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Pasadena
Weather Courtesy of:

Have a Look Around the Site:
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August |
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Keep up with watering chores. Weather stays warm this month, so keep up with watering all plants in the ground deeply but infrequently. Established natives will need water only once a month or so. If you know Santa Ana winds are coming, if you can, water thoroughly before they arrive.
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Be a Guest Gardener:
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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Contact Information:
E-Mail:
Click to contact us
Telephone:
(626) 792-2138
Address:
804 Lincoln Ave,
Pasadena, CA 91103
Hours:
Mon-Fri 7am-5pm
Sat 7am-4pm
Sun 8:30am-3pm
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Click to view
Pottery & Garden Accent Gallery
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Featured Quote:
"A man should never plant a garden larger than his wife can take care of."
~T. H. Everett |

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The sage (Salvia) family is one of the most adaptable, dependable and beautiful species of perennials for home gardens. Sages are closely related to the mint family and can be grown as herbs and ornamental plants. They can be found naturally in almost every country in the world.
In addition to the natural beauty of sage, many also have a medicinal attribute to them. (The name "salvia" comes from the Latin word "salvare," meaning "to heal.") Indeed, many varieties are highly regarded for their healing qualities. The ancient Greeks used it to treat ulcers and snake bites.
The Romans considered sage a sacred herb and followed an elaborate ceremony when harvesting it. They also used sage for toothpaste, and believed it to be good for the mind and senses.
More important today, however, is the beauty that sage can add to your home landscape. Most flowering varieties bloom reliably from spring through fall and come in a vast array of colors. They require very little maintenance, have only moderate water and fertilizer requirements and have virtually no pest problems.
Sage plants also attract plenty of wildlife--including hummingbirds, butterflies and many beneficial insects--to the garden. We stock a great selection of salvia and invite you to visit us throughout the year as different species become available. |
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If you are looking for a little color inside your home, try growing orchids as houseplants. Orchids are fascinating because of their extraordinary variety of sizes, colors, shapes, and habits, as well as the variety of their fragrances. And best of all, orchids can be grown by just about anyone able to grow other houseplants. Different varieties bloom at different times of the year and can be combined to provide some type of bloom almost year-round.
Like any other houseplant, orchids require proper watering, feeding, light, temperatures, and humidity. Plants should be grown in an east, south, or west window, but should be protected from direct midday sun.
In nature, most orchids grow attached to trees, with the roots hanging loose in the tropical jungle air. They usually receive a good rain once a day and then they dry out. In the home, it is best to allow orchids to dry out well after each watering. If the roots are kept too wet, they may start to rot.
Orchids perform best when not fed during their bloom cycle. After blooming,
feed with Grow More 20-20-20 Orchid Formula at every watering
throughout the growing (non-blooming) season.
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Many gardeners give up on their roses in the summer, believing they produce quality flowers only in the spring. Rose blossoms do tend to be smaller in the summer and the colors not quite as vivid because the summer heat forces the blooms to open before blossom size and color pigment have completely developed. But given the proper care, combined with a few simple pruning techniques, roses will re-bloom every six weeks until the first frost.
There are two ways to prune roses during the growing season, and both will encourage new blooms to set. Most roses have leaflets (with three to seven leaves) every couple of inches along the stems. In order to produce blooms you need to prune at least to the second five-leafed leaflet. (Pruning just above will eliminate nasty dead stems called coat hangers.)
If you also want to prune for size control, you can go as far down as two leaflets above the previous cut. Pruning beyond the previous cut tells the rose you don't want it to bloom. Remember that hybrid tea and grandiflora rose stems tend to grow at least 18 inches after each pruning before blooming, so if you prune only the minimum amount you will have a very tall (and possibly leggy) rose by the end of summer.
Because roses are constantly growing, they are in constant need of food. It's important to feed roses every 6-8 weeks with a quality rose food like Dr. Earth Organic 3 Rose & Flower Fertilizer. Continue feeding through September, and you will have quality rose blooms into fall. So don't give up on your roses. With a little help, they will provide loads of blooms for you all season long.
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How often should I add mulch to my garden and how much should I use?
Answer: Most types of mulch take a few years to break down and decompose. How much you use--and how often--depends on why you are using it.
- If you are just looking for aesthetics, maintain at least a 1" layer of mulch over your native soil.
- If you are also trying to suppress weed growth and want your soil to retain more moisture, we recommend maintaining a 2-3" layer of mulch around your plants.
- Always make sure to leave a little space around the stem base of bushes or tree trunks. This prevents rotting and allows your plants to get more oxygen.
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Finding gluten-free--and tasty--desserts can be a challenge. Here is a no-bake chocolate almond cheesecake that is yummy and decadent (but safe for celiac disease sufferers).
Ingredients:
- 2 cups finely ground almonds
- 1/4 cup butter, melted
- 1 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 3 packages (24 ounces) cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons rice flour (or other gluten-free flour)
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 8 squares baking chocolate, melted
Step by Step:
- On a baking sheet, toast almonds at 325 degrees F for 3 minutes (or until golden brown). Remove from pan and cool completely and grind into a fine powder.
- Combine ground almonds, dark brown sugar, melted butter
and cinnamon, mixing well.
- Press mixture into a parchment lined 13x9 inch pan (you may also line pan in foil if desired). Coat parchment or foil with nonstick spray.
- Bake crust at 325 degrees F for 14-18 minutes (or until pale golden color). Cool completely.
- In a mixing bowl beat softened cream cheese, sugar, rice flour, vanilla and almond extracts until smooth.
- Add slightly cooled, melted baking chocolate and fold into smooth cheesecake filling.
- Carefully spoon cream cheese into cooled almond crust.
- Refrigerate at least 3 hours, until set.
- Before serving, sprinkle with slivered almonds and chocolate curls.
Yield: 4 servings.
Recipe courtesy of "Cooking for Pleasure" by Jeanine Harsen.

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