2007 Newsletter Archive

Newsletter 3

Newsletter 3 (4/05/2007)

  Recipe Bookmark


Why did the Easter egg hide?    He was a little chicken!


Easter is upon us, and everywhere we look we see evidence that spring is right behind.  From the pretty summer clothes filling department stores, to the ads for lawn furniture, we are reminded that another winter is gone, and fun is just around the corner.  Nowhere is this more evident than at America’s Best Flowers. Every corner of our greenhouses is filled with blooming plants; new styles in pottery, fountains, and furniture, as well as the latest in garden décor. If you haven’t visited us lately, come on out.  You’ll be glad you did.


Bring your children or grandkids, too.  This Saturday, April 7,  America’s Best is hosting a free Community Easter Egg Hunt for kids age 6 and under.  Because of the tremendous turnout we had last year, we are having two hunts, one at 10 am and another at 1 pm.  We will be doing things a little differently this year, children will be allowed to hunt plastic eggs and then bring them to the front of the greenhouse where they can be exchanged for candy.  You will also have the opportunity to have free pictures taken with the Easter Bunny, who will be available from 11 am to 2 pm to entertain your little ones.  You will receive an 8×10 color photo, as well as the CD images. The activities are on, rain or shine, so plan to bring your family and enjoy the fun.


What do you get when you cross a frog with a dog?    A croaker Spaniel.


Garden Sense – The Hole Story on Planting Trees & Shrubs


America’s Best Flowers just received our first shipment of really great-looking trees and shrubs, so if you’re planning some new plantings this spring, now’s the time to get to work.  Our knowledgeable staff is anxious to help you choose the right plant for your needs.  And now is a perfect time to plant them.  Here are the basic steps.


1.  Dig a hole large enough to hold the pot and then double it.

2.  Mix fertilizer into the bottom of the hole according to label instructions.

3.  Remove shrub from pot and center the shrub in the hole.

4.  Fill soil in around the root ball until hole is half full.  Firm gently as you go.

5.  Fill the hole with water.  Allow to settle. 

6.  Finish filling with soil.  Water thoroughly.

7.  Go rent a movie and wait for it to grow.


A teenager was always asking his father if he could borrow the family car.  Pushed to the limit, the father asked his son why he thought God had given him two feet.  Without hesitation, the son replied – That’s easy, one for the clutch and one for the accelerator.


Bonnie’s Kitchen

This recipe came from my friend, Bev, who suggests getting the whole family involved in this very fun Easter dessert.

 Easter Egg Fruit Pizza



1 cup ground pecans, 4 oz.

3 T butter

2 egg whites

½ t vanilla

2/3 cup sugar

1 1/3 cup flaked coconut



½ cup whipping cream

1 8 oz. pkg. cream cheese, softened

1/3 cup sugar

1 T coconut rum

2 t vanilla

½ t almond extract



3-4 cups cut-up fruit

Toss with 2 T lemon juice, if using fruits that darken; such as, peaches, pears, apples or bananas



¼ cup apricot preserves, heated and strained


Preheat oven to 350.  In a small mixing bowl, cut butter thoroughly into ground pecans. In a large mixing bowl, beat 2 egg whites and vanilla with electric mixer until soft peaks form.  Add sugar, 1 T at a time, until stiff peaks form.  Fold in coconut. Fold in pecan mixture.  Spray a large cookie sheet generously with Pam, spread mixture into an egg-shaped crust about 3/8 inch thick The dough is sticky, it is helpful to spoon small amounts of mixture every 2 inches on pan and then spread to join. Allow 2 inches around edge for spreading while the crust bakes. Bake 25-30 minutes, until browned and the edges crispy.  Cool completely. Carefully transfer to serving platter


For filling, whip cream in a chilled bowl until soft peaks form, set aside.  Beat cream cheese in a small bowl with mixer until fluffy.  Add rum, vanilla, and almond extract.  Beat until smooth.  Gently fold in whipped cream.  Spoon mixture onto crust, spreading evenly to within ½ inch of edge.  Cover and chill 2-4 hours.


Now for the fun part.  Use your favorite fruits, to decorate your egg pizza.  You are only limited by your imagination.  Try blueberries, raspberries, strawberries, kiwi, star fruit, or peaches.  Dried fruit and nuts, or coconut died with food coloring could also be used.  Anything goes.  Have fun!


When your masterpiece is complete, drizzle warm apricot glaze over fruit.  Cut into whatever shapes you wish and serve.


This pizza is good any time of the year by changing the shape of the crust.  Hope you enjoy it as much as we have.


Two elderly gents met up on the way to the funeral of one of their longtime buddies.  The deceased was thought to have accumulated much wealth.  On the way to the cemetery, one old fellow asked the other how much he left?  The other old fellow replied – All of it.


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