Deep Roots Garden Center                 Newsletter                                October 2013
Plant now!
Don't wait for Spring!!!
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Come and make a scarecrow!
Carve or paint or plant a pumpkin,
at
Deep Roots
Oktoberfest
Arts & Crafts Festival!

 
Saturday 10/19, Sunday 10/20, Saturday 10/26, Sunday 10/27 2013
Noon to 4pm
Four days of fall fun!
Bring the old clothes, hat and gloves, and a pillowcase to make the head.... or use a pumpkin!
 We supply everything else... 
 

 
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Now in stock:
Cool season tomatoes, vegetables, herbs and flowers
 
 
 
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What to do in your garden in October
 

October brings our first true days of Autumn. The leaves are starting to turn color and the nights are cooler. There are spiders everywhere - just in time for Halloween. 
 
 If you planted grasses last year you are now enjoying their true beauty as the low autumn sun shines through them, and their feathery seed heads sway in the breeze.
 
  Our Mediterranean climate makes it possible to plant all year round and Fall is one of the best times of the year to garden. The soil is still warm enough for newly planted plants to develop new roots, and the rainy season is approaching to provide water for those roots. While there may be some more hot spells it is relatively easy to get plants established now.
 
We begin to notice that the garden is growing slower this month. After hot and frantic summer harvests we too can be calmer in our garden activities: keeping summer stragglers producing through this month, starting plants from seed, nurturing seedlings just transplanted, and beginning to harvest cool-season crops. 
Clean up includes adding plant debris to the compost pile and storing pots and lumber and other leftovers away from the garden. The pleasantly cool weather is refreshing to work in after summer's heat.
    Many plants that shut down in the heat of summer are now coming back for one last hurrah and there is still time for many roses to have one more explosion of blooms before winter, if you fertilize them now. 
 
General:   
Now that the equinox has passed and the nights are cooler, plants have different water requirements and it is time to cut back your irrigation schedule. Cooler weather slows evaporation from the soil and transpiration from plant foliage, so irrigation is needed less often. Decrease the number of times--but not the length of time--you water. For example water only twice a week or once a week, but still water for half an hour each time. This change will still provide water to deep roots while allowing for longer periods for the soil to dry in between waterings.
 
Remove the remnants of the warm-season plantings, including warm-season annual flowers, herbs, and vegetables that have faded. Add compost or other soil amendments to the soil before planting anything new.
 
 
Fertilize
 
While many plants will hunker down soon for their winter dormancy, there is a whole host of plants that actively grow during the winter season. Winter annuals such as those mentioned below need a continual feed with Gro Power Plus to keep them blooming. Same thing for the winter vegetable garden (see below).
 
Plant for Permanence:
 
You often hear that Fall is the best time to plant permanent additions such as perennials, ground covers, woody herbs, shrubs and trees to your landscape. Why? Well, this is the season that the plants put the most energy to root growth. The soil is still warm after the summer and so the roots of newly planted plants and trees will grow for two or three months or so before cold temperatures take over. The root systems of these plants and trees will be well developed by spring and the top growth will therefore grow correspondingly stronger and healthier. Fall is also an ideal time to plant native plants, trees, shrubs and perennials Tender sub-tropicals, however do better when planted during the warm summer months. To reduce transplant shock apply some Vitamin B1 liquid fertilizer.
 
Perennials:
October is an ideal month to plant new perennials, although generally you will not be able to enjoy their color until next year. Gardening is all about the future though right? By planting them now they will develop a strong root structure during the cool fall weather, benefit from the rains and then burst in to glorious color next spring and summer.
 
Cut back established perennials that have stopped blooming or that are flopping over. When the plants grow back, they will be fuller with a less straggly appearance. A number of perennials are now pretty much spent including  teucriums, oreganos, salvias, most of the plants in the daisy family, yarrow, calla lillies and coreopsis.  Cut these back to near the ground.  Wait until you see numerous small shoots growing from the base before cutting. These perennials will have a small flush of new growth before going dormant for the winter. Trim the spent blooms on lavenders and penstemons but don't cut into the woody part of the stem. Cut back geraniums (Pelargonium) to renew them and prevent unsightly, leggy growth.  
 

You can also now divide plants that have outgrown their spaces, such as ornamental grasses, iris, daylilies, agapanthas, gingers, and bamboos. Congested clumps need dividing in order to encourage plenty of flowering next year and of course dividing is one of the best ways to increase your stocks of plants. To divide, dig up the whole clump, and divide into smaller pieces. Either tease the clump apart or cut using a spade. Replant in groups of three or five for good displays the following year.  
 
Annuals: It is a good time to plant cool season color such as Iceland poppies, pansies, sweet peas, ranunculus, calendula, candytuft, foxgloves, snapdragons, stock, and sweet alyssum. Plant or sow ageratum • bachelor's buttons (cornflower) • campanulas • chrysanthemums • columbines (aquilegia) • coralbells 
(heuchera) • coreopsis (pot of gold) • forget-me-nots (see photo below) • hollyhocks • kale • ornamental cabbage • phloxes • primroses • violas • Johnny-jump-ups and violets.
 
All these will develop stronger plants and bloom earlier and more profusely in the spring if they are sown now since they'll grow extensive root systems over the winter.
 

 
Cyclamen. Great fall and winter bloomers, these are long blooming plants for inside and outside. 
 
Their natural habitat is under the shade of deciduous trees so they thrive in dry, cool shade to semi shade in summer and half sun in winter. They often go dormant if the summer gets too hot, but the white cyclamen I bought at Deep Roots last November grew all summer long and have recently started blooming again.    
 
Vegetables and Fruits
Sow fava beans •  celery •  chard • chives • garlic •  kale •  kohlrabi • leeks •  lettuce - especially romaine types and small-heading bibb and buttercrunch types which overwinter well.   Also sow parsley • peas •  radishes • spinaches • and shallots.  Also transplant artichokes • beets, • broccoli • Brussels sprouts • cabbage • cauliflower •  established herbs (especially comfrey, sage, thyme) • and rhubarb. Just about any broccoli variety will do well in our area. Try "sprouting" kinds for lots of small heads.
 
Plant asparagus crowns at least six inches deep, and mulch them heavily with compost--winter rains will slowly wash the nutrients down to the root zone.
 
Plant strawberry beds away from where potatoes, tomatoes, eggplants, and peppers have grown within the last three years. Incorporate organic fertilizers (such as Dr. Earth's Vegetable and Herb food) and compost into the soil.  Water well. Plant strawberries one foot apart so the crown is just above the soil level. Strong roots will develop over the winter, and spring warmth will encourage fast growth and large berries.  
 
Remove canes that fruited this year from bramble berry vines such as blackberries and raspberries. They will not fruit again. Or wait until January, when the thorny leaves have dropped, the canes are bare, and new and old growth are easy to tell apart.
 
Fertilize fruit trees and winter vegetables regularly with Dr. Earth's Vegetable and Herb Food and Dr Earth's Fruit Tree Fertilizer. 
 
Shrubs and Trees:
 
Transplant azaleas and camellias. Thin bloom buds on camellias to three or four inches apart for fewer but more spectacular blooms in the spring. Lightly feed camellias and azaleas with an acid based fertilizer all winter long to help develop their spring blooms.
 
Feed sub-tropicals like citrus and avocados with a fertilizer such as Dr. Earth's Bud and Bloom, or Gro More citrus growers mix which contain high levels of phosphorus and potassium but no nitrogen, to help them through the winter. Keep them watered until the rains take over.
 
Give one last deep watering to grapevines and deciduous trees but  discontinue feeding.  Clear the soil under trees by pulling back the mulch, discarding fruit mummies, and moving leaves to the compost pile as soon as they fall.
 
To combat fungal diseases such as peach leaf curl, downey mildew and shothole, fruit trees need to be sprayed while they are dormant with a dormant spray containing copper sulfate such as Bordeaux Mix. Plan your dormant fruit tree spraying schedule to coincide approximately with cool-weather holidays--Thanksgiving, New Year's Day, and Valentine's Day. Specific cues are even more important to follow--the fall of the last leaf (Thanksgiving), the height of dormancy (New Year's Day), and bud swell (Valentine's Day). Spraying at the precise period of bud swell is especially important -- before the buds swell is too early, and after the blossoms open is too late. 
 
Natives and Drought Tolerant
 
Here in California this is the beginning of the growing season for many of our California Native plants. Now is the perfect time to plant or transplant this type of plant. We have many varieties still available in our backstock area since they are no longer in bloom and/or going dormant.  
 
Lawns.

Most people fertilize their lawns in the spring, but don't let the cooler temperatures of autumn fool you. Fall actually is the best time to fertilize the grass... even better than springtime. After the summer's heat grass regains its strength before winter with a good fall fertilizing. Fertilizing now also helps grass develop a thick and deep root system, so it can better survive next summer's heat. Lower the blade height on your lawn mower to encourage short, bushy growth. Fall is also a good time to de-thatch and aerate your lawn. 
  
Now is the time to replace old or dead lawns, (whether by seed or sod) or reseed thin spots in established ones. Win the fight against crabgrass by removing the affected lawn area and seed or sod with grass that matches your lawn. For best results, wait until a cool spell occurs before planting. Better yet wait until rain is forecast if you can. If you are overseeding with fescue or rye for winter, stop feeding and watering Bermuda lawns and overseed them now.
  
If we have a warm spell, water newly-seeded lawns two or three times a day for the first two weeks. For another two weeks, water once a day. Then, change to watering only three times a week but for longer periods. You want the moisture to reach two to three inches down so the roots grow deeply into the well-prepared seedbed. When the grass gets bushy and about three inches tall--about a month after sowing--the lawn is ready for its first mowing. Allow the soil to become firm and fairly dry before mowing, however, to avoid compressing the new lawn with mower wheels and your footsteps.
 
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Succulents are "fall" too..
 
 
 
 
Don't forget about succulents for fall color...            
                                                                            
 
 
 
 

Deep Roots
Garden Center &
Floral Design Studio 
Open
9AM - 6PM daily
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Find us on 

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201-207 N. Sepulveda Blvd.
Manhattan Beach,
CA 90266
 
Garden Center: 310-376-0567
Flower Shop: 310-379-3634
 
 
 
Easy Reader's 2013 
South Bay  Favorite Garden Center 
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CSA Organic Veggie Boxes
NOW AVAILABLE IN SMALLER BOXES...
We are an established drop off point for the South Central Farmers Cooperative Community Supported Agriculture vegetable boxes.
 
Boxes of seasonal, organic vegetables and fruit are delivered to Deep Roots Garden Center every Wednesday at approximately 2.00 pm and we store them in our large flower cooler until closing time the following day.
 
The boxes come in two sizes, large and medium and cost $20 and $15 respectively.
 
Customers may order a box every week, every two weeks, once a month or simply when you feel like one. The boxes contain enough seasonal organic vegetables to feed a family of four for a week or a single/couple for two weeks.
 
Payment is in advance – please place your order before noon on Mondays. Why not come in and order a box? Or you can phone 310-376-0567.
 
To find out what is in the box visit:
 
  
  
 
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Discounts
We offer 10% discounts to members of: Hermosa Gardening Club, the Manhattan Beach Botanical Gardens, The South Coast Botanic Gardens, The Surfrider Foundation, Heal the Bay, and all senior citizens on Senior Day (Tuesdays). 
 
Also on the list: members of the Military, Coastguards, Police, and Firefighters. Bring along your badge or wear your uniform to get a 10% discount on everything! We thank you for your service.
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Holidays 2013
Reserve a spot with our designers for Holiday home or office decorating. Let our team of talented and creative designers transform your home or office into a Holiday masterpiece ready for your Christmas or Hanukkah party and celebrations. Limited spaces available so call soon and ask for Heather -  310-379-3634.
 
 
Pre-order your
large Christmas Trees now!
 
We will have a generous stock of all trees up to 10',  but larger trees, as always, will be limited in number. We have a new source in Oregon  for the absolute finest large trees in the Northwest and we must secure these for you now. Available all the way up to 16' Don't wait! Call 310-376-0567 and ask for Jon, mentioning that you want to order a large Christmas tree.
 
 
Happy Halloween!
 
 
We have pumpkins of all sizes ready for the carving... Come join us on one of our Oktoberfest afternoons (see above right)!
 
 
 
Eat, drink and be scary..
 
Orange and Black recipes for Halloween
 
Jack O’Lantern Stuffed Peppers
 
1/2 cup dry black quinoa
1 cup orange carrot juice, vegetable stock or chicken stock
 
1 carrot chopped
1/2 small onion, chopped
1 clove garlic, crushed
Fresh thyme
1 cup black beans, cooked
2 orange bell peppers
Sea salt and pepper to taste
 
Before cooking quinoa, it must be rinsed thoroughly to remove its bitter-tasting coating (saponins). Cooked quinoa is fluffy and soft, with a little bit of crunch to it.
Combine rinsed quinoa with juice or stock. Cook it per package directions until the little curly-q kernels are showing.
    Meanwhile,sauté the carrot, onion and garlic in a little olive oil. Carve your peppers. Combine quinoa with black beans, onions, garlic, thyme, salt to taste, fill peppers. Bake at 350 degrees for 30 minutes.
A few hints with the orange peppers:
Make sure they are even enough on the bottom to sit straight. Look for ones with a large surface for carving.
 
Other black and orange food ideas: 
- Carrot salad with black beans, and raisins.
- Black lentil salad with orange cherry tomatoes and orange bell pepper and chopped carrots.
Pumpkin Soup
After carving out your pumpkin for Halloween it seems such a shame to throw away all that gorgeous orange flesh and those interesting looking seeds. The soft texture and slight sweetness of pumpkin flesh – not to mention the amber glow - is delicious when cooked and partners well with sage, cream, bacon, and cheese.
 
Why not make pumpkin soup?  Here is our recipe for this delicious warming autumnal soup, perfect to have for a late supper after Trick-or-Treating is over.
 
In a large saucepan gently sauté one white onion and one clove of garlic in some butter until translucent but not brown. Add the chopped flesh of a large pumpkin and stir.  Add four large chopped, sweet carrots, one sliced sweet potato and pour in two large cans of chicken broth. Add two tablespoons of concentrated tomato paste (the one that comes in a tiny can), one large sprig of thyme, one sprig of winter savory and a couple of sage leaves if available. Also sprinkle in one teaspoon of ground cumin and one teaspoon of sea salt. Heat and cook gently until the pumpkin and carrots are soft. Let cool and then blend. Add more sea salt and white pepper to taste. Re-heat and
serve with a spoonful of sour cream or a grating of cheese and some delicious artisanal bread. The soup should taste slightly sweet. If it doesn't add a little sugar.
 
This soup bursts with carotenoid pigments, including beta and alpha carotene, lutein and zeaxanthin. While the first two super nutrients are believed to protect your heart and fight cancer, the latter two are thought to help reduce the risk of age-related blindness.
 
Roasted Pumpkin Seeds
While making the soup you can roast the pumpkin seeds. They are high in minerals and fiber. With the following recipe the pumpkin seeds are coated with savory spices, but believe me, pumpkin seeds are divine when roasted with just a little bit of olive oil and a LOT of sea salt.
 
Once you have got the pumpkin seeds out of the pumpkin run your hands through them while you rinse them. That way the remaining pieces of pulp come right off.
 
There are several decisions to make when roasting pumpkin seeds. Do you boil them first or put them straight into the oven? Do you roast them at high heat, like 400˚F? Or do you slow roast them at 275˚F or 300˚F? Do you coat them with goodies or just let them stand on their own with a little salt?  I’ve done them two different ways and both were great in their own way, so I’m beginning to think you really can’t screw up pumpkin seeds (unless you burn them). The first way I roasted them in a 400˚F oven with a lot of sea salt and some olive oil. It took about 15 minutes. They were great right out of the oven. The second method I went for the slow roast with lots of stuff caked on. These also were great. These stood the test of time a bit better than the earlier ones did in both the flavor and texture categories, but they did not outdo the first ones while still warm. 
    Some recipes call for baking pumpkin seeds for almost an hour in a 300˚F oven, but I found that I needed to take mine out after just over 30 minutes. My pumpkin seeds weren’t totally dry when they went into the oven either, which made me think that they would take at least 45 minutes to get crispy. But 30 minutes was enough. Make sure that you check on your roasting seeds frequently to prevent burning them.
 
Spicy Roasted Pumpkin Seeds
 
Ingredients  
1 cup raw pumpkin seeds, well rinsed and patted dry 
2 Tbsp unsalted butter, melted
1 tsp Worcestershire sauce
1 tsp garlic powder
1 tsp white pepper
1/2 tsp finely crushed thyme
1/2 tsp Spanish paprika 
1/2 tsp Cumin 
1 tsp sea salt + more to taste 
 
Method 
1. Preheat the oven to 300˚F. Spray a large cookie sheet with nonstick cooking spray. 
2. Once the seeds are rinsed and patted VERY dry, mix the butter, Worcestershire sauce and the rest of the seasonings together in a large zip lock bag. Dump in the seeds, seal the bag and shake it about until the seeds are evenly coated.
3. Spread the seeds evenly on the cookie sheet in a single layer. Bake for 30-45 minutes, checking on them and flipping them over every 10 minutes.
4. Allow to cool slightly and either eat warm from the oven or toss them on a salad. 
Plant a pumpkin!
 
Come and plant a pumpkin at our Oktoberfest fall arts and crafts fun days (see above). Perfect for your porch, entryway or fall table...
 
 
Deep Roots Garden Center • 207 N. Sepulveda Blvd. • Manhattan Beach, CA 90266
http://www.deep-roots.net
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