VOLUME ONE                           June 2006                                     NUMBER 6
 		  
 

Apply Fertilizer Properly-Part III continued

  
 
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It is best to apply fertilizer when the soil is moist and then water lightly. This will help the fertilizer move into the root zone where it is available to the plants, rather than stay on top of the soil where it can be blown or washed away.
Watch the weather. Avoid applying it immediately before a heavy rain system is predicted to arrive. Too much rain (or sprinkler water) will take the nutrients away from the lawn's root zone.
Use the minimal amount of fertilizer necessary and apply it in small, frequent applications. An application of 2 pounds of fertilizer five times per year is better than 5 pounds of fertilizer twice a year.
Calibrate your fertilizer spreader to be sure you know exactly how much material is being discharged in a given space. Follow instructions accompanying your spreader.
When spreading fertilizer, cover ends of the lawn first, ten go back and forth across the rest of the lawn, using half of the recommended amount. Shut the spreader off before reaching the ends to avoid over-application. Apply the other half of the fertilizer going back and forth perpendicular to the first pattern.
 		  
  Dispose of fertilizer bags or containers in a safe and state-approved manner.
 		  

 

Alternatives to pesticides and chemicals

  
  When used incorrectly, pesticides can pollute water. They also kill beneficial as well as harmful insects. Natural alternatives prevent both of these events from occurring and save you money. Consider using natural alternatives for chemical pesticides: Non-detergent insecticidal soaps, garlic, hot pepper sprays, 1 teaspoon of liquid soap in a gallon of water, used dishwater, or forceful stream of water to dislodge insects. Also consider using plants that naturally repel insects. These plants have their own chemical defense systems, and when planted among flowers and vegetables, they help keep unwanted insects away.  
 


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Kosher Kooking                           Turkey vol 6                                         page 1


ONE-SKILLET TURKEY & VEGETABLES
 
Ingredients:
1 1/4 lb. (1 Pkg.) Honeysuckle White Turkey Cutlets, cut into thin strips
2 Tbsp. vegetable oil
8 small red potatoes, quartered
1 medium onion, cut into thin strips
1/2 green pepper, cut into thin strips
1/2 yellow pepper, cut into thin strips
1 tsp. garlic salt
1/4 tsp. coarsely ground pepper

 

Instructions:
Heat oil in 12" skillet over medium heat. Add turkey, potatoes, onion, and peppers to skillet. Sprinkle with garlic salt and pepper. Cook 15-20 minute no longer pink in center and potatoes are tender.
 

 
     
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