Newsletter 24 – August 13, 2009
“Inspiration is wonderful when it happens, but the writer must develop an approach for the rest of the time. The wait is simply too long.”
Leonard S. Bernstein
With perfect weather forecast for the weekend, there has never been a better time to ‘come on out’ to America’s Best Flowers. We are celebrating you, our loyal customers, with FREE ice cream and popcorn this Saturday and Sunday, August 15 and 16 from 11-3. While you’re here, take a tour of our grounds, which have never looked better. The tremendous colors of the summer garden are everywhere. Butterflies and hummingbirds abound. What a great sight! We invite you to share the beauty. Gather up your friends and family, head on out to the country, and take a break from life. You’ll be so glad you did.
“The difference between fiction and reality? Fiction has to make sense.”
While you’re here this weekend, be sure to register to win a beautiful ceramic fall planter, designed by our own Sharon Stickford and valued at $169.99. This beauty was planted with a gorgeous selection of plants that will withstand the cooler fall temperatures. The winning entry will be drawn Monday, August 17th. If you aren’t the lucky winner, you can make your own fall container at our first “Make a Fall Container” Workshop, August 29-30, from 10-4 each day. These workshops are a favorite for many. Come on out and let us provide FREE soil and assistance while you create a truly unique planter for your home.
“I never know what I think about something until I’ve read what I’ve written on it.”
The West Towne sales associates, Karen, Lisa and Cheryl, want to thank
you, our customers, for making this a very special season.
We’ve enjoyed getting to know you and helping you to choose
just the right plants for your gardens and containers.
The West Towne site will be open one more week.
We still have a great selection of annuals and perennials, as
well as fall asters and mums fresh from the farm.
We look forward to seeing all of you this week.
“I handed in a script last year and the studio didn’t change one word,
The word they didn’t change was on page 87.”
Aster, meaning "star" in Latin, can be identified by their
star-shaped blossoms in shades of white, lavender, purple, pink or red,
surrounding a deep yellow center. A
must in any perennial garden, asters are indeed the "stars" of
the autumn landscape, providing brilliant color during a time when the
other flowers begin to fade.
Asters are a true zone 4 perennial, reliably coming back year after year.
They prefer a spot in partial to full sun with well-drained soil.
To encourage bushy growth
and more flowers, perennial asters, like mums, benefit from pinching
back. Beginning in June,
pinch all the growing tips. Repeat
every two weeks, ending around the Fourth of July.
Your asters will begin blooming mid to late August and continue
right up to a hard frost.
America’s Best is growing ten varieties of asters this year, including
Purple Dome, Days, Hazy, Magic, Marie III, Peter III, Pink Henry III,
Pink Magic, Shout and Winston Churchill.
They have just started blooming, so come on out today and pick up
your favorites. To help you
decide, visit the following website, being sure to scroll down and click
on the photos for more information.
“I have always been a huge admirer of my own work.
I’m one of the funniest and most entertaining writers I know.”
August 15 & 16 Customer Appreciation Days FREE Ice Cream and popcorn
August 23 Iris Divide and Swap at 1 PM Bring in a clump of iris, a knife, scissors, a Sharpie and plastic bags.
August 29 – 30 Make a Fall Container Workshop 10-4 – FREE Soil and assistance – Design a mixed container using plants that will withstand cool fall temperatures.
September 21 – October 4 – Scarecrow Days – Make your own scarecrow and we’ll clean up the mess. Real family fun! Refreshments on weekends.
September 20 Dividing Perennials at 1 PM
September 24 Make a Fall Container Workshop from 4-8 pm
September 27 How to Winterize Roses at 1 PM
“It took me fifteen years to discover that I had no talent for writing,
but I couldn’t give it up because by that time I was too famous.”
Fall is the time when garden center people from all over the United States, gather to review the past and plan for the future. We attend informative classes, watch presentations, take garden tours, listen to each others’ ideas, and sympathize with each others’ problems. It’s a great time of giving and taking, of inspiring and challenging, and of renewing precious friendships, which have grown dormant over the busy months. This year’s meeting is in Chicago, running from this coming Sunday through Wednesday. I have the privilege of attending the entire time, and look forward to coming back and sharing some of the highlights with you in next week’s newsletter. Because of the timing of the trip, you will receive that issue later in the day on Thursday than normal. If I don’t get too wordy, it should be in your inbox by 4:00.
A writer is congenitally unable to tell the truth
and that is why we call what he writes fiction.”
This week's winning recipe was submitted by Geralyn H.
We made this for a company taste test and it received rave
reviews from everyone. Geralyn
will receive a $25 gift certificate for her entry. We want to thank everyone who submitted recipes over the past
three weeks. It has been
great fun to make, and eat, the entries.
Fresh Tomato Tart
Prep 20 minutes
Bake 25 minutes
1/2 of a 15-ounce folded refrigerated unbaked piecrust (1
1-1/2 cups shredded mozzarella cheese (6 ounces)
4 Roma or small regular tomatoes
3/4 cup loosely packed fresh basil leaves
4 cloves garlic
1/4 cup grated Parmesan cheese (she uses fresh)
1/2 cup mayonnaise or salad dressing
1/8 teaspoon ground white pepper
Fresh basil leaves (optional)
1. Unfold the piecrust
according to package directions. Line
a 9-inch tart pan with pastry (it's easier to remove the baked tart if
pan has a removable bottom.) Press
the pastry into the fluted sides of the tart pan and trim the edges.
Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or
until pastry is slightly dry.
2. Remove from oven.
Sprinkle with 1/2 C. of the mozzarella cheese.
Cool in pan on a wire rack.
Reduce oven temperature to 375 degree F.
3. Meanwhile, cut the
tomatoes into wedges, drain on paper towels.
Arrange the tomato wedges over the melted cheese on the baked
4. In a food processor
bowl, combine basil and garlic, cover and process with on-off turns
until coarsely chopped, or snip the basil and mince the garlic.
5. In a medium mixing
bowl, combine the basil-garlic mixture, the remaining shredded
mozzarella cheese, the mayo, the grated parmesan cheese, and pepper.
(Mixture will be thick.) Spread evenly over tomato wedges.
6. Bake in a 375 degree
oven for about 25 minutes or until cheese is golden.
Let stand 5 minutes before cutting into wedges.
Serve warm. If you
like, garnish with additional basil leaves.
Makes 8 appetizer or 4
“The free-lance writer is the person who is paid per piece or per word
This recipe is a favorite
of the Wisconsin Milk Marketing Board ©1989 - a good breakfast muffin!
Cheesy Bacon ‘n Apple Muffins
2 cups sifted all-purpose flour
¼ cup sugar
4 t baking powder
¾ t salt
1 cup milk
1/3 cup butter, melted
1 egg, slightly beaten
½ cup finely chopped unpeeled apple
¾ cup (3 ounces) shredded aged Cheddar cheese
2/3 cup crisp bacon crumbles (about 8 slices)
In a large bowl, sift together flour, sugar, baking
powder and salt. In small bowl, combine milk, butter and egg; stir into
dry ingredients just until moistened.
Fold in apple, cheese and bacon crumbles. Spoon into buttered
muffin cups, filling 2/3 full. Bake
in preheated 400 degree oven 15-20 minutes or until golden brown. Remove
from pan. Cool on wire rack.
A woman went into her local garden center to purchase a bale of peat moss.
She gave a personal check in payment and said to the clerk,
“I suppose you will want some identification.”
He replied, without hesitation, “No, Ma’am, that won’t be necessary.”
“How come?” asked the woman.
“Crooks don’t buy peat moss.” Answered the clerk.
SEE YOU SOON!!!
the Holy Spirit Guide You! God Bless