The Leader â€˘ Saturday, March 16, 2019 â€˘ Page 1B
Crawfish boils bring community together
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By Zarah Parker email@example.com Itâ€™s that time of the year when crawfish, crayfish, crawdads, mudbugs -- whatever you like to call them -- are ready to be boiled and eaten. Beau Johnson, Oak Forest resident and owner of local crawfish catering company Bayou City Bugs, has grown up attending boils. From watching his parents cook crawfish to now doing it himself, he said taking over that duty is a rite of passage. â€œ(It) was always interestingÂ to me and my friends,â€? Johnson said. â€œAs we got big enough to be trusted around boiling water and getting to pour the spice in and help cut lemons, we thought we were practically adults. Now that we are adults, itâ€™s come full circle and we get to share our recipes and show them how we like to cook crawfish.â€? Johnsonâ€™s business has been influenced by having crawfish boils be such a large part of his life. So while the main goal for the business is to be a helpful service while providing good crawfish, the crawfish are just one part of the event. The social gathering of a boil becomes forefront as family and friends come together to spend time with one another as they enjoy a favorite cuisine. â€œEveryone is happy when they are aroundÂ friends and family,â€? Johnson said. â€œIf you can give them good crawfish, that is just icing on the cake.â€? The social aspect of eating crawfish bleeds into restaurants as well as most crawfish restaurants in Houston are familystyle seating, which means you will probably sit with strangers.
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Contributed photo Beau Johnson, owner of catering company Bayou City Bugs, grew up attending crawfish boils.
â€œI think that the process of eating crawfish helps with the social aspect,â€? Johnson said. â€œItâ€™s messy and you almost canâ€™t help but end up with some all over you. You have to have a sense of humor when eating them. Itâ€™s a lotÂ easier to laugh with a total stranger and introduce yourself covered in crawfish at the same table.â€? Bayou City Bugs caters about 5,000 pounds of crawfish, but Johnson is familiar with other suppliers in Houston that clear 100,000 pounds in a year. For some eating crawfish never gets old. With recipes featuring different seasonings and styles of cooking, the mudbugs can change from one boil to another. For locals to get a taste of various crawfish recipes, Great Heights Brewing Company and local craft beer advocate Ralph Palmer are co-hosting the 2nd Annual One Sack Showdown. â€œInstead of casually reporting on the local beer scene I wanted to find a way to contrib-
ute to the craft beer community,â€? Palmer said. â€œIâ€™m a huge crawfish lover and thought it would be fun to host a cookoffstyle crawfish event with my neighborhood brewery, Great Heights.â€?Â
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Photo by Adam Zuvanich Boiled crawfish with corn and potatoes from BBâ€™s Tex-Orleans.
Boil House - 606 E. 11th St. Cactus Cove Bar & Grill
By Adam Zuvanich email@example.com
out of the taquitos, but to make up for it they offered a different appetizer on the house. Perhaps the Fried Pickle Chips that took their place should have been recommended instead, because they were thickly sliced, sufficiently breaded and, most importantly, hot and crispy.
Review: Mudbugs reign at BBâ€™s They brought out bibs and rubber gloves, which should have been my cue to use them. â€œNah,â€? I thought, â€œI donâ€™t need those. Iâ€™m a Houstonian. I know how to eat crawfish without making a mess, and getting my hands dirty is half the fun.â€? Well, wouldnâ€™t you know it, I pinch the tail off my first boiled mudbug and start peeling off the shell, which snaps back and shoots specs of dark red seasoning on my light-colored shirt. Just like that, I felt a little foolish. It felt good though, to officially partake in crawfish season. And I left the BBâ€™s TexOrleans location in Oak Forest feeling good, both because I had a satisfying Cajun-style meal and because I kept the mess to a minimum. BBâ€™s is a Houston chain rooted in Louisiana cuisine and claims to have some of the best crawdads in town. I canâ€™t claim to be a crawfish connoisseur, and wonâ€™t confirm or deny that assertion, but I found them to be goodsized, well-seasoned, freshtasting and flavorful both with and without occasional dips in melted butter. BBâ€™s mudbugs could have been a little spicier, and maybe they would have been if I had sucked the juices out of their heads. Thatâ€™s just not my style. Never has been. It took me long enough to get used to handling the little buggers and breaking them apart. Maybe one of these days. On this day, at least, BBâ€™s service was even better than its crawfish. I arrived a few minutes before 6:30 p.m., which is when happy hour ended, and still was offered specials that included discounted drinks from the bar and half-price off of most appetizers. I opted for the Abita Andygator, one of several domestic, craft and imported beer choices at BBâ€™s, and two appetizers. The Boudin Balls were a nobrainer, and the server recommended the Cajun Taquitos with blackened shrimp. It turned out BBâ€™s had run
As for the Boudin Balls, which were plump, breaded with cornmeal and filled with pork and dirty rice, they were solid and satisfying. They were served with a spicy, creamy Louisiana-style remoulade, which was a nice complement. See Review P. 2B
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Page 2B • Saturday, March 16, 2019 • The Leader
Art Valet: Veteran provides perspective, advice Mitch Cohen Art Columnist
The primary reason I write for The Leader is my connection to the community through my art market. This is the 15th anniversary of the First Saturday Arts Market, and I love sharing the people I’ve met through the market with you. One of the first fine artists to attend the market all those years ago was Liz Conces Spencer, a Heights-area artist. Probably because Spencer was the first fine artist to attend, I’ve always referred to her as a Heights celebrity. I was starstruck perhaps. I remember trying to figure out how to get more artists like her to attend my markets. In answering my questions this week, she answered my longago thoughts of turning my market into what it’s become, a fine arts market. Spencer is known most for her colorful figures. She also works in other mediums like glass. AV: What do you recall about that first market? LCS: “There was an easy and friendly setup, a neighborly feel, with everyone in sync.
we have developed a working relationship that continues to spawn opportunities.” AV: Do you have advice for today’s emerging artist? LCS: “Whenever you pay to play, at a market or in a cooperative gallery, there is always a desire to sell and make money, not just get ‘exposure.’ In the end, both are important. The danger for artists of all skills and experience is to attach sales to their personal worth as an artist because except for commissions, art is not about pleasing others. If you are not pleased with doing Contributed photo the work for its own sake, you Liz Conces Spencer has long starred at the First Saturday Arts Market. ought to be in another business. I’m lucky to have this This was at the old space. By finagling. After the demise of career and even with ups and the time I first did your mar- the Houston International downs, I would not trade it for ket, I had traveled nationally Festival, the inner city needed any other.” to big shows in New Orleans, another event that was wellAV: Any significant change Chicago, Madison, Santa Fe, managed and artist-friendly.” in the art market from then to Baton Rouge, Shreveport, A couple of years ago, now? Kansas City, Flagstaff and Spencer made a return to the LCS: “I think outdoor marmany Texas locations.” art market and made an effort kets have always been a good The market started in March to be there on a regular basis way for artists to participate 2004. At the time Spencer was until things started happening in a self-selling venture. Nothattending festivals based on elsewhere, too. Sometimes, ing’s changed there. It’s always easy routes where she could when you get busy working, been a competitive business, bring her children along, or the unexpected happens. and getting into and doing the where childcare could be arLCS: “My recent irregular- large shows is difficult if you ranged. Opting for shows that ity in participation has been are not set up with equipment were only a one-day trip for a because my career has blos- and of course the work. It requick turnaround were opti- somed with a friendly gallery, ally all starts there: the work.” mal. the seeds of clients nurtured LCS: “It was nice to have a over the years and commissmall local show to participate sioned works, mainly in arin, one that did not require all chitectural glass. I met Gene the hotels and travel and time Hester at outdoor events and
Hando sushi coming to Heights By Betsy Denson firstname.lastname@example.org It was not too long ago that community members bemoaned the lack of sushi options in the area. Now, following the arrival of KA Sushi on North Shepherd Drive and the recent announcement of Tamashi Sushi, which is taking over the former ChinaWok space in The Shops at Oak Forest, there is yet another new arrival. Hando, scheduled to open in the fall, will offer handrolled sushi at 518 W. 11th St. Jason Andaya, who will run the venture with partners Rishi Patel and Ray Chan, said he wants to change the perception that going out for sushi has to be an event. “It can be a quick bite,” said Andaya, whose restaurant won’t take reservations and will be first-come, firstserved. As for the sushi, Andaya said Hando will offer hand rolls, or temaki, which differ from the cut rolls that are of-
ten pictured in magazines. Temaki is a seaweed wrap that contains rice and a protein. It may be a type of fish or crab or scallops. Andaya said there will be vegetarian options, too. Eating temaki with chopsticks is hard, so most people opt for using their hands. The vibe will be intimate at the restaurant due to its smaller footprint – at 1,200 square feet – where the plan is for 24 seats to wrap around a U-shaped bar while chefs prepare the sushi in the open. Five or six Japanese cocktails will be on the menu, too. The road to his own restaurant has been somewhat circuitous for Andaya, who was on the hospitality track at the University of Houston dur-
Crawfish, from P. 1B ticipating teams with the projected amount of crawfish to double from the previous year. The cookoff teams will bring their own recipes and be judged on ease of peeling, seasoning and flavor, creativity
(sides, types of boil, etc.), and presentation. “The teams are encouraged to be creative as possible,” Palmer said. “Last year we had Viet Cajun, Mexi-Cajun, Thai and standard Louisiana.”
ing his undergraduate years. After graduating, he worked for the Marriott Corporation before ending up at Rice University for his MBA. Then he worked for a restaurant group in Los Angeles before coming back to Houston. “Hospitality calls you back,” Andaya said. “My goal is to serve the neighborhood.” Hando will occupy an end cap space in Revive Development’s 5,200 square foot buildout of a former industrial warehouse. The restaurant is the first tenant to sign there. “We started construction this week,” said Revive’s Monica Danna, whose company bought the site in 2017. Danna said the smaller shop spaces – 40 feet deep as opposed to 50-70 feet – are a trend in real estate. The smaller spaces are less expensive, and in this case, the location offers high visibility at 11th and Ashland streets. For the remaining spaces in the development, Danna said Revive would be looking at uses like dessert and beauty tenants. So whether you’re heading to your neighbors’ home or a community event for crawfish, you know you can count on good company and good crawfish.
BB’s Tex-Orleans 1737 W. 34th St. Suite 500 Hours: 11 a.m.–10 p.m. Sunday–Thursday, 11 a.m.–11 p.m. Friday–Saturday Pricing: $8.95–$25.95 Kid-friendly: Yes Senior discount: No Alcohol: Yes Healthy options: None Star of the Show: Crawfish
Since 1976, Archway Gallery has been exhibiting the work of the area’s finest artists, providing a great selection of affordable, high-quality art including sculpture, pottery and painting in a variety of media and styles. Check out ArchwayGallery. com and www.lizconces.com. Cohen is an artist and founder of First Saturday Arts Market and the Market at Sawyer Yards. Find him at ArtValet.com.
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Review, from P. 1B Then came the crawfish, which came out steaming. They were priced at $8.75 per pound, with the melted butter, corn cobs and red potatoes all being a little extra. It seemed silly to have to pony up for each cob ($0.75) and potato ($0.25) – I mean, what’s a crawfish boil without them? – and they stood out more in appearance than taste. I had no problems with the potatoes, but the corn wasn’t worth its small price. Corn on the cob is one of my favorite foods, and it’s supposed to soak up the flavor of the crawfish seasoning, but it was too mushy and far too salty. I didn’t quite eat it all, which is unusual for me. But there was no crawfish meat remaining on the table – just the shells and claws and residual juices and spices. They left my fingers red but in a good way, and my shirt was just a little bit stained. Still, next time I think I’ll swallow my pride and put on the bib. And maybe I’ll toughen up and try sucking the juices out of the heads.
On West 34th St.
Read that, artists? Get busy! Spencer is one of the artists behind the annual Heights Artisan Market that takes place each December. She has a studio at Mother Dog and has been a part of Archway Gallery since 2005. Archway Gallery, one of Houston’s and the nation’s oldest artist-owned and operated galleries, is located at 2305 Dunlavy St. and is open from 10 a.m.-6 p.m. Monday– Saturday and 1-5 p.m. Sunday.
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The Leader • Saturday, March 16, 2019 • Page 3B
Eating cheese enjoyed by many, but not for everyone ery in California, I was warned I wouldn’t like it. It’s known for being very flavorful and aromatic. Think stinky cheese. The next sample was an aged goat cheese, a dry, crumbly cheese aged for about a year. It’s made with chives, so the smell reminded me of sour cream and onion potato chips.
By Zarah Parker email@example.com For as long as I can remember, I’ve had a distaste for cheese. When people first learn this, they look at me as if I’ve offended them, their family and all for which they stand. And while that sounds like a joke, it’s really not far from the truth. When I was a kid, all my burgers were mustard and ketchup only, emphasis on the only. Then, just to make sure, I’d repeat “no cheese” a few times. I’ve since added more to my burgers, just not cheese. Over the years it’s become an automatic response to say I don’t like cheese because of the smell, the taste and the texture. I plug my nose while walking through the cheese section at H-E-B. I take the cheese off of my pizza, and my tortilla chips go in salsa but never queso. However, a sprinkle of parmesan doesn’t bother me, and if a dish doesn’t have a distinctive cheese taste, I don’t mind it. Oh, and Cheez-Its are just fine in my book, but I don’t think they really count. I’ve often wondered if it’s just been programmed in my childhood picky-eating habits that I hated cheese. What if I do like some cheeses, but I’ve spent so much time thinking I didn’t that I’m missing out on what everyone else says is so amazing? What I know for sure is that Kraft Singles American Cheese Slices are the bane of my existence. But I wasn’t quite as sure for other types of cheese. I decided to confront my “fear” of cheese and see if my hate was all in my head. To do this, I skipped the cheese section at the grocery store and decided to go where the experts are, Houston Dairymaids at 2201 Airline Dr. in the Heights. I went with the expectation that I may not like some of the cheeses, but I was sure I’d find something to pleasantly surprise my taste buds. Luckily, Houston Dairymaids has free tastings of seven different cheeses.
Photo by Zarah Parker Glacier Blue is among the cheeses sold at Houston Dairymaids.
I brought along a cheese lover so I would know what the cheese tasted like beyond my prejudice. She outed me as a cheese hater the moment we stepped up to the tasting table, which ended up making my experience better. The instructor was so nice and nonjudgmental about my lack of love for the product that I hoped I’d change my mind about it. It was recommended that when trying a new cheese to smell it, taste a little, and if you enjoy it then try a little more. The first cheese I tasted was a Texas fresco cheese by Pure Luck Dairy. While it comes in a variety of flavors, the one on the tasting block that day was cracked pepper. It’s a light, fluffy goat cheese that has a tart flavor. Personally, it reminded me a little of yogurt. Next was Cascina Capra, a natural-rinded goat’s milk semi-firm from Italy. I was told it’s unique for a goat cheese, which typically are tangy or salty, because this one has a mild buttery flavor. Then I tried the Hafod, a clothbound cheddar from Wales. Instead of being wrapped in wax, it’s wrapped in a cheese cloth while it ages, which means it interacts more with the air. The cheese has an earthy grassiness up front, and later a mild butteriness. Next was 1655 Gruyere, a traditional raw cow’s milk gruyere from Switzerland. Apparently it’s the classic cheese of cheeses. It’s very creamy, making it a good melting cheese for fondue or cooking. Before I tasted Red Hawk, a triple-cream washed-rind cheese from Cowgirl Cream-
The last cheese was Glacier Blue, a raw cow’s milk blue with a natural rind from Cascadia Creamery in Washington. The instructor described it as having a nice clean flavor with a pop of funk. It’s made in a lava tube, so a lot of the volcanic mineral flavors come through in the cheese.
While the people at Houston Dairymaids were incredibly helpful, the experience concreted the idea that I don’t like cheese. Let’s just say the cheese lover I brought with me told me I looked pale every time I tried a new cheese. I’ve also discovered that my taste buds dislike cheddar the
most. But I did get to sample the Sour Cherry Preserves from American Spoon in Michigan that the shop has in store. I can say that it’s quite possibly the best cherry anything that I’ve ever had. I think I’ll stick with the preserves from now on.
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Page 4B â€˘ Saturday, March 16, 2019 â€˘ The Leader
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GENERAL HOME IMPROVEMENT
FRE â€˘ Carpentry ESTIMATE â€˘ Siding ES â€˘ Carpet & Flooring Installation â€˘ Roofing Repair â€˘ Cabinets â€˘ Baths â€˘ Plumbing â€˘ Electric â€˘ All major cc accepted
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Page 6B • Saturday, March 16, 2019 • The Leader
State-of-the art procedures, instruments & techniques
No holds barred at Brash
time Oak Forest resident, makes no By Adam apologies for his Zuvanich brewery’s brash attitude and said people either “love it or hate it.” Just on the outskirts of Gar“We found our niche, and den Oaks, in an old warehouse our niche is pretty awesome,” tucked between buildings to Fullelove said. “We get crazy the east of Shepherd Drive and turnouts for the stuff we do. to the north of Crosstimbers Road, lies the neighborhood’s People seem to dig what we do.” dark underbelly. A regular event that’s garFour nights a week, you’ll nered international attention is hear loud metal music and see crude, unholy images such as “Rage Yoga,” which instructor skulls and anarchy symbols. Ashley Duzich hosts at Brash You’ll also find grown men every other Friday. Fullelove and women playing arcade said it’s traditional yoga mixed games and sipping on glasses with yelling, screaming, cursof strong, dark and heavy beer ing and beer breaks. The idea, Fullelove said, is – lots of it – with names like “Milk the Venom” and “Scot- “releasing everything out of your body,” including pent-up tish Hell.” Brash Brewing Co., at 508 anger and frustration. Other visits to Brash might W. Crosstimbers Rd., is not a serve a similar purpose. Along place you want to take your children or your friends from with drinking IPAs, Scotch ales church. It’s still become quite and stouts with higher alcopopular since opening in 2015, hol contents, on average, than having earned a reputation as most breweries around town, one of Houston’s best craft patrons can play foosball and an array of arcade games. breweries. There’s also a barbecue Owner Ben Fullelove, a longfood truck that makes regu-
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Adolf Hoepfl Garage supports the
Houston Rodeo and American Heroes! Photo by Adam Zuvanich Brash Brewing Co. makes strong beer and decorates its building at 508 W. Crosstimbers Rd. with bold images and phrases.
lar stops and plenty of space for head-banging to the music that blares at Brash. But a recent visit on a Saturday night revealed a subdued crowd of about 50 people that was more friendly than confrontational. Fullelove said the brewery’s customers are generally a di-
verse mix, from neighborhood residents to college students to bikers wearing battle jackets. “One thing about Brash is it’s very honest. What you see is what you get,” he said. “We wanted a genuine place where you can be yourself and hang out.”
A Reputation of Integrity since 1946.
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Spring Lawn and Garden/Home Improvement Insects can help with pests For The Leader The use of beneficial insects to help control greenhouse pests continues to increase. Growers are continually looking for ways to efficiently and effectively control their pest problems. Integrated pest management (IPM) uses biological control agents as an alternative to, or in conjunction with, compatible pesticides. Greenhouse pests reside in an ideal environment in which to live and breed; and an abundant supply of plant material on which to feed. Such conditions can result in rapid multiplication of pests which, until now, has required regular and routine spray programs. Intensive spray programs have often led to the development of strains that are resistant to the active ingredients that are being applied. Beneficial mites and insects are effective partners with chemicals, for use in IPM programs – programs that also take into consideration chemical choice, usage and the growing system. Any use of beneficial insects has to be carefully planned, by understanding each greenhouse/ nursery (pests, diseases, growing systems, rotations, etc.) and its particular problems. The better the understanding of all of these parameters, the better the results will be. The first step to a successful program is to think about the growing system and anticipated pests and diseases from past growing seasons. Once this is done, natural enemy usage can be planned. The second step is to use the correct natural enemies which are of consistent quality, and provided in the best delivery system. The change to an IPM program is sometimes a difficult transition to make and the grower must be
motivated. Growers are often motivated because there are problems using existing pest control methods or because of increasing demands by the market. Beneficial insect use has to be integrated into the operation of the greenhouse and a number of parameters have to be taken into account. They include:
-Pests and diseases that may occur. -Production system, plant varieties, rotations, environmental conditions, etc. -Chemical controls available. -Chemicals used during the past three to four months (some chemicals are quite residual and can affect the establishment of the beneficials).
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For The Leader There are many things that can cause a lawn to decline and die. Drought, soil compaction, excessive shade, chemical injury, pests and diseases are among the many possible contributing factors. If you are watering and fertilizing properly, and if the turf is receiving adequate sunlight, the problem may be due to pests or diseases. The AgriLife Extension Office in Harris County can assist you with diagnosing your lawn problems. In order to proper-
ly diagnose your lawn problem we need to see a sample. Here is how to take and submit a sample: Cut a 4 inch-by-4 inch section of turf out of the lawn with a couple of inches of soil and roots. It is very important that the sample contain living but declining turf from the area between healthy and dead grass. In other words we need sick grass, not dead grass if we are going to make a diagnosis (we can’t do autopsies!). Slip the sample into a plastic bag with a zip closure or twist tie closure right away
Rio Grande Fence has been building fences for over 35 years. A fully insured Professional Fence Company looking forward in providing you with a FREE estimate. We do custom work so should you have a picture of a fence you have seen we can provide a quote on this. Install of an operator for a new gate is no problem and we can install a outside wireless keypad so you can get back inside yard with easy access. Thank you Houston for the years of support looking forward to many more.
4428 N. Main St. 713-862-2323 www.qualityfeedco.com
After 53 years, we’re retiring.
Thank You, Houston!
We have loved being part of your lives.
STORE CLOSING EVERYTHING ON SALE 25% - 50% OFF
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to prevent escape of any insects that may be present, and write your name, phone and email on the sample bag. Drop your sample off at the AgriLife Extension office at 3033 Bear Creek Dr. We are open from 7:30 a.m.-4 p.m. Monday-Friday. If our office is too far away you can also mail it to us. We’ll take a look at the sample in our lab and get back to you with the results and a recommended course of action. Source: Texas A&M Agrilife Extension Harris County horticulture blog.
A PROFESSIONAL FENCE COMPANY
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IT’S NOT JUST A FENCE IT’S AN INVESTMENT
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SPRING HAS SPRUNG
The Leader • Saturday, March 16, 2019 • Page 7B
Heights’ aura plays well with Sunday Streets By Landan Kuhlmann email@example.com It’s often difficult to find mutually beneficial relationships, but that’s exactly what has evolved between the Heights and Houston’s annual, block party-style initiative promoting healthy living and community bonds. Back for its sixth installment, the City of Houston’s Cigna Sunday Streets will kick off its Spring 2019 routes March 24 in the Heights on 19th Street from noon-4 p.m. The free event will include the Heights for the fifth year in a row. “We’re thrilled to start another season as the lead sponsor of Cigna Sunday Streets, which is all about getting out, getting active, getting healthy and getting connected to Houston’s amazing neighborhoods,” said Jim Hickey, president of Cigna’s South Texas market. Part bike tour, part walking tour, part block party, Cigna Sunday Streets was a partnership created in 2014 between the insurance company and the city to promote outdoor activities and health with friendly doses of community. Paula McHam, Cigna’s director of community engagement, said that is already evident in the Heights. “It’s such a great community and so easily walkable, so we always get good attendance,” she said. “The area is such an exciting draw, and if it’s a good day people will come out and enjoy the fresh air. We’ve had some of our biggest events in the Heights.” Susan Christian, the special events director in Mayor Sylvester Turner’s office, said the burgeoning Heights community exudes hospitality and the importance of neighborly relationships. “When you walk into a store or restaurant, and you’re met with so much warmth and personality, that’s a place you like to go back and frequent,” she said. So, as has been the case every year since 2017, the party is along West 19th Street, which will be closed between North Shepherd Drive and Yale Street. In 2015 and 2016, Cigna Sunday Streets made its Heights stop on White Oak Drive. Sunday Streets helps bring even more notoriety to Heights-area amenities through activities such as walking, running and cycling, and helps the area’s increasing number of retailers by creating business on a typically slow day. Conversely, McHam said the Heights community reciprocates by getting the message behind Sunday Streets out to its neighbors. “They’re a big help in making sure everybody’s on board and getting the word out,” she said. “These things can’t be successful if the community isn’t supportive.” For more information on this year’s Cigna Sunday Streets Houston, visit houstontx.gov/specialevents/sundaystreets.html.
President, Heights Banking Center | NMLS # 584186
Office: 281-986-1142 Fax: 713-868-1713 2310 Yale Street Houston, TX 77008 angela.putnam @prosperitybankusa.com
Page 8B • Saturday, March 16, 2019 • The Leader
314 E. 11th Street 713-861-3551
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Sale endS MaRCH 24tH Proudly offering STIHL Power Equipment. STIHL FS 70 R
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#700091 Resin wicker hose pot will hold up to 100 feet of garden hose. Drainage holes in the bottom allow excess water to exit the pot. Dimensions: 18 inches wide x 12 inches high x 18 inches deep. Hose not included.
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Sale $ 99
Miracle-Gro 1 Cu. Ft. All Purpose Garden Soil
Reg.$69.99 Extendable pole saw and pruner extends from 7 Ft. to 14 Ft. 2X more power. Includes one fully hardened, precision-ground steel pruner and one sturdy 15 In. saw. 1 In. cutting capacity. Lifetime warranty. # 768588
Neverkink Extra Heavy-Duty Garden Hose 5/8 X 50 Ft.
Sale $ Reg. 34.99 SAVE $10.00!
#701006 Neverkink Extra Heavy-Duty hose. Features high strength, lead-free aluminum couplings.. Reflex Mesh anti-kink technology means no kinks or tangles. Not safe for drinking water. 75 Ft. also available. Sale $ 32.99 Reg. 40.99 #701013.
Garden soil ideal for flowers and vegetables. Improves existing soil to build strong roots. Feeds up to 3 months. For in-ground use only. #735019 Reg. $4.99. 2 Cu.Ft. also available #701028
Suncast Slidetrak Hose 175 Ft. x 5/8 In. Brown Resin Hideaway Hose Reel
Sale $ 99
# 705170 Durable contemporary wicker design conceals hose and reel. 175’ of 5/8” hose capacity. Slide-Trak hose guide makes winding and unwinding hose easier. Assembled size: 21” W x 19” H x 17” D. Color: Brown.
March 16 Section B