• Spinach is easy to grow, and so good for you!  Throw a handful of spinach in a smoothie…it will darken the color, but it won’t affect the flavor.  An effortless way to get a serving of veggies!
• Lettuce is usually ready to eat in about a month.  For warmer weather, such as now, try varieties that tolerate heat and resist bolting, such as crisphead varieties (also known as Iceberg).  Crispino is glossy green with a firm head and a mild flavor.  Red Iceberg is compact, medium-sized, and has a good flavor.
• Carrot seeds are tiny and difficult to space evenly.  If your seedlings are close together, try thinning them so they won’t be stunted, very slender, or deformed.  There are many varieties of carrots, try something new this time!

Spinach Smoothie

juice of one orange
juice of one lime (optional)
½ – 1 cup water (depending on desired thickness)
1 packet Truvia or about 1 Tbsp Stevia
Handful of clean spinach (about 1 cup, loosely packed)
½ banana
8 med-large frozen strawberries
Handful of blueberries (fresh or frozen)

Place all ingredients in blender in order listed.  Blend until smooth.  This is healthy and delicious for breakfast or a snack!

Mulching: To keep down weeds, conserve moisture, and keep fruit crops clean.  Use a six inch layer of straw or other organic material (shredded leaves, grass clippings, etc.) between rows of vegetables.  You can also lay strips of black plastic between plants.

Weeding: Hoe between crops regularly to control weeds and give your vegetables the best chance for success.  Weeds take nutrients from the soil (and thus away from your veggies), and weed roots can crowd out, or even become entangled with your veggie roots.

Pests: A 2 foot chicken wire fence will keep out most four-legged pests, but watch closely for insect pests.  If you do have a problem with pests, no matter how many legs, stop by one of our locations for advice from one of our garden experts.

What is YOUR favorite gardening tip?

All Blue potatoes, cut and healed and ready for planting!

It’s important to start with “seed potatoes” if you want to grow them in your garden. These are potatoes grown specifically for planting and are free of diseases. Supermarket potatoes can carry diseases and are often treated with a chemical to inhibit sprouting.

Just like potatoes from the grocery store, seed potatoes vary in size. If they are golf ball size tubers, plant them directly into the ground without any advance preparation. Cut larger potatoes into pieces about 1 ½ inches thick. Make sure each piece contains two “eyes” which should be just beginning to sprout. After they are cut, heal them by placing them in a well-ventilated area at about 55 degrees for one or two days.

Plant potatoes about 1 foot apart in a shallow trench about 3 inches deep. Potatoes like fertile, well-drained soil in full sun. When the plants are about a foot tall, “hill” them by drawing soil up around them with a hoe until just the top few inches of plant poke out of the soil. Hilling keeps the potatoes from turning green, which happens if they are exposed to sunlight.

Potatoes are ready to harvest when the foliage dies back. Using a garden fork, gently and carefully loosen the soil (which is easier if you let it dry out a bit), and feel around for your potatoes. Pull them out, but after harvesting, leave them on the ground until the soil on the potatoes dries. Brush the dry soil off, but don’t wash them. Cure for about two weeks at around 55 degrees in humid conditions. Store them at about 40 degrees in a root cellar, if you have one.

All of our varieties are 79 cents per pound. We carry:
Dark Red Norland
Red Pontiac
Cal White
All Blue
Purple Viking
Russet Burbank
Yukon Gold

One of our family’s favorite potato recipes is for potato wedges! They are delicious, healthy, and are perfect for any backyard barbecue!

Potato Wedges

4 medium potatoes (about 2 lbs)
2 Tbsp olive oil
2/3 tsp dried rosemary, crushed
2 garlic cloves, minced
garlic salt to taste

Wash potatoes and cut into wedges. Put in a gallon ziploc bag, drizzle with olive oil. Add rosemary and garlic, and shake well to coat. Pour out onto foil-lined rimmed baking sheet. Spread into a single layer, and sprinkle with garlic salt. Bake at 425 degrees for about 30 minutes, or until browned.

Dice tomatoes to preferred size.  Put peppers, onion, garlic, and cilantro in food processor and pulse until all ingredients are desired size.  Combine all ingredients in a large bowl, let flavors mingle for a few hours before serving.  Keep refrigerated.