Inspiring!  
Our gardeners don't just deliver from the Giving Garden - they deliver from their own gardens.  One of our Giving Garden volunteers delivered chard, bell pepper, tomato, celery, rosemary, basil, dill, sage, eggplant and kale this morning, ahead of the frost.

It's getting to be a little chilly - so we picked lots of green tomatoes in advance of the cold. Of course we can put them in the window to ripen, but some of us go for fried green tomatoes.

• 1 large egg, lightly beaten
• 1/2 cup buttermilk (you can use regular milk but it's not as thick)
• 1/2 cup self-rising cornmeal mix
• Salt and pepper to taste
• 1/2 cup all-purpose flour 
• A pound of firm green tomatoes cut into slices about a third of an inch thick 
• Vegetable oil (or any type of frying oil you prefer)

1. 1. Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
2. 2. Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.

Our helper - he's shy about being seen, but not about keeping the insect population down.

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

Roasted Okra

• 18 fresh okra pods, sliced 1/3 inch thick
• 1 tablespoon olive oil

• 2 teaspoons kosher salt, or to taste
• 2 teaspoons black pepper, or to taste

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.

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.

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!

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?

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!