Thursday, May 26, 2011

1st Escalante Community Garden Potluck/Build Day!

The Escalante Community Garden is excited to announce the kick-off of our Community Potlucks on the 2nd & 4th Saturday of every month.  This Saturday, May 28th will be our very first event!

From 8am-11am, we'll work on a variety of garden projects, including: constructing shade structures, making gabions, planting, and harvesting.  At around 11am, we’ll come together for a community potluckPlease bring a labeled dish to pass, plate, and reusable flatware if you are able to.  TCAA has refrigeration capabilities, and will also provide water and iced tea to drink.

In the spirit of potlucks, here are a few delicious potluck-friendly recipes that utilize some veggies & herbs that are currently in season in Arizona:

Orange, Radish and Mint Salad

Makes 4 Servings

  • 4 oranges
  • 1/2 red onion, thinly sliced
  • 8 radishes, halved and thinly sliced
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons olive oil
  • Salt and Pepper, to taste
  1. Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
  2. In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with olive oil and season with salt and pepper.
Cucumber Salad

Makes 6 Servings

  • 2 cucumbers, thinly sliced
  • 1 red onion, thinly sliced
  • 2 tablespoons white vinegar or lemon juice
  • 2 tablespoons yogurt
  • Salt and Pepper, to taste
  • ½ teaspoon sugar
  • 1 teaspoon fresh dill, chopped
1.     Combine cucumbers and onions in a medium bowl.
2.     Mix remaining ingredients in a small bowl and whisk until well combined.
3.     Add dressing to cucumbers, chill until very cold, and serve.

Pear and Spinach Salad

Makes 4 Servings

  • 2 cups spinach
  • 1 Bosc pear, cored and thinly sliced
  • 1/4 cup red wine vinegar
  • 2 heaping teaspoons whole grain Dijon mustard
  • 1/3 cup olive oil
  • 1 shallot, minced
  • Salt and pepper, to taste
  • 3/4 cup walnuts halves, toasted
1.    Add the spinach and pear slices to a medium bowl.
2.    In another small bowl, whisk together vinegar, mustard, olive oil, and shallot. Season with salt and pepper.
3.    Toss the spinach and pears with the dressing. Divide the salad between the plates and top with the toasted walnuts. Serve immediately.

*Note: if you plan on bringing a salad to the potluck, please bring the dressing seperately to mix at the last minute*

Blackberry Crumble

Makes 8 Servings

  • 4 cups fresh blackberries
  • 2 cups flour
  • 2 cups sugar
  • 2 sticks cold butter, diced
  • Juice of 1 lemon
1.     Preheat oven to 350 degrees F.
2.     Place berries in a 2 quart baking dish.
3.     Sprinkle with lemon juice.
4.     In a large bowl, mix flour, sugar, and butter, until the butter is the size of peas.
5.     Crumble topping over berries.
6.     Bake uncovered for 45-50 minutes or until the crust is light brown.

Low-Fat Carrot Cake

Makes 10 Servings

  • 6 egg whites
  • 1 1/3 cups white sugar
  • 1 cup applesauce
  • 1/2 cup skim milk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 (8 ounce) can crushed pineapple with juice
  • 2 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 4 ounces 1/3 fat cream cheese
  • 3/4 cup confectioners' sugar, sifted
  • 1/2 teaspoon finely grated lemon zest
  1. Preheat oven to 350 degrees F.  Lightly grease a 9X13 inch pan with non-fat cooking spray. 
  2. In large mixing bowl, beat egg whites.  Slowly beat in sugar, then applesauce, skim milk, and vanilla.  Stir in cloves, nutmeg, cinnamon, baking soda, and flour.  Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins.  Pour into the prepared pan.
  3. Bake for 35-40 minutes in the preheated oven.  It is done when toothpick inserted in the center comes out clean.  Once the cake is removed from the oven, let it cool for 20 minutes prior to frosting.
  4. While the cake is baking, prepare the frosting.  With an electric mixer or a whisk, beat together cream cheese, confectioners' sugar and lemon zest until smooth and creamy.
  5. Once the cake is cooled, frost it with cream cheese frosting.

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