President’s Message

Message from the Co-President  October 2019

Autumn is truly upon us at last.  Puttering in the garden is no longer such a sweaty affair, and my plants are winding down for the winter.  The forecast says 80 degrees on Wednesday, and snow on Thursday. Colorado weather, always a surprise!

This month, on October 23 at 11:30, we will be enjoying a Spooky Lunch, hosted by Janell Cannon and her bewitching friends.   Elizabeth Nosek, curator of Education and Exhibits at the Colorado Railroad Museum, will talk to us about gardens and their place in Colorado history.  It will be a meeting to remember!

Did you know we have money in the Members’ Scholarship fund earmarked for members who want to enroll in a class to learn more about gardening in Colorado?  All you need to do is fill out the form (email any board member for a copy), attend the class, then submit the receipt to Sandy. Give us a quick oral synopsis at a meeting, or write a short report for the newsletter to share all the great things you learned with the membership.  Talk to Sandy or Art Melting about the details.

When reviewing our budget for this year, I noticed that we also have money set aside for special projects.  It might be plants for Sandstone Ranch, rose bushes for the Roosevelt rose garden, or gardening books for the library.  If you have an idea for a worthy special project, please talk to one of our board members, and let’s put these funds to good use.  We’re counting on good ideas from members to make visible contributions to the beautiful gardens and healthy, resilient ecosystems of our community.

Last month during our Harvest Potluck, I was standing by the serving tables with a fistful of Gluten-Free signs to place by the appropriate dishes as people brought in their harvest offerings to share.  When I asked each member whether their dish was gluten-free, several weren’t sure, and seemed unclear on what that means. So here is a quick explanation of what gluten-free means.

Gluten is a protein present in 3 grains:  wheat, rye, and barley. If you have made your dish from scratch, and the recipe doesn’t contain flour (ground wheat or rye grains), bulgur (cracked wheat), couscous, barley, or pasta made with wheat flour, then chances are your dish is safe for our gluten-free members to enjoy.

However, if your recipe includes packaged, processed ingredients such as canned soup, salad dressing, or ingredients such as flavorings, seasonings, fillers, binders, thickening, glucose syrup, brown rice syrup, caramel color, textured vegetable protein, dextrin, brewers yeast, graham, bran, matzo, or malt, it likely does contain gluten and would be dangerous for someone who is gluten-intolerant or wheat-sensitive.  It would make them sick.

Corn tortillas, corn chips and oats should not contain any wheat or gluten, but you still need to read the labels.  Cross-contamination is common for oats, and sometimes corn tortillas and corn chips are made with wheat mixed in. Please read the labels and be aware of potential danger.

All fruits and vegetables are gluten-free.  Enjoy with abandon!

Photos I’ve seen of the autumn colors in the mountains are breathtaking.  I know some of you have been on mountain hikes and excursions to enjoy the beauty of this magical time of year.  It is a time of letting go, shedding the old and getting ready for a restful winter in anticipation of the renewal and revival of spring.  As autumn colors descend onto the Front Range, be sure to take time to enjoy the mysteries and beauty of fall, and stay amazed.

See you at the Spooky Lunch!                        Debbie