YOUNG AND OLD

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AIRPLANES AND OLD CARS

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THE TEACHER IS READY

Before the 15 students arrived I set up to talk about my favorite subject, food.  Since it was an outdoor kitchen with no running water or electricity some of the prep was done at home, but the gas stove worked great.  I had great help serving samples of collard greens with rice vinegar, sesame oil and roasted almonds for the first item.  Then we proceeded to cilantro and pumpkin seed pesto served over steamed little red potatoes.That was quite unusual, but well received. Then there was beet greens with beet vinegar, and a sample of raspberry vinaigrette made from our own raspberry vinegar.  We ended with Szechwan green beans which is dramatically seared beans and garlic and red pepper flakes.  These recipes can be found on our website: www.canbycommunitygarden.com 

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SEED TO TABLE

Marlene has been getting prepared to teach this class for the last two weeks.  In the spring, she taught two classes on preparing and planting a garden.  This class is about how to cook the vegetables from the garden, with a focus on what is growing in our gardens right now.  In addition to obtaining a food handler's license, she practiced using the outdoor gas stove.  This site is next to the Baker Prairie Middle School where our community garden is located.  It will be a good opportunity to get a garden tour and see how the vegetables were growing shortly before cooking them.

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ONE HEAD OF LETTUCE

This was just picked this morning from our garden.  Most likely will be consumed by the end of  the day as lunch and dinner.  Our garden is our grocery store.  This morning's smoothie was made from fresh spinach, from the garden, pineapple, oranges, and frozen bananas, not from the garden.  To this we add a few ice cubes to further cool it down and a little soy milk for liquid.  A smoothie with a couple of slices of home made, whole grain bread from our cob oven makes a wonderful, quick, breakfast.

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