Sugar Grove Flower Shop News
Take time to watch the wildflowers - Bloomington PantagraphMonday, April 18, 2016
John Wesley Powell Audubon Society. “If they made a noise when they exploded in bloom, we'd notice them.”“The bluebells are my favorite,” said Angela Funk, who has been director of the Sugar Grove Nature Center for 12 years. “My first day of work, I remember driving into Funks Grove and seeing the electric blue understory and feeling so lucky to work here.”Janet Rasmussen, a master naturalist and member of Wild Ones who has led wildflower hikes at Funks Grove, said the more mature wooded area between the prairie at the nature center and Funks Grove Church has a higher diversity of wildflowers than areas closer to the nature center.She likes the early woodland wildflowers because “they're the first sign of spring. You finally start to see the growth and that color coming through. … The diversity of color, shapes and sizes are attractive to me.”The spring woodland wildflowers are called “ephemerals” because the blooms don't last long. However, the timing of their blossoming is spread out. When early bloomers, such as bloodroot and snowy trillium, start to fade, others, such as mayapples and Jack-in-the-Pulpits take their place.You don't have to travel far to enjoy the spring display.Hollowell noted that Hedge Apple Woods, where she has been a long-time volunteer, is full of wildflowers.Some of that, particularly the Virginia bluebells, is thanks to Hazle Buck Ewing, who not only planted bluebells on her property but also shared them with everyone who lived on Sunset Road, according to Hollowell.Other plants were “rescued” from places about to be developed and were transplanted in the woods, she said. That included bloodroot and other plants that had been in the last remaining segment of Blooming Grove.“It was a cooperative effort with the city,” Hollowell said. “It's nice to see how they're spreading on their own.”Recent frost that followed early warmth doesn't seem to have bothered native plants, which are used to wild temperature swings in the Midwest, according to Snyder, who also is a master naturalist.“Every winter and spring is weird in Illinois,” said Rasmussen.That's one reason why Snyder likes growing native plants, which she said is not difficult.“They are pretty care-free,” Snyder said. “You water ... http://www.pantagraph.com/lifestyles/take-time-to-watch-the-wildflowers/article_a208f4ed-75da-5965-995d-ce4379583b9d.html
Meyers & Flowers Invites Farmers to Syngenta Town Hall Meetings Throughout ... - Business Wire (press release)Friday, November 27, 2015
N. Main Street, Princeton, IL 61356THURSDAY, DECEMBER 1012:00 P.M. - Jane Fargo Hotel, 355 W. State Street, Sycamore, IL 601786:00 P.M. - Open Range Bar & Grill, Pine Room, Golf View Road, Sugar Grove, IL 60554For more information regarding these meetings or the Syngenta lawsuit, please email email@example.com or call (630) 232-6333.About Meyers & FlowersLed by Illinois Super Lawyer and former President of the Illinois Trial Lawyers Association Peter J. Flowers, our team of experienced and creative trial attorneys & medical malpractice lawyers routinely take on large challenges, and succeed. In addition to representing clients locally in Chicago and nationally in a full spectrum of cases involving catastrophic personal injuries, medical malpractice, workplace injuries and wrongful death, our team of top attorneys has taken the lead nationally in representing clients who are victims of defective medical products. Connect with Meyers & Flowers at www.meyers-flowers.com, on Facebook at https://www.facebook.com/MeyersAndFlowers and on Twitter at https://twitter.com/meyersflowers. http://www.businesswire.com/news/home/20151124006175/en/Meyers-Flowers-Invites-Farmers-Syngenta-Town-Hall
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 firstname.lastname@example.org 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