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On a glorious day in September, the Conservancy played host to the Lake Geneva Garden Club as they stopped by on a walkabout of the Conservancy's garden's, the Fontana Fen and the Town of Linn Community Nature Park. While they were at the Mill House, they were able to capture some lovely sights of our gardens (thank you Sharon O'Brien!), many of which are the result of the Garden Club's grants to the Conservancy in 2004 and 2005.


The GLC's "new" face! We've added an information sign to the property - now you can see what's going on at the GLC even if you don't have time to stop by for a chat! The sign is the result of the Garden Club's grant to the Conservancy in 2005.

Board Member Sharon O'Brien shares her vision for the gardens with Garden Club Members Mary King, Jo Pfeil and Grace Hanny.

The heirloom and rose garden which boarders the walk and the house.	Our Russian Sage grows abundantly at the corner of the house! Our administrator loves her view of the pretty purple flowers!

A bird's eye (or at least, root-cellar roof) view of the fenced-in herb garden. This 2-year labor of love is the result of a grant from the Garden Club in 2004.	Italian Parsley in the foreground and Thai Basil in the back!

Apparently the Lemon Balm enjoys its sunny spot!	Thyme Square!

Native Purple Cone Flowers boarder the fence to the herb garden.	Yes, it is a spring picture, but this flowering crab is a May Jewel and deserves to be shown!

The Irish Soda Bread was a smash hit! (See, we told you we bake goodies here! See below for the recipe.)
Katie's Irish Soda Bread You will need 4 c. flour 1/2 c. sugar 1 c. butter, softened 1 teaspoon salt 1 tablespoon baking powder 2 c. raisins - dark or golden (or currants, if you prefer) 1.5 c. buttermilk 1 egg 1 teaspoon baking soda heavy cream or egg yolk to brush on top Preheat oven to 350 degrees; prepare large, flat baking pan with cooking spray. In a large bowl, mix flour, sugar, salt, and baking powder. Cut in softened butter with 2 knives until it resembles coarse meal. Stir in raisins. In a small bowl, gently mix buttermilk, egg and baking soda. Pour buttermilk mixture into large bowl and mix until just moistened. Turn dough out onto floured surface and kneed until dough is elastic but firm. Transfer to a large flat baking pan and shape into a large circle/mound. Cut a cross into the top of the dough and brush with egg yolk or cream. Put in the oven and bake at 350 for 1 hour and 10 minutes or until a toothpick inserted comes out fairly clean - but with a few moist crumbles. For dryer bread, bake longer but usually no more than an additional 20 minutes, depending on oven temps.