Northfield Flower Shop News
Love fresh-cut blooms? Keep 'em coming with a flower CSA - Minneapolis Star TribuneWednesday, April 03, 2019
Late Bloom Farm, Northfield Flower Child Farm, Andover... http://www.startribune.com/love-fresh-cut-blooms-keep-em-coming-with-a-flower-csa/507837752/
GIRLS SOCCER: PQM Flower Shop blanks Purtec Dental - Bucks Local NewsTuesday, October 25, 2016
Conor O'Boyle made his first goal and played a hard game well. Owen Lengle made 2 goals. It was a very exciting and competitive game.BOYS SOCCER: PQM Quality Market tops J&V Trophies, Northfield BankOn Saturday morning, Pennington Quality Market played J&V Trophies. Aiden Luciano had a spectacular game, coming away with a hat trick and an assist. Henry West and Giuseppe Panzitta were mighty forces on offense, scoring two goals each. Dylan Yasher also scored one for PQM and did a super job serving as goalie. Samuel Dede played a great defensive game and had an assist on goal. Erik Petrin did a commendable job as goalie for half the game. William Stowe and Wyatt Russell also put forth a great effort for the team. In spite of the cold, wet weather Pennington Quality Market played an outsanding game as they defeated J&V Trophies 8-3.Pennington Quality Market was up against Northfield Bank on Sunday. Henry West was a strong force for the PQM team, getting a hat trick in just the first half of the game. Dylan Yasher had a great game, suiting up as goalie in the first quarter and then scoring two goals as striker. Giuseppe Panzitta, Gavin McDonough, and Aiden Luciano also dominated the field coming away with a goal each. Wyatt Russell, Vincent Matticoli, James Todd, and Erik Petrin put forth a great effort as well. Chris Miliaresis played a solid defensive game and took his first turn in goal, defending the team with all his might. Pennington Quality Market defeated Northfield Bank with a score of 8-2.GIRLS SOCCER: Hopewell Express Zombies win big10/23 – The Hopewell Express Zombies went head to head once again with Dahlia Floral Concepts Pink team on Sunday, October 23rd , in a game where the wind played a big role in how the ball moved. The first two goals came from Emilie Sawicki and Evelyn Lansing of the Zombies, combined with great offensive pressure by Makayla Scherbekow and Sarah Eschleman. Sydney Tuorto, Charlotte Catlett, Amrit Aurora, and Sarah Eschleman kept the pink team to only half a dozen or so scoring chances on defense. Payton Tuorto made spectacular saves on most of those, including one dive back into the goal to stop a 3rd attempt after stopping the first two, but Gracie Stroman put one in the net to make it 2-1, Zombie’s lead. Emilie Sawicki put one more in the net before halftime to put the Zombies up 3-1. Payton Tuorto came out of the goal to score two, and one more goal came from Beth Hooks in her first game back from the disabled list to give the Hopewell Express Zombies a win of 6-1.DIV. III BOYS SOCCER: Carnegie Cat Clinic trounces Robbinsville 1 Continued...On Sunday October 23, the Carnegie Cat Clinic (CCC) team played against Robbinsville 1 (R1). Since R1 did not have enough players for the game, the CCC team lent them enough players to hold a game and have fun. It was truly enjoyable to watch the players play for fun. Everyone did their best.The CCC represented by: Victor Polverejan, Aaron Dandurand, Miko Kubiak, Ben Decare, Owen Clingman, JC Perez, Jonathan Sharma, Sam Roth, Dan Polverejan, Chris Sawicki, Ben Veale and Cameron Phillips.First half of the game, Ben Decare and Sam Roth played for R1. Cameron Phillips scored the first goal for the Carnegie Cat Clinic. Sam Roth, playing for R1 blocked a nice kick toward the goal. Aaron Dandurand brought the ball into the defense line of R1, Dan Polverejan assisted and passed the ball to Victor Polverejan who scored the second goal for the CCC. Chris Sawicki scored the third goal for the CCC.Chris Sawicki passed the ball the Aaron Dandurand who scored the fourth goal for the CCC. Cameron Phillips scored the fifth goal for the CCC. R1 pushed forward to the goal of the CCC but goalie, Jonathan Sharma intercepted the ball. Ben Veale playing on the Defense for the Carnegie Cat Clinic team intercepted a b... http://www.buckslocalnews.com/articles/2016/10/25/pennington_post/sports/doc580e9e20828e8414916196.txt
Plant, nurture, eat: Wilmette Community Nursery School plans edible garden learning experience - Chicago TribuneTuesday, October 25, 2016
That's what we believe can happen here."Nolan, a Winnetka native and current Northfield resident, founded The Organic Gardener Ltd. in 2005, shortly after she designed a 5,000-square-foot educational garden at the Lincoln Park Zoo. Through her Highland Park-based company, Nolan has designed and created more than 1,000 other organic food gardens for homes, schools, restaurants, businesses and nonprofits, according to her website.She is also the author of "From the Ground Up: A Food Grower's Education in Life, Love and the Movement That's Changing the Nation."Earlier this year, McCue contacted Nolan, who has previously donated to WCNS fundraisers, and asked if she was interested in helping the school create its own garden. Nolan was.During the summer of 2016, she and school staff worked to plan the WCNS garden beds, how they would dovetail into students' learning experience, and how to ensure staff, students, and their families would remain invested in the gardening effort."A lot of schools in Wilmette have organic gardens; the community is very progressive that way," Nolan said. "Many of the children who are here (at WCNS) will go on to many of these schools, and they will already be familiar with many of the concepts of organic gardening, thanks to what they learn here.""We believe in the edible garden connecting with our community," McCue said. "We are dedicated to hands-on learning, and whatever (students') interests are, we want to encourage and nurture that."Children are already curious about the gardens, McCue said, and are imagining what they might be able to grow. Some, like 4-year-old Max Cabonargi, said that they want to plant flowers, and possibly pumpkins. Others, like Max's 5-year-old classmate Bryson Leahy, mentioned carrots and strawberries – and not just any carrots or strawberries, he whispered to McCue; "rainbow" carrots and strawberries.Between now and next spring, students will talk further about what they want to grow in the garden beds. Their suggestions – possibly including rainbow carrots (which do exist, Nolan... http://www.chicagotribune.com/suburbs/wilmette/news/ct-wml-community-nursery-edible-garden-tl-1027-20161025-story.html
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
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
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/