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Issue Forty Five
New For 2015
"Autumn Leaves" poinsettia
Introducing the star of the Thanksgiving table this year.

Autumn leaves will add a dash of fall to your table with its beautiful bracts resembling the color of fall leaves.
Current Special
Fall Bulbs
30% Off
(Regular Prices)
(Paperwhites & Amaryllis Not Included)
Place Your Fresh Greens Order
Make Wilson's your new Holiday Tradition this season.

Place an order with our talented designers who create their renowned custom wreaths, centerpieces and holiday arrangements.
Upcoming Events
Workshops are limited to 10 attendees per workshop.

We ask that you please register in advance for any workshop by calling (740)763-2873.

Payment is due at time of registration.

Visit our
upcoming events page
for more great events.
Holiday Porch Pot Workshop

November 15th
Time: 2 pm


Offer a warm welcome for holiday visitors this season with this elegant porch pot. We’ll show you how to arrange fresh greens, decorative berries, and pine cones in a unique creation of your very own.
Christmas Fairy Workshop

Wednesday, November 18th
Time: 10 am

Cost: $39.99

Want a great gift idea for your gardening friends (or yourself)? This Christmas fairy garden is perfect. A fairy garden can be changed with each season, if you so desire. Sign up to see how easy these are to make and maintain.
Christmas Preview

November 20th
Time: 5 pm - 8 pm

Join us for an evening of special savings and entertainment.

Enjoy music performed by the Licking Valley High School Choir Ensemble.  

Light refreshments  (Hors d’oeuvres, Hot Cocoa Bar, Mulled Cider) and a Taste Of Wine from Buckeye Winery.

You can also get started on your holiday decorating with a Fresh Greens Door Spray Workshop beginning at 5 pm.
Christmas Open House

November 21st
Time: 9 am - 6 pm

November 22nd
Time: 11 am - 6 pm

Sample some of the dips, jellies and salsa available for sale at Wilson’s. Warm up with a  cup of cocoa and a cookie from our Hot Cocoa Bar or have a cup of Mulled Cider, plus enjoy these events:

11 am – 3 pm
 Local Artisans and Crafters

Several area artisans and bakers will be selling their goods in the green house this weekend.

Noon – 2 pm 
Warm Up with a Hot Lunch

Enjoy a free lunch of grilled cheese and tomato soup. (Donations benefit Marne Food Pantry.)

1 pm – 3 pm
Just for Kids
(Sunday Only)

Cost: $3
Stop in anytime between 1 and 3 and make a Gingerbread Bird House

2:30 pm – 4:30 pm 
(Sunday Only)
Celestial Voices

Holiday Christmas Music
Wilson's Garden Center
10923 Lambs Ln.
Newark, Ohio. 43055

740-763-2874 (Fax)


Mon. - Sat.
9 am - 6 pm

11 am - 6 pm

Closed Thanksgiving Day!
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We are a family owned and operated garden center specializing in plants that thrive in Central Ohio

For more information about our store please
Visit Our Website
Good Afternoon Great-Gardeners,

Saturday night my husband and I went to see "The Martian" at the Cinemark movie theater in Zanesville.

The gist of the movie is the guy is stranded on Mars. He has to survive until they come back for him. One of the things he does is grow potatoes. Considering he is on Mars that is no easy task.

Though the odds are stacked against him he manages to grow an entire crop of them.

This was an excellent movie. Matt Damon really brought the character to life and I was on the edge of my seat the whole entire time. If you have not seen this movie I highly recommend you do.

It goes to show if you put your mind to something that anything can be accomplished.

Even when it comes to growing something like your own indoor kitchen garden.

If you have any questions, comments or suggestions, hit reply. I would love to hear from you. As always, have a great-gardening day.

Start Your Own Indoor Kitchen Garden
Now that the temperatures have dropped, it is time to turn our thoughts from outside gardening to inside. If you have never grown a kitchen garden this is the year to try.

Not only will it drive away the winter time blues, but you will have fresh herbs to use throughout the season.

Listed below are some of the best herbs to grow indoors.
Sun Requirements: Best grown in a south facing window with 6 or more hours of sun.

Water: Let dry out between watering, but not to the point of bone dry.

For Cooking: Tomato sauce, pesto, or vinegars.

Harvesting: Pinch or cut right above a leaf pair. Make sure to trim off any flowers that form to prolong life of plant.

Fun Fact: In some cultures basil is a sign of love and devotion between young couples.

Classic Basil Pesto
2 cups fresh basil leaves
2 large garlic cloves
1/2 cup freshly grated parmesan cheese
2 tbsp. freshly grated pecorino Romano cheese
1/4 cup pine nuts
1/2 cup olive oil
Salt and fresh ground pepper

Combine basil, garlic, cheeses and nuts in a food processor or blender. With machine running, slowly add olive oil. Season to taste with salt and fresh pepper and blend to desired consistency.

Sun Requirements:  Grows best in a south facing window.

Water: Rosemary likes to live on the dry side. Over watering can cause "Root Rot" which will kill the plant. Water when top few inches of soil is dry to touch.

For Cooking: Pairs well with roasted lamb, garlic and olive oil. Facaccia, tomato sauce, pizza and pork.

Harvesting: Cut off the top 2 to 3 inches off each sprig, leaving green leaves and being careful not to cut too close.

Fun Fact: At weddings, boughs of rosemary were carried as good luck for the new couple.

Rosemary Garlic Rub
1 tbsp. ground black pepper
1 tbsp. salt
3 tbsp. chopped rosemary
8 cloves garlic, diced
1/3 cup olive oil

In small bowl combine all ingredients except oil, and mix well. Slowly add oil to form thick paste. Rub into desired meats before cooking.

Sun Requirements: Needs 6 -8 hours of sun per day. Best grown in a south facing window.

Water: Keep soil evenly moist.

For Cooking: Soups, Salads, Egg dishes, Fish, and Baked Potatoes.

Harvesting: Harvest leaves anytime you want when plants reach 6 inches tall. Cut leaves off leaving at least 2 inches of growth.

Fun Fact: Chives have been used for centuries but probably not cultivated until the Middle Ages in Europe.

Sliced Baked Potatoes
4 medium potatoes
1 tsp. salt
2 to 3 tbsp. melted butter
2 to 3 tbsp. chopped fresh herbs such as parsley, chives and thyme
2 to 3 tbsp. dried herbs of your choice
4 tbsp. grated cheddar cheese
1½ tbsp. parmesan cheese

Peel potatoes if the skin is tough, otherwise, just scrub and rinse them. Cut potatoes into thin slices, but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish. Fan them out slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.
Bake potatoes at 425 degrees for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside.

Sun Requirements: Needs 6-8 hours of sun per day. Best grow in a south facing window. Will grow slowly in an east or west facing window.

Water: Keep soil lightly moist.

For Cooking: Use for Garnish or when cooking roasted lamb, grilled steaks, chicken and vegetables

Harvesting: Harvest parsley when the main stems branch into three segments. Take more mature stalks from outside edges of plant leaving the newer, inner parts.

Fun Fact: In ancient Greece, it was once planted on graves, and the phrase “to be in need of parsley” meant death was imminent.

Parsley Potato Soup
1 tbsp. canola oil
1 large onion
2 garlic cloves, minced
6 medium potatoes
2 bay leaves
Vegetable stock as needed
4 oz. low fat cream cheese
1/2 cup chopped parsley
1 cup low fat milk
Salt and pepper to taste

Heat oil in soup pot, add onions and sauté. Add garlic, potatoes and bay leaves, and cover with stock. Bring to boil, reduce heat and simmer until potatoes are tender. Remove 1/2 cup hot liquid from pot, add to cream cheese, and whisk together until creamy. Stir into soup along with parsley. Simmer for 20 to 25 minutes over low heat, then add milk and salt and pepper to taste.

Sun Requirements: Needs 6-8 hours a day, best grown in a south facing window.

Water: Keep soil evenly moist. Let top inch dry out before watering. Avoid wetting foliage. 

For Cooking: Use in tea, salads, minted vegetables, cheese spreads and meats.

Harvesting: Either pick the leaves as you need them through out the winter or harvest the whole plant by cutting the stems 1 inch from the soil right before flowering. Plant can be harvest two to three times in a growing season when harvesting whole plant.

Fun Fact: Before the year 1700, almost all writers spoke of garden mint as spearmint. Peppermint is not mentioned in any work prior to 1696 when the English botanist John Ray first described it.

How to Make Homemade Tea
If you plan to regularly make tea with an herb that you're growing, have two plants going at the same time-one to continue growing while you clip from the other plant. Removing too many leaves at once from an herb plant may kill it.
To make herbal tea, simply tear or bruise the leaves (or cut the blossoms, flowers or pods) and mix with boiling water in a ceramic, enamel or stainless-steel teapot. Allow to steep for three to five minutes or until the desired strength is reached. Strain the tea through a strainer and add honey or sugar for added sweetener.
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