‘THE SAGE’-Klein’s Online Newsletter—JANUARY 2023
Klein’s Floral & Greenhouses
3758 E. Washington Ave.
Madison, WI 53704
608/244-5661 or info@kleinsfloral.com
THIS MONTH’S HIGHLIGHTS:
Houseplant Happy Hour: Fridays thru January 27, 4:00-6:00
Our ‘Mad Gardener‘ and ‘Houseplant Help‘ Are Ready for Your Questions
UW Extension’s Green Thumb Gardening Series Coming in January
Introducing Klein’s New Floral Manager
What Are Ancient Grains?
Klein’s Favorite Seed, Bulb & Plant Sources
You Asked about Growing Medium for Moth Orchids
Plant of the Month: Terrarium Plants
Klein’s Favorite Ancient Grain Recipes
Product Spotlight: Houseplants from Morning Dew Tropical Plants
Notes from Rick’s Garden Journal—From December 2022
—Phenology: “The Science of Appearance”
—From Kale to Cauliflower: Brassica Diversity
—How To Save Tomato Seeds
January in the Garden: A Planner
Gardening Events Around Town
Join Us on Twitter
Follow Us on Facebook
HOUSEPLANT HAPPY HOUR @ KLEIN’S
Please join us for Houseplant Happy Hour on Fridays, from January 6 thru January 27, 4:00-6:00 p.m. with 20% Off All Houseplants!
Please note that our potting table and free potting service will not be available during this event.
Delivery is not available for plants purchased during Houseplant Happy Hour and must be taken at the time of purchase.
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 on our home page and in our contacts 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.
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.
KLEIN’S ‘HOUSEPLANT HELP’
You can contact Klein’s in-house indoor plant experts by emailing to houseplanthelp@kleinsfloral.com for sound information and advice regarding indoor tropicals, succulents, blooming plants and so much more.
For many years, customers’ indoor plant questions have been directed to Klein’s Mad Gardener. Now you have the opportunity to contact our indoor plant experts directly. We’ve posted a link on our home page and in our contacts 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.
We reserve the right to leave correspondence unanswered at our discretion. Please allow 2-3 days for a response.
JANUARY STORE HOURS:
Monday thru Friday : 9:00-6:00
Saturday: 9:00-5:00
Sunday: 10:00-4:00
CALENDAR OF EVENTS:
January 1–New Year’s Day. The store is closed. HAPPY 2023!
January 6–Houseplant Happy Hour @ Klein’s, 4:00-6:00
January 6–Full Moon
January 7–Orthodox Christmas
January 7–Yoga in the Greenhouse, 8:00-9:00. Visit our website or Facebook Page for details. (Sold Out)
January 10–National Houseplant Appreciation Day
January 13–Houseplant Happy Hour @ Klein’s, 4:00-6:00
January 14–Orthodox New Year
January 14–Barre District Madison Yoga @ Klein’s, 8:00-9:00. Visit our website or Facebook Page page for details.
January 15–Yoga in the Greenhouse, 9:00-10:00. Visit our website or Facebook Page for details.
January 20–Houseplant Happy Hour @ Klein’s, 4:00-6:00
January 21–Yoga in the Greenhouse, 8:00-9:00. Visit our website or Facebook Page for details. (Sold Out)
Mid-January–Seeds begin arriving for retail sale. Believe it or not, it’s time to start thinking about spring planting. Klein’s carries an extensive seed selection from Seed Savers, Botanical Interests, Livingston, Olds and Hudson Valley Seeds.
January 16–Martin Luther King Jr. Day
January 27–Houseplant Happy Hour @ Klein’s, 4:00-6:00
January 29–Yoga in the Greenhouse, 9:00-10:00. Visit our website or Facebook Page for details.
Throughout January–Have you ever thought about working at a garden center? Perhaps now’s the time to explore the possibility.
January is the perfect time to stop in and and pick up an application or fill it out online @ kleinsfloral.com/employment/. By early March we try to have most of our hiring in place for the upcoming spring.
We’re always in need of temporary, part-time counter help in the spring and greenhouse production swings into gear during March. If you’re interested, ask for Sue about retail positions or Michael for the greenhouse. Benefits include flexible hours, a generous discount on all purchases and a stimulating and fun work environment. Join our team and experience first hand how we make the magic happen.
February 4—Barre District Madison Yoga @ Klein’s, 8:00-9:00. Visit our website or Facebook Page for details.
February 10-12—PBS Wisconsin’s Garden and Landscape Expo at the Alliant Energy Center. One, Two and Three Day Tickets are now available at Klein’s. Details available at www.wigardenexpo.com.
February 14–Valentine’s Day. Order early for guaranteed delivery. We deliver throughout Madison and most of Dane County.
‘THE FLOWER SHOPPE’:
After many years, December brought changes to Klein’s floral department. In response to our design manager, Darcy’s, semi-retirement, Klein’s is happy to announce the addition of Sarah Sonsen to Klein’s talented team of designers.
Sarah has extensive design experience, having had a long term leading role in Felly’s Flowers’ design team. Sarah’s design skills and experience are a welcome addition to the Klein’s. Not only is Sarah an accomplished floral designer, but has a strong background in both houseplants and garden plants. A McFarland native, Sarah resides close by on Madison’s east side. Along with Andrea, Bonnie, Sue (and sometimes, Darcy), Sarah is sure to make your experience with Klein’s floral department a satisfying one.
YOU ASKED. . .
I’ve tried clay pebbles, rePotme orchid medium, etc., etc. for my dwindling number of Phalaenopsis orchids. Can you point me in the right
direction for a good medium? Kathy
Hi Kathy,
Phalaenopsis (Moth Orchids) thrive in a straight bark medium. I prefer a medium that is a mixture of chunky and shredded bark with some charcoal added. Even the mixes we carry at Klein’s can be inconsistent by brand and by batches within any given brand.
When planting I always add a good handful of potting mix at the point where the roots emerge from the base of the plant. The added soil helps anchor the plant when firmed in and helps root out the plants a bit quicker. In addition, I only repot phalaenopsis orchids only near the end of their bloom cycle in late spring or early summer when the days are at their longest and recovery is quick. Repotting at any other time of the year can be detrimental without supplemental light and warmth.
Phalaenopsis like to be kept on the dry-ish side…hence the ice cube method of watering. But as the orchids grow and thrive, the ice cube method does not supply enough moisture for required deep waterings. It’s best (when the medium is very dry to touch), to place your orchids in a sink and drench the medium thoroughly, allowing the medium to completely drain before placing the pot back in its saucer or decorative container. How often one waters depends on placement in the home, humidity levels and how pot bound the plant is.
Thanks for your question,
DID YOU KNOW. . .
. . . that the ever-popular UW Extension Green Thumb Spring Gardening Series begins again this January?
If you are interested in learning more about vegetable gardening, check out Dane County Extension’s Green Thumb Gardening Winter Series on Vegetable Gardening.
The evening classes are live on Zoom with UW experts who are available to answer questions during and after class. Visit https://dane.extension.wisc.edu/horticulture for further details and to register. The series begins Jan. 9. Classes will be on Monday nights (and a few Thursday nights) from 6 to 8 p.m. You can purchase the nine-class series for a package price or just purchase selected classes.
January 9: Seed Starting
January 19: Organic Vegetable Garden Planning
January 23: Vegetable Garden Crop Care, and Specialized Gardening Techniques
January 30: Vegetable Diseases
February 6: Weed Management in Vegetable Gardens
February 13: Composting in the Vegetable Garden
February 16: Seed Saving, Harvesting & Storage
February 20: Vegetable Garden Insects
February 27: Cover Crops for the Vegetable Garden
Classes are recorded for later viewing except for the vegetable disease class, but handouts of the talk will be available.
Please contact Lisa Johnson @ 608-224-3715 or johnson.lisa@countyofdane.com with questions or for more information.
Or visit: Isthmus Calendar of Garening Events for this and many garden related events in the Madison area.
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.
Houseplants from Morning Dew Tropical Plants
In addition to our many longstanding houseplant sources, Klein’s recently added Morning Dew Tropical Plants to that list as a source for some of the more hard-to-find or even rare items. Headquartered in Delray Beach, Florida, Morning Dew sends trucks to the Midwest on a steady basis throughout the winter months while other sources stop shipping to the cold north from November until oftentimes March. Selection and quality are among the best available to us and availability lists are up-to-the-minute.
From the Morning Dew website:
Morning Dew Tropical Plants is the premier wholesale plant brokerage firm in Florida! Our mission is to save our customers time & money by providing the best quality plants & customer service, while providing you with a single invoice! We do personal nursery visits every week to review the crops and hand select specimen plants.
Morning Dew Tropical Plants buys in large volume. We are the largest (or one of the largest) customer for many of our 150 suppliers located throughout Florida. We get discounts and better pricing, and pass the savings on to you! Buying plants from FL is hard work! We should know – we have been serving Interiorscapers, Florists, Garden Centers and Wholesalers for over 25 years!
NOTES FROM MY GARDEN JOURNAL–Tips and Observations from My Own Garden by Rick Halbach
ENTRY: DECEMBER 11, 2022 (Phenology: “the science of appearance”)
Going through some old paperwork today, I came across an a 2003 article from Organic Gardening magazine. I’m sure I saved and filed the article because I’ve always been fascinated by phenology. As a child growing up on a farm, my grandmother made me very aware of the relationship between successful gardening/farming and nature. Like me, she was an avid record keeper and referred back to past observations as a guide to planning ahead. She planted her vegetable garden coordinating between what was blooming around her and the cycles of the moon. She was a very successful gardener!
What is Phenology?
Literally, phenology refers to “the science of appearance.” In the simplest terms, phenology is the study that measures the timing of life cycle events in all living things.
Phenology and Gardening
Have you ever noticed that some natural events, such as bird migration or flower blooming, occur on different calendar dates each year, but always happens in a predictable pattern relative to the weather and other seasonal events? Phenology is the study of the timing of natural events in relation to weather.
The calendar indicates spring begins on the vernal equinox, March 20. In Wisconsin there is no such thing as a “normal” weather year. There are usually extremes during at least one season out of every year. It is for this reason that the solar calendar is often not the most accurate indicator of natural events.
Because many factors such as latitude, altitude, and the buffering effects of large bodies of water affect climatic conditions, regional differences occur in all biological events. Because of the wide range of variability in climate, scientists look elsewhere to predict natural events. This area of science is called phenology.
Phenology can be defined as the timing of natural living processes with weather events. The return of various migratory songbirds, the blooming of wildflowers and woody landscape plants, and the development of local populations of insects are all examples of phenological events which are easily observed each spring in any location. Phenology observes the relationship between 1) discrete natural events, 2) events and the season, 3) events and local weather conditions, and 4) events and climatic changes. Records of such natural events over a period of several years are helpful in determining climatic changes as well as any shifts in native plant or animal populations.
Some common events gardening phenologists keep track of are the dates of the first and last frosts, when the ground freezes and thaws, the best time to hunt morel mushrooms, the planting and blooming of herbaceous and woody landscape plants and the emergence of insect pests. I’m sure you’ve heard the saying “plant corn when oak leaves are the size of a squirrel’s ear”. We all know that planting corn has nothing to do with oak leaves or squirrel’s ears but over time, farmers have learned that when oak leaves have reached this size, the soil is warm enough for corn seed to germinate without rotting in the soil. This holds true for all warm-season annual plants.
Other longstanding observations regarding crop planting times include:
—Plant peas when the forsythia blooms.
—Plant potatoes when the first dandelions bloom.
—Plant beets, carrots, spinach and cole crops when the lilac is in first leaf.
—Plant beans, cucumbers and squashes when the lilac is in full bloom.
—Plant tomatoes when the lily-of-the-valley is in bloom.
—Plant eggplant, melons and peppers when irises bloom.
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ENTRY: DECEMBER 17, 2022 (From Kale to Cauliflower: Brassica Diversity)
With the extremely cold weather forecast for the upcoming week, I felt it’s about time to harvest the last of my kale from last summer. Because I grow all of my kales in large pots, I’m able to move my entire “kale garden” (all 18 pots) to the garage once the weather gets consistently cold, usually by mid-November. In most years I’m able to make wonderful fresh kale recipes throughout the holidays and like this year, even into early January when properly stored in the refrigerator. Beginning usually about July 1 I harvest the kale leaves from the bottom up for salads, braises and smoothies, allowing the plants to continue producing for the rest of the year. The tall kale varieties I choose to grow are now 4 or more feet tall in the garage. My favorite varieties include; Winterbor, Scarlet, Darkibor, Casper, Dazzling Blue Lacinato and Old Timey Blue Collards.
From Kale to Cauliflower: Brassica Diversity
Source: Seed Savers Exchange 2023 Catalog available @ www.seedsavers.org
Many gardeners would be surprised to learn that one genus provides us with more than 14 food crops.
All of the following are members known as Brassicaeae: Arugula, Asian Greens, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Collards, Kale (probably the first of the cultivated cole crops), Kohlrabi, Mustard Greens, Rutabaga and Turnips.
These crops were selected over the centuries for their different edible parts. Sometimes the flowers (broccoli) or the stems (kohlrabi) are eaten, and other cases we eat the leaves (cabbage) or the roots (turnips). And it can be surprising which of these crops are in the same species. Rutabagas and Siberian kale look nothing alike, but they are both Brassica napas. Turnips and bok choy are both Brassica rapa. And the diversity of form, function, and flavor within Brassica oleracea is nothing short of stunning—kohlrabi, broccoli, cabbage and Brussels sprouts, to name a few.
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ENTRY: DECEMBER 27, 2022 (How To Save Tomato Seeds)
Continuing with the process of purging old paperwork and filing new articles I’ve saved, I came across the following instructions on how to save tomato seeds from the newest edition of the Seed Savers catalog. This is an often asked question at Klein’s and because we save some of our own heirloom tomato seeds (the Oscar Klein Italian Tomato, i.e.), we usually have staff on hand that can answer those questions.
How To Save Tomato Seeds
Source: Seed Savers Exchange 2023 Catalog available @ www.seedsavers.org
1-Working with one variety at a time, cut ripe tomatoes open and squeeze the pulp, juice, and seeds into a glass or plastic container.
2-Fermentation breaks down the gelatinous sack enclosing each seed. These sacks contain enzymes that can inhibit germination. Fermentation may occur overnight or take up to three days. Stir daily to prevent mold from forming.
3-After the fermentation process, viable tomato seeds will sink to the bottom of the container. Pour off the pulpy mixture on the top, then pour the remaining liquid and seeds into a kitchen stainer. Rinse well.
4-Spread the seeds out thinly to dry on a coffee filter or paper plate. Set them out of direct sunlight in an area with good circulation. Seeds should feel dry to the touch overnight, but it is best to continue drying them for up to two weeks before storage.
Note: Tomatoes make an ideal crop for the beginning seed saver as they are self-pollinating and produce seed the same season as planted. Better yet, you only need a few fruit to get started. The tomato is an annual crop. It will complete its full life cycle—including germination, reproduction, and death—in one growing season. When saving seeds from tomatoes, separate varieties by 10-50 feet. A single tomato plant can produce viable seed. To maintain a variety over time, save seeds from between 5-10 plants. When stored in a cool, dry place, tomato seeds will remain viable for 5-10 years.
KLEIN’S RECIPES OF THE MONTH—These are a selection of relatively simple recipes chosen by our staff. New recipes appear monthly. Enjoy!!
While you might be familiar with ancient grains like bulgur and quinoa (commonly used in tabouli and ubiquitous Buddha bowls, respectively) the truth is, there’s a whole treasure trove of ancient grains beyond these that will rock your world. Farro, freekah, barley, millet, spelt, and kamut are all fabulous vehicles for vibrant dressings, not to mention fresh fruits, nuts, vegetables, and proteins.
Ancient grains are nutritionally excellent. They’ve been cultivated for centuries in the same way, and are minimally processed. All of these recipes feature whole grains, providing a richer source of antioxidants, vitamins, protein, minerals, and fiber than other grains that have been stripped through processing.
Grain salads and bowls are phenomenally versatile, and can be made ahead, stored in the fridge for a few days, and served at room temperature with just a little last-minute prep. They work well as side dishes at picnics and potlucks, but are also hearty enough to stand on their own. These dishes come together quickly — with a boil, chop, and toss — and make healthful omnivore eating just a bit more interesting.
Source: cleanplates.com
CURRRY CASHEW CHICKPEA QUINOA SALAD
¾ cup quinoa
1 2/3 cup water
1 (15 ounce) can chickpeas, rinsed and drained
¾ cup frozen green peas, thawed
1 tablespoon sesame oil (or sub olive oil)
½ tablespoon freshly grated ginger
1 teaspoon curry powder, plus more if you want a really big curry punch!
¼ teaspoon ground turmeric
¼ teaspoon garlic powder
½ teaspoon salt
Freshly ground black pepper
1 red bell pepper, diced
½ cup shredded carrots (from 1 large carrot)
½ cup dried cherries (or dried cranberries)
¼ cup finely diced red onion
1/3 cup finely diced cilantro
1/3 cup finely diced flat leaf parsley
3/4 cup raw cashews
½ tablespoon pure maple syrup
¼ teaspoon cayenne pepper
1/2 teaspoon sea salt
Add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace lid and allow quinoa to steam for 5-10 more minutes. While quinoa is cooking you can chop all your veggies.
Once quinoa is done cooking, stir in chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.
Next stir in red bell pepper, shredded carrots, dried cherries, red onion, cilantro and parsley.
Finally make your maple cayenne toasted cashews: place cashews in a skillet over medium heat. Toast cashews for 4-6 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 30 more seconds to coat cashews, then transfer to a plate or piece of parchment paper to cool for a few minutes. Cashews may stick together so try to spread them in an even layer when they are cooling.
Top quinoa with cashews and serve! Serves 4 for a main meal or 6 as a side. I suggest waiting to add cashews until you are ready to serve so they stay nice and crunchy.
BLACK RICE AND TEFF SALAD WITH SWEET SESAME VINAIGRETTE
1 cup black Thai sweet rice, rinsed and drained
1 cup brown jasmine rice (or Thai red rice or long grain brown rice), rinsed and drained
1/4 cup teff grain (brown or ivory) -no need to rinse this first
3 cups water
1 cup brown jasmine rice (or Thai red rice or long grain brown rice), rinsed and drained
1/4 cup teff grain (brown or ivory) -no need to rinse this first
3 cups water
2 tablespoons toasted sesame oil
2 tablespoons agave
2 tablespoons GF soy sauce (or regular)
2 tablespoons seasoned rice vinegar
2 tablespoons agave
2 tablespoons GF soy sauce (or regular)
2 tablespoons seasoned rice vinegar
3 cups cooked black rice teff mixture, packed (above)
2 mandarin oranges, peeled and separated into individual pieces
1 jalapeno, sliced
About 1/2 cup chopped cilantro (or more to taste)
1/2 cup thinly sliced scallions
About 1/2 cup dried cranberries (or more to taste)
About 1/2 cup dry roasted peanuts (or more to taste)
2 mandarin oranges, peeled and separated into individual pieces
1 jalapeno, sliced
About 1/2 cup chopped cilantro (or more to taste)
1/2 cup thinly sliced scallions
About 1/2 cup dried cranberries (or more to taste)
About 1/2 cup dry roasted peanuts (or more to taste)
Vinaigrette to taste
Combine the black rice, brown rice, and teff grain in a rice cooker bowl. Gently stir in the water, cover and set on the quick or regular rice setting. When the rice cooker is finished cooking, keep the lid closed and let sit for an additional 10 minutes to finish steaming. The rice should be tender and a little sticky.
While the rice mixture is cooking, make the vinaigrette. In a bowl, mix together the sesame oil, agave, soy sauce, and rice vinegar. Adjust the seasonings to taste. Set aside.
Place 3 cups of the cooked rice mixture in a large bowl. Pour some of the dressing over, tossing well. You can add more dressing to taste. You may not need it all. Add the mandarin oranges, jalapeño, cilantro, scallions, cranberries, and peanuts. Adjust the seasonings to taste. Serves 4.
Serve the salad as is, or over baby salad greens or arugula.
EGYPTIAN BARLEY SALAD WITH POMEGRANATE VINAIGRETTE
1½ cups pearl barley (do not substitute hulled barley or hull-less barley)
Salt and pepper
¼ cup extra virgin olive oil, plus more for serving
2½ tablespoons pomegranate molasses (see note)
1 teaspoon fresh lemon juice
1 tablespoon sugar
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ cup coarsely chopped fresh cilantro (parsley may be substituted)
½ cup golden raisins
½ cup unsalted shelled pistachios or walnuts, chopped coarse
4 oz feta cheese, cut into ½-inch cubes
½ cup scallions, green parts only, thinly sliced (you’ll need 4 to 6 scallions)
½ cup pomegranate seeds
Bring 4 quarts water to boil in a large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.
In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and ¼ teaspoon salt.
Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.
Make Ahead: The cooked barley and vinaigrette can be refrigerated separately for up to 3 days. To serve, bring barley and vinaigrette to room temperature, whisk vinaigrette to recombine, and continue with step 3, seasoning to taste as necessary. Dressed salad can be held up to 2 hours at room temperature before serving. Serves 6-8.
Note: Pomegranate molasses is sold at some large grocers, Whole Foods or Middle Eastern markets. You can also buy it online.
GRILLED EGGPLANT WITH FREEKEH AND YOGURT DRESSING
1 cup dry Freekeh
2 1/2 cups water
1 large eggplant, sliced into 1/4 inch slices
1/4 cup mint, chopped
1/4 cup dill, chopped
1/4 cup Italian parsley, chopped
3 scallions, sliced
2 1/2 cups water
1 large eggplant, sliced into 1/4 inch slices
1/4 cup mint, chopped
1/4 cup dill, chopped
1/4 cup Italian parsley, chopped
3 scallions, sliced
1 tablespoon lemon zest
4 tablespoons olive oil
3–4 tablespoons lemon juice
1/2 teaspoon salt, more to taste
1/2 teaspoon pepper
1 teaspoon sumac (optional)
1/2 teaspoon chili flakes (optional)
4 tablespoons olive oil
3–4 tablespoons lemon juice
1/2 teaspoon salt, more to taste
1/2 teaspoon pepper
1 teaspoon sumac (optional)
1/2 teaspoon chili flakes (optional)
1 cup plain thick Greek yogurt (or sub vegan yogurt)
1 tablespoon lemon juice
2 tablespoons fresh chopped dill (or mint, or parsley)
1–2 garlic cloves finely minced
½ teaspoon sumac (optional)
1/4 teaspoon salt, or to taste
1 tablespoon lemon juice
2 tablespoons fresh chopped dill (or mint, or parsley)
1–2 garlic cloves finely minced
½ teaspoon sumac (optional)
1/4 teaspoon salt, or to taste
Preheat grill to medium high.
Place freekeh and water in a medium pot, bring to a boil, cover, then turn heat to low and simmer 15-20 minutes, until water is absorbed and freekeh is tender.
Slice the eggplant and brush or spray with olive oil. Season with salt. Grill both sides, 3-4 minutes until grill marks appear, then wrap in foil to allow them to steam and cook through. Cut the eggplant into bite-sized pieces.
Place the cooked freekeh, eggplant, chopped herbs, lemon zest, scallions, olive oil, lemon juice, salt, pepper and spices in a bowl. Toss to combine. Taste and adjust salt and lemon. You want it to taste slightly tart. the smoky flavor will come through as it sits.
Place the yogurt sauce ingredients in a small bowl and whisk. (if making the vegan version, you may need to add more lemon)
To serve, lather the yogurt dressing on platter, and pile the salad over top. Garnish with torn mint leaves. Serves 4.
To pack up for lunch, spead a little yogurt sauce on the bottom of the container, spoon salad over top ( or keep it separate).
Salad will keep 3-4 days in the fridge, with yogurt dressing on the side.
MEDITERRANEAN KHORASAN (KAMUT) SALAD
1 cup khorasan wheat cooked according to package instructions (can substitute farro or brown rice)
1/3 cup red onion finely diced
1 large zucchini cut into 1/4″ dice
1/2 cup kalamata olives, roughly chopped
1 cup fresh tomato seeded and cut into 1/2″ dice
1/3 cup sun-dried tomatoes packed in oil, drained, chopped
2 cups cooked chicken (from leftover rotisserie or grilled chicken)
1/3 cup currants (optional)
1 clove garlic minced
1 teaspoon dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Cook the Kamut wheat according to the package directions. When it’s finished cooking, drain any excess liquid and let the cooked grains cool to room temperature before adding them to the salad.
In a large bowl, combine the cooked Kamut or other grain, red onion, zucchini, kalamata olives, fresh tomato, sun-dried tomato, chicken and currants in a large bowl.
In a small prep bowl, combine the garlic, dijon, salt, pepper, balsamic and olive oil. Whisk to emulsify. Pour the dressing over the salad and toss to combine. Serves 6.
Salad stay fresh for about 5 days, so it’s great for weekly lunch prep.
NATURAL NEWS–
What Are Ancient Grains?
The most nutritious whole grains have been unaltered since their domestication.
By Bevin Cohen for Mother Earth News @ www.motherearthnews.com
Ancient grain” is a term commonly used as a marketing device by the health-food industry. Although there’s no technical definition, it’s widely accepted that “ancient grains” are grown for their edible seeds and have remained relatively unaltered since their original domestication. Modern grains, such as commercial wheat, have been dramatically altered from their original state through extensive breeding. While this has led to the creation of crops better suited to large-scale commercial production, these modern crops often lack the nutrients available in their ancient counterparts. Most ancient grains are part of the grass family, Poaceae, although there are a few exceptions, such as the pseudo-cereals amaranth and buckwheat.
Sometimes when discussing “ancient grains,” you’ll hear about bulgur, farro, and freekeh; these aren’t grains, but actually names for various preparations of dishes typically made from wheat.
In recent years, especially since the pandemic, there’s been an incredible surge of interest in local foods, gardening, and sustainable food production. Of course, the foundation of a sustainable food system is locally grown grains, since these staple crops provide a majority of our caloric intake. Luckily, there’s a diverse selection of nutritious ancient grains, with seeds available for private growers. It doesn’t matter if you’re a small-scale farmer, a homesteader, or even a dedicated home gardener; there’s sure to be an ancient grain that’s perfect for you!
Wheat
A few species of wheat are considered ancient grains. Each of these species was domesticated around 10,000 years ago in an area of the Middle East commonly known as the Fertile Crescent. In fact, many foods can be traced back to this region, including garbanzo beans, peas, lentils, flax, barley, and figs. Wheat varieties are either considered spring or winter, depending on the time of year the seeds need to be planted. Spring wheats, as the name implies, are planted in early spring, while winter wheats are planted in fall and allowed to overwinter in the field. Each species of wheat offers both spring and winter varieties. Aside from differences in planting times, all wheats are grown and harvested the same way.
Einkorn
Einkorn is considered the oldest of all domesticated wheat. The name “einkorn” is used to describe both the wild species Triticum boeoticum and its domesticated counterpart, T. monococcum. This wheat is the most primitive species, having only 14 chromosomes compared with modern wheat, which has 42. Einkorn has larger seeds and more protein than other wheats. It’s easier to digest, and people who suffer from gluten intolerance are often able to eat this ancient wheat without issue.
Emmer
Emmer wheat was once widely grown but has largely been replaced by modernized wheat. The species T. turgidum is believed to have resulted from a spontaneous cross between einkorn wheat and another wild grass species. Much like einkorn and spelt, emmer seeds don’t thresh free from their hulls, and they need to be milled or pounded to separate the grain.
Khorasan
This species of wheat, T. turanicum, is named after the area of the world from which it originates. It’s quite rare but produces large, flavorful seeds. Commercially, this grain is known as Kamut. Unfortunately, this wheat was renamed, patented, and trademarked by a company in Montana.
Thankfully, unpatented Khorasan wheat seed is still available through smaller, regional seed companies. The grains are up to three times larger than typical wheat, and Khorasan is free-threshing, making it an excellent choice for small-scale growers.
Spelt
Spelt, or T. spelta, is thought to have originated from a cross between emmer wheat and another wild grass species. Spelt is a popular grain for brewers and distillers, but it’s also a fine choice for the home garden. Although yields are lower than modern wheat, spelt is high in protein and offers an enjoyable nutty flavor. Modern varieties of spelt are higher-yielding and are considered superior for bread-making.
Rye
Rye is an ancient grain originally domesticated in the area now known as Turkey. The scientific community debates on exactly when the first domestication of rye took place, but it’s believed to have happened anywhere from 10,000 to 13,000 years ago. Rye, or Secale cereale, is typically planted in fall in most areas, anywhere from 2 to 8 weeks earlier than winter wheat would be planted. Rye is a free-threshing crop and exceptionally easy to harvest and thresh on a small scale. Rye seeds are larger than commercial wheat, and the plants are also hardier. In the early 19th century, breeders began to attempt crossing rye with wheat, resulting in a hybrid known as triticale. Although triticale was originally sterile and low-yielding, in recent years, varieties have been developed that are competitive with commercial wheat yields.
Millet
“Millet” is a term used to describe many small-seeded members of the grass family. Most of these grains were domesticated in either Asia or Africa and have been used as a food source for both people and animals for thousands of years. More common species of millet include foxtail, pearl, and fonio, which has the smallest seeds of all the millets. Both white and black fonio are important staple food crops of western Africa.
Sorghum
In many places, Sorghum bicolor is considered a millet grain, and it’s sometimes referred to as “great millet” because of the size of the plant. Sorghum is native to Africa but is now grown in many warm regions around the world. The plant is used as a food crop, cattle fodder, and occasionally in the production of ethanol. Sorghum is grown as an annual, although it’s actually a perennial plant that loves heat. The grain is harvested and used to make flatbreads, while some varieties have seeds that can be popped and enjoyed like popcorn. Sorghum stalks can also be pressed for their sweet juices, which are cooked down like maple sap to create a flavorful syrup.
Teff
Teff is a small-seeded grain native to eastern Africa that has been grown as a food crop for at least 6,000 years. The grain is sometimes considered a millet because of the size of its seeds. In fact, teff, or Eragrostis tef, has the smallest seeds of all the cultivated grains. Because of this, it cooks very quickly, making it an ideal food source that doesn’t require much energy to prepare. Teff thrives in both dry and moist soil conditions but requires hot weather to produce. A quick summer crop can be achieved in as little as 50 days.
Barley
Barley is another ancient grain domesticated in the Fertile Crescent around 10,000 years ago. Less popular as a food crop than wheat, barley has long been used as a fodder crop and as an ingredient in the brewing process. Two distinct types of barley are available: two-row and six-row, accurate descriptions based on the number of rows of grain along the head of the plant. Six-row barley obviously offers more grain per plant, but the seeds from two-row types are larger in size. Most European brewers as well as smaller-scale artisanal brewers in the U.S. seem to prefer two-row barley, but most of the larger-scale commercial breweries in the U.S. use six-row types in their beers.
Oats
Although closely related to wild plants found growing in the Fertile Crescent, oats were first domesticated farther west, in parts of the Middle East and Europe. Oats, or Avena sativa, are more tolerant of cooler, wetter weather and are an ideal crop for growers in temperate regions. One of the challenges of small-scale oat production is the oat’s husk, which is difficult to remove without specialized equipment, such as a grain mill.
Ancient-Adjacent
Corn and rice are two grains that easily fit the description of “ancient grains” but are rarely labeled as such. Both are members of the grass family Poaceae, produce edible seeds, and have remained basically unchanged since their original domestication took place.
Corn
Although modern commercial field corn and sweet corn have been altered, especially in the past hundred years or so, Indigenous North Americans have maintained old varieties of flint corn (Zea mays) for thousands of years. Corn was first domesticated in the area now known as Mexico approximately 10,000 years ago. While these old flint corns are different than the wild grass they were developed from, these staple grains have remained unchanged for countless generations. These ancient corns can be harvested green to be roasted and eaten fresh or allowed to mature and the seeds utilized as a grain. Flint corns can be ground into flour as is or nixtamalized and crafted into a flavorful dough known as “masa.”
Rice
There are two different species of rice available to growers: Oryza sativa, often referred to as Asian rice, and the less common O. glaberrima, or African rice. Within both species are distinct cultivars of rice with notably different growing requirements. Some rice is considered lowland rice, which is heavily irrigated, while upland, or hill, rice is touted for its drought tolerance. Upland rice that doesn’t require heavy irrigation might be the most reasonable choice for small-scale producers. Another type of rice, North American wild rice, or Zizania spp., isn’t a cultivated crop, but is instead harvested from the wild.
Pseudo-Cereals
A handful of plants that are often referred to as “ancient grains” aren’t technically grains at all, since they aren’t part of the plant family Poaceae.
These plants are still great options for nutritious, edible seed crops that can be grown and processed on a small scale. They’re known as “pseudo-cereals” and they include:
Amaranth
Amaranth is an easy-to-grow crop that produces well in most environments. Varieties grown for seed production can also be enjoyed as a vegetable crop, especially when harvested young. The seeds can be cooked, popped like popcorn, or ground into flour.
Quinoa
Quinoa is similar to amaranth in how it’s grown and processed. They’re also quite similar nutritionally. The notable difference between these two seed crops is that amaranth prefers hotter, drier weather, and quinoa performs best in cooler, wetter environments. Quinoa is native to the Andes Mountains, while amaranth originates in the warmer, drier lowlands farther north in Central America.
Buckwheat
Despite its name, buckwheat isn’t related to wheat at all. It’s actually more closely related to rhubarb! Buckwheat was first domesticated in Southeast Asia more than 5,000 years ago and today is grown around the world for its edible seeds.
Chia
Chia is a member of the mint family and is native to Mexico, where it’s been considered an important food crop for thousands of years. Chia needs anywhere from 120 to 180 days to produce a seed crop, so it’s better suited to Zones 8 to 11. An interesting thing about chia is how the seed coat becomes gelatinous once the seeds are exposed to water. This is a technique the plant evolved to help the seeds remain moist to encourage germination, but it also makes chia seeds a fun textural option for smoothies.
JANUARY’S PLANT OF THE MONTH:
TERRARIUM PLANTS
Few trends have been more popular in the gardening world in the past few years than terrariums.
Terrariums were popular common flower shop and greenhouse items during the 1970’s and early 1980’s. While they fell out of favor during the subsequent decades, they have made a dramatic comeback in just the past few years with the increased interest in fairy gardens–creating fantastic gardens on a miniature scale. The terrariums of the 1970’s oftentimes incorporated miniature furnishings and animals to create the illusion of a small-scale world; perhaps a jungle, a desert or a peaceful stream-side setting. Fairy gardens use many of the same themes, but often on a grander scale; adding buildings, characters, etc. Fairy gardens have become almost an obsession and the number of enthusiasts continues to grow. Terrariums, on the other hand, remain smaller in scale and are better suited for those with more limited space or those who just want to dabble in these tiny worlds.
When planting a terrarium, keep in mind that all plants grow and occasional maintenance (i.e. pruning) is required to keep the plants looking fresh and small in stature. Plants used in terrariums must tolerate a lot of humidity for the jungle or tropical setting and just the opposite for a desert theme.
Favorite plants for the jungle terrarium include:
-Ferns (Button, Rabbit’s Foot and Maidenhair ferns are especially nice). Most ferns thrive in humidity!
-Pileas–especially Artillery Plant and Aluminum Plant. Many pileas remain small and easy to manage.
-English Ivy–the variegated varieties in particular are slower growing.
-Creeping Fig–like all ficus, prefer to be kept moist so thrive in a terrarium setting. Similar to ivy, but better suited to terrariums and less fussy.
-Baby’s Tears–the backbone of many terrariums. Forms a nice ground-hugging mat. Easy to manage and easy to propagate.
-Pothos–almost indestructible once established and rather slow growing so easy to manage.
-Polka Dot Plant (Hypoestes)–for easy care. Green leaves are sprinkled with red, pink or white.
-Rex Begonia–slow-growing and known for their foliage and not their flowers.
-Parlor Palm–for a little height. Usually needs to be replaced now and again as it grows taller.
-Arrowhead Vine (Syngonium)–the newer varieties that are heavily colored in pink and white are more manageable in terrariums than the species. Add height to the plantings.
-Fittonia–similar to polka dot plants in stature veins rather than dots in the same colors.
-Peperomia–the ripple-leafed varieties add interest.
-Strawberry Begonia or Mother-of-Thousands (Saxifraga)–Easy-to-grow and equally easy to propagate.
-Hemigraphis–an interesting foliage plant both in color and texture from the jungles of southeast Asia.
-Aralias–Though they eventually turn into trees, they add height and leaf interest to terrariums while small. Ming aralia is especially nice.
-Brazilian Jew–A tiny relative to the large-leafed and vigorous wandering jew.
-Moses-in-a-Cradle–humidity-loving wandering jew relative adds color.
Most or all of the above plants are available it Klein’s throughout the year. See our nice selection of terrarium containers and decor near our floral department. A fresh supply of terrarium plants is expected during the first weeks of January.
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. 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.
Nature Hike @ the Arboretum
Sunday, January 1, 1:00 pm – 2:30 pm
Learn about the land, plants, animals, fungi, phenology, and ecology. Geared for adults, these longer walks may cover some sloping terrain. Wear sturdy closed-toe shoes. Walks canceled for unsafe weather or trail conditions. Free, no registration required. Meet at the Visitor Center.
University of WI Arboretum
1207 Seminole Hwy.
Madison, WI 53711
608/263-7888 or arboretum.wisc.edu
Full Moon Night Walk @ the Arboretum
Saturday, January 7, 6:30 pm – 8:00 pm
Let your eyes adjust to the moonlight, listen to the night sounds, and experience the darkness on this naturalist-led walk (full moon January 6). Wear sturdy closed-toe shoes. Walks canceled for unsafe weather or trail conditions. Free, no registration required. Meet at the Visitor Center.
University of WI Arboretum
1207 Seminole Hwy.
Madison, WI 53711
608/263-7888 or arboretum.wisc.edu
Winter Animals, Awake and Asleep @ the Arboretum
Sunday, January 8, 1:00 pm – 3:00 pm
Family Nature Program
This walk is a fun and fascinating way for families with children elementary age and younger to explore the natural world. Nature walk: 1–2 p.m., nature activities: 2–3 p.m. Adults must attend. Wear sturdy closed-toe shoes. Walks canceled for unsafe weather or trail conditions. Free, no registration required. Meet at the Visitor Center.
University of WI Arboretum
1207 Seminole Hwy.
Madison, WI 53711
608/263-7888 or arboretum.wisc.edu
Nature Hike @ the Arboretum
Sunday, January 8, 1:00 pm – 2:30 pm
Learn about the land, plants, animals, fungi, phenology, and ecology. Geared for adults, these longer walks may cover some sloping terrain. Wear sturdy closed-toe shoes. Walks canceled for unsafe weather or trail conditions. Free, no registration required. Meet at the Visitor Center.
University of WI Arboretum
1207 Seminole Hwy.
Madison, WI 53711
608/263-7888 or arboretum.wisc.edu
Seeds of Resilience: An Idea Exchange @ the Overture Center
Saturday, January 14, 10:30 am – 12:00 pm
In the James Watrous Gallery, 3rd Floor,
Overture Center, 201 State St., Madison WI 53703
This free, public event will bring together local Wisconsin plant lovers and experts for informal conversation on the significance of growing native and heirloom plants and how saving seeds can help preserve important foods and medicines while building community and local resilience. Joseph Mougel will share a few remarks on his solo exhibition “Herbarium,” after which ethnobotanist Moselle Singh will lead a conversation on the politics of food, land, and people. The event will be tabled by local gardening, herbalism, and environmental organizations to share their knowledge about seed-saving, gardening, native plants, and plant medicine. Light refreshments will be provided, along with a variety of other resources from partners to enrich the conversation. Registration is not required, but an RSVP is appreciated.
Wisconsin Academy of Sciences, Arts & Letters
Wisconsin State Herbarium Tour @ the UW
Saturday, January 14, 1:30 pm – 4:00 pm
UW Birge Hall, 430 Lincoln Dr., Madison WI 53706
Home to more than 1.3 million specimens of algae, fungi, lichens, and plants, the Wisconsin State Herbarium is dedicated to preserving, documenting, and increasing knowledge about our world’s flora. Join the Academy on a guided behind the scenes tour of the collection and hands-on activities with the expert botanists at UW-Madison. Advance registration required @ https://www.wisconsinacademy.org/evenings/wisconsin-state-herbarium-tour . This tour is offered on a pay-what-you-can basis. A donation of $15 is suggested to keep programs like this accessible for the whole community.
Wisconsin Academy of Sciences, Arts & Letters
Nature Hike @ the Arboretum
Sunday, January 15, 1:00 pm – 2:30 pm
Learn about the land, plants, animals, fungi, phenology, and ecology. Geared for adults, these longer walks may cover some sloping terrain. Wear sturdy closed-toe shoes. Walks canceled for unsafe weather or trail conditions. Free, no registration required. Meet at the Visitor Center.
University of WI Arboretum
1207 Seminole Hwy.
Madison, WI 53711
608/263-7888 or arboretum.wisc.edu
Friends of Allen Centennial 2023 Winter Series
Saturdays, January 21-February 25, 10:00-11:30
Brought to you by the Friends of Allen Centennial Gardens in partnership with Allen Centennial Garden. All sessions will be virtual except for February 4th presentation, which will be a combined online and in person on the UW campus.
Learn about how historical agricultural traditions, diverse ethnic and indigenous perspectives and modern research are “seeds of change” to inform and advance today’s food production and gardening activities toward more sustainable, effective and equitable practices.
$15 per session/ Free for FACG members.
Registration is required. For more information on event registration and membership visit allencentennialgarden.wisc.edu.
January 21:
Seed to Kitchen Vegetable Variety Trials
Julie Dawson, Horticulture Department, UW-Madison
January 28:
From Seed to Farmer to Table – Lessons Learned along a Food Justice Journey
Philip Kauth, Executive Director, REAP Food Group, Madison WI
February 4:
Yusuf Bin-Rella, Chef, UW-Madison & Cofounder, TradeRoots Culinary Collective, Madison WI. (This presentation will be delivered in person on campus and live-streamed.)
February 11:
No session (Garden Expo)
February 18:
Activity of Woody Perennials Through Winter
Al Kovaleski, Horticulture Department, UW-Madison
February 25:
Gardening for the Seasons: Lessons from Lurie Garden
Kathryn Deery, Lurie Garden at Millennium Park, Chicago
(Jointly sponsored by Madison Area Master Gardeners Association)
Allen Centennial Gardens:
620 Babcock Dr. on the University of WI campus, Madison
608/576-2501 or allencentennialgarden.org for details.
Garden Stroll @ the Arboretum
Sunday, January 22, 1:00 pm – 2:00 pm
This gently paced stroll through the gardens is well-suited for a multi-generational outing. Learn about plants, animals, and fungi; phenology; and ecology. Wear sturdy closed-toe shoes and come prepared for weather and insects. Walks take place rain or shine, except in unsafe weather. Routes are wheelchair accessible when weather allows. Free, no registration required. Meet at the Visitor Center.
University of WI Arboretum
1207 Seminole Hwy.
Madison, WI 53711
608/263-7888 or arboretum.wisc.edu
Orchid Escape @ Olbrich Gardens
January 28-February 28, 10:00-4:00 daily
The circus is coming to the tropical Bolz Conservatory this winter!
Come one, come all, and gather Under the Glass Top of Olbrich’s Bolz Conservatory for Orchid Escape. Only in town for a limited engagement, be the first to witness the greatest show of plant diversity on Earth, featuring the fantastic Orchid Family.
Bring a friend and be amazed by the dizzying aerialist feats of phalaenopsis orchids flying overhead. Find orchids of every stripe under the big tent, from delicate Dancing Lady oncidiums to freaky bulbophyllum that reek of carrion. Be prepared to see some of the biggest, weirdest, most beautiful flowers the world has ever seen, straight from Olbrich’s mind-boggling orchid collection.
Step right up to the strongest man in the Midwest lifting unearthly amounts of orchids in baskets that would tip the scales. It’s guaranteed to be more fun than a ride in a hot-air balloon! During dreary February, everyone is just about ready to join the circus — at least for a few spins around the finest glasshouse in town.
Orchids have played a central role at the gardens since the opening of the Bolz Conservatory in 1991, and the permanent collections have grown significantly over the past few decades. To reflect this, the Conservatory team set out to create new programming that would highlight the beauty and variety of this unique plant family. The show will incorporate both new orchids special ordered from vendors as well as specimens from the permanent collections.
Admission:
$8 – General Admission
$5 – Child (ages 6-12)
FREE – Ages 5 & under
FREE – Olbrich members (adult/child)
Olbrich Botanical Gardens
3330 Atwood Ave., Madison
608/246-4550 or www.olbrich.org for details.
Nature Hike @ the Arboretum
Sunday, January 29, 1:00 pm – 2:30 pm
Learn about the land, plants, animals, fungi, phenology, and ecology. Geared for adults, these longer walks may cover some sloping terrain. Wear sturdy closed-toe shoes. Walks canceled for unsafe weather or trail conditions. Free, no registration required. Meet at the Visitor Center.
University of WI Arboretum
1207 Seminole Hwy.
Madison, WI 53711
608/263-7888 or arboretum.wisc.edu
Full Moon Night Walk @ the Arboretum
Saturday, February 4, 6:30 pm – 8:00 pm
Let your eyes adjust to the moonlight, listen to the night sounds, and experience the darkness on this naturalist-led walk (full moon February 5). Wear sturdy closed-toe shoes. Walks canceled for unsafe weather or trail conditions. Free, no registration required. Meet at the Visitor Center.
University of WI Arboretum
1207 Seminole Hwy.
Madison, WI 53711
608/263-7888 or arboretum.wisc.edu
Dane County Late Winter Farmer’s Market
Saturdays, January 7 thru April 8, 8:00-noon
The Garver Feed Mill behind Olbrich Botanical Gardens
3241 Garver Green (access off Fair Oaks Ave.)
The Late Winter Market runs each Saturday from January 7th until the beginning of the outdoor season. Get your market fix all year long. You will still find many of your favorite Dane County Farmers’ Market members, as well as a full array of fruits and vegetables, cheeses, hyper-local meats, honey, bakery items, and many specialty items.
For details visit www.dcfm.org
JANUARY IN THE GARDEN-–A checklist of things to do this month.
___Place your used Christmas tree in the garden for added wildlife protection.
___Inspect stored summer bulbs like dahlias, cannas and glads for rotting.
___Check for and treat for pests on plants brought in from the garden.
___Begin forcing stored elephant’s ears at the end of January.
___Keep birdfeeders full. Clean periodically with soap and water.
___Inventory last year’s leftover seeds before ordering new ones.
___Order your seeds. By ordering early, there are usually freebies & discounts.
___Start certain slow-growers like lisianthus, geraniums, pentas and bananas.
___Shop for summer bulbs like begonias, caladium, calla and elephant’s ears.
___Use the winter days to plan next summer’s garden.
___Check your garden for any plant damage from weather or rodents.
___Have trees trimmed–it’s often times cheaper and easier to schedule.
___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
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 JANUARY:
—This is the quietest month at the greenhouse. All 10 greenhouses in our back range are usually shut down to save on energy and prep them for all the spring plants that start arriving in February.
—Thousands of geranium cuttings arrive for our 5″ pots and we begin planting up our geranium hanging baskets and flower pouches.
—We begin stepping our tropicals into larger pots for spring sale. This early jump gives you larger and more vigorous plants than many of our competitors.
—We spend much of our time ordering and checking in product for next summer, from plants to pottery to garden ornaments and sundries.
—We begin 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.
PERMANENT FEATURES–
KLEIN’S MONTHLY NEWSLETTER
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.
THE MAD GARDENER–“Madison’s Firsthand Source for Expert Gardening Advice”
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.
TO WRITE A REVIEW OF KLEIN’S, PLEASE LINK TO
FACEBOOK
Follow Klein’s on Facebook where we post updates and photos on a regular basis.
TWITTER
Join Klein’s on Twitter where we post company updates and photos on a regular basis.
SENIOR CITIZEN DISCOUNT
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.
RECYCLING POTS & TRAYS
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
DELIVERY INFO
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
RELATED RESOURCES AND WEB SITES
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)
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
PLANTS POISONOUS TO CHILDREN:
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
PLANTS POISONOUS TO PETS:
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