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Lotion Recipe
¼ cup olive oil
¼ cup emulsifying wax
25-35 drops of essential oil
1 ¼ cup distilled water
Lotion steps:
Put olive oil and emulsifying wax in a bowl. Then heat up for one minute in the microwave.
Take out olive and emulsifying wax mix and add essential oil.
Put distilled water in a different bowl. Then heat up for one minute in the microwave.
Take out distilled water and pour with the olive oil, emulsifying wax, and essential oil mix into a lotion container.
Wait 24 hours and your lotion is ready!
Chapstick recipe
2 tablespoons beeswax
2 tablespoons coconut oil
2 tablespoons shea butter
15-20 drops of essential oil
Combine beeswax, coconut oil, and shea butter in a small pan on the stove. Keep on a low heat.
When the beeswax is melted, add essential oil.
Take the beeswax, coconut oil, shea butter, and essential oil combination off the stove and put into chapstick containers.
Wait 10-15 minutes and your chapstick is ready!
Herbed Squash Salad with Yogurt Dressing (Everyday Food, July/August 2011)
Yield Serves 4
2 medium yellow squash, cut into 1/4-inch half-moons
1/4 medium red onion, thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1/3 cup nonfat plain Greek yogurt
2 teaspoons chopped fresh parsley leaves
2 teaspoons chopped fresh mint leaves
Coarse salt and ground pepper
In a medium bowl, combine squash, red onion, olive oil, lemon juice, Greek yogurt, parsley, and mint. Season with salt and pepper and serve.
Cook's Note
Good with lamb burgers, grilled chicken, or fried fish
Orange-Glazed Beets
9 large beets, scrubbed and cooked in boiling salted water until fork-tender
(When the beets are cooked, cool them in cold water, peel, and either slice them or cut them into bite-size pieces. While they are cooking, prepare the sauce.)
3 tbsp. butter
1/3 cup orange marmalade
1½ tbsp. vinegar
Salt
In a skillet, heat the butter and to it add the marmalade and vinegar, stirring to blend the mixture well. Add the beets to the glaze, shaking the pan to coat them on all sides. Season them to taste
Over high heat, bring the glaze to the boil and, shaking the pan or stirring constantly, bring the beets to serving temperature.
Kohlrabi and Carrot Slaw
2 pounds kohlrabi bulbs, peeled and shredded
2 medium carrots, shredded
1 small red bell pepper, chopped
8 cherry tomatoes, cut into halves
2 green onions, thinly sliced
¼ cup mayonnaise
½ cup plain yogurt
2 tbsp. cider vinegar
2 tbsp. finely chopped fresh parsley
1 tsp. dried dill weed
¼ tsp. salt
¼ tsp. ground cumin
1/8 tps. black pepper
Combine kohlrabi, carrots, bell pepper, tomatoes and green onion in a medium bowl
Combine mayonnaise, yogurt, vinegar, parsley, dill, salt, cumin and black pepper in small bowl until smooth. Add to vegetables; toss to coat. Cover, refrigerate until ready to serve.
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Every week we will send several recipes that make use of the produce you are receiving in your bag. We also have a significant collection of recipes on our website at http://sbm.osb.org/ministries/common_ground_garden/recipes/. Please send us your own recipes, too--either favorites from your cook books or your own concoctions.
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Gardener Emily Reimer led an enthusiastic group in chapstick and lotion making last Thursday, July 26. Participants were happy to learn how easy, fast and accessible the process is--anyone can do it! See recipes below. We were also happy to collect the wax for the chapstick fro
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Common Ground Garden is a CSA (Community Supported Agriculture) farm, where members purchase a share of vegetables and each week during the farm season receive a bountiful box of fresh produce. We pride ourselves on producing fresh, clean, healthful food picked at the peak of flavor and nutrition. As much as we are able, we grow our vegetables without the use of any chemical herbicides, pesticides or fertilizers. We use cover crops, rotations, compost and ingenuity to produce your food in a way that's healthy for you and for the community. When necessary for pest control or to combat disease, we use only products approved for organic gardening.