Garden Leader Headquarters
Patio Purple Eggplant
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Plants are compact and ornamental producing tasty purple fruit and ornamental blue flowers. Mild flavor, fruit can be used in cooking. Place containers in full sun after threat of frost is passed. Keep soil warm and moist. Feed every week with a well-balanced plant food. Harvest 2 inch to 3 inch fruit.
Unique and exclusive to Beier's Greenhouse, Garden Leaders are your key to Edible Landscape success.
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| Guess This Flower Contest
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Drop us an email guessing which flower this is for a chance to win a special coupon!
Winner chosen among all entrants. Only a few small restrictions apply.
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Call Us
(218) 326-5357
Midway Storage
(218) 244-2491
Extension Office
(218) 327-5958
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Click above to purchase Recipe Book One
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Printing Your Coupon in Black and White | Every browser is different, but these basic instructions will work for most people:
Go to the file menu and click "Print" or click on your browser's Print button.
Select "Print in black and white." You may need to go into the "Properties" or "Attributes" menu to find this selection.
Now when you click "Print" it should come out black and white.
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Greetings!
Enter the 2nd Annual Beautiful Garden Contest before July 15, 2009. Email digital photos to beiersgreenhouse@beiersgreenhouse.com OR drop off photos at the greenhouse anytime. Good luck! First prize is a $100 gift card from Beier's! Scroll down for this week's coupon! |
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Announcements
This week's newspaper ad is still in the making... expect an email with the link later in the week!
May 23: 25th Annual Antique Show and Swap Meet
Blackberry Township. Antique and restored farm equipment and consignment auction. Bring the kids! Call (218) 326-8254 or (218) 752-6492 for more info.
Grand Rapids Farmer's Market!
Open Wednesdays and Saturdays from 8 a.m. to 1 p.m. (or until sold out). Baked goods, canned goods, and of course the freshest garden vegetables to be had in a 50 mile radius of Grand Rapids. Located across from the Mall on 4th Street (between 1st Avenue NW and 2nd Avenue NW).
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The Edible Landscape
Quick Cucumber Tips
- Pick up your garden starters from Beier's soon! We have several kinds of cucumbers already started just for you.
- Cucumbers like full sun, plenty of water, and room to vine.
 - Use trellises and train your cucumbers to grow up to conserve garden space.
- You still need to wait a week or two before transplanting your cukes. Even a light frost will kill them.
- Add a few generous handfuls of compost to the dirt where you are transplanting and mix well.
- To plant seeds in hills, allow four seeds per hill, space the plants six apart, and space the hills six feet apart.
- To plant seeds in rows, space seeds two feet apart and rows six feet apart.
- Harvest cucumbers when they are the size you prefer. Smaller is better! It's generally 60 days after planting before they are ready to harvest.
- Harvest frequently and they will continue to produce.
- Cukes will keep a long time in the bottom drawer in your refrigerator. Wipe off the dirt with a soft cloth but do not wash until ready to use. NEVER wrap in plastic, please!
- Humans first domesticated cucumbers more than 2,000 years ago in India.
- Cucumbers can suffer from a variety of diseases. Click here to visit a web page that details some of these diseases.
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The Beautiful Landscape 
Elegant Dahlias
The dahlia is the national flower of Mexico and this
is also its birthplace. An old Aztec document states that the Aztecs
used dahlias as a treatment for epilepsy. Only in the 19th century did
the flower come to Europe where it was bred and cultivated into today's
varieties. The Dahlia symbolizes dignity and elegance. Please scroll down for your special email coupon for savings on Dahlias! Beier's has some awesome colors this year... these happy plants will cheer you all summer long.
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The Perennial Landscape
1998 Perennial of the Year: Echinacea Magnus Coneflower
The coneflower is a staple in cottage gardens and formal gardens. Beier's added a unique lime green echinacea to our lineup this year... it looks great next to the common purple ones!
Read this quick article about the Purple Coneflower by clicking here
By the way, abelias are not perennials in Minnesota.
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The Herbal Landscape
 Epazote: Rich, Peppery, and Unique
New on our herb list this year is Epazote, a staple in Mexican foods. Rick Bayless has this to say: "If this is your first time using epazote, think that you're holding an herb with the aggressiveness of fresh rosemary, the pungent assertiveness of cilantro and the tenacity of anise."
Scroll down for today's recipe featuring epazote, and enjoy!
Have some fun today! Click here to download a fun PDF about epazote from the National Science Foundation.
To purchase bulk dried herbs, check the Quick Links box above.
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The 5th Dimension
 Everything else you need to know about successful gardening
EEK! What should I do about bats in my house?
A few words on these fuzzy friends.
Read the article by clicking here
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Classes and Learning
Make reservations by calling the greenhouse at (218) 326-5357 and leaving a message. You may email beiersgreenhouse@beiersgreenhouse.com for more information, but reservations must be made by phone.
Please make reservations, even if it is only one day in advance.
Monday, May 18: "8 Great Veggies and Square Foot Gardening" Stir Fry Combo
We are offering a series of square foot gardening classes so you may attend all or any one of them. "Stir Fry Combo" is healthy and delicious!
- 5 - 7 p.m.
- $5 admission fee
- Pre-register, please
- Free gift for every student
Saturday, May 23: Master Gardeners!!
9 a.m. to 1 p.m.
We love it when the Master Gardeners visit! They hang out and wait for your questions. Ask them anything! NO FEE, just drop in anytime between 9 a.m. and 1 p.m. (P.S. They like treats, and there are usually only two or three of them!)
Plan Your Own "Planting Party"
Slots are being reserved so fast you must call the greenhouse today to make your reservation! Don't miss this great opportunity, and men--don't be shy! We'd love to have a few groups of guys show up!
If your group would like to make a "date" of this planting party, you may bring your own wine and cheese, treats, or other entertainment. Please call the greenhouse to confirm what you can bring along.
- Free registration for hostess, plus an awesome bonus gift!
- $5 admission fee for each guest
- Potting soil for one container included!
- FREE idea book and information to take home
- Bring your own 12 inch diameter container or hanging basket or purchase one from our awesome selection
- The only other cost is for the plants you decide to take home!
More Classes to Think About...
Saturday, May 23: Master Gardeners!
Saturday, June 6: "Everyday Herbs"
Tuesday, June 9: "Beier's Picks for Perennial Success"
PLUS: Hummingbird gardens, sandcast bird baths, planning perennial gardens, and more!
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Simple Chilaquiles
Serves 4
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4 dried chipotle chiles (or 1/4 ounce any dried chile), or 1 can chipotle chiles in adobo sauce
4 garlic cloves, unpeeled
1 1/2 pounds ripe tomatoes
1 tablespoon olive oil
2 cups chicken broth
1 cup epazote leaves
8 cups tortilla chips
Mozerella or Parmesan cheese for garnish
To make the sauce: Toast the dried chiles in an ungreased skillet over medium heat a few seconds per side. Transfer to a bowl and rehydrate with hot water to cover for 30 minutes, stirring occasionally. Pour off the water and discard. If using canned chiles, reserve for later. In the same hot pan, toast the unpeeled garlic over medium heat until soft and blackened in spots, about 15 minutes. Cool, peel and roughly chop.
Broil the tomatoes 4 inches from the heat about 5 to 6 minutes per side. Cool, peel, and collect all the juices. Place tomatoes, their collected juices, the rehydrated or canned chiles, and the garlic in a food processor. Pulse until is it a chunky puree.
Heat the oil over medium heat. Add the tomato sauce and cook and sear for about five minutes until slightly concentrated. Add the broth and the epazote and bring to a simmer. Add the tortilla chips and simmer for 3 minutes until they are slightly soft. Stir well and do not overcook.
Spoon into bowls and garnish with mozerella or Parmesan cheese.
Recipe courtesy of Beier's Greenhouse. Adapted from Rick Bayless's Mexican Kitchen. New York: Scribner, 1996.
May 17, 2009
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Thank you for your time! We appreciate our customers so much. Feel free to email anytime, for any reason!
Have a wonderful week,
Bonnie and the whole Beier's Greenhouse Team
beiersgreenhouse@beiersgreenhouse.com |
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