Hours 9 AM to 8 PM M - F Sat and Sun 9 AM to 6
Hours 9 AM to 8 PM M - F Sat and Sun 9 AM to 6 PM
A teacher was explaining expansion and contraction to her class. “A substance expands when it is heated and contracts when it is cooled,” she said.
After a few minutes, Johnny replied, “No wonder we have a long vacation in summer and a short one in winter!” joke 1
Back To School
The summer is never long enough. Every year we ask “Where did the summer go?” The full schedules we all have make the long, hot days of summer speed by. This past week we had our first 90 degree day of the season, and for a few days it was impossible to believe that fall is here. But today, 60 degree temps and brisk winds remind us that the calendar does indeed say September and the time has arrived to settle into “fall” mode. The autumn colors of mums and asters will brighten up any landscape and help prepare us for the season ahead. And what a great season it is! America’s Best Flowers is ready to help you enjoy it to the fullest with a great line-up of events, in addition to our fall decorations, plants and bulbs. To make it even better, our September Dollar Days starts this Saturday, the 6th and runs through the 14th. By using your orange dollars, you can decorate to your heart’s content, and save money, too. Be sure to stop by and check out our newly arrived Holland bulbs. We have several new varieties to choose from, and again you can save up to half by using your ABF Bucks.
A boy was told to write a 100 word essay about an event that happened over the summer. He thought for a bit, then started, “I went out to call my cat in for the night, so I called kitty, kitty, kitty, kitty, kitty, kitty, kitty, kitty, kitty. . .” joke 2
Don’t forget that this weekend, September 6 & 7, from 10 – 4, are the first two of our Fall Container Workshops. We’ve got some stupendous plant selections for you to choose from this year. There are the grasses, heucheras, sedum and other cool weather selections from our perennial department. But the pansies, nasturtium, asters, kale, Bright Lights Swiss chard and the oh-so-many other outstanding choices, will let you design the fall container of your dreams. Plant one up in a liner, and drop it into your favorite large container.
When is a blue school book not a blue school book? When it is read! joke 3
Ceramic Pottery for 2009
You heard it here first. The 2009 pottery catalogs have crossed our desks, and be warned, pottery prices have gone up dramatically, largely due to freight costs. Next season, you WILL be seeing higher pottery prices. If you need large ceramic pots, Dollar Days is the perfect time to buy. We still have a nice selection at 2008 prices. Come in September 6 – 14, and get additional savings by using your ABF Bucks!
“Why did the teacher draw on the window?”
Because he wanted his lesson to be very clear. joke 4
Fall Garden Fun
We get lots of phone calls from gardeners asking when they should divide their perennials. This Saturday, September 6, at 10:00 we are offering a class to help answer these questions. Different types of perennials will be discussed in an informal setting. This is a good opportunity to join with fellow gardeners and learn from each other.
This class, along with the Fall Container workshops and the beginning of Dollar Days, makes Saturday a busy day at America’s Best Flowers. We hope to see you.
“Why is it dangerous to do math in the jungle?”
Because when you add four and four you get ate! Joke 5
September 6 - How to Divide Perennials 10AM Learn how and when to divide your favorite perennials. Live demonstrations. Bev Wilson
September 6 & 7 - Fall Container Workshop FREE soil & assistance 10-4pm
September 6-14- ABF Dollar Days Use your ABF orange bucks.
September 13-14- Fall Container Workshop FREE soil & assistance 10-4pm
September 15-28- Scarecrow Days Make your own scarecrow. Free popcorn on the weekends. Fun for the entire family. $12.99 includes scarecrow kit. Bring your own clothes, or purchase ours. An ABF favorite!
September 20 – How to Winterize Roses 10 am Roses are perennials! Learn how to protect them against harsh Wisconsin winters. Sharon Stickford
If you enjoy word puzzles, and can find a little time for yourself, Click here: Word Crunch!
“Why did the students study in the airplane?”
Because they wanted higher grades. joke 6
This is a tasty salad to serve this time of year with all those luscious green beans from the garden. Pair it up with an Italian main course, the requisite crusty loaf of bread, and your guests will be saying “Delizioso”!
Recipe from Giada De Laurentis
8 ounces green beans, cut into 1-2” pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15 oz.) can cannellini beans, drained and rinsed
½ cup pitted black olives
½ red onion, cut into slivers
1 lemon, juiced
¼ cup extra virgin olive oil
1 t kosher salt
1 t freshly ground black pepper
1 oz. shaved Parmesan (about ½ cup)
Bring a medium pot of salted water to a boil over high hear. Add the green beans and stir. Cook for about 2 minutes, or until the beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
In a large bowl, combine the green beans with the lettuce, cannelloni beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.
Light Vegetable Lasagna
Recipe from Family Circle 1992
I love this, especially since it doesn’t have a red sauce hiding the flavor of the vegetables. And it makes all that backbreaking gardening worthwhile when the flavor of the veggies hits your tastebuds. Yum yum YUM!
12 lasagna noodles
1 T olive oil
1 yellow summer squash (8 oz.) quartered lengthwise and sliced
1 zucchini (8oz.) quartered lengthwise and sliced
1 large yellow pepper, cored, seeded and sliced
1 large red pepper, cored, seeded and sliced
1 bunch broccoli (1 pound) cut into florets
3 cloves garlic, finely minced
4 t fresh chopped thyme or 1 ½ t dried
1 t salt
1 container (15 oz.) part skim milk ricotta cheese
1 container (16 oz.) low fat cottage cheese
½ cup fresh basil leaves, chopped
¼ t liquid red-pepper seasoning
2 cups shredded part skim mozzarella cheese
Fresh thyme sprigs, for garnish
Preheat oven to 425. Cook pasta according to package directions. Drain. Coat a 13x9 baking dish with nonstick spray.
Heat oil in a Dutch oven over medium heat. Add squashes, sweet peppers, broccoli, garlic and thyme. Cover; cook 10 minutes or until vegetables are tender crisp, stirring occasionally.
Pour off any liquid. Sprinkle salt over vegetables, and stir to combine.
Prepare cheese mixture. Beat eggs in large bowl until blended. Stir in ricotta, cottage cheese, basil and red pepper seasoning until blended.
Line prepared pan with 3 noodles. Spread 2 cups of cheese mixture on top; cover with 3 noodles. Spread 3 cups vegetable on top. Sprinkle on 1 cup mozzarella. Cover with 3 noodles. Spread with remaining cheese mixture. Top with remaining noodles. Spread with remaining vegetables. Sprinkle with remaining mozzarella. Cover with foil, sealing edges firmly to baking pan.
Bake in preheated oven for 1 hour, or until heated through. Cool on rack 10 minutes before serving. Garnish with thyme sprigs
In an attempt to make spelling more interesting, a teacher asked her class
to give her a sentence with the word ‘fascinate’ in it.
A girl raised her hand and said, “If I had a sweater with ten buttons and two fell off,
I would only have to fascinate.” joke 7
SEE YOU SOON!!!
the Holy Spirit Guide You! God Bless