September 2014

THE OGDEN BEET An e-newsletter produced by and for the Allen J. Ogden Community Gardeners Available at http://www.ogdengarden.com and www.greenvalleygardeners.com

REPORT TO THE OGDENERS Why do I love the month of September? There are two reasons. Number one, there is only one holiday and that's Labor Day and I don't have to buy a bunch of gifts for someone. The second one is the temperatures drop right out from under us. I love it!!! Now, there are other reasons, of course, like it’s time to start planting our fall crops. September is also the month for club activity to begin like the club’s official newsletter Sands ‘n’ Seeds, our wonderful weekly seminars, and our monthly board meetings to name a few. Those are always exciting. If you have not taken advantage of the club’s seminars, you really should give them a try. Grab a friend and make

The bumble bees were swarming around this beautiful

sunflower in the Sullivans’ plot and I got up close to get a better look. (Photo by George Stone.)

time to attend this year. I promise you will thoroughly enjoy them. Also, be on the lookout for club get-togethers. Now, what's cooking at the garden? Well, let me tell you we are ready to assign those raised beds in plot #19. There are 5 of them as you know. They are called 19A, 19B, 19C, 19D, and 19E. 19A has peanuts, which will be coming out very soon. 19B has pumpkins for the kids and will be ready when they are ready. 19A and 19B need to be assigned. These beds are not specifically designed for people with challenges but for ANYONE who just wants a smaller garden. I ask you to "talk" these beds up a little to your friends. Let’s see if we can get them assigned by the end of the month. Next, you may have some questions about our budget. I'm pleased to announce that we are financially sound as we enter September. We had $4,000 budgeted for the year 2014 and we were awarded another $2,500 by the Greater Green Valley Community Foundation, my favorite Green Valley organization. We have done a lot with our budget - new hand tools, the raised beds, soil that went into the raised beds as well as the regular plots. Our one large budget item expense is our porta-potty. That sucker costs us nearly $100 per month. But it's worth it. When you have to go you have to go. From our grant we were able to buy the generator, its carriage, a nice blower, and most

P a g e | 2

importantly the TUFF shed. And let’s not forget the fence. We have four months left and we plan on more soil, and the posts that will eventually support the shade sail or roof over the patio in the Hummingbird Café. The Honda rototiller is to be taken in for a checkup. We’ll add a few more tools and that will do it. Any questions regarding the budget that you feel needs to be answered, don't hesitate to call us.

One last thing. Did you check out the Ogden Garden’s very own web site? Click on the link:

http://www.ogdengarden.com

What a wonderful addition to a community garden. We now have entered the official world of community gardening. Thanks to Vicki and Ron Sullivan who did all the work. I could go on and on about it but you can see for yourself. I understand the site is still being developed and improved on a ….well…..daily basis. You may want to check the web site out on a regular basis as we have big plans on using it extensively. Thanks Sullivans, for being a part of our garden.

Until next month, See you in the garden, George Stone and Tom Curley

Save the Date: Sunday Oct 26 Burgers and dogs for Ogdeners and their

families from noon – 2 pm. Watch for the email on what to bring.

Do you have a recipe, photo, or article you’d like to contribute to

Deadline is 20th of each month. E-mail ron.vicki.sullivan@gmail.com.

CONTENTS Report to the Ogdeners .................................. 1

Desert Spoons Served Useful Purposes ............ 3

Garden Wisdom .............................................. 3

In Your Plot: September .................................. 4

A Tale of Three Insects: An Ogden Fable .......... 5

Greater Green Valley Community Foundation . 6

Kitty Corner .................................................... 6

Who’s In the Garden? ..................................... 6

Are We There Yet? .......................................... 7

Potluck for Ogdeners ........................................ 7

Chiles! Exhibit at Tohono Chul .......................... 7

Apple Harvest Celebration ................................ 7

My-Oh-My Apple Pie Weekend & Country Craft Fair .................................................................. 7

La Lengua del Jardin ....................................... 8

From Plot to Palate ......................................... 8

Calabacitas ....................................................... 8

Waldorf Salad .................................................. 8

Easy Pickling .................................................... 9

Pickle Sicles ...................................................... 9

Baba Ganouj .................................................... 9

Is That A Wasp In My Backyard? ................... 10

Friend Tucson Backyard Gardening ............... 10

Corn Earworm .............................................. 11

Rio Salado Golf Course Is Going to Seeds ....... 11

Root Stock: 1995 ........................................... 12

Ogden Garden Website ................................. 13

P a g e | 3

DESERT SPOONS SERVED

USEFUL PURPOSES By Ron Sullivan

Blooming desert spoon (Dasylirion wheeleri)

Bounties harvested from desert landscapes 7000 years ago may not have looked or tasted much different than what’s in today’s kitchens, xeriscapes, and liquor emporiums. Some hard evidence can be found at the Fate Bell Shelter located in Texas’ Seminole Canyon Park and Historic site along the lower Pecos River. Sotol, also known as desert spoon (Dasylirion wheeleri), is depicted in paintings on rock walls. Sandals, baskets, ropes, mats, and even eating utensils along with many other items of sotol fiber show that it was a highly important resource to ancient pueblo peoples of the Basketmaker culture. Sotol flower stalks used as atlatl dart hind shafts were found at Ceremonial Cave in the Hueco Mountains near El Paso, Texas. The sotol stem was used as a tool to create fire. In its simplest form, it is two sticks rubbed together creating friction and heat.

Desert spoon typically grows on rocky slopes in the Chihuahuan desert grassland between 3,000 and 6,500 feet above sea level. It also grows very well in our Sonoran desert landscape. Unlike agave, which flowers only once in its lifetime, sotols produce a flower stalk every few years. Once the plant matures, it is harvested like agave plants used in distilling mescal and tequila. The outer leaves are removed to reveal the center core, which is taken back to the distillery. The core can then be cooked, steamed, shredded, fermented, and distilled. The stalk takes approximately 15 years to mature and yields only one bottle of sotol per harvest. For millennia, sotol utensils were harvested from the “heart” of the desert spoons. They really do look like spoons.

Vicki holding a spoon from the core of the plant

For more information about harvesting utensils from desert spoon, ctrl-click on this YouTube video at http://www.swordofsurvival.com/2010/11/sotol-desert-spoon.html

GARDEN WISDOM By George Stone

I love gardening from my head tomatoes.

P a g e | 4

IN YOUR PLOT:

SEPTEMBER By Lorna Mitchell

September brings hope of cooler weather but the thermometer won’t get the message for quite some time. We need to treat our plants like it’s still summer; keep the irrigation going, keep weeds out, control insect pests. After all the water we’ve put on them washing soluble nutrients from the soil, we need to feed active growers with a boost of nitrogen. This can be simple, like a teaspoon of Miracle Grow in a gallon of water and poured on the base of the plant. It is possible to use TOO much fertilizer and cause more problems than not using any. My suggestion is to always use LESS than the label advises. Changing seasons will be upon us soon so we need to get ready. Winter crops will go in next month and there’s still time to grow your own transplants, if you act fast. Start seeds of brassicas: cabbage, cauliflower, broccoli, and Brussels sprouts in cups at home. Get them in the potting soil NOW to put in the garden by October 15, otherwise you’ll be at the mercy of the box stores or pricey nurseries. Those of you who have small seedling at home beware of the cabbage looper caterpillar. They can do a lot of damage before you even see them, picking them off is tedious and inefficient. As much as I try to avoid it, this is a time for chemical control. Those who are willing to take a risk can still plant green beans, choose the 55 day to harvest varieties and if the frost is late you may have fresh beans for Thanksgiving. Seeds of root crops that will grow through the winter can go in over the next two months.

Topsoil is the only thing between mankind and extinction so let’s treat ours right. Rotate where your crops grow from one year to the next, redesign the layout to refresh the nutrient drain and aerate the soil by turning it over and digging in composted steer manure and granulated balanced fertilizer. Kill grubs that lurk in those dark places eating your roots. Nourish our friends the earthworms by pouring veggie scrap smoothies into areas you turn over. Let’s talk about garden tools. Shovels, muscles and the obvious aside, scissors are my favorite garden tool. I keep a pair in my pocket, small, pointed, and very sharp. They need to be of good strong quality to snip consistently and evenly. Sewing scissors, hair cutting scissors, or best is surgical scissors but must be made of metal. I use these to: trim out the suckers on tomato plants; cut tomato hornworms in two; harvest eggplant, green beans, zucchini,

etc., so I don’t rip the stems, cut green tape to tie up tomatoes or

cucumbers, etc., slice into squash stems to kill caterpillars, remove yellowed leaves or bent stems, or whatever ! And my next favorite garden accessory will be a case to carry my sharp pointed scissors in my pocket!

Lorna’s scissors

Those are my plot thoughts for now, Happy Gardening

P a g e | 5

A TALE OF THREE INSECTS: AN OGDEN FABLE By Christian Armand Ronaldo

Fig Beetle had just finished her last tasty bite from the Ogden grape arbor when she overheard two giant Mesquite Bugs whispering insults in her direction. The Bugs were perched atop the canopy, well concealed from the Beetle. The two Bugs were furious. “Just when we got everything back in balance and established a sense of normalcy in our community garden, that Fig Beetle teeter-tottered our sensibilities”, complained one of the Bugs. “Look at the way that Beetle’s mandible is chewing and biting off pieces from that struggling vine. It’s the very image of ‘rough around the edges’. How disgusting!” After overhearing the unrelenting insults and slurs, Fig Beetle took a deep breath and confronted her two accusers. “I used to be a Master Beetle and lived very comfortably in southern California for many, many years. I decided that the desert environment was better for my state of mind and so I caught the last prevailing winds blowing across the Baja. Voilà! Here I am!”

Fig Beetle (Cotinus Texana)

Mesquite Bug (Thasus neocalifornicus)

“You know,” spoke Fig Beetle, “your sharp proboscises aren’t all that attractive either. However, I choose to focus on the positive and what we have in common. First and foremost, we are all insects. We have six jointed legs and a hard exoskeleton. I think most importantly, we all have the classical insect three part body consisting of the head, thorax, and abdomen as well as two or more antennae. Finally, we are equipped with one or more sets of wings and folding covers for them.” “So, let’s forget about the one or two differences.” With that the two giant Mesquite Beetles flew off shaking their heads screeching, “She’s just like us. She’s not as rough around the edges and out of balance as we thought.”

Have you donated Ogden vegetables to a food bank? Given

some to a neighbor or friend?

Email George.

Granting agencies ask how many pounds of produce that Ogdeners donate.

In 2013 we donated about 1225 pounds.

P a g e | 6

GREATER GREEN VALLEY

COMMUNITY

FOUNDATION By George Stone

We feel very privileged to be one of the 32 area organizations chosen to be grant recipients. As a garden club, we provide a well-documented public service. However, the Greater Green Valley Community Foundation is in a class of their own. Having served the Green Valley area since 1970, the foundation has donated over $6 million to local not for profit organizations. Whew!!! That’s a lot of money, folks. The foundation leadership consists of 4 Board of Directors, 8 Directors, and 2 staff members. To better understand this wonderful Green Valley organization you may want to visit the web site at ggvcf.org. You will hear more about the foundation as we continue to serve the Green Valley area.

KITTY CORNER

The Ogden Kitty Corner (Photo by Ron Sullivan)

WHO’S IN THE GARDEN? Plot # Ogdener North 10’x40’ plots

1. George & Kathy Stone and Ray & Dorothy Cohen

2. Phil & Mary Anderson 3. Jack Retzer 4. Tom & Judy Curley 5. Russ & Cheri Smith 6. Steve Teichner

7. Mike & Candy Allen 8. Kathy Kuyper 9. George Mathes 10. John, Kirsten, Hugh, Coltrin, Jack, &

Geneva Sparks 11. Tom & Charlene LaFin 12. Fred & Lorna Mitchell

13. Elise & Vienna Schloeder

14. Peter & Betty Lee and Larry Warnick 15. Mike, Parissa, Amelia & James Icely 16. Anne Waisman and Kathy Broussard 17. Ron & Vicki Sullivan

18. Abraham, Marisa, Daritza & Sammy Rodriquez

19A. Raised bed - available 19B. Raised bed - available

19C. Linda Wiebe

19D. Walt & Dorene Sims

19E. John & Patricia Kozma 20. Reserved for projects 21. Reserved for projects 22. Hal Tokuyama 23. Dennis & Carol Allen 24. Two Ladies Cooking

PLOTS AVAILABLE Do you know somebody who wants to learn more about getting a plot? Do you know somebody who wants to just be a helper? Do you want to switch plots? Contact your garden managers George at 123gstone@gmail.com Tom at tjcurley@att.net

P a g e | 7

ARE WE THERE YET? Potluck for Ogdeners

SAVE THE DATE: Sunday October 26

Burgers and dogs for Ogdeners and their families from noon – 2 pm. Watch for George’s email on what to bring. See you in the garden!

Chiles! Exhibit at Tohono Chul

August 15 – November 9, 2014 http://tohonochulpark.org

Rich in flavor and in history, chile peppers have been part of the human diet for thousands of years. Encompassing a spectrum of colors, sizes, flavors, and intensity of spice, the genus Capsicum was cultivated by our ancient ancestors and continues to be an important component in the cuisine of this region. Chiles have also been used medicinally for generations, treating ailment from the common cold to epilepsy. This exhibition pays tribute to the cultural heritage and ethnobotanical legacy of the amazing chile pepper through artistic explorations of this humble yet powerful food.

Apple Harvest Celebration

(Map & directions) Apple Annie’s Orchard

Labor Day weekend, September 6-7 & 13-14 from 7:30 AM – 5:00 PM

Celebrate the peak of the apple season with tree-ripened Red Delicious, Golden Delicious and Rome Beauty apples. Experience the fun of picking your own apples, or select from already picked apples. Come early to enjoy the delicious

“All You Can Eat” pancake breakfast served with hot apple topping or cider syrup, served each day from 7:30 AM – 10:30 AM. Apple-smoked burger lunches will be served from 11:30 AM – 3 PM. Free wagon rides will take you to the orchards for picking; Asian pears will also be available for picking. Homemade apple pies are baked fresh daily, and don’t miss the delicious “apple crumb pie ice cream”, made in our Amish ice cream freezer. Hot roasted sweet corn will be available at our farm location.

My-Oh-My Apple Pie Weekend & Country Craft

Fair

(Map & directions) Apple Annie’s Orchard

September 20-21 from 7:30 AM – 5:00 PM

A celebration of all things Apple Pie! Start your day with our famed “All-You-Can Eat” pancake with apple pie syrup breakfast, served both mornings from 7:30 AM – 10:30 AM. Enjoy free samples of our scrumptious apple pies! Indulge in homemade Apple Crumb Pie ice cream! Apple-smoked b lunches served 11:30 AM – 3 PM. Complimentary wagon rides to the orchard for pick-your-own apples.

Crafters from around Arizona will be set up from 8 AM – 4 PM each day with beautiful handmade crafts for sale.

P a g e | 8

LA LENGUA DEL JARDIN By Vicki Sullivan

Here are translations for the street signs in Desert Meadows I. El Limon lemon El Membrillo quince El Naranjo orange tree El Viento wind La Bellota acorn La Espina thorn, spine La Grosella currant La Higuera fig tree La Huerta large vegetable garden, truck

farm, orchard, irrigated land La Pera pear Las Granadas pomegranates Los Mangos mangoes

FROM PLOT TO PALATE From Plot to Palate for October

E-mail your pepper, pumpkin, and apple recipes to ron.vicki.sullivan@gmail.com

Deadline September 20

Calabacitas Submitted by Ron Sullivan

Ingredients 4 zucchini 2 tomatoes 1/2 onion Salt Pepper Small garlic clove 1 cup fresh or frozen corn 1 small green pepper 1 cup Mexican shredded cheese 2 Tbsp canola oil

Instructions 1. Dice zucchini, pepper, onion, garlic, and

chop tomato. 2. Pour canola oil in a saucepan and warm it. 3. In the saucepan add the zucchini, tomatoes,

garlic, pepper, corn, and onions. 4. Season with salt and pepper. 5. Sauté. 6. Once the mixture is sautéed, add the cheese

to the top and let melt.

Waldorf Salad By Two Ladies Cooking (Rise Restaurant)

Ingredients 2 large crisp Apples, such as Gala ½ cup chopped Walnuts (toasted in a 250

degree oven until slightly brown and crispy)

½ cup Non-fat Yogurt

2 Tbsp Mayonnaise

2 ribs Celery (sliced into ½ inch pieces)

¼ cup Golden Raisins (substitute grapes if you prefer)

1 tsp Honey

2 Tbsp Minced Parsley

1 Lemon (½ juiced & ½ zested)

Fresh ground Black Pepper

Serve with your favorite Lettuce (my favorite is butter or bib lettuce)

Instructions 1. Whisk the yogurt, mayo, parsley, honey, and

lemon zest in a large bowl and season with ground pepper.

2. Cut apples into pieces with skin on add the apples, celery and raisins to the bowl and sprinkle with lemon juice and toss. Cover and refrigerate.

3. When ready to serve toss walnuts into the salad and arrange on lettuce leaves.

P a g e | 9

Easy Pickling Submitted by Ron Sullivan

Ingredients Your choice: Cucumbers, Carrots, Peppers, Celery, Beans, Okra

Instructions 1. Save the juice and the jar from your dill or

sweet pickles. 2. Slice whatever vegetable you want to pickle. 3. Put slices in the juice and refrigerate for a

few days until the veggies absorb the juice.

Pickle Sicles Submitted by Ron Sullivan

Ingredients Pickle juice Instructions 1. Save the juice from your dill or sweet

pickles. 2. Fill an ice cube tray with the juice. 3. Put the tray in the freezer. Just before the

juice freezes (juice will be slushy), add a toothpick to each cube.

4. Freeze. Enjoy a refreshing treat.

Story behind this recipe When Ron was teaching 6th grade at Maynard H. Jackson, Jr. Magnet School in the Dallas Independent School District in the mid-1980s, sponsored a Halloween party and fundraiser. Ron had noticed that the kids loved pickles that were served at lunch. Why not make pickle sicles from the juice? He froze 3 ice cube trays of pickle juice and hauled them into school. You guessed it: He sold out!

Baba Ganouj Mediterranean Eggplant Spread Adapted from The NY Times International

Cookbook by Craig Claiborne

Served by Anne Waisman at the

Ogden Gardeners’ November 2013 potluck and previously published in January 2014

but we now have eggplants in the garden! 2 large eggplants Juice of 2 lemons 2 Tbsp tahini (sesame paste) or substitute peanut butter 1 large clove of garlic Cumin, pepper, cayenne, and salt to taste ¼ cup chopped parsley or fresh basil 2 Tbsp olive oil 1. Cook eggplants until soft, either grilled,

baked or micro-waved. Eventually the eggplants will collapse. Set aside for one hour to cool.

2. Peel the eggplants and discard the skin. 3. Place eggplant, tahini, lemon juice, garlic,

and spices in blender or food processor and mix until the consistency of a spread. Chill.

4. Place in a flat serving dish. Add some additional herbs and paprika if desired. Pour olive oil over dish and serve.

P a g e | 10

IS THAT A WASP IN MY

BACKYARD? Selections from A Jesuit Missionary in Eighteenth-Century

Sonora: The Family Correspondence of Philipp Segesser edited by Raymond Thompson, German translations by Werner Zimmt, Latin translations by Robert Dahlquist,

University of New Mexico Press, 2014.

Submitted by Ron Sullivan

Excerpts of Letter 58 dated 27 July31, 1737

to Father Segesser’s uncle and brother in Switzerland

written from Tecoripa, Sonora, Mexico, page 229 There are raptors enough here and they do not allow my chicks to grow up. Perhaps we can protect them. Other types of birds include one that is large like a peacock and is called guacamaya (macaw), and another that is small like a parrot (Mexican parrotlet). I wish I could ship them home. They have beautiful red and yellow feathers, and both types serve to entertain people. At the same time there is still another bird that is totally red but with a black bill, called a cardinal (vermillion flycatcher) because of its red color. I have seen it among other birds in the royal chambers in Seville in Spain together with a sky-blue bird (eastern bluebird) that is currently flying around my house. In addition to the small parrot, there is nothing as entertaining as the nightingale that they call bischontli (Northern mockingbird), which seems to be able to ape all birds after it has heard them once and knows how imitate them all, just like a parrot. I plan at some opportunity to send a stuffed bird from which everyone can recognize the marvelous omnipotence of the Lord. It is called the chuparosa (hummingbird) and it sucks its nourishment from flowers, as do bees, flying all

Chuparosa at a chuparosa

the while. The first time I saw it, I thought it was a type of wasp; wrens and woodruffs are large in comparison. Still, it has all the characteristics of a bird, with an absolutely beautiful blue color, like a kingfisher. It is like a work from Berchtesgaden, although nothing this admirable from there could be imagined.

FRIEND TUCSON

BACKYARD GARDENING Suggested by Edy Alderson

Tucson, and the Southern Arizona region, is a unique region in which to garden. Via Facebook and the local nurseries frequented, the gardens are as varied as the people who create them. The purpose of the Tucson Backyard Gardening group is to share our tips, photos, ask questions, and add garden oriented links to, so we have something central for all to look at--as unique as our area! Join the Facebook community for a conversation about Tucson backyard gardening.

P a g e | 11

CORN EARWORM From an email from George Mathes

to Ron Sullivan

Corn earworm munching on corn

Need to control the corn earworm? Consider applying an insecticide called bifenthrin, a pyrethroid which is low in human toxicity. Spray the silks about every 4 days to control the worm before it enters the ear. Continue to spray as long as new silk is developing from the ears.

RIO SALADO GOLF

COURSE IS GOING TO

SEEDS Submitted by Rex Gulbranson

Written by Steven Totten for August 8, 2014 issue of The Republic at www.azcentral.com Tempe is trading khakis and collared shirts for overalls. The city recently announced that Rio Salado Golf Course, a par-33, nine-hole public course, will be transformed into a community garden. Illinois-based management group Kemper Sports asked to end its contract with the city early, said Amanda Nelson, Tempe public-information officer. Neither the city nor Kemper, which has operated the course for 19 years, commented as to why the course closed,

but signs point to declining profits. The National Golf Foundation reported that more golf courses have closed than opened nationwide for the eighth consecutive year. Nelson said the city has two other municipal courses that are “very successful,” but acknowledged the challenges in the golf industry. “Golf is in a state of flux right now,” Nelson said. Perhaps that realization pushed the city to accept a proposal from Ken Singh of Singh Organic Soils LLC to turn the 63acre course into a community garden. Singh is co-owner of Singh Farms in Scottsdale, which has 20 acres of crops, livestock and food for the public. Singh said that he made the proposal for simple reasons. ”We outgrew our farm, and we wanted to bring life back to the land,” Singh said. Tempe conducted an open house at Singh Farms on May 3 so that Tempe residents, especially those who live near the course, could “touch, feel, see and smell what this would be like,” Nelson said. Nelson said that Tempe hopes to get the project started in early 2015. The city has recruited the help of Engineering Projects in Community Service, a social entrepreneurship program that is part of Arizona State University’s Ira A. Fulton School of Engineering. EPICS places an educational focus on sustainable solutions, and students can participate through service-learning courses that can continue well after they graduate. According to ASU EPICS director Scott Shrake, the projects that EPICS does come exclusively from the students. Because of that, Shrake said

P a g e | 12

he still isn’t completely sure how EPICS will contribute to the community garden. “There’s no real timeline. Everything’s still in development,” Shrake said. “I’ve had a few ideas, but I like to see the students come up with ideas.” Shrake explained that the EPICS team, which will have about 240 students this fall, probably will focus on aquaponics, hydroponics and finding innovative sustainable solutions for growing food in an efficient manner. Nelson could not really say what the former golf course will specifically become either. “Tempe has had a few community gardens, but nothing to this scale,” Nelson said. “It’s pretty conceptual right now.” Nelson said possibilities include community garden space, with a large part of the land being used as an urban farm, as well as a farmers market, plant nursery and educational components. Whatever the outcome, Nelson and Shrake said the main priority is sustainability. Shrake wants a sustainability partnership, while Nelson said sustainability is a big priority for Tempe. If everything goes as planned, this could be a new kind of hole in one for the land.

ROOT STOCK: 1995

Root Stock is taken from a compilation of the club’s history written by

George Gries and updated by Ken Bichl.

Officers were President, Jim Acuff; President-elect Jeanne Acuff; Vice President, Ted Garhart; Secretary, Harold Turner; Treasurer, James Tyrer. Linc Page continued as Editor and Elfi Canann served another term as President of the Auxiliary.

Edith and Bernard Jaffe served as Co-Chairpersons for the Garden and Patio Tour which was the most successful in recent years. The GFTH/Youth Committee (Dent Caton, chairman) with the help of many community organizations began the construction of a 17’ x 30’ greenhouse for the Continental School. Financial assistance came from the Club and many civic organizations and churches. The Woodward Construction Company assisted in many ways. The Arid Land Plant Garden Committee (George Gries, chairman) had to forsake its composting program and arrange new facilities for storing supplies. An expansion program was started in a new area northwest of the main garden. Use agreements were signed with Desert Hills Homeowners Association and Fairfield for the ALPG, The Civic Beautification Committee (Olie Ohman, chairman) continued its development work at Sahuarita High School and the Government Center. The Fall Regional meeting was sponsored by Green Valley and was held in Tubac with 76 attendees. The featured speakers were National Director Albert Wilson from Menlo Park, CA, George Brookbank and Henry Yglesias. Awards and Recognitions: Jim Acuff served as

National Director for the AZ/NM Region and

Dave Lusby served as 2nd Vice President. George

Gries was awarded the Johnny Appleseed

Award for 1995 by the Gardeners of America.

Allen Ogden received the Regional Award of

Honor and George Gries the Gardener Award.

Edith and Bernard Jaffe and Jim Campbell

received the Bronze Award; Helen Corbett the

Arizona Award; Roy B. Johnson of Casa Paloma I

the Beautification Award; Donna Leftwich the

award for Horticultural Journalism and

Presidents Awards were presented to George

Brookbank and Harold Turner.

P a g e | 13

One last thing….

Check out

OGDEN GARDEN WEBSITE

Click on the link http://www.ogdengarden.com

Make sure to bookmark the link http://www.ogdengarden.com