It’s a West Milford icon. That big smiling flower that sits atop a pole at the intersection of White and Union Valley Roads has been a source of driving directions for 40 years. But mainly, it welcomes you to West Milford Florist, a family owned township business since 1950. Jill Canty, who inherited the business from her father, was born in Franklin but raised in West Milford from early childhood. She attended Marshall Hill, Hillcrest and West Milford High School then went on to study design. Over the years she has expanded her knowledge and skills, attending seminars with various floral designers. Canty, 56, took over the floral shop in 1978 but as a child spent many years in the back room of the store. “I was immersed in it. I was always underfoot,” she said. The shop, currently in its third township location, has morphed into more than a florist. A wide variety of gifts complete the boutique atmosphere with gourmet dips and chocolates, candles, lanterns, hand crafted gifts, wreaths and table decorations. Still residing in West Milford, Jill and Ray Canty have two daughters, Dacia, 32, and Shanna, 24. They have also been blessed with three grandchildren. Canty enjoys her job, the differing seasons and the opportunity she has to work with people and meet their expectations, whatever the occasion. “I love what I do, I love the flowers and the change of seasons. We see the red and white at Christmas, the tulips and daffodils in the spring,” she said. While most occasions that call for flowers are happy ones - weddings, births, engagements- there are also funerals. Canty is humbled when a bereaved family trusts her to create a fitting floral tribute for their loved one. Usually people have something in mind, a favorite flower for instance, and she works with the family. Brides often come in with specific ideas, the theme of the wedding, the chosen color, a photo of something they’ve admired. “That’s when the creative juices start to flow,” Canty said. When, at the end of all the planning, the bride puts on her gown and is handed her bouquet, they have reached the grand finale. “We are the icing on the cake,” she said. Canty’s flowers are flown or trucked in from California, Canada, Holland, Israel and California, but most come from South America. There are currently very few growers in the United States, she said. She doesn’t have a favorite flower, she loves them all. Her priorities are that they must be of high quality with dense stems, large heads, and properly shipped. “Everything has to be eye appealing to you as the designer. God grows them, we just put them together,” she said. One of her easiest clients is the guy in the doghouse. Although he may mention his gal’s favorite flower, he’s not usually too picky - he just needs a bouquet, and he needs it right now. Canty has a staff of four that expands during holiday season. Her right arm, she said, is Linda Stack, a designer with 33 years of experience who helps keep the shop humming. While a business owner does not get much time off, Canty enjoys spending time with family and she and her husband share an interest in drag racing and NASCAR. New on her horizon, she is learning to paint. Speaking of paint - that smiling flower sign was damaged a few years back when it was hit by a car. It was repaired, repainted and, according to Canty, her lips were puffed up a bit. Really? Botox on wood? Canty enjoys cooking, but is challenged by time. She considers herself very lucky that they are often invited to their daughter’s home for dinner. She has submitted a favorite, easy recipe.
Easy No-crust Quiche
1 - 1 lb. container whipped cottage cheese
4 eggs
1 box frozen spinach, thawed, squeezed and well drained
3/4 cup cheddar, Gruyere or other cheese
3 tbs. parmesan cheese
3 tbs. bread crumbs
Optional, add any of the following: 1/2 cup roasted red peppers, drained well, 1/2 cup of sautéed mushrooms, 1/2 cup sautéed onions, ham, bacon, etc. Top with tomato slices, patted dry.
Grease pie plate and pour in all ingredients.
Bake at 350 degrees for 45 minutes, until brown on edges