Jo Ann greeted everyone with coffee to take the chill off the morning. Members then leisurely toured the yard admiring the many blooming plants. Red poppies seemed to be a favorite of everyone. Jo Ann explained that she saves the seed pods each year and then in September she scatters the seed in her flower beds.
Jo Ann fertilizes her plants with a 50/50 mixture of 13-13-13 and cottonseed meal. Everyone made note of this with plans to do the same in hopes of growing a garden like hers.
After the tour, everyone gathered on the screened porch to enjoy a box lunch of chicken salad croissants, fresh fruit, and cookies. Hostesses were Jean Booker, Bev Colquett, Dotsy Compton, and Patsy Wadlington.
Ron, who retired from the Auburn Horticulture Dept., finished up the meeting with a talk on composting and then answered gardening questions.
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| Coffee Break |
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| "Red Hot Poker" plant |
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| "Old Gardeners never die...they just spade away" |
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| Chestnut Rose |
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| Nasturtiums |
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| JoAnn shares her fertilizer secret: 50/50 mix of 13-13-13 and Cottonseed meal. |
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| Box Lunch |
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| Ron talks with members about composting. |
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| Lunch on the porch |
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Chicken Salad with Pecans and Bacon
(recipe from At the Table with Patty Roper)
1 cup pecans, chopped
1 tbs. lemon juice
1 cup mayonaise
4 cups chicken breast, cooked and diced
1 cup celery diced
1/2 c. sweetened dried cranberries
salt, pepper to taste
lettuce leaves
1 3 oz. jar real bacon bits
Toast pecans in a 350 oven for 10-12 minutes. Set aside. Combine lemon juice and mayonaise. Blend well. Combine mayonaise mixture with pecans, chicken, celery, cranberries and seasonings. Serve on lettuce leaf and sprinkle with bacon bits. Yield 8-10 servings.
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