December 2020 E-Newsletter

"The garden year has no beginning and no end." - Elizabeth Lawrence, A Southern Garden (1942)

Featured Instagram Photo of the Month: End of Year Dahlia

Upcoming Garden Events:

Dec. 5/ Dec. 20 - Greenhouse Fundraiser - 9:30 AM - 11:30 AM see below for update
Dec. 27 - Sunday Workday - 1:00 PM - 4:00 PM

Useful info:

December is here with a surge in COVID-19 cases like we’ve never seen before. Stay safe everyone!  With vaccines on the way, there is still some hope that 2021 could be a more normal year by the summertime.  Meanwhile, we are still grateful that being outside in the sunshine at a distance from others is still one of the safest things you can do.  Take time to enjoy our little slice of the outdoors.  The weather for gardening has been wonderful.  Not too hot, and not too cold.  It gets cold enough at night that the winter plants aren’t bolting but warm enough during the day that winter plots seem to be coming in strong.  You can also still find summer crops producing around the garden, which is sort of amazing as we’re barreling fast towards the shortest day of the year.

December at Ocean View Farms is a good time to plant winter crops. Gardening in LA has its usually list of comprehensive things to do and plant in December.  Unfortunately, the greenhouse fundraiser has had to be reconfigured due to the increasing amount of COVID-19 cases. Please see the President's update for more information. The Santa Monica Public Library’s seed library is back up and running on a smaller scale now over at the Montana Branch.  While supplies last, gardeners can pick up free winter seed packs and they even have a few seedlings to give away.  For hours and a list of seeds, you can visit the SMPL website.

Happy Holidays everyone!  Enjoy this newsletter and we’ll be back next year.

OVF Announcements: 

A Message from the OVF Board President

Hello Fellow Gardeners,

I’m sure most of you have now heard about the new Safer at Home Los Angeles restrictions. It’s much like what we lived through in the spring of this year, but just a bit looser. Governor Newsom and Mayor Garcetti have kept parks, including community gardens, and beaches open. We are still encouraged to be outside to get some exercise. Tending your plot while masked up and maintaining 6 ft physical distancing is certainly that. You can continue to come and tend your plot. Please continue to pull your mask up over your nose and mouth.

The greenhouse sale is now going to be a multi-day event to avoid people gathering.  The greenhouse will be open in 2 hour slots from 12/10 to 12/17 for individuals to buy seedlings. Time slots will be announced in a forthcoming email. No lineups! A detailed variety list will be posted outside the greenhouse. Members will stand OUTSIDE the greenhouse door and tell the greenhouse volunteer which plants they want. Volunteers will then pull out the order, put it on a flat and payment can be made. For now, CASH only.

Due to the surge in COVID-19 cases, compost and shredding groups are cancelled as is the December 12 workday. The December 27 workday is still on for now (but subject to cancelation as well) with reservations opening on December 20.

Nina Rumely

Help Needed

1. Gate closing: The signup sheet for 2021 gate closing slots will be posted in the office by the computer on Saturday morning, Dec 12.
2. If interested in becoming a workday supervisor or timekeeper, please contact Ed Mosman as he will be having a meeting later in December to sign people up.
3. Posting this one last time in hopes that someone can help! OVF is looking for a tax preparer.  As of 2019, OVF is now required to file non-profit tax returns.  We are looking for a member willing to help us with filing either a 990 or 990-EZ.  Community service hours will be awarded. Please contact Carol Velkes.  

 Policy Updates

1. We have and update to our recycling policy.  Recycling at OVF is back! HOWEVER, Ed Mosman, our Garden Master, asks that we STOP bringing glass to the Recycle Bin. It’s heavy, takes up a lot of room and more importantly, is worth almost nothing. Please bring your aluminum cans and plastic CRV-label bottles to the garden for recycling.
    
2. Therese Sweeney, the Gate Closing Monitor, reminds members:
   All gardeners must LEAVE the garden at sunset whether they see a gate closer or not.  There is no grace period for lingering once the sun has gone down. Please remember that this is a communal garden. And as a community we need to be respectful and mindful of the valuable service our volunteer gate closers perform for us by securing the garden each night of the year.  
    
3. Please only use the garden sink to wash hands.  See the Garden Master Update below as to why.

Glazed Carrot Recipe

Guest contributor Anthony Lai shares his recipe for glazed carrots.  You can contribute to the newsletter too!  Contact Education Chair Andy Morris if you have any ideas. Community service hours are awarded per article.

As winter approaches, one vegetable to keep in mind are carrots. A great source of Vitamin A, carrots tend to grow best in the fall and winter in Southern California; just make sure to keep your soil moist throughout the growing period. After harvesting your carrots, they can last 2 weeks in the refrigerator which make them a great vegetable to stock up on. One of my favorite, yet simple carrot dishes for the autumn/winter weather is this glazed carrots recipe:

Ingredients

•  1 lb of peeled carrots
• 1 medium shallot, sliced
• 1/4 cup of water
• 1 tbsp of olive oil
• 1 tbsp of unsalted butter
• 1/2 tsp of salt
• 1/2 tsp of sugar
• 1/2 tsp of ground black pepper
• 1/4 tsp of nutmeg
• Chopped chives or parsley (optional)

* Serves 3-4 as a side dish

1. Slice the carrots into 1/4 inch slices. 
2. Heat up a large pan or dutch oven and add olive oil and butter. Once the butter has melted add in the carrots. Stir to mix. 
3. Sprinkle in the salt and sugar; carefully pour in the water, stir and cover. Cook over medium-high heat for about 5 minutes, stirring occasionally.
4. After 5 minutes, add in the sliced shallots, nutmeg and peppers. Heat for an additional 3 minutes covered. Stir occasionally.
5. Remove the lid and cook for 1-3 minutes until there is little liquid left. Stir occasionally to help the liquid evaporate. 
6. Toss in some chives or parsley and serve.

Garden Master’s Update

During the August 30^th workday, we installed a new dry well west of the kiosk near the sink. It required the drilling of a 6-foot-deep hole which is 3 feet wide. It was quite challenging as we encountered many roots from the pine tree in the meeting area. The old dry well was no longer working as it was clogged up with sand. It is still in place but abandoned now.  The sand gets into the well from members washing their produce in the sink .

THE SINK IS FOR WASHING HANDS AND DISHES ONLY. There is a sign over the sink depicting this.

Below is a photograph of the crew that installed the well. The install crew is left to right Stewart Cooley PH3 , Hayashi Masahiro PH3 and Bob Gallion PH1. Ron Fine was also on the crew and took the photo. It should be noted that after drilling the hole we inspected the drilling teeth on the Auger in the back ground and noticed they are in need of replacing and the drill housing needed repair. This was repaired by Jay Felker PH1 with his welding expertise.

Ed Mosman

A big thank you to everyone who took on this big project and got us back and running with a working sink!

As always: we want to hear from you!  Send us an email, reach out on Facebook, or tag us on Instagram @oceanviewfarms.

That’s all for now.  Happy gardening!