Edition 3.02 White Forest Gazette January 13th, 2005

Kellogg
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UPCOMING EVENTS:
  • Stay Tuned...

JANUARY

Top-dress perennial vegetables with well-rotted manure or compost now for a bigger harvest later in spring.

 

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Quotation of the Week:

"Many a genius has been slow of growth. Oaks that flourish for a thousand years do not spring up into beauty like a reed."
— George H. Lewis, 1817 - 1878

Camellias

Keep camellias well watered this month. Letting them go dry now will make the buds go brown and drop off later, so you won't have any bloom this winter or next spring. Don't confuse this with natural bud drop. Some varieties form a great many more buds than they can open, so they always drop a lot of them of their own accord. These naturally dropped buds will be green, not brown. (Bud drop can also be caused by growing a variety that needs winter chill in a mild coastal zone where the buds can't open.)

Disbud Camellias

For the largest blooms start disbudding camellias now, by removing all but one flower bud from each tip or joint. Twist off all but one flower bud from each cluster, being careful not to remove the growth bud. (The flower buds are round and fat. The growth bud is thin and pointed.) Drop the buds in a plastic bag and dispose of them in the trash. Some gardeners don't disbud camellias because they have too many of them or simply can't be bothered. When plants are as tall as trees it's almost impossible to disbud them. But all plants look better when they've been disbudded; the flowers become not only larger but better shaped and less prone to blossom blight.

It's a good idea to retain some forward-facing but mainly downward-facing buds, especially when plants are tall or light colored. On tall plants downward-facing flowers will be seen better. On light-colored plants they'll be less prone to sun damage. In all cases they'll last longer; when it rains, water will pour off their backs instead of soaking into the center and causing rot.

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Also, see our new revised Rose Gallery.
All of the listed varieties are now in stock!

Aftercare for Gift Plants

Many of us received colorful, blooming plants during the December holidays. Now we're faced with the problem of caring for them so that they will continue in good health.

cyclamen

Cyclamen

Cyclamen should be kept in cool temperatures. Too much heat can cause the leaves to yellow and the plant to stop blooming.

Provide your cyclamen with as much light as possible to encourage blooming. Sunburn usually isn't a problem in winter.

Keep the plant well watered. With good care, it should continue to bloom for another month or two.

poinsettia

Poinsettias

Keep poinsettias away from warm or cold drafts. Keep the soil moist, but not wet. Poinsettias need well-drained soil, so if your plant was wrapped in foil, tear the foil off the bottom so it can drain.

Like cyclamen, poinsettias prefer cooler temperatures, not above 70 degrees. If possible, move your poinsettia to a cooler area at night.

Give it plenty of sun and fertilize it about once a month.

Any active houseplants will also benefit from being fertilized once or twice this winter. But don't feed the ones that are dormant. Let them get some sleep so they'll be rested and ready in the spring!

Mini Cherry Cheesecakes

What You'll Need:

  • Crust
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup baking cocoa
  • 1/2 cup cold butter
  • 2 tablespoons cold water
  • Filling
  • 2 packages (3-ounces each) cream cheese
  • 1/4 cup sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 egg, lightly beaten
  • 1 can (21-ounces) cherry pie filling

Step by Step:

In a small bowl, combine the flour, sugar and cocoa; cut in butter until mixture is crumbly.

Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls.

Place in greased minature muffin cups; press dough onto the bottom and up the sides of each cup.

In a large mixing bowl, beat cream cheese and sugar until smooth.

Beat in milk and vanilla. Add egg; beat on low speed just until combined.

Spoon about 1 tablespoon into each cup.

Bake at 325ºF for 15-18 minutes or until set. Cool on a wire rack for 30 minutes.

Carefully remove from pans to cool completely. Top with pie filling.

Store in refrigerator until ready to serve.

Yield: 2 dozen

Thanks to our Newsletter partners

Dan Monji

garden guru

 
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