Geneva Flower Shop News
Geneva Garden Club luncheon features demo by top floral designer ... - Kane County ChronicleTuesday, May 01, 2018
Photo providedCaptionJulie Maturo (left) and Julie Brown of the Geneva Garden Club assemble raffle baskets for the club's Spring Luncheon April 24 Eagle Book Country Club in Geneva. A Simon Pearce vase and The Old Farmer's Almanac Gardening Notebook are being donated by BB Interiors. Other baskets are from Sentimental Gardens, Colour Line Hair Salon, Country Naturals all of Geneva and Chicagoland Gardening Magazine/My Secret Garden. The even also includes 10 silent auction items.GENEVA – The Geneva Garden Club is hosting its Spring Luncheon Extravaganza from 11 a.m. to 2:30 p.m. April 24 at Eagle Brook Country Club, 2288 Fargo Blvd., Geneva, the club announced in a news release.In addition to lunch, the event will feature raffle prizes, a silent auction, a fashion show featuring clothing from local shops and a floral demonstration by award-winning floral designer John Windisch, the release stated.Lunch includes a choice of chicken piccata or risotto with vegetables and a dessert table.Tickets cost $35 each and may be bought online at gene... http://www.kcchronicle.com/2018/04/08/geneva-garden-club-luncheon-features-demo-by-top-floral-designer/afp3gv1/
8 hotels for a Valentine's Day getaway in Wisconsin - Milwaukee Journal SentinelSunday, February 11, 2018
RELATED: Things to do in the Dells and BarabooGrand Geneva Resort & Spa, Lake GenevaThe Grand Geneva Resort near Lake Geneva has two golf courses and a spa. (Photo: Grand Geneva Resort)The Grand Geneva Resort & Spa, where couples can ski, ice skate, hike and then indulge in massages, is offering its Grand Romance package for Valentine’s Day. The deal, which is good through March, includes two nights of accommodations (deluxe guest rooms, suites and new villas), a $100 dining credit, a 15% discount at the WELL Spa + Salon, handmade chocolate truffles and a red rose delivered to your room, and a bottle of champagne. Rates vary depending on the type of room booked.RELATED: Lake Geneva’s historic Baker House has been everything from a speakeasy to B&BCharmant Hotel, La CrosseThe Charmant Hotel in La Crosse is housed in a former chocolate factory built in 1898. (Photo: Callie Godiska)The 120-year-old brick Charmant Hotel in La Crosse, a stone’s throw from the Mississippi River, will feature a special four-course prix fixe Valentine’s Day dinner in its restaurant for $120 per couple. Reservations are required. Singer-Songwriter Joel Ward will perform in the Charmant lobby lounge from 7-9 p.m. Overnight guests can also order flowers, champagne and candies sent to their rooms f...
A Man and His Flowers - Lancaster FarmingTuesday, May 30, 2017
Currie said. Last week he had 25-30 employees harvesting twice a day on his Chadds Ford farm, and said he would need about 40 workers by the time the harvest moves to his Geneva, New York, acreage.Peonies are harvested as buds, not blooms. When the buds grow large enough, the buds are harvested in the morning and evening. Each plant is harvested over a period of three days, for a total of 6 cuts. On a very hot day, the buds open much faster and Currie said they sometimes have to harvest three times a day off of the same plant. Workers in the fields cut each bud stem to either 22 or 24 inches. The stems are chilled for 4 to 12 hours. They are then graded based on the thickness and length of stem, and the size of the floral head.“This business requires attention to detail,” Currie said. Each approaching season he must train any new workers on his methods.Currie must watch the buds closely at his different locations, anticipating the best time to start harvesting.“If it goes below 60 degrees at night, it slows down the buds,” he said.The unusual variations in hot and cold temperatures this spring meant Currie’s staff was harvesting peonies a week earlier than usual, starting on April 29.“Now, because of the heat wave, we are leaving 60 percent of the plant,” he said, explaining that every leaf on a plant is essential for the survival of the plant. They typically leave 50 percent of the plant.“It’s really hard work. I’ve picked lots and lots and lots of peonies,” Currie said, “I don’t do so much (picking) anymore.”“It is profitable, but it depends on the year,” he said. “Hail, frost, heat wave — we always have something at one of our locations. Due to temperatures, we lost an entire crop recently in Pennsylvania because it was 26 degrees in April. ... North Carolina didn’t get vernalization and didn’t have peony crops for two years.”He said one windy site has a microclimate that is 10 degrees cooler than the others nearby, and gets its buds later due to the cooling effect.As the flower industry has shifted and changed over the years, Currie has had to change and adapt as well.The large flower markets in New York and Boston are a major outlet for Currie’s peonies. Event planners, florists and other buyers come to the markets to see the quality and condition of what they are buying (as opposed to buying a box of flowers via telephone) and can tell if the flowers are high quality and fresh, he said. The visual aspect of the flower markets is important, he said, since buyers are willing to pay more for a flower they can see.“We cut softer,” he said, which guarantees the bloom will open in a timely way. “We have varietal mixes that are more interesting.” With peony names like Diana Parks, Ann Styer, Glowing Candles, Coral Charm, Reine Hortense and many others coming from Styer’s Peonies, buyers have a broad range to choose from.But the New York markets were slow after the tragedy of 9/11, Currie said. “Nobody could celebrate, and there was little floral demand. Businesses went bust,” he said. The whole flower industry was affected, according to Currie. So, he sold to just a few big buyers during that time, and didn’t reach out to the numbers of customers he’d sold to before.He keeps a close eye on the competition. Currie said the price of peonies is lower than it used to be, due to flowers from places like Israel, France and Holland. But he differentiates his business from others by constantly planting more unique varieties, and providing the highest quality of fresh-cut peony. His aim is the high-end buyer.He also grows peonies in accordance with standards set out by Whole Foods, controlling weeds primarily by having to “mow and mow and mow.”He is experimenting with planting clover between the rows for weed control. Based on his own observations and what he hears from others, Currie said he believes that Roundup (glyphosate) damages the roots of the plants. He acknowledges that this opinion is based on experience, not science.“We just dig up and replant if we get disease,” he said. “We are constantly bringing in new varieties that are differe... http://www.lancasterfarming.com/farm_life/family/a-man-and-his-flowers/article_88e551c6-b7ee-5766-a40b-9c688ceb94f1.html
Love fresh cut flowers? Here's how to find greener ones - GristTuesday, December 27, 2016
I don’t know much about how sustainable cut flowers are. Are all those roses, lilies, and daisies actually bad for the planet? Do I have to give them up? I love getting flowers!Gwen S.Geneva, IllinoisA. Dearest Gwen,I’m no fan of looking a gift horse in the mouth, especially when the giver is so thoughtful (and the horse so lovely to look at, and usually quite easy on the nose as well). And if there’s one thing I’ve learned about relationships, it’s that criticizing one’s sweetie for trying to do something nice for you is usually not going to score you any romance points. Plus, flowers are natural and compostable, right? What’s not to love?I hate to be a bouquet buzzkill, but it turns out there are actually a few details about the floral industry that should give us all pause. That’s not to say you and your beloved have to swear off gifted gladioli completely, but some blooms are much more sustainable than others. So how do we sniff out the winners?First, a look at the conventional flower biz. Most blossoms come with a whopping transportation footprint: About 80 percent of the ones we buy here in the U.S. come from South America, primarily Colombia (with Ecuador and Costa Rica also playing a role). Imports also dominate in Europe, in that case coming from Kenya. And shipping delicate ... http://grist.org/living/love-fresh-cut-flowers-heres-how-to-find-greener-ones/
Sending Flowers Has Become Easier than Ever With The Blossom Shoppe Florist &Gifts - MENAFN.COMTuesday, November 29, 2016
Digital payment providers in India have mobilized hundreds of extra workers to sign up small merchants and are offering their...WTO calls US state's Boeing subsidies illegal in win for EUGeneva: Subsidies given by the US state of Washington to Boeing are illegal, the World Trade Organization said Monday, in a...Turkmenistan opens rail link with AfghanistanAsian neighbours Turkmenistan and Afghanistan yesterday opened the first section of a $2bn link connecting their two countries... http://www.menafn.com/1095078678/Sending-Flowers-Has-Become-Easier-than-Ever-With-The-Blossom-Shoppe-Florist-Gifts
America in Bloom judges coming to Mansfield - Mansfield News JournalTuesday, July 23, 2019
Awards will be announced Oct. 3-5 at AIB’s National Symposium & Awards Celebration, this year in St. Charles, Illinois. America in Bloom 2018: Judges see flowers, historic sites, more email@example.com 419-521-7223 Twitter: @LWhitmir... https://www.mansfieldnewsjournal.com/story/news/2019/07/22/america-bloom-judges-coming-downtown-mansfield/1793243001/
Capital - Why are flowers so expensive? - BBC NewsTuesday, May 21, 2019
Jeanie McKewan, who has been growing flowers for 13 years in the US states of Illinois and Wisconsin, points to insect damage as a big challenge, saying there’s a “zero tolerance” policy: “It is through constant vigilance and the use of integrated pest management that we keep the little buggers from getting the best of our crops,” she says.Then the flowers have to bloom on schedule. In the case of Mother’s Day tulips planted in January or February, they have to bloom by early May in time to be picked and shipped.Labour costs are already high – according to the 2012 US Agricultural Census, contract and hired labour accounted for 10% of total agricultural operating expenses in the US, but that number soared to 40% for greenhouse, nursery and floriculture production because of a tighter farm labour market and rising wages. Then you add extra costs for peaks.McKewan hires extra hands during peak periods but says cutting flowers “requires experience and cannot be done by just any part-time employee”. Chris Drummond, a Philadelphia-based florist, says wages average around $13.25 (£10.16) per hour in the US. “In order to ramp up production to meet holiday demand, growers are required to pay far above that average,” he says.In developed countries like the Netherlands or Germany, Stewart says that there are greenhouses with automated technology like sophisticated watering machines or robot transplanters and harvesters, where fewer workers are needed. But in poorer nations with cheaper labour, there’s less use of technology. Then it’s time for shipping. While flowers are waiting on the runway or in the back of a lorry, temperatures can’t be too cold (for Valentine’s Day) or too hot (for Mother’s Day). When they arrive at the wholesaler, they must look perfect. That means no bug bites, no missing petals, no dead buds. Otherwise, they get thrown away. “It has to be flawless,” Stewart says.Complicated logisticsChris Drummond, the florist, estimates that the holiday volume “is usually nearly 20 times the everyday volume”. He says many farmers nurture flowers all year long to ensure enough blooms for the handful of holidays. During the other months on the farm, he says, flowers are sold at cost, below cost or discarded and turned into mulch.“So, of course farm price increases as demand increases,” he says. “Consumers are paying a premium to make sure that grower is compensated for their expense and effort to maintain the plants year-round, thus ensuring the wide variety of flowers is available at each holiday.”He highlights costs across the supply chain, saying industry participants must “rent temporary space, pay fuel surcharges, find space on airlines, hire independent drivers, find more refrigerated trucks, pay overtime to staff” and more. Roses flown from Bogota to Miami are hit with a 15-cent (£0.12) importer’s fee to clear customs and inspection. Domestic refrigerated shipping can vary, but that’s another eight cents (£0.06) per rose.It also depends on what kind of flower you’re shipping – Drummond says 300 carnations can fit into the same box as 150 roses, so the transport price per stem is halved. Transit time from field to florist can be up to a week (though it can wildly vary depending on where the flowers are coming from), and the blooms must be carefully handled every step of the way.Hans Larsen is a cut flower grower in the US s... http://www.bbc.com/capital/story/20190507-why-are-flowers-so-expensive
Brighton florist achieves title of certified designer - AdVantageNEWS.comThursday, May 02, 2019
Leanne Muenstermann, owner of Leanne’s Pretty Petals in Brighton, has earned the title of Illinois certified designer during the Illinois State Floral Association’s annual floral design show March 14-18 in Champaign, Ill.
She was assessed in theoretical knowledge of advanced design styles and techniques. She was required to create three “advanced design” arrangements during a timed test.
Internationally recognized floral industry professionals evaluated these advanced designs. Muenstermann is one of only five florists in Illinois to earn this accreditation.
She earned her title of Illinois certified professional florist during last year’s annual floral design show. She is one of 58 florists in the state to earn this distinction. She is working toward her national certified floral designer accreditation through the internationally recognized American Institute of Floral Designers.
To maintain the Illinois certified designer accreditation, the designer must continue to accumulate continuing education credits each year and maintain his or her membership in the ISFA and ICP... https://advantagenews.com/news/business/brighton-florist-achieves-title-of-certified-designer/
Food flowers - Illinois TimesThursday, May 02, 2019
Do not eat any plant if you’re not totally sure what it is, and ask an expert like the folks at University of Illinois Extension Service if you have any questions. Some flowers, like daylily (which are in a different plant family than the toxic true lilies) can act as a diuretic and should be eaten in moderation. Make sure that the flowers you eat or cook with have not been sprayed or treated, and never eat roadside flowers or those purchased from a florist. Flower jelly 2-3 cups loosely packed flower petals, such as violet, rose, sunflower, dandelion or nasturtium. (Be sure to pinch off only the petals and discard the base of the flower, as it can give the jelly a bitter taste.) Juice of one lemon2 ½ cups boiling water 1 package of Sure-Jell pectin (you can certainly use a different kind of pectin, but you may need to adjust the recipe method according to the package directions) 3 ½ cups sugar Sort through the flower petals and rinse them gently under running water to remove any dirt or bugs. Place the flower petals in a heat-proof bowl and pour the boiling water over them. Let the flower “tea” steep for at least two hours or overnight. Prepare a water bath canner and have ready six half-pint jars with new lids and bands. After the mixture has steeped, strain it through a fine meshed sieve into a nonreactive saucepan and discard the flower solids. Add the lemon juice (this may cause the color of your tea to brighten or change hue). Slowly stir in the pectin and bring to a full rolling boil. Boil for one minute, then add all the sugar at once. Stirring continuously, return to a boil and cook for one minute. Ladle the hot mixture into the clean, hot jars. Wipe the rim of the jars, then place a lid on top and gently screw on the band (do not put it on super tight). Process in the water bath for five minutes, then remove from the water and set out onto a towel to cool overnight. As the jars cool you should hear an occasional “pop” coming from the jars, indicating a good seal has been achieved. *for rose jelly, add a tablespoon of rose water to the rose petal tea to enhance flavor **add a ½ tablespoon or so of crushed red pepper flakes to nasturtium jelly for savory kick Ashley Meyer is a Springfield-based food writer, cook and avid gardener. https://illinoistimes.com/article-21169-food-flowers.html