The Garden is getting sleepy!

But is not asleep yet!

Hi everyone.   

Our garden is finally settling down for its winter slumber with most of the beds cover-cropped and topped with straw.  The remaining few are still producing some greens though to include Swiss chard, Kale, Salad mix, Spinach, Arugula, Carrots, and Collards.   We will continue to meet briefly on Tuesday and Thursday nights to harvest while continuing on Saturdays to work on garden tasks for the next few weeks or until it snows (yikes!)

We celebrated the many garden blessings received from God this year at our “Final Fruits Luncheon” with several garden members and guests sharing in fellowship and as always, great food!    Thank you to those that ordered our 2013 garden calendar which have been ordered and will be ready for delivery soon (as well as the garden t-shirts!)  I can hardly wait to get the new seed catalog in the mail to see what God has planned for our plantings this new garden year!

Thank you all for your continued support and prayers for our garden. 

It WILL be good!

-Donna Poe

Garden Coordinator

FABULOUS Final Fruits luncheon today!

Hi everyone.  While we were small in number, we were large in fellowship and food this afternoon at Concord UMC for our "Final Fruits Luncheon".  Many delicious dishes were served up and savored and I've posted a few of the delights below:

Crunchy Green Tahini Salad

Serves 4

30 minutes or fewer

Surprise! This is a superhealthful green salad your kids will love. Recipe from The Family Dinner.

Salad

• 2 12-oz. bunches kale, stems removed
• ½ cup lemon juice
• ⅓ cup olive oil
• 2 Tbs. tahini
• 2 Tbs. Bragg Liquid Aminos, optional
• 3 cloves garlic, peeled
• ¼ tsp. honey, optional

Optional Add-ins

• 1 cup chopped parsley or mint
• 1 cup grated carrots
• 1 lb. roasted red potatoes
• ¼ cup dried cranberries
• ½ cup toasted pine nuts or almonds
• 1 orange, divided into segments
• ½ cup feta cheese

1. Stack 8 kale leaves, and roll into tight cylinder. Slice into thin strips. Repeat with remaining kale. Transfer to large bowl.

2. Blend 1/3 cup water, lemon juice, oil, tahini, Bragg Liquid Aminos (if using), garlic, and honey (if using) in blender or food processor until smooth. (You’ll have about 1 cup dressing.) Toss kale with 3/4 cup dressing, more if using any add-ins. Season with salt and pepper, if desired.

http://www.vegetariantimes.com/recipe/crunchy-green-tahini-salad/

Carrot Cake (vegan and grain free)

• 3 cups blanched almond flour
• 2 teaspoons celtic sea salt
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 5 eggs (I do use organic eggs..don’t like the egg replacers for baking)
• ½ cup agave nectar
• ¼ cup grapeseed oil
• 3 cups carrots, grated
• 1 cup raisins
• 1 cup chopped walnuts or pecans

1. In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
2. In a separate bowl, mix together eggs, agave and oil
3. Stir carrots, raisins and walnuts into wet ingredients
4. Stir wet ingredients into dry
5. Place batter into 2 well greased, round 9-Inch cake pans or 24-30 lined cupcake tins.
6. Bake at 325° for 35 minutes (20-25 for cupcakes).
7. Cool to room temperature and spread with cream cheese frosting listed below.
8. Top with chopped walnuts or pecans.

http://www.elanaspantry.com/coconut-cream-frosting/ print

Cream Cheese Frosting-vegan

¼ cup Tofutti Better Than Cream Cheese

¼ cup vegan butter

2cups powdered sugar

1 tsp vanilla extract

Preparation:

Combine the cream cheese and margarine. Slowly add the powdered sugar, then vanilla.

Curry Chickpea Pot pie

Ingredients

• 1 TB Coconut oil
• 1 can coconut milk
• 1 cup quinoa
• 2 large eggs
• 3/4 teaspoon salt, plus more to taste
• 2 tablespoons chopped fresh parsley
• 8 ounces broccoli, cut into bite-size pieces
• 1 medium onion, chopped
• 2 cups shredded green cabbage
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon curry powder
• 2 large carrots, peeled and cut into 1/2-inch dice
• 1/3 cup red lentils
• 1 can chickpeas, drained
• Freshly ground black pepper

Directions

1. Prepare 1 cup of quinoa (to yield 3 cups) and set aside to cool..tent with foil to prevent from drying out. When cooled, stir in eggs, 3/4 teaspoon salt, and parsley.
2. Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli to boiling water, and blanch for 20 seconds, until bright green. Transfer to ice-water bath to cool. Drain, and set aside.
3. Heat oven to 350 degrees. Melt 1 tablespoon coconut oil in a large saucepan over medium-high heat. Add onion; cook, stirring occasionally, 5 minutes. Add cabbage; cook, stirring occasionally, 3 minutes. Add garlic, ginger, and curry; cook 2 minutes. Pour in 2 cups water, and using a wooden spoon, scrape up any brown bits on bottom of pan. Add carrots, lentils, and chickpeas, and bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 minutes. Stir in broccoli and coconut milk; season to taste with salt and pepper.
4. Place the stew in a 1 1/2-quart ovenproof casserole; cover with millet mixture. Spread quinoa over top and place dish on a baking sheet. Bake for 30 minutes, until golden brown and crisp.

Shared by my friend Kristen Kowzan!

Chocolate Sweet Potato Torte

Puréed sweet potato, cocoa, almond flour, and eggs yield a rich, dense, and fudgy cake perfect for chocolate lovers.

• 1 ½ cups sugar, divided
• 1 cup packed cooked, mashed orange-fleshed sweet potato, such as Beauregard, garnet, or jewel
• 1 cup almond flour
• ½ cup unsweetened dark-chocolate cocoa powder
• ⅛ tsp. salt
• 4 large eggs
• 2 oz. bittersweet chocolate
• 2 Tbs. nonfat coconut milk

1. Preheat oven to 375°F. Coat 9-inch springform pan with cooking spray.

2. Blend sweet potato, 1 cup sugar, almond flour, cocoa, and salt in food processor 30 seconds, or until smooth, scraping bowl as necessary.

3. Separate 3 eggs, placing whites in bowl of electric mixer. Add 3 yolks and remaining whole egg to sweet potato mixture; pulse to combine. Transfer sweet potato mixture to large bowl.

4. Beat egg whites with electric mixer at high speed until soft peaks form. Add remaining 1/2 cup sugar; beat 2 minutes more, or until stiff, glossy peaks form.

5. Fold one-third egg white mixture into sweet potato mixture with spatula. Gently fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove springform sides; cool completely.

6. Melt chocolate in small saucepan over medium-low heat. Stir in soymilk. Spread chocolate mixture over top of cake. Let stand until chocolate sets

http://www.vegetariantimes.com/recipe/chocolate-sweet-potato-torte/