Community Garden Network Newsletter November 2018

November 2018

Thanks so much to Jenny Eby and Sarah Archer for putting on such a wonderful fermentation workshop a couple weeks ago, to the Shiloh Community Garden members for their hospitality, and to everyone who showed up ready to discover more about fermented foods. I learned a lot, tried a lot, and was even able to take home some kimchi home; that I’ve been letting burp once a day ever since. Can’t wait to taste it soon!

Photos Courtesy of Jillian Wolf and Isa Whitaker




Garden Spotlight

Earlier last month, The Lord’s Acre welcomed a group of students from Elon University who joined them for a morning service project.

The Lord’s Acre also sent over some lovely pictures from the first frost of the season.




The Seed Library & Tool Library

The Seed Library and Tool Library are free resources for our community garden network for members to utilize, and also will accept reciprocity if you find yourself in the position of having extras. The seed library is located at the Burton St. Recreation Center at the end of the hallway near the exit sign. The tool library is located at the Patchwork Urban Farms Pearson location (located at 408 Pearson Dr.) For those interested in borrowing items from the Tool Library contact Isa Whitaker directly prior to getting the item/s out of the library and then let Isa know when you return them, and he will check out and check in the items borrowed on our My Turn account. You can reach Isa by cell (828) 222-3236 and email: [email protected]

Grass to Greens

Hire us for your edible & native Landscaping needs!

We mean it when we call ourselves “Grass to Greens”



Services Offered:

Orchards • Pollinators • Natural Building • Water Management • Bioremediation • Agroforestry • Ecological Design • Installation • Edibles • Maintenance • Community Resilience

Email [email protected] for more info or call (828) 775-0614.

Tell your friends!

Other Community Events

A couple of months ago I posted about an event called PechaKucha Night, which is sort of like TED talks, where local Buzz Durham (formerly of the Grace Covenant Garden) and Heather Gast presented their garden-building project (they built a garden with Heather’s first grade class in Weaverville; students were also educated on various topics such as food justice.)

There talk was recently uploaded on YouTube, and if you’d like to watch it and learn more about their project.

Soul & Soil Sundays

Starting in November, Soul & Soil are inviting people to join them as they lay the grounds for a new garden in their home-space at Smith Mill Works, located by the pond. They are creating a Resiliency Learning Space to host field trips next year, and this garden will be a part of that, along with the pond environment and their studio-greenhouse.

Also, on November 24th from 2-4pm there will be a Solidarity Concert Series – Fundraiser for Soul & Soil Project! 100% of the proceeds are going to local nonprofit. Musical entertainment by Mama Mockingbird, the Gypsy Swingers and host, Jason DeCristofaro on vibraphones!

Featured Recipe

 From The Southern Harvest Cookbook

by Cathy Cleary, Arcadia Publishing 2018

A portion of the proceeds from this book support Bountiful Cities programming

Mixed Greens with Roasted Butternut and Sorghum Vinaigrette – serves 6

Salad Ingredients

8 cups peeled and cubed butternut squash

1 teaspoon salt

2 Tablespoons balsamic vinegar

2 Tablespoons sorghum or light molasses

1 Tablespoon olive oil

¼ cup rosemary leaves chopped

6 cups mixed salad greens

1 crisp apple – sliced

Dressing Ingredients

3 Tablespoons balsamic vinegar

2 Tablespoons sorghum or light molasses

2 cloves garlic – crushed

1 Tablespoon olive oil

¼ teaspoon salt

Preheat oven to 450 degrees.

Combine butternut, salt, vinegar, sorghum, and olive oil on a sheet pan. Roast 15-20 minutes until squash is tender.

Sprinkle rosemary on top, and roast 5 more minutes. Allow to cool for 10-15 minutes.

Combine dressing ingredients. Put salad greens on serving plates, evenly divide butternut and apple slices between plates and drizzle with dressing. Alternatively, toss all ingredients together in a large bowl just before serving.