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Orange County Farm Supply
Edition 3.12 Orange County Farm Supply Gazette March 24th, 2005
Orange, Ca
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MARCH

Spring has arrived! So much is in bloom — or is soon to be. Continue to plant just about anything, from seeds to citrus. And there's no shortage of chores, from weeding to fertilizing. Mulch all flowerbeds and garden areas with a 2" layer of Gromulch, Cocoa Mulch, or G & B Soil Building Compost to suppress weed growth and enhance the appearance of your garden.


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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!

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Quotation of the Week:

"He who is born with a silver spoon in his mouth is generally considered a fortunate person, but his good fortune is small compared to that of the happy mortal who enters this world with a passion for flowers in his soul. "
— Celia Thaxter


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Starting Plants from Seed

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Growing plants from seeds in containers is one of the best ways to avoid seedling hazards such as weeds, birds, insects and water problems. You will also have a greater choice of varieties if you start from seed — plus you can save and grow seeds from your own favorite plants.

Methods for seed-planting vary, but basic requirements must be met:

1. Disease-free medium

2. Warmth and moisture

3. Adequate light

4. Adjustment or hardening off period.

Containers:

Containers must be clean and at least two inches deep. Cut-off plastic jugs, milk cartons and small trays all make satisfactory planters. You may also want to try specialized containers such as the 'plant it all' peat containers.

Soil:

Start seeds in a moisture-holding soil that is disease free and light in texture. Peat moss, perlite, or vermiculite are excellent seeding mediums. You may also use a specialized seed-starting soil.

Recommended Procedures:

1. Sow seeds sparingly in containers filled with two inches of moistened medium. Plant at the depth listed on seed package.

2. Water thoroughly and gently.

3. Cover container with clear plastic or slip into plastic bag.

4. Place in a warm area. When germination occurs, remove plastic and keep soil lightly watered and warm. Keep in full sunlight (or under a gro-lamp) for 12 hours a day. Temperatures should be between 70-80 degrees F. during the day and 60-65 degrees F. at night.

5. After the first true leaves appear, transplant to individual containers. If using peat 'plant-it-all' containers, thin to leave one healthy seedling. Small, stocky seedlings make the best plants, remaining compact throughout their lives, blooming earlier and more abundantly.

Seedlings started in trays or flats usually produce many more transplants than needed. Consider swapping varieties with some gardening neighbors.

6. Young plants need to be 'hardened off' before they are set outdoors. Take them to a sheltered, shady area outside for increasing periods of time during the day and bring in at night.

7. When planting outside, disturb the plant as little as possible. As with any transplant, amend the soil as neccessary before planting. If using peat pots, remember to plant the peat below the surface of the soil. This will prevent moisture from wicking out of the soil.


Go Native!

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Over hundreds of thousands of years our native plants have adapted to the very conditions that exotic plants must overcome with fertilizer, water and constant care. It makes so much sense if you think about it: They live here!

Native plants have adapted to the unique climatic conditions of their area and, once established, they require little or no supplemental irrigation or fertilization. When we grow plants found in our resident plant community, we use far less water than in traditional garden landscapes. Using native plants in our gardens conserves resources and saves money — as well as saving us a lot of work!

Before choosing which natives you want to grow, first assess your garden's conditions. Is it shaded by tall trees or the side of the house? Is it in an area with no shade at all? What are the soil conditions? Choose plants that are most at home in those conditions.


Recipe of the Week: Cranberry and Apple Crumble

What You'll Need:

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup chilled butter, cut into small pieces
  • 6 cups sliced, peeled Braeburn apples (or Fuji, Granny Smith, Gala)
  • 1 cup fresh cranberries
  • 1/3 cup fresh orange juice
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch

Preheat oven to 375F.

Lightly spoon flour into a dry measuring cup; level with a knife.

Combine flour, granulated sugar, brown sugar and butter in a food processor; pulse 10 times or until mixture resembles coarse meal.

Combine apple and cranberries in a large bowl.

Combine orange juice and remaining ingredients; pour over apple mixture. Toss well.

Spoon apple mixture into a 2-quart baking dish. Sprinkle with flour mixture.

Bake at 375F for 40 minutes or until bubbly and golden brown.

Serve warm. Top with vanilla ice cream, if desired.

Yield: 8 servings

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