April/May/June 2018

Leaves No.  162                                                                                   Elizabeth Dowd, Editor

 

 

President’s Message                                                            Kaaren Marcato, President

 

 

After March slammed us with furious storms, I am amazed to see any perennials peaking through the ground.  Their resilience always amazes me.  Even the roses, clematis, and hydrangea are showing signs of new growth.  Spring, though late, must be just around the corner.

 

I hope many of you will be able to participate in "Love Your Parks Day" on Saturday, April 28th.  This event is being organized by the Friends of Larchmont Parks (FOLP), a recently formed group of committed volunteers who want to clean up and update Larchmont's parks.  This day of community outreach will address the needs of four parks:  Turtle, Willow, Addison, and Pinebrook.  The Garden Club will be coordinating with the Larchmont Beautification Committee to rework the Haigney Garden in Pinebrook Park on Palmer Avenue.  Our gardening and landscaping skills will provide a much-needed face lift in our community.

 

Coming this April is a very informative program on Hydrangeas, followed by a trip to the HighLine in May and our Annual Meeting in June, all fun occasions to be together.  I look forward to being with all of you at these events.  

 

Kaaren

 

To do now:

Our local garden centers are full of pansies!  Enjoy their yellow lavender and purple flowers !!  Now is the time to mulch garden beds to cut down on weeds later on.  Be careful of newly sprouted bulbs and perennials while applying.   Cut down further on your weeding time by laying wet newspaper down in your garden, before you apply your decorative mulch (wood chips, leaves, etc.).  It will work just like landscape cloth, and it won't cost you a thing. Just be sure to stick to the black and white pages. Those color ads contain inks that aren't safe for your garden.  Trees and shrubs should have 3-4 inches of mulch.

Many tree service companies offer mulch for free.  Anyone interested in free mulch should check the internet for tree services that may offer mulch delivered to your home.

 

Upcoming Programs, Workshops and Events:

April 15:  Spelling Bee.  Come to the Larchmont Library’s 6th Annual Spelling Bee and root for our Garden Club team of Andrea Boyar, Cristal Pugin and Judy O’Gorman.  Refreshments will be served.  4 p.m. at the Larchmont Temple.

April 28:  “Love Your Parks Day”  As Kaaren detailed in her letter we will be helping in the planting of the Pinebrook Park off Palmer Avenue near DeCicco’s market.  More details to follow.

May 7: Highline Tour (NYC) and lunch at The Park restaurant.  We plan to take the 9:30 train from Larchmont to GCT and the #7 subway to Hudson Yards.  The best thing to do is plan to meet at the front end of the train - will confirm when we know how many are coming.  For those who prefer to drive, there is parking near the entrance to the High Line.   The tour is self-guided and we plan it should take around 1 ½ hours.  Afterwards we are planning to have lunch at The Park restaurant on 18th Street and Eleventh Avenue.  Please respond to Kaaren Marcato by May 2 if you are planning to join us for lunch so we can make arrangements with the restaurant.

 

June 7: Our Annual Luncheon will take place at the Larchmont Yacht Club.  Details are still being worked out with the Club’s new Banquet Manager.   More information to follow. 

anquet Manager.   More information to follow.  

 

Jan./Feb./Mar. 2018

Leaves No.  161                                                                                   Elizabeth Dowd, Editor

 

 

President’s Message                                                            Kaaren Marcato, President

 

 

As we commence this new year we should begin to think about spring planting and about the future direction of our garden club.  Our Nominating Committee under the leadership of Jennifer Jones, will begin to meet soon to fill positions for next year.  I encourage each of you to respond in a positive way to their requests.  If we are to continue, we need your active participation in leadership roles.

 

Although it is still a little early to begin forcing seeds indoors, I am tempted to get my hands into the dirt.  However, if you have any seeds left over, this would be a good time to find out if they are still viable.  Put a few seeds in a moist paper towel; keep them damp and warm for a week and see if they sprout.  Then wait for a few more weeks to do the planting.

 

There is an interesting program on global warming coming up from Bedford 2020:  "Climate Action Summit, Hot Solutions for a Cool Planet.  It will be held on Saturday, February 3rd at the Fox Lane School.  I will send more information on the summit and registration via email.

 

I look forward to seeing all of you soon at our February 5th meeting.  

 

Kaaren

 

 

 

 

 

Recipes from our December meeting

Our December meeting was a big success, and as usual we had many requests for the wonderful soup recipes.  Here you go.

Mushroom Barley Stew (from Beth Dowd)

Ingredients:

½ lb pearl barley, rinsed and checked over

10 Oz package fresh mushrooms, such as cremini, or pearl, rinsed and thinly sliced

1 c. dried mushrooms , porcini if possible, soaked in warm water to soften, liquid reserved (note, if these aren’t available I have used shitake and other types of fresh mushrooms instead)

2 carrots, peeled and cut into ¼ “ dice

2 celery stalks, cut into ¼” dice

1 yellow onion, diced

8-10 cups stock, I use vegetable or beef as I find the flavor better than chicken

1 T fresh thyme

2 bay leaves

1 T tomato paste

Salt and pepper to taste

2 T fresh minced parsley for garnish

Directions:

1.       Add all ingredients, starting with 8 C of stock and reserved liquid from mushrooms to Crock Pot. Stir to blend

2.       Cook on high for 3-4 hours, until barley and vegetables have softened.  If more liquid is needed, ass more stock.

3.       Adjust seasoning and serve with a sprinkle of parsley

 

Yield: 8-10 servings

 

 

Beautiful Soup – from NYTimes Cooking (Nedra Gillette)

 

INGREDIENTS

6 tablespoons butter or 3 tablespoons butter and 3 tablespoons olive oil
3 medium onions, chopped into 1/2-inch pieces
4 cloves garlic, minced
2 small beets, peeled and cut into 1/2-inch dice
4 to 5 medium carrots, cut into 1/2- inch dice
4 stalks celery, cut into 1/2-inch pieces
1/2 medium celery root, peeled and cut into 1/2-inch dice
3/4 cup chopped dill
2 quarts beef or chicken stock
1 28-ounce can diced tomatoes with their juice
Finely grated zest and juice of 1 orange
Salt and freshly ground black pepper
Sour cream, for garnish

Dark whole wheat sour bread or other hearty bread for serving.

Time: 1 hour 15 minutes
Yield: 6 servings

To do now:

With the broad range of temperature fluctuations recently, perennials may have frost heave.  Use mulch to cover the roots and replant them as soon as possible after the ground thaws.  Mulch may also be used to prevent the soil from freezing and thawing.

Upcoming Programs and Workshops:

February 5  - CLUB DAY

Planting Indoor Herb Gardens with Maggie Bridge of Sam Bridge Nursery, Greenwich, CT.  1:00 at Senior Center

 

March 5 – CLUB DAY

Terrarium workshop presented by Pam Wright. Bring your own container.  The fee for this workshop is $20.  Reservations are essential and must be made by February 9 so Pam has enough time to purchase the succulents.    1:00 at Larchmont Ave. Church

 tion of our garden club.  Our Nominating Committee under the leadership of Jennifer Jones, will begin to meet soon to fill positions for next year.  I encourage each of you to respond in a positive way to their requests.  If we are to continue, we need your active participation in leadership roles.