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Recipe of the Month
   
Garlic Shrimp Salad  

Ingredients:

4 medium cloves garlic, pressed

1 lb medium-sized cooked shrimp, best bought still frozen

1 bunch asparagus, cut into 1-inch pieces, discarding bottom fourth

3 TBS vegetable broth

1 fresh tomato, diced into 1/2-inch pieces

3 TBS chopped fresh parsley (or 3 tsp dried parsley if fresh not available)

Small head of romaine lettuce, chopped

*optional 2 oz crumbled goat cheese

salt and fresh cracked black pepper to taste

Dressing:

3 TBS fresh lemon juice

2 TBS extra virgin olive oil

1 TBS Dijon mustard

1 tsp honey

Salt and fresh cracked black pepper to taste

Directions:

1. Press garlic and let sit for at least 5 minutes to bring out its hidden health benefits.

2. Make sure shrimp is completely thawed and patted dry with a paper towel, or it will dilute the flavor of the salad.

3. Add broth to medium skillet and after it has heated up, sauté asparagus for 5 minutes.

4. Whisk together lemon, oil, mustard, honey, garlic, salt and pepper. Toss shrimp, asparagus, parsley, and tomato with dressing and herbs. Allow shrimp salad to marinate for at least 15 minutes.

5. Discard outer leaves of lettuce head, rinse, dry, and chop. Serve shrimp mixture on bed of lettuce and top with crumbled goat cheese, if desired.

Tomato seedlings are up!
Can't wait for spring!
    
     Edan harvesting green onions for the Food Bank clients. 
-- Thank You --
 The Good Food Project earnestly thanks the following businesses and individuals for their support in providing plants, supplies or services for the community garden.
 
Youth Challenge Program
Northwestern State University Nursing Program
Oakdale Garden Club
CENLA Arts Council    
What You Can Plant this Month

Beans
Cantaloupe
Collards
Eggplant
Kohlrabi
Mustard Greens
Orka
Peas
Peppers
Radishes
Squash
Sweet Corn
Swiss Chard
Tomatoes
 
 
Click here for details!
Sustainable Garden
  Tip of the Month

Grow potatoes in a...garbage bag? You betcha! A garbage bag can be employed where in-ground growing is not an option. They can be placed on patios or driveways or used where garden soil is of inferior quality,and the black bags capture solar heat to speed early growth. Here's how: Put a few inches of a soil-compost mixture in the bottom of a bag, then plant 3 or 4 seed potato pieces and cover with 3 inches of soil. Punch a few holes through the plastic for drainage. Continue adding soil as the plants grow until the bag is filled. Roll the top edge of the bag to help it stay upright; otherwise the bag is prone to sag and spill soil. To harvest, rip the bag and dump out the contents.   

 

Sprout

Good Food Project Garden News

 

March 2013

"Out of gardens grow fleeting flowers but lasting friendships." - Beverly Rose Hopper

 

Volunteer of the Month  

 

Northwestern State University Nursing Program   

 

Rain, shine, or freezing temps, nursing students Donnita Malone, Katherine Buck, and Arcelia Hargrove discovered first-hand that tending the garden must go on at the Good Food Project. They also found their time in the garden to be more than a learning experience. As a part of the nursing program at Northwestern State University, students are required to complete a service learning project, which led these ladies to us. "We chose the Good Food Project to help us better understand how the Food Bank of Central Louisiana helps meet the nutritional needs of people in our communities," says Malone. "It was an eye opener as to the extent the volunteers go to provide not just canned or frozen items but fresh garden vegetables."

 

Garden work is definitely no piece of cake, and these ladies soon realized the enormous amount of time and effort it takes to keep the Good Food Project running. "Without the dedication of those involved it would not be successful," says Malone.

 

Although their morning started out at a brisk 35 degrees, they kept their spirits high while learning about the different gardening techniques, pulling weeds, harvesting produce, and washing vegetables. We are very thankful that these women braved the chilly morning and committed their day to working in the garden. Their hard-work continues the success of the GFP to provide fresh vegetables to the Food Bank clients. Thank you to our Volunteers of the Month- Donnita, Katherine, and Arcelia- for helping us grow!

 The Salvation Army Gets a Taste of the GFP        

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On Saturday, February 23, several students from the Youth Challenge Program participated in a workday at the GFP Demonstration Garden. The young men were eager to learn and excited to become skilled in gardening. From weeding and watering, to harvesting and planting, they had the full experience and surprisingly enjoyed it. The group was also pleased to know that the 35lbs of produce they harvested (and washed) was going straight to the local Salvation Army. Our vision at the GFP is to feed, educate, and connect not only the Food Bank clients, but the broader CENLA area as well. Being able to provide fresh and healthy vegetables to places like the Salvation Army is a way for us to accomplish this goal and give back to our community. The GFP is thrilled to contribute a small taste of locally grown food to these organizations that provide an abundance of support to our neighbors. 

Join us for WORKDAY WEDNESDAY every week from 8am to 12pm! All adults and children are invited to come out for a fun day of learning and giving back to the CENLA community.
 
Let's grow together!



Kaden learning the benefits of beans during the YMCA after school program.

Brooke volunteering in the GFP Demonstration Garden as a part of her ASH Senior Project.

Members from YCP cleaning up the garden.
 
Jaden harvesting veggies from the YMCA garden!
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