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Greetings from Bonnie and all of us at Beier's. Don't forget to scroll down for your next recipe!
Just a reminder...

Don't forget: We're having our "Perennial Party" on July 15!
Call the greenhouse at (218) 326-5357 to register for our workshops and for up-to-the-minute information.

Also: Deadline for the Beautiful Garden Contest is July 15. We're still receiving entries (via email and from customers stopping in), so get your garden entered today.

Blueberry Care
These tips will get you bumper crops

Site and Soil

Plant blueberries where they have full sunlight most or part of the day. The soil should be acidic (pH 4.5-5.5), well-drained and porous, and high in organic matter. They are shallow-rooted plants and must be irrigated, heavily mulched, or planted in soil with a high water table. However, they cannot tolerate standing in water.

Your county extension agent can help you test the soil (see "Extension Offices" at www.extension.umn.edu). If the soil is not acid enough, it can be acidified by:
  1. Mixing equal parts of acid peat and garden soil. This should be done at least 6 months before planting.
  2. Adding sulfur at the rate of 1 pound per 100 square feet. The soil can then be maintained by annually adding acid-forming fertilizer such as ammonium sulfate.
  3. Using pine bark, pine straw or sawdust mulch two or three inches deep. Mulch also controls weeds and retains moisture.
Planting Your Blueberries

Early spring planting is recommended. Set the plants four feet apart in rows six feet apart. Blueberries have a very shallow root system, so plant at the same level as they are grown in the nursery. They will have a definite line that shows you the right depth. Firm soil, mulch, and water to set the roots.

To improve productivity, plant at least two varieties. Blueberries require cross-pollination.

Fertilizer

Fertilize in early spring. Apply a balanced fertilizer such as 10-10-10. Also, Azalea-Rhododendron fertilizer is good for blueberries.

When using mulch, a high nitrogen fertilizer is necessary since decomposing mulch removes nitrogen from the soil. In early spring just before the buds break, apply about 2 ounces (1/4 cup) of ammonium sulfate under the branches around each plant.

Pruning

Prune any time from leaf fall until growth begins again in the spring. From the time of planting until the end of the third growing season, remove only the dead or injured branches, and branches too close to the ground.

As the bushes come into bearing (usually in the fourth growing season), regular pruning is necessary. Remove dead or injured branches, branches too close to the ground, and trim back bushy twigs.

Pest Control

Blueberries are easy care plants that rarely require chemical intervention. Birds love blueberries, so cover with plastic netting supported by a light framework.

Remove overripe fruit and diseased branches. If insects become a problem, use Ortho Fruit and Vegetable Insect Control. For fungicide, use Ortho Captan or Benomyl.

Winter Protection

Face it, in Minnesota we all need a little protection from the winter. Covering with straw in the fall reduces plant injury. Some gardeners use wire fence to contain this kind of mulch. Cover them up after the plants have been subjected to a few good frosts.

As always, if you have questions about when, where and why to care for your blueberries (or any other kind of plant!), call the greenhouse and ask one of our experts.
Crostata di Mirtille e Lampone
Cornmeal Berry Tart
Serves 8

Filling
2 cups blueberries
1 cup raspberries
1 cup sugar
1/8 tsp cinnamon

Pastry
2 cups flour
1/3 cup yellow cornmeal
1/2 cup sugar
1 tsp baking powder
1 tsp grated lemon zest
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into bits
3 large egg yolks
3 to 4 tbsp ice water
Confectioner's sugar

Prepare the filling: In a medium saucepan, combine the berries, sugar, and cinnamon. Cover and bring to a simmer over medium heat. Uncover and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Transfer to a bowl and let cool, then cover and chill in the refrigerator for 1 hour up to overnight. The mixture will thicken further as it cools.

Prepare the crust: In a large bowl, combine the flour, cornmeal, sugar, lemon zest, baking powder, and salt. With a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs. Beat 2 of the egg yolks together with 3 tablespoons of the water. Drizzle over the flour mixture and stir lightly until it forms a dough. Add the remaining 1 tablespoon of water if needed.

Place the oven rack in the lowest third of the oven. Preheat to 350 degrees. Scatter about two-thirds of the crust mixture over the bottom of a 9-inch tart pan with a removable bottom. Press the crumbs evenly over the bottom and up the sides of the pan to form a pastry shell. Spoon the chilled blueberry mixture into the shell and smooth the top.

On a lightly floured surface, roll the remaining crust mixture with your hands into 1/2 inch thick ropes. Arrange the ropes 1 inch apart across the filling. Rotate and place the remaining strips across the top, forming a lattice pattern. Press the ends of the strips against the sides to seal, and trim off the overhang. Brush the dough with the remaining egg yolk.

Bake the tart 45 to 50 minutes, or until golden brown.

Let the tart cool completely. Just before serving, sprinkle with confectioner's sugar.

Recipe courtesy Beier's Greenhouse. Adapted from 1,000 Italian Recipes by Michele Scicolone. Copyright 2004 by Michele Scicolone. Wiley Publishing, Inc., New York, NY.
July 13, 2008
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Bonnie and the whole Beier's Greenhouse team