Wednesday, November 19, 2014
Speaker: Laurie Hanes "Ollas: the Ancient Art of Clay Pot Irrigation"
REFRESHMENTS WILL BE PROVIDED AT THE NOVEMBER MEETING BY:
FRAN ADAMS AND
FOLLOW US ON OUR WEBSITE:
Dates to Remember:
December 1: EATG Trail of Lights
December 17: Member's Luncheon
November is the deadline for Herb Day expenses. Turn your original receipt in to Sara Holland for reimbursement. Bring it to the meeting or mail it to her home.
If you took pictures at the Herbal Luncheon, please send your best ones to Lynne Edelson for posting on our website.
Meetings are held on the third Wednesday of each month at the Wimberley Presbyterian Church from September through June. Meet at 9:30 for refreshments and social time. Business meeting and program from 10 until noon.
OFFICERS AND BOARD MEMBERS:
Chairpersons Marian Buchanan and DeAnn Murphy
1st Vice Chairperson - Programs Nan Simpson
2nd Vice Chairperson - Membership Becky Ellisor
Secretary Lindy Hutchinson
Treasurer Sara Holland
Publicity Chairperson Open
Website Lynne Edleson
Contact us at: email@example.com
Dear HCU members:
Hello Herbies! Thank you to everyone for the hard work and effort put into Herb Celebration Day. We served over 90 people and had record sales in the Herb Shoppe and bids in the Silent Auction. Well done HCU! We’ll go over the details at this month’s meeting. Also, we’ll have a guest speaker. Laurie Hanes will teach us about using ollas for irrigation. That’s the inside news. Outside the weather is finally cooling and it’s time for some changes in your garden.
Transplant and divide your perennials.
Move your woody ornamentals around, such as salvia greggii and lantana. Be sure to dig the new hole where the ornamental is going first so as to minimize air exposure to the roots when replanting.
Prepare your soil for winter vegetables and plant lettuce, spinach, swiss chard, arugula, carrots, mustards, and potatoes.
Plant winter herbs: viola, pansy, nasturtium, calendula, snapdragon, dianthus, cilantro, dill, chervil, fennel, rue, parsley, winter savory, oregano, rosemary, and yarrow
Also, remember to make plans for your basil—dry, freeze, make pesto. It is still going strong now but it will go down when temperatures reach 40 degrees.
We look forward to seeing you at the meeting!
Marian and DeAnn