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Janesville
Weather Courtesy of:
Have a Look
Around the Site:
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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:
Contact Us
Telephone:
(608) 752-8917
Fax:
(608) 752-1293
Address:
1328 Highway 14 East
Janesville, WI 53545
Hours:
Mon.-Fri. 8 to 7
Sat. 8 to 5
Sun. 10 to 4
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Stop earwigs
and slugs!
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 Hanging
basket sale! Buy one,
get one 50% off.
4-pack sale!
$.99 each or
12 for $10.
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Both as adults and as grubs (the larval stage), Japanese beetles are
destructive plant pests. Adults feed on the foliage and fruits of several
hundred species of fruit trees, ornamental trees, shrubs, vines, and
field and vegetable crops. Adults leave behind skeletonized leaves and
large, irregular holes in leaves. The grubs develop in the soil, feeding
on the roots of various plants and grasses and often destroying turf
in lawns, parks, golf courses, and pastures.
We recommend Bonide Japanese Beetle Traps for Japanese
beetle control!
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Take time for K&W's workshops--just the thing everyone needs to
get motivated for summer. Our workshops are held in the greenhouse,
Tuesday evenings at 6:30, and of course they are always FREE!!
June 19--Perennial Gardening In The Shade: Dee
Speaker will show you ways to brighten a shady garden. There are so
many perennials you can use!
June 26--Creating Perennial Containers: Dee Speaker
will create a container using perennials. What should you do at the
end of the season?
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What You'll Need:
- 2/3 cup soy sauce
- 4 tbsp. vegetable oil
- 2 tbsp. brown sugar
- 2 garlic cloves, minced
- 2 tsp. ground ginger
- 2 tsp. seasoned salt
- 1-1/2 lbs boneless sirloin steak, cut into 1-1/4 inch cubes
- 12 whole large fresh mushrooms
- 1 large green pepper, cut into 1-1/2 inch pieces
- 1 large onion, cut into wedges
- 12 cherry tomatoes
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Step by Step: |
| In a bowl, combine soy sauce,
oil, brown sugar, garlic, ginger and salt; mix well.
Pour half of the marinade into a large re-sealable plastic bag or shallow
glass container; add beef and turn to coat.
Seal or cover and refrigerate for 4-8 hours, turning occasionally. Cover
and refrigerate remaining marinade.
Drain meat; discard marinade. On metal or soaked bamboo skewers, alternate
meat, mushrooms, green pepper, onion and tomatoes.
Grill uncovered over medium heat for 3 minutes on each side. Baste with
reserved marinade. Continue turning and basting for 8-10 minutes or until
meat reaches desired doneness (for rare, a meat thermometer should read
140º; medium - 160º; well-done 170º).
Serve meat and vegetables over rice pilaf if desired.
Yield: 6 servings
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