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Janesville
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Candles

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Collectibles

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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. 9 to 7
Sat. 8 to 5
Sun. 10 to 4
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Featured Quote:
"Flowers are the sweetest thing God ever made, and forgot to put a soul into." ~Henry Beecher |
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If you are looking for the perfect flower to bridge the gap between winter and summer, consider the primrose. Like a ray of sunshine on a damp and gloomy day, primroses (primula) provide early spring blooms in almost every color of the rainbow.
They prefer cool temperatures and moist, rich, well-draining soil (with lots of compost). Primroses can tolerate full sun in spring but definitely prefer afternoon shade once temperatures get warmer. They can easily be grown indoors during winter, provided that you maintain cool night temperatures in your home (below 65 degrees), filtered sun and moist soil.
The most popular types of primroses include English primroses (Primula vulgaris/polyanthus), Fairy primroses (Primula malacoides) and German primroses (Primula obconica). All are heavy bloomers and well suited for garden planting or in containers.
Originally from England, most English primroses now are grown along the Pacific Coast. They produce large clusters of flowers above the foliage, with dwarf varieties just a few inches above the foliage and taller hybrids growing up to one foot above the foliage. They are available in almost every color shade.
German primroses are often called perennial primroses, since they can often come back to re-bloom the following season. They have larger rounded leaves, and grow up to 12 inches high, with taller flower stalks. The flowers come mostly in shades of red, rose and salmon.
Fairy primroses have a more delicate look, with smaller leaves and flower clusters on 6-12" stalks above the foliage. They generally are available in color shades of pink, lavender and white.
So if the winter blues are getting you down, chase them away with some perfect primroses!
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One of the most spectacular winter blooming plants is the Florist's Cineraria (Pericallis x hybrida). What makes these plants so special is that the deep green, slightly lobed leaves of these colorful beauties are often completely covered by immense clusters of velvety daisy-like flowers for their entire growing season.
These bright and bushy plants have an amazing kick of contrasting colors. The blossoms may be white, pink, red, blue, purple or violet, with blue or white centers and rings of contrasting colors that create a rainbow of hues for any sunny windowsill.
These beautiful plants are native to the Canary Islands off the coast of Portugal. Annuals that can bloom indoors from as early as December to as late as May, they are usually discarded after their blooming season is over. But few plants can beat these beauties for color while they are doing their thing.
Cinerarias do best in a bright room or sunny windowsill. They are fairly thirsty plants, due to the large volume of flowers they produce, and like to be kept moist (but not wet) at all times. They need only occasional feeding while in bloom, with a water soluble plant food like _CIN803_.
So, if you need a little help shaking off the doldrums of winter, consider purchasing some cinerarias to brighten up your home today!
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Perhaps nothing is a greater challenge to home gardeners than creating a deer-resistant landscape. Deer will eat almost anything, especially in the spring when plants are producing lush and tender new growth, and in fall and winter when natural food sources dry up and disappear.
To make matters worse, what deer in one area won't touch, others will devour in a different area. How prolific and available local natural food sources are for deer also plays a role in how often they will venture into neighborhoods. That said, some plants are definitely less "desirable" than other plants.
The key is to "camouflage" your garden by using plants that contain natural chemicals or have characteristics that deter deer from wanting to eat them. You can create a scent barrier by using a variety of strongly aromatic plants, shrubs, and herbs throughout your garden. Deer rely on their sense of smell to determine what is safe or desirable to eat. By using plants with a wide variety of strong odors, you can confuse the deer and they will usually leave the area and go to a landscape where they can clearly identify what they are eating.
Deer are also lazy and will often pass on a garden if the first plants they encounter taste bitter, have tough, coarse, hairy, or prickly foliage--or if they exude a sticky, milky sap when broken. Deer rarely eat these types of plants unless they are desperate. Another natural solution is to use plants that grow fast and can recover quickly from nibble damage.
Young trees can be damaged by deer two different ways: They can eat the foliage up to the browse line (usually no higher than 6' from the ground), plus bucks will often try to polish their antlers on trunks under 3" in diameter. So, we suggest either planting more mature trees or protecting them with a wire cage or scent barrier until the trees mature.
Until you have a chance to get your deer-resistant garden in, there are also non-toxic chemical solutions to deterring deer from your landscape. Some deer repellents such as _DR803_ work by making plants smell bad. Others like _DR803a_ use deer predator scents to trick the deer into thinking your garden is unsafe. A third kind of repellent (for example,_DR803b_) works by making the foliage of your plants taste bad. These repellents can be varied occasionally and should be used until deer associate your yard with bad tastes and smells. (Unfortunately, you may get new deer coming by after the old ones leave, so a better long-term solution is to plant things they don't like.)
Stop by and one of our nursery experts will help you plan the perfect deer-resistant garden, one with plants that you will love--and the deer will hate.
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Just click on this link to get an idea of some of our recommended plants for a deer-resistant garden.
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How do I know if I have poor drainage?
Answer:
First, your plants won't look happy. (Surprise!) The foliage will look dull and lack the luster and intense color of a healthy plant. If it is a blooming plant, it may produce few blooms or none at all. When the condition becomes severe, the plant will drop its leaves from the interior first, eventually working its way to the leaf tips.
The second sure sign is if you are not watering much but the ground stays continually wet, or even has moss or algae growing on it. The soil may also have an odor. What is important to remember is that every time plants are watered, the soil temperature is lowered by up to twenty degrees. Most plants are stimulated to grow as the soil temperature warms up. If the soil is always wet, the soil temperature will be cooler than the plant desires and it won't grow much.
Poorly draining soil also attracts bad bacteria that can attack the root system, in addition to providing less oxygen for the plant. If you think you have bad drainage, gently lift the plant out of the ground with a shovel--being careful not to damage roots.
If the soil is wet at the bottom of the hole, dig it deeper and back-fill with at least six inches of gravel. Then build a mound that will raise the plant 3-6 inches higher than the surrounding soil level and re-plant so that the top of the root ball is level with the top of the mound. If that doesn't work, you may need to find a different location for the plant. Click to print this article.
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| What
You'll Need:
- 2 tablespoons red wine vinegar
- 2 teaspoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 4 cups romaine lettuce, cut into 1 inch ribbons
- 1 cup carrots, shredded
- 1 cup cucumbers, cut into 1/2 inch cubes
- 1 cup tomatoes, cut into 1/2 inch cubes
- 1 (15 ounce) can white beans, rinsed and drained
- 1/3 cup feta cheese, crumbled
- 20 kalamata olives, pitted
- 1 cup herbed croutons
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Step by Step: |
- Whisk together vinegar, oil, oregano, and pepper in a large bowl.
- Add lettuce, carrots, cucumber, tomato, beans, and feta; toss.
- Either divide into 4 small bowls or keep in one large one.
- Top with olives and croutons.
Yield:
4 servings
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