Sprout
Good Food Project Garden Newsletter
 September 2016 Sprout  
 
An Edible Landscape for Food Bank of Central Louisiana
Edible vegetables and pollinators were planted in the landscape surrounding the Food Bank's new Client Services Center
An edible landscape is defined as the use of food-producing plants in a residential landscape. It is a design that combines vegetables, herbs, fruit trees, edible flowers or pollinator flowers into an aesthetically pleasing design. More and more, we are seeing the use of edible landscapes in urban settings like city "green spaces," empty lots, recreation areas, and even rooftops. Integrating edible plants is a practical idea whose time has come; no longer does fresh and local have to mean that food comes strictly from a rural farm.  
The Food Bank of Central Louisiana just celebrated the first phase of capital improvements to its campus with the opening of the new Client Services Center. We very much appreciate the volunteer services of Darren Green, ASLA Landscape Architect, City of Alexandria, who created the design for the new building's edible landscape. Good Food Project staff and Rapides Parish inmate labor were able to install brickwork, gravel for drainage, flower beds, raised garden beds, and colorful containers as the initial phase of the landscaping project as envisioned by Mr. Green.
 As weather and seasons permit, fig trees, and other herbs like trailing rosemary and seasonal vegetables, and berry bushes will be incorporated into the landscape along with more traditional plantings of cypress trees and viburnum shrubs.
The Food Bank of Central Louisiana is adding another component to its mission to find ways to eliminate hunger in our community. Response from Food Bank clients, thus far, has been very positive; many stop to ask what a particular vegetable is, or to request a certain vegetable.  All the food harvested in this unique edible landscape will go toward supplementing the food boxes given to Food Bank clients.  
 
For information about partnering with the Good Food Project, or for other GFP program opportunities, contact the Good Food Project staff at 318.445.2773 or via email: [email protected], or [email protected],  and on the web: www.goodfoodprojectcenla.org    
Recipe of the Month
 Veggie - Stuffed Bell Peppers
Did you know?
  • Sweet peppers grow very well in Louisiana throughout the fall season (until the first frost)
  • Peppers have a wealth of nutrients and vitamins, especially Vitamins C, (more than twice that of an orange!) and Vitamin K
  • Peppers are low in calories, carbs, and sugars
  • Peppers boost the immune system, and helps lower inflammation in the arteries that can lead to heart disease and diabetes 
Ingredients:   
 1 Cup water
1/2 Cup uncooked rice
2 Green bell peppers, halved and seeded
1 TBS. olive oil
1/2 Cup diced yellow onion
1 Teaspoon dried basil or oregano
1 Teaspoon Mexicajun Seasoning (local Central Louisiana product) or your favorite season-all
1/2 Teaspoon Salt
1/4 Teaspoon pepper
1 Roma tomato diced
1/2 Cup shredded cheddar, mozzarella, or your favorite cheese
Directions:
1. Preheat oven to 400 degrees - lightly grease a baking sheet
2. Boil water in a medium saucepan, stir in rice, reduce heat, cover, simmer for 20 minutes. Remove from heat when done, set aside
3. Place peppers cut-side down on baking sheet. Roast 25-30 minutes in oven until tender and skin starts to brown
4. Heat oil in medium skillet over medium-high heat, cook onions, seasoning, salt, and pepper in oil for 2-3 minutes. Stir in tomato, cook 5 more minutes, spoon in the cooked rice, heat thoroughly. Remove from heat, add grated cheese, spoon into pepper halves.
5. Return to oven for 5 minutes. Serve right away
 

 

 

 

 

 

In September plant:

  • Beans (Bush, Lima, Snap)
  • Beets
  • Broccoli (Seed, plants)
  • Brussels sprouts (Seed, plants)
  • Bunching Onions
  • Cabbage (Seed, plants)
  • Carrots
  • Cauliflower (Seed, plants)
  • Chard, Swiss
  • Chinese Cabbage
  • Collards
  • Cucumbers
  • Kale
  • Kohlrabi
  • Lettuce
  • Mustard Greens
  • Onion, Leek (Seed)
  • Peas, English
  • Potatoes, Irish
  • Pumpkin
  • Radishes
  • Shallots
  • Squash (Seeds)
  • Turnips

 

                        

 

 

In October plant:

  • Beets
  • Broccoli (Plants)
  • Brussels sprouts (Plants)
  • Cabbage
  • Carrots
  • Cauliflower (Plants)
  • Celery
  • Chard, Swiss
  • Chinese Cabbage
  • Collards
  • Endive 
  • Garlic
  • Kale
  • Kohlrabi
  • Lettuce
  • Mustard Greens
  • Onion, Leek (Seed or sets)
  • Parsley
  • Radishes
  • Rutabaga
  • Sugar Snap Peas
  • Snow Peas
  • Shallots (Sets)
  • Spinach
  • Turnips

 

  

 

 

Sue Pickett's second grade students at St. Anthony school - Bunkie prepping their fall garden.
Garden News

With Schools back in full session this month, Good Food Project has been busy every day with scheduled site visits or work days with some of our fantastic partner schools; with more to come in the month of October. We look forward to a successful and great year with enthusiastic children and committed school sponsors who love to work in their school gardens! Happy growing to everyone!
 

Schools represented in the above photo: Alma Redwine New Vision Academy, Poland Junior High, and Phoenix Academic Magnet 

 

 

For more information about how your organization can partner with Good Food Project with a sustainable garden, contact us at [email protected] or call 318-445-2773 
Workday Wednesday

 

Join us any Wednesday at the Good Food Project demonstration garden at 3223 Baldwin Avenue  from 7:30-11:30 AM for WORKDAY WEDNESDAYS! The demonstration garden is a great bio diverse place to see the wonders of nature on full display. For a fun day of learning and giving back  to the community, join us as we  grow together!

If Wednesdays aren't good for you, call us to set up another volunteer day! 318-445-2773 

 
Some of nature's wonders in the demonstration garden and in the Food Bank landscape this month! Monarch butterflies, eggs, and caterpillars

 

 

 
 
Garden Tip:
Experienced gardeners have so much to teach the less experienced gardener. Consider teaming up with a senior who has observed the seasons change and has a wealth of knowledge to share about their gardening adventures. Gardening is always more fun when you share it with others!
Pinegrove Apartments resident, Rita Sayes with a nice harvest of mustard greens
 

Volunteers of the Month

Tioga High CBT (Community Based Training) Students

 

Tioga High School CBT Students Helping at the Good Food Project Demonstration Garden 

 

 Tioga High CBT students have volunteered with Good Food Project for the past three years. Under the leadership of SPED teacher, LeAnne Voiselle, who is currently on maternity leave, and Paraprofessional, Erica,  the students have been instrumental in helping start seeds each fall. They also helped a great deal in the Food Bank warehouse last year with the bagging of food items for the Back Pack program. Sometimes they help with general garden maintenance as they did this month with substitute teacher, Sharlea Smith and Erica. They come willing to work with a great spirit and huge smiles on their faces. This kind of interaction with the public will help these students gain work and social skills as they mature into young adults.  We are proud to be part of their lives and consider that they have become our friends that we welcome as wonderful volunteers to our whole Food Bank program! Great job, guys!

 

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.

 
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