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In This Issue: 

Spring Plant and Seed Distribution Schedule and Plant Sneak Preview
Fall Plant and Seed Distribution Information
Vegetable of the Month (and a recipe)
Farmer's Market Updates
Growing Plants in Containers
DCHI Staff Contact Information

Spring is Finally Here!

Plant Distribution Starts WEDNESDAY!  (scroll for the schedule)

Remember Winter when you were filling out your Growing Good Health Applications and we asked you where you wanted to pick up your plants?  That's because this year we are getting your plants closer to you by having pickups in several communities. 

Please plan on picking up your plants in the community you indicated on your application. 

Please contact one of our team members if you have questions or concerns.

All Plant Pick-Ups are from Noon to 4 pm
Look for the Signs!

(Please respect our location partners and don't show up early or late - they are just letting us use their space and can't help you get your plants)

Wednesday, April 11 -
          Latta Community Pick Up - CareSouth Latta
122 Latimer Street

Thursday, April 12 -
          Lake View Community Pick Up - Lake View UMC Youth Center
At the Corner of South Walnut St and West 3rd Avenue

Friday, April 13
          Dillon Community Pick Up - Gibson Building Back Parking Lot (not inside the building) 
200 S 5th Avenue

Announcing April's Vegetable AND Fruit of the Month!
There was a tie!
Both Avocado and Asparagus got the same number of votes with Leeks coming in a strong second! 

Be sure to visit our Growing Good Health Facebook Page often to see recipes featuring avocado and asparagus and to share your favorite dishes with the group.

(There's a recipe with BOTH at the bottom of the newsletter)

Our first Farmer's Market of the Season is Monday April 9 from 4-6 pm at the Plaza on Railroad Ave (near the fountain) in Dillon!

We'll be getting ready to let you know about our FALL Growing Good Health Plant Distribution in early June. 

Make sure that we have your most recent contact information so you won't miss out on any of our upcoming events!
Click Here to Vote For May's Vegetable (or Fruit) of the Month!
Beet Carrot Radish Rutabaga Strawberry

Are you Growing your Vegetables in Containers or in Garden Beds?

If you are growing in containers here are some tips to help your container grown vegetables stay happy throughout the growing season. If you're growing in garden beds, keep reading, these tips will help you too (and you'll get more in the next newsletter) 

As you can see in the photo above, different sized plants (and different numbers of plants) need different sized containers. 

Tip #1 - Pick out containers that are big enough for both the TOPS and ROOTS of your plants! 

Containers that are too small won't hold enough water and may topple over if the tops of the plants are heavier than the roots and the soil!  You want to be sure there are plenty of drainage holes in the pots too - you don't want the roots of your plants sitting in water.

Tip #2 - Choose soil that is made specifically for growing in containers and that it's fresh and not moldy, soggy or old.

Don't use regular garden soil or top soil as it can hold too much or too little water around the roots of your plants, or get too compacted for the roots to grow well.

Tip #3 - Place your containers in the right amount of SUN for your plants to bloom and grow happily.

Most vegetable plants need at least 6 to 8 hours of sun every day!   

Tip #4 - Plan ahead so you can easily water!

Even with the right sized pots and the right kind of soil, vegetable plants need a lot of water to grow and produce well.  Make sure you can get your water hose to your plants easily and often. 

Once the heat of the summer hits, you may need to water your containers twice a day or more!  Check the soil by placing your finger directly into the soil.  If you don't feel moisture in the soil by the time you get to your knuckle, it's time to water the plants! 

Water each container at the top of the soil (water the pot, not the foliage) until water runs out the drainage holes in the bottom of your container. 

Tip #5 - Fertilize!

Even soils that come with fertilizer in them don't have enough fertilizer to last all season long.  Get a good quality, preferably organic, fertilizer that is made specifically for vegetables and follow the instructions on the package. 

Tip #6 - Reach out to your Gardening Coordinator if you have further questions.

She's grown veggies in containers for years and has helped lots of others do it too! 

Feel free to share your questions, challenges and successes in the DCHI Growing Good Health Facebook Group!


Serving Size: 4

Salad Ingredients
1 lb. fresh asparagus, tough ends snapped off
1 Tbsp. olive oil
Sea salt, to taste
5 oz. spring mix salad greens
1 cup grape tomatoes
1/2 red onion, thinly sliced
1 ripe, Avocado, peeled, seeded and sliced
Lemon Garlic Vinaigrette (see recipe below)

Lemon Garlic Vinaigrette Ingredients
1/4 cup fresh lemon juice
1 clove garlic, minced*
1 Tbsp. coarse Dijon mustard
1/8 tsp. Red pepper flakes
1/4 cup Extra virgin olive oil
Sea salt, to taste
*If using roasted garlic double the amount.

  1. Preheat oven to 400 degrees F. Place asparagus in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for 10 to 15 minutes, just until crisp-tender. Time will vary based on the thickness of the asparagus; do not overcook. Immediately remove from hot baking sheet and cool.
  2. Arrange salad greens on individual plates. Top evenly with roasted asparagus, tomatoes, onion and avocado. Drizzle with Lemon Garlic Vinaigrette.
Lemon Garlic Vinaigrette Instructions
  1. Stir together the lemon juice, garlic, mustard and red pepper flakes. Whisk in olive oil. Taste and add sea salt if desired.
Serving Suggestions: Add baked tofu or fresh grilled scallops for a main-dish salad.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving
Calories 260; Total Fat 23 g (Sat 3 g, Trans 0 g, Poly 2.5 g, Mono 16 g); Cholesterol 0 mg; Sodium 210 mg; Potassium 650 mg; Total Carbohydrates 13 g; Dietary Fiber 5 g; Total Sugars 5 g; Protein 5 g; Vitamin A 1630 (IU); Vitamin C 25 mg; Calcium 56 mg; Iron 3.4 mg; Vitamin D 0 (IU); Folate 130 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 35%; Vitamin C 40%; Calcium 6%; Iron 20%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


About Us

The Dillon County Health Initiative stems from the Rural Area Leadership Initiative, a coalition comprised of established groups and organizations that focus on identifying key issues in Dillon County.  The primary goal of DCHI is to promote and encourage healthy eating practices, exercise and community wellness.

Contact Us

Jennifer Foster
Gardening Coordinator
803-575-2924 (voicemail and text)
Bertha Casey
Dillon Coordinator
Charles Carmichael
Latta Coordinator
Tabitha D. James
Lake View Coordinator
Pat Laird
Copyright © 2018 Dillon County Health Initiative, All rights reserved.

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