Program on Orchids

     The Monroeville Garden Club met on Thursday, November 10, 2016, at 1:00 p.m. at the home of Pam Hindman.  Nancy Ziebach served as co-hostess.

     Harry and Beverly Stephens , members of the Mobile Orchid Society, presented a program on orchids.  Mrs Stephens related that her husband gave her an orchid as a Valentine's gift one year which led to an obsession and they now have over 300 orchids.

     Orchids grow on every continent except Antarctica and there are about 30,000 species.  The basic thing to remember in caring for orchids is to reproduce the growing conditions of their natural habitat.  Orchids like to be "pot bound" and the best potting media is a bark mix.

     The Stephens recommended The American Orchid Society website (aos.org) as a place to get good information on growing orchids.  Also, the Mobile Area Orchid Society has a website:  mobileareaorchidsociety.org

     Mrs. Stephens presented all the club members with cuttings from two different orchids and also gave two orchids as door prizes.

     Following the program, members were served Pumpkin Cake, a fruit tray, nuts, apple slices with cream cheese and caramel dip,  a cheese ring with crackers and Mocha Punch.

     In attendance were Dotsy Compton, Bev Colquett, Robin Rawls, Ree Smith, Carolyn Hutcherson, Jean Singleton, Sharon Brewton, Jeanie Sewell, Elba Bonham, Sara Bradley, Brenda Gardner, Nancy Ziebach and Pam Hindman.

Our speaker, Beverly Stephens, shows an orchid mounted to driftwood.  She gave this as a door prize.

Nancy Ziebach, co-hostess and Pam Hindman, hostess for the meeting.

Ree Smith looks at the door prize won by Robin Rawls

Club Travels To Andalusia in October

On October 13, 2016, the Monroeville Garden Club traveled to Andalusia to the Andalusia Garden Center, Vesta Taylor Interiors, and Kakki’s Boutique.  They ate at Ophelia’s and then went to Picket Fence Antiques and the Blue Goose Garden Shop.  (L to R):  Jacolby Shinholster, Dana Shinholster, Patsy Wadlington, Laura Bodiford, Nancy Ziebach, Brenda Gardner, and guest, Jeanie Sewell.

Garden Club Begins New Year

     The Monroeville Garden Club met at the home of Laura Bodiford on September 8, 2016, at 1:00 p.m.

     Members were given their new yearbook and looked over the programs, budget, and projects planned for the new year.  The Club will not have the Christmas luncheon as a fundraiser this year and instead will have a "Spring Fling" luncheon.  The club will continue the projects of maintaining containers and hanging baskets around the square, the Katherine Lee Rose Garden, and the drift roses at the front and back entrances of the courthouse.  A new project this year will be assisting with landscaping at the Monroe County Public Library.

     Following the business session, members enjoyed a social time and refreshments of Lemon Coconut Pound Cake, Turkey Sandwiches with Cranberry Mayo, Pimento Cheese Sandwiches, and Almond Shortbread Cookies with Blackberry Jam.

     The following members were in attendance:  Laura Bodiford, Bev Colquett, Judi Burns, Margaret Groves, Audrey Griffin, Dana Shinholster, Ree Smith, Brenda Gardner, Nancy Ziebach, Patsy Wadlington, Carolyn Hutcherson, and Gail Touchton.

RECIPES

Turkey, Gouda & Apple Tea Sandwiches

TOTAL TIME: Prep/Total Time: 25 min.
YIELD:12 servings
Ingredients
• 2/3 cup reduced-fat mayonnaise
• 2 tablespoons whole-berry cranberry sauce (can use the jellied cranberry sauce instead)
• 24 very thin slices white or wheat bread
• 12 slices deli turkey
• 2 medium apples, thinly sliced
• 12 thin slices smoked Gouda cheese
• 4 cups fresh baby spinach
Directions
1. Place mayonnaise and cranberry sauce in a small food processor (I just mix it together). Cover and process until blended. Spread over each bread slice. 
2. Layer the turkey, apples, cheese and spinach over each of 12 bread slices; top with remaining bread. Using bread knife, carefully cut the crusts off the sandwiches. Cut each sandwich into halves or quarters. 
© 2016 RDA Enthusiast Brands, LLC

Raspberry and Almond Shortbread Thumbprint

Cookies:
1 cup butter, softened (use salted, not unsalted)
2/3 cup white sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry or blackberry jam

Glaze: 
1/2 cup confectioner’s sugar
3/4 tsp. almond extract
1 tsp. milk

Preparation:
1. Preheat over to 350 degrees.
2. Cream together butter and white sugar until smooth (i use a standing mixer with the paddle attachment.)
3. Mix in 1/2 tsp. almond extract and then mix in flour a little at a time until the dough comes together (it will make a ball and come away from the sides of the mixer).
4. Roll dough into 1 1/2 balls and place on ungreased cookie sheet (I line mine with parchment paper). 
5. Make a small indent in the center of each ball with the tip of your thumb and fill the hole with jam.
6. Chill cookie sheet with cookies in refrigerator for approx. 5-10 minutes.
7. Take out cookies and bake for 14-18 minutes in preheated oven, or until lightly browned at the edges.
8. Let cool for 1 minute on cookie sheet and then cool on racks.
9. In a medium bowl, mix together the confectioner’s sugar, 3/4 tsp (I use less) almond extract and 1 tsp. milk until smooth. Drizzle lightly over cookies.

Lemon-Coconut Pound Cake Loaf
Ingredients:
1/2 cup butter, softened 
1 1/3 cups granulated sugar 
3 large eggs 
1 1/2 cups all-purpose flour 
1/2 teaspoon salt 
1/8 teaspoon baking soda 
1/2 cup sour cream 
2 teaspoons lemon zest 
1 cup sweetened flaked coconut, divided 
Lemon Glaze: 2 cups confectioner’s sugar, 2-3 Tb milk, 2 tsp. fresh lemon juice — mix together thoroughly

Preparation:
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut. Pour batter into a greased and floured 9- x 5-inch loaf pan.

3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

4. Spoon Lemon Glaze over cake, and sprinkle with remaining 1/2 cup coconut.

Garden Club Begins New Year

     The Monroeville Garden Club met at the home of Laura Bodiford on September 8, 2016, at 1:00 p.m.

     Members were given their new yearbook and looked over the programs, budget, and projects planned for the new year.  The Club will not have the Christmas luncheon as a fundraiser this year and instead will have a "Spring Fling" luncheon.  The club will continue the projects of maintaining containers and hanging baskets around the square, the Katherine Lee Rose Garden, and the drift roses at the front and back entrances of the courthouse.  A new project this year will be assisting with landscaping at the Monroe County Public Library.

     Following the business session, members enjoyed a social time and refreshments of Lemon Coconut Pound Cake, Turkey Sandwiches with Cranberry Mayo, Pimento Cheese Sandwiches, and Almond Shortbread Cookies with Blackberry Jam.

     The following members were in attendance:  Laura Bodiford, Bev Colquett, Judi Burns, Margaret Groves, Audrey Griffin, Dana Shinholster, Ree Smith, Brenda Gardner, Nancy Ziebach, Patsy Wadlington, Carolyn Hutcherson, and Gail Touchton.

RECIPES

Turkey, Gouda & Apple Tea Sandwiches

TOTAL TIME: Prep/Total Time: 25 min.
YIELD:12 servings
Ingredients
• 2/3 cup reduced-fat mayonnaise
• 2 tablespoons whole-berry cranberry sauce (can use the jellied cranberry sauce instead)
• 24 very thin slices white or wheat bread
• 12 slices deli turkey
• 2 medium apples, thinly sliced
• 12 thin slices smoked Gouda cheese
• 4 cups fresh baby spinach
Directions
1. Place mayonnaise and cranberry sauce in a small food processor (I just mix it together). Cover and process until blended. Spread over each bread slice. 
2. Layer the turkey, apples, cheese and spinach over each of 12 bread slices; top with remaining bread. Using bread knife, carefully cut the crusts off the sandwiches. Cut each sandwich into halves or quarters. 
© 2016 RDA Enthusiast Brands, LLC

Raspberry and Almond Shortbread Thumbprint

Cookies:
1 cup butter, softened (use salted, not unsalted)
2/3 cup white sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry or blackberry jam

Glaze: 
1/2 cup confectioner’s sugar
3/4 tsp. almond extract
1 tsp. milk

Preparation:
1. Preheat over to 350 degrees.
2. Cream together butter and white sugar until smooth (i use a standing mixer with the paddle attachment.)
3. Mix in 1/2 tsp. almond extract and then mix in flour a little at a time until the dough comes together (it will make a ball and come away from the sides of the mixer).
4. Roll dough into 1 1/2 balls and place on ungreased cookie sheet (I line mine with parchment paper). 
5. Make a small indent in the center of each ball with the tip of your thumb and fill the hole with jam.
6. Chill cookie sheet with cookies in refrigerator for approx. 5-10 minutes.
7. Take out cookies and bake for 14-18 minutes in preheated oven, or until lightly browned at the edges.
8. Let cool for 1 minute on cookie sheet and then cool on racks.
9. In a medium bowl, mix together the confectioner’s sugar, 3/4 tsp (I use less) almond extract and 1 tsp. milk until smooth. Drizzle lightly over cookies.

Lemon-Coconut Pound Cake Loaf
Ingredients:
1/2 cup butter, softened 
1 1/3 cups granulated sugar 
3 large eggs 
1 1/2 cups all-purpose flour 
1/2 teaspoon salt 
1/8 teaspoon baking soda 
1/2 cup sour cream 
2 teaspoons lemon zest 
1 cup sweetened flaked coconut, divided 
Lemon Glaze: 2 cups confectioner’s sugar, 2-3 Tb milk, 2 tsp. fresh lemon juice — mix together thoroughly

Preparation:
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut. Pour batter into a greased and floured 9- x 5-inch loaf pan.

3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

4. Spoon Lemon Glaze over cake, and sprinkle with remaining 1/2 cup coconut.

Honeybees in the Garden

     The Monroeville Garden Club met on Thursday, May 12, 2016, at 1:00 p.m. at the home of Bev Colquett in Monroeville, Al.

     A program on honeybees was given by Mike Colquett.  Following the presentation, members went on the patio to see honeybees in action in a glass observation hive.

     After the program there was a brief business session.  President Dana Shinholster reported that the club will not have the Christmas luncheon fundraiser  and instead will have a spring luncheon next year.

     During the social time, members had refreshments of miniature "Beehive Cakes" with Honey Lemon Glaze, fresh fruit, chicken salad balls, hive shaped chocolate candy, lemonade punch, and coffee.

     The following members were in attendance:  Evelyn Bond, Sara Bradley, Bev Colquett, Brenda Gardner, Audrey Griffin, Margaret Groves, Dana Shinholster, Ree Smith, Gail Touchton, and Patsy Wadlington,

     The next meeting will be in September.

Program on Butterflies

The Monroeville Garden Club met on Thursday, April 14, 2016, at 1:00 p.m. at the home of Evelyn Bond.  Vonceil Stringer was the co-hostess.

Ms. Alice Marty, a Master Gardener from Mobile, presented a program on butterflies.  She talked about the life cycle of the butterfly , the different kinds of butterflies and the type host plant needed to attract them.   To attract butterflies to the garden, Ms. Marty recommended that you have at least three nectar rich plants such as lantana, and two kinds of host plants such as milkweed and fennel.

Following the program, reports were given on projects around the square.  Last month some of the members spent several days working on the Katherine Lee Rose Garden.  Weeds were removed, the roses were pruned and new mulch was put down.  The benches in the rose garden have deteriorated and will have to be replaced.  The project to plant drift roses and some new shrubs around the courthouse has been completed.  New plants have been put in the containers around the square and most of the hanging baskets have been put out.  A new project this year is to add some plants in the boxes around the crepe myrtles and about one third of these have been completed.

After the business session members enjoyed refreshments of pound cake with fruit topping, chocolate haystacks, olive rollups, pimento cheese sandwiches and coffee.

Those attending were Laura Bodiford, Evelyn Bond, Judi Burns, Bev Colquett, Audrey Griffin, Margaret Groves, Carolyn Hutcherson, Dana Shinholster, Ree Smith, Vonceil Stringer, Gail Touchton, Patsy Wadlington, Nancy Ziebach, and guest, Nancy Davis.

The May meeting will be at the home of Bev Colquett and the program will be on bee keeping.

Our hostess, Evelyn Bond and co-hostess, Voncile Stringer.

Our speaker, Alice Marty

Ms. Marty giving recipe for "Butterfly Potpourri".

Three different size flower pots, 2 bags of commercial potting

mix, slow release fertilizer, nectar rich plants- 3 lantana camaras,

and host plants - 2 asclepius and 3 or 4 fennel.

A few shots of Evelyn's beautiful garden

 WORKING AROUND THE SQUARE

Patsy Hutcherson and Laura Bodiford working on the
Katherine Lee Rose Garden.  Others who helped were
Brenda Gardner and Bev Colquett.

New plants in the containers.

The rose garden is really looking good right now but these pictures
don't do it justice.  Stop by and take a look when you are in town.

The new drift roses are just getting ready to bloom.

This is one of eight beds in the front and back of the courthouse.
Drift roses were planted and we have added a groundcover.

Gazania plants have been added to some of the
beds around the square and should be in bloom soon.

One of the hanging baskets that was carried over from
last year.  Gail has added several blooming baskets as well

.