Gene Allen, Hilton Holcomb, Jackie Lewis, and Joan Wilsusen received their five year pins. Vicki Kay received her ten year pin.
Richard Boland, Pat Hagerty, Maggie Hoon, Vicki Kay, Barbara McCoy, and Tom Pezanowski received their 1000 hour pins. Patty Burns, Hilton Holcomb, John Kellett, and Jim Meyer received their 2000 hour pins. Carole Wilson received her pin for 5000 hours. Our top volunteers, Shirley Waggoner-Eisenman and Ash Tyler were awarded their pins for volunteering 6000 hours! As you can image, these Master Gardeners who have received their awards are some of major reasons for the success of this organization.
Master Gardeners from the 2007 class that were awarded their certificates for meeting the requirements to be Master Gardeners: Kenneth Aadsen, Gail Aaron, Phil Andreano, Grace Bacon, John Baronowski, Baird Bell, Monica Bender, Carlo Chadwick, Nancy Creasman, Verda Darrell, JoAnn Edwards-Norman, Ellen Englehardt, Bill Fairley, Sandra Farrell, Kay Forbes, Wayne Freas, Rodney Gore, Peggy Halfpenny, Leslie Harlow, Alfonso Herrera, Maryann Horgan, Virginia Howell, Michelle Keenan, Ellen Levinson, Happy McCrary, Sue Miller, Jenny Newton, Carolyn O'Brien,Bill Ormerod, Billy Privette, Mary Stoddard, Gloria Summerour, George Wong-Chong, and Sandra Yaun. Hopefully, many of those will continue on and earn various awards in the future.
Congratulations to everyone on the list. Thanks for another wonder year.
Saturday, August 09, 2008
Joe's Kitchen
Mediterranean Stuffed Flounder
I recently caught some nice flounder and found this recipe that worked great. You can use Kalamata or your favorite olives in this dandy dish. I love the combination of olives and basil.
4 flounder fillets
salt and pepper
juice of one lemon
8 large olives or 12 small
¼ cup of julienned sweet basil leaves
Sauce:
2 tablespoons butter
1 tablespoon flour
1/2 pint milk
8 to 12 olives
¼ cup of julienned sweet basil leaves
Salt and pepper
Rinse and dry fillets and sprinkle with salt, pepper and lemon juice. Roll each fillet up with a couple of olives and some basil inside -- big fillets might need more olives end to end in the roll. Place rolls in a sauté pan with olive oil, cover and cook over high heat 6 minutes on a side or until done.
While fish bakes melt butter and stir in flour over mild heat. Add a small amount of the liquid from the baking fish. Then gradually add milk, raise heat and stir until it boils. Reduce heat to a simmer, add olives and basil, salt and pepper. Top fillet rolls with sauce. I served one large fillet and two braised sea scallops with fresh green beans and some garlic toast. Serves 8.
I recently caught some nice flounder and found this recipe that worked great. You can use Kalamata or your favorite olives in this dandy dish. I love the combination of olives and basil.
4 flounder fillets
salt and pepper
juice of one lemon
8 large olives or 12 small
¼ cup of julienned sweet basil leaves
Sauce:
2 tablespoons butter
1 tablespoon flour
1/2 pint milk
8 to 12 olives
¼ cup of julienned sweet basil leaves
Salt and pepper
Rinse and dry fillets and sprinkle with salt, pepper and lemon juice. Roll each fillet up with a couple of olives and some basil inside -- big fillets might need more olives end to end in the roll. Place rolls in a sauté pan with olive oil, cover and cook over high heat 6 minutes on a side or until done.
While fish bakes melt butter and stir in flour over mild heat. Add a small amount of the liquid from the baking fish. Then gradually add milk, raise heat and stir until it boils. Reduce heat to a simmer, add olives and basil, salt and pepper. Top fillet rolls with sauce. I served one large fillet and two braised sea scallops with fresh green beans and some garlic toast. Serves 8.
Work Days
Please come and help us when you have time, but especially on the work days. Aug. 19th and September 1st
Gardens: Jim Blake will direct your work.
Greenhouse: Tyler Ash always needs help weeding and getting plants ready for sale.
Gardens: Jim Blake will direct your work.
Greenhouse: Tyler Ash always needs help weeding and getting plants ready for sale.
Hort Agent, David Barkley
The last “Plants, Pests and Pathogens” training of the year will be on Tuesday 8/12 from 10am - 12pm at the Leland campus of BCC. Guest presenters this month include:
➢ Joe Neal, Weed Management in the Landscape
➢ Barb Fair, Water Conservation in the Landscape
➢ Gerald Holmes, Pathogens in the Landscape
➢ David Stephan, Insects in the Landscape
This is the last TV conference of the year, Should be an exceptional program. Hope to see you. We'll caravan and also provide some transportation. Let me know
➢ Joe Neal, Weed Management in the Landscape
➢ Barb Fair, Water Conservation in the Landscape
➢ Gerald Holmes, Pathogens in the Landscape
➢ David Stephan, Insects in the Landscape
This is the last TV conference of the year, Should be an exceptional program. Hope to see you. We'll caravan and also provide some transportation. Let me know
Charlies says:
I need some folks to volunteer for the Hot Line. Lots of empty spaces on the sign up sheet. Would be a great time for the new class members to come and receive your initial training with me. Don't be bashful!
Time to sign up for the State Conference. That will insure that you get to attend the workshops that you are interested in. I have extra copies of the registration form if you need one. Let me know.
Be careful out there in this heat. Enjoy the summer here in Paradise.
Time to sign up for the State Conference. That will insure that you get to attend the workshops that you are interested in. I have extra copies of the registration form if you need one. Let me know.
Be careful out there in this heat. Enjoy the summer here in Paradise.
From the President's desk...
Beverly Mastrovich mentioned that Ginny Howell was the person in charge of getting over 100 “Gardening by the Month” books to the St. James residents who ordered them during the garden tour. Great job Ginny!
2008 Conference Report
Link to the 2008 Conference Web Site
Listed below are where volunteers are need for the 2008 conference. Contact me if you can volunteer for any of them. My phone number 754-4148,
e-mail is shirley312@webtv.net
SILENT AUCTION
The silent auction Chair has resigned and we are in need of a Chair. A lot of work has been done and there is a committee in place.
HOSTESS AND HOST
Hostess and Host are needed for each of our speakers/workshop presenters. Some of you have volunteered, however more are needed. It will be your responsibility to meet the presenter help, them register, see to their lodging needs if necessary. You will be their go to person for whatever they need, i.e time their presentation, if necessary introduce them. A short bio will be provided.
RAFFLE TICKETS
We presently have two item donated that we will be selling raffle tickets on. We need a person who will take the responsibility for seeing that we have enough volunteers to cover the necessary hours.
SIGNAGE
We will need a few signs, such as signs by appropriate rooms for workshop, etc. Hopefully we will be allowed to place signs along the road way leading to conference site.
DECORATION
We will need table decorations for two (2) lunches and one banquet. It is my thought to use any plants that are donated for door prize as decoration and give them away at the end of the conference.
SELLING ITEMS
The conference will be selling shirts and possible garden tools we will need volunteers to work the table.
TOTE BAG STUFFERS
Needed are small items to be put in the tote bags, i.e. pads, pens, pencils, samples of products, etc.
Listed below are where volunteers are need for the 2008 conference. Contact me if you can volunteer for any of them. My phone number 754-4148,
e-mail is shirley312@webtv.net
SILENT AUCTION
The silent auction Chair has resigned and we are in need of a Chair. A lot of work has been done and there is a committee in place.
HOSTESS AND HOST
Hostess and Host are needed for each of our speakers/workshop presenters. Some of you have volunteered, however more are needed. It will be your responsibility to meet the presenter help, them register, see to their lodging needs if necessary. You will be their go to person for whatever they need, i.e time their presentation, if necessary introduce them. A short bio will be provided.
RAFFLE TICKETS
We presently have two item donated that we will be selling raffle tickets on. We need a person who will take the responsibility for seeing that we have enough volunteers to cover the necessary hours.
SIGNAGE
We will need a few signs, such as signs by appropriate rooms for workshop, etc. Hopefully we will be allowed to place signs along the road way leading to conference site.
DECORATION
We will need table decorations for two (2) lunches and one banquet. It is my thought to use any plants that are donated for door prize as decoration and give them away at the end of the conference.
SELLING ITEMS
The conference will be selling shirts and possible garden tools we will need volunteers to work the table.
TOTE BAG STUFFERS
Needed are small items to be put in the tote bags, i.e. pads, pens, pencils, samples of products, etc.
Upcoming Events
Sept. 13th Firewise Demo at St. James
Sept 22nd Continuing Ed Seminar on Herbs at BCC, 2-4pm
Sept. 26th Fall Coastal Gardening Program with Peter Hertyl, Lucy Bradley, Matt Martin
Sept 29th Continuing Ed Seminar on Herbs at BCC, 6-8pm
Oct 5-8 2008 MG Conference in Brunswick County
Oct 23, 24 & 25th Plant Sale
Dec 10th Christmas Party
Upcoming Speakers
Aug 28th Charlotte Glen - Plants for difficult situations
Sept. 25th Ronda Sherman - Vermicomposting
Oct 23rd Toby Bost
Nov. 20th updates by horticulture staff
Sept 22nd Continuing Ed Seminar on Herbs at BCC, 2-4pm
Sept. 26th Fall Coastal Gardening Program with Peter Hertyl, Lucy Bradley, Matt Martin
Sept 29th Continuing Ed Seminar on Herbs at BCC, 6-8pm
Oct 5-8 2008 MG Conference in Brunswick County
Oct 23, 24 & 25th Plant Sale
Dec 10th Christmas Party
Upcoming Speakers
Aug 28th Charlotte Glen - Plants for difficult situations
Sept. 25th Ronda Sherman - Vermicomposting
Oct 23rd Toby Bost
Nov. 20th updates by horticulture staff
Sunday, July 20, 2008
Botanical Interests Inc
a primary supplier of garden seeds to independent garden centers and health food grocery stores, is now selling direct to the public via its website,
www.botanicalinterests.com.
We would love for you to try our seeds. We are offering a discount. Simply include the following discount code in your shopping cart when checking out and you will get a 10% discount: 1000.
Our seeds are unique in their quality and the huge amounts of information the seed packets offer. Additionally, 120 of the 500 varieties we offer are certified organic. Plus, over 250 are heirlooms, 60 are herbs, and there are some wonderful flower blends in large packets. We carry NO GMO's (genetically modified organisms) and all of our seeds are untreated with pesticides.
Unlike many seed packet companies, our business is a family owned business and is not owned by a mega-agricultural company. You and your garden will appreciate the heart we put into our product!
Curtis Jones & Judy Seaborn
Co-owners, Botanical Interests, Inc.
Be a more informed gardener! Sign up for our newsletter, timely info, special deals!
http://visitor.constantcontact.com/email.jsp?&m=1101782088215
www.botanicalinterests.com.
We would love for you to try our seeds. We are offering a discount. Simply include the following discount code in your shopping cart when checking out and you will get a 10% discount: 1000.
Our seeds are unique in their quality and the huge amounts of information the seed packets offer. Additionally, 120 of the 500 varieties we offer are certified organic. Plus, over 250 are heirlooms, 60 are herbs, and there are some wonderful flower blends in large packets. We carry NO GMO's (genetically modified organisms) and all of our seeds are untreated with pesticides.
Unlike many seed packet companies, our business is a family owned business and is not owned by a mega-agricultural company. You and your garden will appreciate the heart we put into our product!
Curtis Jones & Judy Seaborn
Co-owners, Botanical Interests, Inc.
Be a more informed gardener! Sign up for our newsletter, timely info, special deals!
http://visitor.constantcontact.com/email.jsp?&m=1101782088215
Wanted - Talented Members
Are you one of the many talented people in the Master Gardener Association? We are working hard to put together a great state conference this October and you can help. We are looking for items for our Silent Auction or to be used for door prizes to be awarded to our fellow master gardeners who will be attending the conference. If you have a craft or hobby or other artistic or creative pastime, and would like to donate something to help support the conference, let us know. You will receive recognition for your donation in the program materials. If you would like to donate something for the Silent Auction, contact Shirley Waggoner-Eisenman (754-4148), or for a door prize, talk to Peggy Halfpenny (253-9624). Thanks!
Greenhouse/Restitution,
Ash stated that he and Billy Privette started the pre-mounts for the two large fans in the greenhouse. The new top and 12” exhaust fans are also ready to be installed. He has to do some work on the irrigation system and the electrician has to wire everything up before the top can be put on. The pre-budget for the Restitution program is $10,500 which is $1800 less than last year.
Joe's Kitchen
Potato Salad With Blue Cheese, Bacon and Red Onions
I had a potato salad that was fabulous at a July 4th party. Here is my best stab at recreating it.
Dressing:
1 T. cider vinegar
2 1/4 t. lemon juice
1 med. clove minced garlic
salt & fresh ground pepper
1 1/2 t. Dijon mustard with seeds
1/4 C. oil
1/4 C. best quality prepared mayonnaise
2 T. sour cream
Potato salad:
3 lb. red skin potatoes (about 2” in diameter)
8 oz. lean bacon, cut into 1/2 inch pieces
1/2 C. chopped red onion
4 oz. piece Blue cheese and 4 oz. of Gorgonzola cheese
1/4 C. chopped flat leaf parsley
salt and freshly ground black pepper to taste
For dressing, place vinegar, lemon juice, mustard, garlic, 1/4 t. salt and several grinds of black pepper in nonreactive bowl and whisk to combine. Whisk in oil. Then whisk in mayonnaise and sour cream. Taste and season with more salt if desired. Set aside. Boil unpeeled potatoes in salt water. Cook until potatoes are tender but still firm, about 25 minutes, depending on size of potatoes. Remove and cool 10 minutes. Sauté bacon until crisp and drain on paper towels and crumble. Save 1 T. of drippings in pan. Place pan over medium heat and add red onions and stir a minute or less to just season them with a little of the bacon drippings. Remove onions to large salad bowl. While potatoes are still warm, slip off skins and cut into 3/4 inch cubes. Add to bowl with onions along with cooked bacon and cheese. Toss to mix; the warm potatoes will cause the cheese to melt slightly. Pour in the dressing and mix well. Taste and season generously with salt and pepper as needed. Let the salad stand at room temperature for 15 minutes to meld the flavors. (Salad should be served at room temperature) When ready to serve, sprinkle salad with parsley and mix well. Place in an attractive serving bowl. Serves 8.
I had a potato salad that was fabulous at a July 4th party. Here is my best stab at recreating it.
Dressing:
1 T. cider vinegar
2 1/4 t. lemon juice
1 med. clove minced garlic
salt & fresh ground pepper
1 1/2 t. Dijon mustard with seeds
1/4 C. oil
1/4 C. best quality prepared mayonnaise
2 T. sour cream
Potato salad:
3 lb. red skin potatoes (about 2” in diameter)
8 oz. lean bacon, cut into 1/2 inch pieces
1/2 C. chopped red onion
4 oz. piece Blue cheese and 4 oz. of Gorgonzola cheese
1/4 C. chopped flat leaf parsley
salt and freshly ground black pepper to taste
For dressing, place vinegar, lemon juice, mustard, garlic, 1/4 t. salt and several grinds of black pepper in nonreactive bowl and whisk to combine. Whisk in oil. Then whisk in mayonnaise and sour cream. Taste and season with more salt if desired. Set aside. Boil unpeeled potatoes in salt water. Cook until potatoes are tender but still firm, about 25 minutes, depending on size of potatoes. Remove and cool 10 minutes. Sauté bacon until crisp and drain on paper towels and crumble. Save 1 T. of drippings in pan. Place pan over medium heat and add red onions and stir a minute or less to just season them with a little of the bacon drippings. Remove onions to large salad bowl. While potatoes are still warm, slip off skins and cut into 3/4 inch cubes. Add to bowl with onions along with cooked bacon and cheese. Toss to mix; the warm potatoes will cause the cheese to melt slightly. Pour in the dressing and mix well. Taste and season generously with salt and pepper as needed. Let the salad stand at room temperature for 15 minutes to meld the flavors. (Salad should be served at room temperature) When ready to serve, sprinkle salad with parsley and mix well. Place in an attractive serving bowl. Serves 8.
Hardscape, Fred Mina:
Jim Blake mentioned that several items were completed in the gardens - the community tool closet and new ramp for handicap access.
Work Days
Please come and help us when you have time, but especially on the work days. June 15th and July 7th
Gardens: Jim Blake will direct your work.
Greenhouse: Tyler Ash always needs help weeding and getting plants ready for sale.
Gardens: Jim Blake will direct your work.
Greenhouse: Tyler Ash always needs help weeding and getting plants ready for sale.
Hort Agent, David Barkley
I would like to thank the Master Gardeners for the $50.00 donation to help me to entertain the kids when we host the national meeting in mid July. It always helps to have a little extra emergency money. I plan to use the money either for some games as they wait for an activity or to provide a quick light refreshment on one of the hot summer days while they are here. You do a lot of good things and I am very proud of our Master Gardeners who lead and provide an example to others.
Charlies says:
Rain Barrels are available for anyone interested. We will sell them ready to go for $50.00 each.
From the President's desk...
This will be a short report as I have been busy with the 2008 Master Gardener Conference. A list of needed volunteers can be found elsewhere in this newsletter. If you missed the Recognition Luncheon you missed a great time. Don't forget the Hot Line, Greenhouse and Garden needs you to volunteer. Our July speaker will be Dr. Frank Blazich his topic will be propagation. He is a great speaker as he teaches propagation at NCSU. If you have paid your dues you Membership Card is available at the Extension Office. See Bette the next time you are in the building. Hope to see you all at the conference, don't forget to send in your registration form. The 2008 Conference Announcement is available on the State Association web site:
2008 Conference Report
Listed below are where volunteers are need for the 2008 conference. Contact me if you can volunteer for any of them. My phone number 754-4148,
e-mail is shirley312@webtv.net
CHECK IN (REGISTRATION) place, time and hours. Three volunteers for each slot.
Sunday, October 5th at Sea Trail
noon - 3pm, 3pm - 6pm, 6pm - 8pm
Monday, October 6th at Sea Trail
7am - 10am, 10am - 1pm, 1pm - 4pm
Monday, Oct. 6th at Silver Coast Winery
5:30 pm - 7:00 pm
Tuesday, October 7th at Sea Trail
7:00 am - 9:am
SILENT AUCTION
The silent auction Chair has resigned and we are in need of a Chair. A lot of work has been done and there is a committee in place.
HOSTESS AND HOST
Hostess and Host are needed for each of our speakers/workshop presenters. Some of you have volunteered, however more are needed. It will be your responsibility to meet the presenter help, them register, see to their lodging needs if necessary. You will be their go to person for whatever they need, i.e time their presentation, if necessary introduce them. A short bio will be provided.
RAFFLE TICKETS
We presently have two item donated that we will be selling raffle tickets on. We may have more before the conference. We need a person who will take the responsibility for seeing that we have enough volunteers to cover the necessary hours. In short a chair for a raffle committee.
SIGNAGE
We will need a few signs, such as signs by appropriate rooms for workshop, etc. Hopefully we will be allowed to place signs along the road way leading to conference site.
DECORATION
We will need table decorations for two (2)lunches and one banquet. It is my thought to use any plants that are donated for door prize as decoration and give them away at the end of the conference. This will save money and the plants will be put to good use.
SELLING ITEMS
The conference will be selling shirts and possible garden tools we will need volunteers to work the table during vendor hours as listed in your conference announcement.
TOTE BAG STUFFERS
Needed are small items to be put in the tote bags, i.e. pads, pens, pencils, samples of products, etc. I have spoken with the Chamber of Commerce and they will provide information on Brunswick County.
e-mail is shirley312@webtv.net
CHECK IN (REGISTRATION) place, time and hours. Three volunteers for each slot.
Sunday, October 5th at Sea Trail
noon - 3pm, 3pm - 6pm, 6pm - 8pm
Monday, October 6th at Sea Trail
7am - 10am, 10am - 1pm, 1pm - 4pm
Monday, Oct. 6th at Silver Coast Winery
5:30 pm - 7:00 pm
Tuesday, October 7th at Sea Trail
7:00 am - 9:am
SILENT AUCTION
The silent auction Chair has resigned and we are in need of a Chair. A lot of work has been done and there is a committee in place.
HOSTESS AND HOST
Hostess and Host are needed for each of our speakers/workshop presenters. Some of you have volunteered, however more are needed. It will be your responsibility to meet the presenter help, them register, see to their lodging needs if necessary. You will be their go to person for whatever they need, i.e time their presentation, if necessary introduce them. A short bio will be provided.
RAFFLE TICKETS
We presently have two item donated that we will be selling raffle tickets on. We may have more before the conference. We need a person who will take the responsibility for seeing that we have enough volunteers to cover the necessary hours. In short a chair for a raffle committee.
SIGNAGE
We will need a few signs, such as signs by appropriate rooms for workshop, etc. Hopefully we will be allowed to place signs along the road way leading to conference site.
DECORATION
We will need table decorations for two (2)lunches and one banquet. It is my thought to use any plants that are donated for door prize as decoration and give them away at the end of the conference. This will save money and the plants will be put to good use.
SELLING ITEMS
The conference will be selling shirts and possible garden tools we will need volunteers to work the table during vendor hours as listed in your conference announcement.
TOTE BAG STUFFERS
Needed are small items to be put in the tote bags, i.e. pads, pens, pencils, samples of products, etc. I have spoken with the Chamber of Commerce and they will provide information on Brunswick County.
Upcoming Events
Oct 5-8 2008 MG Conference in Brunswick County
Dec 10th Christmas Party
Upcoming Speakers
July 24th Dr. Frank Blazich - NCSU - Summer Propagation
Aug 28th Charlotte Glen - Plants for difficult situations
Sept. 25th Ronda Sherman - Vermicomposting
Oct 23rd Toby Bost
Nov. 20th updates by horticulture staff
Dec 10th Christmas Party
Upcoming Speakers
July 24th Dr. Frank Blazich - NCSU - Summer Propagation
Aug 28th Charlotte Glen - Plants for difficult situations
Sept. 25th Ronda Sherman - Vermicomposting
Oct 23rd Toby Bost
Nov. 20th updates by horticulture staff
Monday, June 16, 2008
Joe’s Kitchen
I started a conversation with a very successful spear fisherman last week who was cleaning a huge pile of groupers. Before I knew it, he handed me six – seven pounds of filets. Not believing my luck, I invited some friends over for;
Grouper on the Grill
1/4 cup lime juice, pineapple juice, or mango juice
2 clove garlic, finely minced
2 tablespoon freshly grated ginger
4 tablespoon honey
2 tablespoon of fresh oregano leaves
2 tablespoon of fresh basil leaves
1/4 cup of soy sauce
1/4 cup vegetable oil
Blend all but oil in a blender or food processor for 20 seconds. Add the oil and blend a few more seconds. Pour over fish in a plastic baggy and seal. Place in your refrig for about four hours turning occasionally to insure good coverage. Place on a hot grill and cook covered for about seven minutes per side. Only turn once or fish might begin to flake apart. Serve grouper with a mango salsa and grilled fresh pineapple slices.
Grouper on the Grill
1/4 cup lime juice, pineapple juice, or mango juice
2 clove garlic, finely minced
2 tablespoon freshly grated ginger
4 tablespoon honey
2 tablespoon of fresh oregano leaves
2 tablespoon of fresh basil leaves
1/4 cup of soy sauce
1/4 cup vegetable oil
Blend all but oil in a blender or food processor for 20 seconds. Add the oil and blend a few more seconds. Pour over fish in a plastic baggy and seal. Place in your refrig for about four hours turning occasionally to insure good coverage. Place on a hot grill and cook covered for about seven minutes per side. Only turn once or fish might begin to flake apart. Serve grouper with a mango salsa and grilled fresh pineapple slices.
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