Sandy Troy Pennington sent this link to a collection of alternative mechanics for floral design
from Poinciana Garden Club

https://www.facebook.com/share/p/1CxEKL8RfL

Anina would like to give a shout out to Amoré Jewelers in Bonita Spring for how helpful and friendly they were during a recent visit. A garden club member gave her some jewelry for the Elegant Sale. Anina stopped in to get advice on the best way to sell a necklace and bracelet. Although it was not the type of item sold in their store, Bill Skidmore spent more than 1/2 hour, and gave her a jewelry bust for displaying necklaces, and a small handheld electric fan to include in a future raffle.

If you visit the store at 24600 S Tamiami Trail Suite 208, Bonita Springs, FL 34134 mention you are a member of the Gulf Coast Garden Club.

click here to return to home page

Dues for 2026-27 – May 1 Deadline

Our dues for the next year are $35.

All members must mail their checks to be received no later than May 1st.

Make checks payable to GCGC and mail to Denise Baier, VP Membership
Denise’s address is in our directory
Member Directory | Gulf Coast Garden Club

Fifteen years ago, Anina’s son Drew asked if he and Lucy could be married in her garden in Dearborn, Michigan. She was both honored and delighted. To prepare for the celebration, she divided her amaryllis bulbs into five planters, with three plants in each. She had wintered them while she was in Florida, and when she returned in the spring, she began watering them five weeks before the wedding.

Every single plant bloomed right on schedule, lining the aisle beautifully for the ceremony. It felt like a small miracle and a deeply meaningful part of that special day.

Later, when Ben and Anina moved to Florida, she brought one of the planters. Over time, that single planter grew to contain nine bulbs. This year, Anina took the planter to The Garden Place in Estero, where she buys plants and regularly takes classes on gardening and plant care. Judy was incredibly kind and immediately took the planter apart, carefully counting all nine bulbs. She then replanted them using high‑quality soil mixed with perlite, ensuring they were well cared for and set up to thrive.

Now, Anina looks forward to enjoying another fifteen years of growth and blooms from those same plants—each one holding a memory of family, love, and care passed along over time.

The Garden Place sponsors the Gulf Coast Garden Club, and she wanted to share this story as a wonderful example of how they support our gardening community. They offer far more than just plants and soil—they provide knowledge, generosity, and genuine help that enriches our gardening experiences.

Click here for more information on The Garden Place

Here are your 2026-2027 Officers elected at our April Meeting

Meeting Photos by Anina Bachrach

Here is a video Sandy Troy-Pennington sent us on 3/14/2026

The program was presented by Sandy Troy-Pennington.

Click to view Sandy’s PowerPoint Slides

If anyone wants SEEDS of Blue Butterfly Pea Vine flower plant send Sandy a self addressed stamped envelope.
Sandy Troy Pennington
42551 Little Ridge Road
Babcock Ranch Florida 33982

Instructions attached for seed germination of Blue Butterfly Pea Vine Seeds

Here is a video showing a neat craft idea

https://www.facebook.com/share/r/1NbxyF1Xjb

We are now sending the Blossom Bulletin from our own gmail account.
Below are the members who replied that they got our last email.
If you are not on the list, please hit reply the next time you get an email from:
gulfcoastgardenclub@gmail.com

To make sure your Blossom Bulletin does not go to your spam/junk/trash folder, please add
to your contact list.
gulfcoastgardenclub@gmail.com

Here are those who replied so far:

Anina Bachrach
Alicia Davis
Dale Defeo
Rosemary DiLorenzo
Anne Marie Dooley
Karen Fleming
Claire Flynn
Cheryl Foote
Jeannie Gardner
Cindy Judar
Rachel Laureno
Carole Mack
Nancy McPherson
Kathleen (Capp) Morris
Suzanne Pindyck
Valerie Rooney
Diane Schmidt
Mary Schoenheider
Nancy Silvers
Laura Sullivan
Patricia Townsend
Carol Vacanti
Cathy Via
Madeline Wallace
Reggi Wilson

Eileen Ward gives advise for propagating plants.

https://www.marconews.com/story/life/2025/10/25/gardening-plant-propagating-for-your-landscape-share-with-friends/86852682007

“Cooking with Herbs” a summary of a presentation by Mary Spencer

Adapted from the Garden Club of Dearborn Newsletter, September 2025

Mary Spencer’s presentation on “Cooking with Herbs” offered a flavorful journey through the world of garden-grown culinary herbs. She began by distinguishing herbs from spices: herbs—used for both culinary and medicinal purposes—are the leafy green parts of plants, while spices typically come from seeds.

Spencer highlighted regional herb preferences, noting that Italian cuisine favors basil, oregano, and fennel; northern European dishes often feature dill and fennel; and French cooking leans toward the more delicate thyme and tarragon.

She then turned to cilantro, calling it the most widely used herb globally—except in the U.S., Canada, and parts of Europe. Introduced to American kitchens in the mid-1970s, cilantro has long been a staple in Latin American, Middle Eastern, and Asian cuisines. Spencer addressed the persistent myth that a genetic trait causes some people to find cilantro’s flavor soapy and unpleasant.

Next, she explained the difference between hardy and delicate herbs. Delicate herbs—such as dill, chervil, and cilantro—are best added at the end of cooking to preserve their subtle flavors. Hardy herbs like rosemary, mint, bay leaves, and thyme are more robust and can be added early to infuse dishes throughout the cooking process. Spencer shared her own time-saving tip: she never strips thyme leaves from the stem, instead tossing the whole sprig into rice, soup, or stew.

For slow-cooked dishes like mushroom risotto, bay leaves add depth and aroma. Spencer also recommended bundling hardy herbs in food-safe twine to create a “bouquet garni,” or placing them in cheesecloth or a tea infuser for easy removal. As a final note of caution, she advised restraint with sage—its bold flavor can easily overwhelm a dish, making it “taste like a Christmas tree.”

🌿 Tips from Mary Spencer on Cooking with Herbs

• Bay Leaves: Always buy whole bay leaves—never chopped or dried. They retain far more flavor.
• Lemongrass & Lemon Verbena: Excellent for building base flavors in dishes—and even perfumes.
• Lemon Balm: A soothing option for herbal tea.
• Oregano: The exception to the fresh-is-best rule—Mary prefers it dried.
• Mint: Versatile in both sweet and savory dishes. It’s a standout in her potato salad.
• Chiffonade Technique: To finely slice herbs, stack the leaves, roll them tightly (like tobacco), and slice the roll into ribbons.
• Pesto Variations: Beyond basil, try arugula, parsley, or even carrot greens for a fresh twist.
• Garnishing Alternatives: Instead of defaulting to parsley, consider chives—especially for potato salad. Bonus: chive blossoms are edible!
• Parsley Preference: Italian (flat-leaf) parsley is more flavorful than curly.
• Sage in Butter: Swish fresh sage leaves in melted butter for a crisp, aromatic drizzle.
• Washing Herbs: Never wash herbs until you’re ready to use them—they’ll spoil faster.
• Drying Herbs: Dry overnight in a low-temperature oven or air-dry naturally if your home isn’t humid.
• Freezing Herbs: Wash and dry, then roll in paper towels, wrap in plastic, and store in freezer bags. They’ll keep for 3–4 months.
• Roasted Veggies: Roast fennel or radishes with oil, salt, and pepper for a simple, delicious side.

👩‍🍳 About Mary Spencer

Mary Spencer is a seasoned culinary instructor and founder of Taste: A Cook’s Place, LLC, based in Michigan. With decades of experience in teaching cooking classes and leading food demonstrations, Mary brings warmth, humor, and deep expertise to every presentation. She specializes in making everyday meals approachable and flavorful, often highlighting the use of fresh herbs, seasonal ingredients, and simple techniques that elevate home cooking. Her engaging style and practical tips have made her a favorite among garden clubs, community groups, and culinary enthusiasts across the region.