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Acer's Florist & Garden Center
Edition 15.27 Acer's Florist & Garden Center July 2015


Quotation of the Week:

"I go to nature to be soothed and healed, and to have my senses put in order."~John Burroughs

Independence Day
4th of July bouquet

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Stonewall products
Stonewall Pomegranate Cosmo Mixers, Yellow Tortilla Chips and Pineapple Chipotle Salsa!
Stonewall Kitchen
fertilizer Ever look at a bag of plant fertilizer and feel like you were reading a foreign language? What does it all mean? What do those three numbers (different on every bag, it seems) really mean? What is NPK? With a short explanation, we feel certain that you will be armed and dangerous for your next foray to the garden center.
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Ants, aphids, mealybugs and scale Even if you don't particularly like them, you've got to admit that ants are fascinating creatures. They've certainly stood the test of time: they have been around for a mere 110-130 million years and have colonized almost every landmass on earth. They employ the concept of division of labor, they communicate amongst themselves ...
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rose and buds

Is it bad to have mushrooms growing in my lawn?


Not really, but elves sure like them! Mushrooms are the spore-producing structures of certain kinds of fungi. Most of these fungi are beneficial because they break down organic matter and release nutrients that are necessary for plant growth. In fall, as the weather begins to cool, mushrooms often pop up in lawns, causing people to wonder where they're coming from and how to control them.

Mushrooms produce tiny spores that are easily blown about in the wind. When these spores reach a favorable place, they germinate and grow. They are very common in areas with decomposing roots or underground stumps from cut down trees, fallen leaves or lawn thatch and other organic matter.

Most people want to control lawn mushrooms. Sorry to say, we have yet to find any chemicals that are effective in controlling them. Most mushrooms are harmless to your lawn, even though you might not like the way they look. The best you can do is to remove them with a rake and de-thatch your lawn in the fall. De-thatching removes the fungi's food source. Simply removing the mushrooms may make your lawn look better, but it will not kill the mycellium from which the mushrooms grow.

You should be extremely cautious about eating wild mushrooms, because many cause illness and some are deadly. Never eat a mushroom unless you are absolutely sure it is safe. A reference book is not enough--there are poisonous mushrooms that look very similar to non-poisonous ones. If you wish to pick wild mushrooms, please get training first!

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Salads are an easy summertime meal, but after a while they can seem boring. Try this Peach and Prosciutto salad--it has a wonderful balance of tartness and saltiness with a satisfying taste, perfect for a light lunch by itself or a quick dinner served with hearty, fresh-baked bread.


  • 1 tablespoon sliced almonds
  • 1 lemon
  • 4 large peaches (2 pounds) pitted, peeled and sliced
  • 2 tablespoons olive oil
  • 1 1/4 teaspoon honey
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • dash freshly ground pepper
  • 6 slice (1/4 pound) thinly sliced prosciutto
  • 1 bunch spinach (8-10 ounces) washed, with tough stems discarded
  • 1/2 cup blue cheese, crumbled

Step by Step:

  1. On a baking sheet, toast slivered almonds at 325 F for 3 minutes (or until golden brown). Remove from pan and cool completely on a dinner plate.

  2. Grate about 1 teaspoon lemon peel into a small bowl (carefully avoiding the white pith).

  3. In a medium size bowl, pit, peel and slice peaches.

  4. Slice lemon in half and squeeze 2 tablespoons fresh lemon juice over peaches.

  5. Add olive oil, honey, ginger, salt and pepper to peaches in the mixing bowl; add 1/2 teaspoon of the freshly grated lemon peel.

  6. Gently fold peaches and spices together until well combined. Let stand 10 minutes to blend flavors.If you feel like getting a little crazy with it, grill the peaches for a few minutes.

  7. Arrange spinach on plates, topping with prosciutto and peach mixture.

  8. Sprinkle with the rest of the lemon peel, crumbled blue cheese and toasted slivered almonds.

Yield: 4 servings.

Recipe courtesy of "Cooking for Pleasure" by Jeanine Harsen.

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