On any given day you can visit the garden center and overhear customers asking for ‘’dwarf” plants. Usually, when the term dwarf comes to mind we think of small shrubs and flowering plants. Well, surprisingly those aren’t the only dwarf plants we offer at the garden center. We have a great selection of dwarf trees!

We like to refer to them at Van Wilgen’s as “Small Space Trees”. If you are like me and have a small yard but want to plant trees there are some awesome options out there. Here is a list of my top ten favorites. Many of them I have planted in my yard and love them! I invite you to come and visit the garden center and check them out.

  1. Limelight Hydrangea Tree- Awesome white flower color from summer to fall. Van Wilgen Grown
  2. Rising Sun Red Bud-Great early spring color, first to flower. One-of-a-kind foliage color!
  3. Thundercloud Plum-Small pink flowers followed by purple leaves. Van Wilgen Grown
  4. Coral bark Japanese Maple-Winter is when it’s at its best! Coral-pink bark all winter long!
  5. Scarlet Fire Dogwood-New disease-resistant hybrid. Deepest pink flower for a kousa. Great texture to bark and excellent fall color.
  6. Little Poncho Dogwood-The name says it all. For those that want a Kousa dogwood but don’t have a lot of space! Mine at home flowers for 6 weeks plus!
  7. Rhode Island Red Japanese Maple-great upright maple but on a very small scale. Deep red foliage all season.
  8. Baby Blue Spruce-this grafted spruce has the deepest blue color and keeps it!

Spring is in bloom in our greenhouse! All you have to do is walk through the greenhouse doors and the aroma of spring hits you. Just stop, take a big breath in, it’s good for the soul.

The greenhouse is full of so many springtime favorites right now.

The colorful pansies are probably the first thing you will notice. Though pansies are tiny, they are also tough. Go ahead and plant your pansies outside and get your spring on, they can handle temps down to 28 degrees.

With Easter right around the corner, we have all your true Easter favorites in stock and ready to find a forever home.

Easter was one of my favorite holidays as a kid. Although the candy was always good, the thing that I remember most is actually the flowers. The smell of the Easter lilies and the hyacinths in particular are forever burned in my memory. So now, when I smell the sweet aroma of Easter I can’t help but think back to all the wonderful memories I had with my family.

I hope when these Easter plants find their forever home with you, they will help you create memories as memorable as mine.

Happy Spring/Easter Everyone!!!!!

Now that we are starting to see and enjoy some nice weather, my family’s container gardens at our house are starting to take off. My wife always requests that we have at least one big pot of herbs growing on our deck each summer and this year we have two. My daughter, Nora, planted an herb bowl for Mother’s Day

at our Kids Klub event and Kirstin potted up a great assortment for us a few weeks ago. My wife uses a lot of fresh herbs when she cooks and this time of year it is so convenient to walk right out on the deck and snip some herbs. We all have our must-haves but on our list is definitely: BBQ Rosemary, Genovese Basil, English Thyme, Flat leaf Parsley and Mojito Mint. If you are looking for something fun and different, try Pesto Perpetua Basil. It is a variegated leaf, great grower, EXTREMELY pungent and flavorful as well as looks great in containers even amongst flowers. A bonus for all you foodscaping enthusiasts. This past weekend she made one of my favorites, Turkey Meatloaf that she has adapted from The Barefoot Contessa, Ina Garten. Give it a whirl, let me know how you like it!

Turkey Meatloaf with fresh Thyme:

Pre-heat oven to 325

Olive oil for sautéing
2 medium sweet onions chopped up
3 tablespoons fresh thyme (pull the little leaves off of the woody stems)
3-4 tablespoons Worcestershire sauce
4 tablespoons ketchup (we use Heinz Simply Ketchup)
2 LBs lean ground turkey meat
1/2 cup plain bread crumbs
1/4 cup fresh parmesan cheese
1 large egg beaten
Ketchup for topping.

Heat the olive oil on low/medium in a medium sauté/frying pan and add the chopped onions. Sauté until slightly translucent. *Hint* In our house we always start the onions with a few tablespoons of olive oil but usually use a little water if they start sticking to the pan to cut down on the amount of oil we use. After the onions have been sautéed for a few minutes, add the Worcestershire sauce, 4 tablespoons of ketchup, and the fresh thyme leaves and cook for about 5 minutes. Pull the pan off of the stove and let it cool.

Line a large cookie sheet (with sides) or a Pyrex cooking dish with a sheet of tin foil for easy clean-up later.

In a large mixing bowl, combine the ground turkey, bread crumbs, parmesan cheese, egg, and cooled onion mixture. Make sure to take off any rings you have on because we are about to get messy! Using your hands, mix all ingredients together. Once everything is mixed, form a “loaf” on the cookie sheet. Grab your ketchup bottle and pour a generous amount of ketchup over the top of the “loaf”. Using a spoon, spread the ketchup evenly across the top.

Slide your cooking sheet into the oven (middle shelf if you can) and let it bake for about an hour or until the internal temperature of the center of the meatloaf reaches 165.

Not only does this make a great dinner, but even better is leftovers on a sandwich for lunch the next day!

Dig in!

Ryan Van Wilgen