It’s Japanese Beetles Season

Japanese BeetleHave you noticed the browning of leaves with a “lacey” appearance on your plants? If so, beetles have been munching on your plants.  They can just nibble on a few leaves or defoliate an entire tree. Fortunately, we have a few suggested methods of treatment:

  1. If you are comfortable touching them, pick them off and place in a plastic sack. Tie up the sacks and dispose.
  2. If you aren’t comfortable picking them off by hand or there are too many to pick by hand, spraying is good option. We carry many great products and the right one depends on the plant you’re treating. Here are a few of the recommended products: Hi-Yield 38 Plus, Ferti-lome Triple Action Plus, Natural Guard Insecticides, Bionide Japanese Beetle Killer. You will need to re-apply treatment after rain or watering plants. Pro Tip: If you want to keep the area around your plants looking clean, you may want to place a tarp or something to cover the ground underneath your plants in order to catch the beetles after they are eliminated by the spray.  
  3. If you have a large area that is being affected, the best option is to trap them; however, make sure you place the trap far away from your plants and preferably downwind of the plants. The traps come with a floral lure and a pheromone lure, which the beetles will pick up on before they get to your plants. It’s also recommend that you place the trap only a couple days per week.

If you have questions about Japanese Beetles or any other type of harmful insect, stop in and talk with one of our expert customer service staff. We can help you identify the problem and help you determine the best solution to keep your plants and lawn looking beautiful.

Apple Pie Recipe

There’s nothing that says summer better than a good apple pie and since apple trees are on sale this week, we’d thought we’d share the Frazee Family recipe with you.

What you need:

  • 1 package of pie crust mix
  • 1/3 cup cold water
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 cups thinly sliced peeled apples (3 large)
  • 1 tablespoon butter or margarine
  • milk
  • additional sugar

Steps:

  1. Heat oven to 425° Make pie crust mix as directed for 9” two-crust pie, using 1/3 cup cold water; trim overhanging edge of bottom pastry 1” from rim of plate.
  2. Stir together 1/2 cup sugar, flour, cinnamon and nutmeg in large bowl. Add apples and toss. Spoon pastry-lined pie plate and dot with butter.
  3. Roll remaining pastry; cut into 10 strips, each about 1/2” wide. Place 5 strips across filling in pie plate. Weave cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust ends of strips, building up a high edge, seal and flute. Brush lightly with milk and sprinkle lightly with additional sugar.
  4. Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.
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