I’m very excited to start off the Garden Association this season with many new members. Lots has happened in the past month. We are currently planning the crop, starting to sow seeds in the greenhouse and trying to raise funds for more seeds. There is so much to look forward to and lots of work to be done. As a reminder,
VOLUNTEER HOURS are THURSDAYS every week at 3:00 PM
CLUB MEETINGS are WEDNESDAYS every week at 4:30 PM
Here is a sample list of the our next season’s crop:
onion, parley, basil, lemon bergamot, thyme, bok choi (chinese cabbage), snap pole beans, potatoes, carrots, arugula, lettuce, tomatoes, peas, cucumbers, summer squash, pumpkins, watermelons. peppers, eggplants, celery, rhubarb, strawberry, asparagus, broccoli, rasberries, bluberries.
Sown in the Greenhouse so far are:
parsley, onion, endive, striped beet and lemon bergamot
Volunteers for the First Seed Sowing Workshop.
[left to right] Keith (Treasurer), Victoria and Raquel (Communications Manager)
All trays sown so far.
The new President, Doni.
On another note, I’ve finally started to figure out how to process the amaranth grain I harvested this past fall. It’s a painstaking process to separate the flowers from the seed. You spend at least 10 minutes of a small handful and it turns into a teaspoon. It’s an old fashioned way of making your own grain, but I’ve heard its really tasty and there are so many ways to cook it.
This is hours of work blowing and sifting of the grain. As you can see, it is impossible to separate it all. See the shiny black seeds? That’s the amaranth grain! They are unbelievably tiny.
Then, soak in water for 24 hours. Look at the color it creates!
You can see how much grain we actually have here. Not a lot…
NEXT WEEK, we’ll learn and see how tasty the amaranth grain really is when cooked properly.