Announcing the 2009 Photo Contest Winners

Congratulations to the winners of the 6th Annual Renee's Garden Photo Contest. We received so many beautiful entries and enjoyed seeing them all. Thank you to everyone who entered the contest -- we are sending out your complimentary seed packets this week.
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1st Place Winner: "Super Bush Tomatoes"

-Katie Neumann, Woodland, CA

"I took this photo of one of my Super Bush Tomatoes (GREAT for small space gardening!!). I had just finished watering my garden and was struck by the beauty of this particular tomato. The contrast of colors between the red tomato and green leaves in the early evening light really caught my eye.

The past few years I have enjoyed starting my plants from seed. There is a huge difference in the quality of your plants when you start them from great seeds—my friends, family and even our chickies can attest to that! I always give away my extra plants to friends and family and it has been fun to see them have great success in their own gardens."

Second Place Winner - Asclepias Bright Wings
- Liane Doxey, Brookfield, IL

Liane puts it simply: "This one is a family favorite."

Second Place Runner-Up - The Joy of Sweet Peas
Shirley Ward, Big Sur, CAf

 "Wonderful sweet peas! Chiffon Elegance, Royal Wedding, Regal Robe,Queen of the night, Watermelon, April in Paris, Painted lady, Mary Lou Heald, Zinfandel, and Cupanis Original.

"This is a 60 foot row of fragrant and delicious blossoms."
Shirley is from Esalen Farm and Garden

Kids Contest Winners

JoAnne Wallace, Hershey, PA
These kids know how to cool off: popsicles and the shade provided by an enormous "Trombetta di Albenga" Italian summer squash plant.

Saniya with Trombetta Squash

"We love your seeds and your company.
We have a half acre of edible garden for our restaurant and just ripped out our lawn in our new house to plant the garden where these photos come from. Saniya loves the garden and I love that she eats anything from it.   She spends the day chewing up basil leaves, green coriander seeds and picking cherry tomatoes.  She also loves freshly pulled beets and radishes (I have to remind her that they taste better with the dirt washed off!)."  
-Kelly Majid, Berkeley, CA,
(Their restaurant is Zatar Restaurant in Berkeley, CA)

Click below to view and download the desktop wallpapers made from our winners' pictures.

To add as your desktop wallpaper, click on the image below to get the full-size, right click on the full-sized image and click "set as desktop background."
Desktop Wallpaper - Asclepias Bright Wings  and Super Bush Tomato

Renee's Seeds "do the show" in Chicago

-by Nellie Boonman, RGS Marketing Assistant

A few weeks ago I took the opportunity to venture back to my hometown, Chicago, to work at the Independent Garden Center show at Navy Pier Exposition Center. Renee and I met up with our East Coast sales manager Jay (who also works as our Vermont trial gardener), to set up our booth. The empty, carpeted space would transform into the home for Renee’s Garden Seeds for three busy days.

If you’ve never been to a trade show, just imagine a space the size of 2 or 3 football fields filled with enormous cardboard boxes, tubing, wire and forklifts. Within a matter of hours, the entire place transformed into a wonderland for gardeners, filled with fire-breathing pots, enormous gushing fountains, and all sorts of plants, trees and every kind of garden tool. It's the place to see the latest and greatest in products for the garden, and we saw a lot of people looking like kids in a candy store.

Companies exhibited at the 2009 Independent Garden Center show for several reasons: to talk to their current wholesale customers, to introduce new products, and to find prospective new independent garden center customers. Attending the wholesale-only show were buyers and owners from garden centers and nurseries from all across the country. Because the IGC is specifically targeted to independent garden centers; no discount or "big box stores" enter in the picture. These independent garden center buyers look hard for products (like Renee's Garden seeds) that help differentiate them from their "big-box" competition. Many retailers also brought their families – after all, many independently run garden centers are family-owned so it’s only natural to bring the kids along!

Renee’s Garden showcased several of our handsome Garden Trellis and Garden Gate displays filled with our watercolor seed packets. For seed companies, well-designed and attractive displays are absolutely crucial. Seed packets aren’t like garden hoses – you can’t just stack them on a shelf or expect people to rummage through a bin to find what they want. Buyers, bloggers (like Mr. Brown Thumb and Linda from Garden Girl) and press people stopped at our booth to “shop” our displays and to look at Renee’s new varieties for 2010. They asked questions about our seeds and talked with Renee, who is a wealth of information and suggestions for encouraging and supporting home gardeners.

Being in Chicago also gave us an opportunity to enjoy some great restaurants and the wonderful atmosphere of this exciting city. We also attend several other major garden trade shows across the country during the year - an excellent opportunity to meet our customers and keep abreast of innovations and trends in the garden world.

It's raining Summer Squash in Seattle

-by Sue Shecket, webmaster and NW trial gardener

Now that our reputation for cool wet summers and grey skies has been ruined, I'm happy to report that this sunny warm Seattle summer has provided me with an excellent tan and a bumper crop of heat loving veggies. Of course my bounty has been shared with my neighbors and friends, but at a certain point, they start to hide behind the curtains when I'm spotted roaming the street with another bag of summer squash.

Fortunately, Renee has a wealth of ideas for coping with an excess of those little darlings, and provided me with an easy, quick way to make a huge pile of summer squash into a delicious (and reasonably sized) dish that is a great meal in itself. We've been happily eating this all week, and have yet to tire of Oven Baked Squash with Cheese. Here's how to do it:
Preheat your oven to 450 degrees (this is important!)

-Slice summer squash (zucchini, crookneck and/or scalloped) into 1/2 inch thick slices

-Spread in one layer in a large roasting pan and toss to coat with olive oil

(they will shrink a lot, so you can crowd them in there)

-Sprinkle with salt and pepper to taste

-Bake for 20-25 min. -do not turn or stir- until flesh is very fork tender and tops are beginning to brown and carmelize.

-Remove from oven and immediately top with chopped fresh basil and freshly grated Parmesan or Asiago cheese.

Serve with crusty bread to soak up juices. YUM

Sizzling in Seattle - by Sue Shecket, webmaster and NW trial gardener

Mother Nature is having a lot of fun playing tricks on Northwest gardeners this year. After sharing in the cold temps and snow of Alaska all winter, we’ve now seemingly traded climate with our friends in the Northeast.

With no real rain since mid-May, and now suffering through a record breaking 100 degree heat wave, my salad greens are just a memory and the "Sungold" tomatoes and "Asian Trio"eggplant are growing like they are on steroids.

In the spirit of recycling, I found a use for this old Renee’s Garden seed rack frame, which has a new life as jailer for my rampaging tomatoes.

On the bright side, we’ve also traded our usual attire of fleece for cool surfer shorts, and are experiencing the pleasures of sitting outside on warm summer evenings while mastering the art of grilling all that summer squash along with our great NW salmon.

Once again I am kicking myself for not getting around to installing that drip irrigation system for my veggie beds, as it’s been a real challenge to keep things alive and hydrated.

Here's the view from my back deck - it's a very long climb down and up from garden to kitchen, so I get lots of additional exercise points just getting there and back multiple times daily.


I’ve been enjoying experimenting with color combos in the containers on my east facing deck. Here’s a shot of some of my favorites from seed - “Stained Glass” Salpiglossis, “Chantilly” Snapdragons and “Blue Ensign” Morning Glories.

I’m also a big fan of these tuberous begonias that especially enjoy my filtered morning sun and afternoon shade.











My neighbors always expect something spectacular to bloom in my front garden, so this year I went for lots of poppies - the French Flounce definitely got the most attention.


My garden also benefits greatly from the post-meal contributions of our 2 horses. Here's my boy Tazo, who is definitely the Cute One in our equine family.

As soon as our “normal” weather returns, I’ll be doing my fall planting of greens, lettuce, etc. I’ve already got a good stand of "Lacinato" Kale, "Bright Lights" Chard and "Jewel-Toned" Beets, which will be long term garden residents through the fall and winter.

Planting Out Peppers and a Recipe for Chicken Santa Cruz with Fresh Peppers

The Renee’s Garden office staff got their hands dirty planting pepper plants into our trial garden’s prepared beds a couple weeks ago.

Harvesting spinach

We’ve been learning the growing process for tomatoes and peppers this season and the pepper seeds that we sowed in March had grown into plants big enough to transplant into the ground. Plus our weather is now nice and warm – perfect for growing lots of delicious peppers.

We’ll be back in a month or so to start harvesting our bounty!

Here's a recipe making good use of peppers from one of Renee's cookbooks, Recipes From a Kitchen Garden.

Chicken Santa Cruz (Printable Recipe Click Here)

The aromatic, subtle flavors of this dish have drawn more raves than many other entrees we've prepared. Slow sauteing brings out the sweetness of the spices, herbs and onions and the rich mellow flavor of the ripe peppers. Please do try it. Don't forget crusty French bread. By the way, leftovers make great sandwiches.

4 boneless chicken breast halves, skinned and cut into 1/2-inch strips
3 tablespoons lemon juice
4 large fresh bell peppers -- use red, yellow, or deep green peppers (or any combination)
4 tablespoons vegetable or olive oil
2 cloves garlic, minced
2 large onions, finely sliced
2 teaspoons whole cumin seed or 1 teaspoon ground
2 teaspoons chopped fresh oregano or 1 teaspoon ground
2 teaspoons finely chopped fresh hot chile pepper or 1 teaspoon dried hot pepper flakes
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground pepper
3 tablespoons finely chopped fresh parsley or chopped cilantro

Sprinkle chicken strips with lemon juice and set aside. Cut peppers in half and remove seeds and ribs. Cut into 1 1/2-inch-wide strips. In a large skillet, heat the oil. Add garlic and cook one minute on moderate heat. Add the pepper strips, sliced onion, cumin, oregano and chile pepper. Stir the vegetables to coat evenly with oil. Cover and cook over medium heat for 10 minutes. Uncover pan, stir mixture, add chicken strips and stir to distribute them evenly in the vegetable mixture.

Cover skillet again and cook gently for 10 more minutes. Uncover; chicken should be cooked through and vegetable mixture should be tender and very aromatic. Add salt and pepper to taste. Sprinkle with chopped parsley or cilantro and serve.

Serves 4 to 6.

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Northeast Trial Garden Journal - by Jay Leshinsky

The Middlebury College student garden interns and I are well into this year's seed trials for Renee's Garden. Our main focus over the 7 years at this location is building soil fertility with compost and green manures. Middlebury College produces tons of compost from food prep materials, leaves, wood chips and cardboard gathered from on campus. We use the compost to enrich our sandy, stony soil.

One of our summer volunteers, Abel is spreading compost on one of our raised beds. The plant growing in the background is yellow sweet clover which we plant for our bees and for soil improvement. This is the second year we trialed our new Gourmet Golden Beets. Golden Beets are one of our main crops and the old varieties were often inconsistent in their germination and yield. Gourmet Golden Beets outperformed all other golden varieties. Our customers love them! There was even great competition from the Dining Service chefs to obtain our beet green thinnings.

Our mesclun lettuce and baby spinach has benefited from the cold, wet spring here in Vermont. Our yields were heavy and the taste superb! This spring we used predominantly Farmer's Market Blend and Monet's Garden for our lettuce and Catalina for our spinach. Two of this summers interns David and Jessie have just harvested the second cutting from our first planting of lettuce and our second planting (to the right in the photo) will be ready in a few days. Once we harvest the mesclun, we wash it in our well water and then spin it dry in our 2 gallon salad spinner.

Molly, one of the other summer interns, is doing some taste testing before she spins the cleaned lettuce.We are getting our first really hot and sunny weather and our warm weather crop are finally getting some good growth. More on those in my next blog.

Don't miss our featured website article for July :
Growing Vertical Vegetables

Renee at the White House

Renee's Garden was part of the Congressional Club's annual First Lady's Luncheon honoring Michelle Obama at the Washington Hilton last month.

This gala annual event, attended by Congressional, Supreme Court and Administration spouses as well as guests from around the country had a theme of "Forever Green", and event co-chair, Betty Ann Tanner, wife of the congressman from Tennessee, invited me to contribute our seeds for attendees. Individual packets of our Farmers Market lettuce and Pesto Basil were part of the beautiful gift bags given every attendee.

Best of all, I was invited to the VIP reception before the affair and had the thrill and honor of meeting Michelle Obama in person. I was also able to make a personal selection of our seeds to give to Michelle for the White House Garden. Michelle was everything I expected -- vibrant, graceful, clearly engaged and enjoying what she is doing. When you speak with her, you have her full attention and feel like you are the only person in the room. The luncheon itself was really fabulous. I was seated at a table quite close to the First Lady and other honorees, so I got to watch her "up close and personal" as she gave a very insightful speech on community service.

The First Lady also recently hosted a harvest party in the White House kitchen garden with the students from Bancroft Elementary to celebrate their hard work. Click here to read the blog post about it on the White House website. The kids harvested lettuce and sugar snap peas and then cooked a lunch from their harvest. More than 90 pounds of produce has been harvested so far from the White House kitchen garden.