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Grow and Graze Salad Garden Recipes II

 

See and taste The Grow and Graze Centerpiece of salad greens and to the left is our table-top appetizer featuring the peppery taste of Wasabi Arugula.

“Kick Up the Heat” Spread

Ingredients

¼ cup Wasabi Arugula, chopped

1-2 cloves garlic, finely chopped

1 cup sour cream

1 (8 ounce) package cream cheese, softened

1 teaspoon fresh grated ginger, optional

Dash of sea salt

Assorted crackers

Directions

In a medium bowl, whip all ingredients together until smooth. Spread over crackers. Serve immediately or refrigerate for a few days.

Beth cooking dandelion salad for our guests.

Dandelion Salad

Ingredients

6 ounces young dandelion leaves, tough stems and base ends removed*

2 tablespoons blanched hazelnuts (filberts), coarsely chopped (optional)

3 ounces thick-cut sliced slab bacon, cut crosswise into pieces ½ inch wide

1 ½ tablespoons sherry vinegar or red wine vinegar

2-3 tablespoons olive oil

Salt and freshly ground coarse pepper to taste

Directions

Pick over the dandelion leaves, tearing the larger ones in half. Place in a wooden salad bowl. Add the hazelnuts, if using.

In a small frying pan over high heat, fry the bacon until crisp and its fat has been rendered, about 1 minutes. Using a slotted spoon, transfer the bacon to the bowl holding the dandelions, leaving the fat in the pan.

Return the pan to high heat, add the vinegar, and swirl the pan or stir with a wooden spoon to pick up the sediment on the bottom.

Pour in as much additional oil as will be necessary to dress the salad, swirl once to heat a little, and then pour the contents of the pan over the salad. Season with salt and pepper, toss, and serve immediately.

Yield: Serves 6

*If dandelion leaves are not available, the outer dark green leaves of curly endive or spinach may be substituted.

After tasting a smorgasbord of color, flavors, shapes and textures, attendees indulged their sweet tooth with a few garden-inspired desserts:

Blue Ribbon Carrot Cake and Chocolate Beet Cake with Beet Cream Cheese Frosting

Blue Ribbon Carrot Cake

Ingredients

2 cups all-purpose flour

2 teaspoons soda

½ teaspoon salt

2 teaspoons ground cinnamon

3 eggs, well beaten

¾ cup vegetable oil

¾ cup buttermilk

2 cups sugar

2 teaspoons vanilla extract

1 (8-ounce) can crushed pineapple, drained

2 cups grated carrots

1 (3 ½-ounce) can flaked coconut

1 cup chopped walnuts

Buttermilk Glaze

Orange-Cream Cheese Frosting

Directions

Combine flour, soda, salt, and cinnamon; set aside.

Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth.  Stir in flour mixture, pineapple, carrots, coconut, and chopped walnuts.  Pour batter into 2 greased and floured 9-inch round cake pans.

Bake at 350˚F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.  Immediately spread Buttermilk Glaze evenly over layers.  Cool in pans 15 minutes; remove from pans, and let cool completely.

Spread Orange-Cream Cheese Frosting between layers and on top and side of cake.  Store cake in refrigerator.

Yield:  One 2-layer cake

Buttermilk Glaze

Ingredients

1 cup sugar

½ teaspoon soda

½ cup buttermilk

½ cup butter

1 tablespoon light corn syrup

1 teaspoon vanilla extract

Directions

Combine sugar, soda, buttermilk, butter, and corn syrup in a Dutch oven.  Bring to a boil; cook 4 minutes, stirring often.  Remove from heat, and stir in vanilla.  Yield: about 1 ½ cups.

Orange-Cream Cheese Frosting

Ingredients

½ cup butter, softened

1 (8-ounce) package cream cheese, softened

1 teaspoon vanilla extract

2 cups sifted powdered sugar

1 teaspoon grated orange rind

1 teaspoon orange juice

Directions

Combine butter and cream cheese, beating until light and fluffy.  Add vanilla, powdered sugar, rind, and juice; beat until smooth.  Yield:  enough for one 2-layer cake.

Chocolate Beet Cake with Beet Cream Cheese Frosting

Ingredients

For the cake

2 medium beets, unpeeled but trimmed of their greens

1 teaspoon vegetable oil

6 ounces (¾ cup) unsalted butter, softened, plus more for greasing the pans

1 cup packed brown sugar

¾ cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour, plus more for dusting the pans

⅔ cup unsweetened natural cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

1 ¼ cups buttermilk

For the frosting

1 cup (2 sticks) unsalted butter, softened

8 ounces cream cheese, softened

4 to 5 cups powdered sugar, sifted

2 tablespoons finely grated beets, mashed with a fork

1 teaspoon pure vanilla extract or scrapings of one vanilla bean pod

1-2 teaspoons milk, depending on desired consistency

½ teaspoon fresh lemon juice

Pinch of salt

Directions

Place a rack in the center and upper third of the oven.  Preheat oven to 375˚F.

Thoroughly wash beets under running water, and trim their leaves, leaving about ½ inch of stem.  Place clean beets in a piece of foil.  Drizzle with just a bit of vegetable oil.  Seal up foil.  Place on a baking sheet in the oven.  Roast until beets are tender when pierced with a knife, about 1 hour.

Remove the beets from the oven.  Open the foil and allow beets to cool completely.  Beets will be easy to peel (just using a paring knife) once completely cooled.

Using a box grater, grate the peeled beets on the finest grating plane.  Measure ¾ cup of grated beets for the cake and 2 tablespoons for the frosting.  Set aside.

Reduce the oven temperature to 350˚.  Use butter to grease two 8 or 9-inch round baking pans.  Trace a piece of parchment paper so it is the same size as the bottom of the cake pan.  Cut it out and place inside the cake pan.  Butter the parchment paper.  Add a dusting of flour to coat the pan.  Set pans aside while you prepare the cake.

In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars.  Beat on medium speed until pale and fluffy, about 3 to 5 minutes.  Beat in eggs, one at a time, for one minute after each addition.  Stop the mixer and scrape down the sides of the bowl as necessary.  Once eggs are incorporated, beat in beets and vanilla extract until thoroughly combined.

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

Add half of the dry ingredients to the butter and egg mixture.  Beating on low speed, slowly add the buttermilk.  Once just incorporated, add the other half of the dry ingredients.  Beat on medium speed until milk and dry ingredients are just incorporated.  Try not to overmix the batter.  Bowl can be removed from the mixer and mixture folded with a spatula to finish incorporating ingredients.  Cake batter will be on the thick side…not pourable.

Divide the batter between the two prepared cake pans.  Bake for 23 to 25 minutes (for a 9-inch pan) or 30 to 32 minutes (for an 8-inch pan).  Cake is done when a skewer inserted in the center comes out clean.  Remove cakes from the oven and allow to rest for 10 minutes.  Invert cakes onto a cooling rack to cool completely before frosting and assembling the cake.

To make the frosting

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cream cheese for 30 seconds, until pliable and smooth.  Add the butter and beat for another 30 seconds, until well combined.  Stop the mixer and scrape down the bowl as necessary.  Beat in the beets.  Add the powdered sugar, vanilla extract, milk, lemon juice, and salt.  Beat on medium speed until smooth and silky   Refrigerate the frosting for 30 minutes before frosting the cooled cakes.

To assemble the cake

Place one layer of cake on a cake stand or cake plate.  Top with a generous amount of pink frosting.  Spread evenly.  Place the other cake on top of the frosting.  Top with frosting.  Work frosting onto the sides of the cake.  You will have extra frosting left over.  Refrigerate for an hour before serving (it will make cake easier to slice).  Cake will last, well wrapped in the refrigerator, for up to 4 days.

Yield:  Makes one 8 or 9-inch layer cake

Linda Alexander

Pictures by Starla Willis and Linda Alexander

 

 

 

Grow and Graze Salad Gardens Lecture and Recipes

Our Salad Gardens Program last Tuesday, March 19th included everything from easy-to follow directions for growing a tasty variety of salad lettuces, herbs, and edible flowers to a buffet brimming with a variety of salads that stirred the senses.

Some useful tips to help us get started were:

*Locate garden near a source of water

*Use compost for drainage and nutrients

*Use mulch to help retain moisture

*Use deep, infrequent watering

For a healthy foundation…start with good soil:

*Remove weeds, rock, debris

*If needed, order a soil test from Texas A&M

*Need 8-12 inches of loose tillable soil

*Ideal pH is 6.5 – 7.0 (DFW = 7.2)

*Do not work soil when it is wet

*Consider raised bed with special soil mix to start

*Build a compost pile

Growing salad greens:

*Greens include lettuce, herbs, salad greens and leafy green vegetables such as cabbage, collards, kale, mustard, spinach and Swiss chard

*Most greens are cool-season crops and must be grown in the early spring or fall in Texas. Some greens, especially kale, will withstand temperature below freezing and can be grown all winter. And, even in our hot Texas summer climate there are partially shaded spots to grow certain greens.

*Greens grow best in a well-drained soil with lots of organic matter. They prefer full sunlight but will tolerate partial shade.

*The soil should be worked at least 8 to 10 inches deep in the early spring when it is dry enough not to stick to garden tools. Break up large clods and remove trash and weeds. Work the soil into beds about 4 inches high. Add compost or organic matter before digging the soil.

*Greens grow best when given plenty of fertilizer. Adequate nitrogen is needed to develop the dark green leaf color. Before planting the seeds, apply a general garden fertilizer such as 10-10-10 at the rate of 2 to 3 pounds per 100 square feet. Mix fertilizer into the soil about 3 inches.

When shopping for seeds or transplants, consider the limitless possibilities for filling your garden with a variety of leafy greens. Rich in vitamins and folic acid, salad gardens provide both nutrition and fiber. Our mother’s admonition to “eat your greens” really was good advice.

Edible Garden tour after lecture and lunch

Here are a few of the crowd-pleasing salads our lunch guests enjoyed:

Mixed Green Salad with Nasturtiums and Raspberry Vinaigrette Raspberry Vinaigrette

To lend intrigue to a salad of mixed greens, toss in a handful of peppery nasturtium blossoms.

Ingredients

¼ cup raspberries

2 tablespoons freshly squeezed lemon juice

2 tablespoons raspberry or red-wine vinegar

½ teaspoon sugar

6 tablespoons olive oil

Salt and freshly ground black pepper

Directions

Using a wooden spoon, push raspberries through a handheld wire strainer to puree.

In a medium bowl, whisk together 2 tablespoons raspberry puree, lemon juice, vinegar, and sugar.

In a slow but steady stream, whisk in olive oil until emulsified.  Season with salt and pepper.

Vinaigrette can be made 1 day in advance and stored in an airtight container in the refrigerator.

Yield:  Makes about ¾ cup

Adapted from Martha Stewart

Salad:

6 large handfuls of mixed greens, including wild rocket arugula, herb salad mix, etc.

6 nasturtium blossoms

Toss mixed greens with the vinaigrette.  Strew the blossoms over and serve immediately.  (Options:  may also toss with fresh blueberries or raspberries)

Fresh Spinach and Tatsoi Salad with Orange Curry Dressing

A “dressy” and inviting way to serve spinach. The addition of tatsoi gives it textural interest.

Ingredients

For the dressing

1 cup apple cider vinegar

2 tablespoons (heaping) orange marmalade

2 teaspoon curry powder

½ cup sugar

2 teaspoons dry mustard

2 teaspoons salt

1 teaspoon freshly ground pepper

½ teaspoon Tabasco sauce

1 ¾ cups vegetable oil

For the salad

4 bunches fresh spinach, trimmed

2 cups tatsoi leaves, optional

6 apples (red and green), chopped

2 cups golden raisins

1 ¾ cups walnut halves, lightly toasted

6 green onions, chopped

¼ cup sesame seed, toasted

1 pound bacon, chopped, crisp-fried, crumbled (optional)

Directions

Combine the vinegar, marmalade, curry powder, sugar, mustard, salt, pepper and Tabasco sauce in a blender container.

Add the oil in a fine stream, processing constantly at high speed until thickened.

Let stand at room temperature for 2 hours.  Chill, covered in the refrigerator until serving time.

Arrange equal amounts of the spinach and tatsoi on 12 salad plates or one large platter.  Drizzle with the dressing.

Sprinkle each serving or the platter with the apples, raisins, walnuts, green onions, sesame seeds and bacon bits.

Serve immediately.

Yield:  12 servings

Orange Fennel Watercress Salad with Lemon Ginger Poppyseed Dressing

Ingredients

2 large navel oranges

3-4 ounces baby watercress

½ medium fennel bulb cored and thinly sliced crosswise

¼ cup dried cranberries

¼ cup salted roasted pistachios

½ cup cutting celery, lightly chopped, for garnish (optional)

Lemon Ginger Poppyseed Dressing

Directions

Using a sharp knife, cut about ¼ to ½ inch from the top and bottom of the orange to expose the flesh. Place the fruit on one of its flat ends and cut down to remove the skin and the white pith. Rotate and repeat, working your way around the fruit until the orange fruit is completely exposed. Slice, dice or cut between the flesh and the white membrane to create orange segments.

Place most of the watercress (reserve a small amount) on a large serving plate or platter. Top with sliced fennel, oranges, dried cranberries and pistachios. Drizzle with the Lemon Ginger Dressing. Sprinkle reserved watercress and cutting celery over the salad.

Yield: Serves 4

Linda Alexander

Pictures by Starla Willis

Now we understand why Peter Rabbit ignored his mother’s warning and stole under that garden fence for a quick sampling of both lettuce and danger. We hope you enjoy your salad garden adventures as much as he did.

 

A March Day in The Raincatcher’s Garden

March 13, 2019

Three minutes of your time, please. Have you ever seen such motivation, such verve. Our gardeners, Syann, Sue, and Dorothy are in the garden under umbrellas pouring out plans from our vegetable garden.

And then, what are strawberry spinach seeds and what’s the best method for starting them?

Thank you everyone; the gardeners, the videographer, the greenhouse personnel, those who weed, those who work in the compost area, all of you who make Raincatcher’s what it is even on a rainy day. You inspire me.

Ann Lamb

video by Starla Willis

More about strawberry spinach seeds here.

Grow and Graze, Lecture and Lunch March 19

March 19, 2019

Tatsoi seeds were sown in January. Look at it now!

Have you ever grown Tatsoi? If not, you may want to give it a try. Our Salad Gardens class on March 19th will introduce you to this sassy little Asian green that delivers a unique flavor experience. Following the class, join us for lunch at the salad garden buffet where Tatsoi will be one of our “featured” greens.

After lunch, take a stroll through our edible landscape where you’ll find Tatsoi growing in abundance around the bay laurel tree. Our volunteers have become big fans of this small, spoon-shaped green that can be succession planted from spring through fall. We’re now referring to it as one of our edible garden “super stars”.

The sign up deadline for our Grow and Graze lunch on March 19 has been extended to March 15th. Please sign up here on eventbrite. We have 10 or so reservations for the lunch available but will need all reservations by March 15.

Mustard greens, sorrel, swiss chard, kale and parsley grown in The Edible Landscape at The Raincatcher’s Garden

(Reservations are not needed if you plan to attend the class only.)

Linda Alexander

Grow and Graze with Raincatcher’s Garden of Midway Hills

Salad Gardens

Did you know that “salads” have been a part of humankind’s diet for thousands of years? Even the ancient Greeks and Romans made lettuces a part of their daily meals. Learn how to raise healthy, nutritious food that can be picked and eaten at its peak of flavor.

Tuesday, March 19th, 10:00 – 11:30am

Raincatcher’s Garden of Midway Hills * 11001 Midway Road

Instructor: Jeff Raska, Dallas County Horticulture Program Assistant, Texas A&M AgriLife Extension Service

The class is free – no reservation required. The public is welcome, and Master Gardeners earn a one-hour education credit.

Immediately following Jeff’s presentation in the church sanctuary, you are invited to join us in the Community Hall for a …

Salad Bar Smorgasbord of Garden Delights

Choose from an array of textures, shapes, colors and flavors even Peter Rabbit would envy. Use your imagination to create your very own culinary masterpiece. Toss your creation with an assortment of dressings, crunchy vegetables and a few surprise toppings.

Garden Salad with Caramelized Almonds and Mandarin Oranges

Mixed Green Salad with Nasturtiums and Raspberry Vinaigrette

Fresh Spinach and Tatsoi Salad with Orange Curry Dressing

Orange Fennel Watercress Salad

Creamy Leek and Sorrel Soup

“Jump in” and finish your feast with a chomping delicious piece of Chocolate Beet Cake or that sneaky little rabbit’s ultimate pleasure…Blue Ribbon Carrot Cake

Lunch reservations must be received by Tuesday, March 12

$15 person, limited to 60

https://www.eventbrite.com/e/salad-gardens-tasting-luncheon-tickets-56498368140

Future 2019 classes, no reservations yet but you can save these dates on your calendar:

June 18th… Herbs of the Mediterranean

August 27th… Corn, the Golden Essence of Summer, and Okra, a Garden Giant

October 22nd …Seasonal Splendor, Pumpkins and Sweet Potatoes

 

2019 Raincatcher’s Classes

Grapes growing at The Raincatcher’s Garden

 

We have three more events scheduled and more coming:

Saturday,February 16th, 10am-noon Grape Pruning and Growing class with Michael Cook, Viticulture Extension Program Specialist for North Texas, Texas A&M AgriLife Extension Service

Michael Cook, Viticulture Program Specialist – North Texas, Texas A&M AgriLife Extension Service, has been consulting with Raincatcher’s to maximize production on our two grape varieties in the vineyard. We planted ‘Carlos’ Muscadine (Vitis rotundifolia) and Champanel, (Vitis champini X Worden), an American hybrid, almost four years ago. All that hard work paid off last summer, when we harvested well over 50 lbs of grapes. Michael will demonstrating proper pruning and training techniques for the backyard grower and provide advice on how to care for grapevines throughout the growing season for a successful crop. The class is free and open to all! Raincatcher’s Garden of Midway Hills is a demonstration garden and project of Texas A&M AgriLife Extension Service and Dallas County Master Gardeners located on the campus of Midway Hills Christian Church. To find the class, please park in the west or north parking lots and come to the shade pavilion in the north garden.

Tuesday, March 26th,  10:30 am Growing vegetables in the home garden, Jeff Raska.

Thursday, April 25th – Plant sale and DCMGA monthly meeting

Details will follow and we hope to add more classes to the list soon.

All of the above classes qualify for CEU credits for Master Garderners.

All members of the public are invited.

Questions? Send us a comment.

For more education opportunities, check our Master Gardener website.

Ann Lamb

Picture by Starla Willis

 

 

 

 

 

Step by Step—How to Build Decomposed Granite Flooring and Paths

The Raincatcher’s Garden has a new look.  We are starting 2019 with durable, *ADA compliant, paths and a floor  beneath our shade structure.  The work has been done by a team of Master Gardeners led by Jon Maxwell who is one of the co-chairpersons of our garden.

Shade structure before!

Jon, we are thrilled with this accomplishment. Hearty thanks to you, Ed Wolfgang, Tig Thompson, Hans Wildburger, Joe LaBay, and Jim Miller (2019 MG Student).

Finished product. Read below for the how-to directions.

Please tell us about the process.

What other options were considered? Why did Master Gardeners choose decomposed granite?

We considered several different alternatives, including installing a concrete pad, putting down a 4” layer of hardwood mulch, gravel and decomposed granite(DG). We ruled out concrete as too expensive and with our Houston clay soils to likely to crack and become uneven. The mulch would too quickly decompose and thus require monthly additions to the pad in order to maintain a comfortable level, and most importantly would not have been ADA compliant. Pea gravel was also considered but again is not ADA compliant nor is it particularly stable for volunteers or visitors to walk on – not to mention the accompanying dust that would coat the tables and benches. Decomposed granite on the other hand, while initially expensive, would provide an ADA compliant surface when a stabilizer is incorporated or applied. The DG floor will over time require some maintenance to maintain an even surface degraded from traffic and/or rain run-off.

You started with bare compacted soil. Would you mine giving us the process from stage 1 to completion step-by-step?

a. Evaluate the soil, its condition, and its grade. We were fortunate that the lay of the land under the shade pavilion was somewhat level and had about a 5 degree slope from the north to the south that allowed for run-off and that it had become hard packed from use and being sheltered from the elements for the past year or so.

You must start with a firm base, the ground may need to be machine compacted or rolled prior to the laying down of the first strata of sub-surface materials. During the compacting process, if necessary, you should add soil to level out the proposed DG site and fix the grade, (slope), of the pad or walkway. If you have a project that is subject to rain water floods, ie downspouts, you should modify the downspouts by either incorporating a rain-harvesting process or by modifying the drainage system.

We have done both, the east side downspouts flow pattern was modified to run underground through a 4” pipe and flow up through a pop-up drain outside of the DG pad, which allows for that rain water to run out into the contiguous parking lot. For the west downspouts we are capturing that rain water into rain barrels, which we plan to use for homeowner demonstrations on rain harvesting and as another water source for our composting station.

b. In order to contain the DG you must use some type of border edging material. You can purchase metal edging from the box stores but it typically is not strong enough to prevent getting waves in it while the DG is being compacted. We selected a 3/16” thick by 5” tall metal edging from Collier Metal Specialties LTD, “COL-MET”, which is located in Garland. Various other edging materials are available in different sizes, thicknesses and colors. The edging needs to be installed about 2” deep into the ground. On the 5” edging that will leave 3” above grade for the sub-surface material and the finishing surface material. The sturdier edging is harder to work with as it requires a saw to cut the sections to fit the desired space. We chose to use 90 degree corners for all of our turns, so this worked out quite well for the pad installation. We used 30 10’ sections, 15 90 degree corners, and 275’ of rubber cap. If you are concerned about weeds, then before laying down the sub-surface material, lay down a fabric weed barrier but this is optional.


Edging in place at The Raincatcher’s Garden

c. Add the first layer of sub-surface material. We used crushed concrete purchased from the same source for the decomposed granite, Lowry Sand and Gravel, to establish at least a 1” base. It is far cheaper than any other material that might be used and provides a non-decomposable base. Some projects use only the DG without a sub-surface base but that is considerably more expensive and it does not help to “fix” in position the surface as well. Do not roll or pack the sub-surface material.

Piles of crushed concrete and decomposed granite ready for installation

d. After the sub-surface base is completed, add the first layer of DG, at least 1.5” is required. Lightly moisten the material and then roll or mechanically compact that layer. The 1.5” layer will compact down to about 1” actual. The initial layer should sit for at least 8 – 12 hours before applying the second and final layer. Once applied, the final layer will again need to be rolled or mechanically compacted as well.

Jim Miller ready to roll!

e. After compacting the final layer of DG you should determine if there are any uneven spots in your pad or walkway. We used a simple method of stretching a string line, both parallel and perpendicular, and eyeing it. If there are uneven spots, level with additional DG, lightly rake to level, lightly moisten and then compact those areas.

f. In order for the pad or walkway to be ADA compliant a stabilizer must be added to the DG. It can be ordered with the stabilizer incorporated, which increases the cost dramatically, or you can purchase stabilizer used as a drench to help make the surface harder. In either case, the addition of stabilizer increases the cost of the project substantially.

g. For safety consideration, since we are open to the public and provide tours to school children as well as adults, we are adding a rubber cap onto the metal edging to reduce the effects of someone falling and hitting the edge of the metal. Also available from COL-MET.

Thanks guys, for putting the metal edging in place and for the rubber caps that will be put on top of it for safety.

How many cubic yards of materials were used and at what cost?

Our project required 8 cubic yards of crushed concrete, about $40/yard delivered, and 20 cubic yards of decomposed granite, about $70/yard delivered. Fortunately, one of our supporters, Arrow Lift Rentals, provided equipment to move and compact the materials.

What was the total cost of the project for this 2200 square foot area?

Total cost of this portion of the shade pavilion project was less than $2,000.00.

Up close and personal with our decomposed granite! Fait accompli!

Now that it is finished so beautifully, what upkeep will be needed?

Fortunately, very little; just an occasional addition of DG in areas of heavy traffic or water run-off. That is one of the benefits of a decomposed granite pad and walkways.

Thank you, Jon.

Ann Lamb

Pictures by Starla Willis

HUGE SHOUT-OUT


Arrow Lift employees and machines like this mechanical compactor placed us on solid ground.

More thank you’s to  COL-MET, Abbe Bolich and Arrow Lift Rentals. Arrow Lift helped us get in under the $2,000 line with their labor and equipment at reduced cost. Community partners are so important to the ongoing work of our garden.

*We will be ADA compliant when stabilizer is applied at a later date.

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