22
  Issue No. 10.24June 17, 2010  

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Customer Appreciation Sale!


 
Since 1970 Bob's Market has been providing great plants at great prices, but our success is also due to great customers!  To thank you for your support, we are lowering the price on many of your favorite items!
 
Bob's Market Thanks YOU for
 40 Years of Flowers!
 
 
Pruning Spring-Flowering Shrubs
 
Now is the time to prune spring-flowering shrubs like forsythia.  However, for many, pruning can be a daunting task.  I know I've had the experience of staring at a plant wondering what to cut.  Here are some helpful tips to follow as you prune.
 
 
General maintenance
- Small branches that do not conform to the natural shape can be remove as needed. Deciduous plants are normally grown for their flower display. The best flowers are produced on vigorous new shoots while older branches produce few or no flowers. Removal of the oldest branches can be achieved by making thinning (removing an entire branch) and heading cuts (removing part of a branch). Plants vary in the frequency that older branches should be removed. Forsythia should be pruned annually while viburnum and witch hazel may not need this type of pruning more than once every five to six years. 

Severe pruning- Older shrubs that have out grown their location may need a more severe pruning to reduce plant size. If they are healthy and receive adequate sunlight they should respond to renewal pruning. Pruning all the branches at or near the ground is the simplest procedure. An excessive number of new upright shoots may develop from the base by mid-summer. After these shoots have reached their full length, some of the shoots should be removed and some should be headed back. Prune to outward growing buds so the inner portion of the plant will not become overly dense.

An alternative is to selectively remove up to fifty percent of the branches at the base. This would include the removal of older, unproductive wood, inward growing branches, and any other growth that detracts from the natural form of the plant. Any extremely vigorous, unbranched suckers also would be removed. Examine the remaining branches and head back those that detract from the intended size or appearance. By mid-summer, new shoots should have developed. Some of the new basal shoots should be removed. A less dramatic method is to annually remove one-fourth to one-third of the oldest branches for several years until all of the old branches are remove. This method will also require the removal of excessive basal shoots in mid-summer.
 
 
 

 

Plant Spotlight

Wave Petunias 
 
 
Wave petunias create a ground-hugging carpet of color! This series is the lowest growing in the Ride The Wave™ family. It also spreads out, making a beautiful groundcover. Plant 12 in. (30 cm) apart and watch it spread up to 4 ft. (1.2 m)! These plants are perfect for garden beds, baskets, planters and window boxes.
 
 
Blooming Season: Late Spring, Summer, Late Summer
Plant Habit: Spreading
Water: Medium
Fertilize: Once a week
Spacing: 12-24" (30.5-61cm)
Height: 5-7" (12.7-17.8cm)
Width: 36-48" (91.4-121.9cm)
Exposure: Sun

Ideas & Tips: Avoid wet foliage going into night. Keep well fed for best performance.
 
 
Source: Wave-Rave.com
 
Uncle Jim's Almanac
 
  • Thursday, June 17 - Prune Spring-Flowering Shrubs
  • Friday, June 18 - Seed Pole Beans and Snap Beans
  • Sunday, June 20 - Fater's Day - West Virginia Day
  • Monday, June 21 - Summer Solstice - First Day of Summer!
  • Wednesday, June 23 - Treat Lawn for White Grubs
     
    "An open Foe may prove a curse;
    But a pretended friend is worse."
    -Benjamin Franklin, Poor Richard's Almanac, 1740 
     
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Kitchen Head
 
Triple Berry Crisp
By: Polly Giebler
 
Prep Time: 20 min
Cooking Time: 40 min

 
Ingredients
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter  
 
Directions
1. Preheat oven to 350 °F.
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
 
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Picture of the Week 

 A beautiful begonia!
Photo by: John Morgan
Taken: 5/20/2010
 
Bob's Market & Greenhouses
Mason, West Virginia 25260
1-800-447-3760