Watch for emails from the club delivered by MailChimp. Check your spam file if you haven’t received a message lately.

MailChimp is a social media platform which protects both the sender and the recipients from spammers and hackers. It is an approved bulk mailer and allows individuals to remove themselves from the list.  Click here to read more about MailChimp.

Hi Everyone,
Just a reminder that our opening meeting is Tuesday September 12th,one week from today!!! We have several people who will be making arrangements for our “Books in Bloom” theme.
It’s not too late to join in on the fun, so let me know if you’d like to make an arrangement. (kabobryan@gmail.com)
Remember it can be based on any kind of book you’d like.Take a walk outside and see what inspires you.
As of now I have the following members signed up to participate:
Beth Coz, Lisa Willwerth, Deb Digiovanni, Lenore Kepler, Janet Groth, Maureen Terrill, Anne Gilson (and helpers?), and yours truly.
Also remember to bring something for our Fall Plant Swap. This should be a perennial from your yard (or a friend’s). Something tried and true that you’d like to share and then bring home something new for your own garden.
Lastly, remember to come prepared to sign up for the October Fall Wreath Workshop which will be run by Cindy of Gordon’s Florist. The cost is $25.00 for materials.

 Fresh from the Garden Zucchini Squares

Have you ever planted something in your vegetable garden and wished it would stop producing? If the answer is yes, the vegetable could be Zucchini Squash and I am at that point right now. Here is a new way to use up you Squash that your family and friends will love and it does freeze well also. This will work well as a side dish vegetable with your favorite meat or fish dish.

5 large or extra-large eggs
½ cup of oil
¾ cup of shredded Parmesan cheese
5 cups of zucchini squash grated, 3 -10-inch squash
2 cups of regular Bisquick, not low fat
1 clove of chopped garlic
1 medium onion finely chopped
½ teaspoon of salt and pepper
½ teaspoon of dried basil or 1 teaspoon of fresh

1} Combine your cheese, eggs and oil together in a large mixing bowl. Stir in your Bisquick and Zucchini squash, mix well. Add all the remaining ingredients and mix well until uniform looking.

2} Preheat your oven to 350 degrees. Lightly butter a rectangular baking dish 8″ by 13″ or 9″ by 12″. Pour the mixture in the dish and level. Bake for 35 minutes or until the top is lightly browned.

3} Cool a bit and then cut into 2-inch squares and serve. Sprinkle a bit more Parmesan cheese on square and a leaf or two of fresh Basil for a great tasting side vegetable. Enjoy!

Club Presidents,
Please share this with your members.  Note we are sending to last year’s presidents while we work to update our contact list.  Thank you for your assistance.

Join us for a series of interactive programs with distinguished 
Massachusetts Designers
Demonstrating how to create designs.
Monday, September 18
Monday, November 13
Monday, February 26
(snow date February 27)
Time: 10:30 am-12:30 pm
The Espousal Center
554 Lexington Street, Waltham, MA 02452
Total Fee: $45.00 for all three sessions
Make checks payable to GCFM, Inc.
Please mail check and registration to:
Ruth Evans, 11 Willowbrook Drive, Framingham, MA 01702
Registration deadline: September 15, 2017
2017-18 Back to Basics Registration
Name: ________________________________________________
Address: _____________________________________________
Town: ________________________________ State: ________ Zip:________          Phone: _______________________________
E-Mail: ________________________________________________ 
Garden Club:_________________________________________

Click here to download the form Back to Basics Registration form

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

%d bloggers like this: