Come and visit Black Gold and Sun Gro Horticulture at the Ernest N. Morial Convention Center for the Orgill Dealer Market held in New Orleans, LA from February 16-18, 2017. Orgill Dealer Market gives industry retailers the chance to see 1,000 different exhibitors showing the best they have to offer for the season. Network with retailers from all 50 states and over 60 countries and shop the market for the best deals and products for 2017!
See us at booth #5022!
Held at the Sheraton Myrtle Beach Convention Center Hotel from February 1-3, 2017, the 2017 SCNLA Convention & Trade Show is a huge event representing the South Carolina Nursery & Landscape Association. The trade show hosts hundreds of vendors and there will be lots of seminars and workshops for those in the horticultural industries. Sun Gro Horticulture and Black Gold will be there!
See us at booths #241 & #280!
Come and join us for the annual 2017 Wintergreen Tradeshow & Conference held at the Infinite Energy Center in Duluth, Georgia from January 25-27, 2017. Black Gold and Sun Gro Horticulture will be at the large tradeshow, which will highlight horticultural exhibitors from across the country. Many educational sessions will also be offered to appeal to attendees representing all facets of the industry.
See us at booth # #514!
Black Gold and Sun Gro Horticulture will be at 2017 The Mid-Atlantic Nursery Trade Show (MANTS), The Masterpiece of Trade Shows™. This business-related trade show for the horticulture industry hosts 980 exhibiting companies and supports nearly 11,000 annual registrants. It will be held from January 11-13, 2017. It is a massive event that covers over 300,000 square feet at the Baltimore Convention Center. 44 states and 9 countries will be represented and 10,500 attendees are anticipated.
See us at booths #242 & 244!
I deploy to Afghanistan often, and I’ve spent the last three summers here. (I miss JULY 4th so freaking much…) That aside, this time around, I was intent on growing some flowers to break up the monotony and ugliness of white rock, dust, cement t-wall barriers, and barbed wire. Kind of hard to do when there’s no dirt around.
I’m an enlisted flyer (USAF), and fly missions every day, but I found time to build a little two-tiered planter when a couple of spring thunderstorms gave me some downtime. (Thanks next door NAVY SEABEES for the scrap wood you threw out in my squadron’s dumpster). Being the industrious airman that I am, I made friends with a bunch of random people and borrowed a circular saw, some screws, a tape measure, etc…and built my masterpiece. (4ft x 8in).
Thankfully, my dirt had arrived in the mail right on time. I bought four bags of Black Gold Natural & Organic, and mixed about half with some Afghan dirt (think really, really sandy, rocky, clay) and planted my seeds. Holy crap am I glad I bought this dirt. I’m growing sunflowers and zinnias (both like direct sunlight, and there is way too much of that out here) and boy are they growing. The plants sprouted in 6 days. 6! And little buds have just started blooming around day 30. I’m not sure what they put in the dirt, but thanks! I’ll be looking for this brand in stores next spring when I PCS to the Midwest when I get back in the fall. If I can’t find it in stores, I’ll be buying again.
Takeaway: This dirt is magic. I had low hopes that my plants would grow, much less bloom, and they have done both!
-Jason Strong
Feeling a little hot after harvesting your summer tomatoes and peppers? Why not make this spicy, authentic pico de gallo recipe? It’s fast, simple, and tastes great served with crunchy tortilla chips.
3-4 medium fresh tomatoes, finely diced
1/2 red onion, diced
1 serrano pepper, finely chopped
1 lime, juiced
3 tablespoons cilantro, chopped
1 large pinch salt
(Wear gloves when preparing the pepper and don’t touch your eyes!)
After dicing and chopping, combine all the ingredients in a medium-sized bowl. Season to taste. If the serrano makes your salsa too hot, add more tomatoes. Set aside for one hour to allow the flavors to blend, and enjoy!
Nothing is more refreshing in summer than a delicious cocktail made with crisp cucumbers and aromatic herbs harvested straight from your garden. These drinks contain fresh rosemary and basil, though you can also replace them with fresh mint, if you like. Whip up one of these delicious summer cocktails, and let your party stand above the rest.
2 sprigs fresh basil leaves
2 slices cucumber
1 lime, quartered
1 tablespoon raw cane sugar
1 shot white rum
4 ounces club soda
Crushed ice
Makes 1 serving
In a tall, sturdy cocktail glass, add the fresh basil leaves and raw cane sugar. Macerate the sugar and mint together at the bottom of the glass with a wooden spoon and then squeeze in the lime. Add the rum, cucumber slices, and let the mix sit for 5 minutes before adding the ice, club soda, mixing. Finish the drink with a slice of cucumber and fresh basil sprig.
1 cup fresh cucumber slices
2 sprigs fresh rosemary
4 cups water
5 shots ounces vodka
1 cup fresh lemon juice (juice of approximately 5-6 large lemons)
1/2 cup superfine sugar
1 cup crushed ice
Makes 5 servings
Place the superfine sugar, lemon juice, and vodka in a glass pitcher, and mix until the sugar has dissolved. Add the cucumber and rosemary and allow the flavors to marry for 20 minutes. Add the water, ice, and mix well before serving. Finish each drink with a sprig of rosemary and a lemon slice.
Roasted poblano chiles make this classic guacamole a little spicier and more flavorful. Whip up this party favorite at your next summertime barbecue when California avocados, heirloom tomatoes, and chile peppers are at their peak!
1 poblano chile pepper
1 medium heirloom tomato, seeded and diced
1 clove of garlic, finely minced
1 tablespoon sweet onion, finely chopped
4 large ripe avocados,
1 tablespoon fresh lime juice
1 pinch cumin
salt and pepper to taste
1 tablespoon fresh cilantro, chopped (optional)
Start by roasting your poblano chile. The easiest way to roast one pepper is over a gas stove flame, but you can also roast it under an oven broiler (click here to read how).
For the gas-range method, hold your pepper over the direct flame with fireproof tongs, turning it every minute or so until the skin chars and blackens. Let it cool, and wipe off the charred skin with a towel. Cut the stem off of the chile. and slice it open. Using a knife, scrape off the seeds, and discard them. Dice the roasted chile and place in a medium bowl.
Cut, pit, and scoop out your avocado, and immediately add the lime juice to keep the avocado from turning brown. Add all of the other ingredients and mash them together. Serve with tortilla chips, tacos, or burritos, and enjoy!
Fruit salsas are both sweet and savory. This spicy strawberry kiwi salsa tastes great over seared fish or chicken, or it can simply be enjoyed with fresh tortilla chips. Use fresh summer strawberries, cilantro, and jalapeño from the garden or local farmer’s market to make it extra special.
1 cup fresh strawberries, finely chopped
1 cup kiwi fruit, peeled and chopped
1 fresh jalapeño pepper, seeded and finely chopped
1/4 cup green onions, finely chopped
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
Mix all of the ingredients together, and let them chill for one hour before serving! Add extra cilantro as garnish, if desired.
Remove the green onions and cilantro from the recipe, add a tablespoon of sugar, and serve with Cinnamon Tortilla Crisps for a fabulous light dessert!
Roasted red peppers are delicious on salads and sandwiches, and but they are expensive to buy at the grocery store. Thankfully, they are very easy to make, so when peppers are in season, take some time to make your own. If you have a bumper crop of sweet peppers, roasting is a perfect way to make the most of your crop.
Work with as many fresh bell peppers as you have. Fully ripe, sweet red, orange, and yellow peppers look and taste best when roasted.
Roasted peppers taste best at room temperature with a little extra-virgin olive oil, Balsamic vinegar, and salt. Refrigerate them in a covered container for up to a two weeks. You can also place them in airtight containers, add a little olive oil, and freeze them for future use.
