'Tis the Season...

for Poinsettias!

by Stacey Haag

On Saturday, November 8, South Central Growers held their annual Poinsettia Open House at their impressive facility in Springfield. Throughout the year, SCG grows numerous species across 100 genus types in their 1 million square feet of greenhouse facilities and 17 acres of outdoor fields.

Our family attended this year, just as we have several times in past years. SCG runs this event with apparent ease and professionalism. It has become a treat that marks the start of the holiday season, especially since it seems a bit like entering Willy Wonka's Chocolate Factory! As a wholesale-only facility, they only open their doors to the public on this one day of the year.

As guests arrived, we were greeted by young members of the Van der Hengst and employees' families, holding baskets filled with informational brochures, Dutch mints, and miniature Stroopwafels. Did somebody say 'Stroopwafels'?!

Guests could choose two ways to begin their tour of the greenhouses: join the line to wait for a golf cart, or elect to walk. We opted for the self-guided walking tour since we had attended in the past and wanted the exercise. They also offered employee-led walking tours. We spent the next half-hour or so leisurely walking through a few of the greenhouses, admiring the different varieties of poinsettias growing, and stopping frequently to take photos.

One of our favorite stops is the greenhouse that has houses several interesting pieces of machinery, including a robotic seedling planter.

By the time we wrapped up our walking tour, I had already spotted the arrangement in the greenhouse that I was hoping to take home, so we made our way to the refreshment area. While my family jumped in line for some snacks, I made my way to the racks of poinsettias for sale. The proceeds from which at each year's open house always benefit a local charity; this year's being Get Strong Ministries.

I was pleased to find that the arrangement I spotted in the greenhouse -- poinsettias surrounded by polka dot plants, variegated pothos, and a spider plant-- was, in fact, an option for purchase. I took my time finding the perfect one and made my way to the check-out.

I rejoined my family in time to snap a picture of them with Santa in front of SCG's traditional poinsettia "tree."

Finally, it was time to cast our vote for our favorite poinsettia variety, which is always a tough choice -- we were a house divided once again this year. On our way out, we each picked up our free 4" poinsettia, the Van der Hengst's annual gift to each guest.

Each year, several RCMGA members attend this festive open house. If you haven't been before, or perhaps it's been a few years, mark your calendar for next year! It is usually held on the second Saturday of November from 10 AM until 2 PM, but you'll want to arrive early for the best selection! Watch their social media pages next fall for details.

Did You Know...

SCG Poinsettia Edition!

• Poinsettias are native to North and Central America, from Mexico to southern Guatemala.

• Ancient Aztecs called the plant cuetlaxochitl and used it to create a reddish dye and the milky latex for medicinal purposes.

• Joel Roberts Poinsett, a botanist and U.S. Ambassador to Mexico, first introduced poinsettias to the United States around 1825 -- 200 years ago!



• The colorful “flowers” of poinsettias aren't actually flowers; they are modified leaves called “bracts.”

• It takes approximately 20 weeks for SCG's poinsettias to be ready for customers, from rooting to shipping.

• SCG grows almost half a million poinsettias in their Springfield greenhouses each year!

• Most of SCG's cuttings begin their lives in South America or Africa.

• Every single cutting is hand-planted by SCG employees, beginning in June.

On the Road With...

Judy Bryant

Recently, Judy hit the road to visit the UT Gardens in Knoxville. It had been a while since her last visit, so she enjoyed exploring the changes. As she spent some time strolling the gardens, she snapped some pictures of the autumn blooms and colors to share with us.

Fun Fact: Her son, Chris, attended college at UTK in the 90s. During his time there, he spent time as Smokey's trainer! For those who may not be aware, Smokey, a Bluetick Coonhound, is the official live mascot for the University of Tennessee (UT) Volunteers. What a neat experience!

Winter is the perfect time for planting trees. Before you grab a shovel, take a few minutes to read UTIA's Publication SP 663 entitled Tree Planting Procedure for Small, Bare-Root Seedlings by David Mercker, Extension Specialist Forestry, Wildlife and Fisheries. Mindful site selection, care, and observation will result in healthy, well established trees on your property.

November is the perfect time to winterize your flower beds. Tucking in your plants with 3 to 4 inches of quality compost or fine mulch will provide enough warmth and protection to reduce the harmful effects of the most extreme winter conditions. This precaution not only gives your plants their best chance for strong growth come spring but also adds valuable nutrients to your beds as the layer breaks down.

The Tennessee Environmental Council explains that, "Tennessee Tree Day is an annual, family-friendly event that engages thousands of volunteers across the state in planting native tree seedlings. By partnering with the Tennessee Division of Forestry and various nurseries, we distribute bare-root native trees to Tennessee residents through our vast network of dedicated volunteers and local businesses. Since our initiative began in 2007, we've mobilized over 100,000 residents to plant more than one million native trees —an effort that not only significantly enhances the tree canopy and promotes sustainability but also provides critical ecosystem services, such as purifying air, filtering stormwater, and creating wildlife habitat. We believe that by planting these trees, every participant—from seasoned gardeners to first-timers—reconnects with nature and fulfills a vital responsibility to nurture the environment, leaving a precious, lasting gift for future generations and making their community better than they found it. For the first time ever, we will have a tree Pick-Up Site in all 95 counties of Tennessee for Tree Day 2026!"

The order window is now open! It is recommended that you place your order early as popular varieties tend to sell out quickly. All orders must be received by March 1, 2026. Distribution day will be Saturday, March 21, 2026 will an alternate date for extreme weather scheduled for one week later. Click here to browse available species and place your order.

Carrot Cake with Buttermilk Glaze

by Becky Mills Juanes

(adapted from an old Taste of Home recipe)

CAKE

Ingredients:

2 cups all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon (I like to add a dash of nutmeg too)

1/2 tsp salt

3 lg eggs

2 cups sugar (sometimes I mix brown and white)

3/4 cup vegetable oil

3/4 cup buttermilk

2 tsp vanilla extract

1 can (8oz) crushed pineapple, drained

2 cups finely grated carrots

1 cup chopped walnuts (if you don't like nuts, use raisins or omit)

1 cup sweetened shredded coconut

Directions:

1. Sift together flour, soda, cinnamon, and salt; set aside. Beat eggs in bowl until lemon-colored; beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in pineapple, carrots, nuts and coconut. Pour into lightly greased 13 x 9-inch baking pan.
2. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted in center comes out clean.



I find it takes a little longer, ovens differ. I usually turn the oven off and leave the cake in while I make the glaze.

BUTTERMILK GLAZE 

Ingredients:

1 cup sugar

1/2 cup buttermilk

1/2 cup butter

1 Tbs light corn syrup

1/2 tsp baking soda

1 tsp vanilla extract

Directions:

Combine all ingredients, except vanilla, in saucepan; bring to boil. Boil 5-6 minutes, stirring frequently, until thick and syrupy; add vanilla. turn off heat. Poke holes in top of cake with toothpick (I use a thin chop stick); pour glaze slowly over top of cake while it is still warm. Serve warm or store in refrigerator.

Heartfelt thanks to all who provided refreshments this past year!



Sincerely,

Paula Prevost