Basic Planting and Raised Bed Gardening

This months meeting was held at the Scott Christian Care Center.  As some of you know we have several raised beds at the center that we community garden.  This meeting gave everyone a visual of what to do and what not to do in their raised beds.  A lot of work has been done out back and a lot more still to be done.   We have container gardens that we have planted with green beans and potatoes.  Potatoes in the bottom and lettuce on top, combo planting.  Getting the most out of the containers. Strawberries are really starting to grow. They have been flowering and now I see baby strawberries on the vines!

                    

Cathy talked about the importance of composting – If you are gardening you should be composting!

Composting is a free source of natural fertilizer adding important nutrients back to the soil that has been depleted all while reducing landfill space.

To make:  green matter such as food scraps and grass clippings which adds nitrogen, brown matter such as leaves or saw dust that adds carbon. Water, oxygen and time.   Layer and work the pile and over time you will have compost.

Cathy also shared about Insecticide – Diatomaceous Earth was one of her suggestions.

Seeds given:  We had three varieties of corn, Ambrosia, Incredible and Peaches and Cream, Three Varieties of Beans, Blue Lake Pole Bean, White Half Runners, and Top Crop Bush Bean, Clemson Spineless and Emerald Green Okra, Swiss Chard, Straight neck, Acorn and Butternut Squash, Zucchini, Jubilee Watermelon, Jack O Lantern, Cantaloupe, Boston Pickling and Market more 76 Cucumbers.

This week is back to the McCreary Central High School Green House for warm season plants.  Tomatoes and Peppers!

                                                      

Teresa Honeycutt from UT Extension Office brought spring recipes:

1. Colorful Quesadillas
2. Four Layer Casserole
3. Garden Stir-Fry
4. Honey Raisin Carrots
5. Picnic Pasta Salad
6. Potato Spinach Casserole
7. Spinach Strawberry Splash Salad
8. Apple Coleslaw

 

Spinach Strawberry Splash Salad

Prep Time: 20 minutes     Makes:  6 Servings

Ingredients

½ teaspoon Salad Dressing mix, Italian

2 ¼ teaspoons balsamic vinegar

2 ½ teaspoons water

¾ teaspoon vegetable oil

1 teaspoon Strawberry Sugar Free Preserves

6 cups Spinach, Raw, Washed, Ready to Eat

½ cup Mandarin Oranges, Lt Syrup

¾ cup Strawberries, raw, sliced

1 tablespoon Feta cheese, crumbled

1 ¼ cups Croutons, Seasoned

Directions:

1. Prepare dressing:  Microwave strawberry preserves until warm and slightly runny.  Mix preserves, salad dressing mix, balsamic vinegar, and vegetable oil.  Use a mixer or a blender for best results.  Set aside.
2. Toss spinach, mandarin oranges, and strawberries lightly to make the salad mix. Just before serving, toss the salad mix, dressing, and feta cheese.
3. Provide croutons on the side. Refrigerate for two hours.  Garnish with fresh sliced oranges, if desired and serve.

Notes

Serving size: 1 Cup

Serving Tips:  The dressing can be made ahead and placed in a refrigerator for up to one week.  It is recommended the dressing be made at least one day in advance for maximum flavor.

Source: Logan Elementary School (recipe for Healthy Kids Competition)

Seth Whitehouse/ County Director and Agriculture Agent joined us tonight inviting all participants to “Grow” a successful 2018 Farmer’s Market. He said that the primary goal for this season is “to increase Farmer’s Market awareness within the community for potential vendors and consumers.”  He announced that the Farmers Market May Meeting will be held May 15, 2018 at 4:30 at the Scott County Office Building Conference room.

Congratulations to the Door Prize Winners!

Estel Reed won the Organic Gardening Book but was too fast for the camera!

 

Our next meeting will be held at the Winfield Municipal Center Topic is Food Preservation with Lora Borja from UT Extension Office.