A quick buzz...
Greetings from Bonnie and all of us at Beier's. Our recipe this week is great for Thanksgiving. Give it a trial run today so it's perfect for
the holiday.
Beier's Midway Storage Is Ready For You!

It's been growing all summer, and is finally in full bloom. Well, OK, storage units don't bloom, but you catch my drift! The 28 storage units right on Highway 169 next to Beier's Greenhouse are ready to keep all your special stuff safe and dry!

Call (218) 244-2491 to reserve your unit today. They're going fast, so grab one while you can. Storage units are at a premium in Grand Rapids, and these will fill up right away.

Planning Ahead: Container and Raised Bed Vegetable Gardening
Don't wait until April to get started!

You don't need an acre to grow a nice crop of veggies for your family. Sure, you can go to Ogle's and get sort of the same thing, and shopping at the farmer's market is a wonderful experience. But growing your own is light years better.

Part of the reason for large spacing recommendations for garden plants is to keep air circulating, reducing pests and diseases. Raised beds or containers allow you to put the plants closer together, maximizing your resources (water, fertilizer, and space).

You can control the microclimate much better with a raised bed, too. You can get fancy with hoop-and-plastic systems, or set up your own clear plastic to increase the warmth for your plants. Warm up the soil with these systems and you can be weeks ahead of your neighbors who wait for the sun to do it naturally. Plus, you can keep your plants producing longer in the fall!

Whenever you have raised beds or containers, it's important to keep the soil well-composted because your plants exhaust nutrients quickly.

I'll talk more about choosing containers and designing raised beds in a few weeks. It doesn't have to be expensive or cause you a lot of pain!

You can have a veggie "garden" in your back yard, or even on your south-facing deck. You don't need space, you need a plan! Get a pen and paper and jot down some ideas. In next Sunday's newsletter I'll talk more in depth about specific plants and their requirements, so get ready:

Decide which fruits, vegetables and herbs your family really loves. Don't be put off thinking you won't have enough space. Just get the ideas rolling. And write them all down.

Don't leave fruits out of your thinking. A few blueberry, strawberry or raspberry plants can produce a lot of goodness, and keep coming back year after year. Rhubarb and grapes are also good candidates. Plant them in a sunny corner of the yard, or in a deep container.

OK, that's it for this newsletter. More will be coming later to help you get a great small garden in order.

___________

P.S. You'll be hearing a lot more about the "Garden Girl" Patti Moreno in the coming weeks, because she's coming to Beier's Greenhouse next spring. If you'd like to download her sheet about container gardening, go to www.gardengirltv.com/Patti-2009-FA.pdf.

Email us at beiersgreenhouse@beiersgreenhouse.com about anything. And thanks for reading!
Spicy Sweet Potatoes
Serves 6

This dish is an interesting variation on the usual sweet potato casseroles served at Thanksgiving time.

2 cups cooked and mashed cold sweet potatoes
1 cup milk, warm
3 eggs, beaten
1 2/4 cups toasted sunflower seeds
1/2 cup ricotta or cottage cheese
1 1/2 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp allspice
1/2 tsp cloves
2 tbsp honey (optional)

Beat the milk and eggs together; stir them into the mashed sweet potatoes and blend thoroughly.

Mash the ricotta or cottage cheese; stir the spices and sunflower seeds into it. Then add the mixture to the sweet potatoes, and blend well. Stir in the honey, if using.

Turn the mixture into an oiled casserole. Bake at 350 degrees for about 25 minutes.


Recipe courtesy of Beier's Greenhouse. Adapted from Recipes For a Small Planet by Ellen Buchman Ewald. Copyright 1973 by Ellen Buchman Ewald. Ballentine Books, New York, New York.
November 16, 2008
Call Us (218) 326-5357
Extension Office (218) 327-5958

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Thanks for your time! We appreciate our customers so much. We're always available via email, even if the greenhouse is closed for the season.
 
Sincerely,

Bonnie and the whole Beier's Greenhouse team