Wednesday, August 19, 2009

Zucchini recipe and garden pictures

Hello Gardening friends and Partners!
Last week the Unity Gardens had a booth at the South Bend Urban Farmer's Market. The display highlighted two gardens per poster board. Attached are photos of LaSalle Square/ Robertson's- 3722, Broadway/ Our Lady of the Road- 3723, and Greenhouse/ Homeless Center- 3724.
Each of these gardens has a unique story and history which I plan to share in the coming weeks. The other 6 gardens are pictured on the next e-mail.
The gardens have been fruitful, but there is still tremendous need in our community. Every time I visit a garden, I meet people who share their stories with me. I continue to be inspired by the resilience and tenacity of people in our community. They remind me why;
We Are Growing More than Vegetables Here.
Here are the photos of the next 6 gardens. Portage/ South Paw- 3725, Salvation Army- Monroe Park- 3726, Butternut Squash/ Garden of Saint Therese 3727. At the market I also ran into the founders of the Sherman Street Community Garden 3780 and 3783, so I've included photos of this awesome endeavor. Again, stories to come!

As zucchini comes in well, I thought I would share a recipe originally offered from Betty Kummeth of Goshen. and forwarded from Church Community Services and Soup of Success in Elkhart, I was so impressed with the good work they do in Elkhart, but also with the dire need. Their food pantry is swamped with people
Fake Pineapple

This works using those large zucchini that do not do well in other recipes:

4 quarts ground zucchini- no peels or seeds
1 1/2 cups Real lemon juice
1 46-ounce can unsweetened pineapple juice
3 cups sugar

Grate or grind zucchini after removing seeds and peels.
Mix with other ingredients and simmer for 20 minutes.
Stir frequently.
Pour mixture into clean, sterilized jars.
Process 30 minutes in hot water bath.
Remove jars and cool.

Use as a substitute for crushed pineapple in other recipes.

Sara Stewart U RN MSNc

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