Sunshine Weekly Weeder



Sad news, Susan Kerr passed away at her home last Saturday evening. Susan was a long-time gardener in Zone 7 and had been struggling with cancer. In a message from her husband, John Kerr, he says that during her last week Susan suffered no pain or discomfort of any kind and that he and Susan deeply appreciated the visits, calls, and other expressions of support that helped them along their difficult road.

Susan will be missed by her friends and neighbors at Sunshine Gardens.


The last scheduled Fall Season Workday is December 10, and the last day for completing and logging Fall Season service work is December 31. Also, you can complete service work at the garden on your own schedule. Check the clip board in the tool shed for a list of tasks, or one task that usually always needs to be done: picking up trash in the compost area and around the garden and putting it in the dumpster.

DON'T FORGET to log your hours. Record them in the green binder in the tool shed, or in the Virtual Green Binder online, and remember to indicate whether the hours are regular service hours or TSBVI service hours.


We also need gardeners to volunteer to perform recurring tasks and repetitive chores to maintain Sunshine Community Gardens.

There are several tasks that must be done on a continuing basis to maintain the garden. Time spent performing these tasks can be logged as service hours. Please consider if you are willing to take ownership of any of these tasks, and contact the person listed for additional details.

Cleaning the office trailer - several gardeners. Contact:

Cleaning the tool shed and emptying trash can. Contact:

Sign Maintenance. Contact:

Guides for visiting groups - several gardeners. Contact:

Filing/Office Work - several gardeners. Contact:

Micah 6 - Saturday delivery- several gardeners. Contact:

Recipe - Crispy Kale Chips

For all gardeners who enjoy growing kale but not necessarily eating it - this recipe is for you.
1 bunch of kale, washed and dried thoroughly, with a salad spinner if you have one
1 teaspoon of sea salt
1 tablespoon of extra virgin olive

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Remove large stems from kale and cut or tear leaves into large pieces.
Toss the leaves with 1 teaspoon of sea salt and 1 tablespoon of extra virgin olive oil.
Spread on the parchment paper in a single layer.
Bake for 12 to 18 minutes, stirring with tongs several times during baking. Chips should be crisp and not too brown.
Turn off the oven and let chips cool in the oven to make them crisper.v Leftover chips can be stored in a tightly covered container for several days.

Add finely grated zest from one lime and mild chile powder with the salt and oil.
Omit salt and use 1 teaspoon tamari sauce. Add 2 teaspoons fresh lemon juice, 1 teaspoon of agave nectar or honey and mix well before cooking.
Sprinkle cooked chips with nutritional yeast, curry powder, chili powder. Adapted from:,
with a variation from:




Borage ~ Burnet
Caraway ~ Celeriac ~ Chamomile
Chives ~ Coriander ~ Cumin
Dill ~ Fennel ~ Fenugreek
Mint ~ Oregano ~ Parsley
Rosemary ~ Sage ~ Thyme


Contact Information

Jack McEvoy, President -
Jeff Schulz, Vice President -
Suzanne Erickson, Treasurer -
Sue Brownlee, Secretary -
Linda Booker, Director -
Ila Falvey, Director -
Nancy Seibert, Director -

Coordinators & Chairs

Zone 1, Patsy Painter -
Zone 2, Katy Davis -
Zone 3, Sheila Bartholomew -
Zone 4, Alan Marburger -
Zone 5, Mary Gifford -

Zone 6, Annik Jackson -
Zone 7, Diana Dworaczyk -
Zone 8, Felicia Kongable -
Zone 9, Cheryl Hazeltine -
Zone 10, Emily Tisinger -

Plant Sale -Michael

TSBVI Liaison & Volunteer Coordinators
Mike Meyer and Linda Booker

Carpentry & Repairs - Robert Jarry -
Compost - Steve Uecker -
Tools & Wheelbarrows - Bob Easter -
Maintenance Coordinator - Ila Falvey -
Website Coordinators - Kathleen Neville and Larry Olsen -

Record Service Hours Online - the Virtual Green Binder

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Sunshine Community Gardens