January 2019 E-Newsletter
Hope and faith flower from the cheerful seeds of the old year to the sprouting garden of the new year's dawn. ~Terri Guillemets
Featured Instagram Photo of the Month: First Sunset of the Year
Upcoming Garden Events:
Jan. 8 - Board Meeting - 6:30 PM - 8:00 PM
Jan. 12 - Saturday Workday - 9:00 AM – Noon
Jan. 27 - Sunday Workday - 1:00 PM - 4:00 PM
Feb. 2 - Greenhouse Fundraiser - Noon - 1:00 PM
- Happy New Year! May 2019 be your best garden year yet. This is a great time to make a plan for your plot in 2019 if you haven’t already done so. The seed catalogues have started showing up in the mail and are full of wonderful inspiration. Spring planting will be here before you know it. Before we get too ahead of ourselves, there is still time to transplant broccoli, cabbage, cauliflower, chard, collards and leeks. Here are some suggestions of things to do in the January garden.
- The new year is also a great time to plan out how to earn your community service hours for this year. There are two newly added ways to earn service hours (see Help Wanted below) in addition to workdays, compost crew, gate opening and closing, greenhouse crew, attending meetings, writing newsletter content and other odd jobs.
- Lastly, if exercise is on your list of resolutions for the year, you might enjoy this article from the OVF website on the “garden workout.”
Just a reminder, 2019 OVF Renewal notifications will be emailed this Tuesday, January 8th. You can also log in to your OVF My Account AFTER the emails go out on the 8th to review and pay your 2019 membership fees. Once again, a reminder that plot fees this years will be $88.00 per plot. Associate fees will remain at $10.00.
The last day to postmark 2019 renewals will be: Saturday, February 2nd, 2019.
Renewals will be accepted via online payment until midnight, Thursday, February 7th, 2019
OVF Board of Directors
It’s not too early to consider running for a position on the OVF Board of Directors.
The following positions will be up for election at the next elections held during the General Meeting on Saturday, April 13th:
- Garden Master
- Membership Secretary
- Independent Project Monitor
- All four Upper Phase Representatives
If you have any questions about serving in any of these positions please contact Frank or find him most Saturday mornings, somewhere around the garden.
What Do You Want to Learn?
Help us shape our educational programing for 2019 by completing this short, one-answer survey.
The Tax Man Cometh – Starting in 2019 OVF will be required to file an annual 501(c)3 Tax Return with the Internal Revenue Service. If you have experience with this and would like to earn some of your community service hours please contact Frank.
We are also looking for a graphic designer to help with poster design. Please contact Andy Morris for more information.
Cauliflower season is here and gardener Anthony Lai has shared with us this recipe:
- Winter has arrived and this means it's peak season for cauliflower. We all know cauliflower is packed with nutrients like Vitamin C, but did you know it also has anti-inflammatory properties? The curry powder in this dish won't only add flavor but also add additional anti-inflammatory benefits to the cauliflower. This is a simple, healthy recipe that can be served hot or cold. Great for a side dish or snack.
- 1 whole cauliflower (~2lbs)
- 1 and half tablespoon olive oil
- 1 teaspoon of curry powder
- 2 teaspoon of lemon juice
- 1/4 cup raisins
- Salt for taste
- Cilantro for taste/color (optional)
- Large cast-iron skillet or baking sheet
Serves 4-6 as a side dish.
1.) Cut up the cauliflower into bite size pieces. Wash and dry the cauliflower pieces.
2.) Pre-heat your oven to 375F.
3.) In a large mixing bowl, mix the olive oil and curry powder.
4.) Add in the cauliflower a little bit at a time and mix well so that all the cauliflower pieces get coated with the curry oil.
5.) Transfer the coated cauliflower into the cast-iron pan or baking sheet.
6.) Once the oven is up to temperature, put the cauliflower into the oven and cook for 15 minutes.
7.) Once 15 minutes are up, take the pan out and using tongs or a spatula, flip the cauliflower pieces around.
8.) Cook for an additional 15 minutes.
9.) Take out of the oven and let cool for 5 mins. Sprinkle on some salt and add in the raisins.
10.) Drop in the cilantro and drizzle on some lemon just before serving (if using cast iron, please add the lemon juice after plating as the acid can remove the cast iron pan's seasoning).
That’s all for now. Happy gardening!