T H E
V I L L A G E G R E E N
THE VILLAGE GREEN IS A PROJECT OF COMMUNITY GROUP, GO GREEN DAYTONA AND IS BROUGHT TO YOU COURTESY OF NETWORKS, INC.
LITTLE GREEN APPLES
WATERMELON RIND SALAD
RED, WHITE & GREEN
GROWING JELLY BEANS
J U L Y, 2 0 0 9 Volume 1, Issue 3 FREE
Page 2 The V i l lage Green Vo lume 1, I ssue 1
A Little Green Apple
Share your family recipes with your community
by sending your 100 to 150 word
Page 3 The V i l lage Green Vo lume 1, I ssue 1
From The Editors Shannon McLeish and Ciana Maglio, co-editors
Some people see the glass half empty; others see the glass half full of nutritious veggie juice just waiting for the sweet addition of a succulent water-melon slice on the sideor maybe thats only fellow green beans like us. Either way, it seems that every day is a cause for celebration here at The Village Green. And this month, were celebrating free-dom of choice. The Village Green team has exercised their right to choose vacation time, and there is no better time than the present. Now, dont panic
we arent going on a perma-nent hiatus, just a temporary search of comfortable ham-mocks drifting on the breeze, green meadows strewn with summer flowers, dappled sun-shine filtered through cool green branches, or lazing in sunlit gardens. In other words, were taking August off but well be back, eager to harvest our rewards in September.
So keep a look out for us, and remember to tell your friends. You can always sign up for more green information at
GoGreenDaytona.com your local source for everything green. And if youve got something green to tell us, please do! Were always happy to hear from you and wed love for you to submit any recipes you have to share with our Little Green Apples readers or questions you want answered by our quirky, spunky, yet highly informa-tive, Gripe the Green Guru.
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Little Green Apples Watermelon Rind Salad by Ocies Gourmet Preserves TM, Inc. Serves 2 to 4 Just like Grandma used to make Em TM
Tip: Chill all ingredients ahead of time.
Ingredients: Salad: 8 oz. jar Ocies Gourmet Pre-serves, Watermelon Rind Preserves 5 cups seedless watermelon, scooped into teaspoon sized balls 1 small Vidalia onion or other sweet onion, sliced length-wise 2 oz. crumbled feta cheese
Dressing: 1/8 cup red wine vinegar
1/8 cup liquid from water-melon rinds 1/8 cup extra virgin olive oil 1 tablespoon chopped fresh mint 1 pinch of allspice
Fresh mint, garnish (optional)
Directions: Drain watermelon rind pre-serves, saving liquid in a small bowl. In a medium-sized bowl, com-bine preserves, watermelon balls, and onion. Sprinkle crumbled feta cheese over melon mixture and set
In a separate bowl, combine vinegar and liquid from pre-serves. Whisk until blended. Slowly add in extra virgin olive oil, one drop at a time, while whisking briskly until well blended. Add mint and allspice to dressing and stir gently.
Pour dressing over salad mix-ture and toss lightly.
Top with fresh mint garnish, and serve immediately.
Serving suggestion: Great with grilled fish or salmon with asparagus.
Ocies Gourmet Preserves are available at the Downtown Farmers Market on City Is-land in Daytona Beach. For special orders, contact Al McConnehead at (386) 562-1561 or email@example.com, or by snail mail: Ocie's Gourmet Preserves, Inc., P.O. Box 10439, Daytona Beach, FL 32120-0439.
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Page 4 The V i l lage Green Vo lume 1, I ssue 1
Green Gems The Watermelons are In Town: Part 2 of 2 by Dana Venrick
Watermelons have a storied history. They have been luxury food for royalty and a food sta-ple for many people for thou-sands of years. Watermelons probably originated in the Kala-hari Desert of Africa. The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt and is depicted in Egyptian hieroglyphics on their ancient walls. Watermelons were placed in the burial tombs of pharaohs to nourish them in the afterlife. From Egypt, wa-termelons spread throughout the Mediterranean area. By the 10th century, watermelons were cul-tivated in China, which is now the world's number one pro-ducer. Many watermelons va-rieties were brought to the United States from Africa by slaves and by various immi-grants who couldnt bear to leave them behind.
In certain semi desert districts the watermelon is an important source of water to the natives during dry periods; there are districts in Africa where it is cultivated for that purpose. All parts of the fruit are edible. People have been known to
survive for weeks on water-melon alone. The fiber-rich rind can be pickled, candied, or turned into jam or jelly. The seeds are highly nutri-tiouspacked with protein, vitamin E and potassiumand make a healthy, tasty snack if roasted in a low oven and salted.
Watermelons require a long, warm growing season. The optimum pH range for water-melons is 6.0 to 6.5, although the plant will tolerate soils with pH as low as 5.0. Water-melon production is affected by soil temperature. Seedlings are easily damaged by frost, and germination is very slow in cool weather.
Both seeded and seedless wa-termelons are produced in Florida. Varieties of seeded watermelons include Celebra-tion, Fiesta, Mardi Gras, Re-gency, Royal Flush, Royal Star, Royal Sweet, Sangria, Sentinel, Charleston Gray, Jubilee, Crimson Sweet, Star-Brite, Stars-n-Stripes, Sum-mer Flavor 800 and Summer Flavor 900. Varieties of seed-
less watermelons include Freedom, Sugar Baby, Pixie, Genesis, Millionaire, Revere, and Summer Sweet. The popularity of seedless water-melons continues to grow because of their convenience, sweetness and longer shelf life.
For commercial plantings, pollination by bees is very important. One beehive per acre is the minimum recom-mended by the US Depart-ment of Agriculture for polli-nation of conventional, seeded varieties. Because seedless hybrids have sterile pollen, rows of varieties with viable pollen must also be inter-planted. Since the sup-ply of viable pollen is re-duced, three hives per acre are recommended.
Watermelons are packed with vitamins, minerals and health-enhancing phytochemicals. They contain more cancer-fighting lycopene than any other fresh produce, including tomatoes. Watermelon has lots of vitamin A, which pro-motes eye and skin health,
and vitamin C, which boosts the immune system. Water-melon is high in potassium and fiber, and the standard two-cup serving contains just 80 calories and virtually no fat. Watermelons should be consumed within two to three weeks after harvest. While the redness and fla-vor of the fruit may improve over the first week when stored at or slightly above room temperature, the red color fades when refriger-ated.
Join in the celebration of summer and enjoy a fresh chilled, red-ripe watermelon today. You can find them at the Daytona Beach Farmers Market on Saturday morn-ing and at other Farmers markets and grocery stores near you.
Dana Venrick is an Exten-sion Agent II, UF/IFAS & Volusia County Commercial Horticulture Agent. To con-tact him send an email to firstname.lastname@example.org or call (386) 257-6012
by Linda S. Archer
is often only the first draft of a second story, while still con-taining all the elements of its prior history. Part II of Independence will be showcased in the November issue of The Village Green. For more information on Independ-
ence, or to contact Linda Archer,
please email email@example.com.
Linda Archer grew up in central Florida, not very far from Orlando. Although she grew up on a farm, she was very aware of the ex-panding city around her, and most importantly, its effects on the natural wild-life she once took for granted. Being part Native American, Iroquois to be exact, she often heard fam-ily stories of how the ex-panding necessity of Ameri-can territory affected this lands original people.
Maybe its the evolution of how actions affect not only our present generations but the many to come that have influenced her art, because it is not uncommon for her to see many pieces of art breathing life from within the canvas before her. She does not superimpose her ideas onto the canvas, but rather mixes her pastels and watercolors and waits to see the images emerge or take life before her. It is in this way that a finished painting
Page 5 The V i l lage Green Vo lume 1, I ssue 1
Red, White & Green, and Growing Jelly Beans by Joel Tippens
It was an absolutely beautiful Saturday morning in the garden as Michelle and I broke the ground with our shovels to remove patches of grass. With the early morning sun still low in the east, the tree that sup-ports our tire swing extended cool shade over the area next to the sandbox the site for the new childrens garden. Mi-chelles little boy, Isaac, had been busy picking beans, nearly filling a two-gallon bucket, and she shared with him the idea of ma