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May 4, 2008
Flagstaff Garden Club Update
Ordering NoLo Bait, Our Seedling and Plant Exchange on May 10, and Dana Prom Smith's recipe for Tomato Soup
The Flagstaff Garden Club meets when we have an invitation to visit a garden or to hear a presentation on a gardening topic. There are no dues. To receive email announcements of events send your name, email address and your phone number Garden@npgcable.com. If you want to be removed from the mailing list, send a note to Garden@npgcable.com.
Ordering NoLo Bait NOW!
It's time to begin treatment with NoLo bait. This organic grasshopper insecticide is effective when used as directed and over time.
Again this year, we are ordering a 25 lb. bag of NoLo Bait direct from the manufacturer in Colorado and will have it available in two pound sacks. Please contact Jean Hockman immediately if you want to purchase any. The price is $8.00 for a two pound bag.
For details on the bait, go to www.goodbug.com
To order, email Jean at djhockman@npgcable.com or phone 526 5813.
Seedling and Plant Exchange Saturday May 10, 10:00 a.m. 57 Chof Trail (Kachina Village )
Join the Garden Club for a seedling and plant exchange on Saturday, May 10th at 10a.m. Charlotte Fox has invited us to her Kachina Village home for this event. Everyone is welcome. Charlotte is revamping her courtyard for the first time in five years. If you have nothing to exchange, please still come and be a consultant. She will host another gathering in August sometime so you can see the result of your consulting work J Charlotte has groundcover to share. Bring a plastic produce bag to take some home in.
Driving directions: I-17 South to Exit 333. Exit Right.
At “T” in the road (Kachina Trail) turn LEFT
First street off Kachina Trail is Toho. Turn RIGHT
First street off Toho is Chof Trail. Turn RIGHT and follow the road down the hill, and curve up the hill.
Charlotte is on the right side of the street and has a 6’ cedar fence surrounding her courtyard.
Dana Prom Smith's Recipe for Cream of Tomato, Basil, Artichoke, Carrot and Avocado Soup
Dana served this soup at our recent meeting to discuss the joys and sorrows of growing tomatoes in Flagstaff.
1 jar (26 oz) of quality pasta sauce
1 can (28 oz) fire roasted whole tomatoes (non-fire roasted whole tomatoes OK)
2 cans artichoke crowns (bottoms, not hearts)
2 packages of fresh basil (five or six sprigs)
2 avocados
1 can (12 oz) can evaporated milk
4 celery stalks
1/2 large sweet onion
1 can (12 oz) butternut squash purée
3 medium-sized carrots boiled until soft in honey water
1/2 cup turbinado sugar
1 quart chicken broth
3 dashes vanilla
(1) Slice off fibrous part (bump) on convex (out-facing) side of artichoke crowns and cut up. (2) Mince onion and de-string and mince celery. (3) In a blender liquify pasta sauce, fire roasted tomatoes, artichoke crowns, fresh basil leaves, avocado flesh, minced onions, celery stalks, carrots, water, and chicken broth. Will take two or three blender jugs. Blend for a few minutes each time. (4) Dump in pot and stir. (5) Bring briefly to boil. (6) Reduce heat to simmer for ten minutes. Stir in evaporated milk just before taking off heat. (7) Stir in vanilla after taking off heat. (8) Serve hot with grated cheddar cheese or parmesan and croutons. (9) Serve chilled in summer with avocado slices and a few basil leaves.
If bits of celery and onion are desired in cream soup, sautée finely minced celery and onion in olive oil, and add after blending. Avocado is added as a thickener (better than cornstarch) as well as for its delightful flavor.
Best cream of tomato soup ever. Does well for snacks, breakfast, lunch, dinner entree. Impresses everyone with culinary skills of host or hostess.
Posted by maxmaddy at May 4, 2008 5:54 AM