Documents: Monthly Newsletter: Tidbits of Info:

Tidbits of Info...
October 15, 2011

Did You Know

  • Fiskars' Project Orange Thumb grants help community gardens grow
    Every year community gardens continue to sprout up across North America. To help not-for-profit groups obtain the resources to start or maintain a community garden, Fiskars is pleased to open the application process for 2012 Project Orange Thumb garden grants and makeovers. Applications from the U.S. and Canada are being accepted NOW through December 5, at Fiskars will choose 10 recipients from the pool of grant applicants to receive $5,000 in cash and tools, and one lucky applicant will receive a complete garden makeover. During a Project Orange Thumb garden makeover, Fiskars works with volunteers, business leaders and community partners to transform a barren lot into a beautiful, productive community gathering space - all in a single day.

  • Monrovia has their new 2012 catalogue ready to download…it is gorgeous and plants are available in Canada.

  • Patio Tropics ™ Adenium ‘Kissable Pink’- ‘Kissable Pink’ is a perfect Patio Tropic plant being introduced under the Bloomtastic! line. Desert Roses are carefree plants with bright colorful flowers that will bloom through summer. Her ancient bonsai-like appearance with a swollen base (caudex), twisted stems, oval- shaped leaves and large, bright colorful flowers is stunning and unique. ‘Kissable Pink’ reaches 2’ and loves full sun and regular watering throughout the active growing season. In fall, when temperatures drop below 50 degrees, less watering is required. When dry and dormant, the plants can tolerate temperatures into the mid 40’s. In colder climates the dormant plant can be brought indoors, kept dry, and moved outdoors in spring. Perfect for patios, decks and full sun areas. Zone 10

  • Armitage loves Cordials hardy Hibiscus - Of the many Hibiscus in the Trial Gardens at University of Georgia this year, two Blooms of Bressingham® varieties were named to the list of top five favorites by Alan Armitage: 'Peppermint Schnapps' and ‘Brandy Punch’. Armitage says, “I love ‘Peppermint Schnapps’ with its handsome pink flowers lined with darker pink veins. ‘Brandy Punch’ also has wonderful large pink flowers with dark centers that make a lovely contrast with the petals.” To see more on the Cordials series, visit

  • How to Photograph Autumn Color -or- It's the Leaves, not their Fall.
    Plus: Fall Color FAQs.

  • As World Toilet Day Approaches, Museum Research Reveals Brits would rather have an internet connection instead of toilet

  • Hydrangea Strawberries & Cream® Tesselaar will now be available at Home Depot in the U.S. next year. I don’t know if Canada will carry it, but a very nice colour and name! It may come into Canada as a houseplant. Check out their blog at  where Lisa writes a fine line on all the new plants coming up in 2012.

  • For The Rose Lover Who Has Everything. Their Own Rose! This is really exciting news…be sure to read the article! For Canada and the U.S. too!

  • and a recipe for bon bons…

    Crunchy Peanut Butter Bonbons

    When people take a bite of these bonbons they experience a bite of crunchy, cold, peanochocoey deliciousness. The bread crumbs are the secret ingredient in this recipe, to add that candy bar effect. You’ll feel like a kid in a candy store! This dessert is pretty quick and simple, and yields a lot of bonbons, so they are great to serve to a crowd. Yields 16-20 pieces.


    ¼ cup non-dairy butter
    1 ½ cups powdered sugar
    1 cup smooth peanut butter
    1 cup organic bread crumbs (see note below.)
    ¼ teaspoon ground cinnamon
    ¼ teaspoon sea salt
    1 teaspoon vanilla extract
    1 (12-ounce) package vegan dark chocolate chips
    1 tablespoon neutral tasting oil
    ¼ cup ground peanuts, combined with
    1 teaspoon sugar and ¼ teaspoon ground cinnamon (optional topping)

    In a large bowl or standing mixer, combine non-dairy butter, powdered sugar, peanut butter, bread crumbs, cinnamon, sea salt, and vanilla extract.

    Stir well, mixing until uniform.
    Roll mixture into 1-inch balls and place on a cookie sheet lined with parchment paper or a silicone baking mat (or use cooking spray). Freeze until hard, about 20 minutes.

    Meanwhile, create a double boiler by placing 1-2 inches of water in a small (2-quart) pot.

    Cover with a metal or heat-proof glass bowl. Add chocolate chips and cook over medium heat until melted. Stir in oil and whisk until smooth.

    Remove frozen peanut butter balls from freezer and dip each bonbon in melted chocolate, using a skewer or small fork. Place dipped bonbons back on parchment paper to dry. If desired, top with additional dollop of chocolate or ground peanuts with sugar and cinnamon.

    Freeze until ready to serve. Let bonbons sit at room temp for 5 minutes before serving. Note: Homemade bread crumbs are easy! Just take 2 pieces of spelt bread, 2 teaspoons extra-virgin olive oil, ¼ teaspoon sea salt, and pulse in a food processor until fine.

    from Jenny Engel and Heather Goldberg, authors of Spork-Fed

  • Here are three new fun books we're releasing next spring. Each is going to be a fantastic addition to our list of gardening titles. Felder Rushing, Debra Prinzing, David Perry, Donna Balzer and Steve Biggs are all accomplished writers and photographers and we're tickled pink to have them on the team!

  • New Eden
  • Kids Garden
  • Plant a Row Grow a Row