Hello Edward,

Most people recognize the name Saint Vincent de Paul, but did you know it is one of the
longest-serving charitable organizations in the world? The Society, formed by 6 university
students in France, was formed in 1833 and by 1845 it had reached the United States.


Three years later, there was a chapter in Milwaukee, but it took until 1925 for there to be one in Madison. The President of the Milwaukee chapter, Val Blatz (of the Blatz brewing company) is the person who came to Madison to help start the first store.



The Society of Saint Vincent de Paul operates a customer-choice food pantry, seven thrift
stores, a charitable pharmacy and has housing for the homeless at two locations. They will
also store personal belongings for the homeless. All services that are offered are done so
regardless of race, ethnicity, religious belief or gender.


St. Vincent de Paul’s mission is to help people in need through person to person contact,
promoting dignity in the people they serve while alleviating their suffering and correcting the problems that contribute to those issues. All of that is accomplished with the thousands of people that volunteer for the organization. Saint Vincent de Paul now operates in 150
countries and has 150,000 members in the U.S. and 800,000 worldwide.


This Friday, Saturday and Sunday, May 4th through May 6th , we are holding our Pick-A- Pack event benefiting St. Vincent de Paul. Your donated 4 packs of $1.99 vegetable transplants will be planted, tended to and harvested by the volunteers at the Lacy Pantry Garden. Fresh produce from the garden will then fill the shelves at the food pantry in Madison. Please consider helping our neighbors in need!

If parenthood came with a GPS, it would mostly just say


Take a deep breath and smell the Lilacs


There are few shrubs more fragrant than Lilacs, nor more easily recognized. Their sweet-
scented single or double flower clusters create an aroma one does not forget! There are
several species of Lilacs and not all are equally aromatic, so if fragrance is your main
objective, be sure to do your research. Varieties of Syringa vulgaris are among the most
fragrant available to northern gardeners.



If you want blooms all spring, consider planting Lilacs of several species. Syringa x
hyacinthiflora blooms early in the spring. ‘Pocahontas’ has dark purple-maroon buds that
open to dark purple. The highly fragrant blooms are borne profusely. Achieving a height of
approximately 10-12 feet, it is very hardy.
Syringa vulgaris ‘Krasavitsa Moskvy’ or ‘Beauty of Moscow’, blooms mid-spring, with double
white flowers and a lavender-pink blush. The blooms of Beauty of Moscow are also highly
fragrant. This profuse bloomer grows 10-12 feet tall and is hardy to zone 3.


‘Miss Kim’ Lilac is a variety of Syringa patula, which is one of the latest bloomers of the spring season. It’s a more compact shrub, growing to 6-8 feet tall and 5-7 feet wide. It has large lavender flower clusters that fade to pink as they age. Its sweetly-scented blooms will be the last of the Lilacs in spring.


Lilacs require full sun, of at least 6 hours a day, in order to thrive and flower. Good air circulation is critical, so do not space them too close to each other, to your house, garage or to other shrubs. Lilacs attract hummingbirds and butterflies and are considered to be deer tolerant. What’s not to love about these beautiful shrubs!


Containers overflowing with colors




Short on time and need something to dress up your deck, front porch or patio? We have custom made containers for sun and shade. If a hanging basket is what you need, we have beautiful combinations in moss or sphagnum lined hanging gardens. We also have colorful creations in cone

baskets of rattan or those decorated with leaves or moss.
There’s something thrilling about having a stunningly beautiful container combination decorating your front step or patio, greeting you each time you come and go from your home.


Whether it’s a monochromatic color scheme, one of all “cool” colors, one of all “warm” colors or a hodge-podge of everything, we have something just for you!


We have dozens of combinations, planted, grown out, ready to “grab-and-go”. All you need to do is set it in place and you have instant beauty! If you want to be creative, we have hundreds of plant varieties to choose from and the expertise to help you put together your own creation.


We have Container Make & Take Saturday, May 5th and Sunday, May 6th from 10:00AM – 3:30PM.
Come out and let your creative side take charge!





Floral Notes
Mother’s Day is just over a week away. Call us or stop in to place an order to be delivered on the Saturday before Mother’s Day. We can deliver a beautiful bouquet of fresh flowers, one of our stunning hanging baskets or a one-of-a-kind container.  
We can also send flowers anywhere around the world with our floral wire services, so we are your one stop shop for all your Mother’s Day needs. 
There is still time to get your Prom orders in for this weekend. You can stop in to place your order, call us or order online on our websites.
Remember to get those orders in as color choices can start to get limited the closer we get to Saturday.
Cottage Grove

Employment Opportunities




Do you enjoy helping people? How about working with flowers and in the dirt?
If so, we may have the perfect job for you.
We are looking for a few good people to join our team.
Part-time Floral Designer:  Edgerton Location
We’re looking for a Part-time floral designer with strong customer service skills and a willingness to learn. General knowledge of floral design is needed. Positions include some customer service, watering, plant maintenance.
Grower/Biological Control Technician: Cottage Grove Location
Do you have a horticulture background? We are searching for the right candidate to take over the responsibility of Grower for our operation. We are approximately 2 acres under cover and grow almost all of our own product. Pest control is done primarily through monitoring and release of biological controls. Minimum requirements are a two year Horticulture degree and ability to pass the State Pesticide Certification exam. This is a full time, permanent position.


Child: Mom, how come computers are so smart?

Mom: Because they listen to their motherboards

Upcoming Events 2018 – Mark your Calendars!!!
2018 is full of new workshops and informational classes for you to attend. 
Like our Facebook page to keep up to date with the latest!




All Hands In!!
Come plant up a pot in our greenhouse and leave the mess behind!!


How it works: You bring in your own empty container or purchase one from our vast collection on hand. Pick out the flowers you like for your container and America’s Best Flowers provides you with our secret soil blend, slow release fertilizer and guidance with planting, if needed. You leave with a beautiful creation to take with you and best of all, leave the mess behind!!





All classes are only available at our Cottage Grove location.
To reserve your spot please call (608) 222-2269 to register.


Strawberry Rhubarb Crunch





Yield: 9 bars

Crumb layer:
1-1/3 cups (188g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1-1/3 cups (120g) rolled old fashioned oats
1/2 cup (110g) packed light brown sugar
1/2 cup (110g) granulated sugar
3/4 cup (170g) unsalted butter, melted
2 tsp vanilla extract
1-3/4 cups (273g) hulled and diced strawberries (from 12 oz whole)
1-1/2 cups (190g) 1/4-inch thick diced rhubarb 
1 Tbsp fresh lemon juice
1/3 cup (71g) granulated sugar
1 Tbsp (9g) cornstarch
For the Crumb layer:
Preheat oven to 350 degrees. Butter a 9 by 9-inch baking dish and line with parchment paper. Butter parchment. (If you don’t care to lift the bars out of the pan before cutting, you can just butter the dish, no parchment needed). In a mixing bowl, whisk together flour, baking soda and salt for 20 seconds. Add in oats, brown sugar and granulated sugar and whisk to blend. Use fingertips to break up small clumps of brown sugar. Whisk vanilla into melted butter, then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened. Press 2/3 of the mixture into prepared baking dish. Set aside remaining 1/3.
For the filling:
Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice. In a small mixing bowl, whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat. Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle remaining 1/3 crumb mixture over top. Bake in preheated oven until top is golden brown and crisp and filling is bubbling, about 45 – 50 minutes. Cool on a wire rack until warm. Cut into squares. Serve warm with vanilla ice cream, if desired.
Recipe source: Cooking Classy