Tuesday, September 29, 2015

Cover Crops for Gardeners program a big success!

Last week during the Guernsey county fair, we hosted a program on cover crops for gardeners. Over 20 people attended the program, including representatives from the Cambridge Community Gardens. Anne Brandt from Walnut Creek Seeds spoke on soil health and why cover crops are so important to the productivity of the vegetable garden. Walnut Creek was generous to donate enough seed to plant cover crops on both of the community gardens this fall after the harvest is over.
During the presentation, attendees munched on some delicious fresh vegetable dishes whipped up by the Guernsey Master Gardeners. Master Gardener Dianne Bruner also gave a talk on how to do straw bale gardening. We still have the bale outside our front doors here at the office and have been enjoying tomatoes, cucumbers and lettuce harvested from the bale. What fun!

Green Bean, Grape & Pasta Toss
1 c chopped pecans
8 bacon slices
1# thin fresh green beans, trimmed and cut in half
1 8oz pkg penne pasta, prepared according to directions
1 c mayonnaise
1/3 c sugar (or honey)
1/3 cup red wine vinegar
1 tsp salt
2 c seedless red grapes, cut in half
1/3 c diced red onion

Fry bacon until crisp, drain and crumble.
Blanche green beans in boiling water for 5 minutes, drain and plunge into ice water to cool.
Wisk together mayo, sugar, salt and vinegar, then add other ingredients, toss to coat and chill for 3 hours.

Mexican Street Corn Salad
 3-4 cups fresh corn, cut from cob
2 T olive oil
3 T mayonnaise
4 oz Cotija cheese (or feta)
2 T lime juice
1 T jalapeno peppers, finely chopped
1/3 cup fresh cilantro, finely chopped
2 T red onion, chopped
2 cloves minced garlic
½ tsp chili powder
Salt & pepper to taste

Heat oil over medium heat.  Add corn and let cook until corn starts to brown, stirring occasionally.  While the corn is cooking, mix together other ingredients in a large bowl.  When corn is done, fold into dressing, and serve 

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