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Ever Growing
Fall 2007
Gardeners In Community Development 901 Greenbriar Lane Richardson, TX 75080 www.gardendallas.org
Dallas Area Community Gardening Dallas Area Community Gardening
Dedication ceremony
Knowing that community gardens bring together people of all ages, ethnic backgrounds, and experiences to create beautiful green places in their neighborhood and recognizing the vital importance of water conservation, Organic Gardening Magazine joined forces with the American Community Gar-
Natures Path Foods to bring rainwater harvesting systems to 20 community gardens in 2007. Our Saviour Community garden was the only community garden in Texas chosen to receive one of the systems. A 20x30 outdoor pavilion was constructed which serves the dual purpose of collecting rainwater from its tin roof plus serving as an outdoor educational classroom and social gathering place. The addition of this system makes Our Saviour Community Garden serve not only as a flag ship community garden but also as a model for rainwater harvesting. Many thanks go to Tim Bonner of Tim Bonner and Associates, Inc. who not only designed and built the innovative pavilion but also completed its construction in record time, and under budget as well, thus allowing more funds to be spent on landscaping. We are grateful that Matt
Rita Hale, from Aveeno Skin Care Products, helping to install plants donated by Aveeno
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free ranging chickens and bunny rabbits as well as hosting other assorted creatures. To have your own yard or community garden certified as a Butterfly Habitat, contact Texas Discovery Gardens at Fair Park.
To receive Wildlife Habitat certification through the National Wildlife Federation go to www.nwf.org.
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GICD To Offer Three Classes: Starting a Community Garden, Seed Saving and Master Composter Certification
GICD will be offering three classes this fall. The first, Starting A Community Garden will be held on Saturday, September 15, at Our Saviour Community Garden, 1616 N. Jim Miller Road, from 2:00 to 7:00 p.m. Led by Don Lambert, who is the Executive Director of GICD and has extensive experience in starting and running community gardens, and the GICD training team, this class will include what should be considered before starting a community garden, finding suitable space, recruiting volunteers and leaders, sources of funding, etc. The cost is $30.00 and includes a stir-fry lesson and light dinner from the garden. If you are thinking about starting a community garden, or just want to learn more about starting community projects, this is the class for you. Then on Saturday, October 13, a Seed Saving class will be offered at Our Saviour Community Garden from 9:00 to 11:30. This class will teach the basics of saving all types of seeds collected in the garden. Participants will help save seeds for GICDs community gardens as well as being able to take home some varieties of seeds for their own use. The cost for this class is $15.00 for an individual or a family. The third class will offer participants the opportunity to become a certified Master Composter. A.L. Nickerson, Master Composter and certified instructor (as well as being a Master Naturalist), will teach this nationally recognized program. The 16 hour course, on November 1-3, will enable the students to educate the public about composting, vermiculture (worm raising) and their importance to our soils and environment. There will be two evening classes (November 1-2) that will be held at Central Market at Lovers Lane and Central Expressway from 5:30 to 9:30 as well as an eight hour class on Saturday, November 3, from 8:30-4:00 that will be held at Our Saviour Community Garden for hands-on experience. Participants will make their own wire compost bin and receive all written material, including a book on composting. The three day class costs $45.00 and includes lunch on Saturday. In order to receive Master Composter certification, participants must volunteer as a Master Composter in their communities for 40 hours within the following year. GICD is very excited to be able to offer these classes to the public and spaces should fill up quickly. To sign up for any of these classes, send a check made out to GICD to 901 Greenbriar Lane, Richardson, TX 75080.
Thank you for leeting us go see the garden. I like all the thing that you all shode me. All the thing like the pumkin, squash, pepper, worms, okra and all the stuff and thank you for the cake and juice. It was good and I wish I went agin. I will always remember this day.
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Garden Gleanings:
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HARVEST DONATIONS
4231 Pounds
backed by city governments and citizen organizations that care about quality of life issues like green space, open space, air quality and the mental and physical health aspects enhanced by gardens. We heard several examples of city mayors and city environmental departments who supported and promoted the gardens not only for the greening of their cities, but also for the promotion of public health and safety. It struck me that Dallas is an environmental Neanderthal compared to cities larger and smaller than we are.
Your tax-deductible donation will support GICDs community gardening programs. Any and all donations are gratefully accepted!! Please make your check payable to: GICD and send to 901 Greenbriar Lane, Richardson, TX 75080
Interested in volunteering?
East Dallas Community and Market Garden: contact Don at (972) 275-8473 or gardener@flash.net Hope Community Garden: contact Carolyn at (214) 328-0102 or chrysalisbutterfly@att.net Our Saviour Community Garden: contact Rebecca at ( 214) 564-5801 or jim.becky@sbcglobal.net
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Directions:
Heat oil in a deep stainless steel pot until hot and saut the sweet onion for 2-3 minutes. Add green onion, cilantro, peppers, cumin salt, and black pepper, Stir for a few minutes. Add in the chopped tomatoes and sugar. Bring to boiling point. Lower heat and simmer for 1 hour, stirring often. Get jars and lids ready (washed, sterilized and hot). Put bottled lemon juice in each jar: for one pint jar add 1 Tbsp or for one quart jar
Slicing and Dicing peppers, each class member took home a pint jar of salsa. The members of the class also made three dozen extra jars of salsa and peppers which will be sold to raise money for GICD.
Tiah Lambert
add 2 Tbsp. Fill jars with hot salsa, add lids and screw on rings. Process in boiling water bath: pint jars for 35 minutes and quart jars for 45 minutes. Remove from bath, cool, and label.
Ever Growing
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