A Note from our Co-Presidents:
Marilyn Dronenburg and Maureen McMahon

In January and February our gardens received winter’s gift of “quiet renewal” and are the better for it. But while our gardens were resting, our Club was as lively as ever, capped off by our February speaker, the fun and fabulous James Farmer. What a treat to see his photos and hear his ideas for enhancing our homes and gardens. You'll find more articles and photos of other recent Village Garden Club events in this issue of the Spindrifter.

Now delightful March has come.  We don’t yet see the floral abundance of April and May but there are promising signs as spring bulbs appear and rose bushes leaf out. We feel the pull to be outside in the sunshine and fuss over our gardens. Somehow March makes one feel expansive. We recall that last year’s March speaker, Marianne Gerdes, shared some very inspiring, apropos words by James Hubbell:  “Remember that we too may bloom, trust the sun, unfurl our petals to life. And like the butterfly be the harbinger of beauty, the messengers of life.”  This lovely quote is almost a poetic version of our Club’s mission statement!  Nurturing plants and sharing their beauty is in the DNA of VGCLJ members!  Indeed, our Expressions in Art and Flowers meeting on the 27th will be a veritable celebration of beauty and creativity.

Just as our gardens are changing in March, we find our appetites are changing as well. We are craving salads instead of stews. So, as a grace note we include a delicious salad recipe from a cookbook Marilyn published a few years ago.  It’s perfect for early spring, especially if you have a few kumquats and Navel or Cara Cara oranges left on your citrus trees.  Enjoy!


Greens and Citrus Salad with Roquefort                         Serves 8                                                                   
Salad

12 cups of mixed lettuces                                          
4 oranges                                                                                                            
2/3 cup finely sliced fennel                                         
2/3 cup toasted walnuts                                        
2/3 cup pitted & chopped dates                                
8 kumquats, sliced & seeded, optional                
2 ripe avocados                                                            
Roquefort cheese sliced into 8 wedges                                                                                       
Vinaigrette
¼ cup olive oil                                      
2 tablespoons white wine vinegar                                     
1 tablespoon orange juice                               
2 teaspoons Dijon mustard                 
1 teaspoon sugar                                                       
1 teaspoon fresh rosemary, chopped     
1 small clove garlic, minced                
1 teaspoon finely chopped shallot                                                                 
¼ teaspoon kosher salt
Finely grated zest of one orange

Zest one of the oranges to use in the vinaigrette. Peel all of the oranges and section them, working over a bowl to catch the juice.  Combine vinaigrette ingredients (including zest) in a jar and shake to emulsify. Taste and adjust seasoning. Peel and slice avocados.

Lightly dress and toss greens in a large salad bowl then pile on individual salad plates. Top greens with fennel slices, oranges, walnuts, dates, kumquats, and avocado slices in a pleasing manner.  Drizzle a little more vinaigrette over each salad and add a wedge of cheese.  

You can print a copy of the recipe from Marilyn's cookbook by clicking here.

Happy gardening,
Marilyn and Maureen