||The Lincolnshire Garden Club is a 501(c)(3) nonprofit organization. Donations are tax-deductible.|
For more information, contact Treasurer@LincolnshireGardenClub.com.
Linda Lutz, LGC member, will lead this popular workshop twice so that everyone has a chance to attend. Making a wreath is a skill you'll be able to utilize next year and throughout the year. You'll be creating your best wreath ever!
We will be using a wire frame and creating a wreath using a variety of seasonal greens. You’ll need pruners to cut the greens down to a manageable size when wired to the frame. Bring your ribbon and we'll help you create a great bow. If you don't have room for a wreath, an option is to bring a planter/container and create a container arrangement for inside or outside.
THINGS TO BRING:
Parking: In the front and back parking lots of the fire station. Carpooling is highly recommends as parking space is limited.
Time Wednesday: 7:00 p.m. – Hands-on Workshop
Time Thursday: 9:30 a.m. – Continental Breakfast
For more information of “What We Do” check out our website: www.LincolnshireGardenClub.com
Ahh Fall --the time of seasonal transitions. Time to put our gardens to bed and what a good time to make a list of plants you will want to introduce into your gardens next year. But first plant those fall bulbs now so you will have something to watch for next spring. The 'minor bulbs' are a wonderful choice and one of my favorites ( after Elaine's "Snow drops" (Galanthus) is Chionodoxa "Glory of the Snow" . Just think, only 5 months until you will see their lovely bloom in April.
A tip--if you are purchasing "sale" bulbs now, be sure that they are firm (not soft) to the touch.
Can't wait until our Nov 16 & 17 as our very talented member, Linda Lutz will instruct us in creating our winter wreaths.
See you at the meeting.
Boy, was it hot!! Boy, was it buggy! But 21 of us showed up on Thursday, July 9th, for a lovely garden tour of Old Mill Farm, the home of Frank Mariani. Before we started, Cheryl, Frank’s personal assistant, loaded us up with bug spray and introduced other staff members who were joining us. The walk toward the house was a beautiful shade garden of ferns, astilbe, hosta, Bottlebrush Buckeye and much more.
As we walked, Jim, the Head Horticulturist, provided an introduction to the Farm. The approximately 10 acres are mostly wild – “not a formal property” -- including 2 acres of prairie which are periodically burned. Black Walnut and oak trees abound. Wildlife is plentiful with the usual suspects plus ducks that nested in the vegetable garden and flying squirrels that nested in the attic. A House Wren, typically singing his little heart out, was with us throughout the visit.
The cultivated gardens were just beyond the swimming pool which lies next to the English Tudor house. After 20 years, the vegetable garden is getting a new structure, including raised beds bordered by stone instead of wood which deteriorated over time. It was beautifully maintained and filled with delicious looking veggies including all kinds of greens, herbs, cucumbers and peppers as well as the usual garden fare. And what do they do with all the produce? Jim said it all gets used by family and friends “of which the Marianis have many.”
A variety of native plants filled the flower garden including milkweed, Rattlesnake Master, Prairie Spurge, Purple Prairie Clover and Wild Quinine. Also in the garden, among many other species were Dahlias, Blue Angel Clematis, Trumpet Vine, Lantana, “Lollypop” Verbena and “Breadbox” Poppies which provide the seeds for opium. Pear, plum, apple and cherry trees make up the orchard, and bee hives are also on the property.
After resting briefly on the patio by the pool, we thanked our hosts and headed off to The Silo in Lake Bluff, a favorite of LGC members. Pizza, veggie wraps, salads and air conditioning! What more could we want after visiting lovely Old Mill Farm.
Written by Marj Lundy
3 cans Pillsbury Junior Grands biscuits (12 oz cans)
1 cup sugar
2 tsp cinnamon
10 T butter
1/4 cup brown sugar
Butter and flour a bundt pan.
Combine the sugar and cinnamon in a plastic bag. Cut each biscuit into 4 pieces and place them in the plastic bag and shake to coat with cinnamon sugar. (Do about 1/2 can at a time). Place the coated biscuits evenly in the bundt pan. After all the biscuit pieces are in the pan, press the dough lightly.
Melt the butter and add the brown sugar. Mix well and then add the remaining cinnamon sugar mixture to the butter. Spread the butter mixture evenly over the dough. Bake at 350 for 30-35 minutes.
After baking, invert the pan onto a large platter and tap lightly. Leave the pan in place for at least 10 minutes then tap again and remove the pan.