Nature gives to every time and season some beauties of its own; and from morning to night, as from the cradle to the grave, it is but a succession of changes so gentle and easy that we can scarcely mark their progress. ~~Charles Dickens (1812-1870)

This page contains, zone map, planting & care instructions, state restrictions,recipes & games

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Bareroot woody plants. Plant bareroot shrubs, trees, and vines as you would bareroot perennials, with three differences. First, before planting, remove (and discard) the packaging and soak the roots in a pail of water for a few hours. Second, take extra care when arranging the roots in the planting hole not to break them; the roots of many woody plants are brittle. Third, after planting, surround the main stem with a 1-2ft diameter ring of soil mounded to catch and hold water and channel it down to the roots. (See Planting Roses.) Container-grown woody plants. Plant container-grown shrubs, trees, and vines that are destined for prepared beds, such as shrub or mixed borders, as you would container-grown annuals and perennials. Container-grown woody plants that are to be planted in unimproved soil need different treatment. Begin by checking the moisture of the potting mix in the container. Water thoroughly if it's dry. Then dig a hole several times the diameter of the root ball but no deeper than the height of the root ball. Remove the plant from the pot and gently break up the sides of the root ball with your thumbs (you may find it easier to make several vertical cuts with an old kitchen knife) and set it in the center of the hole. Push soil back into the hole and just over the top of the root ball, firm the soil with your hands or feet, and soak with a hose set to a slow trickle. A ring of soil 1 - 2ft in diameter mounded around the main stem will catch and hold water and channel it down to the roots. For most woody plants, there is no benefit to amending the soil before planting. Rhododendrons, Azaleas, and Mountain Laurels are exceptions. They grow better if an acidic soil amendment such as peat moss (shredded pine bark is often recommended in the South) is worked thoroughly into the soil at planting time. Please note: dormant woody plants, whether bareroot or container-grown, vary widely (even between plants of the same variety) in the timing of their return to active growth. If a plant is slow to leaf out, gently scratch the bark near the tip of a branch with your fingernail. If the inside is green, the plant is still alive and is just taking its time. Please be patient.

~Tree & ShrubCare~

Watering:. The key to getting your new plant off to a good start is moisture. Water thoroughly after planting, and keep a close eye on the plant over the following week. If you notice the plant wilting on a hot, sunny day, check the soil with your finger. If the soil is dry, water thoroughly. But if the soil below the surface is moist to the touch, don't water. The plant is probably wilting because the roots are unable to supply the top with sufficient moisture even though the soil is damp. The remedy is to contrive some means of shading the plant. Within a week or so, the roots should catch up, and you can remove the shading. After the first week, give a new plant a good soaking once a week during summer, unless rainfall is plentiful (more than 1in per week). Established plants can generally get by on less water, but most grow best if the soil remains evenly moist. Please note that more is not better. When in doubt, don't water. Mulching You can reduce both your watering and weeding chores drastically if you cover the soil surrounding your plant with a 2-3in blanket of mulch. Mulch is any loose material spread over the soil to conserve moisture and inhibit weed seed germination. We recommend an organic mulch, such as chipped or shredded bark (available at most garden centers), shredded leaves, or pine needles, because they break down and enrich the soil. Keep mulch an inch or so away from the crowns of plants to discourage disease. Replenish the mulch as necessary every year. Please note that a layer of mulch will not by itself prevent winter damage in cold climates. See "Winter protection" below for additional measures. Fertilizing. Most ornamental plants grow best if fertilized with a light hand. Here at the Farm, we fertilize our borders and our specimen trees and shrubs just once - in early spring. We carry buckets of a balanced, granular fertilizer, such as 10-10-10, out to the garden and scatter it by hand (always wearing gloves) the way a farmer scatters chicken feed. Our aim is light but even coverage of the soil. For most plants (Roses are notable exceptions), this single feeding is enough. We specifically recommend that you not fertilize plants growing in the ground with water-soluble fertilizers such as Miracle-Gro and Peter's. Water-soluble fertilizers are best reserved for plants grown in decorative containers. Winter protection In cold-winter climates such as ours (Zone 5 [-20oF]), alternate thawing and freezing of the soil in winter can heave the crowns of newly planted perennials and small shrubs right out of the ground, leaving their roots vulnerable to drying winds and freezing cold. To protect plants from heaving during their first winter, put a 4-6in layer of loose organic material such as straw, oak leaves, or evergreen boughs (cut into 1-2ft lengths) over the crowns after the ground freezes. Take care to avoid covering the evergreen foliage of plants such as Digitalis and Dianthus. Remove this winter mulch gradually in spring when frosts become infrequent, usually at about the time Daffodils and Forsythias are in bloom. pest control. Like many gardeners, we were once quick to reach for pesticides, some of them bearing very dire warnings on their labels, at the first sign of insect damage or disease problems in our gardens. Today we are aware of the hazards of indiscriminate spraying to organisms we want to encourage (not to mention to ourselves and to wildlife), and so we now follow the more measured approach outlined below. Several years of success allow us to recommend it to you. 1. Meet the needs of your plants. Plants are less likely to suffer from pests and diseases when their cultural needs are met. If you have a plant with a consistent problem, learn more about its needs and address them. In many cases, the solution is to relocate the plant to another part of your garden. 2. Practice garden sanitation. Destroy infested plants to prevent pests and diseases from spreading. In fall, uproot annuals, cut down all but evergreen and semiwoody perennials, and rake up leaves to remove cover for overwintering insects and diseases. 3. Learn to identify pests and diseases. Before deciding whether to attempt to control a pest or disease, you must identify it. Different measures are effective against different pests. For example, an insecticide may be ineffective in controlling mites, which aren't insects (they are spider relatives).

~ Lucky Bamboo Care~

Instructions: Unpack order, you have 3 pcs; of live lucky bamboo, one glass pot , stone & water gel. Place water gel in glass pot,fill with water, let sit about 2 hrs, gel will expand and fill pot. If over flowing remove some and discard in trash, add bamboo, make sure there is a area around top of pot that is low and add stone.. Display in any area you desire.. Add water to water gel once a week or as needed.. Lucky Bamboo is said to bring the fortune of good luck, wealth and health to all that own it. By placing in a area where u relax u can add fing shu accents to enhance calming and soothing to your life . May you have a spirit filled day……… For thousands of years, our oriental friends Have givin the gifts of lucky bamboo to Enhance good luck, health and happiness. Lucky bamboo is considered to be the Perfect feng shu plant, for more on feng shu Please visit the bonsai page at our website

~ Shipping restrictions~

Please check for restrictions in your state, we are not responsible for orders lost or convenscated by the usda, if you request a plant that is restricted.

International We do not ship outside the continental United States (For individual state restrictions see below). This is due to the many shipping & import restrictions on agricultural products, which can delay delivery of our living trees for weeks. WE CAN accept international orders for delivery to family, friends, businesses, etc. WITHIN the United States. State Restrictions Certain state regulations do not allow the shipment of certain nursery trees. Listed below are some of the current restrictions, although others may apply at the time of purchase. Once we receive your order will will notify you if any other restrictions apply. California Apple, black walnut, buckeye, cedar, crabapple, horse chestnut, oak, pecan, persimmon, quince Hawaii We do not recommend the shipping of any trees to this state because of the import holding, inspection policies, and extra costs involved. We cannot guarantee any trees shipped to this state because of the delays involved. New Mexico Black walnut, pecan Oregon All oak, all cherry Texas Black walnut, pecan

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Recipes

If you have a favorite recipe email it to me and i will post it with your name for others to enjoy:)

"Fruit of the Forest"..........from Patricia T...................... pie Crust: 3 c flour 1 T powdered sugar 1 t salt ½ c butter ½ c Crisco 5 T ice water Filling: 1/3 c flour 2 T butter 1 c sugar 1 c raspberries 1 c blueberries 1 c strawberries, sliced 1 c rhubarb, sliced 1 c chopped apple 2 T lemon juice Crust: Whisk together flour, sugar and salt. Cut in butter and shortening. Mix till crumbly. Drizzle just enough water over the mixture to make it cohesive, tossing till it begins to come together. Gather into a ball, and divide in half. Flatten one half into a disk, and the other into a 3" diameter log (about 2 inches long). Wrap each in plastic wrap, refrigerate the disk and freeze the log. Filling: Mix together flour, butter and sugar; toss this mixture with all of the fruit and lemon juice. Assembly: Roll the flattened disk of dough into a 12" circle, and lay gently into 9" pie plate. Spoon in filling. Remove frozen dough and use the medium to large holes of a grater to shred it atop the filling. Sprinkle with coarse sugar, if desired. Bake at 450 for 15 minutes, reduce heat to 375 and bake for additional 45-50 minutes. The pastry should be light brown, and filling bubbly. Remove from oven and cool for at least one hour before serving. * It is important to handle the dough as little as possible, and use only enough water to hold together. May use "traditional" top crust, if desired*

GHIRARDELLI CHOCOLATE CHIP COOKIES ----------------------------- (from Donna Marie)------------------------- 2-1/4 Cups unsifted flour 2 tsp. vanilla 1 tsp. baking soda 2 large eggs 1/2 tsp. salt 1 cup walnuts, chopped (optional) 1 cup butter, softened (I use pecans myself) 3/4 cup sugar 2 cups Chirardelli Semi-sweet Chocolate Chips 3/4 cup brown sugar, packed Preheat oven to 375 degrees F. Stir flour with baking soda and salt. Set aside. In a large bowl beat butter with sugar and brown sugar medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mix on low speed until incorporated. Gradually blend dry mixture until creamed mixture. Stir in nuts and chocolate chips. Drop by Tablespoon onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Makes about 2 dozen cookies. Of course you can use any brand chocolate chip cookies. I prefer GHIRARDELLI chocolate chips. As much as I love all type of nuts including walnuts, I prefer to use pecans in this recipe. YUMMY!

worlds best peach cobbler (This is from a great friend of mine Randy G.)------------------------------------------------Preheat oven to 350. Stir together slightly in a 2 1/2 or 3 quart pan 2 cups Bisquick or Jiffy Baking Mix, 1 1/2 cups milk, and 2 cups sugar. This mixture should be somewhat lumpy. Melt 2 sticks of butter; pour into the above mixture. Do not stir. Then drop approximately 8 cups of sliced, peeled peaches into the mixture, just a few slices at a time. Again, do not stir. Stop adding peaches when you are about 1 to 1 1/2 inches below the edge of the pan since this rises a lot as it cooks. I like to use a deep Pyrex baking dish. If you afraid you might overindulge, a half recipe fits perfectly in a bread pan (or split the whole recipe between two bread pans and give one to a friend). Bake for about 1 to 1 1/2 hours, depending on the size of the dish, or until the top is golden brown. Great alone, and positively sinful served warm with vanilla ice cream. Cherries, blueberries or blackberries can be used instead of peaches; and in a pinch you can cut the amount of sugar in half and cheat by using canned fruit, but be sure to drain the liquid off.

Whole Cranberry sauce -------------------------------------------------------------------------------------------------C. cranberries 1 1/2 C. sugar 3/4 C. water Simmer cranberries and water together. While simmering , mash with potato masher. Add sugar; simmer for 10 more minutes, stirring occasionally. Put into container and refrigerate. Makes about 2 cups of sauc

Huckleberry surprise cake -------------------------------------------------------------------------------------------375 deg. ~ 45 minutes 3 c. sifted cake flour 1 t. baking powder 1 t. baking soda 1 c. sugar 1/2 lb. butter, room temperature 2 eggs, beaten 1 c. sour cream 1 t. vanilla 1 c. huckleberries, cleaned and drained. Topping 3/4 c. cake flour 3 T. butter, room temperature 1/4 c, confectioners' sugar Sift dry ingredients together in a large bowl. Cut in butter with blender, as for pie crust. Add eggs, sour cream, and vanilla; beat well. Spread half the batter evenly into 13 x 9 inch pan. Spoon berries on top. Spread evenly. Spread remaining batter over the filling, spreading as evenly as possible. Prepare toping by blending all ingredients using a pastry blender. Bake in preheated oven for 45 minutes or until done. Remove from oven; transfer to cake rack to cool completely. Enjoy!!

Apple and cranberry puffed pancakes -------------------------------------------------------------------------------- Ingredients Batter: 3 eggs at room temperature 1/2 cup flour 1/2 cup milk 2 Tablespoons butter Filling: 2 Tablespoons butter 2 Granny Smith apples, coarsely sliced (or 1 Rome and 1 Granny Smith) 1/2 cup cranberries, chopped 1 Tablespoon sugar 2 teaspoons cinnamon lemon juice (optional) powdered sugar Preheat oven to 450 degrees. In a medium bowl, thoroughly whisk eggs. Slowly add the flour, whisking all the while to prevent lumps. Gradually add the milk and whisk to form a smooth batter. Set aside. In a medium skillet, melt 2 Tablespoons of butter, then add the sliced apples, cranberries, cinnamon and sugar. Cook over medium heat until fork tender, about 15 minutes. In a 9-inch oven-safe pie plate, melt 2 Tablespoons of butter, taking care to not burn it or spraying with a non-stick cooking spray. Fill the plate with the cooked apple mixture and top with the prepared batter. Bake for 15 to 20 minutes or until puffed and golden. Top the pancake with a sprinkling of lemon juice, if desired, and finish off with a liberal dusting of powdered sugar. Slice into portions and serve immediately. Serves: 2

Apple sauce----------------------------------------------------------------------------------------------------------------Ingredients 6 to 12 baking apples (Always use 2 different types of baking apples.) 4 Tablespoons vanilla extract 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/2 cup Sugar Twinor 3/4 cup regular sugar Core apples and remove the skins; dice in quarters and place in pan. Add all other ingredients. (Do not add water.) Cover and cook. Only cook until done; you want to leave some of the apples in chunks.

Peach wine--------------------------------------------------------------------------------------------------------------We wanted to make peach wine. buying tinned fruit worked out cheaper than getting fresh fruit. For good measure we threw in a couple of nectarines that were past their best and what wine would be complete without a fistful of sultanas. We started this wine off at the end of July. We're curious. Ingredients 2 tins of peaches (4.4kgs{2lbs}) 1.2kgs(2 3/4lbs) sugar 2 to3 tbl. golden syrup 2tsp citric acid 1/2tsp tannin 4.5ls(1 gallon) water Yeast and yeast nutrient Pectic enzyme Method Put the peaches into the food mixer and blend. Dissolve the sugar and golden syrup in 2 ls(3.5pts) of boiling water. Put the peach pulp into a fermenting bucket and pour the boiling water and syrup mix over the pulp. Allow to cool to around 21degrees C. Add citric acid, tannin and pectic enzyme. Leave overnight. The next day add yeast, nutrient and enough water to bring the amount of mixture up to 4.5ls(1gallon). Stir well, cover and leave to ferment in a warm place for 10 days, stirring daily. After 10 days strain the must into a demijohn using a sterlisied strainer. Top up the must with water until it reaches the bottom of the fermenting jar's neck. Fit a sterlisied airlock and leave to ferment until clear, then rack.

Country plum pie pastry ----------------------------------------------------------------------------------------------for double crust pie 6 c Thickly sliced prune plums, unpeeled 1 ts Coarsely grated orange rind 2 ts Orange juice 1/2 c Sugar 2 ts Quick cooking tapioca 1/2 ts Cinnamon 2 ts Unsalted butter 1/4 ts Coriander Roll out bottom pastry and fit into 9 inch pie plate. Do not trim. In large bowl, combine plums, orange rind and juice. In a small bowl, combine sugar, tapioca, cinnamon and coriander. Ad sugar mixture to plums and let stand 15 minutes. Spoon plum mixture into pie shell, mounding slightly in the centre. Melt butter and drizzle over filling. Roll out pastry top and prepare lattice top (if desired). Trim and flute edges. Bake in 425F (220C) oven for 15 minutes; reduce heat to 375F (190C) and continue baking for35 minutes or until pastry is golden. Let cool on rack and serve while still warm

Alabama peach ice cream ----------------------------------------------------------------------------------------------1 1/4 lb Unpeeled peaches (you will need 2 cups of puree) 1/4 c Fresh lemon juice 1 c Milk 1 c Whipping cream 3/4 c Sugar 2 Egg yolks Blanch peaches in large pot of boiling water 1 minute; peel. Puree peach pulp with lemon juice in processor or blender; you should have 2 cups. Refrigerate until ready to use. Combine milk and cream in heavy medium saucepan and simmer 20 minutes, stirring frequently; do not boil. Add sugar and stir until dissolved. Whisk yolks to blend in bowl. Gradually whisk in 1 cup milk mixture. Pour back into sauce pan and whisk over medium-low heat until mixture thickens enough to coat back of spoon; do not boil. Strain custard and cool. Blend custard and peach puree. Chill overnight if possible. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer to airtight container and freeze until ready to serve. If frozen solid, let soften slightly in refrigerator

Apple- apricot smoothie ------------------------------------------------------------------------------------------------1 Apple, Golden Delicious peeled, cored & chopped 1 c Apple juice 4 Apricots, fresh;pitted skin optional 1 Banana; peeled 3/4 c Yogurt, plain 10 -Ice cubes, up to 12 cubes 1 tb Honey Place all ingredients in a blender and puree until smooth. Serves 2-4