Program on Orchids

  The Monroeville Garden Club met on January 8, 2026, at the home of Charlotte Lambert.  Sherri Eubanks served as her co-hostess.

     Under new business, it was reported that Sky Pencil Hollies for the pots around the square have been ordered from Frisco City Co-Op.  Flax lily will be used as a filler along with seasonal flowers.  Bev bought metal Christmas stakes to add to the pots next year.  These were purchased from Hobby Lobby at 80% off.

     Wanda Martin, Baldwin County Master Gardener, presented a program on orchids.

     Following the program, members enjoyed the following refreshments:  Chicken Salad Sandwiches, Key Lime Desserts, and roasted pecans.

     Thirteen ladies attended the meeting.

(Notes taken by Dianne Bond)

         

                        Hostesses - Sherri Eubanks and Charlotte Lambert

                                                       

                    

                                                 Wanda Martin

Christmas Luncheon

 On December 11, 2025, the Monroeville Garden Club met at the Vanity Fair Golf and Tennis Club for a wonderful Christmas luncheon hosted by Faye Estes and Judi Burns.  The luncheon menu consisted of a delicious chicken casserole, cranberry concealed salad, sweet and sour green beans, rolls, and red velvet  cake.  Tea or water were the drinks of choice.  

     Each table was beautiful decorated with a Christmas motif with a bag of Christmas favors to be taken home by each member.  A beautiful Christmas tree adorned one corner of the dining room making the feel of Christmas that much more exciting!

    Lance Britt presented a wonderful program on decorating with natural and live greenery, flowers, and evergreens.  He also discussed the upcoming tour of homes in Wilcox County.  A delightful slide show gave numerous examples of Lance’s design work and how to arrange and exhibit plants and decor.

     We all left with a delightful holiday attitude ready to go home to practice our decorating skills.

                                              

                                               

                                         

   

                                         

                                         

Master Gardener Presents Program

 The Monroeville Garden Club met on November 13, 2025, at the Presbyterian Church at 1:30 p.m.  Charlotte Lambert, president, opened the meeting.  New and old business were discussed.  Club members were advised of a $500.00 donation to the club by Tonja Carter and The Mockingbird Company.  We also discussed the upcoming Christmas luncheon to be held at the Vanity Fair Golf and Tennis Club on December 11th, at 11:30 a.m.  Those attending were asked to pay $25.00 for cost of Club facilities and food.  Faye Estes and Judi Burns are hostesses.  The program will be given by Lance Britt,  owner of Brittany House Antiques.

     

Charlotte then introduced our speaker, Chester Vrocher, Master Gardener in lieu of Jack Leroy, who gave a very informative program on planting and maintenance for outside plants.  Mr. Vrocher was very thorough and interesting in sharing the needs of plants.  The first three outstanding recommendations for success were - soil, water, and sunshine.  He explained that the best road to success is to first get a soil sample for the area you intend to cultivate.  This can be done through the Auburn Extension Service.  Knowing what type of fertilizer is needed is crucial for growth success.  Next, members were reminded that proper watering is a must.  Most plants need 2 inches of water per week.  And of course, knowing how much sunshine the type of plant needs is crucial.  He gave us instructions on how to determine the amount of sunshine each area of the yard receives .  Another point of note, is to know the mature size of your plant before deciding where to plant.  He strongly encouraged making a plan before taking action.  He suggested researching in the winter months and planting in the spring.

    

 After the program, we all enjoyed a delicious array of cookies and Fall appetizers.  Special punch or water were drinks of choice.    Thanks go to Ann Pridgen and June Herring for our delicious refreshments. (Submitted by Sammye Long)

Our Hostesses - June Herring and Ann Pridgen

                                  Our speaker, Chester Vrocher, Master Gardener from Clarke County

Program on Fall Table Settings

 The Monroeville Garden Club met on October 9, 2025, at the Monroeville Presbyterian Church.  Hostesses were Tonja Carter, Brenda Gardner, and Jeanne Sewell.

  The program was presented by our own Carolyn Hutcherson with assistance by Vicki Sims.  Carolyn showed table settings from formal to casual occasions.  

  Two special nature projects that could be enjoyed with grandchildren were shown.  One was a turkey made from nuts and artificial leaves and a nature bracelet.  The bracelet was made from tape with the sticky side up so that objects found in nature could be attached.

  Next Carolyn passed out supplies for each member to make a flower frog.  Using dry clay and  cookie cutters, members made the basic flower frog shape.  A straw was used to make holes for flower stems and different leaves were used to make designs on the "frog".

  After completing the project, members enjoyed the following refreshments:  Strawberry Lemonade, Slow Cooker Crab Dip and Crackers, Relish and Nut Tray, Cheese Tray, Brownies and Sausage Pinwheels.

                                               SAUSAGE PINWHEELS

Ingredients

• 2 Tbsp. 

  extra-virgin olive oil

• 8 oz. 

  ground Italian sausage 

• 1/2 cup 

  finely chopped red bell pepper 

• 8 oz. 

  cream cheese, softened  

• 3 oz. 

  sharp white cheddar, grated 

• 3 

  cloves garlic, grated

• 1/2 tsp. 

  kosher salt

• 2 

  (8-oz.) cans crescent roll dough

  
  

  
  

• 1. Step 1In a medium skillet over medium-high heat, heat oil. Cook sausage, breaking up with the back of a wooden spoon or a fork, until crumbly and no longer pink, about 6 minutes. Add bell pepper and cook, stirring, until just softened, about 3 minutes. Transfer to a plate and let cool 10 minutes.
  2. Step 2Meanwhile, in a small bowl, mix cream cheese, cheddar, garlic, and salt until combined.
  3. Step 3On a work surface, roll dough to a 13" x 5" rectangle. Pinch seams together on both sides. Using an offset spatula, spread cream cheese mixture over dough, leaving about a 1/4" border on all sides. Sprinkle sausage mixture over, lightly pressing into cream cheese to keep any pieces from falling out when rolling.
  4. Step 4With a long side facing you, tightly roll dough away from you into a log. Arrange seam side down on a parchment-lined baking sheet. Freeze 20 minutes.
  5. Step 5Arrange racks in upper and lower thirds of oven; preheat to 375°. Cut log into 1/2" rounds. Arrange rounds cut side down on 2 parchment-lined baking sheets, spacing 1 1/2" to 2" apart.
  6. Step 6Bake pinwheels, rotating sheets front to back and top to bottom halfway through, until dough is golden brown and puffy on top, about 20 minutes.
  7.                                         HOT CRAB DIP

  8. Ingredients
     • 2 

       (8-oz.) blocks cream cheese, softened

     • 1 1/2 cups 

       shredded cheddar, divided

     • 1/2 cup 

       freshly grated Parmesan, divided

     • 1/2 cup 

       mayonnaise

     • 2 

       green onions, thinly sliced, plus more for garnish

     • 2 

       cloves garlic, minced

     • 1 Tbsp. 

       dijon mustard

     • 2 tsp. 

       Worcestershire sauce

     • 1 tsp. 

       hot sauce, such as Tabasco

     • 1 tsp. 

       paprika

     • Juice of 1/2 lemon

     • Kosher salt

     • Freshly ground black pepper

     • 1 lb. 

       lump crab meat

       Crackers for Serving

       
       

       
       

       
       
       
       
       
       
       
       

       
       

       
       

       
       

       
       

       
       

       
       

     • 
       

       1. Step 1
       2. Preheat oven to 375°. In a large bowl, combine cream cheese, 1 cup cheddar, ¼ cup Parmesan, and mayonnaise. Add green onion, garlic, mustard, Worcestershire, hot sauce, paprika, and lemon juice and mix until well combined. Season with salt and pepper. Fold in crab meat. 
       3. Step 2Add dip to a medium oven-safe skillet and top with remaining ½ cup cheddar and ¼ cup Parmesan. 
       4. Step 3Bake until bubbly and cheese is melty, about 35 minutes. 
       5. Step 4Top with more green onions and serve warm with bread and crackers.
       6. (Recipes from Delish.com)
       7. 
                                                Carolyn Hutcherson and Vicki Sims
       8.                                                                         
          
          
                                  Hostesses- Brenda Gardner, Jeanne Sewell, and Tonja Carter
          
          
           
          
          

          
           
          
          
            
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          Nature Bracelet
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
          
       •