Zilker, Irrigation pots, It's About Thyme

photo:Julie Blake

Clay pot irrigation: Many years ago Spanish settlers brought clay
irrigation pots to the American Southwest These pots are called Ollas.

They look beautiful as objects to display... but if you want to use one,

just bury it in the soil, leaving the neck exposed. Plant seeds 2" - 5"

around it, and fill your olla with water. Water will seep slowly through
the unglazed, porous clay and keep your plants in fine health. The
nursery is proud to be one of the only retail outlets for these beautiful
and functional Aqua de Vida products. Price range from $14 to $31.
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Sunday afternoon Spring Speaker Series:
Next Sunday, April 4, 2 p.m. 'The Soul of the Soil,' presented by
prize-winning master gardener Venkappa Gani Learn to create the
perfect soil for your vegetables, flowers and trees. Click on this link to
view Jim Swift's affectionate portrait of this amazing gardener: gani

A Guide to Ornamental Trees 2 p.m. April 25 Lisa Schissler
(Less is More Landscaping) will tell gardeners everything they need to
know about ornamental trees for the Texas Hill Country. She will be
using the free and highly informative Grow Green guide as her handout.
Lisa is a certified arborist, and has working with plants for over 20 years.

HerbDay Mini-Festival. 1 - 4 p.m. May 1. A celebration of herbs
local, exotic, and medicinal. Speakers include humorist Mary Gordon
Spence (1 p.m.), herbalist Ellen Zimmerman (2 p.m.) and master
gardener Amanda Moon (3 p.m.).

Gardening with Chickens. 2 p.m. May 2 Learn how chickens can
help to create a beautiful and productive garden. Presenter: Michelle
Hernandez, organizer of the Austin Backyard Poulty Meetup Group
.

Raised Bed Irrigation. 2 p.m. May 16 Learn how to get water to
the roots of vegetable plants using drip irrigation. Presented by columnist/
nurseryman Chris Winslow, and George Carter (above) who has just
migrated back from New Zealand to spend some of the spring and the
summer months working for the nursery. Welcome back George!

Preheat oven to 375 degrees.
In a glass deep dish pie pan, put 1 tbsp. butter, 1 tbsp. olive oil, 1 tsp.
of thyme and 2 tsp. parsley; microwave until butter melts.

In large bowl, whip six eggs, one cup milk and 1/2 cup cheese. Add 1
cup of cooked asparagus or spinach (chopped), 1/2 cup cooked bacon
or sausage. Pour mixture into prepared pie pan. Sprinkle 1/2 cup cheese
on top and bake for 35 minutes.

You can also use artichokes, ham or grated hash browns for your frittata.
Experiment with different cheeses, such as gouda. The possibilities are
endless and all are delicious. Enjoy!