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Tuesday, August 6, 2019
Posted By: Desiree Markewich in Bulbs


With the final days of summer slowly approaching it’s only natural for us gardeners to start planning for next year. The first thing to spring to mind (no pun intended) is fall planting bulbs: Crocus, Tulips, Hyacinth and many more. Often the first sign of colour we are rewarded with in the garden during early spring, planting bulbs in the fall is easy, affordable, and something you must try - if you havent already!

Early Fall (September) is when these flowering beauties start to arrive at the nursery, but we encourage you to Pre-Order early, so you don’t miss out on the 20 stunning new varieties we are recieving this year. 

Early Spring Flowering Bulbs


 
If you want to feel the warm glow of sunshine in early spring, try new varieties Crocus ‘Early Gold’ or Iris ‘Katherine’s Gold’. These yellow cuties are very petite in nature, only growing 4-6 inches tall! This small size makes them perfect for containers or small gardens.
 

Desire something with a bit more colour and size? Try out Narssisus Colourful Companions 'Dancin' in the Sun' combo. An early spring charmer growing to a height of 16 inches and featuring 2 different varieties of white, gold and yellow daffodils.

Mid Spring Flowering Bulbs


For some interest in the garden during mid spring, you can’t go wrong with either Daffodil 'Acropolis' or 'Falmouth Bay'. An elegant almost pure white colour and nice height of 16-20 inches makes this pair stand out among fellow plants gracing the period between spring and summer.

 

The perfect Daffodil (Narcissus) for a patio or smaller garden has to be Narcissus ‘White Petticoat’. Growing to a dimure height of 4 inches, this adorable white daffodil has deep green stems making the crisp white of the blooms even more notable.
 

A featured bulb this year, Tulipa ‘Canadian Liberator’ was released to honour and celebrate 75 years of European Liberation! Canadian Liberator stands tall at 22 inches high and is a strong, bright red, featuring nearly perfect shaped flowers.
 

If you love pink and are looking for some mid spring color we suggest Tulipa ‘Foxtrot’ or Colourful Companions ‘Rasberry Meringue’. Foxtrot is a fragrant, double tulip in a glorious bubblegum pink and Rasberry Meringue combines a creamy white, double daffodil with a matching creamy tulip with raspberry pink accents.

Late Spring


To bring a few splashes of pink to your late spring garden as well, or if enjoy foraging in the garden for cut flower arrangements then you must choose Double Tulip ‘Dazzling Sensation’ or ‘Crispion Sweet’. Crispion Sweet has full, solid pink flowers with fringed petals, while Dazzling Sensation’s blooms are packed with smoother petals with white feathering at the outer petal edges. 
   


Two later Spring flowers that will become a focal point in the garden, and that pollinators can’t miss are Allium ‘Rosy Dream’ and Colourful Companions ‘Hot Shots’. Rosy Dream will grow to 18 inches and feature lovely, globe-like purple blooms, and Hot Shots combines two vivid red tulip varieties that stand at a grand 24 inches tall.


Summer




To get the most out of planting bulbs in the fall you can extend your flowering season into summer by choosing plants such as the Camas or Foxtail Lily. Foxtail Lilies (Eremurus) are extrodinarily tall, perennials that have massive flower spikes. For pink flowers try Eremurus ‘Shelford Pink' or ‘Robustus’ and for orange blooms ‘Cleopatra’. Camassia leichtini ‘Alba’ is an equally tall plant, bearing flower spikes matching the Foxtail Lilies grandeur but in a pale white shade with larger individual flowers upon the spike.   

Garlic

 



If flowers aren’t your thing, or your just enjoy growing your own veggies we suggest planting garlic this fall. Planting garlic is easy, all you have to do is separate each garlic bulb carefully into individual cloves. Plant your cloves in a rich soil by pushing each clove 1-2 inches into the soil with the flat side down and pointed-tip upwards towards the surface of the soil. Your harvest will be ready anytime from Spring through Summer. You will know when the leaves have become mostly yellow, i.e. more yellow on the leaf than there is green. Chesnok, Yugoslavian and Mixed Gourmet varieties are new this year! 

Pre-Order

Any of the bulbs featured in this article. Simply click on the bulb mentioned in the article and it will take you to our pre-order page! 

Pre-Orders end September 1, 2019 when bulbs start to arrive. For availability after September 1 call in store (604) 882 1201.


Sunday, August 4, 2019
Posted By: Marian Vaughan in Recipes

August is upon us and, almost to compensate for this wistful reminder of summers end, we are rewarded with an abundance of ripening stone fruits. What better way to enjoy your final summer days and this fruitful bounty than to do a little baking?

This is a family recipe passed down to me from my mother, and it came to her from my grandmother. Every woman in my family makes it, for the simple reason that it is the essence of delicious and the soul of easy. Basically, it is fruit combined with whipped cream.


 

Fruit Fool  


3 Cups

¼ to ½ Cup
2 Cups
 

Chopped Fruit - Any combination of peaches, nectarines, apricots or plums
*In the earliest summer you can make it with fresh berries or unseasonably in winter with tropical fruit!
Berry Sugar (err on the side of less)
Heavy Cream
 


Let’s Get Started!

Blanch & peel nectarines, peaches or apricots. Keep the skin of plums; it is delicious. Stone them & chop them fairly coarsely. Put in a pan, adding a small amount of sugar & heat gently to a near boil. Taste often (cook's privilege) to decide if sugar ok, and if still tastes like fruit.  DON'T let it get overcooked! You don't want jam! Remove from stove and allow to cool. When it is cool, whip the cream until it is quite stiff, then fold in the fruit mixture gently but until combined. Chill for a few hours (for example, while you eat dinner). Can be made the night before & refrigerated.



Variation

A variation of this I have made for a few years comes from Lucy Waverman. In the early part of your cooking day, you line a sieve with 2 layers of cheesecloth and set it on top of a measuring cup.  Into the lined sieve you put an entire 500 gram container of plain, full fat, non-homogenized yogurt (preferably sheep -- tastes more creamy). Folding the cheesecloth over the top, you put a weight (something high-tech like a saucer with a potato in it works great) and let it drip while you get on with your cooking. In a few hours, there will be quite a lot of fluid in the bottom of the measuring cup, and the yogurt will be VERY thick.  

Whip the cream as above, then gently stir in the yogurt until well combined.  Then add the cooked fruit. This makes for a deliciously tangy dessert as is, or you can also stir in a compatible liqueur: Cointreau for example.

 


Sunday, August 4, 2019
Posted By: in Recipes

The all too brief season of figs will soon be upon us. Fig trees are a treasure of the European garden that are a surprisingly easy fruit to grow in the Pacific Northwest. These spreading, rambling trees can produce 1-2 crops of delicious fresh figs a year if given enough warmth and heat. Even in cooler temperatures you will be rewarded with at least 1 crop. 


An unusual but delicious fruit, figs possess a very dynamic flavor making them a great addition to a number of dishes. They are wonderful on puff pastry sheets with goat cheese, roasted with bacon & chile, fresh with blue cheese & a honeycomb, these are just a few of my favorites but options are endless! To assist in narrowing your search for the perfect fig combo here is a chutney I rather enjoy which also takes advantage of a co-season rarity to the fig: fresh quince.
 

Quince & Fig Chutney 


6 Large - Fresh
10 - Fresh
1
2 Cups
1 Tsp
 

Quince or 8 Medium Apples (about 3 lbs)
Figs
Lemon
Sugar
Green Cardamom Pods


Let’s Get Started!

Rub quince with a damp paper towel to remove fuzz. Cut 4 quince (6 apples) into large pieces (no need to peel, core, or remove seeds). Place in a large heavy pot and cover with cold water. Bring to a boil, reduce heat, and simmer until quince are very soft, 60–75 minutes. Halve the figs, or quarter if very large. Shell cardamom & grind in mortar & pestle; zest lemon, then juice (should yield about 1/4 cup)

Strain cooking liquid into a large bowl; discard quince. Wipe out pot; reserve.

Meanwhile peel, core, and thinly slice remaining 2 quince. Add to quince pot along with lemon zest and juice, sugar, cardamom, figs, and reserved cooking liquid and bring to a boil. Reduce heat and very gently boil, stirring often and skimming surface occasionally, until quince is translucent and a spoon dragged across pot leaves a line that quickly disappears, 25–30 minutes, or 40–50 minutes if using apples.

Divide preserves among jars. Let cool; cover and chill. 
 

Do Ahead

Preserves can be made 2 weeks ahead. Keep chilled.  

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Art's Nursery is a 10+ acre retail and wholesale garden centre located in Surrey, a suburb of Vancouver, British Columbia, Canada. We've been in business at this same location since 1973 and we're proud to serve you today!

We carry an incredible selection of plants, shrubs, trees, annuals, perennials, vines, groundcovers, roses and much more. Soils, bulk materials, pottery and a variety of garden accents are also available.

Our plant selection is so large that you can actually drive a golf cart while you shop!

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Recent Posts

Tuesday, August 6, 2019
20 New Fall Planting Bulbs for 2019

With the final days of summer slowly approaching it’s only natural for us gardeners to start plannin...

Sunday, August 4, 2019
Fruit Fool

August is upon us and, almost to compensate for this wistful reminder of summers end, we are rewarde...

Sunday, August 4, 2019
Quince & Fig Chutney

The all too brief season of figs will soon be upon us. Fig trees are a treasure of the European gard...

Wednesday, July 24, 2019
The Summer Garden

There is a myth, probably born in heat & nurtured in the longing for shade & leisure, that there “is...

Wednesday, July 24, 2019
Stone Fruit Chutney

In July and August, all the stone fruits begin to ripen - there is an abundance of plums, apricots &...

Wednesday, July 24, 2019
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Thursday, June 20, 2019
Introduction to Hydrangeas

Hydrangeas are a lovely and diverse genus, many of which have become essential parts of our garden v...

Thursday, June 20, 2019
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Hydrangeas are a very easy care shrub, especially for us here on the west coast, but good cultivatio...


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