Weekly Calendar: Feb 16 - Feb 24

Feb 19
4:00 to 5:30 pm
Gardeners on Duty

Feb 20
Meet at 8:45 am at the Garden
Field trip to Casa Montano
Carlos Montano Garden Field Trip Announcement
email Carol by Monday if you are going

Feb 21
3:00 pm
New Gardener Orientation

Feb 23
2:00 - 4:00 pm
Gardeners on Duty

How to plant seed potatoes
Time TBA via blog posting
Mike (Bed #30) will demonstrate different methods of planting seed potatoes. We'll be able to watch the potatoes grow all spring in our experimental area at the garden and see which method was most productive
               
Orchard Planting with Keep Cobb Beautiful
Blog Post to come with time and further details
Planting of fruit trees in the terrace above the garden

Feb 24
2:30 pm
New Gardener Orientation
                                                                                                         

Collard Greens with Coconut & Garlic

Hey Everyone,

My son and I were looking for a different way to prepare our collards.  We stumbled upon this recipe posted on a blog somewhere and thought we would try it.  I know, I know, coconut in the collard greens, quit laughing!  While not a traditional recipe by any means, it actually was quite delicious.

Collards with Coconut

Ingredients:

1 extra-large bunch of collard greens

1 small onion chopped

2 to 4 cloves of garlic, slivered or minced (3 -4 if small or 2 large)

2 heaping tablespoons of grated coconut

¼ - ½ teaspoon red chili powder

¼ - ½ teaspoon turmeric powder

Salt as desired

1 tablespoon olive oil

Directions:

Thoroughly wash collard greens, dry, and remove hard stems.  Cut into thin strips.

In a large bowl, combine all remaining ingredients, except for the oil.  Add the collards and toss to mix well.

Heat oil in a large skillet.  Add the collard greens mixture and cook on medium until you see a nice steam, then reduce the heat to low and cook covered, stirring often.  Cook for about 10 – 15 minutes or until desired doneness. 

Hope you enjoy!

Denise, Beds 25 & 29