:: Naylor's Hardware & Garden Center ::

Be The Bee. For those that live in the Baton Rouge area, it could be a bit of a problem getting pollination from bees and sometimes it may be necessary to help Mother Nature out a bit. The plants we have the biggest problem with are squash. Take a look at this squash fruit:
	This is an example of a squash ovary that hasn’t been pollinated. To learn how to keep this from happening, first we need to know the difference between a male flower and a female flower.
The top picture is an example of a female flower. The bottom picture is a male flower. Notice that where there is an ovary behind the female flower, there is only a stem on the male.
	During the morning hours when the flowers are open. Find a male flower and peel away the flower petals, exposing the stamen to properly apply the pollen.
Touch the stamen from the male plant to the pistil on the female flower to pollinate the ovary. Each male flower can pollinate about 3-4 female flowers.

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The Santana eggplant is finally big enough to bring up! Come in while they’re still in stock.

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After a short hiatus, we now have Sunsugar Cherry tomato plants. Come and get them while they’re in stock!

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It’s finally here, we now have Naylor Bucks! This year Naylor Festival will be May 18 and 19 and June 1 and 2. Come and get what you need to build up those Naylor bucks!

Planting Day 2013 will be March 2, weather permitting. It’s a great time to bring your questions for answers as Johnny will be on hand.  If you were wondering what we’re planting check it out:

Tomatoes	Pepper	Squash	Beans	Potatoes
	Sweet
Bella Rosa	Aristotle	Yellow Crookneck	Ambra Bush Snap Bean	Red Lasoda
BHN 964	Giant Marconi	Yellow Straightneck	Maxibel (Haricot Vert) Snap Bean
Brandymaster Pink	Gypsy Sweet	Melons	White Butterpea
Early Girl	Spanish Spice	Aphrodite Canteloupe
Florida 91	Stiletto
Marglobe	Summer Sweet
Mountain Spring	Super Heavyweight
Spitfire	Hot
Sunsugar	Ancho San Luis
Supersweet 100	Cayennetta
	Ghost Pepper
	Goliath Jalepeno
	Habanero
	Peter Pepper

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Come in today to get your Jersey King Hybrid male 2 year root stock. For the crazy few out there, we have the Purple Passion root stock.

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We’ve all been waiting for it and it has finally happened. Leeks have arrived at Naylors. The leeks come in bundles of ~60 plants.

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We have received our first shipment of potatoes for the season. This year we will carry Red Lasoda, Yukon Gold, and White Kennibec potatoes. Come in soon to get them planted!

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We have received the initial shipment of onions. This years varieties are Texas Super Sweet (1015Y), Yellow Granex (Vidalia), Southern Belle Red, and Red Creole onions. We will receive another shipment of onions Friday which will contain all the listed varieties above including Leeks. Any questions feel free to call or email us!

(Added Southern Belle Red and fixed oni0n Sets)

(Sorry for all the emails)

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The time has come to start harvesting your kale. If this is your first time growing kale, try one of these delicious recipes:

Baked Parmesan Kale Chips
Skinnytaste.com 
Servings: 6 • Serving Size: 1/6th • Old Points: 1 pt • Points+: 1 pt
Calories: 50.2 • Fat: 2.8 g • Protein: 3.6 g • Carb: 3.4 g • Fiber: 1.1 g • Sugar: 0.7 g
Sodium: 126 mg (without salt)

Ingredients:

• 1 bunch kale (12 oz after removed from stems)
• 1 tsp olive oil (spray)
• a sprinkle of sea salt or kosher
• 1/2 cup shredded Parmesan cheese

Directions:

Preheat oven to 350°F. Lightly spray two large baking sheets with oil.

Wash and thoroughly dry kale. Remove the leaves from the thick stems and tear into bite sized pieces.

Place on baking sheets, spray with olive oil and sprinkle with salt.

Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.  

Top with shredded parmesan cheese, keeping a close eye on them, bake an additional 5 to 6 minutes until the edges are crisp but not burnt. Time will vary depending on your oven.

Cajun Kale Soup

Ingredients

• 6 cup(s) lightly packed chopped green curly kale, stem and ribs removed
• 2 tablespoon(s) canola or olive oil
• 1 medium red onion, finely chopped
• 1 large celery rib, thinly sliced
• 3 clove(s) garlic, finely chopped
• 1 medium green bell pepper, seeded and chopped
• 1 medium red bell pepper, seeded and chopped
• 8 ounce(s) (2 to 3 links) andouille sausage, thinly sliced
• 1 tablespoon(s) dried thyme
• 1/4 teaspoon(s) allspice
• 1 can(s) (15-ounce) chopped or diced tomatoes
• 4 cup(s) chicken broth
• 1/4 teaspoon(s) ground black pepper
• 1/2 teaspoon(s) salt, plus more to taste
• 1 teaspoon(s) agave nectar or honey (optional)
• 4 cup(s) slightly undercooked brown rice

Directions

1. Bring 10 cups of water to a boil in large Dutch oven or heavy pot. Add kale and boil 5 minutes. Drain in colander and set aside.
2. In the large pot, warm oil over medium-high heat. Add onion and celery and cook until onion is translucent, 4 minutes, stirring occasionally. Add garlic, peppers, and sausage, and cook until peppers soften, 5 minutes. Mix in thyme and allspice, stir, and cook 1 minute.
3. Add tomatoes, broth, cooked kale, and black pepper. Bring to a boil, reduce heat to low, and simmer, covered, until greens are almost tender, 20 minutes. Add salt to taste, and agave or honey, if desired. (If freezing, stop here and add rice after defrosting.)
4. If serving immediately, add rice and continue to simmer soup, uncovered, until kale is tender and rice is fully cooked, 10 to 15 minutes.

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This past September, we planted out raised beds for the second time. Today, the plants are still doing great. Check out some of our awesome vegetable plants.

In this bed we have six different types of lettuces. In order, from the top left to bottom right, Red sails, Summer bibb, Black Seeded Simpson, Sierra, Red Salad Bowl, and Rubicon Romaine.	In this bed, we have three different kinds of Kale. From left to right, we have Russian Red, Vates, and Dinosaur Kale.
This is our first head of broccoli. It's the variety Packman.	In this raised bed, we have a couple of different plants. At the top we have White Lady turnips. In the middle we have two different varieties of carrots. On the left we have Atomic Red and on the right we have Imperator. To finish off this bed, we put something new to Naylor's, Kohl Rabi. This year we are trying White Vienna Kohl Rabi and it seems to be doing great!

If you like our garden, come by and take a look. Feel free to ask all the questions you need to and if you can’t make it and still have questions, shoot us an email or give us a call at 225-272-6412.

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