Hello everyone! I hope you are all having a restful summer and gathering some delicious fruits and vegetables in your home gardens. Here at the Gami Garden we have been busy all season long harvesting and maintaining our two school gardens. I can't thank enough the countless student, staff, and community volunteers who have come out each Thursday ready to work even in the hot summer sun. As of July 27th, our total crop yield was 360 pounds of non-GMO, organic, ready to eat produce. Based on staff feedback, the purple potatoes were a hit as were the squash blossoms! Tomato and pepper season is in full swing and we plan to serve up fresh tomato juice and hot pepper jelly as we move into September. Stop in any Thursday morning to check out the harvest and perhaps take some home to enjoy yourself.
One of our projects for this upcoming school year is to create a farm-to-table cookbook with recipes from students and staff that utilize the products from the garden. That task is quickly coming to fruition as many have already submitted recipes and pictures of their creations. The cookbook will make a great gift and we are hoping to have it ready for purchase in late fall! Below are some pictures and captions of two dishes that used products from last weeks harvest as well as some photos from last week's bounty. The Farm to Table movement has truly come to Absegami and we can't wait to try new/creative dishes this late summer and fall. If you have a recipe you want to submit, please email it to email@example.com. More to come later!! Enjoy the last few weeks of summer.
|Fresh Tomato Sauce: |
We used our Vittorio strainer to to get fresh tomato juice
then cooked it down with garlic and basil from the garden.
The sauce had a great fresh flavor and was perfect over ravioli
|Fried Squash Blossom: Gently clean the flowers with a dry towel,|
stuff them with your favorite cheese combination, dredge in batter
and lightly fry. These are delicious! Thanks Kerry Flukey
|July 27th, 2017 Harvest|