OT........what are you other pleasures ?
2 years ago
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For business or for pleasure?
Comments (0)So I personally do not do any sort of professional gardening. However, I do have three nurseries within a few miles from each other that are so different that it makes me wonder whether most nursery owners tend to lean one way or another - is it business or is it pleasure? Nursery #1 - Owned by a landscape company. Does none of its own growing. Advertisements online, updated website, and the place is very well presented when you are there. Have a niche in the wholesale market with a person dedicated specifically for it, special hours for wholesalers, and special promotions for them. All the plants are lined up in rows with very informative tags, you watch workers move plants around to make sure the blooming ones are in front constantly. However, no one through phone, email, or in person really knows about the plants, growing habits, or can make suggestions. Simply put, the place looks great, knows their market, well run, but is not employed by who I would consider to be gardeners. Hence I see it as a nursery run for business, not necessarily out of the pleasure for gardening. Nursery #2 - Nursery two is kind of a mix of business and pleasure. They grow some of their own plants. Small little place but always well stocked and plants are identified. If you catch the owner there, they can tell you about the plants but a majority of their workers don't know too much. Their website is never updated and it is impossible to reach them by email. From talking to a few people it appears as if it's a low scale operation with not too much emphasis put on tons of business success (workers are not aware of what has been selling, what is being ordered, what needs moved, etc), but besides a few workers, not everyone there seems to be big on gardening. Nursery #3 - This one is clear on the other side. Most of the place is gardens in which they seem to grow everything. I frequent often and there are always workers digging up divisions from their plants and putting them in nursery pots for sale and then placing them back in the ground in the fall for the winter. All of the workers seem to be able to answer any and all questions about any random plant you pick up. However, it is close to impossible to find a worker that is not working in a flower bed and then getting them to help you is like pulling teeth. They have plants scattered around everywhere with no rhyme or reason and a lot of them don't even have tags, for example, they will have just "daylily Chicago Apache" scribbled in silver sharpie on the pot. Their prices for mulch, soil, delivery are significantly higher than any of the other nurseries as if they weren't even worried about being competitive. It almost feels to me as someone just wanted a very large garden and decided to sell plants from it with not a lot of business desire. Hence for pleasure and not for business. Is this common throughout other places - do you feel as some people definitely do it for different reasons and thus it becomes apparent in their business? If you own a nursery, do you feel like you struggle with one aspect or the other? Do you try to correct it?...See MoreOT: what do you cook and how does it affect your layout?
Comments (14)I do a lot of one pot dishes, meat and potatoes, stroganof, bean soup with ham, spagetti, etc., then after working to make lovely (and very high calorie food) I grind it all up in a food processor. No matter what the food, it always appears to be something gray with butter in the end (or red if it's spagetti). So I wanted lots of counter space for prep, a huge range to cook in and on, and somewhere to keep the food processor busy while grinding and cooking. Then I package it all up in 6oz packages and freeze it. This is all for DS...I don't normally cook our family meals (DH is a fabulous cook). I never envisioned myself grinding and freezing food LOL if anyone knew I'd lose my "Amatuer chef of the year" award from the mid 80's...I wonder if I could grind up a cheesecake...heh heh DH does all of the cooking when we entertain and for our family dinners. We planned the kitchen so that he could work efficiently, with a stainless counter run between the main sink and stove. That huge stove, with appropriate hood so he can stirfry, and prep space behind him to work on vegis while meat is happening on the stainless side. On the other side of the island we have a sink, and two counters. They're sort of "my" zone when we entertain, for appetizer prep, salad prep, and landing zones for dishes between courses. Our sink and DW are lined up with the main dish/silver storage, so that some day, when DS becomes useful, he can put away dishes or set the table without being in DH's way. The fridge is between the two zones so that we can both access it easily. So far it flows very well. We made our isles bigger than they were (they were about 29" wide prior) and planned appliances that don't fill the isles when open. Dish and food storage is planned based on when it's used and how, so that they're close to the functions that make sense (ie wine glasses and decanters are close to the dining room door since we tend to use a lot of them during parties). But no matter how well we planned...we couldn't increase the size of the kitchen, so after a dinner party for six...it all looks pretty much like this LOL: I was half way through cleaning up when I took those pics LOL we really do make a mess, and having lots of counters to toss it on between courses was a big deal to us....See MoreOT......what 'old ways' have you kept?
Comments (49)ladyrose your thing on 'children eat first' to me as someone from the UK (England) is interesting because I come from an old ways time. When I was young children very much came last. Not at mealtimes, when we always had to wait for everyone to be served, but in just about everything else, when we were frequently reminded by our parents and our father in particular that we were the lowest forms of life, our views were never taken into consideration (in fact it would have been unwise to express a view) and in no way would we have been considered a Priority. Being seen and not heard was the order of the day. I expect this sounds harsh to modern parents but I sometimes wonder if children of 'these days' are given too much say in matters best left to adults to decide. A small eg. On a recent UK TV prog. on the theme of property buying, a couple were being shown round a very expensive place which seemed to tick all the right boxes . . . except whether their three-year old would be happy there, so, to the amazement of the presenters the child was consulted before the couple could make a decision to part with several hundred thousands pounds. The times they are a'changing....See MoreOT - What other variegated plants do you grow besides C&S?
Comments (15)So many beautiful plants everyone! I'm really enjoying this thread & hope you are too. Socks, your variegated Scheflera is so pretty! Whenever I see them, I think of Puerto Rico, the hotel had hundreds of them throughout the paths. Crenda, I love your white edged bromeliad, I don't recall seeing that type before. All wonderful plants and I love your pool & bar set up! SLD, Holy mackerel, AV 'Happy Herald' is freakin' amazing! LOVE IT!!! I have hoya bella too, yours looks so much better, I need to repot mine soon. This is a yellow variegated Iris, (maybe 'Aureo Variegata') I planted it last summer and am happy that it made it through winter. This is my first time seeing it bloom. :) A variegated sedum (aka stonecrop). Also planted this last year. I noticed today that this a non-variegated section, perhaps someday I'll move that part. The top left little thing is variegated Bishops weed, (not a weed to me) it's been fried in the past years droughts and I am happy it is a survivor. The bottom plant, the variegated Ajuga, I bought recently at Walmart for under $2, and am pleasantly surprised at the pretty bloom. -Nancy...See More- 2 years ago
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Carolyn Newlen