Spring is finally here, and with it's arrival comes a lot of things to add to your to-do list! The garden needs planted, the grass needs to be cut, and spring cleaning... well, we can do that next year. If you plan to start your garden this weekend, check out the beautiful plants we just got in! A wide assortment of cold crops, tomatoes, peppers, flowers, and even some squash and cucumbers!
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How To Grow Azaleas

Azaleas are perennial flowering shrubs which are easy to grow and they will add beautiful color to your yard. These spring-blooming shrubs flourish in partial shade with well-drained soil. A location with filtered sunlight is ideal, but azaleas can withstand morning sunlight with afternoon shade. Azaleas will do best if planted in the spring or fall. If you plant them during warmer weather, be sure to keep them well watered. Azaleas should be planted in an area with good soil drainage. the best soil for azaleas is loamy topsoil with a pH between 4.5 and 6.0. Space your azalea plants 3 to 4 feet apart depending on maturity size. Dig a hole in the dirt just deep enough for the root and the bottom of the shrub. Soak well after planting and add a light application of fertilizer made for acid-loving plants. It is better to plant azaleas too shallow rather than too deep. Cover the exposed root ball with mulch. Use about two inches of mulch around your azaleas to help keep the soil moist and to protect the roots from extreme cold or heat. Prune your azaleas soon after they bloom. If you wait too long, you may cut off the next season's flowers. You can thin the azaleas and cut the long, stray branches with hand clippers. It is also a good idea to fertilize your azaleas after they have finished blooming.

Check out our Garden Center for azalea plants; we usually get them in at the beginning of May.

Chicken and Pesto Panini Sandwich

2 large skinless, boneless chicken breasts
Prepared pesto
Salt and pepper
Olive oil
Crusty bread such as focaccia or ciabatta
4 slices part-skim mozzarella cheese
Roasted red peppers
½ small sweet onion, thinly sliced
1 large tomato, thinly slice

Heat oil in a large nonstick skillet. Sprinkle salt and pepper on chicken and cook over medium-high heat for 3 - 4 minutes on each side or until done. When cooked thoroughly, move to a cutting board and cool slightly. Cut chicken into thin slices. Slice bread to make four sandwiches.

Preheat Panini maker. Brush outside slices of bread with olive oil. Arrange chicken slices evenly over 4 slices of bread. Top chicken with tomato slices, onion, roasted red pepper and cheese. Spread pesto on top slices of bread and place on sandwiches. Place into Panini maker and toast until bread is browned and cheese is melted about 2 minutes.

If you don't own a Panini maker, you can heat this sandwich in a skillet or under the broiler. 

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R&D Cross, Inc. · 13801 Martin Rd · Brandywine, MD 20613 · USA

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