christmas

Some of you remember Stuart as an infant in his baby carrier, plopped on the sales counter at our Airline store while I ran the cash register. Some of you remember his working in your garden or helping you select your Christmas tree or coming to your home with James on a house call. We laugh out loud when we recall Stuart, around 10 at the time, diagnosing chinch bugs in a customer’s yard. He clearly was paying attention to his dad. And then there was the time, at about the same age, when he suggested that we start staying open 24 hours a day, allowing inventory to be stocked while customers were asleep! We haven’t implemented his system, but we recognize it has merit. As a young boy, Stuart travelled with us on tours of plant growers around Texas. James, Stuart and I would jump in the grower’s vehicle and drive the fields, trying to find the best plants for our garden center. James and I devised a system for grading plants, A+ being the best to F being the worst, all recorded on paper, but never revealed to our salesperson. On one of these trips, Stuart announced to the group that he thought the dwarf pittosporum was a C grade. We covered up his comment as best we could, but laughed later. Bottom line, Stuart lived Gill Landscape Nursery from a very early age.

Stuart has always been adventurous. I’m embarrassed to say friends would report seeing him on his bike, all over Corpus Christi. He loved exploring. He loved seeing other neighborhoods. He loved seeing the way others lived. His earliest out-of-town adventures included fishing with his brother Trevor at his uncle Lanny’s “Baja Laguna”, kayaking on Texas rivers, exploring around my parents’ cabin in Colorado, camping with his dad, brother and grandmother on Matagorda Island, exploring South Texas brush in Ingleside, and many, many trips to the beach with his dad. As he got older, he worked to travel, often alone. Between school and jobs he travelled to countries in Europe, Central and South America. On one of his surf trips with his dad to Ecuador, he met two women from Seattle. After getting to know Stuart, they recommended he move to Seattle. They thought he would like it. He had finished his degree at the University of Texas and was working in Napa, California.

Stuart packed his bags and moved to Seattle. He started working in the landscape industry, and then moved into carpentry. Stuart has always had a great appreciation for fine craftsmanship. He found good people to work with, he started from the bottom learning the trade, and eventually began purchasing his own tools, the best he could find. He now works with Ambrose Construction, managing beautiful residential remodels and additions.

Stuart met Anne in February of 2013. She hadn’t been in Seattle long. They found they had a lot in common. They both love good food and literature; they both love the outdoors and adventure. Plus she’s very pretty with beautiful blue eyes. Anne also has travelled to many foreign destinations with her parents and lived in Indonesia. Anne works in a public relations firm, representing independent restaurants in Seattle. She is a skier, runner & yoga instructor. She is kind, gentle and smart, she loves Stuart, and she’s about to become our daughter-in-law!

So…that’s an update on our son, Stuart. You know, the day he was born, James’ and my lives changed forever. He has truly been a joy for us, someone who is always on our minds, someone with whom we look forward to spending time with. Even though Stuart doesn’t live in Corpus Christi anymore, he is still a part of Gill’s. He knows and loves our Gill family. He continues to help us think through work challenges. He is always there to celebrate our successes.

One more thing… Anne and Stuart are doing a bike tour of Indonesia for their honeymoon. Happy, Happy!

-Sally

I spent much of last Saturday cleaning up the front yard, making plans to hang Christmas lights in another week or two. I had someone stop and ask me about my cutting back the Purple Showers ruellia along the sidewalk. It has taken over about half the sidewalk. I explained that this plant can take shearing back most any time of year and that by cutting it now, it has time to regrow some and be nice for the holidays. Most all plants can be trimmed to shape right now. Roses and most winter hardy shrubs can take a harder prune but no more than a ¼ of the plants’ size. Plants that are sensitive to cold, like ixora, hibiscus and bougainvilleas should not be pruned hard. They need their foliage to help stay warm. Plus new growth that appears after trimming is more sensitive to cold damage. If you’re not sure to prune or not to prune, check with us…we are always here to help!

-Debbie

If you are like me, then the day after Thanksgiving is when the Christmas decorations come down from the attic. Of course, at the bottom of the box are ornaments that for some reason or another don’t end up getting used. Instead of throwing them out or repacking them for another year, use them in your garden! Plastic ornaments glued or wired onto green bamboo stakes can be put into any container to spice up an evergreen plant, or you can use clusters of them in those empty pots you’ve been meaning to replant. It’s a quick and easy way to add some Christmas cheer!

-Marta

Keep water in your tree reservoir at all times. Make a fresh cut on your tree if it’s out of water for more than 15 minutes. If you cannot put your tree in your home right away, keep it in a cool shady area outside in water. Place your tree away from the heater/ac vents and sunlight as these dry the tree more quickly. Use our tree preservative to keep your tree as fresh as possible. Unplug lights when not at home; this reduces dry conditions and protects from fire hazard.

A beautiful holiday plant, the Christmas Cactus blooms at Christmas and also sometimes around Easter if cared for properly. A month prior to Christmas you will be able to watch the tips of the leaves beginning to grow. The tips grow darker as each day passes, until a bud forms. At Christmas time, as if by magic, the buds open to a beautiful flower that will add color and warmth to any holiday season. Keep the plant in a well lit location (like near a window) away from direct sunlight-too much heat and light can stunt the growth and burn the leaves. It should also be away from drafts, heat vents, or other sources of hot air. A Christmas Cactus is a tropical cactus, not a desert cactus. If the soil gets too dry, the flower buds will drop, and the plant will wilt. Feel the soil with your fingers; if it is dry, it’s time to water. When watering, thoroughly water the plant. Before watering again, check to see that the top inch of soil has dried thoroughly first. Using a moisture meter may help you determine if it is time to water again. Mist leaves as well as watering the soil. After the holiday season you can trim off any old blooms and move your plant to a shady patio once the weather warms up for Spring. Use a water soluble fertilizer every 2-4 weeks to maintain the health of your plant.

-DeAnna

We’ve all seen Christmas wreath vertically, but how about horizontally? Hanging multiple layers together can have a great ‘chandelier’ like effect. Just get at least two sizes and hang them from the ceiling with gorgeous thick ribbon. Then hang ornaments, lights, and sprigs of berries or mistletoe and Voila! But make sure you don’t use real candles, as they can burn the fresh wreaths and cause needle drop.

-Marta

It’s a wonderful crazy time each year as we ready for the arrival of Christmas trees. This year they are extra pretty and fresh! We look forward to helping you find your perfect tree!

Noble Firs

Our Noble Firs come from the state of Washington. They were discovered by Scottish Botanical Explorer, David Douglas, and are the tallest of the true firs. They have dark green upturned needles, exposing the lower branches. The tree is outstanding in its beauty, has a long cut life and its stiff branch holds heavy ornaments well.

Fraser Firs

Our Fraser Firs come from North Carolina. They are a native southern fir and naturally grow at elevations above 5,000 ft. The tree has excellent needle retention along with a wonderful scent. The 2-toned green and silver color and branches full to the trunk are excellent for lights and ornaments. Fraser Fir was named for Scot botanist John Fraser, who explored the Southern Appalachians in the late 1700’s.

How to Keep Your Christmas Tree Fresh and Beautiful

1. Keep water in your tree reservoir at all times.

When we deliver your tree, or if you pick it up, we’ll make a fresh cut. It’s a good idea to make a fresh cut on your tree if it’s out of water for more than 15 minutes. If you can’t put your tree in your home right away, keep it in a cool shady area outside in water. Use a watering elf for easier watering.

2. Location, location, location.

Avoid letting your tree dry out by placing your tree away from the heater or AC vents and keep out of direct sunlight. Also, unplug lights when not at home; this reduces dry conditions and protects from fire hazard.

3. Use Christmas Tree Preservative

Use our tree preservative to keep your tree as fresh as possible – 1 oz. per gallon of water.

4. Use a Disposal Bag for easy removal.

Place disposal bag between the base of your tree and stand. At the end of the season, just pull the bag up over your tree and haul out – no needle mess!

This year for Christmas we mailed 9 boxes of Myer lemons to family & friends around the country with our favorite lemon yogurt cake recipe. The Myer lemon is native to China and is a cross between a true lemon and mandarin orange. We have 2 Myer lemon trees growing at my family’s home, producing over 400 lemons a season.

And you’re wondering, what the heck do you do with that many lemons. Squeeze and freeze in ice cube trays for lemons all year long!! So here’s a great lemon cake recipe; easy and delicious plus photos of cakes our friends made! Enjoy!!

Makes 1 Loaf, Barefoot Contessa

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cup sugar, divided
3 extra large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice (meyers lemon best!)

For The Glaze:

1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees. Grease an 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt in one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

-Sally