and they support us!

For pdf of article, click here: SSLiving Dec 2014

Printable flyer: wine & cheese partyMarch 29 2015

If you missed the Outstanding Dinner in the Garden Sunday October 19, 2014, you really missed out. People walking by were curious, maybe thinking, “What’s going on in the garden? Is it a wedding?” 

The food was terrific, a 5-course menu catered by Chef Soren Pedersen http://www.chefpedersen.com/, prepared right there on the lawn.

The long table held 52 guest and community garden supporters.                          The wThe TTheIf you missed it, we’re sorry. It was so fantastic. Maybe we’ll do it again next October!

Our upcoming fundraiser dinner to benefit the Southside Place Community Garden:

5-course chef-prepared farmer’s market dinner outside in the Southside Place Community Garden

Join us for an evening of fine food and wine outside in the garden. Chef Soren Pedersen, formerly of Sorrel Urban Bistro, will prepare a menu from farmer’s market procured produce and the finest beef, chicken and fish right in the garden!  Tickets are $125 per person. To reserve your spot, mail a check made payable to SSPCG to 3739 Harper, Houston TX 77005 or buy tickets here ($6 processing fee added)

Planting a fall vegetable garden is a hot topic

Now is the time to sow seeds and place transplants for nutritious produce

 As spring-grown tomatoes fade away, it’s time to transplant a fall crop.

Grilled Okra with Spicy Chipotle Dipping Sauce

Serves 4 to 6

1 pound finger-sized okra
1 tablespoon olive oil
Kosher salt and pepper
1/2 cup sour cream
1/4 cup mayonnaise
1 chipotle in adobo, roughly chopped (seeds removed, if desired)
1 tablespoon adobo sauce from the can of chipotles
1 tablespoon lime juice
1/8 teaspoon salt

Heat a grill to high heat. If your grill grates are so wide that the okra might fall through, use a vegetable grilling pan or spear the prepared okra on skewers.

Prepare the okra by slicing each one down its length, stopping just short of the top. This helps the okra cook more evenly and creates more crispy bits. Toss the okra in a mixing bowl with the olive oil and a generous sprinkling of salt and pepper. (If needed for grilling, spear the okra on skewers, like kebabs.)

Combine the sour cream, mayonnaise, chipotle, adobo sauce, lime juice, and the salt in a blender or in the measuring cup of an immersion blender. Blend until thoroughly combined. Taste and add more adobo sauce, lime juice, or salt, to taste. Transfer the sauce to a small serving cup.

When the grill is ready, spread the okra out in a single layer over the grill (or in the grill pan). Cover and cook for about 2 minutes. Remove the cover and flip the okra to grill the other side. Continue grilling, flipping as needed, until the okra are evenly grilled on all sides, another 3 to 5 minutes (5 to 7 minutes total).

Transfer the grilled okra to a serving plate and serve with the chipotle sauce. Okra is best if eaten immediately, while still piping hot from the grill.

from http://www.thekitchn.com/recipe-grilled-okra-with-spicy-chipotle-dipping-sauce-recipes-from-the-kitchn-205240?utm_source=facebook&utm_medium=social&utm_campaign=managed&utm_source=eNews+July+10%2C+2014&utm_campaign=eNews+7.10.14&utm_medium=email

Fant

Yard long pole beans/Orient Wonder known as “dau gok” in the Orient. They are delicious and beautiful dark green pole beans. Seeds are slow to develop so pods stay smooth and slender. Beans best harvested at 12″ to 18″ long even though they can grow to 30″. Harvest any time! Cook them like you would any green bean but don’t overcook!

photo by Amy Bryant

Boil them for a few minutes, then dunk them in an ice water bath to stop their cooking and preserve their dark green color.