Fall approaches!
Garden Club Members and Friends,

The summer is winding down and the Garden Club year is starting to gear up.  The website has been updated with this years' information and is ready for reference.  Robin and I continue to meet to figure out how to make full use of the site.

The Trough and two islands in the center of Town look amazing!  Thank you to all who have been watering during this dry summer and deadheading. The efforts show.

I look forward to our first Board Meeting of the year at my house on September 3rd and then the first full membership meeting on September 17.  Cheryl Monroe will be speaking on the "Art of the Garden Vignette".  

See you all there!
Jessica Pohl

   
        Plant Exchange at Jessica's house in June


 











Upcoming events

10 Sep 2015 10:30 AM • 17 Conant Road
11 Sep 2015 10:00 AM • Home of Nicole Papas, 71 Bullard Road
14 Sep 2015 7:00 PM • The Barn, 358 Boston Post Road
                                         


GARDENING TIPS
Here is a reminder or a tip from Bill Cullina, Director of the Coastal Maine Botanical Garden.

Mix one  regular aspirin plus 1 tsp dish soap plus 1 gal water, mix, spray plants every 3 weeks to boost immune response of plants.  Used on orchids, vegetables, African violets . Indoor plants can be sprayed year round. Outdoor plants during growing season. Effective against bacterial and fungal diseases.  There is a potassium salt product which is very effective called Agri Fos Fungicide.








Lemon Tart with Chocolate Cookie Crust and Marmalade Cream from Parade Magazine April 2014

40 Chocolate wafers
1 1/2 sticks unsalted butter, divided: 1/2 stick melted and cooled; 1 stick diced, cold
1 pinch plus 1/4 tsp kosher salt
2 lemons, rinsed and dried
1 1/2 c sugar
4 large eggs
1/2 c heavy cream
3 tbsp orange marmalade
confectioners sugar

1. Preheat oven to 350F.  Process chocolate wafers in a food processor until finely ground.  With motor running, pour melted butter and and 1 pinch salt through feed tube; process until combined.  Scrape out into a 9 in tart pan with removable bottom. using the bottom of a dry measuring cup, press crumbs evenly across bottom and sides of pan. Place pan on a baking sheet and bake until fragrant, about 12 minutes.

2. Finely grate zest of 1 lemon, then cut in half and juice lemon; combine zest and juice in food processor.  Slice second lemon; discard seeds.  Add slices to food processor along with sugar and remaining 1/4tsp salt. Process until smooth, scraping down sides as needed.  Add eggs; pulse to combine.  Transfer lemon mixture to a stainless steel bowl.

3.  Bring 2inches water to a simmer in a medium saucepan.  Place bowl with lemon mixture on top, ensuring that the bottom of bowl does not touch the water.  Add remaining 1 stick cold, diced butter and cook, whisking constantly, until butter melts and mixture is smooth.  remove bowl from heat and let cool 20 min.

4. Pour lemon mixture into tart crust.  bake until center is set, 18-22 minutes.  Transfer to refrigerator to chill.

5.  Meanwhile, beat cream in a bowl with marmalade.  Just before slicing, dust tart with confectioners sugar.  








© Weston Garden Club
Powered by Wild Apricot Membership Software