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About the Giving Garden
The Community Giving Garden was planted on corporate property and is maintained by volunteers with the goal of growing and giving fresh vegetables to the families served by Eagan Lewis House and The Open Door Pantry.
Labels
- beneficial insects
- children in the garden
- community garden
- donation
- eagan resource center
- eat local
- experimental crop
- food shelf
- fruits of the city
- Garden dwellers
- garden prep
- garden trellis
- harvest
- lewis house
- midsummer
- perennials
- pest control
- plant disease
- planting
- rabbit fence
- recipe
- spring
- volunteer
- weeding
- Woolch
1 comment:
Can't resist giving this recipe from kaboose.com since we've had such good luck with the black eyed peas AND the okra! You can leave out the bacon if you're vegetarian, just use olive oil or something.
Ingredients
* 4 strips bacon, diced
* 1 large onion, chopped
* 4 cloves garlic, minced
* 3 cups (750 mL) fresh okra, trimmed and cut into 1/4-inch (.5 cm) rounds
* 2 cups (500 mL) fresh or frozen corn kernels
* 1 or 2 fresh chili peppers, chopped (optional)
* 1 can (19-oz/540 mL) black-eyed peas, drained and rinsed
* 1 cup (250 mL) chopped fresh or canned tomatoes
* 6 green onions, chopped
* 1/4 cup (50 mL) chopped fresh parsley
* 1/2 tsp. (2 mL) salt
* 1/4 tsp. (1 mL) black pepper
Cooking Instructions
1. In a large skillet or Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon pieces from the pan with a slotted spoon, leaving the fat behind. Reserve the bacon bits in a bowl.
2. Add onion and garlic to the pan and cook over medium heat until softened, 6 to 8 minutes. Add okra, corn and chilies and continue to cook, stirring frequently, until okra is tender but still a bit crisp, 8 to 10 minutes. Add black-eyed peas, tomatoes, green onions and reserved bacon and cook for another 5 minutes. Sprinkle with parsley and season with salt and pepper.
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