Avocados are subtropical, cold-sensitive plants that grow well in mild-winter areas of California. They need a little extra TLC in our Valley. Trees can grow 30 feet in as many years, but may be kept smaller with pruning. Trees are hardy to temperatures ranging from 32°F to 18°F, depending on the variety. It’s important to choose a cultivar that’s hardy in your area; varieties hailing from Mexico (e.g. ‘Mexicola,’ ‘Stewart,’ and ‘Fuerte’) are generally the best choice for USDA Zone 9. Guatemalan varieties (e.g. ‘Hass,’ ‘Pinkerton’) are less cold hardy and will require additional protection from freezing temperatures. Some avocados are Mexican-Guatemalan hybrids, including the dwarf variety ‘Little Cado’ that grows to a more manageable 10-12 feet and is suitable for growing in large containers.

The ideal planting location for avocados is in full sun, in a sheltered spot that offers protection from wind. Plants bloom in late winter to late spring, meaning the flowers are at risk being damaged by freezing temperatures. Cover young trees with frost cloth draped over the canopy, allowing the fabric to touch the ground (avoid bunching it around the trunk). A healthy, vigorous tree that’s been well-cared for will fare far better on frosty nights than one that hasn’t received appropriate care.

Planting time is a great opportunity to make sure your tree gets off to a healthy start! It all begins with soil: avocado trees are susceptible to root rot and require loose, rich, well-draining soil. If you have clay soil, we suggest planting your tree in a raised mound of amended soil at least 12 inches deep and 5 feet wide, incorporating E.B. Stone Sure Start, Bumper Crop Organic Soil Builder, and Gypsum Soil Conditioner. Take care not to disturb the root ball when planting, as the roots can be sensitive. That said, the roots can be aggressive as well, so don’t site your tree close to hardscapes or foundations. Also consider that an area with high foot traffic may not be suitable.

Avocado trees have shallow “feeder” roots and perform well when soil is consistently moist, but not consistently wet or soggy. A thick layer of mulch is crucial for maintaining even soil moisture and protecting those precious roots from temperature extremes. We recommend spreading a half-inch of compost over the root zone, followed by at least 3 inches of bark mulch, leaving the soil bare in a 6” radius around the trunk. To test to see if irrigation is necessary for an established tree, dig a hole 9 inches deep and test the soil by squeezing. If it is moist (holds together), do not irrigate; if it crumbles in the hand, it may be watered. Irrigate deeply once every so often to leach salts from the soil that can cause leaf burn. Starting the second year after planting, apply E.B. Stone Citrus & Avocado Food in April and July. 

Although they are evergreen, avocado trees occasionally drop some of their leaves throughout the year (especially when flowering occurs). With fewer leaves to shade them, exposed branches on young trees will become sunburned and the damage can even kill a young tree. To protect the soft, thin bark, coat the trunk and exposed branches with a 1:1 mixture of Go Natural Trunk Paint and water. Allow fallen leaves to remain on the ground around the tree so that they may form a natural mulch layer.

Avocados spend an enormous amount of energy producing fruit. It’s tempting to try to harvest fruit the first year after planting, but we encourage you to resist the urge. For the first three years after planting, flowers should be pruned off the plant to allow the plant to put that energy towards growing into a strong, healthy, well-established tree.

Ingredients
12 Plum Tomatoes, halved lengthwise, cores and seeds removed
4 Tbsp. Olive Oil (we recommend Olivina from here in Livermore)
1 1/2 Tbsp. Balsamic Vinegar
2-3 Garlic Cloves, minced
1 1/2 tsp. Salt
1/2 tsp. Freshly ground black pepper

Directions
Preheat the oven to 450 degrees F. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, salt, and pepper over the tomatoes. Roast for 25-30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

Ingredients
4 lbs. Tomatoes, peeled and crushed (see directions bleow)
1/4 Cup Olive Oil (we recommend Olivina from here in Livermore)
1 Yellow Onion, diced
4 Garlic Cloves, peeled and thinly sliced
3 Tbsp. Fresh Thyme Leaves
1/2 Medium Carrot, shredded
Salt & Pepper to taste

Directions
To prepare the tomatoes, bring a large pot of water to a boil.  Take out the core and score the bottoms of the tomatoes. In batches, blanch the tomatoes just enough to loosen the skins. Remove the tomatoes from the boiling water and immediately put into ice water to stop the cooking process. Remove skins and discard. Crush the tomatoes by hand reserving all the juices.

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onions and garlic, cook until soft and a light golden brown (about 8-10 minutes).  Add the thyme and carrots, and cook 5 minutes more, until the carrots are very soft. Add the tomatoes and juices and bring to a boil, stirring often. Lower heat and simmer for 30 minutes or until desired thickness.  Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients
4 pints Cherry Tomatoes, halved
4 Scallions, thinly sliced
1/4 Cup Italian Flat Leaf Parsley, chopped
A handful of Basil Leaves, torn
1 Tbsp. Vinegar (Use your favorite – red wine, balsamic, sherry)
1/2 lb. Fresh Baby Arugula
Salt & Pepper to taste
Parmesan Cheese to shave over the top

Directions
In a bowl, combine tomatoes, scallions, parsley, basil, olive oil, vinegar and a healthy pinch of salt and pepper. Mix and let stand 10 minutes. The tomatoes will start to release juices to create the vinaigrette for the salad. Toss in the arugula and top with shaved parmesan cheese.

Ingredients
4 lbs. Plum or Roma Tomatoes, cored and cut into 1 inch pieces
1/2 Cup Sugar
2 Tbsp. Apple Cider Vinegar
1 Tbsp. Fresh Ginger, grated
1 tsp. Salt
1/2 tsp. Ground Cumin
1/4 tsp. Smoked Paprika
1/4 tsp. Red Pepper Flakes

Directions
Combine all ingredients in a 3-4 quart Dutch oven or other heavy pot.  Bring to a boil over medium-high heat, stirring occasionally.  Reduce to medium heat and gently simmer, stirring occasionally.  Until thick and jammy, about 2 hours.  You will know it is done when you scrape a spoon across the bottom of the pot and no liquid fills in the path. Chill and serve. Can be used on toast or biscuits, as a accompaniment for cheeses or a sauce for steak. Refrigerate for up to 2 weeks.

           

Ingredients
3 lbs. Fresh Tomatoes
1 Pie Crust
2 Cups Bread Crumbs
2 Cups Mix of Parmesan and Mozzarella Cheese, grated
Garlic to taste
Salt & pepper to taste
Handful of Basil Leaves, chopped

Directions
Preheat oven to 375 degrees. Wash & slice tomatoes. Depending on how juicy your tomatoes are, you may need to pat gently with a paper towel to remove some moisture. Place pie crust into pie pan. Fill the bottom of the pie crust with a layer of tomatoes. Sprinkle 1/2 cup breadcrumbs, 1/2 cup cheese and a little garlic over tomatoes. Add salt, pepper and basil as desired. Repeat layering of tomatoes, cheeses, breadcrumbs and spices 4-5 times. You might choose to drizzle a little olive oil over the top. Put pie in oven for 35-45 minutes. Pie is ready when your crust looks done.

Chances are if you planted zucchini in your summer vegetable garden you are overrun with this tasty squash. If you are not now, you will be soon. It is the gift that keeps on giving.

10 Ways to Enjoy Zucchini

1) Roasted, Stir Fried or Grilled—Add a touch of olive oil and maybe some parmesan.

2)  Sweet Bread or Muffins—Delicious with chocolate chips & cinnamon.

3) Savory Bread—Think zucchini cheddar beer bread.

4) Pie or Quiche or Frittata—Great main courses

5) Cheesy Bites or Tots—A crowd pleaser for the young and old alike!

6) Baked Sticks or Chips—A healthy alternative to your favorite fried appetizers.

7)  Chowder or Soup—Fun options with corn or tomatoes.

8) “Noodles”—You can spiralize and use in place of pasta or slice flat and use as lasagna noodles.

9)  Casserole—Keep it vegetarian or throw in some chicken for a delicious main entrée.

10)  Salad—Grilled or roasted zucchini is an excellent

Watch “The Valley Gardener” on TV30 – Alden Lane Nursery

By now we hope you are enjoying some of the “fruits” in the form of vegetables from your summer vegetable garden labors. We are so lucky to have a long growing season and look forward to enjoying these vegetables for another few months. Many will produce into October!

There are some things you can do to be more successful. Let’s take a look.

Apply fertilizer monthly. We recommend Master’s Tomato & Vegetable Food or E.B. Stone Organic Tomato & Vegetable Food. Don’t fertilize a thirsty plant — water your garden thoroughly at least 4 hours before feeding. Apply fertilizer and water again. During the summer it is important to be strategic when you fertilize. Try to do it on days where the temperatures are not expected to be above 85 or 90 degrees. You don’t want the fertilizer to burn your plants.

Mulch to conserve moisture, control weeds, and protect your plants from heat — 2 to 3 inches of mulch applied over the roots of your vegetable plants will cool the soil, reduce weeds, and help prevent soil moisture and temperature fluctuations that stress your plants. Just keep the mulch about 6″ away from the crown or base of the plants.

Train cucumbers, squash and pole beans to climb trellises or poles to save space.

Control garden pests before they control you! Snails and slugs are out in force, as well as earwigs, cutworms, whiteflies, and tomato horn worms — Come in for the best non-toxic control around vegetables.

Take a few minutes every day or so to examine your garden for potential problems before they get out of hand — prevention is always best; fast, easy and less expensive than the cure.

Special watering tips:

Water consistently. Water deeply, then give the soil time to dry partially before watering again. This is probably the most important step to a successful vegetable garden. Manage soil moisture so plants do not completely dry out, but are not over-watered.

Water by the weather. When we get a hot streak your vegetables are going to be more “thirsty” just like you are! When we are fortunate to enjoy moderate temperatures, your plants will not take up as much water.

Inconsistent watering creates unnecessary stress and reduces yields in most vegetables, and/or makes others, like cucumbers and lettuce, taste bitter. One of the best ways to water a vegetable garden is to test soil with a moisture meter just before a scheduled watering to confirm the water is actually needed, and also the day after a watering to confirm the watering was adequate – this reduces both excess water use and also the chance of error while reducing stress on you! When you use a moisture meter probe in only about an inch.

Not all vegetables should be watered alike — learn the proper watering for your particular vegetables. For example, established tomato plants should be watered deeply and less frequently. These plants have deep roots and frequent watering encourages plant growth without much fruit production. Cucumbers on the other hand need to be kept evenly moist to help prevent them from being bitter.

As you are reworking parts of your garden consider lovely landscape additions that are a bit less thirsty. In addition to our own California natives there are many “Mediterranean” plants that hail from far away places that too are particularly suited to our mild wet winters and mostly rainless summer dry climate. Native plants from around the Mediterranean Sea, South Africa and parts of Australia are all part of this wonderfully diverse plant palate for us to build our unthirsty landscapes with.  

All newly planted plants will require a extra TLC (they come home as babies!) to get established but when their roots are deep enough they become very water-wise. Remember to water your plants in their container thoroughly when you take them home. Dipping them in a 5 gallon pail of water works too. 

Here are some lovely Water-Wise options:

Low growing plants including many colorful succulents           

Colorful Perennials/Succulents           

Medium Height Shrubs

Large Shrubs/Perennials

Vines

Soil Moist
Soil Moist is a polymer that was developed in the early ’70s. It is an amazing product that will cut your water use in half if you incorporate it into your potting soil in a pot or in the ground; remarkable stuff. For plants already planted, take a pencil or chop stick and poke holes in the soil around the plant. Then carefully sprinkle just a little bit in each hole. Use the pencil or chopstick to help direct the dry polymer deeper into the soil. Too much and you will end up with “jello” like material oozing out of the ground.

EZ-Wet
EZ-Wet actually breaks the surface tension of water and allows it to penetrate our heavy clay soil rather than allowing water to run off. We are saving that water and giving extra to the plant.

Gypsum
Gypsum is a really a great addition to salty, heavy clay soil.  It can relax the soil, allowing it to absorb moisture a little more willingly as it will release the salts.

Shutoff Valve
Any kind of watering device that has a shutoff is really helpful so you can focus your watering, rather than doing wide spray type watering. If you have a shutoff, you can go from plant to plant and turn your water off between plants.

So many of our customers are coming in right now reporting that they are finding overnight destruction of many of the leaves in their garden. The leaves are filled with holes. This is especially prevalent in the vegetable garden. The culprit is likely earwigs!

Earwigs are mostly nocturnal and find moist, dark hiding spots during the day. When they come out at night, and feed on a wide variety of plants including foliage, flowers and various crops.

How do you rid your garden of these nefarious pests? We have several products we recommend and a few home remedies to try:

For home remedies, you can try a few different options. Take an empty tuna or cat food can (or maybe a metal pie dish), sink it into the ground near the most affected plants and pour in a little soy sauce (which attracts them) and cooking oil (which traps them). Alternately, you can fill the can/dish with a thin layer of beer and see who you can catch.

Alden Lane Nursery is encouraging everyone to help pollinators by planting a few pollinator plants in their garden from seed or plants. Everyone has a bit of room for pollinator habitat!

Our favorite seed company, Botanical Interests offers these Pollinator Tips:

4 P’s of Pollinator-Friendly Gardening

Plant flowers
Provide food for pollinators by sowing flowers, especially native varieties.

Plant diversity
Plant a diversity of bloom times, colors, and heights. By staggering bloom times, you provide a reason for pollinators to call your garden home throughout the growing season. Some pollinators are very small and need very small, open flowers in order to access the pollen or nectar. Sow a diversity of flower shapes and sizes, usually simpler (vs. double petal) varieties of flowers work for more species.

Provide water
In your water feature, create small islands with stones where pollinators can land, and climb in and out.

Pass on pesticides
Look for organic ways to block pests, disrupt their life cycle, and invite their predators. Integrated Pest Management (IPM) techniques utilize simpler solutions, such as using a fabric row cover to block pests. Sowing varieties like alyssum or allowing dill to flower will attract beneficial and predatory insects.

Alden Lane Nursery carries hundreds of pollinator plants including natives. We also carry Botanical Interest Seeds (being restocked this week!), offering dozens of seed varieties to add pollinator habitat to your landscape.

Get on Board!  Plant something for the pollinators!