Library Scavenger hunt

This Saturday we are having a scavenge hunt at the library 

Check out these books in our stacks....

Superhero book.....

Making these book marks

Using popsicle sticks, thread and scrap paper and tape. 

Stay Cool and Join us for National Scavenger hunt day.....

Our Community Garden

 

Melville, La : Community Garden 

 I was out yesterday afternoon at our towns Community Garden. Ms. Mary and her crew started this garden early and everyone in town is now reaping the benefit's. She plants a variety of vegetables  so every can be introduced to  new items that might not be available in our small town grocery store.  Everyone is invited to pick what you want and share a recipe .   Lisa 

The Melville library is having a Master Garden class here on Saturday.  Join us at 10 am .

Why a Community Garden? 

The community garden gives you space to garden and opens the door to friendships with fellow gardeners. Gardeners like to share. You have the opportunity to learn about new varieties of plants, discover new techniques, share information on organic methods of disease and pest control, and even share recipe

Fresh produce from the Garden: 

Creole Tomato's 

Egg plants 

Fresh Broccoli : 

Broccoli is easy to grow and yields quickly, providing you with a delicious, nutritious crop of blue-green heads, which can be harvested from summer to autumn, depending on when you sowed the seed. Sprouting broccolis are hardy and can can be harvested from March, further extending the growing season

Roasted Broccoli florets recipe:

• 1 pound (16 ounces) broccoli florets, cut into bite-sized pieces (from 2 pounds or about 1 ½ bunches of broccoli)
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

1. Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet for easy clean-up, if desired.
2. On the prepared baking sheet, toss the broccoli with the oil until all of the florets are lightly coated. Arrange them in an even layer across the pan, then sprinkle salt and pepper on top.
3. Bake for 18 to 22 minutes, tossing halfway, or until the florets are turning deeply golden on the edges. Season to taste with additional salt and pepper, if necessary, and serve warm.