Every Monday evening, from 5:30-7:30 p.m., 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.

Upcoming Garden Events 

Stay tuned for some great events in September and October.

Fun Facts 

Veggie -- 

Potatoes

• Potatoes were first cultivated 7,000 years ago by the Incas in the Andean highlands of Peru and Bolivia. They had thousands of varieties.
• Potatoes are the fourth most commonly grown food crop, after rice, wheat and corn.

Poultry -- (provided by our egg producer, Tim Kuebelbeck)

• When a migrating goose gets sick or is wounded and falls out of formation, two other geese fall out with that goose to follow it down to lend help and protection. They stay with the fallen goose until it is able to fly or until it dies, and only then do they launch out on their own, or with another formation to catch up with their group.
• According to the Guinness Book of Records, the record for throwing a fresh egg without breaking it is 317 feet, 10 inches.

Oh, The Wonderful Things You Can Do With Dill!
 

These beautiful bouquets were made by subscriber Teresa Reichert for her sister's wedding. The dill came from our garden. Please let us know if you have special requests -- like dill for bouquets, extra basil for pesto, extra cucumbers for pickling, etc.  We will do our best to accommodate.

In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.

When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Cheese and Bell Pepper Enchiladas
 from http://www.wholefoodsmarket.com/recipes/1698

Serrano or jalapeño chiles are both tasty in this recipe. If you prefer a bit less heat, remove their ribs and seeds before chopping.

3 tablespoons canola oil
2 large yellow onions, chopped
2 cloves garlic, finely chopped
2 jalapeño or serrano peppers, seeded and finely chopped
2 teaspoons ground cumin
Salt to taste
3 large bell peppers (red, green or yellow), cored, seeded and chopped
1 (8-ounce) package cream cheese, softened
1 3/4 cups grated cheddar cheese
1/2 cup cottage cheese
2 cups chopped tomatoes, undrained
12 (6-inch) corn tortillas

Heat oil in a large skillet over medium-high heat. Transfer about 3/4 cup of the onions to a blender; set aside to use later. Add remaining onions, garlic, 1 of the jalapeños, 1 teaspoon of the cumin and salt and cook, stirring often, until softened and golden brown, 8 to 10 minutes.

Transfer about 1/2 cup of the bell peppers to blender with reserved onions, then add remaining to skillet and cook, stirring occasionally, until tender, about 10 minutes. Remove skillet from the heat and stir in cream cheese, 1 1/2 cups of the cheddar cheese and cottage cheese. Add salt and set filling aside.

Meanwhile, add tomatoes, remaining jalapeño and remaining 1 teaspoon cumin to blender with reserved onions and bell peppers and process until smooth. Transfer to a medium pot, bring to a boil over medium-high heat, then reduce heat to medium and boil gently, uncovered, until thickened, about 20 minutes. Season with salt and set enchilada sauce aside.

Preheat oven to 350ºF. Spray a 9- x 13- baking pan with cooking spray then spread about 1/2 cup of the enchilada sauce over the bottom of the pan; set aside.

Heat a large skillet over medium heat. Working with one tortilla at a time, warm it in the skillet, flipping once, until soft and pliable, about 30 seconds. Transfer tortilla to a flat surface and arrange about 1/3 cup of the filling down the center. Roll up tortilla snugly and place in baking pan. Repeat process with remaining tortillas and filling. Pour remaining enchilada sauce over the top and sprinkle with remaining 1/4 cup cheddar cheese. Bake until bubbly and hot throughout, about 25 minutes.

Grilled Tomato and Pesto Pizzas

 from http://www.wholefoodsmarket.com/recipes/3015Serves 4 to 6

An easy, flavorful way to combine two summer classics: grilling and heirloom tomatoes. Choose heirlooms in contrasting sizes, shapes and colors for the most visual appeal. For the crispest pizza make sure you roll your dough out thinly and evenly and don't overload the top with tomatoes.

1 pound frozen whole wheat or white pizza dough, thawed

 4 teaspoons extra-virgin olive oil

 8 tablespoons prepared basil pesto

 1 to 1 1/2 pounds mixed heirloom or other seasonal tomatoes, very thinly sliced

 1/2 teaspoon fine sea salt, divided

 1/2 teaspoon freshly ground black pepper, divided

 3/4 cup crumbled goat cheese

Vegetable Forecast