burbank

October Garden Tips

1. Plant all types of permanent landscape plants other than bare-root and tropicals.
2. Plant trees, shrubs and vines.
3. Choose plants for fall and winter color in your garden.
4. Continue to shop for spring-blooming bulbs.
5. Plant lilies as soon as you get them home.
6. Buy daffodils, grape hyacinths, ranunculus, anemones and Dutch irises; keep them in a cool, dry place until planting time.
7. Purchase hyacinth, tulip, and crocus bulbs; pre-chill them in the refrigerator.
8. Plant cool-season flowers for winter and spring bloom.
9. Plant cineraria for late winter and early spring bloom.
10. Plant wildflowers.
11. Plant cool-season lawns; this is the best time of year for this job.
12. Overseed Bermuda grass with annual winter ryegrass if desired.
13. Plant cool-season vegetables and year-round vegetables, including carrots and some perennial vegetables.
14. Thin out sweet peas and pinch them back to force branching.
15. Divide, trim, and mulch plants that tend to grow in a clump and that need to be divided, including Kahili ginger, clivia, iris, daylily, moraea, bird of paradise, gazanias, and perennials like Shasta daisies.
16. Cut back zonal and ivy geraniums; finish pruning Martha Washingtons.
17. Divide hardy water lilies.
18. Divide belladonna lilies.
19. Dig up, divide and replant perennials; put unwanted ones in the mulch pile.
20. Cut off runners from strawberries, gather them in bunches, and pre-chill them for November planting.
21. Feed fuchsias.
22. Continue to treat blue hydrangeas with aluminum sulfate.
23. Stop fertilizing chrysanthemums and just enjoy the blooms.
24. Fertilize poinsettias with a complete fertilizer high in bloom ingredients.
25. Feed roses early in October; don't fertilize in November.
26. Water deciduous fruit trees more sparingly in fall.
27. Water roses with up to 1 1/2 inches of water twice a week, unless it rains.
28. Finish pulling out faded annual flowers and cleaning pots and beds for fall.
29. Thoroughly clean up the vegetable garden; pull up the last of the summer crops and compost the remains (if you have had fungus or disease problems, skip the composting and get rid of them instead).

Master Nursery
Garden Primer

Is it bad to have mushrooms growing in my lawn?

Answer:
Not really, but elves sure like them! Mushrooms are the spore-producing structures of certain kinds of fungi. Most of these fungi are beneficial because they break down organic matter and release nutrients that are necessary for plant growth. In fall, as the weather begins to cool, mushrooms often pop up in lawns, causing people to wonder where they're coming from and how to control them.

Mushrooms produce tiny spores that are easily blown about in the wind. When these spores reach a favorable place, they germinate and grow. They are very common in areas with decomposing roots or underground stumps from cut down trees, fallen leaves or lawn thatch and other organic matter.

Most people want to control lawn mushrooms. Sorry to say, we have yet to find any chemicals that are effective in controlling them. Most mushrooms are harmless to your lawn, even though you might not like the way they look. The best you can do is to remove them with a rake and de-thatch your lawn in the fall. De-thatching removes the fungi's food source. Simply removing the mushrooms may make your lawn look better, but it will not kill the mycellium from which the mushrooms grow.

You should be extremely cautious about eating wild mushrooms, because many cause illness and some are deadly. Never eat a mushroom unless you are absolutely sure it is safe. A reference book is not enough--there are poisonous mushrooms that look very similar to non-poisonous ones. If you wish to pick wild mushrooms, please get training first!

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Spicy Sweet Potatoes
  • 3 large sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive or canola oil
  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Step by Step:

  • In a large resealable plastic bag, toss sweet potatoes and oil.
  • Add remaining ingredients; toss to coat.
  • Transfer to a greased 11" x 7" x 2" baking dish.
  • Bake, uncovered, at 400 degrees F for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

Yield: 8 servings

Nutritional Analysis: One serving (3/4 cup) equals 149 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 164 mg sodium, 28 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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