Wednesday, June 30, 2010

The Salvias are Here in Full Force


With the warm weather, salvias are in our stores in all colors. Salvias originate from the Mediterranean, Mexico, Africa, and South America. We also carry many salvias native to our own region.

Generally they need full sun, good air circulation, regular water and excellent drainage. If you have clay soil mix in plenty of organic matter when planting, make sure the crown of the plant is slightly above the natural soil line, and mulch with well-aged compost. Waterlogged plants may not make it through winter.

Most of the salvias available come from areas with summer rainfall, they will need regular water during dry spells. This means slow deep watering once every week or so, depending on how hot and windy it has been. Even those labeled as drought-tolerant need a deep soak once a month during the heat of summer.

Most have aromatic foliage, we recommend planting them close to paths and seating areas to enjoy the fragrance. Hummingbirds, bees and butterflies love them!

Prune in late winter or early spring after danger of frost is past. Cut back only a third of the plant, thin out crossing branches or those growing horizontally.

Sunday, June 27, 2010

Bay Friendly Residential Garden Walks in Marin with MMWD!

FOR IMMEDIATE RELEASE
Contact: Peggy Mathers 499-4204

Marin Municipal Water District and Marin Master Gardener announces its Bay Friendly Residential Garden Walks to help homeowners in its service area identify landscape water saving opportunities.

MMWD, partnering with the University of California Cooperative Extension sponsored Marin Master Gardener volunteers, has developed a program to help homeowners in the MMWD service area identify landscape water saving opportunities. Water is a scarce resource in Marin. MMWD has determined that about one third of the water used in the MMWD service area goes to landscape irrigation. Past experience with periods of drought confirms we all need to be responsible for efficient water use, and reduce waste in the garden.

“Over ninety Master Gardeners have volunteered and prepared for this program,” says University of California Cooperative Extension (UCCE) Director David Lewis. “In addition to their intensive 50+ hours of regular UCCE Master Gardener training that focuses on horticulture, integrated pest management, and environmentally-sound garden practices, they attended two days of rigorous hands-on irrigation training provided by MMWD irrigation specialists.”

Home owners may request a visit from Master Gardener teams to walk through their gardens and examine their irrigations and water management strategies to identify opportunities to improve irrigation efficiency and reduce water needs.

To request a Master Gardener visit, call 415-499-4202 at the UCCE Marin Master gardener office. Your request will be coordinated with a call from a coordinator and followed up by your Marin Master Gardener calling to schedule your appointment. Following the walk, homeowners will receive informational materials covering an array of Bay Friendly gardening strategies and a check list of specific findings and recommendations. Home owners are under no obligation to make any of the recommended changes.

Friday, June 25, 2010

Saturday, June 19, 2010

Friday, June 18, 2010

Thursday, June 10, 2010

Making pickles....

Not sure what to do with all of those cucumbers you'll be harvesting this year?These are courtesy of our pickle seminar speaker, Nate Cofer


Pickled Green Beans -Makes 3 pints

3 pounds green beans
9 cloves garlic, crushed
3 cinnamon sticks
3 bay leaves
3 tablespoons yellow mustard seeds
3 tablespoons brown mustard seeds
6 tablespoons dill seeds
3 tablespoons black peppercorns
6 teaspoons kosher salt
2 ¼ cups distilled white vinegar (5% acidity)

Add one third of the green beans, garlic, spices, and salt to each jar. Fill halfway with vinegar and top off with water. Shake. Refrigerate for 3 days. Can be used for carrots, but for onions omit the dill.



Pickled Cucumber Spears

To each pint jar add the following;

4 or 5 small cucumbers, sliced in quarters or less to fit
5 cloves garlic, crushed
2 tablespoons dill seeds
3 tablespoons black peppercorns
6 teaspoons kosher salt
3 sprigs fresh dill
Distilled white vinegar (5% acidity)

Put cucumbers, spices and salt into jar. Fill halfway with vinegar and top off with water. Shake. Refrigerate for 3 days.
Variation: Add 2 or 3 serrano peppers halved, with seeds intact for a spicy pickle.




Pickled Beets -Makes 4 pints

5 pounds beets
1 quart white vinegar (5% acidity)
1½ tablespoons allspice, ground
6 cinnamon sticks
¼ cup honey

Boil beets until tender, put in cold water and peel. Cut beets into quarters. Put all but beets and honey in a pot and bring to a boil; add honey. Put beet quarters into jars then fill with boiling liquid. Put jars into boiling water bath for 20 min to ½ hour.



Pear Chutney - Makes 6 pints

4 pounds pears, cored, peeled and chopped fine
3 lemons, sliced, seeded and quartered
1 ½ pounds brown sugar
¼ cup honey
1 ½ pounds sweet onions, diced
1 quart apple cider vinegar
¾ pound raisins
¼ pound crystallized ginger, chopped fine
1 tablespoon mustard seeds
2 teaspoons cayenne pepper (more if spicier chutney is desired)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves

Place all ingredients into a pot. Cook over low boil until mixture thickens and pear chunks darken. Hot pack above 195 degrees. Turn jar upside down on lid for 2 minutes. Place in hot water bath for 10 to 15 min to insure seal.


For more fun recipes and tips check out www.freshpreserving.com