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Edition 11.32 Village Nurseries News August 2011

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Sacramento
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Come and like us on facebook and be the first to find out about what we've got growing and blooming! Don't miss all the great information!

Crape Myrtle

No doubt you're seeing these riotous shrubs and small trees in bloom right now! These beauties like it hot, and are at their best in the warm months.

Some plants grow tired and stressed when high temperatures persist day after day. Crape myrtles, on the other hand, thrive under these conditions, making them valuable flowering shrubs or small trees in the summer landscape. Whether trained as standard or multi-trunk trees, crape myrtles make beautiful specimen or accent plants. Showy crinkled flowers are abundant throughout summer, with colors ranging from the reds to pinks, purples, and white.

Plant these lovely shrubs in any sunny spot where summer color is needed. Planting is best done in late spring or summer, when they are actively growing. For desired size and shape, prune in early spring. Don't worry too much about your pruning skills, as they bloom on new wood. However, it is important to deadhead as blossoms fade in order to encourage continuous bloom. Crape myrtles are long-lived, drought tolerant (once established) and relatively pest free, although sometimes aphids and powdery mildew can be a problem. Watering in the morning, to give the foliage plenty of time to dry, will help keep mildew away.

As if that weren't enough, the handsome bark and fall leaf color add to an already stunning plant. Add one or more to your landscape, then just sit back and enjoy the show!

Crape Myrtles are prime in the nursery right now, and our selection has never been better! See some of our available varieties below.


'Zuni'

'Dynamite'

'Natchez White'

'Burgundy Cotton'

'Rhapsody in Pink '

Click to see a full list of our crape myrtles (please check on present availability - these go quickly).



More Great New Plants

Salvia 'Santa Barbara' from Plant Haven


Rosmarinus 'Roman Beauty' from Plant Haven

 

See our New Introductions page for more great new plants!


Luscious Grilled Chicken

Summer is perfect for grilling! This quick marinade makes flavorful, juicy chicken ready for the grill in less than 30 minutes. Serve with homemade potato salad and grilled vegetables for a great summertime dinner in less than an hour.


Ingredients:

  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 1/2 tablespoons chili powder
  • 1 1/3 tablespoon sweet paprika
  • 1/4 teaspoon ground cumin
  • 1/2 tablespoon crushed coriander seed
  • 1 3/4 teaspoons salt
  • 1 teaspoon black pepper or 1/3 teaspoon crushed black peppercorns
  • 3 teaspoons liquid smoke
  • 1/3 cup olive or peanut oil
  • 6 chicken breast pieces with ribs
  • 1 zipper-style plastic bag, one-gallon sized

Step by Step:

  • Open one-gallon size zipper style plastic bag.
  • Add spices: onion, garlic and chili powders, paprika, ground cumin, crushed coriander seed, salt, and black pepper (or crushed black peppercorns); mix together in plastic bag until well combined.
  • Add 3 teaspoons liquid smoke to spice mixture and drizzle with olive or peanut oil.
  • Knead mixture through plastic until thoroughly mixed, about 2 minutes.
  • Remove chicken from refrigerator and rinse under cold water, patting dry with paper towels. If chicken breasts are large, cut in half with chef's knife or butcher knife so that pieces are uniform.
  • Place chicken into zipper style plastic bag. Seal zippered bag and thoroughly toss chicken in marinade until it covers all pieces.
  • Push air out of the bag and seal, placing into a bowl in the refrigerator (in case bag leaks) and allowing to rest for 15-20 minutes.
  • Clean rack and turn grill to high, closing cover until grill is hot.
  • Prepare clean grill rack by oiling lightly or by removing rack with potholders, moving away from fire and spraying with nonstick spray.
  • Remove chicken from bag and place onto grill breast side down, allowing chicken to sear on both sides over high heat, about 4 minutes per side.
  • Turn off one burner and transfer seared chicken to this side of grill, cooking over indirect heat and turning often, about 18-20 minutes or until internal temperature reaches 165 F.

Yield: 6 servings.

Recipe courtesy of "Cooking for Pleasure" by Jeanine Harsen.

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