Thursday, October 13, 2011

Fall Work Party November 5th

We’ve set November 5th, anytime between 10 a.m. and 2 p.m., as a time to get together as a garden community and finish cleaning up our garden plots. And, especially for those who haven’t put in their required 8 hours community work, working on the community areas of the garden.

Those who haven’t done their 8 hours risk losing their plots in 2012. (If you have unreported hours, send them to Michael Stein-Ross

The rules require that we have our plots cleaned up by October 31st*, but the Parks Department has given us until November 5th to complete that work. It would be great if you could do the bulk of the cleanup in your plot prior to November 5th so the Parks Department can pick up that pile on or before November 5th. We need to bring in the 8 yards of compost that we have already purchased and that pile will probably be put in the spot in front of the compost bins. You’ll be able to amend your beds with that compost either this fall or next spring.

We’ll probably have some cider or other goodies to give us strength (feel free to bring something).

*Winter gardening. Some of you may want to grow gardens through the winter – please let the Board know before November 5th if you’ll be planning winter gardens.

Monday, October 10, 2011

Green Tomato Bread

If your plot is like mine, you have a glut of green tomatoes. What else besides Fried Green Tomatoes can you do with them? I was checking out The Cooking With Michelle blog, and she has a bread recipe for them. Very simular to zucchini bread or banana bread, but great in it's own right!
From Cooking With Michelle

* 1/2 cup canola oil
* 8 ounces nonfat yogurt, plain
* 3 large eggs
* 1 cup sugar
* 1 cup Splenda (or use all sugar)
* 2 cups green tomatoes, pureed, juice drained and discarded
* 2 cups all-purpose flour
* 1 cup whole wheat flour
* 1/2 teaspoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons cinnamon
* 1/2 teaspoon ground nutmeg
* 1/8 teaspoon salt
* 1/2 teaspoon ground cloves


1. Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine oil, yogurt, eggs, sugar, Splenda and green tomatoes in a large bowl and mix well. Sift together all purpose flour, baking powder, baking soda, and spices and add to wet ingredients along with the whole wheat flour. Stir together just until combined. Divide evenly between two prepared pans and bake just until a toothpick comes clean from the center of the bread, about 45 minutes. Let cool in pans, then remove. To retain moisture, wrap in plastic wrap and store in the refrigerator. May be frozen.