‘THE SAGE’-Klein’s Online Newsletter—FEBRUARY 2016
Klein’s Floral & Greenhouses
3758 E. Washington Ave.
Madison, WI 53704
608/244-5661 or info@kleinsfloral.com
THIS MONTH’S HIGHLIGHTS:
Wisconsin Public Television Garden Expo Feb. 12-14
Our ‘Mad Gardener’ Is Ready for Your Questions
Rose Trivia
Protein Sources for the Vegetarian Diet
The Little Orange Zinnia Seen Round the World
Klein’s Favorite Seed, Bulb & Plant Sources
You Asked the Mad Gardener About a Calla Lily
Plant of the Month: The English Primrose
Our Very Favorite Avocado Recipes
Product Spotlight: Mittens from the ReMitt Project
Notes from Rick’s Garden Journal—from January 2016
—Wisconsin’s Symbol of Peace
—New for 2016
—Cyndi’s Catalog of Garden Catalogs
February in the Garden: A Planner
Gardening Events Around Town
Review Klein’s @: Yelp, Google Reviews or Facebook Reviews
Join Us on Twitter
Follow Us on Facebook
Join Klein’s Blooming Plant or Fresh Flower Club
Delivery Information
Related Resources and Websites
Plants Harmful to Kids and Pets
THE MAD GARDENER
“Madison’s Firsthand Source for Expert Gardening Advice”
Ask any of your gardening questions by e-mailing them to us at madgardener@kleinsfloral.com. Klein’s in-house Mad Gardener will e-mail you with an answer as promptly as we can. We’ve also posted a link to this e-mail address on our home page for your convenience. Your question might then appear in the “You Asked” feature of our monthly newsletter. If your question is the one selected for our monthly newsletter, you’ll receive a small gift from us at Klein’s. The Mad Gardener hopes to hear from you soon!
Sorry, we can only answer those questions pertaining to gardening in Southern Wisconsin and we reserve the right to leave correspondence unanswered at our discretion. Please allow 2-3 days for a response.
Please note that our Mad Gardener is not only an expert gardener, but can answer all of your indoor plant questions as well.
FEBRUARY STORE HOURS:
Monday thru Friday : 8:00-6:00
Saturday: 9:00-5:00
Sunday: 10:00-4:00
Special Valentine’s Hours:
Friday, February 12: 8:00-7:00
Saturday, February 13: 8:00-6:00
Sunday, February 14: 9:00-5:00
CALENDAR OF EVENTS:
February 2–Ground Hog Day
February 7—Super Bowl Sunday
February 8–Chinese New Year
February 10—Ash Wednesday
February 12-14—Wisconsin Public Television’s Garden Expo at the Alliant Energy Center. The Klein’s booths will entice all senses with fresh herbs, colorful windowsill bloomers, spring annuals and garden decor. We’ll also be giving out coupons for free annuals and in-store savings come spring. Tickets for Wisconsin Public Television’s Garden Expo are available at Klein’s for a lesser price than at the door. More details are available at www.wigardenexpo.com. There, you’ll find a complete list of exhibitors and a calendar of scheduled events.
February 13—2016 Madison Heart Ball at Monona Terrace sponsored in part by Klein’s
February 14—Valentine’s Day. Order early for guaranteed delivery. We deliver throughout Madison and most of Dane County.
February 15–Presidents’ Day
February 22–Full Moon
February 29—Leap Day
Throughout February–Ever thought about working at a greenhouse? Now is the time to stop in and ask for an application. We always need seasonal, part-time counter help in the spring and greenhouse production swings into gear by mid-February. If you’re interested, ask for Sue or Kathryn for the retail area or Jamie or Rick for the greenhouses. Benefits include a generous discount on all those plants you buy at Klein’s anyway. Join our team and experience how it’s all done.
‘THE FLOWER SHOPPE’:
Rose Trivia
For centuries, roses have inspired love and brought beauty to those who have received them. In fact, the rose’s rich heritage dates back thousands of years. If floral orders are
a reliable measure of popularity, the rose is America’s favorite flower. This beloved bloom is as rich in history as it is in fragrance and beauty. Below are a few interesting facts about the rose.
—The largest rose bloom ever bred was a pink rose measuring approximately 33 inches in diameter, bred by Nikita K. Rulhoksoffski from San Onofre, California.
—The largest living rose is in Tombstone, Arizona. When it is in bloom it has over 200,000 blossoms, and is supported by an arbor under which people can sit. It is a white Rosa banksiae.
—The longest living rose is believed to be over a thousand years old and grows on the wall of Hildesheim in Germany. Its presence has been documented since 815 A.D. It is a wild dog rose, or Rosa canina.
—Rosa Mundi (R. gallica versicolor) is the oldest striped rose variety, available since 1581.
—The oldest fossilized imprint of a rose was found in Florissant, Colorado, and is estimated to be 35 million years old.
—One rose hip contains as many as 40 to 50 seeds.
—The miniature rose Overnight Sensation was the first rose to leave Earth for experiments in space. The purpose was to test the effect of low gravity on fragrance.
—Rose hips contain more Vitamin C than oranges. The farther north of the equator a rose hip is grown, the richer it is said to be in Vitamin C. Rugosa rose hips are said to be the best source of Vitamin C.
—There are no species roses which originate south of the equator.
—Buds of the smallest roses are the size of a grain of rice.
—There are no true-blue or black species roses because roses lack a gene to produce delphinidin, which is the source of blue coloring.
—The rose is the national flower of England, Honduras, Iran, Poland, Romania, and the United States. It is the official state flower of Georgia, Iowa, New York, North Dakota, the District of Columbia, and the province of Alberta.
—The state flower of Georgia, the Cherokee Rose, is R. laevigata, which actually originated in China. Scholars are unsure how it managed to spread across the southern United States by the time Michaux discovered it in Georgia in 1788.
—June is National Rose Month in the United States.
—The American Rose Society was appointed the International Registration Authority for Roses at the 14th International Horticultural Congress in Scheveningen, Holland in 1955.
—The rose was chosen as herb of the year for 2012.
—The Peace Rose was first known as #3-35-40 and was hybridized by Francis Meilland in 1935. Buds were passed around the world, and several nurseries started growing it. A German nursery called it Gloria Dei, an Italian nursery called it Gioia, and it was also known as Madame A. Meilland in honor of the hybridizer’s mother. It was formally named and introduced on April 29, 1945, as the Peace Rose.
—Attar of roses takes 180 pounds of roses—about 60,000 flowers—to make a fluid ounce of rose oil.
—Most often, the highest concentration of fragrance is in the rose petal.
—The first patent issued for a plant was a patent for a hybridized rose which gave ever-blooming characteristics to the climbing rose. It was issued by the United States Patent Office on August 18, 1931.
—The Rose Bowl Parade started as a procession of flower-covered carriages in 1890 as a celebration of California’s mild winter climate.
—The Tournament of Roses was patterned after the Battle of the Flowers held in Nice, France. Afternoon games included foot races, tug-of-war contests, and sack races.
—On October 11, 1492, the crew on the Nina sighted a branch with rose berries in the ocean. The ship had been becalmed in the Sargasso Sea, and this, along with other sightings, encouraged the crew and Christopher Columbus to press onward and discover America. We don’t know whether rose berries refers to red berries, or rose hips.
—The Latin phrase sub rosa means “under the rose” and is used in English to denote secrecy or confidentiality.
—The War of the Roses in England was fought between the House of Lancaster, which had a red rose as its emblem, and the House of York, which had a white rose as its emblem. Soldiers at that time did not wear uniforms, but did wear a small patch on their clothing to identify the side of the battle they were on. The ultimate winner in the War of the Roses was Henry Tudor, and the Tudors adopted a badge that featured both red and white.
—The rose may be the most popular flower mentioned in songs. Some chart topping hits include, “The Yellow Rose of Texas,” popular during the 1970’s. “The Rose,” by Bette Midler topped the charts. Hits from the early 1900’s include, “Woodland Rose,” “Bring Me a Rose.” Other more modern songs include “Eighteen Wheels and a Dozen Roses,” “Desert Rose,” “Like the Red on a Rose,” and “Every Rose Has Its Thorn.”
Sources: allthingsplants.com and www.professorshouse.com/
YOU ASKED THE MAD GARDENER . . .
I received a calla lily last May. It bloomed nicely for several months. When it died back I let it go dormant for 2 months. I then repotted the bulbs. It spouted, but was much taller than the original plant with weak and drooping stems. It is now an ugly plant. What did I do wrong? Ruth
Hi Ruth,
You’re not giving me quite enough information to give you a definitive answer, but my sense is that you haven’t given your calla bulbs an optimum situation to thrive. Where did you get your information on how to overwinter and re-force a calla?
The reason I ask is that typically they need to ‘cure’ once the foliage has died back (after a frost or by simply allowing the container to dry out) and then be stored several months in a cool and dry environment such as a cool basement or heated garage. You’re right, callas need to be planted deep into the pot @ about 6″. Once planted and growing, they need very bright light and cool temps indoors for the foliage to be healthy and stocky. Normal indoor temps are a bit too warm for that to happen (along with no wind and cool nights; which also helps). If you went online for your overwintering information, many websites give info for other parts of the country and not winters in the cold, dark Midwest.
Having said all of that, I overwinter about 20 pots of calla lilies–some of which are now 25 years old and have completely filled their containers. Container sizes range from just 8″ up to 18″.
Once my callas have finished blooming in mid-September, I move all of my containers to my garage and allow them to dry out completely. About a month later (and before I move them to the basement), the foliage has completely yellowed and detached from the bulbs below. One could allow the foliage to freeze off outdoors naturally, but doing so may not allow the pots to dry out completely before moving indoors. Callas stored moist during the winter rot very easily.
Once the now withering, yellowed foliage has been removed and the pots are absolutely bone dry (the curing process), I move the pots to a cool room in my basement where temperatures drop to around 50 degrees during the winter months. I now completely ignore the containers. Come March 1, I move the pots from that cool and dark room to a warmer spot in the basement. A few weeks later new shoots appear. Once the shoots reach 2-3″, I move the containers to a spot where they get some light. In late April or early May I move my now 4-6″ tall callas outdoors. The still cool outdoor temps keep them quite short and stocky. I move the containers into the garage on subfreezing nights. My callas bloom in bursts from mid-June through the rest of the summer.
Per alternative instructions, I could remove the bulbs from their pots each fall, allow them to cure, store them in cool temps for the winter and then replant the bulbs in early March into pots, but I opt not to for sheer ease. Callas are slow to fill their pots. I step them up into a larger container only once they’ve crowded their pots and begin producing fewer blooms.
Thanks for your question,
Klein’s Mad Gardener
madgardener@kleinsfloral.com
DID YOU KNOW. . .
. . . that a little orange zinnia made international news this past January?
First Flower Grown in Space (Or Not): Zinnia Blooms on Space Station
By Robert Z. Pearlman
“First ever flower grown in space makes its debut!”
With that declaration, NASA astronaut Scott Kelly revealed to the world the bright orange zinnias that had blossomed on board the International Space Station on Jan. 16.
“Yes, there are other life forms in space!” he exclaimed on Twitter from 250 miles above the Earth. He even coined a hashtag: #spaceflower.
Kelly, the space station’s commander, had good reason to crow. Just a few weeks earlier, the zinnias, which are part of the NASA plant growth experiment “Veggie,” had come close to dying due to a break out of mold. If it was not for a revised care plan by NASA botanists on the ground — and Kelly’s own “green thumb” on orbit — there may not have been any flowers to tweet about.
But in conveying his excitement, Kelly made a mistake. His newly-bloomed zinnias were not the first flowers grown in space.
Rooting through history
Four years ago, astronaut Don Pettit took it upon himself to grow a few different types of plants on board the station in what NASA labeled as a “personal biology experiment.” Lacking the sophisticated growth chamber that would later launch as part of the Veggie study, Pettit used plastic bags as his pots.
In addition to growing zucchini and broccoli sprouts, Pettit also successfully cultivated a sunflower to blossom — and beyond.
“Sunflower is going to seed!” Pettit wrote in his blog, “Diary of a Space Zucchini,” in June 2012. “His blossom is wilted-brown and has a few lopsided packed seeds. This is not quite normal, but then we are living on a frontier and things are different here.”
Pettit’s sunflower, with its bright yellow petals (before they wilted), was the first flower grown aboard the International Space Station. It was not however, the first flower grown in space.
Prior to the space station, NASA’s space shuttle missions were just too short to grow flowers from seeds, but in the 1990s, cosmonauts grew dwarf wheat stalks through their full lifecycle — including flowering — on Russia’s space station Mir. Before that, Soviet cosmonauts attempted to use a small greenhouse to cultivate orchids on the Salyut 6 station, but only those plants that were already budding when they were delivered to the outpost ever did bloom.
Surprisingly enough, the Guinness Book of World Records includes an entry for the “first species of plant to flower in space.”
“In 1982, the then Soviet Union’s Salyut 7 space station crew grew some Arabidopsis on board,” the record reads. “During their 40-day lifecycle, they became the first plants to flower and produce seeds in the zero gravity of space.”
But even that may not be quite right — by a difference of more than a decade and a half.
In 1966, the Soviet biosciences space probe Cosmos 110 launched with two dogs (named Veterok and Ugolyok) and several species of plants on a 22-day uncrewed mission.
“Seeds had been moisturized on entry to orbit […] but haricot beans germinated poorly,” authors Brian Harvey and Olga Zakutnyaya described in their 2011 book, “Russian Space Probes: Scientific Discoveries and Future Missions” (2011, Springer). “Those that did grow developed sooner, faster and flowered twice more than controls.”
Future first flowers
So Kelly’s zinnia wasn’t the first flower grown in space, but it may still lead to future firsts for space-grown plants.
The Veggie chamber, which was first used to grow lettuce, was developed to test food production in space. Kelly and his station crew mates snacked on the red romaine lettuce they grew.
Ultimately NASA is hoping that astronauts can supplement their menus with freshly-grown greens, especially on future deep space missions to destinations beyond the Earth, like Mars. Growing plants also offer psychological benefits, and they can assist in atmosphere recycling.
“The farther and longer that humans go away from Earth, the greater the need to be able to grow plants,” said Gioia Massa, science lead for Veggie at NASA. “I think that plant systems will become important components of any long-duration exploration scenario.”
The zinnias, which are in fact edible (but were not eaten), were intended by NASA as a test run for growing tomato plants on the space station in 2017.By then, Kelly will be long back home on the Earth. He and cosmonaut Mikhail Kornienko are set to complete a nearly yearlong stay on the station in March. As such, the zinnia flowers and previous lettuce offered more than sustenance for the stomach, but satisfaction for the mind.
Source: http://www.space.com
NOTES FROM MY GARDEN JOURNAL–Tips and Observations from My Own Garden by Rick Halbach.
ENTRY: JANUARY 3, 2016 (Wisconsin’s Symbol of Peace)
As I was reading the newspaper in the TV room this morning, the backyard seemed to explode as the fifty or more mourning doves that were feeding on the ground and assorted feeders took off in a flurry to avoid an incoming Cooper’s hawk. In the confusion, a couple of the doves flew directly into the patio door window in an attempt to escape. One now disoriented bird sat motionless on the deck—perhaps in hopes it wouldn’t be noticed by the hawk perched in a nearby arborvitae. However, the hawk wasn’t fooled by the tactic and the dove became an easy target as the hawk swooped in and whisked the bird away. Events like this are common happenings in my back yard. The number of mourning doves that visit my feeders make for easy pickings for the neighborhood Cooper’s hawks, sharp-shinned hawks and even cats.
About Mourning Doves
The mournful cooing of the mourning dove is one of our most familiar bird sounds. From southern Canada to central Mexico, this is one of our most common birds, often abundant in open country, along roadsides and in backyards. European settlement of the continent, with its opening of the forest, probably helped this species to increase. It also helps itself, by breeding prolifically: in warm climates, mourning doves may raise up to six broods per year, more than any other native bird.
The mourning dove was named the state symbol of peace in 1971. Mourning Doves are named for their familiar song, a low moaning “cooah, coo, coo, coo.” The males and females look very similar, but the males can be larger and more colorful with a bluish cap and a pink chest. Mourning Doves measure about 12 inches with a slim body, grayish-brown backs, buff-colored undersides, black spots on the wings and behind the eye, and white feathers in the tail which can be seen in flight. Look for their small head and a long, pointed tail. Listen for their wings to “whistle” as they fly.
These doves are one of the most abundant and widely distributed birds in North America, and Wisconsin. Listen for their cooing as the sun goes down and look for them on telephone wires, on at your bird feeder and in forested areas throughout the year. These doves are more abundant in the southern two-thirds of the state.
The mourning dove breeding season is long, from April to September, but most nesting happens from May until August. Doves build a platform of loose twigs and grass in trees or shrubs at about 10-30 feet above ground. In wooded areas, elms and maples are preferred and in open areas, they like lines of coniferous trees (spruce trees) and windbreaks for nesting. Mourning doves lay two white eggs per clutch (a nest of eggs) and raise between two and five clutches per year. Both parents take part in incubating the eggs and caring for the young. In the first weeks, mourning dove hatchlings are fed crop milk or “pigeon milk,” which is secreted by the crop lining in both the male and female. It is extremely nutritious – more than cow’s milk! Young doves, or “squabs,” hatch without feathers and grow fast, increasing their weight by 14 times within 15 days of age. Young can survive on their own at five days after leaving the nest and most leave the nest area within two to three weeks of fledging. Mourning doves usually do not live long and may not survive for more than one year because of predators, disease, accidents, hunting and weather extremes.
Doves like weed seeds such as pigweed, foxtails, wild sunflower, and ragweed. They also like grains that include corn, sorghum and millet. Insects are also a side dish in the dove’s diet. Doves will travel two to eight miles for food.
Wisconsin has two sub-species of Mourning dove that look almost alike. Some of them migrate to wintering grounds and others stay in Wisconsin all winter.
This bird species is currently hunted in Wisconsin, along with many states. They have been hunted for many years throughout the United States and continue to be one of the most abundant birds in North America.
Source: dnr.wi.gov/eek/critter/bird/
ENTRY: JANUARY 26, 2016 (New for 2016)
Nearly every day over the past few days I’ve had a surprise waiting for me in the mailbox when I get home from work—envelopes filled with seed packets. And while most of the contents are favorite annuals and vegetables that I grow year after year, I like to try out a few new items. The following are some of the new-for-me items I’m planning to grow this year:
From Select Seeds:
Fuchsia ‘Riccartonii’—One of the hardiest fuchias available, ‘Riccartonii’ has masses of red and purple small flowers dripping from the gracefully arching branches. A classy selection for containers–hummingbirds are sure to find it.
Nasturtium ‘Tip Top Alaska Red’—Marbled white and soft green foliage sets off the cherry red single blooms, an unusual and coveted shade among nasturtiums, which often tend toward scarlet tones. Provide nutrient poor soil for best show, as rich soils promote lush leaves at the expense of flowers.
Petunia exserta—A native of Brazil, this gem has ruby-red star-shaped flowers with gold dust pollen at the tips of the curved stamens. Unlike most petunias, this one attracts hummingbirds.
Petunia integrifolia—This miniature petunia has bright pink flowers with deep lavender throats, each bloom little more than 1″ across. They flower continuously and prodigiously all summer and fall. Perfect for containers
Ruellia ‘Elegant’—Native to Brazil, this vermilion flower is a free blooming wonder. It loves heat and rich, moist, well drained soils, where happy it will bloom continuously from early summer to fall. Hummers love these nectar rich flowers.
Salvia ‘Love & Wishes’—A skilled breeder, who has earmarked a portion of proceeds for Make-A-Wish® Australia, brings us a new free-flowering salvia with irresistible color. Aubergine calyces hold bright magenta-purple flower wands above the compact dark green foliage. A midsummer to frost blooming machine that requires no deadheading, just provide fertile, moderate moisture, freely draining soils and afternoon shade in hot locales.
Zinnia ‘Soleado’—This new variety is a mass of cheery single blooms. The petals are light orange with golden-yellow edges and a mahogany ring at the center. The strong plants are weather resistant and flower over a long period till the first frost in fall.
From Jung’s:
Kale ‘Darkibor’—Rich green, extremely ruffled 18 to 24 inch plants stand upright in the garden and hold well for extended harvest.
From Johnny’s Selected Seeds:
Kale ‘Winterbor’—The plants are tall, growing up to 2-3′, with excellent yield and better cold hardiness. Leaves are well-curled, blue-green, and ruffled. Vigorous plants will continue growing to produce leaves for successive harvests as the lower leaves are harvested.
Tomato ‘Charger’—Large, 10-14 oz., red tomatoes are borne on high-yielding, medium-large plants that stay healthy due to multiple disease resistances. Very lightly ribbed tomatoes are firm and have very good flavor. Widely adaptable, good for the South. High resistance to alternaria stem canker, fusarium wilt races 0-2, and verticillium wilt; and intermediate resistance to gray leaf spot and tomato yellow leaf curl virus. Determinate.
Turnip ‘Hakurei’—The flat-round, smooth, white roots mature early, just after radishes, and are best harvested young, up to 2″ diameter. Eaten raw the flavor is sweet and fruity, and the texture is crisp and tender. The dark green hairless tops are useful raw or lightly cooked with the roots.
From Logee’s Tropical Plants
Angel’s Trumpet ‘Blushing Ballerina’—Sweet fragrance and freeness of bloom make ‘Blushing Ballerina’ a desirable new brugmansia hybrid. The narrow, tubular flowers flare at the bottom resembling the flight of a ballerina leaping into the air. The pinkish-lilac blossoms deepen in color during cool weather.
Crown of Thorns ‘Lavender Queen’—Lavender flower lovers, take note! ‘Lavender Queen’ has lovely pinkish-lavender blooms with white highlights throughout the petals. This new Thai Giant Euphorbia hybrid has individual flowers that measure 1-2” and the bloom cluster is 4-6” wide.
Purple Chinese Hat Plant (Holmskioidia tettensis)—Tall, 6-8” spires of beautiful blooms adorn this upright, but sprawling, bush from spring through fall. The pink calyxes and purple flowers have an unusual form and look like perched butterflies ready for flight. The decorative flowers hold on for weeks. Planted in the garden as an annual in northern zones, this tropical Asian native attracts butterflies, hummingbirds and bees.
ENTRY: JANUARY 28, 2016 (Cyndi’s Catalog of Garden Catalogs)
I’m obsessed with garden catalogs of all types–seeds, plants, books, tools, supplies–you name it. I tend to collect and stockpile them. Once the spring catalogs begin arriving during December, I page through many of them almost daily. I inventory last season’s remaining seeds, reread my notes from my garden journals and begin my plan of attack for the new season. Highlighter in hand, I scour the catalogs for all that is new and exciting and must have in my garden for the new season. I search for old friends and standbys that have never let me down. I read and reread plant descriptions, hoping to squeeze new treasures into my already densely packed landscape. And since I work at a garden center, I use my many catalogs to improve the Klein’s shopping experience for the customer. I suggest new plants and hard goods that I see in the catalogs–those that fit into the Klein’s product profile. I collect plant information for our spring plant list that appears on our web site. But most of all, I try to absorb every speck of information I can from my catalogs that I might be able to share with my customers come spring.
If you’re interested in taking the plunge into the world of garden catalogs, Cyndi’s Catalog of Garden Catalogs @ www.gardenlist.com/index.html is the first and perhaps best place to start. The site is easy to navigate with few frills. It simply lists thousands of garden related catalog sources with detailed product descriptions and services offered. Most importantly though, are the ratings for product quality, service, price and variety. From my own personal experience with many of the companies listed, Cyndi’s ratings are dead on. Addresses, phone numbers and links are provided to put you in direct contact with each supplier. In addition, there are direct links for specialty catalogs, including; specific types of plants, organics, houseplants, supplies & tools, garden decor and even wholesale. The choices are endless. Over the years the Cyndi’s Catalog website has become one of my favorites.
Note: The above article originally appeared in our January 2008 newsletter.
KLEIN’S RECIPES OF THE MONTH—These are a selection of relatively simple recipes chosen by our staff. New recipes appear monthly. Enjoy!!
Avocados are the darling of the produce section. They’re the go-to ingredient for guacamole dips at parties. And they’re also turning up in everything from salads and wraps to smoothies and even brownies.
Avocados offer nearly 20 vitamins and minerals in every serving, including potassium (which helps control blood pressure), lutein (which is good for your eyes), and folate (which is crucial for cell repair and during pregnancy). Avocados are a good source of B vitamins, which help you fight off disease and infection. They also give you vitamins C and E, plus natural plant chemicals that may help prevent cancer.
Avocados are low in sugar. And they contain fiber, which helps you feel full longer. In one study, people who added a fresh avocado half to their lunch were less interested in eating during the next three hours.
Avocados are high in fat. But it’s monounsaturated fat, which is a “good” fat that helps lower bad cholesterol, as long as you eat them in moderation.
The two most widely marketed avocado varieties are the rough-skinned, almost black Hass and the smooth, thin-skinned green Fuerte. The Hass has a smaller pit and a more buttery texture than the Fuerte. An avocado is a fruit and not a vegetable! It is actually a member of the berry family.
Avocados must be used when fully ripe. They do not ripen on the tree and are rarely found ripe in markets. Fresh avocados are almost always shipped in an unripe condition.
To test for ripeness by cradling an avocado gently in your hand. Ripe fruit will yield will be firm, yet will yield to gentle pressure. If pressing leaves a dent, the avocado is very ripe and suitable for mashing. They are best served at room temperature.
To avoid choosing an avocado that is brown inside, check the stem end of the fruit. Look beneath the edge of the brown button left from the stem. If it’s bright green beneath, that avocado is a pretty green inside. If it’s brown, don’t buy it.
Wash your avocados first. Even though you will not use the skin, when you cut through the skin with a knife germs and bacteria can transfer onto the knife which can go through to the meat of the fruit and contaminate it.
When the avocado is cut, the flesh turns brown because of oxidation. You can counteract the brown by adding an acidic substance, such as lemon, lime juice, vinegar, or tomatoes.
Avocados can be frozen and are best frozen as purée. You can freeze mashed fresh, ripe avocados if you want to have an “emergency supply” of avocados on hand for guacamole. To freeze, mash the avocados with a fork or your blender. Add some lime or lemon juice and mix well (this will prevent the flesh of the avocado from turning brown. For every avocado you need about 1 tablespoon of lime or lemon juice.
Sources: whatscookingamerica.net and www.webmd.com
GUACAMOLE DIP—This twist on America’s favorite dip comes from the classic Joy of Cooking and remains a family favorite.
1/4 cup fresh lime juice
1/4 cup finely chopped fresh cilantro or parsley
2 tsp. ground cumin
1 tsp. minced garlic
1 tsp. finely minced chile peppers
1/2 cup olive oil
2 ripe avocados, peeled and finely diced
1 medium tomato, finely diced
salt & pepper to taste
In a medium bowl, whisk together the juice, cilantro or parsley, cumin, garlic and chile peppers. In a slow and steady stream and whisking constantly, add the olive oil. Continue whisking until smooth. Stir in the avocados and tomato and season to taste. Serve with chips. Makes 2 cups.
SHRIMP AND AVOCADO WITH WASABI—This fantastic, unique and simple recipe comes from the Around the World Cookbook. Delicious as a light appetizer or a side salad with grilled tuna.
4 avocados, peeled and cut into 3/4” cubes
1 lb. cooked jumbo shrimp cut into 1” pieces
8 tsp. soy sauce
4 TBS. rice vinegar
4 tsp. wasabi paste
In a In a bowl, mix together the soy sauce, vinegar and wasabi paste. Add the avocados and and shrimp. Toss together all ingredients and serve promptly. Serves 8.
AVOCADO, MANGO AND CASHEW SALAD—a super-simple and delicious side salad from Vegan Eats World by Terry Hope Romero.
2 TBS. lime juice
1 TBS. brown sugar
1/4 tsp. salt
a large pinch of pepper (preferably white pepper)
1 ripe avocado cut into 1” cubes
1 ripe mango, diced
1 medium red onion, diced
1 cup snipped cilantro
1 TBS. snipped fresh mint
1 small chile pepper, minced
1/4 cup toasted cashews
In a large bowl, whisk together the juice, sugar, salt and pepper. Add the avocado and toss. Add the mango, onion, cilantro, mint, chile and cashews and toss gently. Serve immediately. Serves 2-3.
BEET AND AVOCADO SALAD—A refreshing, colorful and unique salad from Cooking the Whole Foods Way by Christina Pirello.
7 or 8 medium beets
1 1/3 cups olive oil
juice of two lemons
sea salt
pepper
2 firm, ripe avocados, cubed
2 small fennel bulbs, thinly sliced
1 medium red onion, thinly sliced
2 cups baby arugula
Preheat the oven to 400º. Wet a large sheet of parchment paper and wring out the water. Lay out a large sheet of heavy duty foil on a work space. Place the wet parchment paper on top to the foil. Lay the beets on the paper and wrap the foil and parchment paper around the beets. For ease, this can be done as two packets if desired. Bake 1 to 1 1/2 hours, until tender. Cool a bit before opening the pouch(es). Slip the skins off the beets and cut into 1” cubes. In a large bowl, whisk together the oil, juice, salt and pepper. Transfer 4 TBS. of the mix to a small bowl and stir in the avocado. Toss the beets, fennel, onion and arugula together with the dressing in the large bowl. Arrange the beet mixture on a large platter and mound with the avocado mixture. Serves 6-8.
EDAMAME AVOCADO DIP—This recipe appeared in Better Homes & Gardens magazine in October 2010.
1x 12 oz. package frozen shelled edamame, thawed
1 medium ripe avocado, cubed
1/4 cup chopped onion
3 TBS. fresh lemon juice
2 TBS. jarred pesto
3/4 tsp. coarse salt
1/4 tsp. pepper
pita or tortilla chips for serving
Process all dip ingredients in a food processor until almost smooth. Scrape into a bowl, cover tightly and chill. Serve with chips. Makes 2 1/2 cups.
AVOCADO JICAMA DIP—This recipe appeared in Martha Stewart’s Everyday Food magazine in June 2012.
1 medium jicama, peeled and diced small (about 2 cups)
3 ripe, firm avocados, diced small
4 green onions, thinly sliced
1/4 cup fresh lime juice
salt and pepper to taste
tortilla chips fro serving
Combine all ingredients and serve with chips. Makes 4 cups.
NATURAL NEWS–
The 20 Highest Protein Vegetarian Foods
By Stephanie Eckelkamp
Maybe you’re jumping on the vegan bandwagon, trying to lighten your carbon footprint, or simply scaling back on meat because you’re sketched out by the factory-farmed stuff. Whatever your reason, relying less on animal products can be a great first step in upping your intake of nutrient-rich whole foods and crowding out overly processed crap. But how are you going to get enough protein? Don’t sweat it—we did the math for you. Here, we’ve ranked 20 of the highest-protein veggies, legumes, and minimally processed meat alternatives, like tempeh, for your convenience.
1) Edamame
Protein: 18 g per 1-cup serving (cooked)
Talk about healthiest appetizer ever—just a cup’s worth of edamame (or cooked soybeans) packs a huge protein punch. Be sure to pick an organic variety, though, as most soybeans in the US are genetically modified and heavily treated with pesticides.
2) Tempeh
Protein: 16 g per 3 oz serving
Tempeh is made by fermenting cooked soybeans and shaping it into a dense cake that can be sliced and pan-fried like tofu. It’s nutty, chewy, and packs significantly more protein and fiber than tofu—and because it’s fermented, it’s easier to digest for some.
3) Tofu
Protein: 8 to 15 g per 3 oz serving
Ah, tofu, the classic vegetarian blank slate made from curdled soymilk that’s wonderful pan-fried, sautéed in a stir-fry, and even scrambled. Though it’s not quite as protein-packed as tempeh, its taste may be more tolerable. Opt for organic varieties to avoid genetically modified soy and funky pesticides.
4) Lentils
Protein: 9 g per ½-cup serving
Low-cal, high-fiber, and high-protein lentils can be morphed into a nutrient-dense side dish, veggie burger, or even whipped into a hummus-like dip. Bonus: They’ve been shown to lower cholesterol and reduce risk of heart disease.
5) Black Beans
Protein: 7.6 g per ½-cup serving (cooked)
Black beans are also packed with heart-healthy fiber, potassium, folate,vitamin B6, and a range of phytonutrients.
6) Lima Beans
Protein: 7.3 g per ½-cup serving (cooked)
What, you haven’t had these since you were 10? Well, good news: In addition to filling protein, lima beans contain the amino acid leucine, which may play a big role in healthy muscle synthesis among older adults.
7) Peanuts or Peanut Butter
Protein: 7 g per ¼-cup serving (or 2 Tbsp peanut butter)
Not only are peanuts and peanut butter great for munching and whipping up classic childhood comfort food, they’re also super versatile—really, you can even use them in a pizza! They’ve also been shown to help you eat less at lunch if you consume them at breakfast—aka the second-meal effect.
8) Wild Rice
Protein: 6.5 g per 1-cup serving (cooked)
Move over, quinoa. Wild rice is the protein-rich grain you should be gravitating toward. With a nutty taste and slightly chewy texture, it’s way more satisfying, too.
9) Chickpeas
Protein: 6 g per ½-cup serving
Permission to eat all the hummus—well, maybe not all of it, but chickpeas’ combo of protein and fiber make for one healthy dip.
10) Almonds
Protein: 6 g per ¼-cup serving
Along with protein, almonds deliver some serious vitamin E, which is great for the health of your skin and hair. They also provide 61% of your daily recommended intake of magnesium, which can help curb sugar cravings, soothe PMS-related cramps, boost bone health, and ease muscle soreness and spasms.
11) Chia Seeds
Protein: 6 g per 2 Tbsp
Chia packs a ton of protein in those pint-sized seeds, which are also a great source of alpha-linolenic acid (ALA), a type of plant-based omega-3fatty acid. Bonus: Omega-3s help stimulate the satiety hormone leptin, which signals your body to burn these fats instead of storing them.
12) Steel-Cut Oatmeal
Protein: 5 g in ¼-cup serving (dry)
Steel-cut oats aren’t just a solid source of protein; they also have a lower glycemic index than rolled oats. This means they don’t spike blood sugar as much, so you’re likely to be more satisfied and experience fewer cravings after eating them.
13) Cashews
Protein: 5 g per ¼-cup serving
In addition to a decent protein punch, cashews contain 20% of the recommended intake of magnesium, along with 12% of the recommended intake of vitamin K—two essential bone-building nutrients.
14) Pumpkin Seeds
Protein: 5 g per ¼-cup serving
Pumpkin seeds aren’t just a super convenient way to get a dose of satiating protein, they’re total nutrient powerhouses, packing about half the recommended daily intake of magnesium, along with immune-boosting zinc, plant-based omega-3s, and tryptophan—which can help ease you into a restful slumber.
15) Potatoes
Protein: 4 g in 1 medium white potato
Another stealth source of protein! Despite having a reputation for being pretty much devoid of all nutrition, a medium-sized spud actually contains 4 g of protein, along with about 20% of the recommended daily intake of heart-healthy potassium.
16) Spinach
Protein: 3 g per ½-cup serving (cooked)
Sure, 3 g may not sound like a lot, but for a green veggie it is. Still, don’t just make a salad and call it a day. Cooking this green is the secret to upping its protein content.
17) Sweet Corn
Protein: 2.5 g per ½-cup serving
Like potatoes, corn often gets put into the “plants with no redeeming qualities” category, but paired with protein-rich veggies and legumes, it can nicely round out a protein-packed plant-based dish. Pick organic or non-GMO fresh or frozen varieties, though, as most conventional corn has been genetically modified.
18) Avocado
Protein: 2 g per ½ avocado
This fruit is creamy, dreamy, and super filling, thanks to its bend of monounsaturated fatty acids and a bit of protein.
19) Broccoli
Protein: 2 g per ½-cup serving (cooked)
Broccoli’s not only an awesome source of fiber, its protein content is surprising, too (for a veggie anyway). And you can’t go wrong with a vegetable that’s been proven to deliver cancer-fighting compounds like sulforaphane.
20) Brussels Sprouts
Protein: 2 g per ½-cup serving
These little green guys get a bad rap in the taste department—especially the frozen variety—but they’re actually nutritional superstars. In addition to protein, brussels sprouts pack hefty doses of potassium and vitamin K.
Source: www.rodalesorganiclife.com
FEBRUARY’S PLANT OF THE MONTH:
ENGLISH PRIMROSE
Few blooming plants bring spring to mind quicker than the English primrose. Fewer still are available in a broader range of color. Primrose are available in nearly every color of the rainbow except green. There are miniatures, others with frilly petals and foliage, and still others are bicolored. And some-especially the yellow ones–are super-fragrant, bringing the sweetness of freesia to mind.
English Primrose have been a late winter/early spring staple at Klein’s for many years. They continue to be the most sought after plant at our booth at the Wisconsin Public Television Garden Expo held this month at the Alliant Energy Center. We work exceptionally hard to present our homegrown primrose in the perfect state of bloom, with just a few blooms open. Peek inside the center of each plant and you’ll see a cluster of flower buds which open progressively for an exceptionally long bloom period. We receive our tiny primrose during October and grow them very cool, in the 40’s, until ready for sale. We keep them at the perfect state of bloom by dropping the temperatures even further. The cool temperatures stimulate bloom, promote strong roots and sturdy foliage and hinder the appearance of pests–most notably aphids.
In your home, cooler temperatures also lengthens the bloom period. The optimal spot for English primrose in the home is a cool, bright windowsill. The cool temps off the glass replicate our greenhouse conditions as close as possible. A west or east window is best. Needless to say, few homes have these perfect conditions so we suggest a simple trick to keep your primrose happy and healthy until you can plant it in the garden come spring. When not at home and before going to bed at night, pop your primrose into the refrigerator. Doing so can lengthen the bloom time by 8 weeks or more! All plants need light to survive, so place your primrose in its bright location when and where people can enjoy their cheery blooms.
English primrose are a Zone 5 perennial. Although they may be able to survive our winters, they tend to be fussy about placement in the garden. Ideally they prefer a protected location in dappled shade in rich and well-drained soil. In nature they grow in the understudy of deciduous trees–we’ve heard they do very well under oak trees especially. Because they are borderline hardy in southern Wisconsin, they tend to die off during winters with little snow cover or frequent freeze and thaw cycles. On the other hand, we’ve also heard fantastic success stories from customers who purchase primrose from us year after year at Garden Expo–one from Chippewa Falls! But who cares any way? These harbingers of spring will bring joy each day for the rest of our frigid Wisconsin winter. Visit Klein’s and give English primrose a try. Unless we sell out at Garden Expo, English primrose are generally available until mid-April.
AROUND TOWN:
For neighborhood events or garden tours that you would like posted in our monthly newsletter, please contact Rick at (608) 244-5661 or rick@kleinsfloral.com or Sue at sue@kleinsfloral.com. Please include all details, i.e. dates, locations, prices, brief description, etc. Events must be garden related and must take place in the Madison vicinity and we must receive your information by the first of the month in which the event takes place for it to appear in that month’s newsletter. This is a great opportunity for free advertising.
Bolz Conservatory Exhibit—Chocolate: The Bitter and the Sweet
October 31, 2015 thru February 28, 2016
Daily from 10:00-4:00, Sundays 10:00-5:00
In the Bolz Conservatory
Smell the sweet allure, and learn about one of the all-time favorite flavors – chocolate! This exhibit highlights the cacao tree, first cultivated in South America. The seeds from this tree are commonly called cacao beans and are surrounded by a pod. Chocolate is derived from the cacao beans. The high proportion of fat in the bean kernels (cocoa butter) is used in medications, cosmetics, and soaps. The pulverized residue, called cocoa, is used in beverages and as a flavoring. Visit the Bolz Conservatory to see the cacao plant up close and to discover where chocolate comes from and how it is made.
Olbrich Botanical Gardens
3330 Atwood Ave., Madison
608/246-4550 or www.olbrich.org for details.
Native Gardening Workshop
Tuesday, February 7, 2:00-5:00
@ the UW Arboretum Visitor Center, 1207 Seminole Hwy.
Plan your new native plantings or enhance an existing garden. This workshop format will explore native gardening principles and practices. Develop sketches/plans for your garden and begin a list of recommended species to order or propagate so you are ready for spring. Instructor: Susan Carpenter, native plant gardener. Enrollment is limited to 20. Cost is $30.
Register @ https://arboretum.wisc.edu/
University of WI Arboretum
1207 Seminole Hwy.
Madison, WI 53711
608/263-7888 or uwarboretum.org/events
23rd Annual Wisconsin Public Television Garden Expo
Friday, February 12, 3:00-9:00
Saturday, February 13, 9:00-6:00
Sunday, February 14, 10:00-4:00
Garden Expo is a midwinter oasis for people ready to venture out and dig their hands in the dirt. Now in it’s 23rd year, this three-day event celebrates the latest trends in gardening and landscaping. Join other gardening enthusiasts to share ideas, gain inspiration and create something new. All proceeds support Wisconsin Public Television.
Things to do at the Garden Expo;
-Get your hands dirty with more than 150 educational seminars, demonstrations and hands-on workshops.
-Visit with hundreds of businesses, independent contractors, nonprofits and artists to share ideas and learn about the newest in gardening and landscaping equipment and services.
-Relax with a casual walk through the central garden—courtesy of The Wisconsin Nursery and Landscape Association, Madison Chapter Inc..
-Discuss innovative gardening techniques with experts from the UW-Extention/Cooperative Extension Horticulture Team.
-Purchase seeds, tools and everything else you need to be ready when the trees bud and the ground thaws.
Tickets cost $7 in advance, $8 at the door. Children 12 and under are admitted free. Two and three-day passes are available for added savings. Advance tickets are available at Klein’s. Visit www.wigardenexpo.com for more information.
Alliant Energy Center Exhibition Hall
1919 Alliant Energy Center Way
Madison, WI 53713
608/267-3976 or www.alliantenergycenter.com
Garden Summit
Saturday, February 20, 9:00-2:00
Warner Park Recreation Center
The Dane County Garden Network* will hold the 2016 Gardens Summit, a celebration of Dane County Community Gardens, on February 20. This year’s summit will be all about celebrating our diverse community! There will be five different educational tracks to choose from including: Gardening Skills, Garden Leadership, Youth Gardening and two garden skills tracks in Hmong and Spanish.
There will also be storytelling, raffles and music with a light breakfast and lunch provided.
The registration fee for the Garden Summit is $15 for adults and $5 for children. This fee will help cover the cost of food, the facility rental, as well as children’s activities.
Register @ communitygroundworks.wufoo.
(*The Garden Network was established to provide support and resources for community and food pantry gardens in Dane County as an attempt to replace the functions formerly provided by Community Action Coalition.)
Community GroundWorks
3601 Memorial Drive, Ste. 4
Madison, WI 53704
608/240-0409 or communitygroundworks.org
Beekeeping for Beginners
Saturday, February 20, 9:00-4:00
Dane County UW-Extension Office, 5201 Fen Oak Dr, Suite 138
You are invited to attend one of our day long ‘Beekeeping Classes’ to be held at the Dane County Extension Building. Beginners Classes will repeat on Mar 19, Apr 9 and May 7, 2016. Second Step Class is Mar 5, 2016. The fee of $50 covers coffee, handouts, free sample journals & catalogues, and props galore for you to handle. Individual, hands-on Mentoring is also available, $20 for 2 hours in the apiary. To register, contact Jeanne Hansen at 608/244-5094 or jeanniealabeannie@yahoo.com.
Dane County University of Wisconsin-Extension
5201 Fen Oak Dr, Suite 138
608/224-3700
Rotary Garden’s Evening Garden Seminar: New Plants for the Garden
Thursday, February 25, 6:30-8:00 p.m
Rotary Botanical Gardens, 1455 Palmer Drive, Janesville, WI
With so many new plants out on the market each year, it’s tough to sift through these introductions and decide what might work in our gardens. The diversity of selections, while enticing, includes plants that are not all created equal. We will explore many of the newest trees, shrubs, perennial and annuals that have proven to be worth their expense and the “real estate” that you’ll be dedicating to them!
Admission: $7 for RBG Friends members and $10 for the general public. No registration required
Seminar is conducted by Mark Dwyer, RBG Director of Horticulture
Rotary Botanical Gardens
1455 Palmer Drive
Janesville, WI
608/752-3885 or www.rotarygardens.org
2016 Green Thumb Gardening Series
Thursdays, February 25 thru April 14, 6:30-9:30
Dane County UW-Extension Office, 5201 Fen Oak Dr, Suite 138
The 2016 Green Thumb Gardening Series will give you the practical knowledge to keep your home garden thriving! University of Wisconsin Extension educators, specialists, and local horticulture experts will provide in depth and accessible information for everyone from the novice to the experienced gardener.
—February 25: Soils & Composting (Joe Muellenberg & Lisa Johnson)
—March 3: Vegetable Garden Planning & Techniques (Claire Strader)
—March 10: Vegetables Families, Pests & Diseases (Joe Muellenberg & Lisa Johnson)
—March 17: Native Plants for Gardens & Pollinators (Frank Hassler)
—March 24: Shrub Selection & Care (Lisa Johnson)
—March 31: Wildlife in the Garden (David Drake)
—April 7: Annuals & Perennials (Lisa Johnson)
—April 14: Landscape Design (Ben Futa)
Sign up for individual classes at $20.00 each OR the complete class series for 125.00 (Includes a set of handout materials to accompany each class).
To register, please visit dane.uwex.edu/horticulture/
Dane County University of Wisconsin-Extension
5201 Fen Oak Dr, Suite 138
608/224-3700
Dane County Winter Farmer’s Market
Saturdays, January 9 thru April 9, 8:00-noon
Madison Senior Center
330 W. Mifflin
For details visit www.dcfm.org
FEBRUARY IN THE GARDEN—A checklist of things to do this month.
___Check perennials for heaving during warm spells. Remulch as needed.
___Continue bringing out your cooled forced bulbs for indoor enjoyment.
___Inspect stored summer bulbs like dahlias, cannas and glads for rotting.
___Check for and treat for pests on plants brought in from the garden.
___Keep birdfeeders full. Clean periodically with soap and water.
___Repair and clean out birdhouses. Early arrivals will be here soon!
___Inventory last year’s leftover seeds before ordering or buying new ones.
___Order seeds and plants. Some of our very favorite seed and plant sources include:
___Visit Klein’s—it’s green, it’s warm, it’s colorful—it’s always spring.
Some of our very favorite seed and plant sources include:
For seeds:
Baker Creek Heirloom Seeds @ www.rareseeds.com or 417/924-8887
Burpee @ www.burpee.com or 800/888-1447
Harris Seeds @ www.harrisseeds.com or 800/514-4441
Johnny’s Select Seeds @ www.johnnyseeds.com or 207/861-3901
Jung’s Seeds @ www.jungseed.com or 800/247-5864
Park’s Seeds @ www.parkseed.com or 800/845-3369
Pinetree @ www.superseeds.com or 207/926-3400
Seeds of Change @ www.seedsofchange.com or 888/762-7333
Seed Savers @ www.seedsavers.org or 563/382-5990
Select Seeds @ www.selectseeds.com or 800/684-0395
Territorial Seeds @ www.territorialseed.com or 888/657-3131
Thompson & Morgan @ www.thompson-morgan.com or 800/274-7333
For bulbs:
Brent & Becky’s Bulbs @ www.brentandbeckysbulbs.com or 877/661-2852
Colorblends @ www.colorblends.com or 888/847-8637
John Scheeper’s @ www.johnscheepers.com or 860/567-0838
McClure & Zimmerman @ www.mzbulb.com or 800/883-6998
For plants:
High Country Gardens @ www.highcountrygardens.com or 800/925-9387
Logee’s Greenhouses @ www.logees.com or 888/330-8038
Plant Delights Nursery @ www.plantdelights.com or 912/772-4794
Roots and Rhizomes @ www.rootsrhizomes.com or 800/374-5035
Wayside Gardens @ www.waysidegardens.com or 800/213-0379
White Flower Farm @ www.whiteflowerfarm.com or 800/503-9624
Note: To receive every possible seed, plant or garden supply catalog imaginable, check out Cyndi’s Catalog of Garden Catalogs @ www.gardenlist.com. Most catalogs are free and make for great winter reading!
BEHIND THE SCENES AT KLEIN’S—This is a sneak peek of what is going on each month behind the scenes in our greenhouses. Many people are unaware that our facility operates year round or that we have 10 more greenhouses on the property in addition to the 6 open for retail. At any given moment we already have a jump on the upcoming season–be it poinsettias in July, geraniums in December or fall mums in May.
IN FEBRUARY:
—We’re readying ourselves for two of our year’s biggest events–Garden Expo and Valentine’s Day. For Garden Expo, we’ve readied our displays and the plants we’re selling are bursting with color. For Valentine’s Day, we’re awaiting the onslaught by prepping the thousands of additional cut flowers, unpacking all the beautiful vases and containers, ordering hundreds of blooming plants and securing additional delivery vehicles and staff.
—Spring plants begin arriving enforce! After Valentine’s Day the first spring bedding annuals arrive. Pansies, violas and dianthus plugs are popped into cell packs so they’re ready for early April sales.
—We’re planting up our thousands of mixed annuals hanging baskets. The geranium hanging baskets planted in January are filling out and almost ready for their first pinching and shaping.
—We reopen greenhouses in our back range as needed. They’ve been shut down to save on heat and eliminate pest problems.
—The deadline approaches for Easter orders. Dozens of area churches order lilies, tulips, hyacinths, daffodils, mums, hydrangeas and azaleas for Easter delivery.
—We take advantage of the warm and sunny rooms in our front range (the retail area) to do any touch up painting or construction to ready ourselves for the spring season.
—Spring product begins arriving for unpacking and pricing–the pots, the tools, the sundries. We need to have everything priced and ready to go by April 1.
—We continue to access our needs for spring staffing and try to have the new people in place and trained by March 1. March and April are the busiest months behind the scenes in the greenhouse and we rely on a dedicated, hardworking team to have everything ready for the customer come May 1 and the spring onslaught.
PRODUCT SPOTLIGHT—Each month we spotlight some product that we already carry or one that we’ve taken note of and plan to carry in the near future. Likewise, if you would like to see Klein’s to carry a product that we don’t currently, please let us know. Our goal is to be responsive to the marketplace and to our loyal clientele. If a product fits into our profile, we will make every effort to get it into our store. In addition, we may be able to special order an item for you, whether plant or hard good, given enough time.
Mittens from the ReMitt Project
“Warm Hands, Warm Hearts”
by Pat Gallagher (10/14)
Another cold Wisconsin winter is here and The River Food Pantry is here to keep you warm with the ReMitt Project!
ReMitt mittens are hand crafted by volunteers from a Blackhawk church women’s group. The mittens are 100% recycled – made from old wool sweaters. The women felt the sweaters and then craft them into beautiful (and really warm) wool mittens!
Best of all – the sale of the mittens benefits The River Food Pantry! So your new mittens will not only keep your hands warm, but they will also warm your heart, because your purchase will help feed a family in need in Dane County.
Each pair of mittens is totally unique – you won’t find another pair like it.
Men’s & Women’s mittens: $30
Wisconsin Badger mittens: $40
ReMitt mittens are available at Klein’s through February and the all money goes directly to The River Food Pantry.