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.
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)
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
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)
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.