http://www.youtube.com/watch?
It WILL be good!
Thanks Cat Newsome for putting it together!
Hey everyone. It is truly “thyme” to wake up the garden (has it really slept with this crazy weather we have been experiencing?). The alarm is set for this Saturday, 3/3 at 10 am –Noon with the snooze delay (encore opening) set for the following Saturday, 3/10, same time. Lots of fun activities “planted” to include door prizes, healthy snacks, seed sharing, Kidz Thyme, and yes..plenty of gardening!
New membership applications will be available for renewals and hopefully many new garden members. The commitment and fees have remained the same..$10 per family per season or $25 per year (March-Nov) plus a one hour commitment (per adult) of working in the garden each week. If you desire to work in the garden and need financial assistance, we have garden angels that would be happy to bless you with a garden membership. If you do not desire to work in the garden, but feel led to help others that do, please consider a garden angel membership with a donation of $50.00 that will help with many plantings!
As mentioned last month, our work nights are changing to Tues/Thurs 5:30-7:30 and Saturdays from 9-Noon. Kidz Thyme will be on Thursday nights beginning 3/16 from 6-7pm (reminder..preview this Saturday and next during the “wakeup”! Debbie Cook and Amy Hoffmeier are co-leading our Jr. Gardener’s this year with lots of fun activities planned to include the kidz planting a “pizza garden”!
Our pre-wake up activities have been incredible over the past 3 weeks as we have prepared and cleaned up beds for spring plantings, planted peas, and many starts in trays (beets, broccoli, Swiss chard, spinach, romaine, and celery!)
Backing up a bit…our presence at the 2nd annual “Christmas Cheer Chocolate Festival” last month at Holly Hill Mall was REALLY good! So amazing how many folks filled up their purchased ticket by selecting our garden chocolates! Thank you everyone for your help in baking and serving our chocolate treats while serving and glorifying our God!
Looking forward to growing with all of you as we plant many fruits in the garden this year to include an abundance of love, joy, peace, kindness, goodness, faithfulness, gentleness ,and self-control (Galatians 5:22-23)…Thank you everyone for your continued support and prayers. It WILL be good!
-Donna Poe
It was a day full of many sweet blessings as we shared our samples of chocolate treats made with vegetables and fruits (and eggs whites!) that we harvest in our garden. Egg white cookies, white chocolate blueberry bark, double chocolate zucchini nut cookies, pumpkin swirl brownies, sweet potato brownies, mint fudge, potato fudge, sweet potato brownies, strawberry/blueberry cupcakes, beet cupcakes, chocolate pecan toffee, apple chocolate cake, and the “cherry” on top was the chocolate dipped strawberries!
Many thanks to all the chocolate lovers that came out to support Christmas Cheer along with our bakers and chocolatiers for the Garden of Concord! One of the most asked about recipes was the Potato Fudge listed below with a few of the other favs to be shared shortly. Mark your calendar for the garden’s awakening on March 3 (and 10th!). It WILL be SWEET!
Potato Fudge (De-lish..thanks Jenn!)
3 squares unsweetened baking chocolate
4 Tbsp butter
1/3 cup mashed potatoes
1/8 tsp salt
1 tsp vanilla
1lb powdered sugar
Melt chocolate and butter together. Add potatoes, salt and vanilla. Add powdered sugar a little at a time. As it gets harder to incorporate sugar with a spoon, butter hands and knead in the rest of the sugar by hand. Continue kneading until smooth and glossy. Spread into 8x8 square pan and Cut into squares when cool or roll into balls. Top with a nut if you'd like.
Pumpkin Swirl Brownies (thanks Cat and Betty Crocker!)
1 ½ cups packed dark brown sugar
3 eggs
4 ounces semisweet chocolate
2 cups cooked beets, pureed (2 cans 15 oz each drained)
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
Directions:
Preheat oven to375 degrees F. Soften butter. Cream together ¾ cup of the butter with the brown sugar in a large mixing bowl. Add eggs and mix well. Combine chocolate with remaining butter and melt in the microwave at15-second intervals. Allow to cool slightly and add to egg mixture. Add beets and vanilla and mix well. Combine remaining dry ingredients in a small bowl. Add to large bowl and mix well. Pour into paper lined cupcake pans and bake for 25 minutes or until a toothpick inserted near the center comes out clean. Dust with powdered sugar or top with your favorite frosting.