2007 Newsletter Archive

Newsletter 22

Newsletter 22– August 23, 2007    Events  Bonnies Kitchen


My first job was working in an Orange Juice factory, but I got canned.  I couldn’t concentrate.


I don’t know about you, but sometimes I have trouble concentrating, too.   When others start noticing, it’s time for me to spend some time in the garden.  There is nothing like an afternoon of digging, snipping and primping to get my focus back.  Last Friday, I was fortunate to be able to spend a bit of my day deadheading my hostas.  The warm sun on my neck relaxed too tight muscles while the gentle breeze blew cobwebs from my brain.  My houseful of guests that evening greatly appreciated the change.

The weatherman is hinting that the sun will return this weekend. Be sure to plan to spend a few hours with your plants.  Pull a few weeds, trim a branch or two, snip some spent blooms, and voila, your garden will look as good as you’ll feel. 


So I became a Professional Fisherman, but discovered I couldn’t live on my net income.


Last weekend we celebrated Customer Appreciation Days.  Many of our die-hard customers did brave the rain to enjoy hot sweet corn and great specials.  We realize, however, that it was inconvenient for a lot of you, so we invite you to join us this weekend for our RAINCHECK SALE:


We received a generous number of white tea and shrub roses in our color assortment this spring.  While supplies last we are clearancing them at just $5.00 each.  This is a huge savings.  Hurry out today before it’s too late.


A ‘TREE’mendous Deal – BUY 1 GET 1 FREE on all trees

A ‘BUSH’el of Savings – BUY 1 GET 1 FREE shrubs & roses

All other plants, including annuals, perennials, water plants and tropicals are 35% off.  This cool weather is ideal for planting.  Take advantage of these great prices to fill in empty spaces or create entire new gardens. 


We have gone crazy with special markdowns throughout the greenhouse on our hard goods, with savings from 25 to 70%.  We normally do price reductions after Dollar Days in September, but this year we want to pass savings on to you now, so you can enjoy your purchases this summer.


In addition to hundreds of clearance items, we have pulled out all the stops and cleaned both red sheds.  Talk about treasures!  We have many odds and ends, and slightly used or damaged merchandise that we have marked at GARAGE SALE prices just for you.


To make the deals even sweeter we are giving DOUBLE ABF DOLLARS on all sales.  Normally you receive $1 for every $10 you spend.  We will offer double bucks again this weekend, August 25 and 26.  Spend $10 get $2, spend $100 get $20, spend $1000 get $200!! These dollars can be used during our Dollar Days, September 8 – 16, for up to half your purchase, on anything we sell.  This is a great opportunity to treat yourself to those great garden items you’ve been wanting.


Then I studied a long time to become a Doctor, but I didn’t have the patience.


Types of Gardens

In the gardening world, there is a lot of interest in theme gardening. From whimsical Packer plantings to stately Rose Gardens, there is a choice that is right for your landscape.  We discussed monochromatic (one color) gardening in Newsletter 19. 

Today I want to spend a little time on herb gardens. Herbs have been used since ancient times to flavor and preserve food, freshen the air, or treat wounds and sickness. Such plantings today are often called Kitchen Gardens because they are located just outside the kitchen door to make herbs quickly accessible for the cook. Some aromatic herbs like sage, oregano, basil and parsley can also make attractive borders for your vegetable or perennial bed. If you don’t have room for an in the ground herb garden, smaller varieties can be kept in a strawberry jar or pot, in a hanging basket or even in small pots on a sunny windowsill.

When selecting the site for your herb garden, consider available light, drainage and soil quality.  Most herbs do best in sunny locations. Plant taller growing herbs in the back so they don’t shade shorter ones.

Drainage is the next most important factor. Many herbs originated in Mediterranean climates and will not grow in wet soils. If the garden area is poorly drained, you may have to add some compost or peat moss and sand with the existing soil to lighten the texture. The soil does not have to be especially fertile, highly fertile soil tends to produce plants with a lot of foliage but less flavor.

Decide on the size of your herb garden; this will depend on how much variety you want. Some people plant a garden entirely of varieties of basil, oregano or mint. A kitchen garden can be as small as 4 by 6 feet for a starter bed to an area 20 by 4 feet. Allow a 12 to 18 inch area for each plant.

There are perennial, biennial and annual herbs. Grouping them together by type can make their care easier.

Here are some good herbs to start with:

Annuals (bloom one season and die) anise, basil, chervil, coriander, dill, summer savory
Biennials (live two seasons, blooming second season only) caraway, parsley
Perennials (overwinter; bloom each season once established) chives, fennel, lovage, marjoram, mint, tarragon, thyme, winter savory.


A few herbs, such as mint or oregano, need to be contained or they will overtake a garden. Plant them in a large can or 2 gallon pot; punch several holes just above the bottom rim to allow for drainage and plant the herb inside the pot. Sink these into the ground; this should confine the plants for several years.

Perennial and biennial herbs should be winter protected. Mulch with straw, leaves, or evergreen boughs to protect the plants. Put it on after the ground has frozen in early winter. Do not remove the mulch until plants show signs of growth in early spring.

Fresh leaves of herbs can be harvested in small amounts as soon as the plant is big enough to survive being cut.

For good oil content, pick leaves or seeds after dew has dried but before the sun becomes too hot. For dry, winter use, harvest leaves before the flower buds open. Pick the seed heads as the color changes from green to brown. Wash dirty leaves and seed heads in cool water; drain or pat dry.


In future issues we will talk about Butterfly Gardens, Bird Gardens, Gardens for Cutting, and Shade Gardens.  If there are other topics you would like us to cover, please email or call.


My best job was as a Musician, but eventually I found I wasn’t noteworthy.


Shrub of The Week:

Blue Muffin viburnum is an exciting compact variety of arrowwood viburnum.  Arrowwood viburnums are so called because Native Americans used the straight woody stems to make arrows. In springtime the plant is covered with clusters of beautiful small white flowers, followed in late summer by rich blue berries. The leaves are glossy green turning yellow in fall.  It grows 5 to 7 feet tall and 4 to 6 feet wide and can be maintained as a hedge or single plant.  Blue Muffin tolerates most soil types and will grow in full sun to partial shade.  It’s a versatile shrub that can be just what you’re looking for.


After that, I tried to be a Tailor, but I just wasn’t suited for it, mainly because it was only a sew-sew job.





RAINCHECK SALE  This Weekend, Saturday & Sunday, August 25 & 26   Special Savings throughout the greenhouse – get double bucks on all purchases – see above.


Fall Container Workshops FREE SOIL AND ASSISTANCE and we clean up the mess!  Design a beautiful autumn container using your choice of mums, ornamental kale and cabbages, grasses, colorful coral bells – whatever tickles your fancy!

Thursday, August 23            4-7 PM

Thursday, September 6       4-7 PM

Saturday, September 15    10-4 PM                

Tuesday, September 18       4-7 PM


Dividing Perennials Saturday, September 22at 10 AM.  Another in our series of ASK-THE-EXPERT CLASSES.  Let our knowledgeable staff show you how to divide different types of perennials. 


How to Winterize Roses – Sunday, September 30, 1PM.  Join rose experts Sharon Stickford and Jean Schultz as they share their knowledge on everything you need to know to ensure having healthy roses following even the harshest of winters FREE EVENT


Make a Scarecrow  September 29 thru October 14 One of your favorites, and tons of fun.  Create a scarecrow while sipping cider and munching on popcorn. Pumpkin painting and fun fall activities.


Next, I tried to be a Chef – figured it would add a little spice to my life, but I just didn’t have the thyme.


Bonnie’s Kitchen


On a hot summer evening, there’s nothing as fun and refreshing as some icy cold, fruity sangria, served with a spicy Mexican entree. Throw a little corn bread my way, and I’m one happy camper!


Stuffed Poblano Chile Peppers


6 poblano chiles

1 lb. lean ground turkey

1 pkg. taco seasoning mix (try the lower sodium)

1 15 oz. can black beans, rinsed and drained

1 (11 oz. can Mexicorn (corn, red and green peppers) drained

8 oz. shredded Mexican cheese blend cheese

1 14.5 oz. can stewed tomatoes, NOT drained, chopped

1 4.5 oz. can chopped green chiles


Heat oven to 350 degrees.  Spray 13X9 glass baking dish with non-stick cooking spray.  Cut opening in one side of each chile. Carefully remove seeds and membranes, leaving top stem intact. Rinse and drain well.


Spray large skillet with non-stick cooking spray.  Add ground turkey; cook over medium-high heat, stirring frequently, for 7 or 8 minutes, or until no longer pink. Add taco seasoning and mix well. Add beans, corn, and 1 cup of the cheese; mix well. Using a small spoon, stuff chiles with turkey mixture. Place in sprayed baking dish.  Lightly spray tops of chiles with cooking spray. 


In a small bowl, combine tomatoes and green chiles; mix well. Poour over stuffed chiles.


Bake at 350 degrees for 30-40 minutes, or until chiles are tender.  Sprinkle with remaining 1 cup cheese.  Bake a few more minutes, until cheese is melted.


Serves 6



1 orange

1 lemon

2 peaches

1-2 T sugar

1 large bottle red wine, chilled

3 T brandy

1 cup cold club soda or mineral water


Rinse fruit in hot running water and dry. Cut away rind in a spiral, using a knife. Remove the pith from both lemon and orange, and slice. Slice peach, and add all the fruit to a large glass pitcher. Sprinkle with sugar. Pour in the wine and the brandy, then the club soda. Stir. Sangria should always be served ice cold, and you may want to add a few ice cubes.


When I make this, I make it in the morning or at least 4 hours before serving, omitting the club soda, so the flavor can develop. Cover tightly. Add the club soda and ice just before serving.



Are you still reading?

I attempted to be a Deli Worker, but any way I sliced it I couldn’t cut the mustard.

Then I worked in the woods as a Lumberjack, but I just couldn’t hack it, so they gave me the ax.

Next, I tried working in a Muffler Factory, but that was too exhausting.

Then came the job in the Shoe Factory, I tried but I just didn’t fit in.

I managed to get a good job working for a Pool Maintenance Company, but the work was just too draining.

So then I got a job in a Workout Center, but they said I wasn’t fit for the job.

After many years of trying to find steady work, I finally got a job as a Historian – until I realized there was no future in it.

My last job was working in Starbucks, but I eventually quit because it was always the same old grind.


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

Also Board Member of (WGIF) Wisconsin Green Industry Federation

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