Batavia Arboretum Rededication - Saturday Oct. 22 at 10:00 AM

The Batavia Arboretum Rededication will take place on Saturday, October 22 at 10:00 a.m. The Batavia Woman's Club has purchased a plaque commemorating all those for whom the trees were planted 50 years ago.  One of their donors also donated a park bench in memory of his sister, and Davey Trees donated tree ID tags which will be attached to each tree. The arboretum is on the Main Street side of BHS, and parking is available in the Main Street lot or at the church across the street.


For more information contact Rosemary Henders


rosemary.henders@comcast.net   

They are Tiny and They Bite!

Marge Clark did some research on the  tiny, biting, black bug showing up on our windows and screens (and able to come through those screens!) that we were discussing at our meeting last week.  The link below will take you to an article that may solve our mystery.  Thanks to super sleuth Marge for this good information!

http://web.extension.illinois.edu/cfiv/homeowners/021005.html

Saturday at the Wildflower Sanctuary - 8am!

Please join us at the Batavia Wildflower Sanctuary on Saturday, Aug. 6th at 8:00 am.  We will be meeting on the east (shady) side to clear the sidewalk where plants are hanging over it.  Gardening gloves, loppers, clippers, weed diggers and buckets or tarps for hauling will be handy if you have them. 

 

The weather forecast looks beautiful, so I hope to see you there!

Sarah 

Crock Pot Rhubabr and Strawberry Crisp

Yvonne brought this yummy crisp to the summer picnic.  In these "dog days of summer" what is better than a dessert that can be completed in a crock pot and not heat up the house.  Yvonne suggests plugging the crock pot in on your porch, versus in the kitchen, to make it even cooler!  Enjoy!

Crock Pot Rhubarb and Strawberry Crisp

Ingredients
- 3 cups rhubarb diced small
- 1 cup strawberries sliced
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons butter softened
- 2/3 cup brown sugar (light or dark)
- 2/3 cup quick cooking oats

Instructions:
1.  Combine rhubarb and strawberries in crock-pot
2.  Sprinkle fruit with cinnamon and sugar (mixed)
3.  In a separate bowl, combine remaining ingredients mixing butter in until you have smaller crumbs (this is the crisp portion)
4.  Sprinkle crisp mixture over fruit, spreading evenly
5.  Cook on low for 2 hours or until crisp begins to harden
6.  Serve warm or cooled - YUM!

Saturday - in the Wildflower Sanctuary!

Please join us at the Batavia Wildflower Sanctuary on Saturday, July 16 at 9:00 am.  We will be continuing our clean-up of the area between the sidewalk and Riverain's gravel drive, on the west end of the Wildflower Sanctuary, on the way to the gazebo.  Please wear long-sleeves, long pants, gardening gloves and perhaps sun or safety glasses.  If you have loppers, clippers, etc., they will come in handy too.

 

Thank you for your help!

Sarah   

Wildflower Sanctuary July 2 Clean Up

Please come to the Wildflower Sanctuary on Saturday, July 2nd.  We will be cleaning up the area near the west side kiosk (between the sidewalk and the gravel drive behind Riverain).  If you have them, bring gardening gloves, loppers, clippers, weed diggers and something to put weeds into.  I would also wear long sleeves and long pants in case of thorns or poison ivy.  The weather forecast looks perfect, so I hope you will be able to join us!

 

Sarah

July 2 - Workday at the Wildflower Sanctuary

Join some fun gardening friends at the Wildflower Sanctuary at 9am Saturday July 2.  More information will be sent out later this week on where to meet.  If we miss getting it to you, come on down with your gloves, nippers, and a weed hauling bucket or tarp and I am sure you'll easily find Sarah and the crew!

Home Made Weed-Be-Gone

Sue Peterson brought a home-made weed-be-gone to the Wild Flower Sanctuary and we had requests to put the recipe on the blog.  She said she got the recipe at a Plain Dirt meeting several years ago.  Here is the recipe:

 

Weed-Be-Gone

 

1 gallon vinegar

2 cups epson salt

1/4 cup Dawn dish soap (the blue original)

 

It will kill anything you spray it on.  Just mix and spray in the morning, after the dew has evaporated.  Walk away.  Go back after dinner and the weeds are all gone!

Cheaper than anything you can buy anywhere!  Never buy a commercial weed killer again!

  

Homemade Zuppa Toscana Soup

If you were able to join us in February, you would have tasted Linda's delicious homemade Zuppa Toscana Soup.  We asked for the recipe and Linda was happy to share it.  Enjoy!   Homemade Zuppa Toscana Soup Bacon, potatoes and Italian sausage come together to make this a hearty soup that warms the soul.

 

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

 

Ingredients

• 12 slices bacon, sliced
• 2 lbs Johnsonville All Natural Ground Mild Italian Sausage
• 1 tablespoon extra virgin olive oil
• 1 onion, diced
• 1 teaspoon minced garlic
• 10 cups chicken broth
• 5 large russet potatoes, thinly sliced (I used a mandolin to get even slices. I also left the skin on the potatoes because that is how my local restaurant serves it, plus the skin is filled with nutrients)
• 1 bunch kale, leaves torn from stem and chopped
• 2 cups heavy cream
• Freshly ground black pepper and salt, to taste

Instructions

1. In a large skillet over medium high heat, cook bacon until brown and crispy; transfer to paper towel-lined plate and set aside.
2. In the same skillet, add ground Italian sausage and cook until evenly browned. Drain excess grease and set aside.
3. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic. Cook for about 3 minutes, stirring frequently, until onions are translucent. Add chicken broth and bring to a boil. Carefully add in potatoes and cook for about 10 minutes, or until they are tender.
4. Stir in cooked sausage. Add chopped kale and stir. It will cook down a little as you stir. Once it's cooked down, stir in bacon. Stir in heavy cream, and season with freshly ground black pepper, and salt, if needed