Workshops for Days!
Newsletter 14 – Thursday, May 19, 2016
Herb Cooking Class
Sat, May 21st, 11-1
Join us to learn how to prepare herbs to create fun and fresh dishes! Our very own herb aficionado, Steve, will be sharing preserving techniques that are best for different herbs, such as freezing and drying. He will also be demonstrating how to make delicious herb butter. Not only will you get a copy of the recipe, but you’ll get to sample it on popcorn and French bread!
Afterwards, you can participate in our Herb Container Workshop from 1-2. What a tasty way to enjoy a Saturday!
True silence is the rest of the mind,
and is to the spirit what sleep is to the body,
nourishment and refreshment.
Make & Take Workshop
Sat, May 21st, 1-2
Growing herbs doesn’t require a big garden, they grow perfectly well in containers! In fact in one respect, growing herbs in a container is ideal so you can keep them closer to the kitchen, where all the action is. Many herbs have similar light and water requirements, so it’s easy to plant a nice variety to create an entire garden in one container!
Come to this make and take workshop to make your very own herb container and our container experts will be available to help you design your own creation.
Police were called to a daycare,
where a three year old was resisting a rest.
Make & Take Workshops
Sat & Sun, May 21 & 22nd, 10-4
Tuesday, May 24th, 5-7
Now is the time to create a colorful annual container that will last all summer long. We know it’s a busy time of the year, so we have workshops taking place on Saturday, Sunday and Tuesday evening in the hopes that one or more will fit your schedule.
Come to a workshop if you’d like some help choosing plants or creating a design. You get the enjoyment of planting and playing in the soil, while our helpful container experts are available to answer any questions you may have. They have the knowledge and experience to help you bring your vision to life!
Sleeping comes so naturally to me,
I can do it with my eyes closed.
Hanging Wall Basket
Make & Take Workshop
Wednesday, May 25th, 5-7
Hanging baskets are so nifty for providing height to your points of interest. Well if you thought that was neat, a hanging wall basket is next-level neat and can really spruce up an otherwise plain space. This workshop will help you play with this unique planting area and make it come alive. Bring your own wall basket or choose from several we have in stock.
You can train a cat to do anything the cat wants to do,
at the moment it wants to do it.
Procedure for All Make & Take Workshops
- Sign in at the registration table located near the back of the main greenhouse. You’ll receive a worksheet at this time which we will complete after your container is finished.
- Shop for your plants, flowers, and containers.
- Return to the registration area and pick your spot in our designated workshop area and let the fun begin!
It’s a hands-on experience, so be sure to bring your gardening gloves. If you forget them, don’t worry, we have a wide variety of reasonably priced gardening gloves to choose from.
We do ask that if you bring in containers from home, please EMPTY all soil from them before bringing them to our greenhouse. To participate in our container workshops and receive FREE POTTING SOIL AND ASSISTANCE, a minimum $10.00 plant purchase is required per container the day of the container workshop.
Can’t Attend a Workshop? No Problem!
Our workshops are really something special, but if you aren’t able to make it to one, don’t worry! You’re welcome to plant in our designated planting area anytime, as long as you’re comfortable planting on your own, without assistance. We have benches set up where you can grab an open spot and just go to town, planning and planting your own containers.
The only difference from the workshops is that we don’t have our container experts available to help you through the process, so it’s all up to you to make something spectacular! This is a great opportunity, as you can bring your own empty containers or purchase some here and we’ll still clean up the mess!
Free soil with a $10 minimum plant purchase per container. If you don’t have $10 worth of plants for each container, we charge a nominal fee for soil used, based on the size of your container. We ask that you begin planting at least 1 hour before we close so you have enough time to finish and check out before closing time.
I wonder how letters ever get to the recipient.
The envelopes, after all, are stationery.
New Products Corner
No human likes mosquitoes. They’re a nasty lot and sometimes it seems as though their sole purpose in life is to make us miserable. On top of that, they are notorious carriers of disease. Mosquitoes lay their eggs in standing water, hatch into larvae and develop into adults. It’s a lot easier to control mosquitos if you target them before they’re flying around. The best way to prevent hatching is to remove potential pooling areas, but sometimes that just isn’t possible.
Mosquito Dunks are perfect for all sorts of tough-to-control pools of standing water, like rain barrels and more! Mosquito Dunks are cakes that you place in the water and kill developing larvae. They last for 30 days, and can be broken into smaller portions to get the necessary size to treat a given area. The active ingredient is a naturally occurring bacterium called Bacillus thuringiensis which is a safer alternative to traditional pesticides and has long been a staple of organic gardening insect control.
Two Wi-Fi antennas got married last Saturday.
The reception was fantastic.
Seeking Cashier for our Edgerton Location
Do you, or someone you know, enjoy helping people and making their day brighter? Then consider joining our Edgerton team as a part-time cashier! You’ll be able to help people, contribute to light floral duties, and share the joy of plants.
This is an almost year-round position that requires evening and weekend availability. If interested, please call 608-884-8120 and ask to speak to Spike.
Grow your own vegetable garden for peas on Earth.
|Sat, May 21||
Herb Cooking Class
11am-1pm Cooking with fresh herbs.
|Sat, May 21||
Herb Container Workshop
1pm-2pm FREE soil, slow release fertilizer and assistance with a minimum $10 plant purchase per container. You create a beautiful container garden in our greenhouse and we’ll clean up the mess. Bring in your own EMPTY pots or buy some of ours.
|Sat, May 21 – Sun, May 22||
Container Garden Make & Take
10am-4pm FREE soil, slow release fertilizer and assistance with a minimum $10 plant purchase per container. You create a beautiful container garden in our greenhouse and we’ll clean up the mess. Bring in your own EMPTY pots or buy some of ours.
|Tue, May 24||
Container Garden Make & Take
5-7pm FREE soil, slow release fertilizer and limited assistance with a minimum $10 plant purchase per container. You create a beautiful container garden in our greenhouse and we’ll clean up the mess. Bring in your own EMPTY pots or buy some of ours.
|Wed, May 25||
Make & Take – Hanging Wall Basket
5-7pm Pre-Registration Appreciated FREE soil, slow release fertilizer and limited assistance with a minimum $10 plant purchase per container. You create a beautiful container garden in our greenhouse and we’ll clean up the mess. Bring in your own EMPTY pots or buy some of ours. All accessories for Make & Take events must be purchased from America’s Best Flowers.
It’s asparagus season! I just got two pounds of fresh asparagus from my neighbor and I’m pretty excited about it. I love asparagus and I usually enjoy it just steamed, but I really want to try it in a pasta dish and thought this one sounded really good! I’ll be making it this week.
Primavera is a great way to celebrate the seasonal vegetables of spring. The original recipe calls for fresh peas but I’m going to use frozen which can easily be thrown in at the end and will just warm up from the pasta. Enjoy!
Pasta Primavera with Asparagus and Peas
- ¼ lb sugar snap peas, stems trimmed
- ½ lb asparagus, ends snapped
- 2 T unsalted butter
- ¼ C thinly sliced spring onion, white part only (or use shallot)
- 2 garlic cloves, finely chopped
- ½ t fine sea salt, more as needed
- Black pepper, more as needed
- 12 oz. fettuccine, save 1 C of pasta water to add in case the sauce is too thick
- ¾ C frozen peas
- ⅔ C grated Parmigiano-Reggiano, at room temp
- ½ C crème fraîche or whole milk Greek yogurt, at room temp
- 3 T parsley, finely chopped
- 1 T tarragon, finely chopped
1. Bring a large pot of heavily salted water to a boil over medium-high heat.
2. While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
3. Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
4. Drop pasta into boiling water and cook until al dente. Save 2 C of pasta cooking water and hold off to the side. Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables (including frozen peas), Parmigiano-Reggiano, crème fraîche and herbs. If sauce is too thick, add a little pasta water by the spoonful, as needed, being careful not to add too much. Season generously with salt and pepper, if needed.