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Tuscany chicken with artichokes, sun-dried tomatoes, and olives

July 28, 2020

Ingredients: 1/4 cup all-purpose flour 1/2 teaspoon garlic salt 1/4 teaspoon pepper 8 bone-in chicken thighs (3 pounds), skin removed if desired 1 tablespoon olive oil 4 garlic cloves, thinly sliced 1 tablespoon grated lemon zest 1 teaspoon fresh thyme 1/2 teaspoon fresh rosemary, crushed ½ teaspoon fresh tri colored sage 1 can (14 ounces) water-packed quartered artichoke hearts, drained ½ cup sun dried tomatoes 1/2 cup pimiento-stuffed olives 1-1/2 cups orange juice 3/4 cup chicken broth 2 tablespoons honey Directions: In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both…


Watering 101

July 24, 2020

So, you spent all day at the garden center. You got some neat, amazing new plants. You spent your weekend planting and potting. But, if you’re like me, you’re not sure about watering. How much water does my plant need? When do I water? How often do I water? What are the best tools to water with? How can I remind myself to water? Worry no more, the Colonial Gardens experts are here to answer some of these questions and help your plants to look great all season long! When to Water Find a rhythm, make watering part of your…


Fire Blight

July 17, 2020

Maybe you have a fruit tree in your yard, apples or pears? Have you started to notice the leaves turning brown, or even black, and your twigs, blossoms and fruit spurs dying? You might be experiencing fire blight. Fire blight (Erwinia amylovora) is a bacterial infection that affects plants in the Rosaceae family. It is most common in pome type fruits such as apple, pear, and quince. It can also affect crabapple, Pyracantha, roses, cotoneaster, and several other plants. Fire blight begins in spring, when small cankers appear and start to ooze a light-colored tan sap. The cankers form on…


Avocado Bruschetta

July 15, 2020

Ingredients: 4 slices country bread, toasted 2 cloves garlic, peeled and halved 1 avocado, halved, pitted, peeled and mashed ¼ cup/50 ml extra virgin olive oil, for drizzling. Directions: Rub each slice of bread with ½ garlic clove. Divide and spread the avocado on each slice of toasted bread. Drizzle with olive oil and sprinkle with salt.


Citrus Trees

July 10, 2020

Just because you live in the Midwest doesn’t mean you can’t enjoy a citrus tree inside your own home. Not only do citrus trees add an appealing look to your home, they will give you homegrown citrus fruit! As the saying goes, if you don’t like the weather now, just wait a few minutes. This means that your citrus tree will fair well in a pot that you can bring in and out of the house depending on the weather. Plant in a deep pot using Colonial Gardens Custom growing mix with an organic citrus tone fertilizer. Proper planting of…


Blackberry Ice Cream

July 4, 2020

Ingredients: 8 cups washed and drained blackberries 3/4 cup sugar 1/8 tsp kosher salt 1 3/4 cup heavy cream 1/8 tsp ground cinnamon 2 tsp gin (optional) 1 tbs fresh lemon juice Directions: In a saucepan, combine blackberries, sugar, and salt. Use a metal spatula or potato masher to crush the berries until the sugar is dissolved. Cook until bubbling hot, reduce to a simmer stirring constantly until the mixture has reduced. Strain cooked berries into a large bowl through a fine-mesh strainer. Press and stir the berries to extract all juices, leaving only the pulp and seeds. Set the…


Japanese Beetles

July 3, 2020

Japanese Beetles, the nuisance in everyone's gardens and flower beds! If these little pest have invaded your backyard, you're not alone and we, at Colonial Gardens, have a solution. Japanese beetles (Popillia japanicus) first appeared in the United States in 1916 in a New Jersey nursery. Supposedly, the beetles’ larvae came into the US from a shipment of Japanese iris bulbs that the nursery was selling. Even though the US started inspecting overseas shipments in 1912, the beetles’ larvae were not detected until they started multiplying at an incredible rate. While it appears that the insect is now an established…


The Cool Mint Tanqueray

July 1, 2020

A summery mint drink to enjoy on a warm night under the stars. Ingredients: 1.25 oz. Tanqueray no. ten .75 oz fresh lime juice .75 oz. simple syrup 6-8 fresh mint leaves Fresh sprig of mint for garnish Instructions: Muddle fresh mint leaves in simple syrup in a cocktail shaker. Add Tanqueray and lime juice. Shake well and pour into a cocktail glass over ice. Garnish with fresh mint sprig. Recipe Inspired from Town and Country Magazine