McAdam Garden Center: March 21st, 2007

Edition 7.12

March 21st, 2007

Forest Park
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Welcome back everyone to the McAdam Garden Center newsletter. We thank you returning and are very excited about all the information this newsletter will offer.

Our goal is for you, our valued customer to use the newsletter as a tool to answer many of your gardening questions. As we at McAdam Garden Center celebrate another year, we look to you and say thanks for helping our business thrive.

We will be opening April 1st, from 10am to 3pm weather permitting.

This is the time to plant frost tolerant flowers outdoors. If you weren't able to take advantage of fall planting, fill all beds and pots with warm-season flowers now.

Continue to feed container-grown flowers with liquid fertilizer for growth and bloom.

Fertilize cool-season flower beds with a granulated fertilizer if you see a slowdown of growth or flowering. Water it in well afterward. Deadhead flowers to keep them blooming.

Pansies, violas, tulips, daffodils, english ivy, snapdragons, and fiber optic grass can be popped into blank spots, but don't fill whole beds. Newer varieties of small-flowered pansies are floriferous and heat tolerant and may last into August.

If you're filling whole beds, prepare the ground thoroughly and choose mainly warm-season flowers.

An incredible amount of perennials can be put in now, including dusty miller and english ivy.

These will all be available at our store April 1st.

25% off on all 2006 plant stock
and 50% on all 2006 pots!
Offer valid for our preferred customers and will run from March 26 to March 30.

April 8: Easter! Come visit the Easter bunny and get a FREE garden gift!
April 21: Earth/Arbor Day! Are you worried about your environment?
Help us protect it! Get your own FREE seedling tree with any purchase.

Recipe of the Week: Shrimp With Orzo & Feta

What You'll Need:

10 Ounces orzo (rice-shaped pasta)
1 tbsp. butter
1 pound medium shrimp, shelled and de-veined
1/2 tsp. salt
1/2 tsp. dried basil
3 medium tomatoes, seeded, chopped
4-6 ounces crumbled feta cheese
1 tbsp. fresh basil, minced

Step by Step:

Make orzo according to package directions (about 6 minutes after water boils).

Meanwhile, in large non-stick skillet, melt butter over high heat.

Add shrimp, salt, pepper, and dried basil.

Cook 3-5 minutes, stirring occasionally, or until shrimp just turn pink.

Add tomatoes and cook about 30 seconds, stirring.

Remove skillet from heat.

Drain orzo and it and feta to shrimp mixture.

Toss to mix. Top with fresh basil and serve.

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