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October 21st, 2004
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UPCOMING EVENTS:
Sat Oct. 23rd & Sun.
Oct 24th Hot dogs and more.
OCTOBER
Feed Winter Flowers Organic Advantage Plant Food, this will help them survive the winter Temperatures.
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"If you would be
happy for a lifetime,
grow Chrysanthemums."
(a Chinese philosopher)
The chrysanthemum was first cultivated in China as a flowering herb and is described in writings as early as the 15th Century B.C. In fact, their pottery depicted the chrysanthemum much as we know it today. As an herb, it was believed to have the power of life. Legend has it that the boiled roots were used as a headache remedy; young sprouts and petals were eaten in salads; and leaves were brewed for a festive drink. The ancient Chinese name for chrysanthemum is "Chu." The Chinese city of Chu-Hsien (which means Chrysanthemum City) was so named to honor the flower.
Around the 8th century A.D., the chrysanthemum appeared in Japan. So taken were the Japanese with this flower that they adopted a single flowered chrysanthemum as the crest and official seal of the Emperor. The chrysanthemum in the crest is a 16-floret variety called "Ichimonjiginu." Family seals for prominent Japanese families also contain some type of chrysanthemum called a Kikumon – "Kiku" means chrysanthemum and "Mon" means crest. In Japan, the Imperial Order of the Chrysanthemum is the highest Order of Chivalry. Japan also has a National Chrysanthemum Day, which is called the Festival of Happiness.
The chrysanthemum was first introduced into the Western world during the 17th Century. In 1753 Karl Linnaeus, reknowned Swedish botanist, combined the Greek words chrysos, meaning gold with anthemon, meaning flower. Linnaeus was the founder of that branch of taxonomy dealing with plants and including the science of classification and identification. Experts say this is probably an accurate description of the ancient species, as it also points out the mum's need for sunlight. The earliest illustrations of mums show them as small, yellow daisy-like flowers.
Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
Combine pumpkin, sour cream, milk, vegetable oil, vanilla, egg and egg white; add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
Bake at 375ºF for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, cool on a wire rack.
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