Good Food Project Garden Newsletter
 November 2014 
With Gratitude
N.O.W. Truck Participant in Oberlin
 It's the time of year when we express gratitude for the bountiful harvests the spring and summer have brought to us. For many of us our thoughts also turn to expressing gratitude to those who have helped us through a year of growth. We here at the Good Food Project, would like to take this time to thank all those who have continued to support this project through monetary means, time and talent. Without the support of our benefactors, volunteers, partners, and the community-at-large, we could not continue to show others that sustainable gardening practices can and will make a difference in the way they grow food, think about and use food to enrich their lives. The GFP staff has had the opportunity to meet some amazing people in this community who care about children, disenfranchised individuals, and the betterment of our communities. We sincerely thank all of you and look forward to new adventures as we grow together!
For information, contact the Good Food Project staff at 318.445.2773 or via email: fboudreaux@fbcenla.org and on the web: www.goodfoodprojectcenla.org    
Recipe of the Month

Roasted Sweet Potatoes with Rosemary and Red Onion 


11/2 lbs. sweet potatoes (4 medium), peeled and cut 1/2 inch thick

1/2 Medium red onion, coarsely chopped

2 Tbsp. Olive oil

1 Tbsp. Unsalted butter

2 Tsp. Minced fresh rosemary, or 1 teaspoon dried, crumbled

Salt and freshly ground black pepper


Preheat oven to 425 degrees

Arrange the sweet potatoes and onion in a shallow flameproof baking dish large enough to hold them in a single layer. Add just enough water to cover the potatoes. Bring the water to a boil over medium heat and simmer for 2 minutes. Drain in a colander.

In a baking dish, combine the oil and butter and melt over medium heat. Remove from the heat, add the potatoes and garlic, rosemary, and salt and pepper to taste and toss to coat. Spread the potatoes in a single layer and roast on the lowest rack of the oven, turning them occasionally, for 25 to 30 minutes, or until golden brown. Transfer to a heated serving bowl and serve at once.

For a low-calorie, low-fat, nutritious meal, serve with grilled or roasted meat and a leafy-green salad.






In November plant:

  • Cabbage
  • Carrots
  • Celery (Seed)
  • Chard, Swiss
  • Chinese Cabbage                                                   
  • Collards
  • Garlic
  • Kohlrabi
  • Onion, Leek (Seed)
  • Radishes
  • Shallots
  • Spinach
  • Turnips

In December plant:

  • Cabbage  
  • Onion, Leek (Seed)
  • Onion, Leek (Sets) 
  • Peas (English)
  • Shallots
  • Spinach
  • Turnips     






The Good Food Project is grateful for these dedicated GFP Volunteers -Tanya Ingraham, Nancy Stroschein, Jackie Duncan



Garden News

The Good Food Project partners with organizations like the Pineville Youth Center and other agencies 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 


                        We are grateful to work with inspiring children like Cody - Pineville Youth Center



Workday Wednesday

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 


Garden Quote

"Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom." Marcel Proust
N.O.W. Truck Participants - Oakdale


Good Food Project Staff, Volunteers and the "Lowe's Heroes"

Volunteers of the Month

"Lowe's Heroes" of Pineville


On a chilly, cloudy workday Wednesday morning this month, the Good Food Project  was fortunate to be the recipient of a day of volunteer service from the "Lowe's Heroes." Not only did members of their team show up to work, but they also showed up with a bounty of tools, equipment and supplies for the demonstration garden. The GFP team is very grateful for their generous donation as it will help us maintain the demonstration garden and start new garden projects elsewhere in our communities.

Human Resources Manager, Crystal Newsom says that "each year, Lowe's partners with different non-profit organizations in the community to help the local area."  Part of the Lowe's Heroes philosophy states that they "believe that by working together we can build something better - for our company, our customers and our communities.

Transforming lives one community at a time - that's been the mission of Lowe's Heroes since the volunteer program began in our stores more than 10 years ago. The program encourages employees in a location to team together, adopt a volunteer project with a local nonprofit organization or K-12 public school and make a difference." And make a difference, they did! We sincerely thank all the "Lowe's Heroes" who participated: Chris Clark, Crystal Newsom, Astrid Hendrix, Eddick Moore, Brenda Davis, Brittany Davis, Linda Rhodes, and David Bell Jr. We hope to continue to partner with Lowe's as we bring sustainable gardening to more locations across Central Louisiana.


Good Food Project volunteers join us on Wednesday mornings in the GFP demonstration garden, 3223 Baldwin Avenue - Food Bank of Central Louisiana 71301 - 318-445-2773



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