It’s time to fertilize pecan trees in north Georgia and Smith Farm Supply has fertilizer mixes to make sure your trees get the right nutrition for optimal production next season. Trees should be fertilized once a year, preferably in February.
Smith Farm Supply Pecan Fertilizer Mix
Smith Farm Supply custom blends and bags a 15-11-11 pecan fertilizer with 2% zinc. That 2% zinc is key to helping our customers achieve high-quality pecans on their trees.
The Experts Recommendations
According to the University of Georgia cooperative extension service, pecan trees are rather heavy feeders and need 4 pounds (of fertilizer) per inch of trunk diameter.
That seems like a lot, but the fact is if a tree trunk is 10 inches in diameter it needs 40 pounds of fertilizer to ensure it reaches nutritional requirements.
If you do not purchase a blended pecan fertilizer it is recommended to use a 10-10-10 fertilizer followed by three to five pounds of zinc phosphate. Smith Farm Supply’s custom blended pecan fertilizer eliminates this two-step process and you can rest assured your trees get the right percentages needed.
Other Helpful Pecan Tree Tips:
- Keep the floor area around the tree clean of limbs, old nuts, and leaves.
- Eliminating debris that may provide a home for pests, and you definitely don’t want pests.
- Pruning any limbs touching the ground improves air movement through the tree’s canopy.
- Reducing the leaf wetness which can develop a disease.
Stop in to your local Smith Farm Supply location and pick up some pecan fertilizer for your trees, our staff will be happy to answer any questions you have.
Source: Sharon Omahen & Wade Hutcheson University of Georgia College of Agricultural and Environmental Sciences.
3 cups all-purpose flour
1 teaspoon salt
3/4 cup vegetable shortening or lard
3/4 cup salted butter, cut into pieces
1 egg, lightly beaten
1 tablespoon distilled white vinegar
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoons salt
1 cup corn syrup (light or dark)
1/3 cup melted salted butter
1 teaspoon vanilla
3 whole eggs beaten
1 cup (heaping) chopped pecans
- First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.
- Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.)
- Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla, and eggs together in a bowl.
- Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.
- Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!
- Allow to cool for several hours or overnight. Serve in thin slivers.