Blog Archives - THE MOUNTAIN IVY GARDEN CLUB

THE MOUNTAIN IVY GARDEN CLUB

ALTAR ARRANGEMENT STRAIGHT FROM THE GARDEN

7/28/2019

Hosta blooms, autumn fern, lacecap hydrangea, purple hydrangea, pink lilies which go by many names: Resurrection Lily; Magic Lily; Surprise Lily and Naked Lady Lily. These lilies are beautiful and unusual. Strappy green leaves emerge from bulbs in the fall or spring, dying down to leave only tall, bare stems in the summer.

Gardening through the generations.

7/25/2019

The joys of teaching kids about nature.

FLOWERS FOR NURSING HOME RESIDENTS

7/24/2019

Floral arrangements designed by Marlee Price using native cup flower were delivered to Mountain View Health Care Residents.

ZAXBY'S FUNDRAISER

7/23/2019

Tuesday, July 23, 6-8 PM, is our second Zaxby's Spirit Night Fundraiser. Help us fund horticultural scholarships for Rabun students. Join us - dine in or drive thru - we will receive 10% of all sales during this time period. Hope to see you there!

July 18th, 2019

7/18/2019

Chanterelles generally occur from late spring through late summer or early fall here in North Georgia. Chanterelles largely grow near hardwoods like maple, poplar, and oak but it's not uncommon to find them around white pines.
FROM EAT SIMPLE FOOD: Sautéed Chanterelles INGREDIENTS

1 Tbsp olive oil
1 large shallot, fine dice
2 cloves garlic, minced
1 lb chanterelles, quartered, rough ends removed
1 Tbsp butter
1/4 tsp salt
pinch pepper
INSTRUCTIONS
Bring a large pan to medium high heat and add olive oil. When hot, add shallots. Cook for ~ 4 minutes or until translucent and add garlic. Cook 1-2 minutes or until fragrant and set aside. Wipe the pan (careful it’s hot!) and add chanterelles. Try not to disturb or stir them too much. Cook ~ 4 minutes. Add a little olive oil partially through if they look dry. Finish them off with butter and cook ~ 2 minutes. Add cooked onions and garlic and stir. Add salt and pepper to taste. Happy Eating!

Chanterelles

7/18/2019

Chanterelles are among the most popular of wild edible mushrooms. They are orange, yellow or white, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, most species have gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. Many species emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste. They are sometimes confused with Jack O' Lantern mushrooms, which are poisonous but not known to be lethal. The Jack O' Lantern usually grows in clumps on wood (not from soil like chanterelles) and has true unforked gills. On the left the morning's harvest from Hog Heaven Farm; on the right mushrooms cleaned and ready to be used. Recipe to follow.