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For anyone located near the Coastal area of Virginia...Free bare root native tree and shrub seedlings will be given away to the community. Open to residents of all localities. Free event. Everyone is welcome. Please bring a large trash bag to place your tree(s) in, as one will not be provided. These trees are provided by the Virginia Forestry Department by way of a generous donation from the Vaughan-Bassett Furniture Company. Event is organized by Mohamed and Cheri Elrahhal, Newport News residents. Available while supplies last and are available on a first come, first serve basis.

We do have a tentative variety availability list; however, these are seedlings that are still growing in the mountains of Virginia at the Forestry Department’s facility, and, it all depends on the success rate of the seedlings and how bad our Virginia winter will be. The tentative variety availability list is:

Apple, Common,

Pear, Common,

Buttonbush,

Dogwood - White,

Dogwood - Silky,

Dogwood - Red Osier,

Allegh. Chinquapin,

Hazelnut,

Elderberry, Amer.,

Maple, Red,

Maple, Silver,

Oak - White,

Oak - Chestnut,

Oak - Gobbler S.T.,

Oak - S. Red,

Oak - N. Red,

Oak - Pin,

Oak - Black,

Bald Cypress,

Pine, Longleaf,

Wash. Hawthorne,

River Birch,

Sycamore,

Locust, Bristly,

Locust, Black,

Indigobush,

Bicolor Lespedeza,

Crape Myrtle
... See MoreSee Less

Free Community Native Tree and Shrub Giveaway in Newport News

March 10, 2018, 9:30am - March 10, 2018, 12:00pm

Free bare root native tree and shrub seedlings will be given away to the community. Open to residen...

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Blood circle? Yay chainsaw workshop! Also learn how to create a hugelkultur self sustaining garden bed.

richsoil.com/hugelkultur/
... See MoreSee Less

Kelly's Chainsaw and Hugelkulture SEWP

December 10, 2017, 10:00am - December 10, 2017, 2:00pm

UPDATE - UPDATE - UPDATE Steve Kanner, the tree guy & Grow Gainesville member - will be giving a CHA...

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Yellow/Lemon Guava, Strawberry Guava, and Pineapple Guavas planted in April? 2015. Kayla Susan Sosnow's yard. ... See MoreSee Less

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Goodies Kayla Susan Sosnow's Gainesville Garden Sweat Equity Work Parties (SEWP) have left over. Come get them dry loofahs, green loofahs, cassava sticks. See Kayla's post below for instructions on propagating cassava. ... See MoreSee Less

Here are goodies we have left over. Some dry loofahs, some fresh green loofahs, and cassava sticks f...

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Carolina Madera shared Debra Kuhn's post to the group: Edible Plant Project (.org). ... See MoreSee Less

Cranberry hibiscus from EPP is blooming! Planted at end of May 2017.

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Callaloo with Tomatoes Recipe

Callaloo (Amaranthus sp.) is a fast-growing spinach relative adapted to a tropical climate. The leaves and young stems are cooked at eaten in a variety of ways. All or nearly all amaranths are edible, both as vegetables and seeds, though some are better suited for one or the other use, and some have better taste and texture than others. The amaranth we are using probably originated in Africa, but we’re not sure. It is called callaloo in Jamaica, but has other names in other areas, and the name “callaloo” refers to a completely different plant in Trinidad.

This dish is best served as a side dish or with bammie and fried plantain or breadfruit for delicious vegetarian breakfast.

INGREDIENTS

4 cups of firmly packed chopped callaloo
1/8 to 1/4 cup water
1 medium-sized onion, chopped
1 medium-sized well ripened tomato, chopped
1 large clove garlic, chopped
1/3 skin of a scotch bonnet pepper finely chopped (or cachucha pepper)
1/4 teaspoon dried thyme leaves
1/8 teaspoon salt (optional)
2 tablespoons olive oil

Serves: 4

DIRECTIONS

Inspect callaloo and remove any debris, old leaves, or hard stalk, etc. Rinse in a large pot of cold water. Discard the water then add enough cold water to cover the callaloo. Dissolve 1/2 teaspoon of salt into the water and let sit for 1/2 to 1 hour. The salt will help to remove any additional small debris from the callaloo. Throw off the water and rinse the callaloo in another pot of cold water. Remove the callaloo and chop in 3/4 inch pieces in a slanted motion.

In a large pot add the 2 tablespoon oil and 1/8 to 1/4 cup water. Put four cups of firmly packed chopped callaloo on top. Add the remaining seasonings on top of the callaloo. Put a lid on the pot. Place on a medium flame and cook for roughly ten minutes or until pieces of the callaloo stalks are tender. The callaloo must stay green. Any discoloration towards brown means the callaloo is being overcooked.

Adapted from eatjamaican.com (defunct – admin)

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