headerphoto

PHILIP GARDEN CLUB

 


We in the western part of South Dakota take a certain pride in gardening in tough and demanding situations. The newly (2009) formed Philip Garden Club is a dedicated, creative group determined to prove that if a love of flowers, fruits and veggies grows in your heart...those flowers can also grow in the garden!




A little history about the green thumbs of Philip!!

The Philip Garden Club was founded in 2009 by Elke Baxter who had just moved into town that same year. The club soon had a small group of followers and to this day enjoys monthly meetings either indoors at the Haakon County Community Room in the Philip Court House or outdoors in someone's garden. Members or any local gardener may host this informal get together and everyone enjoys these relaxed garden tours. Hostesses often insist on serving goodies, some even quite elavorate meals and these treats are especiallty welcomed.

Whenever opportunities present themselves members carpool to outings and have participated as volunteers from various Rapid City based functions to Fall color outings in Spearfish Canyon.

2012 is beginning to see more planning, a few larger local events, such as a PlantShare based on Pennington County's successful event and still a number of outings.

As a new group, it is still unofficially "unorganized"", sometimes literally, but generally the 15 or so members manage quite well as a group. Guests and new members are always welcome as are ideas and helping hands.

For more information, contact Lori Quinn 544-3273, Elke Baxter 859-2252, or Sandra O'Connor 859-2134.




News

Drowning In Tomatoes? Try Something Different This Year.

 

If you’re a home gardener about to drowned in tomatoes rolling in off the vines and demanding to be consumed before they go bad, hang on. Here comes a life preserver.


I chop up a small bowlful of fresh very ripe tomatoes, add chopped red onion or scallions, minced garlic, chopped fresh basil, and extra-virgin olive oil.  I sometimes add Kalamata olives. I make this dish in the morning and let it set on the kitchen table all day. By evening meal time, the flavors have melded nicely, and I serve it over hot cooked spaghetti noodles and top it with fresh grated parmesan for an easy meal on a hot summer day.


other such survival gardening from Off the Grid News