May 19

Newsletter 10 – Thursday, May 19, 2011

You’ll love your garden … It’s our promise!

Patient Impatiens

Even patient gardeners grow impatient waiting to enjoy the dependable bloom of impatiens.  A favorite landscape plant of many, impatiens provides brilliant color in partial to full shade gardens.  Our impatiens are patiently awaiting the time when they can go home to the spot they will spend the entire summer brightening the world with their continuous show of bloom.

As you enter the big house at America’s Best, look up.  The sky is filled with the gorgeous color that only impatiens can offer.  Individual plants for your landscape can be found in four-packs in houses 7 and 8.  Your patience has paid off.  With June just around the corner, it’s finally time to come on out and choose from the thousands of impatiens plants that are here waiting for you.

“Patience is the ability to let your light shine after your fuse has blown.”

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Container Workshop Weekend

Saturday & Sunday May 21 & 22, 10-4

The Dirt’s On Us! Join us for a Free Container Workshop this Saturday and Sunday from 10-4. Bring in your own pots or select some of ours.  We’ll provide the soil, you pick out the plants.  Not sure what to plant? Our gardening experts will be on deck to help you, and answer any questions you may have. Our greenhouses are bursting with beautiful flowers, just waiting to brighten up your deck and patio.  This is the last scheduled workshop of the year, so please plan to join us.

Herbal Bread Sampling

Italian Herb Bread

Imagine walking into our greenhouse and being greeted by the aroma of fresh herb bread, along with fragrant flowers. Intoxicating! Join us Saturday, May 21 from 11 to 2 for our herbal bread sampling day, and be sure to pick up a few new recipes while you shop and sample.

You can learn many things from children –
Like how much patience you have.

Upcoming Events

Sat, May 21
Herbal Bread Sampling

11AM-2PM Sample complimentary herbal breads and herbal dipping sauces. FREE recipes.

Sat, May 21 – Sun, May 22
Container Workshop

10AM – 4PM. Free soil and assistance. Create a beautiful container in our potting shed and we’ll clean up the mess. Bring your own pots or buy one of ours.

Sat, May 28
Class – Rose Workshop

10AM FREE class on how to select, plant, prune, and care for your roses.

Wed, Jun 1 – Thu, Jun 30
Perennials of the Week

Starting in June, we feature a different perennial each week.

Thu, Jun 2
Class – Perennial Gardening

6:30PM FREE garden plan and class.

Sat, Jun 4
Class – Perennial Gardening

10AM FREE garden plan and class.

Find us on Facebook

Our fan club is growing. Please become a fan on Facebook, and invite your friends.

If this impatient honk has reached you in error,
please forward it to the driver in front of you.

Our Kitchen

2011 Mexican Latin Recipe Contest Winners

1st Place – Debbie

A very happy chili pepper

Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil

  • 4 red bell peppers
  • 1 pint cherry tomatoes
  • 1 medium onion
  • 1 cup packed fresh basil leaves
  • 3 garlic cloves
  • about 3 tablespoons olive oil
Directions

Preheat oven to 425°F and lightly oil a large shallow baking pan.

Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes


2nd Place – Laurie

A smoking baked potato loaded with sour cream

Loaded Southwestern Baked Potatoes

  • 4 (10 to 12 ounce) baking potatoes
  • 1 1/4 cups picante sauce
  • 3 boneless, skinless chicken breasts, cut into thin strips
  • 1 small onion, chopped
  • 2 cloves garlic, chopped fine (can used dehydrated)
  • 2 tablespoons vegetable oil
  • 1/2 cup red and green bell pepper, cut into thin strips
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 1/4 cup black olives, sliced
  • 1/2 cup shredded Cheddar cheese
  • cilantro or parsley for garnish (optional)
Directions

Bake potatoes at 375 degrees F for 2 hours.  (Or cook in covered dish in microwave15 -20 minutes)

In large skillet cook chicken, onions, and garlic in oil about 5 minutes.

Add 1 cup picante sauce cook another 8 minutes, stirring often. Add peppers and remaining, picante sauce, cook until heated.

Cut top of potato down center and across middle, push together to form well.

Spoon 1/4 of chicken mixture on potato. Top with sour cream, guacamole, cheese and olives.  Garnish with chopped cilantro if desired

Note: if serving children, use a greater number of smaller potatoes so each child can add their own choice of toppings


3rd Place – Michelle

Honduran Pico de Gallo

Honduran Pico de Gallo

Each ingredient needs to be fresh, not canned or frozen.
  • 6 Firm Roma Tomatoes diced
  • 1 large Green Pepper diced
  • 1 large White Onion diced
  • 4 Lines squeezed for the juice
  • 1 bunch of Cilantro chopped
  • 1 teaspoon Sea Salt ground
  • 1 teaspoon ground Peppercorns
  • 2 tablespoons Jalapeno juice (fresh Jalapeno juice – grind peppers & press thru sieve or use juice from jar of canned jalapeno)
Directions

Mix and refrigerate overnight if you can wait that long.  Serve with fresh tortilla chips.

Doctor in a white lab coat
This little, tiny guy walks into his doctor’s office screaming,
“Doctor! Doctor! I think I’m shrinking!!!”
The doctor says,
“I have to deal with this other patient first and then I’ll get to you.”
The little guy screams,
“But doctor!! I’m SHRINKING!!”
Exasperated, the doctor says,
“Well I’m sorry, you’ll just have to be a little patient!”

SEE YOU SOON!!!
Carol and Ed Knapton, owners of Americas's Best Flowers You’ll Love Your Garden … It’s Our Promise! May the Holy Spirit Guide You! God Bless
Edward Knapton says Keep on Smiling!
Sec – Treasurer Berry Hill Farms, Inc.
DBA Americas Best Flowers Garden Center
4311 Vilas Hope Road
Cottage Grove, WI 53527
608-222-2269 Fax 608-222-1234 Cell 608-698-5627