|
|
|
|
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Good Food Project Garden Newsletter
November 2015
|
|
| Don Bullock - Good Food Project Volunteer of the Year |
|
|
| Executive Director of the Food Bank of Central Louisiana, Jayne Wright-Velez, GFP Volunteer of the Year, Don Bullock, and Vice-Chair of the Food Bank Board of Directors, Stan Lott |
Good Food Project proudly selected Don Bullock as our 2015 Volunteer of the Year. Don is a life-long resident of Central Louisiana who has given time and effort to many programs and projects. Now retired, he spends his time helping wherever he can in the community. Don has served as the lead volunteer for GFP at the North Alexandria Community Garden where he has led other volunteers and GFP in clearing the lot, designing the layout of the beds, planting, weeding, harvesting, and keeping an eye out for the garden. Don has championed this project since its inception in 2014. GFP staff jokingly proclaims that we wish we could clone Don. His dependability transfers over to other GFP partnerships as well, as he is an active volunteer at Friendship House where his dear wife, Imelda is employed. Don has assisted GFP staff at school gardens, workshops, and other community events. We are indeed grateful for the over 350 hours Don has given to the Good Food Project, but more importantly, we are grateful for the bond we have forged with this man of vision and integrity.
|
| "Stone Soup" - Cabbage Soup
|
|
| Stone Soup Made with Mabel Brasher Elementary Students |
Did you know?
- Cabbage is a very nutritious vegetable that has high sulfur and Vitamin C content that can help ward off infections and keep the skin clear
- Carrots are root vegetables, and are another nutritious cool weather crop that has high beta carotene content as well as fiber. Carrots are packed with Vitamins A, C, and K
Ingredients: 1 Large yellow onion chopped 1 Large bell pepper chopped 1 Bunch celery chopped 4 Irish potatoes quartered and chopped into spoon-size chunks 6 Carrots sliced into medallions 1 Large green cabbage head chopped into medium and small pieces 1 16 oz. can diced tomatoes 1 15 oz. can tomato sauce 2 48 oz. Containers chicken broth 1 Tablespoon garlic powder Salt, Pepper, Season All or Mrs. Dash to taste 4 Quarts Water (3 Washed stones to tell the classic story - a great lesson about sharing food) Directions:
- Cut vegetables into bite size pieces
- Using a large pot, add water, chicken broth, diced tomatoes, onions, peppers, celery and seasonings. Boil rapidly for 10 minutes
- Add cabbage
- Lower heat and simmer until vegetables are tender.
- For extra protein add 2 cans 15.5 oz. kidney beans
|
|
| In November plant:
- Cabbage
- Carrots
- Celery (Seed)
- Garlic
- Mustard Greens
- Radishes
- Spinach
- Turnips
|
In December plant:
- Cabbage
- Mustard Greens
- Onion, Leek (Sets)
- Peas, English
- Spinach
- Turnips
|
 GFP Staffer, Dellen Ross with 16 pound pumpkin from the Demo Garden |
| Volunteer Appreciation and Recognition
|
|
| Good Food Project's Faith in Action Recipient, Laura McDavid, and her son, Asher, who is our outstanding "frog-catcher" volunteer |
More Outstanding Volunteers: Cassidy Feazell, Jennifer Baum, Jackson Gallant, Jessica Cantwell, and Erin Guidry
[email protected] |
| You are invited to join us at the GFP demonstration garden on Workday Wednesdays. In the garden, you will experience learning to grow food in a sustainable, organic way, while getting an opportunity to meet new people, and to help those in need in the community. If you, your organization, or work place would like to be involved, please give us a call. We would love to hear from you!
Each Wednesday from 7:30-11:30 AM all adults and children are invited to come out for a fun day of learning and giving back to the community. Let's grow together! Learn more.
If Wednesdays aren't good for you, call us to set up another volunteer day! 318-445-2773
Volunteering at the Demonstration Garden is a Fun Experience! |
| Garden Tip: Run your fingernails across a bar of soap to "seal" your nails before working in the garden. This helps get the dirt off easier when you are done gardening.
Aurielle Conley Chasing Butterflies at the Demo Garden
|
Good Food Project Salutes our Outstanding Volunteers of 2015
|
|
| Top Left: Nancy Stroschein, Dellen Ross, Jackie Duncan, Louisiana College 2015 Freshmen Bottom Left: Kitty Wynn, Trent Ingraham, and Tanya Ingraham |
As 2015 nears a close, we look back in gratitude and appreciation to the many fine folk who have given unselfishly of their time and talent to the Good Food Project. From retired seniors, to college, elementary, and high school students, stay-at-home moms and preschoolers to working women on the go, we have been impressed with the kindness and generosity of spirit that the Central Louisiana community posses. To say that we couldn't do it without them is an understatement. As this project strives to reconnect people to the food they eat, we know that our volunteers are spreading the message that you truly can "grow your own!" Many thanks to you all and we look forward to another successful year of growing with you! GFP welcomes individual and organizational volunteers at our community gardens and at the Good Food Project on Wednesday mornings in the demonstration garden, 3223 Baldwin Avenue - Food Bank of Central Louisiana 71301 - 318-445-2773
|
|
|
|
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
|
|
