The topics for my Cooking from the Kitchen Garden (Groundhog Day, BCA, 7 PM) presentation remain planning your garden, starting seeds indoors, maintaining your garden, and putting things by, but my guest stars are an evolving list. Bernie will still be talking groundhogs and pickles, and Dan and Amanda will still have photos of their massive tomato and pepper canning operation, but Joe will have to play nursemaid to one of our dogs, who just had knee surgery, so I'll have to relay any questions you have about building the cold frame to him, and I'll answer them here after the program.
A new and wonderful addition to our line-up of seasoned gardeners on hand for you to ask questions of are Ralph and Kathy, who have a fabulous garden in general, and their vegetable patch is excellent, and surrounded by a tall and effective deer fence! They plan to add some raised beds next spring (great for those with small yards, and also for those with physical challenges), and they reminded me that a wonderful place to buy seedlings is Garden Dreams in Wilkinsburg! Ralph will be bringing the Garden Dreams catalog to the meeting, and I will bring lots of good show and tell items, too.
Throughout the presentation, our guest stars will add their words of wisdom and experience, and afterwards, we will have a round table for you to ask questions. I know the food committee is planning a delicious kitchen-garden-inspired snack and beverage spread, and one of our guest stars may even bring some groundhog cookies, but she promised me that not one of the 13 little buggers she trapped last summer are included in the recipe. (I think they might be more on the order of this.) I think our webmaster (decorating committee) has a few other surprises up her sleeve, and I'll keep you posed on more deets as the time draws closer.
We hope to welcome some members of the nearby Churchill Garden Club, and would love to see as many hibernating Blackridge neighbors and friends and their guests as possible. Give me a call at 412-241-5769 or Nancy Del Presto at 412-247-4129 if you'd like to attend, so that we have an idea of how much food to prepare and how many chairs to put around the tables. You are, of course, welcome to post your RSVP or your questions right here, as well.
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