Annuals, Perennials and Vegetables are all 33% off now while supplies last!

33% of Vegetables

Now $1.75 Each or $20 per flat.

Here’s a great Summer time recipe for your fresh garden peppers!

1 can (8 ounces unsweetened pineapple chunks
2 tablespoons plus 1-1/2 teaspoons cider vinegar
2 tablespoons brown sugar
Dash of Pepper
1/2 pound pork tenderloin, cut into 1-inch pieces
1/2 small sweet red pepper, cut into 1-inch chunks
1/2 small green pepper, cut into 1-inch chunks
Hot cooked rice, optional

Drain pineapple, reserving juice; refrigerate the pineapple.  In a bowl, combine the pineapple juice, vinegar, brown sugar and pepper.  Pour half of the marinade into a large resealable plastic bag; add the pork. Seal and turn to coat; refrigerate remaining marinade for basting. 

Drain and discard marinade from pork.  On metal or soaked wooden skewers, alternately thread the pork, pineapple and peppers.  Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning and basting occasionally with reserved marinade.  Serve with rice if desired.

Heirloom Tomatoes (any seed before 1920)

Moonglow
80 days – 3-4 oz. fruit dense, meaty
Sweet with a hint of tartness

Bloody Butcher
55 days – clusters of 2-3 oz fruit
Deep red (blood red)
Strong tomato flavor – very tasty

Bradley
Large 10 oz fruit – pink colored flesh
Meaty – good for canning 

Chocolate Cherry
70 days – 1” diameter – Extremely flavorful 

Black From Tula
80-85 days – 3-5” diameter
Chocolate brown flesh – Very flavorful

Pineapple
85-90 days – 5” and larger – Meaty-mild flavor – Orange/Yellow with red streaks 

Brandywine
90-100 days – Large, up to 1 ½ pounds
Rosy pink fruit – Considered the world’s best flavored tomato

Celebrate Mom this Sunday, May 9th!
Looking for the perfect Mother’s Day gift?  Stop by Blossom Town, we have what it takes to make Mom smile!

Fresh Cut Flowers
Corsage
Garden Center Plants, Flowers and Garden Decor
Pottery
Gift Certificats
Gift Shop featuring Local Artists

Stop in or call and have us deliver to your mom, grandmother or any special mother in your life!

A zesty appetizer everyone will love with fresh from the garden jalapeno peppers!

1 pound boneless skinless chicken breasts
1 pound sliced bacon
15 jalapeno peppers, seeded and cut in half
1 tablespoon garlic powder
1 tablespoon onion powder
1 table spoon pepper
2 teaspoons seasoned salt
1 teaspoon paprika
1 small onion, cut into strips
Blue Cheese or Ranch salad dressing

Directions
Cut chicken into 2-in. x 1-1/2 in. strips.  In a large zip lock bag, combine the garlic powder, onion powder, pepper, seasoned salt and paprika; add chicken and shake to coat.  Place a chicken an onion strip in each jalapeno half.  Wrap each with a piece of bacon and secure with toothpicks.

Grill, uncovered over indrect medium heat for 9-10 minutes on each side or until chicken is no longer pink and bacon is crisp.  Serve with Blue Cheese or Ranch dressing.  Makes 2 and half dozen.

Thinking about how great a garden tomato or a fresh cucumber would taste?

Stop by Blossom Town this Saturday, May 1st for our Open House!  Sign up for drawings and have treats and refreshments while checking out Spring in the greenhouse!  We have lots of beautiful flowers, garden vegetables, unique planting pots, garden and yard decor and much more!  We’ll also be introducing new varieties in the greenhouse.   Support the “Bobbers” Relay for Life team and stop by their hot dog stand located in the parking lot.

Come out and enjoy the colors, sights and smells of Spring in our greenhouse from 8:30am to 3pm!

Summer containers are are a fun and decorative way to display your flowers and plants.  Care for your containers is essential, here’s a great tip from Brad in the green house!

To check for watering, stick your index finger into the soil to your knuckle. If you feel any dampness, hold off on watering. If it feels completely dry, go ahead and water making sure you let the water run all they way through the container. If the water runs through very quickly, repeat the procedure in about an hour.

Grandma Margie’s Rhubarb Crunch

Mix all together.  Press half of mixture into a 9×13 pan
and cover with 6 cups finely chopped rhubarb.

Then combine in a sauce pan:
1  1/2 cups sugar
1  1/2 cups water
3  Tbsp cornstarch
1  1/2 tsp vanilla

Cook until thick and clear.  Pour over rhubarb and
top with remaining oatmeal mixture.
 
Bake at 350 for 45 minutes.

Serve and enjoy a favorite summer dessert from the garden!

Kennebec
Late mid-season maturity, good all-purpose potato, excellent for storage.

Yukon Gold
Mid-season maturity, yellow flesh – buttery flavor, stores well.

Norland
Early season, great for frying, potato salad and baby reds.

Red Pontiac
Mid-season maturity, good all-purpose potato, stores well.

When planting your potatoes, cut out an inch square chunk of the potato with at least one eye in it.  Plant the chunk 4 to6  inches deep, 12 to 16 inches apart with the eye facing up and cover.   

*Seed potatoes aren’t really seeds at all. They are full-size potatoes that are allowed to start producing shoots in the potato eyes. You’ve probably seen this happen when you’ve stored potatoes for too long.

Harvesting
Days to Harvest: 2 – 4 Months.