Small space & container gardening workshop coming!

May 19th at the West garden, 4 - 6pm. 

Click on this flier image to see it bigger.

French lavender for freezies

Hey everybody!

My french lavender bush is now the size of a medium bus. Want some? Clip a bunch, it's yours with my compliments. Plot #10, east garden. Smells great!  Tie up a bundle, it makes a pleasant gift! Put it in water or hang it upside down to dry.

Thanks for a great work day!

Here's a lovely picture of some of our beautiful gardeners. 

What a wonderful crowd and we got so much done!  THANKS EVERYBODY!

Today at the East garden

So pretty, whatever these are called.

This is Joan's poppy

This is Carolyn's dearly departed fruit

These are future plums for us all.

 Things are happening all right.

Steering Committee meeting and more

Hi All,

Just a reminder that we have a SC meeting this Wednesday. Please bring your own copy of the agenda, which you should have gotten in my recent email.

SAVE THE DATE: Our last workday scheduled for this calendar year is March 17, time to be determined. If you have not yet completed your work day requirements, you have to attend so that it fulfills at least one of your two required work days.

Lastly, please keep voting for our project! We're ranked 2nd, and we need to stay in the top 3 through March 15 to win. Here is the link...

http://www.iuowawards.com/Projects.aspx#project|105c2bc7-2491-4f58-9336-e9b0696abe29

Best,

Alek Bartrosouf

Fruit Tree Pruning Workshop

The Coalition for a Green Glendale is proud to share with you some news...

The Monterey Road Eco-Community Garden is hosting a Fruit Tree Pruning Workshop on Saturday 02/25 at 10 a.m. Please see above flyer for detailed information. RSVP is required with Katy Tafoya at ktafoya@gmail.com.

REMEMBER: The Monterey Road Eco-Community Gardens is currently competing for a $5,000 grant. Now through March 15, our project needs to earn enough votes to get up to top-three in the contest. We're currently at 5th but it takes persistent voting to get up top. Please vote (and it can be done once per day) by clicking on this link.

It should take you directly to the garden page. If it doesn't simply search for "Glendale" up at the top and we should be the only project to come up. If you would like a daily reminder to vote now through March 15, let me know. Thanks much for your support!

Best,

Alek Bartrosouf
Coalition for a Green Glendale

Stuffed Acorn Squash recipe

A very delicious recipe from Joan:

Ingredients

• 3 medium acorn squash, quartered lengthwise and seeded

• Coarse salt and ground pepper

• 1/2 cup extra-virgin olive oil

• 1 1/2 cups chopped scallions (2 bunches; whites and about 2 inches of greens), I used a mix from Trader Joe’s of diced garlic, shallots and onions….

• 4 garlic cloves, thinly sliced

• 2 large bunches Swiss chard, ribs and stems removed, leaves cut into 1/4-inch ribbons (about 16 cups)

• 2 tablespoons tomato paste

• 1 cup coarse, dried breadcrumbs, such as panko, I made the topping with ½ cup of panko, ½ cup of Parmesan cheese, ½ cup of finely ground pecans and 2 T. of herbs du provance.

• 1/2 cup grated Parmigiano-Reggiano cheese

Directions

• Preheat oven to 425 degrees. Trim bottom of each squash piece so it rests flat. Season squash with salt and pepper and place on a rimmed baking sheet, skin side down. Drizzle with 1/4 cup oil and bake until tender, 45 minutes.

• Meanwhile, in a large Dutch oven or other heavy pot, heat 1/4 cup oil over medium-high until smoking. Add scallions and garlic and cook until fragrant, 30 seconds. Add chard and stir to combine. Cover and cook over medium until vegetables are very soft, about 10 minutes. Uncover and cook, stirring, until mixture is nearly dry, 5 minutes. Add tomato paste and cook, stirring, until deep red and fragrant, 5 minutes. Remove from heat and let cool.

• Heat broiler. In a small bowl, combine breadcrumbs and Parmigiano-Reggiano. Fill squash with chard mixture and top with breadcrumb mixture, pressing gently so it adheres. Broil squash until breadcrumbs are browned, 1 to 2 minutes. Serve warm or at room temperature.