What I've Been Growing This Summer

Hi all. I wanted to share a picture of what I've been growing all summer . . . only it hasn't been in my plot!  This also might help explain why I haven't been blogging as much and why my plot is a tad overgrown (although those tomatoes seem to be growing in spite of me). Anyway this is my new baby boy Everett Adkins. He was born August 6 weighing 8 pounds 12 oz. He's definitely my little tomato!  

Yummy non-cook, veggie-filled recipes

I probably should have done this post during our most recent heat wave, but still these are some things I've been making lately when it's too hot to turn on the oven.  And they are all super-healthy recipes and use a lot of the things you may be growing in your plot at the garden.

Pasta a la Meg
I call this Pasta a la Meg because my friend Meg shared the recipe with me.  It's so incredibly easy and good--and is made mostly with things most of us grow in our gardens.

Cut up about 1 1/2 cups of cherry tomatoes.  I have yellow and red ones in my plot, which makes this nice and colorful. Slice about 3 to 4 tablespoons of basil leaves and add to the tomatoes.  Add about 6 tablespoons olive oil and a teaspoon of sea salt and let sit.

Boil some whole wheat spaghetti per directions and then top with tomato mixture and a healthy handful of grated pecorino cheese.  Yummy!

Raw Beet, Carrot, and Apple Salad
This is so delicious.  I confess I don't even like beets and I LOVE this.  It comes from the blog Allergy-Free Alaska http://www.allergyfreealaska.com/2013/01/22/raw-beet-carrot-apple-salad-with-ginger-lime-dressing/ 

Ingredients

3 – 4 tablespoons lime juice, fresh squeezed (or lemon)

1 tablespoons honey (or coconut nectar if you are vegan)

1 tablespoon fresh ginger root, finely grated

3 tablespoons extra virgin olive oil

1 3/4 cup beet roots, grated

1 3/4 cup carrots, peeled and grated

1 3/4 cup Braeburn apple, peeled and grated

Instructions

To make the ginger lime dressing, combine the lime juice, honey, and ginger in a small mixing bowl. Whisk in the olive oil and set aside.

In a large bowl, combine the grated beets, carrots, and apple.

Toss in the dressing and refrigerate until ready to serve.

Gazpacho

This recipe came from the Garden of Eve CSA that our family belongs to.  It's easy and you definitely get your full servings of veggies for the day.

3 lbs tomatoes (about 7 large), seeded and diced

2 cloves garlic

1 large onion, diced

1 large cucumber, seeded and cut

1 yello pepper, sliced

1 teaspoon lemon juice
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
salt and pepper to taste

Chop up the garlic cloves and then mix all the ingredients together in a food processor and chop in short pulses.  The gazpacho should have a chunky consistency but if it's too thick, add cold water.  

The Future of Food Documentary Film at the Garden

THE FUTURE OF FOOD

FILM EVENT AT THE 6/15 GARDEN

6^Th AVENUE AND 15^TH STREET

JUNE 30^TH AT 8:30PM

A documentary film by Deborah Garcia

THE FUTURE OF FOOD offers an in-depth investigation into the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled U.S. grocery store shelves for the past decade. From the prairies of Saskatchewan, Canada to the fields of Oaxaca, Mexico, this film gives a voice to farmers whose lives and livelihoods have been negatively impacted by this new technology. The health implications, government policies and push towards globalization are all part of the reason why many people are alarmed by the introduction of genetically altered crops into our food supply. Shot on location in the U.S., Canada and Mexico, THE FUTURE OF FOOD examines the complex web of market and political forces that are changing what we eat as huge multinational corporations seek to control the world’s food system. The film also explores alternatives to large-scale industrial agriculture, placing organic and sustainable agriculture as real solutions to the farm crisis today. [Running Time: 88min.]

Come out to the 6/15 Green community garden for the film showing followed by a discussion and Q and A with garden member and the creator of the educational curriculum for the film, Joshua Muldavin.  

Gardening Workshops in the City

Check out these workshops that the parks department is offering this summer:  

Herbal Tea Making: http://www.eventbrite.com/event/6904899741

Making Recycled Planters for the Home and Garden: http://www.eventbrite.com/event/6918382067#

Companion Planting and Gardening with Native Species: http://www.eventbrite.com/event/6918546559#

Aerobic and Anaerobic Composting: http://www.eventbrite.com/event/6920008933#

Container Gardening in an Urban Environment: http://www.eventbrite.com/event/6920055071#

The Three Sisters

I've always been very curious about people in the garden who have tried the three sisters method for planting corn, beans and squash in the space space.  I decided to do a little research to learn how to do it.

On the webiste, Runee's garden, she says, "According to Iroquois legend, corn, beans, and squash are three inseparable sisters who only grow and thrive together. This tradition of interplanting corn, beans and squash in the same mounds, widespread among Native American farming societies, is a sophisticated, sustainable system that provided long-term soil fertility and a healthy diet to generations. Growing a Three Sisters garden is a wonderful way to feel more connected to the history of this land, regardless of our ancestry."  (http://www.reneesgarden.com/articles/3sisters.html)

Most websites advise to plant the corn seeds once we've finished having frost at night.  Once the corn has grown several inches (advice seems to go from 4 to 8 inches), the plant the bean and squash seeds around the corn plants.  As the corn grows, the squash and beans will grow around it.  

Would love to hear comments from any one in the garden who has tried this--were you successful or not?  How does it work in an urban setting like 6/15 green?