Garden Update

2011 Produce Stand

begins

Saturday July 30, 2011

(1150 W 275 S)

These are some of the many beans (we picked maybe 1/3 of what is out there tonight)

The way the stand works, for those who weren’t around last year, is that you take what you want and add to the box extras you have from your own garden that you wont’ be using. When you go picking out at the neighborhood garden and you pick more than you need just leave the extra in the box for others.  Please do not give away garden produce that your family will be using or storing.  This is just the extra stuff and anyone is welcome to the produce that is in this box…..Help yourself!

ALSO

We are making improvements to the produce stand

New paint to start

Garden News

Garden News

(7.28.2011)

BEANS

WE HAVE BEANS

(Thanks to the Moore’s for the info)

The more we pick the more we will have!!

Any of you can go out, starting tomorrow, and pick beans

Pick the bigger ones and leave the smallish ones

Melinda will be setting up the food stand by Saturday and we can start that fun too

BOM Challenge, Week 28

BOM Challenge, Week 27

Sour Cream Potato Casserole

Submitted By Janette Barron

Ingredients:

6 med.	Potatoes
¼ C.	Butter
1 C.	Sour Cream
1 Can	Cream of Chicken Soup
1/3 C.	Chopped onion
½ C	Shredded cheese
Top:	Corn Flake Crumbs

Directions:

1.    Boil potatoes with skins on, cool, peel

2.    Grate into greased casserole dish, melt butter

3.    Mix remain ingredients to potatoes

4.    Cover with topping of 2TB Melted butter and 2 Cups Corn flake crumbs.(the prepackaged crumbs work best)

5.    Best ‘funeral’ potatoes ever!

*i usually never add onion.

Banana Crumb Muffins

Submitted by Julie Johnson

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

BOM Challenge, Week 26

Apple Pancakes w/ Cider Syrup

Submitted by Julie Johnson

         PANCAKES

• 2 cups complete pancake mix
• 1-1/2 cups water
• 3/4 cup grated apple
• 1/2 teaspoon ground cinnamon
• 
  CIDER SYRUP:
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup apple cider or juice
• 2 tablespoons butter, cubed
• 1 tablespoon lemon juice

Directions

• In a small bowl, stir the pancake mix, water, apple and cinnamon just until moistened.
• Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.
• Meanwhile, for syrup, in a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes. 

Yield: 12 pancakes (1-1/4 cups syrup).

BOM Challenge, Week 25

July 2011 Newsletter