Wash Your Veggies!

For your information . . . Saturday morning the zucchini and squash plants were sprayed for squash bugs. The vegetables are safe to eat however you need to remember to wash them good before hand. Thanks!

We have tons of tomatoes and carrots that are ready to be picked. Go get some!!!

Fresh Pickings!

Just a sample of what Gina took home on Saturday from the garden. Hope everyone enjoyed some of thier veggis for dinner today. :0) Thanks to all that made it out there to help!

Fresh Salsa

With all of the tomatoes, onions, and peppers in the garden it is a great time to make some fresh salsa. Great tasting and healthy too! There are a million different recipes and ways to make salsa but I thought I would share a traditional recipe that my family likes. I will list the basic ingredients but of course, adjust things to taste according to what you like.

Chop up the following according to desired chunkiness (I do mine more on the fine side):
2 onions (I use one yellow and one red)
2 bell peppers
1-3 jalapeno pepper (depending on how hot you want it)
12 med-large tomatoes
1/2 bunch of cilantro, or more if desired

Add:
1/2 C. white vinegar
1 tsp. garlic salt
1/8 C. sugar
1-1/2 Tb. salt
1-1/2 to 2 cans tomato paste (depending on how runny or thick you want it)

Mix it all up and eat your heart out! Oh, and don't forget to refrigerate it. :0)

Parmesan Baked Squash

Hope everyone is enjoying the yummy squash and zucchini from the garden! Here is something super simple to do with your squash. . . . .

PARMESAN BAKED SQUASH

- Grease a large cookie sheet with butter or margarine.

- Wash and lightly peel yellow or zucchini squash (or don't peel... whatever you like). You can also mix both kinds of squash.

- Cut into about 1/4 inch slices and spread over the pan. They can be more than one slice deep.

- Shake on Parmesan cheese and add salt and pepper to taste.

- Bake in 350 degree oven until squash and cheese start to brown, about 30 minutes depending on how much squash you put on the pan.

- SERVE AND ENJOY!!!

Spiced Pineapple Zucchini Bread

This stuff is delicious!!! I baked it in a sheet cake pan instead of a loaf pan and it worked great as well.

SPICED PINEAPPLE ZUCCHINI BREAD

Beat until thick and foaming:
3 eggs
1 C. oil
2 C. sugar
2 tsp. vanilla

Add:
1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 C. nuts
1 C. coconut
2 C. grated zucchini
1 8-1/2 oz. can crushed pineapple (well drained)
1/2 tsp. baking powder
2 tsp. soda
1 tsp. salt
3 C. flour

Mix. Divide between two greased and lightly floured loaf pans. Bake at 350 for 45 minutes or until toothpick comes out clean.

Zucchini Soup Recipe

This is a recipe from the old Andelin's Gable House Restaurant and man is it good! Pair with a salad for a perfect light dinner or lunch! Enjoy!  ~Jessica Orchard

Cook:
2 medium onions, chopped
2 Tb. butter

Add and cook:
1-1/2 lbs. (24 oz.) zucchini, cut up
3 C. chicken broth

When done, puree zucchini and onions in blender. Return mixture to pan.

Add:
1/2 C. half & half **
1/8 tsp. nutmeg
1/8 tsp. pepper
1/8 tsp. salt
pinch of cayenne pepper

Reheat and garnish with shredded cheddar cheese.

**For those of you who want to cut out the calories of the half & half, substitute with 2 tsp. powdered coffee creamer.

Zucchini

If you haven't been over to the garden in the past few days please head on over and pick some zucchini. It's everywhere and ready to be eaten!!! I made some zucchini soup on Saturday and it was delicious. I'll post the recipe here tomorrow in case anyone would like to try it. Also, if any of you have any great recipes we can try out using the veggies from our garden please email them to me and I'll post them on the blog for everyone to see. Thanks!!!  ~Jessica    jjorchard@hotmail.com.  

We have veggies!

In just a month's time our dry little patch of dirt with a few sprouts has turned into beautiful lush garden! Thank you to everyone that made it out this past Monday to help! We tied up the rest of the tomatoes, pulled weeds, thinned carrots and beets, and even picked the first bunch of zuchinni! (Anyone else a fan of zuchinni bread???)

As a reminder, the spinach and lettuce are ready and waiting to be eaten. :0) When you do decided to grab some, please break or cut off the leaves toward the bottom of the plant rather than pull the entire thing out of the ground. If we do it this way they should continue to produce.

Row Assignments

Row assignnments have been made. Please click on the "Row Assignments" link above to see the list. As the vegetables are growing the most important thing at this point is to stay on top of the weeds. If you have not been to visit the garden or your row lately please plan to do so within the next week to take care of the weeds, etc. Thank you!!!

The Garden is Planted!

Thanks to many helping hands over the past week, the Canyon Terrace Community Garden is planted and on it's way to greatness! We will be posting the row information and assignments soon so we can make sure to stay on top of the weeds and keep the garden looking great.



Bobby John & the Cub Scouts hard at work planting onions. (Matt Gottfredson, Zach Bayola, Gavin Pryor, Tanner John)





Kim & Sonja Christensen, Marsha Stark, Crystal, Cheyenne, Mayer & Alexia Jeppson, Elizabeth, Jonah, Markham.



The drip system is in! A huge thank you Kevin Holyoak and Koby!



Janessa Mac Pherson & boys.



The tomato and pepper plants came from the High School Greenhouse.



Gayle Fullwood and Carlie Pickard. It was Carlie's birthday that day but she chose to come out and plant some peppers! :0)



Todd and Gavin Pryor.



Gary, Matt, and Ben Gottfredson.



Everything is planted!!!

Work has Begun!

Over the past week or so dirt has been hauled to the lot and spread like crazy. Jon Graf was even out on his tractor in the crazy rain and cold that we had this past Saturday! Here are a few pictures of the progress. We should only be a few days away from planting. Hooray! Watch for an email/text/phone call from Gina to come help. :0)

Welcome

Welcome to the new site for the Canyon Terrace Community Garden! This is a work in progress! It will take the cooperation, ideas, knowledge, and talents of all of us to become a wonderful addition to our neighborhood.

There will be no cost to "adopt" a row in the garden. If you adopt a row, your responsibilites for that row would include: planting, weeding, rock removal, harvesting, etc. One hour a week spent caring for your row should be sufficient. Even if someone doesn't have a row of their own, everyone is welcome to come and help. There is always something to do! What we harvest will be divided among those who help. If there is a surplus, we will share that with those in need in our area.

If you are interested in "adopting" a row, helping us with planting day, sharing your ideas or suggestions, or just want to find out more please contact Gina Gottfredson at 673-8879 or by email at gggott3@gmail.com.

Here's to a wonderful new experience!