Newsletter 2 (3/29/2007)
“Laughter is the shortest distance between two people.”
There’s nothing like a couple warm days to get us thinking about spring. Last weekend’s 70+ temperatures brought gardeners out in droves, anxious to add color to their bleak landscapes. Pansies, locally grown at America’s Best Flowers, are the answer. Plant a few around the edges of your flower beds, or in a container for your entry. Their smiling faces are guaranteed to cheer you.
Come On Out! Tuesday evening, April 3, Jan Vermeer, from the Langeveld Bulb Company, will present a Summer Bulb Workshop. Last spring, those who attended were thoroughly entertained, as they learned from the ‘expert’ how to enjoy summer bulbs in new and exciting ways. Jan will show how summer bulbs can be used in containers that will flower all summer long. There is no charge for the workshop, and you will receive a free dahlia bulb for attending. This is definitely an event you won’t want to miss.
America’s Best Flower’s Upcoming Events
‘Ask the Bulb Expert’ – Tuesday, April 3, 6 pm. Jan Vermeer of Langeveld Bulb Co will conduct a workshop and answer all your spring bulb questions. Attendees will receive a Free dahlia bulb and there will be special pricing incentives.
Easter Egg Hunt and Free Photo with the Easter Bunny - Saturday, April 7. 10 am and 1 pm egg hunts and 11 am -2 pm photo opportunity. Free 8X10 photo and CD images.
For a full schedule of events, scroll up and click on the newsletter link, and then on week one.
“If you find yourself in a hole, the first thing to do is stop diggin’.”
Now is the time to take a good look at your landscapes and make a list of what you would like to change. With the leaves off the trees and shrubs, it’s easy to see the basic structure of the plantings. This allows you to see empty spots, as well as which areas may be too crowded. If you don’t already have a scale drawing of your yard, now is the time to make one. Over the next few weeks, you can add the bulbs and perennials as they emerge. Armed with this information, it will be easier for you to decide which plants you need to add, or perhaps remove, to achieve the look you want. Your drawing will also make it easier for Ilene and her perennial/nursery staff to answer questions and make suggestions for achieving your goals.
While you are out looking around, take a moment to examine your mulch. If it is less than two inches deep, we suggest you add enough to make it three. Mulch serves many purposes in your beds. It reduces weeding; helps maintain soil temperatures, preventing heaving of plants from freezing and thawing; as well as improving the overall appearance of your landscape.
“Two blondes were walking down the road and the first blonde says, ‘Look at that dog with one eye!’ The other blonde covers one of her eyes and says, ‘Where?’.”
Grilled Pork Tenderloin with Spring Mushroom Sauce
¼ cup oil
2 T white wine vinegar
2 T chopped fresh marjoram or 2 t. dried
½ t salt
¼ t pepper
3 (3/4lb) pork tenderloins
2 T butter
½ leek (halved lengthwise), sliced
2 garlic cloves, minced
2 cups sliced cremini mushrooms
2 T dry sherry
1 T Dijon mustard
2 t white wine Worcestershire sauce
1 (8 oz.) container sour cream
¼ t salt
1/8 t white pepper
1 T chopped fresh parsley for garnish
Grill Directions: In small bowl, combine oil, vinegar, marjoram, ½ t salt and ¼ t pepper; mix well. Place pork tenderloins in resealable food storage plastic bag; pour oil mixture over pork. Seal bag; turn several times to coat. Refrigerate 2 to 24 hours to marinate, turning occasionally.
Heat grill. Remove pork from marinade; reserve marinade. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill or tent foil over pork. Cook 20 to 25 minutes or until no longer pink in center (160 to 165 degrees), turning occasionally and brushing with reserved marinade. Discard any remaining marinade.
Meanwhile, in large skillet, melt butter over medium heat. Add leek and garlic; cook and stir 3 to 4 minutes or until leek is tender. Add mushrooms; cook 3 to 4 minutes or until mushrooms are tender, stirring occasionally. Stir in sherry, mustard and Worcestershire sauce; mix well. Cook 30 to 60 seconds or until mixture comes to a boil. Reduce heat to medium-low. Stir in sour cream, ¼ t salt and white pepper. Cook 1 to 2 minutes or until thoroughly heated.
To serve, slice pork tenderloins diagonally. If necessary, heat sauce; spoon over pork slices. Sprinkle with fresh parsley. 10 servings
Note: To Bake: Heat oven to 400 degrees. Place pork in 13 x 9 pan; bake using times above as a guide, turning occasionally and brushing with reserved marinade.
Recipe taken from Pillsbury’s Menus to Celebrate Spring, April 1999
“A young suitor was determined to win the heart of the girl he wanted to marry, in spite of her rejection of his proposals a number of times. He began what can only be called ‘campaigning’ and sent a small token of his affection to her house every day for a month. Soon, the young lady fell in love with the UPS man.”
May the Holy
Spirit Guide You! God Bless
Edward Knapton says Keep on Smiling!
President 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
Also President of The Commercial Flower Growers of Wisconsin http://www.cfgw.org/ an Organization that is a division of the six group Wisconsin Green Industry Federation (WGIF) a 3 Billion dollar industry with over 4700 businesses and over 43,000 employees in Wisconsin
Senator Representing Wisconsin members of the American Nursery and Landscape Association - ANLA
Also Board member of Garden's Beautiful Garden Centers
Also member of legislative of Committee of WGIF