Now...let's take it up a notch.

If your dad is a patio barbeque Daddy-o, plant a big patio container or two with a few veggies that he can cook up on the grill later this year: peppers, tomatoes, onions, and maybe some cilantro or basil.

Or how about that shade tree that he needs in the backyard? You know...the tree that will shade him while he is in dreamland in his hammock or chaise lounge? Come into the garden center and we'll help you pick the best one for him. Bring Dad along, he might have a special one in mind already. You can plant it together with him and watch it grow over the years, while you are growing too.

Most of all make sure all the Dads are given "Royal Treatment." Fix him breakfast. Have a Father's Day BBQ or picnic in your garden. Do things that will let him know he's "King" for the day.

And you know what else is fun? Getting Dad to tell you about himself growing up. Here are a few things you can ask him about: his favorite color, the best movie he ever saw, his most memorable moment with you, his best friend, his hobby, favorite food, animals he likes, or even his most embarrassing moment and happiest moment.

• Cube London broil, 2" or bigger. Use enough meat to feed all guests!

• Season the meat with olive oil, minced garlic, and Old Bay seasoning (seafood, poultry, meats, and salads); salt and pepper to taste.

•Skewer all meat together. Cook time is 15-20 minutes for medium rare.

• Cut up large pieces of sweet onion or red onion, yellow pepper, red pepper, orange pepper, thick slices of zucchini and yellow squash, whole baby bella mushrooms, and whole grape tomatoes.

• Season the veggies with olive oil, Old Bay seasoning (seafood, poultry, meats and salads), and minced garlic. Add a couple of shakes of red pepper flakes.

• Skewer all veggies together.

• Cook for about 15-20 minutes, along with the meat.

One of the most beautiful summer blooming shrubs is the Rose of Sharon (Hibiscus syriacus). Also called Althea, it actually isn’t a rose at all, but rather a hardy deciduous type of hibiscus. From June until mid-autumn it produces large, colorful blooms in shades including blue, pink, purple, red and white. It blooms so prolifically it's no wonder it is the national flower of Korea and prized throughout the world.

Left alone, it grows into a natural vase shaped shrub or tree 6-12 ft. tall and half as wide, but with a small amount of pruning each season, can easily be shaped into a rounded shrub or tree. Its leaves don’t come out until late spring, causing false alarms in gardeners who think their plants may have died.

But make no mistake about it, the Rose of Sharon is one hardy plant, capable of handling temperatures as low as -10° once it has been established a few years. Lush green foliage provides the perfect backdrop for the blooms which may be single or double by nature. Many of the blooms come in a combination of colors so bright that they are a perfect magnet for butterflies and hummingbirds.

Roses of Sharon are fairly easy to take care of. They prefer full sun locations but also do well in partial shade. They are fairly fast growing and do enjoy regular watering and fertilizing throughout the growing season. In cold climates, all that is needed is to add a layer of mulch over the roots the first two winters; after that no protection is necessary.

We have a great selection of beautiful Rose of Sharon in both shrub and tree form and invite you to stop by and see them in all of their blooming glory. This delightful plant will give you years of charming flowers just when other plants blooms are starting to wane.

Memorial Day marked the official start of barbeque season! Are your yard and garden in shape for your family and guests? It's still not too late to take some steps that will help your garden look not only presentable, but terrific.

Besides a thorough clean-up--removing weeds, piled-up debris and other unwanted materials--make sure your shrubs get a light pruning for shape. Now, survey your garden and focus on empty spaces between shrubs. Fill in these spots with additional shrubs of the same variety or an attractive ground cover. Next, add color if space permits; plant borders of summer-blooming annuals around your barbeque area.

If you barbeque on a patio, pots of annuals placed strategically around dining areas or pool can make a huge difference, even more so if you feature a focal plant in the center of the pots, such as a potted rose or some ornamental grass.

Add a mulch to any blank soil spaces left. For a finishing touch add some blooming hanging baskets, a garden statue, or perhaps a small fountain. Make sure to leave some space for the barbeque grill, of course! Now your garden is ready to welcome the barbeque season. Bon Appétit!

Although a common concern about eating hot peppers and other spicy foods is that they might cause ulcers, there’s no evidence that they do. Recent studies of areas where hot peppers are used extensively in cooking, such as Brazil, Central America and Thailand, have found no higher incidence of stomach ulcers among their populations.

There is growing evidence that peppers may actually have some beneficial properties. Capsaicin--the predominant heat agent in peppers--has been found to work as an anticoagulant, thus possibly helping prevent heart attacks or strokes caused by blood clot. Small amounts of capsaicin can produce numbing of the skin and have a slight anti-inflammatory effect. In some countries, peppers are used in salves.

From a nutritional standpoint, peppers are high in vitamin C, which in turn may be effective in protecting against cancer. Vitamin C is an antioxidant, which is capable of removing the threat from free radicals, which can cause body cells to mutate. In fact by weight, green bell peppers have twice as much vitamin C as citrus fruit and red peppers have three times as much. Hot peppers even contain 300% more vitamin C than an orange. And red peppers are a good source of beta carotene, when compared to carrots.

So if you like eating peppers, eat them guilt free and enjoy them!

By Tamara Galbraith

When it's summertime and you're working on a tan, your plants may begin to take on a pale, pasty look. What gives? Say hello to the fungus disease known as powdery mildew.

A common condition found on plant life throughout North America, powdery mildew is characterized by spots or patches of white to grayish talcum-powder-like growth. Fortunately, it is usually more of an effect than a problem itself. In other words, in addition to treating the plant, you'll probably want to take a look at the surrounding conditions and make some adjustments.

The primary way to keep powdery mildew (and other fungi) from attacking your plants is prevention. Start now.

First and foremost, make sure you give plants plenty of room. Good air circulation goes a long way. Trim plants that get crowded or bushy. Avoid overhead watering and do your watering in the morning so any water that does get on leaves has a chance to dry. If your plants are getting spray from a lawn sprinkler system, try moving the sprinkler a bit further away. If that's not possible, you might consider replacing your plants with more mildew-resistant plants or varieties.

If you do get powdery mildew, to halt it in its tracks, spray the affected plants with a good fungicide, such as Green Light Rose Defense.

How often should I cut my lawn?

Answer:
The easy answer would be once per week in the growing season. A good rule-of-thumb is to remove no more than one-third of the grass height at any one mowing. For example, if you are maintaining your lawn at 2 inches, mow the lawn when it is about 3 inches high. Cutting off more than one-third at one time can stop the roots from growing and will require more frequent watering during the heat of summer to keep the grass alive and healthy.

Following the one-third rule will produce smaller clippings that will disappear quickly by filtering down to the soil surface. If the grass becomes too tall between mowings, raise the mowing height and then gradually reduce it until the recommended height is reached. For the best appearance, mow and maintain your lawn at the best height for growth as determined by the type of grass you have.

You can usually mow a grass that spreads horizontally shorter than an upright-growing bunch-type grass. Grasses with narrow blades can generally be mowed closer than grasses with wide blades. If your lawn is under stress--such as heat, drought or shade--mow at a higher level of cut. Proper mowing is important in maintaining a healthy lawn because it encourages a dense stand of grass plants. A dense turf keeps out weeds through competition for sunlight and nutrients. A weak, thin turf allows weed seeds to germinate and grow.

Mowing practices can also affect the occurrence of disease. Many times an increase in disease can occur when turf is cut too low or is mowed when the foliage is wet.

One final tip: Don't mow in the same direction each time. Alternate your mowing direction and you'll have more upright grass growth and a smoother-looking lawn.