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Thank You For The Harvest Party!

23 Oct

 

We would like to thank everyone who came out for, and contributed to, this year’s harvest potluck fundraiser.

We owe the party’s success to the residents who cooked, brought beverages, donated funds, and celebrated the 2019 season Saturday night.

Scroll down to see pictures. Please submit dish recipes to cvearthlab@gmail.com.

Warmly,

Judith, Denise, Sandy, and Shari, CV Earthlab Core Group

 

Rhubarb cobbler (fresh whipped cream not shown).

 

 

 

It’s Almost Time! Harvest Potluck Is Tomorrow

18 Oct

Eggplants, tomatoes, chard and herbs from our garden

The Harvest Party and Potluck Fundraiser starts at 4:30pm on Saturday.

It’s not too late to RSVP!

All participants are invited to use herbs from the garden in their dishes. There’s plenty of basil, oregano, and garlic to cook with.

It’s a Fundraiser!

The garden is self-funded and requires money for the 2020 season. Learn about ongoing costs and more on the membership page.

If you’d like to help the garden grow, we invite you to donate money at the event. Checks made out to CVOI can be submitted via Shari Rueckl (195 Adams St., Apt 15B) or the management office at 215 Adams St. You can also Venmo to Shari Rueckl (@misssha). Thank you!

All residents are welcome to join us as we celebrate the tail end of the 2019 season.  We hope to see you outside in the children’s play area tomorrow.

Scenes From Sachet Workshop, December 2018

19 Jan

Check out pictures from the sachet-making workshop in early December. To upcycle dried lavender, lemon balm and other herbs harvested at the end of the 2018 season, the garden committee hosted an intimate and fun event.  About 11 attendees made a total of 35+ fragrant sachets.

sachetsfromworkshop18

Next time we hold a pre-holiday sachet workshop, harvesting and drying herbs before October will allow us to do the crafting several weeks before Hanakkuh and Christmas, hopefully accommodating more participants.

What To Pick and Eat Now

30 Jun

Bee balm, aka Monarda, sprouts an edible flower.

Borage, with its small blue glow, also has petals you can eat.

borageIMG_8266

Borage flowers

Hot weather means the sweet pea season will be over soon — grab one now!

Alpine strawberries are small but sweet. Spearmint and peppermint, in pots around the garden, are almost always available.

Coming soon: Patty pan squash, tomatoes, ground cherries, cucumbers and more!

Related: The watering schedule is available.  Go to the signup to volunteer for a specific date.

Thanks!

Are You Rejoining The Garden Committee? June 1 Is Deadline for Dues.

30 May

If you plan to harvest this year, please consider submitting membership dues before Friday June 1st. Financial commitments help us plan for summer. We always get a lot of requests this time of year and budget is a big factor in accommodating them.

Donating Is A Way To Register Your Garden Support with the Board

Give what you can! While the suggested annual donation ($25 per family or $10 per individual)  helps cover the cost of soil and other materials, any financial contribution sends a strong message to the board that there is support for this project.  Every resident (and dollar) counts!

Checks made out to CVOI can be left with the office or with members such as Shari in 195.  If you send a note to CVEarthlab@gmail.com  one of us can pick up an envelope from your doorman.

Garden Committee Membership

Located inside the Children’s Play Area behind 195 Adams Street, CVEarthlab is a volunteer-led, self-funded communal and child-friendly garden. We offer opportunities for adults and children to learn about their environment and the plants and animals that inhabit it with them; to grow and enjoy fresh produce; and to share meals, knowledge and experiences with neighbors with a wide variety of backgrounds in gardening.

Thank you.  -Judith, Shari, Sandy, and Denise, Core Members

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

harvest-potluck-flyer-2015rev.ai

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–>>

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

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.

 

Image

Coleus Plants Are In the Ground

25 May

 

photo-13

I transplanted the 12 coleus plants that Deb bought today, basically creating the same border as last year.  All but one of the plants look healthy and strong; we may want to buy another two or four…

And while I was out there, I harvested and ate a great salad!  -Denise

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