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We hate sending out too many messages to you, but we discovered a small error in the latest newsletter. The date for the
Boost Your Bounty, Soil Health 101 workshop was listed as Friday, June 6, however the workshop is being held on
Tuesday, June 3. Please make a note. We're sorry for filling your mailbox.
Have a great weekend.
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HDT to Host 3rd Annual Spring Plant Swap
In partnership with the Sustainable Farming Association Central Chapter, Happy Dancing Turtle will be hosting the 3rd annual Spring Plant Swap on Friday, May 16 from 2-7pm. All who are interested in gardening, plants, or just want to learn more are invited to come down and chat and swap with other gardeners.
"The plant swap is a great place for hobbyists, farmers, gardeners, and anyone else who is interested in growing to get together and exchange resources," Jim Chamberlin, SFA Central Chapter chair says.
Participants are encouraged to trade seeds, perennials, natives, exotics (non-natives), trees, shrubs, or foodstuffs. However, you do NOT need to bring swaps to attend this free event. "You get to try new varieties of plants and see what everyone has been up to. It's a great social event," says Chamberlin.
You can find out more information by
downloading the flyer.
HDT Workshops through PRB Community Ed.
During May and June, HDT will be presenting several workshops through Pine River-Backus Community Education. Registration is required through PRB Community Ed.
Birdfeeders Galore!
Tuesday, May 13
PR-B School Commons
3-4:40pm, grades 2-4
Mushroom Cultivation
Tuesday, May 27
HUG Campus
5-7:30pm
****NOTE THE DATE CHANGE*****
Boost Your Bounty, Soil Health 101 Tuesday, June 3 HUG Campus 5-7:30pm
Wilted Greens
Here's a case of a recipes that taste much better than their name implies. You can choose to use any fresh green for this recipe. We've got a nice bounty of spinach leaves from the hoop house, so that's what we've used. It's got a fresh, salty taste that will have you going for seconds.
- 1 tablespoon sesame seeds
- 12-16 ounce fresh spinach (or chard, kale or any other leafy green)
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- freshly ground black pepper, to taste
Put the sesame seeds in a small, dry frying pan and lightly toast them. This will take only a few minutes. Keep an eye on them, as they can quickly go from perfectly toasted to toss-in-the-compost black. Set aside.
Place greens in a large frying pan or wok. For spinach, cover and steam - using just the water that's clinging to the leaves - until lightly wilted, about 2-3 minutes. For chard or kale, add about 1/2 cup water to the bottom of the pan and steam until the greens are just tender, which might take 4-5 minutes. Drain well in a colander.
Heat the soy sauce and sesame oil in your frying pan or wok. Add the greens and stir fry until they're heated through, about 1-2 minutes. Season with fresh pepper and toss with sesame seeds. Serve at once, while still piping hot.
