Volunteering in the Garden

 Every Monday evening from 5:30-7:30 there is a gardener present to supervise volunteering. Come out and join us. We'll find a garden task that is right for you: gentle bending, micro-weeding, vigorous alfalfa eradication (our garden used to be an alfalfa field). And we have kid-friendly tasks and vegetable coloring pages, too.

Yoga in the Garden
 And join us on Tuesday, August 16, for "Yoga in the Garden."  We contacted Jessie Sandoval, a yoga instructor in the area (who also teaches classes at CSB), and she is pretty excited to be doing this program with us. She is willing to teach the class in exchange for a share of vegetables, which we have an ABUNDANCE of!

The date that we have set for this event is Tuesday, August 16. In case of extreme weather, we will be moving the event to Tuesday, August 23^rd.

Time is 5:30- 6:30 p.m.  We will be meeting in the fence garden at this time.

Please bring a yoga mat or blanket, as we will be doing yoga outdoors on the grass.

Please RSVP to commonground@csbsju.edu, so we are able to contact you as soon as possible in case of a change of date because of the weather.

Recipes  

Broiled Rutabagas 

By Kate Ritger

Rutabaga, peeled and cut into ½ inch slices
olive oil
cinnamon
chili powder
cumin
molasses
salt and pepper to taste

Fire up the broiler. Put the rutabaga on a baking sheet. Drizzle a little olive oil (just enough to get them a little wet) on them. Sprinkle some cinnamon, chili powder, cumin and salt and pepper to taste. Drizzle a little molasses (a little goes a long way). Use your hands to mix it all around to coat the rutabaga. Put them in the broiler for several minutes, until they start to sizzle and brown/blacken up (a little black is an ok thing, but pay attention so as not to completely burn them). Flip them over and broil for several more minutes until they are tender, smelling fabulous and you are too hungry to wait any longer. Enjoy! I like to do the same thing with carrots, sweet potatoes and regular potatoes. Sometimes I dip them in barbeque sauce. Very tasty.

Parmesan-Squash Cakes
http://www.eatingwell.com/recipes/parmesan_squash_cakes.html

From EatingWell:  July/August 2009

In this recipe we shred summer squash and use it like shredded potatoes to make tasty little pancakes flavored with Parmesan cheese and shallots.

4 servings | Active Time: 25 minutes | Total Time: 35 minutes

• 1 large egg
• 2/3 cup finely chopped shallots
• 1 tablespoon chopped flat-leaf parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cups shredded seeded summer squash, (2-3 medium, about 1 pound; see Tip)
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon extra-virgin olive oil

1.     Preheat oven to 400°F

2.     Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine.

3.     Heat oil in a large nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.

Nutrition

Per serving : 130 Calories; 8 g Fat; 3 g Sat; 4 g Mono; 62 mg Cholesterol; 9 g Carbohydrates; 7 g Protein; 1 g Fiber; 322 mg Sodium; 406 mg Potassium

Exchanges: 1 vegetable, 1 lean meat, 1/2 fat, 1/2 Carbohydrate Serving

Tips & Notes: To remove the seeds from summer squash, cut the squash in half lengthwise and scrape out the seeds with a spoon. To shred the squash, use the large-holed side of a box grater.

Pineapple Cucumber Gazpacho

http://www.wholefoodsmarket.com/recipes/470

Serves 4 to 6

Sweet-tart pineapple adds a nice balance to a classic gazpacho. A garnish of macadamia nuts lends body and richness to this fresh, cooling soup.

3 cups chopped pineapple
3 cups chopped seeded and peeled cucumber
1 1/2 cups pineapple juice
3 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 jalapeño, halved and seeded
Salt to taste
1/2 cup thinly sliced green onions (white parts only)
2 tablespoons finely chopped macadamia nuts
2 tablespoons finely chopped cilantro

Put pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño and salt into a blender and purée until smooth. Add green onions and purée just until combined. Transfer soup to a bowl, cover with plastic wrap and chill for at least 2 hours. Ladle soup into bowls and garnish with macadamia nuts and cilantro.

Nutrition

Per serving (about 12oz/346g-wt.): 250 calories (130 from fat), 14g total fat, 2g saturated fat, 0mg cholesterol, 310mg sodium, 32g total carbohydrate (3g dietary fiber, 23g sugar), 2g protein

(A cool blog about cucumbers! http://blog.wholefoodsmarket.com/2011/07/cool-crunchy-cucumber/)

Tropical Cucumber Salad
http://www.eatingwell.com/recipes/tropical_cucumber_salad.html

From EatingWell:  May/June 2007

Combine cucumber, avocado and mango with a salty-sweet dressing for a taste of the tropics.

4 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 15 minutes

• 3-5 teaspoons fish sauce, (a pungent Southeast Asian condiment)
• 1 teaspoon freshly grated lime zest, plus more for garnish
• 2 tablespoons lime juice
• 1 tablespoon canola oil
• 2 teaspoons light brown sugar
• 1 teaspoon rice vinegar
• 1/4 teaspoon crushed red pepper
• 1 medium English cucumber, cut into 3/4-inch dice
• 1 avocado, cut into 3/4-inch dice
• 1 mango, cut into 3/4-inch dice (see Kitchen Tip)
• 1/4 cup chopped fresh cilantro

1.     Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined. Add cucumber, avocado, mango and cilantro; gently toss to coat. Serve garnished with lime zest, if desired.

Nutrition

Per serving : 169 Calories; 11 g Fat; 1 g Sat; 7 g Mono; 0 mg Cholesterol; 18 g Carbohydrates; 3 g Protein; 5 g Fiber; 178 mg Sodium; 342 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fruit, 2 fat

 

The summer flood has arrived, and I mean of vegetables, although I suppose we're close to a flood of rain as well. More cucumbers, zucchini, greens, beets, carrots, tomatoes, eggplant and peppers!