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Good Food Project Garden Newsletter
October 2014
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Good Food Project Dedicates its Newest Community Garden -
The North Alexandria Community Garden
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 | | North Alexandria Community Garden |
The North Alexandria Community Garden is the Good Food Project's newest community garden located on the corner of Ashley and N15th Streets in the heart of Alexandria, LA. Thanks to a generous property donation made by Molly Gourgues, granddaughter of Betsy Thornhill, this project was made possible. The Good Food Project, in partnership with community members, the City of Alexandria, Butterfield Farms, and TREECO Solutions, initiated the project in June with ground preparation and clearing. Community volunteers and GFP staff have planted fall seeds and transplants as well as flowers and shrubs.
Community gardens thrive across the nation and locally, in the eleven-parish communities served by the Food Bank of Central Louisiana and the Good Food Project. Neighborhoods benefit in numerous ways from the addition of community gardens. They enhance the beauty of the community and offer folks a place to socialize, get physical activity, and most importantly, provide community members with access to fresh, nutritious, local food at a low cost.
Neighbors will work in this traditional row-style garden and each family that participates will receive produce from the harvests. The Good Food Project staff and community garden volunteer leaders will teach the residents about organic gardening methods and continue to provide technical assistance in guiding the community garden forward. Formal dedication of the North Alexandria Community Garden is scheduled for Saturday, October 25, 2014 at 10:00 am.
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Pumpkin Butter
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Ingredients:
- 3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
- 2 tsp vanilla extract
- 3/4 cup apple cider or juice
- 1 cup packed brown sugar
- 2-3 cinnamon sticks
- 1-2 tsp pumpkin pie spice (to taste)
Directions:
Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. Makes 3 3/4 cups.
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Serve on toast, biscuits, with yogurt and granola, in that pumpkin latte or use in smoothies. Nutritious and Tasty!
Servings: 30 * Serving Size: 2 tbsp. Calories: 32 * Fat: 0.1 g * Protein: 0.5 g * Carb: 9.5 g * Fiber: 1.3 g * Sugar: 8 g
Sodium: 3.5 g
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Nutritious Pumpkins
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In October plant:
- Beets
- Cabbage
- Celery (Seed)
- Chard, Swiss
- Chinese Cabbage
- Collards
- Garlic
- Kohlrabi
- Onion, Leek (Seed)
- Radishes
- Shallots
- Spinach
- Turnips
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In November plant:
- Beets
- Cabbage
- Celery (Seed)
- Chard, Swiss
- Chinese Cabbage
- Collards
- Garlic
- Kohlrabi
- Onion, Leek (Seed)
- Radishes
- Shallots
- Spinach
- Turnips
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 | | Kid's Café - Winnfield Participant |
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The Good Food Project is making community partnerships all across the Central Louisiana area. If your organization would like to partner to promote sustainable gardening and nutritious food, please give us a call. We would love to hear your thoughts and ideas! 318-445-2773
T.R.E.E. House Children's Museum Gardening Participant
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You are invited to join us at the GFP demonstration garden on Workday Wednesdays. In the garden, you will experience learning to grow food in a sustainable, organic way, while getting an opportunity to meet new people, and to help those in need in the community. If you, your organization, or work place would like to be involved, please give us a call. We would love to hear from you!
Each Wednesday from 7:30-11:30 AM all adults and children are invited to come out for a fun day of learning and giving back to the community. Let's grow together! Learn more.
If Wednesdays aren't good for you, call us to set up another volunteer day! 318-445-2773
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Garden Quote
"Don't judge each day by the harvest you reap, but by the seeds that you plant" Robert Louis Stevenson
 | | Woodland Hills Garden Club at GFP |
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 Volunteer of the Month
Laura McDavid and Son, Asher
Laura McDavid came to the Good Food Project to volunteer because her friend invited her, but she has continued each Wednesday for other reasons. This vivacious young woman further elaborates that the demonstration garden "does more for me than you can imagine."
"I love that the Good Food Project offers the fresh food produced in the garden to the clients of the Food Bank," Laura says. She further stated that Wednesday mornings are her favorite days of the week because she gets to come to the garden and gain knowledge about gardening. Laura is a young gardener; she only recently started gardening as an adult. She tells how an older gentleman from her church built a raised bed for her after she thanked him for the fresh vegetables he had grown and shared with her family. Laura was especially touched by his gesture because, as it turns out, the man is a recipient of the Food Bank's Senior Program.
Often, Laura brings her adorable two-year-old son, Asher, with her to volunteer. She likes that Asher can begin to learn where his food comes from, and that the two of them can learn together and benefit from being in nature while volunteering to help others.
Laura and her husband and three boys have lived in Pineville for five years. Her husband is a minister, so they have lived in several different places. The feeling Laura says she has while volunteering at the Good Food Project is one of healing that she believes would not have happened anywhere else. Here, she has felt that she is a part of a gardening community that includes staff, volunteers, and Food Bank clients with a diverse blend of experiences. We fully agree with Laura; it is a very healing experience, and we are glad to have her as part of our community.
To become a GFP volunteer like Laura, join us on Wednesday mornings in the GFP demonstration garden, Good Food Project - Food Bank of Central Louisiana 71301 - 318-445-2773
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