Garden club ads —March 15

couple of things since our recent club meeting:

club member steve peterson is looking for more herb plants (edible, culinary, and medicinal) to add to his expanding garden.  if you have spare, or runaway weeds (i mean "runaway herbs", LOL), please call him at 509-292-0950, and he will be glad to help you.

we club members have a stack of reuseable, rehomed domed plastic containers that would be perfect for keeping all those precious plant starts alive this spring.  need some, call me at 509-292-0326, and we will arrange.

club treasurer jane bolz reminds us all that our 2024 club membership cards (yours for only $5 per person, $10 per family) have a secret code on the backside that will generate a discount (don't know how much yet, but it was 15% in 2023) at spokane's "northwest seed and pet" stores.  garden-related materials only (NO gerbils or goldfish!), and be sure to let the cashier know about the secret code BEFORE they ring up your purchase(s).

during the recent club meeting, rachael wallin brought a big pot of baked beans; those beans were so tasty, that members are asking for the recipe!  

GRANDMA HONEY'S BAKED BEANS

preheat oven to 325 degrees f. 

1 pound dry beans (navy beans?), soaked overnight, drained the next morning, and cooked (typically the beans are covered with 2 inches of water, brought to a boil, then simmered for an hour, then drained again, and rinsed in cold water)

in a dutch oven, cook 8 pieces of bacon, chopped

add one chopped onion, cook until a little brown

add 4 chopped cloves of garlic, cook one minute

add 2 tablespoons of apple cider vinegar

add 2 tablespoons of ketchup

add 1/4 cup molasses

add half cup of brown sugar (rachael used a heaping tablespoon of brown sugar, instead)

add 1 teaspoon smoked paprika

stir together all the above

add cooked beans

stir together all the above

salt and pepper to taste

cover with dutch oven lid, and bake at 325 degrees f. for 3 hours - may need to occasionally add hot water to keep the liquid just barely covering the beans

let cool, and eat!

thank you rachael!  if club members have recipe questions, they can contact rachael at rachaelwallin77@gmail.com

thanks, jim.

509-292-0326