The Lincolnshire Garden Club is a 501(c)(3) nonprofit organization. Donations are tax-deductible.
For more information, contact Treasurer@LincolnshireGardenClub.com.
  Wreath Workshop  
  Wed.    Nov. 16th 7:00 PM    Workshop Only 
  Thurs. Nov. 17th  9:30 AM    Workshop & General Membership Meeting  
              
     *     *     *     *     *     *     *     *     *     *    
Linda Lutz, LGC member, will lead us in this wreath making workshop.  Designing and making a wreath is a skill you’ll be able to use now and throughout the year. We will be working from a wire frame using a variety of seasonal greens.  You’ll need pruners to trim 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 a spot for a wreath, bring a planter/container to create an arrangement for inside or outside.  As part of our club’s community beautification mission, we will be making six wreaths for the village’s welcome sign-posts.  Come join us!



Members please RSVP by Sat. Nov.11th via PUNCHBOWL email-invite.
GUESTS are welcome to attend for a $25 fee (RSVP & pay at the event)
Choice of two workshops: 
Wed.   Nov. 15th 7:00 PM - Workshop Only
Thurs. Nov. 16th 9:30 AM - Workshop & General Meeting

THINGS TO BRING:
•  Hand pruners (put your name on them)
•  #26 gauge florist wire (Michaels and Joanne’s carry these; 5 inch wide paddles are easiest          
    to handle – you won’t use all of it, so partial paddles are fine)
•  Garden gloves
•  A small tarp / plastic table cloth to keep your floor area clean.
•  Ribbon (12-15 feet for bows)
•  Decorations (pinecones, dried flowers, seed pods, berries, specialty greens, etc.)
•  Container pre-filled with dirt/foam (if not making a wreath)

THINGS PROVIDED:
•  Wire wreath frame (various sizes)
•  Live greens and some pine cones

NOTE:    •  Wear casual clothes or bring an apron
    •  We need low-cost or no-cost sources of evergreens; if you know of any or will be pruning 
       your evergreens around the time of the workshop, kindly let Linda Lutz know.

WHEN:    7:00 PM   Wed.  Nov.16th - Workshop Only
                                - or -
         9:30 AM  Thurs. Nov.17th - Continental Breakfast, Business Meeting & Workshop

WHERE:  Lincolnshire-Riverwoods Fire Station #53
         671 Woodlands Parkway
         Vernon Hills, IL  60061
                 (turn at Milwaukee Ave & Corporate Woods Parkway)

PARKING:   In front and back parking lots of the fire station.  
            If no spaces left, park in the Extended Stay America parking lot next door.  
            Please do not park in the medical office lot west of the fire station.

Beverages: Bring your own beverage of choice; cups & tap water will be available.

     


Come Join the Fun---Become a Member Today

The Garden Club can easily fit into your busy lifestyle of today. By joining our club you can catch up with friends, and foster new friendships. Stay connected with us through social media by reading an interesting item on our website, or connect with us through Facebook to ask a gardening question. The garden club offers comradery and support. The energy and inspiration you derive from attending a program, event, or meeting is invaluable.

Bugs, Bats, Birds and more…. Lincolnshire Garden Club offers a variety of meaningful programs that goes beyond plants and flowers. We cultivate our gardens by enriching our members’ knowledge. Here are a few reasons you want to consider joining:

·      Appealing variety of programs, field trips and events offered

·      Social opportunities to meet new people

·      Plentiful choices to volunteer in our community

·      Hands on education and workshops

·      Learn how to protect your environment.

·      Ability to give back and enrich your community

·      Learn how to protect your own backyard

·      Socially conscientious, environmentally responsible

·      Share our gardening experiences and successes

Lincolnshire Garden Club meets on the 3rd Thursday of the month from September through June at 9:30am. You are welcome to attend our meetings and hopefully join our happy group of gardeners. For more information please contact our Membership Committee.

We invite you to join and grow with us!
Click Here to download your 2017-18 LGC Membership Application


Chicago Botanic Garden
Being a Lincolnshire Garden Club Member has Advantages.

The Lincolnshire Garden Club is a member of the Chicago Botanic Garden. Current members wishing to borrow the Club's membership card to visit Chicago's beautiful gardens should contact our Club President.


The card provides for free parking, admittance, discounts in their cafe and discounts at their Gift Shop.

In addition, if you choose to purchase your own membership mention that you are a Lincolnshire Garden Club Member and save.


Take this LINK to our Forms.
Message from the President
. . .  Joan Keyes

NOVEMBER

A  MONTH TO NOTICE


Turn off all the distractions . You know what I mean !  T.V., Iphone, Ipad—and promise yourself at least 10 minutes a day to  NOTICE..

Next, step outside, and just listen—-to the sound of the wind in the trees, and the sound as you walk through the fallen leaves, and the birds as they feed at feeders .

Now take notice of all the colors—the few remaining green leaves, and the reds, russets, and yellows of the other fall trees and shrubs.

Then  look down and enjoy all the fallen leaves and pick up and enjoy some of the pretty ones- bring them inside and  put them in a special place in the house where you will enjoy them.

There, you’ve done it !!! You have NOTICED  the beauty of NATURE IN NOVEMBER

Joan Keyes President



Field Trip Old Farm, July 9, 2015


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

Recipes Worth Trying
shared with the Lincolnshire Garden Club by Lori Hartnett
 
Zucchini & Tomatoes

Vegetarian, Wheat Free, Gluten Free, Soy Free Nut Free
Makes:   4 cups  
Ingredients
2 zucchini (about 10 oz. each), ends trimmed
3 Tbsp. water
2 Tbsp. extra virgin olive oil
1/4 tsp. salt
1/8 tsp. black pepper
Few dashes crushed red pepper flakes, optional
1 cup cherry tomatoes
8 leaves fresh basil, chopped (See Fresh Tip)
2 Tbsp. grated Parmesan cheese, optional

Instructions
CUT zucchini into quarters lengthwise; cut each piece into 4 (two-inch) lengths. Place zucchini in large skillet with water, oil and seasoning; Bring liquid to a simmer over medium-high heat. Cover; reduce heat to medium. Cook 6 to 7 minutes or until zucchini is almost tender, stirring occasionally.
ADD tomatoes; continue cooking uncovered 3 to 4 minutes or until just softened. Stir in basil; cook about 1 minute.
TRANSFER to serving bowl; sprinkle with Parmesan cheese, if desired.

Fresh Tips - SUBSTITUTE: Use 1 teaspoon dried basil leaves for fresh.
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