2019 Newsletter 2 – Seeds and Cuttings are arriving

2019 Newsletter 2 – Seeds and Cuttings are arriving

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What a great week! 
Our new General Manager, Bruce, is gaining expertise in his new position, which is giving me more time to concentrate on my health. Bruce, Steven, Isaac and other staff have the new steel benching installed. Now, Patty and others are trying to get the 17 pallets of spring merchandise that came in organized before the next shipment comes in. In addition, the plants have started to come in. 
Just think, in two weeks or so, the planting team will start up the production line!
Our first load of beneficial bugs has arrived. In the photo above, we are trying a new thing called banker plants. We are raising our own beneficial insects that will in turn get rid of bad bugs. (They are very tiny bugs, so you can’t see them just yet.)
Signing off until next week,  
Houseplant of the Week
Edgerton Spotlight
Garden Expo 2019
Alliant Energy Center
“How excited was the gardener about Spring?”
So excited he wet his plants!
“Does February like March?”
No. But April May
Oven-Fried Broccoli & Cauliflower with Cheese Sauce
Broccoli’s peak season is between October and April, although you can find it in stores year-round. And who doesn’t love a good cheese dipping sauce? This is a great recipe from Hy-Vee test kitchens
Oven-Fried Broccoli and Cauliflower:
  • 1 Large Egg
  • 2 tbsp. 2% Milk
  • 2 cups Crispy Rice cereal, coarsely crushed
  • 1/4 tsp. Ground Sage
  • 1 tsp. Onion Powder
  • 1 tbsp. Dried Basil Leaves
  • Salt, to taste
  • Ground Black Pepper, to taste
  • 4 cups Broccoli and Cauliflower pieces
  • 1/4 cup Grated Parmesan cheese
Cheese Sauce
  • 3/4 cup 2% milk
  • 1 cup Shredded Italian Cheese blend
  • 1 tsp. Dijon Mustard
  • 1/4 tsp. Garlic Powder
  • Salt, to taste

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