July 2018 Community Garden Network Newsletter

Thanks so much to everyone who came out to the Irrigation workshop July 12th at the Shiloh Community Garden. The workshop was in partnership with Southern Appalachian Highlands Conservancy; big thanks to Chris Link and Emily Jones of SAHC, and to Chris McWhorter of WP Law, irrigation specialists, who taught the workshop.

Upcoming Community Garden Network Events  

Summer Weed N Feed Workdays

WHERE? Vance Elementary Peace Garden (98 Sulphur Springs Rd, Asheville, NC 28806)

WHEN? Wednesdays and Thursdays from 9 am- 12 pm

Come help tend the garden and take home produce! All ages welcome (they have a kiddie pool!)

FB Event Page: https://www.facebook.com/events/1681601901955762/

Tune into the Vance Elementary Peace Garden Facebook page to see when we will have harvest parties to enjoy the bounty of greens, berries, and pears in the garden!

Community Garden Network Celebration Fundraiser

WHEN? Sept. 8, 2018

WHERE? 408 Pearson Dr., Asheville, NC

We will be having our next Community Garden Network celebration fundraiser, Saturday, September 8th from 5-7:30pm. The celebration will feature food, drinks, live music, door prizes, and more. Advanced Tickets – $25 (adults), $30 at the door, $10 (children: 3-16), 2 and under are free, scholarships and sliding scale available. Mark your calendars! More details to come soon.

Services

The Seed Library & Tool Library

The Seed Library and Tool Library are free resources for our community and garden 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 48 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”

AFTER
BEFORE

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.

Other Community Events

Everything Mugwort

WHERE? At Dr. John Wilson Community Garden, 99 White pine dr, Black mountain.

WHEN? July 24th , 2018 from 6-7:30 P M

A class exploring the many uses of a “pesky weed” with Appalachian Ethnobotanist Becky Beyer. Cost: 20$

www.bloodandspicebush.com

 July Featured Recipe  

contributed by Cathy Cleary author of  The Southern Harvest Cookbook at thecookandgarden.com

Summertime Savory Squash Pie

serves 4-6

The thing about squash is it comes at almost exactly the hottest point in the summer. Before you preheat that oven check and see if you have a pan that will fit in the toaster oven. It bakes up just as good in a rectangle as it does a circle. My friend Stephanie says this pie makes summer squash appealing to the masses, and masses don’t care if their pie is triangular or square.

Ingredients:

5 eggs

3 Tablespoons extra-virgin olive oil

½ cup cornmeal or flour

1 ½ teaspoons baking powder

1 teaspoon salt

3-4 cups thinly sliced summer squash – any variety

¼ cup sliced fresh basil or 1 Tablespoon dried basil

¾ cup sharp cheese – diced

3-4 cloves garlic – crushed

Directions:

Preheat the oven to 350 degrees or check to see if you have a pan that fits in the toaster oven.

Whisk together the eggs, olive oil, flour, baking powder and salt.

Fold in the remaining ingredients.

Grease a 7X11 inch pan or 9 inch pie pan.

Pour batter into the pan and smooth the top.

Bake at 350 degrees for 45 minutes.

The middle of the squash pie should be firm to the touch when it is done. Serve with salads, chilled cucumber or corn soup, dilly beans, corn on the cob, or cut into small squares and serve as an hors d’oeuvre.

 

Food Policy Council

In December of 2017, Citizen Times did a write up about the revised Food Action Policy Plan that passed on November 27th, 2017: “The city has endorsed a plan to fight malnutrition by turning pieces of parks, greenways and other public lands into urban farms. That’s according to a new ‘Food Policy Action Plan’ backed by farmers, anti-hunger activists and most recently the City Council.”

The Food Policy Council best represents our community when the community is involved. Look for opportunities to find out more about what they do at abfoodpolicy.org. Cluster and working group meetings are open to everyone!

 

Announcements

Double Up Food Bucks

SNAP/ EBT users can double their dollars up to $20 a day by purchasing local produce at the French Broad Food Coop and the West Village Market. Read more here.

Communication Reminder

I want to give a reminder to use the listserv to communicate between gardens – let’s stay in touch with each other more and make posts on the garden network listserv that pertain to gardening and may be beneficial to members in our community.

Thank you all!