October 1, 2018 Newsletter

Voting runs through October 31. Please go to www.channel3000.com/madison-magazine/best-of-madison/best-of-madison-2019-nominate-now-/775645120 to lend your support and show the world that we are Madison’s very best in service and selection! You can only vote once in any category per email address.

A single visit to Klein’s in autumn is sure to inspire creativity when decorating your home both inside and out. We have it all and under one roof . . . from our homegrown mums, pansies, kales and pre-planted mixed fall containers to fresh floral arrangements for Halloween and Thanksgiving get-togethers to an amazing assortment of fresh pumpkins, gourds, dried grasses, cattails and even hay bales.

* 20% off outdoor glazed pottery (10″ and larger only)

* Pansies and fall veggie packs are “Buy 1, Get 1 FREE”

* 20% off Mad Mats

* 20% off Peace Poles

* 20% off all outdoor fountains

* Free bushel basket pot cover with fall mum purchase

Complimentary apple cinnamon and pumpkin spice donut holes from Greenbush Bakery while they last.

12:00-3:00— Modge Podge Pumpkins – Purchase a pumpkin and affix fall leaves, pansy flowers and other natural items with Modge Podge to make a one of a kind creation.

12:00-3:00— Kid Pumpkin Pansy Planters – Let the kids play in the dirt and plant pansies in a pumpkin planter. Cost $5

11:00-1:00— Complimentary hot dogs, chips, soda and cookies while they last.

Stop by Klein’s on Wednesday October 24 as we celebrate with florists across the nation giving away flowers for “Petal It Forward” Day! Receive two bouquets of flowers – one to keep (because everyone loves to receive flowers!) and one to give away (because it’s also a lot of fun to give someone flowers!). Share your pictures with us on Facebook or at info@kleinsfloral.com as you put a smile on someone’s face.

Studies conducted by Rutgers University and Harvard University found that flowers brighten moods, decrease stress and bring people together. In one study, 80 percent of Americans said that receiving flowers makes them feel happy. Even more people — 88 percent — said that giving flowers gives them a boost, according to the florist association.

We have all of your favorites–tulips, daffodils, hyacinths, crocus, alliums–and a few not-so-well known treasures for your garden. Mid- to late October is the best time to plant your spring bulbs (planting too can early promote premature leaf growth) and nothing could be more uplifting after a long winter than crocus, snowdrops and winter aconite blossoms peeking through the snow come spring. Allow the Klein’s staff to share planting tips and ideas to keep those pesky squirrels from digging up those newly planted bulbs. And for indoor blooms, don’t forget a few hyacinths, paperwhites and amaryllis (arriving mid-month) for indoor forcing. We carry a lovely assortment of forcing glasses, vases and decorative pottery. Forced bulbs make for a n inexpensive and treasured holiday gift. Any bulb questions? Don’t forget our Mad Gardener @ madgardener@kleinsfloral.com!

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.

Monday thru Friday : 8:00-6:00

Saturday: 9:00-5:00

Sunday: 10:00-4:00

Throughout October watch for great season’s end savings on all remaining perennials. Check out our selection of spring bulbs. Tulips, daffodils, hyacinths, crocus, alliums and much more have arrived for fall planting. For Halloween and Thanksgiving decorating we carry pumpkins, gourds, fall leaves, branches, grasses, dried flowers, cattails, hay bales, etc. for fall decor. Shop early for best selection.

October 6 & 7—Klein’s Fall Open House. See details above.

October 8–Columbus Day (observed)

October 16–National Bosses’ Day

October 20–Sweetest Day

October 21—Create a Pumpkin Succulent Centerpiece. From 12:00-3:00 join the fun of making your very own succulent pumpkin. Pick your own pumpkin and succulents for a one of kind garden. Meet new friends and get your hands dirty with a little gardening therapy. Join Kathryn as she guides you on how to create your very own fabulous succulent pumpkin centerpiece that (if properly cared for) will last for months. Just bring your creativity and we will take care of the rest. Workshop fee ranges from $25-60 depending on materials selected and includes step-by-step instructions, and details on how to care, handle and artistically prune your masterpiece as the succulents begin to grow. Please email kathryn@kleinsfloral.com for more information or to sign up!

October 24—Petal It Forward Day

October 24–Full Moon

October 28–Mother-in-Law’s Day

October 31–Halloween. Choose from one of our many FTD and Teleflora bouquets and centerpieces for your Halloween parties or get-togethers. For more ideas and easy on-line ordering, check out our Teleflora or FTD websites by clicking on www.flowerskleinsflrl.com or www.florists.ftd.com/kleinsfloral or talk to one of our designers at 608/244-5661 or 888/244-5661.

Since 2015, the Society of American Florists has choreographed one of the most engaging floral promotions in the industry’s history — Petal It Forward. What started as an SAF-led promotional event in New York City has grown into a nationwide initiative that connects the entire industry.

Last year, on Wednesday, Oct. 11, 2017, through 573 local events in 467 cities in all 50 states and Canada, floral teams took to the streets with one simple goal: Share the power of flowers through the gift of giving. Delighted passersby received two bouquets — one to keep, another to give away — and were asked to post their feelings using the hashtag #petalitforward.

For more information visit: safnow.org/petalitforward/

Hi DeAnna,

All three of the plants you’ve mentioned are very easy to overwinter in any sunny window or under grow lights. They won’t look the best come next April, but next summer’s plants will be much larger and more established and you’ll save a bit of money.

A cooler room is better than a warm room for overwintering to curtail their growth a bit. Cut back on the watering drastically during the winter months and do not fertilize again until spring. If the plants are in pots, they can simply be overwintered in their pots after pruning them back drastically (down to 6-8″ for each of them). If in the ground, their chances of survival are better if they are potted up before a frost. Both the geraniums and the salvias could be overwintered bareroot and dormant in a cool and dark location. However, their chances of survival would be greatly decreased over potting them up and keeping them active. Fuchsias, on the other hand, need to be potted and treated as a houseplant either in a window or under lights.

Apply a granular systemic pesticide starting about now (question arrived Sept. 2) to avoid bringing pests indoors around Oct. 1. Reapply the systemic about every 5 weeks or per package instructions. The amount used is based on the pot’s diameter and then watered in.`

Thanks for your question,

Klein’s Mad Gardener

Klein’s is happy and excited to be offering bulk garlic bulbs from Seed Savers Exchange of nearby Decorah, IA. If you’ve never been to Seed Savers, it makes for a great day trip at just three hours away. Set just a few miles north of beautiful and historic Decorah in the Driftless Area of northeastern Iowa, the visitor center, farm and facilities are nestled in a lovely side stream valley of the Upper Iowa River and on top of the surrounding ridges. The property is riddled with lovely hiking trails rivaling any in the state parks of southwestern Wisconsin.

Each bulb of garlic that we’re carrying from Seed Savers contains about 10 to 16 individual cloves based on variety. Seed Savers’ heirloom garlic is also organic. Bulbs are large and firm for guaranteed success.

Klein’s is carrying the following bulk garlic varieties:

Chesnok Red–Chesnok Red is a full flavored garlic with a mellow aftertaste that sticks around nicely for a while. Best baking garlic and a great all-around garlic. Some years it can be hotter or milder than usual, but it is always fully garlicky. Chesnok Red is yet another one of the garlics from the Republic of Georgia in the former USSR. Chesnok is a standard Purple Stripe and has the typical heavy purple striping that gives this variety its name. They have fewer but larger cloves (average of 8 to 10) arranged in a rather circular pattern. Although large bulbs will have about a dozen cloves and even the inner ones are of good size. Hardneck type.

German Extra Hardy–Vigorous grower with long roots that enable it to overwinter without heaving out of the ground. Outside skin is ivory-white, but the clove skin is dark red. Strong raw flavor, high sugar content, one of the very best for roasting. Hardneck type.

German Red–Strong, spicy, robust flavor. Well suited for cold winters. German Red, while adaptable, is especially well-suited for cold winters. It’s bulbs are strong and spicy with a robust flavor, and the cloves are easy to peel, which makes them a favorite for chefs and foodies. Bulbs are fairly uniform and have thin, purple-brown skin. Harvest fall planted garlic the following season, late spring or early summer, about 240 days from planting. Harvest spring planted garlic the same season, about 90 days from planting. Averages 14 cloves per bulb. Hardneck.

Inchelium Red–A soft neck garlic that is mild at harvest but increases in flavor during storage, and with just a touch of spicy heat. Its large 3″ bulbs produce many cloves. A wonderful garlic for all-purpose use where mild flavors are preferred. Its tight coarse tunics make for a long storage life of up to 9 months. Harvest fall planted garlic the following season, late spring or early summer, about 240 days from planting. Harvest spring planted garlic the same season, about 90 days from planting. Averages 10 cloves per bulb.

Music-A mid-season, hardneck type. Music hits the top of the charts when it comes to yields. In trials at Michigan State University, Music out-produced all others with a harvest of over 13,500 pounds per acre! White skinned with just a blush of pink, this garlic makes big cloves that are easy-to-peel. The taste is a medium hot, true garlic flavor. Exceptional shelf life for a Porcelain type, Music will store 9 months to a year. Very cold tolerant.

Seed Savers Exchange was founded in Missouri in 1975 by Diane Ott Whealy and Kent Whealy. Diane’s grandfather entrusted to them the seeds of two garden plants, ‘Grandpa Otts’ morning glory and ‘German Pink’ tomato. These seeds, brought by Grandpa Ott’s parents from Bavaria when they immigrated to Iowa in the 1870s, became the first two varieties in the collection. Diane and Kent went on to form a network of gardeners interested in preserving heirloom varieties and sharing seeds. Today, with 13,000 members and 20,000 plant varieties, Seed Savers Exchange makes its home on 890 scenic acres in Winneshiek County, Iowa, at Heritage Farm.

Seed Savers Exchange conserves biodiversity by maintaining a collection of over 20,000 different varieties of heirloom and open-pollinated plants, varieties with the ability to regenerate themselves year after year. These seeds (and tissue cultures or other plant materials, depending on how a plant reproduces) have the power to withstand unforeseen pestilence and plant disease, climate change, and limited habitat, and to stop dinnertime boredom forever.

In the last century or so, the world has lost 75% of its edible plant varieties. That might be hard to perceive when many of us have enough food on our plates, but consider this: According to the United Nations’ Food and Agriculture Organization, only five cereal grains make up 60% of our calories. A system that depends so heavily on so few crops is quite fragile. Think of the Irish Potato Famine – the use of only one variety of potato led to a catastrophe. In 1845, the introduction of a new fungus wiped out the primary source of food in Ireland, leading to the death or emigration of some one and a half million people.

Industrial agriculture and the chemicals and machines that it employs have required that farmers and, more often, scientists breed for uniformity in plants and animals. In the United States in particular, genetically engineered plant varieties have had a devastating impact on biodiversity. According to the USDA’s Economic Research Service, since their commercial introduction in 1996, use of genetically engineered (GE) crops by US farmers has increased steadily. In fact, in 2013, 170 million acres of GE crops were planted in the US, seeds that are patented and cannot be saved and planted again next year. That’s roughly half of all American cropland.

It’s no wonder, then, that stewards of seed and heritage varieties are scarce. With no one to teach his or her neighbors and children about the importance of these plants, the art of saving seed dies out, and with it, we lose the precious varieties these mentors safeguarded.

To become a Seed Savers Member; to receive their catalog and mailings and to become a part of their large seed exchange: www.seedsavers.org/join

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.

Perfect for and just in time for holiday gift-giving, Klein’s is offering this new line of soy candles in recycled wine bottles. But best of all, a portion of all profits goes to animal rescue groups from around the country.

(from the Rescued Wine website @ rescuedwinecandles.com)

Our mission is to give back to animal rescue groups and better or environment one recycled bottle at a time. We aspire to repurpose wine bottles with new candle life. Rescued Wine products are created and packaged in a studio, not a factory, which is nestled amongst the Sierra Nevada mountains in the northern California resort town of Truckee. These wine inspired candles are handmade from recycled wine bottles and hand-poured with our clean burning all natural American soy wax. Each fragrance is custom blended and infused with essential oils. Each candle burn time is about 80 hours.

The Signature Collection fragrances include: Cabernet, champagne, chardonnay, malbec, merlot, mimosa, palm sangria, pinot grigio, pinot noir, riesling, rosé, sauvignon blanc and ‘wine for the holidays’ with more fragrances and packaging options available on their website.

The process of prepping my potted summer bulbs for winter storage has begun. It’s time to move my pots of tuberous begonias, callas, caladiums, colocasias and pineapple lilies to the garage where they’ll spend the upcoming weeks until their inevitable move to the root cellar in the basement around November 1. It’s important that I let these containers dry out completely before I move them into storage. Doing so ensures that they won’t rot during their 4 months of complete dormancy in the basement. I’m lucky to live in an older home with a root cellar. I’ve been able to get the temperature into the 40’s for most of the winter–perfect temps to not only store my dormant summer bulbs, but also brugmansias (angel’s trumpets), dahlias and cannas. Around March 1, I’ll move my pots to the warmer part of the basement where I’ll begin watering them. By mid-May I’ll have already growing containers to place back into the garden. With our short summers, any added growing time is a real plus for summer performance.

* * * * *

This morning I delivered for Klein’s an entire van load of mums to one of our client’s homes in Maple Bluff. They, like so many yards with a lot of shade in the Madison area, have used pachysandra (Japanese spurge) extensively as a shady groundcover throughout their landscape. For generations, pachysandra has been one of a few reliable go-to perennials to use in shade gardens due to its dense growth habit and beautiful glossy foliage. It’s been renowned for its pest-free qualities…that is until just a few months ago when a new fungal problem appeared in the state for the first time. Read on.

Boxwood Blight Found in Wisconsin for First Time (July 27, 2018)

(Madison) – Boxwood blight, a serious fungal disease that attacks a popular garden shrub, has been found in Wisconsin for the first time at a nursery grower in Kenosha County, the Wisconsin Department of Agriculture, Trade and Consumer Protection announced today.

Department nursery inspectors found it during a routine annual inspection and sent samples for laboratory testing. The USDA Animal and Plant Health Inspection Service confirmed July 19 that the samples carried a fungus that causes boxwood blight. This fungus also infects Pachysandra.

Boxwood and Pachysandra are common in home and public gardens. Boxwood is used for hedges and foundation plantings, and in holiday decorations. Pachysandra is a groundcover.

“We commend the grower for their close cooperation, hard work and willingness to take measures to prevent and control any further spread,” said Brian Kuhn, director of the department’s Bureau of Plant Industry. “We have a number of large nursery operations that grow the plant for wholesale and landscaping sales. This disease threatens our nursery industry and landscaping industries, as well as consumers.”

The fungus causes brown spots on the plant’s leaves. The spots enlarge until they merge and the leaves drop off. Black lesions also form on the plant’s woody stems. It thrives in warm, humid conditions. It is most often spread by moving infected plants, but may also be carried on garden tools, clothing, and vehicles. Even when infected plants are removed, reproductive spores may remain in the soil for up to 6 years. While fungicides may help prevent the disease, they cannot cure it. Once infected, plants and leaf litter must be burned, buried at least 2 feet deep, or double-bagged and landfilled.

The grower is contacting customers that may have received infected stock. Anyone who suspects boxwood blight should contact their county Extension office. To prevent introducing or spreading boxwood blight, Kuhn recommends that gardeners:

-Buy plants from reputable suppliers, nurseries or garden centers, and carefully inspect them.
-Buy less susceptible varieties. A list is available on the DATCP website.
-Isolate new plants from existing boxwood/Pachysandra plantings for at least a month.
-Space plants enough for air to circulate around them.
-Avoid overhead watering, and avoid working with plants when they are wet.
-Rake and remove leaf debris, and inspect boxwood plants frequently.
-Do not use boxwood holiday decorations near boxwood in your landscape.
-Dispose of boxwood holiday decorations by sealing in plastic bags and landfilling.

Boxwood blight first appeared in the mid-1990s in the United Kingdom and has now spread throughout Europe. It first appeared in the United States in 2011 and has now spread to more than 2 dozen states. It is unknown how it was introduced to Wisconsin.

Source: www.wisconsin.gov/Pages/Home.aspx

Our possible first frost of the season is expected tonight, nearly two weeks before the average first frost usually appears in the Madison area. In preparation (and luckily I had the day off yesterday), I scrambled doing tasks that I’m usually able to spread over a many week period.

Among the most important tasks was to move my most tender annuals, that I’m wanting to overwinter, to an indoor location. Houseplants that have spent the summer outdoors were brought back inside, cleaned up and placed in their normal locations throughout the house. During the summer I have nary a plant remaining inside. In just a few hours the house bacame a veritable jungle. My other most tender of annuals were moved to the garage before their move to the basement (or to Klein’s) for overwintering in the coming weeks. Those include my collection of rex begonias and fuchsias, among others.

Next on the list was to take cuttings of some prized tender annuals; those that I don’t want to waste the space on the parent plant, but want to continue growing in the future. Coleus tops this list. The cold tonight will certainly damage their very tender foliage, making cuttings in upcoming days very problematic. I’ve saved some of my coleus for twenty or more years via cuttings. The upside is that the cuttings also make for beautiful houseplants throughout the winter months. The cuttings will remain under grow lights for the next few weeks until they become well-rooted and then moved upstairs as the basement cools by mid-winter. Other very tender cuttings include those from Mexican flame vine (both Senecio confusus-now Pseudogynoxys chenopodioides-and ‘Sao Paulo’), abutilons (flowering maples), prized salvias (especially Bolivian sage (S. oxyphora) which no longer grows anywhere in the wild and is only in cultivation) and my favorite lophospermum (Lofos Compact Rose).

Sadly, the 2018 growing season is coming to an abrupt halt this year.

KLEIN’S RECIPES OF THE MONTH—These are a selection of relatively simple recipes chosen by our staff. New recipes appear monthly. Enjoy!!

There are many reasons for wanting to incorporate meat substitutes into your diet, even if you’re not following a vegan or vegetarian diet. Eating less meat is not only better for your health but also for the environment. However, the abundance of meat substitutes makes it hard to know which to pick. Here’s a guide to choosing a vegan meat replacement for any situation and a few simple family friendly recipes.

First, consider what function the meat substitute serves in your meal. Are you looking for protein, flavor or texture? If you’re using the meat substitute as the main source of protein in your meal, then examine labels to find an option that contains protein. If you follow a vegan or vegetarian diet, look for nutrients that are typically low in these diets, like iron, vitamin B12 and calcium. If you follow a special diet that forbids such things as gluten or soy, look for products that do not contain these ingredients.

Tofu has been a standby in vegetarian diets for decades and a staple in Asian cuisines for centuries. While lacking flavor on its own, it takes on flavors of the other ingredients in a dish. It’s made similarly to the way cheese is made from cow’s milk— soy milk is coagulated, whereupon the curds that form are pressed into blocks. Tofu can be cubed for use in a stir-fry or crumbled as a replacement for eggs or cheese. Try it out in scrambled tofu or vegan lasagna.

Tempeh is a traditional soy product made from fermented soy. The soybeans are cultured and formed into cakes. Unlike tofu, which is made from soy milk, tempeh is made using the whole soybean, so it has a different nutritional profile. It contains more protein, fiber and vitamins than tofu. Additionally, as a fermented food, it may benefit digestive health. Tempeh is often supplemented with grains such as barley, so if you’re following a gluten-free diet, be sure to read labels carefully. Tempeh has a stronger flavor and firmer texture than tofu. It pairs well with peanut-based sauces and can be easily added to stir-fries or Thai salad.

TVP (Texturized Vegetable Protein) is a highly processed meat substitute developed in the 1960s by food conglomerate Archer Daniels Midland. It’s made by taking soy flour — a byproduct of soy oil production — and removing the fat using solvents. The end result is a high-protein, low-fat product. The soy flour is extruded into various shapes such as nuggets and chunks. TVP can be purchased in dehydrated form. However, it’s more often found in processed, frozen, vegetarian products. TVP is flavorless on its own but can add a meaty texture to dishes such as vegan chili.

Seitan, or wheat gluten, is derived from gluten, the protein in wheat. It’s made by adding water to wheat flour and removing the starch. Seitan is dense and chewy, with little flavor on its own. It’s often flavored with soy sauce or other marinades. It can be found in the refrigerated section of the supermarket in forms such as strips and chunks. Seitan is high in protein, low in carbs and a good source of iron. Since the main ingredient in seitan is wheat gluten, it’s unsuitable for anyone following a gluten-free diet. Seitan can be used in place of beef or chicken in nearly any recipe.

Mushrooms make a great substitute for meat if you’re looking for an unprocessed, whole-food option. They naturally have a meaty flavor, rich in umami — a type of savory taste. Portobello mushroom caps can be grilled or broiled in place of a burger or sliced and used in stir-fries or tacos. Mushrooms are low in calories and high in fiber, making them a good choice for people trying to lose weight. However, they don’t contain much protein.

Jackfruit has been used in Southeast Asian cuisines for centuries, but has only recently become popular in the US as a meat substitute. It’s a large, tropical fruit with flesh that has a subtle, fruity flavor said to be similar to pineapple. Jackfruit has a chewy texture and is often used as a substitute for pulled pork in BBQ recipes. It can be purchased raw or canned. Some canned jackfruit is sealed in syrup, so read labels carefully for added sugars. As jackfruit is high in carbs and low in protein, it may not be the best choice if you’re looking for a plant-based protein source. However, when served with other high-protein foods, it makes a convincing substitute for meat.

Beans and legumes are affordable sources of plant-based protein that serve as hearty and filling meat substitutes. What’s more, they’re a whole, unprocessed food. There are many types of beans: chickpeas, black beans, lentils and more. Each bean has a slightly different flavor, so they work well in a variety of cuisines. For example, black beans and pinto beans complement Mexican recipes, whereas chickpeas and cannellini beans work well with Mediterranean flavors. Though beans are a good source of plant-based protein, they don’t contain all essential amino acids on their own. However, they’re high in fiber and a great vegetarian source of iron.

In conclusion, people with food allergies or intolerances may need to read labels carefully in order to avoid ingredients such as gluten, dairy, soy, eggs and corn. Furthermore, don’t assume a product is vegan just because it’s meatless. Many meatless products include eggs, dairy and natural flavors sourced from animal products and enzymes. Additionally, like most processed foods, many meat substitutes are high in sodium, so be sure to read labels if you watch your sodium intake. A healthy diet is based around minimally processed foods, so be cautious of long lists of ingredients filled with words you don’t recognize. Source: www.healthline.com

BROCCOLI AND TOFU IN PEANUT SAUCE–From The Enchanted Broccoli Forest by Mollie Katzen.

1 lb. firm tofu

1 lb. broccoli

1-2 TBS. canola or peanut oil

2 cups chopped onion

1 TBS. grated fresh ginger

4 cloves garlic, minced

3/4 tsp. salt

2 minced green onions

Peanut Sauce (see below)

1 cup coarsely chopped peanuts, optional

Cooked rice to serve it over

Cut the tofu into 1” cubes and place in a medium saucepan. Cover with water and bring to a boil. Reduce the heat and simmer 10 min. Drain and set aside. Thinly slice the broccoli stalks and coarsely chop the florets. Heat a large deep skillet or wok about 1 min. Add the oil and onion and cook on high heat for 2 min. Add the broccoli, ginger, garlic and salt and stir fry over high heat about 5 min. or until the broccoli is bright green and tender. Stir in the tofu and green onions and cook a few minutes more. Off heat, add the reserved sauce and stir to coat well. Serve over cooked rice, sprinkled with the chopped peanuts. Serves 5.

Peanut Sauce:

3/4 cup creamy peanut butter

3/4 cup hot water

6 TBS. rice or cider vinegar

3 TBS. soy sauce

Cayenne pepper to taste

Place the peanut butter and hot water in a small bowl and mash until uniform. Whisk in the rest of the ingredients and set aside.

CABBAGE & FAKIN’ BACON—True comfort food if you’re a fan of old-fashioned cooked cabbage. Adapted from a recipe in Martha Stewart’s Everyday Food from April 2011.

a few teaspoons of peanut or canola oil

1 pkg. smoky tempeh bacon strips cut into 3/4” pcs.

1 medium onion, thin sliced

1 3lb. head of cabbage cut into 1” pcs.

1/4 cup rice or cider vinegar

1/4 cup sugar, agave nectar or honey

3 TBS. soy cauce

In a large, heavy pot, heat a little oil on medium high and cook the tempeh pieces until slightly crispy. Transfer to a plate and set aside. Tn the hot oil (adding a little if needed), add the onion and the cabbage and cook, stirring occasionally 10 minutes or until wilted. Add the vinegar, sugar and soy sauce and cook, stirring occasionally, until tender crisp, about 10 minutes more. Stir in the tempeh and serve. Serves 6.

LENTIL (WRAPS) ENCHILADAS—A filling family favorite. They’ll never miss the meat! Adapted from a recipe that appeared in the Wisconsin State Journal from December 2001.

2 cups of brown lentils

8 cups water

1 TBS. canola or veggie oil

1 large onion, chopped

2 sweet bell peppers, chopped

8 oz. shredded Mexican or jalapeño jack (non-dairy if desired)

1 tsp. ground cumin

1/2 cup chopped cilantro (optional)

16x 8” flour tortillas

2 1/2 cups medium salsa (mild if desired)

Toppings of choice: Sour cream, chopped green onions, sliced black olives, Mexican hot sauce, etc.

preheat the oven to 325º. Combine the lentils and the water in a pot and bring to a boil over medium high heat. Reduce to low and simmer 20 minutes or until the lentils are tender. Drain.

Heat the oil in a very large skillet and cook the onion and green pepper until tender. Once tender, stir in the cumin, cooked lentils, cheese and cilantro. Spray a glass 10” x 15” baking dish with non-stick spray. Evenly spread 1/2 cup of the salsa in the bottom of the dish (a small can of tomato juice works well too) to help keep the enchiladas moist. Spoon a few tablespoons of the lentil/cheese mixture down the center of each tortilla, warmed per package instructions to make more pliable. Roll each enchilada and place tightly seam-side down in the prepped dish (12 enchiladas lengthwise and the remaining 4 the other direction along the long side of the dish). Spoon the salsa evenly over the wraps. Cover with foil sprayed with the cooking spray to prevent sticking. Bake 25 minutes, remove the foil and bake 20 minutes more. Serve the enchiladas with toppings of choice.

The dish can be made ahead of time and refrigerated. Add 5 minutes to each portion of the cooking times.

VEGETARIAN SKILLET DINNER—From the pages of Men’s Health magazine from January 2001

1 1/2 cups chopped onion

1/2 cup diced sweet red pepper

2 tsp. minced garlic

1 TBS. canola or peanut oil

1x 12oz. package vegetarian meat substitute crumbles (i.e. Morningstar Grillers crumbles)

1 tsp. ground cumin

3/4 tsp. cinnamon

3/4 tsp. garam masala (optional for an extra punch of flavor)

1x 15 oz. can garbanzos, with the liquid

1x 15 oz. can kidney beans, with the liquid

1x 14.5 oz. can Italian style stewed tomatoes, with the liquid

1/3 cup raisins

1/2 tsp salt

1/2 tsp pepper

Cooked rice or pasta if desired

In a medium saucepan, sauté the onion and peppers over medium heat in the hot oil. Add the crumbles, cumin, cinnamon and garam masala and cook until the crumbles are thawed and well-seasoned. Add the undrained, tomatoes, beans, garbanzos and raisins and cook until bubbly. Reduce the heat and simmer 8 minutes. Stir in the salt and pepper. Serve on it’s own as a stew or over rice or pasta. Serves 6.

By Megan Hirt for Mother Earth News @ www.motherearthnews.com

The telltale scratchy throat. Miserable nasal congestion. Lethargy tinged with aches and chills.

We all know the signs of a cold or flu settling in, about to derail us — however temporarily — from our day-to-day lives. If your first thought when cold or flu symptoms arise is to reach for an over-the-counter formula, consider this: In the United States, we spend billions every year trying to knock out these maladies, but most of that money goes to treatments that only suppress symptoms and do little to spur healing.

With the following preventive measures and simple, natural cold and flu remedies, you can save money, take control of your health, and trim your time spent feeling under the weather this cold and flu season.

Colds and flu spread primarily via droplets released in the air when someone who is ill coughs, sneezes or talks, and via surface contact (touching something a sick person has touched). The surest natural way to lessen your odds of falling ill is to tweak some of your habits.

—Cough and sneeze into your elbow. Instead of covering your cough with your hand, turn your head and cough into your elbow, which will sequester a virus just as well. Your elbow, however, is far less likely than your hands to come in contact with people or surfaces.

—Wash up often. The more frequently you wash your hands, the lower your risk of becoming sick. Remember: Colds and flu are caused by viruses — not bacteria — so banking on antibacterial soap as a safeguard against colds and flu won’t be effective. Studies have shown that washing your hands with an antibacterial soap is no better at preventing infectious illnesses than scrubbing with plain soap and water. Moreover, there’s mounting evidence that triclosan — the main active ingredient in many antibacterial soaps — may facilitate the growth of resistant bacteria.

—Hands off your face. A 2008 study from the University of California, Berkeley, found that the typical person makes the hand-to-face connection an average of 16 times per hour. If you refrain from touching your eyes, nose and lips, you drastically reduce the likelihood of a virus entering your body.

—Avoid touching surfaces others touch. Encourage your workplace to outfit bathroom doors with foot-operated openers — try the StepNpull — that allow for a hands-free exit. Block contact with faucets, door handles and other heavily trafficked surfaces in public restrooms by cloaking your grip in a paper towel.

—Consider copper surfaces. Copper and copper alloys (brass, bronze) have inherent antimicrobial properties that make them capable of reducing the spread of infection. A 2009 study from Selly Oak Hospital in England found that frequently touched items in a hospital setting that were made of copper — including grab handles, door push plates and toilet seats — harbored up to 95 percent fewer microorganisms compared with the same items made of standard materials, such as stainless steel. Numerous follow-up studies of copper’s antiviral properties indicate copper surfaces could be an effective means of reducing the spread of colds and flu — and even superbug bacteria such as MRSA — if this prevention tactic were widely adopted.

—Get regular exercise. While colder weather may trigger an urge to curl up in the sedentary comfort of a blanket, moving your body will actually boost its immune function. In a 2006 study, researchers at the University of Washington enrolled 115 women in either a weekly 45-minute stretching session or 45 minutes of moderate-intensity exercise five days a week. After 12 months, the exercisers had developed significantly fewer colds than the stretchers did. You needn’t necessarily carve out time for jogging or the like, either: Everyday chores such as raking leaves or shoveling snow can count as moderate-intensity exercise.

Scientific research supports the use of the following herbs to help stave off colds and flu.

—Garlic (Allium sativum). Garlic’s long and storied history of healing includes earning high marks as an antiviral, and it’s particularly valuable for warding off colds and helping open sinuses. Crushing or cutting garlic cloves generates a sulfur compound known as allicin, which has antiviral, antibacterial and anti-fungal properties and is oft-credited as the star component that gives garlic its all-around stellar healing repertoire. Allicin is available only from raw garlic, however, so choose a preparation that calls for it raw, or add garlic at the end of cooking to tap its full medicinal power.

—Ginseng (Panax ginseng, P. quinquefolius). In a 2005 study, Canadian researchers gave 279 adults either a daily placebo or 400 milligrams a day of ginseng. Four months later, the ginseng group had contracted considerably fewer colds. University of Connecticut researchers repeated the study and arrived at the same conclusion, deeming ginseng “a safe, natural means for preventing acute respiratory illness.” In his book The Green Pharmacy, Dr. James A. Duke suggests a daily dose of about 1 teaspoon ginseng steeped in a cup of boiling water to make a tea.

—Eleuthero (Eleutherococcus senticosus). Also known as “Siberian ginseng,” this herb isn’t related to ginseng but has similar effects, including immune-boosting antiviral action. Take daily as a tea of about 1 teaspoon eleuthero root steeped in 1 cup boiling water.

—Mushrooms. Maitake mushrooms (Grifola frondosa), reishi mushrooms (Ganoderma lucidum) and shiitake mushrooms (Lentinula edodes) rev up the immune system to defend against a number of viruses. Maitake mushrooms aren’t easy to find fresh, so try ordering them dried (Oregon Mushrooms is one mail-order source). Reishi mushrooms are rather unpleasant-tasting and aren’t used as a food (take them as capsules instead), but go ahead and eat your fill of robust, scrumptious shiitakes.

—Astragalus (Astragalus membranaceus). This antiviral and immune-strengthening herb has been a principal player in traditional Chinese medicine for millennia. In Herbal Antibiotics, author Stephen Harrod Buhner recommends a daily pot of tea containing 2 to 3 ounces astragalus root. Or, enlist astragalus along with garlic as part of an immune-enhancing soup broth, Buhner suggests.

Should your prevention measures fall short — and they likely will at some point — try these natural means to lessen a cold or flu’s impact and duration.

—Chicken soup. In a laboratory study published in 2000, University of Nebraska researchers found this centuries-old remedy can indeed relieve symptoms of an upper respiratory tract infection. Specifically, chicken soup eased the inflammation of throat cells that can cause cold symptoms. The researchers weren’t able to identify a precise ingredient responsible for the alleviation, but they theorized a combination of the soup’s components working together gave it its benefit. The recipe tested featured chicken broth, onions, sweet potatoes, parsnips, turnips, carrots, celery stems, parsley, salt and pepper. Many veggies, particularly onions, have anti-inflammatory properties.

—Ginseng. In addition to ginseng’s value in cold prevention, research from the University of Connecticut (mentioned previously) also showed ginseng cut severity of cold symptoms in half.

—Ginger (Zingiber officinale). Within this knobby, pungent rhizome reside nearly a dozen antiviral compounds. Notably, ginger contains chemicals known as sesquiterpenes that specifically fight rhinoviruses, the leading cause of the common cold. Dr. Duke recommends concocting a soothing ginger tea by pouring boiling water over 2 tablespoons of fresh, shredded ginger root.

Herbalist Rosemary Gladstar blends ginger with another time-honored healer — honey (keep reading) — for the Ginger Lemon-Aide recipe in her book Medicinal Herbs: A Beginner’s Guide. To make, combine 4 to 6 tablespoons freshly grated ginger root with 1 quart cold water and bring to just a boil. Remove heat and let steep for 10 to 15 minutes. Strain ginger from tea, and stir in the juice of 1 to 2 fresh lemons along with honey to taste.

—Juniper (Juniperus spp). Juniper berries boast a powerful antiviral compound known as deoxypodophyllotoxin. For upper respiratory tract infections, Buhner advises turning to the woodsy-smelling essential oil of juniper. Place eight to 10 drops of juniper essential oil in water in a 1-ounce nasal spray bottle. Use four to six times per day, shaking the mixture before each use.

—Hot drinks and honey. Any warming drink can help soothe a sore throat, suppress a cough, and calm the overall commotion of a cold or flu. Honey coats the throat and relieves irritation while its antioxidant and antimicrobial properties go to work fighting viral infections. Try Buhner’s Colds and Flu Tea: 2 tablespoons ginger juice, juice of 1/4 lime, pinch cayenne pepper, 1 tablespoon honey, and hot water.

—Horehound (Marrubium vulgare), licorice (Glycyrrhiza glabra) and slippery elm (Ulmus rubra). Each of this trio provides remarkable relief for sore throats. Try a tea of licorice root and slippery elm bark, and put horehound leaves to work in homemade cough drops

There are few houseplants with more diversity than the ficus (fig) family, ranging from ground covers (creeping fig) to stately trees. And few houseplants are easier to grow, given a few basic requirements. They don’t like to get too dry and they don’t like to get moved around too much. Both result in leaf drop, which is usually not too detrimental for the plant but generally causes a panic in the owner. No ficus is hardy in Wisconsin so all must be treated as houseplants. Most can take rather low light, so are perfect for our long winters. Some, like the rubber tree (F. elastica) and the fiddleleaf fig (F. lyrata), prefer a more moderate light.

The most common ficus that people are familiar with is the weeping fig (F. benjamina). Most varieties grow into a beautiful tree and can be purchased in shrub form, with a single straight stem, with braided stems or more recently with a corkscrew stem. Leaves are a shiny green and can be variegated or elongated (F. benjamina ‘Alii’, an exceptionally beautiful variety).

Key to a ficus’ success is correct watering. They like to remain moist, but never soggy, allowing them to dry out more during the dead of winter. Letting them dry out too much too often will result in leaf drop, but don’t panic. Simply water as normal and don’t move the plant. Soon the leaf drop will cease and you may even see some new growth. Moving the plant will add to the leave drop and continuous moving will compound the problem even more.

Ficus love to spend the summers outdoors. You won’t believe how fast they grow if allowed to spend some time in some warm rains. Place in a shady spot to avoid leaf scorch. Under a tree or a spot without an overhang is best. Move the plant back indoors before the first frost, pruning as desired. Once indoors, it will begin losing leaves after a few weeks–lots of them! But again, don’t panic, don’t move it and let it acclimate. You won’t see much growth during the winter, but come February each tip will be bright green with new foliage. As with all houseplants, it’s best not to fertilize from November thru February, as not to encourage new growth.

Sundays, May 6 thru October 14, 1:30-3:00

Get an insider’s view of Olbrich’s outdoor gardens during a free guided garden stroll. All ages are welcome for this casual overview of the Gardens. Guided garden strolls will vary somewhat according to the season to reflect the garden areas that are at peak interest.

Strolls start and end in the lobby near the Garden entrance and are about 45 to 60 minutes in length. No registration is required; strolls are drop-in only. Strolls are held rain or shine and will be cancelled only in the event of dangerous lightning.

Olbrich Botanical Gardens

3330 Atwood Ave., Madison

608/246-4550 or www.olbrich.org for details.

August 25 thru October 27, 2018

Thursdays thru Saturdays in September from 7:30 p.m.-10:30 p.m. and 6:30 p.m.-9:30 p.m. in October, rain or shine

In the gardens @ Olbrich Botanical Gardens

Definition: Gleam n. a flash of light; n. an appearance of reflected light; v. shine brightly like a star or light; v. appear briefly

GLEAM, Art in a New Light, is an annual exhibit featuring local, national and international artists creating light-based installations throughout Olbrich’s 16-acre outdoor gardens. Visitors wind their way through dimly lit pathways, encountering strange and surprising forms that pulse and shimmer in the night around every corner.

Experience the gardens after dark in a whole new light!

GLEAM will be viewable daily, during regular public daytime hours in September and October. When the sun sets, the Gardens will open for extended viewing hours and art installations will be illuminated.

“GLEAM 2018 features artists and designers from right here in the Midwest, Pittsburgh, PA, Brooklyn, NY, down south in Tulsa, OK, and all the way across the Atlantic from the Netherlands! These provocateurs design original light installations using everything from video projection and lasers to simple paracord string to create awe inspiring visuals. The Thai Pavilion will be highlighted for the first time, broadening the range of the nighttime garden experiences.”

Admission for the general public is $15 for adults 13 & up ($11 for members) and $7 for children ages 3-12 ($6 for members).

Tickets available at the door starting at 7:30 p.m. pending online ticket sales. Gardens will close to the public at 6 p.m. on evening viewing dates. Last ticket sold at 10 p.m. (9:00 in October).

Olbrich Botanical Gardens

3330 Atwood Ave., Madison

608/246-4550 or www.olbrich.org for details.

Friday, October 5, 7:00-10:00 p.m.

Be inspired by the beauty of a crisp fall evening in Olbrich’s outdoor gardens. Watch the flames from bonfires dance on the Great Lawn, groove to live music, savor a variety of tasty foods from Food Fight restaurants, and sip frothy Wisconsin brews. Food and beverage offered at an additional cost.

Must be 21 years old to attend. In the case of inclement weather the event will be relocated indoors. A limited number of advance tickets are available. Additional tickets may be available the day of the event, weather permitting. Tickets are available both at Olbrich’s Growing Gifts shop or on-line beginning September 4. Ticket proceeds benefit the Gardens. Tickets are $25 ($20 for members).

Olbrich Botanical Gardens

3330 Atwood Ave., Madison

608/246-4550 or www.olbrich.org for details.

Saturday, October 6, 1:00 p.m.-3:00 p.m.

Longenecker Horticultural Garden Tour

David Stevens, LHG curator, will explore the pinetum, the largest and most diverse conifer collection in the state. Located on a glacial drumlin, the collection ranges from pines, spruce, and firs to Japanese umbrella trees. Free, no registration required. Meet at the Visitor Center.

University of Wisconsin Arboretum

1207 Seminole Highway

Madison, WI 53711

608/263-7888 or arboretum.wisc.edu for details.

Saturday, October 13, 1:00 p.m.-3:00 p.m.

Longenecker Horticultural Garden Tour

Enjoy the colorful show of trees and shrubs before winter dormancy. Michael Jesiolowski, senior horticulturist at Chicago Botanic Garden, will highlight the best fall foliage, form, and fruit displays from Acer to Zelkova. Free, no registration required. Meet at the Visitor Center.

University of Wisconsin Arboretum

1207 Seminole Highway

Madison, WI 53711

608/263-7888 or arboretum.wisc.edu for details.

Sunday, October 14, 12:30 p.m.-4:00 p.m.

Wisconsin Science Festival Exploration Stations

Come to the Arboretum during the statewide celebration of science to experience nature. Explore the colors of the Arboretum’s prairies, forests, and wetlands during this annual time of change. Learn how plants transform fall landscapes with shades of yellow, red, orange, and brown. Join us to investigate the science of fall foliage and create nature-based arts and crafts. Free, no registration required. Meet at the Visitor Center. See also the two afternoon walks, listed separately.

University of Wisconsin Arboretum

1207 Seminole Highway

Madison, WI 53711

608/263-7888 or arboretum.wisc.edu for details.

Sunday, October 14, 1:00 p.m.-2:30 p.m.

Walk

Enjoy what is usually the peak for fall color in the woodlands. Free, no registration required. Meet at the Visitor Center. Presented in conjunction with the Wisconsin Science Festival.

University of Wisconsin Arboretum

1207 Seminole Highway

Madison, WI 53711

608/263-7888 or arboretum.wisc.edu for details.

Sunday, October 14, 1:30 p.m.-3:30 p.m.

Family Nature Program

Investigate the science of fall color changes in plants and create nature-based arts and crafts. Naturalist-led hike, 1:30–2:30 p.m., indoor activities, 2:30–3:30 p.m. Walk and activities are designed for children. Free, no registration required. Meet at the Visitor Center. Presented in conjunction with the Wisconsin Science Festival.

University of Wisconsin Arboretum

1207 Seminole Highway

Madison, WI 53711

608/263-7888 or arboretum.wisc.edu for details.

Tuesday, October 23, from 6:30-8:00 p.m

Learn about dwarf and unique conifers and their origins! Joe Braeu, internationally known ‘broom collector’, will share his adventures of searching the forests for the mutations, propagating his finds, and the wonderful conifer delights as they mature.

$7 general admission, $5 RBG Members; this event includes printed and note taking materials (where applicable), you will have access to Rotary Botanical Gardens’ grounds, and light refreshments. You may purchase tickets to this event at the door, or online, in advance. If you are interested in Membership perks, such as discounted rates,

Rotary Botanical Gardens

1455 Palmer Drive

Janesville, WI,

608/752-3885 or www.rotarybotanicalgardens.org/

Sunday, October 28, 1:30 p.m.-3:30 p.m.

Family Nature Program

Hike and explore the colorful forest and prairie, then draw, paint, and write about your discoveries. Naturalist-led hike, 1:30–2:30 p.m., indoor activities, 2:30–3:30 p.m. Walk and activities designed for children. Free, no registration required. Meet at the Visitor Center.

University of Wisconsin Arboretum

1207 Seminole Highway

Madison, WI 53711

608/263-7888 or arboretum.wisc.edu for details.

Wednesday, October 31, from 4:00-7:00 p.m

Rotary “Boo”tanical Gardens invites you to enjoy a family-friendly Halloween experience! Join us for a Halloween Walk on October 31, 2018. This event is for families with children who are looking for a safe place to enjoy Halloween night. Don’t forget to wear your spooktacular costume!

Suggested donation: $3 per child. All children must be accompanied by a parent/guardian.

From 4 to 7 p.m., trick-or-treat through the Gardens at your own pace, enjoy indoor games and activities, refreshments will be available for purchase.

Event held rain or shine! In case of inclement weather, trick-or-treating will be held indoors.

Rotary Botanical Gardens

1455 Palmer Drive

Janesville, WI,

608/752-3885 or www.rotarybotanicalgardens.org/

Saturday, November 3, 9:00-3:00

Olbrich Botanical Gardens

The Herb Fair annually sponsored by the Madison Herb Society, reaches out to the public through lectures and demonstrations and provides an outlet for members to expand their knowledge and abilities to use herbs.

Hear about herbs from speakers and vendors. Purchase herbal products. Make & take projects, demonstrations, and a Q & A station. Free! Sponsored by the Madison Herb Society. Visit www.madisonherbsociety.org.

Olbrich Botanical Gardens

3330 Atwood Ave., Madison

608/246-4550 or www.olbrich.org for details.

Saturdays, April 14 thru November 10, 6:15-1:45

On the Capitol Square

Wednesdays, April 18 thru November 7, 8:30-1:45

In the 200 block of Martin Luther King, Jr. Blvd.

For details visit www.dcfm.org

Sundays, May 6 through October 21, 8:30-12:30

In the Northside TownCenter at the intersection of N. Sherman Ave. and Northport Dr. across from Warner Park.

The Northside Farmers Market is a nonprofit community enterprise. It is one of the newest and fastest growing farmers’ markets in Dane County. In keeping with the innovative spirit of Madison’s Northside, we are surpassing what defines the traditional farmers’ market. Our fundamental principles include:

–Providing an abundant selection of high quality, locally grown foods.

The market accepts Quest, WIC and Senior FMNP vouchers.

–Supporting our local agricultural entrepreneurs who are increasingly important today in ensuring that we have the best and safest food possible.

–Educating the community about traditional foods and the history of local agriculture in an attempt to preserve (and expand upon) our rich heritage.

–Promoting nutrition and the market by hosting dinners for neighborhood groups and seniors.

Parking is always FREE!

For details visit www.northsidefarmersmarket.org

OCTOBER IN THE GARDEN—A checklist of things to do this month.

**Although the average first frost date for Madison is about Oct. 6, killing frosts have occurred as early as September 12 (1955). Be aware of quick weather changes this time of year. Be prepared to cover tender plants at any time.

___Visit Olbrich, Rotary or Allen Centennial Gardens and note plants of fall interest for spring planting and best selection.

___Dig new beds now! It’s easier now than in spring when super-busy.

___Take geranium, salvia, impatiens, abutilon cuttings before the first freeze.

___Plant spring bulbs now! Plant tulips, daffodils, hyacinths & crocus.

___Plant bulbs for forcing and put in a cool location for 10-12 weeks.

___Plant Christmas amaryllis now for holiday blooms; paperwhites now for Thanksgiving blooms.

___Apply a systemic pesticide to plants to be wintered over indoors.

___Move potted bulbs to be stored like begonias, callas, caladiums and cannas to a garage so they can dry out before storage.

___Dig up and store dahlias, glads, cannas and elephant’s ear after tops freeze.

___Continue planting deciduous shrubs and trees until the ground freezes.

___Divide and plant perennials as desired.

___Clean up stalks and leaves of annuals and vegetables, preventing viruses and pests for next year’s garden.

___Continue harvesting brussels sprouts, kale, greens and root crops.

___Plant garlic. October is the best time.

___Stop deadheading perennials for winter interest, i.e. sedums, grasses, etc.

___Cut perennials back to 4-6”, leaving those for winter interest.

___Collect seeds for next year’s garden.

___Plant winter rye as a cover crop for spring tilling.

___Make notes in your garden journal for changes, improvements, etc.

___Take pictures of your garden for record keeping.

___Mow the lawn at shortest setting for last mowing of the season.

___Visit Klein’s—Great selection of mums, kales, cabbages, pansies & more!

Some of our very favorite seed and plant sources include:

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

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

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.

—-We’ve put any leftover perennials to bed for the winter in one of out unheated back greenhouses. It’s been a good season…we have very little left to pack away.

—We begin shutting down the back greenhouses. They remain unheated for the winter allowing energy savings and pest control.

—Weatherizing continues. We seal up and insulate unused doors and caulk up air leaks. Water is shut off to the greenhouses not used during the winter.

—Pots, cell packs and trays arrive from our wholesalers in preparation for next spring. Most are stored in the unused greenhouses out back. It’s only 3 months till the first of next year’s geranium crop arrive (we already have some of next season’s tropicals).

—Plants begin arriving for the big Garden Expo at the Alliant Energy Center in February. Herbs, primrose and cool-loving annuals are arriving enforce.

—Cyclamen and azaleas continue to arrive for winter sales.

—We send out our mailings to local churches regarding poinsettia and blooming plant information for the upcoming holidays. We are proud to say that hundreds of area churches and businesses are decked out with Klein’s HOMEGROWN poinsettias during the holiday season.

—By month’s end the poinsettias begin to change color. Looking across the greenhouses, one begins to see hints of red, pink and white. We’ve moved many of our poinsettias into our retail area from the back greenhouses before cold weather sets in.

Have our monthly newsletter e-mailed to you automatically by signing up on the right side of our home page. We’ll offer monthly tips, greenhouse news and tidbits, specials and recipes. . .everything you need to know from your favorite Madison greenhouse. And tell your friends. It’s easy to do.

Ask us your gardening questions by e-mailing us at madgardener@kleinsfloral.com. Klein’s in-house Mad Gardener will e-mail you with an answer as promptly as we can. The link is posted on our home page and in all newsletters.

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.

Follow Klein’s on Facebook where we post updates and photos on a regular basis.

Join Klein’s on Twitter where we post company updates and photos on a regular basis.

We offer a 10% Off Senior Citizen Discount every Tuesday to those 62 and above. This discount is not in addition to other discounts or sales. Please mention that you are a senior before we ring up your purchases. Does not apply to wire out orders or services, i.e. delivery, potting, etc.

Plastic flower pots and garden edging can now be recycled as part of the City of Madison’s rigid plastic program. Flowerpots and edging must be free of dirt and can be placed in your green recycling bin. For more information call 267-2626 or visit www.cityofmadison.com/streets/recycling/plastic.cfm

Klein’s Floral and Greenhouses delivers daily, except Sundays, throughout all of Madison and much of Dane County including: Cottage Grove, DeForest, Fitchburg, Maple Bluff, Marshall, McFarland, Middleton, Monona, Oregon, Shorewood Hills, Sun Prairie, Verona, Waunakee and Windsor. We do not deliver to Cambridge, Columbus, Deerfield or Stoughton.

Current delivery rate on 1-4 items is $7.95 for Madison, Maple Bluff, Monona and Shorewood Hills; $8.95 for Cottage Grove, DeForest, Fitchburg, McFarland, Sun Prairie, Waunakee and Windsor; and $9.95 for Marshall, Middleton, Oregon and Verona. An additional $3.00 will be added for deliveries of 4-10 items and $5.00 added for deliveries of more than 10 items. For deliveries requiring more than one trip, a separate delivery charge will be added for each trip.

A minimum order of $25.00 is required for delivery.

We not only deliver our fabulous fresh flowers, but also houseplants, bedding plants and hardgoods. There may be an extra charge for very large or bulky items.

Delivery to the Madison hospitals is $5.95. Deliveries to the four Madison hospitals are made during the early afternoon. Items are delivered to the hospital’s volunteer rooms and not directly to the patients’ rooms per hospital rules.

There is no delivery charge for funerals in the city of Madison or Monona, although normal rates apply for morning funeral deliveries to Madison’s west side (west of Park St.). Our normal rates also apply for funeral deliveries in the surrounding communities at all times. Although we don’t deliver on Sundays, we will deliver funeral items on Sundays at the regular delivery rate.

Morning delivery is guaranteed to the following Madison zip codes, but only if requested: 53703, 53704, 53714, 53716, 53718 and Cottage Grove, DeForest, Maple Bluff, Marshall, McFarland, Monona, Sun Prairie, Waunakee and Windsor.

We begin our delivery day at 8:00 a.m. and end at approximately 3:00 p.m. We do not usually deliver after 4:00 unless specific exceptions are made with our drivers.

Except for holidays, the following west-side zip codes and communities are delivered only during the afternoon: 53705, 53706, 53711, 53713, 53717, 53719, 53726, Fitchburg, Middleton, Oregon, Shorewood Hills and Verona.

During holidays (Christmas, Valentine’s Day, Mother’s Day, etc.) we are able to make morning deliveries to all of the above areas. We are not able to take closely timed deliveries on any holiday due to the sheer volume of such requests.

It’s best to give us a range of time and we’ll try our absolute hardest. Orders for same day delivery must be placed by 12:30 p.m. or by 2:30 p.m. for Madison zip codes 53704 and 53714.

DEPARTMENT HEADS: Please refer all questions, concerns or feedback in the following departments to their appropriate supervisor.

Phone: 608/244-5661 or 888/244-5661

Horticulturalist & General Manager–Jamie VandenWymelenberg jamie@kleinsfloral.com

Accounts, Billing and Purchasing—Kathryn Derauf kathryn@kleinsfloral.com

Delivery Supervisor & Newsletter Coordinator—Rick Halbach rick@kleinsfloral.com

Owner, Floral Designer & Purchasing—Sue Klein sue@kleinsfloral.com

University of Wisconsin Extension

1 Fen Oak Ct. #138

Madison, WI 53718

608/224-3700

Plant Disease Diagnostics Clinic

Dept. of Plant Pathology

1630 Linden Dr.

Madison, WI 53706

Insect Diagnostic Lab

240 Russell Labs

1630 Linden Dr.

Madison, WI 53706

U.W. Soil and Plant Analysis Lab

8452 Mineral Point Rd.

Verona, WI 53593

608/262-4364

American Horticultural Society

Garden Catalogs (an extensive list with links)

also http://www.mailordergardening.com/

Invasive Species

Community Groundworks

3601 Memorial Dr., Ste. 4

Madison, WI 53704

608/240-0409

Madison Area Master Gardeners (MAMGA)

Wisconsin Master Gardeners Program

Department of Horticulture

1575 Linden Drive

University of Wisconsin – Madison

Madison, WI 53706

608/265-4504

The Wisconsin Gardener

Allen Centennial Gardens

620 Babcock Dr.

Madison, WI 53706

608/262-8406

Olbrich Botanical Gardens

3330 Atwood Ave.

Madison, WI 53704

608/246-4550

Rotary Gardens

1455 Palmer Dr.

Janesville, WI 53545

608/752-3885

University of WI Arboretum

1207 Seminole Hwy.

Madison, WI 53711

608/263-7888

University of Wisconsin-West Madison

Agricultural Research Center

8502 Mineral Point Rd.

Verona, WI 53593

608/262-2257

Children may find the bright colors and different textures of plants irresistible, but some plants can be poisonous if touched or eaten. If you’re in doubt about whether or not a plant is poisonous, don’t keep it in your home. The risk is not worth it. The following list is not comprehensive, so be sure to seek out safety information on the plants in your home to be safe.

•Bird of paradise

•Bull nettle

•Castor bean

•Chinaberry tree

•Crocus

•Daffodil

•Deadly nightshade

•Dieffenbachia (dumb cane)

•Foxglove

•Glory lily

•Hemlock

•Holly berry

•Indian tobacco

•Iris

•Jimsonweed

•Lantana

•Larkspur

•Lily of the valley

•Marijuana

•Mescal bean

•Mexicantes

•Mistletoe

•Morning glory

•Mountain laurel

•Night-blooming jasmine

•Nutmeg

•Oleander

•Philodendron

•Poison ivy

•Poison sumac

•Pokeweed

•Poppy

•Potato

•Privet

•Rhododendron

•Rhubarb

•Water hemlock

•Wisteria

Below is a list of some of the common plants which may produce a toxic reaction in animals. This list is intended only as a guide to plants which are generally identified as having the capability for producing a toxic reaction. Source: The National Humane Society website @ http://www.humanesociety.org/

•Aconite

•Apple

•Arrowgrasses

•Autumn Crocus

•Azaleas

•Baneberry

•Bird-of-Paradise

•Black locust

•Bloodroot

•Box

•Buckeye

•Buttercup

•Caladium

•Carolina jessamine

•Castor bean

•Chinaberry tree

•Chockcherries

•Christmas berry

•Christmas Rose

•Common privet

•Corn cockle

•Cowbane

•Cow cockle

•Cowsliprb

•Daffodil

•Daphne

•Day lily

•Delphinium (Larkspur)

•Dumbcane

•Dutchman’s breeches

•Easter lily

•Elderberry

•Elephant’s ear

•English Ivy

•European Bittersweet

•Field peppergrass

•Foxglove

•Holly

•Horsechestnut

•Horse nettle

•Hyacinth

•Iris

•Jack-in-the-pulpit

•Jerusalem Cherry

•Jimsonweed

•Lantana

•Larkspur

•Laurels

•Lily of the valley

•Lupines

•Mayapple

•Milk vetch

•Mistletoe

•Monkshood

•Morning glory

•Mustards

•Narcissus

•Nicotiana

•Nightshade

•Oaks

•Oleander

•Philodendrons

•Pokeweed

•Poinsettia

•Poison hemlock

•Potato

•Rhododendron

•Rhubarb

•Rosary pea

•Sago palm

•Skunk cabbage

•Smartweeds

•Snow-on-the-mountain

•Sorghum

•Star of Bethlehem

•Wild black cherry

•Wild radish

•Wisteria

•Yellow jessamine

•Yew