March Meeting:
Cultivating Blueberries Organically
Thursday, March 21 at 7:00 p.m. at the Whelden Library, Rte. 149, West Barnstable. Please park in rear lot.
CCOG members have been lucky to have the opportunity to pick organic blueberries at Stephen Whittlesey’s blueberry patch in West Barnstable. At our March meeting, Steve will share some of his knowledge and experience in growing blueberries.
Steve purchased the 2 1/2 acre property in 1969 and built a home on the upland. The blueberry patch, which was planted by the original owner of the property, took up over an acre and a half of the parcel. The entire parcel was carved off the West Barnstable Brick Company property, long after it closed in the 1930s, for the purpose of building the patch. There are several varieties of highbush blueberries present, including old varieties such as: Stanley, Jersey, Rubel, Wareham, Rancocas, and Pioneer, plus some new varieties which Steve has planted in recent years, such as: Bluecrop, Northland, Sierra, Patriot, Duke, and Blueray. There are about twelve hundred bushes, and they have always been managed organically. The patch was untended for several years while Steve was busy with other things, but he has been spending the last six or eight years restoring it. He tried wholesaling berries in the seventies, but, unable to compete with large-scale blueberry farms, he has since operated as a pick-your-own-berries enterprise.
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Start Seedlings Early for Plant Sale
The annual CCOG plant sale will be earlier in May this year, so please start your seedlings earlier so we’ll have sizeable plants for the sale. Here are Jean’s recommended start dates:

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NOFA Bulk Order Pickup: Saturday, March 16
The NOFA bulk order pickup will be held at the Meetinghouse Farm (same location as last year) on Saturday, March 16 from 11:00 am to 2:00 pm. The Farm is located on Route 149 on the north side of Route 6 near the historic 1717 Meetinghouse in the Village of West Barnstable in the Town of Barnstable. Please bring your copy of the order you placed.
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Thanks!

Fun at the Potluck
Thank you so very much to Lois and Gerry Fournier for again hosting the winter potluck!
Recipes:
Coconut Basmati Rice
1 1/4 cups water
1 cup white basmati rice
1/2 cup coconut milk
1/2 tsp turmeric
1/4 tsp salt
1 piece cinnamon stick (1 – 1 1/2 inches)
1/4 cup currants or raisins
1 dried chile (optional)
In a heavy saucepan with a tightly fitting lid, bring the water to a boil. While the water heats, rinse the rice well. When the water boils, stir in the rice and all of the remaining ingredients. Return to a boil. Stir, cover, reduce the heat to low, and simmer for 15 minutes. Remove the cinnamon stick and optional chile. Stir to fluff the rice and serve.
Curried Corn and Peppers
1 cup chopped scallions
1 red or green bell pepper, diced
1 tablespoon butter
1 teaspoons curry powder
2 1/2 cups fresh or frozen cut corn (10-oz package)
2 tomatoes
salt and ground black pepper to taste
Sauté the scallions and bell pepper in the butter on medium heat for about 2 minutes. Stir in the curry powder and the corn. Chop the tomatoes and add them to the skillet. Continue to cook for about 5 minutes, stirring frequently, until the vegetables are heated. Add salt and pepper to taste.
Butternut and Pear Soup
3-4 lbs of butternut squash
1 Tbsp. vegetable oil
2 cups chopped onion
1 chopped shallot
1 Tbsp. chopped fresh ginger
1 fresh jalapeno, seeded and chopped
1 1/4 tsp. salt
1/4 tsp. black pepper
2 ripe pears, peeled cored and cut into chunks
6 cups chicken broth
1 Tbsp. honey
1 tsp. fresh thyme
1/4 cup heavy cream
Roast squash. Remove seeds and peel. Place squash in a bowl and mash coarsely. Set aside.
In a large saucepan, heat oil and add onion, shallot, ginger, jalapeno, salt and pepper. Cook over medium heat until onion is soft and begins to brown (about 10 min.). Add pears and cook another 5 min. Measure 3 cups of cooked, mashed squash and add to the saucepan. Stir in broth, honey and thyme and bring to a boil. Reduce heat and simmer, covered, for 15 min. Puree in a blender or food processor, then return to saucepan. Stir in the cream and keep warm. Do not boil.
Makes 9 cups.