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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,


Dogwood - White,

Dogwood - Silky,

Dogwood - Red Osier,

Allegh. Chinquapin,


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,


Locust, Bristly,

Locust, Black,


Bicolor Lespedeza,

Crape Myrtle
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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.

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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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Sour Sweet Potato Cream Pie

I used to call this Fermented Sweet Potato Cheese Cake – but a friend told me it tastes a lot like key lime pie and since it does have more of a key lime pie custardy texture I’ve changed the name. The surpising thing about this recipe is it does not taste at all like sweet potato. Basically it uses lactic acid fermented sweet potato and a kefir fermented soy cheese base with pumpkin pie spices added and that filling stuffed into a premade graham cracker crust with a pecan praline topping. Everything else is pretty much decoration and flavor enhancers so go crazy experimenting with it!

Just one caution – the whole point is to have living lactic acid bacteria in your diet so don’t cook this after fermenting. You’ll kill the bacteria and loose the pro-biotic benefits.

1) Ferment two cups of cooked sweet potato according to the process for Sour Mashed Sweet Potato. The fermentation should last two days at room temperature.

2) While the sweet potato is fermenting add a couple of tablespoons of Kefir and a teaspoon of salt to a half gallon of soy milk, cover loosely with a lid and let it ferment also for two days at room temperature.

3) Strain the fermented soy milk through a fine cheese cloth or a clean handkerchief and save the whey (to use as a starter for your next batch or for other recipes). You should get about 1 cup of soy “cheese” out of two quarts of soy milk.

4) Mix the 1 cup of soy cheese and the 2 cups of fermented sweet potato together and blend in a blender or with a wire whip.

5) Add in 3 teaspoon of pumpkin pie spices, 1 tablespoon vanilla extract, 1 tablespoon lemon extract, and 1/2 to 2/3 cup of sugar.

6) Spoon the mixture into a pre-made graham cracker crust.

7) Add a topping of pecan pralines (see Maple Glazed Pralines).

8) Put it into the fridge and chill.

The longer it stays in the fridge (or the longer you let the fermented sweet potato sit in the fridge before using it in the recipe) the more sour it gets. After sitting a week in the fridge it is still good to eat and as sour as a key lime pie. A shorter stay and it tastes more like pumpkin pie. The texture of the filling is rather soft – it may be useful to freeze it and serve like a frozen custard pie. Instead of the praline topping whipped cream might be good if you are going to freeze it. And, you might just want to forget the pie crust and topping and put the filling into your ice cream maker for a tangy sweet tater ice cream. Endless variations!

One final comment – the Okinawan Purple Sweet Potato is remarkably beautiful in this recipe – change out a few of those pumpkin pie spices and add something like a half cup of whole cherries to that deep blue mix and you have a near stupifying sweet potato ice cream. Look up “Ube Ice Cream” for some ideas.

Note that true “Ube” is a yam (Dioscorea alata variety) not a sweet potato (Ipomea batatas) but the ice cream is made with both.

This recipe is also on my new blog


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