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RAPID CITY GARDEN CLUB

Perhaps it was because the country was war-weary that 27 persons organized the Rapid City Garden Club, January 30, 1947. One of their earliest projects as a club was placing the first Blue Star marker when Highway 85-85A was designated a Blue Star Memorial Highway in 1949. Soon after they placed a second Blue Star Highway marker near the Pactola Rest Area.

Blue Star Memorial Highways are a tribute to the armed forces that have defended the United States of America. The concept, began in 1944, was promoted by the National Garden Club and state garden clubs were asked to participate and support it. These markers have been placed on highways from the Atlantic to the Pacific, including Hawaii and Alaska. Many, like those in the Black Hills, stand today where they were placed over 60 years ago.

In the six-plus decades of its existance, the Rapid City Garden Club's projects have included trees, shrubs, bushes, flowers, bulbs, benches, picnic tables, sidewalk additions and gazebo construction, construction of the butterfly garden at Canyon Lake, grants to local schools, scholarships and much, much more. In all ways, the club has functioned to support its purpose: "our purpose is to stimulate the knowledge and love of gardening; to aid in the protection and culture of trees, shrubs, and flowers; to encourage development and beautification of the home grounds; to study plant materials and plant designs; and to improve the landscape and conserve it natural beauty."


 

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Summer Food in Wintry February

 

16 Popular Foods You Didn’t Know You Could Freeze

1. Garlic – You can freeze whole garlic, garlic cloves or chopped fresh garlic. Frozen garlic does lose some of its texture, but the flavor remains intact.

2. Corn – You can freeze fresh-picked corn on the cob for up to one year. Pack it in freezer bags — husk and silk and all. For store-bought corn, husk and blanch it before freezing.

3. Avocados – The bad news is that frozen avocados lose their consistency. The good news is that they do not lose their taste, so you can use them for guacamole or dressing. Wash and halve them before peeling. Freeze as halves, or puree them with lime or lemon juice and then store for up to eight months.

4. Mushrooms — You can freeze raw button, creminis and portabellas mushrooms for later use. Chop and slice mushrooms and then spread them on a cookie sheet. Freeze. Then transfer the pieces to bags or containers.

5. Onion – You can save chopping time – and tears – by freezing onion for cooking later. Store peeled, chopped onion in plastic freezer bags. The best part is you can just toss them into your recipes without thawing them first.

6. Hummus – Scoop your fresh hummus into plastic containers. Then drizzle a thin layer of olive oil on the top to keep it from drying out. Thaw in the refrigerator for 24 hours before mixing and serving.


more such winter gardening from Off the Grid News