Sprout
Good Food Project Garden Newsletter
 October 2016 Sprout  
 
November is Herb Planting Time!
From left: GFP's herb spiral with thyme, rosemary, and parsley, top row: sage and cilantro, second row: mint and dill, bottom row: lavender and German Thyme
 
Whether you like the feathery, wispy look and exotic taste of fennel or the aromatic properties and pungent appeal of rosemary, it is time to plant those hearty herbs that like our mild Louisiana winters. The best time to plant your favorite herbs are in the fall. Seeds of celery, cilantro, dill, fennel, and parsley (flat Italian or curled), can be planted in flower beds or containers. If you are the DIY type, consider making a herb spiral using old brick, or garden pavers that is used exclusively to grow herbs. The spirals may take a little thought and time to build, but can save on weeding and watering.
For best results, go with small transplants of lavender, marjoram, mint varieties, oregano, rosemary, sage, and thyme. Plant them close to your door so that you can pinch or snip from them regularly in order to have fresh herbs all winter. Herbs can help stave off those winter blues with their vibrant green colors and luscious smells.
Wherever you decide to plant herbs, in a container or a bed, make sure you use a good organic soil, have good drainage, and plan to water frequently. Containers may need daily watering.
Herbs need 3-4 hours of direct morning sun and consistent moisture. Filtered afternoon light helps them retain their flavor and helps them last longer.

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
 Chinese Cabbage Stir-Fry
Chinese cabbage growing at the Good Food Project Demonstration Garden this Month
Did you know?
  • Chinese cabbage leaves can be steamed, boiled, quickly stir fried, or eaten raw
  • The leaves and stalks add flavor to soups, stews, pasta dishes, and stir-fries
  • The central ribs can be eaten raw, just slice or coarsely shred for salads, slaws, or cut in thin strips for raw-veggie platters
  • Chinese cabbage leaves are a good source of vitamin C, folic acid, and potassium, and contain some vitamin A 
Ingredients:   
1 Head Chinese cabbage, thoroughly rinsed and sliced
1 Small yellow or red onion diced
1 Minced garlic clove
1 Teaspoon minced or powdered ginger
2 Tablespoons low-sodium soy sauce 
1 Tablespoon rice vinegar
2 Teaspoons toasted sesame oil
Salt and pepper to taste

Directions:
1. Heat canola oil in a large sauté pan over medium high heat
2. Sauté onion, garlic, and ginger (1 minute) 
3. Add cabbage, cook until it starts to wilt (about 2 minutes)
4. Add soy sauce and rice vinegar, stir well, cook 2 minutes until cabbage is wilted (about 3 minutes).
5. Remove from heat - drizzle with sesame oil
 

 

 

 

 

 

In October plant:

  • Beets
  • Broccoli (Plants)
  • Brussels sprouts (Plants)
  • Cabbage (Seed, plants)
  • 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

 

                        

 

 

In November plant:

  • Cabbage
  • Carrots
  • Celery
  • Chamomile
  • Chard, Swiss
  • Chervil
  • Chinese Cabbage
  • Chives
  • Cilantro
  • Collards
  • Dill
  • Fennel
  • Feverfew
  • French Tarragon
  • Garlic
  • Garlic Chives
  • Kale
  • Kohlrabi
  • Lavender
  • Leek
  • Lemon Balm
  • Lettuce
  • Marjoram
  • Mexican Tarragon
  • Mints
  • Mustard Greens
  • Onion, Leek (Seed or sets)
  • Oregano
  • Parsley
  • Radishes
  • Rosemary
  • Rutabaga
  • Sage
  • Shallots (Sets)
  • Sorrel
  • Spinach
  • Thyme
  • Turnips

 

  

 
Block High School FFA students under the leadership of teacher, Chad Ryan, enhanced their newly installed garden with a beautiful fence and pergola this month.

                               

 
Garden News

October has been another very busy month for Good Food Project. Virtually every day has been filled with scheduled site visits or work days with more of our fantastic community and school partner gardens. Good Food Project formed a great new partnership with Atmos Energy and Natchitoches area Atmos employees in Natchitoches Parish who helped us with the cost and installation of a raised-bed garden consisting of six beds made of natural cypress at Natchitoches Council on Aging. GFP established a new school garden for  Block High FFA students under the leadership of Chad Ryan and  for the  Bolton High School CBT class led by Elizabeth Merien. We have a new enthusiastic sponsor at L.S. Rugg Elementary this year in librarian, Emily Murphy; we look forward to working with her and all the students at Rugg! The GFP team spent a day with sponsors and students at LaSalle Parish schools including: Child Nutrition Programs Director for LaSalle Parish, Kelly Thompson, and Olla Standard Elementary, whose fifth grade students under the leadership of teacher, Melba Hodges has maintained a thriving garden, Jena Elementary, under the leadership of teacher, Khristie Poole had bountiful harvests of cucumbers and peppers all summer and Goodpine Middle School, led by teacher, Chasity Sherrill, who had beautiful harvests of eggplant through August. We also established a new garden site for the Catahoula Healthy Initiatives Coalition in Sicily Island, led by Mr. Cook. The month got rounded-out with our committed volunteers and staff coming together for intense fall workdays at the demonstration garden here at the Food Bank with Youth Challenge cadets, at the North Alexandria Community Garden, and the Pineville Youth Center garden.  A big thanks goes to everyone who has rolled up their sleeves and committed to all the gardens partnered with Good Food Project this month!
 

Garden partners in above photos: Top left: Block High FFA - Top right: GFP volunteers and staff at North Alexandria Community Garden - Second Row, Left: L.S. Rugg Elementary students - Right GFP Community Gardens Manager Cindy Baker with Bolton High CBT students - Bottom left: Natchitoches area Atmos Energy employees and GFP staff at garden installation for Natchitoches Council on Aging.

 

 

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! Come out and harvest with us and learn new things about gardening and make new friends!

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

 
New GFP volunteer, Jane Fillette, harvested almost 18 pounds of turnip greens that were given to Food Bank clients on her first visit to the demo garden! We look forward to working with Jane who is making a difference in our community! 

 

 

 
 
Garden Tips for Winter Herbs:
1. Once the herbs you plant this fall start showing growth, remember to pinch or snip them frequently to keep them flavorful and well-producing.
2. After cutting the end off a bunch of celery, don't throw it away!  Place the rounded butt of the celery in a well-prepared container of moistened soil so that the top 3/4's of the celery are above the soil line. In about a week or so, new leaves will appear in the center of the butt. Use the celery leaves and stalks to flavor your winter soups and stews.
3. Be very careful about where you plant mint, as it can be invasive!
More garden partners, volunteers , and staff from this month! Top left: Robert Cook with the Catahoula Healthy Communities Coalition - Middle - Little hands at North Bayou Rapides Elementary - Far right - GFP Garden Assistant - Dellen Ross, Sr. - Bottom left - D. F. Huddle students - Middle - Youth Challenge Program cadets at GFP - Thanks to everyone for their outstanding work this month!
 

Volunteer of the Month

Catherine "Charlie" Walker

 

Charlie Walker volunteering with GFP at the North Alexandria Community Garden 


 

Catherine "Charlie" Walker, a retired Central Louisiana barber, began volunteering with Good Food Project earlier this summer. Charlie's vivacious smile and "never meet a stranger" attitude quickly endeared her to GFP staff and volunteers.

 While Charlie has been gardening most of her adult life, she still hoped to learn more. Charlie's initial intention was come to the demonstration garden to help out in her community, but she soon realized that she was receiving a big benefit as well! This community-style gardening was inspiring her to learn more! She loves the Good Food Project program and how it teaches people, especially children, where their food comes from. Charlie expressed that the staff has made her feel at home in the garden. "What I love the most," she says, is that "the staff is so knowledgeable, and they are willing to show me and teach me new things about growing my own vegetables. I also love that they are so patient with me!"

Charlie's willingness to serve and her big heart has been a welcome addition to our volunteer family here at Good Food Project! We sincerely appreciate having her as a volunteer and hope we share a long and fruitful relationship as we all learn to grow together!

 

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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