Archive | October, 2015

A Special Cocktail to Support the Garden

29 Oct
Fall Harvest Sangria

Fall Harvest Sangria

At this Friday’s Halloween Pizza Party, the garden committee will serve a special Fall Harvest Sangria to grownups. The recipe includes ground cherries from our own garden — and the mixture was a hit at the Annual Garden Fundraiser & Potluck.

Look for the garden donation jar near the sangria pitcher! We’re collecting through the end of October. All CV residents who enjoy the vegetable & herb garden are invited to contribute before Sunday. If you’d like to see a community bed again in the spring, please support the garden with a $10. donation. Soil, compost and other expensive materials need to be replenished often. Can’t make the Halloween party? You can leave cash or checks (made out to CVOI) with the office in 215 Adams or with Deb Van Wetering’s doorman (225 Adams).

Garden members are asked to contribute 3 bags of mulch/wood chips, which help the soil but also acts as child safety surfacing. Pick up free wood chips from Greenwood Cemetery or buy bagged wood chips from Bruno’s or Lowes and have them delivered. While we hope that management will bring in a wood chipper after Christmas for a CV mulch fest, ground cover is needed year round, especially during late fall and early spring. Thank you!

Related: The Most Requested Potluck Recipes

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Last Plantings of 2015

25 Oct

This week I put in the ground the grasses from the Gowanus Canal Conservancy Fundraiser, mountain mint divisions from Benji’s school garden and added a layer of mulch to the recently planted beach plum tree. We’d planned to plant the grasses next to the slides, but since the area around the slides was just treated with rat poison, I put most of the grasses outside the fence where they can help absorb storm runoff.

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Garden Workday Sun Nov 1st 11:30am-1:30pm

25 Oct

The clocks turn back on Sunday morning.It’s also time to close the garden for the cold weather season. We winterize the garden on Sunday November 1st from 11:30am to 1:30pm. Join us!

Skip the gym and sweat outside.We’ll empty pots, pull up annuals, mix compost into the raised beds and put down mulch to protect the roots of the perennials. (Good time to claim pots, too. Ceramics will crack in the cold.) You’ll need garden gloves or work gloves, as well as sturdy shoes and clothes that you can get dirty.RSVP to cvearthlab@gmail.com. Thank you!  –Core Garden Group

PS: We’re still collecting for the annual garden fundraiser through the end of October.We invite all CV residents who enjoy the community vegetable & herb garden to contribute before October 31, 2015. If you’d like to see a community bed again in the spring, please support the garden with a $10. donation. Expensive materials such as soil and compost need to be replenished often; every dollar really counts. Leave cash or checks (made out to CVOI) with the office in 215 Adams or with Deb Van Wetering’s doorman (225 Adams), please. Reminder: Garden members are asked to contribute 3 bags of mulch/wood chips, which help the soil but also acts as child safety surfacing. Pick up free wood chips from Greenwood Cemetery or buy bagged wood chips from Bruno’s (on Court St.) or Lowes and have them delivered. While we hope that management will bring in a wood chipper after Christmas for a CV mulch fest, ground cover is needed year round. Thank you.

Communal peppermint

Dwarf sunflowers arrived in early August.

Dwarf sunflowers arrived in early August.

Caterpillar on dill

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Related: Try Recipes From the Potluck Party

We Picked Up Compost, Mulch + Perennials for the Garden + Play Area

18 Oct

 

IMG_5525On Sunday Deb, Denise, Benji & Mike drove to the Gowanus Canal Conservancy’s Compost & Plant Sale. We got: 10 (.75 cubic ft) bags of compost; 3 pots of little blue stem grass; 4 pots of switch grass; 1 trumpet honeysuckle seedling; 2 Mountain Mint seedlings and 6 bags of free wood chips (the most we could schlepp). Cost of the car rental and materials was $265.

If you haven’t yet contributed to the CV Garden Annual Fundraiser, now is a great time! We’re collecting money through the end of October. You can leave cash or checks (made out to CVOI) with the office in 215 Adams or with Deb Van Wetering’s doorman (225 Adams). IMG_5534All garden members are asked to contribute 3 bags of mulch/wood chips, which help the plants and the soil but also acts as child safety surfacing. You can pick up free wood chips from Greenwood Cemetery or buy bagged wood chips from Bruno’s Home Center (on Court St.) or Lowes and have them delivered. While we hope that management will bring in a wood chipper after Christmas for a CV mulch fest, mulch is needed year round. Thank you.

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Kale Salad Recipe

7 Oct

This recipe is forgiving.  It can be made using any crunchy vegetables and fruit you have on hand. –Submitted by Donna C., 230 Jay St.

Ingredients

For salad:

  • 1 bunch of kale
  • 1 small orange pepper
  • 1/2 yellow zucchini
  • 1 Bosc pear
  • 1/4 red onion

For Dressing:

  • 1/3 cup sesame oil
  • 1/3 cup honey
  • 1/3 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 1 teaspoon ground ginger

Wash, dry, and cut the kale. Julienne (or slice thinly) the other vegetables.
Combine dressing ingredients. Toss it all together and enjoy!

More recipes–>>

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Try Recipes from October’s Harvest Potluck & Fundraiser

7 Oct

 

1003151635 (1)The potluck party was a delicious success. Some 30-40 resident families used garlic, herbs and vegetables from the Community Garden to create dishes for all to enjoy.

Thanks to all who donated much-needed funds, in addition to their time, their food, their hospitality and other crucial resources. The garden would not exist without your generosity!

Donations for this fundraising drive will be accepted through the end of October. Cash or checks (payable to CVOI) can be submitted to Deb VanWetering (225 Adams St Apt 12A) or to the 215 Adams St. management office. We have celebrated the success of this season but we must look ahead and secure resources for the next season. Suggested donation is $10. per family, but any amount will be greatly appreciated. (Garden members are asked to pay annual dues of $25 per family, plus mulch and more.)

Fall Harvest Sangria

A community garden needs everyone’s commitment to keep it going strong!

Most of the costs relate to replenishing and maintaining safe soil. Learn more about where the money goes, as well as other help needed on a regular basis, here.  A community garden needs everyone’s commitment to keep it going strong! Check out the recipes from this potluck and from previous parties here. Thanks again for your interest and your support! We can be reached via cvearthlab@gmail.com

With gratitude,

-Deb, Denise, Ansley, Alison & Shari, CVEarthlab core group

Recipes: Eggplant Casserole, Sangria and more

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Eggplant Casserole Recipe

7 Oct

Ingredients

  • Eggplant
  • Onion
  • Garlic, 3 cloves
  • Olive oil
  • Butter
  • Thyme (1/2 tsp dried)
  • Sage (1 tsp dried)
  • Pepper
  • Crushed tomatoes (1 large can)
  • White beans (1 can)
  • Cooking spray
  • Chicken stock
  • Panko crumbs
  • Olive tapenade

Instructions
Cut up one large eggplant (or 3-4 zucchini), one onion and 3 cloves of garlic.
Fry garlic and onion in olive oil and 2 TBSP butter until soft over medium low heat
Add eggplant (or zucchini). Let cook for 3-5 minutes. Add salt, 1/2 tsp thyme and 1 tsp of sage. Add pepper to taste.
Empty one large can of crushed tomatoes in pot. Cover pot and let coo kfor 20-30 minutes. Allow vegetable to become soft. Add one can of white beans and taste. Add more salt, thyme or sage as needed. Pour into a greased pan. Make sure the liquid goes half up the side of the pan. Otherwise add chicken stock. Top with Panko crumbs mixed with a little olive oil and olive tapenade. Bake in 425 degree oven for 20-30 minutes.

–Served at the Fall Harvest Potluck Party & Fundraiser 10.3.15, contributed by Barbara Leone, 175 Adams

For more recipes, click here

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Fall Harvest Sangria Recipe

6 Oct

 

IngrediFall Harvest Sangria ents

  • 1/2 organic apple, chopped
  • 1/2 organic pear, chopped
  • 20-30 (1/4 cup) ground cherries
  • 3-4 ounces banana liquor
  • 2-3 ounces rum
  • Sweet red wine (4 bottles)
  • Fresca diet grapefruit soda (2 liters) optional
  • San Pellegrino Pomegranate & Orange Sparkling Beverage (2 oz cans) optional

Instructions

  1. Mix chopped fruit. Add liquor and rum.
  2. Soak overnight in refrigerator.
  3. In one large or two small pitchers, combine marinated fruit and excess liquid with red wine, soda and sparkling beverage. Use large wooden spoon to stir.
  4. Serve over ice.

 

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Many Thanks! Plus, A Call For Recipes

6 Oct

A big thank you to all the residents who contributed to Saturday’s wonderful Potluck Party & Garden Fundraiser. The food was fabulous, and we had a nice time in the community room despite the windy, wet weather outside.

While you’ve been generous already, we’d like to ask for your recipes. If you made and shared something, and you are willing to share the recipe, please send it via email to cvearthlab@gmail.com for publication on this blog. Thanks.

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Rain Or Shine! Either Way We’ll Need A Headcount

1 Oct

RSVP are due! Please sending a note to cvearthlab@gmail.com if you plan to join us. Thank you.

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