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Friday, Jan. 20, 2017

Weed'Em and Reap (season end) Meeting Nov. 11th

Posted Wednesday, November 9, 2016, at 7:40 PM

Our "Final Meeting of the Season" will be this Friday the 11th, 6:30pm at the Agriculture Extension Office meeting room at 2105 Midland Rd.....Our usual spot of course!

As always, "Everyone Welcome" with members encouraged to bring a friend!

With "Old Man Winter" approaching rather quickly, it would be a great time to talk about shutting down outdoor gardens, what can still be grown indoors and out, pruning for winter, and what to plant now for spring arrival, etc. Hopefully we can get a "Social Gathering" or two in after the Holidays.

This particular end of the season meeting should be extraordinarily informative, I can't wait to see "all" our members ( if possible) so I can wish you all a warm and happy holiday season in person knowing it will be a little while before we meet again!.......*"See You There"*!

Questions? email me chefgrape@yahoo.com

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I'm sharpening my pencil so I can take notes! See everyone there! HP

-- Posted by horsepoopperson on Thu, Nov 10, 2016, at 2:39 PM

I'll probably be running late but should be there.

I am waiting to see if the cold temps did serious damage to three pineapple plants I left out. The pot is so big I just cannot accommodate it inside this Winter so ...... I will probably re-pot and may offer them to anyone interested. First things first, did they survive?

-- Posted by stevemills on Fri, Nov 11, 2016, at 10:40 AM

I was planning on attending but it looks like I won't be able to. Bummer

-- Posted by espoontoon on Fri, Nov 11, 2016, at 4:16 PM

Well..... I ran so late I did not show either espoontoon. Lately I have been training a new salesman and time has been extremely thin.

Actually did not get all of the inside plants inside and maybe that is why I lost a pineapple. I say maybe because this plant was already two years old and maybe it was not going to live more anyway.

Anyone know? It rotted out at the base.

-- Posted by stevemills on Mon, Nov 14, 2016, at 2:43 PM

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Mark Woods started his culinary training with his grandmother as a small child, and formally at the Opryland Hotel in Nashville as a private apprentice. As a chef, his travels took him from midtown Atlanta to south Florida and various places throughout the states, ending up with a catering, restaurant and manufacturing business in South Florida feeding spring training baseball players, stars and socialites in Palm Beach. He finds the art of food to be fun and adventurous.