Valdosta Daily Times


September 14, 2010

Garden clubs host 50th Antique Show and Sale Sept. 17-19

VALDOSTA — VALDOSTA — Members of the city’s garden clubs will be dishing up some delicious food at their only fund-raiser, the 50th Antique Show and Sale, Sept. 17-19 at Mathis city auditorium.

Friday’s menu, prepared by the Camellia Garden Club, will include crab casserole, boiled potatoes, pole beans, muffins, lemon cake, served with tea or Pepsi. Cost is $10.

“The crab casserole is made with fresh crab,” said Betty Becton, president of the Valdosta Council of The Garden Center Inc. “We use 1 1/2 pounds of fresh crabmeat in each casserole. We handpick the crabs.”

The Lily Garden Club will prepare a vegetable beef soup, muffin and surprise dessert that day.

Saturday’s fare, prepared by the Holly Club, includes hot chicken salad, broccoli, congealed cranberry salad, roll and brownies. Cost is $8.

The Amaryllis Garden Club will prepare white chicken chili, pimiento cheese sandwich, crackers, Mother’s Surprise Brownies, served with tea, Pepsi, coffee or water for that day.

Sunday’s offerings, prepared by Town and Country Club, will include chicken tetrazzini, congealed salad, green beans, hummingbird cake, served with tea, Pepsi or water. Cost is $8.

The Dogwood Garden Club will prepare vegetarian vegetable soup, ham and cheese sandwich, crackers, and cookies served with tea, Pepsi, coffee or water.

The meals are served from 10 a.m.-2 p.m. while cakes and coffee will be available from 2-6 p.m. each day. Cakes and pies are $1 per slice. The lighter fare of soup, sandwich and dessert is sold for $5.

Show hours are from 10 a.m.-6 p.m. on Friday and Saturday and 11 a.m.-4 p.m. Sunday.

Show tickets are free in advance from any garden club member, at Valdosta Greenhouses, Fads ’n Fashions, and the Senior Citizens Center, or $5 at the door. Proceeds will go toward the upkeep of The Garden Center’s headquarters, the Crescent, and its grounds. The city’s showplace, which is listed on the National Registrar of Historic Places, attracts about 2,000 visitors a year. Tourists have come from as far away as China, Russia and France.

“The Valdosta Garden Center has been sponsoring this show for 50 years,” said Avernell Rogers, antique show co-chairman with chairman Jeanette Partin. “The proceeds from this show are used for the maintenance and preservation of the Crescent.

“This is the only fund-raising event for the Crescent. We encourage the citizens of Valdosta to support this show. Now is the time to purchase gifts for wives, for brides-to-be, for Christmas gifts. Usually, these items are one of a kind and become family collectibles for future generations. I personally buy my Christmas gifts for my daughter and daughters-in-law, and it becomes a very special gift they look forward to.”

Rogers said each of the nine garden clubs participate in hosting the event.

“They give freely of their time and look forward to the opportunity of being of service to the Garden Center and, in turn, to the citizens of Valdosta.”

According to Rogers, there are four new dealers this year plus 12 who have been coming for the past five years.

“In my opinion, an antique show dealer must be dedicated to the craft,” she said. “They must travel extensively carrying precious merchandise subject to high traffic collisions. They must load and unload merchandise. It takes an average of six hours to set up their booths. We are fortunate we can call on the Valdosta State University fraternities to assist the dealers in this endeavor.”

Magnolia Garden Club will host a free luncheon for the dealers and VSU fraternity volunteers on Thursday, and Southern Garden Club and the antique show committee will host a complimentary breakfast for the dealers Sunday morning to give them a chance to see the Crescent and tour the building.

To whet the appetites of the readers, three of the dishes which will be served at the antique show were prepared by Claire Spriggs-Marrs, Ellen McCarthy, Marie Wood and President Glenda Whitman of the Amaryllis Garden Club and their recipes follow.

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