Dear GCFM Club Presidents,

ESS, Course 2 is about 6 weeks away.  Many thanks to those early birds who already sent their registration forms and checks to Jan Todd, our registrar.  If you haven’t yet, but would like to attend, there is still time.  We’d love to have you join us.  The registration form is attached to this email and can also be found on the GCFM website and the  GCFM Environmental Studies School Facebook page— just click on the Sign Up button.  Please “like” this page to stay informed and increase awareness of our great school!
Environmental Studies School
Series 5, Course 2 – The Living Earth:  Land & Related Issues
Professional lecture topics will include:
  • Land Ecology and Wildlife-Plant Interactions– both lectures with Dr. Elizabeth Farnsworth of the New England Wild Flower Society
  • Gardening with Nature by landscape historian and designer Marie Stella
  • Coastal Zone Management with Dr. Anamarija Frankic of the Green Harbors Project
  • Plants & Agriculture with Farmer Dave Dumaresq
  • Source Reduction of Toxics with Felice Kincannon of TURI (UMass Lowell’s Toxic Use Reduction Institute)
  • Environmental Resources with Carolyn Dann of the Mass DEP
  • Wildlife Biology with Dr. Prassede Calabi of UMass Boston
Plus, a naturalist-led field trip to Clark Farm, a local, sustainable farm in Carlisle, MA.  Classes will be held in a newly renovated, LEED Certified Platinum building in historic downtown Lowell– a city undergoing an exciting revitalization of business and culture.
Date: Saturday, 9/23/17 and Sunday, 9/24/17
Time:  8:00 AM – 4:30 PM (includes time for check-in and optional exam on Sunday)
Location:  UTEC Inc., 35 Warren St, Lowell, MA
Chairman:  Leigh Cameron, leighb.cameron@gmail.com ,  978-703-0813
Registrar:  Jan Todd, jan@jandbtodd.com
Accommodations: UTEC is across from the UMass Inn & Conference Center where rooms may be available if booked far enough in advance.  (Unfortunately, they cannot hold a block of rooms for us as the Inn is busy during the school year.)  There’s a Courtyard Marriott 3 miles away and The Stonehenge Inn & Spa nearby as well.  A Radisson, Hampton Inn, and several others are in Lowell, Chelmsford, and Tewksbury.  The conference venue is easily accessible from Route 3 and I-495.
Registration form attached. Click here:2017 ESS Registration Form
Please register soon if you’re interested and pass this email along to fellow garden club members and friends.  We look forward to seeing you in September!
Leigh Cameron
GCFM Environmental Studies School Chairman

“Never doubt that a small group of thoughtful, committed people can change the world.  Indeed, it is the only thing that ever has.”  –Margaret Mead

from Paul Parent

Cheesy Summer and Zucchini Squash Casserole

Here is a nice and tasty squash recipe to make while the summer and Zucchini squash are very productive. This vegetable dish is colorful and with all the cheese, your kids will eat their squash, so don’t tell them what’s in the casserole until the meal is over. Tell them is new and give it a try. Remember Mikey eating his cereal, he likes it, so will your kids!

1 pound of Summer Squash 8 t0 12 inches long and tender
1 pound of Zucchini Squash 8 to 12 inches long and tender
2 Large or extra-large eggs slightly beaten
1 small can of mild heat chili peppers chopped
1 medium onion finely chopped, red or yellow
1 cup of Mayonnaise
¾ cup of Parmesan cheese, grated
¾ cup of Cheddar cheese, grated
Salt and pepper to taste
2 cups of seasoned and buttered bread crumbs
1 teaspoon of Italian seasoning

1} Cut up your squash into 1- inch slices and then quarter them. Place your squash into a sauce pan, cover with water and season with a bit of Italian season to taste 1 teaspoon. Cook until tender but not soft. Drain well in a colander, until all water is out.

2} Place the squash mixture in a large mixing bowl. Add your eggs, Mayonnaise, chili peppers, onions, Cheddar and parmesan cheese, salt and pepper. Mix well so Squash mixture looks uniform.

3} Place mixture in a 1 ½ quart casserole dish. Preheat your oven to 350 degrees. Bake for 20 to 30 minutes so the top has a nice golden color. The last 5 minutes add the season and buttered bread crumbs, return to the oven until crumbs have a bit of color. It should feed 6 to 8 people. If your kids “DO NOT LIKE SPICY FOODS” eliminate the Chili peppers and use 2 red sweet peppers that have been chopped finely. Enjoy!

Tomato Fruit Problems

Three reminders before our opening Books in Bloom Meeting.

1. We’re looking for a few more members to participate in the fun. We’ll admire  floral arrangements created by club members reflecting their chosen book..We have a few people signed up, but we’d love to have more participants.Have fun,  get creative and expose the hidden artist inside.

You can chose any kind of book as your inspiration: fiction, non fiction, children’s, cookbook, travel book, any book that strikes your fancy.

We’re asking those who do arrangements to donate them for our raffle supporting the scholarship fund, Keep that in mind when choosing a container that you may or may not get back.

Members who’ve signed up so far are: Deb Digiovanni, Lenore Kepler, Janet Groth, and  Maureen Terril. THERE WILL BE PRIZES IN SEVERAL CATEGORIES so get the creative juices flowing and get signed up!!!

Please let Kathy Ryan know by September 1st if you’d like to make an arrangement. Working together that’s an option and could make for a fun activity.

2.  The second part of our opening meeting is a plant swap. Fall is a great time for transplanting perennials so bring a plant and take a plant. Let’s share the wealth with tried and true plants from our gardens. Anything goes here, bring whatever you have that others would like too!

3.  Our October 10th meeting is a Fall Wreath Workshop which will be run by Cindy of Gordon’s Florist in Ipswich. She’s bringing everything to us at the community Center and it will be a fun and creative evening.We all love to have something beautiful to bring home and enjoy through the season.

Please come prepared to sign up at our opening meeting. The cost will be $25.00

Hope you all enjoy the rest of your summer!

Hello Gardeners – Our first program of the season will be on September 12th!

We are looking for some members to make floral arrangements (you can work in pairs) inspired by a book of your choosing. This is similar to the Art in Bloom at the Museum of Fine Arts. The goal is to create a floral arrangement inspired by the cover, title or content of a book that can be displayed, discussed and raffled off for our scholarship fund. Please respond to Kathy Ryan, kabobryan@gmail.com.

The September meeting will also feature a plant swap! Bring in your perennials for swapping. Bring something? Take something!

Get your creative juices flowing and team with other members to create a Book in Bloom!

Image may contain: plant and flower   Image may contain: plant, flower and indoor


Join us on July 15th for Backyard Growers’ first-ever, self-guided, INCREDIBLE EDIBLE GARDEN TOUR fundraising event!
Where: Backyard, community, and school gardens in Downtown and East Gloucester
When: July 15th 10am-2pm (Rain date 7/16)
Tickets: $15 per person; FREE for children
Purchase Tickets by going to our website or by calling 978-281-0480 or by visiting us at 271 Main Street
This is your chance to see how Gloucester folks are squeezing vegetable gardens into small spaces to grow some of their own food. You will visit backyard, community, and school gardens plus a few special guest gardens where you can learn about chickens and bees! Chat with gardeners and learn a few gardening tricks as you leisurely make your way to the different garden sites. Don’t miss this behind-the-scenes look at urban gardening in Gloucester! Receive the exclusive garden tour map with your ticket purchase!

Lucia and Maureen led the discussion of “Botany of Desire” by Michael Pollan.

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