Go Green, Meridian!

Summer 2017 - Love and Peas Community Garden

We the volunteers and members of Go Green Meridian hope that everyone has had a fruitful and productive summer. Believe it or not, Summer 2017 will be over September 22nd, less than 8 weeks away. The “Love and Peas Community Garden” has flourished with all the rain, we have grown and shared 10 varieties of Heirloom Tomatoes, 4 varieties of Jalapeno Peppers, 6 varieties of hot peppers, and 4 varieties of eggplants. In keeping with our Southern roots, okra, snap beans, peas and squash is a big part of our harvest.
The Love and Peas Community Garden, will continue our summer hours, “Weeding Wednesday” from 4:30pm – 5:30pm every week and “Summer Harvest Saturday” 8:00am – 9:30am every weekend. This schedule will change when the days become shorter. Please join us in the garden for great food, better conversation and a safe and learning environment.
“Hope to see you in the garden”
Go Green Meridian

Due to the excessive rain this Spring, the Canoe Trip on the Chunky River to see the blooming Mountain Laurel did not happen. The river levels were too high to safely enjoy the river but, this Fall we will schedule another "float", stay tuned. This is open to all, it's a wonderful day on the river, we will be guided by our own Gail Barton. DATE / TIME to be announced via email.

Children's Programming: Growing Up Green!

To ensure a sustainable future, it is essential that our children are exposed to sustainable living. We are excited to announce a new initiative "Growing Up Green!"

If your church, school or homeschool would like to schedule a tour of the garden, please contact gogreenmeridian@gmail.com or call 917-664-7255.

This is a free event, its held at the Love and Peas Community Garden, based on the time of year, the children can pick, plant or eat such variety of plants as fresh strawberries, carrots, sugar pod peas and blueberries.

How to preserve the food you grow.
PRESERVING SUMMER’S GARDEN TREASURES

There comes a time in the summer when your gardens are producing so much it is hard to keep up with it. With gardens at their peak production there are way too many fruits and vegetables to use before they go bad. Depending on the fruit or vegetable there are methods of preserving that will have you enjoying your garden well after the growing season. Freezing, canning, pickling, and dehydrating are all options.

FREEZING: Freezing can be effective and it is easier than canning.
Tomatoes: Blanch tomatoes for 60-90 seconds and using a slotted spoon transfer directly to a bowl of ice water. Remove stems and core then place in Zip lock bags. These tomatoes can be used throughout the winter to make chili and spaghetti.
Vegetables such as squash, green beans, and corn can be blanched and frozen. You can freeze peppers without blanching by chopping them and removing the membrane. You can also freeze onions.
Corn: it is best to remove the corn from the cob because of freezer space and cobs can get mushy when frozen. Boil corn for 3 minutes then blanch in ice water. After it cools remove the corn without scrapping the cob. Ladle into freezer bags.
Fruits and berries can also be frozen by filling freezer bags with fruit and getting all of the air out before sealing.

Pickling:
Refrigerator pickles:
Refrigerator pickles can keep for about one month.
Basic brine:
For every pound of vegetable:
1 cup vinegar any kind except balsamic
1 cup water
½ cup sugar
1 tablespoon kosher salt
You can also add a variety of herbs.
Place in small pan and boil, then poor over vegetables in any heat proof container with an airtight lid.

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