"Shall I compare thee to a summer's day?"
-Shakespeare
Plant Of The Week.....
Abies koreana
Pictured top: Abies koreana 'Icebreaker'
Pictured bottom: Abies koreana 'Horstmann's Silberlocke'
Also known as Korean Fir, these compact evergreen trees create a striking shimmery silvery-blue effect in the landscape. They are slow growing, only increasing in size a couple inches a year. The strongly curled needles show off their silvery-white undersides and they produce an abundance of showy cones held upright along the branches. The two varieties we have in stock are 'Icebreaker' and 'Horstmann's Silberlocke.' The Icebreaker is a dwarf variety that has a globose habit when young, developing into a small, broadly pyramidal tree over time. Size at maturity is 2' tall by 3' wide. Horstmann's Silberlocke also has a pyramidal shape but will reach 20' tall at maturity. Both are deer resistant, low maintenance (no pruning necessary!) and virtually disease free.
Bountiful Harvest
Summer Recipes
It's that time of the year in which we're inundated with more zucchinis than we know what to do with. You've eaten them baked, in bread, unloaded them on your neighbors, now what? Here are a couple scrumptious and irresistible new recipes for you to try that will surely use up all your squash. Do you have a favorite zucchini recipe?
Let us know by clicking the button below!
Keto Zucchini Tots

  • 1 small sweet yellow onion chopped fine
  • 3 medium zucchini, grated (about 3 cups)
  • 4 eggs
  • 2 tbsp coconut flour
  • 1.5 tsp smoked paprika
  • 1 1/4 tsp salt
  • 1 cup pepper jack or cheddar cheese, grated
  • ½ cup pickled jalapeños, finely chopped
  • ½ cup cooked bacon, finely chopped
  • 1 tbsp heavy cream

Preheat oven to 400 degrees.
Grease mini muffin pan.
Grate zucchini in a bowl, sprinkle with 3/4 tsp salt and let sit for 15 minutes.
Meanwhile, chop onion,
jalapeños and bacon.
After 15 minutes, squeeze out excess
liquid from zucchini.
Add all the ingredients together along with remaining salt. Cook for 20-25 minutes.
Fanta is wondering how she will use her zucchini this year.
Maybe a little zucchini sushi is on the horizon.
Nigella Lawson’s Zucchini Fritters
(adapted to be gluten free)

  • 4 zucchini (1 1/2 lbs), coarsely grated
  • 5-6 scallions, finely chopped
  • 9 oz feta cheese
  • small bunch fresh flat-leaved parsley, chopped
  • small bunch fresh mint, chopped
  • 1 tablespoon dried mint
  • 1 teaspoon paprika
  • scant 1/2 cup coconut flour
  • salt and pepper
  • 3 eggs, beaten (I usually end up adding an extra egg)
  • olive oil for pan
  • 3-4 limes to dress plate (optional)

Coarsely grate zucchini in food processor. Spread over a tea towel and leave to drain for 20 minutes.
Put chopped scallions in bowl and crumble feta in. Stir in chopped parsley and mint plus dried mint and paprika. Add the flour and season with salt and pepper to taste. Gradually add the beaten eggs and mix thoroughly before stirring in the zucchini. 
It will be lumpy.
Heat a few tablespoons of olive oil in a pan. Drop heaped dessert spoons of mix into hot oil. Smash down with back of spoon. Cook 2 minutes on each side. Chop limes and “tumble” around edges.
Fanta says: what about the kale? My favorite vegetable. Got any recipes for that? I'm trying to slim down and lay off the mice livers.
Kale: not everyone likes it, in fact some people downright despise it. But prepared in the right way, it can be quite delicious.
Baked Kale Chips
  • 1 bunch Tuscan kale
(also labeled as Lacinato or dinosaur kale)
  • 1/2 tablespoon olive oil
  • Heaping 1/8 teaspoon fine sea or kosher salt
  • 1/4 teaspoon onion powder

Preheat the oven to 275 degrees Fahrenheit.
Wash the kale leaves, then dry them as much as possible with a clean dish towel. Tear the kale leaves away from the stems, and into the desired size for chips. In a medium bowl, gently toss the kale leaves with the olive oil.
Line a baking sheet with parchment paper. Place the kale leaves in a single layer on top of the sheet and sprinkle them with salt and onion powder.
Bake 30 to 35 minutes until the kale leaves are crisp. Cool and enjoy immediately! They’re best eaten within a few hours, but if you happen to have leftovers you can store them in a sealed container for 1 day.
Both recipes courtesy of: A Couple Cooks
Massaged Kale Pomegranate Salad
  • 2 bunches curly kale
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon maple syrup
  • ½ teaspoon chili powder
  • 6 tablespoons olive oil
  • ½ cup pecans
  • ½ cup pomegranate seeds
  • 1 apple
  • Kosher salt

Chop the kale into bite-sized pieces and place in bowl.
Sprinkle the kale with 1 pinch kosher salt. Coat your hands with a few drops of olive oil and massage the kale leaves for 2 to 3 minutes until all pieces are tender.
In a bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, chili powder, and 1/8 teaspoon kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time.
Break the pecans into bite-sized pieces and place them in a dry skillet. Toast them over medium heat until fragrant, stirring constantly,
for 3 to 4 minutes.
Remove from the heat immediately.
Remove the seeds from the pomegranate.
When ready to serve, chop the apple into bite-sized pieces. Combine all ingredients and drizzle lightly with the dressing.
Groundcovers!
We got a fresh shipment of groundcovers in this week, with lots of Scotch and Irish moss, a varitey of Vincas, upright and creeping thymes, sweet woodruff and more. If you've got some space in between those pavers, or are planning on planting a fairy garden, these glorious groundcovers are waiting for you. Also, this week we are releasing a webinar video all about 'em! Which ones are good for erosion control, and which ones you can plant in areas with foot traffic. It will be available for viewing Friday on our Facebook page.
What's new this week in the annual houses? Mums, Bracteantha (straw flower), and the annual Rudbeckia!
Dare I say it's starting to look a little like Fall?