Wednesday, June 29, 2011

Lemon Thyme Wafer Cookies

 Makes 3 dozen.
1/4 C heavy cream 
4 strips lemon zest (1 1/2 inches each)
3 sprigs plus 2 TSP thyme
4 large egg whites
1 C superfine sugar
1 C all-purpose flour, sifted
1 pinch salt 
5 TBSP unsalted butter,melted and cooled
1 tsp pur lemon extract 
nonstick cooking spray

Heat over to 350 degrees.
Line a baking sheet with a silpat. Spray lightly with nonstick cooking spray and set aside. In a small, heavy-bottomed saucepan, combine the cream, lemon zest and thyme sprigs and bring to a simmer over low heat.

Remove saucepan from heat and allow the flavors to infuse the cream for 15 to 20 minutes. Pour cream through a sieve and reserve.

In a large bowl whisk together egg whites and sugar until well combined. Whisk in flour and salt. Add melted butter, cream, and lemon extract and whisk until well combined, about 30 seconds.

Pour batter into a medium pastry bag, fitted with a #11 round tip. Pipe silver dollar-sized circles onto prepared baking sheet, leaving 2 inches between each cookie.

Sprinkle each cookie with the picked thyme and bake for 8-12 minutes, or until edges turn brown.

Trans-fer cookies to a wire rack to cool.

Monday, June 27, 2011

A very refreshing soup for the summer!

Ingredients (makes a lot of servings, can be halved or more!!!)

  • 2 (17-ounce) containers Greek yogurt
  • 1 1/2 cups half-and-half
  • 3 hothouse cucumbers, unpeeled, seeded and chopped (or whatever cucumbers you grew to make that amount)
  • 3/4 cup chopped red onion
  • 9 scallions, white and green parts, chopped
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper (I added less!)
  • 1/4 cup chopped fresh dill
  • 3/4 cup freshly squeezed lemon juice (5 to 6 lemons)
  • Fresh dill, for garnish


In a food processor fitted with the steel blade, process batches of yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Process until the cucumbers are finely pureed and then pour into a bowl.

Continue processing the rest of the ingredients until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.

Just before serving, stir in the lemon juice. Serve chilled, garnished with fresh dill.

Saturday, June 25, 2011

Solstice Blueberry Pie

Process in food processor 1 cup of  almonds with 1 cup of dates, add 1/2 cup of each hemp, chia and flax seeds and 1/2 cup of coconut oil to form a "dough".  

Spread in a pie plate.

Add 4 cups of fruit (he used blueberries) on top. Blend 2 cups of fruit with 1 cup of dates and spread that mixture on top.

Enjoy! (no baking!)

Wednesday, June 22, 2011

Food Bank Storage

A plan is in place for storing and transporting food to the food bank.

Monday, June 20, 2011

The friendly garden keeper

Doug, always willing to lend a hand and endlessly walk around the garden with anyone who wants to visit and ask questions.

Sunday, June 19, 2011

Scallopini Squash

From garden to table.

It has a smooth buttery texture sprinkled with olive oil and baked.

Saturday, June 18, 2011

.Summer Solstice Event

       On June 20th at 6:00 PM at Alex Prescott’s house. Bring a dish to share, your utensils, a drink, and a folding chair.

Friday, June 17, 2011

Info from the Organic Consumers Association

A nationwide survey indicates that spending for vegetables and fruits grown in household gardens now surpasses spending for lawns, trees, shrubs - and even flowers. The same survey unearthed the following trends among gardeners:

53% grow vegetables in their gardens
90% plan to eat the produce fresh
66% will share with friends
36% will can or preserve produce
4% will donate food to others

Another survey, this one by the National Gardening Association, looked at the main reasons people grow food in their gardens:

58% desire better tasting food
54% want to save money on food bills
51% want better quality food
48% want to grow food they know is safe

--"Calling All Gardeners," by Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.,

Wednesday, June 15, 2011

Richard Miller's Outdoor Hydroponic Garden

Richard Miller is one of the many visitors to the garden drawn there by the spectacular accomplishment of a community.  He was studying the covers as he and his brother needed something for their personal gardens.

For more pictures of Richard's garden visit the "Other Gardens" tab above. Scroll to the bottom.

Sunday, June 12, 2011

Bounty shared

The garden shares its bounty.

TCAA has been the recipient of several bunches of vegetables grown at FIGG.

Wednesday, June 1, 2011

FIGG Book Club

FIGG book club inaugural meeting!

We’re going to meet on Wed. July 2oth to discuss the wonderful book “Animal, Vegetable, Miracle" by Barbara Kingsolver.

 It’s a pretty easy read and a very inspiring book.  Hopefully meeting together and discussing this will re-energize us about gardening and growing healthy food in the middle of our summer doldrums and inspire us for the upcoming growing season.

We’ll meet at Isabel’s house at 2317 West Mesquite Street, Chandler, AZ85224 at 6pm.  Please bring a dish to share and beverage of choice– something inspired by the book?!
- Pam