Garden Update

st Sunday, May 25, there was no rain after all and we planted broccoli, arugula, kale, buttercrunch lettuce, romaine lettuce, cauliflower, red leaf lettuce, beets, and cabbage - a total of 700 plants.  Simultaneously, a hard working team of members dug an extensive trench to successfully bury the water hoses.  Work was begun to move fresh wood chips onto the garden paths, and spinach was harvested for all to take home.  38 people from 24 households accomplished all this.

Our next workday is scheduled for Saturday, April 14, at 10:00 a.m.

Meaghan Carpenter, garden member, has volunteered to work with Larry to coordinate and organize our workdays this season.  Meaghan is the artist who created and produced the wonderful garden sign that hangs on our garden gate. Recently she has enrolled in classes to become a master gardener. Each week she will post on the list-serve reminders of upcoming workdays, what work has been scheduled, and what tools to bring.  She will help supervise on the workday so we'll be doing a little less figuring-it-out-as-we-go-along and dealing with fewer spur of the moment directions. Many, many thanks to Meaghan for taking this on.

Naomi

Workday on March 18, 2012

This past Sunday's workday was both productive and strenuous.  Please be assured that most workdays will not be this time consuming or physically challenging.  Approximately 40 people from 26 households showed up giving 1 1/2 to 2 1/2 hours of their time.  There was a continuous wheel barrow brigade that worked non-stop resulting in sore arms and backs and the near disappearance of our towering composte pile.  A small mound remains if any members still wish to purchase and haul composte for their private use.  The cost is $5 for approximately 35 gallons - a yard bag full.  

We accomplished three major tasks with only minor mechanical difficulties involving the tillers and chainsaw:

The original 10 beds were prepared for planting.

The new garden area received a second layer of mulch.

The tree line along the garden was cleared of undergrowth and dead branches.

Pictures and a Recipe

Phoebe sent in this recipe for Spinach & Quinoa

Ingredients:

1 Tablespoon olive oil

1 large onion minced

1 clove garlic minced

1 Cup uncooked quinoa, rinsed (or purchased pre-rinsed)

2 C vegetable broth

1/8 teaspoon black pepper

1/8 teaspoon crushed red pepper

4 Cups fresh spinach, packed, coarsely chopped

1/2 teaspoon salt

Instructions:

• Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes.
  
• Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes.
  
• Add broth, black pepper and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt. Yields about 1/2 cup per serving.