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The Edible Landscape
14 Tips to Grow Happy Sweet Pepper Plants
Just a quick list of successful sweet pepper tips. - Peppers will grow very happily in a five gallon bucket on the patio, if you take proper care of them.
- From
planting the seed to harvesting the peppers it's typically 70-90 days.
Read the seed pack to find out exactly how long; weather and how you
care for the plant affect maturity dates. If you buy started plants,
ask when they were planted so you can estimate harvest dates.
- Harden
off all garden starters you purchase from a greenhouse. This simply
means you keep them in their greenhouse pots for a couple of days,
moving them outside during the day and inside at night....
Read the rest of this list by clicking here
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The Beautiful Landscape 
Zonal Geraniums: Traditional, high quality beauty
A big pot of red zonal geraniums is an eye-popping spot of color. Two pots next
to the mailbox is a friendly welcome! These versatile plants are ideal for
window boxes, hanging baskets, wheelbarrows, plumbing fixtures, you name it.
They are also excellent performers in memorial boxes.
Read 7 Frequently Asked Questions about Zonal Geraniums by clicking here
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The Perennial Landscape
Taking Care of Your Peonies
Peonies
are classic garden perennials, prized for their handsome foliage, longevity and
huge blooms in late spring. Their fragrant and long-lasting blooms grace your
home on the bush and when cut. They're deer and drought resistant, too. Lovely!
Read 7 great tips on Caring for Peonies by clicking here
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The Herbal Landscape
Refreshing Mint Water for your skin
Use mint water as a rinse to refresh and stimulate skin. Puree 1 cup fresh
spearmint or peppermint leaves in a blender with a little cold water. Place in a quart jar with a tight fitting lid, fill with water, and store in a dark place. Shake once or twice a day for two weeks. Strain and pour into a clean container.
Or, place 1 cup dried,
crushed mint in a quart jar with a tight fitting lid. Cover with water. Store in a dark place. Shake once or twice a day for two weeks. Strain and pour into a clean container.
To purchase bulk dried mint, check the Quick Links box above.
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The 5th Dimension
 Everything else you need to know about successful gardening
Starting a Compost Heap
If
you've ever thought about making your own compost, you've probably been turned
off by the expensive, time consuming gadgets and methods the "compost
gurus" encourage you to use.
A compost heap is simple and cheap to make, and your garden will be so much
happier for having a little extra nutrition.
Read about compost and building your own heap by clicking here
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Classes and Learning
Upcoming Classes
We can't wait to open the greenhouse! But, it will be a few weeks yet. Once we're officially open, we'll be holding lots of classes and seminars again this year.
Plan Your Own "Planting Party"
Reserve an exclusive consultation for you and up to nine friends with one of our container gardening experts. Our Beier's expert walks you through the process of planting an ideal container garden that will grace your life with color all summer long.
If you attended our "Plant With the Staff" seminar last year, you know we had forty people show up and it took a long time to get all the containers planted. This year, don't wait in line--reserve an exclusive time with our expert, and bring along a few friends.
Bonus: As the host of a Planting Party, you get a special Gift Certificate as thanks!
If you're interested in this awesome opportunity, please drop an email to us with the subject line, "Planting Party Info" and we'll start reserving spots in May and June just for you.
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Roasted Pepper Salad
Serves 4 as an appetizer
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1/2 small red onion, chopped
4 1/2 tablespoons cider vinegar
1/2 teaspoon dried oregano
1 pound sweet peppers of all colors
1 tablespoon vegetable or olive oil
1 large white onion, sliced into 1/4 inch rings
3 garlic cloves, peeled and chopped
1 teaspoon dried thyme
3/4 cup shredded cooked chicken
Lettuce leaves to line the plates
1/4 cup shredded Mozzarella cheese for garnish
Place the chopped red onion in a small bowl with the vinegar and oregano. Set aside for at least 20 minutes or up to 1 day in the refrigerator.
Roast the peppers over open flame or under the broiler until the skins are blackened and blistered. Place in a plastic zip bag for 10 minutes to cool. Peel the peppers, stem and seed them, and slice into 1/4 inch strips.
In a large skillet, heat the oil and add the onion. Stir over medium heat until a little brown but still crunchy, about 5 minutes. Add garlic and thyme, stir in the peppers and heat through.
Line 4 plates with lettuce leaves. Heap 1/4 of the shredded chicken in the center, top with 1/4 of the red onion mixture, and finish with 1/4 of the pepper mixture. Sprinkle with cheese and serve with warm tortillas or crusty bread.
Recipe courtesy of Beier's Greenhouse. Adapted from Rick Bayless's Mexican Kitchen. Copyright 1996 by Richard Lane Bayless. New York: Scribner.
April 5, 2009
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