Author Archives: deannagreensandgardenart

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About deannagreensandgardenart

Personal chef and greenhouse owner using sustainable, organic methods for growing herbs, flowers, and perennial plants.
Dec4

Networking vs Sales

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Our 1st market finally came and went. We set up a colorful palette with holiday county plaid fabrics contrasting with our luscious green plants. I think we had the prettiest table. Dean primped while and I went around introducing myself at our 1st market day on Saturday. The weather was mild for early December. Perfect for our plants for traveling and making their way into the indoor market.  Networking was great.  It is a viable part of marketing and makes for an enjoyable time for all.  Jessie Pearl, CEO of Sugar & Butter and Estie, Queen Bean are my new friends.  Jessie’s and Estie’s food products are scrumptious.  A little bartering kept me happy.  Sales were slow, but our name and product are being introduced.  Those business cards and product labels did not come in time, but hope to see them tomorrow in the mail.   Need to pass those out as people asked for one.  Off to another indoor market in Tower Grove next Saturday.  See who I make friends with there …

Nov30

Off To The Market We Go

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Hubby and I are primping and preparing pretty plants for our first farmer’s market this coming Saturday.  This is an indoor market due to the cold air settling in the St. Louis area now.  I am so excited!  We bought antique holiday props and simple table coverings for our market table while visiting Hermann, Missouri this past weekend. Hope to have our business cards in by tomorrow. And we will have paid our first quarter’s retail taxes before this first shot at sales.  This tax stuff can be complicated, but I think we navigated through the online info correctly.  Starting this new business absorbs most of our evenings, and our Saturdays are filled with the market.  The American dream …

Nov22

Greenhouse Purchase

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So a new adventure with a 1300 square foot greenhouse.  Plants and more plants. Tropicals, herbs, annuals, perennials, and annuals we try to make perennials cause they are gorgeous.  And we can do that with cuttings by placing in fresh potting soil or a cup full of water.

My husband and I want to convert to all organic methods, but steps are to be taken to reach that goal.  We will definitely use organic potting soil and fertilizers for our edible plants.  All pure and natural for the food intake of ourselves and our clients.  The tropicals are beautiful, so we will use the methods Peggy (our predecessor) has used for the past 36 years.  We think she knows some things and we could learn from her.  Like how to divide and repot a huge Boston fern or plucking the blossoms of lush dragon-wing begonias (even though they are so colorful on these gray November days and we hope they will produce even more blossoms and be even more full come spring!)  Experience comes wisdom.  We yield to age.  Dean & I are getting there ourselves …