Friday, August 22, 2014

We have been picking scrumptious red heirloom okra for the last couple of weeks. Let's roast some!

Roasted Okra

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Thursday, July 17, 2014

We've had some lovely mornings working in the garden, and we're beginning to see results.

In honor of our first official vegetable delivery (aside from the spring strawberries), Radish and Basil Salad:

1 bunch radishes
8 basil leaves
1 sliced green onion
Juice of 1 lemon
1 tablespoon extra virgin olive oil
Sea salt and ground pepper

Cut the radishes and basil into thin slices.  Toss together with remaining ingredients. Serve immediately so the radishes don't get soft.

Wednesday, July 9, 2014

The newest garden is planted, with radishes, peppers and onions already making good progress.  The great location along the walking path has gotten us a couple of new volunteers!

Friday, June 6, 2014

A Second Garden

We got approval for a garden in a second location so that more employees will have easy access to volunteer.  Today, our Facilities supporters are removing sod and tilling. Next week they'll put up a fence. Yay Facilities!

The location is close to the river, and we hear we will see turkeys, deer and other assorted visitors.  Today the only wildlife hanging around was this beautiful moth.  Any ideas what kind it is?

Thursday, May 29, 2014

Back in Business!

It's been a long winter, but we're tilled and ready to plant.  A few gardeners went out yesterday and harvested rhubarb, weeded the raspberry patch and planted peas.
It was a beautiful day - the first of many to come!

Friday, September 27, 2013

September has been a good month for the garden.  Lots to harvest, including some beautiful cabbage and onions delivered to the Pantry and Lewis House yesterday.
Here, one of our favorite simple side dish recipes:

1 head cabbage
2 medium onions
2 Tbsp. oil or butter
Salt and any preferred seasonings - garlic, pepper, fennel, etc.

Quarter the cabbage and cut out the core.   Slice onions and cabbage as thinly as possible.  Heat a large pot over medium-high heat. Add the oil or butter. When hot, add the onions, sprinkle them with seasonings, and cook about 3 minutes. Add the cabbage, more seasonings, reduce heat to low, and cook covered, until  tender, about 30 minutes. Stir occasionally and add a tablespoon or two of water if necessary.


Friday, August 30, 2013

Summer Heat Yielding Big Harvests

So it's a bit hot and humid out there but the garden doesn't mind.  We harvested beans, onions, okra, tomatoes, peppers, broccoli, cabbage, cucumbers, squash, basil, parsley, bok choy, eggplant, fennel, dill, carrots and our first pumpkin yesterday.

And then we harvested more tomatoes, wax beans, peppers, cabbage, and Swiss chard this morning.