August 23rd is Kitchen Garden Day and a perfect opportunity to have a get together with friends and family plus give to your community. The goal of the day is to celebrate gardening, raise awareness of the benefits and build a community spirit.
To celebrate, have each guest bring a dish to share made with an ingredient from their garden and a donation of the same produce to share with a local food pantry. Contact the food pantry ahead of time to schedule delivery so that the produce may be distributed fresh.
Try one of these for using your fresh harvest:
FRESH SALSA: Combine 2c chopped tomatoes, 1c chopped peppers, 1c chopped onion, 1 clove garlic, minced, 1 chopped jalapeno pepper, 1Tbs vinegar, juice of 1 lime, 1Tbs fresh chopped cilantro and salt to taste
ZUCCHINI SQUARES: Sauté 2 minced shallots in 2Tbs butter. Beat 3 eggs, add 1/2c milk then 3c grated zucchini, 1/3c oil, 1/4tsp salt, 1Tbs herb seasoning, 1/2c parmesan cheese and 1c biscuit mix. Mix well and pour into a greased 8x10 pan and bake at 350 degrees for 35 mins. When cool, cut into squares. NOTE: Cooked squares may be frozen and reheated.
BBQ BELL PEPPER SPREAD: Sauté 3c diced red and yellow bell peppers in 1Tbs oil until tender. Combine cooked peppers with 1-8oz cream cheese and 1Tbs spicy barbeque sauce. Stir until completely blended. Serve as a hors d'ouevre with whole wheat crackers. May be served warm or chilled.
ROASTED VEGETABLE SOUP: Peel and cut up 1 onion, 4 carrots, 6 parsnips & 4 acorn squash then coat with 1Tbs olive oil and season. Roast at 400 degrees for 30 mins. Combine cooked vegetables, 3c chicken broth, ½ c evaporated milk and ¼tsp nutmeg. Cook over medium heat for 10 mins then transfer to food processor and blend until smooth.
“Each one should use whatever gift he has received to serve others,
faithfully administering God’s grace in its various forms.”
I Peter 4:10