VOLUME XXXIX NO. 6 THE PINEFIELD GARDEN CLUB OF FRAMINGHAM March 2015
“Let Mother Nature’s artwork blossom in your outdoor room.”
It’s March and we can look forward to Spring – and, Daylight Savings Time. Wednesday, March 11th – our meeting will be at St. Andrew’s Church, 3 Maple Street, Framingham. We begin at 7:00P.M. for refreshments and socializing and the meeting is 7:30P.M. Our hostess is C. W.; bakers: C. R., S. I., B. W, H. W., N. B.
The program will be: “Ergonomic Tips for Happier Gardening” with Mary Panda. Mary will show us how to use ergonomic gardening tools to avoid hand and upper extremity injuries, overuse and pain. She is a physical therapist with over 30 years of experience in orthopedic injuries & conditions, as well as a certified hand therapist. Active in Ashland and Foxboro garden clubs, she hopes to educate gardeners in the safe and efficient use of tools and the prevention of injuries to allow us to adapt and continue to enjoy our gardening interests.
March 7-8th A club activity to see Needham “Art in Bloom”, where Needham garden clubs
interpret art work by Needham High School students. Location – Needham Library
18th Open Board Meeting at the home of B. E. 7:30P.M.
21st Bird House Painting Workshop at the home of B. W. – 9A.M.-12 Noon ($12 includes bird house and paint) Note cost change originally figured cost of bird house wrong.
2nd Horticulture Morning, 10A.M. “Containers Galore”, with Joanne Veiera, Waltham
11-15th Boston Flower & Garden Show, Seaport World Trade Center, Boston
23rd Back to Basics – Floral Design, Waltham, 10 A.M.
26th Civic Development Workshop, Location TBA
Happy March Birthday to: J. C. (March 12), B. E. (March 30), G. E. (March 31),
S. I. (March 23), L. S. (March 27), P. Y. (March 16), J. W. (March 20).
Our club enjoyed another successful social evening in February. Thank you to everyone who planned and worked on this event to make it so much fun.
“Please mark your calendar. It’s that time again to start planning for the club’s one and only fundraiser – the annual Pinefield Garden Club Plant Sale –Saturday, May 9th, 2015 (Mother’s Day weekend). It’s early, but start digging up and dividing your perennials! If you need pots, let us know. Labels will be provided again at the April meeting. Please let us know what you are planning to donate and we will make a label for it!” L. S and A. S.
Save the date: Our annual dinner will be June 3rd. Location and details will be announced shortly.
Reminder: Our third Annual Garden Tour date has been changed from June 20th to June 27th.
Thinking ahead to May: We have our special Perennial Plant Swap program where we purchase a plant for our Secret Pal and receive one of our choices in return. Please write your three perennial plant choices on a piece of paper and bring it to the March meeting. Each person will pick a Secret Pal at the April meeting. If you have any questions, contact M. E. M. or D. S.
You Heard It From The Grapevine:
*Did you know that a tomato is a fruit – not a vegetable?
*Bok Choy is an ancient Chinese vegetable – in the cabbage family. It is an excellent source of calcium, magnesium (prevents bone loss), phosphorus, vitamin K, potassium. One serving contains 100% beta-carotene which protects vision and boosts the immune system. Steam or sauté, use as a salsa, chop and put into salads, cook in soup.
*Cashew nuts can be a good replacement for cream sauces in chowders. Soak 2c. raw cashews in bowl of water in refrigerator overnight. Drain and blend with fresh water, then strain and puree.
*Honey is an “Old School” fix for burns. Burns heal more quickly with honey than with traditional creams. It helps the burn to become sterile quickly by lessening the chance of infection.
Remember to check out the new updated website www.pinefieldgardenclub.org.
The club has four membership tickets. Each one admits a person to Tower Hill, Garden in the Woods and Heritage Gardens as well as other places. Check the Mass Hort site to see where they can be used.
Cheese Lasagna (Arlene M)
3 lbs. ricotta cheese 1 ½ jars tomato sauce 2 or 3 eggs 2lbs. (sliced) mozzarella cheese dry parmesan cheese salt, pepper, sugar (all to your taste) lasagna noodles package sliced mushrooms
Boil noodles & drain. Put some sauce in bottom of lasagna pan. Layer of noodles, spread a layer of ricotta cheese on noodles – then sauce and mushrooms – and top with slices of mozzarella cheese; sprinkle w. parmesan cheese. Begin the same process again. Finish with the noodles last – then sauce on top, mozzarella and parmesan cheese. Bake for 20 minutes. Cool and refrigerate. Enjoy!
Think Spring! Arlene Miller, Editor
(Thank you, B. W., for sending out this issue of The Grapevine.)