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Good Food Project Garden Newsletter
March 2014
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Hope Renewed at Hope House
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The Good Food Project began the month with a workday Saturday at the newly relocated Hope House of Central Louisiana. Previously, space was limited at the old Bolton Avenue location and with a move approaching at the end of 2013, a decision was made to install a container garden only. Throughout the fall, GFP conducted nutrition classes with the women of Hope House before and after their move to the new location. As the icy days of January and February waned, anticipation was high to install lasagna style garden beds and raised beds on the first weekend with good weather. According to Hope House Director, Sandra Ray, "the move was challenging and overwhelming, but well worth the effort." She further indicated that the women and children, as well as the program staff, "have much more privacy and are in a safe neighborhood and environment. " Ms. Ray is pleased with the partnership with the Food Bank of Central Louisiana and the Good Food Project which she believes "is empowering the women and children to learn about how to grow their own sustainable food and to make healthier food choices." We are off to a great start with the garden which is located in a fenced in area of the complex. Three lasagna style beds were installed along with two raised beds and mulch pathways. Spinach, pak choi, lettuce, broccoli and herbs were planted. Plans are in the works for a flower bed to attract pollinators and some benches for the residents who want to sit in a peaceful setting. The children have thoroughly enjoyed working in the garden and watching it take shape, and the women are proud of what they accomplished as a team working together. If you would like to donate to this worthwhile project please contact Frances Boudreaux at 318.445.2773 or email: [email protected]
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Swiss Chard with Raisins and Slivered Almonds
Ingredients:
 | | "Bright Lights" Swiss Chard |
1 1/2 pounds Swiss chard (preferably rainbow or bright lights - 2 bunches)
1/2 Cup slivered almonds (2 1/2 oz.)
1/4 Cup olive oil
1 medium onion, finely chopped
1/4 Cup golden raisins, finely chopped
1/2 Cup water
2 Tablespoons balsamic vinegar
Preparation:
Tear chard leaves from stems, then coarsely chop stems and leaves separately
Toast nuts in oil in a wide 6-8 quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 - 2 minutes. Transfer with a slotted spoon to paper towels to drain - season with salt.
Cook onion in oil remaining in pot, stirring occasionally, 1 minute. Add chard stems and cook 2 minutes. Add raisins and 1/4 cup water, simmer covered until stems are softened, about 3 minutes. Add chard leaves, remaining 1/4 cup water, and balsamic vinegar. Simmer partially covered, stirring occasionally, until leaves are tender - about 3 minutes. Season with salt and pepper.
Serve sprinkled with toasted almonds
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In March plant:
 | | Cabbage, Hyacinth and Yarrow |
- Beans (lima & bush)
- Cantaloupe
- Kohlrabi
- Mustard Greens
- Okra
- Peas, Southern
- Radishes
- Summer Squash
- Swiss Chard
- Tomatoes
- Watermelon
- (Start these seeds indoors: bell pepper, hot pepper, eggplant and tomato)
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Now that spring is "popping" the GFP crew is "dropping" raised garden beds all over Cenla. If you are interested in building raised garden beds or in helping with supplies for someone else to build them please contact us at 318-445-2773.
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Spring colors and signs are all around us at the Good Food Project demonstration garden! Consider joining us as we prepare for spring planting. Volunteers are always welcome and much needed to help with seed starting, building new beds, and the maintenance and harvesting of crops.
Each Wednesday from 8:30-11:30 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 Wednesday's aren't good for you, call us to set up another volunteer day! 318-445-2773
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Garden Quote
"I love spring anywhere, but if I could choose I would always greet it in a garden." Ruth Stout
 | | Good Food Project - March 2014 |
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 Volunteer of the Month
Ken Boudreaux
Good Food Project volunteer, Ken Boudreaux, is a career pharmacist, but a wood craftsman by design. What started out as a hobby making picture frames about seven years ago, has now become a serious past time of creating beautiful custom wood pieces including entertainment units, clocks, and cabinets. He has used his self-taught knowledge and skills to benefit the Good Food Project by building a two-bin wash station in 2012, that he designed, and most recently, fourteen 1X12X12 cypress raised garden beds. These beds have been transported to local school gardens, the T.R.E.E. House Children's Museum, and the Hope House of Central Louisiana. Boudreaux says he is "happy to help the project whenever he can." He finds that working with wood is both relaxing and therapeutic, but most of all, pleasing and useful to the people he cares about. The Good Food Project is grateful for his continuing support.
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