- Author: Andrea Peck
- Editor: Noni Todd
Guava Trees
By Andrea Peck UCCE Master Gardener
Guava Tree
Psidium guajava
Planting Area: Full Sun, USDA Zones 8-11
Size: up to 20' in height
Bloom Season: Fall
Fruit Season: Fall/Winter
Exposure: Sensitive to frost/freeze.
Pruning Needs: Yearly.
Water Needs: Medium.
The guava tree is a non-assuming plant with thick, silver-green leaves and oblong fruit. Though the guava is not a showy tree, it has an amazingly delicious fruit which is rich in Vitamin C. This tree is sensitive to frost but can grow in more temperate areas of the Central Coast as long as it is located in a protected, sunny spot. Alternatively, the guava can thrive in the right greenhouse environment.
The guava grows best in well-drained soil and once established, can tolerate some drought. It is considered a 'heavy feeder.' The young guava needs ½ pound of fertilizer every other month. Decrease fertilizing to 3-4 times a year as it becomes more mature and increase the amount of fertilizer to 2 pounds. Using a 6-6-6-2 fertilizer, spread it a foot away from the trunk, up to the drip line, and rake it in. A foliar spray of copper and zinc is recommended 3 times a year (skipping winter) for the first two years to promote healthy growth.
Prune your guava tree each year in late winter or early spring. The guava fruits on new growth. A yearly pruning will promote growth and increase fruiting. During the first year, trim the tree to establish a shape, leaving one trunk and three or four lateral branches for a classic 'tree' shape. You can also leave it to grow in bush form if you like. After the first year, trim excess growth, particularly interior branches that shade out the center of the tree---this will allow sunlight in for greater photosynthesis and promote air circulation.
When winter arrives, the quiet guava will surprise you with the most amazing fruit---you'll have to hunt for it though, this fruit tree expertly hides its treasure in silver-green camouflage.
- Author: Linda Lewis Griffith
- Editor: Noni Todd
Catalina Ironwood
By Linda Lewis Griffith UCCE Master Gardener
Lyonothamnus floribundus
Common Name: Catalina Ironwood
Planting Zone: Sunset Zones 14-17, 19-24
Size: 20-50 ft. tall, 25-35 ft. wide
Bloom Season: Late spring or early summer
Exposure: Full sun
Pruning Needs: Prune in winter to manage shape and growth
Water Needs: Moderate amounts of water are needed from winter through spring; low amounts of water are needed during summer
Narrative:This beautiful, evergreen tree is native to the Channel Islands, where it grows on north facing slopes and canyon habitats from sea level to 1600 ft. in elevation. It is the only species of this genus. But over time, two subspecies have evolved. Lyonothamnus floribundus ssp. asplenifolius is known as Fern-leaf Catalina ironwood and is found on San Clemente, Santa Rosa and Santa Cruz Islands. Its leaves are deep green above, gray and hairy beneath and pinnately or palmately divided into 3-7 deeply notched or lobed leaflets. L. f. ssp. floribundus is native to Catalina Island. Mature foliage consists of simple, linear leaves, 3-7 inches long with finely toothed margins. Both varieties are found in cultivation and can hybridize with each other. The bark is red-brown and peels and shreds with age, revealing smooth, new bark underneath. Flowers appear as small, flat clusters of white blossoms, 8-18 inches wide. Old clusters eventually turn brown and can remain on the tree for years. When practical it's best to remove them. Fern-leaf Catalina ironwood is the most commonly grown subspecies and thrives in well-drained soil in coastal and adjacent inland zones throughout the state. It will survive in warmer climates if provided adequate drainage and periodic deep watering. It is often planted along roadways with other native plants or used to create attractive screens or groves. Excessive litter from flowers, leaves and bark can make it a poor choice in more manicured environments. Chlorosis, or yellowing leaves, may be a problem in heavy soils. Lyonothamnus is named for William S. Lyon, a 19th century resident of Los Angeles and a collector of plants from Santa Catalina Island. Thamnos is a Greek word meaning shrub. Floribundus means free-flowering.
- Author: Polly Nelson
- Editor: Noni Todd
Plumeria
By Polly Nelson UCCE Master Gardener
Common Name: Plumeria (Frangipani)
Scientific Name: Apocynaceae
Planting area: Depends on species, generally USDA zones 8-11
Size: Depends on species and if grown in ground or container.
Bloom Season: Spring-Fall
Exposure: Minimum 6 hours of full sun
Pruning needs: Minimal; to remove dead branches, maintain desired size and shape
Water needs: Moderate
Snapshot: Did you receive a lei in Hawaii and savor the scent? Plumerias may have been part of the lei, exuding a combination of jasmine, citrus and gardenia fragrance. Native to tropical America, the Plumeria genus is comprised of 11 species of shrubs and small trees. Branches are widely spaced, with thin, grey bark and milky sap when cut. They can be upright and compact, or open and sprawling. Fleshy leaves have an alternate pattern; shapes vary from round to pointed, glossy or smooth; positioned on the tips of the branches. Flowers are 2-4 inches in diameter and have five rounded, overlapping petals, in pink, red, white, and yellow color palettes. Fragrance may be strongest in the evening, to attract night-flying sphinx moth pollinators.
Plant in slightly acidic, well-drained soil, as Plumeria do not like “wet feet”. Container plantings should be placed in cactus mix. Water deeply and allow plant to dry out some before watering again. Stop watering once plants enter dormancy (winter); resume when new growth appears in spring. Fertilize with high phosphorus (10-30-10) solution every 1-2 weeks Spring through Fall. Too much nitrogen will result in more foliage and decreased blooms.
Propagate by seeds or cutting but know that cuttings are the easiest and most successful. Take 12-18 inch hardwood cuttings when dormant, allow the milky sap to dry 2-3 days, then place deeply in free draining soil mix with 1-1.5 inch tip above the soil line. Keep at approximately 70 degrees F.
Pests include: 1) Plumeria Rust, which affects foliage. Airborne spores spread by splashing rain or irrigation, appear as yellow specks on upper and undersides of leaves. Leaves can curl or otherwise distort. Treat by removing afflicted leaves, pick up dropped leaves, increase airflow around plants, and keep area weed free. 2) Spider mites may be treated with Neem oil.
- Author: Carol Michael
- Editor: Noni Todd
Pepper Jelly
By Carol Michael UCCE Master Food Preserver
What are ways to use some of my jams and jellies during the holidays? David C.-Paso Robles
Sparkling colorful pepper jelly with cream cheese and crackers has been a favorite holiday appetizer. It is traditionally made with sweet green and hot peppers. By following a similar procedure, you can make Red Pepper or Golden Pepper Jelly. Get the recipe here: https://nchfp.uga.edu/publications/usda/GUIDE07_HomeCan_rev0715.pdf
This traditional Pepper Jelly from So Easy to Preserve, by Cooperative Extension, The University of Georgia makes 5 half pint jars.
4-5 hot peppers, cored and cut in pieces
4 sweet green peppers, cored and cut in pieces
1 cup white vinegar (5% acidity)
5 cups sugar
1 pouch liquid pectin; green food coloring (optional)
Sterilize canning jars. (Sterilize jars by placing right side up on rack of boiling water canner. Fill with hot water to 1” above jar tops. Boil 10 minutes at altitudes less than 1000ft. Add one minute for each additional 1,000ft. of elevation.)
Wear rubber gloves when working with hotpeppers. Put half the peppers and half the vinegar in a blender, cover, and process until peppers are finely liquified. Repeat with remaining peppers and vinegar. Combine liquefied peppers and vinegar with sugar in large saucepot & boil slowly for 10 minutes. Remove from heat. Add liquid pectin, return to heat and boil hard for 1 minute. Skim and add few drops of green food coloring, if desired. Pour jelly immediately into hot canning jars, leaving ¼ inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath at altitudes less than 1,000ft. For high altitude canning adjustments: https://www.freshpreserving.com/adjust-high-altitude-canning.html
It is easy to make for gifting and a handy ingredient in other dishes. Try one of these as a creative recipe twist:
Spicy PB & J sandwich: Substitute pepper jelly for a fruit version.
Stir- Fry: Sauté chicken slices in vegetable oil, add fresh or frozen stir-fry veggies, season with teriyaki sauce and red pepper flakes, finish by swirling in pepper jelly until melted.
Glazed Salmon: Mix bourbon liquor, melted butter and pepper jelly until smooth. Spread over salmon and cook until done.
Sweet & Sour Pork: Cube pork into ½” pieces, brown in a skillet. Meanwhile, mix small amount pineapple juice, apple cider vinegar, lemon juice and pepper jelly until smooth. Add to browned pork, stir, simmer, and serve.
We are still here!!!
No in-person workshops for now, but you can
visit our website at : http://cesanluisobispo.ucanr.edu/email us at slomfp@ucanr.edu, or call our helpline at: 805-781-1429.
We also check pressure canner gauges at no cost. Contact us for more information!
- Author: Becky Zelinski
- Editor: Noni Todd
Becky's Garden Gives!
By Becky Zelinksi UCCE Master Gardener
I made a recent connection with Paso Cares, an organization that feeds the homeless here in Paso. I have about a 1-acre vegetable garden. I expanded it this year because I had leftover seedlings from last year. I can't ever throw a plant away so I decided to just plant them out in an empty pasture area.
I added a couple of drip lines, added a little bit of soil amendments (not much) and plopped the plants in the ground. Both the original and new vegetable garden areas were going great guns. I always give away and share my produce but I still had more to spare. I contacted Paso Cares to see if they would like the produce. They said they'd never done it before so we figured out a plan.
I gave them more than 50 lbs of produce including corn, melons, cucumbers and squash. They serve dinner each night. The meals are prepared by local chefs and/or businesses who donate their time. They were so excited to have the produce and I'm so excited that I am able to help this organization fulfill their worthy cause. I plan to continue to give produce to them as long as my garden is producing.
I'll be planting fall and winter vegetables soon so hopefully I can continue doing this for a while. My garden has always been my fun, happy, peaceful, plentiful place. It's a lot of hard work but a labor of love. I love sharing it and everything that it gives with others. Now it's given me a way to give back to my community.
The worker at Paso Cares said that because of Covid, they have so many more families coming to eat dinner just so they can save some grocery money to use for other things. So right now, they're not just helping homeless people but people financially suffering from Covid.
This year, gardening has also kept me safe, sane and busy. The perfect respite in this crazy year. All-in-all, I produced more than 1,000 seedlings. I've sold some, donated some and gave many away to friends and other Master Gardeners. I'm an avid food preserver, too, so when I'm not in the garden, I've been in the kitchen cooking and canning. People are always amazed by my garden and what it gives. Every day it amazes me too.
For more information about Paso Cares, visit their website: https://www.pasocares.org/
