Holiday Luncheon

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Today we enjoyed our annual Holiday Luncheon, with a Floral Design Symposium featuring Kathy Rose.

Horticulture Report – December 2017

I know that just about the last thing on anyone’s mind in December is gardening, no matter where you live. But just in case you need to get outdoors to clear your head of all those lists and too much eggnog, here are a few garden chores that can be done now, without taking too much time from your festivities. And if you’re lucky enough to have plenty of evergreens and berries in your yard, now if a good time to prune and to have them do double duty as decorations.

This year, consider purchasing a living Christmas tree for your home. They really aren’t that much more expensive than a cut tree. This is an excellent way to improve your landscape, and at the same time, save a tree. Before bringing a living tree into the house, Continue reading “Horticulture Report – December 2017”

‘’See America” Flower Show a Success!

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Flower Show 2017

Please join us as Wheaton Garden Club presents See America a Standard Flower Show at the Wheaton Public Library, 255 N Cross Street, Wheaton, IL, Thursday, October 5, 12:30 – 9:00 pm, and Friday, October 6, 9:00 am – 4:00 pm. Admission is free.

Horticulture Report – September 2017

Perennials, annuals, and bulbs
During the fall months of September, October and November, after soil temperature drops below 60°F., the bulbs of spring – flowering tulips, daffodils, hyacinths, scilla, dwarf irises, Anemone, and crocus should be planted. Select healthy, disease free bulbs. Add Bone meal or Bulb fertilizer into the planting hole, as you prepare the soil.

Winter pansies, flowering kale, flowering cabbage, and fall mums may be planted now, to give a little color to the garden when the summer flowers have faded away. Continue reading “Horticulture Report – September 2017”

Cheryl’s Tip of the Month – May 2017

Herb Butter

Ingredients:

• ​1 pound butter
•​1/4 cup extra virgin olive oil
•​3 tablespoons fresh chives, chopped
•​2 tablespoon thyme, chopped
• ​2 tablespoon sage, chopped
• ​2 tablespoon rosemary, chopped

Instructions

1. First, chop the butter up into uniform chunks and set aside.
2. Pour the oil into the blender (or food processor) and add the herbs.
3. Process until finely chopped and the herbs have colored the oil a beautiful green color.
4. Pour the oil and herbs mixture out into a small bowl and add the butter to the blender (or to a stand mixer).
Process until soft and light in color (approximately 5 – 7 minutes in the stand mixer).
5. Add the herb oil to the butter and process for another 1 – 2 minutes until oil is fully incorporated.
6. Spoon butter onto plastic wrap.
7. Roll into a log and chill for 2 hours before serving.