Summer beauties are just starting to emerge…what’s that phrase? A little late, but worth the wait. We’ve doubled our dahlias, and there are some very tempting specimens here. there’s always room for one more, right?…or two or three!

We’ve also started to bring in bulbs. I know I said September, but Bearded Irises are here! From classic blue-purple to ravishing maroon-yellow. Of course more varieties of bulbs are on their way and we should be bursting at the seams in a matter of weeks, but Irises only come once and go quickly!

In the ‘bedding plants’ area we’ve started to bring in some fall flowers. My favorite? STOCK! It smells so delicious and you can plant it just about anywhere…well, as long as it gets some sun but…in the ground or in pots, mix it in with the border or feature it in a cluster. I like to plant mine right next to the front walkway so anyone who visits gets a whiff of that spicy-sweet perfume.

Either way, we’re gearing up for fall planting here at King’s. All the tables have been cleared, cleaned, and re-stocked with goodies!

In the flower aisles, we’re beginning to stock flowering kale and violas. There are a few other year-round sweethearts like dianthus and nemesia. And of course the ‘Fall’ stars like rudbeckia, coreopsis, and crysanthemum are all here.

On the veggie side, you’ll find a handful of brassicas (that’s cabbage, kale, broccoli, and the like). The first set of peas, beets, and chard have arrived. Don’t forget the All-Season favorites like onion and lettuce that are always here.

I’m gonna go out on a limb here…but my tomatoes are still trying to color up, so I’m not going to have space in my veggie bed for a while. But I did just clean up the border planting on the fence in my front yard and I’ve got some real estate there where I took out some spring/early summer flowers. I’m going to plant sugar peas in those holes & help the vines climb the pickets of the fence. One of the varieties here has bright pink/purple flowers – it’ll look like sweet peas…but edible! Ooo, I can’t wait!

No problem; come to King’s!

We’ve got the old fashioned classics, like Grandma used to grow, filling the shade table right now! They are THE BIGGEST flowers I’ve ever seen, and they’re more than tempting. As I was walking in today, I grabbed one…okay, maybe it was two but don’t tell!

Do you want red, pink, yellow…and rose-form, frilly, hanging…and dark leaves, or light leaves? Come by soon to pick out your favorite! It won’t be long before the tables are bare.

• Susan
• Cindy
• Deb
• Laurel
• Ryan
• Amy
• Scott
• Ivan
• Nan
• Julie

For all of you who have asked for classes in making hanging baskets (and everyone else who hasn’t asked!) join us at the Sonoma-Marin Fair in Petaluma June 24th at 5:30 pm. Susan will be leading a session on baskets and pots, plant combinations, and all kinds of other ‘tricks of the trade’.

And [I know, I know; September seems so far away] Susan will be back at it; presenting as part of the Luther Burbank Home & Gardens Lecture Series, talking on container gardening, and using bulbs, on Tuesday, September 14th 7-8 p.m.

Members of “Friends of Luther Burbank Home & Gardens” are invited to attend free of charge; all others, $10.00
Call 524-5445 to make your reservation. Seating is limited. LGB&H is located at the corner of Santa Rosa and Sonoma Avenues in downtown Santa Rosa.

Throughout history, lavender has been known for its impressive healing powers. Ancient Egyptians, Greeks and Romans used lavender as a remedy for skin problems, backaches, stress and insomnia. Recent medical research substantiates that lavender has truly amazing properties including mood elevation, relaxation, and stress reduction.

Pick 4 to 5 stems of lavender from your garden.
Pull off blooms and boil in 2 cups of water for 10 minutes, then strain.
Make 1 can frozen lemonade, pink or yellow, as per directions on container
Add 1/2 cup to 2 cups of lavender water, depending on personal taste. Start out at small amounts and taste.
Mix well and Enjoy!

This decadent recipe makes great use of bumper-crop, superior, fresh-from-the-garden strawberries. Albion, Chandler, and every other variety – or combination of varieties – picked fresh from the garden would be fabulous!

Don’t worry if the berries are huge, or tiny, just chop everything up into an equal size. It’s quick and easy, perfect for a warm summer evening gathering. This recipe will generously serve 6, and is best made right before serving. Hint: Pre-chill your serving and individual bowls so the sauce stays fluffy and cold.

I’ve never had leftovers!   ~Laurel S.

Strawberries in Cointreau Vanilla Creme

2 Quarts – Fresh strawberries (washed & leaves cored out)
2 Tbsp. – Cointreau (substitute fresh orange juice if desired)
2 Tbsp. – Brown sugar
1 Pint – high quality Vanilla ice cream (set out for 30 min. to soften)
1 Pint – Heavy whipping cream
1 tsp. – Vanilla extract
Fresh lemon balm, lemon verbena, or orange mint leaves to garnish

In a large bowl, gently toss strawberries, Cointreau, and brown sugar. Whip the heavy cream in a separate large bowl until it is stiff and fluffy. Gently fold in the softened ice cream and vanilla. Whip the mixture again for 20 seconds to fully blend.

Pour the vanilla creme over the berries, sprinkle with your choice of garnish, and serve immediately!

Keep you plants happy by adjusting your watering to their needs, be it more or less frequently. Keep you household bill-payer happy by using these water-saving techniques;

• Mulch with something like Paydirt or Micro-Bark – keeps the sun from beating out the soil moisture.
• Water at the roots, not over the leaves, to get that water where the plant needs it most.
• Keep up on your weeding. I know, I know…but weeds steal water that should go to your beloved plants.
• Most plants do better with a deeper water, less frequently. Some plants even like to dry out a bit before they get watered again.
• Plant like with like. Keep plants that like more water together so you don’t spend extra water on plants that don’t need it.

Talk to the Nursery staff to learn the best schedule, whether you hand-water or run a drip system, for the plants you have.

Then sit back and enjoy the beauty you created! Heck, have a BBQ and invite some friends over.

Salad Burnet & Salmon Tea Sandwiches

1 Tbsp salad burnet leaves (chopped)
1 tsp chives (chopped)
1 tsp fennel leaf (chopped)
8 oz cream cheese
pumpernickel bread
lox, smoked salmon, or smoked ham slices
watercress (washed and dried)

Whip the cream cheese at room temperature, stir in herbs until well incorporated.
Assemble the sandwiches – spread herbed cream cheese on pumpernickel slice, add a small bunch of watercress, then top with a thin piece of salmon (or ham) and another slice of pumpernickel.
Wrap the sandwiches with plastic wrap and chill for at least 1 hour.
Unwrap and cut the sandwiches into triangle wedges, trim off crust (optional).
Serve with sprigs of salad burnet.

Well, as Mrs. King says, “Your mother shops here…why shouldn’t you?” Hm, very good point. You’ll find all sorts of Mom-worthy beauties here, now. And don’t forget; we’re happy to wrap and bow. (Mind you, that’s a colorful foil wrap and a huge florist’s bow – it looks amazing!)

If she’s a classic, the roses are in bloom, and absolutely gorgeous. For the farmer, we have overflowing veggie tables. Annie’s and all sorts of “stuff you don’t see anywhere else” for those who have a preference for the unusual. Try a sweet, custom color bowl or hanging basket. And if Mom’s the type who’s got everything, there’s always pottery, garden deco, and tools for a change of scenery.

If you need advice, or just some help deciding, our excellent staff are always here to help.

Still can’t decide?!?! Try a Gift Certificate. Good old fashioned paper cheques, in any denomination, that NEVER expire.

From all of us at King’s, Happy Mother’s Day!