N. Mountain Park Workday: Mulching

Ashland Garden Club members mulching the Heirloom Garden at North Mountain Park

Siskyou District Photo Contest: 2016

Congratulations to two Ashland Garden Club members won first place in their categories of submission at the Siskiyou District Meeting held in Jacksonville, Oregon.

Darlene Fenwick: 1st place – Category: Birds  (black & white)

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Darlene Fenwick: 1st place – Category: Flowers (color)

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Carlotta Lucas:  1st Place – Category: Landscapes (black & white)

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First place winning photos advance to Oregon State Federation of Garden Clubs  convention photo contest being held at Hood River in June.

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All 2016 Siskiyou District photo contest winners are listed below:

 Category: Birds, Butterflies, Insects – Color

1st place – Lilly Radbourne – Grants Pass

2nd place  – Darlene Fenwick – Ashland

3rd place – Cathy Warner – Illinois Valley

 Category: Birds, Butterflies, Insects – Black and White

1st place – Darlene Fenwick – Ashland

 Category: Wildlife – Color

1st place – Jenny Guppando – Grants Pass

2nd place  – Darlene Fenwick – Ashland

 Category: Floral – Color

1st place – Darlene Fenwick – Ashland

2nd place  – Kathy Lombardo – Illinois Valley

3rd place – Sharon Conklin – Grants Pass

 Category: Gardens – Color

1st place – Peggy Peffley – Jacksonville

2nd place  – Kathy Lombardo – Illinois Valley

3rd place – Jenny Grippando – Grants Pass

4th place- Darlene Fenwick – Ashland

 Category: Landscapes – Color

1st place – Jenny Grippando – Grants Pass

2nd place  – Carlotta Lucas – Ashland

 Category: Landscapes – Black and White

1st place – Carlotta Lucas – Ashland

 Category: Pets – Color

1st place – Peggy Peffley – Jacksonville

2nd place – Nancy Buono – Ashland

3rd place – Kathy Lombardo – Illinois Valley

4th place – Nan Williamson – Grants Pass

 Category: Frogs

1st place – Donelle Kemmer – Illinois Valley

2nd place  – Marisa Stone – Ashland

3rd place – Lilly Rathbourne – Grants Pass

Recipe: African Peanut Soup

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African Peanut Soup [Vegan]

Ingredients:
2 tablespoon coconut oil
1 large onion, chopped
2 stalks celery, chopped fine
3-4 cloves of garlic, chopped
4 cups cubed sweet potatoes – (2) 10-oz bags organic frozen, or 2 large organic fresh.
1 tablespoon ginger, minced
½ teaspoon paprika, or to taste ( use chili pepper flakes or cayenne, if you like “heat”)
1 teaspoon salt
1 can diced organic tomatoes with juice (14.5 oz can)
4 cups vegetable stock
½ cup natural peanut butter

Garnishes:
¼ cup roasted unsalted peanuts, chopped
Cilantro leaves, chopped

Using in a 5 or 6 quart Saucepan or Dutch Oven,
Sauté onion & garlic in coconut oil until onions are translucent.
Add broth, sweet potatoes, ginger ; cook on medium heat for 6 minutes.
Add salt, tomatoes, & peanut butter. Bring to boil, then reduce heat and cook an additional 7 minutes. (Note: if using fresh sweet potatoes cook an additional 3 minutes, or until sweet potatoes are tender)

Let cool slightly, puree with a handheld blender, or in small batches in a blender. Serve in bowls , garnished with peanuts & cilantro.

Made today by: Carlotta Lucas
Photo by: Carlotta Lucas

Adapted from The Baker Creek Vegan Cookbook by Jere & Emilee Gettle

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