Montana in the winter is the perfect time to take on indoor gardening tasks. This month our meeting will be Thursday, February 2nd at 6 pm at Montana Wild, 2668 Broadway Avenue. It will be followed by a program at 6:30 on caring for indoor plants led by Betsy Pennington from Outside In Interior Landscapes. The public is welcome to attend.
Congratulations to Buster in 3rd grade who is our Smokey Bear Poster Contest Winner this year – http://www.gardenclub.org/y…/smokey-bear-poster-contest.aspx. The poster will be sent to the Montana Federation of Garden clubs to compete at the state level.
The club will meet at Montana Wild, 2668 Broadway Avenue at 6 pm, Thursday, January 5th for our monthly meeting. This will be followed by our program around 6:30 pm.
This month Greg Chadwick from Chadwick Nursery in Helena will discuss how to grow grapes in the Helena area. We will talk about what varieties do well, how to care for them and pruning tips. The public is welcome to attend.
Friday, April 29th is Arbor Day and the Helena Garden Club will be honoring member Kathy Brown who passed away in 2012 – http://helenafuneralhome.com/obituaries/katherine-elizabeth-brown. Kathy was a kind and compassionate person always putting the needs of other above her own. Everyone is invited to come and dedicate a Good Mac apple tree in her honor. The dedication will take place at Noon between the culinary, edible and medicinal patch in the 6th Ward Garden Park, 1235 Bozeman Avenue (just east of the Helena Area Transit terminal) in Helena, Montana. Enter through southwest corner entrance to the park.
This newly planted edible forest is a fitting location for the tree.The 6th Ward Garden Parks and the Helena Garden Club greatly appreciated this opportunity to recognize Kathy as a person whose life connected people, food, and nature. What better way to honor a chef extraordinaire than to plant a tree that will continue to feed the local community for years to come. We will be using the tools donated last year by the Ames Companies for this project during the dedication ceremony. For more information check out the press release.
Now is the time to get outdoors and prune your trees during their dormant period. The club will meet at Montana Wild, 2668 Broadway Avenue at 6 pm, Thursday, February 4th for our monthly meeting. This will be followed by our program around 6:30 pm. Our program in February will be on conifers. If you want to learn how and when to prune conifers, feel free to join us for discussion and videos. We will also talk about sculpting trees into living eco-art. The public is welcome to attend.
Swing out to Jefferson City today for the Tizer Gardens Apple Festival. Enjoy all things apple. Learn how to prune your trees, press some cider and support Nature Connections the nonprofit organization through the bake sale happening today from 1 to 5.
The Helena Community Gardens is having a lactofermentation workshop on Saturday October 3, 2015, from 9:30 a.m. to 11:30 a.m. at the Plymouth Church, on the corner of Oaks and Winne, behind the community gardens. Presented by CJ Puotinen and Stephen Nagy
This year’s buzz word is MICROBIOME, the population of bacteria and other microbes that help define our state of health. Search online for microbiome and you’ll get more than 2 million hits. As Robynne Chutkan explains in her book The Microbiome Solution: A Radical New Way to Heal Your Body from the Inside Out (Penguin Random House, 2015), “Fermented foods such as sauerkraut, kimchi, and pickles are microbiome rock stars because they contain live bacteria (probiotics) and prebiotic fiber to nourish gut bacteria. You should try to include some of these fermented foods in your diet every day.”
Celebrate your garden’s harvest by turning carrots, cabbages, radishes, onions, and other vegetables into yummy ginger carrots, sauerkraut, kimchi, side dishes, salad ingredients, old-fashioned dill pickles, and condiments like sriracha (hot sauce). Lactofermented foods are easy to prepare (Mother Nature does the work), plus they’re delicious and more nutritious than plain vegetables. In addition to providing probiotics and prebiotics, their vitamin content is higher and they are easier to digest than other raw veggies.
Learn how to turn your own vegetables as well as locally prepared salsas and other foods into tangy lactofermented dishes. This workshop is fun, fast-paced, and informative. You’ll take your transformed ingredients home with you and your microbiome will thank you!
Things to bring: vegetables, sharp knife, hand grater or electric shredder, and glass jars or a pickle crock. The instructors will provide demonstrations, handouts, recipes, unrefined salt, liquid whey, cultured vegetable starters, extension cords, Cuisinart, mandoline slicer, graters, and other supplies. We’ll be working in the church kitchen. Wear casual clothes. RSVP – email@example.com (406) 438-6049.