Garden Labelling and Learning with Dominick

Every gardening project is more fun with Dominick. 

Weather proof paper arrived with stakes to name the plants.  Dominick is our tester for each sign QR “quick response” code.  Now garden visitors can use their smart phones free app to easily view more information about plants and garden club. 

Dom checked the weather- coolish (not requiring long pants) and rain on the way.  Good reason to wear Papa D's socks and shoes.

 

Found his family’s brick on the center pathway.

 

 

Labels attached to stakes and positioned by the right plants. Pacing picked up as a light drizzle started. Nothing like testing our materials on the first day!

The most fascinating plants at this time are milkweed plants.  Dom found 7 caterpillars munching away.

He was a great assistant during 2010 summer butterfly gardening project with broken irrigation. We had to drag 200 feet of hose to hand watering time.  Dominick has grown “like a weed” since then and might be available to help you for the right “treat” or at least a sighting of caterpillars.

A final sighting before leaving.  Thanks Dominick!

"Just living is not enough," said the butterfly, "one must have sunshine, freedom and a little flower."  ~Hans Christian Andersen

Early morning, club members were greeted by butterflies waiting for new flowers to be planted at the splash pad garden.

Helen Lombardo designed and organized the planting layout.  Flowers planted were Alyssum (snow crystal white), Snapdragon (rocket mix), Pansy (delta blue and yellow blotch) and Erysimum "Wallflower (citrona orange).  Flowers will be labeled as soon as signs are completed.

Billie Fontana and Sandra Gilbert did much needed trimming on the butterfly bush.  It’s the solo remaining plant from our initial 2010 garden. 



Mike Owens shoveled and turned the rich soil for new planting. 


Kathie Corbett, Marcia Mausolf, Debbie Haluch and Norma Chiaramonte completed the group by checking in with Helen and doing tasks as directed. 



A light rain “forced” the group to take a coffee break with treats supplied by Billie and Helen. 

As the members departed, butterflies returned.


A pleasant surprise was caterpillars dining on milkweed plants.

Monthly Meeting

Club members were treated to delightful presentations by two gentlemen who have been growing plants for more generations than they wanted to count.

Merrill O’Neal brought unusual tropical plants along with his expertise on how to grow them with the best result locations in the yard or house.  
 

 

Odean Head’s  expertise with Bromeliads makes him a requested advisor for people from Australia and Europe.  He demonstrated how to attach bromeliads on driftwood using inexpensive glues and panty hose material.




 

Preserving Winter Squash

By Bonnie Grant (BGrant)
October 21, 2013

Winter squash like butternut, acorn, and turban are gorgeous vitamin-filled fruits that are adaptable to a variety of recipes and uses. The plants are easy to grow and will usually reward the gardener with a wheelbarrow full of beautiful gourds. Winter squash store for up to three months in a cool dark location. For longer storage they may be oiled or waxed to prevent small rot and mold spots from taking hold in any imperfection on the skin. The surface of the skin needs to be washed and completely dried before waxing or oiling. Each squash will need just a light coating of your preferred preservation formula.

If you have a need to store your squash longer, or if space is simply an issue, there are methods of preservation that can help. Most firm fleshed squash freezes quite well in cubes or you can puree it for easy use in recipes.

The flesh of the squash needs to be pre-cooked before freezing, either by roasting, steaming or boiling. Scoop out the seeds before the cooking process.

Peel off the skin once the squash is tender and then either cube it, mash it or puree for convenience. Allow the squash to cool before you put it into freezer safe plastic bags or containers. It is a good idea to measure, date and label the containers. Frozen squash will last up to 6 months.

Another way to preserve squash is by dehydrating it. Dried squash pieces are wonderful for soups and stews but do not work as well for baked goods. You may either use a food dehydrator or your oven. Seed and cut the squash into slim 1/4 inch slices. You will want to remove the peel which you can either do initially or after the blanching process. Blanch the squash for 3 minutes in a pot large enough for the squash to contact boiling water evenly. Drain the squash and pat it dry. Layer it in dehydrator pans or on a baking sheet or broiling pan. For oven drying turn the heat to 200 degrees Fahrenheit to pre-heat and then turn it down to 125 and put the baking sheets into the oven. Dry them until the squash are stiff and then pack the slices after cooling into bags or containers. Use parchment or wax paper between layers. Make sure the squash is completely dry or freeze the slices to prevent molding if you prefer less brittle pieces.

Canning is a time honored tradition in families around the world for the preservation of bumper crops. Pureed squash and pumpkin should not be canned in the home as the average domestic canning operation cannot get the center hot enough to kill off botulism toxins. You can safely can chunks or cubes of your squash.

The starting process is similar to other preservation methods. Peel, seed and cube the squash and then boil lightly for 2 minutes. Fill sterilized jars with the cooked squash, 2 teaspoons of lemon juice per quart and then the remaining space with the cooking liquid.

Leave 1/2 inch of space at the top of the jar for expansion after the jars are sealed. Pressure canning is the safest method for squash and should be set at 12 pounds. Place the seals and screw lids on lightly and then immerse the cans in a deep pot filled with water that nearly covers the seals. Cover the pot and cook for 55 minutes for pint jars and 90 minutes for quarts. Test the seals once the jars have been removed and allowed to cool. Date and label your jars for ease of use and safety.

Don't forget the seeds! Almost all squash have lovely edible seeds once roasted which add delicate crunch and texture to salads, casseroles, or just as a healthy snack. Separate any meat and pulp from the seeds and then toss them with melted butter or olive oil and salt or any other seasoning. You only need enough lubrication to lightly coat but not soak the seeds. Spread the seeds out evenly on a baking pan and cook at 250 degrees Fahrenheit for approximately 20 minutes. Allow the seeds to cool and then place them in sealed bags.

Try some fun seasoning mixes like Tex-Mex, Italian or Cajun. Squash seeds are healthy and loaded with protein, iron and magnesium.

Cypress Creek Lakes Garden Club
October 14, 2013

President, Beverly Allen, called the meeting to order at 7 p.m. at the Cypress Creek Lakes Community Center. She then turned the honor of introducing our speaker over to Ann Wiseman Schmidt. Ann gave a warm welcome and introduction to Kyle Franklin from IMS Landscape Services.

 

Mr. Franklin led garden club members through an informational presentation about selecting annual and perennial plants for striking curb appeal.

Herby Berryhill and Catherine Reffell were announced as October’s Yard of the Month winners.

 

Those in attendance included: Beverly Allen, Larry Allen, Ann Schmidt, Sandra Gilbert, Doc and Peggy Stokley, Marcia and Dave Mausolf, Kathy Booth, Steve Roach, Helen Lombardo, Jennifer Buchert, Kathie Corbett, Debbie Haluch, Patti Foucha and Norma Chiaramonte.

A motion was made and seconded to dispense of the reading of the minutes and approved as published.

 

Business: Bev discussed various garden club initiatives and upcoming seasonal tours. Members of the club will attend the Brookwood Community Holiday Decorating workshop and luncheon and the Bluebonnet Garden Club of Brenham’s Victorian Christmas Tea and Flower Show.

Additionally, it was decided that Debbie and Patti will update the CCLGC blog. Sandra proposed new wording for the club’s bylaws and the motion to change the document was seconded and approved. Kyle Franklin will assist with butterfly garden maintenance and replanting the second weekend of November. Debbie will finish plant identification signs with QR codes for the butterfly garden as well.

 

Mike Owens treated club members to homegrown red zinger tea and encouraged members to take home his surplus of “zingers.” Mike also proposed submitting a garden club project for a $500 grant through Star Tex Power Company.

 

Thank you to Jennifer for being hostess this month!

 

Door prizes: Thank you to all who donated door prizes, including Kyle Franklin and Ann Schmidt.

 

Gardening tip of the month: “Its bulb season. Look for bulb marts/shows/sales. Except for bulbs that need refrigeration, most bulbs can go in the ground anytime in October and November.” Randy Lemmon, 1001 Garden Line Questions with Randy Lemmon.

The next meeting will be Monday, November 11, 2013.  Meeting adjourned at 9 p.m.

Respectfully submitted,

Jennifer Buchert

Secretary/Treasurer

 

Upcoming Tours

Brentwood Community Holiday decorating and holiday lunch

·       Event:    Friday, Oct 18^th at 10am
·       Confirmation: Tuesday , Oct 15^th

Brenham

·       Event: Friday, Nov 22^nd
·       Confirmation: Friday, Nov 8^th
·       Cost: $20

Email Garden Club at CCLGC1@gmail.com to reserve any tour.

Beginning the New Year with Orchids!

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President Sandra Gilbert called the meting of the CCL Garden Club to order at 7:00 PM at the CCL Com. Center.

She acknowledged December birthdays:  Helen, Norma, and Beverly.  January birthdays are Bonnie and Billie.

The yard of the month recipients are Doc and Peggy Stokley. Doc was present for our meeting and he and Peggy are our newest members.

Attendees:  Sandra Gilbert, Marcia and Dave Mausolf, Norma Chiaramonte, Kathy Booth, Billie Fontana, Debbie Haluch, Patti Foucha, Ann Schmidt, Helen Lombardo, Beverly Allen and speaker Bruce Cameron.

Bruce Cameron from Orchid Obsession provided a wonderfully informative program on orchids.

PROGRAM: Bruce Cameron from Orchid Obsession gave an informative talk on the different kinds of orchids and how to take care of them.

Motion was made and seconded to dispense of the reading of the minutes.

Marcia gave the Treasurer’s report:  Beginning and ending balances for Dec. 2012 and Jan. 2013 are $2112.96. No receipts or disbursements for Dec. or Jan.

BUSINESS:  Helen gave us an update on the Butterfly Garden.  She said it looks good and the bulbs they planted are coming up.

Sandra, Marcia, Debbie and Patti are on the Nominating Committee for the coming year.  They will meet within the next 2 weeks.

We discussed having our meetings at the new CCL Rec. Center but will continue to meet at the Community Center.

Billie and Bev will be committee chairwomen again this year for our Kids' Garden Event.  It is tentatively set up for May 4, 2013.

Seeds for Life project is still collecting seeds for our drought areas in Texas.

Member yard signs are still available for $17.00. 

Check out our CCL GC Blog.  Jennifer posts information of all our Garden Club activities.

There is still time to buy a brick for our Butterfly Garden.  Get your information to Sandra.

Gardening Link of the Month:  www.houstonorchidsociety.org/

Gardening Tip of the Month: “Plant bulbs, prune established trees, and feed cool weather annuals as well as established trees and shrubs.” Randy Lemmon, 1001 GardenLine Questions with Randy Lemmon.

Our next meeting will be February 11, 2013 at CCL Com. Center. Sandra won the door prize which was donated by Bev.

Thanks to Patti and Helen for being hostesses this month.

Sandra adjourned the meeting at 8:50 PM.

Heaven and Nature Sing! CCLGC Holiday Party 2012

Happy Holidays!

Twenty members and guests attended our annual holiday party at the home of Billie and Boots Fontana. Seafood gumbo and all the trimmings were served by our hosts.  Boots and his friends entertained us with orchestra music and singing. Gifts were exchanged and a fun filled evening was had by all.

Thanks to the Fontana’s for being such gracious hosts.