Somerville Garden Club

September 4, 2010
by Head Gardener
Comments Off on Meeting – September 8, 7-9pm

Meeting – September 8, 7-9pm

Please note the correction to the newsletter; favorite garden tools and stories will be the program for November’s meeting.

Plant Propagation with Leo Blanchette

The September meeting will feature a lecture on plant propagation by Leo Blanchette, owner of Blanchette Gardens in Carlisle, Mass.

Since 1981, Leo and his wife Pam have grown virtually all of the thousands of perennials they offer for sale every spring and summer at their nursery. All plants are grown outdoors in a country setting, and tested for their staying power in our New England climate. Many of the plants at Blanchette Gardens are rare, or hard to find at the average local garden mart. They are particularly known for their extensive collections of astilbes and hostas, plus a wide variety of other shade loving perennials. Leo will be bringing plants with him to demonstrate division techniques. He is also an accomplished garden designer, evidenced by the lush plantings at the entrance of Blanchette Gardens.

The SGC meets on the second Wednesday of every month from 7 to 9 p.m. at the Tufts Administration Building (TAB), 167 Holland St., second floor. The meetings are open to the public and are wheelchair accessible.

July 26, 2010
by Head Gardener
Comments Off on Meeting – August 11, 7-9pm

Meeting – August 11, 7-9pm

Growing Edibles: A Panel Discussion

As a follow up to the Somerville Garden Club’s July 25th Edible Garden Tour in Somerville, several garden club members and tour open garden participants will lead a panel discussion on home grown vegetables and fruit.

Members are invited to bring in produce and dishes to share that they’ve made from the produce of their gardens. We’d appreciate it if anyone so inspired, would send an email to Judy Eisenberg at jeeisenberg@yahoo.com so we’ll know who’s bringing what.

We want to be able to make an announcement recognizing the contributors, and also to be able to make labels. Contributors are asked to cut up or otherwise bring their offerings in ready to serve, bite-sized pieces to save time. We’ll provide plates, napkins, and utensils.