Saturday, July 21, 2012

Introducing The Bucket Brigade...

Back in early July, Ann Paul from Food Services at Powell River General Hospital contacted our President, Margaret Cooper, with an interesting proposition.  She offered food compostable materials to interested members - all we had to do was bring our buckets on Mondays and Thursdays and load them up and take the material away.  Eight eager garden members signed up and The Bucket Brigade was created. 

Within days, Magpie's Diner joined The Bucket Brigade as our second supplier.

Amazing as it seems, a schedule is up and running smoothly already! 

Monday, July 2, 2012

What Gardeners Do On Rainy Days

Another day of rain...sigh. 
Let's bake cookies instead! 
During our legendary Annual Plant Sale this year, Powell River Garden Club volunteers were treated to many delicious treats, in particular, a tasty Currant Lemon Cookie.  Many requests were made for a copy of the recipe and Bonnie Hill has kindly provided us with it. 

Currant Lemon Cookies
1 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 tsp lemon extract
1 3/4 cup white flour
1 tsp baking powder
1/4 tsp salt
grated rind of 1 lemon
2 cups currants

Cream butter, add sugars, and beat until light. 
Add eggs and lemon extract.  Beat well. 
Combine dry ingredients and add to creamed mixture. 
Add rind and mix until well blended. 
Stir in currants. 
Drop by heaping tsp onto greased cookie sheet. 
Bake at 350 degrees for 13 – 14 minutes

Easy as that!  Stock up on the cookies now as it looks like the sun makes a comeback later this week! 
Currant Lemon Cookies
photo by Polly