Tag Archives: growing food

Victory Garden Update and a Recipe

Food, Gardening, , , , , , , , , , , , ,

On Martin Luther King Jr. day Tom and I attended a meeting for the Victory Garden at St. Catherine Laboure church where we volunteer. The garden serves multiple purposes. One of the primary missions is to raise produce for food pantries. We are going to be growing vegetables and herbs. One topic that came up in the meeting that has been making me think strategically is that different clientele at different food pantries have preferences for certain foods. If the clientele does not know how to prepare the vegetable or herb and is not familiar with it, they might leave it behind. The people at the Victory Garden have been learning what foods are in demand at what food pantry locations and have been adjusting the distribution and growing patterns to suit the local clientele.

In addition to adjusting supply, it was suggested to also adjust demand by distributing recipes. There are lots of reasons why everyone isn’t familiar with every vegetable or knows how to cook it. Some people are from parts of the world where the cuisine is different. Others might have a lack of grocery stores in their area so have less access to a variety of fresh foods. I also have known several people with plenty of access to food who have never learned to cook because they rely mostly on pizza and fast food. I have seen terrible health issues in some of my friends at relatively early ages due to this kind of deficient diet. It doesn’t have to be this way!

I have been blessed to have been taught to cook by my Mom who was not only a home gardener and a multiple culinary contest winner, but also had a very adventurous palette. She passed on knowledge of cooking and diverse food preferences to me and my late brother. When we were younger my brother and I used to get a silver dollar or a silver half-dollar from a great uncle if we finished all the food on our plates when we had dinner at his house. I guess we kind of neglected to admit that we almost always ate all our food, including the vegetables! We liked almost everything and had pretty hearty appetites. That was decent money when our weekly allowances were about that amount or not much more than that!

I am not a professional chef or food writer but I do like to publish recipes from time to time. I know so many people who are intimidated by food preparation. If I publish a simple recipe that I just made I hope that will inspire someone out there to try it. Since I cook a lot with herbs that I grow I also hope I can suggest ways of using them. A lot of people who don’t cook frequently are very intimidated by dried prepared herbs and spices, much less fresh ones. If you’ve been exposed to a wide range of herbs, spices and flavors your whole life you just know what goes together without having to follow a recipe. I don’t know how you teach this without long-term exposure but at least with a recipe I can show examples of combinations that work.

I am in terrible shape from recent inactivity so I’ll be using recipes from Weight Watchers and healthy recipe books a lot for inspiration as I try to increase my fitness. I inherited a lot of these books from my late uncle, brother, and grandmother. I often start from there and make modifications. If the results are good, I like to tell people about it!

Before I get to a simple new salad recipe, I’ll post links to my Fun With Food page (old but recipes still good!) and recipes of mine that are on blogs.

Fun With Food

The Food section on this blog

The Good Eating section on the Schnarr’s Hardware blog

Recipe: Beet and White Bean Salad with Sardines

Beet and White Bean Salad with Sardines
Beet and White Bean Salad with Sardines

For inspiration I used a recipe called “Dilled Beet and White Bean Salad” (Gagliardi 70) from a Weight Watchers cook book, but I made a lot of changes and substitutions. For one thing, we had no dill! It still turned out great. It really woke up my taste buds.

Ingredients

3 TBSP apple cider vinegar
2 tsp brown mustard
2 tsp olive oil
1/2 tsp garlic salt
2 (15 1/2-ounce) cans white beans, rinsed and drained
1/2 bag of mini sweet peppers, chopped
1/2 onion, chopped
3 Roma tomatoes, chopped
1 tsp dried Parsley
1 tsp dried Basil
1 tsp dried celery pieces
1 jar sliced beets
1 can sardines
1 bag fresh mixed salad greens, such as spring mix, spinach/arugula mix, or something similar
Nutritional yeast

Directions

Get out a large mixing bowl. Open the can of sardines and empty the juice into the bowl. Set drained sardines aside.

Add to the bowl the vinegar, mustard, olive oil, garlic salt, Parsley, Basil and celery pieces. Mix well with a whisk.

Add the drained beans, chopped peppers, onion and tomatoes. Toss well.

Place greens on plates and spoon about 1/4 of the vegetables over the greens per serving. Sprinkle with nutritional yeast. Arrange about 5 beet slices and 4 sardines on top of each salad. Enjoy!

Works Cited

Gagliardi, Nancy, Creative and Editorial Director. WeightWatchers Ultimate Flex&Core Cookbook. Weight Watchers International, 2006.

Community Gardens, Health, and Food Security

Conservation, Gardening, Outdoor Fun, , , , , , , , , , , , , , , ,

I work part-time at a hardware store. We have a lawn and garden department, and within it we sell vegetable, herb and flower seeds. Last spring and summer, the demand for seeds was higher than normal while at the same time supply chains for many retail products were disrupted. As a result we ran out of many seeds. As a St. Louis Master Gardener, it’s part of my personal mandate to help people garden. Sometimes I try to help with information, sometimes with my labor, sometimes I distribute my extra seeds and plants for people to try out.

Last summer’s growing season was an unfortunate time to experience a shortage of seeds, because the COVID-19 pandemic has put extra pressure on some sources of food. There is not only the economic effect of many people losing their normal sources of income, but the disruption in the labor pool and supply chain, as thankfully brief as much of it was, forced us to think about the security of our food supply more than many of us normally have to. At a time when there was less ability to buy food, the opportunity for volunteer efforts to help people get the food they need was also diminished. Some food pantries had to temporarily close or reduce their hours of operation. In-person St. Louis Master Gardener efforts were halted, so I could not go to help at a Community Garden site. Besides donating a modest amount of money to a food pantry, my husband and I tried to distribute extra seeds and plants to anyone we could get them to.

It’s beneficial for the security of the food supply, for everyone who has the means and the time, to learn how to grow plants and food. Although anyone can jump in and start at any time, growing serious amounts of food is not easy and takes a lot of time and effort to learn to do well. Growing serious amounts of food requires learning how to maintain healthy soil. Growing serious amounts of food requires learning how to maintain a sustainable amount of beneficial organisms such as invertebrates and fungi in the ecosystem. All of these activities are fascinating hobbies that can be pressed into service any time there is a food crisis. And the health benefits of gardening, both mental and physical, create a more resilient population for any challenge we might face in life. For those reasons and more, I think home or community gardening is one of the best pursuits anyone can undertake, regardless of current financial status. You never know when you’ll be extra thankful for the opportunity to go to your own backyard to get some fresh food, or when you’ll have the opportunity to pass on plants, seeds or knowledge on to someone in need.

Tom and I at Fresh Starts Community GardenTom and I were grateful to have the opportunity to start volunteering in person again. Recently we volunteered at the Fresh Starts Community Garden in St. Louis at a volunteer session sponsored by the U.S. Green Building Council. It was satisfying to share our labor and knowledge while learning about the needs of community gardeners as well.


Fresh Starts Community Garden in St. Louis – volunteer day

In our most recent church bulletin, there was an article about food security with a helpful graph that I’ll share here. Food security is defined in the article as “…the lack of access, at times, to enough food for an active, healthy life for all household members and limited or uncertain availability of nutritionally adequate foods. Food-insecure households are not necessarily food insecure all the time. Food insecurity may reflect a household’s need to make trade-offs between important basic needs, such as housing or medicine, and purchasing nutritionally adequate foods”.

The graph helps show how much potential there is for gardens of all kinds to have positive impacts on human life and health. Even when people have the money to buy food, and healthy food available to buy, there are a lot of people who could use some encouragement and training in the life skills of choosing and preparing the food. The satisfaction of growing and harvesting for the table naturally leads to exploring ways to cook and store the delicious, life giving produce. If you are seeking health, a sense of community, solace, purpose, independence and agency in your life, I think growing plants is one of the very best things you can do for yourself and for humankind.