Sprout
Good Food Project Garden Newsletter January 2018  Sprout  
 
"Cool Kale"
Nutrition-packed kale is a great winter crop, easy to grow and able to bounce back after icy weather.
  
Yep, we've heard all those kale jokes! Did you hear this one? What do you call a Disney movie about vegetables? A Fairy Kale!     
        
Well...kale is no joke when it comes to packing a nutritious 1-2 punch for your immune system!
Kale is considered to be one of the "dark leafy green" vegetables. It is a fantastic source of Vitamin K, vitamin C, folic acid, and beta-carotene. Kale is naturally packed full of antioxidants that help fight off free radicals that can cause deadly diseases like cancer.
 
This ultra-cold-hearty, reliable, leafy green vegetable is not just a trendy vegan favorite. Kale is actually an old-fashioned fall and winter vegetable that is a relative of beets, broccoli, cabbage, spinach, Swiss chard, mustard and turnip greens.
 
 Many people enjoy kale raw in winter salads, and some prefer to steam it with olive oil, salt and pepper or, yes, baked as kale "chips!" The taste of kale does get sweeter after a frost because the cold temperatures turn the starches in the stems and leaves into sugar - kale is at its peak after several nights of 20 degree weather.
 
Kale is relatively easy to grow with many varieties to choose from. Seeds can be sown indoors in January or directly into the soil in pots or small rows. Toward the end of January, transplants of kale, that give you a head start on growing, are available at local sources that carry seedlings. Kale is wonderful for small container-style gardens. They are relatively low-maintenance - just watch for cut worms and sometimes aphids. Keep the larger kale leaves pinched for a delicious addition to meals and this will help you have healthy, versatile kale all through the winter and spring months.  

 

Want to learn more about sustainable gardening? Please call Good Food Project to learn more about our programming, contact GFP at 318-445-2773 or GoodFoodProject@fbcenla.org 


For information about partnering with the Good Food Project, or for other GFP program opportunities, contact the Good Food Project staff at 318.445.2773 or via email: fboudreaux@fbcenla.org, or cbaker@fbcenla.org,  and on the web: www.goodfoodprojectcenla.org    
Recipe of the Month
Winter Salad and Balsamic Honey Mustard Dressing
Ladies at Hope House of Central Louisiana and one of the 'senior' garden club members at Pineville Youth Center made this crunchy winter salad and balsamic honey mustard dressing this month - Yummy!
Did you know?
  • Arugula helps boost the immune system
  • Arugula is a great source of antioxidants that help detoxify the body
  • Kale is low in calories, high in fiber, and is filled with vitamins & nutrients
Ingredients
  • 1 Cup packed kale
  • 1 Cup packed arugula
  • 1/2-1 Cup celery, sliced
  • 1 large apple (ambrosia, fugi, gala) peeled, cored, and chopped
  • 1/2 Cup radishes, sliced
  • 1/2 Cup turnip bottom, sliced
  • 1/2 Cup smoky gouda cheese, sliced into cubes or grated
  • 1/4 Cup toasted walnuts, or pecans, chopped

Dressing:

  • 3 Tbsp. extra virgin olive oil
  • 1 1/2 Tbsp. pure honey
  • 1 Tbsp. honey Dijon mustard
  • 1 Tbsp. balsamic vinegar
  • A pinch of salt & pepper

 

Instructions

  1. Using a small bowl, whisk together the ingredients for the dressing, combine well. Adjust ingredients according to taste. Set aside
  2.  Combine salad ingredients in a large bowl. Drizzle salad dressing on top, toss to combine. Serve immediately.

 

In January  plant:

  • Beets
  • Cabbage (Plants & Seeds)
  • Carrot
  • Cauliflower (Plants & Seed)
  • Celery (Seed or the end of a celery stalk)
  • Chard, Swiss
  • Chinese Cabbage (Plants & Seed)
  • Collards (Plants & Seeds)
  • Eggplant (Seed**)
  • Kale (Seeds, Plants)
  • Kohlrabi (Plants & Seeds)
  • Lettuce (Seeds, Plants)
  • Mustard Greens
  • Onion, Leek (Seeds or sets)
  • Peas, English
  • Pepper, Bell, Hot (Seed**)
  • Potatoes, Irish
  • Radishes
  • Rutabagas
  • Shallots (Sets)
  • Spinach
  • Tomatoes (Seed**)
  • Turnips
     

**Seed indoors 

 In February plant:

  • Beans, Snap, Bush, Pole
  • Beets
  • Broccoli (Plants, or Seed)
  • Cabbage (Plants, or Seed)
  • Carrot
  • Cauliflower (Plants, or Seed)
  • Celery (Seed or the end of a celery stalk)
  • Chard, Swiss
  • Chinese Cabbage (Seed)
  • Cilantro
  • Collards (Seed)
  • Kale (Seed)
  • Kohlrabi (Seed)
  • Lettuce (Seed)
  • Mustard Greens
  • Onion, Leek (Seeds or sets)
  • Peas, Sugar Snap, Snow
  • Pepper (Bell, Hot)**
  • Potatoes, Irish
  • Radishes
  • Rosemary
  • Rutabagas
  • Shallots (Sets)
  • Spinach
  • Tomatoes (Seed)** 
  • Turnips

 **Seed indoors

 

  

 

 

 

Committed Kugichagulia Community Garden volunteer, Malva Jones, helps clean a raised bed garden located at the DART (Domestic Abuse Resistance Team) Office on Hud Loop in Colfax on a January garden workday.

                               

 

Garden News

Want to learn more about the Good Food Project and our sustainable gardening program? Please call the Food Bank of Central Louisiana and ask for the Good Food Project office to learn more about our community garden programs in your area. Contact info: 318-445-2773 or GoodFoodProject@fbcenla.org 

 

In partnership with the Rapides Parish Main Library, with Programming Manager, Tara Demarco Williamson, Good Food Project has facilitated several Master Gardening workshops on a variety of topics for several months. Earlier, this month, GFP also participated in a cooking demo featuring "Cauliflower Stir-Fried Rice." These sessions have been well-attended by library patrons who have been enthusiastic, supportive participants. GFP welcomes this partnership and looks forward to continuing collaborations. 

 

 

Round 2 of snow in the demonstration garden took place on January 16, 2018. The bitter, icy weather wreaked havoc in the demonstration garden and at our other school and community garden sites. The gardens most protected from the north wind were able to salvage some turnips, broccoli and cabbage, with several sites reporting decent harvests of broccoli and cabbage. Most gardens have been cleared of freeze-burned leaves and plants. Red potatoes are on the gardens' roster to be planted in the next few weeks. 

The demonstration garden has now had two bouts of snow in the last two months.

  For more information about how your organization or school can partner or volunteer with Good Food Project contact us at goodfoodproject@fbcenla.org or call 318-445-2773 


Workday Wednesday

Want to be a sustainable gardener? Join us as a volunteer! Our community of gardeners associated with the Good Food Project of the Food Bank of Central Louisiana are the spark in our program!  Help us make a difference in Cenla! Join us any Wednesday at the Good Food Project demonstration garden at 3223 Baldwin Avenue or at another of our community garden partner sites on other days of the week.

The demonstration garden workday is from 7:30-11:30 AM on WORKDAY WEDNESDAYS

Come out and harvest with us and learn new things about gardening and make new friends! Or, if you are interested in volunteering at one of our off-site garden programs, please contact us at GoodFoodProject@fbcenla.org 

If Wednesdays aren't good for you, call us to set up another volunteer day! 318-445-2773 

 

 

 

The "Garden Club" of Pineville Youth Center

 

 

Garden Tips: 1. Kale can be planted in Louisiana from January through the early spring and can be planted again from seed in late summer. 2. Kale varieties that do well here, are Lacinato, Red Russian, and curly kale. 3. Cabbage is at its best in winter.4. Turnip roots are milder and sweeter when eaten small and young.
 Scenes around the garden sites this month from St. Joseph School - Plaucheville, Oberlin Elementary School, Pineville Youth Center, and the GFP demonstration garden.
January Volunteers of the Month: University of Texas at Arlington - Alternative Breaks Participants 
 

University of Texas at Arlington "Alternative Breaks" participants at the Good Food Project
 

 

For several years now, the Good Food Project and The Food Bank of Central Louisiana have had the good fortune of having these UT students from across the globe, come to volunteer their time in our community. Not only did they help other organizations in Central Louisiana the week they were here, but they also helped fill mission and senior boxes in the Food Bank warehouse. On Wednesday, they spent the morning at GFP's demonstration garden, helping to lay pine straw mulch, weed, harvest, and bag produce for Food Bank clients.

 

Alternative Breaks is an opportunity afforded by the University of Texas at Arlington for students to travel and participate in weeklong community service projects during every academic break. The program engages students in social issues through strong direct community services, education, and  personal reflection to heighten social awareness as it enhances personal growth and creates sustainable change in the community. Several of the students related that they found Good Food Project to be a peaceful and inspiring place to volunteer. Even though this January morning was foggy, damp and cool, they and GFP's staff and other volunteers found the experience of working with a diverse group to be enlightening and beneficial for building relationships while serving others.


 

GFP welcomes  individual and organizational volunteers at our community gardens and at the Good Food Project on Wednesday mornings in the demonstration garden, 3223 Baldwin Avenue - Food Bank of Central Louisiana 71301 - 318-445-2773.