The Minutes (approved from last meeting and unapproved from yesterday) and the Agenda for October are available on our newly redesigned website.
Check it out at wba.elmdesigns.com.
If you like the blog thing and would like to "author" some posts, send me an e-mail and let me know and I'll set it up.
Wednesday, September 17, 2008
Sunday, September 7, 2008
Public Notice to Woodbridge Owners
Public Notice
Subject: Portico
Mirzet and Amira Harambasic at 9 Woodbridge Lane have requested permission, from the Board, to build a portico over their front door.
Subject: Portico
Mirzet and Amira Harambasic at 9 Woodbridge Lane have requested permission, from the Board, to build a portico over their front door.
Community Garden Harvest
Let's share in the harvest of WCA's first "community" garden! Though there were less participants than hoped-for, production still came like gangbusters.
There are a lot of tomatoes and cukes and greenbeans available to anyone.
Today I cleaned out the tomatoes entirely, sorted the ripes (& nearly so) from the greens, displayed all produce out front of 13 Woodbridge for any takers.
I'm asking for a contribution to the Garden Fund rather than a set-price for the produce.
To the uninitiated (which included ME last season!) these are HEIRLOOM tomatoes: Crimson & Tiger Stripe may not be as familiar to consumers as the cherry, Roma, beefsteak or other common varieties. Neither of these types gets very red, but are full of old-fashioned flavor. Of course they're raised organically too! I notice that they are juicier than I expected. I’ve been roasting the big ones on my grill or in the oven. When soft & cooled, I put out the stem/core & take off the skins; then mash the innards – seeds & all (fiber!) – with garlic. It’s a very fresh-tasting marinara or salsa to act as a base for other casseroles, stews, or soups.
Why not try some greenies to make pickled green tomatoes or green tomato relish or green tomato mincemeat (hardly discernible from the real-meat kind & handy for vegetarians)?
I've been told by experienced cuke eaters that ours are really quite flavorful. I've been making tsziki (Greek cuke & yogurt dip for pita & shish-kebabs), raita (Indian dish that's similar but w/ mint & served w/ curry), cucumber dressing for salads, and just sliced thinly for tomato-and-cuke sandwiches.
The greenbeans are the pole variety. For some reason, some of them are stringbeans, most not. Still very tasty.
This garden has been a great project for me. My gardening ya-yas were long dormant and, like riding a bicycle (they say) I didn't forget how. The too-few times one or two others joined me were truly wonderful. It's amazing what kind of conversations you have while picking or weeding or stringing up twine.
It'd be lovely to get more of us involved for next year. In the meantime, there is still much to be done to close down the growing season. If you'd like to pitch in, with me or without, just let me know & I'll help you find something to do. These are some end-of-season chores:
* harvest
* put away stakes
* pull up spent plants
* turn & build compost pile
* put away fencing
* rototill for spring
Thanks to those whose interest and labor helped make this a success.
Tricia
There are a lot of tomatoes and cukes and greenbeans available to anyone.
Today I cleaned out the tomatoes entirely, sorted the ripes (& nearly so) from the greens, displayed all produce out front of 13 Woodbridge for any takers.
I'm asking for a contribution to the Garden Fund rather than a set-price for the produce.
To the uninitiated (which included ME last season!) these are HEIRLOOM tomatoes: Crimson & Tiger Stripe may not be as familiar to consumers as the cherry, Roma, beefsteak or other common varieties. Neither of these types gets very red, but are full of old-fashioned flavor. Of course they're raised organically too! I notice that they are juicier than I expected. I’ve been roasting the big ones on my grill or in the oven. When soft & cooled, I put out the stem/core & take off the skins; then mash the innards – seeds & all (fiber!) – with garlic. It’s a very fresh-tasting marinara or salsa to act as a base for other casseroles, stews, or soups.
Why not try some greenies to make pickled green tomatoes or green tomato relish or green tomato mincemeat (hardly discernible from the real-meat kind & handy for vegetarians)?
I've been told by experienced cuke eaters that ours are really quite flavorful. I've been making tsziki (Greek cuke & yogurt dip for pita & shish-kebabs), raita (Indian dish that's similar but w/ mint & served w/ curry), cucumber dressing for salads, and just sliced thinly for tomato-and-cuke sandwiches.
The greenbeans are the pole variety. For some reason, some of them are stringbeans, most not. Still very tasty.
This garden has been a great project for me. My gardening ya-yas were long dormant and, like riding a bicycle (they say) I didn't forget how. The too-few times one or two others joined me were truly wonderful. It's amazing what kind of conversations you have while picking or weeding or stringing up twine.
It'd be lovely to get more of us involved for next year. In the meantime, there is still much to be done to close down the growing season. If you'd like to pitch in, with me or without, just let me know & I'll help you find something to do. These are some end-of-season chores:
* harvest
* put away stakes
* pull up spent plants
* turn & build compost pile
* put away fencing
* rototill for spring
Thanks to those whose interest and labor helped make this a success.
Tricia
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