2019 Newsletter 7 – Get Your Garden Ready for Spring!

2019 Newsletter 7 – Get Your Garden Ready for Spring!

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Spring is coming. Looking out the window, you wouldn’t think it would be any time soon. But,Valentine’s Day and the Garden Expo have passed, and Jimmy the Groundhog in Sun Prairie didn’t see his shadow. For us, this means pedal to the metal – or “petal”, if you prefer. We crank up the engine and grow plants like crazy, filling one greenhouse after another with freshly planted annuals, perennials, vegetables, herbs, and hanging baskets. It is an amazing site to see the production line in operation!
Once planted, we begin the process of grouping the plants. Each greenhouse has different growing temperatures which are constantly monitored. Each greenhouse has a limited amount of plants that it can hold, which can complicate the equation. Just to keep us on our toes, don’t forget the other important part of the mix – we ordered the small seedlings and seed last Fall.
Often times, we receive a fax, email, or a note on our expected delivery date that there is a delay or the variety is no longer available.Then, we scramble trying to find out if we can get them from some where else or if there is an acceptable substitution.
The replacements are now two weeks or more delayed, which means they will need to be carefully coaxed through the growing process to be ready for you and your planting schedule.
I get a headache just thinking about it all. But, I love plants and all our customers which is why I keeping doing it year after year.
Signing off until next week,  
Ed
Garden Center Spotlight
SEED STARTING TRAYS
Floral Shop Spotlight
SYMPATHY ARRANGEMENTS
Saturday, February 23
HOUSEPLANT REPOTTING
“What happened to the plant in math class?”
It grew square roots.
What kind of shoes do frogs wear?
Open toed.
Loaded Crockpot Grits
It’s Mardi Gras time! For a bit of the South without too much fuss, try these loaded grits as a side dish for your next meal.
Ingredients:
  • 1 1/2 cup grits
  • 6 cups heavy cream (to lower the fat- you can use nonfat creamer)
  • 1/2 lb bacon, cooked and crumbled, divided
  • 1 1/2 cup shredded white cheddar cheese, divided
  • Kosher Salt
  • Ground Black Pepper
  • 2 tbsp. butter
  • 3 green onions, sliced
Instructions:
  • In the crockpot, combine grits, cream, 1 cup white cheddar cheese and about half the bacon. Season with salt and pepper.
  • Cover and cook on high until the grits are tender, about 3 hours, stirring occasionally.
  • Add butter, green onions and remaining 1/2 cup cheese and bacon. Stir until the butter is melted.

 

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