Trip to Natural Decorations, Inc.

     On Thursday, May 8, 2014, the Monroeville Garden Club traveled to Natural Decorations, Inc. in Brewton, Alabama.  Members who made the trip were Dana Shinholster, Patsy Wadlington, Audrey Griffin, Gail Touchton, Bev Colquett, Evelyn Bond, Jean Booker, Nancy Ziebach and guests, Cathy Boyd and Bebe Jackson.

     For 50 years, NDI has been the "premier provider of the finest floral and botanical reproductions in the world".  Members met with one of the designers who talked about the process of making new floral arrangements.  His work area has "wall to wall" flowers grouped by kind and then by color as well as various containers so that he can easily select materials for new designs.  The silk flower stems used are botanically correct and for the most part are all handmade.  Once a design has been formulated, it can be sent into the plant for duplication.

     Each day workers use orders to pull materials needed for an arrangement  and deliver to a station where another worker follows a design picture to re-create the arrangement.  From there the completed arrangement goes to shipping.

     According to the NDI website, NDI creations "have been used in high end department stores, movie and television studio sets, celebrity homes, and in many other venues such as the Oscars, The Pasadena Tournament of Roses Parade, and the White House".

     After touring NDI, members ate lunch at the Brewton Country Club and then stopped by the NDI retail store, "The Cracked Pot" before heading home.

     After a summer break, the garden club will reconvene in September.

Our tour group

NDI designer

The workroom of the designer has one flower of each kind they have to help
him as he decides on materials to use in his design.

Audrey Griffin looks on as a worker puts together an arrangement.

A work cart which is loaded with materials to make the arrangement listed
on the order form.

The designer demonstrates filling a container with foam as a base for an arrangement.

Workers demonstrating the packing process

Bamboo Garden Tour in Pensacola, Florida

      The Monroeville Garden Club traveled to Pensacola, Florida on Thursday, April 10, 2014, to the "Boo For You" Bamboo Garden.  The garden has over 230 varieties of bamboo available for purchase and members toured the garden to see what the plants would look like at maturity.
     Bamboo has a reputation for being invasive so many gardeners shun it, ignoring what it has to offer as an evergreen plant.  There are two main kinds of bamboos:  clumping (non-invasive) and running.  The running bamboo sends out long thin rhizomes that grow horizontally and spread quickly and this is what generally comes to mind when someone mentions bamboo.  Clumping bamboo is non-invasive and their rhizomes expand very slowly each year.
     In addition to bamboo, the nursery also carries bananas, gingers, ornamental grasses, and all sizes of dried bamboo for home projects.
     Following the bamboo garden tour, members ate lunch at Peg Leg Pete's Seafood Restaurant and then traveled to "DUH Home and Garden".  The store carries an eclectic collection of furniture and home accessories and a large selection of plants artfully arranged in the courtyard and around the property.
     Members who went on the trip were Bev Colquett, Patsy Wadlington, Gail Touchton, Dana Shinholster, Pat Hornady, Jean Booker and LeNette Knapp.

Gail Touchton examines some bamboo as the garden owner looks on.

Patsy Wadlington looks at the collection of wind chimes on the porch of the office.

(L to R):  Pat Hornady, Jean Booker, and Gail Touchton look over the garden.

 All photos below were taken at DUH.

"Making a Living Wreath"

     The Monroeville Garden Club met on Thursday, March 13, 2014 at 1:00 p.m. at the home of Gail Touchton in Monroeville, Al.  Bev Colquett was co-hostess.

     Dana Shinholster, garden club member, presented a program on "Making a Living Wreath of Succulents".   To make the wreath, sphagnum moss is soaked in water and then secured around a wire form using floral wire.  The succulents are then placed around the wreath and after a week or two will begin to form roots and eventually grow to cover the whole form.  The wreath is spritzed with water periodically to keep moistened.  Members brought succulents to exchange.

     Following the program, members enjoyed refreshments of Chocolate Pecan Meringues, Lemon Melt Aways, Mint Brownies, Ambrosia Cookies, Cherry Cheese Ball with crackers, grapes, tea and coffee.  Twelve members attended the meeting.

Gail Touchton, our hostess.

Dana and the wreath she made.

Eventually the plants will multiply and cover the whole wreath form.

(L TO R)  Margaret Groves, Nancy Ziebach and Dana Shinholster.

   

Backyard Composting

     The Monroeville Garden Club met on February 13, 2014, at 1:00 pm at the Monroeville Presbyterian Church.  Hostesses for the meeting were Nancy Ziebach, Margaret Groves and Judi Burns.

     Mike McQueen, agent with the Auburn Extension Service, gave a power point presentation on composting.  Members learned that by recycling leaves and other yard waste and some kitchen scraps, it is possible to make your own compost.  Information was provided in selecting a location, choosing a container, making and maintaining the compost pile and then harvesting the finished compost.  Several handouts were provided for future reference.

     Following the program, members enjoyed refreshments of Chocolate Chip Cake, Mini Red Velvet Cupcakes, Mushroom Bites, Chocolate Covered Strawberries, Lemonade Punch and Coffee.  Twelve members attended.

Program on Raised Bed Gardening

     The Monroeville Garden Club met on January 9, 2014, at 1:00 p.m. at the Monroeville Presbyterian Church.  Nancy Ziebach was hostess and Elba Bonham served as co-hostess.

     Mike McQueen, Agent with the Auburn Extension Service, gave a power point presentation on raised bed gardening.  This is a "form of gardening in which the soil is formed in 3 to 4 feet wide beds enclosed by some type of frame and enriched with compost.  Raised bed gardening is a good alternative  to traditional  in-ground gardening when you have poor soil, drainage problems or physical limitations".

     After a short business session, members were served Cheesecake brownies, Mexican Dip with Chips, Tortilla Spirals, Cinnamon Pecans, apple slices, coffee and punch.  Eleven members attended.

Mike McQueen presented a program on "Raised Bed Gardening".

(L TO R) Elba Bonham and Nancy Ziebach

Christmas Luncheon

     The Monroeville Garden Club met on December 12, 2013 at 12:00 pm for a Christmas luncheon at Grace Fellowship Church.  Voncile Stringer, Dana Shinholster, Carolyn McMillian, and Sara Bradley were hostesses.
     Christmas decorations in the fellowship hall carried out a rustic garden theme.  A large Christmas tree was decorated with birdhouses, bird nests, birds, and garden tools.  Burlap banners stenciled with garden items were hung on the walls.  Buffet tables were decorated with vintage seed packets and fresh pine boughs.  Each dining table featured a small Christmas tree as a centerpiece and small terra cotta pots of succulents at each place setting were given out as favors.
     The buffet lunch featured Smoked Turkey Sandwiches with Cayenne Mayonnaise and Orange Marmalade, Lemon Basmati Rice Salad, Goat Cheese Mousse with Cranberry Relish, crackers, cheese straws, Mint Tea and a large table of assorted desserts.
     Each member brought a "consumable" gift and following the luncheon, they exchanged these by playing "Dirty Santa".  Next members were given a personality profile based on the shape of their lipstick.
     Eighteen members and two guests attended.

(L TO R) Hostessess:  Carolyn McMillian, Sara Bradley, Dana Shinholster, Voncile Stringer

Dot Martin Presents Program on Christmas Decorating Trends

     The Monroeville Garden Club met on November 14 at 1:00 pm at the home of Evelyn Bond.  Patsy Wadlington served as co-hostess.

     During the business session, it was announced that the December fund raiser had been cancelled.

     Bev Colquett reported that Walter Crim of Central Farm Supply should have the plants for the containers on the square by next week.  The large pots will be planted with cone-shaped compacta holly shrubs and white pansies.  Red bows and berries will be added in December for a festive touch.

     Dana Shinholster reported that the rose garden had been weeded and fresh pine straw was put down.

     A program on decorating for Christmas was given by Dot Martin of Finishing Touches.  Dot said that red and green continue to be the most popular Christmas colors but she showed ways to introduce "trendy touches" to the traditional look.  Burlap is very big this year and is often paired with elegant embroidery and glitter that make it dressy enough for any decor.  Dot demonstrated how to use deco mesh to decorate a tree and how to put together a tree "topper".  To facilitate putting lights on the tree, she recommended using a multi outlet extension cord which has an on/off switch.

     Following the program, members enjoyed refreshments of Apple Pecan Cake, Lemon Glazed Tea Biscuits, Butterscotch Haystacks, spiced tea and coffee.  Fourteen members and one guest attended.

Dot Martin demonstrates adding a tree topper.

Gail Touchton and Sara Bradley with the wreath made by Dot.
An artificial wreath was used as the base and fresh greenery was added .

Members Make Pottery "Pinch Pots"

     The Monroeville Garden Club met on October 10, 2013, at 1:30 at the home of Bev Colquett.  Dana Shinholster was co-hostess.

     Several items of business were discussed.  A silent auction fundraiser is being planned for Thursday, December 5th at the Monroeville Water Tower.  Members were asked to donate enough items to raise  $100. each.  Pat Hornady is chairman of the event  and details are still being worked out.

     The club was advised of a recent appeal on Facebook by Repton Mayor, Terri Carter, asking for contributions to help pay off legal bills accumulated in the defeat of the Conecuh Woods Landfill.  It was decided the club would send $100. and members were asked to consider making individual donations as well.

     The program was presented by Emilie Oglesby who demonstrated how to make a pottery pinch pot.  She gave each member a block of clay to make their own pot.

     Following the program, refreshments of Chicken Salad Balls, Pecan Cake Bars, Pastry Leaves with Dip, Grapes, Apple Cider Tea, and Coffee were served.  Favors of Thalia Daffodil bulbs were given.
Seventeen members and one guest attended.

Cranberry-Pecan Crusts

Reroll any leftover scraps of dough, and repeat the procedure.

Southern Living SEPTEMBER 2002

• Yield: Makes 3 to 4 dozen

Ingredients

• 1 (15-ounce) package refrigerated piecrusts
• 1/2 cup finely chopped pecans, toasted

• 1/2 cup finely chopped dried cranberries

Preparation

Unfold each piecrust, and press out fold lines. Sprinkle 1 piecrust with pecans and cranberries; top with remaining piecrust. Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes with a 2- to 3-inch cutter. Place pastry shapes on a lightly greased baking sheet.
Bake at 425° for 8 to 10 minutes or until golden.

Pecan Pie Bars

• • ~For crust:
  • 2 sticks unsalted butter, softened
  • 2/3 cup packed brown sugar
  • 2 2/3 cups all-purpose flour
  • ½ teaspoon salt
  • For topping:
  • 1 stick (½ cup) unsalted butter
  • 1 cup packed light brown sugar
  • 1/3 cup honey
  • 2 tablespoons heavy cream
  • 2 cups chopped pecans

• Instructions 

1. Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
2. First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
3. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
4. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
5. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
6. Return the pan to the oven and bake an additional 20 minutes

Apple Cider Tea

8 cups water                  3 Family Size Teabags                    3 to 4 cinnamon sticks

1 lemon, in thin slices         3/4 cup sugar                              1/2 gal apple cider

Bring water, tea bags, cinnamon sticks, and lemon; add sugar.  Stir until sugar dissolves completely.  Pour in apple cider and heat through.  Serve hot or over ice.  (Recipe from The Entertaining Touch-Southern Lady Magazine)

Club Members Paint Decorative Pots

     The Monroeville Garden Club met on September 12, 2013 at 1:00 p.m. at The Purple Papaya.  Pat Hornady and Dorothy Crawford served as hostesses.

     For the program, Faye Dueitt and Donna Salter assisted members in painting a terra cotta pot.

     After the program there was a business meeting and then members enjoyed refreshments of Praline Pecan Cheesecake, pound cake, coffee, and lemonade.  Fourteen members attended and one guest.

   

Patsy Wadlington won this "pot man" as a door prize.

The finished product