NewsTribune_Home, Garden & Life_042623

Illinois Valley Garden Club celebrates 100 years

Story by Shannon Serpette

When a group of ladies began the Illinois Valley Garden Club in 1923, they gave birth to a long legacy of civic projects, beautification, knowledge shared, and friendships. This year, the club celebrates its 100th anniversary, and it’s still going strong. To celebrate the milestone, the club will have a formal luncheon in May, and the State President and District Director have been invited to attend.

“Throughout the years, there have been many projects,” Beverly Malooley of Spring Valley, who has been a club member since 1990, said.

Cynthia Carus, who has been a member since 1989,

fondly recalls many projects she and her fellow members have enjoyed.

“Tree planting, community flower planting, the Giving Garden, which supplied fresh produce to area food pantries, and the Blue Star Memorial marker in Hegeler Park have been favorite projects,” Carus said. “Since its inception in 1923, the club has seen to it that literally thousands of trees have been planted in parks and private yards, on school and hospital grounds, and along city streets in the Illinois Valley and even in several cemeteries. These trees beautify our community and provide important attributes for our environment, and

for many years provided an opportunity to engage schoolchildren in learning about the importance of trees.”

Every member has their favorite project, and for Malooley, the Arbor Day tree project stands out.

“The club distributed tree saplings to fourth-grade students in all the area schools. We would meet at the home of Jane Duncan to package the saplings. If you ask around, there are trees all over the Illinois Valley that were started with this project,” she said.

Current club president Vicki Henson of Peru, who has been a member since 1996, said her favorite civic project

3. The Illinois Valley Garden Club is celebrating its 100th anniversary in 2023. CONTRIBUTED PHOTOS

she’s worked on is the Giving Garden.

“With some of our club funds and those of various organizations in the community, we were able to plant a sizable vegetable garden in the vacant lot next to the LaSalle Fire Department. The purpose of this community garden was to raise and gift the entirety of its production to both the LaSalle and the Spring Valley food pantries. Over a threeyear period, we were able to donate a total of at least two thousand pounds of food,” Henson said.

“When we disbanded the project, the remainder of our funds was divided evenly between the two pantries in an amount that enabled one of them to purchase a badly needed freezer. It was hard work, but it yielded fresh food for area residents in need and gave us a feeling of great satisfaction for being able to help in this way,” she added.

For Nancy Sitterly of Spring Valley, who has been a member since 1986, performing a roadside cleanup on Shooting Park Road West stands out in her mind as her

favorite project.

“I liked it because I felt our club would be a good example to others to follow and hopefully encourage the public not to litter our roads and community spaces and be aware of how beautiful the open spaces are,” she said.

Unlike many other clubs, membership in the Illinois Valley Garden Club is allowed by invitation only. Currently, the club has 28 members, and the maximum it will allow is 30, according to Malooley.

“From its founding one hundred years ago, the membership has been limited to thirty women because we meet in the homes of our members, which makes larger numbers impossible,” Henson said. While the club is exclusive, its territory is widespread because the founders wanted to include women from more than one community.

“The club’s name was intentionally broad to include ladies from the cities and the countryside. The roll call to

date lists more than 150 members over the years,” Carus said.

While some things have changed over the years, Henson loves that the monthly meetings have retained some of their old-school charm.

“In 1923 and farther into the century, the ladies met twice a month and donned hats, gloves, and heels. Those practices are behind us now, as we have become much more casual in our attire and meet only once a month with a winter hiatus in January and February because so many of us travel to warmer climates during those months,” she said. “What has remained, however, is a ‘ladies at tea’ tradition. We serve coffee and tea, and very nice desserts with accompanying items such as candies and nuts.”

The meetings are structured so the women can build a sense of camaraderie and friendship.

CONTRIBUTED PHOTO

Loretto Leydon, the Illinois Valley Garden Club’s most senior member, stands with member Cynthia Carus.

CONTRIBUTED PHOTO Nancy Sitterly serves tea at an Illinois Valley Garden Club meeting and program.

See CLUB page 6

Club FROM PAGE 5

“Socializing time at the end of our meetings offers members opportunities for conversation and getting to know one another better. This kind of graciousness has been disappearing from our fast-paced lives, and the women seem to very much appreciate having a somewhat more formal type of gathering than most others,” Henson said. “I feel it has given our meetings an added ‘something’ to look forward to every month and has contributed to our being a more cohesive group.”

The chance to widen social circles and create lasting friendships is a large part of the club’s appeal. Malooley said she has formed wonderful friendships with the other club members, which is a sentiment

Illinois Valley Garden Club’s Mission Statement:

echoed by the other women.

“After raising our two children and leaving my fulltime teaching job as a French teacher at Morris Community High School in 1995, there was time to belong to organizations such as the Illinois Valley Garden Club,” Henson said. “We were surrounded by garden club members in our neighborhood, and several of my friends belonged to the group, so when, in 1996, I received an invitation to join, I was delighted to do so. As for the benefits of belonging to IVGC, there are friendships to be made with people

of all ages who live in various area communities, people that I might never have met otherwise.”

“I have learned a lot about the beauty of the Illinois Valley through our club and so appreciate what it offers us,” Sitterly said. “I have been exposed to years of interesting presentations and tours, but, most of all, I have met wonderful, like-minded people that I would never have met before. I have made many friends in Illinois Valley Garden Club through the years and enjoy seeing them once a month at our meetings.”

Backyard Treasures

Members of the Illinois Valley Garden Club share their favorite plants to grow in their own yards.

“I love, love, love Annabel Hydrangeas. I think it is because it is such a classic flowering shrub. The blooms are enormous and make beautiful cut blooms for a vase.” – Beverly Malooley

“In past years, I did plant a number of annuals such as impatiens and potted geraniums and vinca vines, but as the years passed, I have turned more to perennials. There are many a hosta in my yard, although I do still pot geraniums with vinca vines, and mezoo plants. I also maintain an herb garden every summer that grows chives, oregano, basil, rosemary, sage, and some years, thyme, parsley, and lavender. Herbs make an attractive display, offer lovely fragrances, and can be used for cooking.” – Vicki

Henson

“I love growing peonies. Many years ago, our club visited a local private garden that was only diverse and colorful peonies, which I instantly fell in love with. I then decided that peonies were what I wanted to focus on in my garden, and I am always on the lookout for different varieties to plant.” – Nancy Sitterly

“Further our love of gardening. Encourage civic beauty. Support conservation efforts.”

If you’re looking for a low-maintenance way to brighten up your home or office, succulents should be at the top of your list. You’ve likely seen these adorable little plants cropping up on Pinterest or being showcased at local flower shops. Succulents have become super trendy, along with cacti, which are in the succulent family.

“I think plants, in general, have become more of a trend ever since Covid,” Nikki Tonioni, who owns The Flower Bar in Peru, said. Since people were spending so much more time at their homes during the pandemic than they typically would, they wanted to beautify their surroundings, and they had the extra time to commit to plant care.

Part of the reason people find succulents so appealing is that there are many different varieties of them – more than 1,000 – so you can choose from plenty of unique looks for your home or office. You can choose a big, traditional cactus that will make a great centerpiece in the sunroom at your home or a tiny heart-shaped hoya that is compact enough to fit on the smallest of desks.

“Everyone has a different vibe as to what they’re looking for,” Tonioni said. “We have

No Green Thumb?

Succulents low-maintenancearebeauties

Story and Photos by Shannon Serpette

This

Adding small signs next to your plants can help create a relaxing display for your home or office.

If you’re looking for a low-maintenance plant to keep on a desk, succulents are a great choice.

1. This easy-to-care-for cactus is an excellent choice for those who love to be surrounded by the beauty of plants but don’t have a green thumb.

2. Not all cacti have the traditional prickly look.

3. The Flower Bar gives clear care instructions for each plant you buy.

Succulents

FROM PAGE 8

a good variety of different plants.”

In addition to their versatility, succulents are easy to care for – all they need is plenty of sunlight and to be watered once every couple of weeks or even monthly. If you tend to accidentally kill plants because you forget to water them, succulents might be right for you.

“For me, plants aren’t hard to take care of,” Tonioni said.

But she recognizes that some people struggle to keep their plants alive. For that reason, The Flower Bar gives crystal clear instructions on how to care for each plant, and if you buy one and later have questions, you are welcome to call in and ask for advice.

If you are concerned you won’t be able to keep your plant alive, The Flower Bar offers some low-maintenance plants that stack the odds in your favor.

“We always ask the customers what they are looking for,” Tonioni said. “Some people don’t know what they are looking for.”

That’s when Tonioni’s expertise can come in handy because she can steer you toward an easy-to-care-for plant, like a succulent. And if you have a dog or cat, she can help you choose a plant that’s safe to keep around your pet.

As a pet owner, Tonioni wants her customers to be able to keep their furry friends safe while enjoying the benefits of having plants. To accomplish that goal, her website clearly lists which potted and non-potted plants are okay to keep around animals so you can shop stress-free online. The plants in her shop are marked as well, so people can find safe plants to keep indoors that won’t endanger their pets.

Although succulents are easy to care for, they do have their limits. If you plan to keep them outside on a patio or porch to brighten your surroundings, you’ll need to ensure it’s covered overhead because succulents won’t tolerate rainfall. And if the weather isn’t warm, you should reconsider.

“They can’t survive outside in the cold,” Tonioni said.

The Flower Bar in Peru carries a wide range of plants, so everyone can find one they love.

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The Joy of Home Gardens

Easy-to-grow plants anyone can nurture

Story by Katlyn Sanden

Spring is upon us once again. That means more time outdoors and, if you have a green thumb, experimenting in your garden.

Even if you don’t have a green thumb, Tad Tinker, owner of Seatonville Greenhouses, said there are many kinds of plants that do very well in the Illinois Valley.

“We are fortunate to have a great growing season for vegetables here in the valley,” Tinker said. “Some of my favorite and easy things to grow include asparagus, raspberries, strawberries, tomatoes of all shapes and sizes, sweet potatoes, onions, garlic, squash, pumpkins, peppers, and herbs. I could spend my entire summer in the garden. I would suggest the average gardener not be afraid to try new things. Grow what you enjoy and like to eat. Ask fel-

low gardeners for suggestions and tips. There are many tricks to get the same results, so find what works for you.”

Seatonville Greenhouses, located in Seatonville, has been the Illinois Valley’s destination greenhouse for nearly 70 years as they strive to share healthy, well-rooted, quality plant material for home and garden. They have four working greenhouses offering a wide array of unusual perennials, annuals, hanging baskets, fruits, vegetables, trees, shrubs, decorative containers, and garden décor.

If you’re looking to add some color to your landscape, Tinker suggests mixing bulbs, blooming shrubs, perennials, and annuals to offer a full season of colors and textures.

See GARDEN page 16

squash

peppers

onions

pumpkins

garlic

herbs

“Some of my favorite and easy things to grow include asparagus, raspberries, strawberries, tomatoes of all shapes and sizes, sweet potatoes, onions, garlic, squash, pumpkins, peppers, and herbs.”

Tad Tinker Seatonville Greenhouses, owner

Garden

FROM PAGE 14

“Lantana is a drought-tolerant annual with a wide array of colors that attracts hummingbirds and pollinators,” Tinker said. “It does well in the ground or containers. Geraniums are a staple for many that are available in many colors and take the abuse of our hot summers. They perform until frost in the fall.”

If you’re looking for plants for your trellis, Tinker recommends an annual vine like hyacinth bean, cardinal vine, thunbergia, or night-blooming moon flowers.

“You won’t regret any of these easy-to-grow, all-season blooming vines,” Tinker said.

To help with plant performance throughout the growing season, Tinker emphasized the importance of fertilizer.

“Fertilize all your hard-working annuals mid-summer to help push performance through the season,” Tinker said. “Don’t be afraid to pinch or cut back those leggy petunias to jumpstart fuller growth.”

When asked what other tricks there are for success in the garden, Tinker said, “I also like to sow seeds like zinnias and annual asclepias to attract butterflies and pollinators. Grow what you like but try something new, too. There are so many wonderful flowers that thrive in our area.”

thunbergia

lantana

moon flower

zinnias

“Geraniums are a staple for many that are available in many colors and take the abuse of our hot summers. They perform until frost in the fall.”

Tad Tinker Seatonville Greenhouses, owner

Slow Cookers Save Time

backyard garden. If you’re searching for some easy and delicious slow cooker recipes to add to your menu planning, these triedand-true recipes offer simplicity and plenty of flavor.

Apricot Pork Roast with Stuffing

INGREDIENTS

4 cups herb-seasoned stuffing cubes

3/4 cup chicken broth

1/2 cup dried apricots, chopped

1/3 cup chopped onions

2 1/2 lb pork boneless loin roast

1/3 cup apricot jam

1 Tbsp balsamic vinegar

DIRECTIONS

Spray the slow cooker with cooking spray. Mix stuffing, broth, apricots, and onions in the slow cooker. Put the pork on top of the stuffing mixture. Mix the jam and vinegar, and brush it over the pork. Cover and cook on low heat for eight hours or until the pork is tender. Remove the pork from the cooker and cut it into slices on a cutting board or platter. Stir the stuffing before serving.

More recipes on pages 20-22

A NewsTribune Publication

the Illinois Valley

Chicken and Vegetable Tortellini Soup

INGREDIENTS

2 carrots, sliced

2 cloves of garlic, finely chopped

1 lb boneless, skinless chicken thighs, cut into pieces.

1 can cannellini beans, rinsed and drained

DIRECTIONS

1/2 tsp salt

1/4 tsp pepper

1 can (14 oz) chicken broth

2 cups water

1 pack (9 oz) of refrigerated or frozen cheese-filled tortellini

1 cup baby spinach leaves

2 medium green onions, sliced

1 tsp dried basil leaves

2 Tbsp shredded fresh Parmesan cheese

Put carrots, garlic, chicken, and beans in a 3 and 1/2- to 4-quart slow cooker. Sprinkle with salt and pepper. Pour broth and water over the ingredients.

Cover and cook on low for six to eight hours until the chicken is no longer pink. Approximately 30 minutes before serving, add tortellini, spinach, onions, and basil to the soup mixture. Cover and cook on high until the tortellini is tender. Sprinkle each individual serving with Parmesan cheese.

Meatloaf

INGREDIENTS

3/4 cup milk

2/3 cup seasoned bread crumbs

2 large eggs

2 tsp dried minced onion

1 tsp salt

1/2 tsp rubbed sage

1 1/2 lb ground beef

1/2 cup sliced mushrooms

Ingredients for the glaze

1/4 cup ketchup

2 Tbsp brown sugar

1 tsp ground mustard

1/2 tsp Worcestershire sauce

DIRECTIONS

Make the meatloaf by whisking together the milk, bread crumbs, eggs, onion, salt, and sage in a big bowl. Add in the ground beef and mushrooms and stir together until combined well. Shape the mixture into a round loaf and place it in your slow cooker. Put the lid on the slow cooker and cook on low until the meatloaf reaches 160 degrees, which will take about 5 to 6 hours.

Make the glaze by whisking the ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl. Spoon the glaze over the meatloaf and cover the cooker again. Continue cooking it on low until the sauce is hot, which takes about 15 minutes.

Beef Pot Roast & Veggies

INGREDIENTS

3 lb beef boneless chuck pot roast

2 dried bay leaves

2 stalks of celery, sliced

6 red potatoes, cut into fourths

1 cup carrots, sliced

1 can sliced mushrooms, drained

1 can (10 3/4 oz) condensed cream of mushroom soup

2 Tbsp chili sauce

1 envelope beefy onion soup mix

DIRECTIONS

Put beef in the slow cooker. Arrange bay leaves on top, and put the celery, potatoes, carrots, and mushrooms around the beef. Top with condensed mushroom soup, chili sauce, and dry beefy onion soup mix.

Cover and cook on low heat for nine to ten hours or until the beef is tender. Throw away the bay leaves before serving.

Baked Ziti

INGREDIENTS

1 container (15 oz) whole-milk ricotta cheese

1 large egg, beaten

1 tsp dried basil

1/2 tsp crushed red pepper flakes, optional

1 jar (24 oz) meatless pasta sauce

2 cups uncooked ziti

1/4 cup water

2 cups shredded mozzarella cheese

1/4 cup fresh basil, minced

Grated Parmesan cheese, for topping

DIRECTIONS

In a small bowl, add ricotta cheese, egg, dried basil, and red pepper flakes together and stir. Pour the pasta sauce into a large slow cooker and put the ziti pasta over the sauce. Pour the water over the top. Drop spoonfuls of the ricotta cheese mixture over the pasta and place the mozzarella cheese evenly over the top.

Cover and cook on high until heated through and the pasta is tender; about two and onehalf hours. Top with fresh basil and Parmesan cheese.

Gooey Chocolate Peanut Butter Cake

INGREDIENTS

1 and 3/4 cup sugar, divided

1 cup milk

3/4 cup creamy peanut butter

3 Tbsp canola oil

2 cups flour

3/4 cup baking cocoa, divided

3 tsp baking powder

2 cups boiling water

DIRECTIONS

In a big bowl, beat 1 cup of sugar, the milk, peanut butter, and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa, and baking powder, and gradually beat into the peanut butter mixture. The batter will be thick. Once it is mixed, transfer it to a greased 5-quart slow cooker.

In a small bowl, mix the remaining sugar and cocoa with the water. Pour the mixture over the batter – do not stir.

Cook, covered, on high for two to two and 1/2 hours or until a toothpick inserted into the cake portion comes out with moist crumbs. Serve warm.