SFC News & Happenings

May 2020

We've been concentrating on starting seeds and pulling weeds. Since we haven't been able to host volunteers, we're working double time! We are very excited to have some helping hands again! We've been building up our supply of interesting plants to put into our beds and planning the design. We're ready to start implementing!

Garden Series: From Seeding to Harvest

May 3rd  9am-12pm

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As you may know, the Stay-at-Home order is gradually being lifted starting May 1st. We will again have this month's meeting on a Zoom call. IN ADDITION, since we can gather in groups up to 10 people, we have 10 spots open to come to the garden in person. Please register by emailing us at info@sfcknox.org by Saturday, May 2nd, to let us know you are coming.

This event still starts at 9am for both in-person and Zoom.
Zoom call will end at 11am. In-person, we will do some gardening from 11am - 12pm! (social-distancing applies)

Learn about companion planting: flowers and indigenous planting method: 3 Sisters crops (squash, pole beans, and shamans blue popcorn). We will also discuss planting methods.
Plus pearls of wisdom from gardening expert, Brittany Shultz.

Click here for Zoom Meeting details.

Work Days at SFC

Saturdays 9am - 12pm &

Tuesdays 11am - 2pm

Starting Tuesday, May 5th

Exciting news! We've expanded our work days!

We're setting up a regular open door schedule for work days, two days a week, Saturdays 9 - 12pm and Tuesdays 11am - 2pm.

New and returning volunteers are welcome!

Please note: Volunteering is not limited to just these days and hours! But those hours are open, without appointment, to show up and get involved.

Click here to read more about volunteering at Sustainable Future Center. There is also an application on the page if the above hours don't work for you.

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Starts Share

Sunday May 17th 2 - 6pm

Growing Tomato Plants

Let's share our bounty! Sunday May 17th from 2 to 6pm we will be hosting a plant start give away. We have a variety of herbs, annual veggies, and flowers. If you have starts to share, please drop them off anytime. (Anywhere, at the door, in front of the fence.) We will set up in the parking lot on the 17th and you can choose as many plants as you need for your family.


Free and donations gladly accepted! 

Go to Facebook Events page for more info.



6 ripe plum tomatoes, cored and quartered lengthwise

1 large ripe tomato, coarsely chopped

1 large eggplant, peeled (optional) and cut into 3⁄4-inch cubes

2 small zucchini, sliced 1⁄4-inch thick

1 large green bell pepper, seeded and cut into strips

1 large onion, quartered and thickly sliced

2 cloves garlic, minced

1⁄4 cup olive oil

1 tablespoon balsamic vinegar

salt and freshly ground black pepper, to taste

2 to 3 tablespoons chopped fresh basil


Preheat oven to 400°F. Lightly oil a large, shallow roasting pan. As you cut up each of the vegetables, transfer to the pan.

When all of the vegetables and the garlic are in the pan, drizzle with olive oil and vinegar. Season with salt and black pepper. Toss to coat everything with oil and mix in the basil. Roast, uncovered, for 50 to 60 minutes, stirring two or three times during the last half of cooking. When done, some vegetables will be tender, some crisp, and there will be very little juice in the bottom of the pan. Serve hot.


Makes 6 servings.

Reprinted from The Farmer's Almanac



Becky Luigart-Stayner

Building with Adobe coming to SFC!

We're looking for your feedback! Are you interested in learning to build with adobe? Do you have skills in building with adobe? Let us know at info@sfcknox.org.