May meeting featured mini-classes

Our garden club met for our monthly meeting on 10 May 2016, and it was a winner! After a short business meeting (we planned last-minute details for the upcoming "2016 Garden Expo" in Spokane – details later), we launched into four excellent gardening mini-classes.

First up was Pend Oreille County Master Gardener Joyce Weir who talked about and demonstrated micro-green gardens (fresh January salads!) and soil-blocker usage.

Next I demonstrated on a volunteer/victim hardwood tree the proper pruning techniques for generic fruit trees – we made a mess on the grange floor! 

During the demonstration, I mentioned that I am teaching a "Renovating Old Apple Trees" class for the Community Colleges of Spokane. Several club members asked for details on the class and they are as follows:  04 June from 2-4 p.m. at the Corbin Senior Center (827 W. Cleveland Ave., Spokane) also on 15 June from 6-8 p.m. at the Newport College Center (1204 W. 5th St., Newport). Cost for the class is $14, and you can register for either class at 800-845-3324, or online at www.sccel.spokane.edu/ACT2.

Then Steve Byars provided a show-n-tell on his modified "Mother Earth News" version of expandable/reusable tomatoe cages – especially recommended for out-of-control indeterminate tomato varieties. Here is the original article, and below, the cage supporting a really huge cherry tomato plant in a pot at Steve's place.

Finally, Pat McGinty showed us all how to make our own seed tape at home - a perfect way to spend those cold, blustery days of winter.

Pat also offered some companion planting advice, and recommended her favorite book on the subject, entitled "Good Neighbors: companion planting for gardeners," by Anna Carr (ISBN 0-87857-530-8). Here is a quick companion planting reference.

And finally, club member Bill Turner received his Garden Gnome for allowing our garden club members to infest his garden last month. Bill provided lots of expert answers to lots of questions, and even more of his garden experience and suggestions. Thanks, Bill! 

During our exuberant and fun meeting, we snacked on delicious homemade bread provided by new club member Marlene Routt - her chocolate zucchini bread and pineapple zucchini bread were so well received that I was asked/threatened numerous times to provide Marlene's recipes, so here they are:

Pineapple Zucchini Muffins

Prep  30 m 

Cook  25 m 

Ready In  55 m 

Recipe By:FROSTH

"These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!"

Ingredients

• 4 1/2 cups all-purpose flour 
• 2 1/2 cups white sugar 
• 1 tablespoon baking powder 
• 1 tablespoon baking soda 
• 1 tablespoon ground cinnamon 
• 1 1/2 teaspoons salt 

• 2 cups vegetable oil 
• 6 eggs 
• 3 cups shredded zucchini 
• 1 (20 ounce) can crushed pineapple, drained 
• 3 teaspoons vanilla extract 

Directions

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
• In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Chocolate Zucchini Bread

Yields 2

Our favorite zucchini bread recipe, perfect for - let's face it - all day snacking. And all 3 meals. (Hey, there's zucchini in it, so it counts!)

Ingredients

• 3 C grated zucchini
• 2 C flour
• 2 t cinnamon
• 1/2 t salt
• 1 1/2 t baking soda
• 6 T unsweetened cocoa powder
• 1/2 C canola oil
• 1 C sugar
• 1/4 C brown sugar
• 3 eggs
• 2 t vanilla
• 1/2 C sour cream
• 3/4 C mini chocolate chips
• optional: zest from one orange

Topping

• 2 T brown sugar
• 2 T white sugar
• 1/2 t cinnamon

Instructions

• Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. Set shredded zucchini in a fine mesh strainer over a bowl and set aside. Mix topping ingredients in a small bowl and set aside. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
• With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and sour cream and mix until combined.
• Gently press down on zucchini in strainer and discard any excess liquid. Add zucchini to batter (and zest if you're using).
• Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) Add the remaining flour mixture to the batter and stir just until combined.
• Divide the batter between the two pans, and sprinkle topping over each.
• Bake in your preheated 350 degree oven for 50-60 minutes.
• Let it cool on a rack for 5-10 minutes, then remove from pans.

Great tips

• After greasing pans, wipe 1" edge clean with a paper towel all along the top of the pan. This will prevent the batter from "slipping down", and give you a perfectly crowned loaf every time.
• When baking, put loaf pans on cookie sheets for easy moving.
• To test for doneness, insert toothpick and ensure it comes out clean. If it comes out goopey and covered in batter, continue baking for another 5 - 10 minutes.

Thanks to all the club members who attended, instructed, and who provided wonderful snacks. Our next meeting on 14 June 2016 will be a summer garden tour of an excellent local garden featuring raised beds, rainwater collection systems, berry garden, small fruit orchard, and much more.  See you there!

Jim McGinty