The Raleigh Garden Club does not meet in the summer. Our next meeting will be September 6, 2023. Have a great summer everyone!

Awards and Installation of New Officers

SPEAKER: Frances Cain, RGC President

NC State University Club

MENU: Regular Lunch:  Fresh Fruit Salad, Chicken and Pasta Salads plated on a bed of Mixed Greens, Cole Slaw, Water, Coffee, Tea (upon request), and Member Provided Desserts

Vegetarian:  Fresh Fruit Salad, Pasta Salad Topped with Crumbled Feta Cheese plated on a bed of Mixed Greens, Deviled Eggs, Water, Coffee, Tea (upon request), and Member Provided Dessert

Edible & Medicinal Weeds

SPEAKER: Lisa Fouladbash, Clinical Herbalist and Owner of Sequoia Herbals

NC State University Club

MENU: Regular Lunch: Mixed Greens Salad, Chicken Cordon Bleu with Mustard Cream Sauce, Baked Idaho Potato, Fresh Green Beans, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Vegetarian Lunch: Mixed Greens Salad, Black Bean Enchiladas, Fresh Green Beans, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Wonderful World of Bees

SPEAKERS: Roger Montague and Preston Montague

NC State University Club

MENU: Regular Lunch: Classic Caesar Salad, Pecan Crusted Pork with Maple Demi Glaze, Rice Pilaf, Fresh Steamed Broccoli, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Vegetarian Lunch: Fresh fruit, Vegan Buddah Bowl (mixed greens, quinoa, roasted sweet potatoes, toasted chickpeas, avocado, red radish, roasted red pepper, local pea shoots, and microgreens, with a peanut dressing), Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Photo: Jon Sullivan, Public domain, via Wikimedia Commons

Grow Your Dreams, Grow Your Garden: RGC’s Civic Improvement over 10 Decades

SPEAKER: Erica Winston, Raleigh Garden Club Historian

NC State University Club

MENU: Regular Lunch: Mixed Greens Salad, Old Fashioned Meat Loaf, Roasted Garlic Yukon Mashed Potatoes, Collard Greens, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Vegetarian Lunch:  Mixed Greens Salad, Warm Harvest Grains with Kale and Black Beans, Baked Sweet Potato, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Companion Planting in the Vegetable Garden

SPEAKER: Lilias Petit-Scott, Horticultural Manager of the Well Fed Community Garden

NC State University Club

MENU: Regular Lunch: Classic Caesar Salad, House Made Pot Roast, Buttered New Potatoes, Fresh Green Beans, Rolls, Water, Iced Tea, Coffee, and Member Provided Desserts

Vegetarian Lunch: Classic Caesar Salad, Vegetable Stuffed Portobello over Penne Pasta (Jumbo Grilled Marinated Portobello Mushroom, Stuffed with Spinach, Red and Yellow Bell Pepper, Zucchini, and Eggplant, topped with Melted Fresh Mozzarella Served atop Penne Pasta with a San Marzano Tomato Sauce), Rolls, Water, Iced Tea, Coffee, and Member Provided Desserts

Photo: Source: https://www.farmersalmanac.com/companion-planting-guide

Planting Shrubs and Trees for Birds

SPEAKER: Colleen Bockhahn of Wake Audubon

NC State University Club

MENU: Regular Lunch: Classic Caesar Salad, Shrimp Scampi with Lemon Herb Garlic Butter, Rice Pilaf, Green Peas,, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Vegetarian Lunch: Classic Caesar Salad, Spicy Black Bean Patties, Baked Sweet Potato, and Green Peas, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

“Williamsburg to Disney: What is your Holiday Design Style?”

SPEAKER: Bess Treadwell, award winning floral designer

NC State University Club

MENU: Regular Lunch: Classic Caesar Salad, Top Round Beef, Roasted Garlic Mashed Potatoes, Fresh Green Beans, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Vegetarian Lunch: Classic Caesar Salad, Veggie Lasagna,Fresh Green Beans, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Planting Fruits and Berries in your Backyard

SPEAKER: Dr. Jeana Myers, NCSU Cooperative Extension Agent for Wake County

NC State University Club

MENU: Regular Lunch: Mixed Greens Salad, Roasted Chicken, Dressing, and Gravy, Country Mashed Potatoes, Honey Green beans, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Vegetarian Lunch: Mixed Greens Salad,, Butternut Squash Salad (Autumn spiced roasted butternut squash served over mesclun greens with pecans, pomegranate seeds, crumbled Danish blue cheese, mini heirloom tomatoes, caramelized Bermuda onions and topped with a maple vinaigrette), and a side serving of vegetarian dressing, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

The Bartrams: The First Family of Botany and their NC History

SPEAKER: Karen Cope Dawsey, GCNC

NC State University Club

MENU: Regular Lunch: Mixed Greens Salad, Rosemary Roasted Pork Tenderloin with Roasted Garlic Glaze, Baked Sweet Potato, Collard Greens, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Vegetarian Lunch: Mixed Greens Salad, Southwest Quinoa Tortilla Bowl (Mesclun greens topped with cumin Quinoa, black beans, radish, Pico de Gallo, roasted corn, roasted poblano peppers, avocado, Queso fresco and micro cilantro finished in a honey-chipotle and lime vinaigrett.) Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Getting Busy : Another Exciting RGC Year!

SPEAKER: Frances G. Cain, RGC President

NC State University Club, 10:30-1:00

MENU: Regular Lunch: Fresh Fruit Salad, California Chicken, Rice Pilaf, Fresh Steamed Broccoli, Rolls, Water, Iced Tea, Coffee, and Member Prepared Desserts.

Vegetarian Lunch: Fresh Fruit Salad, Power Grain Bowl, Rolls, Water, Iced Tea, Coffee, and Member Prepared Desserts. Please note desserts may not be Vegan.