GARDEN RECIPES? HERE’S WHY
At the Earth-Kind® and WaterWise Demonstration Garden, we’re always peering under leaves for ripening vegetables, picking fresh blackberries, pulling onions from the soft earth. With the fruits of our harvest, we always seem to be cooking, nourishing our families and ourselves.
This straightforward concept—eating locally—is at the heart of the Farm to Table movement. The concept encourages people to buy food that has been produced from within a 100-mile radius of one’s home. Eat food that is in season: tomatoes in July, spinach in January. Food that has been grown by a local farmer has not been shipped thousands of miles; the fresher the produce, the more nutrients it retains. Buying local also reduces the fossil fuels used in shipping and producing food.
We think you will appreciate not only the story of how we grow our produce—our successes and our failures—but also the wonderful recipes we have found to serve it.
Cucumber Dill Sandwhich Rounds
Peach, Watermelon, and Tomato Salad with Mint and Basil
Poached Pears With Sage Honey Glaze
Cheddar Cheese and Sage Biscuits
Arugula-Pear-Blue Cheese Salad
Recipes using Arugula
Collard Greens and Caramelized Onions
Spinach and Mushroom Enchiladas with Cilantro Cream Sauce
Smoked Turkey, Mozzarella, and Blackberry Sandwhiches
Spinach Berry Salad with Blackberry Balsamic Vinaigrette
Grilled Figs with Thyme Honey and Gorgonzola Toasts
Creamy Southwestern Pumpkin Soup
Green Tomato Primer-10 Recipes
Herbed Cream Cheese Appetizer with Nasturtium Garnish
Heirloom Tomato Goat Cheese Tart
Cream of Roasted Tomato Soup with Parsley Croutons
Heirloom Tomato and Fresh Peach Salad over Whipped Burrata Cheese
DALLAS GARDEN BUZZ 
thought the recipes from luncheon today were already posted?????
We will have them on very soon with today’s picutres-which one do you want first?
Don’t want anyone to be hungry!
Ann
Perfect- THANK YOU again…your crew did a great job yesterday and Linda’s menu was fantastic as always ;0)
Thanks for posting the recipes from the delicious luncheon dishes. Will the cake & icing recipe also be posted?
We can’t forget the praline cake! Will post soon!
Thanks, RoseAnn
More to come, keep posted!
The Praline cake isn’t posted ;0(
After the garden luncheon on October 29th, I was amazed that the cost was so low. All the JF volunteers produced a professional quality meal that was far beyond my expectations. I hope you repeat the luncheon and suggest that you increase the fee to provide for garden improvements.
Sincerely,
Jane Larner
Jane, thank you so much. We just loved having our friends taste the garden and learn from it!
We hope to have a repeat performance soon and maybe charge more like you suggested!
Ann
What was the mixture for the deviled eggs at the picnic? They were delish!
Recipe coming soon!
Great brunch on July 14. Excellent food and a great speaker. My thanks to all. You provide a great quality program.
Are the recipes from the fig luncheon ready yet? They all were sooooooooooo delicious I just have to try making them. Gladys Pully
I loved all the wonderful salads, The soup and the carrot cake and beet cake. I have the recipe from your cookbook for the beet cake But would like the recipes for the salads and the carrot cake. When will they be posted?
Thank you, Janet. We will put the carrot cake on tomorrow. Hope you can grow and graze at home!
Ann
Thank you