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For more information, contact Treasurer@LincolnshireGardenClub.com.
Your Lincolnshire Garden Club Monarch Committee will discuss how to build a butterfly habitat in your own backyard. You'll learn about the plight of the Monarch, their migration, how to identify various butterflies. In addition, the caterpillar/butterfly life cycle will be discussed to enable selecting plants for food and shelter and host plants for caterpillars.
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This summer brought many things our way--well, lots of rain for sure. There were workshops for our May 5th 2017 Boutique and a wonderful garden walk in Lake Zurich followed by a lunch at the Long Grove Village Tavern.
On August 3rd, there was an Open House at the Roberti Community House in Waukegan for the Jr. Green Youth Farm. What a delightful experience that was. Picture 15 six-eight year olds proudly showing their wonderful gardens. Raised beds exploding with peppers, egg plants, beans and lettuce-this under the tutelage of the Master Gardner's of the University of Illinois Extension. Their apricot tree had a bountiful harvest and the resulting Apricot jam was delicious. They had a lovely table filled with samples prepared in their kitchen with the help of a dietician ( a volunteer for St. Pat's Church in Lake Forest.) Yes, the zucchini bread was made with whole wheat flour. I felt very happy to see how wisely our Allocation money was put to use.
Our Lincolnshire Monarch Waystation committee was hard at work so come to our Sept. meeting when they will be introduced and will present their wonderful findings to us.
Our yearbook is filled with our exciting programs thanks to Kay Siess,so fill in your personal calendars with all these dates..Enrich your life as we continue to share our love of gardening and our environment with others.
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.